I've been in contact with a publishing/editing expert this week, with over twenty-five years in the publishing business, in order to have my cookbook professionally edited and designed for you. I'm so excited! If you don't mind answering, I have a couple of questions for you in order to make sure the book is completely ready. What are some of the most common questions you hear people ask about migraine, and what are some questions you have? Also, what are some elements you look for in a migraine-free cookbook? Thank you sincerely for your help.
-Heidi
Tuesday, August 25, 2009
Friday, August 14, 2009
New recipe! Enchiladas!
The cookbook has taken so long to publish that I thought I would give you another recipe. This is not a recipe I give away lightly. It is one I treasure! I hope you love it as much as I do. Enjoy!
ENCHILADAS!
1 tablespoon olive oil
1-2 shallots, chopped fine
2 cloves garlic, minced
3-4 cooked, shredded chicken breasts, or 1 taco filling recipe
1/4 cup + 3/4 cup "salsa with tomato and herbs" recipe
1 7 ounce can chopped green chilies, drained (check ingredients)
4 ounces cream cheese or neufchatel cheese
1 teaspoon dried cilantro
7-8 soft flour or corn tortillas
3-4 slices high-quality American cheese, optional
1/2 cup chicken stock or water
Preheat oven to 375 degrees. Saute' shallots and garlic in olive oil over medium heat for approximately 2 minutes, or until shallots are tender. Add 1/4 cup of the salsa, the chilies, cream cheese, cilantro, and chicken. Add the chicken broth, then stir and heat thoroughly. You may stir in the American cheese at this time if you wish. Spray a 9 by 13 inch baking dish with non-stick cooking spray. Fill tortillas with chicken mixture and place side by side, seam side down in dish. Top with remaining salsa. Bake approximately 25 minutes or until thoroughly heated.
Other recipes can be found on my website at migrainefreecooking.com.
ENCHILADAS!
1 tablespoon olive oil
1-2 shallots, chopped fine
2 cloves garlic, minced
3-4 cooked, shredded chicken breasts, or 1 taco filling recipe
1/4 cup + 3/4 cup "salsa with tomato and herbs" recipe
1 7 ounce can chopped green chilies, drained (check ingredients)
4 ounces cream cheese or neufchatel cheese
1 teaspoon dried cilantro
7-8 soft flour or corn tortillas
3-4 slices high-quality American cheese, optional
1/2 cup chicken stock or water
Preheat oven to 375 degrees. Saute' shallots and garlic in olive oil over medium heat for approximately 2 minutes, or until shallots are tender. Add 1/4 cup of the salsa, the chilies, cream cheese, cilantro, and chicken. Add the chicken broth, then stir and heat thoroughly. You may stir in the American cheese at this time if you wish. Spray a 9 by 13 inch baking dish with non-stick cooking spray. Fill tortillas with chicken mixture and place side by side, seam side down in dish. Top with remaining salsa. Bake approximately 25 minutes or until thoroughly heated.
Other recipes can be found on my website at migrainefreecooking.com.
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