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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Zucchini Enchiladas

Ingredients


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 3 cups shredded chicken
  • 1 1/2 cup enchilada sauce
  • 2-3 zucchinis large
  • 2 cups Mexican blend cheese shredded
  • Cilantro, jalapenos, avocados for serving


Instructions

  1. Preheat oven to 350°F.
  2. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
  3. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
  4. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
  5. Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
  6. Bake in the preheated oven until cheese is melted, about 20 minutes.
  7. Garnish with cilantro, jalapenos and avocados, and serve immediately.

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