Green Chile Chicken Enchiladas

I recently discovered that one of Captain America’s favorite dishes is homemade Chicken Enchiladas!

We set about creating a recipe, admittedly not making all the sauces from scratch, as this was our first time preparing the dish and we wanted something that was easy for you to quickly recreate at home.

I once made authentic Chicken Enchiladas with a Mexican friend – the recipe pretty much took all day, and although the taste was well worth the effort not everyone has the time or the inclination to spend all day cooking.

This solves that problem – it is a quick to prepare dish which just bakes in the oven before you are ready to eat.

We were really pleased with the results. It was delicious with just the right amount of seasoning and I can totally understand why Chicken Enchiladas is one of Captain America’s favorite dishes!

Here’s what you need to do:

In a medium bowl add the onion, chicken, corn and green chilies. Set aside 1/2 cup of mixed green chilies, corn and onion to add to the topping. Add the seasonings and stir. Set aside.

Warm the tortillas, 2 at a time, in the microwave for 30 seconds.

Place about 3/4 cup of the chicken mixture in the center of the warm tortilla. Roll the mixture so it fills most of the length of the tortilla. Wrap the mixture and fold in the edges so the tortilla makes a parcel. Place in 9 x 13 baking dish.

Repeat using all 12 tortillas and pack them tightly into the baking dish

In a bowl, add the 1/2 cup of corn, green chiles and onion mix to the cans of enchilada sauce and stir.

Pour over the entire baking dish – make sure it does not overflow. Add most of the grated cheeses over the top of the sauce – save some for later.

Bake at 350°F for 20 minutes. Add the rest of the cheese and bake for another 15-20 minutes until the cheese is golden brown (you can always cheat at the end and broil the top so that the cheese bubbles and begins to brown)

Allow to cool for a few minutes and serve.

Simple Chicken & Shrimp Tom Yum Soup

A friend of ours recently gave us a few Asian ingredients as she is moving house and needs to downsize!

She knew we loved to cook and would make good use of them! She was right! Our recipe for Simple Chicken & Shrimp Tom Yum Soup was created.

I started googling some of the ingredients she had given us to see how best I could put them to use. I found a few options, but nothing that was jumping out at me. I decided to take the high risk approach and create my own Asian soup recipe! Being the least Asian person I know (!) it was literal guess work and while the result was exceptionally good (even if i do say so myself!) it may not be the most genuine Tom Yum Soup recipe ever created and for that I apologize!


Every recipe I read told me how to make my own tom yum soup base….but I already had that, so I used that as a base and added to it as it was pretty bland. I wanted to make sure the chicken was thin enough and cooked in the same way I as I had eaten in other Asian soups. I turns out the method is to essentially boil the chicken – which I would never think to do usually – but it worked! The chicken absorbed all the delicious flavors of the soup base while it cooked!

This recipe for chicken & shrimp tom yum soup was a huge fluke and yet a real success – that’s the best kind!

I hope you enjoy it as much as we did!

Simple Chicken & Shrimp Tom Yum Soup


Serves 6-8

3 quarts water

22 oz (3 packets) Udon noodles (do not use any seasoning packets that may come with the noodles)

1 can baby corn, chopped

2 C finely sliced chicken, uncooked

1 C tail-on shrimp

1 red onion, slivered

1 bell pepper, slivered

2 C mushrooms, sliced

4 tbsp Tom Yum Soup Paste

1 tbsp hot pepper paste

2 tbsp lime juice

2 tbsp thai fish sauce

1 x 14 oz can chicken broth

2 tbsp garlic salt

2 tbsp garlic powder

2 tbsp fresh cilantro


Add the water to a large pan, add the tom yum soup paste, hot pepper paste, lime juice, fish sauce, chicken broth, garlic salt & garlic powder to the pan and bring to the boil.

Add the chicken, onion and bell pepper, stir and reduce the heat to an active simmer and cook for 10 minutes, stirring occasionally.

Add the shrimp, mushrooms and baby corn and cook for another 5 minutes, stirring occasionally.

Add the noodles and fresh cilantro and stir well to break up the noodles as they cook. Cook for another 3-5 minutes until the noodles are cooked through and serve


Cinco De Mayo Recipe Round-Up

Cinco De Mayo Recipe Round-Up

Cinco De Mayo is just around the corner

What better way to celebrate than with a selection of our finest Mexican influenced recipes from Captain America & His English Rose in our Cinco De Mayo Recipe Round-Up!

We love Mexican food, and we love to create recipe influenced by some of our favorite foods!

These recipes were all created out of a genuine love for Mexican food – so let’s celebrate Cinco De Mayo in style!


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Beef & Bean Chili

Beef & Bean Chili

There is nothing finer than a warming pot of beef & bean chili on a cool winter’s night.

We have had a change in weather, and sunny California turned to much needed rainy California! However, much we need the rain, I personally hate it as it reminds me of many a miserable wet day in England 😦

It makes me want to eat comfort food, while snuggling under a blanket and watching movies with a HUGE cup of tea! Hence the creation of this beef & bean chili!

This became a monster pot of beef & bean chili-much bigger than I anticipated-which meant leftovers and enough to freeze for a whole other meal.

This beef & bean chili does require quite a few ingredients and lots of can opening-but it is very quick and easy to make and the results are a tasty, warming winter dish!

Beef & Bean Chili

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‘Better Than Takeout’ Special Fried Rice

Special Fried Rice

I love chinese food, and Special Fried Rice is one of my favorite dishes.

I always want to try and recreate my version of my favorite foods at home – and this was no exception. When I had some leftover chicken and ham I decided Special Fried Rice was the perfect dish to use them in.

This is obviously not a genuine Chinese recipe….because I made it up all myself! However, I was more than happy with the results and I wanted to share this ‘better than takeout’ meal with you all.

What is your favorite Chinese food?

Special Fried Rice

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Chicken Tortilla Soup

Chicken Tortilla Soup

We are on a total soup kick right now!

Captain America is on a roll with his soup making skills, and this is yet another outstanding recipe he has adapted!

Apparently, this a huge hit with many of Captain America’s friends, with some even claiming it is “the best Chicken Tortilla Soup they have ever tasted”.  I love it too, but we will let you judge!

This makes A HUGE amount of soup – it s a double recipe – and serves 10-14 portions depending on how hungry/generous you are. If you like your soups more brothy, then add a little extra water either when cooking or when you reheat it.

Chicken Tortilla Soup


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Sicilian Meat Sauce

Sicilian Meat Sauce

Captain America makes a delicious Sicilian Meat Sauce.  

It is an adaptation on a family recipe that has passed through generations.

Apparently, there is no definitive recipe, each person takes the ‘original’ and adapts it to suit their tastes.  This is Captain America’s version of his Mom’s recipe, that she adapted from her Mom, but her sister’s version was totally different…..and if you can follow that you are better than me!

I love it!  It’s rich, hearty and meaty….with a little kick of heat (which you can chose to add or not!)

Sicilian Meat Sauce

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30-Minute Meals: Shrimp Arrabiata

Shrimp Arrabiata

Here is a yet another really quick and easy dinner recipe that you can throw together in minutes.

One of the joys of being married to a Sicilian is that he grew up around traditional family recipes, and after studying in Bologna for a season he actually learned this recipe while living there……this is the US adaptation obviously – however the roots are there!

This is so simple, I barely had anything to photograph……but there’s what you need to know: Continue reading

Thai Curry with Chicken & Butternut Squash

Thai Chicken Curry with Butternut Squash

We are HUGE fans of Thai food and I am always looking for easy Thai recipes that I can make at home.

This Thai Curry with Chicken & Butternut Squash is such a Fall seasonal dish.

With the addition of Butternut Squash, a favorite ingredient of mine.

The inspiration for this dish came from a Thai restaurant we have eaten at that had the most incredible Pumpkin Curry and I just had to recreate it with a twist!  After reading a few recipes online for details I then created this thai curry with chicken & butternut squash recipe…and it came out great first time…..which doesn’t always happen I can tell you!

Thai Chicken Curry with Butternut Squash

This thai curry with chicken & butternut squash  is great on it’s own with crusty bread or served over rice.

I hope you love it as much as we did!

What’s your favorite Fall ingredient and how do you use it??

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This is our LAST RECIPE for a while as tomorrow we are starting a new series for the month of October – 31 Days: Walking Out A Step Of Faith.  

For more information about this series, click HERE

Come back tomorrow to find out much more about what to expect in the month of October!

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Thai Style Mahi-Mahi Stirfry

Thai style Mahi-Mahi stir fry

Captain America made Thai Style Mahi-Mahi Stir Fry for dinner a few weeks ago.  He is excellent at putting together delicious dishes, from scratch, without a recipe.  I take the pictures and write everything down while he creates!

I love that I married a man who loves to cook as much as I do.  Our styles are very different – I love to bake and he hates it.  He uses LOADS of ingredients and I like to use just a few to keep it simple.

Together we make wonderful, delicious food 🙂

I hope you enjoy this dish as much as we did!

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