Easy Eats is Easy to Digest
There’s a new kid on the block, an easy-to-read and easy-to-love digital gluten-free food magazine, Easy Eats.
The benefits of a digital magazine are many: video, links, recipe creation, soon-to-come iPad, iPhone and Android apps. The thing is, the photos are stunning and the stories are fun. That’s really why I’m loving on it.
Easy Eats’ editor is a mother of two gluten-intolerant children and a former food magazine editor, cookbook author and bakery owner. The magazine is all about YES! Yes, I will bake you cupcakes to bring to school on your birthday. Yes, you can have macaroni and cheese.
The magazine is so dang cute. It’s Real Simple meets Pioneer Woman. Some of the features I most enjoyed were “I Need to Make an Appetizer in 10 Minutes”, “He Cooks, She Cooks” and “Dinner? Done.”
Free trial subscriptions are available through October. (Hurry!)
Here’s a teaser recipe for you:
Pam’s Spicy Chicken Enchiladas
PREP TIME 10 Min
COOK TIME 30 Min
- 3 ¼ cups salsa, plus more for serving
- 4 cups shredded cooked chicken breast
- 3 cups shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
- Salt and pepper
- 16 corn tortillas
- Gluten-free nonstick cooking spray
- Half of a white onion, thinly sliced
- Sour cream, for serving
1. Position a rack in the center of the oven and preheat to 400°. Spread 1 cup salsa over the bottom of a 13-by- 9-inch baking dish. In a large bowl, mix the chicken with ¾ cup salsa, 1 ½ cups cheese and ¼ cup cilantro. Season with salt and pepper.
2. Wrap the tortillas in two damp paper towels and microwave on high power until warm and flexible, about 45 seconds. Spoon about ¼ cup chicken filling into a tortilla. Roll into a cylinder and place, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining 1 ½ cups salsa and 1 ½ cups cheese. Coat a sheet of heavy-duty foil with cooking spray; cover the baking dish with the foil, spray-side down. Bake until heated through, about 30 minutes.
3. Remove foil; sprinkle the enchiladas with onion slices and the remaining ¼ cup cilantro. Let stand for a few minutes, then serve with sour cream and more salsa.