Friday, May 31, 2013

Garlic Survival Kale and Quinoa Salad

 Garlic Survival Kale and Quinoa Salad
A healthy and creative salad that will leave you wanting more.  Its a rare occurrence to actually love a salad so much and go back for a second serving, but this kale and quinoa salad is just that! Simple to make and delicious to eat, this dish will be a family favorite instantly.  Very light on the stomach and it will leave you satisfied and not feeling like your stomach is on the verge of bursting! Enjoy


Garlic Kale and Quinoa Salad

2 cups water

10 kale leaves cut into small pieces
2 tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. fresh cracked pepper
1/2 tsp. ground sea salt
1 cup pecans
1 cup currants
3/4 cup crumbled feta cheese


  1. 1. Bring water to a boil in a saucepan.

  2. 2. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes.

  3. 3. Remove saucepan from heat and let rest covered for 5 minutes.

  4. 4. Remove cover and allow quinoa to cool completely.

  5. 5. Put kale in a large mixing bowl.

  6. 6. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale.

  7. 7. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Friday, May 17, 2013

New Garlic Survival Chicken Enchiladas!

Made with one of our best sellers- Garlic Survival's Tomatillo Garlic Salsa.  One of my favorite new dishes with the perfect blend of spice and taste.  This dish is very fresh and light and will not leave you feeling bad after consuming an entire plate (it is hard not to finish it all!). It is very easy to make and does not take that much time at all! Enjoy

Garlic Survival Chicken Enchiladas With Tomatillo Garlic Salsa

 Prep Time: 15 Minutes

Cook Time: 45 


Total Time: 1 Hour


1/2 medium onion, diced
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
Chopped cilantro leaves
Rotisserie chicken shredded (3-4 lbs.)
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese
2 cups sour cream
Chopped tomatoes


1. Preheat Oven to 400 degrees Fahrenheit

2. Heat a small layer of olive oil in a medium saucepan over medium heat.
3. Add the onion and cook until soft and caramelized
4. Add the garlic and cumin
5. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a smooth white sauce.
6. Continue stirring over a low simmer until the flour cooks and the liquid thickens.
7. Turn off the heat, a quarter of the tomatillo garlic salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.
8. Season to taste with salt and pepper.
9. Change the temperature of the oven to 350 degrees F to begin assembling the dish.
10. Take a large baking dish and smear the bottom with the tomatillo garlic salsa.
11. Take the flour tortillas and briefly heat them over the stove-top flame.
12. Using a shallow bowl, coat each tortilla lightly with the tomatillo garlic salsa.
13. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla with a sprinkle of the shredded cheese.
14. Fold the tortilla over the filling and roll like a taquito.
15. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas.
16. Pour the rest of the tomatillo garlic salsa and top with the remaining shredded cheese.
17. Bake uncovered for about 30 minutes until bubbly and cracked on top.
18. Garnish with cilantro and tomato
19. Top it all off with some sour cream and fresh guacamole if desired.