Beef Enchiladas with Salsa Verde

Serves 4
1 lb. tomatillos (about 15 medium), husked and rinsed
3 jalapenos, stemmed and halved lengthwise (seeded)
1 large yellow onion, half cut into 4 wedges, half chopped
2/3 cup roughly chopped cilantro
1 1/2 tbs. oil
1 lb. ground beef
2 tsp. ground cumin
8, 6 inch corn tortillas
1 1/2 cups shredded monterey jack cheese

Bring a med. pot of salted water to a boil. Add the tomatillos, jalapenos, and onion wedges, cover and simmer until tender about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Puree until just slightly chunky and season to taste with salt.

Meanwhile, heat 1 tbs. of the oil in a large skillet over med-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into the beef.

Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9X13-inch metal or ceramic baking dish with the reamining 1/2 tbs. oil.

Wrap the tortillas in a few slighlty damp paper towels and microwave on high until warm, 30 to 45 seconds. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 tbs. of the cheese. Roll up snugly and ttransfer to the prepared baking dish, seam side down. REpeat. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining chese. Broil 3 to 5 minutes.

Moroccan Chicken with Green Olives and Lemon

Epicurious.com

Ingredients

• 2 Meyer lemons or regular lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low-salt chicken broth
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
• 1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.