I feel like it’s about time I update you on my AeroGarden! Last we talked about it, I was mildly obsessed and carefully analyzing the growth of each herb every morning while my coffee brewed.
Guess what. Nothing’s changed.
Except now my herbs are HUGE.
And this is after trimming everything and using some of pretty much everything. They are growing so fast! I cannot even believe that I grew all this. By myself.
I’d just made a ginormous batch of salsa when I took this photo which is why the cilantro is so small. But trust me, within days I’ll have enough to make more salsa!
And I left the water cap off for the photos so you guys could see how easy it is to add the water and the nutrients. Every 14 days, a little reminder pops up for the nutrients and right now, I’m adding water pretty much everyday. Which I think it a good thing since my plants are growing so fast and so big.
I find that I am going through cilantro like crazy! Prior to having my AeroGarden, I avoided using too much cilantro because it gets expensive really quick but man, I am loving having my favorite herb right in my kitchen. I used it in both the sauce and to garnish these enchiladas and it’s just so delicious!
There’s a Twitter party on December 9, 2014 at 9 pm EST / 6 pm PST that will feature a giveaway of 6 AeroGarden units! Register for that party here. And I have a surprise! I’ve got one of the questions for the Twitter party!
What Herbs are included in the (7 pod) Gourmet Herb Seed Kit?
And finally, there is a Facebook giveaway at Kitchen Play with one ULTRA LED AeroGarden unit being given out per week from November 22, 2014 to December 23, 2014. Make sure you check both of those out!
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 15 ounce can chicken broth
- 1 chipotle in adobo sauce minced (plus 1 - 2 tablespoons adobo sauce)
- salt and pepper
- ¼ cup cilantro chopped
- For the enchiladas:
- 1 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1/2 pound lean ground beef
- salt and pepper
- 10 small corn tortillas
- 1 cup Mexican cheese
- sour cream and cilantro for garnish
To make the sauce, heat the olive oil over medium heat. Add flour and whisk until smooth. Slowly add in chicken broth, whisking the entire time. Add chipotle, adobo sauce, and salt and pepper. Bring to a boil; lower to a simmer and cook until slightly thickened, just a couple minutes. Stir in cilantro.
While the sauce is simmering, heat the olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, until 30 seconds or so. Add the ground beef, season with salt and pepper, and cook, breaking it up as you go, until no pink remains. Drain and return to the pan.
To assemble the enchiladas, preheat the oven to 400F. Spread about ¼ cup of the enchilada sauce in the bottom of a casserole dish.
Stack the corn tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave for 45 seconds or until they are soft enough to not split when you roll them.
Put about 2 tablespoons of the beef mixture into each corn tortilla and roll up. Place seam side down in the casserole dish. Repeat with remaining tortillas and beef mixture. Top the enchiladas with the remaining enchilada sauce and sprinkle with the cheese.
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly. Top with sour cream and cilantro before serving, if desired.
This is a sponsored post on behalf of Kitchen Play and Aerogarden. All opinions are mine.