Chicken and Shrimp Enchiladas with

Roasted Tomatillo Salsa

The Salsa:

  • 1 lb tomatillos, husked
  • 1 white onion, peeled and sliced
  • 3 garlic cloves
  • 2 jalepenos if you like it hot
  • 2 tsps ground cumin
  • 1 tsp salt
  • 1/2 cup cilantro leaves
  • 1/2 lime, juiced
  • 9 tbls butter


​Preheat the oven to 400 degrees F.

On a baking tray, roast tomatillos, onion, garlic and jalpenos for 12-15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor (if you don't have a processor, use a blender). Add the cumin, salt, cilantro and lime juices and pulse the mixture until well combined but still chunky.

​The Enchiladas:

  • Extra Virgin olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 tsp ground cumin
  • 1/4 cup all purpose flour
  • ​2 cups chicken stock
  • ​chopped cilantro leaves
  • ​2 lbs of shrimp
  • ​2 lbs chicken breast, cooked and shredded
  • ​salt and pepper
  • ​10 large flour tortillas
  • ​1/2 lb Monterey Jack cheese, shredded
  • ​2 cups sour cream
  • ​chopped tomatoes, onions and cilantro for garnish
  • ​Guacamole, optional​
Pour some olive oil in a saucepan over medium heat. Add the onion and cook until soft and caramelized - then the garlic and cumin, cook for another minute or so.Sprinkle on the flour and stir to ensure the flour doesn't burn. Gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens.Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro. In a seperate pan, heat 2 TBLS of olive oil and add chicken (cook shrimp seperately and add later, don't over cook it or it will be chewy). Cook until done, shred the chicken then fold in the shredded chicken meat and shrimp with the salsa mix. Season, to taste,(don't eat all the shrimp at this point, save some for the dish)Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly heat them over the stove-top flame (or put them briefly under the broiler). Coat each tortilla lightly with the reserved salsa mix.Put a scoop of the shredded chicken & shrimp-enchilada mix on top of the tortilla then sprinkle the shredded cheese. Fold the tortilla over the filling and roll it up. Place the tortillas in the baking dish (try using a spatula instead of your hands).Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until it's cracked on top. Garnish and serve hot with Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole. I saw this original recipe made by Tyler Florence, but I made some changes in order to meet the needs of my taste buds, friends and family feel free to do the same.Enjoy and let me know what you think!

Grilled Chicken

This is one of my favorite chicken recipes for the summer. It is fast and easy AND it tastes GREAT!

What you will need:

  • Enough boneless skinless chicken for the family (get extra for seconds)
  • 1 bottle of your favorite Italian Dressing (I use a Balsamic Italian flavor)
  • Lowry's Seasoning Salt
  • Lemon
  • Fresh Lemon Thyme (mine comes from the garden)

Here's what you do:

  • Cut each of the breasts in half
  • Sprinkle both sides with the Lowry's salt (you can use plain sea salt if you prefer)
  • Pour the dressing in to a flat pan
  • Add chicken and lay flat
  • Add more dressing
  • Make sure that all your chicken is covered in dressing
  • Take about a tablespoon or 2 of the lemon thyme and cut it up in to small pieces then sprinkle the chicken with the thyme.

Marinade the chicken for the day or overnight..remember the longer you marinade it, the better it tastes! When you are ready, grill the chicken on both sides and that's it!

Let me know what you think!

Yogurt Marinated Chicken

I used 4 large boneless breasts and cut them in half.

Here is what you need for the marinade:

  • Plain Greek Yogurt
  • 3 cloves of garlic, chopped up
  • salt & pepper, about 1/2 tsp of each
  • paprika
  • 1 Tbsp lemon juice
  • 2 Tbsp Lemon Thyme (finely chopped) you can substitute plain Thyme too

Mix all of the marinade ingredients together

Season the chicken with a little bit of salt on both sides. Then coat the chicken in the marinade on both sides. Cover the chicken and let it marinade for at least 3 hours...remember that longer is better.

When you are ready, cook the chicken on the grill until it is done.

I also grilled some fresh green beans and onions that I got from the garden.. In the picture you will notice that I added a little Muscadine Jam and then sprinkled some Apple Mint on was incredible!

Whether you are a gardener or not, something we all have in common is that we all like good food...Enjoy some of my original recipes...

bon appetite

David's Lemon-Lime Pork Chops

  • At least 8 pork chops on the bone
  • ​Lime juice
  • Salt
  • Mrs. Dash Lemon Pepper Seasoning
  • Olive Oil for cooking

Putting it all together:Pour some lime juice on a plate and wet both sides of the chops, move it to another plate and add a little bit of salt on one side of the pork, then add the Mrs. Dash LIBERALLY on the same side. Repeat this and keep stacking those chops.Pour a little bit of oil in the pan...(it only takes a little) turn the heat on medium to high...just don't let the oil burn! We want to sear the meat... (that is what is going to hold the flavor in). Take the chop and put it seasoning side down in to the pan.. While that side is cooking, go ahead and season the bare side with salt and lemon pepper. After about 3-4 minutes, turn the pork over and cook the other side for a couple of minutes. The pork should be golden brown on both sides.That's it! It is that easy

DPL&Associates   678-361-7792

David’s World Famous Chili 

This is a sweet chili guaranteed not to put hair on your chest….I’ve found that you have to be careful with that kind of food because if you chew it on the wrong side of your mouth, you could end up with hair on your back.  
1 lb. ground turkey
1 lb. ground pork
1 lb. ground beef
1 yellow onion, chopped
4 teaspoons dried oregano
4 teaspoons ground cumin
¼ cup chili powder
4 bay leaves
3 teaspoons unsweetened cocoa powder
3 teaspoons salt
1/2 cup of ketchup
​1/4 yellow mustard
1/2 teaspoon ground cinnamon
1 14 oz.can of diced tomatoes
2-4 cups chicken broth (depending on how thick or soupy you like it)
2 32 oz cans. pureed tomatoes
1 can kidney beans
1 can pinto beans
1 can red beans
 I’ve always thought of chili as one of those kinds of foods you make when you have lots of folks coming over, whether it’s in a bowl or over nachos I’ve always liked it topped with some sour cream and chopped onions, last time we made this we had about 20 people over and we had plenty of food. (You’re going to need a pretty large pot for this) 
Start by Chopping the onions, brown them and then add e
ach of the meats (pork, turkey and beef) pour off the grease. Next add all of the ingredients, except for the liquids. at, after that, just start adding the rest of the ingredients in the pot, bring to a low boil then reduce the heat to a simmer, stir occasionally for about 45 min. Top with sour cream, fresh cilantro and a few cropped red onions. (remember to take out the bay leaves) As with any recipe, have fun with it….think of it as a guide not a blueprint.    


David's Pork Tenderloin Marinade

Get about a cup of soy sauce
2/3 of a cup of vegetable oil
3 Tbsp of brown sugar (more if you like it sweet)
2 Tbsp Dijon Mustard
A Tbsp of white vinegar, (I like rice vinegar)
A tsp of garlic powder
A bunch of green onions, chopped up

​Mix all of those ingredients together...Now put the tenderloin in a big or a bowl so it will get covered by the marinade. Cover the marinade up and put it in the fridge. You'll want to marinade the pork for at least 8 hours. Overnight is best.Take the tenderloin out of the marinade (but don't throw the extra marinade out) Bring it to a boil in a small saucepan and put it aside. Use it to baste the tenderloin toward the end of your cooking.Put the covered pork in the oven at about 350 degrees. Usually you cook the pork about 20 minutes for every pound. A meat thermometer helps you see if it is done.