Your Life A to Z Recipe: Tuesday, December 23 2014: Spinach Mushroom Enchiladas and 7ths Street Sangria by Chef Aaron Pool

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Spinach Mushroom Enchiladas


•    1 Tablespoon Butter
•    1 Tablespoon Olive Oil
•    8 ounces Mushrooms, sliced
•    16 ounces Spinach
•    1.2 Teaspoon Salt
•    ¼ Teaspoon Black Pepper
•    1 Garlic Clove Chopped
•    ½ Cup Chicken Broth
•    1 ½ Teaspoons Chili Powder


•    Knife
•    Cutting Board
•    Saute Pan
•    Saute Pan Lid


1.    Slice Mushrooms
2.    Add butter and Olive oil to a sauté pan. Melt butter in oil. Add Mushrooms.
3.    Saute Mushrooms on medium-high heat until tender and a little golden.
4.    Add chili powder and chicken stock until coated with mushrooms.
5.    Add garlic.
6.    Add spinach. Cover with lid. Check and stir until spinach is all cooked.
7.    Add salt and pepper.

7th Street Sangria

750 ml Pinot Grigio (any wine you would drink works)
12 clementines, peeled (oranges, tangelos, etc work here. Whatever is growing on your citrus tree in the backyard)
1/4 cup lime juice
3 cups soda water
1 ¼ cups simple syrup (we use pure cane)

Mix together all ingredients
Muddle fruit and let sit in refrigerator overnight