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02-01-10

Chicken Burritos with Pineapple Salsa

Makes 4 Servings

Ingredients:
1 (3.5 to 4-pound) chicken
1 medium yellow onion, 1 peeled
Kosher salt and fresh ground pepper
1 (8-ounce) can pineapple chunks, drained and chopped
1 small red onion, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 tablespoon chili powder
2 tablespoons lime juice
3 scallions, chopped
8 flour tortillas
1 can red or black beans, drained and rinse
1 cup shredded jack cheese

Directions:
In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.

While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.

Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat for the tortilla soup.

Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.

Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.

01-21-10

Slow-Cooker Chicken Tortilla Soup

As seen on the following website: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx?ms=1&prop25=30225822&prop26=DailyDish&prop27=2010-01-17&prop28=DailyRecipe&prop29=FullRecipe&me=1

Makes 8 Servings

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Vegetable oil

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

NUTRITION INFORMATION: Per serving: 262 calories; 10.8 g fat; 3.8 g fiber; 21 g carbohydrates

01-21-10

Spanish Style Quinoa

As seen on the following website: http://allrecipes.com/Recipe/Spanish-Style-Quinoa/Detail.aspx?ms=1&prop25=30494056&prop26=HealthyBites&prop27=2010-01-20&prop28=Reviews&prop29=Review_2&me=1

Makes 8 Servings

Ingredients:
2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Directions:
Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

NUTRITION INFORMATION: Per serving: 129 calories; 4.8 g fat; 2.2 g fiber; 17 g carbohydrates

01-10-10

Carne Asada Marinade

As seen on the following website: http://allrecipes.com/Recipe/Lisas-Favorite-Carne-Asada-Marinade/Detail.aspx?ms=1&prop25=29762500&prop26=DailyDish&prop27=2010-01-09&prop28=DailyRecipe&prop29=FullRecipe&me=1

Makes 12 Servings

Ingredients:
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Directions:
1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

NUTRITION INFORMATION: Per serving: 207 calories; 14 g fat; 1 g fiber; 5 g carbohydrates

01-10-10

Enchilada Suiza Mexican Lasagna

Makes 6 Servings

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 pounds ground chicken or turkey breast
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Salt and pepper
• One 15-ounce can hominy, rinsed
• 1 red onion, chopped
• 2 jalapeño or serrano chiles, chopped
• 3 cloves garlic, grated or finely chopped
• 12 large or 14 small tomatillos, peeled and coarsely chopped
• 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
• 2 avocados
• Grated peel and juice of 2 limes
• 1 tablespoon honey
• One 11-ounce package flour tortillas
• 1/2 pound monterey jack cheese, shredded
• 1/2 pound Swiss cheese, shredded
• 1 cup crème fraîche or sour cream

Directions:

1. Preheat the broiler or the oven to 400°. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
2. In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
3. Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
4. In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.

10-29-09

Pulled Chicken Suiza Sammies

Makes 4 Servings

Ingredients:

1. Preheat the broiler. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the crème fraîche. Stir in the chicken to coat.
2. Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.

09-01-09

Mexican Chicken & Lime Soup

Makes 6 Servings

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
   

08-13-09

Farmhouse Hash Taquitos

Makes 4 Servings

Ingredients:
Nonstick cooking spray
1 cup extra Farmhouse Hash (from recipe: Farmhouse Hash with Poached Eggs)
1 teaspoon chili seasoning
3/4 cup shredded cheddar cheese
8 corn tortillas
1 tablespoon chopped fresh cilantro

Directions:
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.

In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.

08-11-09

Tex-Mex Peperonata

Makes 4 Servings

Ingredients:
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
Handful fresh cilantro leaves, chopped, for garnish

Directions:
Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.

08-11-09

Black Bean Enchiladas

Makes 8 Enchiladas

Ingredients:
1 (10-ounce) can enchilada sauce
8 corn tortillas
1 cup leftover black bean burger mixture (from black bean burger recipe)
1/2 cup shredded Cheddar

Directions:
Preheat oven to 350 degrees F.

Pour half the of the enchilada sauce into the bottom of a baking dish.

Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.

Place 2 tablespoons of black bean burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining black bean burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.