Source: Chi-Chi's 2
2 fajita style tortillas cut into thin strips
nonstick cooking spray
3 c water
3 chicken flavored bouillon cubes
1 package taco seasoning mix
1 16 oz jar of salsa
2 c 10 oz cans of chicken
1 can black beans rinsed and drained
1 can corn with red and green peppers
Place tortilla strips on baking sheet. Spray with non-stick spray. Bake at 400 for about 5 minutes. Meanwhile, in a large pot mix water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for about 5 minutes. Add chicken, beans and corn. Heat until warmed through, about 10 minutes. Garnish with tortilla strips and sour cream as desired.
First of all, i know it's been a good 4 months since my last post, hardly the weekly postings I promised. I have cooked new recipes weekly, but taking pictures and writing about them is just not feasible. So I'll continue to post randomly, whenever I have time, or whenever something is delicious anything to write about.
Now, for the recipe today. i am somewhat of a Chicken Tortilla Soup enthusiast. There is nothing better than the hearty, cheesy, spicy goodness of Chicken Tortilla soup on a cold winter day. I have tried several recipes, and am always on the lookout for a new one. I will admit, this recipe was not one I had high hopes for. Pretty much all canned, packaged ingredients ....can't be that good. However, I needed something that I could just dump into a pot, heat up, and have dinner ready -- preferable one that leaves leftovers for work the next day. I also chose to use my homemade vegetable broth in place of the water, and shredded rotisserie chicken breast, instead of the canned meat (I just couldn't do that). The recipe could not be easier to make. Like I said earlier, just dump it in a pot, heat it up, and dinner is ready.
As you can suspect just but reading the recipe -- you need to up the water - at least 6 or 7 cups. Otherwise it's ridiculously, intolerably salty. I would also suggest omitting the bouillon cubes altogether -- especially if you are using a flavorful broth. I would say that the key to this recipe is trying to cut down on the sodium.
Embarrassing as it is to admit this about my first recipe after a long hiatus, but this recipe is a fail. You end up spending a lot of time tinkering with the recipe just to make it edible. You'd be better served spending your time making a nice chicken tortilla soup from scratch and from fresh ingredients.
Sunday, January 18, 2015
Sunday, September 28, 2014
Thai Style Mussels with Herbs
Source: Sunset magazine
3 T canola oil
4 stalks of lemongrass, ends trimmed and stalks smashed
1 small yellow onion, sliced into rings
1/2 t red pepper flakes
1 can coconut milk
1/2 c white wine
1 T fish sauce
2 lb mussels, scrubbed and debearded
2 each basil and mint sprigs (leaves and stem separated)
Heat a large pot over medium high-het. Add oil and heat until shimmering. cook lemongrass and onion, stirring frequently, until onion begins to caramelize and turn golden, about 8 minutes. Stir in chiles, coconut milk, wine, fish sauce and her stems. Bring mixture to a simmer. Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones) 4-5 minutes. Transfer to serving bowl. sprinkle with herb leaves. Serve with lime and rice.
I love mussels. Love love love them. I love weird and unusual ingredients, and have been toying with the idea of using fresh lemongrass. So I decided to muster up my courage and try this recipe. It just sounded so good. I lined up my friends and intrepid cooks and tasters to join forces and make this a Sunday night meal.
Some ingredient notes. Mussels. They are not that expensive -- around $5 a pound. You get them alive, and you need to keep them alive until you cook them. That means keeping them on ice, in the fridge and in a bag that's open and allows oxygen in. You are supposed to debeard them -- the means pulling out the stiff threads that sometimes stick out of the shell before cooking. Also, before you cook, make sure that all the mussels are closed. That means they are alive. If some shells are slightly open, tap them gently on the shell. If they close, all is well. If they don't change, throw them out, they are dead.
Lemongrass. I got mine at Whole Foods. Here is what it looks like.
It looks kind of like a bamboo stick. Not your average herb for sure. First remove the tough outer layers. Then trim the ends. Chop the long stalk into sections, and whack the sections a few times with a heavy knife to release the aromas as you cook it. Before eating, remove the stalk from the dish -- it will remain tough and inedible.
Despite the exotic sounding ingredients, there is not much to putting this dish together, and it's remarkably fast. If you are a mussel fan at all, you will love this dish. The lemongrass perfumes the creamy rich broth. The red pepper flakes provide just the right amount of heat. We served the dish with fresh baked bread, to sop up the delicious juices. It is a different twist on mussels, and a wonderful fragrant comfort food.
3 T canola oil
4 stalks of lemongrass, ends trimmed and stalks smashed
1 small yellow onion, sliced into rings
1/2 t red pepper flakes
1 can coconut milk
1/2 c white wine
1 T fish sauce
2 lb mussels, scrubbed and debearded
2 each basil and mint sprigs (leaves and stem separated)
Heat a large pot over medium high-het. Add oil and heat until shimmering. cook lemongrass and onion, stirring frequently, until onion begins to caramelize and turn golden, about 8 minutes. Stir in chiles, coconut milk, wine, fish sauce and her stems. Bring mixture to a simmer. Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones) 4-5 minutes. Transfer to serving bowl. sprinkle with herb leaves. Serve with lime and rice.
I love mussels. Love love love them. I love weird and unusual ingredients, and have been toying with the idea of using fresh lemongrass. So I decided to muster up my courage and try this recipe. It just sounded so good. I lined up my friends and intrepid cooks and tasters to join forces and make this a Sunday night meal.
Some ingredient notes. Mussels. They are not that expensive -- around $5 a pound. You get them alive, and you need to keep them alive until you cook them. That means keeping them on ice, in the fridge and in a bag that's open and allows oxygen in. You are supposed to debeard them -- the means pulling out the stiff threads that sometimes stick out of the shell before cooking. Also, before you cook, make sure that all the mussels are closed. That means they are alive. If some shells are slightly open, tap them gently on the shell. If they close, all is well. If they don't change, throw them out, they are dead.
Lemongrass. I got mine at Whole Foods. Here is what it looks like.
Despite the exotic sounding ingredients, there is not much to putting this dish together, and it's remarkably fast. If you are a mussel fan at all, you will love this dish. The lemongrass perfumes the creamy rich broth. The red pepper flakes provide just the right amount of heat. We served the dish with fresh baked bread, to sop up the delicious juices. It is a different twist on mussels, and a wonderful fragrant comfort food.
Thursday, August 28, 2014
Apple Bacon Mac and Cheese
Source: Better Homes and Gardens
In a skillet, cook 6 bacon slices. Crumble, set aside. Discard all but 1 T drippings, add three chopped apples and 1 chopped onion, and cook 3 minutes. Set aside. Melt 2 T butter in skillet. Stir in 2 T flour and 1/2 t black pepper. Add 2 cups of milk, 2 t Dijon mustard, 1 cup shredded white cheddar, and 1 cup shredded smoked Gouda until melted. Stir in 8 oz. cooked shell macaroni, apples and half the bacon. Transfer to a baking dish. Bake in a 350 degree oven 30 minutes. Top with remaining bacon.
If you know me at all, you know that as soon as I saw this recipe, I had to make it. It has unusual pairings of ingredients. It has bacon. My daughter loves macaroni and cheese. And this dish will make good leftovers. To top it all, it's almost fall, so a lovely apple dish was calling my name.
This is a fairly labor intensive dish to make. You have to boil the pasta, fry the bacon, saute the onions/apples, make your bechamel sauce. So it's not a quick and easy dish to make. I was also too lazy to get the smoked gouda, and was using 2 cups of cheddar cheese.
This is a wonderful, wonderful twist on mac and cheese. The sauce is surprisingly sweet -- I think the apples add a note of sweetness. The bacon is a nice counter to the sweetness. And don't fear the apples -- they are mostly there for texture, and a tiny burst of freshness to cut the heaviness of the dish. I think the smoked gouda would have been a really nice touch, so if you can use it -- do. But definitely try this dish, it's absolutely delightful.
In a skillet, cook 6 bacon slices. Crumble, set aside. Discard all but 1 T drippings, add three chopped apples and 1 chopped onion, and cook 3 minutes. Set aside. Melt 2 T butter in skillet. Stir in 2 T flour and 1/2 t black pepper. Add 2 cups of milk, 2 t Dijon mustard, 1 cup shredded white cheddar, and 1 cup shredded smoked Gouda until melted. Stir in 8 oz. cooked shell macaroni, apples and half the bacon. Transfer to a baking dish. Bake in a 350 degree oven 30 minutes. Top with remaining bacon.
If you know me at all, you know that as soon as I saw this recipe, I had to make it. It has unusual pairings of ingredients. It has bacon. My daughter loves macaroni and cheese. And this dish will make good leftovers. To top it all, it's almost fall, so a lovely apple dish was calling my name.
This is a fairly labor intensive dish to make. You have to boil the pasta, fry the bacon, saute the onions/apples, make your bechamel sauce. So it's not a quick and easy dish to make. I was also too lazy to get the smoked gouda, and was using 2 cups of cheddar cheese.
This is a wonderful, wonderful twist on mac and cheese. The sauce is surprisingly sweet -- I think the apples add a note of sweetness. The bacon is a nice counter to the sweetness. And don't fear the apples -- they are mostly there for texture, and a tiny burst of freshness to cut the heaviness of the dish. I think the smoked gouda would have been a really nice touch, so if you can use it -- do. But definitely try this dish, it's absolutely delightful.
Saturday, August 16, 2014
Baked Artichoke Squares
Source: Crisco Oil
Pastry:
1.5 c flour
1/2 t salt
1/2 c oil
1/4 c milk
Filling:
3 T oil
1 c chopped mushrooms
1/4 c thinly sliced celery
1 clove minced garlic
1 can (14 oz) artichoke hears -- drained and chopped
1/3 c chopped green onion
1/2 t marjoram
1/4 t oregano
1/4 t cayenne
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
2 eggs slightly beaten
Preheat oven to 350. Spray 9x13 pan with cooking spray.
For filling, heat oil in skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onions and spices. Add cheeses and eggs.
For pastry: Combine flour and salt in medium bowl. Blend oil and milk in separate bowl. Add to flour mixture. Stir with fork until mixture forms a ball. Press into pen, and slightly up the sides.
Spread cheese mixture on crust. Bake 30 minutes or until center is set. Serve warm.
I don't have a good story of why I picked this recipe. I am not even a huge fan of artichokes. But for whatever reason, I picked this recipe. Given my previously expressed views on artichokes, I used a slightly smaller, 10 ounce can. And to make up for it, I pumped up the mushrooms (which I love). I also used self rising flour (mostly b/c I ran out of all purpose flour).
This recipe comes together quickly. It is a cross between a quiche and a pizza. The topping is delicious, not to eggy, and with several assertive spices and flavor. The crust is very crumbly, and I didn't care for its distinctive "oil" taste -- but that could probably be avoided by using a more neutral oil. It is a fairly heavy dish, so you don't need a big piece. A nice changeup to traditional brunch dishes, would be lovely with a fresh little salad.
Pastry:
1.5 c flour
1/2 t salt
1/2 c oil
1/4 c milk
Filling:
3 T oil
1 c chopped mushrooms
1/4 c thinly sliced celery
1 clove minced garlic
1 can (14 oz) artichoke hears -- drained and chopped
1/3 c chopped green onion
1/2 t marjoram
1/4 t oregano
1/4 t cayenne
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
2 eggs slightly beaten
Preheat oven to 350. Spray 9x13 pan with cooking spray.
For filling, heat oil in skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onions and spices. Add cheeses and eggs.
For pastry: Combine flour and salt in medium bowl. Blend oil and milk in separate bowl. Add to flour mixture. Stir with fork until mixture forms a ball. Press into pen, and slightly up the sides.
Spread cheese mixture on crust. Bake 30 minutes or until center is set. Serve warm.
I don't have a good story of why I picked this recipe. I am not even a huge fan of artichokes. But for whatever reason, I picked this recipe. Given my previously expressed views on artichokes, I used a slightly smaller, 10 ounce can. And to make up for it, I pumped up the mushrooms (which I love). I also used self rising flour (mostly b/c I ran out of all purpose flour).
This recipe comes together quickly. It is a cross between a quiche and a pizza. The topping is delicious, not to eggy, and with several assertive spices and flavor. The crust is very crumbly, and I didn't care for its distinctive "oil" taste -- but that could probably be avoided by using a more neutral oil. It is a fairly heavy dish, so you don't need a big piece. A nice changeup to traditional brunch dishes, would be lovely with a fresh little salad.
Thursday, August 7, 2014
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
Dressing:
1/2 c ranch dressing
1/2 c salsa verde
1 c tightly packed cilantro leaves
Filling:
2 T olive oil
1/2 c chopped onion
1/4 c chopped red bell pepper
1 T chopped jalapeno pepper
2 c shredded rotisserie chicken
3 T chopped cilantro leaves
1/2 t salt
1/2 t cumin
1/4 t pepper
1 can 14.5 oz diced tomatoes
Crust:
1 egg
1 7 oz package of cornbread mix
1/2 c milk
3/4 c crushed tortilla chips
Toppings:
1/2 c shredded mozzarella cheese
1/2 c shredded cheddar cheese
3 c shredded romaine
1 c chopped tomatoes
Heat oven to 400 degrees. Combine ranch dressing, salsa and cilantro leaves in a blender. Process until well blended. Cover and refrigerate.
In 10 inch cast iron skillet heat oil. Add onion, bell pepper and jalapeno pepper, cook 3-5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 T cilantro, salt, pepper, cumin and tomatoes. Cook 5 minutes. Remove from skillet. Wipe out skillet. In large bowl, beat egg. Add cornbread mix and milk. Place tortilla chips in skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture. Sprinkle with cheese. Bake 16-20 minutes. Cut into wedges. Drizzle with sauce.
This recipe is a great twist on a Mexican meets Southern meal. It took every bit of 30 minutes to put together. I used an entire (and large) jalapeno pepper, and it just gave a tiny bit of warmth to the dish, so don't be afraid to use it. I also didn't use canned tomatoes. It's summer time, and I am inundated with fresh tomatoes, so it seemed silly to use canned tomatoes. Final confession: I didn't make the dressing. But I bet it would be really good.
This dish looks lovely. The cast iron skillet makes a fun presentation. The wedges come out nicely and are crispy on the bottom. The cornbread crust fluffs up and envelopes the filling in a soft and almost sweet crust. The bits of tortilla chips in the crust provides some texture and much needed salt. This is a good dish, a fun dish, and lends itself to variations -- it would be good with ground beef, maybe add corn, or beans. Nice addition to the repertoire. Try it!
1/2 c ranch dressing
1/2 c salsa verde
1 c tightly packed cilantro leaves
Filling:
2 T olive oil
1/2 c chopped onion
1/4 c chopped red bell pepper
1 T chopped jalapeno pepper
2 c shredded rotisserie chicken
3 T chopped cilantro leaves
1/2 t salt
1/2 t cumin
1/4 t pepper
1 can 14.5 oz diced tomatoes
Crust:
1 egg
1 7 oz package of cornbread mix
1/2 c milk
3/4 c crushed tortilla chips
Toppings:
1/2 c shredded mozzarella cheese
1/2 c shredded cheddar cheese
3 c shredded romaine
1 c chopped tomatoes
Heat oven to 400 degrees. Combine ranch dressing, salsa and cilantro leaves in a blender. Process until well blended. Cover and refrigerate.
In 10 inch cast iron skillet heat oil. Add onion, bell pepper and jalapeno pepper, cook 3-5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 T cilantro, salt, pepper, cumin and tomatoes. Cook 5 minutes. Remove from skillet. Wipe out skillet. In large bowl, beat egg. Add cornbread mix and milk. Place tortilla chips in skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture. Sprinkle with cheese. Bake 16-20 minutes. Cut into wedges. Drizzle with sauce.
This recipe is a great twist on a Mexican meets Southern meal. It took every bit of 30 minutes to put together. I used an entire (and large) jalapeno pepper, and it just gave a tiny bit of warmth to the dish, so don't be afraid to use it. I also didn't use canned tomatoes. It's summer time, and I am inundated with fresh tomatoes, so it seemed silly to use canned tomatoes. Final confession: I didn't make the dressing. But I bet it would be really good.
This dish looks lovely. The cast iron skillet makes a fun presentation. The wedges come out nicely and are crispy on the bottom. The cornbread crust fluffs up and envelopes the filling in a soft and almost sweet crust. The bits of tortilla chips in the crust provides some texture and much needed salt. This is a good dish, a fun dish, and lends itself to variations -- it would be good with ground beef, maybe add corn, or beans. Nice addition to the repertoire. Try it!
Monday, July 28, 2014
Baked Salmon with Tarragon-Glazed Cucumber
Source: Sunset Magazine
8 oz thin skinned cucumber
1.5 lb salmon fillet cut into 4 pieces
5 T butter, divided
1 T lemon juice
salt, pepper
1/2 c minced shallots
1 T coarsely chopped fresh tarragon
1.5 c Champagne vinegar
2 T coarsely chopped fresh parsley
Preheat oven to 375 degrees . Dice enough cucumbers to make 3/4 cup. Cut the remaining cucumbers in half lengthwise. Thinly slice crosswise.
Set salmon skin side down in a 9x13 pan lined with tinfoil. Melt 1 T butter and mix with lemon juice, 1/4 t salt and 1/4 t pepper. Spoon over fish. Bake salmon until barely opaque but still moist in the center -- 10-13 minutes.
While fish bakes, combine shallots, chopped tarragon and vinegar in 10 inch frying pan. Boil over high heat, stirring often until vinegar evaporates but shallots still look wet -- 4-5 minutes. Add 1 T butter, remove from heat and stir until melts. Stir in diced cucumbers. Return cucumber mixture to high heat, and cook, stirring often, until slightly translucent, about 1-2 minutes. Add remaining 3 T butter and 1/4 t salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumber and parsley.
I get a lot of cucumbers in my CSA box each week. And while I love a good cucumber salad, and most variations thereon, I was intrigued by a recipe that involved doing something completely different with the cucumber. Then salmon was on sale at Whole Foods. I am always looking to eat more fish, and salmon is on of the few types of fish (OK, maybe the only one) that I feel comfortable making. So all the stars aligned.
I ended up using red wine vinegar instead of Champagne vinegar (don't ask -- kept forgetting ingredients, and having to go back to the store -- wasn't going to make yet another trip). And I just used a regular old cucumber -- no fancy English cucumber. I did peel mine, b/c the recipe emphasized a think skinned variety.
There are a couple of steps to make this dish, but it comes together pretty quickly. It looks beautiful, fresh and colorful. And it's delicious. The slightly cooked cucumber just provides a slightly different texture. A great dish. Not as light as you would think -- after all there are 5 tablespoons of butter involved. Also, the cucumber concoction is very acidic, so I would recommend serving this dish with a starch -- some new potatoes would be delicious. Wonderful meal. I hope you all try it.
8 oz thin skinned cucumber
1.5 lb salmon fillet cut into 4 pieces
5 T butter, divided
1 T lemon juice
salt, pepper
1/2 c minced shallots
1 T coarsely chopped fresh tarragon
1.5 c Champagne vinegar
2 T coarsely chopped fresh parsley
Preheat oven to 375 degrees . Dice enough cucumbers to make 3/4 cup. Cut the remaining cucumbers in half lengthwise. Thinly slice crosswise.
Set salmon skin side down in a 9x13 pan lined with tinfoil. Melt 1 T butter and mix with lemon juice, 1/4 t salt and 1/4 t pepper. Spoon over fish. Bake salmon until barely opaque but still moist in the center -- 10-13 minutes.
While fish bakes, combine shallots, chopped tarragon and vinegar in 10 inch frying pan. Boil over high heat, stirring often until vinegar evaporates but shallots still look wet -- 4-5 minutes. Add 1 T butter, remove from heat and stir until melts. Stir in diced cucumbers. Return cucumber mixture to high heat, and cook, stirring often, until slightly translucent, about 1-2 minutes. Add remaining 3 T butter and 1/4 t salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumber and parsley.
I get a lot of cucumbers in my CSA box each week. And while I love a good cucumber salad, and most variations thereon, I was intrigued by a recipe that involved doing something completely different with the cucumber. Then salmon was on sale at Whole Foods. I am always looking to eat more fish, and salmon is on of the few types of fish (OK, maybe the only one) that I feel comfortable making. So all the stars aligned.
I ended up using red wine vinegar instead of Champagne vinegar (don't ask -- kept forgetting ingredients, and having to go back to the store -- wasn't going to make yet another trip). And I just used a regular old cucumber -- no fancy English cucumber. I did peel mine, b/c the recipe emphasized a think skinned variety.
There are a couple of steps to make this dish, but it comes together pretty quickly. It looks beautiful, fresh and colorful. And it's delicious. The slightly cooked cucumber just provides a slightly different texture. A great dish. Not as light as you would think -- after all there are 5 tablespoons of butter involved. Also, the cucumber concoction is very acidic, so I would recommend serving this dish with a starch -- some new potatoes would be delicious. Wonderful meal. I hope you all try it.
Monday, July 21, 2014
Buttered Peaches and Ravioli
Source: Better Homes and Gardens
9 oz packaged cheese ravioli
1/4 butter
3 c sliced peaches
1/3 c hazelnuts
1/4 c shredded Parmesan cheese
2 T chopped parsley
1 t lemon zest
Cook ravioli per package direction. Drain, keep warm. Heat butter in large pan until browned. Add peaches, hazelnuts, parsley, lemon zest. Add ravioli. Toss to coat. Season to taste with salt.
Did the name of this already freak you out? Do you think it's an affront to pasta and peaches? All reason enough for me to try this dish.
Easy to make, quick to put together. And really really good. It's not weird. The brown butter sauce is creamy and just sweet enough to complement the peaches. And honestly, the peaches are not a whole lot sweeter than a good summer tomato. Hazelnuts provide a delicious crunch, and the fresh parsley and lemon zest are just enough of a counterpoint that the dish doesn't feel like dessert. I will not substitute this dish for a good traditional Italian pasta dish, but this is a delicious and different summer alternative. Try it out, you won't regret it.
9 oz packaged cheese ravioli
1/4 butter
3 c sliced peaches
1/3 c hazelnuts
1/4 c shredded Parmesan cheese
2 T chopped parsley
1 t lemon zest
Cook ravioli per package direction. Drain, keep warm. Heat butter in large pan until browned. Add peaches, hazelnuts, parsley, lemon zest. Add ravioli. Toss to coat. Season to taste with salt.
Did the name of this already freak you out? Do you think it's an affront to pasta and peaches? All reason enough for me to try this dish.
Easy to make, quick to put together. And really really good. It's not weird. The brown butter sauce is creamy and just sweet enough to complement the peaches. And honestly, the peaches are not a whole lot sweeter than a good summer tomato. Hazelnuts provide a delicious crunch, and the fresh parsley and lemon zest are just enough of a counterpoint that the dish doesn't feel like dessert. I will not substitute this dish for a good traditional Italian pasta dish, but this is a delicious and different summer alternative. Try it out, you won't regret it.
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