This turned out so delicious, I hope I remember everything I put into it to make it turn out that way. I threw everything together with stuff I had in my pantry and fridge (and freezer) because the idea of dragging 2 kids to the grocery store was a lot less exciting than trying to figure out what I could make with what I had on hand.
So, this was born.
Ingredients
2 boneless/skinless chicken breasts
salt/pepper/bay leaves
3 T. oil
1 T. flour
1 8 oz can tomato sauce
2 cups chicken stock (I used my Better than Bouillon + water)
1/4 cup California chile powder
pinch cumin
pinch oregano
pinch garlic powder
pinch onion powder
salt
1 can Mexicorn
1/2 cup cottage cheese (full fat, please)
handful cilantro
2 green onions, sliced
1/2 cup Feta
2 cups (or so) shredded "Mexican Cheese Blend" (we get ours at Costco)
6 large corn tortillas
radish/black olives/sour cream to garnish
Put the chicken into a pot of water and season with salt/pepper/and a couple of bay leaves. Bring to a boil, reduce to simmer, and let cook until the chicken is done (I cooked mine from frozen, so it was about 20 minutes, but if they're fresh it'll probably be more like 10).
While the chicken is simmering, heat the oil in a skillet over medium-high heat. Add the flour and stir constantly for about a minute. Add the chile powder, and cook for about 10 seconds until it becomes fragrant. Then add the chicken broth, the oregano/garlic powder/onion powder/cumin and tomato sauce. Bring to a simmer and let simmer for about 10 or 15 minutes until the flavors blend and it thickens up slightly.
Preheat the oven to 325.
Remove the chicken to a large bowl and shred using 2 forks. Add the corn, cilantro, green onion, about 1/2 cup of the Mexican cheese, the feta, 1/2 cup cottage cheese, and about 1 or 2 ladles of the sauce to help keep it moist.
Get out your baking dish (I used a 9x11 dish I had and it worked perfectly). Dip 1 corn tortilla into the enchilada sauce, coating it on both sides completely, and place into the bottom of the pan. Repeat, making sure the bottom of the baking dish is mostly covered. Add a layer of the chicken, a few ladles of sauce, and a generous handful of the Mexican cheese. Repeat again, topping the final layer with tortillas and cheese, using the rest of the sauce over the top and around the edges to make sure it's nice and moist and delicious.
Bake for about 20 minutes or so until bubbly. Remove from oven and eat with sour cream, olives and radishes on the side.
Thursday, July 28, 2011
Wednesday, July 6, 2011
Italian Meatball Soup (aka Minstrone With Meat)
So I was completely uninspired for dinner today. I wanted comfort food. My muffin tops said: "Make a salad".
I did not want salad.
So ... I whipped up this little number. It's absolutely delicious, and so ... I share.
Ingredients
EVOO (about 2 T. or so)
1 yellow onion, chopped
2 - 3 cloves garlic, chopped
2 stalks celery, sliced into 1/4" slices
3 bay leaves (maybe 4 -- I love bay, I use loads)
splash of white wine (whatever you're drinking)
pinch (about 1/2 tsp) Italian Seasoning
1 can stewed tomatoes (Italian style)
1 red potato, diced (skin on)
3 - 4 summer squash of your choosing, diced (I used Mexican grey - use what you want)
3 carrots, cut into pieces of your choosing (I like cutting carrot into 1/4ths lengthwise, then sliced)
2 - 3 T. Better Than Bouillon, beef flavor (or just omit water and use beef broth instead - whatever you've got!)
2 - 3 Quarts water (however much you need -- I used a 6 qt stock pot so I probably used about 3 quarts water)
1.5 lbs ground beef
1/4 c. bread crumbs
1 egg
1/2 - 1 tsp garlic salt
1/2 tsp dried basil
1 can cannellini beans, drained and rinsed
1/4 c noodles of your choosing (I used alphabet noodles)
1 bag (6 oz, I believe) baby spinach
1/8 c. parmesan
salt/pepper
Saute onion/garlic/celery/bay leaf in evoo over med-high heat until softened. Add white wine and let reduce about 30 seconds. Add the tomatoes, potato, squash, carrots, Italian seasoning and salt/pepper to taste. Bring to a boil.
While waiting for the soup to boil, assemble meatballs -- mix beef, bread crumbs, egg, garlic salt, basil, black pepper and salt (if you have fresh herbs - great! I didn't, so I used dry. Use what you have! If you have fresh parsley, use that, fresh oregano? use that!).
When soup comes to a boil, gradually add meatballs (I use a small cookie scoop - 1.5 tablespoons - and just scoop and drop). Reduce heat and let simmer uncovered about 1 hour.
Add the pasta and spinach and cook until pasta is done (about 8 minutes). Add beans and parmesan and let "warm up" for about 5 minutes.
Season to taste with additional salt/pepper (or fresh herbs if you have them -- fresh basil would be amazing here ... as would some lemon zest).
Devour with croutons and parmesan cheese on top, and a frosty beer.
I did not want salad.
So ... I whipped up this little number. It's absolutely delicious, and so ... I share.
Ingredients
EVOO (about 2 T. or so)
1 yellow onion, chopped
2 - 3 cloves garlic, chopped
2 stalks celery, sliced into 1/4" slices
3 bay leaves (maybe 4 -- I love bay, I use loads)
splash of white wine (whatever you're drinking)
pinch (about 1/2 tsp) Italian Seasoning
1 can stewed tomatoes (Italian style)
1 red potato, diced (skin on)
3 - 4 summer squash of your choosing, diced (I used Mexican grey - use what you want)
3 carrots, cut into pieces of your choosing (I like cutting carrot into 1/4ths lengthwise, then sliced)
2 - 3 T. Better Than Bouillon, beef flavor (or just omit water and use beef broth instead - whatever you've got!)
2 - 3 Quarts water (however much you need -- I used a 6 qt stock pot so I probably used about 3 quarts water)
1.5 lbs ground beef
1/4 c. bread crumbs
1 egg
1/2 - 1 tsp garlic salt
1/2 tsp dried basil
1 can cannellini beans, drained and rinsed
1/4 c noodles of your choosing (I used alphabet noodles)
1 bag (6 oz, I believe) baby spinach
1/8 c. parmesan
salt/pepper
Saute onion/garlic/celery/bay leaf in evoo over med-high heat until softened. Add white wine and let reduce about 30 seconds. Add the tomatoes, potato, squash, carrots, Italian seasoning and salt/pepper to taste. Bring to a boil.
While waiting for the soup to boil, assemble meatballs -- mix beef, bread crumbs, egg, garlic salt, basil, black pepper and salt (if you have fresh herbs - great! I didn't, so I used dry. Use what you have! If you have fresh parsley, use that, fresh oregano? use that!).
When soup comes to a boil, gradually add meatballs (I use a small cookie scoop - 1.5 tablespoons - and just scoop and drop). Reduce heat and let simmer uncovered about 1 hour.
Add the pasta and spinach and cook until pasta is done (about 8 minutes). Add beans and parmesan and let "warm up" for about 5 minutes.
Season to taste with additional salt/pepper (or fresh herbs if you have them -- fresh basil would be amazing here ... as would some lemon zest).
Devour with croutons and parmesan cheese on top, and a frosty beer.
Subscribe to:
Posts (Atom)