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.
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Thursday, July 28, 2011
Tuesday, June 28, 2011
Succotash, sufferin'
I will admit to having been inspired to make this dish by a (gasp) Woman's Day recipe.
What? The recipes in that mag -- while simple -- are really quite impressive and delicious. Better than most I've seen on the Internet. Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?
In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime. Win, win, win.
This is what I did (all chopped vegetables were cut the same size as the lima beans):
3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)
Note: If you have fresh basil, please -- by all means -- use fresh basil. I just didn't have any and I happen to like the unique flavor of dried basil. I am not ashamed.
While the kids are napping, chop the vegetables and set the lima beans out to defrost.
When husband comes home from work, start bacon in a cold pan and turn heat to medium-high. Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan. Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".
This is when you add the cream and water (which is what I had on hand) or some half and half. Stir. Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".
Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing). Add the bacon back in (if there's any left after snacking).
Devour.
Certainly if you have some tomatoes lying around, you can add them after everything has cooked down -- just chop up and stir into the warm succotash, letting the heat slightly "wilt" the tomatoes. They will add a great bit of "brightness" to the dish. I am saving my tomato for River Casserole later this week ... so mine went without. You really can't go wrong with this dish.
What? The recipes in that mag -- while simple -- are really quite impressive and delicious. Better than most I've seen on the Internet. Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?
In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime. Win, win, win.
This is what I did (all chopped vegetables were cut the same size as the lima beans):
3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)
Note: If you have fresh basil, please -- by all means -- use fresh basil. I just didn't have any and I happen to like the unique flavor of dried basil. I am not ashamed.
While the kids are napping, chop the vegetables and set the lima beans out to defrost.
When husband comes home from work, start bacon in a cold pan and turn heat to medium-high. Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan. Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".
This is when you add the cream and water (which is what I had on hand) or some half and half. Stir. Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".
Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing). Add the bacon back in (if there's any left after snacking).
Devour.
 |
| This is the finished product. I used a Mexican "grey" squash I had in the fridge. And only 1 ear of corn. It is very delicious. |
Monday, June 27, 2011
Microwave Corn on the Cob (yes, really)
Certain members of my family (to whom I have given birth) would eat corn on the cob every meal, and since we can't grill it every day (and we have no working a/c), I had to figure out a way to cook it that didn't require bringing a pot of water to the boil in the middle of the summer.
I Googled. I tested. And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.
Ingredients
2 ears of corn (not shucked)
2 paper towels
Water
Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).
Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate. Microwave on high for 8 minutes.
Let sit in the microwave for a minute or two and then remove.
It will be screaming hot, so use caution, but it will be perfectly steamed.
My 3 year old ate 1.5 ears yesterday. Cold from the fridge. Without so much as a how do you do from any butter, salt or pepper.
We will be eating a lot of corn prepared this way this summer.
The best part? The silk and the husks come off very easily.
I Googled. I tested. And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.
Ingredients
2 ears of corn (not shucked)
2 paper towels
Water
Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).
Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate. Microwave on high for 8 minutes.
Let sit in the microwave for a minute or two and then remove.
It will be screaming hot, so use caution, but it will be perfectly steamed.
My 3 year old ate 1.5 ears yesterday. Cold from the fridge. Without so much as a how do you do from any butter, salt or pepper.
We will be eating a lot of corn prepared this way this summer.
The best part? The silk and the husks come off very easily.
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