Sunday, November 6, 2016

white chicken chili... 45 minutes


the goods:

1 boneless skinless chicken breast, cut into 1/2-inch pieces
1 small yellow onion, diced
1 tablespoon olive oil
2 garlic cloves, finely minced
2 cans (14.5 ounces each) chicken broth
1 can (4 ounces) diced green chiles
1 and 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1?4 teaspoon cayenne pepper
1 package (8 ounces) cream cheese, cut into chunks
1 and 1/4 cup frozen corn
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 tablespoon fresh lime juice
chopped fresh cilantro, for serving
shredded monterey jack cheese, for serving
tortilla strips, for serving ( I fried mine fresh by cutting corn tortillas into strips and frying in hot oil)



Heat olive oil in a heavy soup pot over medium-high heat. Once oil is hot, add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic, and saute 30 seconds. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture to a boil then reduce heat and simmer 15 minutes.
Add cream cheese and stir until melted. Stir in corn and 1 can of cannellini beans. In a food processor, add 1/4 cup broth from the soup and 3/4 of the remaining can of cannellini beans. Pulse until pureed, then add to soup along with remaining 1/4 can of beans. Simmer 15 minutes longer. Serve with fresh lime squeeze, monterey jack cheese, cilantro, and tortilla strips (or chips).

Sunday, October 30, 2016

slow cooker chicken taco salad... 8 hours


the goods:

chicken:
3 boneless skinless chicken breasts
1 can (12 ounces) beer
1/2 teaspoon chili powder
1 can (3.8 ounces) chopped green chiles
1/2 teaspoon salt
1/2 teaspoon black pepper

dressing:
1 cup buttermilk
1 cup mayonnaise
1 packet buttermilk ranch dressing mix
1 tablespoon taco seasoning
1/2 lime, juiced
1/2 cup chopped cilantro

salad:
1 head iceburg lettuce, chopped
1 cucumber, cubed
1 pint cherry tomatoes, halved
2 bell peppers (I used red and orange), cut into small pieces
1 avocado, chopped
1/2 cup finely grated cheddar cheese
pickled jalapeno slices
crumbled tortilla chips (I used lime)


Place chicken in slow cooker. Top with chili powder, green chiles, salt, pepper, and top with beer. Cook on low for 8 hours or high for 4 hours. Transfer chicken to a bowl and shred with two forks. Toss with some of the cooking liquid to moisten the chicken.
Combine all dressing ingredients in a food processor, pulse until smooth.
To each plate, add lettuce, chicken bell peppers, tomatoes, cucumber, avocado, and shredded cheese. Drizzle with dressing and top with jalapeno and chip crumbles.

Saturday, October 29, 2016

asparagus, bacon, and strawberry salad with poached eggs

the goods:

vinaigrette:
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
pinch of sugar

salad:
4 ounces thick-cut bacon
1 pound asparagus, rough ends trimmed
splash of vinegar
4 large eggs
1 bag spring mix salad
12 strawberries, quartered

Add all vinaigrette ingredients to a jar, close lid tightly and shake vigorously. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Heat a large frying pan over medium-high heat. Add the bacon and fry until crispy, about 4-5 minutes. Remove from pan and let drain on a paper-towel-lined plate. In the same skillet, add the asparagus to the bacon grease and cook until tender and slightly roasted, 5-8 minutes, depending on the thickness of the asparagus stalks.
Bring a pot of water to boil. Add a splash of vinegar and turn the heat back to medium-high. Crack 1 egg into a cup. Give the water a stir before dropping the egg in all at once. Add the remaining eggs in the same manner and poach for 2-4 minutes. Remove eggs with a slotted spoon.
To assemble, divide salad mix among 4 plates. Cut the asparagus into thirds and scatter over the lettuce. Divide the strawberries and bacon among the plates, then drizzle with vinaigrette. Top each salad with a poached egg and season with salt and pepper.

Tuesday, October 11, 2016

chipotle pork burgers... 25 minutes


the goods:

1 and 1/2 pounds ground pork
2 chipotle peppers in adobo sauce, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
4 slices colby jack cheese
1 avocado, sliced
4 tablespoons mayonnaise
4 english muffins

In a medium bowl, mix chipotle peppers, cilantro, garlic powder, salt and pepper into pork with your hands. Form into 4 patties.
Preheat grill to medium-high. Clean and lightly oil hot grates. Grill burgers 6-8 minutes per side, top with cheese after flipping.
Split and toast english muffins, and lightly spread 1 tablespoon mayonnaise on each muffin. Top with burgers and avocado.

Monday, October 10, 2016

slow cooker chicken and pinto bean burritos... 6 hours


the goods:

3 boneless skinless chicken breasts
1 can (10 ounces) mild enchilada sauce
1 can (16 ounces) pinto beans, rinsed and drained
4 garlic cloves, minced
1 small white onion, diced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon coriander
salt and pepper to taste
large flour tortillas
3 cups shredded cheddar cheese
toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.

Friday, October 7, 2016

shake shack burger... 25 minutes


the goods:

shake sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices dill pickles
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cayenne

burgers:
8 ounces ground beef sirloin
8 ounces ground beef chuck
1 tablespoon vegetable oil
2 tablespoons butter, room temperature
4 potato burger buns
curly lettuce
2 vine-ripened tomatoes, sliced
1/2 teaspoon vegetable oil
4 slices American cheese

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor, and pulse until smooth. Refrigerate until ready to use.
Gently mix together sirloin and chuck in a mixing bowl until combined. Form into 4 patties, leaving a thumb indentation in the center of each patty.
Heat oil in a cast-iron skillet over medium-high heat. Generously season patties with salt and pepper, then transfer, seasoned-side-down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten patties. Season top-side with salt and pepper. Cook until crisp-brown crust has formed, about 3 minutes. Carefully loosen patties from skillet and flip. Top with a slice of cheese and cook until cheese has melted, about 1 to 2 minutes more.
Split open buns and lightly butter the inside of each half. Toast on a griddle or skillet until toasted. Spread buns with shake sauce on both sides. Top each bun half with a patty, then tomato, lettuce, and top bun. Serve with additional shake sauce.

Friday, September 2, 2016

roasted red pepper and tomato soup with apple-bacon grilled cheese... 1 hour


the goods:

soup:
2 red bell peppers
3 heaping tablespoons frozen corn
1 can (15 ounces) diced tomatoes
2 tablespoons olive oil
2 cloves garlic
1 medium yellow onion
3 cups chicken broth
2 roasted green peppers, jarred
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
sour cream, and minced chives, for serving

sandwiches:
sliced sourdough bread
butter
thinly sliced apple
cooked bacon
sliced sharp cheddar cheese


Roast bell peppers on a grill or over a gas cooktop until blistered and blackened in spots. Place them in a bowl and cover with plastic wrap. Allow to steam for 10 minutes. Peel peppers, remove stems and seeds and give them a rough chop. In a large pot or dutch oven, heat oil over medium heat. Saute the onions until translucent and soft. Add the garlic and peppers and cook for about 2 minutes, stirring. Add tomatoes, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, and oregano. Bring to a boil. Cover, and boil over medium heat for 20-25 minutes. Using an immersion blender, or doing it in small batches in your blender, puree soup just slightly (you still want it to have some texture). (If you are using your blender, puree only about half the soup.) Add corn and turn heat up to high for a couple minutes to heat through. Serve with sour cream and chives.

Make sandwiches: (I prepped all the sandwiches while the soup was bubbling, then grilled them up at the end while the soup cooled.) Butter the outside of 2 slices sourdough, On the unbuttered side, layer cheese, bacon, apple, and cheese. Top with other slice of bread, butter-side-up. Make as many as needed. Heat a skillet to medium. Cook sandwiches until cheese is melted and bread is golden and toasted. Serve with soup.