Saturday, August 30, 2014

baked chicken chimichangas with green sauce... 45 minutes


the goods:

2 cans (10.5 ounces each) cream of chicken soup
2 cans (4 ounces each) diced green chiles
5 pitted green olives
1 jalapeno, seeded and chopped
2 tablespoons fresh lime juice
1 package (8 ounces) cream cheese, room temperature
8 ounces Monterey Jack cheese, shredded
1/2 package taco seasoning
1 pound shredded cooked chicken (from 1 rotisserie chicken)
8 (10-inch) flour tortillas
1/2 cup olive oil
8 ounces sharp cheddar cheese, shredded
1 cup chopped green onion
sour cream, for serving


In a blender, combine the cream of chicken soup, green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a small saucepan and warm over low.
In a large bowl, stir together the cream cheese, Monterey jack cheese, and taco seasoning until well blended. Fold in the chicken, and lightly season with garlic salt. Evenly divide the mixture among 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place chimichangas in a 9-by-13-inch glass pan, sprayed with cooking spray. Brush all sides of chuimichangas with olive oil. Bake at 350 degrees for 15 minutes, turn chimichangas and continue to bake for 15 minutes more.
To serve, place chimichanga on a plate, ladle warm sauce over the top, and sprinkle with cheddar cheese. Finish with a dollop of sour cream and green onions on top.

Tuesday, August 26, 2014

ritz parmesan chicken... 30 minutes


the goods:

4 boneless skinless chicken breasts, slightly flattened
1/4 cup mayonnaise
1 tablespoon lemon juice
30 Ritz crackers, finely crushed
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking oil. In a small bowl mix together mayonnaise and lemon juice. In another bowl, mix together crushed ritz crackers, parmesan cheese, and basil. Dredge chicken in the mayonnaise and then coat in ritz crumbs. Place chicken on the baking sheet and bake for 20 minutes, or until chicken is cooked through and no longer pink.

Saturday, August 23, 2014

BLT chopped salad... 20 minutes


the goods:

5 slices bacon
1 head romaine lettuce, chopped
1 avocado, peeled, pitted, and chopped
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/2 cup shredded sharp cheddar cheese

lime vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar

Make vinaigrette: whisk together olive oil, vinegar, lime zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium heat and cook bacon until brown and crispy, about 6-8 minutes. Transfer to paper towels to drain. Chop bacon. I set mine up like a salad bar and let everyone assemble their salads how they like, or you can toss the lettuce with the vinaigrette and mix it all together.

Thursday, August 21, 2014

sweet and sour noodles with shrimp... 30 minutes


the goods:

1 pound shrimp, peeled and deveined
1 tablespoon butter
5 ounces pad thai noodles
2 teaspoons vegetable oil
1 red bell pepper, seeded and thinly sliced
1 cup bean sprouts
5 scallions, sliced
3 tablespoons rice vinegar

sauce:
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato paste
1/2 cup vegetable broth
2 teaspoons cornstarch
1 teaspoon sesame oil



In a large skillet, heat butter over medium-high, cook shrimp 1-2 minutes per side until opaque throughout.
Cook noodles according to package instructions. Combine all sauce ingredients in a small bowl and set aside. In a large skillet heat oil over medium-high and add peppers. Cook until tender, about 3 minutes Stir in bean sprouts and cook another minute. Add noodles, scallions, shrimp, rice vinegar, and sauce mixture. Stir for 2-3 minutes until sauce thickens. Serve topped with additional scallions if desired.

Tuesday, August 19, 2014

stuffed flank steak... 40 minutes


the goods:

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 medium onion, thinly sliced
2 teaspoons dried Italian seasoning
2 teaspoons fresh thyme leaves
3 roasted red peppers (from a jar)
1 flank steak
2 roma tomatoes, thinly sliced
1/2 cup panko
1 cup sliced provolone cheese
1/2 cup basil leaves

Coat a large saute pan with olive oil and add garlic, onion, Italian seasoning, thyme, and red peppers. Season with salt and pepper and saute until onion is caramelized, 7 to 8 minutes. Set aside to cool. Place the steak on a clean cutting board, using a sharp knife, carefully make a flat cut down one long side of the steak, so you can open the steak like a book. Spread onion mixture down one side of steak, top with tomato slices, panko, cheese, and basil leaves. Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold in the filling. Heat grill to medium-high and clean and oil hot grates. Season steak with salt and pepper, then grill for 6-7 minutes on each side. Let steak rest 5 minutes before slicing crosswise and serving.

Friday, August 15, 2014

fried chicken tacos... 30 minutes


the goods:

1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup plus 1 tablespoon canola oil
1 and 1/2 pounds boneless, skinless chicken breasts, cut into small cubes
2 cans (4 ounces each) diced green chiles
16 small corn tortillas
1 and 1/2 cups finely grated cheddar cheese
sour cream
hot sauce
2 cups thin;y sliced romaine lettuce
4 roma tomatoes, diced


Mix together the chili powder, cumin, and salt in a small bowl. Set aside. Heat 1 tablespoon of the canola oil in a  large skillet over medium-high heat. Add the chicken and chiles and saute for 3 to 4 minutes, or until the chicken has lost it's color. Sprinkle the spice mixture over the chicken and saute until chicken is cooked through. Remove the pan from the heat and set aside. In a separate skillet, heat 1 cup of the canola oil over medium-high heat. Spoon about 1/4 cup of the chicken into a tortilla. Grasp the tortilla closed between tongs, then lay it in the hot oil, holding down the top half of the tortilla so that it remains closed. Cook until golden brown, 30 to 45 seconds, then flip the tacos and fry the other side and cook until browned and crispy. Remove from the pan, allowing excess oil to drip out of one end. Immediately wrap each taco in a paper towel and gently shake it to remove any excess oil. While the tacos are still hot, gently tuck some shredded cheese inside. Top tacos with sour cream, hot sauce, lettuce, and tomatoes as desired. (You may never use a store-bough taco shell again.)

Wednesday, August 13, 2014

chicken tortilla stack... 45 minuites


the goods:

1 tablespoon olive oil
5 9-inch tortillas
3/4 cup sour cream
2 and 1/2 cups shredded chicken (from one rotisserie chicken)
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1 cup shredded mozzarella cheese
1 avocado, halved, seeded, peeled, and diced, for serving
1 roma tomato, diced, for serving
chopped fresh cilantro, for serving
hot sauce, for serving


Preheat oven to 400 degrees. Lightly coat a 9-inch springform pan with nonstick spray, Heat olive oil in a large skillet over medium-high heat. Working one at a time, add tortilla and cook until crisp and lightly browned, about 1 to 2 minutes per side, flipping once. Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, sprinkle with a layer of chicken, then top with cheddar, pepper jack, and mozzarella cheeses. Repeat with 3 more layers; top with remaining tortilla, sour cream, and cheeses. Bake for 25 to 30 minutes, or until the cheeses have melted and the stack is heated through. Slice into wedges and serve with desired toppings.