Wednesday, March 25, 2015

smothered chile colorado burritos... 30 minutes


the goods:

2 pounds flank steak, cut into 1-inch pieces
2 cans (10 ounces each) mild or medium red enchilada sauce
2 tablespoons adobo sauce (from a can of chipotle peppers)
1 anaheim pepper, diced
1 can (4 ounces) diced green chiles
2 teaspoons minced garlic
1 and 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon cumin
2 tablespoons cornstarch plus 1 tablespoon cold water
1 can (15 ounces) black beans, drained and rinsed
4 burrito-sized flour tortillas
1 cup shredded cheese (a blend of monterey jack, pepper jack, and cheddar)
toppings: sour cream, pico de gallo, guacamole, and lime wedges



Preheat oven to 400 degrees. Saute beef in a large saucepan over medium heat until tender, about 3-5 minutes. Add enchilada sauce, adobo sauce, anaheim pepper, green chiles, garlic, onion powder, salt, and cumin. Whisk together cornstarch and cold water in a small bowl to make a slurry. Add to the pan and stir. Reduce heat to a simmer, cover and cook for 15 minutes.
Add black beans and a generous amount of the beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake for 10 minutes until cheese is bubbly, then serve with desired toppings.

Monday, March 23, 2015

3-cheese ranch chicken... 30 minutes


the goods:

4 boneless skinless chicken breasts
1 sleeve Ritz crackers
1/2 cup shredded mozzarella cheese
1/2 cup grated or shredded Parmesan cheese
1/2 cup shredded sharp cheddar cheese
1 tablespoon Italian seasoning
2 teaspoons garlic salt
pepper to taste
Dry Ranch dressing/seasoning packet
2 tablespoons ranch dressing (I use homemade)


Preheat oven to 400 degrees. Place crackers in a zip-top bag and crush by hand (let your kids go nuts). Then take a rolling pin to the bag to finish them off. Nice and crumbly now? Good. Add the cheese, seasonings and dry ranch mix to the crackers. (Keep in bag if you want to toss the chicken or move to a shallow dish if you want to coat them that way.) Coat chicken in a thin layer of ranch dressing, then coat in the cracker/cheese mixture. Place chicken in a glass baking dish, and cook for 20 minutes (maybe more if you have thicker breasts).

Saturday, March 21, 2015

cheesy bacon ranch potatoes... 1 hour


the goods:

6 slices bacon, cooked and chopped into bits
2 pounds russet potatoes, scrubbed and rinsed, diced into 3/4-inch pieces
2 and 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces sharp cheddar cheese, grated
ranch dressing (I use homemade)
2-3 scallions, green parts only, chopped

Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. On your sheet pan, toss potatoes with olive oil and salt and pepper. Roast for 20 minutes, then remove from the oven and toss (spatula works great). Return to oven and roast for 20 minutes more. Remove and toss, Return to the oven a third time for 15 minutes more. Remove potatoes from the oven and gather them together towards the center of the pan, Sprinkle evenly with cheddar cheese and return to oven to melt the cheese for about 2 to 3 minutes. Remove from oven (you can turn your oven off now), and drizzle with ranch dressing, sprinkle with bacon and scallions and serve!

Thursday, March 19, 2015

sriracha-lime chicken chopped salad... 20 minutes (plus marinating)


the goods:

marinade:
2 boneless skinless chicken breasts
3 tablespoons sriracha
1 lime, juiced
1/4 teaspoon sea salt and freshly ground pepper

salad:
4 cups romaine lettuce, chopped
8 fresh pineapple slices (cored)
1 cup grape tomatoes, halved
1 avocado, cubed

dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 teaspoons honey (local is best)
dash of sea salt


Season chicken with salt and pepper. In a zip-top bag combine sriracha and lime juice; add chicken and let marinate in the fridge for at least 20 minutes, or longer. Heat grill. Grill chicken and pineapple slices and cook for 3-4 minutes per side. In a medium bowl or glass measuring cup, whisk together dressing ingredients until combined. Refrigerate until ready to use. Once chicken and pineapple are grilled, chop into bite-sized pieces. Combine salad ingredients in a large bowl, toss with dressing to taste, and serve!

Tuesday, March 17, 2015

herb crusted pork chops... 15 minutes

You'll have to forgive my photos, natural light at dinner time is hard to come by before daylight savings!

the goods:

4 boneless pork chops
2 tablespoons dijon mustard
1/2 cup panko breadcrumbs
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil


Preheat oven to 450 degrees. Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt, and pepper in a medium bowl and dredge pork chops, one at a time, in panko mixture.
In a large ovenproof skillet, heat oil over medium high heat. Add pork chops and saute for 2 minutes until golden brown. Turn pork over and place skillet on oven for 8 minutes. Enjoy!

Friday, March 13, 2015

honey glazed salmon... 30 minutes


the goods:

4 skinless salmon filets
4 tablespoons all-purpose flour
4 tablespoons honey
2 tablespoons olive oil
zest of 1 lime

browned butter lime sauce:
6 tablespoons unsalted butter
2 cloves garlic, pressed
1 tablespoon honey
juice of 1 lime


Preheat the oven to 400 degrees. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn golden brown, about 3 minutes. Stir in garlic, honey, and lime juice; salt and pepper to taste. Set aside.
Season salmon with salt and pepper. Dredge each salmon fillet with 1 tablespoon flour and drizzle with 1 tablespoon honey. Heat olive oil in a large oven-proof skillet over medium-high heat. Working in batches, add salmon to skillet and sear both sides until golden brown, about 1-2 minutes per side. Place all filets in skillet and transfer to oven to cook through completely. Bake for 8-10 minutes. Serve immediately with browned butter lime sauce.

Tuesday, March 3, 2015

beef noodle stir-fry... 30 minutes


the goods:

14 ounces udon noodles, prepared according to package instructions
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
1 head of broccoli, chopped into florets
2 carrots, diced

sauce:
1/3 cup soy sauce
3 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
2 garlic cloves, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper



In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flakes, and black pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
Add in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.