Broccoli Cheddar Soup

A good recipe for broccoli cheddar soup feels like something everyone should have in their recipe box. This doubles easily if you're cooking for a crowd. I generally serve it with fresh artisan bread and a salad. I served this exact menu just this week for book club and it was a crowd-pleaser and worked well for my gluten-free and vegetarian friends.

BROCCOLI CHEDDAR SOUP

• 4 tablespoons unsalted butter
• 1 small onion, chopped small
• 1 garlic clove, minced 
• 1/4 cup flour
• 1 cup half-and-half (or 1/2 cup milk + 1/2 cup heavy cream)
• 4 cups low-sodium chicken broth 
• 1 bay leaf
• Kosher salt and freshly ground pepper 
• 4 cups broccoli florets, chopped small 
• 1 cup carrot, chopped small (1 large or 2 small)
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Swiss cheese, grated 

Melt butter in a large pot over medium heat. Add onion and garlic and cook until tender, about 3-5 minutes.  

Stir in flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add broccoli and carrots to the broth mixture and simmer until tender, about 15 to 20 minutes. 

Discard the bay leaf and adjust seasoning if needed. 

Note: Err on the cautious side with the salt because the cheese will add a bit. Be sure to check the flavor a few times throughout the cooking process.  

Puree soup to desired texture with an immersion blender. (Or you can transfer small batches of the soup to a standard blender.)  

Back on the stove, add cheese and stir until melted, about 1 minute.  

Source: Smitten Kitchen 

Fried Rice

There's something deeply satisfying about cooking up a flavorful, satisfying dinner in a matter of minutes. And I particularly appreciate things that reheat well and that I don't mind eating several days in row. This fried rice checks all the boxes. The only downside being that good fried rices takes a little forethought as cooked and cooled rice is needed. When it's on my meal plan for the week, I cook up the rice ahead of time, spread it out on a baking sheet, and leave it lightly covered in the refrigerator for a few days or until I'm ready to use it.

 

FRIED RICE

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce 
• 3 tablespoons vegetable oil or peanut oil 
• 3 eggs, beaten lightly
• 1 cup frozen peas, thawed
• 2 cups bok choy, chopped 
• 1/2 pound bacon, cooked and crumbled (or ham, chopped into small pieces) 
• 2 cloves garlic, minced
• 4 cups rice, cooked and cooled 
• 5 green onions, sliced thin

Combine oyster and soy sauce in a small bowl; set aside. 

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom, add eggs and cook, without stirring, until just set, about 20 second. 

Scramble and break eggs into small pieces and cook, stirring constantly, until cooked through but not browned, about 1 minute. Set aside. 

Increase heat to high and heat remaining 2 1/2 tablespoons oil until just smoking. Swirl to coat pan bottom, add peas and bacon and cook, stirring constantly, for 30 seconds. 

Stir in garlic and cook until fragrant, about 30 seconds. 

Add rice and oyster/soy sauce mixture and cook, stirring constantly and breakup up rice clumps, until heated through, about 3 minutes.  

Add eggs, bok choy, and green onions and cook, stirring constantly, until heated through, about 1 minute.  

Source: modified from America's Test Kitchen

Crusty Baked Shells & Cauliflower

I tend to think I don't really like pasta, but I think that's because I equate pasta with red sauce or heavy cream sauces, which probably isn't fair to pasta.

This dish is delicious; it's layered with several different flavors, none of which are too overpowering. Serve with a salad, and TA-DA, you've got a pretty impressive dinner.

And, one more bonus, it can be made ahead and then just thrown in the oven. I love that.

CRUSTY BAKED SHELLS & CAULIFLOWER

• Kosher salt
• black pepper
• 3/4 pound medium shells, such as Barilla
• olive oil
• 2 1/2 pounds cauliflower, cut into small florets (1 large head)
• 3 tablespoons fresh sage leaves, roughly chopped 
• 2 tablespoons capers, drained 
• 3 cloves minced garlic
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes 
• 2 cups Fontina cheese, grated and lightly packed (10 ounces with rind)
• 1 cup (8 ounces) fresh ricotta
• 1/2 cup panko 
• 6 tablespoons freshly grated Pecorino cheese
• 2 tablespoons fresh parsley leaves, minced 

Preheat oven to 400 degrees. 

Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil. 

Add pasta and cook until al dente, according to the instructions on the package. 

NOTE: Pasta will be cooked later, be careful to not overcook it!

Drain pasta and pour into a large bowl.  

Heat 3 tablespoons of olive oil in a large saute pan over medium-high heat, add half of the cauliflower in one layer and saute for 5-6 minutes, tossing occasionally, until the florets are lightly browned and tender. 

Pour the cauliflower, including the small bits, into the bowl with the pasta.  

Add 3 more tablespoons of olive oil and cook remaining cauliflower in the same manner and then add to the bowl.  

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully.  

Stir in the Fontina. 

Transfer half of the mixture to a 10 x 13 baking dish. 

Spoon rounded tablespoons of ricotta on the pasta and top with remaining pasta mixture.  

Combine panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle evenly on top of pasta. 

Bake for 25-30 minutes, until browned and crusty on top. 

Source: Ina Garten 

Vietnamese Summer Rolls

My dear friend Stephanie taught me how to make these yummy summer rolls. She's a cooking genius and has taught me a few of her mad skills over the last few years. I'm so glad I had the chance to learn from her before she moves to Beijing in a few short months. (Insert sad, crying face here.)

I like to serve these rolls with this peanut sauce and feel the need to point out and emphasize how kick-ass it is. Seriously. Every time I make it I'm pretty impressed with myself. And thankful to Ina Garten for being another cooking genius.

You can also play around with what goes inside. Other options could include: shrimp, tofu, avocado, red pepper, cabbage, lettuce.

VIETNAMESE SUMMER ROLLS

Chicken Marinade

• 3 cloves garlic
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice (or lemon)
• 1 tablespoon sesame oil
• 2 teaspoons black pepper
• 4 chicken breasts, cut into small chunks

Summer Rolls

• rice paper 
• rice vermicelli (or bean thread noodles) 
• cucumber, seeded and cut into long matchsticks 
• carrots, grated
• Thai basil leaves
• mint leaves
• cilantro leaves 

Noodles

• 1 tablespoon sesame oil
• 1-2 tablespoons soy sauce
• juice of 1 lime (or lemon) 

Whisk garlic, fish sauce, brown sugar, lime juice, sesame oil, and pepper together and pour over chicken in a shallow dish. Let marinate for 20 minutes or longer. 

While chicken is marinating, soak noodles in hot water for 10-15 minutes or until soft, but still chewy. When noodles have reached desired softness, drain and cut strands into smaller chunks.

Saute chicken in large sauce pan over medium heat until cooked through. Remove from pan, leaving marinade behind. Let chicken cool and shred, 

Add noodles to remaining marinade and stir fry. Add sesame oil, soy sauce, and lime juice. Taste and add more sesame, soy, or lime juice, until sufficiently flavorful. 

Add hot water to a shallow pie plate.  

Dip and spin rice papers until softened. 

Lay rice paper on wooden paper and fill with noodles, chicken, cucumber sticks, carrots, basil, mint, and cilantro. 

Roll and seal tightly. 

These are best eaten soon after making, but can be stored in the refrigerator for a day or two. I use parchment to separate the rolls so they don't stick together.  

Serve with room temperature peanut sauce or other dipping sauce of choice.

Source: Stephanie Moy   

Beet & Arugula Salad

I had a beet salad at a restaurant back in May and I've been thinking about it ever since. After looking at lots of recipes and sampling many different versions over the summer, this is how it ended up. I added shredded chicken so it would be more of a meal and ate it over the course of several days.

YUM-O!  

BEET & ARUGULA SALAD

• 8 medium-sized beets, tops removed and scrubbed 
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil 
• 1 teaspoon dijon mustard
• Kosher salt
• pepper
• 4 ounces baby arugula
• 4 ounces feta (or goat cheese)
• 2 avocados 
• 1/3 cup roasted or candied nuts (optional)

Preheat oven to 400 degrees. 

Wrap the beets individually in foil and place on a sheet pan. 

Roast beets for 50-60 minutes, until a small sharp knife inserted in the middle indicates they are tender.  

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small knife over a piece or parchment to prevent staining.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

While the beets are still warm, cut them into chunks and place them in a large mixing bowl.  

Toss the beets with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper.  

Place the arugula in a separate bowl and toss with enough dressing to moisten. 

Put the arugula on a serving platter and then arrange the beets, feta, avocado, and nuts. 

Sprinkle with salt and pepper and serve warm or room temperature. 

Recipe Source: Ina Garten (slightly modified) 

Kielbasa Hash

There's really nothing better than being able to throw together a tasty, hearty meal in just a few minutes. Feel free to tweak the ingredients, based on what you like!

KIELBASA HASH

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 sweet potato, peeled and diced
• 1 russet potato, peeled and diced
• 1 yellow onion, diced 
• 1 yellow pepper, diced
• 1 zucchini, diced
• olive oil 
• salt and pepper

In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat.  

Add the sweet potato and russet potato to the skillet and season with salt and pepper.  

Fry until golden and cooked through, 8-10 minutes, stirring occasionally to ensure even browning.  

In a separate skillet, brown the sliced kielbasa for 5 minutes in 1 tablespoon olive oil over medium-high heat.  

Remove the kielbasa from the pan and set aside.  

Add the onions to the skillet and cook for 2-3 minutes.  

Add the yellow pepper and zucchini and a pinch of salt and cook for 2-3 minutes more.

Add the cooked potatoes and kielbasa to the skillet and mix everything together.  

Source: modified from The Two Bite Club 

Parmesan Chicken

This is a simple meal that makes me feel a little fancy.  I like that the chicken is pounded thin and always prefer to use arugula as the greens.  Be sure to use seasoned bread crumbs to avoid bland chicken.  

PARMESAN CHICKEN

• 4-6 boneless, skinless chicken breasts
• 1 cup flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs 
• 1/2 cup freshly grated Parmesan, plus extra for serving
• butter
• olive oil
• arugula (or other salad greens)

Lemon Vinaigrette

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper

Pound chicken breasts (between two sheets of parchment paper) until they are 1/4-inch thick.  Use either a meat mallet or rolling pin.  

Combine flour, salt, and pepper on a dinner plate.  

On a second plate, beat the eggs with 1 tablespoon water.  

On third plate, combine bread crumbs and 1/2 cup grated Parmesan.    

Coat chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan.  

Cook 2 or 3 chicken breasts on medium low heat for 2-3 minutes on each side, until cooked through.  

Add more butter and oil and cook the rest of the chicken breasts. 

To make lemon vinaigrette, whisk together lemon juice, olive oil, salt and pepper.  

Toss arugula with lemon vinaigrette.  

Place a mound of greens on each hot chicken breast. 

Top with additional Parmesan.  

Source: Ina Garten 

Sweet Paprika Chicken

Have you ever seen the movie The Mirror Has Two Faces?  I actually don't remember anything about it except for that Barbra Streisand's character is incredibly passionate about food and loves to make every bite "the perfect bite".  She carefully loads her fork and thoroughly enjoys each tasty morsel.  I get it; I love good food this much too.

This little dish reminded me of Barbra because the ingredients create a pretty fantastic flavor explosion.  And, if you have the patience to form the perfect bites, with a little lime rice, sweet and spicy paprika chicken, and fresh mango, you'll be a very happy camper.  Such a great combo.

SWEET PAPRIKA CHICKEN

• 4 chicken breasts
• 2 tablespoons packed brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons coconut oil (or vegetable oil)
• fresh mango slices 

Place chicken breast between two sheets of parchment paper and pound out the chicken until it is about a half an inch thick.  You can also cut the chicken breast into two thinner pieces if they are thick enough.  

In a small bowl, combine brown sugar, paprika, salt, pepper, and garlic powder.  

Pat chicken dry with paper towls and then spread spice mixture onto the chicken breasts.  Use your hands to rub the mixture into the chicken to create an even coating. 

In a large nonstick skillet, heat the coconut oil over medium heat until hot and rippling.   

Add the chicken in a single layer and cook for 4-5 minutes on each side, depending on how thick the chicken is.  The chicken will register 160 degress on a thermometer when fully cooked.    

NOTE #1:  You may need to cook the chicken in separate batches.

NOTE #2: The chicken will darken quite a bit due to the brown sugar in the spice rub.  Adjust the heat as necessary, but be careful not to overcook it because nobody likes dry chicken.   

Let chicken rest for 5 or so minutes.  

Serve with lime rice and fresh mango slices.  

Source:  Mel's Kitchen Cafe

Glazed Salmon

I've made this three weeks in a row.  It makes me feel a little more confident in my fish-cooking abilities.  I did almost set off my apartment building's fire alarm last week, but even that didn't shake my confidence.  Because after aggressively fanning the smoke alarm with a cookie sheet, the smoke cleared out, and the salmon tasted amazing.  And, as an added bonus, I think I've figure out how to avoid previously mentioned smoke.  See notes below! 

  












GLAZED SALMON

• 2 tablespoons butter
• 1 garlic cloves, minced
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons dry mustard
• 1 tablespoons ketchup
• 2 tablespoons soy sauce 

Preheat oven to broil and move rack to the second level from the top.


Whisk all ingredients together in a small saucepan over medium heat, just until better melts.  Whisk until smooth.  


Line baking sheet with foil.  


Spread sauce on fish and broil 8-12 minutes in oven.  Do not turn over.  


Cook just until fish flakes easily with a fork.   

NOTES:

• I reduced the amounts above because it felt like I was wasting a lot of sauce.  If you're cooking a big piece of salmon, you'll probably want to double the sauce.  
• I find that brushing the sauce on works best.  When there is excess sauce on the foil it tends to smoke and burn.  Brush on as much sauce on top of the filet as you can without too much of it running down to the foil.  

Source: A Bountiful Kitchen

My Three Favorite Pizzas

Brace yourself for three super delicious, non-traditional, non-red-sauce pizzas.  These are definitely my faves.    

PIZZA #1: ROASTED GARLIC & CHEESE 
Who knew so few ingredients could be SO tasty? Sometimes less is more.
  

• pizza dough 
• olive oil
• Kosher salt
• roasted garlic, a how-to here 
• fresh mozzarella
• shredded mozzarella

Heat pizza stone in a 500 degree oven.


Roll out pizza dough on parchment paper.


Brush dough with olive oil and sprinkle with Kosher salt.


Mash the cloves of roasted garlic on a plate and spread evenly over the crust.


Top with chunks of fresh mozzarella and then some shredded mozzarella.


Bake for 8-10 minutes or until bubbly and brown.



PIZZA #2: CHICKEN, ROASTED GARLIC, & SPINACH PIZZA
Roasted garlic plus some extras.  It was an experiment gone great.  

• pizza dough
• olive oil
• Kosher salt
• roasted garlic, a how-to here 
• red onion, thinly sliced
• baby spinach
• shredded chicken
• fresh mozzarella
• shredded mozzarella

Heat pizza stone in a 500 degree oven.

Roll out pizza dough on parchment paper.


Brush dough with olive oil and sprinkle with Kosher salt.


Mash cloves of roasted garlic on a plate and spread evenly over the dough.


Top dough with red onions, spinach, and shredded chicken.


Top with chunks of fresh mozzarella and then some shredded mozzarella.


Bake for 8-10 minutes or until bubbly and brown.

PIZZA #3: HAM, CARAMELIZED ONION, & GRUYERE PIZZA
Trader Joe's has a flat bread similar to this that I was trying to recreate.  Mission accomplished!  So. So. Good. 

• pizza dough
• olive oil
• butter
• Kosher salt
• onion, thinly sliced 
• ham, sliced or small chunks
• gruyere or emmental cheese, shredded

Heat pizza stone in a 500 degree oven.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil on low heat in a medium-sized pan. 

  

Add onions, sprinkle with a small amount of Kosher salt, and cook on low heat for at least 20 minutes (or longer) until the onions are dark and caramelized. 

Roll out pizza dough on parchment paper.

Brush dough with olive oil and sprinkle with Kosher salt. 

Top dough with caramelized onions, sliced ham, and shredded gruyere.  

Bake for 8-10 minutes.  

Pizza Crust

I've been on a pizza kick lately.  I've been making the dough from scratch since I no longer have access to Trader Joe's and their pre-made dough.  And actually, it seems silly that I thought I needed pre-made dough since this is such an easy, EASY recipe.  Really.  I've always been a little nervous about using yeast, but you really can't mess this up.    

PIZZA CRUST

• 1 cup hot water
• 1 tablespoon yeast
• 1 teaspoon sugar
• 2 1/2 cups flour
• 1 teaspoon salt

Stir yeast and sugar into hot water and let stand for 15 minutes or until foamy.


NOTE #1:  Water should be hot, but not so hot that you can't put your finger in it.  If the yeast does not grow, the water was either too hot or not hot enough.  


While yeast is proofing, measure out flour and salt and place in food processor.


With food processor running, pour water and yeast mixture into the bowl and let run until a ball forms.


NOTE #2:  You can also use a stand mixer with a dough hook if you don't have a food processor.


NOTE #3:  If a ball does not form or all flour is not incorporated, add a few extra drops of water.    


Turn dough onto floured surface (I use my Silpat mat) and knead into a smooth ball.


Let dough rest for 10-15 minutes on a floured surface.


Divide dough in half.


Roll half of the dough out onto parchment until thin and then top with desired toppings.


Source:  Megan Porter

Chicken Fajitas with Corn Saute

I really, really love Mexican food, but it can be pretty time consuming.  So many ingredients, so much chopping, so much clean up.  These yummy fajitas are so simple; just throw everything in a slow cooker and leave it be for 4-5 hours.  The corn saute is delicious as well, but not totally necessary, so you could go either way, depending on how much time and/or energy you have.

AND, my favorite thing ever is this new tip for making crispy taco shells.  I like them just a touch chewy.  Y.U.M.

TIP: CRISPY TACO SHELLS 

• Heat oven to 375 degrees.  
• Wrap several corn tortillas in a damp paper towel and microwave for 30 seconds.  
• Brush both sides of corn tortillas with olive oil.
• Drape tortillas over twos bars of oven rack so they hang down.  
• Place a baking sheet on a lower rack to catch any oil drips. 
• Bake for 7-10 minutes or until your desired crispiness.  

CHICKEN FAJITAS

• 1 teaspoon chili powder
• 1/2 teaspoon cumin 
• 1/2 teaspoon oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon garlic powder

• 4 chicken breasts, frozen or fresh
• 1 lime, squeezed
• 1 red bell pepper, sliced
• 1 onion, sliced 
• 2 garlic cloves, minced
• 2 tablespoons soy sauce

In a small bowl mix together chili powder, cumin, oregano, garlic powder, and salt.  Rub the spice mixture on the chicken.  

Place the chicken in slow cooker and top with red peppers, onions, and garlic.  

Pour the soy sauce and squeeze the lime over the top.  

Cook for 4-5 hours on low.  Shred chicken and serve in crispy or soft tortillas.    

CORN SAUTE

• 1 tablespoon butter
• 2 cups corn, frozen or canned
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• squeeze of lime juice
• salt to taste

In a skillet, melt butter. 

Add the onion and saute until translucent, 3-4 minutes.  

Add the corn and cilantro and cook for a few minutes more.  

Squeeze lime over the top and salt to taste.  

Source:  modified from Live Simply

Honey Sesame Chicken

It doesn't get any easier than this, folks.  If you're looking for an easy and delicious dinner, this is the dish for you!  Serve it with rice and a vegetable and you're all set.

Note: I would suggest keeping the sauce and chicken separate since the sauce has a pretty strong flavor.  Top with the desired amount of sauce and enjoy!

HONEY SESAME CHICKEN

• 4 boneless, skinless chicken breasts, fresh or frozen
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons vegetable or canola oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1 cup onions, diced

-------------------------------------

• 1 heaping tablespoon cornstarch
• 1/3 cup water
• sesame seeds
• green onions, sliced 

In a slow cooker, combine honey, soy sauce, ketchup, oil, garlic, pepper flakes, and pepper.  Add onions.


Place chicken in slow cooker, turn to cover with sauce.


Cook on low 3 to 4 hours or just until chicken cooks through.


Remove chicken from slow cooker, leaving sauce in ceramic insert.


Turn heat to high on slow cooker.


Whisk cornstarch into water and pour into slow cooker.  Whisk to combine sauce.


Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.


Shred chicken.


Return chicken to pot and toss with sauce.


NOTE: You can also keep the chicken and sauce separate here.  I think I prefer keeping things separate so as to control the sauciness.


Sprinkle with sesame seeds and top with chopped green onions.


Serve over rice.


Serves: 4-6
Source:  A Bountiful Kitchen

Red Enchiladas

When I came back after the holidays, I brought 180 corn tortillas with me in my suitcase.  I have yet to find decent ones here and was really missing them.  Now I have a freezer full, which makes me super happy.

So, I was pretty excited to bust out some of my stash for these enchiladas.  And, I was pleasantly surprised by this recipe because it changed my mind about red enchiladas, which aren't usually my fave.  These are simple, flavorful, and freeze well.  This is a recipe I will definitely come back to often.

RED ENCHILADAS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon oil
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin 
• 3 teaspoons sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup water 
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded jack cheese
• 1 cup chopped cilantro
• 18 (6-inch) corn tortillas 
• salt and pepper 

In a large saucepan, combine onion, jalapeno, 1/2 teaspoon salt, and oil.  

Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.  

Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds.  

Stir in tomato sauce and water.  Bring to a simmer.  

Nestle the chicken into the sauce.


Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts.  

Transfer the chicken to a plate and set aside to cool.  

Continue to simmer the sauce over heat until slightly thickened, about 5 minutes.  

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  

Season sauce with additional salt and pepper to taste.  

Transfer the onion mixture from the strainer to a large bowl and set aside. 

Shred the chicken and add it to the bowl with the onion mixture.  

Add 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup jack cheese, and cilantro and mix well.   

Wrap 4-5 tortillas in a damp paper towel and microwave on high for 45 seconds-1 minute, or until warm and pliable.  

Spoon 1/3 cup of the chicken mixture into each tortilla, tightly roll, and lay seam side down in a greased baking dish.  

Heat oven to 400 degrees.  

Pour the enchilada sauce evenly over the top of the enchiladas and top with the remaining cheese.  

Cover dish with foil and bake for 20 minutes, or until heated through.    

Remove foil and bake another 5 minutes, until the cheese browns.  

Let stand for 10 minutes before serving.  

Serve with sour cream, guacamole, salsa, and chopped cilantro. 

Source:  Mel's Kitchen Cafe

Pesto Chicken Salad Sandwich

I just finished eating this sandwich:

It was so easy.  And, fast (like, 10-15 minutes from start to finish, fast).  And gooooooooooood.  I inhaled it and then felt very happy.  I felt obligated to share this recipe as soon as possible because of its delicious goodness.

Enjoy!    


PESTO CHICKEN SALAD SANDWICHES

Pesto: 

• 3/4 cup fresh basil leaves
• 2 cloves garlic
• 3 tablespoons pine nuts
• 1/2 cup grated parmesan
• 1/3 cup olive oil 
• Kosher salt, to taste
• black pepper, to taste

Sandwich:

• 2 cups chicken, cooked and shredded
• 1/4 cup Greek (or regular) plain yogurt
• arugula or spinach
• tomatoes, sliced
• mozzarella, sliced 
• baguette or sliced artisan bread, toasted 

Combine basil, garlic, pine nuts, and parmesan in the bowl of a food processor.  

With the motor running, add olive oil in a slow stream until emulsified.  

Season with salt and pepper to taste.  

In a large bowl, combine chicken, pesto, yogurt, and salt and pepper, to taste.  

Serve on baguettes or artisan bread. topped with arugula, sliced tomatoes, and sliced mozzarella.  I toasted the artisan bread with the mozzarella on it so the bread was toasty and the cheese was melty and delicious.  YUM!  

Source:  Damn Delicious 

White Chicken Chili

I've been making this yummy soup for a long time.  I came across a very similar version online which reminded me that I need to document its goodness.

This time I added cream.  I've always made it without and it's still really delicious, but I really liked the creamy version.  You can go either way.

As always with soup, make it ahead of time, if possible, and let the flavors blend.  

WHITE CHICKEN CHILI

• olive oil
• 1 medium onion, chopped
• 3 cloves garlic
• 1 teaspoon Kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne (optional)
• 2 cups chicken broth
• 2 cans (16 ounce) white beans
• 2 cans (4 ounce) green chilies 
• 2 cups chicken, cooked and shredded 
• 1 cup cream (optional)
• 1 cup chopped cilantro
• additional chopped cilantro, for garnish
• shredded jack cheese, for garnish
• paprika, for garnish

In a medium-sized saucepan, heat olive oil and cook onions, stirring occasionally, until softened, about 3-5 minutes.  

Add garlic and cook for a minute.  

Add salt, cumin, oregano, pepper and cayenne (if using).  Saute for another minute, until fragrant.  

Add chicken broth, white beans, and green chilies.  

Bring to a boil, then reduce to a simmer and cook for 30 minutes.  

NOTE: Be sure to bring the soup to a boil, otherwise the beans will not be sufficiently cooked.  

Add chicken, cream, and cilantro.  Cook until warmed through.  

Serve topped with cilantro, shredded jack cheese, and paprika, if desired.  

Source:  Annie's Eats

Mango Salsa

Sometimes grilled chicken sounds so boring and unappetizing to me. BUT, bring mango salsa into the picture and it's a whole different story.  I love this stuff.  It adds a lot of color and flavor pizzazz (I just made that term up) to grilled chicken.  

I went camping in the desert last night for the first time.  It was an adventure, to say the least.  A fun and sleepless adventure.  I took marinated chicken to grill and this mango salsa.  It made for an easy and delicious camping dinner: just throw the chicken on the grill, top with a huge mound of mango salsa, and enjoy while sitting on the beautiful beach.  Perfect.   

I didn't give super exact amounts in the recipe below.  You can make this the way you like and use more or less of certain ingredients depending on your tastes and preferences.  The ingredients are all so good, you really can't go wrong!     

MANGO SALSA

• 2 large ripe mangoes, diced  
• 1 red bell pepper, diced 
• 1/2 red onion, finely chopped
• cilantro, chopped
• juice of 1 lime
• olive oil
• salt and pepper 

Combine mangoes, red peppers, red onion, and cilantro.  

Add lime juice and drizzle with olive oil.  

Add salt and pepper to taste.   

Serve on top of grilled chicken and cous cous, if so desired.   

Source:  Marsha Porter

Hoisin Rice Noodles with Chicken

I've mentioned before that I don't really love pasta, but what I DO love is a good Asian noodle dish.  I'm a sucker for phad Thai, yakisoba, pho, etc., etc.  So, this is a winner in my book.  It is easy to throw together, colorful, flavorful, and reheats well.  And, I can easily get all of the ingredients I need!  Done and done. 

Be sure to use low-sodium soy sauce.  Otherwise, your sauce might be a little on the salty side.  If you're using regular, compensate with a little extra honey.  

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HOISIN RICE NOODLES WITH CHICKEN

• 1/2 cup low-sodium soy sauce 
• 1/3 cup water
• 3 tablespoons sesame oil
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 cloves garlic, minced
• 1/2 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 3 tablespoons peanut butter
• 1 1/2 pounds cooked shredded chicken (I prepared it this way.)
• 12 ounces rice noodles
• carrots, grated
• green onions, chopped
• peanuts or cashews, chopped
• cilantro, chopped
• red pepper, chopped

Prepare rice noodles according to package directions by soaking in hot water until softened.  

Whisk together soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin, and peanut butter.  Set aside.  

Heat a large, nonstick skillet over medium heat.  

Add chicken to pan with 1/3 cup of sauce and heat slightly.  Remove to a plate and set aside.   

Drain noodles and add them to the hot skillet with the rest of the sauce.  Cook over medium heat, tossing the noodles and sauce for about 3-4 minutes, until the noodles have soaked up a lot of the sauce and become more tender.   

Add chicken and heat through.  

Top with carrots, green onions, peanuts, cilantro, and red pepper.  


Source:  Mel's Kitchen Cafe

Tarragon and Dill Souffle

Every summer I get together with some gals from school for brunch and we always have this delicious breakfast casserole. Why mess with a good thing?  It's always good.  Delicious, in fact.  I especially love when the edges get a little browned and crisp.  Added bonus: it's full of protein.  Also, I should note that I don't typically love dill, but in this it is quite tasty.  So don't let the dill scare you away if you don't love it.  I like to make this during the school year on the weekend and then eat it for breakfast or lunch throughout the week since it reheats nicely. 

Thanks to my co-worker and friend, Colleen for this delicious recipe!  It's a keeper, folks.  You're welcome.   

TARRAGON AND DILL SOUFFLE
serves 12

• 1/2 cup butter, melted then cooled
• 10 large eggs
• 1 pint small curd cottage cheese
• 1 pound jack cheese, shredded
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons fresh dill, minced
• 1 teaspoon fresh tarragon, minced

Preheat the oven to 350 degrees.


Microwave the butter and set aside to cool.


Beat eggs with whisk until lemon colored. 


Add cottage cheese and jack cheese. Stir until blended.


Mix flour, baking powder, and salt with the herbs and add to the egg/cheese mixture. 


Stir until well blended. 


Add butter and mix well.


Cook in buttered 9 x 13 glass dish for 35-40 minutes. 


Let sit for 10-15 minutes before cutting. 


Source:  Colleen Smith

Norma's Tamales

I'm definitely feeling a little sentimental as I write this post.  I've been teaching 2nd grade at Norman Rockwell Elementary for 11 years and I'm getting ready to say goodbye to a school, community, and co-workers that I love.  I spent the afternoon on Friday with a few of those co-workers making tamales and was reminded of how blessed I am to have worked with such wonderful and fun people over the years.   

Norma, a para-professional from my school, and I have been talking about doing this for YEARS.  The fact that I'm leaving the country forced us to find the time to make it happen.  Thank you Norma for sharing your talent and knowledge with me (and for letting me ask a million obnoxious questions) and for doing so much to plan for our special day of making tamales! 

Warning:  I've got a lot to say in this post, so brace yourself, because making tamales is not for the faint of heart.  It's a process and takes commitment.  Norma typically only makes them once a year, at Christmas, but made a special exception this year.  She did quite a few steps ahead so that we weren't at her house all night, and even then, we spent several hours learning about the process. 

Let me start with a few interesting things that I learned that you might also find helpful:

• Most of the ingredients needed can be found at a regular old grocery store. 
• One common pitfall when making tamales is using too much meat when rolling the tamales.  Norma said that when they're making tamales it's not uncommon to hear, "Too much meat!" being shouted around the table.  Don't make this mistake.
• Bella, another one of my fantastic former co-workers, was there making tamales with us.  She grew up in Mexico until she was 14 and taught us that one of these things that we were making is called a tamal (no e on the end) and that tamales is plural.  So if I use the term tamal, it's not a typo. 
• The two main components of a tamal are the filling and the masa, which means dough. 
• There are many possibilities for fillings:  chicken and cheese, vegetarian, or shredded beef and pork.  We made shredded beef and pork.     

SHREDDED BEEF & PORK FILLING FOR TAMALES
yields 10-12 dozen tamales

• 4 pounds pork (rump or shoulder)
• 5 pounds beef (rump or round roast)
• 1 large yellow onion
• 6-8 cloves garlic, minced
• salt
• pepper
• garlic salt
• 2 cans (1 pound 12 ounces) Las Palmas red chili sauce, medium (NOT enchilada sauce)
• 2 cans (12 ounces) medium-sized black pitted olives
• 1 can (4 ounces) can diced jalapenos
• 1 can (7.75 ounces) El Pato sauce

Sprinkle each roast with Kosher salt, pepper, and garlic salt and place in separate Dutch ovens with 1/2 an onion and 3-4 cloves of garlic in each. 


Add enough water to cover the meat.


Bring to a boil then reduce heat to low and simmer until meat is falling about, about 2 hours.  If the water evaporates, add more to keep the meat covered. 


IMPORTANT:  Save the liquid broth that is left after cooking the beef.  This will be used when mixing the dough. 


Let meat cool enough to handle and shred. 


Combine pork and beef in one pot and add the rest of the ingredients:  red chili sauce, olives, jalapenos, and El Pato sauce.  Mix together and bring to a low boil. 


Simmer on low heat for about 1 hour. 


NOTE:  If after simmering there is a lot of liquid in the meat and it seems too soupy, remove some of the liquid.  You don't want the meat too runny.


The meat filling should end up about like this:

Sue being her helpful self and making sure that Norma is staying well-hydrated (by drinking her margarita) during the tamal making process: 

TAMAL DOUGH (MASA)

yields 10-12 dozen

• 1 bag (4.4 pounds) Maseca tamal flour (look for a light beige colored bag)
• 4 tablespoons salt
• 2 tablespoons baking powder
• 4 teaspoons baking soda
• 2 cups shortening, room temperature
• 2 quarts beef broth, reserved from cooking beef, warmed
• 2 quarts store-bought beef broth, warmed
• 1 can (7.75 ounces) El Pato salsa de chile fresco
• 10-12 dozen hojas (corn husks)

 
Soak hojas (corn husks) for at least two days in warm water before rolling the tamales.  This makes the corn husk pliable and easier to work with.  Change the water in the morning and at night each day. 


In a very large pan (Norma suggests a turkey roasting pan) place the flour, salt, baking powder, baking soda, and shortening.


Use a fork and a knife to cut the shortening into the flour mixture. 


Then, use a hand mixer to fully incorporate the shortening into the mixture.  Beat on low speed until well combined. 


Add the warm beef broth, starting with the broth reserved from the cooked meat, a few cups at a time and stir with a wooden spoon. 


Continue adding broth a few cups at a time until the mixture is thick and spongy.  Mix with your hands to get the masa completely mixed and to make sure you have the right texture.   


IMPORTANT NOTE:  Norma says getting the masa to the right consistency can be tricky, but is crucial to making successful tamales.  It should be spongy, about the consistency of thick oatmeal.  When you're mixing with your hands you'll feel the grittiness of the corn, but shouldn't feel any lumps of shortening.  The warm beef broth should help the shortening dissolve. If you use all 4 quarts of beef broth and the texture still isn't right, you can add water until the right consistency is reached.       

When the consistency seems right, add about 3/4 of the can of the salsa de chile fresco to add color and flavor to the masa.   


Now it's time to roll the tamales!!  This is the fun part. 


ROLLING TAMALES

Take a corn husk and using the back of a spoon, spread a thin layer of masa on the wide end of the husk.  The masa should cover about half of the husk.  Make sure you spread the masa all the way to the end of the husk.  It will look about like this:

 




Place about 1 tablespoon of the meat mixture (plus an olive!) in the middle of the masa and then fold the sides together.  Remember, don't add too much meat!  I think I made this mistake more than once.   

Fold up the end to finish off the tamal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 STEAMING TAMALES

 

When ready to eat your tamales, place a vegetable steamer in the bottom of a large pot with water in the bottom.  Place a ball of foil in the middle of the steamer basket.

 

 

Arrange the tamales, open end up, like a teepee around the foil ball and cover with a lid or foil. 

 

 

Steam for 1 hour over low heat.  Add water if it it's running low. 

 

 

Let the tamales rest for 20-30 minutes by sitting uncovered with the heat turned off.  This allows the dough to set up and harden slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 REHEATING TAMALES

 

Once the tamales are steamed you can store them in the refrigerator and reheat for up to a week. 

 

 

To reheat, wrap the tamales in a damp paper towel, cover with plastic, and heat in the microwave for 1-2 minutes. 

 

 

FREEZING TAMALES

 

To freeze tamales, place in a sealed plastic bag and freeze prior to steaming.

 

 

To defrost, let frozen tamales sit at room temperature for 1-2 hours and then steam according to directions above.

 

 

Thanks again Norma!  This was such a fun afternoon and will always be a special memory.
 

Source:  Norma Bellanca