Over Christmas, Brady and I ate at Good Earth, a restaurant in Minneapolis. I was pleasantly surprised by the restaurant. It's located inside the mall and the decor needs some updating but the food was great. The menu is full of healthy food that you aren't going to feel guilty about eating. I had vegetable enchiladas that were fabulous and I've been wanting to recreate them ever since. I used bits and pieces of different recipes to come up with the below recipe and honestly, these turned out just the way I remembered them. These enchiladas are so full of flavor and hearty even though they are meatless. I had never made my own enchilada sauce before and honestly I will never go back to canned- talk about easy to make and much more tasty!
** Sorry no picture, both of the pictures that I took turned out blurry. I'll spare the blurry photos and say the enchiladas looked even better than the ones you'd get at a restaurant. Luckily there is no photo to prove me wrong!
Vegetable Enchiladas
Serves: 4
Prep/Cook Time: 40 minutes
1 (15-ounce) can black beans, rinsed and drained
1 tsp. olive oil
1 onion, minced
1 red or yellow bell pepper, stemmed, seeded, and chopped
1 zucchini, chopped
1/4 cup cherry tomatoes, quartered
1 cup fresh or frozen corn
2 1/2 cups enchilada sauce (recipe follows)
1/2 cup shredded Monterrey Jack cheese
1/4 cup minced fresh cilantro
12 (6-inch) corn tortillas
cooking spray
sour cream (oprional)
Enchilada Sauce
1 tsp olive oil
1 onion, minced
3 garlic cloves, minced
1 T. cayenne pepper
2 tsp ground cumin
2 tsp sugar
1 (15-oz) can tomato sauce
1/2 cup water
salt and pepper
Preheat the oven to 450. In a large skillet, heat 1 tsp olive oil. Saute the onion, bell pepper, zucchini, and tomatoes for about 5 minutes or until softened. In a large bowl, combine the onion mixture, black beans, and corn.
In a small saucepan, heat the olive oil and then cook the onions for about 5 minutes or until softened. Stir in the garlic, cayenne, cumin, and sugar. Cook for an additional 2 minutes. Add the can of tomato sauce and a 1/2 cup of water. Season with salt and pepper as needed.
Spray a large 9x13 baking dish with cooking spray. Generously spoon enchilada sauce into the bottom of the baking dish to thoroughly coat. Take a tortilla and fill it with a large spoonful of the vegetable mixture and place in the baking dish. Repeat with the remaining tortillas. Spoon on more of the enchilada sauce, I would recommend using a lot so that the enchiladas don't dry out. Sprinkle the enchiladas with cheese and then bake for 20 minutes. To serve, garnish the enchiladas with chopped cilantro and a dollop of sour cream.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Tuesday, May 15, 2012
Monday, April 30, 2012
Turkey Stuffed Peppers
My mom used to make stuffed peppers when I was a kid. To be honest I don't remember what she put in them but I remember liking them. Recently, I came across a few stuffed pepper recipes and thought I would keep them on hand for a quick and healthy weeknight dinner. After further review, I wasn't completely sold on the recipes so I came up with the below recipe to incorporate things I already had at home. Brady and I loved how these turned out. They were light and healthy but full of flavor.
Turkey Stuffed Peppers
Serves
Prep/Cook Time: 35 minutes
4 large red, yellow, or green bell peppers, top cut off and seeded
1 pound ground turkey
2 tsp oil, divided
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 cup sweet onion, chopped
1/2 zucchini, chopped
1/2 can black beans, drained and rinse
1 cup salsa
1/4 cup shredded cheese of your choice
Preheat the oven to 375. Place the peppers sliced side down in a baking dish coated with cooking spray. Bake for 20 minutes and then remove from the oven.
Meanwhile, saute the ground turkey in a skillet coated with 1 tsp oil. Add the cumin, oregano, and chili powder and a little salt and pepper. Cook until the meat is browned and no longer pink, about 7 minutes. Remove meat from the skillet and set aside.
In the same skillet, heat the other teaspoon of oil and saute the onion and zucchini for about 4-5 minutes.Add the onion and zucchini mixture to the turkey. Stir in the black beans and the salsa.
Once the peppers have been removed from the oven, stuff each pepper with the turkey mixture and sit them upright. Top each pepper with a little shredded cheese and bake for another 12-15 minutes.
** Depending on the size of the peppers, you will probably have extra turkey mixture. I used the leftovers for an easy taco dinner a couple days later.
Serves
Prep/Cook Time: 35 minutes
4 large red, yellow, or green bell peppers, top cut off and seeded
1 pound ground turkey
2 tsp oil, divided
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 cup sweet onion, chopped
1/2 zucchini, chopped
1/2 can black beans, drained and rinse
1 cup salsa
1/4 cup shredded cheese of your choice
Preheat the oven to 375. Place the peppers sliced side down in a baking dish coated with cooking spray. Bake for 20 minutes and then remove from the oven.
Meanwhile, saute the ground turkey in a skillet coated with 1 tsp oil. Add the cumin, oregano, and chili powder and a little salt and pepper. Cook until the meat is browned and no longer pink, about 7 minutes. Remove meat from the skillet and set aside.
In the same skillet, heat the other teaspoon of oil and saute the onion and zucchini for about 4-5 minutes.Add the onion and zucchini mixture to the turkey. Stir in the black beans and the salsa.
Once the peppers have been removed from the oven, stuff each pepper with the turkey mixture and sit them upright. Top each pepper with a little shredded cheese and bake for another 12-15 minutes.
** Depending on the size of the peppers, you will probably have extra turkey mixture. I used the leftovers for an easy taco dinner a couple days later.
Wednesday, January 4, 2012
Chicken Tortilla Soup #2
Last spring I shared a good chicken tortilla soup recipe that I had come across. Well, I have just found a new recipe for tortilla soup that has kicked that recipe to the curb. I loved the below soup recipe. This recipe is a little more time consuming then my original post but the extra time is well worth the effort. This soup has tons of flavor, is hearty and comforting, yet low in fat. I can't think of anything else to say to sell this soup other then you've just got to trust me and make it!
Chicken Tortilla Soup
** adapted from My Life as a Mrs.
Serves 6-8
Prep/Cook Time: 1 hour
2 large boneless skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons cumin
1 teaspoon Cayenne pepper
2 teaspoons garlic powder
1 medium onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 cup frozen corn
4 cloves garlic, minced
4 tablespoons tomato paste
32 ounces low sodium chicken broth
3 cups hot water
1 (10 oz) can Rotel tomatoes with green chilies
2 (15 oz) cans black beans, drained and rinsed
3 tablespoons cornmeal
5 corn tortillas, cut into strips
Optional Garnishes: sour cream. cilantro, diced avocado, shredded Monterrey Jack cheese, and red onion
Preheat oven to 375°. Mix together the spice mix: cumin, Cayenne, and garlic powder. Cover a baking sheet with aluminum foil and then spray it with cooking spray. Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts, and place them onto the baking sheet. Sprinkle two teaspoons of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later). Bake chicken for 25 minutes, or until chicken is done. Shred chicken by pulling them apart using two forks and set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Add the chopped onions, red pepper, and green pepper. Allow to cook for 3-5 minutes, or until veggies begin to soften. Add in the garlic and stir for another minute or two. Next, stir in the remaining spice mix and then add the shredded chicken and stir until combined. Stir in the tomato paste and then add the Rotel, chicken broth, water, black beans and frozen corn. Bring to a boil and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup. Allow soup to continue to simmer for an additional 15-30 minutes. While the soup is simmering, heat a small skillet over high heat. Spray with cooking spray and add the tortilla strips. Season with a sprinkle of cumin and cayenne pepper. Saute until crispy, about 5 minutes. Serve the soup topped with crispy tortilla strips and your favorite garnishes.
** adapted from My Life as a Mrs.
Serves 6-8
Prep/Cook Time: 1 hour
2 large boneless skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons cumin
1 teaspoon Cayenne pepper
2 teaspoons garlic powder
1 medium onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 cup frozen corn
4 cloves garlic, minced
4 tablespoons tomato paste
32 ounces low sodium chicken broth
3 cups hot water
1 (10 oz) can Rotel tomatoes with green chilies
2 (15 oz) cans black beans, drained and rinsed
3 tablespoons cornmeal
5 corn tortillas, cut into strips
Optional Garnishes: sour cream. cilantro, diced avocado, shredded Monterrey Jack cheese, and red onion
Preheat oven to 375°. Mix together the spice mix: cumin, Cayenne, and garlic powder. Cover a baking sheet with aluminum foil and then spray it with cooking spray. Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts, and place them onto the baking sheet. Sprinkle two teaspoons of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later). Bake chicken for 25 minutes, or until chicken is done. Shred chicken by pulling them apart using two forks and set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Add the chopped onions, red pepper, and green pepper. Allow to cook for 3-5 minutes, or until veggies begin to soften. Add in the garlic and stir for another minute or two. Next, stir in the remaining spice mix and then add the shredded chicken and stir until combined. Stir in the tomato paste and then add the Rotel, chicken broth, water, black beans and frozen corn. Bring to a boil and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup. Allow soup to continue to simmer for an additional 15-30 minutes. While the soup is simmering, heat a small skillet over high heat. Spray with cooking spray and add the tortilla strips. Season with a sprinkle of cumin and cayenne pepper. Saute until crispy, about 5 minutes. Serve the soup topped with crispy tortilla strips and your favorite garnishes.
Saturday, August 6, 2011
Mexican Pizza
Pizza is one of those foods that always hits the spot. I love making my own pizza because it's easy, cheap and always ends up being much healthier then delivery. Now don't get me wrong, there are definitely times were delivered pizza is in fact the easiest route to go. But, on a night like last night, when I was just staying in and had some pizza dough on hand and random ingredients, it was the perfect night to come up with a new pizza combination.
I'm not sure if I've had Mexican Pizza before. I know I've seen it on countless pizza menus and now I know why. It's really good!! I loved the black bean sauce. I honestly could have just dipped a few chips in it and would have been happy. I used spicy chicken sausage because I had it on hand but using ground turkey or beef, or even forgetting the meat all together, would work. I thought this was another winning pizza combo and a perfect example of thinking outside the box (pizza box that is!)
Mexican Pizza
Serves 4
Prep/Cook Time: 30 minutes
favorite pizza dough
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp cayenne powder
1 tsp chili powder
1 lime
1 red pepper, diced or cut into strips
1/2 red onion, diced
1 jalapeno, seeds removed and diced
2 Spicy Chicken Sausage links, diced
bunch of cilantro
Monterrey Jack cheese
Preheat oven according to instructions on the dough. Spray a pizza pan with cooking spray and dust with a little flour.
Using a food processor or immersion blender, blend the black beans until smooth. Stir in the cumin, cayenne pepper, chili powder and the juice of half a lime. Season with salt and pepper and add more cayenne if you would like the black bean sauce more spicy.
Spread the pizza dough on the prepared pan. Cover the dough with the black bean sauce, leaving about a 1 inch crust free of sauce. Top with the red pepper, red onion, jalapeno, chicken sausage, and enough cheese to cover the pizza. Top with some cilantro and bake according to the dough directions. Serve with a slice of lime.
I'm not sure if I've had Mexican Pizza before. I know I've seen it on countless pizza menus and now I know why. It's really good!! I loved the black bean sauce. I honestly could have just dipped a few chips in it and would have been happy. I used spicy chicken sausage because I had it on hand but using ground turkey or beef, or even forgetting the meat all together, would work. I thought this was another winning pizza combo and a perfect example of thinking outside the box (pizza box that is!)
Mexican Pizza
Serves 4
Prep/Cook Time: 30 minutes
favorite pizza dough
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp cayenne powder
1 tsp chili powder
1 lime
1 red pepper, diced or cut into strips
1/2 red onion, diced
1 jalapeno, seeds removed and diced
2 Spicy Chicken Sausage links, diced
bunch of cilantro
Monterrey Jack cheese
Preheat oven according to instructions on the dough. Spray a pizza pan with cooking spray and dust with a little flour.
Using a food processor or immersion blender, blend the black beans until smooth. Stir in the cumin, cayenne pepper, chili powder and the juice of half a lime. Season with salt and pepper and add more cayenne if you would like the black bean sauce more spicy.
Spread the pizza dough on the prepared pan. Cover the dough with the black bean sauce, leaving about a 1 inch crust free of sauce. Top with the red pepper, red onion, jalapeno, chicken sausage, and enough cheese to cover the pizza. Top with some cilantro and bake according to the dough directions. Serve with a slice of lime.
Thursday, July 14, 2011
Lemon Basil Fish Tacos with Jalapeno Cucumber Sauce
We recently made fish tacos and I know I raved about the recipe, but the below recipe is another equally good way to prepare fish tacos. I loved the lemon basil marinade for the fish. It's light and fresh and in my opinion basil makes everything taste better. I will definitely be using the marinade in the future when grilling fish, shrimp, or even chicken. I was curious about the jalapeno cucumber sauce, but I thought the Greek flavor from the yogurt and cucumbers made these fish tacos unique and delicious.
Lemon Basil Fish Tacos with Jalapeno Cucumber Sauce
** adapted from Spabettie
Serves 2
Prep/Cook Time: 25 minutes
Lemon Basil Cod filets:
2 cod filets
2 T. olive oil
juice of 2 lemons
15-20 leaves basil, chopped
pepper
Jalapeno Cucumber Sauce:
1/2 cucumber, chopped
2 jalapenos, seeded and chopped
2 cups plain Greek yogurt
1 tsp cumin
Additional ingredients:
6 corn tortillas
3 ears of corn, kernels removed from the cob
For the cod filets, mix the oil, lemon juice, basil and a dash of pepper to a large plastic bag. Add the cod filets and marinate for 20-30 minutes.
Mix all ingredients for the jalapeno cucumber sauce in a food processor or with an immersion blender. Chill until ready to serve.
Heat a grill or grill pan. Remove the cod filets from the plastic bag and cook the filets for about 4 minutes on each side or until they begin to flake. Baste the fish with the reserved lemon basil marinade after flipping. Remove cod to a cutting board and cut into bite size pieces. Meanwhile, heat an oven to 350 degrees and warm the tortillas on a cookie sheet for about 5 minutes.
To serve, top warm tortillas with pieces of cod, corn kernels and the jalapeno cucumber sauce.
Lemon Basil Fish Tacos with Jalapeno Cucumber Sauce
** adapted from Spabettie
Serves 2
Prep/Cook Time: 25 minutes
Lemon Basil Cod filets:
2 cod filets
2 T. olive oil
juice of 2 lemons
15-20 leaves basil, chopped
pepper
Jalapeno Cucumber Sauce:
1/2 cucumber, chopped
2 jalapenos, seeded and chopped
2 cups plain Greek yogurt
1 tsp cumin
Additional ingredients:
6 corn tortillas
3 ears of corn, kernels removed from the cob
For the cod filets, mix the oil, lemon juice, basil and a dash of pepper to a large plastic bag. Add the cod filets and marinate for 20-30 minutes.
Mix all ingredients for the jalapeno cucumber sauce in a food processor or with an immersion blender. Chill until ready to serve.
Heat a grill or grill pan. Remove the cod filets from the plastic bag and cook the filets for about 4 minutes on each side or until they begin to flake. Baste the fish with the reserved lemon basil marinade after flipping. Remove cod to a cutting board and cut into bite size pieces. Meanwhile, heat an oven to 350 degrees and warm the tortillas on a cookie sheet for about 5 minutes.
To serve, top warm tortillas with pieces of cod, corn kernels and the jalapeno cucumber sauce.
Sunday, June 19, 2011
Cod Tostadas with Corn Relish
The below recipe is one that I had been wanting to try for months now, I was just waiting for summer to roll around to make it. As previously mentioned, I love good fish tacos. You can pretty much bet that if fish tacos are on a menu I will order then. This recipe is a great alternative to the typical fish tacos and one that wont disappoint. I made these cod tostadas two weeks ago and they were awesome. The fish is rolled in cornmeal and then cooked in a skillet so it has a fried-like appearance and texture but without all the calories. Plus the corn relish is delicious. Grab a few coronas and you have the perfect Mexican dinner!
Cod Tostadas with Corn Relish
** from I Just Love My Apron and Cooking Light
Serves 2
Prep/Cook Time: 20 minutes
print recipe
1/2 cup reduced-fat sour cream
1/4 cup green salsa
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
2 cod fillets, cut into 2-inch pieces
1/4 teaspoon ground black pepper
1/3 cup yellow cornmeal
1 1/2 tsp olive oil
6 (6-inch) corn tortillas
1 cup packaged angel hair slaw
Preheat broiler.
In a small bowl, combine sour cream and green salsa. Set aside.
Heat a large skillet over medium-high heat. Add corn, bell pepper, onion, jalapeno, and 1/4 tsp salt. Saute about 5 minutes and then transfer to a medium sized bowl. Add in the avocado and lemon juice.
Sprinkle fish with salt and pepper. Place cornmeal in a shallow dish; dredge fish in the cornmeal.
Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add fish and cook 3 minutes on each side or until fish flakes easily.
Coat both sides of a the tortillas with cooking spray or oil. Place on a cookie sheet and broil 2 minutes on each side, or until crisp.
Place tortillas on a serving plate, top with corn relish and garnish with the sour cream mixture.
Cod Tostadas with Corn Relish
** from I Just Love My Apron and Cooking Light
Serves 2
Prep/Cook Time: 20 minutes
print recipe
1/2 cup reduced-fat sour cream
1/4 cup green salsa
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
2 cod fillets, cut into 2-inch pieces
1/4 teaspoon ground black pepper
1/3 cup yellow cornmeal
1 1/2 tsp olive oil
6 (6-inch) corn tortillas
1 cup packaged angel hair slaw
Preheat broiler.
In a small bowl, combine sour cream and green salsa. Set aside.
Heat a large skillet over medium-high heat. Add corn, bell pepper, onion, jalapeno, and 1/4 tsp salt. Saute about 5 minutes and then transfer to a medium sized bowl. Add in the avocado and lemon juice.
Sprinkle fish with salt and pepper. Place cornmeal in a shallow dish; dredge fish in the cornmeal.
Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add fish and cook 3 minutes on each side or until fish flakes easily.
Coat both sides of a the tortillas with cooking spray or oil. Place on a cookie sheet and broil 2 minutes on each side, or until crisp.
Place tortillas on a serving plate, top with corn relish and garnish with the sour cream mixture.
Tuesday, April 19, 2011
Chicken Tortilla Soup
I recently picked up a couple of the Cook This, Not That cookbooks at the library. I have seen some of the cookbooks recipes featured on the Today Show and love that the dishes are all under 400 calories and require minimal ingredients. I have sticky notes in about half of the cookbook because all of their recipes look so good and sound perfect for quick and healthy weeknight meals- I am thinking I should have just bought it versus checking out from the library!
The tortilla soup recipe in the cookbook really caught my eye. I had to bring out the Eddie Bauer parka yesterday so I thought this soup would be perfect for lunches this week. I am always a big fan of tortilla soup and this recipe didn't disappoint. It is incredibly basic, I have other tortilla soup recipes that are a bit more complex, but I love the simplicity of this recipe and I thought the addition of the lime juice at the end really added to the soup. Definitely take the time to bake the tortilla strips, they give the soup a nice crunch plus they make the soup look like something you'd have at a restaurant!
Chicken Tortilla Soup
** from the Cook This, Not That cookbook
print recipe
Serves 4
Prep/Cook Time: 20 minutes
1 T. oil
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz) whole peeled tomatoes
1 chipotle pepper (I used 2 for more heat)
6 c. chicken broth
3 boneless, skinless chicken breasts
2 corn tortillas, cut into strips
juice of 1 lime
avocado (optional)
fresh cilantro (optional)
Preheat oven to 450.
Heat the oil in a large pot over medium heat. Cook the onion and garlic until soft and translucent and then transfer to blender. Add the broth, tomatoes with juice and chipotle pepper to the blender and puree until smooth. (I used my immersion blender which worked perfectly).
Return the soup to the pot and bring to a simmer. Season chicken with salt and pepper and drop the breasts in to the liquid. Poach the chicken in the soup until cooked all the way through, about 12 minutes. Remove the chicken and slice into thin strips. Add the chicken back into the soup.
Arrange sliced tortilla strips on a baking sheet and bake until lightly brown and crispy.
Season soup with lime juice; adjust the seasoning with salt and pepper. Ladle soup into bowls and garnish with diced avocado, fresh cilantro, and tortilla strips.
The tortilla soup recipe in the cookbook really caught my eye. I had to bring out the Eddie Bauer parka yesterday so I thought this soup would be perfect for lunches this week. I am always a big fan of tortilla soup and this recipe didn't disappoint. It is incredibly basic, I have other tortilla soup recipes that are a bit more complex, but I love the simplicity of this recipe and I thought the addition of the lime juice at the end really added to the soup. Definitely take the time to bake the tortilla strips, they give the soup a nice crunch plus they make the soup look like something you'd have at a restaurant!
** from the Cook This, Not That cookbook
print recipe
Serves 4
Prep/Cook Time: 20 minutes
1 T. oil
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz) whole peeled tomatoes
1 chipotle pepper (I used 2 for more heat)
6 c. chicken broth
3 boneless, skinless chicken breasts
2 corn tortillas, cut into strips
juice of 1 lime
avocado (optional)
fresh cilantro (optional)
Preheat oven to 450.
Heat the oil in a large pot over medium heat. Cook the onion and garlic until soft and translucent and then transfer to blender. Add the broth, tomatoes with juice and chipotle pepper to the blender and puree until smooth. (I used my immersion blender which worked perfectly).
Return the soup to the pot and bring to a simmer. Season chicken with salt and pepper and drop the breasts in to the liquid. Poach the chicken in the soup until cooked all the way through, about 12 minutes. Remove the chicken and slice into thin strips. Add the chicken back into the soup.
Arrange sliced tortilla strips on a baking sheet and bake until lightly brown and crispy.
Season soup with lime juice; adjust the seasoning with salt and pepper. Ladle soup into bowls and garnish with diced avocado, fresh cilantro, and tortilla strips.
Tuesday, March 29, 2011
Black Bean Soup
I love Trader Joe's boxed soups. I make homemade soup all the time, but sometimes for convenience sake it's nice to just pick up a boxed soup. I really like the Latin Style Black Bean Soup, it has great flavor. My only complaint is that the consistency is very thin. I have bought this soup a few times now and doctored it up with whatever I have in the fridge and pantry to give it a more homemade taste. I think the addition of the black beans is a must because the soup is so thin but the rest of the ingredients were just things I had on hand, although I have to say it turned out really well!
Black Bean Soup
Prep/Cook Time: 20 minutes
Serves: 4
print recipe
1 box of Trader Joes Latin Style Black Bean Soup
2 chicken sausage links, cut into small pieces (I used the Spicy Jalapeno variety from Trader Joe's)
2 cans black beans, drained and rinsed
1/2 red onion, chopped
1 jalapeno pepper, diced
suggested garnishes: shredded cheese, sour cream, salsa verde, chopped cilantro
Pour the soup into a large soup pot. Heat on medium high heat. Stir in the chicken sausage and black beans. Meanwhile, heat a small skillet over medium high heat and spray with PAM. Saute the red onion and jalapeno for a few minutes, until slightly browned. Add the onion mixture to the soup pot. Simmer the soup for about 20 minutes. Garnish soup as desired.
Black Bean Soup
Prep/Cook Time: 20 minutes
Serves: 4
print recipe
1 box of Trader Joes Latin Style Black Bean Soup
2 chicken sausage links, cut into small pieces (I used the Spicy Jalapeno variety from Trader Joe's)
2 cans black beans, drained and rinsed
1/2 red onion, chopped
1 jalapeno pepper, diced
suggested garnishes: shredded cheese, sour cream, salsa verde, chopped cilantro
Pour the soup into a large soup pot. Heat on medium high heat. Stir in the chicken sausage and black beans. Meanwhile, heat a small skillet over medium high heat and spray with PAM. Saute the red onion and jalapeno for a few minutes, until slightly browned. Add the onion mixture to the soup pot. Simmer the soup for about 20 minutes. Garnish soup as desired.
Monday, December 20, 2010
Pozole Verde (Tomatillo and Hominy Braised Pork)
Recently my brother and I took a cooking class at the Chopping Block. The Chopping Block offers two types of classes, Hands-On or Demonstration. We opted for the demonstration class so we could relax with a drink while the demonstrating chef prepared the food for us. I really like this option because in watching the chef I can pay more attention to what they are doing, ask questions about the products and techniques and just enjoy a night out of the kitchen!
We took the Slow Cooking class which was great because all of the recipes could be used in a crock pot for all day cooking or on the stove on low for a few hours. The Pozole Verde was by far my favorite dish. It was hearty and perfect for a cold winter night. The demonstrating chef showed us how to make this on the stove using a Le Creuset pot but also said that the recipe would work in a crock pot for 8 hours. I like the idea of using the crockpot but there is definitly some prep work beforehand, this is not one of those dishes where you can toss everything in to the crock pot, turn it on and 8 hours later you are ready to go.
I made this dish last Sunday, opting for the stovetop version. I can't imagine spending $200 on Le Creuset so I used my fake Le Creuset pot from Marshalls and it turned out great! My only problem with the dish was that there could have been more sauce. When we had the dish at the Chopping Block it was a bit soupier so I have slightly modified the directions so you have a little more sauce.
Pozole Verde (Tomatillo and Hominy Braised Pork)
** modified from the Chopping Block Cooking School
print recipe
Serves 4-6
Prep Time: 40 minutes
Cook Time: 2 hours, 40 minutes or up to 8 hours in a crockpot
For the Sauce
3small onions
3 garlic cloves
1 1/2 pounds fresh tomatillos, husks removed and rinsed
1 to 2 jalapeno's, quartered (leave the seeds in if you want more spice)
2 T. grapeseed oil (or canola oil) ** Don't use olive oil because you need an oil with a larger heat factor
2 pounds pork shoulder or butt, cut into 2 inch cubes (I had the butcher do this for me)
salt and pepper
1 tsp cumin
2 poblano peppers, roasted and cut into strips
1 28 oz. can hominy, drained
1/2 c. cilantro, roughly chopped
salt and pepper
To prepare the sauce set the broiler on high. Place onions, garlic, tomatillos, and jalapeno peppers on a baking sheet. Place under the broiler and cook, turning occasionally until nicely charred, about 6 minutes. Remove the tray from the oven and transfer items to a blender and puree until smooth. Set the sauce aside.
To prepare the pork, heat a heavy pot over medium high heat and add oil (just enough to cover the bottom). Season pork with salt and pepper and sear on all sides until golden brown. Once brown remove pork from the pan and set aside. You may need to do this in multiple batches because you don't want to overcrowd the meet, I did three batches.
Once the meat has all been seared, reduce the heat to medium low and deglaze the pan with the tomatillos sauce, scraping up any bits of pork. Stir in the cumin and then add the pork back to the meat. Allow to cook on medium low for 2 hours. Or if you were using this crock pot, this is the point where you would add everything to the crockpot and set on low for 6-8 hours.
To roast the pobablo peppers, set the oven to broil. Cut the poblano peppers in half and place on a baking sheet. Broil the peppers until slightly charred, about 6 minutes. Place the peppers in a paper bag for 10 minutes and then take them out and remove the skin. Cut the peppers into strips and set aside.
After 2 hours, or a 1/2 hour before serving if using the crock pot method, add the hominy and poblano peppers. Right before serving fold in cilantro and season with salt and pepper to taste.
We took the Slow Cooking class which was great because all of the recipes could be used in a crock pot for all day cooking or on the stove on low for a few hours. The Pozole Verde was by far my favorite dish. It was hearty and perfect for a cold winter night. The demonstrating chef showed us how to make this on the stove using a Le Creuset pot but also said that the recipe would work in a crock pot for 8 hours. I like the idea of using the crockpot but there is definitly some prep work beforehand, this is not one of those dishes where you can toss everything in to the crock pot, turn it on and 8 hours later you are ready to go.
I made this dish last Sunday, opting for the stovetop version. I can't imagine spending $200 on Le Creuset so I used my fake Le Creuset pot from Marshalls and it turned out great! My only problem with the dish was that there could have been more sauce. When we had the dish at the Chopping Block it was a bit soupier so I have slightly modified the directions so you have a little more sauce.
Pozole Verde (Tomatillo and Hominy Braised Pork)
** modified from the Chopping Block Cooking School
print recipe
Serves 4-6
Prep Time: 40 minutes
Cook Time: 2 hours, 40 minutes or up to 8 hours in a crockpot
For the Sauce
3small onions
3 garlic cloves
1 1/2 pounds fresh tomatillos, husks removed and rinsed
1 to 2 jalapeno's, quartered (leave the seeds in if you want more spice)
2 T. grapeseed oil (or canola oil) ** Don't use olive oil because you need an oil with a larger heat factor
2 pounds pork shoulder or butt, cut into 2 inch cubes (I had the butcher do this for me)
salt and pepper
1 tsp cumin
2 poblano peppers, roasted and cut into strips
1 28 oz. can hominy, drained
1/2 c. cilantro, roughly chopped
salt and pepper
To prepare the sauce set the broiler on high. Place onions, garlic, tomatillos, and jalapeno peppers on a baking sheet. Place under the broiler and cook, turning occasionally until nicely charred, about 6 minutes. Remove the tray from the oven and transfer items to a blender and puree until smooth. Set the sauce aside.
To prepare the pork, heat a heavy pot over medium high heat and add oil (just enough to cover the bottom). Season pork with salt and pepper and sear on all sides until golden brown. Once brown remove pork from the pan and set aside. You may need to do this in multiple batches because you don't want to overcrowd the meet, I did three batches.
Once the meat has all been seared, reduce the heat to medium low and deglaze the pan with the tomatillos sauce, scraping up any bits of pork. Stir in the cumin and then add the pork back to the meat. Allow to cook on medium low for 2 hours. Or if you were using this crock pot, this is the point where you would add everything to the crockpot and set on low for 6-8 hours.
To roast the pobablo peppers, set the oven to broil. Cut the poblano peppers in half and place on a baking sheet. Broil the peppers until slightly charred, about 6 minutes. Place the peppers in a paper bag for 10 minutes and then take them out and remove the skin. Cut the peppers into strips and set aside.
After 2 hours, or a 1/2 hour before serving if using the crock pot method, add the hominy and poblano peppers. Right before serving fold in cilantro and season with salt and pepper to taste.
Sunday, December 5, 2010
Chicken Quesadilla with Cranberry Salsa
I was so happy to come across this Cooking Light recipe a while back. Chicken Quesadillas with Cranberry Salsa was a favorite dish of mine at Coyote Grill, a Southwest-inspired restaurant in Kansas City. I had tried to recreate the dish but it just never turned out quite as good. Then I found this recipe and honestly it is just as good, if not better!
Chicken Quesadillas with Cranberry Salsa
** Adapted from Cooking Light
print recipe
Serves 2
Prep/Cook Time: 15 minutes
Salsa
1 c. whole-berry cranberry sauce
1/4 c. chopped fresh cilantro
2 T. chopped green onions
1 T. fresh lime juice
1/2 tsp ground cumin
1 Anjou pear, cored and finely diced
1 jalapeno pepper, seeded and minced
Quesadillas
1/4 c. sliced green onions
3/4 c. shredded light Monterey Jack cheese
4 (8 in. four tortillas)
1 cups chopped cooked chicken (or turkey)
To prepare salsa, combine first 7 ingredients. Cover and chill.
To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; saute for about 3 minutes or until tender. Remove onions from the pan.
Reduce heat to medium and coat skillet with cooking spray. Add a tortilla to the pan, top with half the cheese, half the chicken, and half the green onions, and another tortilla. Cook for about 2 minutes and then carefully flip and cook the other side for an additional 2 minutes are until the cheese is melted. Repeat with the remaining tortillas. Cut each quesadilla into 6 wedges and serve with the cranberry salsa.
Chicken Quesadillas with Cranberry Salsa
** Adapted from Cooking Light
print recipe
Serves 2
Prep/Cook Time: 15 minutes
Salsa
1 c. whole-berry cranberry sauce
1/4 c. chopped fresh cilantro
2 T. chopped green onions
1 T. fresh lime juice
1/2 tsp ground cumin
1 Anjou pear, cored and finely diced
1 jalapeno pepper, seeded and minced
Quesadillas
1/4 c. sliced green onions
3/4 c. shredded light Monterey Jack cheese
4 (8 in. four tortillas)
1 cups chopped cooked chicken (or turkey)
To prepare salsa, combine first 7 ingredients. Cover and chill.
To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; saute for about 3 minutes or until tender. Remove onions from the pan.
Reduce heat to medium and coat skillet with cooking spray. Add a tortilla to the pan, top with half the cheese, half the chicken, and half the green onions, and another tortilla. Cook for about 2 minutes and then carefully flip and cook the other side for an additional 2 minutes are until the cheese is melted. Repeat with the remaining tortillas. Cut each quesadilla into 6 wedges and serve with the cranberry salsa.
Friday, September 17, 2010
Crock Pot Carnitas
I love cooking with a crock pot. I don't use one that often but every time I do, I am reminded of how great it is and think to myself that I really should use it more often. I love walking into my apartment after a long day of work and instantly smelling my hot dinner. Yes, I usually panic a couple of times throughout the day thinking my apartment is burning down, but so far it has not burned down and it seems that whatever I throw into the crock pot always turns out great despite being left alone for 10 hours.
This week I made Carnitas in the crock pot and it was delicious! This is a simple recipe to throw together in the morning before leaving for work and uses very few ingredients which is always a plus! I served mine with a side of Mexican rice (brown rice tossed with salsa) and some chips and homemade guacamole.
Crock Pot Carnitas
Serves 4
Prep Time: 10 minutes
Cook Time: 8-10 hours on Low
1 pork tenderloin, approximately 1.5 lbs., trimmed of excess fat
1/2 tbsp. kosher salt
2 tbsp. cumin
1 tsp. cinnamon
1 tbsp. chili powder
1/2 tbsp. ground coriander
1/2 tbsp. minced orange zest1 medium yellow onion, diced
4 garlic cloves, peeled and smashed
1 jalapeno, diced
1 bottle or can of beer (you want a lager)
2-3 dashes of Cholula (hot sauce)
1/2 bunch cilantro, chopped
Suggested Extras:
flour tortillas, avocado, corn salsa, queso fresco
Combine the salt, cumin, cinnamon, chili powder and coriander and rub on to the pork until completely covered. Add the onions, garlic, and jalapenos to the crock pot and place pork tenderloin on top. Carefully pour the beer around the pork, try not to knock too much of the rub off. If you have any extra spice rub, you can add it to the braising liquid. Cover and set the crock pot on low and cook for 8-9 hours. I left mine on for 10 hours and it was great. You'll know when it's done when the meat pulls apart easily with a fork.
Shred the meat with a fork or your hands. Mix 2-3 dashes of hot sauce into the pork and taste to see if you need to add any more seasonings. Mix the cilantro into the shredded pork and serve with warm tortillas and any of your favorite toppings.
This week I made Carnitas in the crock pot and it was delicious! This is a simple recipe to throw together in the morning before leaving for work and uses very few ingredients which is always a plus! I served mine with a side of Mexican rice (brown rice tossed with salsa) and some chips and homemade guacamole.
Crock Pot Carnitas
Serves 4
Prep Time: 10 minutes
Cook Time: 8-10 hours on Low
1 pork tenderloin, approximately 1.5 lbs., trimmed of excess fat
1/2 tbsp. kosher salt
2 tbsp. cumin
1 tsp. cinnamon
1 tbsp. chili powder
1/2 tbsp. ground coriander
1/2 tbsp. minced orange zest1 medium yellow onion, diced
4 garlic cloves, peeled and smashed
1 jalapeno, diced
1 bottle or can of beer (you want a lager)
2-3 dashes of Cholula (hot sauce)
1/2 bunch cilantro, chopped
Suggested Extras:
flour tortillas, avocado, corn salsa, queso fresco
Combine the salt, cumin, cinnamon, chili powder and coriander and rub on to the pork until completely covered. Add the onions, garlic, and jalapenos to the crock pot and place pork tenderloin on top. Carefully pour the beer around the pork, try not to knock too much of the rub off. If you have any extra spice rub, you can add it to the braising liquid. Cover and set the crock pot on low and cook for 8-9 hours. I left mine on for 10 hours and it was great. You'll know when it's done when the meat pulls apart easily with a fork.
Shred the meat with a fork or your hands. Mix 2-3 dashes of hot sauce into the pork and taste to see if you need to add any more seasonings. Mix the cilantro into the shredded pork and serve with warm tortillas and any of your favorite toppings.
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