Posts tagged ‘tasty’

January 21, 2012

Chicken Verde Casserole

When working a full-time job you’re always looking for some easy dinner’s that you can prep ahead of time, so when you walk in the door all you have to do is pop dinner in the oven. This Chicken Verde Casserole is a GREAT recipe to prep ahead, and it  makes some great leftovers as well. I was inspired by Martha Stewart’s Chicken Enchilada Casserole recipe. This recipe is delicious, versatile, balanced AND gluten free!! Put this on your list for dinner this week, I know you won’t be disappointed.

What You’ll Need:

  • 1 package Corn Tortillas (Mission brand is Gluten Free)
  • 1 can Mexican-style beans (or re-fried black beans)
  • 1 Green Pepper, diced
  • 1 White Onion, diced
  • 1 can Salsa Verde (I like Rick Bayless’s salsas, or Trader Joes)
  • 1lb Organic Chicken Breasts, grilled and chopped
  • 1/2-3/4 cup Shredded Pepper Jack cheese

 

Method:

Pre-heat oven to 375. In a large glass baking dish, spread a layer of beans on the bottom of the dish. Add a layer of corn tortillas.

Layer onions, peppers, and chopped chicken. Pour 3/4 jar of salsa verde over the chicken. Sprinkle half of the shredded cheese over pepper, onion, chicken, salsa layer.

Add another layer of corn tortillas. Pour remaining salsa verde and sprinkle the remainder of the cheese. Bake at 375 for 20-30 minutes.

*Casserole serves 6 and is 6 Weight Watchers PointsPlus*

*You can prep the casserole and refrigerate over-night*

Gnash On!

September 22, 2011

Rick Bayless’s Pollo Pulquero (Slow- Cooked Chicken with Tomatillos, Potatoes, and Jalapenos) with Corn Salsa

As a chicagoan, anthropologist, and foodie, I have mad respect for Rick Bayless.  With his educational background in Anthropology, Rick Bayless really gets the importance of connecting ingredients with culture, incorporating new ideas, and making home-style Mexican cooking accessible. I got this recipe from Rick Bayless’s “Mexican Everyday”. This recipe for Pollo Pulquero stood out to me for a few reasons: Slow cooked meat is one of my favorite ways to have meat, the flavors sounded simple and delicious, and it was a recipe that I could easily make around my schedule. This is a great recipe to make before you leave for work, or prep the night before. And let me tell you, the aromatics from this will make your home smell amazing. Of course I had to add my own personality to the recipe, and decided to add some lime to the slow-cooker to bring a citrus flavor. I also decided to serve this with some corn salsa, as it adds a nice sweetness and texture to the meal. I promise if you give this a try, you will not be disappointed!

Pollo Pulquero:

1 medium white onion, cut into 1/4 inch think rounds

2 medium baking potatoes (Bayless calls for red skin, or yukon gold potatoes but I had some baking potatoes and they worked great, you could even use something like purple potatoes, which would work great as well)

4 (or around one pound) skinned chicken thighs*

1 cup cilantro leaves

8-12 Medium Tomatillos, husked, rinsed, and slices 1/4 inch thick

2 tablespoons jalapeno pickling juice

2 diced pickled jalapenos

Half of a lime

Sea salt

This slow-cooker recipe is all about layering. I started with the potatoes on the bottom, then chicken (skin down), cilantro, onions, and tomatillos. Once layered, I poured the pickling juice on top, squeezed lime juice and added the diced jalapenos on top. Be sure to salt between each layer, as this is the only salt in the dish. I set my slow-cooker on low for 8 hours, but Bayless calls for 6 hours on high. Once cooked, I spooned out the extra juice and decided to put it in a small pot and simmer it down a little. The juice is mostly the fat from the chicken skin, but adds some more flavor. Utilizing this juice is purely optional.

Ingredients layered in Slow Cooker

*Bayless’s recipe calls for skinless thighs but my store only had skinned and I thought it would add some great flavor. You can also use pork shoulder  or beef chuck, but Bayless suggests staying away from leaner cuts as they’ll dry out.

Cooked Pollo Pulquero (before excess juice has been removed)

Quick Corn Salsa:

3 ears fresh corn

1/2 jalapeno, seeded and diced

7 grape tomatoes, quartered

Fresh cilantro.

Fresh lime juice.

Sea salt.

Boil corn ears until tender but not too soft. While corn is boiling, chop jalapeno, tomatoes, and cilantro and place in bowl.  Once corn is cooked and cooled, cut corn off of the ear and add to bowl. Add lime juice and salt. Toss mixture.

Plate a chicken thigh and scoop of potato, onion, tomatillo. Add sauce reduction (optional). Top with fresh corn salsa.

Pollo Pulquero with Corn Salsa

The great thing about this recipe is that it’s flexible. If you only have sweet potatoes and chicken legs, you can still give this a try and it’d come out great! There is no easy way to fail at this. If you’re looking for more easy, delicious, flexible Mexican recipes, I encourage you to get some of Rick Bayless’s books and start testing things out.

Gnash On! 🙂

July 20, 2011

Quinoa Turkey Meatloaf

I know I know, Meatloaf isn’t a very summery dish, but this recipe is sure to please your summer senses. Meatloaf tends to be dry and sort of bland, but all that has changed here. I decided to use turkey, as it’s a bit lighter than beef, but still stays moist. The real key in here is the quinoa. For those who are on a diet, staying away from carbs, or follow a gluten free diet, quinoa is a great supplement to the traditional breadcrumbs. Hope you’re ready for one satisfying meal!

 

What you’ll need:

1/4 cup Quinoa

1/2 cup water

1 tsp oil

1lb ground turkey

1 small carrot, shredded (I use my peeler and then cut the strips down)

1 small red onion chopped finely

1 tbs ketchup

2 tsp mustard

1 tsp chili powder

1/2 can diced tomatoes

salt and pepper to taste.

 

Preheat oven at 350 (if it’s too hot to heat the oven try a toaster oven or the microwave).

Bring quinoa, half cup water and teaspoon of oil to a boil. Turn to low simmer until quinoa is fluffy. In a large bowl mix turkey, carrot, onion, ketchup, mustard, chili powder, salt and pepper. Add cooked quinoa and mix. Place mixture into bread sized pan and add canned tomatoes to the top. Bake for 25-30 minutes or until it reaches an internal temp of 165 degrees. Let cool for 5 minutes, plate and gnash!

I served mine with some fresh midwestern corn! So good!

 

May 2, 2011

Curry Turkey Burgers stuffed with Feta and Spinach (and some potatoes on the side)

Hello Gnashers,

So I know it’s been a couple of days since I’ve updated. I’ve been drafting some ideas and been doing a lot of reading for some future posts. But have no fear, I’ve got something great for you today. Curry Burgers stuffed with feta and spinach served with some baked small potatoes. Some days I just reach for some randoms in the kitchen and this was one of those days. Food is so interactive, I love it! This recipe turned out amazing and I can’t wait to try these on the grill!

For the Burgers: 

Combine and Mix Ingredients

1lb or so Ground Turkey

1 Tbsp. Parsley (fresh is always better but work with what you got!)

1/2 Tbsp. Worchestershire Sauce

1/2 Tbsp. Curry Powder

Kosher salt and pepper to your liking.

2/3 c. Feta Cheese (the feta that is in brine, not pre crumbled, it has so much more flavor)

1 c. Spinach, roughly chopped

Sprinkle of dill

Mix Feta and Spinach together for easier stuffing!

Mix Feta and Spinach together for easier stuffing!

In your meat bowl, mix together the turkey, curry powder, worchestershire. parsley. salt and pepper.

In another small bowl combine feta, chopped spinach and dill. Just a light mixing of these makes stuffing the burgers so much easier .

Take the mixed meat and form patties. I form about half of the burger in my hand, thumb a little hole, and stuff the feta mixture in there. Once that’s stuffed I grab a little more meat mixture and seal that stuffing up. (Remember  the spinach will cook down).

It’s best to pre-stuff the burgers and stick them in the fridge for atleast 30 minutes and up to 2 hours. This time in the fridge allows for the meat to absorb the curry flavor.

Place formed patties in the fridge for 30 minutes!

I cooked my burgers in a stainless steal pan to allow for some browning. These would also be great on the grill of course! And if need be the broiler setting on your oven will work too. I flipped these about every 5 minutes for 20 minutes or so. For a faster cook time and to keep the moisture I suggest you cover them when cooking in a pan.

For the Potatoes: 

Potatoes in Baking dish.

One bag of mixed small potatoes (including red, purple, and gold)

1/2 Yellow onion, sliced into rings

1/2 lemon’s worth of juice

1 tbsp. Olive Oil

Dill, Parsley, Salt, and Pepper to taste.

Put ingredients in baking pan, toss together and bake in oven at 360 for 45-60 minutes. (time varies based on oven and size of potatoes)

The Final Product with some mixed greens on the side.

The final product makes for a great spring/summer meal and would even be great for lunch.  Add a little tossed salad to your plate and you’ve got a great balanced meal.

Happy Gnashing!

-Michelle