| This is not the first chicken tortilla soup recipe I've posted. It's not even the first one using a crock pot. Sorry. BUT. If I promise that it's easier (AND tastier), am I forgiven? Yes? Fabulous. Hubs is fighting the World's Longest Cold™ and I've worn a sweater two days in a row, so soup is officially in order. I'm feeling particularly lazy, however, so I figured I'd do it with as little work as possible. And I totally lazied the crap out of this one. If you have raw chicken, throw it in. Still frozen? Throw it in. Mine was straight out of the freezer and worked. just. fine. The only thing that could have made it easier would have been pre-chopped onions so I wouldn't have a chopping board/knife to clean. (Hint: buy pre-chopped onions.) Well, to clean twice, anyway. You'll still need to chop up some cilantro at the end. Or not. Be as lazy as you want, my little slugs. That's all you. .JPG) Chicken Tortilla Soup Throw all of this into a crock pot*: Half an onion, sliced or chopped (1/2-1 cup's worth) 1 heaping spoonful minced garlic (out of a jar) 1 tsp chili powder 1.5 tsp cumin 1/2 tsp thyme (or oregano) 1 bay leaf 16 oz jar fire-roasted salsa verde 1 can diced tomatoes 1 32oz box chicken broth (don't use low sodium. If you do, you'll need to add some salt. See? Pointless.) 2 large boneless skinless chicken breasts Set it on the 8 hour setting. Go do something else. I'm not bossy. Do what you want. After about 6-7 hours, pull the chicken out and shred it with a couple of forks. It should break apart easily. It won't be hard. I promise. Throw it back in and let it cook til your little light/timer goes off. Top with any or all of the following: Tortilla chips (hence the name...) Shredded Mexican cheese (out of a bag, natch) Chopped cilantro Plain Greek yogurt * It doesn't have to be in a slow cooker. Cook the chicken separately, shred and then throw it all together and simmer a half hour or so, and I'm sure it'll all still be just fine and dandy**. ** American Horror Story has now ruined the word Dandy for me. Amirite? Gahhhh.  |
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Wednesday, November 12, 2014
If you can make this easier, I would love to hear it.
Thursday, October 31, 2013
Break out the crock pot. The big one.
So, the crock pot.
We like to pretend it's magical and frees us from "cooking." It doesn't. It makes it easier. A little. Sometimes. You still have to chop. You still have to clean up. However...there's something about doing the work early in the day that makes it seem like you didn't really cook. And I'm on board with that.
Plus the house smells good all day. Though when you're watching your calories and all you smell is chicken and cumin deliciousness wafting from your kitchen all day this may be more obnoxious than "good," but I digress.
Anyway, I informed hubby we'd be having a crock pot heavy fall this year. I probably say that every year, but I'm going to try and mean it this time.
You need a big crock pot for this one, just to warn you. You could also just simmer in a stock pot on the stove for a couple hours if you had to, but that kind of kills the point of crockpotting, doesn't it?
Crock Pot Tortilla Soup
4-5 boneless, skinless chicken breasts (I used 2 large and 3 small)
One small onion, chopped
4 garlic cloves, chopped
8 cups chicken broth
Large can (28oz) diced tomatoes
4-5 tsp cumin
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp pepper
1/2 tsp salt
3 bay leaves
1/4 tsp dried oregano
2 corn tortillas, torn into small pieces
about a cup frozen corn
juice from one lime
about 1/2 cup chopped cilantro
more chopped cilantro (to top)
shredded mexican style cheese (to top)
greek yogurt or sour cream (to top)
tortilla chips, crushed (to top)
Tapatio or Mexican hot sauce (to top, optional)
Radish slices (to top, optional)
Throw everything from chicken to oregano into the crockpot. Stir gently, and turn on for however long works for you. I did 6 hours.
After about 5 hours (or 30-60 minutes before you have it set to be done), remove all the chicken to a big bowl. Use two forks and shred into pieces (it should basically fall apart). Add back to soup and add in the tortilla pieces, corn, cilantro, and lime juice and keep cooking.
When it's done, serve with more cilantro, cheese, yogurt and tortilla chips, etc. on top. People tend to like to top their own food to taste, but you can be a Type-A host and do it for them. Just really depends on how many small bowls you have/want to wash/fancy you want to be.
We like to pretend it's magical and frees us from "cooking." It doesn't. It makes it easier. A little. Sometimes. You still have to chop. You still have to clean up. However...there's something about doing the work early in the day that makes it seem like you didn't really cook. And I'm on board with that.
Plus the house smells good all day. Though when you're watching your calories and all you smell is chicken and cumin deliciousness wafting from your kitchen all day this may be more obnoxious than "good," but I digress.
Anyway, I informed hubby we'd be having a crock pot heavy fall this year. I probably say that every year, but I'm going to try and mean it this time.
You need a big crock pot for this one, just to warn you. You could also just simmer in a stock pot on the stove for a couple hours if you had to, but that kind of kills the point of crockpotting, doesn't it?
Crock Pot Tortilla Soup
4-5 boneless, skinless chicken breasts (I used 2 large and 3 small)
One small onion, chopped
4 garlic cloves, chopped
8 cups chicken broth
Large can (28oz) diced tomatoes
4-5 tsp cumin
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp pepper
1/2 tsp salt
3 bay leaves
1/4 tsp dried oregano
2 corn tortillas, torn into small pieces
about a cup frozen corn
juice from one lime
about 1/2 cup chopped cilantro
more chopped cilantro (to top)
shredded mexican style cheese (to top)
greek yogurt or sour cream (to top)
tortilla chips, crushed (to top)
Tapatio or Mexican hot sauce (to top, optional)
Radish slices (to top, optional)
Throw everything from chicken to oregano into the crockpot. Stir gently, and turn on for however long works for you. I did 6 hours.
After about 5 hours (or 30-60 minutes before you have it set to be done), remove all the chicken to a big bowl. Use two forks and shred into pieces (it should basically fall apart). Add back to soup and add in the tortilla pieces, corn, cilantro, and lime juice and keep cooking.
When it's done, serve with more cilantro, cheese, yogurt and tortilla chips, etc. on top. People tend to like to top their own food to taste, but you can be a Type-A host and do it for them. Just really depends on how many small bowls you have/want to wash/fancy you want to be.
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Monday, November 12, 2012
Slow cooker Posole. Because I am lazy now.
It's finally cold. Ok, it's not cold. 60s during the day, 30s at night. But that's cold enough for little freezing baby hands, and not just the kind I'm used to in the middle of the night. And def cold enough for soup.
E and I were at the store at 8am because that is now my life, and chicken thighs were on sale...so I thought I'd take advantage of the cold day ahead of me and try and make some crock pot posole happen.
Having all day meant I could have done it the long way. Or I could just throw everything in a pot and sit on the floor with my home-on-a-weekend-for-an-awesome-change hubby, coaxing the kid to try and walk to us all afternoon. I chose the latter.
Not as good as the slave away in the kitchen method, but damn good for doing next to nothing. And I bought prechopped onion and garlic and pre shredded cabbage, so I really did next to nothing. Don't judge. I'm working two jobs from home, chasing a kid from 6am til 6pm, and attempting to read a book this week. If I can get my act together I may even watch one of the 3 weeks worth of Dexter I have TiVoed.
Ok, that was a complete exaggeration. I'm obviously totally caught up on Dexter. It's called priorities.
Slow Cooker Posole
4 boneless chicken thighs
1 tbsp garlic, minced
One small onion, chopped
1 tbsp cumin
1 tbsp chili powder
3/4 tsp oregano
1/2 tsp pepper
1/2 tsp red pepper flakes
One can chopped green chilis (hot)
6 cups chicken stock
1 29oz can hominy, drained
Bay leaf
Salt, to taste
Shredded cabbage
Lemon slices
Chopped cilantro
Chopped green or white onion
Tortillas
*I also threw in a couple slices of cooked bacon, but that was mostly because they were hanging out on my counter after breakfast and I didn't want to toss them. Or keep eating them.
Combine chicken through bay leaf in large crock pot and set for 6 hours (or whatever you have time for). When done, use a fork to pull meat apart into pieces, taste and add salt as needed.
Serve with cabbage, lemon, cilantro, onion, and tortillas. And hot sauce, if you add Tapatio to everything (guilty). And and if you don't have a brand of store bought tortillas, you prefer, I really like The Tortilla Factory. They look and taste handmade.
E and I were at the store at 8am because that is now my life, and chicken thighs were on sale...so I thought I'd take advantage of the cold day ahead of me and try and make some crock pot posole happen.
Having all day meant I could have done it the long way. Or I could just throw everything in a pot and sit on the floor with my home-on-a-weekend-for-an-awesome-change hubby, coaxing the kid to try and walk to us all afternoon. I chose the latter.
Not as good as the slave away in the kitchen method, but damn good for doing next to nothing. And I bought prechopped onion and garlic and pre shredded cabbage, so I really did next to nothing. Don't judge. I'm working two jobs from home, chasing a kid from 6am til 6pm, and attempting to read a book this week. If I can get my act together I may even watch one of the 3 weeks worth of Dexter I have TiVoed.
Ok, that was a complete exaggeration. I'm obviously totally caught up on Dexter. It's called priorities.
Slow Cooker Posole
4 boneless chicken thighs
1 tbsp garlic, minced
One small onion, chopped
1 tbsp cumin
1 tbsp chili powder
3/4 tsp oregano
1/2 tsp pepper
1/2 tsp red pepper flakes
One can chopped green chilis (hot)
6 cups chicken stock
1 29oz can hominy, drained
Bay leaf
Salt, to taste
Shredded cabbage
Lemon slices
Chopped cilantro
Chopped green or white onion
Tortillas
*I also threw in a couple slices of cooked bacon, but that was mostly because they were hanging out on my counter after breakfast and I didn't want to toss them. Or keep eating them.
Combine chicken through bay leaf in large crock pot and set for 6 hours (or whatever you have time for). When done, use a fork to pull meat apart into pieces, taste and add salt as needed.
Serve with cabbage, lemon, cilantro, onion, and tortillas. And hot sauce, if you add Tapatio to everything (guilty). And and if you don't have a brand of store bought tortillas, you prefer, I really like The Tortilla Factory. They look and taste handmade.
Friday, April 6, 2012
Someone explain Pintrest to me. And also, my cookie obsession.
I don't really get this whole Pintrest thing. Maybe I'm using it wrong? It just seems to me like a glorified version of Delicious, which saves bookmarks online rather than locally on your computer. But everyone can see and comment on them. Am I wrong? A lot of you are already following me, but I'm mainly just using it as a place to bookmark recipes so it makes it easier to use my phone as a reference in the kitchen, so don't expect too much from me. You will, however, probably find a lot of my tweaked recipes in their original forms, so you know...whatever that means.
As a designer, I totally understand the need to catalog inspiration. It's the public part I don't get. It makes me feel old and crotchety to say this, but unless you're asking me to buy it for your birthday, I don't give a shit what yellow sweater you like. YOU should care, and I appreciate your using one location to organize links to them should you decide to actually buy one, but I certainly don't need to follow as you pin sixteen of them.
That said, feel free to pin any of my posts. It'll do wonders for my self esteem, I imagine.
The original recipe for this Mexican-esque White Chili (which, yes, is on my Pintrest) calls for 5 cups of chicken broth, which is insane—I cut it to 3 cups and it was still far too soupy. So I'm recommending you start with 2 cups and add more as needed. Also, I was out of garlic (AKA hadn't used any in so long it was rotten) and used about a teaspoon of garlic powder instead, and it was fine. I also happen to love cinnamon in chili, but you may not, so maybe start with half the amount if you aren't sure.
Oh, and what are those baked goods in the background, you ask? I'm not supposed to be baking anymore, but they're the best oatmeal cookies pretty much eva, so I'll spill (recipe at bottom...I think it's the almond extract, so don't skip that part unless you have to).
White Bean Chili
Package ground turkey
One small onion, chopped
Couple cloves garlic, minced
7 oz can green chiles, chopped (or two 4 oz cans of pre-chopped)
About 1 tsp cinnamon
1 tbsp cumin
1/2 tsp cayenne (or to taste)
1/4 tsp ground white pepper
Chicken broth (up to 3 cups)
3 cans cannelloni beans
about 2 cups jack or cheddar cheese ( I used two kinds of cheddar)
Cilantro to serve
Tortillas to serve
In a stock pot or Dutch oven, sauté turkey, onion and garlic over medium high heat until turkey is completely cooked, about 8-10 minutes.
Add cinnamon, cumin, pepper, cayenne and chiles and continue sauteeing another few minutes.
Stir in about 2 cups of broth. Drain two of the cans of beans, and add to meat. Drain about half the liquid from the third can, and then empty contents into a blender or food processor and blend til smooth. Again, here's an example of when it's awesome to have an immersion blender-just stick it right in the can. Add bean "paste" and about 1 1/2 cups cheese to the pot and stir. Let mixture simmer about 15 minutes, adding more broth if desired.
Serve with warm tortillas and top with remaining cheese and chopped cilantro. And sour cream, if it's too spicy for you...
Ridiculous Oatmeal Cookies
1 1/3 c flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/3 cup sugar
1 tbsp molasses
2/3 cup sugar (softened)
1 egg
1 tsp vanilla
1 tsp almond extract
Handful chocolate and/or butterscotch chips (1/4 to 1/2 cup)
1 1/3 cup ready-to-cook oats (Quaker, etc.)
Heat oven to 350. In medium bowl, combine flour, baking powder, salt and cinnamon.
In large bowl, mix butter, sugar and molasses with a hand blender until smooth. Beat in egg, vanilla and almond. Mix in flour mixture.
When well combined, stir in oats and chips-it will be really thick. Drop smallish globs onto a cookie sheet (12 per sheet) and cook about 12 minutes or until beginning to brown. Let cool a few minutes before transferring to wire rack.
Makes 3 dozen. I can't stop eating them.
As a designer, I totally understand the need to catalog inspiration. It's the public part I don't get. It makes me feel old and crotchety to say this, but unless you're asking me to buy it for your birthday, I don't give a shit what yellow sweater you like. YOU should care, and I appreciate your using one location to organize links to them should you decide to actually buy one, but I certainly don't need to follow as you pin sixteen of them.
That said, feel free to pin any of my posts. It'll do wonders for my self esteem, I imagine.
The original recipe for this Mexican-esque White Chili (which, yes, is on my Pintrest) calls for 5 cups of chicken broth, which is insane—I cut it to 3 cups and it was still far too soupy. So I'm recommending you start with 2 cups and add more as needed. Also, I was out of garlic (AKA hadn't used any in so long it was rotten) and used about a teaspoon of garlic powder instead, and it was fine. I also happen to love cinnamon in chili, but you may not, so maybe start with half the amount if you aren't sure.
Oh, and what are those baked goods in the background, you ask? I'm not supposed to be baking anymore, but they're the best oatmeal cookies pretty much eva, so I'll spill (recipe at bottom...I think it's the almond extract, so don't skip that part unless you have to).
White Bean Chili
Package ground turkey
One small onion, chopped
Couple cloves garlic, minced
7 oz can green chiles, chopped (or two 4 oz cans of pre-chopped)
About 1 tsp cinnamon
1 tbsp cumin
1/2 tsp cayenne (or to taste)
1/4 tsp ground white pepper
Chicken broth (up to 3 cups)
3 cans cannelloni beans
about 2 cups jack or cheddar cheese ( I used two kinds of cheddar)
Cilantro to serve
Tortillas to serve
In a stock pot or Dutch oven, sauté turkey, onion and garlic over medium high heat until turkey is completely cooked, about 8-10 minutes.
Add cinnamon, cumin, pepper, cayenne and chiles and continue sauteeing another few minutes.
Stir in about 2 cups of broth. Drain two of the cans of beans, and add to meat. Drain about half the liquid from the third can, and then empty contents into a blender or food processor and blend til smooth. Again, here's an example of when it's awesome to have an immersion blender-just stick it right in the can. Add bean "paste" and about 1 1/2 cups cheese to the pot and stir. Let mixture simmer about 15 minutes, adding more broth if desired.
Serve with warm tortillas and top with remaining cheese and chopped cilantro. And sour cream, if it's too spicy for you...
Ridiculous Oatmeal Cookies
1 1/3 c flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/3 cup sugar
1 tbsp molasses
2/3 cup sugar (softened)
1 egg
1 tsp vanilla
1 tsp almond extract
Handful chocolate and/or butterscotch chips (1/4 to 1/2 cup)
1 1/3 cup ready-to-cook oats (Quaker, etc.)
Heat oven to 350. In medium bowl, combine flour, baking powder, salt and cinnamon.
In large bowl, mix butter, sugar and molasses with a hand blender until smooth. Beat in egg, vanilla and almond. Mix in flour mixture.
When well combined, stir in oats and chips-it will be really thick. Drop smallish globs onto a cookie sheet (12 per sheet) and cook about 12 minutes or until beginning to brown. Let cool a few minutes before transferring to wire rack.
Makes 3 dozen. I can't stop eating them.
Monday, February 13, 2012
Playing catch up...again.
I'm not going to pretend like I'm cooking a whole lot this month week. This is me right now:
I'm 39 weeks pregnant. Which means I'm kind of into couscous and crock pots and other next-to-no effort meals. And boxed mac and cheese and pre-made cookie dough, but we're going to ignore that part, if you don't mind.
So I'm going to dig through the ridiculous number of photos of food I have around and try and just catch up with everything I meant to post but didn't, because I was obviously too busy discovering new ways to get Ramona to pose in human-esque poses while I take photos of her focusing on preparing my house for the baby invasion.
So. Here you go. First up is a one dish chicken tamale casserole. I love tamales..this isn't exactly the same flavor, but it's a decent substitute for a quick fix. And about a zillion times easier.
Tamale Casserole
1 cup shredded 4-cheese blend (reduced fat is ok)
1/3 cup 1% milk
1/4 cup Southwest style Egg-beaters
1 tsp cumin
red chile flakes to taste (1/4 to 1/2 tsp)
1 can creamed corn
1 regular box (8.5 oz) corn muffin mix
1/4 tsp salt
1 can (4oz) chopped green chiles
1 can (10oz) red enchilada sauce
2 cooked chicken breasts, shredded
light sour cream or greek yogurt
chopped green onion
Heat oven to 400.
Spray a large baking dish with cooking spray. Mix the enchilada sauce with the chicken and set aside.
Combine 1/4 cup cheese with milk, egg, cumin, red chile, corn, muffin mix, salt and green chiles, and stir very gently until just combined. Pour into baking dish, and bake at 400 for 15 minutes.
Remove from oven, and use a fork to puncture the whole thing a bunch of times all over. Pour chicken mixture over it, and sprinkle with the rest of the cheese. Put back into oven and cook another 15 minutes or until cheese is melted. Remove from heat and let sit a few minutes before cutting. Serve with sour cream and green onion on top. (And more cheese, if you're into cheese.)
So. Here you go. First up is a one dish chicken tamale casserole. I love tamales..this isn't exactly the same flavor, but it's a decent substitute for a quick fix. And about a zillion times easier.
Tamale Casserole
1 cup shredded 4-cheese blend (reduced fat is ok)
1/3 cup 1% milk
1/4 cup Southwest style Egg-beaters
1 tsp cumin
red chile flakes to taste (1/4 to 1/2 tsp)
1 can creamed corn
1 regular box (8.5 oz) corn muffin mix
1/4 tsp salt
1 can (4oz) chopped green chiles
1 can (10oz) red enchilada sauce
2 cooked chicken breasts, shredded
light sour cream or greek yogurt
chopped green onion
Heat oven to 400.
Spray a large baking dish with cooking spray. Mix the enchilada sauce with the chicken and set aside.
Combine 1/4 cup cheese with milk, egg, cumin, red chile, corn, muffin mix, salt and green chiles, and stir very gently until just combined. Pour into baking dish, and bake at 400 for 15 minutes.
Remove from oven, and use a fork to puncture the whole thing a bunch of times all over. Pour chicken mixture over it, and sprinkle with the rest of the cheese. Put back into oven and cook another 15 minutes or until cheese is melted. Remove from heat and let sit a few minutes before cutting. Serve with sour cream and green onion on top. (And more cheese, if you're into cheese.)
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Sunday, November 20, 2011
Mexican rice, chipotle style
Oh, good god, there is still so. much. chipotle. in my fridge. I have been searching for ideas, making up my own recipes, and doing everything I can to not just chuck the leftovers, and still. It's like I haven't even made a dent.
This was an easy one—I figured I'd just try substituting chipotle for chili powder in Mexican rice, and...I have no idea what I was just talking about. I'm flipping channels as I write, and the Duggar family makes me lose my appetite. And now they're invading other countries, which is sure to do wonders for our reputation. These people are so...weird. I mean, the whole treating the vagina like a clown car aside, they're just weird people. And seriously, Michelle. If you would just agree get your hair done by a professional, I'd pay for it. And Jim Bob, just...shhhh. Just shhhh. Stop telling everyone they "drive on the wrong side of the road." It's England. They drive on that side. It's their right side. Just. Shut. Up.
Anyway, rice. This got really spicy really quickly, but a squeeze of lime and a dollop of greek yogurt evened it out and gave it an interesting creamy texture.
Served with sauteed chicken breasts seasoned with salt, garlic powder, lots of fresh white pepper and oregano.
Chipotle Rice
Olive oil
1 small brown onion, chopped
3 garlic cloves, minced
1 chipotle pepper, minced
About 1 tsp cumin
good pinch each salt and pepper
1 cup rice
1 cup chicken broth
1 cup water
1 can diced tomatoes, mostly drained
lime juice (opt.)
Greek yogurt (opt.)
In large saute pan or soup pan, heat a bit of olive oil over medium heat. Add onions and garlic, and saute about 3 minutes. Stir in chipotle, cumin, salt and pepper and then add rice, continuing to saute another few minutes.
Add broth, water and tomatoes. Bring to a boil, then reduce heat to low and cover. Let cook 15 minutes. Turn off heat and let sit 5 minutes before serving.
This was an easy one—I figured I'd just try substituting chipotle for chili powder in Mexican rice, and...I have no idea what I was just talking about. I'm flipping channels as I write, and the Duggar family makes me lose my appetite. And now they're invading other countries, which is sure to do wonders for our reputation. These people are so...weird. I mean, the whole treating the vagina like a clown car aside, they're just weird people. And seriously, Michelle. If you would just agree get your hair done by a professional, I'd pay for it. And Jim Bob, just...shhhh. Just shhhh. Stop telling everyone they "drive on the wrong side of the road." It's England. They drive on that side. It's their right side. Just. Shut. Up.
Anyway, rice. This got really spicy really quickly, but a squeeze of lime and a dollop of greek yogurt evened it out and gave it an interesting creamy texture.
Served with sauteed chicken breasts seasoned with salt, garlic powder, lots of fresh white pepper and oregano.
Chipotle Rice
Olive oil
1 small brown onion, chopped
3 garlic cloves, minced
1 chipotle pepper, minced
About 1 tsp cumin
good pinch each salt and pepper
1 cup rice
1 cup chicken broth
1 cup water
1 can diced tomatoes, mostly drained
lime juice (opt.)
Greek yogurt (opt.)
In large saute pan or soup pan, heat a bit of olive oil over medium heat. Add onions and garlic, and saute about 3 minutes. Stir in chipotle, cumin, salt and pepper and then add rice, continuing to saute another few minutes.
Add broth, water and tomatoes. Bring to a boil, then reduce heat to low and cover. Let cook 15 minutes. Turn off heat and let sit 5 minutes before serving.
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Thursday, October 27, 2011
Something fishy.
Fish tacos, to me, are not fried. They're light, they're fresh, and they're simple. And because I'm not really in the mood to write right now, that's all I'm going to say about that.
These turned out great. Super easy, too, especially if you buy pre-shredded cabbage. Use good tortillas, too. I'm super into the Tortilla Factory handmade style tortillas right now. They're nice and thick and don't break when you fold them.
Fish Tacos
2 6oz Mahi Mahi filets (I used defrosted frozen ones and it was fine)
garlic powder
S&P
Cumin
1/3 cup 0% greek yogurt
Juice from half a lime (save lime)
3 tbsp cilantro, chopped
1 green onion, chopped
Shredded cabbage
8 Corn tortillas
Combine yogurt, lime, green onion, and 1 tbsp cilantro. Add a good pinch of cumin, mix well.
Rub fish with the lime half, and sprinkle well with cumin, salt, pepper, and garlic salt. Bake at 375 for 15 minutes or until cooked through and flakes easily with a fork. Flake into large chunks.
Warm tortillas, and fill with cabbage, fish, and yogurt sauce. Top with remaining cilantro and Tapatio or other hot sauce, if you want.
Serves 4. Good with refried black beans (spiced with a bit of hot sauce before heating).
These turned out great. Super easy, too, especially if you buy pre-shredded cabbage. Use good tortillas, too. I'm super into the Tortilla Factory handmade style tortillas right now. They're nice and thick and don't break when you fold them.
Fish Tacos
2 6oz Mahi Mahi filets (I used defrosted frozen ones and it was fine)
garlic powder
S&P
Cumin
1/3 cup 0% greek yogurt
Juice from half a lime (save lime)
3 tbsp cilantro, chopped
1 green onion, chopped
Shredded cabbage
8 Corn tortillas
Combine yogurt, lime, green onion, and 1 tbsp cilantro. Add a good pinch of cumin, mix well.
Rub fish with the lime half, and sprinkle well with cumin, salt, pepper, and garlic salt. Bake at 375 for 15 minutes or until cooked through and flakes easily with a fork. Flake into large chunks.
Warm tortillas, and fill with cabbage, fish, and yogurt sauce. Top with remaining cilantro and Tapatio or other hot sauce, if you want.
Serves 4. Good with refried black beans (spiced with a bit of hot sauce before heating).
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Thursday, August 4, 2011
Shredded lettuce does not a salad make.
I love Taco Salad, but restaurants almost always mess it up for me. I hate the giant fried shell thing they always insist on using as a "bowl" (Just use a bowl!!), or the meat is too greasy, the beans are too lardy, it's caked with guac and sour cream, or they forget that the base to taco salad should be lettuce. A handful of shredded, limp lettuce like you normally get is not gonna cut it, I'm sorry.
And so, as with so many other dishes I'd rather just do my damn self, I'm generally better off making it at home. I found this recipe on Cooking Light while I was trolling around for shrimp tacos (I got a little sidetracked), and used it for my base, as usual switching things up a lot..mostly out of necessity, since I wanted to use up some ground turkey, only had icky brown cilantro (yet 3 bunches of parsley...?), and was almost completely out of cumin.
This isn't exact... you're making a salad, so top with as much or as little as you want of these toppings. For two of us, we used about a 1/4 of a small onion, two small tomatoes, half an avocado, a handful each of chips (small for me, big for him), a spoonful each of yogurt, and about 1/3 cup cheese. And we had quite a bit of meat/bean mix left over. I'm planning on trying the leftover dressing on spinach tonight, so we'll see how that goes. I'm hoping well...that stuff is awesome. I'm sure it would be good with the cilantro, as the original recipe calls for, but I didn't miss it at all.
Turkey & Black Bean Taco Salad
Splash of olive oil
1 garlic clove, minced
1 tsp chili powder
About 1/2 tsp cumin
About 1 tsp Tapatio hot sauce (optional)
About 10oz ground turkey (half a package)
1 can low-sodium black beans, drained
Bagged romaine lettuce
juice from 1/4 lime
thin red onion slices
tomato slices
avocado slices
reduced fat tortilla chips
0% greek yogurt or sour cream
Shredded Monterey Jack cheese
Dressing:
About 1/4 cup tomato slices or chunks
1 large garlic clove, quartered
1 tsp cider vinegar
1 tbsp olive oil
juice from 1/2 lime
zest from one lime
1/4 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
In small food processor or blender, mix all dressing ingredients on high until smooth.
Over medium heat, saute garlic, oil, cumin and chili powder. Add meat, stir until crumbly and cooked through, about 5 minutes. Add beans, hot sauce, and lime juice, then saute another minute or two or until beans are hot.
Arrange as much lettuce as you like on a plate, then top with a scoop of bean mix and drizzle with dressing. Top with any or all of the onion, tomato, avocado, chips, cheese and/or yogurt (and more Tapatio, natch).
And so, as with so many other dishes I'd rather just do my damn self, I'm generally better off making it at home. I found this recipe on Cooking Light while I was trolling around for shrimp tacos (I got a little sidetracked), and used it for my base, as usual switching things up a lot..mostly out of necessity, since I wanted to use up some ground turkey, only had icky brown cilantro (yet 3 bunches of parsley...?), and was almost completely out of cumin.
This isn't exact... you're making a salad, so top with as much or as little as you want of these toppings. For two of us, we used about a 1/4 of a small onion, two small tomatoes, half an avocado, a handful each of chips (small for me, big for him), a spoonful each of yogurt, and about 1/3 cup cheese. And we had quite a bit of meat/bean mix left over. I'm planning on trying the leftover dressing on spinach tonight, so we'll see how that goes. I'm hoping well...that stuff is awesome. I'm sure it would be good with the cilantro, as the original recipe calls for, but I didn't miss it at all. 
Turkey & Black Bean Taco Salad
Splash of olive oil
1 garlic clove, minced
1 tsp chili powder
About 1/2 tsp cumin
About 1 tsp Tapatio hot sauce (optional)
About 10oz ground turkey (half a package)
1 can low-sodium black beans, drained
Bagged romaine lettuce
juice from 1/4 lime
thin red onion slices
tomato slices
avocado slices
reduced fat tortilla chips
0% greek yogurt or sour cream
Shredded Monterey Jack cheese
Dressing:
About 1/4 cup tomato slices or chunks
1 large garlic clove, quartered
1 tsp cider vinegar
1 tbsp olive oil
juice from 1/2 lime
zest from one lime
1/4 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
In small food processor or blender, mix all dressing ingredients on high until smooth.
Over medium heat, saute garlic, oil, cumin and chili powder. Add meat, stir until crumbly and cooked through, about 5 minutes. Add beans, hot sauce, and lime juice, then saute another minute or two or until beans are hot.
Arrange as much lettuce as you like on a plate, then top with a scoop of bean mix and drizzle with dressing. Top with any or all of the onion, tomato, avocado, chips, cheese and/or yogurt (and more Tapatio, natch).
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Saturday, July 17, 2010
Fitting.
When we moved across town, I was seriously bummed about leaving the neighborhood cantina and being far from Las Salsas. Seriously. These things are important.
So it's a good thing we now have a mini-mart/taco shop a block away. Talk about 2 birds with one stone! Awesome.
And it's not just any taco shop. This, my friends, is Tacos El Gordo.
Pammy: El Taco Gordo...what is that? Fat tacos?
Hubby: Sort of, it's more like fat boy tacos.
Pammy:...FAT KID TACOS?
Hubby: Pretty much!
Pammy: No wonder we like them.
So far, I've tried the ceviche tostadas, pollo tacos, and campechana. Oh, and half a breakfast burrito ( I pretended it was a corn tortilla), which was intended to be eaten by a pack of wild dogs, I think. (Huge and jam packed with bacon, ham and sausage) After perusing the menu at length this afternoon, I'm also looking forward to trying the taco salad and the nachos (natch). I'm also hoping the hubby gets ambitious and orders the El Gordo Mucho Grande Burrito, aka the Super Fat kid Burrito. Mostly cause the name is so obviously fantastic.
I do love convenience, let me tell you. Mexican food, liquor, gas AND a sno-cone shack all on one glorious corner lot 610 feet from my house? Done. Now if only they'd let me drink my beer IN the store...a fat kid can only wish.
So it's a good thing we now have a mini-mart/taco shop a block away. Talk about 2 birds with one stone! Awesome.
And it's not just any taco shop. This, my friends, is Tacos El Gordo.
Pammy: El Taco Gordo...what is that? Fat tacos?
Hubby: Sort of, it's more like fat boy tacos.
Pammy:...FAT KID TACOS?
Hubby: Pretty much!
Pammy: No wonder we like them.
So far, I've tried the ceviche tostadas, pollo tacos, and campechana. Oh, and half a breakfast burrito ( I pretended it was a corn tortilla), which was intended to be eaten by a pack of wild dogs, I think. (Huge and jam packed with bacon, ham and sausage) After perusing the menu at length this afternoon, I'm also looking forward to trying the taco salad and the nachos (natch). I'm also hoping the hubby gets ambitious and orders the El Gordo Mucho Grande Burrito, aka the Super Fat kid Burrito. Mostly cause the name is so obviously fantastic.
I do love convenience, let me tell you. Mexican food, liquor, gas AND a sno-cone shack all on one glorious corner lot 610 feet from my house? Done. Now if only they'd let me drink my beer IN the store...a fat kid can only wish.
Monday, January 11, 2010
Feels like July! ...go with it...
Feeling tired of winter? Need a summery dinner that's totally doable even if it's freezing outside? (Or, like, 55 if you live in Cali. Sorry Parallel, love.) Let me introduce you to Black Bean Quesadillas. Easy, colorful, and healthy...which pretty much makes summer food for me.
I took a Cooking Light recipe and changed it up a bit to make it gluten free and a bit spicier. Always chancy. Even though it's been a long time and the hubby is a super good sport about my alterations, I'm still always hesitant that it may not taste quite right. Especially when I change out flour tortillas for corn...depending on the recipe, it can change the flavor a lot. But Hubby had no complaints. He liked it a ton, actually. Yay.
Black Bean Quesadillas
Corn Tortillas
Shredded Mexican cheese
Cooking spray
2 tomatoes, chopped
1 can whole black beans, drained
2 cups frozen corn
1 red bell pepper, chopped
About 5 cloves garlic, chopped and divided
2 large handfuls chopped cilantro, divided
Hot sauce (Like tapatio)
Juice from a lime (plus more to taste)
Couple stalks green onion, chopped
In sauce pan, saute half the garlic with a bit of cooking spray for about a minute. Add tomatoes, half the cilantro, and a squeeze of lime juice. If you want it a bit hotter, throw in some roasted green chilies, too. Cook about 5 minutes.
Take tortilla and add about a 1/4 cup bean mixture to one side. Sprinkle with a couple tablespoons of cheese, fold other half of tortilla over (Or just keep them flat and use a second one on top, depending on how big you want them). Broil, cook on stove top, or on a griddle about 3 minutes, or until cheese is melted and they start to brown.
In the meantime, combine remaining garlic, bell pepper, corn, and lime juice in a spray-coated medium sauce pan over medium high heat. Let cook a couple minutes til corn is hot. Add green onion and remaining cilantro, toss well. Add hot sauce to taste. Serve with the quesadillas.
The original Cooking Light recipe calls for more olive oil and flour tortillas, but I also added more corn, so adjusted this is roughly 400 cals, 11g fiber, 18g protein.
Serve with sour cream, avocado, regular salsa, whatever. This is a fun one to play with.
I took a Cooking Light recipe and changed it up a bit to make it gluten free and a bit spicier. Always chancy. Even though it's been a long time and the hubby is a super good sport about my alterations, I'm still always hesitant that it may not taste quite right. Especially when I change out flour tortillas for corn...depending on the recipe, it can change the flavor a lot. But Hubby had no complaints. He liked it a ton, actually. Yay.
Black Bean QuesadillasCorn Tortillas
Shredded Mexican cheese
Cooking spray
2 tomatoes, chopped
1 can whole black beans, drained
2 cups frozen corn
1 red bell pepper, chopped
About 5 cloves garlic, chopped and divided
2 large handfuls chopped cilantro, divided
Hot sauce (Like tapatio)
Juice from a lime (plus more to taste)
Couple stalks green onion, chopped
In sauce pan, saute half the garlic with a bit of cooking spray for about a minute. Add tomatoes, half the cilantro, and a squeeze of lime juice. If you want it a bit hotter, throw in some roasted green chilies, too. Cook about 5 minutes.
Take tortilla and add about a 1/4 cup bean mixture to one side. Sprinkle with a couple tablespoons of cheese, fold other half of tortilla over (Or just keep them flat and use a second one on top, depending on how big you want them). Broil, cook on stove top, or on a griddle about 3 minutes, or until cheese is melted and they start to brown.
In the meantime, combine remaining garlic, bell pepper, corn, and lime juice in a spray-coated medium sauce pan over medium high heat. Let cook a couple minutes til corn is hot. Add green onion and remaining cilantro, toss well. Add hot sauce to taste. Serve with the quesadillas.
The original Cooking Light recipe calls for more olive oil and flour tortillas, but I also added more corn, so adjusted this is roughly 400 cals, 11g fiber, 18g protein.
Serve with sour cream, avocado, regular salsa, whatever. This is a fun one to play with.
Sunday, December 6, 2009
Casseroles may not be fancy, but they are wintery and delicious.
I'm seriously kicking ass at time management this weekend. We had plans with the new parents for a 7pm dinner last night, so my goal yesterday was to have the house done by 3 so I could start cooking. We got a bit of a late start at noon, but after a trip to Home Depot/Target (they're next to each other), we got the house clean and vacuumed, the bedroom, bathroom, and office organized, the tree up and decorated, the patio cleaned and lights strung up...and my chicken was in the oven at 3:05. Crackheads on a mission. Awesome.
And, sidenote, I think the decorations are working. Between the tree, the red and silver everywhere and my holiday-scented febreeze plug-in, I'm feeling a little less grinchy today. Plus a little elf left us new ornaments on our front door last night, which was a fantastic surprise. (Thanks again, K!)
Anyway, deciding what to make for dinner was surprisingly hard...when people come over, I like making 'fancy food,' especially when I know they're up for anything. But I also know the new dad is a big casserole fan...
so after much deliberation, I decided it would be ok to make a casserole as long as there also were homemade appetizers- I went with jalapeno poppers. After learning my lesson last time, I used gloves while seeding them...unfortunately all we had were football gloves. (I sanitized them before and after, it's ok.) Super sexy. But they worked.
So here is one of my oldest go-to recipes; it's the only other casserole I like making, and a surefire hit with the dudes. After starting with chips and homemade salsa and the poppers, I served it with homemade Spanish rice and canned whole black beans heated with a pinch of salt, chili powder and cumin. It was a massive amount of food. And went down well with cranberry margaritas(for a festive touch) and beer. It's not the healthiest thing I make, but once in a while won't hurt.
Chicken Enchilada Casserole
2 large chicken breasts (boneless/skinless)
Olive Oil
Half a red onion, finely chopped
4 cloves garlic, minced
1 can chopped green chilies (I use the larger can)
1 regular container light sour cream
salt and pepper
chicken broth
About a block of Pepper Jack cheese, shredded
10 corn tortillas, quartered (the Handmade Trader Joe's brand is by far my fave)
Bake the chicken at 375 for about 30 minutes. When done, let cool, and then shred the chicken into small pieces using two forks or your hands (or you can just cut into bite-sized pieces).
Heat a small amount of olive oil (a tsp or so) over medium. Add onion and garlic, saute about 2 minutes or until they start getting soft. Turn off heat, stir in can of chilies, sour cream, and a big pinch salt and a pinch of pepper. Add a small pour of chicken broth, stir, and add more broth until it's saucy while still fairly thick.
In a large baking dish, ladle in a spoonful or two of sauce and spread across bottom of pan. If it's hard to spread, add a bit more broth to the sauce. Just don't get it too watery, otherwise it'll fall apart when you serve it. Though it tastes just as good, so don't worry too much if you do.
Layer a third of the tortilla across the sauce, covering as much of the area as you can. Next, sprinkle a third of the chicken evenly across the tortillas, and cover with a big handful of the cheese. Spoon across about a third of the remaining sauce, spreading as evenly as you can. Repeat twice (tortilla, chicken, cheese, sauce, tortilla, chicken, cheese, sauce).
Cook at 400 for 40 minutes or until bubbly and a bit golden brown on top.
Eight servings. Per serving, 425 cals, 18g fat, 2g fiber, 28 protein, 36 carbs.
Spanish Rice
olive oil
1/2 onion, minced
3 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
big pinch salt
pinch pepper
1 3/4 cup chicken broth
1 can minced tomatoes with green chili, undrained
Heat splash of olive oil, add onion and garlic, saute about a minute. Add rice, saute another minute or so, add remaining ingredients. Bring to a boil, then cover and reduce to simmer. Cook about 15 minutes. Let sit til ready to serve.
4 servings. Per serving, about 220 cals, 4g fat, 2g fiber, 7g protein, 43g carbs.
And, sidenote, I think the decorations are working. Between the tree, the red and silver everywhere and my holiday-scented febreeze plug-in, I'm feeling a little less grinchy today. Plus a little elf left us new ornaments on our front door last night, which was a fantastic surprise. (Thanks again, K!)
Anyway, deciding what to make for dinner was surprisingly hard...when people come over, I like making 'fancy food,' especially when I know they're up for anything. But I also know the new dad is a big casserole fan...
so after much deliberation, I decided it would be ok to make a casserole as long as there also were homemade appetizers- I went with jalapeno poppers. After learning my lesson last time, I used gloves while seeding them...unfortunately all we had were football gloves. (I sanitized them before and after, it's ok.) Super sexy. But they worked. So here is one of my oldest go-to recipes; it's the only other casserole I like making, and a surefire hit with the dudes. After starting with chips and homemade salsa and the poppers, I served it with homemade Spanish rice and canned whole black beans heated with a pinch of salt, chili powder and cumin. It was a massive amount of food. And went down well with cranberry margaritas(for a festive touch) and beer. It's not the healthiest thing I make, but once in a while won't hurt.
Chicken Enchilada Casserole2 large chicken breasts (boneless/skinless)
Olive Oil
Half a red onion, finely chopped
4 cloves garlic, minced
1 can chopped green chilies (I use the larger can)
1 regular container light sour cream
salt and pepper
chicken broth
About a block of Pepper Jack cheese, shredded
10 corn tortillas, quartered (the Handmade Trader Joe's brand is by far my fave)
Bake the chicken at 375 for about 30 minutes. When done, let cool, and then shred the chicken into small pieces using two forks or your hands (or you can just cut into bite-sized pieces).
Heat a small amount of olive oil (a tsp or so) over medium. Add onion and garlic, saute about 2 minutes or until they start getting soft. Turn off heat, stir in can of chilies, sour cream, and a big pinch salt and a pinch of pepper. Add a small pour of chicken broth, stir, and add more broth until it's saucy while still fairly thick.
In a large baking dish, ladle in a spoonful or two of sauce and spread across bottom of pan. If it's hard to spread, add a bit more broth to the sauce. Just don't get it too watery, otherwise it'll fall apart when you serve it. Though it tastes just as good, so don't worry too much if you do.
Layer a third of the tortilla across the sauce, covering as much of the area as you can. Next, sprinkle a third of the chicken evenly across the tortillas, and cover with a big handful of the cheese. Spoon across about a third of the remaining sauce, spreading as evenly as you can. Repeat twice (tortilla, chicken, cheese, sauce, tortilla, chicken, cheese, sauce).
Cook at 400 for 40 minutes or until bubbly and a bit golden brown on top.
Eight servings. Per serving, 425 cals, 18g fat, 2g fiber, 28 protein, 36 carbs.
Spanish Rice
olive oil
1/2 onion, minced
3 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
big pinch salt
pinch pepper
1 3/4 cup chicken broth
1 can minced tomatoes with green chili, undrained
Heat splash of olive oil, add onion and garlic, saute about a minute. Add rice, saute another minute or so, add remaining ingredients. Bring to a boil, then cover and reduce to simmer. Cook about 15 minutes. Let sit til ready to serve.
4 servings. Per serving, about 220 cals, 4g fat, 2g fiber, 7g protein, 43g carbs.
Tuesday, October 27, 2009
...And soopa easy.
Well, it's only taken me a full day to recover from Disneyland, so I know I'm officially old. Though getting home at 3am and working 6 hours later definitely didn't help. But that's ok. It was totally as much fun as I expected it to be. The Russian (Russian is faster to type than Ukrainian, ok??) and the other half don't mess around...we were ride champs. Even though we didn't get to go on Peter Pan...we tried, three times...a forty minute wait really doesn't sit well for a Fantasy Land ride. Even though you do go all the way to London.
At least work was entertaining yesterday. I love that my job keeps me on my toes. Got in and discovered I had to do a last minute photo shoot in a field of grapestock.
In the dirt. While wearing black pants(and flats, thankfully). Which were a delightful dusty brown by the end of the afternoon.
But I got some good shots, which was especially fun cause you know how much I enjoy taking pics of my food...they'll be grapes one day. And wine, after that, so that's even better. It counts.
My favorite part of the day, however, was when I got back and my boss called me the Annie Leibovitz of grape leaves. Hilariously fantastic. Thank you, sir. I'll take it.
So not surprisingly, I wasn't in much of a mood to cook after 5 hours of sleep (I need 9. Seriously) and an afternoon of trekking through dirt. Which led to Fresh and Easy assisted meal #2 this week. And it was fantastic.
I wanted fajitas, and while I'd normally get their pre-packaged fajita combo, I went the long route and got their chicken asada and a package of pre-sliced bell peppers and onions instead. Sauteed those up, spooned them over romaine (for me, flour tortillas for the husband), topped them with fresh salsa, a sprinkle of cheese and non fat greek yogurt, served them with refried black beans and homemade spanish rice, and we were in fat-kid-but-this-is-actually-really-healthy heaven. The rice was the most labor intensive part, and really, all I had to do was chop half an onion and measure some spices. Totally do-able, and totally better than what I'd get from a box.
Spanish Rice
1 cup long-grain white rice
olive oil
2 cups chicken broth (water'll work if you're out)
1/2 yellow onion, chopped
6 cloves garlic, minced or pressed
1 can diced tomatoes and green chiles, undrained
1 tsp ground cumin
1 tsp chili powder
pinch cayenne pepper
2 bay leaves, if you have them
pinch pepper
1/2 tsp salt
cilantro for garnish
Heat a splash of olive oil (1/2 tbsp or so) over medium heat. Saute onion a couple minutes, add garlic. After a minute or two, add rice, stir well. Saute about 2 more minutes, then mix in cumin, chili powder, salt, pepper and cayenne. Add broth or water, bring to a boil. Add can of tomatoes and bay leaves, return to boil. Reduce heat to a simmer, then cover and cook about 15 minutes.
Fluff cooked rice with a fork, and add salt to taste. (You may not need any more if you use broth, it tends to help.) Sprinkle with cilantro...if I'm having a full plate of mexican food, I put it on everything. Pretty. Serves 4-6.
If five servings, about 175 calories, 3g fat, 1g fiber, 35g carbs, 5g protein.
At least work was entertaining yesterday. I love that my job keeps me on my toes. Got in and discovered I had to do a last minute photo shoot in a field of grapestock.
In the dirt. While wearing black pants(and flats, thankfully). Which were a delightful dusty brown by the end of the afternoon. But I got some good shots, which was especially fun cause you know how much I enjoy taking pics of my food...they'll be grapes one day. And wine, after that, so that's even better. It counts.
My favorite part of the day, however, was when I got back and my boss called me the Annie Leibovitz of grape leaves. Hilariously fantastic. Thank you, sir. I'll take it.
So not surprisingly, I wasn't in much of a mood to cook after 5 hours of sleep (I need 9. Seriously) and an afternoon of trekking through dirt. Which led to Fresh and Easy assisted meal #2 this week. And it was fantastic.
I wanted fajitas, and while I'd normally get their pre-packaged fajita combo, I went the long route and got their chicken asada and a package of pre-sliced bell peppers and onions instead. Sauteed those up, spooned them over romaine (for me, flour tortillas for the husband), topped them with fresh salsa, a sprinkle of cheese and non fat greek yogurt, served them with refried black beans and homemade spanish rice, and we were in fat-kid-but-this-is-actually-really-healthy heaven. The rice was the most labor intensive part, and really, all I had to do was chop half an onion and measure some spices. Totally do-able, and totally better than what I'd get from a box. 
Spanish Rice1 cup long-grain white rice
olive oil
2 cups chicken broth (water'll work if you're out)
1/2 yellow onion, chopped
6 cloves garlic, minced or pressed
1 can diced tomatoes and green chiles, undrained
1 tsp ground cumin
1 tsp chili powder
pinch cayenne pepper
2 bay leaves, if you have them
pinch pepper
1/2 tsp salt
cilantro for garnish
Heat a splash of olive oil (1/2 tbsp or so) over medium heat. Saute onion a couple minutes, add garlic. After a minute or two, add rice, stir well. Saute about 2 more minutes, then mix in cumin, chili powder, salt, pepper and cayenne. Add broth or water, bring to a boil. Add can of tomatoes and bay leaves, return to boil. Reduce heat to a simmer, then cover and cook about 15 minutes.
Fluff cooked rice with a fork, and add salt to taste. (You may not need any more if you use broth, it tends to help.) Sprinkle with cilantro...if I'm having a full plate of mexican food, I put it on everything. Pretty. Serves 4-6.
If five servings, about 175 calories, 3g fat, 1g fiber, 35g carbs, 5g protein.
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