Pollo Asado

I've started getting sucked into The Voice this season. Past seasons, I've just watched if, for example, it was on when I was at the gym, but I never really tuned in at home or recorded it.  For some reason, I'm totally hooked on this season. One of the contestants is from the city where I live - I tell myself I watch to cheer him on (nevermind that I think he said he moved out of the suburbs a while ago).

Usually when I watch, I have a cat on my lap. In one of the blind audition episodes, said cat started meowing pretty loudly when one of the hopefuls was singing off-key.

Fast-forward about a week or two and The X Factor was on (I wasn't actually watching - I just forgot to turn off the TV when the show I was watching was over). One of the contestants was absolutely murdering a Kelly Clarkson song, and again, the same cat started meowing loudly. 

Back to The Voice - kitty was not a fan of the woman who ultimately won the battle where the contestants sang Katy Perry's Hot and Cold.

I'm still haven't decided if I think she really likes bad intonation and is trying to sing along or if she's offended by the bad singing. 

This is another recipe I made back when the weather was nice and warm. I miss that weather. We first made  it and used the meat as tacos, but I felt the flavor was too subtle to make a great taco. The second time we made it, we ate it off-the-bone, which really brought out the hints of garlic, onion, and citrus. This will be a great one to make in the dead of winter when I'm really craving a nice hint of summer.

Pollo Asado

Recipe from Pioneer Woman

Serves up to 8

Prep Time - 2-24 hrs (mostly inactive)

Cook Time - 25 min

INGREDIENTS

1/2 cup Olive Oil

1/2 cup orange juice*

2 lemons, juiced (save the halves)

2 limes, juiced (save the halves)

4 garlic cloves, minced

2 onions, peeled and copped into big chunks

1 tsp salt

1 tsp pepper

up to 16 chicken parts (we used 6 but the marinade is plenty for more

DIRECTIONS

In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper, and garlic. Whisk to combine. Save the little of the marinade for basting during the cooking process, and put the rest in a large ziplock bag and place the chicken parts in the bag. Add the fruit halves and onion chunks. Toss everything to combine. Let sit in the refrigerator for at least 2 hrs, up to over night.

About a half hour before you're going to cook, take the chicken out of the fridge and put it on the counter to get the chill off. 

Preheat a grill to about medium heat (or a broiler to high). 

Place the chicken on the grill and cook until cooked through, turning a few times, and marinading with each flip. This probably will take about 25 minutes whether you're broiling or grilling your chicken.

*I can not strongly advise enough not to try squeezing your own. My hand muscles hurt for several days after I tried to squeeze my own orange juice for this recipe.

Now Blogging from a New Location (and Taco Pizzas)

I know I've been gone for a while. Quite a while. I have a good reason, I swear! My husband and I bought a house and we moved! We're finally starting to get (at least a little) settled in. I'm still getting used to my new kitchen. It's been a process. But I do have a great recipe to share with you. I came up with this one when I was desperately trying to figure out what to do with various things from my pantry and freezer before we moved. I'm not completely sure why frozen pita bread inspired me to make chicken taco pizzas, but I went with it. At any rate, it was a good decision. You should do yourself a favor and make these.

Grilled Chicken Taco Pizzas
Serves 2ish
Cook & Prep Time - about 50 minutes (30 minutes are inactive)


INGREDIENTS
3-4 pita breads
1-2 boneless, skinless chicken breasts
Mexican-ish spices (described below)
red onion, sliced thinly
green bell pepper, sliced thinly
jalapeno pepper, sliced thinly
Monterrey Jack cheese
Olive oil

DIRECTIONS
Make a Mexican-ish spice rub. I combined about 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp cayenne pepper, and 1/8 tsp dried oregano. Rub this into the chicken breast and let it marinate for about 30 minutes.

Grill the chicken breast and the veggies until chicken is cooked through and veggies are soft. Remove both from the grill and cut the chicken into narrow strips.

Brush the pita breads with some olive oil and put down on the grill. Let cook for about a couple of minutes and then take off the grill, flip over, and brush the other side with olive oil. Top with chicken, veggies, and Monterrey Jack cheese. Return to the grill and cook for a few more minutes, or until cheese is melted.

Serve with your favorite taco condiments, like salsa and sour cream.

Enchiladas Suizas

If you've never eaten at one of Rick Bayless's restaurants or made one of his recipes at home, you're truly missing out. I'm amazed by each and every one I make. These enchiladas are really no exception. They're the type of dinner that you tell yourself you're going to stop after one enchilada, but by the time you've stopped eating, you've mysteriously devoured two (or more).

Because I took this out of my Rick Bayless cookbook, I'm not posting the recipe. But that should just be more incentive for you to go out and buy your own copy, right?

Roasted Chicken

I went to Frontera Grill in Chicago in May and I'm only half joking when I say that it kinda changed my life. I've been making lots of recipes from his cookbook "Mexico: One Plate at a Time" and while this Chicken Adobado wasn't my favorite, it was definitely the prettiest. That's not to say it's not good. It's really delicious and extremely tender. But, it's roasted chicken, which, in my opinion, really can only be so good. Of course, I still think you should make it. Just don't expect it to forever change the way you look at roasted chicken.

Since I got this recipe from an actual cookbook, I'm not going to re-print it here. Sorry. But you really should buy the cookbook anyway.

Frontera Grill

I was just in Chicago and was able to eat lunch at Frontera Grill. If you ever find yourself in Chicago, you should go. It's amazing. You won't regret it.

Crockpot Salsa Chicken

Feliz Cinco de Mayo, mis amigos. In honor of the day, I have a quasi-"Mexican" dish for you that I think you'll love.

Also on my list of easy, minimal ingredient dinners is Crockpot Salsa Chicken. I'd seen it floating around the blogosphere for some time now, and always felt like it was something I should make, but never got around to it. Yesterday, I finally made it.

This was really delicious. I felt like I was eating an enchilada without the tortilla. I served it with some cilantro-lime rice on the side, and I think next time I will shred the chicken and mix together the chicken, sauce, and rice. After a few bites, I started doing that, and I liked it much better. I hope you enjoy it too!


Crockpot Salsa Chicken
Recipe from Food alla Puttanesca, adapted
Serves 2-3
Prep Time - 2 minutes

INGREDIENTS
2-3 chicken breasts
1 envelope taco seasoning
1 can Cream of Chicken Soup (try to use the reduced sodium kind)
1 cup salsa

DIRECTIONS
Place chicken breasts into the slow cooker and sprinkle with the taco seasoning. Add the can of cream of chicen soup and then salsa. If necessary, use a spoon or scraper to make sure the chicken is coated.

Cook on low for about 6 hours.

When finished, add a dollop of sour cream and serve with a side of rice.

Guacamole

Up until about a year ago, I was convinced that I hated guacamole. There was just one problem with that opinion - I hadn't actually ever tried guacamole. Whenever it came on my plate at Mexican restaurants, I'd scrape it off or just ignore that weird looking green blob. At Chipotle, I'd simply pass on the guacamole option.

Then, one day it dawned on me that despite my belief that I hated the stuff and continual passing it up in restaurants, I hadn't ever eaten it. About six months later, I finally broke down and bought some. I was pleasantly surprised.

I hope you enjoy this guacamole recipe. I'll probably make it a little spicier then next time I make it, but overall, it's excellent and simple to make.


Guacamole
Serves 4-ish

INGREDIENTS
2 small Hass avocados, peeled & pitted
2 tsp fresh lime juice
1 1/2 tsp chopped fresh cilantro
1/2 cup finely diced red onion
3 cloves garlic, finely minced
1 serrano chili pepper, finely chopped
1/4 - 1/2 tsp salt (to taste)

DIRECTIONS
Mash up avocado with a fork.

Add lime juice and blend together.

Add all other ingredients and stir until well-combined.

Cheesy Chicken Enchilada Casserole

Today is a cold, snowy day in Minnesota, so making a spicy enchilada casserole seemed perfect. If you have read my previous enchilada entries, you'll know that we're exceptionally partial to my original enchilada recipe. However, sometimes I like to change things up - a bit for variety, but mostly to affirm that I do, in fact, like my enchilada recipe the best.

This was great and I'd definitely make it again when I'm in the mood for something not quite as heavy as the aforementioned recipe. Feel free to experiment with quantities and ingredients - I made this one based on our tastes and what I had in the house. I didn't really measure, so my quantities listed are just estimates.



Cheesy Chicken Enchilada Casserole
Serves 4
Prep Time - 15 min
Cook Time - 1 hr

INGREDIENTS
1 medium red onion, chopped
1-2 jalapeno or serrano peppers, diced
1 bell pepper, chopped
2 cloves garlic, minced
2-3 cups diced/cubed chicken (I used leftover rotisserie)
1/2 tsp ground cumin
salt
pepper
vegetable oil
1 (19 oz) can enchilada sauce
Tortillas (I used 4 burrito-sized)
2 cups shredded cheese

DIRECTIONS
Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium to medium-low heat. Add veggies. Season with salt & pepper and saute for about 5 minutes, or until onions start to soften. Add chicken and cumin. Stir, and saute for about another 3 minutes.

Place a thin layer of enchilada sauce in the bottom of a casserole dish or pan (I used one that fit one tortilla perfectly). Cover the bottom of the dish with tortillas. Add a layer of chicken & vegies. Add a layer of shredded cheese. Add about 1/3 of the remaining enchilada sauce. Repeat the layering process until the enchilada sauce is used up. Top with cheese, cover, and bake about 30 minutes. Uncover and bake 20 more minutes, or until cheese is bubbly.

Chili Blanco

It's currently -3 degrees in St. Paul. I think the wind chill is somewhere around -20. Yesterday was worse. That means it's time to bring out the chili. I really love white chili with chicken, but had never made it before. I was a little afraid of trying it, but after searching a bunch of recipes, I decided to give it a shot.

If you like white chili, you must make this recipe now. It's rich, hearty, spicy, and just what you need on a really cold day.

White Chili with Chicken
Recipe from Gourmet, via Epicurious, adapted
Serves 4-6
Cook & Prep Time - about 30 min

INGREDIENTS
1 can cannellini beans, drained & rinsed
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
2 lbs shredded rotisserie chicken (I used a mix of dark & white meat)
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream

DIRECTIONS
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. (I did this in my dutch oven).

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. (I did this in my dutch oven, too). Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.

Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Transfer to serving bowls and garnish as desired.

Chimichangas

I know I'm not the only one who randomly craves Mexican. Sometimes I just want a chimichanga. I've heard rumor that chimichangas are a Tex-Mex creation, but I'm skeptical. I had the best chimichanga ever at a little seaside cafe in Barra de Navidad, Mexico 13-ish years ago. I still have dreams about it. That chimichanga is the inspiration for this recipe.



Chicken Chimichangas
Serves 2
Prep Time - 20 minutes
Cook time - 15 minutes

INGREDIENTS
2 burrito-size tortillas
2 chicken breasts, cut into strips
Pepper
garlic powder
onion powder
Paprika
cumin
Chili powder
Cayenne Pepper
salt
1/2 red onion
1 green bell pepper
Shredded Monterrey Jack cheese
oil, for frying
Spicy Tomatillo Gravy, recipe follows

DIRECTIONS
Brown chicken over medium heat. Season with any combination of the above-listed spices. I thought my combination gave it a nice smokey Mexican-ish flavor. Set aside.

While chicken is browning, cut the onion and green pepper into thin strips. Cook them in 1 TBSP oil for a few minutes. Add a bit of salt & pepper while sauteeing. When done, they should still be nice and crispy.

To assemble, place a bit of Monterrey Jack in the middle of a tortilla. Place 1/2 of the chicken mixture on top of that, and finish with the onion/green pepper mixture. Fold up like a burrito by tucking in the "short" ends and then securing the "long" ends with toothpicks.

Meanwhile, heat about 1" of oil in a deep pan over medium-high heat. Once at desired temperature (on my stove, this was after about 4 minutes of heating), drop in the chimichangas. Cook for 2-3 minutes and flip. Cook the other side for 1-2 minutes, or until golden brown.

Remove from the oil, drain excess oil, and smother with Tomatillo gravy (if desired). Garnish with your favorite toppings.


Spicy Tomatillo Gravy (optional)
3/4 cup cream
1/2 cup chicken stock
2 TBSP flour
1 tomatillo
1 jalapeno pepper
handful diced red onion
1 small can diced green chilis
salt & pepper, to taste

Mix all of the above in a food processor. Pour into saucepan and heat on low while cooking chimichangas. If sauce is too thin, bring to a low boil and add 1 TBSP flour. Once finished, use to smother the chimichangas.

Mexican Lasagna

I've been on a search lately for yummy-sounding recipes that can be made quickly. Unfortunately, this has lead me to Rachael Ray for inspiration. Say what you will about her, but I do appreciate her concept of the 30-minute meal. So, I'm determined to use any recipe I find of hers as concept-only and will do my own take on it.

I came across her recipe for "Mexican Lasagna" and decided to experiment with it. Below is the original recipe, with my changes noted.

Mexican Lasagna
Recipe by Rachael Ray, adapted
Serves 4-6

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case (I used cubed chicken breast)
2 tablespoons chili powder (I omitted and used a pack of Taco seasoning)
2 teaspoons ground cumin (also omitted in lieu of Taco seasoning
1/2 red onion, chopped
1 (15-ounce) can black beans, drained (I used about 1/2 of a can)
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes (I used diced tomatoes with chiles, drained)
1 cup frozen corn kernels (I omitted)
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste (I kept these separate and just made taco meat - I put the beans and tomatoes in little bowls to the side).

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. (I layered tortilla, taco meat, tomatoes, beans, onion, & cheese). Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Enchilada Time

This recipe is probably the very first recipe I ever made up. In law school, my roommate and I were at the grocery store one day and very hungry for Mexican food. Unfortunately, neither of us could cook very well, so we were stuck strolling through the quasi-pre-packaged meals, and stumbled upon an enchilada kit. It was tasty, but seemed like I could make them up better and cheaper. So, in a sincere procrastination effort, I started experimenting. Foodies might scoff at this recipe, but I love it.


Chicken Enchiladas
My own creation
*Makes 5-6 Enchiladas

1 lb boneless, skinless chicken breasts, cut into strips (I've also used leftover Rotisserie chicken, even ground beef)
~1/2 jar queso dip (you can make your own, but I like the texture of Tostitos brand best)
~1/3 - 1/2 jar chunky salsa
Enchilada size tortillas (I like "Mission" brand)
Shredded cheese

Preheat oven to 350 degrees F.

Cook 2 chicken breasts (I do this on the George Foreman Grill). Cut into large cubes or strips. Transfer to a medium pan. Add approximately 1/2 jar of queso dip and 1/3 - 1/2 jar of salsa. Mix together until warm.

Grease a 9x13 pan. Fill the tortillas with the chicken/cheese filling and roll up. Do this till you're out of chicken filling. Top with any remaining cheese sauce and a few spoonfuls of salsa. Cover all with shredded cheese.

Bake approximately 15 min or until cheese is bubbly.

Chicken Enchiladas

My husband thought he hated Mexican food for about the first 4 or 5 months we were dating. Then, one day, I decided to make Chicken Enchiladas, and he loved them. Granted, those enchiladas I made that day are about as close to authentic as a Taco Bell crunchwrap, but I think they're pretty darn tasty. Ever since that day, he's requested them on a fairly regular basis. Tonight, I decided to try a new recipe. Overall, we like my regular recipe better, but these were great, and a nice change. Unfortunately, mine didn't look pretty coming out of the oven, so enjoy the picture I downloaded off the internet.



Cottage Cheese Chicken Enchiladas (allrecipes.com)

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas (I used flour)
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F.

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake for 30 minutes or until cheese is melted & bubbly.