Dinner – Page 5 – First Look, Then Cook

Chicken and Carrot Stew

Published on June 15, 2011 by Dawn3 Comments

I was stuck inside a conference room all day today with no windows. In a way, it would have been nice to look at the partially blue sky. When I finally left the building, I decided not to put my jacket on because, after all, it is June. That was a mistake – even with as nice as it was outside – it was still freezing. Ok, so maybe not literally freezing, but certainly not a week away from summer weather. Yes, in the Pacific Northwest, we call this Junuary. The most dreaded month of the year. The month when you finally start wigging out because of the weather. At least in my family.

We moved here from Denver, one of the sunniest places in the US, and the first year we were here, I thought my husband was going to pack his bags and run back. We have lasted 15 years, and I have no intention of ever leaving (except to go live in France that is…) – but every year June starts to wear me down. What gets me through it? Cooking. At least when it is cool out, I still feel like cooking in the kitchen, and turning on the oven. After all, we don’t have air conditioning when it does actually get warm out.

I saw this recipe in Bon Appetit, and even though it is technically not stew weather – it is here. I really had no intention of posting this one, but it was my family that convinced me. They loved it – all of them, especially the girls. They even ate the cooked carrots, which is virtually impossible to get them to do. The flavor of this stew was wonderful, and it really wasn’t too rich – even with the heavy cream. It was a perfect meal to serve in Junuary. For your sake, I hope you are firing up your BBQ – but if you get the urge to cook inside, or if you happen to live somewhere like me – here is a recipe that will make you smile.

Ingredients

2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large)
1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes
Sea salt
2 tablespoons all purpose flour
1 teaspoon chopped fresh thyme
1 teaspoon paprika
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley
Fresh thyme sprigs (for garnish)

Preparation

Cook carrots in large saucepan of boiling salted water 3 minutes. Add leeks to pan with carrots and cook until carrots are tender, about 3 minutes longer. Drain; set aside.

Sprinkle chicken with sea salt and freshly ground black pepper. Whisk flour, thyme, and paprika in medium bowl. Toss chicken in flour mixture. Heat oil in heavy large nonstick skillet over medium- high heat. Add chicken to skillet and cook until browned, about 2 minutes per side. Add wine; boil until reduced by half, 2 to 3 minutes. Scatter carrots and leeks over chicken. Add broth, cover, and simmer until chicken is cooked through, about 15 minutes. Add cream and mustard. Stir until sauce thickens slightly, about 2 minutes. Season sauce to taste with sea salt and pepper. Transfer to large shallow bowl. Scatter parsley over and garnish with thyme sprigs.

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Bacon and Leek Risotto with Poached Egg

Published on June 8, 2011June 8, 2011 by Dawn3 Comments

When my husband was little he went through a phase where he only wanted rice for breakfast. From what I hear, he was such a skinny kid that his mother let him eat pretty much whatever he wanted – as long as he was eating. That would not fly in my house – and yes, my girls are pretty tiny to say the least. I love a good bowl of rice, but rice for breakfast would not be my choice – unless I added a handful of granola and topped it off with some milk. Now you’re talking…

I saw this recipe in Bon Appetit and I immediately thought of breakfast, and then my mind went straight for dinner. As I have mentioned many times before – I love a good egg for dinner. Add some bacon, leeks and risotto to that, and boy do you have yourself a killer meal. My favorite restaurant Tilth will occasionally serve a poached or sous vide egg on top of their risotto or homemade pasta dish – and it makes me melt. I love breaking into that egg and watching the yolk get into all those nooks and crannies – creating a beautiful silky sauce that coats the dish. Yum, with a capital Y. Well – that’s what this dish was all about. I closed my eyes, and I swear I was eating at my favorite restaurant. The kids loved it too – my older daughter loved the eggs so much – she had two. That was quite a compliment.

So – go ahead and try this, and I really don’t think it matters if you serve it for dinner or breakfast – this is definitely a dish to make when you want to impress someone. Fortunately it is not too difficult – and boy is it worth it. I can’t wait to make it again…

Ingredients

6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Preparation

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

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Spring Risotto

Published on May 21, 2011January 17, 2012 by Dawn6 Comments

There seems to be a ton of asparagus in the markets lately. Maybe because we have had such a late spring, or maybe it is like this every year, and I just don’t remember – but everywhere I go, they seem to be pushing the asparagus. I don’t mind at all, since I love it – can’t get enough. I have gone through stages over the years on the type of asparagus I buy. Some years I am focussed on the thin spear, and will only buy them when they are shaped like a pencil. Some years I only want the big thick ones – and then I spend time peeling the spears. That woody stem turns into a soft stalk that is silky on the outside loaded with flavor. This year I seem to be mixing it up a bit – sometimes thin, sometimes thick – depending on how much time I think I have. The asparagus has been so good and fresh, that both kinds have been outstanding.

I saw this recipe in Cooking Light, looking at the pound of asparagus I had sitting in the refrigerator, and I had our meal planned. The only problem was that once I thawed the edamame and left the bowl on the counter, all ready to add to the dish – it slowly started to disappear. My older daughter LOVES those soy beans. I actually had to make some more – but other than that, this was quick and easy – I didn’t even mind all that stirring – it came together quickly, and had a wonderful flavor. The thin asparagus I had in the refrigerator was perfect for this preparation, and I saved myself some peeling. Even though it is back to being gray and dreary again, I can pretend it is spring…

Ingredients

1 pound asparagus, trimmed and cut into 3/4-inch pieces
1 3/4 cups fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved Parmesan cheese
2 tablespoons chopped fresh thyme

Preparation

Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total). Add the asparagus.

Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

Serves 4 for dinner, 6-8 as a side dish.

For a printer friendly version of this recipe, please click here: Spring Risotto

Barbecued Chicken Kebabs

Published on May 18, 2011 by Dawn9 Comments

It is almost grilling season – in some areas of the country, it probably already is. We are on our second day of sun here in the Pacific Northwest, and you can hear the cheering from miles away. It has been a long time coming. I love the clouds – but I have even started to get a little crazy when I remember that it is the middle of May. I know, I know, I am crazy anyway – but even crazier if you can believe it. Watching my girls play T-Ball and Softball in my thick down puffy jacket in May just doesn’t seem right…

My husband (the grill master of the house) will put anything on the grill that I prepare, but I must say, kebabs is not his favorite. They are cumbersome on the grill, and it is really hard to cook them properly and consistently without drying out the meat. He does a great job at it, but I know it is not easy – especially when it is chicken breasts.

I saw this recipe in Cook’s Illustrated where they went into great details about the different variations they tried to make sure the chicken stayed moist – this was the winner. Well, I had to try it to believe it – and it was perfection! First of all, the bacon paste was genius. Who wouldn’t love the taste of bacon grilled onto chicken? The flavor was outstanding, and the meat stayed tender and juicy. The BBQ was such a hit as well – I will definitely use it again. That is, if the sun ever decides to shine in our lives again…

Ingredients

Sauce:

1/2 cup ketchup
1/4 cup light or mild molasses
2 tablespoons grated onion (used the large holes on a box grater)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar

Kebabs:

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1″ cubes
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices of bacon, cut into 1/2 inch pieces
metal skewers

Preparation

Sauce: Bring all ingredients to simmer in a small saucepan over medium heat; cook, stirring occasionally, until the sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to a small bowl and set aside remaining sauce to serve with the cooked chicken (although I didn’t think it needed it!).

Kebabs: Toss the chicken and salt in a large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

While the grill heats, pat the chicken dry with paper towels. Combine the sweet paprika, sugar, and smoked paprika in a small bowl. Process the bacon in a food processor until a smooth paste forms, 30 to 45 seconds, scraping down the bowl twice during processing. Add the bacon paste and pice mixture to the chicken; mix with your hands or a rubber spatula until all the ingredients are thoroughly blended and the chicken is completely coated. Thread the meat onto skewers, rolling or folding meat as necessary to maintain 1″ cubes.

Place the kebabs on the grill turning 1/4 turn every 2 to 2 1/2 minutes until well browned and slightly charred – approximately 8 minutes for breasts or 10 minutes for thighs. Brush the top surface of the kebabs with 1/4 cup of the sauce; flip and cook until the sauce is brown in spots, about 1 minute. Brush the second side with the remaining 1/4 cup of sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in the center of the meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs and let them rest for 5 minutes before serving. Pass with the reserved sauce.

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Thai Chicken Salad

Published on May 7, 2011May 9, 2011 by Dawn14 Comments

Salad, greens, ruffage, or as my step-father calls it “The Silent Killer,” based on Jeffrey Steingarten’s book “The Man Who Ate Everything.” Yes, I read the book, but I didn’t believe it. I cannot live without salad – it is my stand-by lunch every day. I cannot get enough greens, as I like to call it. There is something about that fresh crunching sound that really invigorates me.

Every summer we have one or two weeks when it is so hot, you don’t want to turn on the oven or the stove. Occasionally it gets too hot to even grill outside – of course as I sit here on this sunny day in May when it is barely getting out of the 50s, I can’t ever imagine that will happen again. Unless I have just ruined it for us, yes, it does eventually get warm – at least for a few days. I remember my husband saying that a good hearty salad would be perfect on those hot days – thus avoiding the oven, store and grill. So, when I saw this recipe in Cooking Light – I decided to give it a try – just to see if this would make the mark.

Let me first start out by saying that I made enough salad to feed a small army – but it was delicious. The dressing was light, yet potent enough to give it a wonderful peanut flavor. The sprouts made it slight bitter, but I loved that – and the red peppers added a touch of sweetness. The fresh lime though really made the salad. I ended up squeezing a few extra sections onto my helping, and it was just the touch it needed. This summer, when you don’t feel like cooking – go and get yourself some cooked chicken from the market, and whip this one up – it will fill you up, without creating any heat!

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup chopped red bell pepper
3/4 cup sliced celery
2/3 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
1/8 teaspoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges (optional)

Preparation

Combine first 6 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Serves 4-6 as a main course.

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Onion Tart

Published on May 1, 2011 by Dawn7 Comments

My 8 year old daughter is part of a book club. It’s amazing to see these 3rd graders get so into these books – and of course the moms get into them as well. This is my first book club – I always heard about them, but I never had enough time – and since I really only read about food, I figured it wouldn’t be for me – unless I started my own “food book club,” but then who would I get to join me, since most of my friends laugh at the fact that I only read about food. So, when the invitation came for my daughter to join her friends in this book club, along with the moms, I decided it was finally time.

There are a few rules we have to follow – we all take turns hosting, and the host orders the pizza. That’s right – instead of slaving all day in the kitchen, you pick up the phone and order the pizza – DONE! Then, everyone else brings stuff to the host’s house – appetizers, drinks, salad, dessert, fruit…and anything else people can think of. My stand-by is the dessert – if all fails, I know I can always bring a dessert – and I am starting to feel like a dessert hogger – since we sign up in email, first come first server, and secure what we are bringing, so we don’t end up with just desserts – and nothing else except pizza.

This month I held my breath and replied appetizer. I had no idea what I was going to bring, but I wanted to give someone else a chance for dessert. I saw this recipe in Cooking Light – and even though it was very similar to pizza, I had to give it a try. I just love onions, especially the sweet ones. This was super easy – and it was excellent – it had a really beautiful soft onion flavor, and the crust (even though I cheated and used pre-made) was still fantastic around those onions. I was pretty full when it was time to eat the pizza, but that meant there was more leftovers for the host – or the host’s husband…which is always appreciated, especially in my house.

Ingredients

1 tablespoon olive oil
2 1/2 pounds onion, sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten

Preparation

Preheat oven to 425°.

Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

For a printer-friendly version of this recipe, please click here: Onion Tart

Chicken and Sausage Jambalaya

Published on April 27, 2011April 29, 2011 by Dawn7 Comments

My family loves meat – I am very fortunate that both my daughters love their meat, as well as my carnivorous husband. Even though when my husband goes away – I am happy as a clam to eat just a big salad with lots of fresh veges, I also love meat, and pretty much any kind. I love going to the meat counter and looking at all the different cuts, thinking about all the different ways I can cook it up for dinner. It is not very often though that I come home feeling like a meat department – until I decided to make the Chicken and Sausage Jambalaya that was printed in Bon Appetit. Jambalaya is usually made with shrimp, which is why I pretty much stayed away from it all my life. Things were about to change though – this recipe had no shrimp – just LOTS and LOTS of meat.

It didn’t really sink in as to how much meat the recipe had until I added it all up, and realized I was about to cook over 4 1/2 pounds worth. I immediately went to the phone and started calling our neighbors – I was about to make enough Jambalaya to feed a small army.

Well – that’s exactly what I did. I decided to use my favorite Le Crueset pot – one that I have never come close to filling – but I have also never cooked 4 1/2 pounds of meat in one casserole dish. Everything seemed fine until I added the rice, and boy was it looking like it was going to overflow. It ended up being just the perfect sized pot – the rice came nicely to the top, but did not cook out. The final product? Amazing!! Lots of flavor – lots of meat – a nice kick, and a one pot meal that the whole family enjoyed. It was a little spicy for the girls, but the rice mellowed it out a bit (and I also didn’t add all the cayenne pepper). I highly recommend this if you are cooking for a crowd – and if not, prepare for a lot of leftovers…but even leftover, it is awesome.

Ingredients

12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8- to 10-ounce red bell pepper, coarsely chopped
1 8- to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Preparation

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Serves 8-10

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Baked Pasta with Spinach and Cheese

Published on April 24, 2011 by Dawn12 Comments

Macaroni and Cheese is definitely a fan favorite in our house, although my kids prefer the kind made out of a box that sits on the shelf in the pantry. Ok, yes, I have to admit, in a pinch it is not bad – but definitely not something I would choose to eat. Mac-n-cheese is not just for kids though – you can definitely find it on the menu of trendy restaurants, but usually they have some fancy type of ingredient mixed in to make it “different” – like truffles – and yes, who wouldn’t fall in love with truffled macaroni and cheese? Believe me, I have – and it is incredible. The crazy thing, my daughter was the one that ordered it, and she couldn’t get enough – this was after she complained that she didn’t want truffles in her macaroni and cheese – she just wanted it plain. I was actually hoping she didn’t like it – more for me!

Whenever I find a mac-n-cheese recipe in one of my many food magazines I read, unless it has seafood in it (because of my allergy), it automatically goes into the “make me” pile in the pantry. I would say that I am batting at least a 500 when it comes to the “adult” versions with my kids. I saw this recipe in Cooking Light, and even with the spinach, I decided I might have a chance. The final product was not a home run with the kids – but after I ate their spinach – they at least ate the noodles, and loved the topping. As for me – I loved it, the fresh lemon zest gave it a real unique flavor, and the spinach made it colorful as well as giving it a little extra nutritional value. It was a mild cheese sauce, which is probably why the kids did so well with it. So, if you are not into mild sauces, make sure you use a fresh and potent parmesan. But, if you are looking for a substitute for the box on the shelf, this is definitely a great option…

Ingredients

10 ounce casarecce pasta or fusilli (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1.1 ounces all-purpose flour (about 1/4 cup)
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided

Preparation

Preheat oven to 350°.

Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.

Serves 6

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Green Chile Tamale Pie

Published on April 17, 2011 by Dawn10 Comments

I love Tamales – in fact, I love them so much – that I selfishly took my team at work to learn how to make Tamales one afternoon as a morale event. It was great fun – everyone pitched in and cooked, and afterwards we got to sit down and eat the
fruit of our labor. The tamales were so incredibly fresh – along with the homemade salsa and guacamole that we made – they couldn’t have been better. I swear I would make them at home all the time, except that I don’t have a tortilla press yet – so instead, I look for recipes that are just as good, just shaped differently.

I saw this recipe in Cooking Light – and I immediately cut it out to make. I have a favorite tamale pie recipe, but this one was different – instead of using Polenta for the topping, you make the topping with Masa Harina – exactly what we used to make
the tamales. I was so excited, although at the same time slightly disappointed that I didn’t come up with this idea myself! This was even better than my old standby tamale pie – this really tasted like the tamales I made that day with my team. My kids even shocked me and both LOVED the topping (even before I put sour cream on it!). I couldn’t believe it – it was a success all the way around. If you are a tamale fan, this is not to be missed – now I can’t promise your kids will like it – but at least there is hope…

Ingredients

1 cup masa harina
1 teaspoon kosher salt, divided
1/4 teaspoon ground red pepper
1 cup boiling water
1 tablespoon olive oil
8 ounces ground sirloin
1 1/2 cups chopped onion
3 garlic cloves, minced
1 poblano chile, seeded and chopped
1/2 teaspoon freshly ground black pepper
8 ounces tomatillos (about 8 small), chopped
1 cup frozen baby lima beans
2 tablespoons butter, melted
1/2 teaspoon baking powder
1/4 cup (1 ounce) crumbled queso fresco or sour cream
2 tablespoons chopped fresh cilantro

Preparation

Preheat oven to 400°.

Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.

Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.

Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes. Sprinkle with crumbled queso fresco or sour cream and cilantro.

Serves 4-6

For a printer-friendly version of this recipe, please click here: Green Chile Tamale Pie

Chicken Enchilada Casserole

Published on March 30, 2011 by Dawn5 Comments

My younger daughter is constantly telling me that I am the best cook ever – yet she hardly likes what I serve for dinner. The one ingredient that definitely excites her though is sour cream. The other week I picked her up from pre-school and she told me about the great lunch her “cooker” made – Chicken Enchiladas. I was pretty shocked that she liked them, until she told me about the bowl of sour cream that was served on the side…

I saw this recipe in Cooking Light not too long afterwards, and I decided I had to see if I could compete with her pre-school cook. This time though, I was not going to serve it with the bowl of sour cream – I felt like that was cheating. I could serve dirt with a bowl of sour cream on the side – and she would rave about the meal.

Turns out the cream cheese in the recipe was all she needed – she didn’t rave about it, but she ate it – I will take that as a victory. The enchiladas were delicious – nice and creamy, and a wonderful flavor. The best part was that the recipe made so much, I was able to freeze some for another meal. So, if you have young kids that like sour cream, here is a great recipe to try. I won’t promise anything, but if my picky eaters ate it, there is a good chance yours will too.

Ingredients

Cooking spray
4 bone-in chicken thighs, skinned
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeño pepper
9 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded sharp cheddar cheese

Preparation

Preheat oven to 425°.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Serves 4-6

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