Crash Hot Potatoes

We were planning on having ham last night, since I had a coupon that expired this week, and I had a vague memory of seeing these potatoes somewhere. It took a little bit of searching, but I should have known something so delicious would be found from The Pioneer Woman Cooks. I L-O-V-E potatoes, especially crispy potatoes and these were awesome! Since you boil them first, you don't have to worry about them not being all the way done and they get deliciously crispy. YUM!

Ingredients:
* 12 whole New Potatoes (or Other Small Round Potatoes) (I used red)
* 3 Tablespoons Olive Oil
* Kosher Salt To Taste
* Black Pepper To Taste
* Rosemary (or Other Herbs Of Choice) To Taste (I made these last minute, so just used salt and pepper)

Directions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Chicken and Black Bean Enchiladas

I made these into an enchilada casserole since I was using corn tortillas (they are small and I figured they would just fall apart anyway), but I really loved that everything was in one dish...including the beans and rice. The original "recipe" is below and came from Jamie's Cookbook. Preston had THREE helpings of it...they were small, but still, that is success in my book!

Ingredients:
1 can black beans, drained and rinsed
2 cups chicken breast, cooked and shredded (I used 1 can chicken)
8 oz pepper-jack cheese, shredded (I used 2% cheese)
2 cups COOKED white or brown rice (I had leftover onion rice and used that)
10 flour tortillas (I used about 15 corn tortillas)
1 red onion, chopped
(I also added chopped cilantro!)
28 oz medium green chile enchilada sauce (I didn't use the entire can)

Note from Jamie: this is more of an ingredient list with approximations of amount than an exact recipe; how much you need will vary by how much of each ingredient you use in each tortilla. You can sprinkle any extra cheese and onions on top. Or if I use too much cheese in each, I add some cheddar cheese or a jack cheese blend on top.

Directions:
Preheat oven to 350. Layer rice, beans, chicken, onions and cheese in each tortilla and roll. Pour enchilada sauce over tortillas. Bake at least 30 minutes, until hot and bubbly. In my opinion, the longer the better because the onions get tastier the longer they cook.
(I put a little sauce in the bottom of 9x13 dish and then tore up corn tortillas to cover the bottom. Then layered rice, beans, chicken, onions, cilantro, cheese and a little sauce. Tore up more tortillas and repeated. One last layer of tortillas and then poured sauce to cover and baked for 45 minutes.)

San Francisco Chops

 

We love any meal that is served on top of rice, so I was excited to try this recipe from Mel's Kitchen Cafe. The meat was so tender and I loved the subtle flavor. It was a hit with the whole family!

Ingredients:
2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving

Directions:
In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. (Mel says this is a MUST!) Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Serve the tender chops over rice and garnish with green onions, if desired.

Sweet Potato Foil Pack Taco

I saw this recipe from Perrys' Plate on the menu over at Cassie Craves this week and thought it sounded delicious and nutritious! You could make them meatless too and they would be just as tasty. I love savory sweet potatoes and was surprised at how good the combination of their flavor with the taco meat and beans was. These are the healthiest "tacos" around :-)!

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.

Sour Cream Chicken Enchiladas

image and recipe from Homesick Texan

I LOOOOOVED these enchiladas! I didn't have my camera though, so I didn't get a picture of my own, but I will definitely be making them again...and soon! The sauce is creamy and tangy and delicious! Yum! I wish I had more left to eat tonight :-(!

Ingredients:
For the filling:
Four boneless, skinless chicken breasts (I used 2 cans chicken)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 medium-sized onion, diced (about 3/4 of a cup)
For the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chiles, diced
2 tablespoons of butter
2 tablespoons of flour (I used cornstarch)
2 cups of chicken broth
2 cups of sour cream (I used light)
1 teaspoon of cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillos
Dash of cayenne
Salt and pepper to taste
For the enchiladas
12 corn tortillas
1 tablespoon of canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Directions:
Preheat the oven to 350 degrees.
(skip next step if using canned chicken)
Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on as you’ll be using it again.
While the chicken is baking, in a pot melt the butter. Throw in the diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.
If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about four minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
(I just heated my tortillas in microwave)
Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (approx).
Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling.
Serve topped with chopped cilantro. Makes 12 enchiladas.

Quick Brazilian Cheese Rolls aka: Pao de Queijo

When I went to Our Best Bites looking for dinner recipes this week, these little rolls were at the top of their site, screaming out at me "Gluten-Free"! I had to try them and I have HAD to make them every night this week...seriously. They are simple, tasty, and like I said, Gluten-Free. YUM!

Ingredients:
1 large egg
1/2 cup milk (I have used whole and 1% and both worked great)
1/4 cup canola oil
1 cup tapioca flour, no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese*, preferably medium or sharp (I have used regular and 2% cheese and both worked!)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I've used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. Try rosemary and or garlic powder.
(I have been sprinkling some garlic powder on top and love it!)

Directions:
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don't re-heat well so I recommend making and eating fresh.
(they say they get 16-18 muffins, but I only got about 10...maybe my muffin tin is bigger?)

Lemon-Herb Zucchini Fettucine

 

This is recipe came from Our Best Bites and was a perfect summer time dish...and it has been feeling like summer around here already :-). I loved it and I loved the leftovers the next day for lunch. I'll definitely be making this again and again over the next few months!

Ingredients:
2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine (I used gluten-free spaghetti noodles)
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) (I used a couple dashes of dried oregano)
Olive oil
Salt and Pepper

Directions:
Prepare grill. You could also do this on the stove top in a skillet, or a grill pan. (I used my George Foreman grill)
Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready.
Put the pot on the stove to boil water for the pasta. While you're waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.
Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn't be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.
When water boils, add pasta and a spoonful of salt.
Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.
While chicken and zucchini are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn't been juiced.
When everything is done cooking mix it all together.
When zucchini and chicken are done take them off the grill and chop them up.
Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture.
Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil. This will make 4 generous servings.
Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.

Spinach Bacon Quiche

This yummy quiche recipe is from Dish Delish. Mike was definitely skeptical when I told him we were having quiche for dinner (and that's all!), but this one is super filling and delicious. The recipe also makes 2 quiches, which is perfect if you need to take a meal to a friend in need, for a brunch, or any other large gathering (and if not, just cut it all in half!).

Ingredients:
½ lb. bacon (I used turkey bacon)
10 oz. package spinach
1 c. sour cream (I used light)
salt and pepper to taste
2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (I used a 2% cheddar blend)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I used fat-free)
1 Tbsp. parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Mexican Sour Cream Rice

I found this rice recipe on Cassie Craves and it was super flavorful! I even halved the amount of sour cream and cheese, trying to lighten it up a little bit, and we still loved it!

Ingredients:
1 cup uncooked long grain white rice
1 14-ounce can chicken broth
1 cup sour cream (I used 1/2 cup)
1 4-ounce can diced green chile peppers
2 cups shredded pepper-jack cheese, divided (I used 1 cup, divided)
1 cups frozen whole kernel corn
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper to taste

Directions:
1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes (because I used Minute Rice, I decreased the simmering time to about 10 minutes).
2. Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Pepper Jack, Chicken and Peach Quesadillas

 

This is another recipe I found in an old issue of Cooking Light. I made them for lunch when my sister was over and they were super yummy. The combination of the sweet peaches and the slight spice from the pepper jack was perfect! This is a great way to use up some left over chicken (and the sour cream sauce is especially good)!

Ingredients
* 1 teaspoon honey
* 1/2 teaspoon fresh lime juice
* 1/2 cup reduced-fat sour cream
* 4 (8-inch) flour tortillas (I made some for me on corn tortillas and they were also really good)
* 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
* 1 cup chopped skinless, boneless rotisserie chicken breast
* 1 cup thinly sliced peeled firm ripe peaches
* 4 teaspoons chopped fresh cilantro
* Cooking spray

Directions
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Chicken and Black Bean-Stuffed Burritos

 

This recipe is from the Dec 2010 issue of Cooking Light and was simple and flavorful. I think it would be really great with a little sour cream inside it too. I love meals like this because you can personalize each burrito so everyone is happy!

Ingredients
* 1/4 cup water
* 2 tablespoons fresh lime juice
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground cumin
* 1/4 teaspoon black pepper
* 1/8 teaspoon ground red pepper
* 2 cups shredded rotisserie chicken breast
* 1/4 cup thinly sliced green onions
* 3/4 cup canned black beans, rinsed and drained
* 1/2 cup refrigerated fresh salsa
* 4 (8-inch) flour tortillas (can also use corn and make tacos to keep gluten-free)
* 1/2 cup shredded Monterey Jack cheese
* Cooking spray

Directions:
1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

(and here is my gluten-free version in corn tortillas)

Ziti with Meat Sauce

 

I like to throw a more traditional dinner in the mix every so often, one that is guaranteed to be loved and when I saw this one in a recent Parade insert I knew the whole family would love it. I was right...they did :-)!

Ingredients:
1 (28oz) can peeled tomatoes
1 red onion
olive oil
1 garlic clove
1 lb. ground sirloin or round
3 sweet Italian sausages, cut into rough chunks (I used turkey sausage)
1 bunch parsley (I used 1/2 bunch)
basil, salt and pepper, to taste
1 lb. ziti (I also made some GF penne for me)
ricotta and grated parmesan

Directions:
1. Drain tomato juice from cans and reserve liquid. Put tomatoes into a food processor or blender; pulse 1 or 2 times until chunky. Simmer, covered, in a large pot.
2. Chop onion. Saute, using enough olive oil to coast the bottom of the skillet, over medium-low heat until translucent. Mince garlic and add to the onion.
3. Put sauteed onions and garlic into tomato pot.
4. Brown chopped meat and sausage in skillet. Add to tomato pot.
5. Add cut-up parsley and basil; season with salt and pepper to taste. Simmer for several hours. Add some reserved tomato juice, if needed. (I added it all)
6. Cook pasta according to package directions until al dente.
7. Spoon pasta into bowls with sauce. Add a dollop of ricotta cheese and sprinkle of parmesan, to taste. Finish with fresh basil.

Vegetarian Enchiladas

I'm always up for a meatless meal that looks really tasty and filling and when I saw these enchiladas on Peachtree Cooking I was definitely intrigued. After making them I wasn't sure if I would really like them in the end, but with each bite I loved them more and more. Soon I was raving about them and even Mike gave them a thumbs up (and that says A LOT about a meatless dish!). Even little Preston ate them up and wanted more. They are definitely worth a try even if you usually don't go the meatless route!

Ingredients:
2 Tbs. olive oil
2 tsp. ground cumin (I also added a couple dashes of garlic powder and chili powder)
1/4 cup flour (or cornstarch)
1/4 cup tomato paste
14.5 oz. can vegetable broth
salt & pepper
3 cups (12 oz.) grated pepper jack cheese
15 oz. can black beans, rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can of corn kernels, drained (used frozen, thawed)
6 green onions, thinly sliced
12 corn tortillas

Directions:
1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. cumin, flour, and tomato paste. Cook, whisking 1 minute. Whisk in broth and 3/4 cup water. Bring to a boil. Reduce to a simmer and cook until slightly thickened--5-8 min., salt & pepper. Set aside.
2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper.
3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans (I used one 9x13 pan and saved the extra filling for quesadillas the next day). Pour sauce over and sprinkle with 1 cup cheese.
4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.

Mulligatawny Soup

photo and recipe from Favorite Family Recipes

The picture I took of this soup really didn't do it justice and I was afraid you wouldn't try this AMAZING soup as a result, so I didn't risk it :-)! I made this soup for some girlfriends for lunch this week and then our family had the leftovers for dinner that night and everyone LOVED it! In fact I printed out copies of the recipe for my 2 girlfriends because they wanted to make it for their dinner that very night too. The combinations of flavors is perfection and the recipe makes enough to share!

Ingredients:
1/2 c. butter
1/2 c. chopped onion
2 large carrots, shredded
3 tsp. flour (or cornstarch)
3 tsp. curry powder
8 cups (2 large cartons) chicken broth
1 apple, peeled and diced
2 chicken breasts, cooked and cubed very small (I used 2 cans chicken and poured the extra broth into the soup)
3/4 c. white rice
3/4 c. golden raisins
salt and pepper to taste
two pinches dried thyme
1 c. heavy cream (I used half and half)

Directions:
Saute the onion and shredded carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil. Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup. Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the cream.

Flourless Chocolate Cake

This recipe was in the Parade magazine insert of the Sunday paper a few weeks ago and is from Ingrid Michaelson. I ripped it out thinking it would perfect for our Valentine's dinner dessert and my grandma saved it for me too since it was gluten-free. Although my cake didn't turn out very pretty (and we tried our best to follow the recipe...maybe I didn't beat the egg whites enough?!), it was DELICIOUS!!! It was better than any gluten filled brownie I've tried (shhh, don't tell). And I plan on perfecting this baby by making it again and again! We had it with this equally tasty strawberry ice cream to be a little more festive.

Ingredients:
7 oz really good (45-50% cocoa) semisweet chocolate
3/4 c butter
1 c sugar, divided
4 eggs, separated

Directions:
1. Preheat oven to 300 degrees. Melt chocolate and butter in a double broiler. Stir together half the sugar and four yolks; add to melted chocolate concoction.
2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 c sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.