Chicken and Avocado Enichiladas

Hope you all had a great Thanksgiving weekend. I missed the Friday Favorites last week due to my parents being in town, but I'll be back on schedule this week. I worked Thanksgiving Day, so we just had a smaller meal consisting of soup, homemade bread, and definitely desserts! It was kind of nice to have Thanksgiving on a smaller scale, but I am missing those turkey leftovers. I think the leftovers may be my favorite part of the Thanksgiving meal!

If you are lucky enough to have leftovers, I'm sure you could swap the chicken in these for some of that leftover turkey. In fact, if you have turkey, I would be more than willing to take some of it so I can make these again! Avocado, cilantro, peppers, and Monterey Jack cheese. That list should speak for itself. These are good. Definitely in the running for favorite enchilada dish around here!

The recipe for these comes from Gimmie Some Oven, and I made them largely as written. My only swaps were small - plain Greek yogurt in place of sour cream and whole wheat tortillas. My other addition was to add a little shredded cheese on top of the dish. If you do this, be careful with the foil. In fact, you may want to spray the bottom of it with nonstick spray or much of your melty cheese may stick to the foil. Not that I would know... :)

Chicken or turkey. Greek yogurt or sour cream. You won't regret making these. Enjoy!

(Printable Recipe)

Chicken Avocado Enchiladas
Adapted slightly from Gimme Some Oven

Ingredients:
2 Tbsp. extra virgin olive oil
1 medium white or yellow onion, diced
2 poblano peppers, seeded and stemmed, diced
1 jalapeno pepper, seeded and stemmed, diced
8-10 (I had a little filling left) whole wheat enchiladas
4 cups shredded cooked chicken (or turkey)
2-3 cups Shredded Monterey Jack cheese, divided

Avocado Cream Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups low-sodium chicken broth (or stock)
3/4 cup plain Greek yogurt
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 avocados, peeled and pitted
1/2 cup fresh cilantro
juice of 1 lime

For the avocado cream sauce, melt the butter in a skillet over medium high heat. Add flour, whisking until golden brown and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the Greek yogurt, cumin, salt, garlic powder, and pepper. Whisk as necessary to remove any lumps. Remove from the heat and transfer the mixture to a heat-safe bowl. Add avocado, cilantro, and lime juice. Blend using an immersion blender until smooth. Alternately, you can let the mixture cool slightly and then blend in a traditional blender.

Preheat the oven to 375 degrees and grease a 9x13 inch pan. In another skillet, heat the olive oil over medium heat. Add the onion, poblano, and jalapeno, and saute for 5-6 minutes until the onions become translucent. Remove from heat. Mix in the shredded chicken. 

Spread a little avocado sauce over the bottom of the prepared pan. To assemble the enchiladas, place a tortilla on a flat surface. Spread some avocado sauce on the top 1/3 of the tortilla. Top with the chicken mixture and shredded cheese. Repeat until the pan is full or you have used all the filling. Spread the remaining avocado sauce over the top of the enchiladas. Top with remaining shredded cheese. Spray a piece of foil with nonstick spray and cover the pan with the spray-side down. Bake for 20 minutes or until the dish is heated through and the tortillas being to harden. Serve and enjoy.

Crockpot Cheddar Beer Chicken Tacos

Well, it happened. Something I never though I'd see in my lifetime. 

I. Forgot. To. Eat.

Seriously, I am typically not one to miss meals. My stomach is quite the time keeper, even letting me know a couple hours early (most of the time) that it is time to eat. Lunch at 10:30AM, why not? Nonetheless, there I was perched on my couch studying BCPS material, and before I knew it, it was 4:30 in the afternoon and I hadn't eaten since breakfast. Who knew? Apparently the gastrointestinal section (comically enough) really was that enthralling.

Anyway, forgetting to eat doesn't have much to do with this post other than the fact that there is no way you'll forget about dinner with this cooking in the crockpot. Mexican food, in some way, shape, or form, almost always makes it onto our weekly menu, and this is a great way to do it fuss free. Chicken slow cooked in beer and spices only to be shredded and mixed with cheese. Where do I sign up? Bonus points that it is perfectly acceptable to finish the rest of the beer :) 

This recipe is from Jessica at How Sweet It Is, and it really is nothing short of genius. Make it next time you know you'll be rushed around dinner time. You certainly won't regret it, just don't forget the taco toppings. Enjoy!

(Printable Recipe)

Crockpot Cheddar Beer Chicken Tacos
From How Sweet It Is

Ingredients:
4 boneless, skinless chicken breasts (about 1 lb)
3/4 cup beer (I used Blue Moon)
1 Tbsp. chili powder
1-1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
pinch of cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup freshly grated Monterey Jack or Cheddar cheese
taco shells or tortillas
Toppings: Greek yogurt (or sour cream), avocado, cilantro, salsa, onion, lettuce

In a bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, caynne pepper, salt and pepper. Measure the 3/4 cup of beer and stir 1-1/2 tablespoons of spices into the beer. 

Place the chicken in the crockpot. Pour the beer mixture over the top. Cook on low for 4-6 hours (mine was done closer to 4 hours). The time will depend on the size of your chicken breasts.

When cooked, remove the chicken from the crockpot and shred. Do not drain the liquid in the crockpot. Add the chicken back to the liquid and mix until combined (there shouldn't be much leftover liquid, although the chicken will be moist). Leave in the crockpot to cook for an additional 15 minutes. Remove the chicken from the crockpot and immediately mix in the shredded cheese. Assemble the tacos as desired.

SRC: Pork Fajitas with Cherry Salsa

I bring you this break from the Olympics and (newly) studying for an additional board certification exam to bring you another SRC post! My blog this month was The Cookaholic Wife written by Nichole. Nichole has been inventing recipes since the first time she cooked, and I spent a lot of time reading through many of the posts on her blog. With a fun mix of meals and sweets, there are a lot of great recipes!

Truthfully, I was all set to make this Spicy Basil Chicken when Nicole posted these Pork Fajitas with Cherry Salsa late last week. Fajitas are my absolute favorite meal, and there was no way I was passing on this recipe.

Speaking of cherries, while they are one of the quintessential summer fruits, I usually am not that into them. It is not that I don't like the flavor (love them), I just can't handle eating them and then spitting out the seeds. Pitting cherries just to eat them seems a little drastic, so I usually just don't do it (that and we don't own a cherry pitter). A couple weeks ago, I ran across a tip to use a sturdy straw as a cherry pitter, so I tried it out with this recipe. I used a strong plastic straw from one of those reusable cups, and it worked pretty well, although I think using a sturdy (ex: thick) straw would be essential to this method.

Anyway, back to the fajitas. These definitely lived up to their expectations! I was not able to locate chipotle chili powder, so I just used traditional chili powder which worked fine here. My only other change was to swap out cheddar cheese for monterey jack. Thanks Nichole! I know these are going on my "make again" list!

(Printable Recipe)

Pork Fajitas with Cherry Salsa
Adapted from The Cookaholic Wife

Ingredients:
2 garlic cloves, minced
1 tsp. salt
2 tsp. lime juice
1 tsp. chili powder
zest of 1 lime
1 lb. pork tenderloin, visible fat trimmed, cut into thin strips
1/2-1 Tbsp. olive oil
1 red bell pepper, julienned
1 green bell pepper, julienned 
1/2 onion, thinly sliced
1/2 cup monterey jack cheese, shredded
8 tortilla shells

Cherry Salsa:
1 cup cherries, pitted and chopped
1/8 cup cilantro, chopped
4 tsp. lime juice
1/2 tsp. salt
1/2 tsp. chili powder

In a small bowl, use a spoon to mash the salt and garlic together until a paste forms. Stir in the lime juice, lime zest, and chili powder. Add the pork strips, and mix until combined. Set aside.

In a medium bowl, combine the ingredients for the salsa and toss until combined. Refrigerate until ready to use.

Heat a large skillet and oil over medium heat. When hot, add the pork strips and cook for 5-7 minutes or until cooked through. Transfer the pork to a plate and keep warm. Add the red and green pepper and onion to the skillet. Cook until crisp-tender. Return the pork to the skillet and stir until heated through.

Place pork, peppers, and onion in each tortilla shell. Top with cherry salsa, monterey jack cheese, and cilantro. 

Mexican Chicken Casserole

We got quite the surprise in our garden this year. The plan was to buy 4 bell pepper plants, as we eat quite a few bell peppers every week. Apparently someone at the nursery had a little fun because when the plants finally started producing peppers a couple of weeks ago, we found ourselves with a crop of banana peppers. Good thing we like Mexican food!

This is my "more complicated" Mexican recipe that I promised. In reality, the dish is not that hard to make, but it does have several steps. Some of which would be easy enough to make ahead of time if you did not want to make it all at once. 

The recipe comes from Amber at Chocolate Broccoli, and she indicates this is a recipe she has been making for quite some time. It is basically a Mexican-themed lasanga filled with vegetables. She makes her own roasted salsa for the sauce which is amazing. I made very few modifications to the recipe - mostly using my banana peppers rather than the poblanos. 

Despite the steps, I promise it is delicious. It made a wonderful dinner and lunch for several days afterwards. Enjoy!

(Printable Recipe)

Mexican Chicken Casserole
Slightly Adapted from Chocolate Broccoli

Ingredients:
For the salsa:
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
2 jalapenos, seeded and quartered
Cooking spray
1/2 cup chopped cilantro
3 Tbsp. lime juice (1 lime)
1/8 tsp. black pepper
1/8 tsp. kosher salt

For the casserole:
1 cup chopped onion
1 cup frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 large banana peppers, seeded and chopped
2 cups shredded cooked chicken 
1 Tbsp. minced garlic
2 tsp. chili powder
1 tsp. ground cumin
1 (10oz) can green chile enchilada sauce
12 (6-inch) corn tortillas, cut into quarters
1 cup (4oz) shredded Monterey jack cheese
1 cup (4oz) crumbled Cojita cheese

Preheat broiler. To prepare salsa, combine the first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, salt and pepper. Process until smooth. Set aside.

Decrease oven to 350 degrees. Heat a non-stick skillet over medium-high heat. Lightly coat the pan with cooking spray. Add 1 cup onion, corn, zucchini, banana peppers, and bell peppers. Saute until tender, about 6 minutes. Add chicken and other ingredients through the enchilada sauce. Cook until heated through. Remove from heat and set aside. 

Just cover the bottom of a 9x13-inch baking dish with the salsa. Arrange half the tortillas over the salsa, tearing if needed to cover the entire dish. Spoon 2 cups of the chicken mixture evenly over the tortillas. Top with half the remaining salsa. Sprinkle with half of each of the cheeses. Repeat layers, starting with the remaining tortillas and ending with the remaining cheeses. Bake uncovered at 350 degrees for 25 minutes until bubbly.

Tijuana Torta

May 1^st. May Day. My husband and I were asking around here, and no one in Arizona knows what a May Day Basket is. They are basically a container (usually cups) filled with popcorn and other goodies that you leave for friends on their doorstep. The aspect of running away so that you do not get kissed was a real threat as a child!  Please tell me we weren’t the only ones to grow up with this tradition?

With it being May 1^st, the other thing that must mean is Mexican food. I know you’ve heard the commercials already. They’re definitely on the TV and radio around here… tacos, margarita specials. Yes, Cinco de Mayo is quickly approaching! As if I actually needed a reason to crave Mexican food :)

If you don’t feel like fighting the crowds at your local Mexican joint, it is certainly possible to conquer a Cinco de Mayo themed meal at home. Start the meal with this guacamole. In the next couple days, I’ll provide a couple meal options and finish up with an easy but impressive dessert. Throw in some chips, salsa, and a little tequila, and you’ll have quite the fiesta.

The term torta has many meanings, but in Mexico torta is often a sandwich. This is my quick “Mexican” meal and just goes to show that it is possible to have a delicious meal when  you are short on time. It also goes to show that you can make a Mexican-themed meal vegetarian without relying totally on cheese. The original recipe for these is from Eating Well. When we made these, I  made them exactly as written, however in the future, I would swap lettuce for the cabbage. I typically like small doses of cabbage in my  tacos for the crunch, but on the top of these sandwiches, it was just too much. When I made these, I used a loaf of homemade French bread that I had made (simply because it needed to be used), however I am sure these would be great with purchased bread as well. We made them open-faced, but you can always add the top piece of bread if you'd prefer. Enjoy!

(Printable Recipe)

Tijuana Torta 

Adapted from Eating Well

Ingredients:

1 (15oz) can black beans 

3 Tbsp. prepared salsa 

1 Tbsp. chopped pickled jalapenos

1/2 tsp. ground cumin

1 ripe avocado

2 Tbsp. minced onions

1 Tbsp. lime juice

salt, to taste

1 whole grain (8-10-inch long) baguette 

1/2 cup shredded jack cheese 

1-1/2 cups shredded lettuce

Preheat the oven to broil (low if possible). Mash beans, salsa, jalapeno, and cumin in a small bowl. Mash avocado, onion, and lime juice in another small bowl. Add salt to taste.

Slice baguette in half the long way so that you have a top and bottom piece of bread. Cut in half to make 4 equal sized pieces. Hollow out some of the bread from the middle of each piece, set aside for another purpose. Divide the bean paste and avocado mixture between the pieces. Sprinkle with cheese. Broil for a few minutes until the cheese has melted. Divide the lettuce between the sandwiches and enjoy!

Guacamole and White Bean Dip

One of our favorite restaurants makes this appetizer called Guac-a-toni. The restaurant is a pizza joint, and the Guac-a-toni is an Italianfied take on guacamole. They serve it with a cracker-thin pizza crust baked a thin layer of crispy cheese. I can tell you (unashamedly) that I would be completely satisfied with only this as my meal!

I tell you that to tell you this. Cinco de Mayo is quickly approaching, and basil (the Italian side) seemingly makes a huge addition to a typical Mexican guacamole!  

This recipe comes from Sarah at 20something Cupcakes. She first posted it back around the Superbowl, but trust me, you do not need a special occasion to make this dish. It has the standard line up for guacamole - avocado, lemon/lime juice, salt, cilantro, and shallots/garlic with an extra kick from basil and cannellini beans.Yum!

Someone send me a bag of chips, and I'll be set. Enjoy!

(Printable Recipe)

Guacamole and White Bean Dip 
Adapted from 20something Cupcakes

Ingredients:
1/4 cup extra-virgin olive oil
4 cloves garlic
2 cans (15 oz each) cannellini beans (white beans)/, drained and rinsed
4 avocados
1/4 cup fresh lime juice
2-3 shallots, finely minced
1/4 cup chopped basil
1/4 cup chopped cilantro
salt and pepper to taste

Heat olive-oil in a pan over medium-low heat. You will use the garlic to make a garlic-infused oil. Crush the garlic cloves with the side of a chef's knife, remove the dried wrapping, and add them to the oil. Cook bringing to a gentle sizzle, turning the heat down if necessary to keep the garlic from burning. Continue to sizzle for about 10 minutes or until the garlic is golden. Remove the garlic with a slotted spoon and throw it out. 

Add the beans to the oil while on low heat. Cook until the beans absorb the oil and start to become crispy on the outside. Mash with a spoon and allow them to cook for about 5-10 minutes longer. Remove from the heat and cool.

Add the peeled, pitted avocado to a large bowl. Drizzle with the lime juice. Add the shallots, herbs, and beans. Mash together. Season to taste with salt and pepper.

Chipotle Bean Burritos

Last but not least. The final meatless, seafoodless recipe. Hope you have been able to find some meatless recipes in the last couple weeks whether it is for meatless Fridays or just the occasional meatless meal.  

I ran across this recipe on Annie's Eats, but it is originally a Cooking Light recipe. It seems pretty simple and definitely is quick. Beans mixed in a skillet with some seasonings and wrapped up in a tortilla with your standard round up of sour cream, lettuce, tomato, etc. I definitely learned one thing in making this recipe. A mixture of mashed up beans does not make for very pretty photos!

Can't go wrong with simple, quick, and delicious. As this is the last meatless meal, I'll be back tomorrow with a decadent dessert :) Enjoy!

(Printable Recipe)

Chipotle Bean Burritos
Adapted from Cooking Light (Seen on Annie's Eats)

Ingredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. cumin
dash of cayenne pepper
1/4 tsp. Kosher salt
1/3 cup chicken broth (or water)
1 (15oz) can black beans
1 (15oz) can pinto beans
6 Tbsp. fresh salsa
6 whole wheat tortillas
shredded Mexican blend cheese
diced tomatoes
shredded lettuce
chopped green onions
Low-fat sour cream

Heat oil in a large non-stick skillet over medium heat. Add the garlic and spices through the salt. Stir constantly and cook until fragrant, about 30-60 seconds. Add the beans and broth to the pan. Bring the mixture to a boil. Reduce the the heat and allow to cook for about 10 minutes or until the beans are softened. Remove the skillet from the heat. Roughly mash the beans leaving some pieces whole. Add the salsa and mix well. 

Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top with desired toppings. Fold the ends of the tortilla in and roll-up lengthwise. May cut in half if desired. Serve immediately.

Vegetable Soft Tacos with Chipotle Sour Cream

As I am sure is the case in the homes of many food bloggers, we have something new and different at some meal almost every day. This ends up being both good and bad. I definitely don't get the "we're having this for supper again?" comment, but in the process, I have realized that I do not really have any "go to" recipes. Want a recipe for chicken noodle soup? I probably have 10. Chocolate chip cookies? Even worse. Chicken recipes. Don't even go there.

While it seems that it would make supper really easy, what happens is I get information overload. It has been shown that when presented with too many options, humans take longer to make one and are more dissatisfied with their choice, and I absolutely fall into that group. One thing I do to make meal choices easier is to pick out a certain category. If I can decided that I want to make chicken lasagna or vegetarian tacos, I may narrow my choices of recipes down to only a couple. Much more manageable!

One of the themes that shows up again and again on our menus week after week is some type of Mexican. Whether it be tacos, enchiladas, burritos, or even just Mexican-flavored dips, we love it all. These tacos, from Eat, Live, Run happen to be a vegetarian version that fall right into my current theme of meatless, seafood-less meals. The recipe for these tacos happens to be from Jenna's mom who adapted it from an Oprah recipe, and from my attempts at her meals, all that I can say is that I would love to be invited to dinner!

These are different from other vegetarian tacos that I've seen in that the pre-cooked beans are roasted in the oven to give them just a bit of a crunch in the tacos. Genius. Combine that with a roasted-pepper corn mixture and crunch from some green cabbage, and you have one heck of a taco. We ended up leaving out the radishes as I did not have any in the house when we made these, but I am sure they would up the crunch factor as well. Seeing these pictures is making me want these again. Soon. Guess I've solved the supper predicament for one night next week :)  Enjoy!

(Printable Recipe)

Vegetable Soft Tacos with Chipotle Sour Cream
Adapted from Eat, Live, Run (originally from Oprah)

Ingredients:
2 cups corn (fresh or frozen)
2 limes, juiced
2 tsp. cumin
1-1/2 tsp. paprika
2 tsp. salt
2 Tbsp. olive oil
2 red bell peppers, sliced thin
1 red onion, sliced thin
1 can (15oz) black beans, rinsed and drained or cook your own 
1/2 medium green cabbage, sliced thin
1 bunch cilantro, minced
1 Tbsp. white vinegar
1-1/2 tsp. sugar
1 avocado, diced
3 radishes, sliced thin (I left out)
1 cup low-fat sour cream
2 canned chiles in adobo sauce, seeded and diced 
2 tsp. adobo sauce
1/2 cup Monterey Jack cheese, shredded
whole wheat tortillas

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil if desired.

Toss together corn, 1 tablespoon olive oil, lime juice, 1 teaspoon salt, cumin, bell peppers, and onion and spread on half of the baking sheet. In a separate bowl, toss together the remaining tablespoon of olive oil, paprika, 1 teaspoon salt, and black beans. Spread on the other half the baking sheet. Bake for 20-25 minutes, stirring occasionally, until beans are getting crispy and the vegetables are cooked through.

Meanwhile, combine the cabbage, cilantro, vinegar, sugar, diced avocado, a pinch of salt, and radishes if using. Set aside to let marinate in the vinegar. In a separate small bowl, mix together the sour cream, chipotle peppers and adobo sauce.

Fill tortillas with the vegetable-bean mixture. Top with the cabbage mixture and a dollop of sour cream. Sprinkle with cheese.

Southwestern Quinoa Casserole

In continuing the theme of meatless recipes, I thought I'd start with one of the Mexican-themed recipes I'd promised. This may not be true for everyone, but I've always found Mexican dishes one of the easiest types of Cuisines to make vegetarian. With all the beans, veggies, and cheese, it is easy not to miss the meat!

This dish mixes all those above things with none other than quinoa. No meat certainly does not have to mean no protein! I have definitely caught the quinoa "bug." What is not to love about those little curly cues it sprouts after it's cooked? 

The idea from this recipe comes from Not Rachel Ray. She used the filling both for southwestern stuffed pepper and in casserole form. We just made the casserole variety, but I am sure stuffed-peppers would be delicious (I also seem to have a "thing" for different types of stuffed peppers). I made a few changes to Rachel's original recipe mainly leaving out the chicken, upping the amount of beans (hate having random half cans of stuff in the refrigerator), and adding a chopped bell pepper to the mix. We just planted several of these ingredients in our garden last weekend. Can't wait until we could make this with the goodies from our garden!

You'll find a lot of different ways to cook quinoa. I've tried quite a few different ways, but the method that has worked well for me is a ratio of 2:1 liquid to grain. Any more liquid, and I find the quinoa ends up too wet even after cooking. You can use all water, a mixture of water and broth, or even all broth if you'd like. If I have it, I like using half broth, half water. I haven't tried this, but I think you could prepare most of this dish the night before (minus adding the bread crumbs). Add the bread crumbs and bake the next day. Enjoy!

(Printable Recipe)

Southwestern Quinoa Casserole
Adapted from Not Rachel Ray

Ingredients:
1 cup uncooked quinoa
1 cup water
1 cup low-sodium chicken or vegetable broth
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1 can (14.5 oz) black beans, rinsed
1 cup frozen corn or corn cut from 2 cobs
1/2 pint grape or cherry tomatoes, halved
2 Tbsp. cilantro, minced
1-2 Tbsp. taco seasoning (make your own)
1-1/2 cups reduced-fat shredded Mexican cheese
1/2 whole wheat Panko bread crumbs

Preheat oven to 350 degrees. Rinse the quinoa and shake strainer to drain off any extra liquid. Place in a medium saucepan. Add broth and/or water. Bring to a boil. Reduce heat to low, cover, and simmer for 13-15 minutes or until all the liquid is absorbed. Remove from the heat. Let sit and remain covered for about 5 minutes. Remove lid and fluff with a fork.

Combine the cooked quinoa, bell pepper, onion, beans, corn, tomatoes, cilantro, taco seasoning, and 1 cup of cheese. Pour into a 2-quart baking dish. Combine remaining 1/2 cup of cheese and Panko bread crumbs. Sprinkle over the top of the dish. Bake 45-50 minutes or until the bread crumbs are golden brown.

Creamy Avocado and White Bean Wrap

Is there anyone else that cannot believe that it's already Lent?!? This year is just flying!

When we lived in Omaha, one of the things we were able to experience was a true fish fry. During Lent, several of the Catholic churches put on these huge fish fries every Friday evening. With adult beverages available for purchase, fried foods of all types, and lines that are several hours long, these fish fries turn out to be quite the gathering. The only bad part is you go home smelling of fried fish. We are not Catholic and I don't even eat fish, but I will admit that I have trudged through the snow to stand in line for one of these!

In reviewing the recipes that I have saved up to post, I realized that many of these are meatless. Perfect. I'll do a Lenten meatless dinner series. Some of these recipes will be quick and easy, others will take a bit more time, but all will be meat and seafood free. If there are others out there that despise eating things that swim as much as I do, hopefully I can save you from subsisting on fried hush-puppies and sides of macaroni and cheese as I did at these fish fries!

Disclaimer: Many of these are tex-mex or southwestern in flavor (but not all!), so if you also are adverse to Mexican foods, I may not be of much help :)

First up, creamy avocado and white bean wraps. This recipe comes from Eating Well, and I will admit that it made my menu due to the ease of the recipe. If you can chop up some cabbage and mash some beans, you can make these wraps. In the past, I have had mixed feelings about using cabbage in tacos and Mexican dishes, but in these wraps, it works. For one, it holds up much better than lettuce would in delivering the flavor from the chipotle peppers, but most importantly, it gives these wraps some crunch!

Would this recipe wow in a 5-star restaurant? Probably not. Will it provide a good, quick, and healthy meal for your family? Absolutely. Note, it only makes 4 wraps, so if you have a bigger family, you may need to double the recipe. For us, dinner plus lunch. By the next day, the avocado mixture had turned a little brown, but nothing that greatly affected the taste.  Overall, I can tell you that we were actually really impressed with this recipe despite its simplicity. Enjoy!

(Printable Recipes)

Creamy Avocado and White Bean Wraps
From Eating Well July/Aug 2009

Ingredients:
2 Tbsp. cider vinegar
1 Tbsp. canola oil
2 tsp. finely chopped and seeded chipotle chiles in adobo sauce (keep the extras!)
1/4 tsp. salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup cilantro, chopped
1 (15oz) can white beans
1 ripe avocado
1/2 cup reduced-fat shredded Cheddar cheese
2 Tbsp. red onion, minced
4, 8- or 10-inch whole wheat tortillas (we like La Tortilla Factory's tortillas)

Whisk vinegar, oil, chipotle chiles, and salt in a medium bowl. Add cabbage, cilantro, and carrot. Set aside. If possible, let marinate for 20-30 minutes. If not, it can be used right away.

Mash beans and avocado in a separate medium bowl. Add shredded cheese and onion; mix well. 

To make the wraps, spread about 1/2 cup of the bean mixture down the center of a tortilla. Top with about 2/3 cup of the cabbage mixture. Fold in the ends of the tortilla and roll-up burrito style. Repeat to make remaining wraps. Can cut the wraps in half to serve, if desired.

Mexican Chicken Enchilada Casserole

Cheesy. Enchilada. Casserole. Not the terms that you would typically think of in a January meal. Surprise, this recipe is actually based from Cooking Light, although I found this adaption on Iowa Girl Eats this past summer. Not sure it would actually classify as "health food," but when a Mexican craving strikes, this could certainly fulfill the requirements without doing too much damage to your diet. Good news in our book as Mexican is one of our favorite types of cuisines.

This recipe starts by cooking chicken breasts on the stove top in a mixture of chicken broth and green chiles. The cooked chicken is shredded and set aside as the chile mixture turns into your cheesy enchilada sauce. On a side note, did you know that you can shred a cooked chicken breast in your stand mixer? It works here or if you've boiled them on the stovetop. Just place the hot breast into the mixer with the paddle attachment and go. Perfect if you're like me and always end up burning yourself while trying to shred the hot chicken :)

Our verdict: cheesy, lighter, and delicious! Looking through the ingredients, the dish is really a deconstructed enchilada layered lasagna-style into a baking dish, so if you have that soft spot in your heart for enchiladas, these should float your boat. Enjoy!

(Printable Recipe)

Mexican Chicken Enchilada Casserole
Adapted from Iowa Girl Eats (originally adapted from Cooking Light)

Ingredients:
1 cup low-sodium chicken broth 
2 (4.5oz) cans chopped green chiles, divided
1-1/4 lbs. boneless, skinless chicken breasts
2 tsp. olive oil
1 cup onion, chopped
1 cup skim evaporated milk
1 (10oz) can enchilada sauce
2oz. 1/3-less fat cream cheese
1 cup (4oz) Monterey Jack cheese, shredded
1/2 cup (2oz) 2% sharp cheddar cheese, shredded
9 (6 inch) corn tortillas
1-2 oz tortilla chips, crushed

Preheat the oven to 350 degrees. Spray an 8x8-inch baking dish with non-stick spray and set aside.

Heat the chicken broth and one can of the green chiles in a large skillet on medium-high heat. When boiling, add the chicken breasts and cook for 7-8 minutes per side, or until the chicken is cooked all the way through. Remove the chicken, shred, and set aside. Reserve the cooking liquid and set aside. 

Re-heat the skillet over medium-high heat. Add onion and second can of green chiles. Saute until the onions are soft, then add the evaporated milk, enchilada sauce, cream cheese, Monterey jack cheese, and reserved cooking liquid. Stir until sauce is combined, then add in the shredded chicken. Stir well, and remove from heat.

Lay 3 corn tortillas on the bottom of the baking dish, tearing them when necessary to cover the entire bottom of the dish. Top with 2 cups of the chicken mixture. Repeat the layers 2 more times, ending with the chicken layer on top. Top with the crushed tortilla chips and shredded cheddar cheese.

Bake for 20-30 minutes or until cheese on the top is golden brown. Let sit for 10 minutes before serving.

Sweet Potato Foil Packet Tacos

Ever have those random ingredients hanging around your kitchen. I seemed to end up with several types of random ingredients after all the different meals we made over the holidays - a half box of cornflakes here, half block of fontina cheese there, frozen roasted veggies, and a random (and HUGE) extra sweet potato. 

Thankfully, I discovered a use for my rogue sweet potato while perusing Pinterest one day. Enter these taco packets by Natalie from Perry's Plate. Cubed sweet potatoes and some of your typical taco toppings are loaded up and baked right in a foil packet. They earn bonus points right away there - almost no clean up!

As for how they turned out, I'll just say my husband beat me out for taking the leftovers for lunch :) Enjoy!  

(Printable Recipe)

Sweet Potato Foil Packet Tacos
From Perry's Plate

Ingredients:
1/2 lb. ground beef or turkey
2-3 Tbsp. taco seasoning
1/2 cup (4oz) tomato sauce
1 can (14oz)  black, pinto, or kidney beans
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 Tbsp. butter
salt
1-1/2 cups fresh spinach, torn
1-1/2 cups shredded cheddar cheese (I used Monterey Jack)
sour cream, salsa, and/or guacamole for garnish
6, 12-inch long pieces of aluminum foil

Brown the ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble the packets, spray the foil with non-stick spray. Place 1 cup of sweet potato cubes in the center of each piece. Top with a small piece of butter (1 teaspoon) and a pinch or two of salt. Sprinkle some torn spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a 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 the 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.

Stacked Roasted Vegetable Enchiladas

What do you do when you find yourself with an one day harvest of 12 eggplants? I am not kidding. We picked 12 of those babies from our little garden this past Saturday, and the plants are still going. There are several more little ones growing, and a ton more purple blooms on the plants. If you have any good eggplant recipes, I could sure use some!

I ran across the recipe for these enchiladas on pinterest and was instantly hooked by the picture. The recipe was posted by Natalie at Perry's Plate, but she originally adapted it from the book, The Roasted Vegetable. Knowing that I love roasted veggies and that anything Mexican related is a hit with the hubbs, I was sure these would be a hit. 

I made a couple of changes to make these work for us. The first was to add an eggplant. It wasn't called for in the ingredient list (I swore it was previous to re-reading the recipe), but given the previously mentioned surplus, I chopped one up and threw it in with the rest of the veggies. The second change was to switch up the layering. The recipes calls for 3 layers in either a 8x8 or 9x9-inch pan. I only have an 8x8-inch pan, and by the end of the second layer, I was running out of room. I ended up leaving off the 3rd row of veggies, and we just ate them as a side. Not sure if using the 9x9-inch pan would leave you enough room or if I just roasted up too many veggies (entirely possible).

The verdit - vegetable deliciousness. How can roasted vegetables combined with salsa and cheese end up bad? Enjoy!

(Printable Recipe)

Stacked Roasted Vegetable Enchiladas
Adapted from Perry's Plate and The Roasted Vegetable

Ingredients:
1 poblano chile, cut into thin matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 red onion, halved and slivered
1 ear of corn, kernels removed
1 small eggplant, chopped into 1/2-inch cubes
3 Tbsp. olive oil
1-1/2 tsp. cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup cilantro, minced
2 cups salsa
2 ounces of baby spinach
9-10 corn tortillas
2 cups shredded part-skim cheddar cheese (Cabot makes a great reduced fat kind)
sour cream and green onions for garnish, if desired
nonstick spray 

Preheat the oven to 425 degrees. Line a shallow roasting pan with aluminum foil and spray with nonstick spray. Set aside.

Place chopped vegetables through the eggplant into a large bowl. Add oil, cumin, garlic, and salt and pepper. Stir to combine. Pour into the prepared roasting pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. After the vegetables are finished, remove the pan from the oven and reduce the heat to 350 degrees.

Spray an 8x8-inch or 9x9-inch pan with nonstick spray. In a small bowl, combine the salsa and chopped cilantro. Spread 1/4 cup of the salsa mixture into the bottom of the pan. Add a layer of tortillas, tearing them as needed to cover the salsa completely. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer with tortillas, salsa, vegetables, spinach and cheese. If space allows, repeat a 3rd time. If not, leave teh vegetables and spinach off the 3rd layer and eat the rest as a side. Cover with foil. 

Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until cheese is melted and everything is heated through. Let sit for 5 minutes then cut into squares. Serve with garnishes if desired.

Yield: 4-5 servings

Flank Steak Tacos with Cilantro Lime Marinade

His mom has a tatoo that says, "Son"... When in Rome, they do as he does... If he says, it's not you, it's me. He's lying... Anyone else always cracked up by the Dos XX most interesting man in the world commercials? I love them... 

Anyway, one thing those commercials always make think of is Mexican food. We love it in any form. Everything from simple ground beef tacos to the most elaborate enchiladas you can make. The recipe for these beauties comes from Laurie at Simply Scratch. She makes a great pico too! The tacos really require no more work that your average taco recipe. Only a little more time so that the meat has a chance to marinate. The result? Delicious, simple taco perfection. Enjoy!

(Printable Recipe)

Flank Steak Tacos with Cilantro Lime Marinade
From Simply Scratch 

Ingredients:
2 lbs. flank or skirt steak
1/3 cup olive oil
1 lime, juiced 
1 garlic clove, smashed 
2 tsp. honey
1/2 cup cilantro, roughly removed from the stems
1/2 tsp. cumin
1/2 tsp. Ancho-Chili powder (I just used regular)
1/2 tsp. red pepper flakes
Kosher salt and fresh black pepper, to taste
aluminum foil
10-12 soft flour tortillas
lettuce, shredded or chopped
Monterey Jack cheese, freshly grated 

Pico de gallo:
4 roma tomatoes, seeds removed, diced small
1 small red onion, diced small
1 jalapeno pepper, diced finely
1 clove garlic, smashed, peeled and minced
3 green onions, white and green parts sliced
1 handful cilantro, chopped
juice of 1/2 lime
1/2 Tbsp. olive oil
pinch of Kosher salt
few grinds of black pepper 

For the marinade, in a mini food processor, place the cilantro, garlic, and lime juice and pulse quickly until chopped. Toss the remaining ingredients up to the tortillas into the food processor and pulse until combined. Place the steak and marinade in a ziplock bag and marinate on the countertop for 30 minutes. Be sure the meat is at room temperature before grilling. 

While the meat is marinating, combine all the ingredients for the pico de gallo. Toss to mix. Cover and place in the refrigerator while you finish the tacos. 

After 30 minutes, grill the steak for 6-10 minutes on each side over medium-high heat. Remove from the grill and cover with aluminum foil. Let the meat rest for 5-7 minutes before slicing so the juices in the meat can redistribute. Slice across the grain at a slight angle. Warm some flour tortillas, top with desired toppings, and serve with the pico de gallo.

Beef Taco Pizza

Just in time for the weekend, I have your next pizza recipe!

We actually first got the idea for a taco-type pizza after having a similar one from a pizza chain in Nebraska (Godfather's anyone?) and have made several variations on that idea since then. It is a really simple idea. You just take your taco toppings and add them to a pizza crust instead of a taco shell. It may be even better than tacos because the bake time melts the cheese on the pizza :)

We went all out on our toppings including taco-seasoned ground beef, onion, bell peppers, chopped tomatoes, sliced black olives, and cheddar cheese, but you could use any combination of ingredients here that you would add to your taco. Just swap the pizza sauce for taco sauce and remember to add the shredded lettuce after the bake time so that it doesn't wilt. Adding the lettuce is a little different, but we love the texture and temperature difference that the colder lettuce adds to the hot pizza. Try it. I promise it's good. Enjoy

(Printable Recipe) 

Beef Taco Pizza
Cookin' Chemist original

Ingredients:
1 pkg pre-made or portion of homemade pizza dough
1/2 cup taco sauce
1/2 lb. lean ground beef
1 Tbsp. homemade taco seasoning
1 small can sliced black olives
1/2 bell pepper, any color, diced
1/2 cup red onion, diced
2 roma tomatoes, seeded and diced
1-1/2 cups shredded Mexican-blend cheese
1/2 head Romaine lettuce, shredded 

Preheat the oven to 450 degrees. If you have a pizza stone, place it in the oven while the oven warms up. 

Cut a piece of parchment paper large enough for a 12-14-inch pizza. Lightly flour the paper. Roll out or stretch out (using your hands) the pizza dough to your desired size. If it seems to shrink back after you stretch it, let it sit for a few minutes and try again. Set the crust aside. Brown the ground beef in a medium-sized skillet. Drain any fat, if necessary. Add the taco seasoning and mix well. Set aside. 

Spread the taco sauce over the dough. Top with ground beef, olives, pepper, onion, and tomatoes. Finish with the cheese. Transfer the pizza and the parchment paper to the hot pizza stone or other pizza pan. Bake for 12-15 minutes or until the crust begins to brown and the cheese is melted. Cut and serve immediately. Top each individual slice with lettuce upon serving (If you have leftovers, the lettuce will not keep well on top of the slices. This is why we add it to each piece as we eat them).

SRC: Beef Empanadas with Black Bean Dipping Sauce

There have been some big changes to the Secret Recipe Club this month. In the 5 months of it's existence, the blog group has grown enough that we are now divided into 3 segments - one managed by Amanda of Amanda's Cooking, one by Tina of Mom's Crazy Cooking, and one by Angela of Big Bear's Wife. The group is really fun. Who doesn't love getting to check out a new blog, new recipes, and having some air time for their own blog :) Not only that, but Amanda has rolled out a great blog page for the group featuring recipes from each of the members. Sweet!

My blog assignment for this month was A Bountiful Kitchen. One of the things that I loved about her blog was the surplus of Mexican-themed recipes on her blog. We love Mexican and Southwest flavors here, so I had a really hard time choosing amongst her recipes. I kid you not, I have no less than 3 more enchilada recipes and a salsa recipe bookmarked to make at a future date. Of course, Mexican foods aren't all you'll find... I have frosted sugar cookie bars and a great lasagna bookmarked too :)

In the end, I choose these empanadas because they are something different from what we normally make. While they were new to me, I found the recipe quite easy. It is basically cooking the meat filling and folding it into purchased puff pastry (I suppose you could make your own, but I'm not quite that confident). I followed her recipe almost to a 'T' except that I added about a teaspoon of adobe sauce and a de-seeded chipotle pepper to the sour cream mixture to give it a little bit more kick. 

So how were they? Pretty awesome! I wouldn't change a thing. We ate them for dinner, but I am sure they'd make a great addition to an appetizer spread for a party too. We also made the fresh, but I am thinking they would freeze pretty well to make a quick meal. Maybe freeze them just after assembly, but before baking? Then you could probably bake them right out of the freezer, just adding a couple of minutes. Either way, be sure to stop by A Bountiful Kitchen. I know I'll be making more recipes from there!

(Printable Recipe)

Beef Empanadas with Black Bean Dipping Sauce
From A Bountiful Kitchen (Originally adapted from Bon Appetit)

Ingredients:
Empanadas:
1/2 lb. ground beef
1/2 cup red onion, chopped
1 large garlic clove, minced
1 Tbsp. tomato paste
1 tsp. cumin
1/4 tsp. cayenne pepper
1/3 cup cilantro, chopped
salt and freshly ground black pepper
1 (17.3 oz) pkg. frozen puff pastry (2 sheets), thawed
2 large egg yolks, beaten for glaze

Dipping Sauce:
1/2 can (15 oz can) black beans, rinsed and drained
1/2 cup light sour cream
1 chipotle pepper in adobo sauce, seeded
1 tsp. adobo sauce
1 Roma tomato, seeded, chopped, divided
1 large green onion, sliced, divided
salt and freshly ground black pepper

Heat a large skillet over medium-high heat. Add beef, chopped onion, and garlic; cook, stirring often and breaking into pieces with a wooden spoon until beef is cooked through, about 3-5 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt and pepper. Let filling cool to room temperature.

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper (optional - I have baking stones, so I skipped this step). Cut each pastry sheet into 4 equal squares for a total of 8 squares. Lightly brush the edges of each square with the yolk glaze. Spoon filling into the center of each, dividing equally. Fold edges over, forming triangles. Dip the tines of a fork into flour and crimp the edges of each triangle to seal. Divide triangles between baking sheets. Brush the tops with glaze. (Assembled empanadas can be prepared up to 6 hours prior. Cover and chill.) Bake until tops are puffed and golden, about 20 minutes.

Meanwhile, puree the beans, sour cream, pepper, and adobo sauce in a blender until smooth. Transfer to a medium bowl. Mix in half the tomato and half the green onion. Season to taste with salt and pepper. Sprinkle remaining tomato and green onion over the top. Serve with the baked empanadas.