Tomatillo Chicken Tacos

So, one would think that there would be AMAZING Mexican food in the EP. And there is, but it is hard to find between the thousands of truly tasteless fast food rip-offs. So, in my quest to never leave the house, I opened my Rick Bayless book and tried the following, and it was FREAKING AWESOME.

Essential Simmered Tomatillo-Serrano Sauce (makes 1 1/4 C, but you might want to septuple it because it is delicious on EVERYTHING.)
8 oz (5-6 med) tomatillos, husked and rinsed
Fresh serrano chiles (2 is slightly more than Jooj can handle, but if you have no toddlers, hit 3), stemmed
1 1/2 T oil
1/2 med white onion, roughly chopped (I don't like white, so I used yellow. White is the preferred in Mexico, so do what you want with that information.)
1 clove garlic, peeled and chopped
1 C chicken broth
3 T cilantro, roughly chopped
salt to taste

1. Turn on your broiler. It is under your stove.
2. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until blackened and soft on one side (about 5 min) and then turn them over and roast on the other side. They will get messy and ugly.
3. Transfer (including ALL THE JUICE) to your blender.
4. Heat 1 T oil in large skillet over med. Sautee onion and garlic until golden. (Add garlic at very end, it only takes a minute). Add to blender. Puree medium coarse.
5. Heat the remaning 1/2 T oil in skillet over med-high. Add puree all at once and stir for about 5 min, until noticeable darker and thick. Stir in broth and cover, simmering for about 10 min. Stir in cilantro and salt.

For the rest of the dish you need:
12 corn tortillas
2 C greens (Any kind you want. Don't feel the need to get all fruity on us.)
1 1/3 C cooked, shredded chicken (about 2 breasts)
1/2-3/4 C Asadero or queso fresco cheese. (In the dairy. It is there. It is Mexican. Just look. If it is not there, you could use something like a romano combined with a smelly goat cheese, but it won't translate as well.)

1. Put your veggie steamer in a pot with about 1/2 of water and set it to boil. Wrap the tortillas ina heavy towel and let them steam in the steamer for 1 minute. Turn off the heat, and leave them in there with the lid closed for 15 minutes.
2. Bring the sauce to a boil and add the greens. Return to boil. Stir in chicken and simmer until greens are done. (less than 5 minutes.)

3. Make tacos out of it.

Sneaky "health" food

I felt so sneaky and "mom-like" after making this Crunchy mac and cheese recipe the other night!! The puree's were awesome!!!! I couldn't even detect them with my supersensitive, picky-pregnant-lady tastebuds. We did 1/4 cup orange and 1/4 cup white mixed in. Also, didn't feel like buying cereal just for this recipe so I just used a little over a cup of flaked wheat (love my Grain Mill!!!!) and added about twice the amount of parmesan. We'll definitely be adding this to our dinner rotation and I can't wait to try out the other recipes (got two tupperware's full of puree ready to go!) and puree's!

Speaking of crockpot chicken....

JAM CHICKEN

This is one of my fave's-especially since I always have fresh ginger on hand after following La Yen's advice to stick a root in the freezer! (I FINALLY got around to remembering to buy it!!)

2 T. jam* (heaping!!!)
3 T low-sodium soy sauce (or whateve's)
2 T. water
1 T grated fresh ginger
1 lb. boneless, skinless chicken breast

Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well. Add the chicken and toss so that is is covered with sauce. Place the chicken on a baking sheet and bake for 30 minutes at 350.

(For added flavor let the chicken marinate in the sauce-covered in the fridge- for 2-3 hours before cooking.)

Slow-cooker options: Place everything in the pot and cook on low for 4 hours (or longer if you want delicious-fall-apart-juicy chicken) If you don't have time to defrost before throwing in the crockpot, omit the water and be extra, extra generous with the jam.

*Most any jam can be used and will taste good. Our fave so far was a Von's brand apricot/pineapple jam. Marmalade and seedless berry jams also work well. Jelly does not work as well as jam due to its thinner consistency.

Crockpot Chicken

I make this when I don't have a lot of time or when I just can't think of anything else. The kids like it just as much as we do, which doesn't happen very often. It's super easy.

4 frozen chicken breasts
1 can cream of chicken soup
16 oz. sour cream
1 pkg. Lipton onion soup mix

Place frozen chicken breasts in crockpot. Mix the remaining ingredients and pour over the chicken. Cook for 4-6 hours on low.

Serve chicken and sauce over rice. We like it with a side of steamed broccoli. Yum!

Also, if you haven't tried crockpot liners, please do! You'll use your crockpot a lot more--I promise.

Mango Salsa - Salad... whatever

Did this the other night... over Tilapia... but then ate some of it as a salad the next day.

1 large mango cubed
1/2 red bell pepper diced
1/2 or 1 avocado diced
1/2 a lime (just the fresh squeezed juice)
1/2 or 1 lemon (just the fresh squeezed juice)
canned cut corn (1/2 can or whatever you prefer)

mix - chill and serve.

I love it because it's fresh, zesty and matches are summer weather in March.

Carbonara--your favorite easy supper

Take a package of bacon (if you can get pancetta and you want to spend the big dough, go for it) and cut it into bite-size pieces. Fry it up in some olive oil.
Put a pot of pasta on to boil--I like to use Rotini, but anything you have will work.
Add a bunch of minced garlic, basil, and red pepper-flakes to the bacon.
In a separate little bowl beat two egg yolks. When the pasta is done, add a ladle-full of the pasta water into the egg yolks. Pour the whole eggy bowl into the cooked bacon pan, and add the drained pasta. Toss it vigorously so that the eggs don't turn scrambled. Pour on a ton of good Parmesan and toss. Salt and Pepper it to taste.

Chocolate Cherry Bars

I made these for my book club the other night and everyone asked for the recipe. So I thought I'd share them here too.

Chocolate Cherry Bars

1 cup butter
3/4 cup Hershey's Cocoa
2 cups sugar
4 eggs
1 1/2 cups plus 1/3 cup flour, divided
1/3 cup chopped almonds
1 can (14 ounces) sweetened condensed milk
1/2 tsp almond extract
1 cup semi-sweet chocolate chips
1 cup chopped maraschino cherries, drained

1. Heat oven to 350 F. Generously grease 13x9x2-inch baking pan.
2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1 1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour; sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolate chips and cherries over top. Return to oven.
4. Bake additional 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.

Makes about 48 bars.

Chocolate-Lemon Truffle Fudge

I got this from Cooking Pleasures magazine and it is amazing. I modified it a little bit, but not much--I beg you to eat this.

1 1/3 C sugar
1 (7 oz) jar marshmallow cream (fluff) (I make my own fluff--it is much cheaper and tastier than the storebought stuff. Just google homemade marshmallow fluff)
2/3 C evaporated milk
1/4 C butter
1/4 t salt
1/4 C lemon juice
12 oz bittersweet chocolate (the original recipe used semi-sweet)
6 oz semi-sweet chocolate (the original recipe used milk)
1 T lemon zest
(The original recipe used 1 t lemon extract, but I chose to omit this because I don't like the fakey taste)

Line 8" square pan with foil, folding excess over sides for handles
Combine sugar, fluff, milk, butter, salt in large saucepan over med heat until melted, stirring occassionally
Increase to med-high heat and add lemon juice. Bring to a fast boil; boil for 5 minutes or until temp reaches 212 degrees, stirring constantly. Remove from heat.
Stir in chocolate, until melted. Stir in zest. Pour into pan and refrigerate overnight or until firm

Butternut Squash Risotto

This is a new recipe I tried recently and really liked.

Butternut Squash Risotto
Prep Time: 10 minutes
Cook Time: about 40 minutes

2 Tbsp butter
2 cloves garlic, minced
1 large shallot, peeled and chopped
1 cup chopped butternut squash
3/4 cup arborio or short grain rice
32 oz chicken broth
1/2 cup shredded Parmesan cheese
1 1/2 Tbsp chopped fresh sage
Salt and freshly ground pepper to taste

Melt butter in a large skillet. Add garlic and shallot; cook over medium heat for 5 minutes, stirring frequently. Stir in squash and rice; cook and stir until rice grains are coated with butter. Slowly stir in broth, about 1/2 cup at a time, cooking over low heat and stirring until broth has been absorbed before adding more. When all of broth has been absorbed, stir in cheese and sage; cook for 1 minute more. Season to taste with salt and pepper and serve immediately.

Makes 6 servings.

Enchilada Soup

My grandmother only refers to any soup that tastes even slightly Mexican as "Sopa." You can do that, if you want, and feel all West-Jordan-Authentic.

This makes a ton--you can halve it if you want, but really, just freeze the leftovers and feel all righteous when people ask you to bring some lady dinner when she has sprained her spleen or something. It also tastes better each successive day.

½ c oil--I use olive
¼ c Chicken base (base is different than stock. It looks like a paste. I get mine from penzeys. I have also used Pork stock when I wanted to be faboo.) I suppose you could use stock or powder or granules, but you would have to fiddle with the consistency. I would do at least 1/2 the recommended water to make the stock thicker when you add it.
3 c Diced yellow onions--about 1 1/2 big onions
Cumin--at least 2 T, I just dump a bunch in because I loves me the cumin
Chili powder--same as above
Granulated garlic or garlic cloves all chopped up--same as above
Cayenne pepper--same as above.
***When I am feeling lazy I just pour in Penzey's pork taco seasoning and omit all of the other spices except for the Chili and Cumin. It works better, I think.**
2 c Masa harina--I use Harina Pan, which is finer. I would not use just plain corn meal, though.
4 qt Water (divided)
2 c Crushed tomatoes
½ lb Process American cheese; cut in small cube
3 lb chicken,
Cook and cube chicken.
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

Garlicky Tortellini, Spinach and Tomato Soup

Soup weather is here! This easy-to-prepare recipe is a favorite of ours. If you like garlic...this soup is for you!

Garlicky Tortellini, Spinach & Tomato Soup (Serves 2 to 3)

2 tablespoons unsalted butter
6 to 8 cloves garlic, chopped
4 cups (1 quart) homemade or low-salt chicken broth
6 oz. fresh or frozen cheese tortellini (I've used ravioli also)
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if large
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese, preferably parmigiano reggiano

Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese. Easy!

More Fall tastes...

Here is a recipe I make every Fall after we go to Apple Hill. It is easy to make and so delicious all through the Fall!

All Day Apple Butter

5 1/2 pounds apples - peeled, cored and finely chopped
2 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Use an immersion blender to make it extra smooth after it's done cooking.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

What fall should taste like

Pumpkin-Apple-Spice Bread

For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
A shake of Pumpkin pie or apple pie sasoning
1 Tbs unsalted butter, softened
For bread:
3 cups all-purpose flour
3/4 tsp salt2 tsps baking soda
1 1/2 tsps ground cinnamon---*
1 tsp freshly grated nutmeg---*
1/4 tsp ground cloves---*
1/4 tsp ground allspice---*
(--*OR 3 t of pumpkin pie or apple pie seasoning)
1 (15-oz) can solid-pack pumpkin (NOT pumpkin pie in a can)
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups) OR whatever apples you have OR take two cups of the food storage dried apples and soak them for 5 minutes or so and add them in
MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans.
Combine all ingredients, fold in apples at last
Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.
Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. Or eat right away and burn your tongue. Whichever.

Rasberry Cream Cupcakes

This is what we had to celebrate Kalea's 2nd Birthday... the cupcakes are fluffy and light. I love that it uses fresh rasberries and strawberries (I used both...)

Raspberry Cream Cupcakes Recipe courtesy Giada De Laurentiis

Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 18 cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Episode#: EI1F06
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Baked Spaghetti Squash with Beef and Veggies

I recently got a mailer about a company that was delivering organic fruits and veggies to homes. So I signed up for this month. My first delivery came with 3 bananas, 10 Gravenstein apples, salad greens, a baby pineapple, a mango, 10 little potatoes, green onions, swiss chard, a tomato, red grapes and a spaghetti squash.

I'm still trying to figure out what to do with the swiss chard...but I went online to figure out what to do with the spaghetti squash and found a great recipe on allrecipes.com (click on the title to go to it - I added mushrooms)- and... there's something fun about discovering why a squash is called a spaghetti squash... this is what it looks like when you shred the pulp after it's been baked.



And this... is what we had for dinner tonight... delish.


...any ideas on swiss chard???