Chilaquillas - Quick & Fresh

I was recently talking to friends and mentioned that I was making chiliquillas that night.  By their looks, I could tell they weren't weren't talking about the same dish I was making.  I asked if they had ever made chiliquillas.  One friend said, "You mean that soupy tortilla casserole stuff they have on buffets?"

Oh no, this isn't that.  I did some research and still not sure what is authentic, but whatever you want to call this, it's good enough to share.  My version is lightly fried, crispy tortilla strips with scrambled eggs and ground beef and a homemade green sauce (the X factor, IMHO) and then topped with black olives, cheese, sour cream, pico de gallo and avocado.

chiliquillas

It is hard to make enough to have leftovers.

We usually have this for dinner, but would be a great breakfast if you're one of those families with extra morning time.  Get your largest skillet out and get started.  This comes together quickly, especially if you make the sauce ahead of time. 

Chiliquillas

8 oz ground beef, turkey, chicken or pork, browned
4 T butter
4 12" tortillas, flour or corn, your preference
6 eggs, beaten
3/4 c green sauce, recipe following (use canned green enchilada sauce as substitute)
1/2 c sliced black olives
1/4 c chopped green onions
1/2 c sour cream
1/2 c shredded cheese, any kind (I love sharp cheddar)

Cut the tortillas into strips about 1/2" wide and about 2" long.  Melt 2 T butter in large skillet over med high heat.  Add tortilla strips, flipping and turning regularly, until lightly browned.  Push strips to the outside of the pan, forming a ring.

Melt remaining 2 T butter in middle of pan.  Add eggs and scramble until soft.  Push eggs to the outside, in a ring just inside the strips. 

Add ground meat and green sauce.  Mix lightly.  Sprinkle the olives and green onions over the meat.  Turn heat down to low and simmer for 10 minutes. 

Spoon several dollups of sour cream and sprinkle cheese over the whole skillet.  Simmer about 5 more minutes, or until cheese is melted.  

Garnish with avocado and fresh pico de gallo or salsa. Server with cut up fresh fruit.

* I would consider the olives, onion, sour cream and cheese to be optional.  Use more or less depending on your preference. 

Green Sauce

4 tomatillos, peeled and quartered
1/2 c onion, loosely chopped
1 4 oz can green chilis
2 garlic cloves
1 t salt
1/2 t sugar
1/2 c fresh cilantro or parsley

Mix together in food processor or blender until smooth.  

* If you have extra sauce, get out the tortilla chips and enjoy.  
* I usually quadruple the recipe and freeze in 3/4 c portions.  Saves a step next time.

Pad Thai of the Chicken Kind

Now this will please your hungry ones...
  

Chicken Pad Thai

Don't let the long list of ingredients frighten you; this comes together quickly. I'm quite sure there's some authenticity lacking.  My first clue?  Um, ketchup is an ingredient.  I'm a bright one, I am. 

This dish will still rival what you get for takeout.  It's full of flavor.  And great for leftovers, too.

It's best with the rice noodles, but in a pinch, I've used spaghetti without any complaints. 

Serve with edamame or a green salad with an Asian dressing.

Pad Thai
adapted from here

12 oz wide rice noodles (pad thai) or spaghetti
4 T soy sauce
3 T molasses
2 T rice vinegar
2 T ketchup
2 T fresh ginger, minced (or 1 t dried)
1 T kosher or sea salt
1/4 t cayenne pepper
4 T canola oil
2 garlic cloves, minced
3 c bean sprouts
1 c cooked chicken, shredded
2 eggs
4 green onions, diced
1/4 c peanuts, coarsely chopped
1/4 c cilantro, chopped (optional)
1 lime, cut into wedges for serving

1. Follow directions on package for either noodles or spaghetti.
2. In bowl, mix together soy sauce, molasses, vinegar, ketchup, ginger, salt and pepper. 
3. Heat 2 T oil in pan until very hot.  Add the garlic.  Stir once and add the sauce.  
4. Add the chicken and toss to coat. 
5. Add noodles and toss to coat.
6. Push mixture to edges and crack both eggs in middle of pan.  Scramble and stir until cooked.  
7. Add peanuts, onions and cilantro and toss to coat.
8. Serve immediately.  Squeeze lime juice on top if desired.

Is Company Coming? Quick, Fancy, Petite Lasagnas

How cute are these petite lasagnas?   

Yep, the first time I made these, one of my offspring innocently asked who we were having over for dinner.  Apparently, these were a dead giveaway. 

No, no one was coming over.  I felt a bit like Frankie Heck on The Middle.

I invite you to impress your family, too. 

Quick enough for a weekday meal?  I think so.  Serve with a green salad and some garlic bread and you're all set.

Petite Lasagnas

Petite Lasagnas
adapted from here

12 oz raw ground turkey or beef, browned with onion
1 jar of your your fave pasta sauce
1 1/2 c skim ricotta cheese or cottage cheese or a mixture
1 t basil
1 t oregano
24 small square wonton papers (found near the tofu in most stores)
1 1/2 c mozzarella cheese (or an Italian mixture of cheeses)

Mix the meat and the pasta sauce together.  Then, in a separate bowl, mix the ricotta cheese with the spices in a bowl. 

Coat a 12 cup muffin tin with cooking spray.  Place a wonton paper in each muffin cup, making sure to press into the edges. 

Use half of the meat sauce mixture and distribute evenly among the 12 cups.  Then use half of the ricotta cheese mixture and place on top of the meat mixture.  Put a large spoonful of mozzarella cheese on top of each.

Place another wonton paper in each cup, making sure to press down lightly into the edges.

Repeat layers of meat sauce and both cheeses, ending with mozzarella cheese.

Bake for 10 minutes at 350 degrees, or until cheese has melted.  

* If you have one of those larger muffin pans, this will make six quasi-petite lasagnas.  Use larger wonton paper or an extra small one in the bottom of each and position to form the base.
* Brown your meat ahead of time and save a prep step.

Holiday Wine Picks

All of a sudden, the holiday season is here.  Why does it sneak up every year?  Kind of like I wanted to write this post a week ago - ugh.

Family gatherings, parties, dinners.  What to serve.  What to bring to share.  What to bring for a host/hostess gift. 

If wine is an option, I've got a couple of suggestions.  We're primarily red wine drinkers, so that's what is recommended here.  This list is budget friendly (all under $10), but provides choices with outstanding value.

Yellowtail  Shiraz
Australia
The "go-to" at our house.  Fruity and simple and goes with everything.

Alice White Shiraz
Australia
Described as sweet & bold with a hint of cherry and plum.  Has a smooth finish.

El Prado
Spain  
70% Tempranillo and 30% Cabernet
Simple, light bodied with a hint of raspberry and blackberry.





 

Yellowtail Sangria
Australia  
Taste the citrus.  Float some fruit in it and serve with tacos or burritos.

               
Mallee Point Shiraz
Australia
Holds its own with spicy foods or strong cheese.  Full bodied.






All of these were purchased at Total Wine and available at other retailers.

Chicken Squash Quinoa Soup

The desert has officially cooled off and it's soup season at our house.  Like 1-2x a week.  

Advantages?  
- one pot to clean
- easy to add servings of veggies
- preparation is quick
- sides are easy, if even needed - green salad, rolls, garlic bread, etc.

Besides, 5/5 Elliotts like soup.  

Chicken Squash Quinoa Soup

I found this recipe recently and decided to try as I had some diced butternut squash to use.  It was a stove top recipe, but I adapted it crock pot to suit the day I was planning for.  Everyone liked it and it's now in the "rotation."

Have you tried quinoa yet?  It's gluten free, wheat free and full of protein and fiber.  If you haven't, this is a great opportunity.

Chicken Squash Quinoa Soup
adapted from here
 
1 lb squash, cubed in chunks (any kind - I've used butternut and acorn)
1 c grated zucchini (optional)
1-2 chicken breasts, fresh or frozen, trimmed
3 1/2 c chicken broth
1 med onion, loosely chopped
4 gloves garlic, minced
1/2 t salt
1 1/2 t oregano
1 T parsley
fresh black pepper to taste
2/3 c quinoa, uncooked
14 oz can petite diced tomatoes, undrained

1. Place all ingredients in crock pot.  
2. Cook on LO for 7-8 hours or LO for 4 hours.
3. Take chicken out and shred on plate with two forks.  
4. Use immersion blender until chunks of veggies are gone.  
5. Place chicken back in pot and stir.
6. Serve and enjoy.


* If you prefer a chunky soup, dice the squash and the onion in smaller pieces and omit the blender step.
* you could substitute rice for the quinoa

Lettuce Wraps at Home

I have always liked the lettuce wraps at P.F. Chang's.  My family & I like these just as well and I hope you will too.   

I made them as a main dish with a side of edamame.  You could also serve as an appetizer or paired with another entree. 

Make them a day or two ahead.  Double for more guests.  

Don't let the longer list of ingredients overwhelm you; these come together quickly.  

Have fun with sauces and experiment to see which you like best.  Suggestions include soy, sweet chili, hoisin, sriacha & plum sauce. 

Lettuce Wraps

Lettuce Wraps
adapted from here

20 oz ground turkey chicken

1/2 med onion, finely diced

2-3 cloves garlic, minced

1” knob fresh ginger, peeled & minced (or 2 t dried)

1 T sesame oil

3 T soy sauce

1 T water

2 T peanut butter

1 T honey

1 T + 1 t rice vinegar

2 T sweet chili sauce

3 green onions, chopped

1/2 c peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

1. Heat a large, non-stick skillet on med high. Add chicken, onion, salt & pepper to taste, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking no longer pink.

2. Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and dash of black pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir.

3. Add green onion into the skillet then cook for 1-2 min.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

*I omit water chestnuts, but if you like them, add half of an 8 oz can (drained & chopped) at step 3.

Weeknight Meal - Baked Taquitos

When I say easy, these are easy.

Mix up the filling, spread a couple of spoonfuls into a tortilla, roll up, & bake for a few minutes. 

The result?  Crunchy, baked taquitos.  Add homemade pico de gallo and a dab of sour cream.  And some guacamole if you've got an avocado or two (and my photo could have used some green, don't ya think?).

Chicken Black Bean Taquitos

My neighbor had been talking about these making their way into her family's rotation of regulars, which was good enough incentive for me to try them. 

Since of I have one of those kids who doesn't like cream cheese and can spot a drip of it in her food a mile away, I had to modify from the original. 

The same resourceful neighbor also modified the recipe, using half chicken and half black beans and then starting making a double recipe and freezing half.  Genius; now you've got an even easier dinner planned in a week or two. 

Here's my version adapted from her version.  
originally adapted from  here

Baked Chicken Black Bean Taquitos
1 c cooked, shredded chicken*
1 c black beans, drained*
3/4 c salsa (homemade or jarred)
1 T fresh lime juice
1 t chili powder
1/2 t cumin
1/2 t onion powder
2 garlic cloves, minced
1 c shredded cheese (pick your favorite kind)
1 jalapeno pepper, seeded and finely chopped
8-10 eight inch flour tortillas**

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Mix all ingredients together except the tortillas.  

Separate the tortillas and spread them around on a plate (so they're not stacked) and put in the microwave for 20-30 seconds.  This will make them easier to work with.

On your work surface, take a tortilla and fill with about three tablespoons of filling.  Spread across middle.  Roll tortilla up and place seam side down on the baking sheet.  Continue until all are rolled (don't let them touch).

Spray the tops lightly with cooking spray and sprinkle each with a few grains of kosher or sea salt.  Don't skip the salt - you will know why when you taste them.

Bake 15-17 minutes, until golden brown.  

Serve 'em up with the condiments of your choice.  

If you don't make your own salsa or pico de gallo, you are missing out.  It only takes a few minutes while dinner is in the oven.  I use what I have, so don't have a recipe, but it's some combination of this:
Tomatoes (any variety)
Onion (white, yellow, red, green)
Jalapeno or serrano pepper if I have
salt, pepper, oregano, cumin and garlic salt/powder to taste.  

Dice as fine as you want and mix together and try on a chip and refine until you like it.  I usually add a pinch of sugar.  It only keeps in the frig a day or two, so I make just what we'll need.

You can also put in the blender or food processor if you don't like chunky salsa or want to save time.  

* This is a great chance to pull frozen beans or chicken out of the freezer that you've prepped ahead.  Instructions from my former blog post here.
 ** Use good tortillas (not Mission or the other thicker ones)