Tostadas Salsa Verde

 

Oh, how I love this dish.  First of all, Brad and I adore Mexican food.  We make it a point to fit it into our schedules at least once a week, if not more.  Secondly, this dish is so easy and flavorful, that I made it three times within the same week.  See, we had extra ingredients on hand after the first night, and I didn't want them to go to waste.  The solution?  Enjoy it multiple times, of course!

Making use of a rotisserie chicken makes this meal even easier.  If you can't get your hands on a rotisserie chicken, simply poach some chicken breasts ahead of time and shred the meat.  In fact, that's what the original recipe called for.

The tortillas are covered with shredded cheese and then baked to crispy, cheesy perfection.  Then, they are topped with a mixture of tender chicken, salsa verde, fresh cilantro and ground cumin.  This all bakes in the oven until piping hot, and then it's served with a mountain of shredded lettuce, tomatoes and sour cream on top.

Um, yum!

It sort of reminded me of a Mexican pizza of sorts.  You'll love this, folks!

Bon Appetit, my friends!

Tostadas Salsa Verde
Adapted from:  Great Food Fast by Martha Stewart, pg. 211

Ingredients:
4 (6-inch) flour tortillas
3 ounces shredded (3/4 cup) pepper Jack cheese
2 1/2 cups (10 ounces) shredded chicken (from a rotisserie chicken)
1 cup jarred green salsa, plus more for serving
1/4 cup chopped, plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream

Directions:Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.

Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired. 

Fish Tacos with Pan-Seared Mahi-Mahi

I recently saw a gorgeous photo of fish tacos that literally made my mouth water.   Ever since, I've been craving them like something fierce!  For the life of me, I can't remember where I saw that photo....I think it might have been a restaurant advertisement.  I keep thinking I'll see the photo again, but not so far.

Plus, the May issue of Food Network Magazine ran a special section on tacos, with 50 Taco Recipes.  Well, after seeing that original photo and seeing all the delicious taco options in FN mag, I've been on somewhat of a taco kick.  Do you ever get on food kicks?  

Well, fish tacos were at the very tip-top of my taco list, so I came up with the recipe below.  I have to say that they came out quite scrumptious...Gorgeous to look at with an incredibly fresh and citrusy flavor.  The creamy guacamole, paired with the fresh lime and cilantro in the pico de gallo results in a stellar combination.

Brad and I even made a special trip to our local fish market to pick out the perfect mahi-mahi filets.   You don't necessarily have to use mahi-mahi.  If you have another favorite, that's a-okay.  You'll just want to use a thick cut of a fish that's not too flaky. 

These have earned a spot on my top-rated recipes...You'll really LOVE these!

Bon Appetit, my friends!!

Fish Tacos with Pan-Seared Mahi-Mahi

Ingredients:

Fresh guacamole (recipe below)

Fresh Pico de Gallo (recipe below)

1 small head red cabbage, shredded

2 tbsp vegetable oil

3 tbsp fresh lime juice

2 lbs. mahi mahi, cut crosswise into 1-inch strips

1 tbsp butter 

1 tbsp extra virgin olive oil

Salt & pepper, to taste

Ten 7-inch tortillas, warmed

Directions:

Prepare the fresh guacamole and pico de gallo according to the recipes below.  Put both into the fridge until ready to use.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and 2 tablespoons of the lime juice. Season with salt and pepper.  Set to the side.

Add the butter and olive oil to a medium skillet and melt over medium heat.  Season the strips of mahi mahi with salt and pepper, and add them to the skillet.  Cook for approximately 8-10 minutes, or until the fish is cooked through, turning once.  Drizzle the fish with the remaining 1 tbsp of lime juice.  Once cooked, remove from the heat and put to the side.  

To assemble the tacos:

Spread about 1 tbsp of the guacamole on one half of a warmed tortilla.  Top with several strips of mahi-mahi, along with a large spoonful of the cabbage slaw.  Finish it off with a large spoonful of pico de gallo.

Serve with lime wedges.

Enjoy!

Fresh Guacamole

Ingredients:

2 Hass avocados, halved, pitted and peeled

Juice of 1 lime

2 tbsp. minced red onion

2 tbsp. chopped cilantro

1 tomato, diced

Salt & pepper, to taste

Extra Cilantro, for garnish

Directions:

In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.

Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Enjoy!

Pico de Gallo

Ingredients:

1 large tomato, diced into small pieces

1/2 red onion, diced

1/3 cup fresh cilantro, chopped

Fresh lime juice, to taste

Directions:

Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!

 

 

 

 

Fresh Guacamole

When summertime draws near, I find myself craving light, citrusy and fruity flavors.  This recipe for fresh guacamole hits all the right marks this time of year.  It's great in everything from Fish Tacos (which will be my next post!) to simply served alongside your favorite tortilla chips.

Plus, avocados are packed with health benefits.  Although avocados have a high fat content, it is mostly the healthy, monounsaturated fat.  Avocados can also help you to maintain a healthy heart, lower your cholesterol levels, as well as help fight against cancer and inflammation.  Check out these 15 Health Benefits of Avocados.

This particular recipe for Guacamole is my favorite way to make it.  I love the bright splash of lime juice, paired with the creamy avocado and fresh cilantro.  Juicy tomatoes are the perfect way to finish it off.

Bon Appetit!

Fresh Guacamole

Ingredients:

2 Hass avocados, halved, pitted and peeled

Juice of 1 lime

2 tbsp. minced red onion

2 tbsp. chopped cilantro

1 tomato, diced

Salt & pepper, to taste

Extra Cilantro, for garnish

Directions:

In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.

Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Enjoy!

Celebrate Cinco de Mayo!

We love Mexican food around our house.  It's delicious, inexpensive, and seems to always hit the spot.   So, in honor of Cinco de Mayo this year, what do you say we celebrate with one of the following Mexican-inspired recipes?  These are all favorites that I've previously blogged about and enjoyed.  Gosh...I'm getting hungry just writing this post!

Now, go get those margarita glasses ready and have some fun!

Mexican Lasagne

Nacho Spuds

Chicken Fajitas & Homemade Flour Tortillas 

Fresh Pico de Gallo with Homemade Tortilla Chips

Authentic Beef Enchiladas 

Emeril's Shredded Chicken Nachos

Happy Cinco de Mayo!

Mexican Lasagne

How do mexican ingredients piled into tall layers in between soft flour tortillas sound?  Oh, yes...that is the deliciousness that is Mexican Lasagne!  

A yummy sauce packed with onion, red bell pepper and tomatoes is used, along with a filling of black beans, sweet corn, and cheddar cheese to make the lasagne-like layers.  And what to use instead of pasta...?  Well, soft flour tortillas are just perfect.  They dissolve just enough to almost taste like soft cheese in between the layers.  Who knew??

Nigella tops hers off with a fresh Avocado Salsa that sounds divine.  Unfortunately, I didn't have the needed ingredients for the salsa, so I couldn't make it.  However, I served mine with a fresh salad of chopped lettuce, tomatoes, and a dollop of sour cream...just like they do at my favorite Mexican restaurant.  It was perfection on a plate!

And leftovers?  Yep...this lasagne is even better the next day, after all those flavors have had time to meld together.

One addition I did make was ground turkey.  I simply added it as part of the sauce and cooked it along with the onions and red bell pepper in step 1.  I also had to drain a little of the water out of the sauce, to avoid it being too runny.

Bon Appetit, my friends!  :)

I tore the tortillas into pieces so that there were no gaps.

A layer of filling...

Then a layer of sauce...

Top it all off with shredded cheddar cheese...

 

And voila!

Mexican Lasagne

Source:  Nigella Kitchen by Nigella Lawson

Ingredients:

Sauce:

• 1 tablespoon garlic flavoured oil
• 1 onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chiles, chopped, with seeds
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 2 tablespoons finely chopped cilantro stalks
• 2 (14-ounce) cans diced tomatoes, plus 1   2/3 cups water to rinse out empty cans
• 1 tablespoon ketchup 
• I added 1 lb. of cooked, ground turkey

Filling:

• 2 (15-ounce) cans black beans, drained and rinsed
• 3 1/4 cups drained canned corn, from about 1   1/2 (15-ounce cans)
• 2 1/2 cups grated mature goats Cheddar, or cheese of your choice
• 8 soft flour tortillas (approximately 10-inch diameter)
• 1 round ovenproof dish, approximately 10 inches diameter and 2   1/4 inches deep
• Avocado Salsa, for serving, recipe follows

Directions:

Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time. 

For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles (along with ground beef or turkey like I did...until meat is cooked through). Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks. 

Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes. 

For the filling: 

Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. 

Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. 

Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. 

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas. 

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. 

Place on top of the cookie sheet in the oven (to catch any over-flow from the lasagne) and bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa. 

Make Ahead Note: The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven. 

Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above. 

Further Note: Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes. Check the lasagne is piping hot before serving. Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag. Thaw overnight in refrigerator and reheat as above. 

Avocado Salsa

• 2 avocados
• 1 scallion, thinly sliced
• 3 tablespoons chopped green jalepenos from a jar or can
• Salt
• 1 tablespoon lime juice
• 1/4 cup roughly chopped fresh cilantro

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

Chicken Fajitas & Homemade Flour Tortillas

***Do you ever run into kitchen dilemmas or realize that you don't have that one special ingredient that would make your dish just perfect?  Well, that happened recently when I decided to make Chicken Fajitas.  I had all of the necessary ingredients...except for one very, very important element - the flour tortillas!

Oh no...what is a girl to do?!?

The answer?  Well, make your own of course!

Tortillas are one of those things that I have always just picked up at the grocery store.  It's never even dawned on me to make my own.  I was determined to make fajitas that night, so I started to browse through cookbooks and food blogs to see what I could find.  I came across THIS recipe and decided to give it a whirl. 

The recipe was fairly simple.  It requires ingredients that you've probably already got in your pantry.  They were delicious, especially when filled with the chicken fajita mixture.

You'll enjoy this simple and yummy dinner!

Bon Appetit!***

 
Chicken Fajitas
Source:  Amazing Taste Seasonings
Servings:  4Ingredients:
1 Packet Amazing Taste Fajita Seasoning
1 lb. Boneless Skinless Chicken Breast OR Boneless Beef Sirloin, cut into thin strips
2 Tbsp. Oil
1/3 Cup water or lemon/lime juice
1 Medium onion, cut into thin strips
1 Medium green bell pepper, cut into thin strips
1 Small tomato, cut into thin wedges
8 Flour tortillas (RECIPE BELOW)


Directions:
Heat oil in large skillet on medium heat. Add meat or chicken and cook until browned, stirring frequently. Add water, seasoning, onion, bell pepper, and cook 4-5 minutes, stirring frequently. Add tomatoes and continue cooking for additional 2-3 minutes until meat or chicken is cooked thoroughly. Spoon into warm tortillas.

Texas Flour Tortillas
Source: Homesick Texan food blog;  (Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)



Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk


Directions:
- Mix together the flour, baking powder, salt and oil.
- Slowly add the warm milk.
- Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft.
- Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
- After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
- After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
- In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
- While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
- Makes eight tortillas.

Taco Soup

***Alrighty, here's the Taco Soup recipe that I mentioned in my Halloween post below. We had so much fun making this at our little Halloween party. It was SUPER easy to make, and you know that I love any recipe that I can use my Dutch Oven on. ;)

I found this recipe on Monica's food blog, Buon Appetito! ...be sure to hop over and check her site out also!

I'll definitely be making this again in the upcoming chilly months. It will be perfect on a cold winter night...plus, it couldn't be easier to throw together. The only change that I made to the original recipe was the addition of water...you'll see my notes below.

Enjoy!***

Ingredients:

1 lb. ground beef (I use round)
1 onion, chopped
1 can chili beans
1 can black beans
1 can kidney beans
1 can corn, drained
1 can rotel
1 can diced tomatoes
1 pkg. taco seasoning
1 pkg. ranch dressing mix

2 to 4 cups water (add water until your desired consistency is reached)

Directions:

Heat dutch oven to medium heat. Add about 1 tbsp. olive oil to pot, and saute the onion until softened (about 3 - 5 minutes). Add the ground beef and brown.

Drain the beef on paper towels to remove the excess oil. Add beef/onion mixture back to dutch oven.

Add all other ingredients and cook on Med to Med-Hi for about 30 minutes, covered.

Serve with Fritos, shredded cheese, and sour cream if desired.

Time for a Fiesta!

Hola! I just wanted to share a photo from our Cinco de Mayo celebration. I know, I know...you're probably thinking "But that was a month ago!" It turned out to be quite the fiesta...we had friends, food, and even Mexican music playing in the background. After the party, I got to thinking that it would be fun to have some sort of themed night maybe once a month. Maybe we can host an Italian themed dinner next...who knows?

I took this picture with every intention of posting it the next day, but somehow it managed to get lost among a bevy of other food shots. So here it is!


Our menu consisted of the following:
1. Authentic Beef Enchiladas
2. Nacho Spuds
3. Fresh Pico de Gallo
4. Homemade Tortilla Chips
5. We washed everything down with margaritas and Corona =)


Recipes for the first 4 dishes are already included in this blog.

Fresh Pico de Gallo w/Homemade Tortilla Chips

***Brad and I took our honeymoon in the Mayan Riviera. It was the most incredible place I've ever been to...from our beautiful resort, to the fabulous food. One thing that stands out was the yummy chips and pico de gallo. I swear, we could have eaten nothing but that and we would have been happy....LOL. This recipe for pico de gallo is as close to the real thing as I could probably ever get (short of taking a trip back to Mexico!). So, here it is!***

Pico de Gallo:

***I never measure things when making this recipe, so these amounts are just guesstimates....please feel free to adjust these amounts to your liking!***

Ingredients:

1 large tomato, diced into small pieces

1 small onion, diced

1/3 cup fresh cilantro, chopped

Fresh lime juice, to taste

Directions:

Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!

Homemade Tortilla Chips:

***I know, I know....buying a bag of store-bought tortilla chips is much easier. However, if you have the time, you've got to try this recipe at least once. You won't go back...I promise!***

Ingredients:

1 pkg corn tortillas

Canola Oil

Salt

Directions:

To make the tortilla chips, heat a saucepan of canola oil over medium-high heat. Cut each corn tortilla into 4 chip-sized wedges. Place wedges in hot oil and cook until desired crispness. Using tongs, carefully remove chips from oil and place on a paper towel to drain. Season with salt. Pretty simple, huh?

Authentic Beef Enchiladas

***Hola! Okay, this has officially made Brad's Top 5 list of favorites. It was one of those times when no left-overs were thrown away. To accompany this dish, I made fresh pico de gallo and homemade tortilla chips....in other words, we had a Mexican Fiesta!!! It was muy bien! I did substitute ground beef for the blade steaks. That cut the cook time down drastically, because the meat didn't have to simmer for the full 1.5 hours.***

Authentic Beef Enchiladas

Cooks Country magazine

Ingredients:

3 garlic cloves, minced

3 tbsp chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tsp sugar

Salt

1 to 1.25 lbs blade or chuck steaks, trimmed to small pieces

1 tbsp vegetable oil

1 15 oz can tomato sauce

½ cup water

2 cups shredded Monterey Jack or mild cheddar

¼ cup chopped cilantro

¼ cup canned japapenos, chopped fine

12 (6-inch) corn tortillas, white or yellow

***If you have any of the meat mixture left over, it is great to use as a dip with the tortilla chips!***

Directions:

1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a small bowl. Pat the meat dry and sprinkle with salt. Heat oil in a dutch oven (or I used just a deep saucepan) over med high heat. Cook meat until browned on both sides. Transfer the meat to a plate. Add chopped onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic mixture and cook till fragrent, about 1 minute. Add tomato sauce and water, bring to a boil. Return meat and juices to the pot, cover, reduce heat to low, and gently simmer till meat is tender and can br broken apart with a wooden spoon or fork, about 1 ½ hours.

2. Adjust oven rack t the middle position and heat oven to 350. Strain the beef mixture over a medium bowl, breaking meat into small pieces, reserve the sauce. Transfer meat to a bowl and mix with the cilantro, jalapenos, and 1 cup of cheese.

3. Spread ¾ cup of sauce in the bottom of a 9x13 baking dish. Microwave tortillas 6 at a time until soft, 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, roll the tortillas tightly, and set in the baking dish seam side down. Repeat with remaining tortillas and beef, you may have to fit a few down the sides of the pan. Pour the remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese over, wrap with foil, and baked until heated through, 20 to 25 minutes. Remove foil and continue baking till cheese browns slightly, 5 minutes. Serve with yellow rice, refried beans, and sour cream!

Source: Cooks Country magazine - http://www.cookscountry.com/

Emeril's Shredded Chicken Nachos

***Wow...these nachos were awesome! I don't watch Emeril on a regular basis, but I caught this as he was making it. I had to change the recipe a good bit, because I didn't have all the needed ingredients on-hand (and I didn't want to wait until I did...hah!). However, you can find the original recipe HERE. I also had no idea that tortilla chips were so easy to make at home. They were delicious.***

With cheese sauce added:

For the Chicken Mixture:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
1 can diced tomatoes
1 pkg taco seasoning

Directions:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with salt & pepper. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Add diced tomatoes (with juices) and taco seasoning, stir well.

Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender (30 min. - 1 hour), stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Set aside as you prepare the nachos.

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1/2 teaspoon salt
1 pkg corn tortillas
2 cups shredded Monterey Jack cheese
Dried parsley, to taste
3/4 cup sour cream, for garnishing (I left this off)
1/2 cup sliced pickled jalapenos, for garnishing (I left these off also)
2 tablespoons chopped fresh cilantro leaves, for garnishing

Tortilla Chips:
To make the tortilla chips, heat a saucepan of vegetable oil over medium-high heat. Cut each corn tortilla into 4 wedges. Place wedges in hot oil and cook until desired crispness. Remove chips from oil and place on a paper towel to drain. Season with salt.

Homemade tortilla chips....YUM!

Cheese Sauce:
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream.

Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the cheddar and monterey cheeses, salt, parsley and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

To Finish:
Place tortilla chips on a large platter. Cover chips with chicken mixture, and top the chicken with the cheesy sauce. Garnish with the sour cream, pickled jalapenos and cilantro.

Source: Emeril Live - http://www.foodnetwork.com/

Garlicky Bean Enchiladas

Garlicky Bean Enchiladas

Everyday with Rachael Ray mag

***Hola! This is probably the first vegetarian dish that I've ever really made, and these weren't Brad's favorite for that very reason. He said that they would have been much better if they had chicken or beef in them...oh well. There's always next time! On the other hand, I thought they were really good. I added salsa and sour cream to jazz them up a bit. Even though they don't have any meat in them, they really do fill you up!***

Ingredients:
1/2 cup plus 2 tablespoons vegetable oil
8 cloves garlic, thinly sliced
Two 15.5-ounce cans cannellini beans, drained
1/3 cup chicken broth
Salt
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1 1/2 cups shredded pepper jack cheese

Directions:
1. Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.

2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.

3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.

4. Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

Nacho Spuds

***Okay, these may not be the healthiest thing in the world, but they are worth every calorie! Brad loved them....I'll definitely be making these again.***

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds

2 1/2 tbsp. E.V.O.O.

Salt & Pepper

1/2 lb. lean ground beef sirloin

One 15 oz. can black beans, rinsed

2 tbsp. taco seasoning

One 8 oz. package shredded sharp cheddar cheese (2 cups)

1 cup grape tomatoes, quartered lengthwise

Sour cream and shredded lettuce, for serving

Directions:

1. Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Source: Everyday with Rachael Ray magazine