Skillet Chicken Fajitas

When I received my America's Test Kitchen Healthy Family Cookbook several years ago, I came across this recipe for Skillet Chicken Fajitas.  I was hesitant to try them at first because I already have a favorite fajita recipe (Grilled Chicken Fajitas), but during the winter the last thing we want to be doing is grilling in the dark and in the cold, so I was hoping to have a good stove-top fajita recipe for the winter months. We love this recipe and welcome the different flavors not present in our go-to fajitas.  The orange juice and chipotles in adobo make a great sauce that flavors the chicken, and I love the addition of the tomatoes and green onions at the end for some freshness.

Skillet Chicken Fajitas

Ingredients:
2 teaspoons canola oil
2 red bell peppers, stemmed, seeded and sliced thin
1 red onion, halved and sliced thin
salt and pepper
3 - 4 chicken breasts
salt and pepper to taste
1/2 cup orange juice
3/4 cup cilantro, minced (divided)
2 teaspoons chopped chipotles in adobo sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced or grated
*** 1 - 2 cups chicken broth (optional)
1 teaspoon yellow mustard
1 tomato, cored, seeded, and chopped
3 green onions, sliced thin

tortillas (I prefer Tortillaland brand)

Optional toppings:
sour cream
cheese
salsa

Directions:
1. Heat the oil in a 12-inch skillet. Add the sliced peppers and onions and season with salt and pepper. Cook, stirring occasionally, until softened and well-browned, about 5 to 7 minutes.  Transfer the mixture to a bowl or plate and cover with foil, store in warm place.

2. Combine the orange juice, 1/2 cup of the of the cilantro, the chipotles, Worcestershire, and garlic in a measuring cup, then add to the skillet. Season the chicken with salt and pepper and add to the skillet. Bring the liquid to a simmer over medium-low heat, about 5 minutes. Flip the chicken over, cover, and cook until the chicken registers at least 165F on an instant-read thermometer.  This may take 10 - 12 minutes, or longer depending on the thickness of your chicken. You will need to keep an eye on the liquid during this step. Often, mine evaporates and starts to burn in areas, so I add chicken broth to the pan when this begins to happen.  This is not in the original recipe, but I have this issue every time - perhaps my pan is too large or the heat is too high, I'm not sure. Regardless, keep an eye on it because you don't want the sauce to burn on the bottom of the pan because of the sugar content.

3. Transfer the chicken a plate and shred. If necessary, simmer the sauce until reduced to 1/4 cup (I never have to do this step as my sauce is naturally reduced while the chicken cooks). Return chicken to pan. Off heat, stir in mustard, tomatoes, green onions, and remaining 1/4 cup cilantro. Season with salt and pepper to taste.

4. Serve the chicken mixture with the peppers/onions and warm tortillas (and toppings if desired).

Source: America's Test Kitchen Healthy Family Cookbook

Grilled Chicken Fajitas

These fajitas have been one of our favorite dinners for years. They are perfect for spring when the warmer weather is the perfect invitation to get outside and grill, but we enjoy them year-round. I have even braved the snow and grilled these outside in January - they are that good!  Sometimes we serve the chicken & veggies with tortillas, but most often we make fajita bowls by placing the grilled food in a bowl and topping as desired. Tossing the cooked chicken and veggies in the reserved marinade is the secret to the bright and tangy flavor of these fajitas, so don't skip that step. Every time I make these, I go searching my blog to pull up the recipe, rather than dig out the enormous ATK cookbook, and every time I realize that I have yet again failed to post the recipe.  Since I'm making these tonight, I've decided to finally post it! And just in time for Cinco de Mayo :-)

Grilled Chicken Fajitas

Ingredients:

For the marinade:

4 tablespoons vegetable oil

1/3 c. lime juice from 3 to 4 limes

3 cloves garlic, minced or pressed

1 tablespoon Worcestershire sauce

½ tablespoon brown sugar

1 jalapeño, seeded and minced

1 ½ tablespoons chopped cilantro

1 teaspoon salt

¾ teaspoon pepper

For the chicken:

All but 1/4 cup of marinade

1 teaspoon salt

3 (7 to 8 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness

For the veggies:

2 tablespoons vegetable oil

1 large red onion, peeled and cut into 1/2-inch-thick rounds (do not separate rings)

1 large red bell pepper, seeded and quartered

1 large green bell pepper, seeded and quartered

Salt and pepper

Optional:

Flour tortillas

Shredded cheese

Sour cream

Salsa

Cilantro

Directions: 

1. Mix marinade ingredients in a glass measuring cup.  Remove and set aside 1/4 cup of marinade.  

2. Combine the remainder of the marinade with an additional 1 teaspoon salt and the chicken, cover and refrigerate for 15 minutes. 

3. Brush both sides of the onion rounds and bell peppers with vegetable oil and season with salt and pepper. 

4. Using a charcoal or gas grill, cook chicken over high heat until well browned and internal temperature reaches at least 165 degrees.  

5. Meanwhile, grill the onions and peppers (skin side down first) over lower heat until spottily charred and crisp-tender, 8 to 10 minutes, turning every 3 to 4 minutes. 

6. If using tortillas, you may warm them on the grill for about 20 seconds per side. 

7. Separate the rings of onion and place in a medium bowl (I like to cut the rings in half). Slice the peppers into strips and add to the bowl. Toss veggies with 2 tablespoons of the reserved (unused) marinade.  

8. Slice the chicken into 1/4-inch strips and toss with the remaining 2 tablespoons reserved marinade in a separate bowl. (Alternatively, toss chicken and veggies together with the entire 1/4 cup portion of reserved marinade). 

9. Serve with toppings as desired, and enjoy!

Source: The Complete America's Test Kitchen TV Show Cookbook

Turkey Tacos

I found this recipe for ground beef tacos in my America's Test Kitchen Cookbook and decided to try substituting ground turkey for the beef. The only kind of ground turkey tacos I've made in the past have been with a store bought taco seasoning packet; in fact, I don't know that it ever occurred to me to make the filling from scratch! I am so glad we tried these because they are soooo good! The spices are perfect, and the mixture is so flavorful. Bob and I have made these probably 6 times in the last few months. They are one of the few dinners that I actually made while I was pregnant to keep in the freezer and have after the baby arrived - we were sure glad to have this dinner twice in those first weeks home with Ava, when simply taking a shower is an accomplishment for the day!

I typically use lean ground turkey exclusively (not the extra-lean) because I find it has more flavor and isn't as dry. I had Bob grocery shop for the ingredients for this recipe once, and he got the extra-lean by accident. We used it anyway, and these were still phenomenal! It ended up being serendipitous because now we know that we can use the healthier turkey and not compromise on the flavor!

Turkey Tacos

Ingredients:

For the filling:
2 teaspoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt
1 pound ground turkey (lean or extra-lean)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper

Optional extras:
Hard or soft taco shells

Shredded cheese
Shredded iceberg or romaine lettuce
Small tomatoes , chopped small
Sour cream
Minced fresh cilantro leaves
Hot sauce or bottled taco sauce

Directions:
1. Heat oil in a medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes.

2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground turkey and cook, breaking meat up with a spoon and scraping pan bottom to prevent scorching, until turkey is no longer pink, about 5 minutes.

3. Add the tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes.

4. Adjust seasonings with salt and pepper. Serve immediately, passing toppings separately.

Source: America's Test Kitchen Complete TV Show Cookbook

Salsa Showdown!

When my good friends Melissa and Kathleen visited in May, I wanted to do something fun and special. The three of us absolutely love the salsa from our favorite Mexican restaurant in Peoria, IL (where we went to college). The restaurant is Carlos O'Kelly's. Yes it's a chain, but their salsa is made in-house (Melissa should know, she worked there!) Our plan was for them to drive from Chicago and stop in Springfield at the Carlos O'Kelly's that's right off the highway to pick up some salsa on their way to St. Louis. Unfortunately, Melissa was informed that the restaurant had suddenly closed! I had no choice but to arrange a Salsa Showdown and make my three favorite salsas for us to taste test!

My all-time favorite salsa for years has been the Black Bean(less) Salsa. If you read my original post about it, you'll know that it was this very salsa that got Kathleen to eat red onions! One day, I saw this Fresh Homemade Salsa on Annie's blog and it looked so delicious. I loved that it closely resembled restaurant-style salsa in appearance. Of course I have room in my life for more than one salsa, right? Especially when they are as different as these two! Wow, this salsa is amazing and I was happy to have a more traditional salsa to serve with enchiladas, quesadillas, and fajitas. Then I did a dumb thing...or a brilliant thing...I saw Pioneer Woman's Restaurant-Style salsa and just HAD to try it. Uh oh, I loved it. Now what was I to do? The Black Bean(less) Salsa is very different and I actually prefer it with just tortilla chips, not on other Mexican food, so it doesn't really count, but these two red salsas are very similar...almost similar enough that I had to choose one, but how? I don't know about you, but I simply cannot make a decision unless I have two things side-by-side. This called for a Salsa Showdown, not unlike my Magic Brownie showdown, Ricotta Pancakes two ways, and my Great Pumpkin Bread-Off. I had wanted to do this, oh, ever since I tried Pioneer Woman's salsa. Finally I had the perfect opportunity and the perfect little guinea pigs (or fruit flies if you know what I do for a living) for my experiment :-)

I made the three salsas in one night and stored them in ambiguously marked containers labeled A, B, and C. Only I knew the identity of the salsas. Now let's get down to the details of the Showdown:

The taste testers: Bob, Melissa, and Kathleen.
The mission: determine the best salsa according to taste, texture, and overall appeal.
The vehicle for said salsas: Tostitos scoops.

Meet the contenders:

In this (left) corner, weighing in at 3 ounces (just kidding!) we have Salsa A from Pioneer Woman.

And in this (right) corner, we have Salsa B from Annie's Eats.

It's pretty obvious, but Salsa C is the Black Bean(less) Salsa in the center.

To be fair, I told the taste testers not to consider this salsa in their vote since it is so different. I really just made it because it's Kathleen's fav and I wanted Melissa to try it out (oh and I love it too!)

A little description of each:

Salsa A: A scrumptious combination of Rotel tomatoes, canned whole tomatoes, onion, jalapeno, and all the usual yummy suspects.

Salsa B: A delectable blend of fresh tomatoes, canned fire-roasted tomatoes (my personal addition), yellow onion, cumin, jalapenos, garlic, and a touch of red wine vinegar.

Salsa C: This salsa combines the sweetness of shoepeg corn, the spiciness of Rotel tomatoes, and the zestiness of red onions. Cumin, fresh lime juice, and cilantro add brightness and freshness.

The verdicts (wow it's even hard for me to type that word after the horrific Anthony trial!):

1) Because Bob has a hard time following directions, he performed his test before they arrived. His immediate answer was "Salsa A" - he thought it had a fresher taste. I thought this was funny because this salsa has no actual fresh tomatoes in it, as opposed to Salsa B which does.

2) Melissa agreed with Bob - Salsa A was the winner for her, though this was a close call. Also citing "fresh tasting" as a reason for her choice.

3) Kathleen also agreed that Salsa A was her preference. Again the "fresh" word came up, and this was close for her too.

4) So maybe you're wondering what I think?? Sorry folks, it's a hung jury - I sort of prefer Salsa B! I think it's because I used fire-roasted tomatoes and I just love that smoky taste they impart. I probably shouldn't have done that for fairness. I feel like I performed an uncontrolled experiment! I love both Salsa A and Salsa B, but I kept going back to Salsa B . . . again . . . and again. This presents a major problem for me because I was hoping Bob and I would agree on a clear winner and I would have my "go to" recipe. No such luck!

Now on the tasters' opinions of the Black Bean(less) Salsa - all 3 agreed that they loved this salsa and that it wasn't fair to compare it to the more traditional salsas. Personally, I could not agree more. It's just wonderful! No, seriously try it!

So there you have it, mostly a win for Pioneer Woman's Restaurant-Style Salsa with one holdout (me!) for Annie's Eats Fresh Homemade Salsa.

Have I finished my salsa quest? Not a chance. I still plan to make an at-home version of one of my favorite restaurant salsas...and no, it's NOT Carlos O'Kelly's ;-)

Mexican Chocolate Black Bottom Cupcakes

In December I won a giveaway on Nicole's blog Baking Bites. I was so excited to get my package in the mail - 2 bars of Scharffen Berger chocolate and an autographed copy of her Baking Bites cookbook! I immediately wanted to make just about every recipe in the book! One recipe that caught my eye in particular was these Mexican Chocolate Black Bottom Cupcakes. The chocolate batter is mixed with Mexican spices and then a cheesecake/coconut layer is dolloped on top! The recipe makes 24 cupcakes, so I chose to make them for 2 events - lab birthdays and the visit of my two great friends Kathleen and Melissa.

I was really bummed when I finished making these and discovered I had left out the coconut by mistake! In my defense, the recipe in the cookbook said to combine salt with the cream cheese mixture, and there was no mention of coconut. Salt was not listed in the filling ingredients so I just added a pinch and moved forward. It was too late by the time I realized that the coconut was not listed in the directions and I had left it out. Regardless, these cupcakes were fantastic and I can only imagine that they'd be even better with the coconut. I've added it to the directions below.

24 cupcakes is a lot, so I had leftovers after both events and my mom and aunt tried them. My mom said they were the best thing I've ever baked! Wow - did she forget about the dessert table? Just kidding! It's funny how people can have such different tastes because these were not at the top of Bob's list (his all time favorite is the Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream!) I wasn't entirely surprised by Bob's preference though because he's not big on cheesecake (I know - what?!). I thought these cupcakes were super moist and flavorful, and I'm excited to try them again with coconut!

Mexican Chocolate Black Bottom Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cream cheese filling:

16 ounces (2 packages) cream cheese, room temperature

1/2 cup sugar

2 large egg whites, room temperature

2 tablespoons milk

2/3 cup sweetened, shredded coconut, finely chopped

For the cake:

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 1/4 cups sugar

1/2 teaspoon salt

1 1/4 teaspoons baking soda

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

3/4 cup buttermilk

1 1/3 cups water

1/2 cup butter, melted and cooled

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Directions:

Preheat oven to 350F. Line two 12-cup muffin pans with paper liners.

1. Make the filling: In a medium bowl, beat together cream cheese and sugar until smooth. Blend in egg whites and milk, mixing until filling is well-blended. Stir in coconut. Set aside.

2. Make the cake: In a large bowl, sift together flour, cocoa powder, sugar, salt, baking soda, and spices.

3. Make a well in the center and add the buttermilk, water, melted butter, vanilla extract, and almond extract. Stir together until just combined and no streaks of flour remain.

4. Divide cake batter evenly among 24 cupcakes. Top each portion of batter with 1 rounded tablespoon cream cheese mixture (there may be some left over).

5. Bake for 20 - 25 minutes. If using two racks, rotate pans halfway through baking. A toothpick inserted into cake only portion should come out with a few moist crumbs on it.

6. Cool in pans for 5 minutes. Filling will sink slightly as the cake cools (I assume this is if you have the coconut in there, as mine did not). Remove cupcakes to wire racks to cool completely.

Source: Adapted from the Baking Bites Cookbook

Sweet Corn Cake

As I mentioned earlier this week, we had my parents over for a Mexican night. My mom jokingly asked if I was making Sweet Corn Cake, that delicious, scoop-able side dish served with your meal at popular Mexican chain restaurants (Chevy's being my favorite). I had seen recipes for this in the past, and even made one from a packet before, so I decided we would have it for dessert.

I found this recipe and decided to make a few adjustments, namely cutting the amount of butter in half. I had never heard of masa harina, but a little Googling informed me that it's a Mexican corn flour, and surprisingly I found it in my grocery store next to the Mexican grocery items!

This corn cake was so yummy! It was the perfect ending to our wonderful Mexican feast!

Sweet Corn Cake

Ingredients:
4 tablespoons butter, softened
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
1 14-ounce can cream-style corn
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:
Preheat oven to 350F.

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

2. Using a food processor, process the corn, but leave chunky. Stir into the butter mixture.

3. In a separate bowl, mix cornmeal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.

4. Pour batter into an ungreased 8 x 8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled 1/3 of the way with water.

5. Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Source: Adapted from Allrecipes.com

Chicken Enchiladas with Red Chile Sauce

Last month we had my parents over for a Sunday dinner, and I decided to make a Chicken Enchilada recipe I had my eyes on for a long time. I was pretty sure it would be great since it's from my America's Test Kitchen Complete TV Show Cookbook. At one point as I was making them, I worried that the amount of chicken (12 ounces) would not be enough to feed all 4 of us - especially with 2 men! I thought for sure the amount of filling would not stretch to fill all 10 corn tortillas. I soon realized that cheese is a major component of these enchiladas (bonus!!) I actually ended up having a little extra filling at the end that I baked in a separate dish!

These were really phenomenal! The sauce was the perfect blend of spices, and there was a distinct sweetness to these enchiladas. Bob and my mom actually thought I may have added some our dessert (to be revealed on Thursday) to the dish. The pickled jalapenos gave them a nice, slightly spicy kick. Everyone agreed that these were a success and should be added to the dinner rotation.

Thursday I will post a delicious side dish/dessert that completed Mexican Night!

Chicken Enchiladas with Red Chile Sauce

Serves 4 or 5

Ingredients:

For the sauce and filling:
1 1/2 tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken breast meat (or thighs, approx. 4), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
4 ounces pickled jalapenos, drained and chopped (about 1/4 cup)
8 ounces Monterey Jack (or sharp cheddar) cheese, grated (2 cups)

For the tortillas and toppings:
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated Monterey Jack (or sharp cheddar) cheese (3/4 cup)
3/4 cup sour cream (I use light)
1 avocado, diced medium (optional)
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered

Directions:
1. To make the sauce and filling, heat oil in a medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

2. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.

3. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.

4. Pour mixture through a medium-mesh strainer into a medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.

5. Transfer chicken mixture to a large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

6. Adjust oven racks to upper and lower-middle positions and heat oven to 300F.

7. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray and bake until tortillas are soft and pliable, about 4 minutes. Then increase oven temperature to 400F. Meanwhile, spread 3/4 cup enchilada sauce to cover the bottom of a 13 x 9-inch baking dish.

8. To fill tortillas, add 1/3 cup filling to each and roll tightly. Place into baking dish side by side, seam-side down.

9. Pour remaining sauce over the top of the enchiladas and use a spoon to spread the sauce over the enchiladas. Sprinkle 1/4 cup grated cheese down center of dish. Cover baking dish with foil.

10. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

Source: Adapted from the America's Test Kitchen Complete TV Show Cookbook

Baked Southwestern Egg Rolls

I love the Southwestern egg rolls served at a popular chain restaurant, but I know how horrible they must be nutrition-wise! I was so excited to see this recipe for Baked Southwestern Egg Rolls. I love to take otherwise unhealthy restaurant dishes and turn them into much healthier versions.

I took these to a Trivia Night sponsored by my cousin's company to benefit the Muscular Dystrophy Association. These were a great addition to the treats our table brought, which I'm sure were critical to our team's taking home the 1st place award!

I've never worked with store-bought egg roll wrappers before, but they are so neat! I have so many ideas of fillings for these - both savory and sweet. These are great leftover too.

Baked Southwestern Egg Rolls

Ingredients:
2 cups frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin

1/2 teaspoon chili powder
1 tsp. salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
egg roll wrappers (about 24 total)

Directions:
Preheat oven to 425F.

1. In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward (to the sides) and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

3. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Source: Annie's Eats

Happy Cinco de Mayo

Happy Cinco de Mayo!

If you're looking for some great recipes to make today, I've compiled a list of my favorite Mexican-influenced recipes. Can you tell we like Mexican food around here?! :)

Guacamole Turkey Burgers

Red Chile Chicken and Rice

Pico de Gallo Chicken Quesadillas

Chicken Mexican Pizzas

Layered Taco Dip

Chicken Tostadas with Cilantro Lime Drizzle

Chicken Tortilla Soup

Chicken and Spinach Quesadillas

Honey Lime Chicken Fajitas

Fiesta Chicken and Spinach Enchiladas

Baked Quesadillas with Creamy Cilantro-Jalapeno Sauce and Fresh Pico de Gallo

And the salsas!

Restaurant Style Salsa

Black Bean(less) Salsa

Fresh Homemade Salsa

Mango Salsa

I have a NEW recipe that will post tomorrow morning, so standby :)

Guacamole Turkey Burger

Apparently it's Mexican week on my blog! :)

Bob has wanted me to do a Red Robin copycat burger for a long time. If you've never been to Red Robin, they have tons of varieties of burgers, including turkey burgers and "chicken burgers" as they call them (it's an actual chicken breast, not ground chicken). Bob's favorites are the two with guacamole. I've recently been eating more avocados after avoiding them for a while because they made my mouth itch, strange I know. I looked at the Red Robin menu online and decided I would pick elements of the Santa Fe Burger and turn it into the ultimate turkey burger.

I made Alton Brown's Guacamole and topped the burger with Monterey Jack cheese (Pepper Jack would have been amazing but we didn't have any), sour cream, fresh chopped tomatoes, and chipotle mayonnaise. I knew I would like this burger -what's not to like?- but I had no idea how good it would be. This is one of my new favorite dinners! It was SO good! You could make this using any meat - turkey, chicken (ground or whole), beef, sirloin, even salmon!

Guacamole Turkey Burger

Serves 2

Ingredients:

1/2 pound ground turkey (or meat of choice)

2 Tablespoons Worcestershire sauce

Salt and pepper, to taste

Extra virgin olive oil, for brushing grill pan

Monterey or Pepper Jack cheese (2 slices or equivalent amount of shredded)

guacamole, purchased or your favorite recipe (I made 2/3 of Alton's recipe)

2 Tablespoons light sour cream

1 Roma tomato, chopped

2 hamburger buns

Chipotle mayonnaise:

1/2 chipotle pepper in adobo sauce, chopped

1 teaspoon adobo sauce, to taste

1/4 cup light mayonnaise

Squeeze of lime juice, optional

Salt and freshly ground black pepper

Directions:

1. Combine the ground turkey with the Worcestershire sauce and salt and pepper to taste. Shape into 2 patties.

2. Brush a grill pan with extra virgin olive oil and heat over medium-high. Open buns and place the pieces that face the burger down onto the grill. Cook until slightly toasted. Remove to a plate and keep toasted side face-up.

3. Brush additional oil on grill pan, if necessary, and add turkey burgers to the pan. Cook until nice and brown on one side, flip, and cook fully. Adjust heat as necessary. When the burgers are completely cooked, add cheese on top of each, turn off the heat, and put a lid over the grill pan to melt the cheese.

4. Meanwhile, combine mayonnaise ingredients.

5. To assemble the burgers, spread chipotle mayonnaise on each half of the bun. Place a turkey burger on the bottom portion of the toasted bun, then top with guacamole, ~1 Tablespoon sour cream, and chopped tomatoes. Top with the other side of the bun, and enjoy!

Source: You're Gonna Bake It After All, chipotle mayonnaise from Bobby Flay

Red Chili Chicken and Rice

Monday I posted about Pioneer Woman's delicious salsa, so today I will post a recipe that I served to go with the salsa (wait, shouldn't it be the other way around?!)

I first saw this Rick Bayless recipe on Elly's blog. Rick Bayless is a celebrity in Chicago, and most Chicagoans are proud to have such a talented and decorated chef practice his craft here. I've been to Frontera several times, on one visit Rick was there meeting with the staff. I've also been to his Mexican street food restaurant XOCO, and he happened to be there quality control taste-testing the drinks! I'd love to try Topolobampo sometime. Last time I called they were booked for 6 weeks!

I quickly bookmarked this recipe when Elly posted it, and then I saw that Annie recommended it as well, so I knew I'd love it. It's been on my 'to make' list for a long time, but for some reason I kept moving it. I finally realized I had all the ingredients one night and went for it - it's fabulous!!! I have a weird relationship with black beans, so I left them out. The ingredient list is simple, but the components combine together perfectly to make a very tasty dish. If you want to make this a little less healthier, you could even top it with some cheese and sour cream - not sure what Mr. Bayless would say about that, but he'll never know!

Red Chile Chicken and Rice

Serves 2

Ingredients:

1 Tablespoon canola oil

2 boneless, skinless chicken breast halves

1 1/4 Tablespoons ancho chili powder, divided*

1/2 medium onion, large dice

1/2 cup rice

2 cloves garlic, minced

3/4 cup chicken broth

7.5 ounces black beans, drained and rinsed (optional)

2 Tablespoons chopped green onions, roots and wilted outer leaves removed before chopping

salsa, for serving

*I only had regular "chili powder" and did some Googling but couldn't find a definitive answer as to what types of chiles are in it . . . so I just used it and it was great.

Directions:

1. Heat the oil in a medium heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1/2 Tablespoon of the ancho chili powder. Place chicken in the hot oil and brown on each side, 2 - 3 minutes. Remove to a place, leaving behind as much oil as possible.

2. Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 3/4 Tablespoon ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well.

3. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.

4. Cut the chicken breast into 1" pieces. Add them to the pot along with the beans, if using. Recover and cook 12 minutes longer.

5. Sprinkle the green onions and test a kernel of rice. It should have no more than a hint of chalkiness in the center, in which case you place the cover back on, remove it from the heat and let stand 5 - 10 minutes. If it's not cooked, cook for another 5 minutes or so (at this point I added a tad more chicken broth because I think my pan was too big and the added surface area caused more of the liquid to evaporate; if you use the right size pan this should be fine).

6. Fluff the mixture with a fork and serve with salsa.

Source: Adapted from Elly Says Opa!, also featured on Annie's Eats, originally from Mexican Everyday by Rick Bayless

Restaurant Style Salsa

I've recently rediscovered the Pioneer Woman. This may sound a little strange, but I went to her blog off and on several years ago. For some reason, it was really confusing to me. This was before my Google Reader days, and all those different forums - photography, cooking, etc. - were just overwhelming, so much to the point that I didn't visit very often. After all the buzz about her cookbook tour this past Fall, I added her to my Google Reader and have been pleasantly surprised. I see why so many people love her blog. I know it will be a great resource for me when I finally take the plunge and get a DSLR camera too!

Recently PW posted this Restaurant Style Salsa. Now, I have two favorite salsa recipes already (here and here), but her pictures looked so good and I figured it couldn't hurt to try another, so I made it for Superbowl. The problem is that I now have 3 favorite salsas! I can't decide among them! The black bean(less) salsa is an entirely different beast in my mind, but PW's is very similar to this one, yet I love them both. Maybe someday I will make them side by side, but I have a feeling I will just keep going back and forth between them :) Plus, each batch makes a LOT of salsa!

PW's salsa is exceptionally fresh tasting, despite not having any fresh tomatoes. It's really delicious. With how quick and simple it is to whip up a batch of fresh salsa, it makes me think twice about buying it from the store (Unless Rick Bayless's Frontera salsa is on sale of course!) As of now, I plan to keep making all of these salsas, and often :)

Restaurant Style Salsa

Ingredients:

1 28-ounce can whole tomatoes with juice

2 10-ounce cans Rotel diced tomatoes and green chilies*

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin*

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/2 cup cilantro (more to taste)

juice from 1/2 lime

*PW used 1 can regular and 1 can mild Rotel and included the seeds/ribs of the jalapeno. I could only find regular Rotel, so I began by leaving out the ribs and seeds. It wasn't quite spicy enough, so I dumped them in. Then it was pretty spicy, maybe a little too spicy. Use your judgement depending on the heat you prefer!

Directions:

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you the salsa to the consistency you prefer (around 10 to 15 pulses).

2. Test seasonings with a tortilla chip (love this part!) and adjust as needed.

3. Refrigerate for at least an hour. Serve with tortilla chips or your favorite Mexican fare.

Source: The Pioneer Woman Cooks

Pico de Gallo Chicken Quesadillas

I found this recipe on AllRecipes a LONG time ago (I think at least 2 years) and had it saved. I kept putting off making it, which is unfortuante, because these were fantastic!!! The pico de gallo was so fresh tasting with plenty of lime (just like I've had in Mexico!) and I loved how it was added to the quesadillas and used for topping. Bob took one bite and said "oh yeah!" and nodded his head - that's pretty much his sign of approval :)

Pico de Gallo Chicken Quesadillas

Ingredients:

2 tomatoes, diced

1 onion, finely chopped

2 limes, juiced

2 Tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

Salt and pepper to taste

2 Tablespoons olive oil, divided

2 skinless, boneless chicken breast halves, cut into strips (or the equivalent of cooked chicken)

1/2 onion, thinly sliced
1 green pepper, thinly sliced

2 cloves garlic, minced

4 12-inch flour tortillas

1 cup shredded Monterey Jack cheese

1/4 cup sour cream, for topping

Directions:

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 Tablespoon olive oil. Add chicken and saute until cooked through. Remove chicken from skillet and set aside.

3. Put the remaining 1 Tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When the bottom of the tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposing side. Alternatively, place filling (1/8 of the cheese, then 1/4 of the chicken, then 1/8 of the cheese) on half the tortilla and fold it over. Repeat with all 4 tortillas.

5. Remove quesadilla from skillet and cut into quarters. Repeat with the remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Source: Adapted from Allrecipes.com

Welcome 2010!

Happy New Year! I have been dreaming about 2010 for a LONG time. I started graduate school in Chicago in 2004 knowing that I would not be done until close to 2010, at which point I planned to move back to St. Louis where my entire family lives. Meanwhile, Bob decided to go back to school, knowing he would graduate in the spring of 2010. We both feel that our lives have sort of been on hold during this time - waiting to have more time (and space) for our hobbies and interests. So, 2010 is a big year for Bob and I:

His graduation and my hooding ceremony:

A big move to St. Louis:

New jobs: (Bob will be working as a PT and I'll be working with fruit flies!)

House shopping:

And one of my favorite parts is that my cousin Chris, who joined the Navy just as I was starting graduate school, will have completed his service and is moving back to St. Louis too.

I am beyond excited to be near my parents and extended family again!

Since it's the beginning of a brand new year, I'd like to reflect back on 2009. I feel like I have grown so much in my cooking since starting this blog last March - it has really pushed me beyond my comfort zone and forced me to try new things. I have now worked with mock marzipan, royal icing, and yeast breads, just to name a few. I am so thankful to each and every one of you who read my blog and who comment on the recipes I post!

To celebrate the occasion, I've decided to go through the things I made in 2009 and choose my favorites. I realized I couldn't pick just one favorite of each category of food, so I decided to just pick my top recipes and list them here. This is hard because I typically only post something if I really like it, so I usually recommend it all. To be featured in this list, the recipe must meet my standards - most importantly, taste amazing - when I read the title of these recipes my mouth actually starts watering - that's how good they are. As a cooking blogger, it's difficult for me to repeat recipes because there are SO MANY fabulous ones out there to try (I have about a million starred in Google reader to prove it!) To be honest, it's really only the super special recipes that I actually make a second time. These are recipes that I plan to make again and again. Sometimes it's not even my choice - it's that Bob requests them over and over. Funnily enough, a lot of my top recipes are from Giada De Laurentiis! Not on purpose, it's just how it turned out.

In no particular order, this is my list of "must makes" from 2009:

Blueberry Ricotta Pancakes - This is a simple recipe from Giada because it uses store bought pancake mix, but it's a semi-homemade approach that tastes incredible. The ricotta cheese really elevates the pancakes to a new level. I am a pancake snob and only like them super light and fluffy, and these pancakes deliver!

Panzanella - I absolutely LOVE this classic tomato and bread salad recipe of Giada's. Perfect for summer when tomatoes are at their peak, but still great the rest of the year.

Chicken Tortilla Soup - I have made many chicken tortilla soups before and never quite found the right one . . . until this one. I love it's simplicity - no corn, no beans, just a super tasty broth with a few veggies, and some chicken of course. The toppings are exceptional. I think each of them adds another flavor dimension. I recently made this for my family and they loved it!

Ribollita - I would have to say this was one of my most surprising recipes (it's Giada's). The whole time making it I was convinced I would hate it - it didn't look appetizing and I really planned on having to eat crackers for dinner. Not only did I eat the soup, I had a second bowl. It was that good. And now here it is on my top recipes lists for 2009. Go figure!

Chicken Gyros - I have made these at least 5 times in the last 5 months! They are SOOO good. The most recent time I made an amazingly delicious flat bread, which I will post soon. It took these from awesome to indescribable :)

Garlic Chicken - Serve with rice, serve with rice noodles, just serve!

Triple T Deluxe Pizza - One of the only recipe on this list that is my own, and it's not even a recipe! The crust is from Cook's Illustrated and truly makes the pizza. The toppings are a great combination, I think. This was the first time I made pizza at home and thought, "hey, this is better than I can get delivered" - no joke.

Rigatoni with Sausage, Pepper, and Onions - Just thinking about this dish makes my mouth water (another Giada recipe). The sweet onions and peppers, the tangy tomato sauce, the comforting pasta, and one of my favorite flavors - marsala wine. This is one of my favorite dishes of all time!

Chicken with Dijon Mascarpone Sauce - Love this recipe! Yet another one from Giada - what can I say, she's knows good Italian food! Get your mascarpone cheese at Trader Joe's if you can - so much cheaper. This recipe is so indulgent. I save it for special occasions and company.

Fresh Salsa - The first time I made this, I was skeptical. How could I like it more than the great salsas you get in Mexican restaurants? I was mistaken - this salsa is right up there with the best of them. It's fantastic served with quesadillas, enchiladas, or tacos, or by itself with tortilla chips. I served this as an appetizer when my cousin and her boyfriend were over one night. He kept saying how good it was, then kept apologizing for repeating himself - it was cute :)

Spinach and Chicken Quesadillas - My favorite quesadilla recipe so far! In my opinion it's the fajita seasoning that makes it special (I credit Annie for that addition!) It was through this recipe that I realized my love of Monterey Jack cheese - it's perfect for Mexican food!

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream - Wow. Seriously that word sums it up. These were incredible. I still have people at work say to me "you know, you can make those anytime, you don't have to dress them up as Easter Chicks." I take a LOT of desserts into work, and for this one to stand out as much as it did really shows it's a great recipe. I can't wait to make these for my dad because I know he will LOVE them!

Pumpkin-Chocolate Tart - Not only is this one of my favorite desserts in terms of decoration, but this tart is fantastic. The combination of the sour cream and pumpkin makes a super tasty filling. The gingerbread-tasting crust is spicy and delicious, and it's coated in solid chocolate! I plan to make this again next fall for sure.

Chocolate and Toasted Coconut Covered Homemade Marshmallows - Homemade marshmallows are fabulous on their own, but as soon as I dipped them in chocolate and rolled them in toasted coconut, I had a hit! These are just like candy. My only mistake was not making more of them! Next year, I will be prepared with plenty of chocolate and coconut on hand to make a bunch of these.

Triple Chocolate Biscotti - I'm certainly not a biscotti expert, since these were the first I've ever tasted, but what a great little cookie! I loved the combination of white and bittersweet chocolates. These are great on their own or dipped in your favorite coffee, tea, or even milk.

Chicken Marbella - This is such a famous recipe and probably needs no introduction, but if you've never tried it, you must. Great for a crowd or a small group with yummy leftovers, the flavors in this dish are truly wonderful.

Double Chocolate Layer Cake - Decadent and rich - this dessert is perfect for chocolate lovers like yours truly. I'm not surprised it's the most accessed recipe on Epicurious.com!

Spicy Roasted Chicken - Pam has several great looking chicken recipes - all of which I'd love to try. This one is so delicious. I love the spices and the chicken turned out very juicy.

Chicken Pesto Pizza - I loved this pizza! It's a blend of sweet peppers, zucchini, and chicken, flavored with Italian seasoning. The ingredients magically combine to make one fantastic dish.

Bailey's Irish Cream Cheesecake - Of all the cheesecakes I've made, this is my favorite. Such a creamy filling covered in ganache - yum!

And just for fun, these are the top posts that have received the most hits according to Google Analytics:

10. Layered Taco Dip

9. Orzo Stuffed Peppers

8. Ricotta Pancakes - Two Ways

7. Bailey's Irish Cream Cheesecake

6. The Best Salsa in the World

5. Magic Brownies - Two Ways

4. Spaghetti and Mozzarella Stuffed Turkey Meatballs

3. Chicken Marbella

2. Whole Food's Spinach Artichoke Dip

1. Bacon Stuffed Cherry Tomato Appetizers (Thanks for the recipe Kat!!!)

Chicken Mexican Pizzas

I have a confession: I like Taco Bell. I know some people think it's gross or the Mexican food equivalent of McDonald's, but I've always really liked it. One of my favorite things to order there is the Chicken Mexican Pizza. Yes, it's greasy and unhealthy, but it's soooo good. I never even thought to try making it at home. When I saw this recipe for Chicken Mexican Pizzas, it hit me how great of an idea this is. The ingredients are simple; there's no reason this can't be made at home - and modified to be much healthier.

Bob and I LOVED this dinner. I will make it again and again - it was great! I just diced up the chicken this time (even though the recipe called for shredded), but next time I will try the shredded. Other than that it was perfect!!! The best part is that you can customize it for picky eaters - I left off the beans on mine and Bob left off the olives on his. Great for a picky household like ours :)

Chicken Mexican Pizzas

Serves 2

Ingredients:

1 large or 2 small chicken breasts, diced into small pieces

Olive oil

Taco or fajita seasoning or your own blend of spices (such as chili powder, onion powder, garlic powder, cumin, and salt and pepper)

4 medium-large flour tortillas

Cooking spray

1/2 can refried beans or jalapeno bean dip

1 tomato, seeds and juice removed, diced

1 small jar taco sauce (recommended: Taco Bell brand)

Mexican blend cheese, shredded

Small bunch of green onions, thinly sliced

1 small can sliced black olives

Directions:

Preheat oven to 350F.

1. Heat some olive oil in a skillet. Add chicken and taco or fajita seasoning (or just shake in some chili powder, onion powder, garlic powder, cumin, and salt and pepper). Add a little water if necessary to dissolve the spices. Alternatively, add precooked shredded or diced chicken to the pan without oil and add spices and water to season meat.

2. Spray both sides of each tortilla with cooking spray and place them on the middle rack of the oven. Bake for 3 minutes, then flip and bake for about 3 more minutes until golden brown and crispy. (Make sure to watch them closely because they can burn easily).

3. Remove tortillas from oven and turn oven up to 400F.

4. Heat refried beans/bean dip in a small bowl, if desired.

5. To assemble the pizzas: spread beans on top of one of the tortillas, then add the chicken, top with second tortilla, spread taco sauce evenly on top, add cheese, tomatoes, green onion, and olives.

6. Bake for 5 minutes or until cheese is melted. Cut each pizza into 4 slices using a pizza cutter.

Source: Adapted from Macaroni and Cheesecake

Layered Taco Dip

This dip has been a party staple in my family for many years. It's easy to prepare, and almost everyone loves it. I'm sure there are many versions of it floating around, but I wanted to share this one. I made it last year for my and Bob's birthday party, and people went nuts over it. It's easily adaptable because if you don't like a layer (like black olives!) you just omit it!

In general, I'm not a huge fan of baked chips/snacks (Baked Cheetos are a big exception because those things are amazing!), and I really didn't like the Baked Tostitos that came out a few years ago - I thought they tasted like cardboard. Within the last year I tried Baked Tostitos Scoops, and they are surprisingly good! I don't know if they changed their recipe or if the scoops are different than the other shapes, but these things are really great. Not quite the same as the original, but close enough that I don't mind swapping to be a little healthier!

Layered Taco Dip

1st layer - 2 cans jalapeno bean dip (note this is dip not refried beans, and it may not say jalapeno but will have it in the ingredient list)

2nd layer - 3 ripe avocados mashed with 1 Tablespoon lemon juice, 1/4 teaspoon pepper, and 1/2 teaspoon salt (I omit this layer because avocado makes my mouth itch - weird!)

3rd layer - Mix 1/3 cup mayonnaise (I use light), 1 cup sour cream (I use light), and 1 packet taco seasoning mix

4th layer - 1 bunch green onions (with tops), sliced fine

5th layer - 3 tomatoes, juice and seeds removed, diced

6th layer - 1 small can sliced ripe black olives, drained

7th layer - 1 package (or less) shredded cheddar or Mexican blend cheese (I used 2% cheese)

Directions:

1. Assemble all of the layers in order on a platter.

2. Refrigerate until ready to serve, but make the day you plan to serve. Goes great with tortilla chips, especially Baked Scoops!

Source: My Mom

Chicken Tostadas with Cilantro Lime Drizzle

Recently I've had a culinary block and can't seem to figure out what to make for dinner. Hot weather deters me from some of my favorite baked pasta dishes and soups. This past weekend, I had Bob choose some dinners out of my saved recipes from other cooking blogs. His first pick was this recipe for Chicken Tostadas. I was excited for two reasons: 1) the tostadas are served with a cilantro lime ranch drizzle which sounded amazing, and 2) it gave me an excuse to whip up a batch of delicious homemade salsa! We both loved this dinner and will make it again!

Chicken Tostadas with Cilantro Lime Drizzle

Ingredients:

For the tostadas:

1 boneless, skinless chicken breast, shredded (see method below)

6-inch corn or flour tortillas

1 can black beans, rinsed and drained (optional) 

Suggested toppings:  diced plum/Roma tomato, shredded Romaine lettuce, shredded cheese, light sour cream, salsa  

For the Cilantro Lime Drizzle:

1/2 cup light Ranch salad dressing

juice of 1 lime

handful of cilantro

Directions:

1. Prepare shredded chicken:  I followed a method outlined here and here. I cut 1 chicken breast into 3 pieces, put them into a medium saucepan, then topped them with 1 14-ounce can of chicken broth, the equivalent of 1/4 of that can of water, a sprinkle of cumin and chili powder, and some fresh ground pepper. I brought it to a boil, uncovered, then reduced heat to a simmer, partially covered, for 7 minutes. Then covered completely, removed pan from heat and let sit for 30 minutes. I removed the chicken from the broth and shred it with 2 forks.

2. Prepare Cilantro Lime Drizzle: Add all ingredients to a mini food processor and blend well.

3. Heat oven to 450F. Lay tortillas on racks to crisp (just a few minutes, watch closely). 

4. Top tortillas with black beans, if desired, chicken, and other suggested toppings. Drizzle Cilantro Lime sauce on top. 

Serves 2

Source: Adapted from Skinny Bovine's Kitchen