Mexicana Mama

After a recent babysitter cancellation, I decided no one was going to bring me down on a Friday night; so I ran to the market and whipped up a nice Mexican meal for two. I made homemade margaritas, spicy guacamole, and chicken enchiladas with roasted asparagus and refried black beans.  To finish it off, I served nutella-stuffed chocolate chip cookies sprinkled with sea salt. I had made them for Superbowl Sunday, it's not like I can just have those sitting around the house.  It was a meal to remember (even though I can't say I do).

Chicken Enchiladas

Ingredients:
8 soft corn tortillas

Filling:
3 cups chicken broth
4 pieces boneless, skinless chicken breast, 6-8 oz
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt

Sauce:

2 cups tomato sauce

2 teaspoons hot cayenne pepper sauce, several drops

1/4 teaspoon ground cinnamon, 2 pinches

1 teaspoon chili powder

2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

PC: Annie's Eats
Recipe: Rachel Ray

The Crunch Burger

This recipe is for all of you who grew up sneaking potato chips in your sandwiches-I'm guessing Doritos.  You know who you are and I'm here to tell you that you're not alone or weird. At least that's what I tell myself. Bobby Flay liked it so much as a kid that he created a burger to celebrate it.

The chips and horseradish mayo add the perfect punch and crunch to your palate.  I don't think I'll ever be able to eat an uncrunchified burger again. 

Recipe after the jump:



Recipe by Bobby Flay:
Yield: 4 servings

Ingredients:
1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
kosher salt and freshly ground black pepper
1 1/2 tbsp canola oil
8 slices american cheese, each 1/4" thick
4 potato hamburger burns, split, toasted
4 slices tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)
Horseradish Mustard Mayonnaise, recipe follows
4 handfuls of potato chips (I use Kettle Chips)

Horseradish Mustard Mayonnaise:
1/4 cup mayonnaise
2 tbsp dijon mustard
2 tbsp drained, prepared horseradish
kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Directions for burgers:

Divide the meat into 4 equal portions (about 6 oz each).  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.

Cook the burgers*, using the oil and topping each one with two slices of cheese and a basting cover during the last minute of cooking. 

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.

*If using a grill: heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.  Brush the burgers with oil.  Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.  Flip over the burgers.   Cook beef burgers until golden brown and slightly charred on second side, 4 minutes for medium rare or until cooked to desired degree of doneness.  Cook turkey burgers until cooked throughout, about 5 minutes on second side.

If using a grill pan: Heat a grill pan over high heat on top of the stove.  Cook the burgers as for a grill, above.

If using a saute pan or griddle (preferably cast iron): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

Mac n' Cheese Please

Hosting an afternoon playdate brings out the chef in me since I love to try out new recipes on my kids and their friends.  My most recent playdate included Weelicious's Classic Mac n' Cheese after I sampled it at my friend's Olivia's house.  It is as classic and as it is scrumptious and I can't wait to make it again and again.   Go for it, your kids will thank you (and your husband/partner will too).

Recipe after the jump:

Ingredients

• Topping:
• 1 tablespoon butter, melted
• 1 cup panko bread crumbs
• 1/2 cup grated cheddar cheese
• 
  Mac and cheese:
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 3 cups whole milk
• 4 cups grated cheddar cheese
• 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)

Preparation

1. 1. Place the topping ingredients in a bowl and stir to combine.
2. 2. Preheat oven to 400° F.
3. 3. Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water.
4. 4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
5. 5. Slowly whisk in the milk and bring to a boil.
6. 6. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
7. 7. Add reserved pasta water and cheddar cheese and whisk until melted.
8. 8. Stir in the pasta.
9. 9. Transfer to a greased 13″ x 9″ baking dish.**
10. 10. Sprinkle topping on macaroni and cheese.
11. 11. Bake for 30-40 minutes, or until top is golden and bubbling.
12. 12. Serve.
13. * Use about 2 Tbsp of kosher salt for 4 quarts of water.
14. ** If making ahead, mixture can be cooled after this step to room temperature, covered and then refrigerated for up to a day.
15. PC and recipe: Weelicious

Just Brunch

After one too many failed brunch attempts with friends and kids, my husband and I decided that hosting at home is a win-win for everyone.  It's a playdate for kids and adults alike where you can actually connect and enjoy a good meal.  Remember those days? Best of all, it's the perfect recipe for an afternoon nap for the whole family. Priceless. 

Here's what I served this weekend (the kids loved it too):

Overnight French Toast Casserole (courtesy of my MIL)

Ina's Roasted Parmesan Asparagus with Scrambled Eggs

Grilled Chicken Apple Sausage

Ina Garten's Provencal Cherry Tomato Gratin 

I prepared the French Toast Casserole and the Tomato Gratin the night before so my morning wouldn't be so hectic.  It was easy peasy.  

Recipes after the jump

Overnight French Toast Casserole: 

Ingredients:

Casserole:

1 loaf of French bread-sliced into thick slices

6 eggs

1 1/2 cups milk

1 1/2 cups cream

1 tsp vanilla

1/8 tsp cinnamon

In a 9" x 13" greased pan, arrange the French bread in one layer.  (Or you can cut the bread into 1" slices and layer until you use the entire loaf).  The pieces of bread should touch each other.

Beat the eggs, milk, and cream until foamy. Add the vanilla and cinnamon.  Pour the egg mixture over the bread trying to saturate each piece.  Cover and refrigerate overnight.

Topping: 

1 1/2 sticks unsalted butter  

1 1/2 cups brown granulated sugar

3 tsp karo syrup

Soften the butter and mix in the brown sugar and karo syrup.  Spread the mixture over the tops of the bread.  

Bake uncovered at 350 degrees for 40 minutes or until puffy and brown looking.  It will puff up and then come down once it starts to settle.  Serve warm.  

Ina's Roasted Asparagus with Scrambled Eggs:

Serves 2

(I made this amount for four since I had so many other dishes)

Ingredients: 

3/4 lb fresh asparagus

good olive oil

kosher salt/black pepper

1/8 cup freshly grated Parmesan

6 Extra Large eggs

3 tbsp half-and-half

1 tbsp unsalted butter, divided

2 to 4 slices 7-grain bread

Directions:

Preheat the oven to 400 degrees.

Break off the tough ends of the asparagus.  Place on a cooking sheet in a single layer, drizzle with olive oil, salt and pepper.  Toss to coat completely.  Roast for 15-20 minutes, until tender but still crisp.  (I took mine out after 15 minutes).  Sprinkle with parmesan and return to the oven for five minutes until cheese melts.  (Try to cook over 20 minutes total or else you'll overcook them).

While the asparagus is roasting, whisk the eggs in a bowl with half-and-half and salt and pepper.  Melt 1/2 tbsp butter in a large skillet.  Cook the eggs on the lowest heat, adding the remaining tbsp of butter, and stir until it melts.  Check for seasoning, salt and pepper, if needed and serve with the roasted asparagus and 7-grain bread.  

Grilled Chicken Apple Sausage:

4 links, sliced into 1/2" slices

I prefer Applegate Chicken and Apple Sausage.  Cook in a grill pan or saute pan for 6-8 minutes, flipping so they don't burn.  Serve warm.  

Ina's Provencal Provencal Tomato Gratin

Serves 6

Ingredients: 

3 pints cherry or grape tomatoes

1 1/2 tbsp plus 1/4 cup good olive oil

1 tsp dried thyme or herbs de provence

1 1/2 tsp kosher salt

1/2 tsp black pepper

3 large garlic cloves

1/3 cup flat leaf parsley, chopped

2 cups coarse bread crumbs (you can buy this at whole foods)

Prep:

1) Preheat the oven to 400 degrees.  Place tomatoes in a 9X13 ceramic dish.  Add 1 1/2 tbsp oil, thyme, 1 tsp salt and pepper.  Toss together.  Spread tomatoes evenly in pan. 

2) Place the garlic, parsley, and 1/2 tsp salt in a bowl of a food processor fitted with a steel blade and process until the garlic is finely chopped.  Add the bread cubes (or crumbs) and process until the bread is in crumbs.  Add the 1/4 cup olive oil and pulse a few times to blend.  Sprinkle the crumbs evenly over the tomatoes.

Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling.  Serve hot or warm.  

PC: Pepperidge Farm, Barefoot Contessa, The Meatwave, and 

You Gotta Burrata

After seeing this heavenly picture on Pinterest, I made a dash for the store to see if these Spicy Turkey Meatballs with Burrata lived up to their photogenic hype.  Sure enough they did and shockingly they're even better in person if you can believe it.  It's a match made in heaven. If only dating had been this easy back in the day.

Since I knew I would be tight on time with cooking, I bought pre-made turkey meatballs from Whole Foods and Mario Batali tomato sauce.  It made my prep about 5 minutes tops.  Since I was serving it with burnt broccoli, the entire meal cost me about 30 minutes.  Pretty affordable if you ask me.

The recipe after the jump (adapted from Ambitious Kitchen)

12-16 pre-made turkey meatballs (raw)

2 cups tomato sauce (I recommend Mario Batali)

1 tsp oregano

1/2 tsp red pepper flakes

4-5 large basic leaves, chopped

4-6 oz Burrata cheese, cut to layer the dish

1) Preheat the oven to 400 degrees.

2) Bake meatballs as directed.  I baked mine for about 25 minutes until they had an internal temperature of 165 degrees.

3) Meanwhile, as the meatballs are baking, heat a medium saucepan on medium-low heat and add tomato sauce, oregano, and red pepper flakes.  Allow to heat through.  Sauce will thicken.

4) Once the meatballs are done baking, add them to an 8" x 8" baking dish; spoon the tomato sauce generously over the meatballs and add the basil. 

5) Top with sliced burrata 

6) Bake for an additional 5-10 minutes until bubbly. 

If you can't find pre-made meatballs, here's the recipe for some from Ambitiouskitchen:

1 lb 93% ground turkey

1 egg

2 tbsp breadcrumbs

1 tsp dried oregano

2 tbsp fresh basil, minced

1 tsp cumin

1 tsp dijon mustard

1/2 tsp garlic salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp red pepper flakes

In a bowl, combine all of the ingredients.  Roll into 16-22 meatballs. 

 PC: Ambitious Kitchen

Beans Beans

Clearly I'm not reinventing the wheel since this is probably the most widely used chili recipe there is.  It's sold at every supermarket for goodness sake. But in a way I feel like I am since I've made a significant ingredient leap that takes this simple chili to the next level. That's right folks and it's all in the beans.  The recipe calls for plain kidney or pinto beans (how boring) but I said to heck with that and used Busch's Vegetarian Baked Beans and now this is my new Old Faithful.  Oxymorons rule and so does this chile!

And thank you to Rebecca for letting me in on the bean secret.  I won't tell anyone.

McCormick's 'Original' Chili:

Servings: 3-4 (I recommend doubling the recipe)

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 pkg McCormick Seasoning Mix

1 lb lean ground beef or turkey

1 can (14 1/4) oz diced tomatoes, undrained OR 2 cans (8 oz each) tomato sauce (I use 1 can of diced tomatoes)

*1 can (16 oz) Busch's Vegetarian Baked Beans  OR 1 (16 oz) can of pinto or kidney beans.

1) Brown the meat in a large skillet on medium-high heat.  Drain fat.

2) Stir in seasoning mix, tomatoes, and beans.  Bring to a boil.  Cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with toppings (liked chopped onion, american cheese, sour cream, tortilla strips or corn bread). 

Here's what to look for at the store:

PC: Mccormick.com

Pumpkin Bread

We're celebrating Thanksgiving tomorrow morning at Jack and Wyatt's school and since I'm in charge of dessert I made a fresh batch of Breakfast Cookies and a better-than-Starbucks Pumpkin bread that is a true crowd pleaser. The recipe comes from my very close family friend in Ohio.  Thanks Heidi!

Recipe after the jump...

Here's the recipe:

2 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
4 eggs
3/4 cups vegetable oil
1/2 cup water
1 tsp vanilla
2 cups canned pumpkin
Optional: 1 cup chopped nuts

Directions:
Sift the dry ingredients together. In a separate bowl (or with a mixmaster) mix the eggs, oil, and water.  Gradually add the dry ingredients to form a smooth batter.  Scrape down the sides after each addition. Add the pumpkin and vanilla and mix well.  Fold in the nuts.  Pour into 2 greased loaf pans or bake in a bundt pan as a cake.  Bake at 325 for 1 hour and fifteen minutes or until firm. Allow to cool for fifteen minutes and turn onto a cooling rack. 

*Note: if you're using a dark metal loaf pan, you might want to shorten cooking time a little, maybe 5 minutes.

This recipe freezes well.  Allow to fully cool before freezing.

PC: Yours Truly