OK, it sounds crazy, but it's really good!
Peperonata
2 Tbsp EVOO
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeno peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt/Pepper
2 Tbsp tomato paste
1 C. beer or chicken stock
Handful of fresh cilantro leaves chopped
Chili-Lime Fish Fry
4 Tilapia fillets
Salt/Pepper
1 C. all-purpose flour
2 Eggs
1 C. bread crumbs
2 Limes
2 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. chopped fresh thyme leaves
1/4 C. vegetable oil
To prepare the peperonata -
Heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeno, bell peppers, and salt and pepper. Saute until the peppers are crisp-tender (5-6 minutes). Stir in the tomato paste, cook for 2 minutes, then add the beer (or stock) and stir for a minute or two more. Top with the cilantro and set aside.
Chili-Lime Fish Fry -
Season the fish with salt & pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 Tbsp. grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in flour, eggs, and seasoned bread crumbs in this order.
Meanwhile, heat the oil in a large skillet over medium heat. (If the pan is not large enough to fry all 4 fillets, heat the oven to 275 and place a cookie rack on a rimmed baking sheet - as you fry the fish, transfer it to the rack int he hot oven to keep warm). Cook the fish for 3-4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.
Recipe courtesy of Rachael Ray's Look + Cook p. 122.
Our menu consists of various recipes we find from some of our favorite chef's cookbooks along with a few of our own personal favorites. We like to share them with you so you can try them out and see what you think! Enjoy!
Friday, May 17, 2013
Mushroom Fundido
Here's a fun take on fondue.
3 Tbsp EVOO
1 lb. mushrooms, quartered
Salt/Pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chile, chopped
1 red Fresno chile, chopped
1/2 C. dry sherry
1-2 Tbsp. finely chopped fresh thyme
3 C. shredded cheese
Warm, charred tortillas
For the shredded cheese - the recipe recommends sharp cheddar and manchego. We couldn't find the manchego, so we substituted fontina instead along with 2 cups of shredded sharp cheddar. I think any melting cheese would work, but certainly use the sharp cheddar with it.
In a large, heavy skillet, heat the EVOO over medium-high heat. Add the mushrooms and brown them. Season with salt and pepper. When the mushrooms are browned, add the onion, garlic, and chiles and cook for a few minutes. Deglaze the pan with the sherry. When the sherry almost evaporates out of the pan, add the thyme and cheese. Stir until it melts, take it off the heat, and serve it with the tortillas.
Serve directly from the skillet on the table. Take a tortilla, rip part of it off, and dip into cheese and enjoy.
Recipe courtesy of Rachael Ray My Year in Meals p. 122.
3 Tbsp EVOO
1 lb. mushrooms, quartered
Salt/Pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chile, chopped
1 red Fresno chile, chopped
1/2 C. dry sherry
1-2 Tbsp. finely chopped fresh thyme
3 C. shredded cheese
Warm, charred tortillas
For the shredded cheese - the recipe recommends sharp cheddar and manchego. We couldn't find the manchego, so we substituted fontina instead along with 2 cups of shredded sharp cheddar. I think any melting cheese would work, but certainly use the sharp cheddar with it.
In a large, heavy skillet, heat the EVOO over medium-high heat. Add the mushrooms and brown them. Season with salt and pepper. When the mushrooms are browned, add the onion, garlic, and chiles and cook for a few minutes. Deglaze the pan with the sherry. When the sherry almost evaporates out of the pan, add the thyme and cheese. Stir until it melts, take it off the heat, and serve it with the tortillas.
Serve directly from the skillet on the table. Take a tortilla, rip part of it off, and dip into cheese and enjoy.
Recipe courtesy of Rachael Ray My Year in Meals p. 122.
Sunday, April 28, 2013
May 1 - June 2
Well, the last month of school is finally upon us for this school year. We made it! Seems like yesterday was the first day, but whatever. Time flies when you're busy. And this month will be no different - jammed packed full of many activities before the year ends. It's going to be fun, but busy. Did I mention the fact that we're busy?
We're continuing our "clean out the deep freeze" initiative and we get pretty darn close to completing it this month. If Tim wasn't so addicted to buying in bulk or stocking up with coupons and deals, we might've been able to get it accomplished a little sooner. There's still an entire shelf of Johnsonville smoked sausages and the door is full of shredded cheese, but these things can and will be used in a timely manner. Just can't buy any more until they are.
The rest of the freezer is looking pretty bare, so only about 1/2 the month is actually cleaning it out. The rest is making some new recipes and some old favorites ... guess the days of small grocery bills will soon be over (until Tim gets his way and restocks that freezer!). Although, we must say we are truly enjoying this monthly planning of meals. It is working out great for us. One day and done is so nice!
Since we're making quite a few new recipes, look for some new recipe posts throughout the month.
It feels like spring is upon us ... maybe. We did hear of some pretty low temperatures coming in KC again. Ridiculous! We have NEVER had our heat on this long! It's MAY for crying out loud. Well, needless to say, we are looking forward to spring's arrival for sure.
Happy Spring (finally)!
Here's what's on the menu for this month:
May 1 - Grilled Salmon & Asparagus w/ Balsamic Butter
May 2 - Chorizo Hash & Eggs
May 3 - BBQ
May 4 - Potato Casserole
May 5 - Ground Turkey & Mushroom Tacos w/ Avocado Salad*
May 6 - Chicken & Spinach Tortilla Bake*
May 7 - Grilled Pizzetta w Arugula, Sausage, & Chili Oil*
May 8 - Bristol & KC REP (American Buffalo)
May 9 - Bacon Cheeseburger Meatloaf*
May 10 - Lemon Tilapia w/ Garlic-Parsley Couscous*
May 11 - Hickok's Bar & Grill
May 12 - Open
May 13 - Lasagna*
May 14 - Mushroom Fundido*
May 15 - Chili-Lime Fish Fry w/ Tex Mex Pepperonata*
May 16 - Red Beans & Rice*
May 17 - Pear & Prosciutto Pizza*
May 18 - BBQ
May 19 -Open
May 20 - Sunny-Side Sausage Fried Rice*
May 21 - Pesto Presto Chicken*
May 22 - Pasta w/ Chorizo, Bell Peppers, & Spinach*
May 23 - Chef Salad
May 24 - TBD & American Heartland Theatre (Miss Abigail's Guide to Dating, Mating, & Marriage)
May 25 - Sausage & Mash w/ Caramelized Onion Gravy
May 26 - Open
May 27 - BBQ
May 28 - Homemade Fish & Chips
May 29 - Florentine Prosciutto-Wrapped Chicken
May 30 - Panini Night
May 31 - TBD & Metropolitan Ensemble Theatre (Ragtime)
June 1 - TBD & Starlight (Spamalot)
June 2 - Open
*Recipe included on the blog
We're continuing our "clean out the deep freeze" initiative and we get pretty darn close to completing it this month. If Tim wasn't so addicted to buying in bulk or stocking up with coupons and deals, we might've been able to get it accomplished a little sooner. There's still an entire shelf of Johnsonville smoked sausages and the door is full of shredded cheese, but these things can and will be used in a timely manner. Just can't buy any more until they are.
The rest of the freezer is looking pretty bare, so only about 1/2 the month is actually cleaning it out. The rest is making some new recipes and some old favorites ... guess the days of small grocery bills will soon be over (until Tim gets his way and restocks that freezer!). Although, we must say we are truly enjoying this monthly planning of meals. It is working out great for us. One day and done is so nice!
Since we're making quite a few new recipes, look for some new recipe posts throughout the month.
It feels like spring is upon us ... maybe. We did hear of some pretty low temperatures coming in KC again. Ridiculous! We have NEVER had our heat on this long! It's MAY for crying out loud. Well, needless to say, we are looking forward to spring's arrival for sure.
Happy Spring (finally)!
Here's what's on the menu for this month:
May 1 - Grilled Salmon & Asparagus w/ Balsamic Butter
May 2 - Chorizo Hash & Eggs
May 3 - BBQ
May 4 - Potato Casserole
May 5 - Ground Turkey & Mushroom Tacos w/ Avocado Salad*
May 6 - Chicken & Spinach Tortilla Bake*
May 7 - Grilled Pizzetta w Arugula, Sausage, & Chili Oil*
May 8 - Bristol & KC REP (American Buffalo)
May 9 - Bacon Cheeseburger Meatloaf*
May 10 - Lemon Tilapia w/ Garlic-Parsley Couscous*
May 11 - Hickok's Bar & Grill
May 12 - Open
May 13 - Lasagna*
May 14 - Mushroom Fundido*
May 15 - Chili-Lime Fish Fry w/ Tex Mex Pepperonata*
May 16 - Red Beans & Rice*
May 17 - Pear & Prosciutto Pizza*
May 18 - BBQ
May 19 -Open
May 20 - Sunny-Side Sausage Fried Rice*
May 21 - Pesto Presto Chicken*
May 22 - Pasta w/ Chorizo, Bell Peppers, & Spinach*
May 23 - Chef Salad
May 24 - TBD & American Heartland Theatre (Miss Abigail's Guide to Dating, Mating, & Marriage)
May 25 - Sausage & Mash w/ Caramelized Onion Gravy
May 26 - Open
May 27 - BBQ
May 28 - Homemade Fish & Chips
May 29 - Florentine Prosciutto-Wrapped Chicken
May 30 - Panini Night
May 31 - TBD & Metropolitan Ensemble Theatre (Ragtime)
June 1 - TBD & Starlight (Spamalot)
June 2 - Open
*Recipe included on the blog
Thursday, April 4, 2013
April 1 - 30
Our menu at the end of March went a little wacky and we had to move some meals around to fit in some randomness that occurred. Great times with friends and 2 impromptu nights out. It really didn't destroy the menu too much as we only had to carry over a meal (or 2) into April.
I don't know about you, but we are certainly DONE with winter! Tim's ready to grill and Paul's ready to get outside in some sun. It'll also make for some very nice outside dining experiences coming up.
Some exciting news - Tim wrote a couple applications for school of character and kindest school in KC Metro & won them both for his school! We will attend a dinner banquet later this month to receive the award. Paul is finishing up his first year in his own classroom and has found his stride with the kids and curriculum. It is a ton of work, but it looks like he's enjoying it.
This month is clean out the freezer month (as is next month) until we can move some of the deep freeze items indoors and defrost the freezer - it is getting a little icy out there! So, added bonus for this month: our grocery bills should be fairly light due to our meats and some other items coming from our stockpile in the garage. We even have so much of some stuff we absolutely have to repeat some meals.
Here's what we're having for dinner this month!
Apr 1 - Shrimp & Cheese Grits w/ fried okra*
Apr 2 - Pumpkin Ravioli w/ Parmesan Pumpkin Pecan Alfredo
Apr 3 - Grilled Cheese & Chicken Sausage Waffles*
Apr 4 - Panini Night w/ homemade pesto
Apr 5 - Groupon to Piropos Grille
Apr 6 - Open
Apr 7 - Open
Apr 8 - Red Beans & Rice
Apr 9 - Butternut Squash Soup
Apr 10 - BBQ Bacon-wrapped fillets
Apr 11 - Chickpea Crostini w/ Grilled Sausages*
Apr 12 - Breaded Pork & Mozzarella stacks*
Apr 13 - La Bodega & Mary Poppins
Apr 14 - Open
Apr 15 - Warm Tortellini Salad*
Apr 16 - Paul's Birthday Dinner @ Chaz on the Plaza
Apr 17 - Pumpkin Ravioli (again)
Apr 18 - Sausage, Potato, & Cheese Waffles*
Apr 19 - Philly Cheesesteak Tacos*
Apr 20 - Butternut Squash & Red Onion Pizza
Apr 21 - Open
Apr 22 - Chicken Fried Steak
Apr 23 - Spinach & Artichoke Mac'n'cheese*
Apr 24 - Panini Night (again)
Apr 25 - Pantry Pasta
Apr 26 - Dinner Banquet - Kindest Kansas Citian
Apr 27 - Family Wedding
Apr 28 - Open
Apr 29 - Butternut Squash Soup (again)
Apr 30 - Better than Stroud's Fried Chicken*
*Recipe included on the blog
I don't know about you, but we are certainly DONE with winter! Tim's ready to grill and Paul's ready to get outside in some sun. It'll also make for some very nice outside dining experiences coming up.
Some exciting news - Tim wrote a couple applications for school of character and kindest school in KC Metro & won them both for his school! We will attend a dinner banquet later this month to receive the award. Paul is finishing up his first year in his own classroom and has found his stride with the kids and curriculum. It is a ton of work, but it looks like he's enjoying it.
This month is clean out the freezer month (as is next month) until we can move some of the deep freeze items indoors and defrost the freezer - it is getting a little icy out there! So, added bonus for this month: our grocery bills should be fairly light due to our meats and some other items coming from our stockpile in the garage. We even have so much of some stuff we absolutely have to repeat some meals.
Here's what we're having for dinner this month!
Apr 1 - Shrimp & Cheese Grits w/ fried okra*
Apr 2 - Pumpkin Ravioli w/ Parmesan Pumpkin Pecan Alfredo
Apr 3 - Grilled Cheese & Chicken Sausage Waffles*
Apr 4 - Panini Night w/ homemade pesto
Apr 5 - Groupon to Piropos Grille
Apr 6 - Open
Apr 7 - Open
Apr 8 - Red Beans & Rice
Apr 9 - Butternut Squash Soup
Apr 10 - BBQ Bacon-wrapped fillets
Apr 11 - Chickpea Crostini w/ Grilled Sausages*
Apr 12 - Breaded Pork & Mozzarella stacks*
Apr 13 - La Bodega & Mary Poppins
Apr 14 - Open
Apr 15 - Warm Tortellini Salad*
Apr 16 - Paul's Birthday Dinner @ Chaz on the Plaza
Apr 17 - Pumpkin Ravioli (again)
Apr 18 - Sausage, Potato, & Cheese Waffles*
Apr 19 - Philly Cheesesteak Tacos*
Apr 20 - Butternut Squash & Red Onion Pizza
Apr 21 - Open
Apr 22 - Chicken Fried Steak
Apr 23 - Spinach & Artichoke Mac'n'cheese*
Apr 24 - Panini Night (again)
Apr 25 - Pantry Pasta
Apr 26 - Dinner Banquet - Kindest Kansas Citian
Apr 27 - Family Wedding
Apr 28 - Open
Apr 29 - Butternut Squash Soup (again)
Apr 30 - Better than Stroud's Fried Chicken*
*Recipe included on the blog
Saturday, March 30, 2013
Avocado Salad-Topped Steak Tacos
1/4 cup EVOO
2 Tbsp. chili powder
1 lb. skirt steak, halved crosswise
Salt/Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados - halved, pitted, and cut into small pieces
1/2 a red onion, thinly sliced
12 taco shells
Preheat a grill pan or large skillet over medium-high heat. Whisk together 1 Tbsp. EVOO and the chili powder, then rub all over the steak; season with salt & pepper. Add to the grill pan and sear the outside of the steak, turning once, until golden-brown crust forms on both sides (about 5 min. for medium-rare). Transfer to a cutting board and let rest for 10 min. before thinly slicing crosswise across the grain.
Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice, and remaining EVOO; season with salt & pepper. Add the lettuce, avocados (*hint: if you want to avoid the avocados turning brown, you need to cut them into small pieces and immediately put them in the lime juice mixture - this stops the air from getting into the avocado and they remain bright green), and onion; toss and season with salt & pepper.
To make the tacos, you can choose to put some of the salad on the bottom, steak, then top with more salad; or you can put steak on the bottom and top with the salad.
*Original Recipe courtesy of Everyday with Rachael Ray, March 2010 Menu Planner
2 Tbsp. chili powder
1 lb. skirt steak, halved crosswise
Salt/Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados - halved, pitted, and cut into small pieces
1/2 a red onion, thinly sliced
12 taco shells
Preheat a grill pan or large skillet over medium-high heat. Whisk together 1 Tbsp. EVOO and the chili powder, then rub all over the steak; season with salt & pepper. Add to the grill pan and sear the outside of the steak, turning once, until golden-brown crust forms on both sides (about 5 min. for medium-rare). Transfer to a cutting board and let rest for 10 min. before thinly slicing crosswise across the grain.
Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice, and remaining EVOO; season with salt & pepper. Add the lettuce, avocados (*hint: if you want to avoid the avocados turning brown, you need to cut them into small pieces and immediately put them in the lime juice mixture - this stops the air from getting into the avocado and they remain bright green), and onion; toss and season with salt & pepper.
To make the tacos, you can choose to put some of the salad on the bottom, steak, then top with more salad; or you can put steak on the bottom and top with the salad.
*Original Recipe courtesy of Everyday with Rachael Ray, March 2010 Menu Planner
Sunday, March 10, 2013
Spinach & Artichoke Mac'n'Cheese
Salt/Pepper
1 lb. semolina or whole wheat penne
2 Tbsp. EVOO
3 Tbsp. unsalted butter
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
1/2 cup dry white wine
2 cups milk
1/4 tsp. freshly grated nutmeg
1 (10 oz.) box frozen chopped artichokes, defrosted and chopped into small pieces
1 (10 oz.) box frozen chopped spinach, defrosted and wrung out in a kitchen towel OR 1 bag fresh spinach, chopped into 1/2 in. slices
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups grated parmesan cheese
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Drain and set aside.
While the the pasta water comes to a boil, place a large pot over medium-low heat with the EVOO and butter. Add the onions and garlic to the pot and cook until very soft (about 10 min.).
Heat the broiler and position the rack in the middle position of the oven.
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 min., the whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk slowly into the pan and bring up to a bubble. Add the nutmeg; add the artichokes and spinach in small batches until all incorporated. Salt & pepper to taste. Simmer until thickened and the vegetables are warmed through (2-3 min.). Add 1 cup of each cheese to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a greased 9x13 prepared casserole dish (oval or rectangular). Sprinkle the remaining cheeses over the top and brown under the broiler until the cheese is browned and bubbly (about 3 min.).
*Original recipe courtesy of Rachael Ray's Look + Cook, p. 42 & 43
1 lb. semolina or whole wheat penne
2 Tbsp. EVOO
3 Tbsp. unsalted butter
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
1/2 cup dry white wine
2 cups milk
1/4 tsp. freshly grated nutmeg
1 (10 oz.) box frozen chopped artichokes, defrosted and chopped into small pieces
1 (10 oz.) box frozen chopped spinach, defrosted and wrung out in a kitchen towel OR 1 bag fresh spinach, chopped into 1/2 in. slices
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups grated parmesan cheese
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Drain and set aside.
While the the pasta water comes to a boil, place a large pot over medium-low heat with the EVOO and butter. Add the onions and garlic to the pot and cook until very soft (about 10 min.).
Heat the broiler and position the rack in the middle position of the oven.
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 min., the whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk slowly into the pan and bring up to a bubble. Add the nutmeg; add the artichokes and spinach in small batches until all incorporated. Salt & pepper to taste. Simmer until thickened and the vegetables are warmed through (2-3 min.). Add 1 cup of each cheese to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a greased 9x13 prepared casserole dish (oval or rectangular). Sprinkle the remaining cheeses over the top and brown under the broiler until the cheese is browned and bubbly (about 3 min.).
*Original recipe courtesy of Rachael Ray's Look + Cook, p. 42 & 43
Stuffed Hot Sausage Meatball Subs
2 lbs. bulk Italian hot sausage
1 lb. smoked mozzarella, cut into 12 cubes
2 Tbsp. EVOO, plus more for drizzling
1 large onion, finely chopped
3 garlic cloves, chopped
1/4 cup pitted kalamata black olives, chopped
1/4 cup softened sun-dried tomatoes, chopped
1 (28 oz.) can Italian crushed tomatoes
Salt/Pepper
4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 in. long per person
A handful of fresh basil leaves, torn or shredded
Pecorino romano cheese, grated
Preheat the oven to 450 degrees.
Arrange a cooling rack on a rimmed baking sheet. dip your hands in warm water to prevent sticking. Separate the 2 lbs. of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked mozzarella cheese into the center of each meatball (note: you can also form the meatball around the cheese if the cheese cube is quite large) and place on the rimmed baking sheet. Drizzle with a bit of EVOO and roast on the rack above the bakign sheet until firm and cooked through (about 18 min.).
While the meatballs cook, heat the 2 Tbsp. EVOO in a sauce pot over medium high heat. Add the onions and garlic, cooking until tender (about 5-6 min.). Then stir in the olives, sun-dried tomatoes, and crushed tomatoes, season with salt & pepper, and bring to a simmer.
Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs. Top with some sauce, basil, and pecorino romano cheese.
*Original recipe courtesy of Rachael Ray's Look + Cook, p. 120 & 121
1 lb. smoked mozzarella, cut into 12 cubes
2 Tbsp. EVOO, plus more for drizzling
1 large onion, finely chopped
3 garlic cloves, chopped
1/4 cup pitted kalamata black olives, chopped
1/4 cup softened sun-dried tomatoes, chopped
1 (28 oz.) can Italian crushed tomatoes
Salt/Pepper
4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 in. long per person
A handful of fresh basil leaves, torn or shredded
Pecorino romano cheese, grated
Preheat the oven to 450 degrees.
Arrange a cooling rack on a rimmed baking sheet. dip your hands in warm water to prevent sticking. Separate the 2 lbs. of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked mozzarella cheese into the center of each meatball (note: you can also form the meatball around the cheese if the cheese cube is quite large) and place on the rimmed baking sheet. Drizzle with a bit of EVOO and roast on the rack above the bakign sheet until firm and cooked through (about 18 min.).
While the meatballs cook, heat the 2 Tbsp. EVOO in a sauce pot over medium high heat. Add the onions and garlic, cooking until tender (about 5-6 min.). Then stir in the olives, sun-dried tomatoes, and crushed tomatoes, season with salt & pepper, and bring to a simmer.
Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs. Top with some sauce, basil, and pecorino romano cheese.
*Original recipe courtesy of Rachael Ray's Look + Cook, p. 120 & 121
Chicken-and-Spinach Tortilla Bake
2 Tbsp. EVOO
2 chicken breasts (about 1 lb.)
Salt/Pepper
1 1/2 cups store bought salsa verde
3/4 cup ricotta cheese
12 small flour tortillas (8 large flour tortillas)
1/2 red onion, thinly sliced
1 bag spinach
2 cups shredded pepper jack cheese
Heat a small skillet over medium high heat; add the EVOO. Meanwhile, season the chicken with salt & pepper. Add the chicken to the pan and cook about 5 minutes on each side until a golden crust has formed (note: if the chicken breasts are thick you may want to sear the sides of the chicken as well - just prop one up against the side of the pan and rest the other one against it). Remove to a plate and tent with aluminum foil. Let rest at least 10 minutes (letting the juices redistribute through the chicken) and then shred the chicken into small pieces. Leave on the plate.
Meanwhile, whisk together the salsa verde and ricotta; season with salt and pepper to taste.
Grease a 9x13 baking dish (you can use square or oval - we like using the oval because it fits the round tortillas better). Layer 1/4 of the salsa mixture, tortillas (note: if you need to, cut the tortillas in half and put them together like a puzzle, making sure that there is none of the previous layer showing), chicken, onion, spinach and pepper jack (reserve a bit for the top); repeat 3 times. Scatter the remaining pepper jack cheese on top and bake until golden-brown (15 to 20 min.). Let stand 10 minutes before serving.
*Original Recipe courtesy of Everyday with Rachael Ray, Nov. 2009 Menu Planner
2 chicken breasts (about 1 lb.)
Salt/Pepper
1 1/2 cups store bought salsa verde
3/4 cup ricotta cheese
12 small flour tortillas (8 large flour tortillas)
1/2 red onion, thinly sliced
1 bag spinach
2 cups shredded pepper jack cheese
Heat a small skillet over medium high heat; add the EVOO. Meanwhile, season the chicken with salt & pepper. Add the chicken to the pan and cook about 5 minutes on each side until a golden crust has formed (note: if the chicken breasts are thick you may want to sear the sides of the chicken as well - just prop one up against the side of the pan and rest the other one against it). Remove to a plate and tent with aluminum foil. Let rest at least 10 minutes (letting the juices redistribute through the chicken) and then shred the chicken into small pieces. Leave on the plate.
Meanwhile, whisk together the salsa verde and ricotta; season with salt and pepper to taste.
Grease a 9x13 baking dish (you can use square or oval - we like using the oval because it fits the round tortillas better). Layer 1/4 of the salsa mixture, tortillas (note: if you need to, cut the tortillas in half and put them together like a puzzle, making sure that there is none of the previous layer showing), chicken, onion, spinach and pepper jack (reserve a bit for the top); repeat 3 times. Scatter the remaining pepper jack cheese on top and bake until golden-brown (15 to 20 min.). Let stand 10 minutes before serving.
*Original Recipe courtesy of Everyday with Rachael Ray, Nov. 2009 Menu Planner
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