Sunday, May 30, 2010
Thanks to Rocco Dispirito!
Serves 4, you may want to double because leftovers would be very welcome.
•12 ounces ground turkey breast
•4 low-carb tortillas,(9 inches each)or whatever kind you have in the fridge
•2/3 cup fat-free spicy black bean dip , (I made my own when I didn't find any in the store)
•Freshly ground black pepper
•1 jar (12 ounces) tomatillo salsa , such as Ortega
•1 cup reduced-fat Mexican cheese blend
•1 cup shredded reduced-fat mozzarella cheese
•1/2 cup chopped fresh cilantro
Preheat the oven to 450°.
Heat a large nonstick saute pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.
Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.
Stir the black bean dip into the turkey. Season with salt and pepper to taste.
Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side by-side in a 9x13-inch baking dish.
Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.
Sprinkle the cilantro over the enchiladas, and serve.
Thanks once again Pioneer Woman! A recipe inspired by a trip to Hard Rock Cafe.
8 Flour Tortillas
2 cups Grilled Pineapple, Sliced
3 Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced**
3 Tablespoons Barbecue Sauce
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices **(Ryan and I must be pansies, we had to pull all our jalapeno 'slices' out because we were dying a slow death so I suggest finely dicing the jalapeno and sprinkle it on to your desired spicyness). Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Saturday, May 8, 2010
2 tablespoons olive oil
1 pound chicken breast
1/2 cup coarsely chopped red onion
2 1/2 teaspoons curry powder
1 teaspoon sea salt or kosher salt
1/2 teaspoon crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk (found in the Asian foods aisle of the supermarket)
2 tablespoons chopped cilantro
2 green onions, thinly sliced
Heat 1 tablespoon olive oil in a large pan over med-high heat. Season chicken with salt and pepper. Sauté 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to pan. Sauté shallots and onion 3-5 minutes. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken. (You can also dice the raw chicken before you cook, either way.)
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onions and cilantro.
Serve over jasmine rice (or whatever rice you have). Serves 4-6.
Monday, May 3, 2010
Preheat oven to 350. Spray/grease or foil your tart pan, if using, or just an 8" square baking dish or pie dish--or whatever you have close to that size.
For the crust:
36 graham crackers (9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
First I had Cate smash the heck out of the graham crackers in a big ziploc bag and then she stirred all the ingredients together in a bowl. Press crumb mixture into the bottom and a little up the sides of your pan. Bake for 10 minutes or until lightly browned. Make the cream filling while waiting.
For the filling:
2/3 cup light cream cheese (I had regular so that is what I used)
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (I used slightly less because I don't like when almond extract is overpowering)
Combine all ingredients in a bowl, set aside.
For the topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1-2 tablespoons fresh lemon juice
2 tablespoon sliced almonds, toasted (I had whole almonds and gave them a quick ride in the food processor before I toasted them)
Place 2 cups of strawberries in the food processor, process until pureed. Combine puree, 2/3 cup sugar and cornstarch and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir with a whisk. Bring to a boil; stir constantly. Reduce heat to low; cook 1 minute. Remove from heat; cool to room temperature, stirring occasionally.
Cut off the tops of the remaining strawberries and add 1 tablespoon lemon juice to them; toss to coat.
Spread the cream filling over the cooled crust. Arrange berries, cut sides down in a circular pattern starting in the middle, leave 1/4" border between the berries and sides of the pan. Spoon half the strawberry glaze over the strawberries. (Save the rest for another use...like drizzling over belgian waffles). Sprinkle almonds around the edges. Cover and chill 3 hours. Yield: 10 servings.**
**Note: This little tart went super fast, next time I will double it and make it in a 9X13 or jelly-roll size pan. You don't need to double the strawberry glaze though, it makes plenty. So you only need 10 cups of strawberries, not 12.
For a printable version, click here.