One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrée when we’ve indulged at a Mexican restaurant. 😉
When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.
This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.
The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.
When not being served for dinner, these nachos would also be a great appetizer or snack, of course.
Yield: Serves about 6
2 T extra-virgin olive oil
4 garlic cloves, chopped
1/2 large red onion, chopped, divided
1 T achiote paste or tomato paste
8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
3 cups chicken stock
1 tsp ground cumin
1 rotisserie chicken, meat pulled from bones and shredded
1 10-oz bag frozen corn, thawed, drained
1/2 poblano chile, stemmed, seeded, chopped
4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
Nonstick vegetable oil spray
8 to 10-oz tortilla chips
1 lb sharp cheddar cheese, shredded
thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
- sour cream, for serving, as desired
- Heat oil in a large saucepan over medium-high until shimmering.
- Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
- Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
- Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
- Place a rack in the center of oven; preheat to 350°, preferably on convection.
- Transfer chile mixture to a blender and purée until smooth.
- Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
- Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
- Coat a large rimmed baking sheet with nonstick spray.
- Arrange half of the chips in an even layer on the bottom of the baking sheet.
- Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
- Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
- Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
- Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.
Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.
Posted in Appetizers, Chicken (Poultry), Quick, Recipes
Tags: adobo, ancho, ancho chiles, appetizer, chicken, chipotle, corn, Cotija, cumin, dinner, feta, Mexican, nachos, poblano, red onion, rotisserie chicken, sheet pan, snack, tortilla chips
Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.
Yield: Serves 4
- 1 1/2 pounds boneless, skinless chicken thighs (about 5)
- 1/2 tsp kosher salt, plus more as needed
- 10 whole unpeeled garlic cloves
- 2 T extra-virgin olive oil, plus more for drizzling
- 1 1/2 T fresh lemon juice, plus more for serving
- 1 T sweet or smoked paprika
- 1 tsp dried oregano
- 1 tsp light brown sugar
- 3/4 tsp ground cumin
- 1 pint cherry tomatoes (preferably different colors), halved
- 2 cups broccoli florets, optional
- 2 ounces diced pancetta or bacon
- 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
- freshly ground black pepper
- brown Basmati rice, for serving, optional
- Heat oven to 425 degrees, preferably on convection roast.
- Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them.
- Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
- Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
- Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
- Remove the chicken from the pan and set aside.
- Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
- Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
- Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
- Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.
Posted in Chicken (Poultry), Quick, Recipes
Tags: bacon, boneless skinless chicken thighs, broccoli, cherry tomatoes, chicken, chicken thighs, cumin, dinner, lemon, pancetta, paprika, roasted, sheet pan, smoked paprika, tomatoes
I usually think of duck meat as being too fatty to agree with me. 😉 After seeing Sara Moulton make these tacos, she convinced me to give it another chance. In this dish, the fatty skin is removed and the shredded duck meat was very moist and flavorful.
I often see the vacuum-sealed, cooked rotisserie duck at Costco. On my last visit, when most the fresh poultry was out of stock and the rotisserie chicken was limited to one per visit, there was plenty of rotisserie duck available. 🙂 These tacos could also be made with rotisserie chicken, of course, but this was a nice change. My son thought that they were “next-level.”
This recipe was adapted from Sara’s Weeknight Meals, via SaraMolton.com. I doubled the original recipe to use the entire rotisserie duck and added additional toppings. The leftover filling was just as delicious reheated and served with fresh toppings and taco shells. The healthy and quick refried black beans were fabulous too.
Yield: Serves 4 to 6
For the Spice Blend:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano, crumbled
- 1/2 tsp chili powder
- 1/4 tsp coarse salt
- 1/8 tsp cayenne pepper
For the Filling & Toppings:
- 1 half of a cooked rotisserie duck
- 1 T vegetable oil (I used canola oil)
- 3 T water
- 12 ready-to-eat regular-size taco shells, warmed according to package directions
- chopped or shredded iceberg lettuce or finely-shredded cabbage, for serving
- chopped tomatoes (I used chopped grape tomatoes)m for serving
- shredded Monterey Jack or cheddar cheese or a Mexican cheese blend, to taste, for serving
- prepared salsa, for serving
- light sour cream, for serving
- cilantro, for serving
- diced avocado, for serving
- canned diced chilies, for serving
- hot sauce, for serving (I used Chipotle Cholula)
- rice, for serving, optional
- Refried beans, recipe below
To Make the Spice Blend:
- Add the ingredients to a bowl and stir well to combine.
To Make the Fillings, Toppings, & To Serve:
- Remove the skin from the duck meat. Shred enough meat from one half of a rotisserie cooked duck to yield 2 1/2 cups.
- Heat the oil in a nonstick skillet over medium heat.
- Add the shredded duck and spice blend and stir to combine.
- Stir in the water and cook, covered, for 3 minutes, stirring frequently.
- Divide the filling among the taco shells.
- Top with the lettuce and tomatoes, and sprinkle with cheese. Top with cilantro, avocado, diced chiles, and hot sauce, as desired. Spoon on the salsa and sour cream, if using.
- Serve immediately with refried beans on the side. (The refried beans can be used as an additional taco filling, if desired.)
For the Refried Beans:
- 2 T vegetable oil (I used canola oil)
- 1 small yellow onion, finely chopped (I used 1 large yellow onion when I doubled the recipe)
- 3 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 1/2 cups thoroughly cooked black beans or one 15.5 oz can black beans, rinsed and drained
- 1/2 cup chicken stock or water
- coarse salt and freshly ground black pepper, to taste
- chopped cilantro, for garnish
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook, stirring often, until softened, about 5 minutes.
- Add the garlic and cook for 1 minute longer.
- Stir in the cumin and chili powder and cook for 1 minute.
- Add the beans and chicken stock, cover, and cook until the beans are very soft and the flavors are well blended, about 5 minutes.
- Use a fork or potato masher to coarsely mash the beans.
- Season with salt and pepper, to taste. Garnish with chopped cilantro and serve.
Note: Cooked, rotisserie duck can be purchased online @Maple Leaf Farms.com.
Posted in Chicken (Poultry), Quick, Recipes, Tacos
Tags: black beans, chicken, chili powder, cilantro, cumin, dinner, duck, Mexican, poultry, quick, refried beans, rotisserie chicken, rotisserie duck, Sara Moulton, Tacos, Tex-Mex
As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂
During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.
Yield: Serves 4 to 6
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 6 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
- 3/4 tsp kosher salt, plus more as needed
- 1/4 tsp black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 to 8 large eggs (I used 7)
- chopped cilantro, for serving
- hot sauce, for serving
- warm pita or crusty bread, for serving
- Heat oven to 375 degrees, preferably on convection.
- Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
- Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Sprinkle with cilantro and serve with hot sauce and warm bread.
Posted in Casserole, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: brunch, cilantro, cumin, dinner, easy, eggs, feta, Israeli, Mediterranean, Middle Eastern, one pan, one-pot, paprika, quick, red bell pepper, San Marzano, tomatoes, Tunisian, vegetarian
This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.
This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.
Yield: Serves 8
- 6 slices bacon (4 ounces)
- 1 medium or large yellow onion, chopped
- 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 red bell pepper, seeded and chopped
- 1/2 medium jalapeño, finely chopped, plus more to taste
- 1 tsp ground cumin
- 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
- 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
- Two 4-ounce cans mild diced green chiles, drained
- 2 tsp dried oregano
- 2 dried bay leaves
- 4 cups shredded turkey or rotisserie chicken
- 10 ounces frozen corn, thawed
- 3/4 cup half-and-half, plus more to taste
- sliced scallions, for serving
- chopped parsley, for serving
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
- Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
- Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add bell pepper and cook, stirring occasionally, for 3 minutes more.
- Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
- Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
- Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders, Thanksgiving
Tags: bacon, chiles, chili, chowder, corn, cumin, dinner, half and half, jalapeño, leftovers, red bell pepper, rotisserie chicken, scallions, soup, stew, sweet potatoes, Thanksgiving, turkey
These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
- 1.25 pounds ground turkey or chicken
- 1/2 white onion, diced small
- 1/3 cup chopped fresh parsley and cilantro
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- coarse salt and freshly ground black pepper
- 1/2 cucumber, diced large (about 1 1/3 cups)
- 1/2 cup plain Greek yogurt
- freshly squeezed lemon juice, from 1/2 a lemon, more to taste
- 1 large clove garlic, minced
- 2 to 4 T minced fresh dill
- 2 T vegetable oil
- 2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
- 4 small naan or pitas, warmed
- 1/2 cup fresh mint or cilantro, for serving
- sliced or chopped red onion, for serving, optional
- In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
- Using your hands, form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
- In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
- Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
- Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
- Fold to enclose (if not using taco racks) and serve.
Posted in Chicken (Poultry), Quick, Recipes, Tacos
Tags: cilantro, cucumber, cumin, dill, dinner, Greek yogurt, ground chicken, ground turkey, kofta, lunch, meatballs, Middle Eastern, mint, naan, parsley, pita, sandwiches, tomatoes, yogurt sauce
This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl