This crowd-pleasing casserole uses store bought enchilada sauce as a shortcut. I peeled and cut a butternut squash, but using pre-cut squash would be another easy shortcut. It was a wonderful vegetarian dish.
This recipe was adapted from Skinnytaste.com. I modified the proportions, used Monterey Jack cheese, and substituted corn tortillas for flour tortillas. I served the enchiladas with brown Basmati rice, refried beans, and Trader Joe’s Mexican street corn. Great!
Yield: Serves 4 to 6
- 12 oz bottle of enchilada sauce (I used Trader Joe’s)
- 1 T extra-virgin olive oil
- 1 small butternut squash, cut 1/2-inch-dice
- coarse salt and freshly ground black pepper, to taste
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 10 oz can “original” Rotel diced tomatoes with green chilies
- 15.5 oz can black beans, rinsed and drained
- 1/4 cup cilantro, minced, plus more for garnish
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup water
- 12 corn tortillas (I used Trader Joe’s)
- 1 cup shredded Monterey Jack cheese
- 2 scallions, sliced, for garnish
- sour cream, for serving, optional (low-fat okay)
- brown Basmati rice and refried beans, for serving, optional
Preheat the oven to 400°F, preferably on convection.
Place 1/4 cup enchilada sauce on the bottom of a large baking dish. (I used a ceramic 9×13-inch baking dish.)
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
Add cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. (Add more water if the mixture looks dry.)
- At the end of the cooking time for the filling, steam the tortillas. Place the corn tortillas in a tortilla warmer or on a plate and place a damp paper towel on top. Cover tightly (using plastic wrap if using a plate), and microwave for approximately 1 minute, or until they are warm and pliable. Keep covered until ready to fill.
Place a generous 1/4 cup filling in the center of each tortilla and roll to close, placing in the baking dish seam side down. Repeat with the remaining filling. (I used a dry measuring cup to ration the filling.)
Top with remaining enchilada sauce and shredded cheese.
Bake, covered with foil until the sauce is bubbling and hot and the cheese is melted, about 15 to 20 minutes.
Top with scallions and cilantro. Serve with sour cream, rice, and/or refried beans, as desired.
Posted in Casserole, Recipes, Vegetarian
Tags: black beans, butternut squash, casserole, cilantro, corn tortillas, dinner, enchiladas, gluten free, jalapeño, Mexican, Monterey Jack, Rotel, vegetable, vegetarian
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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
I have a few side dishes to share showcasing sweet summer corn. The romaine lettuce base and generous sliced avocado and grilled corn topping made this a must try summer salad. I love salads with loads of toppings.
My entire family loves creamy blue cheese dressing (who doesn’t?), so I knew that a creamy feta dressing loaded with fresh herbs would be the icing on the cake.
This recipe was adapted from The New York Times, contributed by Sue Li. I only used half of the prepared dressing in the finished salad.
Yield: Serves 4 to 6
- 6 ears corn (about 3 pounds), shucked and silk removed
- 1 bunch scallions (about 6), trimmed
- 1 jalapeño
- 3 T olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 1/3 cup buttermilk
- 1 tsp freshly grated lemon zest (from 1 lemon)
- 1 T freshly squeezed lemon juice
- 1 garlic clove, grated
- 1/4 cup sliced fresh chives
- 1/4 cup finely chopped fresh parsley
- 1 medium head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
- 2 avocados, sliced
- Heat a grill or grill pan over medium-high.
- Brush corn, scallions and jalapeño with the oil and season with salt and pepper. (I didn’t oil the corn.)
- Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalapeño are charred all over and tender, about 10 minutes, a little longer for the corn.
- Transfer vegetables to a cutting board and let cool slightly.
- When cool, remove charred jalapeño skin. Then remove the stem and seeds. Finely chop.
- In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalapeño. Season with salt and pepper.
- In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
- Cut corn kernels off the cob and slice scallions into bite-size pieces.
- Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired. (I reserved 1/2 the dressing for another use.)
Posted in Greens, Grilling, Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: avocado, buttermilk dressing, chives, corn, dressing, feta, grilled, grilled corn, jalapeño, lemon, salad, side, summer, vegetarian
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Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
Simple and rich. This side dish is so quick to throw together it’s absolutely perfect for after Thanksgiving or another holiday meal when less side dishes and more turkey (or main protein) is leftover. I suppose it would also be a terrific side for the big day! We enjoyed it with our leftover turkey this year. 🙂
This recipe was adapted from Bon Appetit, contributed by Sarah McLellan. She described this dish as “an easy, unadulterated combo of creamy, salty, and cheesy.” Spot on.
- 1 jalapeño, seeded and chopped
- 2-4 cloves garlic, chopped
- 2 cans of whole kernel corn (not creamed corn)
- 8 oz block of cream cheese
- 2 T unsalted butter
- 1/4 to 1/2 cup grated sharp white cheddar cheese, to taste
- 3/4 cup grated Parmesan cheese, divided
- coarse salt and freshly ground black pepper
- 1/2 cup panko or other breadcrumbs
- 1/4 cup chopped fresh herbs such as thyme, sage, and/or parsley, more to taste
- Preheat the oven to 375 degrees, preferably on convection.
- Combine the jalapeño and garlic in a medium saucepan. Sauté until fragrant and just starting to soften.
- Add the corn, cream cheese, butter, 1/4 cup of cheddar cheese, and 1/4 cup Parmesan cheese; stir through until melted.
- Season with salt and black pepper, as desired. Add more cheddar cheese, if desired, to taste.
- Pour it into a baking dish, sprinkle with the breadcrumbs, the remaining Parmesan, and the chopped herbs.
- Bake until the cheese is melted and bubbling, about 15 minutes. Serve right away.
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Posted in Casserole, Holiday, Quick, Recipes, Sides, Thanksgiving, Vegetarian
Tags: casserole, cheddar, corn, cream cheese, Holiday, jalapeño, panko, parmesan, parsley, sage, side, side dish, Thanksgiving, thyme, vegetarian
Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.
This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.
Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂
Yield: 4 servings
Time: about 1 hour
For the Tacos:
- 5 boneless skinless chicken thighs
- 3 scallions, left whole
- 1 bay leaf
- 1 thyme branch
- 3 black peppercorns
- 1 allspice berry
- 2 cloves
- Kosher salt
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- 2 or 3 chipotle chiles in adobo, chopped
- 3 tablespoons adobo sauce, from the can
- ½ cup chicken broth (*use broth from simmered chicken*)
- 8 fresh corn tortillas
For the Garnish:
- 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
- thinly sliced serrano chile
- thinly sliced radishes
- sliced avocado
- crumbled queso fresco or mild feta cheese
- crème fraîche or Mexican crema
- cilantro sprigs
- dried oregano
- lime wedges
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
- Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
- Add garlic and cumin and cook for 1 minute more.
- Add chopped chipotle chile and adobo sauce and stir to combine.
- Add shredded chicken, salt lightly and stir to coat.
- Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
- Serve immediately with lime wedges on the side.
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Posted in Chicken (Poultry), Holiday, Recipes, Tacos
Tags: adobo, boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cilantro, cinco de mayo, creme fraiche, jalapeño, Mexican, rotisserie chicken, serrano, Tacos