This Thanksgiving, we branched out from our favorite wild mushroom gravy to try this roasted poblano version. It was incredible. Because we roasted a much smaller turkey and made less mashed potatoes, I plan to gobble up any leftover gravy as a dip with tortilla chips. 🙂 It would also be wonderful in tacos or as sauce in a pot pie.
This recipe was adapted from Food and Wine, contributed by Javier Cabral and Paola Brinseño González. I incorporated a shallot as well as the roasted turkey pan dripping and juices. I also reduced the salt. Next time I will roast the poblanos in advance. I am going to start making it year-round!
Yield: about 2 cups
- 2 large (3 ounce) poblano chilies
- 1 T unsalted butter
- 2 T roasted turkey pan fat (can substitute 2 T unsalted butter)
- 1 large shallot, finely diced
- 1 1/2 cups roasted turkey pan drippings plus vegetable, chicken, or turkey stock, divided
- 1 tablespoons all-purpose flour
- 2 tablespoons buttermilk
- kosher salt, to taste
- freshly ground black pepper, to taste
- Place chilies on an aluminum foil lined baking pan. Place under a broiler, rotating every 5 minutes, until skin is charred on all sides. (Alternatively, using kitchen tongs, hold 1 chile directly over a medium flame of a gas stovetop. Cook until skin is blackened, 4 to 6 minutes per side. Repeat with remaining chile.)
- Wrap the blackened chilies in the aluminum foil to steam. (Alternatively, place chiles in a bowl, cover with plastic wrap.) Let steam for 10 minutes.
- Rub off skin from chiles, removing as much of the blackened skin as you can. (Don’t worry if all of the skin doesn’t come off.) Remove and discard stems and seeds.
- Finely dice the roasted chilies.
- Melt 1 tablespoon butter in a medium skillet over medium-high. Add shallot and diced chiles. Cook until onion is soft, about 4 minutes.
- Combine shallot mixture and 1/2 cup stock in a blender, and process until smooth, about 30 seconds. (I used a Vitamix.)
- Place 2 tablespoons of fat from pan drippings (or 2 T butter) in same skillet over medium.
- Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 2 to 3 minutes.
- Increase heat to medium and add shallot-chile puree and remaining 1 cup pan drippings with stock, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 2 minutes.
- Reduce heat to low; add buttermilk. Simmer gently to allow flavors to meld, about 2 minutes.
- Season with salt and pepper, to taste.
Note: Poblano peppers can be roasted, peeled, and cut 2 days ahead.
Posted in Holiday, Recipes, Sauces, Thanksgiving
Tags: buttermilk, chicken stock, chiles, dip, gravy, Mexican, poblano, roasted, sauce, shallot, Thanksgiving, vegetable stock, vegetarian
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
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
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 is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.
The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.
Yield: Serves 4
Posted in Chicken (Poultry), Grilling, Recipes, Tacos
Tags: boneless skinless chicken thighs, burrito, burrito bowl, chicken, chicken thighs, cilantro, dinner, grilled, lime, marinade, Mexican, poultry, Tacos
The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂
Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.
This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!
Yield: Serves 6 to 8
- 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
- coarse salt and freshly ground black pepper
- 2 T extra-virgin olive oil or peanut oil
- 1 large yellow, Vidalia or white onion, chopped
- 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
- 2 ½ cups chicken stock
- 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
- 1 (3-inch) cinnamon stick, broken in half
- 6 garlic cloves, finely minced or grated
- 1 tsp ground cumin
- 1 (15-ounce) can black beans, rinsed
- 6 oz grape or cherry tomatoes, halved
- 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
- 3 T chopped cilantro leaves
- Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
- Heat the oven to 375 degrees, preferably on convection.
- Season the chicken with salt and pepper on both sides.
- Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. (I used an enameled cast iron pan.)
- In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
- Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil.
- Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
- Add the black beans and cherry tomatoes. Season generously with salt and pepper.
- Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
- Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
- Sprinkle with the cilantro.
- Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.
Posted in Casserole, Chicken (Poultry)
Tags: baked rice, Basmati rice, black beans, casserole, chicken, chicken thighs, cilantro, dinner, fresno chiles, jalapeños, Mexican, one-pot, rice, Tex-Mex
I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
- 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
- 1/4 tsp chipotle chile powder
- Kosher salt and freshly ground black pepper
- freshly squeezed lime juice from 1 lime (about 2 T)
- 1 T freshly grated Parmigiano Reggiano cheese
- Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
- Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
- Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
- Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
- Off the heat, stir in the lime juice and Parmesan.
- Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
- 8 ears corn, husked and silks removed
- 1/2 cup light sour cream
- 1 T fresh lime juice
- pinch or two cayenne pepper
- 1/4 tsp chili powder
- 1/4 cup minced cilantro, or more, to taste
- coarse salt and freshly ground black pepper
- 1/4 cup crumbled cotija or goat cheese
- tortilla chips, for serving
- Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
- Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
- Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
- Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
- Combine the corn kernels with the sour cream mixture.
- To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
Posted in Appetizers, Grilling, Quick, Recipes, Sides, Vegetarian
Tags: appetizer, chipotle, chipotle chile powder, cilantro, corn, Cotija, dip, goat cheese, grilled corn, Ina Garten, lime, Mexican, parmesan, Parmigiano Reggiano, shallots, side, sour cream, street corn, vegetarian