Tex-Mex Lasagna

Tex-Mex Lasagna

From Cooking with Paula Dean, Sept/Oct 2006

2 cups chopped cooked chicken

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15.25-ounce) can corn, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes and green chilies, drained

2 teaspoons ground cumin

1 teaspoon chili powder

teaspoon salt

1 (16-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

6 oven-ready lasagna noodles

1 (8-ounce) package Monterey Jack cheese with peppers, grated

1/2 (4-ounce) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.

Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

Mock Vegetable Risotto

This recipe looked delicious and fresh - and it was.  There was definitely too much cream cheese and next time I might only use 2 oz.  It would be perfect alone or served as a side dish.  I found this recipe on The Food Network website, but it originally came from Eating Well Magazine.

Mock Vegetable Risotto

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1/4 teaspoon salt

2 cups instant brown rice

4 cloves garlic, chopped

2 1/2 cups vegetable or reduced-sodium chicken broth

1 pound asparagus, trimmed and cut into 1/4-inch pieces

1 red bell pepper, finely diced

1 cup frozen peas, thawed

4 ounces reduced-fat cream cheese (Neufchatel)

1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired

1/4 cup minced chives or scallion greens

Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

3-4 medium beets

Mixed greens

4 oz goat cheese (Chevere)

Candied walnuts

Balsamic vinegar, to taste

Olive oil (optional), to taste

Kosher salt and pepper, to taste

Scrub beets and place in a pot of boiling water.  Boil until beets are tender and skins come off, roughly 30-40 minutes.

When cooled enough to handle, remove skins of beets and roughly chop into bite-size pieces.

Place desired portion of mixed greens onto plate, add beets, sprinkle goat cheese and candied nuts on top.

Season with salt and pepper to taste, and drizzle with vinegar olive oil.

Cheese-Stuffed Chicken Cutlets with Mustard Sauce

This is a Paula Dean recipe from 2006.  It was delicious, but I did make a few changes.  I doubled the amount of mustard I was using only because I was using a Honey Dijon and next time I will double the amount of sauce.  The recipe below reflects the "original" recipe.

  

Cheese-Stuffed Chicken Cutlets with Mustard Sauce

Four 6-ounce chicken cutlets, about 1/2 inch thick

4 thin slices of plain havarti cheese

4 teaspoons chopped thyme

1/2 cup chicken stock

1/4 cup heavy cream

1 tablespoon plus 1 teaspoon Dijon mustard

Salt and freshly ground pepper

2 large eggs

2 tablespoons freshly grated Parmigiano-Reggiano cheese

All-purpose flour, for dredging

Extra-virgin olive oil, for frying

Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.

In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.

In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.

In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.

Bake the chicken for about 12 minutes, until just cooked through. Reheat the mustard sauce and pour onto plates. Set the cutlets on the sauce and serve.

Raspberry Chipotle Bean Dip

This is an amazing recipe.  I haven't been able to find raspberry chipotle sauce sauce in stores, so I typically order it from Amazon.com.  It's not that expensive and worth waiting for the order to arrive in the mail.  This is one of my favorite appetizers - and it's a HUGE hit at every party.

Raspberry Chipotle Bean Dip

1 can (10.5 oz) black beans, drained and rinsed

2 small red onion, diced

8 oz cream cheese,cold

1 cup Raspberry Chipotle Sauce

Place beans in a 9 inch square glass baking dish.  Sprinkle diced onions on beans.  Break cream cheese into pieces and flatten it between your hands and lay it on top of the onions.  

Pour and spread raspberry chipotle sauce over the cream cheese.  Microwave on high for 3 minutes, or until the cheese is melted.

Serve with tortilla chips. 

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

Okay, so I'm really obsessed with Kalyn's Kitchen recipes! The chicken wraps that I made a few weeks ago turned out so well that I thought I'd give a different stuffed chicken recipe a go.  It was really delicious!  I paired this with some au gratin potatoes and broccoli!  This recipe is taken directly from Kalyn's Kitchen.

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put flour, beaten egg, and bread crumbs combined with parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

Au Gratin Potatoes

I was really craving something cheesy but not totally sinful.  These were great and not too heavy.  I found this recipe on Eating Well's website.

Au Gratin Potatoes

3 pounds red potatoes

1 small onion, halved

2 cloves garlic, peeled

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground pepper

3 cups low-fat milk, divided

1 1/3 cups shredded sharp Cheddar cheese, divided

1/2 cup plain dry breadcrumbs

2 teaspoons extra-virgin olive oil

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain, cool and slip off skins.

Coarsely shred the potatoes in a food processor or with the large-holed side of a box grater.

Place onion, garlic, flour, salt, dry mustard, cayenne and black pepper in a food processor; pulse until finely chopped. Add 1/2 cup milk and process until smooth. Scrape into a medium saucepan and add the remaining 2 1/2 cups milk. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup Cheddar until melted.

Combine the potatoes and the cheese sauce. Transfer to the prepared pan. Combine the remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl and mix with your fingers. Sprinkle the crumb mixture evenly over the potato mixture.

Cover the pan with foil and bake for 40 minutes. Uncover and bake until golden brown and bubbling, about 20 minutes more. Let stand for 10 minutes before serving.

Chicken Chilaquiles

I've made this recipe, from Cooking Light, quite a few times and I just love it.  I usually top it off with a little sour cream, but that's not necessary.  A lot of times I make this casserole, freeze it, and then thaw and bake it for a weeknight meal.  

Chicken Chilaquiles

2  cups  shredded skinless, boneless rotisserie chicken breast

1/2  cup  chopped green onions

1/2  cup  (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided

2  tablespoons  grated Parmesan cheese

1  teaspoon  chili powder

1/4  teaspoon  salt

1/4  teaspoon  black pepper

3/4  cup  1% low-fat milk

1/4  cup  chopped fresh cilantro

1  (11-ounce) can tomatillos, drained

1  (4.5-ounce) can chopped green chiles, drained

12  (6-inch) corn tortillas

Cooking spray

Preheat oven to 375°.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.

Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture.

Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.  Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Grilled Pepper-Jack Chicken with Succotash

This recipe was on the cover of this month's Food Network Magazine -- and looked so tasty, I immedeatly went to the market to purchase the ingredients.  This was incredibly simply but full of flavor.  I made 4 chicken breasts since they were a little on the small size and I wanted dinner for tomorrow.  

Grilled Pepper-Jack Chicken with Succotash

4 ounces pepper-jack cheese, shredded

2 cups baby arugula, roughly chopped

2 large skinless, boneless chicken breasts (12 ounces each)

1 tablespoon olive oil, plus more for brushing

Kosher salt

1 1/2 to 2 tablespoons Cajun spice blend 

Vegetable oil, for the grill

1 cup frozen lima beans, thawed

1 medium yellow summer squash, diced

2 cups corn kernels

1 cup grape tomatoes, halved

Juice of 1 lime

 

Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.

Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.

Pilaf-Stuffed Chicken

This is one of my favorite chicken dishes.  The recipe originally came from "The Complete Guide to Claypot Cooking".  I don't have a claypot, so I changed the cooking times and roasted it in my Le Creuset pot.  It worked really well -- it was just as delicious!  This recipe is both sweet and savory - guaranteed to please anyone's palate. 

Pilaf-Stuffed Chicken

4 tablespoons olive oil

2 garlic cloves, crushed

1 large onion, chopped

1/2 cup raisins

4 teaspoons chopped oregano

1/2 cup pine nuts
6 whole cloves

2 cinnamon sticks

2 cups chicken stock
2 cups rice

salt and pepper

3-5 lb chicken

8 bay leaves

4 sprigs thyme

6 tablespoons sweet sherry

Preheat the oven to 350 degrees.

Heat the oil in a saucepan.  Add the garlic, onions, raisins, oregano, pine nuts, cinnamon stick and cloves.  Cook, stirring gently, for 5 minutes.  Stir in the rice and pour in the stock (I used homemade).  Bring to a boil, cover the pan and simmer for 15 minutes.

Meanwhile, thoroughly rinse and dry the chicken with paper towels.  Spoon the rice mixture intot he body cavity with any moisture from the pan.  Pour the rest of the rice mixture around the chicken.  Tie the ends of the chicken legs together neatly.

Place the chicken in roasting pan with a lid.  Tuck the bay leaves and thyme sprigs in and around the chicken, then season it well all over.  Cover the pot and place in the oven.  Cook for 2 hours.  Remove the chicken and brush the sweet sherry all over the chicken and cook for a further 15 minutes or until the chicken is cooked through and golden.