Corrie

Salsa Verde Dip

This recipe originally comes from Rick Bayless (I’ve tweeked it a bit) and is SO delicious and ridiculously easy.  I get requests for it all the time.  I do a mixture of cream cheese and feta, but have also tried it with goat cheese.  I prefer the salty bite of the feta, but either is really delicious.  Really great alongside fish tacos and a good beer.

Salsa Verde Dip

1/4 cup toasted pine nuts, chopped pecans or walnuts

5-6 oz. cream cheese, softened

2-3 oz. feta or goat cheese

1 cup salsa verde

1/2 avocado, chopped

cilantro, chopped

Preheat oven to 350°F.

Combine the toasted pine nuts and cheeses in an oven proof dish.  Form mixture into a disk and top with salsa.  Bake in oven 5-7 minutes, or until heated through.  Garnish with avocado and cilantro and serve with blue corn tortilla chips or raw veggies.  Salud a mis amigas!

Enchiladas Verdes

SO YUMMY and just as easy as Amy’s recipe, but a little spicier.  I adapted the original recipe from Martha Stewart, lightening it with light sour cream instead of heavy cream and substituting rotisserie chicken (or leftover chicken if you have it).  Hands down, James’ favorite dish and great for a crowd.  I made this over Christmas for the now 13-person Colvin family and we had leftovers.  Goes well with cumin-spiced black beans, avocado and cilantro.

Enchiladas Verdes (Serves 6)

1 rotisserie chicken, breast and thigh meat shredded

5 cloves garlic, finely chopped

2 (16 oz.) jars salsa verde (I like Herdez)

1 cup light sour cream

12 corn tortillas

2-3 cups shredded Monterrey Jack cheese (or similar Mexican cheese)

1 bunch cilantro

1-2 avocados, sliced

Preheat oven to 350° and grease a large casserole dish or cast iron skillet.

In large bowl, combine shredded chicken and garlic cloves.  In a separate bowl, combine salsa and 1/4 – 1/2 cup sour cream (depending on how creamy you prefer).  Add a 1/3 cup salsa mixture to chicken mixture and combine to moisten.

Heat tortillas to soften and prevent from breaking.  To assemble enchiladas, dip a tortilla in the salsa mixture, lay flat in prepared dish, add 1/4 cup chicken mixture, roll and place to one side in dish.  Repeat with remaining tortillas, salsa and chicken.  You want the tortillas tucked in closely so they maintain their shape while baking.  Pour remaining salsa mixture over rolled tortillas and sprinkle with cheese.

Bake at 350° for 30-40 minutes until bubbling and cheese is golden brown.  Serve with avocado, sour cream and cilantro.  Salud a mis amigas!

Bok Choy and Tofu Noodle Bowl

This simple and delicious recipe comes from the pages of Sunset Magazine.  Serve with a side of steamed edamame and voila! asian flavors night.  I used buckwheat noodles, but udon noodles would be delicious (doughy noodles that really soak up the sauce).  I used beef broth since we had some on hand, but if keeping with vegetarian fare, use vegetable broth.  You could also saute thin slices of beef instead of tofu…I imagine shrimp would be good with this as well.  James and I both thought it needed a little spice, so I recommend adding red pepper flakes or serving with sriracha sauce.  Happy 2012…Enjoy dear friends!

1 pkg. (7 oz.) udon or other Asian noodle

2 TBSP soy sauce

1 TBSP toasted sesame oil

1 cup vegetable or beef broth

1 pkg. (14 oz.) firm tofu

2 TBSP vegetable oil, divided

1 TBSP each minced fresh ginger and garlic

4 baby bok choy, bottoms trimmed & leaves separated

4 green onion, trimmed and sliced

 Cook noodles as package directs.  Drain and divide among 4 bowls.  Meanwhile, combine soy sauce, sesame oil, and broth and set aside.

Drain tofu and press gently to remove excess liquid (I wrap tofu in a kitchen towel and press with a plate).  Cut tofu lengthwise into 3 pieces.  Cut crosswise into 1/2 in. sticks and blot dry.  Heat 1 TBSP oil in large frying pan (or wok, if you have it) over high heat.  Brown tofu (don’t stir), approx. 4 minutes each side.  Set on noodles

Add remaining 1 TBSP oil to same pan over medium-high heat.  Cook ginger and garlic until fragrant (approx. 30 seconds), making sure garlic doesn’t burn.  Add bok choy and cook until wilted, 5 minutes.  Add reserved broth mixture and cook until hot, about 1 minute. 

Spoon over noodles and tofu and sprinkle with onions.  Salud!

Pumpkin Lasagna

This lasagna is surprisingly delicious and adds a fun twist to typical lasagna…a recipe from the BHG cookbook that would be great for a crowd.  James really enjoyed it and said the bacon made all the difference (although I think it would be fine without it).  I imagine this would be great with shredded chicken to add more protein.  It pairs well with a spinach salad or sauteed kale.  Salud!

Pumpkin Lasagna

Serves 12

12 dried lasagna noodles

8 oz. shitake mushrooms, stemmed and sliced

8 oz. cremini or button mushrtooms, sliced

3/4 tsp. salt

2 TBSP olive oil

12 slices bacon, cut crossways into 1/4-inch strips

1 1/2 cups chopped onion

3 TBSP snipped fresh sage (or 2 tsp. dried crushed sage)

2 15-oz. cans pumpkin

3/4 cup milk or half-and-half

1 tsp. ground black pepper

1 tsp. cider vinegar

1 tsp. salt

1 15-oz. carton ricotta cheese

1 lb. fresh mozzarella cheese, cut into thin slices

6 oz. Parmigiano-Reggiano, finely shredded (1 1/2 cups)

Preheat oven to 400°F. Cook noodles according to package directions, drain and set aside.

In skillet cook mushrooms and 3/4 tsp. salt in hot olive oil over medium heat until tender and no liquid remains.  Remove and set aside.  Add bacon to skillet; cook until crisp.  Remove and set aside.  Reserve one tablespoon drippings in skillet.  Add onion and cook until tender.  Add sage, cook 30 seconds.  Add pumpkin, milk, pepper, vinegar, and 1 tsp. salt.  Heat through.

In greased 3 qt. oval baking dish spread 1/2 cup pumpkin sauce.  Cover bottom of dish with 4 noodles, trim to fit.  Spread one-third sauce over noodles.  Layer with one-third each mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano.  Repeat layers twice.  Bake, uncovered, 40-45 minutes. Let stand for 15 minutes.

So where are we now?

Three-fourths of us have moved since our last map update, so you’ll find a new one below.  Disappointed we’re not living near you?  At the rate that we’re relocating, you never know who your new neighbor might be!

chicken souffle (hooray!)

This is such a tasty and surprisingly easy dish that is great for entertaining or a delightful dinner (with leftovers) for two!  I adapted the recipe from Giada De Laurentiis’ Chicken and Cheddar Souffle using whatever cheese I had on hand and substituting asparagus for spinach (which was nothing short of delicious!).  Served alongside a simple salad, this was great for dinner, but could be a fantastic addition to a weekend brunch.  Leftovers are just as scrumptious!

I don’t have a souffle dish (shocking, i know!) and just used a rounded pot that seemed to do the trick.

Ingredients
Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1  1/2 cups milk, room temperature
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1  1/2 cups shredded mild Cheddar (or whatever cheese you like…swiss, monterrey jack, etc.)
1/2 cup grated Parmesan
1/2 bunch chopped asparagus (orig. recipe calls for 2 cups packed spinach)
2 cups cooked chicken breast, chopped to 1/2 inch pieces (I used leftovers, but rotisserie chicken would be just as easy)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Directions
Special equipment: a 2-quart (8-cups) souffle dish (or a similarly sized dish worked fine for me)

1. Arrange an oven rack in the center of the oven.  Preheat the oven to 400°F.  Butter the bottom and sides of a 2-quart souffle dish.  Set aside.

2. In a medium saucepan, heat 1/2 stick of butter over medium-low heat.  Add the flour and cook, stirring constantly, for 2 minutes.  Slowly whisk in the milk until the mixture is smooth and creamy.  Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes.  Stir in the nutmeg and season with salt and pepper, to taste (tah-dah: you just made a béchamel!).  Remove the pan from the heat and add the cheeses, asparagus (or spinach), chicken, egg yolks, and bread cubes.  Stir until combined (mixture will be thick).

3. In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes.  Stir 1/4 of the egg whites into the chicken mixture.  Using a spatula, fold in the remaining egg whites.  Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes (no peaking!).  Remove from the oven and serve immediately.

Salud mis amigas!

SWEET CORN+BREAD

I have always loved the taste of cornbread, but usually end up feeling like I’m being choked to death after several bites…I know your thinking “And that’s why I don’t like cornbread.”  Trust me, this recipe will change your mind.

After discovering Whole Foods’  cornbread, I was determined to make my own.  The recipe was found here, but I’ve posted it as well since I modified it a bit.  It is a moist, soft, cake-like bread that is great with jam and honey or alongside spicy chili. I halved the recipe with no problem.

SWEET CORN+BREAD (Serves 12-16)

1 cup cornmeal
3 cups all-purpose flour
1  1/3 cup sugar
2 TBSP. baking powder
1 tsp. salt
2/3 cup vegetable oil
1/3 cup melted butter
2 TBSP honey
4 eggs, beaten
2  1/2 cups milk
1 cup frozen corn kernels (not optional in my opinion…)

Preheat oven to 350 degrees and grease a 9×13 inch baking dish (I use a large cast iron skillet when halving the recipe).

In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, milk and frozen corn kernels; stir just until moistened.

Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes until cornbread is golden brown and beginning to crack.

My mouth is now watering…enjoy mis amigas!

Breakfast Strata

I made this delicious strata for weekend brunch with dear friends visiting from Austin and New York.  The Horns lost, but the strata was a winner indeed!  I served it alongside fresh fruit, muffins, coffee and mimosas…my idea of a perfect Saturday morning.  This recipe was adapted from the BHG cookbook and I’m sure would be delicious as vegetarian…add some fresh spinach and tomatoes; or you could use ham or proscuitto…you get the idea.  Leftovers are delicious and makes for a great lunch with a side salad.  Enjoy dear friends!

BREAKFAST STRATA (serves 6-8)

8 oz. chorizo, removed from casing (italian or pork sausage can be used)
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 clove garlic, minced
5 cups French or Italian bread cubes
1 1/2 cups shredded Mexican cheese blend (or Monterrey Jack)
4 eggs, beaten
2 cups milk
1/4 tsp. salt
1 TBSP snipped fresh cilantro (or parsley)

Preheat oven to 325°F

In large skillet, cook sausage, onion, pepper and garlic until sausage is cooked and veggies tender.  Drain off fat and set aside.

Lightly coat 2-quart baking dish with oil and add bread cubes.  Spoon sausage mixture over bread cubes.  Sprinkle with 1 cup of cheese.

Combine eggs, milk, salt and cilantro in bowl.  Pour egg mixture over bread  layers in baking dish and gently press down layers with spoon.  Let stand for 15 minutes.

Bake, uncovered, at 325°F for about 45 minutes until knife inserted comes out clean.  Sprinkle with remaining 1/2 cup cheese last 5 minutes of baking and let stand 10 minutes before serving.  Salud mis amigas!

(BRUNCH TIP: You can prepare this the night before so your morning is hassle-free.  Prepare as above BEFORE baking, cover and refrigerate overnight or up to 24 hrs.  Bake at 325°F for 1 hour.)

Lovely Lentils.

I just LOVE this recipe.  I modified this recipe according to the “cooking lentils” instructions.  It is so versatile, delicious and good for you.  You can add just about anything to the mix you think would pair well with lentils.  It can be served as a vegetarian main dish, side dish with chicken (or other protein), or made into a lentil-chicken stew/soup.  Salud a mis amigas!

LOVELY LENTILS (serves 2-4)

1 cup lentils, rinsed (I use green, but you could use red or yellow)
4 cups chicken or vegetable broth
1/2 onion or 1 leek (rinsed, drained and dried)
1 clove garlic, minced
2-3 carrots, diced
2-3 red potatoes
1 bay leaf
1 tsp. cumin
1/2 – 1 tsp. ground coriander
1 – 1 1/2 tsp. curry (optional)
salt and peppper to taste

Saute onions/leeks and carrots in olive oil until onion is translucent.  Add garlic and saute one minute.  Add potatoes and season with salt and pepper.  Add rinsed lentils, broth, bay leaf, cumin, coriander, and curry (if using).  Bring to boil, cover and reduce to simmer for approximately 20-30 minutes until potatoes and lentils are soft.  If adding raw chicken, add when bringing lentils to boil and let cook with all ingredients.

Once lentils are cooked, you can adjust seasonings as needed.  I like to serve with roasted tofu or just on its own.  You can fold in greens (mustard, collard, or spinach) until wilted and sprinkle with parmesan cheese.  I’ve thrown in a handful of chopped flat leaf parsley.  Delicious with a crusty bread and a dry chardonnay (the oakiness pairs well with the flavor of lentils and the parm.)  Enjoy!

Autumn Pumpkin Bread.

I love autumn.  I love pumpkin bread.  In my childhood, the two were one in the same…which explains my adulthood affinity for both.  So, every year, with the first inklings of an Indian Summer, the simple thought of pumpkin bread warms my heart and makes me flatout giddy.  I swear the bourbon in-hand has nothing to do with it.

Enjoy this one dear friends!  It’s a good one.

INGREDIENTS:

3 cups sugar
4 eggs
1 cup vegetable oil
1 can pumpkin puree
3 and 1/2 cups self-rising flour (or, for every cup of flour, add 1  1/4 tsp. baking powder and 1/4 tsp. salt)
1 tsp. cinnamon
1 tsp. nutmeg, freshly grated (it seriously makes all the difference!)
1/2 tsp. allspice
1 cup toasted pecans

PREHEAT oven to 300°F

Combine wet ingredients first in large bowl (that’s everything up to the flour); combine dry ingredients and add to wet ingredients in parts until all is combined.  Pour into 4 greased 13 oz. coffee cans (a shout out to the old school days…plus the shape of the loaves is super fun!) or 2 loaf pans.

BAKE at 300° for 1 hr. 10 minutes, or until a wooden pick inserted comes out clean.

CHEERS to Autumn.