Shortcut Week Day 3: Mexican Tortilla Soup

My mom knows I love to cook so when she tries a new recipe that they love, she sends it along. This soup is one of hers. She said "I liked it because it doesn't take very long to prepare - just open the cans and heat!" It kind of resembles one of those 8-can soups but it is Mexican flavored!

All you need is 5 cans (chicken broth, corn, black beans, refried beans, chicken), a jar of salsa, some pre-shredded Mexican cheese, and cumin from your spice cabinet. It is so easy, how can you not make it?

Mexican Tortilla Soup (from my mother)
Ingredients:
1 cup salsa (I used medium, but adjust to your desired heat)
15 oz can corn, drained
15 oz can chicken broth
15 oz can fat-free refried beans
15 oz can black beans, un-drained
10 oz can chicken, drained
2 tsp cumin
1 cup shredded Mexican cheese
For serving: tortilla strips or chips, sour cream.

Directions:
Combine the salsa, corn, broth, beans, chicken, and cumin in a large pot. Heat over medium low until hot, about 15-20 minutes. Stir in cheese. Top with tortilla strips and sour cream, if desired.

Serves 4.

Shortcut Week Day 1: Chicken Salsa Casserole (Slow Cooker)

Are you ready for another theme week?

You know those days when you are just crazy busy. Those times when you just need a shortcut. You must use pre-canned, pre-packaged, pre-cooked things to make your "home-cooked" meals. Otherwise there is no way you will get dinner on the table before 9 pm. It could be that you aren't running from one place to another but you are just feeling lazy. Maybe you don't want to wait for the yeast to rise, or maybe you don't feel like making your own stock, or maybe the thought of standing over the stove stirring risotto makes you want to cry.

Everyone has those days. And it is those days that we are celebrating this week. These dishes are meant to be the ones that you can turn to in a pinch. They promise to bring you the flavor and finesse without the time or work. All you'll have to do is recruit someone to wash the dishes and you will be in the clear.

We'll start the week off using my favorite kitchen appliance, the slow cooker. This chicken salsa casserole has actually been in my recipe box since college. My sister found it in a book (or maybe got it from a friend) and passed it on to me so I'm not really sure where it originated. If you have some diced chicken leftover from a night earlier in the week, this is super easy. Choose your spice level by varying the salsa. This was a hit among my college friends and I'm sure it will be a hit for your friends and family. Just don't tell them how simple it is!

Chicken Salsa Casserole in the Slow Cooker
Ingredients:
1 can cream of chicken soup
1 1/2 cups salsa (I used medium)
1 cup shredded Mexican cheese
6 corn tortillas, torn into pieces
2 cups diced cooked chicken breast
1 tsp dried parsley
For topping: diced tomato, sour cream, lettuce

Directions:
Combine the soup, salsa, cheese, tortillas, chicken, and parsley in your slow cooker. Mix to combine. Cook on low 6-8 hours (it can potentially go for 9 hours but I wouldn't let it go much longer unless you can change it to warm after the 6 hour mark).

Serve garnished with tomato, sour cream and lettuce.

Serves 4.

Mexican Tortellini Skillet

Candy Crush.

Addicting, amiright?

I started playing it shortly after it became super popular. BUT I refused to link it to my facebook because why in the world would I want the world to know how much time I waste playing games on my phone? So eventually I hit that level that I needed to get help from my facebook friends (or pay money to the app store) to move on. I said, see you later, Candy Crush. We are over.

Then recently I learned that they have these "quests" you can play to avoid asking your friends for help. I resisted for a little while but then I downloaded it back on my phone. Now, I've been playing it probably too much lately. What can I say? It helps me de-stress.

You know the best thing about Candy Crush? You can only play it for a certain amount of time. There is a built-in, put-your-phone-down-you-idiot-and-do-some-real-work fail safe. Talk about genius. Thank you, creators!

This tortellini skillet will prove to be just as addicting as Candy Crush. It is super quick and easy to make but packed full of flavor. It will be like when one of the wrapped candies and one of the striped candies mix in the game and you get a giant big candy that crushes lots of rows and columns. But in your mouth... in the flavors of Mexico.

Mexican Tortellini Skillet (inspired by Half Baked Harvest)
Ingredients:
1/2 lb cheese tortellini
1 tbsp extra virgin olive oil
1/2 onion, diced
1 garlic clove, minced
1 ear corn, kernels removed
1/2 tbsp ancho chili powder
1/2 tbsp ground cumin
1/4 cup salsa
1/8 cup pickled jalapenos
8 oz can black beans, rinsed and drained
1 handful chives, diced
2 handfuls shredded Mexican cheese
tomatoes, avocado, Greek yogurt or sour cream, additional jalapenos, for serving

Directions:
Preheat broiler.

Bring a large pot of water to a boil and cook the tortellini according to the package.

In a large oven-proof skillet*, heat the oil over medium heat. Add the onion and saute until softened about 5 minutes. Add the garlic and cook for about 1 minutes. Add the corn, chili powder, cumin, and salsa and cook for about 4 more minutes. Stir in the pickled jalapeno and black beans and cook for another 4 minutes until the veggies are soft and cooked. Stir in the cooked and drained tortellini and chives. Stir to coat completely.

Top the pan with the shredded cheese and broil for about 1 minute until the cheese is melted and browned slightly.

Serve topped with chopped tomatoes, avocado, Greek yogurt, and additional jalapenos.

Serves 3-4.

*If you don't have an oven-proof skillet, just transfer the mixture to an oven-proof baking dish after you stir in the tortellini and chives, top with the cheese, and broil from there. But you should invest in an oven-proof skillet because then you will have one less dish to clean after dinner!

Shrimp Stuffed Poblanos

There is something you should know about me. I really like clean teeth. I definitely brush at least twice a day (more if I'm at home after lunch) and I floss and I use fluoride mouth rise. I like the feeling after swishing around the mouthwash because it burns and I know it is clean. I just can't imagine going to bed without brushing my teeth. Gross.

However, I do not love the dentist. I never have. I used to get sick at the dentist when they would shove those plastic mold things of fluoride in my mouth. And I had a lot of visits to the dentist and orthodontist growing up. Now I have straight, pretty, healthy teeth so I guess it is something that I have to endure. But for some reason  that gritty toothpaste they use makes my mouth feel unclean. Plus who in the world would want strawberry or bubblegum toothpaste? Mint is what makes your mouth taste clean, right?

Well today I went to the dentist and left feeling even grosser than ever! The hygienist put this fluoride paste on my teeth after she was done with the cleaning. It literally felt like I had gum stuck everywhere on my teeth. And she told me not to brush it off until after 4 hours. Since I'm a rule-follower, I suffered through the day with gunk on my teeth worrying that someone could tell and would think I had not brushed for days. Eww. Eww. Eww.

Anyway, on a happier note, make these shrimp stuffed poblano peppers. They are delicious and will definitely perk up any bad start to a day. Promise.

Shrimp Stuffed Poblanos (adapted from Cooking Light Jan/Feb 2010)
Ingredients:
1 red bell pepper
8 poblano peppers
2 tbsp olive oil
1 lb shrimp, peeled, deveined and chopped into bite-sized pieces
5 garlic cloves, minced
1 1/2 tbsp flour
1/4 tsp crushed red pepper
1/2 cup half-and-half
3/4 cup skim milk
3/4 cup freshly shredded cheddar cheese
2 tbsp chopped fresh parsley
juice of one lime

Directions:
Preheat broiler.

Cut the bells pepper in half lengthwise and remove seeds and membranes. Place cut side down on a baking sheet. Place the poblano peppers on the baking sheet. Broil for 10 minutes or until blackened, turning poblanos halfway through to blacken all sides. Place the peppers in a paper bag and fold to seal. Let stand for about 10 minutes. Peel. Chop the bell pepper. Cut the tops off of the poblanos and remove seeds.

Heat a skillet over medium high heat and add the oil. Add the shrimp and cook for about 3 minutes until cook through. Remove from the pan.

Add the garlic to the pan and cook stirring constantly for 30 seconds. Sprinkle with flour and CRP and cook for 1 minute. Whisk in the half-and-half and 1/2 cup milk; cook 1 minute while stirring constantly. Remove from the heat and let stand for 2 minutes. Whisk in the cheese and stir until melted. Place 1/3 cup cheese mixture in a bowl, add the bell pepper, shrimp, parsley and lime juice, and stir to combine. Stir the 1/4 cup milk into the remaining cheese mixture. Stuff the poblanos with the shrimp mixture. Serve the poblanos with the additional cheese mixture.

Serves 4.

Garlic Chipotle Chicken Tacos

Squirrels.

They are quite funny creatures, right? You'd be hard pressed to find a college campus (at least the ones that I have been to) that is not crawling with the little guys. Somehow squirrels are afraid of people yet seem to long to be around them.

We used to have this one squirrel on Hope College's campus that didn't have a tail. We called him squabbit because he looked almost like a rabbit. The squirrels on Duke's campus were not quite as noticeable to me-- probably because I didn't walk through the quad often. But since I've been back to the midwest, I've been observing quite interesting behavior from the squirrels. One of my first times through the quad, a squirrel was sitting on this girl's lap. No joke, she was sitting on a bench feeding a squirrel while her friend took a picture. Crazy. Today I was walking between buildings and a squirrel noticed me walking by and became as still as a statue while giving me the stink-eye. Why do the squirrels love campuses so much?

Maybe it is the food. There is always someone eating something while walking through campus. Plus there are lots of garbage cans for them to play around with... 

Anyway, I'm not sure how the squirrels will feel about these garlic chipotle chicken tacos but I'm guessing you will like them. They make a great summer night meal-- charred peppers and onions on top of flavorful grilled chicken. 

Garlic Chipotle Chicken Tacos (adapted from Cooking Light June 2012)
Ingredients:
1 garlic clove, pressed
1 chipotle pepper in adobo sauce, minced
1 tbsp canola oil
1/2 lb boneless skinless chicken thighs (or you can use chicken breasts)
freshly ground pepper
1 tbsp chili powder
1 small red bell pepper, sliced
1/2 small red onion, sliced
6 corn tortillas
shredded lettuce

Directions:
Combine garlic, chipotle pepper and 1/2 tbsp oil in a small bowl. Rub evenly over the chicken. Sprinkle with freshly ground pepper.

Preheat indoor or outdoor grill. Grill chicken for about 6 minutes, flipping halfway through, until cooked through. Remove from grill and keep warm.

Combine 1/2 tbsp oil, chili powder and freshly ground pepper in another bowl. Toss with the bell pepper and onion to coat. Place the vegetables on the grill and cook for about 5-6 minutes until soft and charred.

Thinly slice the chicken. Serve the tortillas topped with chicken, vegetables and shredded lettuce.

Serves 2.

Chorizo, Potato, Corn and Poblano Tacos

Tacos and pizza are two foods with which you can be extra creative. You have a blank canvas of pizza dough or tortillas and you can use your imagination to make whatever your heart desires. The other day my heart soared when I saw the recipe in Cooking Light for potato and poblano tacos with chorizo and corn. Perfect for a summer evening.

Chorizo, Potato, Corn and Poblano Tacos (adapted from Cooking Light May 2013)
Ingredients:
1 poblano chile
1/2 tbsp canola oil
1 cup diced potato (about 1 large)
3/4 cup chopped onion
1 ear of corn, kernels cut off
2 garlic cloves, minced
4 oz chorizo
1/2 cup vegetable or chicken broth
6 corn tortillas
1 green onion, sliced
shredded cheddar cheese
lime wedges

Directions:
Preheat broiler.

Cut the poblano in half lengthwise and remove seeds and membranes. Place cut sides down on a baking sheet. Broil for about 8 minutes until blackened. Remove from the oven and place in a paper bag. Fold to close tightly and let sit for 5 minutes. Remove, peel and coarsely chop.

Heat a large skillet over medium high heat. Add the oil and swirl to coat. Add the potatoes and cook for 5 minutes, stirring occasionally. Remove the potatoes to a large bowl. Add the onion to the pan and cook for about 2 minutes until softened. Add the poblano, corn and garlic and cook for another 2 minutes until fragrant, stirring frequently. Remove the onion mixture to the bowl with the potatoes. Add the chorizo to the pan and cook about 2 minutes, stirring to crumble. Return the potato mixture to the pan. Add the broth and stir to mix. Bring to a boil, reduce the heat, partially cover and simmer for about 6 minutes until the potatoes are cooked through.

Meanwhile, lay the tortillas on a baking sheet and broil for about 1 minute on each side until golden brown. Alternatively, you could char them over a flame of a gas oven.

Serve the tortillas topped with the chorizo mixture, green onions, and cheddar cheese. Squeeze fresh lime juice over the tacos right before eating.

Serves 2-3.

Buffalo Chicken Enchiladas

Hello?

Hi?

Hey there?

OH, HELLO!


I heard you calling me but I just couldn't get to you. I'm sorry. I promise I wasn't standing you up. I just had prior commitments (aka work related things) that were taking up my every waking moment. Truthfully, I have lots to be doing right this minute, but I've been slacking on this part of my life for too long... umm hello? 3 posts in March and I'm just getting a 4th April post in on the last day. Don't worry though. I haven't been surviving solely on coffee and popcorn (although they have been staples in my life), I've still been cooking lots of yummy dishes. You just wait. You'll see.

Exhibit A: buffalo chicken enchiladas. I mean, should I really say more? You should already be slipping on your shoes and heading to the store for supplies. As always, buffalo anything rocks my world. Let it rock yours too.

Buffalo Chicken Enchiladas (adapted from How Sweet It Is)
Ingredients:
1 cup cooked, shredded chicken (breast and/or thigh)
1/2 cup finely diced orange pepper (or yellow or red)
1/4 cup finely diced red onion
2 tbsp chopped fresh parsley
10 oz can red enchilada sauce
1/2 cup buffalo sauce
3/4 cup shredded Monterrey Jack cheese
1/2 cup crumbled gorgonzola (or other blue cheese)
6 flour tortillas (I used whole wheat)

Directions:
Preheat oven to 375 F. Coat a 8 x 8 baking dish with cooking spray.

In a small bowl combine the enchilada and buffalo sauces. In another bowl, combine the chicken, pepper, red onion, 1/4 cup Monterrey Jack cheese and 1/4 cup gorgonzola. Add about 1/3 of the enchilada sauce and mix completely.

Pour a small amount of the enchilada sauce on the bottom of the baking dish. Fill each tortilla with a few tablespoons for the chicken mixture and roll, placing in the dish seam side down. Pour the rest of the enchilada sauce over the tortillas and top with the rest of the Monterrey Jack.

Bake for 20-25 minutes. Remove from oven and top with the rest of the gorgonzola cheese. Garnish with additional parsley and red onions and sour cream.

Serves 2-3.

You say hello and I say goodbye.... just hopefully for not as long this time.

Corn, Tomato, Avocado Salsa

"I put my hand upon your hip when I dip you dip we dip" -- that song reminds me of 7th grade-- the Red Hot Chicken Wings (our "team" name for the a third of the 7th grade class for these little competitions and stuff we had). For some reason whenever I hear (or think of) that song it takes me back to my end of the day class and the girls I used to sit with. To tell you the truth, I don't even know the rest of the lyrics just the hand and the hip and the dip part. Sounds awkward-- just like I was in 7th grade when I was trying to grow out my bangs and dealing with all the middle school drama.

Maybe if we had eaten more homemade dips at Northeast Middle School (instead of just singing about them) there would have been less of the wonderfuls vs the nerds. Who knows. But I can tell you that this salsa will make you happy now. It is so quick and easy to whip together, there is no excuse not to do it.

Corn Tomato Avocado Salsa
Ingredients:
1 8.5 oz can corn, rinsed and drained
1 avocado, diced
1 1/2 cup chopped tomatoes (choose whatever kind you want, I used quartered grape tomatoes)
juice from 1/2 lime
1 tsp kosher salt, plus more to taste
freshly ground pepper, to taste

Directions:
Mix together the corn, avocado and tomatoes in a bowl. Add the lime juice and stir to coat. Stir in the salt. Taste! Add freshly ground pepper and more salt, if necessary, to your liking.

Refrigerate until ready to serve.

Tex-Mex Rice and Black-Eyed Peas with Chicken Sausage

My mother has ingrained in me a love of buying things on sale. She is not as cray-cray as those people on Extreme Couponing but she certainly appreciates a coupon, a BOGO, a clearance rack, or a rebate in any form. My dad likes to laugh (I think he has to laugh so he doesn't get frustrated) that she always has to make sure she spends enough at Kohl's to get her Kohl's bucks to come back and purchase more. I'm like my mom in many ways and I'm glad to have at least half her enthusiasm for a good deal.

When I'm planning on my meals for the week, you will find me perusing the Meijer ad and examining the Mperks coupons in order to save myself a little green. This is especially important for household things such as swiffer refills and laundry detergent as well as protein! Meat and tofu can be so expensive and if I'm planning a meal around a particular protein, you're gonna beat that I'm looking for it to be on sale. Sometimes the schedule may not be flexible enough, but I do stock up my freezer with chicken breasts, pork loins and fish when they are discounted.

Last week, Mperks had a coupon for these bad boys:

Chipotle Chicken Sausages!

I decided I would give them a whirl. When choosing for what to use them, the chipotle made me automatically gravitate towards Tex-Mex. I threw them into this southwest-style version of rice and beans. I've made the rice and black-eyed peas recipe without any sausage and it can certainly hold up as a vegetarian or vegan option. The chipotle sausage just added an extra little kick. This is a quick and easy meal that I would definitely recommend. :)

Tex-Mex Rice and Black-Eyed Peas with Chicken Sausage (adapted from Food Network Magazine)
Ingredients:

1/2 tbsp extra-virgin olive oil
1/2 cup fresh salsa, plus more for serving
1/4 tsp ground cumin
14 oz can black-eyed peas, drained
1 cup water
1/2 cup cooked white rice
2 chipotle chicken sausages, sliced (optional, do not use for vegetarian/vegan)
2 cups fresh baby spinach
2 tbsp chopped fresh parsley
sour cream, for serving

Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook while stirring until softened, about 5 minutes. Add the black-eyed peas, water, rice, and sausage (if using). Cook, stirring occasionally, until the beans are creamy and tender, about 15 minutes. Stir the spinach and parsley in the pan until wilted, about 1 minute.

Serve garnished with additional salsa and sour cream.

Serves 2-3.

Double Decker Taco Supreme

Fast food.

What are your thoughts?

I think fast food has its pluses and minuses. Obviously the speed and availability are the top two reasons to eat fast food. On the other hand, it is the caloric overload and altogether lack of nutrition that says maybe you should avoid fast food on a normal basis. When you are traveling and in need something quick and easy, almost everyone will stop to get fast food. Honestly, I don't eat a lot of fast food mostly because I enjoy cooking so much. And if I'm going to pick dinner up on my way home, I usually fall back on Panera or Jimmy Johns (are those considered fast food? I don't know). I'm not going to tell you I never eat fast food; that would be a lie. I enjoy a french fry or a spicy chicken sandwich or a roast beef sammy every now and again. But the fast food restaurant that I love the most is good ole T-bell.

To celebrate our one month of dating anniversary, Scott took me to Taco Bell. Although it may seem a little funny to you, it was a sweet gesture because I hadn't been to Taco Bell since I moved to NC about 9 months previous. We also both picked up Taco Bell and skyped while watching a Duke basketball game to celebrate our 5 year anniversary since we live halfway across the country from each other. It has become one of "our" restaurants. Ha ha. This ecard is so appropriate for us:

Anyway, I love the Taco Bell double decker taco supreme. I have loved it ever since I was a little girl when joined the menu temporarily. At some point it became a permanent menu item which means I almost always purchase one when I go there. Last week when I made the refried beans, I figured what better way to use them then to recreate my beloved DDTS at home. So delicious. I cannot even describe it. You'll have to make it to understand.

I even splurged on Taco Bell mild sauce to push it completely over the top. I was quite surprised I didn't have any little packets floating around my apartment... To tell you the truth, if I had closed my eyes I would have sworn I had just pulled out of the drive-through. Note: do not make them to far in advance because similar to T-Bell DDTS, the hard taco will get soft if it sits for too long. Eat immediately after assembly for the perfect crunch and soft combo.

Double Decker Taco Supreme (inspired by Taco Bell, obviously)
Ingredients (per taco, although how you could eat only one, I'm not sure):
1 hard taco shell
1 fajita sized tortilla, cut to about the size of the hard taco shell
2-3 tbsp refried beans, homemade or canned, warmed
taco meat*
shredded or torn lettuce
shredded cheddar cheese
diced tomato
sour cream
Taco bell sauce

Directions:
Microwave the tortilla for 30 seconds on high to soften. Microwave the hard taco shell on high for 45 seconds. Place the tortilla on a plate and spread the refried beans in an even circle. Top with the hard taco shell and press the tortilla to stick. Fill with taco meat, lettuce, cheese, tomato, sour cream and sauce. Serve immediately!

*Make your favorite taco meat with either ground beef or ground turkey. This is what I do-- for 1/2 lb meat (which will be about 6 tacos), brown over medium high heat. Drain off fat. Add 1/2 cup water, 1 rounded tbsp taco seasoning and 1 tbsp cornstarch. Cook until thickened.

Refried Beans in the Slow Cooker

I was all prepared to deem this recipe "refried" beans because they are not fried and by no means are they RE-fried.


But then I looked up refried beans on Wikipedia and I learned that frijoles refritos actually means "well-fried beans" not re-fried beans. And they are typically baked and not always fried. The misnomer is just in the English translation. So there you go.

In all honesty though, these were great. I made them on a Monday and used them for multiple meals throughout the week because I can never eat too much Mexican. The first night I just did some bean tacos, later I ate them as a side to a taco salad, and just wait until tomorrow to see the winning recipe of the week. :) If you are making them for a large family and want to have extra for leftovers, you could double the beans and seasoning without any issues. Alternatively, if you are anti-pinto beans, I could imagine you could substitute black beans and they would be just as excellent.

Slow Cooker Refried Beans (adapted from Chef in Training)
Ingredients:
1 1/2 cups dried pinto beans, rinsed and drained
cold water
1 chicken bouillon cube (or vegetable bouillon for vegetarian version)
1/2 tbsp garlic salt
1 small onion, skin removed and chopped in half
1-2 tbsp butter, optional*
salt and pepper, to taste

Directions:
Place the rinsed and drained pinto beans in your slow cooker. Fill almost to the top with cold water. Add the bouillon cube, garlic salt and onion. Cook on low for 10-12 hours (or high for 5-6 hours). Test to make sure the beans are soft.

Strain the beans, reserving some of the liquid. Place the beans and onion in a large bowl, add the butter, and mash with a potato masher or fork until the desired consistency is reached. Add some of the cooking liquid if they begin to dry out. Season with salt and pepper to taste.

Makes about 6 cups. Store in an airtight container in the refrigerator.

*For a non-fat version, do not add butter.

Mexican Shrimp Bisque

I love a soup. Or a stew. Or a chili.

Maybe it is the fact that you get to eat it with a spoon so you have an excuse to literally shovel into your mouth. Maybe it is because they make me feel so warm inside. There's just something so comforting about a pipin' hot bowl of soup, am I right?

The crockpot is a great place to make soups and stews, but when it comes to a creamy bisque, you've got to make it on the stovetop. You want to avoid any milk or cream curdling because nothing says "let's call for pizza" like curdled soup. Eww... why are we talking about this? Bad thoughts to put into your mind when you are getting ready to make this incredibly flavorful Mexican shrimp bisque that is simple enough to put together any day of the week.

The cumin and chili powder give it loads of flavor and the shrimp are cooked to perfection. Top it off with a cooling dollop of sour cream and some avocado and you are set to go. The recipe makes two main dish portions but I'm certain it would work just as well if you increased all the quantities.

Mexican Shrimp Bisque (adapted from Taste of Home: The Ultimate Soup Cookbook)
Ingredients:
1 tbsp extra virgin olive oil
1 small onion, diced
2 cloves of garlic, minced
1 tbsp flour
1 cup vegetable broth (homemade or store bought)
1/2 cup half and half
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 lb shrimp, peeled, deveined, and coarsely chopped
1/2 cup low fat sour cream
additional sour cream and diced avocado, for garnish

Directions:
Heat the oil over medium heat in a medium saucepan. Add the onion and saute until tender, about 3-4 minutes. Add the garlic and cook for another minute. Sprinkle the flour on top of the vegetables and stir to coat. Whisk in the vegetable stock and half and half. Add the chili powder, cumin and coriander and mix to combine. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the shrimp to the soup and simmer for an additional 5 minutes until the shrimp are cooked completely.

Put the sour cream in a heat proof bowl. Ladle approximately 1/2 cup hot soup into the sour cream and mix thoroughly. Slowly pour the sour cream mixture back into the pan while whisking constantly. Heat through, without boiling.

Serve topped with additional sour cream and diced avocado.

Serves 2.

Turkey Enchiladas

I apologize for all the turkey recipes.

I'm actually done with all the leftover turkey in my house, but I have this ONE LAST recipe to share with you regarding what to do with your extras from Thanksgiving. Of course, you may already be done with your turkey and that is ALL GOOD. You can definitely sub in some CHICKEN for ANY of these recipes. So please bear with me for this last post and next week we'll be on to different things like COOKIES, SOUPS and other delights.

Why am I typing in ALL CAPS for SO MANY words today? Who knows? You just do the things that feel RIGHT. Am I right?

Let's talk about these enchiladas. I got it in my mind that I was going to make turkey enchiladas even before I left for Thanksgiving weekend. I saw this recipe and feel in LOVE. Just think, a spicy sweet cranberry tomato sauce smothered over deliciously filled tortillas. Yum! However, we didn't have any leftover cranberry sauce because we DEMOLISHED it in a blink of the eye. I debated purchasing a can or just making some more, but I decided instead to adapt my go-to red sauce enchiladas to incorporate the leftover turkey. Sooo YUMMY. Totally works with CHICKEN too. ;)

Turkey Enchiladas (adapted from Annie's Eats)
Ingredients:
1 tsp canola oil
1 medium onion, diced
1 jalapeno, diced (include however many seeds you want for your spice threshold)
2 garlic cloves, diced
2 tbsp chili powder
2 tsp ground cumin
1/2 tbsp granulated sugar
15 oz can tomato sauce
1 cup turkey stock (or vegetable broth)
1 cup grape tomatoes, quartered
1 1/2 cups chopped cooked turkey
2 cups shredded cheddar jack cheese
1/4 cup chopped fresh parsley, plus more for garnish
10 8 inch corn tortillas

Directions:
Preheat oven to 400 F.

Heat the oil over medium heat in a large skillet. Add the onion and jalapeno and cook until they have softened, about 8 minutes. Add the garlic, chili powder, cumin and sugar and mix to coat the onion and pepper with the seasonings. Whisk in the tomato sauce, turkey stock and grape tomatoes. Bring to a simmer, lower the heat and cook until thickened slightly, about 5 minutes. Add the shredded turkey and mix to coat. Cook for about 5 minutes more.

Place a thin mesh strainer over a large bowl and pour the liquid into the strainer to remove all of the solids. Combine the turkey and vegetable mixture with 1/4 cup sauce, 1 cup of cheese and the chopped parsley. Mix well.

Spray a large baking pan with cooking spray.

Microwave the corn tortillas wrapped in a damp paper towel for about 1 minute so they are pliable. Add about 1/3 cup of the turkey mixture to the middle of each tortilla, roll up tightly and place in the baking pan. Pour the remaining sauce over the enchiladas. and sprinkle with the rest of the cheese.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly.

Let cool slightly before serving. Garnish with sour cream and additionally chopped parsley.

Chicken Quesadillas

You know the song that goes:

"See, I've been waiting all day
For you to call me baby
So let's get up, let's get on it
Don't you leave me brokenhearted tonight"

It's on the radio ALL
                                THE
                                       TIME.

When I first heard that song, I totally thought it was a sequel (are there sequels to songs?) to "Call Me Maybe". I wanted to say, you only said to call you maybe, why are you waiting up for him to call you?

Now if you know music better than me, you know that these songs are performed by two different ladies, but still, did anyone else feel this way?

Anywho.

I do enjoy a quesadilla-- warm cheesy goodness. You can make one with whatever filling you prefer; today we're doing chicken, ok? I like to eat the cut quesadillas as doctored up chips layered with lettuce, salsa and avocado. They are quick and easy and perfect for any lunch or dinner.

So I'll be waiting for you to call me maybe?

Chicken Quesadillas
Ingredients:
For the quesadillas:
1 small chicken breast*
1/2 tbsp extra virgin olive oil*
1 tbsp taco seasoning (homemade + 1 tbsp cornstarch, or storebought)
1/4 cup water
4 8 inch flour tortillas (I used whole wheat)
2/3 cup shredded cheese (I used four cheddar blend)
1/4 cup diced green chilis from the can

For serving:
chopped lettuce
chopped tomato
chopped avocado
chopped red onion
chopped peppers (jalepeno and bell)
sour cream or Greek yogurt
salsa

Directions:
Preheat oven to 350 F. Line a baking sheet with aluminum foil.

Heat the oil in a small skillet over medium high heat. Add the chicken, lower the heat to medium, and cook for about 2-3 minutes until browned on the bottom side. Flip the chicken over and continue to cook for 2-3 minutes until browned. Cover the skillet and cook until the chicken is no longer pink, about 4-5 additional minutes. Remove the chicken to a cutting board and coarsely chop. Return the chicken to the pan and add the water and taco seasoning (including cornstarch if it is homemade). Bring to simmer and allow the flavors to meld together for 2-3 minutes.*

To assemble the quesadillas, lay two of the tortillas on the prepared baking sheet. Sprinkle about 1/3 cup shredded cheese over each of them. Add the about 1/8 cup green chilis over the cheese, spreading out with a spoon. Then top each with half of the chicken mixture. Cover with the other tortillas.

Bake for 5-8 minutes until the cheese is melted. Turn on your broiler and broil until the tops are golden brown, about 2-3 minutes.

Serve the quesadillas topped with a salad of lettuce, tomatoes, avocado, peppers, sour cream and salsa, as desired.

Serves 2.

*If you want, you can substitute leftover chopped chicken instead.

Creamy Chicken and Avocado Enchiladas

So my parents stopped by on their way back home this past weekend. I emailed them a couple of options for dinner and they chose enchiladas. I spotted this creamy avocado enchilada recipe on one of my favorite blogs and I knew it was the one. Plus avocados were on sale this week at the grocery store! I wouldn't suggest making it unless avocados are on sale because you're going to need three big ones. Unless of course, you are not a poor postdoc and can afford to purchase full price avocados whenever you please; then by all means, rub it in and make this recipe whenever.

You may recall my last enchilada post. I actually repurposed the leftover verde sauce that was taking up space in my freezer. Now you have my apologies that both of my enchilada recipes thus far are so similar. In all honesty, I do enjoy a red sauce enchilada or a veggie enchilada or a plain old cheese enchilada, really just about any enchilada. My go-to order at a Mexican restaurant is their platter of multiple enchiladas.... love, love, love. Mmm. Now I want a variety of enchiladas.

Anyway, back to the recipe at hand. I will no longer need to be apologizing when you actually consume this dish. It is sooooooooooooo good. My parents agreed 100%. The enchiladas are creamy, cheesy and delicious. I'm not sure I have enough words to describe how much we enjoyed them.

My only complaint with this recipe was the leftovers. The avocado chunks did not do so well in the microwave. So if you are making this for 2-3 people, I would suggest cutting the recipe in half, unless you have some very large appetites. I still consumed the leftovers and I predict they may be better if I reheated in an oven, but I didn't have that option at work.


Here's the full baking dish:

Here's what one enchilada looks like:

Creamy Chicken and Avocado Enchiladas (adapted from Closet Cooking)
Ingredients:
2 cups cooked and shredded chicken (You can use breasts or thighs or a combo)
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese
1 cup salsa verde (store bought or homemade)
1/2 cup sour cream
1/2 cup low sodium chicken broth
1/2 cup water
1/2 jalapeno (with or without seeds, depending on your heat threshold)
1 tsp ground cumin
juice from 1/2 lime
salt and pepper, to taste
3 avocados
8 8-inch flour tortillas
chopped parsley (or cilantro), for garnish

Directions:
Preheat oven to 350 F.

In the bowl of your food processor, combine the salsa verde, sour cream, chicken broth, water, jalapeno, cumin, lime juice and 2 of the avocados. Pulse until smooth. Season with salt and pepper.

Place the shredded chicken in a large bowl. Add about half of the avocado cream sauce and 1/2 cup of each cheese. Dice the last avocado into bite sized pieces and add that to the bowl as well. Mix to combine.

Coat the bottom of a 9x13 baking dish with more of the avocado cream sauce. Scoop 1/8 of the chicken mixture into the center of each tortilla and roll up. Place seam side down into the baking dish. Once all of the enchiladas are rolled, pour enough avocado cream sauce to completely cover the top of the tortillas. Sprinkle the remaining 1/2 cup of each cheese on top evenly.

Bake for 20-25 minutes until bubbling and the cheese is melted. Remove from the oven and garish with chopped parsley or cilantro. Serve hot.

Pork Quesadillas

OH

EM

GEE

I am so sorry.



I've totally been slacking. I'll blame it on that cold I got last weekend and the fact that it apparently completely knocked me on my behind. Work has taken all my energy and when I've spent time at home, I've had just about enough left to sit on my couch or sleep in my bed. I really haven't done a lot. I also promise I haven't intentionally been ignoring you. Somehow the week went by and I didn't get to posting.

The plan was to post this recipe shortly after the pork in the crockpot and the burritos. Just to hit home the use of leftovers in unique and different ways. This is technically a leftover leftover meal. Because if you remember the chipotle bbq pork, I just used that to make this quesadilla.

So now:

"Knock it off, Napoleon! Make yourself a dang case-a-dill-a"

Chipotle Pork Quesadillas
Ingredients (per quesadilla):
1/4-1/3 cup chipotle barbecue pork
1/4-1/3 cup shredded cheese
10 inch flour tortilla
chopped lettuce
chopped tomato
chopped avocado
sour cream or Greek yogurt

Directions:
Preheat the oven to 400 F.

Spread the pork on one half of the tortilla. Sprinkle the cheese on top of the pork. Fold the tortilla in half to enclose the filling.

Bake for 5-8 minutes until the cheese is melted. Turn on your broiler and broil until the top is golden brown, approximately 2 minutes.

Remove from the oven and allow to cool for 3-4 minutes. Cut into triangles.

Serve topped with lettuce, tomato, avocado and sour cream, as desired.

Chipotle Barbecue Pork Burritos

Are you ready for the rain?

We are supposed to get up to 10 inches this weekend. I keep getting emails from campus and my apartment complex warning me to stay safe and dry. And you can totally tell that it is getting ready to pour. When you walk outside, it is like walking into a sauna, like someone just poured water over the hot coals and you are breathing in the vapors.

What to do this weekend to avoid the rain? Make some pork in your crock pot and re-purpose it into multiple dishes. Like these burritos. The bbq sauce is sweet and spicy. Adjust the amount of chipotle pepper and adobo sauce to your personal taste.

Chipotle Barbecue Pork Burritos
Ingredients:
For Pork:
1/8 cup ketchup
1 tsp Worcestershire sauce
1 tbsp honey
2 tsp apple cider vinegar
1 tsp adobo sauce + 1/2 chopped chipotle pepper
1 tbsp brown sugar
1/8 cup water
2 cups of chopped or shredded leftover pork

For Burrito Assembly:
10 inch flour tortillas
chopped green leaf lettuce
chopped avocado
chopped tomato
shredded cheese, whatever flavor you desire

Directions:
Combine all of the pork ingredients, except the water and the pork, in a small sauce pan. Mix and cook over medium heat until bubbling, about 3-4 minutes. Add the pork and water and stir to coat. Bring to a boil and cook until the sauce thickens around the pork about 2-3 minutes.

Assemble the burritos, by laying pork, lettuce, avocado, tomato and cheese on a tortilla. Fold in the sides and roll up tightly.

Easy Baked Tortilla Chips

Happy Monday!

I think you should make some nachos.

Or salsa.

Or guacamole.

Enjoy any and all of them atop some fresh-from-the-oven tortilla chips.

They will wipe away all the Monday blues.

They are so easy you will not have to stress your tired brain at the end of the day.

You can add whatever flava-flave you would like. I would suggest salt and peppa. Or maybe chili powder for a little kick. Or cinnamon sugar if you desire something sweet. So adaptable depending on your mood.

Baked Tortilla Chips
Ingredients:
4-8 corn tortillas, cut into quarters
Cooking spray
Salt, about 1-2 tsp
Additional seasonings (such as black pepper, chili powder, cumin, cinnamon sugar, etc), as desired

Directions:
Preheat oven to 400 F.

Spray a baking sheet with cooking spray. Lay the tortilla quarters on the sheet without overlapping. (I can fit about 4 tortillas per sheet, but this'll change depending on the size of your sheet). Spray the tops of the tortillas with cooking spray. Sprinkle with salt and pepper and additional seasonings as desired.

Bake for 10 minutes, flipping halfway through, until the tortillas are browned. Watch carefully to make sure they do not burn.