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Chicken enchiladas with avocado cream sauce

Feb 18th, 2013
by ben.
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Chicken enchiladas with avocado cream sauce

Date: February 10th, 2013

Recipe: http://hannahholzmann.com/cilantro-lime-chicken-enchiladas/

Modifications: None, but we used some frozen shredded chicken and turkey that was leftover from a previous meal.

Time to table: 60 minutes

Servings: dinner and three lunches from leftovers

Ben: Like

Erin: Like (did not like the leftovers)

Annie: Like

Notes: I made the cream sauce earlier in the day, which made dinner time go a little smoother. Despite the long list of ingredients and instructions, these are rather simple enchiladas. I used salsa verde instead of red salsa, just a personal preference. I really liked the avocado cream sauce, we had not had that before and it was really good. Erin did not care for the way these reheated for lunches though, they were too soggy and kind of grossed her out.

Chicken enchiladas with avocado cream sauce

Burrito Bowls

Sep 7th, 2012
by erin.
1 comment

Burrito Bowls

Date: August 25th, 2012

Recipe:

Chipotle cilantro lime rice: (I got the recipe from a website, but I cannot remember where, apologies)

Long grain brown rice, cooked according to directions

When the rice is done, add 1 T of butter, 1 T of lime juice, and 1/4 cup of chopped cilantro. Stir to combine.

Burrito bowl filling:

This was an ad-lib on our part, we intended this meal to simply use up some staples we had at home:

  • 2 boneless, skinless chicken breasts
  • 2 cans black beans
  • 1 cup of frozen corn
  • 4 green onions, diced
  • 1 onion, diced
  • 3 cloves of garlic, diced
  • guacamole to taste
  • cotija/cheddar cheese to taste
  • salsa to taste
  • various seasonings
  1. Saute the chicken in a skillet. Remove and dice into bite sized pieces
  2. Saute the garlic, onion, green onion until translucent
  3. Add salt, pepper, oregano, paprika, chili powder, cumin, red pepper to your liking
  4. Add the black beans, corn, and chicken back to the pan until warmed through
Spoon some rice into a bowl. Top with the black bean mixture. Top with salsa, guacamole, cheese, as desired. Mix it up and enjoy.

Time to table: 1 hour

Servings: 6 adult dinners

Ben: Love

Erin: Love

Annie: Like

Notes: For a meal that was planned last minute, this was amazing. We had our friends Maggie & Pat come over, and Pat made some guacamole for us, which certainly enhanced the meal quite a bit. There was enough leftovers for Erin to bring for two lunches.

Guacamole

Chicken, Black Beans Veggies

Grilled Corn Salad

Aug 16th, 2012
by erin.
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Grilled corn salad

Date: August 11, 2012

Recipe:

Ingredients:

9 ears of corn

2 cans black beans, rinsed and drained

2 red peppers, chopped

1 orange pepper, chopped

1 bunch green onions, chopped

Some chopped cilantro (Served on the side due to both of our mother’s distaste for the herb)

Dressing: Juice of 2 limes, some olive oil, some cumin, salt & pepper, whisked together

Directions: Grill ears of corn (pull husks back, remove silks, grill until charred), then cut corn kernels off the cob. Combine all ingredients and serve cold or at room temperature.

Time to table: 20 minutes, plus grilling time

Servings: ~15 people as a side dish

Ben: Like

Erin: Love

Annie: Like (as in, she ate some, although she did say “I don’t like this salad” but she also sometimes says “I don’t like bread” so we know THAT’S a lie)

Notes: This was inspired by my coworker Sharon’s corn salad that she brought to a work potluck. She is a great cook, so I asked her for a recommendation for a corn salad to go with pork tacos, and she recommended some modifications to that recipe that she uses for more of a Mexican flavor. For being kind of thrown together, and not from an actual recipe, I was impressed with how well it turned out! It paired excellently with the pork tacos.

Corn Cakes with Tomato Avocado Relish

Jul 31st, 2012
by erin.
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Corn cakes with tomato avocado relish

Date: July 30th, 2012

Recipe: http://annies-eats.com/2011/08/25/corn-cakes-with-tomato-avocado-relish/

Modifications:  Didn’t have white wine vinegar, so used red wine vinegar instead for the relish. Just now realized that I forgot the scallion in the relish. Didn’t notice.

Time to table: 30 minutes

Servings: Hmm, there were far too many corn cakes for the 3 of us, but only just enough relish. Ben had the leftover cakes with salsa and sour cream. To serve 4-5 adults, I’d double the relish recipe.

Ben: Love

Erin: Love

Annie: Like (She seemed okay with the corn cake, and ate a bit of the avocado and spinach)

Notes:  We all really liked this far more than expected! A great summer meal for hot days.

Milk!

Texmex Sloppy Joes

Jul 24th, 2012
by ben.
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Tex Mex Sloppy Joes

Date: July 10th, 2012

Recipe: http://www.closetcooking.com/2012/06/texmex-sloppy-joes.html

Modifications: We used ground turkey instead of beef and omitted the cilantro because I didn’t feel like buying a whole bunch just to throw half of it away.

Time to table: 30 minutes

Servings: 6 sandwiches

Ben: Love

Erin: Like

Annie: Meh

Notes: I thought these were fantastic and would definitely make this my go-to sloppy joe recipe. Annie is not based in reality these days, so her rating has zero validity or reliability. Just sayin’. Love the closet cooking blog, hope to make more of his recipes soon.

Tex Mex Sloppy Joes

Quinoa Black Bean Salad

Jun 5th, 2012
by erin.
1 comment

Dinner, compliments of @erinkkr

Photo from Kate’s instagram
Date: 5/21/2012

Recipe: http://www.eating-for-england.com/quinoa-salad-beans-avocado/

Modifications: I made a double batch – in one, I left the cumin out of the dressing since Kate hates it.

Time to table: 30 minutes prep

Servings: 4-5 adults

Ben: Like

Erin: Like

Annie: Dislike – her dinner that night was chips with a side of a few beans ;) (not a big shock there)

Notes: I have a great many friends who have new babies, and wanted to bring a few of them a meal. I originally planned to bring Chicken Wild Rice Soup, but the 80 degree day didn’t seem to call for soup. I gave Kate a few choices, and she chose this! I totally messed up the quinoa the first time, cooking it far too long and forgetting to rinse it. Sorry about that, Kate and Kyle :) The second time, I cooked it in chicken broth and checked it earlier and it turned out MUCH better. There was enough for us to have a dinner of it too, in addition to bringing a pretty large amount to Kate and Kyle. I do like meals like this, but they never seem to actually leave me feeling satisfied. Not enough fat for my liking, I guess!

Quinoa Black Bean salad

The second batch, brought to Lori and Jeff – they asked for the recipe, so I know it was a win for them!

Curried lentil and sweet potato soup

Jan 11th, 2012
by ben.
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Curried Sweet Potato Lentil Soup

Date: 1/8/2012

Recipe: http://denueva.blogspot.com/2011/11/curried-lentil-and-sweet-potato-soup.html

Modifications: I forgot to add the diced bell pepper, whoops. Nicki forgot the carrots, so between the two of us we have a full meal :) We also used the immersion blender to thicken the soup up. It’s easier for Annie to eat and Erin and I prefer blended soups. I also didn’t put nearly as much liquid as it called for (4-5 cups was what we used) – it could have used more probably, especially after eating the leftovers which thicken up considerably, but the batch would have been HUGE if we had added the full 8 cups it called for.

Time to table: 1 hour

Servings: 6 adults

Ben: Like

Erin: Like

Annie: Like

Notes: This was a very easy recipe to make and had enough leftovers to make a second dinner out of, which is always a win in my book. We say Annie “liked” this meal, but the threshold for her to like something has gone way down as she seems to be getting pickier about the food we serve her, which is not cool. “Like” in this case means that she ate a few (5 or so) bites voluntarily and dipped her bread it in before announcing she was all done and wanted fruit.

Curried Sweet Potato Lentil Soup

Corn bread skillet

Oct 4th, 2011
by ben.
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Cornbread skillet

Date: 9/27/2011

Recipe: This recipe was from our CSA newsletter and it was great because it used a ton of the veggies from our box:

2 T oil
1/2 medium onion, chopped
1 leek, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
2 medium potatoes, diced
1 poblano pepper, diced
1 medium bell pepper, diced
juice & zest of 1 lime
5 tomatillos, cored and chopped
1 large tomato, cored and chopped
salt and pepper to taste
1 can pinto or black beans
3 T cilantro, minced
1 c cornmeal
1/3 c all purpose flour
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 c plain yogurt
1/2 c shredded cheddar cheese

Heat oil in oven proof skillet and saute onions for a couple minutes and then add the leeks. After another minute add the garlic, cumin, coriander, potatoes, and peppers. Saute for a couple minutes and add the lime juice/zest, tomatillos, tomatoes, salt, and pepper. Continue to cook, stirring periodically, for about 8-10 minutes.

Preheat the oven to 375 and prepare the cornbread topping: sift together the dry ingredients. Whisk together egg and yogurt and mix into dry ingredients and set aside. Stir beans and cilantro into skillet and top with cornbread batter. Bake at 375 for 15 minutes. Add shredded cheese and return to oven for 3-5 more minutes, until golden and browning on the edges.

Time to table: 75 minutes

Modifications: I didn’t use any tomatoes because we didn’t have any, and we had also just used the all the leeks in the soup the night before, so we didn’t include that.

Servings: 2 adult dinners, 3 adult lunches, 1 toddler dinner

Ben: Dislike

Erin: Like

Annie: Like

Notes: This was kind of blah. Definitely should use more cheese than is called for. I think the cornbread is a little too dry and crumbly for this kind of dish, it would have been better with a fluffier dough I think. Oh well, we got some lunches out of it and it used up a lot of veggies.

Cornbread skillet

Cornbread skillet
Looks like scrambled eggs with cheese!

Creamy chicken taquitos

Jul 16th, 2011
by ben.
2 comments

Chicken taquitos and refried black beans

Date: July 12th, 2011

Taquitos recipe: http://annies-eats.net/2011/04/27/creamy-chicken-taquitos/

Refried black beans recipe:

  • 1/2 onion, diced
  • 1 garlic clove, diced
  • 1 T chopped cilantro
  • 1 can black beans
  • 2 T butter
  • 1/4 cup water
  • 1 cup shredded cheese
Melt the butter in a frying pan. Sautee the onions until translucent, add the garlic for the last minute or two. Add the beans, water, and cilantro and let simmer until the water reduces to the consistency you want. Add the cheese to melt and serve.

Modifications: I had to use more than 1/4 cup of salsa for the taquitos mix to thin it out some.

Time to table: 40 minutes with cooking time

Servings: 14 taquitos

Ben: Love

Erin: Like (amended to Love after trying this when not in the first trimester of pregnancy and puking)

Annie: Love

Notes: This was a huge hit. Everyone loved the taquitos and Annie even would take bits of tortilla and dip it in black beans and eat it. I had leftovers for lunch today (and will again tomorrow) and they are great reheated. Easy and a crowd pleaser, can’t beat that!

Chicken taquitos and refried black beans

Grilled pork loin with chickpea salad

Jul 14th, 2011
by ben.
1 comment

Pork loin and chick pea salad

Date: July 6th, 2011

Pork recipe:

  • 2.5 pound pork loin
  • 3 cloves garlic
  • cilantro
  • olive oil

Mix the olive oil with the crushed garlic and chopped cilantro and rub over the pork loin. Grill the pork loin until done and let it rest 5-10 minutes.

Chickpea salad recipe: http://goodthymesandgoodfood.blogspot.com/2011/06/cilantro-lime-chickpea-salad.html

Time to table: 20 minutes prep for the salad, 10 minutes prep for the pork, 30 minutes cooking time for pork

Servings: 4 adults, 1 toddler

Ben: Like

Erin: Like

Annie: Like the pork, dislike the chickpea salad

Notes: I overcooked the pork on the grill, which basically ruined this for me. It still tasted good, but the meat was too dry. I was really looking forward to this too, so I was bummed out. The chickpea salad I made earlier in the day, over lunch, and it was great to have that pre-made so I could just focus on screwing up the pork.

Annie NOT eating chick pea salad

Not so much enjoying her chickpea salad :)

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