Sweet Corn Queso Dip

 

Normally as we round the corner into the fall, I'm digging in my heels and refusing to acknowledge the end of summer.  I'm definitely not one of those people who turns into PUMPKIN EVERYTHING in mid august… or mid September even.  Up until September 23rd, I'm firmly still in summer-mode.  Thus, while bloggers everywhere are bringing you pumpkin and apples, I'm bringing you sweet corn queso dip.  I might not be a cool, up to the minute blogger, but I'm living in the now.  And the now is gorgeous weather, football, corn, and queso.  Queso is always in the now.

This queso is a little more than just corn mixed into queso.  You puree some of the kernels, then mix in whole kernels; thus creating a perfect corny bite.  While this is an ode to summer corn, it's also pretty much a perfect snack for watching football, cooking out, or just sitting outside and enjoying the perfect weather with a margarita.

I'm pretty much a sucker for any queso dip, but combining it with some of my favorite summer produce was revolutionary.  We all huddled around this scooping, dipping, and munching until the dish was scraped clean.  So whether you are a fall-lover or a stage five summer-clinger, this dip will definitely make you happy!  Long live queso!

Sweet Corn Queso Dip
adapted from Food and Wine, December 2013

While you can definitely use frozen corn for this, I'd highly recommend that you use fresh corn when it's in it's peak!  

• 3 cups fresh corn kernels (4-5 ears).
• reserved cobs from corn
• 2 Tbs canola oil
• 1 poblano chile, stemmed, seeded, and diced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• kosher salt
• 1 tsp chile powder
• 8 oz Monterey Jack cheese, shredded
• 2 Tbs minced fresh cilantro
• cilantro, tomatoes, onions, jalapeño slices, etc for garnish

Cut the kernels from the cob.  Using the back of a spoon, scrape the spent cobs to "milk" them.  

In a blender, combine half the corn kernels, the corn milk, and 1/3 cup of water.  Puree until smooth.

In a medium skillet, heat the oil over medium heat.  Add the poblano and onion, and cook until softened, stirring often, about 5 minutes.  Stir in the remaining corn, a big pinch of salt, garlic, and chile powder.  Cook an additional 2 to 3 minutes.

Add the corn puree and stir to combine.  Bring to a simmer.  Cook until slightly thickened, about 2 minutes.

Reduce the heat to low and stir in the cheese, a little at a time, until it is melted and incorporated.  Remove from heat and stir in the cilantro, then season with additional salt if needed.  Garnish with diced tomatoes, more cilantro, jalaponeo slice, etc.  Serve immediately with tortilla chips.

Cola-Grilled Flank Steak with Fritos Chilaquiles

Do you need a minute here?  A minute to process this?  It's crazy, I know.  When I told Joey what I was making for dinner, he asked if it was a "gas station food challenge." It was not. But what it was, was an irresistible recipe that I couldn't stop thinking and daydreaming about from the moment I saw it.  I have a not-so-secret love of Fritos, so Fritos, cooked in salsa?  Uh, yeah.  Sounds right up my alley.

This was a really fun dinner, and one that I would actually love to serve to company.  How kitschy  and cute is this?  A big platter of Fritos cooked in salsa, topped with a sweet and spicy grilled steak?  It's a little out there, but in the best way possible.  What a conversation starter this dinner is!

Because this is from Food and Wine, they give a wine pairing recommendation, but I'm hard pressed to serve this with anything other than a jack and coke or a forty of beer. ;)

 

Cola-Grilled Flank Steak with Fritos Chilaquiles
adapted from Food and Wine
serves 4 to 6

• 4 cups of coca-cola, preferably made with cane sugar (instead of HFCS)
• 1 Tbs This green curry paste
• 1 jalapeño chiles, thinly sliced
• 1 1/2 lbs flank steak, trimmed and cut lengthwise and crosswise to make 4 steaks
• 1 Tbs canola oil, plus more for brushing
• kosher salt and freshly ground black pepper
• 2 cups salsa verde
• 8 oz Fritos, divided
• 1/2 cup chopped fresh cilantro
• 2 avocados, diced
• 3 Tbs Cotija or queso fresco cheese
• lime wedges

In a 9x13 inch baking dish, whisk the coke with the green curry paste and jalapeños.  Add the flank steaks and turn them several times to thoroughly coat them with the marinade. Allow to stand at room temperature for 30 minutes.  

Meanwhile, light and prepare the grill.  

Remove the steaks from the marinade and brush with oil and season generously with salt and pepper.  Grill, turning once, until medium-rarre, about 6 to 8 minutes total.  Transfer to a cutting board, tent loosely with foil, and allow rest for 10 minutues.

As the steaks rest, prepare the chilaquiles.  

Heat 1 tablespoon of the oil in a large skillet over medium heat.  Add the salsa verde and bring to a simmer.  Cook until slightly reduced and thickened, about 4 minutes.  Add half of the fritos and cook, stirring constantly about 2 minutes.  Remove from heat, stir in the remaining fritos, along with 1/4 cup of the cilantro and half of the avocado and cheese.   Transfer the chilaquiles to a platter.

Sice the steak thinly across the grain, and arrange it over the chilaquiles, along with any accumulated juices.  Scatter the remaining avocado, cilantro, and cheese over top, and serve with lime wedges.

Grilled BLT Tostadas

My favorite summer meal is a simple one:  a BLT sandwich, watermelon, and chips.  Because I love the BLT combo so much, I like to try out different variations and vehicles for the B, the L, and the T.  Thus, when a mexican-inspired BLT was brought to my attention, I'm pretty sure I gasped aloud and headed straight into my kitchen to whip it up.

This ingenious dish comes from none other than the Mexican food genius himself, Rick Bayless.  So it comes as no surprise that it is absolutely amazing and out of this world good.  These are also super quick and easy, which is another requirement for an ideal summer meal.  

 

Corn tortillas are brushed with bacon fat (yes!), then quickly grilled to crisp them up.  You slather them with an avocado-lime cream sauce, then top with tomatoes, crumbled bacon, and cilantro.  Finish with a sprinkle of salt and a squeeze of fresh lime juice, and you have Mexican BLT perfection.  I served these with grilled Mexican street corn, watermelon slices, and of course watermelon margaritas.  No Mexican summer meal is complete without those!  This was one of my favorite dinners of the summer, and one I'll for sure be making many times before fall!

The avocado cream sauce makes more than you'll likely need, but you can store it for a few nights in the refrigerator (just know it may discolor a bit).  The leftovers are great for making… more BLT tostadas, proper BLTs, or just using as a dip for veggies or tortilla chips.

 

Grilled BLT Tostadas

adapted from More Mexican Everyday, by Rick Bayless

serves 4 to 6

• 12 corn tortillas
• 1 cup Mexican crema* 
• juice of 1/2 lime, plus more for serving
• 1/2 jalapeño, seeds and ribs removed
• 1/4 cup chopped cilantro, plus more for garnish
• 1/2 an avocado, roughly chopped
• salt
• 6-8 slices thick-cut bacon, cut cross-wise into 1/2 inch pieces
• 1 lb heirloom tomatoes

Prepare the grill to medium-high heat.

Meanwhile, lay the tortillas in a single layer and let them dry for about 30 minutes.  This will help them crisp up on the grill, rather than fall apart.

As the tortillas dry, combine the cream, lime juice, jalapeño, cilantro, avocado, and 1/4 tsp salt in a food processor or blender.  Puree until the mixture is smooth and creamy.  Taste and adjust the lime juice and salt to your preference.  Scrape the cream sauce into a bowl, cover, and set aside.

Cook the bacon in a large skillet, stirring often, until it is crispy and browned.  Use a slotted spoon to remove it from the skillet and drain on a paper towel-lined plate.  Pour the fat into a small heatproof bowl and set aside.

Core the tomatoes.  Choose one tomato (probably the largest) to slice, and slice into 1/2-inch slices.  Seed and chop the rest of the tomatoes.  

Brush the tortillas on both sides with the reserved bacon fat.  Transfer them to the grill and cook, turning and rotating every 30 seconds or so, until the tortillas are golden brown and crisp.  This will probably take 5 to 10 minutes.  

Remove the tortillas to a serving platter, and spread each one with  avocado sauce.  Top with the sliced tomato, and sprinkle with bacon, cilantro, and diced tomatoes.  Lightly sprinkle each tostada with salt, and a squeeze of lime juice.  Serve immediately.

*a half-and-half mixture of sour cream and mayonnaise can also be used here, but try and find crema if you can!  My local Kroger and Publix both carry it, for what that's worth!

The Ultimate Strawberry Margarita

 

Fruity margaritas can be a hard sell.  Make it too fruity and sweet, and it's off-putting for margarita purists.  Make it not fruity or sweet, and it's off-putting to everyone else.  Strawberries can also be hard to incorporate into drinks because they can be bland and watery if not in their prime season.  So while a strawberry margarita seems like a good idea in theory, they are often either boring and underwhelming, or cloyingly sweet with artificial strawberry flavor.

Of course, leave it to the incomparable Rick Bayless to work out all the kinks.  His strawberry margarita is far and away the best one I've ever had.  Sweet and luscious strawberry flavor, a nice boozy kick from the tequila, and just enough lime juice to balance out the sweetness.

He has a few tricks up his sleeve that help to put this margarita over the top.  The first is using aperol as a supporting player.  The sweetness of the strawberries is nicely tempered by this dry, slightly bitter liqueur.  Strawberry puree gives you the most pure, fresh, and natural strawberry flavor, and finally, the strawberry sugar rim pushes the whole thing to a new level.  You use freeze-dried strawberries mixed with sugar to create the rim, and the result is what MAKES this the ultimate strawberry margarita.  freeze-dried strawberries, not to be confused with regular dried strawberries, are pulverized with the sugar in a food processor to create the powder for the rim.  I am normally a fan of salt with my margaritas, but the sweet and slightly tart strawberry rim makes this just over the top amazing.

Our street is having a Cinco de Mayo block party tomorrow, and I will be bringing a pitcher of these babies.  I hope you all celebrate Cinco de Mayo this weekend with a strawberry margarita!

 

The Ultimate Strawberry Margarita
from Frontera by Rick Bayless
makes 8 cocktails

• 3 cups hulled and halved fresh strawberries
• 1/2 cup sugar
• 1 1/2 cups tequila blanco
• 3/4 cup fresh lime juice
• 1/2 cup Aperol
• 1/2 cup orange liqueur
• 1 lime wedge
• strawberry sugar (recipe follows)
• ice cubes

In a food processor, combine the strawberries and sugar and puree until smooth.  Strain the puree through a fine-mesh sieve and refrigerate until ready for use.

In a pitcher, combine 1 1/2 cups of the strawberry puree, tequila, lime juice, aperol, and orange liqueur. Stir well and refrigerate until chilled, about 2 hours.

Use a lime to moisten the rims of 8 6-oz cocktail glasses, and dip the rims into the strawberry sugar.  Fill a cocktail shaker halfway with ice, then pour in a little over 1 cup of the chilled margarita. Shake and strain into 2 of the sugar-crusted glasses.  Repeat with the remaining margaritas.  Garnish with fresh strawberries or limes if desired, and serve.

Strawberry Sugar

• 1 oz freeze dried strawberries (can be found at Trader Joe's, Whole Foods, or other well-stocked grocery stores)
• 1 oz granulated sugar

Combine the strawberries and sugar in a coffee grinder or small food processor and pulverize until a coarse powder forms.  Set aside until ready to use.

Chicken Burritos Mojados (Mexican Flag Burritos)

I told you guys I had an insane recipe to share this week, and this is it.  These burritos.  Oh man, they are something special.  They are filled with chicken, beans, rice, cheese, and avocado, then draped in three sauces that are inspired by the colors of the Mexican flag.  The red sauce is homemade red chile enchilada sauce, the green is roasted tomatillo salsa, and the white is Mexican crema.  Together they form perfect Mexican food harmony.  The smoky spiciness of the enchilada sauce complements the bright fresh tanginess from the salsa verde, and the smooth and creamy crema ties everything together.  I'm pretty sure that after every bite, I proclaimed these to be one of the best things I've ever made, and kept telling Joey "it's just like we're at a mexican restaurant!"

 

These do take a bit of prep work, but it's all pretty well streamlined, and none of it's difficult or tedious.  You could even prep these in advance - make the salsa (or buy it, I promise I won't tell), make the sauce, cook and shred the chicken, and cook the rice.  Then just assemble and bake when you're ready.  The assembled burritos can also be prepped a few hours in advance as well.

I hope you're planning an all-out feast for Cinco de Mayo, and I think these burritos should be required.  They are something different than the typical tacos or fajitas, and totally worthy of a big celebration.  Margaritas not optional!

 

Chicken Burritos Mojados (Mexican Flag Burritos)
adapted from ATK's The Best Mexican Recipes
serves 6

• 2 1/4 cups chicken broth
• 3/4 cup long grain white rice, rinsed
• 1 (15-oz) can pinto beans, rinsed and drained
• 4 Tbs chile powder
• salt and pepper
• 2 scallions, thinly sliced
• 2 Tbs vegetable oil
• 1/2 large white onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 2 (8-oz) cans tomato sauce
• 1 1/2 lbs boneless, skinless chicken breasts
• 1/4 cup minced fresh cilantro
• 6 (10-inch) flour tortillas
• 2 avocados, halved, pitted, and cut into 1/2inch pieces
• 8 oz monterey jack cheese, shredded
• 1 1/2 cups tomatillo salsa
• water, as needed
• 1/2 cup Mexican crema (or sour cream)

Bring 1 1/4 cups of the broth, rice, beans, 2 teaspoons of chile powder, and 1/2 teaspoon of salt to boil in a medium saucepan over medium-high heat.  Cover, reduce heat to low, and cook until the rice is tender and the broth is absorbed, about 20 minutes.  Remove from heat, and allow to sit for 10 minutes, covered.  Stir in the scallions and set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat.  Add the onion and cook until it's just softened, 4-5 minutes.  Stir in the garlic, remaining 3 Tbs chile powder, and cumin, and cook until fragrant, about one minute.  Stir in the tomato sauce and remaining 1 cup of broth and bring to a simmer.  Nestle the chicken breasts into the sauce, cover, and reduce heat to medium-low.  Cook until the chicken is cooked through and registers 160 degrees, about 10 to 15 minutes, flipping halfway through.  Transfer the chicken to a cutting board, and once it's cool enough to handle, shred or chop into bite-sized pieces.  Taste the red sauce and season with salt and pepper as needed.

Preheat the oven to 350 degrees.  Line a baking sheet with foil and spray lightly with cooking spray.

In a large bowl, combine the rice and beans mixture, chicken, 1/4 cup of the red sauce, 2 Tbs of the cilantro, and cheese.  Season with salt and pepper and stir well.  

Wrap the tortillas in a damp kitchen towel and microwave until they are warm, about one minute.  

Working 1-2 tortillas at a time, mound 1 cup of the chicken and rice mixture in the center of each tortilla  Sprinkle with 2 tablespoons of avocado.  Fold the sides then the bottom of the tortilla over the filling, pulling back on it to tighten around the filling.  Roll tightly into a burrito.  Place the burrito seam side-down on the prepared baking sheet, and repeat with the remaining tortillas.  Cover rightly with foil, and bake until heated throughout, 20 to 30 minutes.

As the burritos are cooking, whisk a little water into the tomatillo salsa if it's thick.  Microwave until hot, about 1 minute.

To serve, distribute the burritos to individual plates.  Pour the tomatillo sauce over half of each burrito, and pour the red sauce over the other half.  Drizzle with cream, sprinkle with cilantro, and serve.

Hibiscus Margaritas

As Americans, we are really good at taking other countries' holidays and turning them into an opportunity for binge drinking.  And of these commandeered holidays, Cinco de Mayo is my favorite.  But only until we turn Bastille Day into a chance to drink lots of wine and eat cheese and bread though.  In the meantime, pass the margaritas and queso!

I have some really awesome recipes lined up to share with you this week, including TWO margarita recipes!  I'm starting with the hibiscus margarita, so that you have time to order some dried hibiscus flowers from amazon before the weekend!  They are relatively cheap, and you will pretty much have a lifetime supply, good for more cocktails, tea, glazes, desserts, etc.  So go ahead and order them now -- I'll wait!

These margaritas were kind of an experiment, but it was a wildly successful one.  I've had hibiscus cocktails before, but never margaritas, so I wasn't quite sure how they would turn out.  It was a fun recipe to make because you infuse tequila with the flowers, a technique that was new to me.  I liked this because it gives you a strong hibiscus flavor without watering down the tequila.  No one likes watered down tequila.

The resulting margarita is a gorgeous deep red hue, with a slightly floral, slightly spicy taste, well-tempered by the lime and orange juices.  This margarita had a wonderful complexity, without being too fussy or out there.  If you're looking for a unique margarita for Cinco de Mayo, give this one a try.  And stay tuned this week, I have more fun ideas and recipes coming at you!

Hibiscus Margaritas
adapted from chow.com
makes 6 margaritas

• 16 oz tequila blanco
• 2 oz dried hibiscus flowers (about 1 heaping cup)
• 5 oz orange liqueur
• 4 oz freshly squeezed lime juice (from about 6-7 limes)
• 5 oz freshly squeezed orange juice (from 2 oranges)
• 2 oz simple syrup
• ice
• lime wedges, for serving

In a medium saucepan, combine the tequila and hibiscus flowers.  Over medium-low heat, bring to 160 degrees, or until the tequila is just beginning to steam, 5-6 minutes.  Immediately remove from heat, cover, and allow to steep for 15 to 20 minutes.  

Place a fine-mesh strainer over a heat-resistant, quart-sized measuring cup or pitcher, and strain the tequila from the dried hibiscus flowers, pressing on them with a wooden spoon to extract as much liquid as possible.  Discard the flowers.

Stir the orange liqueur, lime juice, orange juice, and simple syrup into the tequila.  Cover and chill for at least an hour.

Serve over ice, with a lime wedge.

Chicken with Chorizo Salsa

 

Is there an ingredient that will without fail, cause you to make a recipe?  For me, it's chorizo.  Include that spicy, smoky sausage in basically any dish, and I'm powerless against it.  Lately I've been adding it to scrambled eggs in the morning, along with shredded zucchini and fresh cilantro.  It's quickly become my favorite breakfast, and my mouth is watering just thinking about it.

BUT I'm not here to talk about that breakfast today, I'm here to tell you about this chicken with chorizo salsa.  Yes, chorizo salsa.  This stuff is a revelation, and I pretty much want to eat it every day with every meal from now to eternity.  Sound good?

This is also a super easy and quick weeknight dinner.  You make the chorizo salsa, then cook the chicken in the drippings, giving you even more chorizo flavor.  I served this chicken over a bed of Mexican-style zucchini, and it made for such a wonderful, satisfying, and healthy meal.  Mexican food tends to be heavy and calorie-laden (at least the things I love are!), so having a nice and light Mexican dinner was a nice change of pace.  I enjoyed the leftovers all chopped up and stuffed into lettuce wraps for lunch the next day, so I highly recommend that you save some for that!

Chorizo = love.

Chicken with Chorizo Salsa
adapted from Cooking Light, Jan/Feb 2015
serves 4

• 2 oz (1 link) Mexican pork chorizo
• 4 (6-oz) boneless, skinless chicken breast halves, pounded to even thickness
• kosher salt and freshly ground black pepper
• 1/4 tsp ground cumin
• 1 1/2 tsp canola oil
• 1 cup seeded and chopped tomato (1 large)
• 1/4 cup chopped fresh cilantro
• 2 Tbs finely chopped red onion
• juice of 1/2 lime
• 1/4 cup crumbled queso fresco

Heat a large skillet over medium-high heat.  Remove the chorizo from its casing and crumble into the pan.  Cook, stirring constantly, for about 4 minutes.  Transfer the chorizo to a small bowl.

In a small bowl, combine 1/4 tsp of salt, 1/4 tsp of pepper, and the ground cumin.  Sprinkle the mixture over the chicken breasts.

Return the skillet to the stovetop and add the oil to the drip pins in the pan, swirling to coat.  Add the chicken to the pan and cook 5 minutes per side, or until it's cooked through (reaching 165 degrees as the internal temperature).  Remove the chicken from the pan, and cover with foil.

Once again, return the pan to the stovetop.  Add the tomato, cilantro, and onion, and cook, stirring constantly 1 to 2 minutes.  Add the chorizo, then stir in the lime juice.  Season to taste with salt and pepper and transfer the salsa to a small bowl.

To serve, place 1 chicken breast on each plate and top with about 2 tablespoons of the salsa and 1 tablespoon of cheese.  

Skillet Chicken Tamale Pie

When I was growing up, one of my favorite dinners was tamale pie.  My mom made a vegetarian version, which still remains in my top 5 meals (sorry, I've been holding out -- I'll share it soon!).  In case you're unfamiliar with the concept of tamale pie, it's a baked casserole, the filling consisting of various vegetables, perhaps meat, Mexican spices, and topped with cornbread.  Yeah.  It's good.

This version is pretty much a 180 from the tamale pie I had growing up, but I love it just as much.  The filling is chicken, poblano peppers, corn, hominy, and cheddar.  Topped with cornbread batter and baked, it is so comforting -- basically this is a Mexican-inspired chicken pot pie with cornbread instead of a pie crust on top.  As Ina would say, "How bad can that be?"

It's also a pretty light dinner, especially for something so filling and comforting.  It comes in at under 400 calories per serving, which makes this calorie-counting woman very happy.  Paired with a green salad, this made for a really wonderful dinner, and a few days worth of awesome lunches as well!

So I noticed that this is the third skillet dinner in a row that I've posted… hope you guys love them as much as we do!  Long live the skillet!

 

Skillet Chicken Tamale Pie
adapted from America's Test Kitchen's Healthy Family Cookbook
serves 6

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• kosher salt and freshly ground black pepper
• 2 tsp canola oil
• 1 onion, minced
• 2 poblano peppers, stemmed, seeded, and chopped
• 1 jalapeño, stemmed, seeded, and chopped (optional)
• 3 cloves garlic, minced
• 1 Tbs all purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 (15-oz) can hominy, drained and rinsed
• 1 (7-oz) can mild chopped green chiles, drained
• 1 cup frozen corn
• 3/4 cup shredded extra sharp cheddar cheese
• 1/4 cup minced fresh cilantro

Topping

• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 3 Tbs sugar
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup buttermilk
• 1 large egg
• 1 Tbs unsalted butter, melted
• 1/4 cup extra sharp cheddar cheese

Preheat the oven to 450 degrees.  

Pat the chicken dry and season liberally with salt and pepper.  Heat the oil in a 12-inch oven-safe skillet over medium-high heat.  Add the chicken and cook 6 to 8 minutes, flipping once, until it is golden-brown on both sides.  Transfer the chicken to a plate and leave the fat in the pan.

Add the onion, poblano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the pan and cook until it's softened and lightly browned, 5 to 7 minutes.  Stir in the garlic and flour and cook an additional minute.

Stir in the broth, hominy, chiles, and corn, and bring to as mimer.  Nestle the chicken in tot he mixture, cover, and reduce heat to medium-low.  Cook until the chicken is cooked through, about 10 minutes.

Remove the chicken from the skillet, and once it's cool enough to handle, shred it into bite-sized pieces.  Return the chicken to the skillet and stir to combine.  Stir in the cheddar and cilantro, taste, and season with additional salt and pepper if needed.  Remove from heat and cover to keep warm while you make the cornbread topping.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.  In a separate, smaller bowl, whisk together the buttermilk and egg.  Stir the buttermilk mixture into the flour mixture, just until no streaks of flour can be seen, then stir in the melted butter and cheddar cheese.  

Drop spoonfuls of the batter over the chicken filling, then smooth the top into an even layer, covering the filling completely.

Transfer the skillet to the oven and bake 15 to 20 minutes, or until the topping is golden and set.  Cool for 10 minutes before scooping into bowls and serving.

Black Bean and Butternut Squash Enchilada Verde Skillet

There are very few foods that Joey doesn't like.  He's always a good sport and eats anything I cook, but sometimes it is just with… less enthusiasm, if you will.  One such food is butternut squash.  I try to be a considerate wife, so I make an effort to limit meals that have butternut squash.  However, we received one in our produce delivery recently, so it was just begging to be used up and turned into something delicious.

If there's one way to make an unpalatable veggie palatable, then I'd say it's to Mexican-ize it! (yes, that's a word).  Mix it with black beans, chicken, salsa verde, plenty of cheese, and the standard smoky, spicy spices.  That'll do it, no question.

This quick and easy skillet dinner is a family-favorite for us, and it's not only a perfect one-pot weeknight meal, but it's healthy and filling.  The leftovers reheat beautifully (should you have any), so it's great for lunch too.

Joey's former most-hated vegetable was brussels sprouts, and now he actually requests them.  So there's hope for butternut squash yet!  In the meantime, there's this butternut squash enchilada skillet.

Black Bean and Butternut Squash Enchilada Skillet
adapted from Mel's Kitchen Cafe and Ambitious Kitchen
serves 4 to 6

The spiciness of your finished dish will depend upon the spiciness of your peppers and salsa.  However, stirring in a spoonful of greek yogurt or sour cream will help tame the spice, especially for little ones.

• 1 tablespoon canola oil
• 1/2 large yellow onion, chopped
• 1 green bell pepper, seeds and ribs removed, chopped
• 2 cloves of garlic, minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 cup water
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, each cut into 8 wedges or strips
• 2 cups salsa verde
• 2 cups cooked, chopped chicken
• 1/4 cup chopped fresh cilantro
• 3/4 cup freshly shredded Monterey Jack cheese
• 3/4 cup freshly shredded extra sharp cheddar cheese

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, bell pepper, and jalapeño (if using).   Cook 5 to 7 minutes, until it is translucent and softened, then stir in the garlic, salt, pepper, cumin, and chili powder.  Cook for about 1 minute.  Add the butternut squash and stir well to coat with the spices.  Cook for 3 to 4 minutes, then add the water.  Cover and cook until the squash is tender, an additional 5 to 6 minutes, stirring often.

Stir in the beans, tortillas and salsa. Bring the mixture to a simmer and cook for a 3 to 4 minutes. 

Preheat the broiler.

Add the chicken, cilantro and 1/2 cup each of the Monterey Jack and cheddar cheeses. Stir to combine. Taste and season with additional salt and pepper as needed, then sprinkle the remaining cheese over the top.

Transfer the skillet to the oven and broil until the cheese is melted and beginning to brown, 2 to 3 minutes.  Scoop into shallow bowls and serve, garnishing with more cilantro, greek yogurt, and/or avocado.

Cran-BBQ Turkey Taquitos

Turning leftover meat into taquitos is one of my M.O.'s, but the idea to combine turkey and my cranberry BBQ sauce with my pulled pork taquitos was one of my best yet!  In case you can't tell, I'm kind of obsessed with Thanksgiving leftovers, and I'm always on the hunt for new and novel ideas.  These taquitos may have surpassed my Turkey Cranchiladas as my favorite use for leftover turkey.

These baked taquitos are super simple, and the payoff is huge.  A little smoky, a little spicy, a little sweet… a lot of deliciousness.  I absolutely loved these, as did Joey and the kids.  The Saturday after Thanksgiving is "Rivalry Saturday,"and I think these taquitos would be an awesome snack to have on hand while you watch football.  Add some chips, guacamole, maybe a pitcher of apple-habanero margaritas… pretty good little Saturday!

Cran-BBQ Turkey Taquitos

• 3 oz cream cheese or sour cream, at room temperature (low-fat is fine)
• 1/3 cup cranberry bbq sauce, plus more for dipping
• 1/2 tsp paprika
• 1/2 tsp chile powder
• 1/2 tsp garlic powder 
• 1/2 tsp mustard powder
• 1 Tbs brown sugar
• 1/2 tsp liquid smoke
• 1/4 tsp ground cinnamon
• pinch red pepper flakes
• kosher salt, to taste
• 1/4 cup diced red onion
• 3 scallions, thinly sliced
• 2 Tbs minced fresh cilantro or parsley
• hot sauce (optional)
• 2 cups shredded or chopped cooked turkey
• 1 cup freshly shredded Pepperjack cheese
• 8-10 (6-inch) corn or flour tortillas
• canola oil

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. 

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cinnamon, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the turkey and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel.  Cook 30 seconds, or until tortillas are soft and pliable. 

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Brush the taquitos lightly with canola oil, and sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce for dipping.

Thanksgiving Remix!

Thanksgiving is on all our minds this week, so I'm dedicating this week's menu to repurposing your leftovers!  I know people are split on leftovers - some love them, some hate them.  I for one love leftovers.  I love them just purely reheated, eating the same delicious meal a second time.  And I really love them repurposed into a whole new dish.  So I've made that my focus today, since so many people have no desire for Turkey Day 2.0.  We're going with a Mexican fiesta theme.  Are you surprised?

Thanksgiving Remix!

Pomegranate Sangria
Tequila-Infused Chorizo Queso Fundido
Bacon-Chipotle Guacamole
Roasted Tomatillo Salsa 

Turkey Cranchiladas
Sweet Potato Salad & Pomegranate Salad with Pepitas and Avocado

Cranberry-Swirl Cheesecake Bars

Pumpkin Enchilada Casserole with Poblano-Pepita Salsa

Something about the transition from summer to fall causes me to feel pulled to the kitchen.  As we say goodbye to playing outside until dusk, catching lightning bugs, and evenings at the pool, we welcome cozy evenings in front of the fireplace, sipping hot cocoa, comfort food, and trips to the pumpkin patch.   I love spending a lazy afternoon cooking and baking while the boys nap.  I gravitate towards simple and quick recipes in the summer, but the fall has me slowing down, taking my time, and enjoying the process as much as the final result.  

And this dinner is indeed a process.  There's homemade enchilada sauce, a fresh pumpkin filling, and a roasted tomatillo-poblano-pepita salsa.  And yes, it is pretty much perfection.  While it is a bit time-consuming, nothing is difficult, and should you be pressed for time, any of the components can be made ahead.  And heck, you could assemble the whole thing ahead and then just cook it when you're ready!

 

This is an impressive main dish for a fall dinner party, and since I love putting together menus, here's what else I'd serve with it (and actually, most of this is what I did serve with it).

Apple Habanero Margaritas
Chips and Guacamole
Orange-Avocado Salad
Baked Cinnamon-Sugar Donuts with Vanilla Ice Cream (this is my take on churros).

After all my whining about the end of summer, with dinners like this, I guess I can now say that I'm ready to embrace fall.  Let's do this.

Pumpkin Enchilada Casserole with Poblano-Pepita Salsa
adapted from Fine Cooking
enchilada sauce adapted from America's Test Kitchen

Enchilada Sauce

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 2  teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water

Filling

• 2 Tbs canola oil
• 1 large yellow onion, diced
• 1 jalapeño, seeded and chopped fine
• 4 cloves garlic, minced
• 1 Tbs ground cumin
• pinch of sugar
• 3 cups of 1/2-inch diced pumpkin or other winter squash (peel, seed, then chop the pumpkin)
• 1/2 cup chicken or vegetable broth
• 3 Tbs fresh minced cilantro
• kosher salt

For Assembly

• vegetable oil
• 10 6-inch corn tortillas
• 2 cups Monterey Jack cheese
• 1 cup sharp cheddar cheese
• Poblano Pepita Salsa (recipe follows)
• Mexican crema or sour cream, for serving

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.  Remove from heat and strain through a fine-mesh sieve into a medium bowl.  Set aside.

Meanwhile, make the filling.  Heat the olive oil in a 12-inch skillet set over medium-high heat.  Add the onion and jalapeño, and cook until lightly browned and softened, 10 minutes.  Add the garlic, cumin, 3/4 teaspoon of salt, and sugar and cook one minute, or until it's fragrant.  Stir in the pumpkin.  Lower the heat to medium, add the broth, cover, and simmer until the pumpkin is just tender, about 10 minutes.  Taste and season with additional salt if needed.  Stir in the cilantro.

To assemble the casserole, preheat the oven to 350 degrees and brush a 9x13 inch baking dish with oil.  

Heat a small nonstick or cast-iron skillet to medium-high.  Working one tortilla at a time, heat them in the skillet until softened and beginning to brown in spots, about 1 minute per side.   

Spread 3/4 cup of the sauce evenly over the bottom of the dish.

Arrange 5 of the tortillas over the sauce, cutting them to fit if necessary.

Spread 1/2 cup of the sauce over the tortillas.  Spoon all of the filling evenly over the sauce, then sprinkle with 1 cup of the monterey jack cheese.

Pour 1/2 cup of sauce over the cheese and arrange the remaining 5 tortillas over the sauce (again, cutting the tortillas as needed to fit).  

Spread the remaining sauce over the tortillas then top with the remaining cheese.

Cover with foil and bake 20 minutes.  Remove the foil and bake an additional 10 to 15 minutes, or until the cheese is browning and bubbly.  

Allow to cool 10 minutes before serving with the salsa and crema.

Poblano-Pepita Salsa

• 2 medium poblano chiles
• 1 lb tomatillos, husked and rinsed
• 1/2 cup unsalted, roasted, and hulled pepitas
• 1/4 cup packed chopped fresh cilantro
• kosher salt
• juice of 1/2 lime

Halve the tomatillos and arrange in a single layer on a rimmed baking sheet with the poblanos.

Char under a broiler until the tomatillos are dark and browned in spots and the chiles are blackened on all sides, flipping as needed.  Transfer the chiles to a bowl and cover with plastic wrap.  Cool 10 minutes.  Peel, stem, and coarsely chop the chiles.

Coarsely chop the pepitas in a food processor by pulsing 5 to 6 times.  Transfer to a medium bowl.  Add the tomatillos, chiles, cilantro, and salt to the now-empty bowl, and pulse several times to get a chunky salsa.  Add to the bowl with the pepitas and stir to combine.  Stir in the lime juice.  Taste and season with salt as needed.

Grilled Fish Tacos with Grilled Pineapple Salsa

Grilled fish tacos have long-been one of my favorite Mexican dishes, but I've yet to make any at home that blew me away.  Until now, that is.  Cook's Illustrated touts these as "Really Good Fish Tacos," and I counter with "The Best Fish Tacos You'll Ever Make."  I don't make such claims often, so trust me on this.  They've got just the right amount of spice, a touch of sweetness from the pineapple, which is grilled, thus also giving you a touch of smokiness.  And then they are wrapped in a warm tortilla (which I highly recommend you make from scratch), topped with some fresh and crisp lettuce and creamy avocado.  This is good stuff here.

 

The fish of choice is swordfish, but I think any firm white fish would be fine.  The spice paste is what makes the fish tacos really stand out in my opinion, so don't skip that step!

I'm also a big fan of fruit salsas, and now I'm an even bigger fan of grilled fruit salsa.  Perfection.

I know that for some, grilling season is winding down, but I beg of you.  Make these fish tacos this weekend.  Make a big pitcher of margaritas.  Have yourself a fish taco fiesta.

 

Grilled Fish Tacos with Grilled Pineapple Salsa

barely adapted from Cook's Illustrated, Sept/Oct 2014
serves 6

• 3 Tbs canola oil
• 1 Tbs chile powder
• 1 1/2 tsp chipotle chile powder (or 1 tsp chile powder + 1/2 tsp cayenne pepper)
• 1 tsp dried oregano
• 1 tsp dried coriander
• 2 cloves garlic, minced
• kosher salt
• 2 Tbs tomato paste
• 1/2 cup orange juice
• 6 Tbs fresh lime juice (from about 2-3 limes)
• 2 lbs skinless swordfish steaks, cut lengthwise into 1-inch-wide strips
• 1 pineapple, peeled, quartered lengthwise, and cored
• 1 jalapeño chile
• 18 (6-inch) corn tortillas
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
• 3 Tbs minced fresh cilantro, plus more for serving
• 1/2 head iceberg or romaine lettuce, cored and thinly sliced
• 1 avocado, halved, pitted, and thinly sliced
• lime wedges

Heat 2 tablespoons of the oil over medium heat in an 8-inch skillet.  Add the chile powders and, cook, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes.  Stir in the oregano, coriander, garlic, and 1 teaspoon of salt, and continue to cook an additional 30 seconds.  Add the tomato paste, and use a spatula to mash it with the spice mixture until it's well-combined.  Stir in the orange juice and 2 tablespoons of the lime juice.  Cook, stirring constantly, until thoroughly mixed and slightly reduced, about 2 minutes.  Transfer the spice mixture to a large bowl and allow to cool for at least 15 minutes.

Add the swordfish to the bowl and stir gently with a rubber spatula to coat the fish with the spice mixture,  Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Prepare grill by heating over high heat until hot, about 15 minutes.  Lower the heat to medium-high.

Brush the cooking grate with a well-oiled paper towel, then brush the pineapple and jalapeño with the remaining tablespoon of oil.

Place fish and the pineapple on the grill.  Grill everything for 3 to 5 minutes, or until it all begins to brown.  Use a thin spatula to flip it all over. Cook an additional 3 to 5 minutes, until the jalapeño and pineapple are well browned, and the fish registers 140 degrees.  Transfer the fish to a large platter and cover loosely with foil.  Add the corn tortillas to the grill and cook 30 to 45 seconds per side.  Transfer to a plate and cover loosely with a dish towel or foil.

Use a fork to flake the fish into bite-sized pieces.

Transfer the pineapple and jalapeño to a large cutting board.  Peel the jalapeño, remove the seeds and ribs, and finely chop.  Finely chop the jalapeño.  In a medium bowl, combine the pineapple, jalapeño, bell pepper, cilantro, and remaining 4 tablespoons of lime juice.  Season to taste with salt.  

To serve, top tortillas with fish, salsa, lettuce, avocado, and cilantro.  Serve.

Hatch Chile Huevos Rancheros

 

I have a pretty epic story involving huevos rancheros, my sister, and an ill-timed 5K, but it's not what I'd call "blog appropriate."  Maybe I'll share it the day after never. ;)

Instead, I want to talk about college football!  So if you don't live in the south, you may like college football.  You might even think you love it.  But until you go to a college football game in the south, you definitely haven't lived it.  There's something magical about the first game of the season, and it's accompanying tailgate.  The very first subtle smells of fall in the air.  But it's still gloriously sunny and warm.  The energy and spirit from all the tailgates.  The seersucker.  The frat boys in bow ties.  The girls in cute sundresses.  Little kids with their faces painted.  The smell of the grill.  The judgment-free flow of mimosas and drinks before noon.  And the food.  The food at a tailgate is vital to the success of the tailgate.

When we were young and responsibility free, our Saturdays in the fall were spent on campus at Georgia Tech.  We had a pretty amazing tailgate group.  Every week was themed, and there was even a spreadsheet.  We took our tailgates seriously, like good southern kids.

So what does all this have to do with huevos rancheros?  Well, I loved having breakfast at our tailgates - it gave me an excuse to drink a mimosa ;).  And I think this would be a pretty fabulous dish to take to a tailgate.  Or if you can't go to a tailgate, then it's definitely a pretty fabulous dish to enjoy at home.

If huevos rancheros is on a brunch menu, there's a really good chance I'm ordering it.  But I've yet to master a homemade version.  Until now, that is.  This version has it all, and it even has a make-ahead option.

The method is a bit unorthodox, and it does take a while, but almost all of it is inactive.  And the extra time is definitely worth it because the flavors of the vegetables are so beautiful and intense, and balance so well with the spiciness from the peppers.  The cheese and runny eggs just put it over the top, and a big plate of these served with fresh corn tortillas is pretty much my idea of perfection.  Especially when I can wash it down with a mimosa.

Hatch Chile Huevos Rancheros
adapted from Cook's Country, August/September 2014
serves 4-6

Hatch chiles are in season right now, so I used them in place of poblanos here.  If you can't find them, using a poblano is more than okay.  I also procured some Hatch chile cheddar, which was really great here.  

• 1 (28-oz) can diced tomatoes, preferably fire roasted
• 1 Tbs packed brown sugar
• juice of 1/2 lime
• 1 sweet yellow onion, diced
• 1/4 cup extra virgin olive oil
• 3 Tbs chile powder
• 4 cloves garlic, thinly sliced
• 2-3 Hatch chiles, roasted, peeled, seeded, and diced (or 1 poblano pepper)
• 1 cup shredded Hatch chile cheddar (or Pepperjack cheese)
• 8 large eggs
• 1/3 cup minced fresh cilantro
• 6 (6-inch) corn tortillas, warmed

Preheat the oven to 475 degrees.  Line a rimmed baking sheet with parchment paper and set aside.

Set a fine-mesh strainer over a bowl and drain the tomatoes, pressing with a rubber spatula to extract as much liquid as possible.  Transfer the liquid to a 2-cup liquid measuring cup and reserve 1 3/4 cups of the tomato juice, discarding the rest.  Whisk in the sugar and lime juice and set aside.

In a medium bowl combine the tomatoes, onion, olive oil, chile powder, garlic, and 1/2 teaspoon of salt.  Spread the mixture into an even layer on the prepared baking sheet.  Roast 35 to 40 minutes, stirring halfway through.  

Remove from the oven and reduce heat to 400 degrees.

Transfer the roasted tomato mixture to a 9x13 inch baking dish, and stir in the tomato juice mixture and hatch chiles.  Season with salt and pepper to taste.  Sprinkle with cheese, then use the back of a ladle to form 8 small "wells"in the tomato mixture.*

Carefully crack an egg into each well, then sprinkle the eggs with salt and pepper.

Bake until the whites are just beginning to set but still have some movement, 13 to 15 minutes.  

Remove from the oven, transfer to a wire rack, and cover with foil.  Let the eggs sit for 5 minutes.  Sprinkle cilantro over the top, and serve.

*If you are making this ahead, at this point cover the baking dish and refrigerate until you're ready to cook and serve.  If you're traveling with this to a tailgate, I would prepare it up to this step in a grill-safe aluminum foil pan, then cook the eggs on the grill as you would in the oven.  

The Ultimate Summer Menu Planner

Hi, friends!  Long time no post.  I took a bit of an unplanned break from the blog over the past few weeks to spend more time with the family, wind down summer vacation, try (and failed) to get my house organized, and get Caroline ready to start the first grade (how is the possible).  I missed posting, but I have to admit - it was a nice respite for me, and it gave me the much-needed time to clear my head, then immediately fill it back up with ideas for future posts, recipes, and all things Pink Parsley!  So in the next few weeks, I have a lot to share:  a quick recap of a weekend trip we took to the mountains, the rebirth of my "Feeding my Family" series with a post all about school lunches, and several great recipes that you will definitely want to make before summer's end.

So speaking of summer's end, I've been thinking of all the things I still want to make before it's too late. And that got me thinking about all the delicious meals I've made over the course of the past few years.  And THAT led me to putting together this post for you all.  I'm featuring five menus that you should definitely make before Labor Day.  I'm including drinks, apps, and desserts within each menu, but if you're just looking for a quick and easy weeknight meal, feel free to tone it down a bit (or not!).

Enjoy!

The Summer Meal of 2014

I have made this exact menu three different times this summer for entertaining.  In fact, my mother-in-law even requested it for her Bible Study group this weekend.  This summer salad has become a classic with me and several of my friends and blog readers, and I beg you to at the very least, make the salad for dinner one night this week!  And the ice cream…. I haven't blogged it, but that's purely because I can't keep it it around long enough to photograph it.  It is the best ice cream I've ever made, and one that I will be making every year for the rest of my life.  If you don't have an ice cream maker, this ice cream is the perfect reason to buy one.  Just simply amazing.

Fresh Peach Wine Coolers
Cheesy Baked Vidalia Onion Dip (Bakin' and Eggs)
Grilled Summer Vegetable Chopped Salad
Tomato-Basil Bruschetta
Sweet Corn & Black Raspberry Ice Cream (Annie's Eats)



Low Country Love

This is another meal that I've made several times.  When we go to the beach with our friends, each family is in charge of dinner one night out of the week, and this has become our go-to dinner.  Now I make it semi-frequently at home as well, and it's another great meal for entertaining.

Strawberry Rosé Sangria
Low-Country Grill
Garlic Cheddar Biscuits (add one cup of cheddar and a few cloves of minced garlic to my buttermilk drop biscuits)
Sliced Watermelon
Peach Cobbler



Summer Fiesta

You know I couldn't make a menu compilation without including Mexican food, right?  I'm pushing my spicy citrus-grilled shrimp tacos, but feel free to use your favorite taco here instead if you want something else (chicken, ground beef, beer-battered fish, etc).  

Summer Margaritas
Bacon-Chipotle Guacamole
Spicy Citrus Grilled Shrimp Tacos
Mexican Grilled-Corn Salad
Blackberry Pie Bars



The Ultimate Southern Summer Dinner

You are also probably unsurprised that I'm including a southern menu, right?  This southern feast will leave everyone full and happy!  It's reminiscent of the "Sunday dinners" that we used to have after church, but with updated recipes (and Bourbon!).

Blackberry Lemonade (spike with bourbon for an adult beverage!)
Pimento Cheese
BBQ Chicken Kabobs
Cornmeal-Crusted Okra
Summer Corn Pudding
Flaky Buttermilk Biscuits
Brown Sugar-Cinnamon Peach Pie


Summer Classics, Reinvented

This menu takes summer classics, and turns them on their head for a fun new spin.  This is great for casual entertaining, or just a weeknight dinner with your family.  Who doesn't like pizza and rice krispie treats?

Summer Shandy (1/4 cup lemonade + 3/4 cup Hefeweizen beer, served chilled)
Black Eyed Pea Hummus
BLT Pizza
Watermelon-Cherry Tomato Salad
S'Mores Rice Krispie Treats


I hope you found something you are just dying to make this week.  I'll be back later this week with some more dinner ideas, plus an ice cream that you definitely don't want to miss out on!  Happy Monday!

Spicy Steak Tacos with Watermelon Salsa

It's Taco Tuesday, and everything is awesome!  Who else is watching the Lego movie on repeat?  I don't mind so much, especially when it inspires meals such as this.  This, along with my grilled summer veggie salad, have become my favorite dinners of the summer.  Two more big reasons to love it?   It's incredibly quick and easy, and healthy to boot.

The steak is rubbed with a spicy mixture of cayenne, black pepper, salt, and paprika, and then thrown on the grill.  Meanwhile, you simply mix up a quick watermelon salsa, warm your tortillas, and you're ready to eat.  The smokiness and spice from the steak pair wonderfully with the sweet and spicy watermelon salsa, and the cotija cheese gives the tacos a subtly creamy and salty finish.  I loved these tacos so much, and we all "mmm'ed" our way through dinner.  I served  these tacos with grilled Mexican-style street corn and more watermelon, and it was pretty much the perfect summer dinner.

So today's Tuesday… who wants tacos?

 

Spicy Steak Tacs with Watermelon Salsa

adapted from Cooking Light, August 2014
serves 4

• 
  
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1/2 tsp vegetable oil
• 1 pound flank or skirt steak, trimmed 
• Cooking spray
• 6 green onions, roots trimmed, finely minced
• 2 cups finely chopped fresh watermelon
• 2 tablespoons chopped fresh cilantro
• juice of 1/2 lime
• 
  
• 1/2 jalapeño chile, seeded and chopped
• 8 (6-inch) corn tortillas
• 2 ounces cotija cheese, crumbled (about 1/2 cup)

1. Preheat grill to medium-high heat.
2.  Combine 1/2 teaspoon salt, black pepper, paprika, oil, and red pepper in a small bowl. Rub both sides of the steak with the pepper and oil mixture.
3.  Arrange steak on a grill rack coated with cooking spray; grill 3-4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak across the grain into thin slices.
4. 4. Combine watermelon, cilantro, green onions, lime juice, chile, and remaining 1/4 teaspoon salt in a medium bowl.
5. 5. Place tortillas on grill rack coated with cooking spray; grill 1 minute on each side or until lightly charred.  Divide steak, salsa, and cheese evenly among tortillas.

Taco Pizzas

Tacos and pizza.  Pizza and tacos.  Two of my very favorite foods.  So I put my hands together, and I give you taco pizzas!  I know this isn't groundbreaking, and I know everyone and their mom has been making these for years.  But in my humble opinion, this particular combination is worth sharing.  Also?  This is actually a pretty light dinner - two of these guys come in at right around 500 calories.

So you start by crisping up some corn tortillas in the oven, then smear them with mashed pinto beans.  Top that with a delicious and perfectly spicy taco filling, then sprinkle the whole thing with cheese.  After they bake for a few minutes, you drizzle them with a cilantro-lime yogurt sauce, then finish them off with diced tomatoes.  Yum.  These were a huge hit with everyone, and I know they'll be in the regular rotation come this fall when our weeknights are ridiculously busy.  Quick, easy, healthy, and a family favorite?  Instant slam dunk.

 

Taco Pizzas

adapted from Ellie Krieger's Weeknight Wonders

• 8 (6-inch) corn tortillas
• 2 Tbs canola oil
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1 Tbs chili powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 3/4 pound ground turkey
• 1 ear of fresh corn or 2/3 cup kernels
• 1/2 cup salsa
• 1 cup canned pinto beans, rinsed and drained
• 1/4 cup low sodium chicken broth
• 3/4 cup grated Pepperjack cheese
• 1/2 cup nonfat Greek yogurt
• juice of 1/2 lime
• 1 Tbs water
• 1 Tbs chopped fresh cilantro
• 1/2 cup chopped fresh tomatoes

Preheat oven to 425 degrees.

Brush both sides of the tortillas lightly with 1 tablespoon total of the oil.  Arrange them in a single layer on two baking sheets, and cook 5 to 7 minutes, or until they are lightly crisp.  Remove from the oven and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic, cumin, chili powder, oregano, salt, and cayenne, and cook until fragrant, about one minute.

Transfer about half the onion mixture to the bowl of a small food processor (or a small mixing bowl).  Leave the rest in the skillet.

Add the turkey to the skillet and cook, breaking up the meat with a wooden spoon, until it's cooked through, about 5 minutes.

Add the corn kernels and salsa to the turkey, and cook about 2 to 3 minutes, or until most of the liquid has been absorbed.  

Meanwhile, add the pinto beans and broth to the food processor and pulse until smooth, scraping down the sides once or twice (you could also do this in a mixing bowl using a potato masher).

Spread 2 tablespoons of the bean mixture on each tortilla, then top with about 1/4 cup of the turkey mixture.*  Sprinkle a heaping tablespoon of the cheese on top and bake 3 to 4 minutes, or until the cheese is melted.

As the pizzas bake, whisk together the yogurt, cilantro, lime juice, and water.  

Remove the pizzas from the oven and drizzle the sauce over the top.  Top with the diced tomatoes, cut each pizza into quarters, and serve.

*You will have a bit of the turkey mixture leftover.  I used mine to make a killer taco salad the next day for lunch