thegingerchef

Recipes from My Kitchen

A Two’fer

Two more popular dishes (that are making their way into the cookbook!) aren’t really big enough news to warrant their own posting, so I’ll combine them.  But don’t let the small post fool you – these are both great dishes that are quick and easy!

The first is seared Tuna with cheese and rice.  I started making this in the summer because I am allergic to shellfish; and – living in the Crab Capital – cracking steamed crabs is a very popular activity in which I cannot participate.  So I pick up a really nice piece of Tuna steak from the grocery store.

I sear it in a pan in a mixture of soy sauce and ginger paste.  It gives the tuna a great flavor and a little lubricant in the pan (instead of oil).  I cook the steak just a few minutes on each side, just to be sure it’s getting warm all the way through, but not cooking it all the way through.

When it’s done, I spread it over a bed of white rice, drizzle it with some of the soy/ginger mix, and serve with a side of sharp cheddar 🙂

 

Another easy week-night one-dish meal: Tex Mex Chicken.  This is a Pampered Chef recipe that the Mr. would have 8 days a week if I’d let him.  If you plan it right, you can cook the whole thing in one pan, then just layer it into a serving dish.

Start by pouring a Tbsp or so of oil into a pan and heating it up.  When it gets hots, pour in a can of corn (well drained) in a thin layer on top of it.  Let it cook without disturbing it for a good 7 minutes or so – you want the corn to caramelize a little bit.  When one side gets cooked, stir the corn and let the other side brown.  Then remove and place as the bottom layer in your dish.

Next, the chicken.  Toss some diced chicken with a packet of Taco Seasoning, then add back into the pan with some hot oil.  Cook chicken all the way through, and remove to serving dish on top of corn.

Finally, the rice.  There are a couple different ways you can do this – the recipe calls for pouring a little more oil into the pan to heat, then pouring in ~1 C or so of dry (uncooked) rice on top of it to let it brown a little.  Then add in a little chicken broth and some Salsa Verde (see – I wasn’t lying when I said I should buy it in bulk :-P) and cook till fluffy.  Add to chicken and corn mix.  The way *I* cook it (mainly because I forget what I’m doing) is I make instant rice in a bowl, then add a little broth (or water) to it, and the salsa.  Either way works.

This is a great weeknight dish, super easy, really tasty, and we love it.  Good job, Pampered Chef!!

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Enchiladas – the Cookbook

So for my birthday, my MIL got me a coupon to make a cookbook and have it printed.  So I decided to make a book of recipes that are favorites around this house – recipes that I make on a fairly regular basis, and are all pretty easy.

Enchiladas have become a big staple at this house.  I’m not a huge fan of the mushy shells, so I usually save out some of the chicken filling and make a separate burrito out of it.  This also makes great leftovers.

Every time I make this dish, I make it a little differently.  This is a very good mix-and-match kind of recipe, so feel free to customize it.  Cook the chicken with some spicy peppers, then shop/dice/slice/shred finely.  Mix with some white rice (to stretch the filling out a little) and shredded mozzarella, then add a combination of heavy cream and salsa verde.


 

 

 

 

 

 

 

 

 

Heat up the tortilla shells (I use the large 8″ ones) so they are more pliable.  Spoon about 1/3 C of the chicken mixture onto the tortilla then fold in the sides and roll up.

Place all the shells into a baking dish, top with more of the salsa verde/heavy cream mix, a little more cheese, and bake about 15 min.

 

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More Turkey Leftovers!

Tonight was more leftovers – thank goodness I froze the rest of the turkey, I’ve about had my fill (oh, wait, i’m getting two more turkey dinners this week in WV…)

Tonight’s dinner was a favorite of ours – Turkey Posole Verde (normally made with chicken).

It was really easy – saute onions, garlic, and jalapenos in a pot.  Add in your chicken broth, oregano, turkey, and hominy (mmmm, hominy!!).  And your secret ingredient:  Salsa Verde

We love salsa verde – it’s great on eggs and toast for breakfast (you’ll probably see this in a later post!), there’s a great Tex Mex Chicken recipe (Pampered Chef), and it gives just the right amount of spice to this soup.

After you simmer the soup for a while, spoon into bowls, add fresh cilantro, and top with cheese.  I happened to have some goat cheese leftover from the weekend, and it was great – very tangy and a great contrast to the spice.

Hopefully some of you will make this with your leftovers, too!  Let me know how it turns out 🙂

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