dinner Archives - TaylorMade

Chili Blanco

October 6, 2011 By Taylor 2 Comments

Remember when White Chicken Chili was all trendy in the 90’s? Is it vintage yet to bring it back? Cause I just did. I needed something different from the usual red chili I guess. Vintage or not, it was really good.

I adapted this from the Neiman Marcus Chili Blanco Recipe. I say adapted because when I searched online for the recipe, it was hard to find and every recipe was a little different. Truly is vintage. I settled for a recipe that must have been translated from a different language, because it was confusing and used words like guste. I did my best. I also added carrots and celery because I love the flavor. And left out the oregano because I have bad memories with oregano (it involves elementary school pizza).

So, here is what I could read/came up with:

Chili Blanco:

1lb dry great northern beans

2lbs chicken breast

1tbsp olive oil

1 chopped onion

4 chopped garlic cloves

2 cans mild green chilies 4 oz

2 tsp cumin

1/4 tsp cayenne pepper

6 cups chicken broth

1 cup Monterrey jack Cheese (plus more for garnish)

1 bunch carrots

1 bunch celery

Optional

1 1/2 tsp dried oregano

Monterrey Jack Cheese

cilantro

-Rinse beans and place in heavy large pot, add water and soak overnight.

-Place chicken in large heavy saucepan. Add cold water, cover and bring to a simmer. Cook for about 15 minutes or until just tender. Drain and cool. Cut chicken into cubes.

-Drain beans, and set aside.

-Heat oil in the large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes. Add beans, chopped carrots and celery. Add chicken broth and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Lastly add one cup of shredded cheese to chili and stir until cheese melts. Season to taste with salt and pepper.

-Garnish with shredded cheese and cilantro.

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Turkey Tostadas and Homemade Pico

September 15, 2011 By Taylor 6 Comments

I might be sparking a debate here but… I have an addiction to Mexican Food, I blame it on living in Houston my whole life. Texas has the best Mexican Food in the world. Let me back up by saying our food here in Houston is technically Tex-Mex… but I think it is better than authentic Mexican. Tex-Mex is more flavorful to me… more cumin, cilantro, cheese and meat. I grew up eating Tex-Mex so authentic Mexican is a little bland in my humble opinion. Speaking of my opinion, I have tried “Mexican Food” in other parts of the country and it shouldn’t even be allowed to claim the name. Ask anyone who has left Texas what they miss and Mexican Food is on the list. Tostadas are a favorite at our house and I think I have found the perfect order of ingredients :) I also like to use ground turkey instead of beef. Turkey Tostadas:-Tostada Shells-Refried Black Bean (you need some glue)-Ground Turkey (add a taco seasoning packet)-Shredded Lettuce-Homemade Pico -Queso Fresco or Greek Yogurt (or both)

Homemade Pico-2 tomatoes-1 small white onion-1 jalapeno -1 bunch of cilantro-juice of 2 limes-1/2 tsp saltBack to the controversy of Mexican Food. What do you like better? Have you had TexMex in Houston… why not? Do you live in an area where you “think” you are eating good Mexican Food :) And while I’m asking a bunch of questions… why do some restaurants call them Tostadas and some call them Chalupas? Same with Taquitos and Flautas?? Please discuss.

Asparagus Egg Casserole

August 30, 2011 By Taylor 5 Comments

So far, I am sticking to my new goal of four healthy and vegetable loaded dinners a week. So, I made this last week- Asparagus Egg Casserole. Really it’s the Asparagus, Egg, Feta and Tomato Casserole but that is a little wordy. I just kind of made this recipe up. I wanted some vegetables and I wanted eggs as the main protein one night because healthy food gets expensive y’all – eggs make for a cheap night :) Ingredients:8 eggsmilkceleryyellow onionasparagusfeta cheesetomatosalt and pepperDirections:Preheat your oven to 450. Saute yellow onion and celery in a little olive oil. I added some salt and pepper. Let them cool.

Wash, trim your asparagus into 1/2″ sections. I used the whole bunch. Then, blanch the asparagus.

Beat 8 eggs and add a little milk, salt and pepper.

Make sure the onion/celery mixture and the asparagus are not too hot and add them to the eggs. Add half of your feta cheese.

Mix and add the mixture to the casserole dish. Slice your tomato and place on top of the egg mixture. Top with more feta.

I baked mine at 450 for about an hour. But I think my oven isn’t as powerful as most…? Just keep an eye on it.

Serve with a side salad and Enjoy!

Do you have any healthy casseroles that I should try? They don’t have to be super low fat but they have to have a bunch of veggies… I just made that rule up, I think its appropriate. Also… don’t forget to go enter the Digital Scrapbook Giveaway HERE that is going on through Sunday!

Chicken Pitas and Tzatziki

July 14, 2011 By Taylor 6 Comments

Once again, I have another recipe for you from Real Simple. I am pretty much obsessed with their recipes. I like the magazine but I love their recipes. We make something “Real Simple” at least once a week. And this is definitely simple. Here is the link to the recipe online:Chicken Pitas with Tzatziki I usually amend to our liking but I pretty much follow this one exactly. I do add lemon juice to the Tzatziki Sauce. And my pitas have pockets but that is about it. You will love these!

Chicken Pitas with Tzatziki:Ingredients:2 tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 cup low-fat Greek yogurt
1 cucumber, seeded and grated (about 1 1⁄4 cups)
1/4 cup chopped fresh mint
1/2 small clove garlic, finely chopped
4 flat breads or pocket-less pitas, warmed
1 small romaine heart, leaves torn if large
8 cherry tomatoes, quartered
(I add lemon juice)

Directions:

Heat the oil in a large skillet over medium-high heat. Season the chicken with the cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until cooked through, 6 to 7 minutes per side. Cut into bite-size pieces.
Meanwhile, in a medium bowl, mix together the yogurt, cucumber, mint, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper (and lemon).
Top the flat breads with the romaine, chicken, tomatoes, and tzatziki.

It makes a ton of Tzatziki and I always have leftover sauce so we use it as veggie dip for the next few days. So good! Last night I served our pitas with Couscous and Sauteed Garlic Zucchini. Lovely summer meal :)