Quick Southwestern Chicken Barley Chili

I told you barley was my new favorite ingredient to add to soups… J I made this for dinner the other night, and everyone loved it…especially my 18-month-old, Mia. At one point she resorted to eating it with her hands because she couldn’t shovel it into her mouth fast enough!

Overall this recipe was quick, east, and pretty darn healthy, enjoy!

Quick Southwestern Chicken Barley Chili

Ingredients:

1 can (14.5 oz) diced tomatoes, undrained

1/2 C salsa

1 can (14.5 oz) fat-free chicken broth

1 C Quaker® Quick Barley

3 C water

1 T chili powder

1 t cumin

1 can (15 oz ) black beans, drained and rinsed

1 cup frozen whole kernel corn

1/2 C chopped green pepper

3 C cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs

       boneless before cooking)

Directions:

In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add beans, corn, pepper and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

Makes 4-6 Servings

Source: Quaker Oats

Peach Salsa

This was my very first canning endeavor and it was easier than I thought it would be. I do suggest though at least quadrupling the recipe when canning to make your efforts worth while.

Cook’s Note: If you don't have peaches, substitute any yellow-orange fruit, including mangoes, pineapples, or papaya.

Peeling Peaches Tip: Using a knife, score the bottoms of the peaches with an X pattern. Bring a pot of water to a roiling boil, add the peaches and parboil for 60 – 90 seconds. Plunge the peaches into an ice water bath and the skins should peel right off. Use the X you made on the bottom of the peaches to peel them.

Peach Salsa

Ingredients:

2 ripe but firm peaches, peeled, pitted and chopped coarse

1 small red bell pepper, cored, seeded and sliced thin

1 small red onion, diced

¼ C chopped fresh parsley leaves

1medium clove garlic, minced

¼ C pineapple juice

6 T lime juice

1 medium jalapeño chile or other medium hot pepper, minced

Salt and ground black pepper to taste

Directions:

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

For Canning:

If you plan on preserving the salsa, skip the refrigerator and immediately place into hot, sterile pint jars with 1/2 inch head space. Don’t forget to gently shake the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water. The pints should be processed with at least one inch of water above the lids.

Process in a water bath canner for:

20 minutes < 1000 feet above sea level
25 minutes 1001 – 5999
30 minutes for another over 6000 ft

Makes about 3 cups

Source: Adapted from Cook’s Illustrated, July 1996 & Home Ec 101

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Cleaning Out the Fridge Quesadilla

I don’t know about you, but I always have odds and ends in my fridge left over from other recipes. I struggle with using everything up so it doesn’t go to waste; as a result I came up with this recipe. Think of this recipe as a guide and not the rule. Be creative and clean out that fridge!

Cleaning Out the Fridge Quesadilla

Ingredients:

one flour tortilla
olive oil

handful of roasted red pepper slices
handful of sliced mushrooms
handful of sliced onions
fresh mozzarella, broken into pieces (crumbled goat cheese would also be fabulous!)
salt & pepper
sour cream
chopped scallions, chives, or cilantro

Directions:

Preheat oven to 450°F.

Add 1 tablespoon of olive oil to a skillet and heat over medium high heat. 

Add onions and mushrooms and cook 5-10 minutes, or until the mushrooms have rendered their excess water and the onions are about half-way caramelized. Add salt and pepper to taste.

Meanwhile, heat 2 teaspoons of olive oil over medium high heat in a nonstick skillet. 

Add tortilla to the pan and pan fry until lightly browned. 

Fill tortilla with onions, mushrooms, roasted red pepper, and cheese, then fold over. 

Place in the preheated oven for about 5 minutes so the cheese can melt and the flavors blend.

Top with sour cream and scallions, chives, or cilantro.

Makes 1 quesadilla

Source: A Food, Folks, and Fun original!

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Tex-Mex Chicken Pizza

30 Minute Suppers from America’s Test Kitchen!?!? Yes, please! When I saw this magazine issue on the newsstand I instantly knew I needed to have it! Let’s face it, a lot of America’s test Kitchen recipes take time and I just don’t have that luxury every night, so as you can imagine I am so lovin’ these recipes! The Tex-Mex Chicken Pizza was the first recipe I tried from this issue and they were so yummy. They tasted like something you’d get from a restaurant. The sour cream mixture (sour cream, lime juice, and cilantro) in this recipe is so yummy and adds a fantastic contrast with it’s amped up tang that it will become something I will start making as a condiment for tacos, fajitas, and the like.

Tex-Mex Chicken Pizza

Ingredients:

1/2 C sour cream

1/3 C chopped fresh cilantro

2 T lime juice

Salt & pepper

1 (16-ounce) can refried black beans

1 t chili powder

4 (8-inch) flour tortillas

8 t vegetable oil

2 C shredded rotisserie chicken

1 C shredded Pepper Jack cheese

1/2 C chopped pickled jalapenos

Directions:

Adjust oven racks to upper and lower positions and heat oven to 475 degrees. Whisk sour cream, ¼ cup cilantro, and 1 tablespoon lime juice together in a bowl. Season with salt and pepper. Stir beans with remaining lime juice and chili powder in second bowl.

Brush each tortilla with 2 teaspoons oil, coating both sides. Transfer to baking sheet and bake until golden, flipping halfway through, about 5 minutes.

Spread ¼ cup bean mixture over each tortilla, leaving ½-inch border around outside edge. Top each with ½ cup chicken, followed by ¼ cup cheese, and 2 tablespoons jalapenos. Bake on 2 baking sheets until cheese is melted and all ingredients are heated though, 6 to 8 minutes. Cut each pizza inot quarters, dollop each slice with heaping teaspoon sour cream mixture, and sprinkle with remaining cilantro. Serve.

Serves 4

Source: 30-Minute Suppers from America’s Test Kitchen, Spring 2011

What I Wish I was Making Wednesday - Mexican Food

What I Wish I was Making Wednesday – Mexican Food

In lieu of Cinco De Mayo coming up, I thought I’d feature some dishes I’ve been dying to make from my favorite cuisine, Mexican. A lot of these recipes I’m featuring aren’t authentic, but definitely inspired nonetheless!

Restaurant Style Carne Asada Soft Tacos



Chicken Tinga Tostadas



Mexican Torta

Pumpkin Mole Enchiladas

Carnitas

Churros & Hot Chocolate Sauce

Mexican Ravioli

Crunchy Mexican Salad Nachos

Crispy "Fried" Ice Cream

Sweet & Spicy Beef Empanadas

Black Bean Mexican Pizza

Mexican Hot Chocolate Cupcaks

Calabacitas - New Mexico Style

I lived in New Mexico for almost 5 years while I attended the University of New Mexico and then taught middle school. While there I fell deeply and madly in love with New Mexican cuisine…and yes, people, New Mexican food is different from Mexican food. I had calabacitas for the first time at my favorite New Mexican restaurant in Albuquerque called El Pinto. Ever since then I’ve been trying to recreate the dish, and I think I have it. This is great served as a side with any of your favorite Mexican main dishes. I’ve even used this mixture for nachos and burritos. Enjoy!

My mom and I outside El Pinto the weekend I graduated from UNM.

Calabacitas – New Mexico Style

Ingredients:

1 yellow squash 8-9″ or so

1 zucchini 8-9″ or so

1 C frozen sweet corn

1/2 C sweet yellow onion, chopped

1/2 C grated cheese (queso fresco if I can – otherwise use any other mild white cheese, like mozzarella or monetary.)

1 or 2 cloves of garlic, minced

1 7 oz can chopped green chili

1 14 oz can diced tomatoes, drained

1 T olive oil

salt and pepper to taste

Directions:

Preheat oven to 350º

Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.

Sauté chopped onion, garlic, salt and pepper in olive oil until onions are just starting to brown, and then add squash and zucchini and cook until they are about half done. Add corn. As soon as the corn is thawed move the mixture to a 1 quart casserole dish and mix in cheese, canned tomatoes, and green chili.

Bake in the oven uncovered for 35 minutes.

Once it comes out of the oven, sprinkle with a little more cheese if desired.

Serves about 4 people.

Source: A Food, Folks, and Fun original!

Chicken Fajitas

I love chicken fajitas and thanks to this recipe I am slowly getting over my fear of the grill. This was an easy week-night meal that came together quickly, and thanks to ATK’s (America’s Test Kitchens) spot-on instructions I was able to grill the chicken to perfection! Please note that grilling times vary according to your grill, and cut/thickness of meat. The fajitas went really well with my sweet corn cakes.

The onions and peppers before they hit the grill.

Chicken Fajitas

Ingredients:

1 t pure chile powder

1 t kosher salt

1/2 t ground cumin

1/2 t onion powder

1/4 t garlic powder

2 whole skinless, boneless chicken breast (about 1 pound each)

2 T extra-virgin olive oil

1 very large onion , peeled and cut into half-inch slices

2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges

8 flour tortillas, warmed in the microwave

Shredded cheddar cheese, salsa, guacamole, and sour cream, for serving

Directions:

For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds).

For Gas Grill: Turn all burners on gas grill to medium-high, close lid, and heat grill until hot, 10 to 15 minutes.

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, and olive oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Place chicken breasts directly over coals or on gas grill grate and grill until well-seared on first side, 5 to 7 minutes (4 to 6 minutes, covered, on gas grill). Flip chicken using tongs; continue grilling on second side for 3 to 5 minutes (4 to 6 minutes on gas grill) depending on heat of fire and thickness of chicken.

Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice into ½ inch strips.

When charcoal fire has died down to medium or gas grill burners are adjusted to medium (you can hold your hand 5 inches above grill surface for 4 seconds), grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside.

Serving Fajitas

Arrange sliced chicken and vegetables on large platter; serve immediately, with tortillas, salsa, cheese, sour cream and guacamole.

Source: Adapted from America’s Test Kitchen & Food & Wine

Sweet Corn Cake

When I eat out at a Mexican restaurant, the sides are just as important to me as the main dish. My two favorite sides to have with pretty much any Mexican meal are calabacitas and these corn cakes. In the past I have tried to mimic the sweet corn cakes you get in restaurants but have failed miserably…that is until this recipe! These came out better than I had hoped and were a nice addition to the fajitas I made for dinner.

This is what It looks like when it come out of the oven.

Sweet Corn Cake

Ingredients:

1/2 C butter, softened

1/3 C masa harina (found right by the corn meal in the grocery store)

1/4 C water

1 1/2 C frozen whole-kernel corn, thawed

1/4 C cornmeal

1/3 C white sugar

2 T heavy whipping cream

1/4 t salt

1/2 t baking powder

Directions:

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Source: All Recipes

Chicken Enchiladas with Green Chile Sour Cream Sauce

These were quick, easy, and super yummy. I used leftover rotisserie chicken and it made it even easier. Now they didn’t turn out as pretty as I’d like, but I believe that’s because I crowded the pan with too many enchiladas. Next time I’ll only have 8 in each pan instead of 10 and see what happens.

Chicken Enchiladas with Green Chile Sour Cream Sauce

Ingredients

8-10 soft taco size flour tortillas
2 C shredded Monterrey jack cheese, divided
2 C shredded cooked chicken
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
2 (4 oz) cans diced green chiles
Chopped, fresh cilantro for garnish (optional)

Directions

Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.

In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

Source: Adapted from Let’s Dish

Corn and Black Bean Relish

The perfect side for your favorite main dish, like my carne asada tacos. I love this recipe because it can be served as a side or a dip.

Corn and Black Bean Relish

Ingredients:

1 can black beans, drained and rinsed
1 red pepper, diced small
1 small red onion, diced small
1 jalapeno, minced
1 avocado, diced small
3 plum tomatoes, seeded and diced small
8 ounce bag of frozen corn kernels
2 limes, zested and juiced
2-4 tablespoons minced fresh cilantro
salt and pepper, to taste

Directions:

Combine all ingredients and stir gently to combine. Let stand at room temperature for 30 minutes before serving for flavors to meld. Great as a side dish for a Mexican meal or as a dip with tortilla chips.

Serves 8-10

Source: Adapted from Cooking with Michele

Tacos Carne Asada

I made these tacos the other night for dinner and the steak was the hit of the dish. The marinade made the meat SO flavorful. I will definitely use this marinade on an array of meats in the future!

Tacos Carne Asada

Ingredients:

2 pounds flank or skirt steak, trimmed of excess fat

1 recipe Mojo, recipe follows

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo, recipe follows

2 limes, cut in wedges for serving

Directions:

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

Place all ingredients in a blender or food processor and blend until all the ingredients are fully incorporated. Use as a marinade for chicken or beef or as a table condiment.

Yield: approximately 1 1/4 cups

Pico De Gallo:

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Yield: 2 cups

Source: adapted from the Food Network

Queso Blanco Dip

Ok, I have a (not so) secret love affair with chips and queso. Seriously I’d have the stuff for breakfast, lunch, and dinner if I could… When I lived in Albuquerque I’d get chips and queso at Taco Cabana (menu item #21) often and this recipe comes pretty close to theirs.

Queso Blanco Dip

Ingredients:

1 lbs Kroger brand Queso Blanco with Jalapeños*

1 (4 ounce) can chopped green chilies

1 T milk

Directions:

Cut the brick of queso blanco into ½ inch cubes.

Place the cheese cubes, green chilies, and milk in a microwave oven-safe bowl. Cook on high for 2 minutes. Stir at the end of the 2 minutes.

Continue to heat and stir as needed until the mixture is smooth.

If being served shortly after preparation, allow the cheese mixture to stand 1 minute before serving to allow the mixture to thicken to the desired consistency.

If being prepared to be served at a later time, transfer the mixture to a crock pot and hold at warm-low temperature until serving time. Stir before serving.

*I’ve been able to find the Kroger brand Queso Blanco at Fry’s and Safeway grocery stores.

Source: A Food Folks and Fun original

Shredded Chicken for Tacos

I love Crockpot meals; they’re perfect for Sunday’s or days when you’re out running errands all day. I’ve been making this shredded chicken recipe for years now and it never gets old! It’s quick, easy, and versatile. I’ve used this recipe not only for tacos, but for nachos and white chicken chili as well.

Shredded Chicken for Tacos

Ingredients:

1 1/2 pounds skinless, boneless chicken breast (frozen or thawed)
1/8 C white vinegar or red wine vinegar
1/8 C lime juice or orange juice

1/8 C olive oil
1 t white sugar
1/2 t salt
1/2 t ground black pepper

1/2 t ground cumin

1/2 t chili powder

1/2 t garlic powder

1/4 C cilantro, chopped (optional)

Directions:

Mix together vinegar, juice, olive oil, sugar, salt, and pepper. Put the chicken in the Crockpot and pour the vinegar mixture over the chicken. Cook on low for 6 hours. Shred the chicken with forks and add the cumin, chili powder, garlic powder, and cilantro. Serve with tacos shells and/or tortillas with the toppings of your choice.

Source: A Food Folks and Fun original!

Guacamole

I’m not gonna line, I make a mean guacamole! My secret ingredient is salsa verde; it adds the extra element needed to bring out the rich avocado flavor without overpowering it. This recipe can be doubled, tripled, quadrupled, etc. Enjoy!

Guacamole

Ingredients:

4 large ripe avocados, halved, pitted, and peeled

1 T lime juice

1/3 C bottled salsa verde

1/3 C chopped cilantro leaves (or less according to your taste)

1 t ground cumin

1 t garlic powder

Directions:

Halve, pit, and peel the avocados and place in a bowl. Add in the remaining ingredients and mash with two forks. This will give you a chunky consistency. If you’d like it smoother beat the mixture with a hand-held electric mixer on medium speed until your ideal consistency is reached. Serve immediately.

Source: A Food, Folks, and Fun original!

Chicken Tortilla Soup

I don’t think there’s been an Ina Garten recipe that I haven’t liked and this one is no exception. This soup is SO delicious and as healthy as you’d like (all depending on your garnishes). This soup is so tasty that my husband has been know to eat leftovers for breakfast the next morning!

Chicken Tortilla Soup

Ingredients:

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 C chopped onions (2 onions)

1 C chopped celery (2 stalks)

2 C chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 t ground cumin

1 t ground coriander seed

1/4 to 1/2 C chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and/or tortilla strips

Directions:

Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. Makes 6-8 Servings

Source: 2006, Barefoot Contessa at Home