Mexican Chicken Stacks

There is no such thing as Mexi-can’t food.   There is only Mexican.   Cheesy? Yes.  But there must be something about the word, “Mexican”.  Put it in front of any other type of food and it’s as if you can’t go wrong.  It reminds me of good mash-up music.  Overlay two separate things and somehow it becomes a perfect union.  How else could Mexican lasagna, Mexican burgers, Mexican ice cream, or Mexican pizza work so well? With a best friend visiting for the weekend, it was time for my own Mexican mash-up. 

I started with a slice of warm cornbread right from the oven.   This would be my cornerstone – I could build from here.  Cheese acted as the melty mortar for my Mexican stack.  Then brick-red Chili Tomato Sauce added a touch of crimson color and a fiery heat.  But I was careful to cool things down before they burned down the house.  The Lime-Grapefruit marinated chicken and even a few slices of avocado would be perfect touches.  Finally, I added the arugula, which made for a peppery, crunchy roof for this now towering Mexican Chicken Stack.   

Each bite was a symphony of flavors.  A full chorus of tastes and textures sang wildly as I dug through my stack.  It looked much like a deconstructed Taco Casserole, but tasted so much more gourmet.  I could taste every different section of the stack on its own, but all the parts worked so harmoniously with the whole.  I would recommend this to anyone who craves freshness and values making food from scratch. 

Mexican Chicken Stacks

- The layering really depends on your preference.  Mine went as follows: cornbread, cheese, tomato sauce, chicken, and arugula.  However, next time I think that I would switch the chicken and arugula and add avocado slices or sour cream to the very top.  I have also considered adding chipotle peppers to the Chili Tomato Sauce.  I have included my recipes for the Chili Tomato Sauce and the Lime-Grapefruit Chicken.  The cornbread I used was from Smitten Kitchen.  There is lots of room for variation in this recipe, so be creative!

Chili Tomato Sauce

Ingredients:

2 T olive oil

½ cup onion, finely diced

2 cloves garlic, finely diced

4 T ground chili powder

1 tsp ground cumin

1 tsp cayenne pepper, ground

1 (28 oz) can tomatoes, diced (do not drain)

1 cup chicken broth

Instructions:

1.        Heat a large pot over medium heat until hot, add oil. 

2.       Add onion and sauté for about 5 minutes, or at least until onions are translucent.

3.       Add garlic; continue to sauté over medium heat for about 3 more minutes. 

4.       Add chili powder, cumin, and cayenne pepper.   Stir until aromatic – about 1 minute. 

5.       Add tomatoes and chicken broth and bring to a boil. 

6.       Reduce temperature to medium heat. 

7.       Reduce the sauce down by about half, or until the sauce thickens (about 15-20 minutes).

Lime-Grapefruit Chicken

Ingredients:

Juice of 2 limes

Zest of 2 limes

Juice of 1 grapefruit

1 cup cilantro, finely chopped

4 cloves garlic, finely diced

Salt and pepper

Sugar or honey, to taste

Jalapeno, finely diced

2 green onions, finely sliced

2 chicken thigh and leg quarters, bone-in

Instructions:

1.       Mix all ingredients together in a large mixing bowl. 

2.       Use half of the marinade to add to the chicken; reserve the other half for a sauce for the chicken after it has been cooked.

3.       Marinade chicken for at least 30 minutes.   

4.       Meanwhile, preheat oven to 350˚ F.

5.       Bake chicken until juices run clear, about 30 minutes. 

6.       Remove chicken from bone, and shredding it.

7.       In a medium sized bowl, add the reserved marinade to the cooked chicken and refrigerate, covered, until ready to eat (up to one day).   

Roasted Chickpeas, Broccoli Rabe, and Grape Tomatoes

 This winter I fell head over heels for a smokin’ hot oven.  Asking for nothing in return, it beautifully bronzed my vegetables, and provided heated for my house.  But spring sprang right into mid-summer this year, and suddenly I knew my days with this hottie were numbered.  Come mid-July, when I am already roasting hot myself, I won’t even want to touch it.  For now though, I’m giving my oven some more lovin’. 

Roasted vegetables really are the way to go.  I can’t say it enough about them.  Being able to enjoy potato-chip-like-crunchiness of the broccoli rabe leaves, along with the silkiness of the roasted chickpeas at the same time shouldn’t happen.  But with roasting, it does.  Roasting rewards you twice by encouraging you to eat more veggies because they are healthy and delicious.  Plus, you can keep the vibrant color and flavor that you often lose with boiling or blanching.  Simple seasonings upgrade the flavor even further.  Rosemary livened up my grape tomatoes with notes of fresh-cut pine and squeezed citrus.   The taste was earthy, yet sophisticated.

Although it was vegetarian, you could easily pair this with a grilled chicken breast or tuna steak.   Colorful, texturally diverse, and wildly tasty, I toast this roast!

Roasted Chickpeas, Broccoli Rabe, and Grape Tomatoes

Ingredients:

1 (15 oz) can chickpeas, drained and rinsed

About ½ a bunch broccoli rabe, remove stems

2/3 cup (about 5 oz) grape tomatoes, sliced in half

¼ cup olive oil

1 heaping tsp dried rosemary

½ tsp – 1 tsp Salt and pepper

Instructions:

1.       Preheat oven to 400˚F. 

2.       Rinse and prepare broccoli rabe and tomatoes.  Dry off broccoli rabe.

3.       Add all ingredients to a large mixing bowl. 

4.       Toss to coat completely with oil. 

5.       Arrange mixture on baking/cookie sheet.  **If possible, lay leafy parts of broccoli rabe on top of other ingredients (not touching the bottom of the sheet pan), so they will be less likely to burn.

6.       Roast for about 15-20 minutes, or until leafy greens are crispy, and chickpeas have a golden shell.

Serves about 2.

Simple Greek Avocado Quinoa Salad

A salad made for simpletons.  Okay, so maybe the term is a bit pejorative, but you get the idea.  This recipe is as easy as chopping vegetables and following package instructions.  Yet, the final product is vibrant and delectably gourmet.  Plus, quinoa is that magically filling grain that is guilt and gluten free, so it won’t weigh you down or leave you hankering for more.

Tonight’s dinner was one of those “throw-this-together- after-work-because-I’m-starving” deals.  When I’m hungry there isn’t time to spare on being hung up on some missing ingredient from an over-the-top recipe.  So, while it is no great date meal or anything fancy to impress the folks with, it was just what I needed for dinner tonight.  

 The texture was a perfect yin yang – the crunchy quinoa contrasted with the velvetiness of the avocado made for textural bliss.  The taste was fresh and perky – tomatoes, parsley, and feta are naturally bright and lively flavors that made the salad taste light and refreshing.   I’m not a huge fan of salads when they are made up of “rabbit food”, i.e. bags of pre-chopped iceburg lettuce.  But this is the kind of salad I’ll have seconds of. 

For those days when you are on the go, this is a healthful, tasty salad that would be a perfectly packable lunch or a super side salad.

 Simple Greek Avocado Quinoa Salad

Ingredients:

½ cup quinoa

1 avocado, ¼ inch cubes

½ cup grape tomatoes, quartered

2 green onions, sliced

2 T fresh parsley, chopped

1/3 cup feta cheese

Salt and pepper

Instructions:

1.       Cook quinoa according to package instructions (I use broth instead of water and add ½ a clove of garlic for more flavor).

2.       Prepare all other salad ingredients.

3.       Mix together quinoa and salad ingredients, hot or cold and enjoy! Yep, it’s that easy. 

Italian Sausage and Pinto Bean Stew

The days of class are dwindling, and so is my bank account.  So I have been stewing up some ideas to stay full on empty.  Soups and stews are great values for your money.  Both tend to be “set-it-and-forget-it” kind of recipes, great for exam periods when the only thing you (should be) involved in is studying.   Having a slow cooker or Crockpot makes your dinner just a click away, however, you can still do it old school – with a pot – like me.

Tonight’s dinner was a hearty bean and sausage stew.  It doesn’t require fancy vegetables, or great cuts of meat; it’s a pretty “pantry style” meal.  I loved this stew because it was not only savory the first time, but as a leftover, there were still unique ways to eat it.  In its original stew form, its velvety texture makes it a smooth criminal.  Spooned over rice or a thick slice of cornbread, you stretch it out, making it last for days.  Topped with cheddar cheese and a fried egg can make it protein packed and bursting with flavor.  So don’t be afraid of leftovers when you know you’ll have options.  It can be a good way to use less, and eat more.   

Italian Sausage and Pinto Bean Stew

Ingredients:

3 Italian Sausages (mild or hot)

1 onion, diced

1 green pepper, diced

2 cloves garlic, finely diced

1 jalapeno pepper, finely diced

1 (15 oz) can pinto beans, with liquid

1 cup diced tomatoes (½ small can, with liquid)

1 T paprika (smoked or sweet)

Salt and pepper, to taste

Instruction:

1.       First slice sausages in half, then slice each half into ½ inch pieces.

2.       Over medium heat, heat medium sized frying pan.  Add sausages and cook for about 4-5 minutes, or until well browned.

3.       Reserve about 2 T grease from sausages in frying pan, then add onion, pepper, garlic, and jalapeno.

4.       Over medium heat, cook onion mixture until vegetables are tender, about 5 minutes.  Season with paprika, salt, and pepper.

5.       Meanwhile, in a large saucepot, bring pinto beans and diced tomatoes up to a boil. 

6.       Once boiling, add sausage and cook until the liquid has reduced by about half, probably about 5-6 minutes.

7.       Add onion mixture, stir and reduce heat to medium. 

8.       Once sauce has come to desired thickness, remove from heat and serve.   (If you like a thinner stew, add water.)

Swiss Chard, Cannellini Beans, and Fire-Roasted Tomatoes

They call it a “Valedictorian Vegetable”.  While Swiss chard is not the secret to a stellar GPA, it is a smart vegetable pick.  Though uncommon to most kitchens, especially in college, it should not be overlooked.  Swiss chard is a standout on taste and appearance.  This leafy green should receive kudos for not only being an excellent source of fiber, protein, vitamins, and minerals, but also coming in a rainbow assortment of colors: red, yellow, green, and purple. 

I met Swiss chard on a blind date at the grocery.  I knew its background, I knew what dishes it was often involved in, and what nutrients it could provide me, so it came down to looks.  I figured it would be just another leafy green on the long produce aisle.  Turns out, it looks like the love child of spinach and celery, with punk-rock flair.  This particular Swiss chard had a brilliant red stem running down the middle and red veins bulging through the wavy, fan-like, dark green leaves.  Quite the “looker”, I must say.    

 Back at home, I had originally planned to discard the stems because they looked tough and fibrous.  However, once boiled, they turned out to be delicate and added a pleasant root taste to the dish.  The leaves appeared sturdier than spinach, but after blanching, they took on the buttery smoothness of wilted greens, with a bold, earthy taste all its own. 

 Adding creamy Cannellini beans and fire-roasted tomatoes made this a hearty dish.  It was stew-like, without the typical time commitment.  It was hearty, warm, and will satisfy your craving for earthy stews all in about 30 minutes, prep included.  A well-deserved meal for a chilly autumn night.  

 Swiss Chard, Cannellini Beans, and Fire-Roasted Tomatoes

 Ingredients:

1 lb Swiss chard (could substitute spinach or kale), stems ¼ inch slices, leaves roughly chopped

2 T olive oil

½ onion, finely chopped

2 cloves garlic, finely chopped

1 (15 oz) canned diced tomatoes (I used Muir Glenn Fire Roasted)

1 (15 oz) can of cannellini beans, or other white bean, drained

½ tsp red pepper flakes (optional)

1 tsp dried oregano

1 tsp salt

3-4 Sprigs of thyme and rosemary (or a pinch of dried)

Instructions:

1.       In a medium sized pot, boil about 3-4 cups water and season with about 2 tsp salt.   Bring water to a boil over high heat.  Once water is boiling, add the Swiss chard stems to the water and boil for about 3-4 minutes.  Then add the leaves and continue boiling for another 3-4 minutes.  Strain the chard in a colander, trying to drain off as much liquid as possible. 

2.       Meanwhile, heat up a large skillet over medium heat.  Once hot, add olive oil. 

3.       Then add onion and garlic.  Sautee for about 5 minutes over medium heat, until onions are translucent.  Be careful not to burn garlic.

4.       Add in canned tomatoes (with their liquid) and cannellini beans (drained).

5.       Season with red pepper flake, oregano, salt, thyme, and rosemary.   Let stew for about 8-10 minutes.

6.       Remove any sprigs/stems from the herbs.  Add Swiss chard.  Mix until heated through. 

Serve along with rolls or bread.