Southwestern Pasta Bake

Hello to my favorite foodie gang! I thought Springtime had come to my little corner of Washington but it was just a tease. One day of sunshine and 60+ weather, now we are back to drizzle. Even my tulips are confused by this crazy weather. I really want to get my new batch of herbs planted and get my garden set up, but I don't want to get soaking wet to do it! 


Anyway. let me get to today's recipe. We are on #153 Southwestern Pasta Bake. To be honest, this was one of those recipes that I read and thought it sounded OK but I wasn't in a huge hurry to make it. For some reason I just wasn't putting all of the ingredients together in my head and come up with YUM. Also, I had it on my shopping list and had picked up all of the groceries but I was having a hard time finding a night to cook when someone besides Kevin and I would be eating. I am sure that you all trust our opinions, but I like to have more to offer.


Finally I gave up and made it for dinner. I was pleasantly surprised at how good it tasted. Kevin and I really liked it. Of course I feel the heat could have been kicked up a notch. I even kept the ribs and seeds with the jalapeño, but next time I would go for two peppers at least.  Of course for those of you that like it on the milder side, if you remove the ribs and seeds of the pepper you will be just fine.


I also had more like 2 pounds of chicken vs the 26 ounces called for because I had chicken breasts in the freezer already so I used 4 of those and they were bigger breasts. I liked how meaty it made the dish though.


After Kevin and I had our fill we put the leftovers in a Rubbermaid container and popped it into the freezer for a night when I didn't feel like cooking, not that I have many of those, but just to have it. The next night Seth and Melissa came over unexpectedly and I didn't have anything planned. Kevin and I looked at each other and both had the same idea, we needed their input on the recipe, so we pulled it out, warmed it up and had it for dinner a second night. Actually, I think it was even better the second time. Maybe because the flavors had time to really get happy together? I am not sure, but the kids both really liked it. 


So this dish went from one that really didn't grab me, to one that is a winner in my book.


Sorry, I forgot to take a picture. Bad Bobbi!


Southwestern Pasta Bake


Ingredients


Coarse salt
1 pound penne rigate or cavatappi (corkscrew) pasta
2 tablespoons vegetable oil (twice around the pan)
4 6-ounce boneless, skinless chicken breasts, cut into bite size pieces
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
2 tablespoons chili powder (2 palmfuls)
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeño, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound sharp yellow cheddar cheese (about 2 1/2 cups)
1/4 fresh cilantro leaves, chopped (a generous handful)
1/2 cup fresh flat leaf parsley leaves, chopped (a couple of handfuls)


Preheat the broiler to high and position the rack 8 inches from the heat.


Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.


While the water is coming to a boil, preheat a large skillet over medium high heat with vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until light brown, about 4 to 5 minutes. Add the onions, garlic, and jalapeño and continue to cook for 5 minutes, While the chicken is cooking with the onions, make the Cheddar sauce.


In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.


Once the pasta is cooked, drain it and add it back to the large pot, add the contents of the chicken skillet and all of the cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.


Serves 4


*When I reheated the pasta bake the next night, I warmed the container in a hot water bath. Once it was fairly thawed out I transfered it to the casserole dish and topped it with panko bread crumbs. Then cooked it in a 350 over for 40 minutes.


Chicken Breast



Chicken Southwestern

Halibut Soup or just call it Epic Yumminess in a bowl!!

Kevin and I got back from Vegas on Friday but I didn't cook until last night. It seems we are much older than we obviously thought we were and we required a rest from our vacation. Seriously it was bed, hot tub, and TV for this girl all weekend long!


Monday comes along and I realize that I have taken a week off from my duties and I dove right back into the book trying to find some goodies for us this week. I was sooooo excited to find this recipe! Halibut is one of my all time faves PLUS it was on sale (thank goodness) this week, so my pound and a half didn't cost me an arm and a leg.


Yesterday morning I had to take Jessi to have a lump removed from her left thumb so that took up much of the morning. I left there at 10:15 with a guarantee from the nurse that Jessi would not be ready to be picked up from her surgery for at least 2 to 3 hours. I rushed home to make my shopping list and hit the road hoping to get my shopping done before I had to pick up my girl. No such luck, I got the call as I was getting some gas on the way to the grocery store. I told them I would be right there. Once I got there and got Jessi loaded up in the car I asked her if she felt up to going shopping with me or if she felt too woozy and just wanted to go home. The trooper that she is said she would be fine. Once we got to the store she asked me if she could drive one of the little carts. I don't know what possessed me to think it would be safer for a person coming off of anesthesia to drive something rather than walking, but at the time it sounded right. An hour later and several bruises on the back of  my legs I began to question my logic. But at  least the only thing she ran over was me. The reason I am telling you all of this is to attempt an excuse for again not having everything I needed for the recipe.....did it work?


Yes I really think I am somehow a bit recipe challenged, but I thought I would point out how crazy my morning was to show that my little scattered brain was much more scattered than usual. When I got settled down and ready to cook I realized I somehow completely overlooked the fact that the recipe clearly called for 1 medium zucchini and the juice of one lime *sigh* I thought "Here we go again"!


Luckily for me this is an AMAZING recipe. Do I think the zucchini and lime juice would have made it better? Sure, but don't worry, even without them this one is so yummy you won't care.


Last night was recipe #55 Halibut Soup. I again fell short of my duties by forgetting to take a picture. I could smack myself because it looked so good in the pot and in the bowl. But I had Seth and Melissa over and they both got their bowls and were going on and on about how good it was that I just flat forgot what I was doing and jumped right in to get my bowl too. 


Minus the missing pieces of the recipe, this is how it went. I did use double what it called for in garlic, but my cloves were so small I felt it needed more. I also cooked my veggies for about double the time it called for and covered the pot to help sweat them down. I wanted to make sure the veggies were good and soft. I pretty much just poached the fish in the hot soup broth, I never brought it back up to a simmer after I put the fish in. I left it on low (#2 on my stove dial) and put the lid back on it for the 5 minutes. The good thing about cooking it this way is that the fish won't over cook. Kevin was doing yard work and I wanted the soup to be ready for him as soon as he got in but not over done. It was perfect. Even little Miss Picky said the fish was cooked perfectly. Oh and she said to say she gave the recipe 1 1/2 thumbs up since the bandage kept her from using her thumb. She is a nut!


I used andouille sausage instead of the chorizo and I didn't remove the casings. Why you ask? Well the darn things just wouldn't come off! I also thought that the andouille would add a bit more spice and I was right. With the andouille and the poblano pepper it was at a nice spice level but not too spicy. I added about 2 cups more chicken stock and I used both the parsley and the cilantro. Plus I used a bit of lemon juice in place of the lime. Like I said, it wasn't perfect, at least in my mind, since I didn't have all of the ingredients. But everyone else said they loved it just the way it was. We all agreed this one is a keeper, and you can bet next time I will remember to pick up ALL of the ingredients!


Oh, make sure and get some nice crusty bread to mop up all that yummy broth!!




Halibut Soup


Ingredients

• 2 tablespoons EVOO
• 1/2 pound chorizo or andouille sausage
• 1 large yellow onion, chopped
• 1 medium carrot, peeled, cut in half lengthwise, then sliced into half moons
• 1 poblano pepper, seeded and chopped
• 4 large garlic cloves, chopped
• salt
• freshly ground black pepper
• 1 cup dry white wine (3 or 4 glugs)
• 1 quart chicken stock (I used a quart and a half))
• 1 15 ounce can of hominy (I used the white hominy)
• 1 1/2 pounds fresh halibut, cut into two inch chunks
• 1 medium zucchini, cut in half lengthwise, then sliced into half moons
• 1/4 cup fresh flat leaf parsley leave (a generous handful), chopped
• 2 tablespoons chopped fresh cilantro leaves (optional)
• juice of 1 lime

Directions


Preheat a large soup pot over medium-high heat with the EVOO (twice around the pan). Remove the sausage casings and slice the sausage thinly. Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes. Add the onions, carrots, poblano, and garlic, season with salt and pepper, and cook, sirring frequently for 5 minutes. Add the white wine and cook for another 3 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. You want the soup to be at a gentle simmer when you add the fish so, if necessary, turn the heat down a bit. Add the hominy, the halibut, and the zucchini. Gently simmer for 5 minutes. Finish the soup with the parsley, cilantro (if using), and the lime juice.


Serves 4

Halibut Soup

Switching Things Up In A Curry

Hello my fellow foodies! Hope this afternoon is treating you well. If you can tell I am in a wonderful mood! The sun is shining here in my little corner of Washington, and there isn't a rain cloud in sight. Oh happy day!!


OK, back on track, last night's recipe. Well last night was supposed to be recipe #57 Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella. Sounds yummy no? Well, we still don't know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I drank it. It called for white wine and I, not realizing I needed it for last nights recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?


So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no. It was hard to explain to him that I am cooking every night so I can share the experience and information here on my blog. He just thinks I am crazy.


Now I grab my calendar and see what the next recipe is. OK, recipe #147 Italian Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti. Sounds awesome......dang it....the shrimp are frozen....UGH....NEXT? Saturdays recipe, #40 Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!! 


This was a wonderful finish to a crazy chaotic start. I wasn't sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn't do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well. I sent some home with him for Melissa because we both said it was one she would love.


I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said "mostly" green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn't say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there. 


I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn't help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.


Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don't mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too. 


End result......total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn't the prettiest but trust me the taste is GREAT!

Oh oops I also doubled the rice part of the recipe, we like starch in this family! I think it was a good idea and you will still have enough coconut milk.

Mostly Green Curry Chicken over Coconut Jasmine Rice

Ingredients

• 1 1/2 cups chicken stock
• 1 13 1/2 ounce can coconut milk
• 1 cup jasmine rice
• 3 tablespoons vegetable or canola oil
• 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
• salt
• black pepper
• 1 green bell pepper, cored, seeded, thinly sliced
• 1 medium yellow onion, thinly sliced 
• 3 large garlic cloves, chopped
• 1 small jalapeño, cut in half and seeded
•  3 inch piece of fresh ginger, peeled and finely grated
• 2 cups broccoli florets
• zest and juice of one lime
• 1/4 cup cilantro leaves (a handful), chopped
• 3 scallions, thinly sliced
• 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
• 1 cup frozen peas
• hot sauce, such as (I say Franks Red Hot) Tobasco, to taste

 Directions
In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.


While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.


Serves 4

Curry Chicken

It's Salsa Stoup Time

The last time we talked dear readers I was catching peoples mouths on fire. But, it was a good fire. Is that like the people in Arizona that say "but it's a dry heat"? Anyway, last nights supper was recipe #24 for those that are following along. For those that are not, it was Salsa Stoup with Double Decker Baked Quesadillas. Kevin, Seth, Melissa and I all ate. All of us agreed it could have been spicier but after the fiery hot ribeye escapade I was trying to tone it down a bit so I followed the recipe, well for the most part I did. Just to let you know, I didn't color inside the lines when I was a kid and I did run with scissors! Oops, back on track, I did use a potato masher to break up the tomatoes after I added them, and I probably added twice the amount of chicken stock that it called for. I know I am bad but I just can't help it, it just seemed reallllly thick to me and I wanted it more "stoupier".


I sent the left overs home with Melissa and Seth and told her that I think if she added some hot sausage to the "stoup" and then poured it over noodles it would be really good. I am always trying to help them find ways to make dinner that doesn't cost them an arm and a leg. Well, aren't we all right? But I know how hard it can be to make recipes for just two people, so if I can help out I do.


The quesadillas were good. I liked the green onions in them for crunch, but again I was looking for some heat. For those of you that are not big pepper or spice lovers please make this meal. The soup was a nice twist on regular tomato soup and the quesadillas are cheesy and yummy. For us wild ones, kick up the heat. Add Serrano peppers instead of jalapenos and maybe do three instead of 2. Live life dangerously! Seriously this is a great quick meal for someone that doesn't want the traditional grilled cheese sammy and tomato soup.


Doesn't it look yummy? 

Salsa Stoup and Double-Decker Quesadillas


Ingredients

2 tablespoons vegetable oil (twice around the pan), plus some for brushing the tortillas
2 Jalapeno peppers, seeded and chopped
1 green bell pepper, cored, seeded, and chopped
1 large onion, chopped
Salt and freshly ground black pepper
1 28 ounce can stewed tomatoes (may need to chop these to make them easier to eat)
1 28 ounce can crushed tomatoes
2 cups vegetable or chicken stock or broth
3 tablespoons chopped fresh cilantro
6- 6 to 8 inch flour tortillas
3 scallions, chopped
1 cup shredded Pepper Jack
Sour cream, for garnish

Directions

Preheat the oven to 300 F.

Heat a medium soup pot over medium-high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery, and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro.

Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack Cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges.

Serve each bowl of stoup with 3 wedges of quesadilla along side and sour cream for topping either.





Salsa Soup