Pork Tinga Tacos

Once upon a time, I made crockpot meals.  I'd put things in at noon, do kid driving/practices and end up with a tasty dinner when we all made it home.  These days, that is just a fairy tale-at least when I need make ahead meals most.  I've had challenges getting things in the crock pot before school (partly because I am too exhausted the night before) and 7 am to 4 pm is too long to leave most anything in the crockpot (at least my crockpot who's low temp works more like a high temp).

This summer though, I've made an amazing discovery.  Getting a meat dish in the crock pot in the mornings before we go to swim meets means when we return, our house is fragrant and I have supper ready.  I usually let the meal cool a bit, then put it in the fridge until supper time (reheating it right before eating).  Perfection.

It's been the summer of the taco.  We're eating tacos about once a week, mostly because they're easy, I found mixta (a mixture of corn and flour) tortillas we love, and everyone loves tacos.  It's a fix your own meal kinda meal so if I am wanting more veggies, I load more cabbage salad on mine.  The boys can skip the cabbage salad entirely and just have meat and cheese.  

This serves 6 - 8

Pork Tinga Tacos 

adapted from Everyday Mexican by Rick Bayless

1 lb potatoes (red or yellow--not Russet baking potatoes), cut into 1/2-inch cubes

3 lbs boneless pork shoulder (Boston butt), cut into 1-inch cubes

1 (28 oz) can diced tomatoes

1 -2 canned chipotle chiles in adobo sauce, seeded and thinly sliced

1 T chipotle canning sauce

1 T Worcestershire sauce

1 t died oregano

3 garlic cloves, minced

1 onion, sliced 1/4-inch thick

tortillas (corn, mixta, flour--your preference, but corn is best)

queso fresco, crumbled

avocados, flesh cut into 1/2-inch pieces (avoid pit and skin)

salsa

guacamole (unnecessary if you're using avocados)

Spread the potatoes over the bottom of the slow cooker.  Cover with pork.  In a large bowl (or if you're lazy, just dump everything straight into the slow cooker), combine tomatoes, chipotles and chipotle sauce, Worcestershire, oregano, garlic, onion and 1 1/2 t salt.  Pour the mixture evenly over the meat and potatoes.  Cover and slow-cook on low for 6 hours (Know they slow cooker!  The original recipe said cook on high, but I know high for 6 hours would ruin my meat).  Taste and add more salt if necessary.

To serve, put a spoonful of pork and potatoes in the center of a heated tortilla.  Top with queso fresco, avocado chunks, salsa, guacamole or whatever else you desire.

Shortcut Choucroute

There's about to be an onslaught of new recipes.  I'm cleaning out my cookbooks (7 cookbooks will be leaving my house in the next couple of weeks).  Thus, in the next couple of weeks I need to copy down the handful of recipes from each cookbook that I actually make.

First up, a hearty, winter, one-pot meal. This is not a meal I typically make because of the massive amount of meat it calls for.  However, for serving a crowd of meat eaters easily, this one is great.

This serves 8 - 10, depending on how much meat people eat.  To make it serve more, just add more potatoes.

Shortcut Choucroute
adapted from Perfect One-Dish Dinners by Pam Anderson

2 T olive oil
2 large onions, chopped
4 crisp, green apples, cored and chopped
4 thin slices prosciutto
10 whole cloves
4 bay leaves
2 lbs sauerkraut, drained
1 - 2 c dry white wine (If using less wine, increase chicken stock)
1 qt chicken stock
1 lb bratwurst, cut diagonally into 8 pieces
2 lbs smoked pork chops or ham (I used ham), cut into 8 pieces
1 lb kielbasa, cut into 8 pieces
8 - 12 small red (new) potatoes, halved

Heat oil in a large heavy roasting pan set over two burners on medium high heat.  Add onions, apples, and prosciutto and cook until tender and golden brown 5 - 10 minutes (If you don't want your roasting pan on the burners, do this in a large skillet).  Add cloves, bay leaves, and sauerkraut, and cook for a few minutes to blend flavors and heat sauerkraut.  Add wine, chicken broth (if doing this in a skillet first, bring to a boil at this point, then transfer to a roasting pan and add meat), and meat.  Bring to a boil, cover tightly with foil, and transfer to a preheated 350 degrees oven.  Bake for 45 minutes.  Uncover carefully, add potatoes, and cook an additional 45 minutes, or until potatoes are tender.

Serve.

Italian Sandwiches

Unfortunately, in these days of juggling swimming, baseball, and soccer, we have eaten not at home more than once--we've eaten at the swimming pool, at baseball games, and in the car.  I know, not ideal, but it is the reality of early swim season.

Compounding the scheduling problem is the fact that my kids get basic sandwiches most days for lunches--peanut butter and jelly for one and meat, cheese, and lettuce for the other.  When I feed kids on the go, I try to avoid making them eat the same meal twice in one day.

These sandwiches are an answer to that.  They use "fancier" meat and cheeses.  There's a layer of roasted red peppers which make almost all sandwiches better and we use special, chewy white bread instead of the whole wheat fare of lunches.

This is a staple in our early swim season menu and adaptable enough to customize for all of my five silly eaters.  Ideally, I would make this the morning that I wanted to eat it and let them the sandwiches sit all day so their juices absorb into the bread.  However, I don't think my kids would go for that (and I'm just not that with it), so I make them right before we eat them.

This will serve 4 - 6, depending on the size of your sandwiches.  Just change amounts for the number of people you are feeding.

Italian Sandwiches
adapted from Sunset Magazine

1 - 2 ciabatta loaves (I love Whole Foods olive oil and sea salt ciabatta loaves for this)
1/4 - 1/2 c olive tapenade (black, green, or a mixture)
2 T balsamic vinegar
2 T olive oil
1/2 - 3/4 lb Italian deli meats, such as salami, prosciutto, coppa, etc (I like the Costco Italian deli meat tray)
8 oz fresh mozzarella, sliced as a thinly as possible
1 roasted red bell pepper (either home roasted or store bought, jarred)
6 leaves basil, torn into small pieces

If everyone you are feeding will eat an identical sandwich, the easiest way to make this is to slice the entire ciabatta loaf in half horizontally.  Spread bottom half with the tapenade.  Drizzle the cut side of the top half with vinegar and oil.  Arrange the meats on top of the tapenade, followed by the mozzarella, red pepper, and basil.  Place top half on top of filling.

If everyone likes their own version of this sandwich (like in my house), first slice the ciabatta into the desired serving size for each person.  Then cut each slice into half horizontally and add desired sandwich fixings.

If you are me, you eat these immediately and don't press at all.  However if you have more forethought, proceed with the recipe.

Once sandwiches are made (either way you are doing it), wrap with foil or plastic wrap.  Place a heavy cutting board or cast iron skillet on top of sandwiches and weight with 2 - 4 lbs (think of cans of beans, six pack, etc).  Let sit 30 minutes to 2 hours.  Unwrap and serve

Thai Chicken and Noodles

I've been making this recipe for years, but for some reason, it's never made it on to the blog.

As far as slow cooker recipes go, this one is a little more time intensive and hands on than some.  However it is well worth it.  Originally, this is to be served over lettuce.  We like it better over some rice noodles though.

This will serve 6 - 8.

Thai Chicken and Noodles
adapted from Williams-Sonoma The New Slow Cooker

1 (3 1/2-lb) chicken cut into 11 pieces (2 thighs, 2 drumsticks, 4 breast portions plus 2 wings and backbone.  Save the wings and backbone for chicken stock)
2 T olive oil
1 stalk lemongrass, trimmed, cut in half lengthwise, and cut into thick (1/4") slices
1/2 lg yellow onion, finely chopped
5 cloves garlic, minced
1/4 c dry white wine
1/4 c fish sauce
1/2 c chicken stock or water

2 T olive oil
1 T soy sauce
juice of 1 lime
2 t red wine vinegar
1 t peeled and minced ginger
salt

4 green onions, thinly sliced (optional)
2 T fresh cilantro, coarsely chopped
8 oz rice noodles
lime wedges

Season chicken all over with salt and pepper.  In a large pan over medium high heat, warm 2 T olive oil.  Add the chicken, in batches to prevent overcrowding, to the pan and sear until golden brown on all sides, about 8 minutes.  Set aside and sear remaining chicken.

Pour off most of the fat in the pan, leaving 1 - 2 T.  Return the pan to medium-high heat.  Add the lemongrass and onion and sauté for 5 minutes or until onion is golden.  Add the garlic and cook for an additional minute.  Pour in wine, fish sauce, and chicken stock and stir to dislodge any browned bits from the bottom.    Season with a bit of salt and pepper and transfer mixture to a large (6 qt) slow cooker.  Stack the chicken on top.  Cover and cook on low setting for 3 - 5 hours (mine is done usually around 3 1/2 - 4 hrs, but my slow cooker is not as slow as some), or until chicken is very tender.

When chicken is finished cooking,  bring a large pot of salted water to a boil.  Add the rice noodles and cook until al dente.  Drain and place in serving dish.

While the water comes to a boil, transfer cooked, tender chicken to a plate and let cool slightly.  Pull off skin and remove meat from the bones.  (At this point, I discard the skin.  I transfer the bones, plus the neck and wings, and juices left in the slow cooker to a large pot.  I cover with water and let simmer on the stove for several hours for a nice flavorful chicken stock).  Shred the chicken with 2 forks or your fingers.  Place chicken in a serving bowl.

Combine olive oil, soy sauce, juice of 1 lime, red wine vinegar, and minced garlic.  Shake vigorously in a jar, blend in a mini food processor, or use an immersion blender to combine vinaigrette.  Pour half of vinaigrette over chicken along with green onions, if using, and cilantro.  Toss well.  Taste and add more vinaigrette if desired (I almost always desire more).  Serve chicken over cooked rice noodles.  Accompany with lime wedges.

Baked Rigatoni with Tiny Meatballs

March, April and May are my absolutely nuts months, with the end of April/beginning of May being the absolute nuttiest.  There's a lot of juggling practice and game schedules with the usual piano lessons and school work.  This is the fifth year of daily swim practices right smack in the middle of supper making time, so thankfully, I know the key to not eating junk for the entire month of May--planning ahead.

This time of the year, there's lots of meals in the crockpot, meals made in the middle of the day, and meals pulled out of the freezer (that I made ahead of time).  When I choose new dishes to try, they have to be able to be either made ahead or incredibly quick.  Plus, thanks to swim practice they need to pack an energy punch, with the ability to replace the many, many calories the kids are expending during swimming in a nutricious-like fashion.

These was one find.  My picky meat eater even found the meatballs acceptable.  Next time, I want to increase the amount of seasonings in the meatballs, but other than that, it great.

Serves 6 - 8.

Baked Rigatoni with not so tiny Meatballs
adapted slightly from Deb at Smitten Kitchen who got it from Marcella Hazan

The Meatballs
1/4 c milk
1 slice good white or wheat bread, torn into small pieces
1 lb ground beef (or pork)
2 cloves garlic, minced
2 T parsley, chopped
1 t basil
1 t oregano
1/2 t salt
1/3 c freshly grated Parmesan
1 egg
1 c flour

The Bechamel
4 1/2 c milk
6 T butter
5 T flour
1/8 t nutmeg
1/2 t salt
1/4 t black pepper

The Assembly
1 lb rigatoni, cooked to al dente
3/4 c freshly grated Parmesan
1 T butter
1/4 c milk

Heat the milk (but don't let it simmer).  Add the torn bread and let it soak for 5 minutes.  If possible, squeeze excess milk from soaked bread after 5 minutes (it's ok if this is close to impossible to do, like it was for me).  Place in large bowl.  Add beef, garlic, parsley, 1/3 c grated Parmesan, egg, salt, and pepper.  Stir with a fork until evenly mixed.  Pinch off a small lump of meat, about the size of a raspberry to a large grape (mine were on the larger size of course because raspberries seemed too tedious!), and roll into a ball.  Once you have made all your (not so) tiny meatballs, roll them in the flour.  Over medium high heat, heat enough vegetable oil in a skillet to rise 1/4 inch up the sides of the pan.  When the oil is hot, put as many meatballs as will fit into the pan without overcrowding.  Brown them until they form a nice crust all around.  Transfer to paper towels to drain and continue with remaining meatballs until all have been fried.  Set aside

To make the béchamel:  Heat the milk over medium low heat in a saucepan until it forms a ring of pearly bubbles (but don't bring to a boil)  *You can also do this in the microwave in a microwave proof measuring cup if you are challenged in the area of large saucepans.  In a larger saucepan, melt the butter over low heat, add the flour, and stir constantly with a wooden spoon until it is combined.  Add 2 T of milk at a time to the flour and butter mixture, stirring steadily and thoroughly through 8 additions (1 c worth of milk).  After this, add milk in 1/2 c increments, stirring constantly to keep it smooth.  Add the salt, pepper, and nutmeg and stir the sauce until it thickens.

To assemble:  Combine cooked rigatoni with 2/3 of the béchamel sauce, half the grated cheese, and the meatballs in a large 9x13" pan.  Spread with a rubber spatula so it is smooth.  Pour the 1/4 c milk over top and sprinkle with remaining grated cheese.

Bake on the top rack of a preheated 400 degrees oven for 15 - 20 minutes or until a golden brown crust forms on top.

Fresh Mozzarella Pasta Bake

Every once in a while, I have a random leftover I have to use.  This recipe was made for that exact reason.  I bought fresh mozzarella for homemade pizza and some was leftover.  I was excited to find this recipe to use the fresh mozzarella, because it was easy and also a good make ahead recipe.

This serves 6-8.

Fresh Mozzarella Pasta Bake

adapted from Jamie Oliver.com

2 T olive oil
1 lg onion, finely chopped
2 cloves garlic, minced
3 (14.5) cans fire roasted diced or crushed tomatoes (or 1.5 kg fresh tomatoes, peeled if desired, and roughly chopped)
1 lg handful basil leaves, torn or coarsely chopped.
1 T red wine vinegar
1 lb orecchiette (or other medium chunky pasta)
1/2 c Parmesan cheese, grated
1 lb (more or less) fresh mozzarella balls, sliced


Heat olive oil in a medium saucepan over medium heat.  Add the onions and sauté for about 10 minutes, or until softened.  Add the garlic and cook for another minute.  Add tomatoes to the onion and garlic along with a 1/2 c of water.  Bring to a boil and simmer for 20 minutes.  Using an immersion blender, food processor, or regular blender, process tomato mixture to make a smoother sauce.  Add the basil and red wine vinegar.  Season to taste with salt and pepper.

Meanwhile, bring large pot of salted water to a boil and cook the pasta until al dente, according to package directions.  Drain and toss with half of the tomato sauce and 1/4 c Parmesan.  Spread a layer of pasta in a 9x13" baking pan.  Follow with tomato sauce, a sprinkle of Parmesan and 1/3 of the mozzarella.  Repeat these layers three times, ending with a layer of mozzarella on top.

(At this point, you can refrigerate the dish until you are ready to eat.  Add some time to the baking time).

Bake in a preheated 400 degrees oven for 15 minutes or until topping is golden, crisp and bubbling.

Lemongrass Beef Stew

In Austin, winter doesn't last long, so while it's here, I try to make the most of it.  We're a soup once a week or so type of family.  I embrace recipes that require long periods of time simmering on the stove or slowly cooking in the oven.

This recipe comes from my other Christmas present cookbook:  Vietnamese Home Cooking by Charles Phan.  I am so excited to cook out of this book, partly because I know I will learn some new cooking methods, some new ingredients, and some new recipes!

We loved this and our house smelled like loveliness for an entire day.  I started this in the morning, then set it aside and finished it later in the afternoon.

This serves 6 - 8.

Lemongrass Beef Stew
adapted briefly from Vietnamese Home Cooking by Charles Phan

3 lbs boneless beef ribs (I used chuck ribs, you could also use boneless short ribs or even boneless stew meat), cut into 1 1/2" cubes
4 T olive oil
1 t salt
1 large (about 2 c) onion, diced
3 cloves garlic, minced
1/4 c finely chopped lemongrass (cut in half, remove the thick out leaves and then finely chop)
3 T tomato paste
2 x 1" piece of ginger, peeled, then smashed or grated
2 whole star anise
6 c beef stock
4 carrots, peeled and cut into 2" lengths
8 oz daikon radish, peeled and cut into 1/2" lengths
2 T fish sauce
1/4 c basil (Thai preferable), finely sliced, for garnish (optional)
1 hot chile (a Thai chile or jalapeño is preferable), thinly sliced, if desired

Place the beef in a bowl.  Drizzle with 1 T olive and sprinkle with 1 t salt and 1/2 t black pepper.  Stir to coat and set aside.

In a large Dutch oven, heat 3 T remaining oil over high heat.  Working in batches, brown the beef on all sides.  Set browned beef aside.  In same pot, reduce the heat to medium and add the onions.  Cook, stirring frequently, until onion is a deep golden brown, stirring frequently.  Stir in the garlic and cook for another minute.  Add the lemongrass, tomato paste, ginger, and star anise and stir to combine.  Add the beef and any accumulated juices to the pot.  Pour the stock over top.  Bring to a boil, then decrease the heat so the stock is at a gentle simmer.  Cover and cook, stirring occasionally for 1 1/2 hours, or until the meat is just tender.  Add the carrots and daikon, cover again, and cook an additional 30 minutes or until the vegetables are cooked through and the meat is very tender.  Remove from heat and stir in fish sauce.

To serve, top with basil and sliced chiles if desired.

Shepherd's Pie

My library books are due tomorrow.  While that normally wouldn't make a difference to a recipe blog, if you have recipes from library books to modify, it makes a big difference.

While I have enjoyed the two recipes I made from Greenspan's Around My French Table, it's not one that is going on my "to buy" list.  Too fancy and time intensive.

This recipe started out in the fancy and time intensive way.  However, I strayed a great deal from the traditional French Hachis Parmentier (fancy pants French way of saying Shepherd's Pie).  I'm including a quick method and a slower method along with a couple of other changes I want to try next time I make this.

This serves 4 - 6.  If you want to make this ahead of time, do all but the potatoes.  Cook and mash the potatoes immediately before it goes in the oven.

Shepherd's Pie
adapted from Dorie Greenspan's Around my French Table

Slow Version Meat
1 lb boneless beef chuck, cut into 1" cubes
1 small onion, sliced
2 carrots, sliced 1/4" thick
1 stalk celery, sliced 1/4"thick
2 garlic cloves, smashed
2 parsley sprigs
1 bay leaf
1 t salt
1/4 t whole black peppercorns
6 c water

1/2 lb ground beef
1 t tomato paste
1-2  c mushrooms, sliced

Fast Version Meat
1 1/2 lbs ground beef
1 small onion, diced
2 carrots, cut in half and sliced 1/4" thick
1 stalk celery, diced
2 garlic cloves, minced
1 - 2 c mushrooms, sliced
1 t tomato paste
1- 3 c beef broth (you will use this as needed, amt will vary)
salt to taste
2 T parsley, chopped

The Topping (for both versions)
2 lbs potatoes, quartered (or cut into medium chunks)
1/2 c milk
1/4 c heavy cream (optional, can also just use an extra 1/4 c milk)
3 T butter, at room temperature
1/2 c Swiss type cheese (swiss, emmenthal, gruyere, comte, etc), shredded (optional)

For the slow version:
Put the beef chuck, onion, carrots, celery, cloves, parsley, bay leaf, salt, peppercorns, and water into a large soup pot and bring to a boil.  Skim off the foam that comes to the surface.  Lower the heat and simmer for 3 1/2 hours.  Strain the solids from the broth (meat and vegetables), reserving broth.  You won't use much of the broth, you reserve the extra broth for the next time you make the fast version of this.  Transfer the meat to a cutting board and chop into small pieces.  The meat will fall apart.  Set aside both the meat and the vegetables.

Put a large skillet over medium heat.  Brown the ground beef.  Add the mushrooms and cook until the mushrooms release their juices.  Stir in the tomato paste. Add the reserved vegetables and chopped beef.  Stir in a cup of the reserved broth and bring to boil.  You want the beef and vegetables to be moist, but not runny.  Season with salt and pepper.  Pour into a 2 qt oven casserole dish.  Set aside.

For the fast version:
In a large skillet over medium heat, brown the ground beef.  Add the onions, celery, and mushrooms and cook until the mushrooms release their juices and the onions have softened.  Add the garlic and saute another minute.  Stir in the carrots.  Add the tomato paste and 1 c beef broth.  Bring to a boil and simmer until the carrots are tender, adding more broth if the mixture gets dry.  Season with salt and pepper.  Stir in the parsley.  Pour into a 2 qt casserole dish.  Set aside.

For the topping (both versions):

While the ground beef browns, put the potatoes in a medium pot and add just enough water cover potatoes.  Bring the covered pot to a boil and simmer until potatoes are fork tender, about 20 minutes.  Drain well.  As soon as you are able, peel the potatoes (potatoes should still be very, very hot).  Heat up milk/cream.  Mash potatoes (I use an electric mixer to do this, you can do it however you prefer).  Pour in milk/cream, add butter, and continue to mash.  Season to taste with salt and pepper.  Scoop the mashed potatoes over the meat and vegetables, spreading them evenly throughout the pan. Sprinkle grated cheese over top if desired.  If you want, you can also dot the top with small pieces of butter (use a total of 1 T butter).

Bake at 400 degrees for 30 minutes or until filling is bubbly and the potatoes are golden. (If you don't use butter or cheese, the potatoes won't be quite as golden).

King Ranch Casserole

Back in the day, I taught at a public school.  While public school lunches are notorious for their nastiness (that pizza?  those hamburgers?  Neither live up to their names), there were two days I would always buy....enchilada day and King Ranch day.  The enchiladas....oh my...greasy truck stop...two enchiladas loaded with extra jalapenos and a side of beans on top of my cornbread.  (I don't even want to know the calorie count).  The King Ranch Casserole was....ugh...too good for words.

These days, my kids' school still has enchilada day, and I try to go whenever they do (it's only once a month, usually a Thursday, unlike pizza which is almost every Monday).  However, King Ranch Casserole has gone by the wayside....one to be remembered, "back in the good old days"  (unlike the stewed tomatoes and pimiento cheese sandwich not good days).

Last week, I remembered King Ranch Casserole.  I googled it and was disappointed.  Then, I remembered my favorite site for all recipes Texan:  The Homesick Texan.  Not only did the Homesick Texan rise the challenge, the recipe contained no directions that sounded like "open up a can of..." and had no corn!!

Mmm....bliss in my oven in the middle of August.  My King Ranch craving was met and I knew I would at least post one more recipe to this blog before I took another 9 month break.  M loved this.  I made it a hair too spicy, so the boys didn't eat it quite as well.  Next time, I'll dial down the spice a little...or maybe not, then I'd get more to myself.

This serves 8 - 10 (or 12.  It makes an 11x7" pan).

King Ranch Chicken Casserole
adapted ever so slightly from the Homesick Texan, because the recipe was almost perfect

1 1/2 lbs of boneless, skinless chicken (I used thighs.  They're cheaper and more flavorful)
6 t lime jiuce
4 t chile powder (I like New Mexico blend--great flavor and not too spicy)
1/4 c olive oil
4 T butter
1/2 onion, diced
1 red bell pepper, diced
1 poblano (optional--may want to taste the poblano first to see how much of it you want to use), diced
3 cloves garlic, minced
2 T flour
1 t cumin
1 c chicken broth
1/2 c half and half or heavy cream
1 14-oz can diced tomatoes  (or a 10-oz can of Rotel or 2 c fresh tomatoes plus 1/4 c diced jalapeños)
1/3 c plain yogurt or sour cream
1/2 c cilantro, chopped
10 corn tortillas
3 c cheese, cheddar or a mix of pepper jack and cheddar


Season the chicken with 4 t lime juice, 2 t chile powder, and a dash of salt.  In a skillet over medium heat, cook the chicken in the olive oil for 10 minutes per side or until cooked through.  When chicken is   cooked through, remove from heat and shred when it is just cool enough to handle.  Season with salt and pepper as needed.  Set aside (you should have about 3 c of chicken).

Melt the butter in a saucepan over medium heat.  Add the onions and both peppers. Cook for 10 minutes or until onions have softened.  Add the garlic, flour, cumin, and remaining 2 t of chile powder. Cook for 1 minute, stirring constantly.  Add the chicken broth and cook until mixture has thickened.  Stir in the half and half and tomatoes.  Cover the pot and simmer 15 minutes, stirring occasionally.  After 15 minutes, stir in the sour cream, remaining 2 t lime juice, and 1/4 c cilantro.  Season with salt and pepper.  Remove from heat.

Soften the tortillas (either dry--over a comal or in a little oil in a black skillet).  Ladle 1/2 c of the sauce into the bottom or a 11x7 pan (you can use and 9x13 pan, it will just not be as thick).  Top with 5 tortillas, tearing tortillas as needed to be sure the entire pan is covered.  Add half the chicken, followed by 1/2 the sauce, 1/2 the remaining cilantro, and 1 1/2 c grated cheese.  Repeat the layers, ending with the cheese.

Cook uncovered in a preheated 350 degrees oven for 30 minutes or until brown and bubbling.  Serve immediately, topping with sour cream, salsa, and more cilantro as desired.

Roasted Chicken with Peaches

There are not many things I make that Curtis complains about while he watches me make them. I think those he does complain about, before trying can be grouped together in one of two categories: shellfish, and fruit in anything but a dessert. Needless to say, when Curtis saw this, he winced and told me that was a waste of perfectly good peaches.

I am pleased to report, that although Curtis complained before trying them, after trying them the complaining ceased. He decided he really liked this recipe. It helped that I substituted chicken breasts for the thighs. While I am usually a thigh girl, in this recipe I actually prefer breasts (we had both when I made it). We served this with crusty bread (you could also serve it with rice).

Everyone liked this and it's a nice dish to make when you just can't enough of the peaches that start showing up in the heat of the summer. You can make part of this ahead of time. Mix together everything but the peaches and refrigerate. Slice and add the peaches just before roasting.

This seves 4 - 6

Roasted Chicken with Peaches

adapted from In the Kitchen with a Good Appetite by Melissa Clark

1 lb peaches (they can even be hard, any stage of ripeness works), pit removed and sliced 1/2" thick

2 lb boneless, skinless chicken breasts, cut into 1" strips

1/4 T olive oil

1/4 c red wine or chicken broth

1/4 c fresh basil, chopped

4 garlic cloves, minced

1" piece fresh ginger, grated

1 t salt

1 t pepper

crusty bread or rice, for serving

In a 9 x 13" pan, toss together the peaches, chicken, olive oil, red wine, basil, garlic, ginger, salt, and pepper. Roast in a preheated 400 degrees oven for 20 - 25 minutes, or until the chicken is cooked through and the peaches have softened. Serve with crusty bread for sopping up juices or with rice.

Do ahead: toss together the chicken, olive oil, red wine, basil, garlic, ginger, salt, and pepper. Refrigerate until ready to roast, then toss with the peaches (don't slice the peaches ahead of time, just slice them when ready to roast). Roast as directed.

Vegetable Enchiladas

It is officially zucchini and summer squash season. It has begun. Unfortunately, I still remember disliking summer squash last summer and just the knowledge that it is in a dish is enough to make me want to go running and screaming away.

I attempted this anyway, knowing there would be large hunks of zucchini in it. It was alright. My kids didn't love it, but Curtis thought it was great and I found it tolerable (which is equal to great when it comes to recipes with chunks of zucchini in it). This recipe is based off of the enchilada's at Mother's Cafe and Garden, supposedly.

I will make this again this summer. For those of you who like zucchini more than me, you will probably love this.

This serves 4 - 6.

Vegetable Enchiladas

adapted from nannydeb on Food52.com

3 red bell peppers, cut into 4 large pieces each, seeds, and stem removed

2 zucchini, cut into 1" chunks

2 summer squash, cut into 1" chunks

1/2 yellow onion, cut into 1" chunks

1 med jalapeno, cut in half, seeds and stem removed (optional)

2 garlic cloves, skin still on

1 (15-oz) can black, kidney, or pinto beans

8 oz sour cream

2 T cilantro, chopped

1 t cumin

salt and pepper

8 - 10 corn tortillas

1 c queso fresco, crumbled (or Monterey Jack cheese will do too).

Spread peppers, zucchini, squash, onion, jalapeno, and onion on baking sheet and drizzle with olive oil. Roast vegetables in a preheated 400 degrees oven for 20 - 30 minutes, stirring every 10 minutes or so. As soon as vegetables are tender, remove from oven (you're not going for mush here). The bell peppers and garlic will probably be tender first and browned first. Remove those first if they are. Place the bell peppers in a bag or covered bowl and allow to sweat for 10 minutes. Remove the skins from the bell peppers and garlic. Set the remaining vegetables aside to cool.

Place the bell peppers, jalapeno (if using), and garlic in a food processor along with the sour cream, 1 T cilantro, and the cumin. Puree until smooth. Add salt and pepper to taste.

Mix together the cooled vegetables and the can of beans (your choice). Put a large spoonful or two of sauce in a 9 x 9" baking pan. Soften the tortillas by your preferred method--mine is microwaving 4 of them at a time for 15 - 20 seconds (or 30 if I accidently don't get them out in time). Place approx. 1/4 cup of vegetable mixture and a sprinkling of cheese into each tortilla. Roll up as tightly as possible and put into baking pan. Repeat until you use all the filling---I think I made 10 enchiladas. Spread the remaining sauce over top and sprinkle with the remaining cheese. (If you want, you can refrigerate until baking at this point). Bake in a preheated 400 degrees oven for 20 - 25 minutes or until hot. Garnish with remaining cilantro, your favorite salsa (especially if you left out the jalapenos because of your children), and enjoy.