Chicken or Turkey Chilaquiles


Chicken or Turkey Chilaquiles
Author: 
Recipe type: Entree, Main
Prep time: 
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Yield: 8
 
I love Mexican-inspired dishes and this one is easy to make. When I bring it to potlucks, I am always asked for the recipe. It is also good for a home cooked meal, and can be mild or spicy to your taste depending on the canned sauce you purchase. All of the quantities are approximate as exact measurements are not critical. You can make this tasty dish out of roasted chicken or turkey leftovers (or planned-overs at our house) or a deli rotisserie chicken makes fast work of it too. I like to dice up the meat from a rotisserie chicken from Costco and that makes the dish especially easy because those chickens are well-seasoned. Since all of the ingredients have already been salted, you should not have to add any salt to the mixture. I haven’t tried it with canned chicken, but I don’t see a reason that wouldn’t work also. You can use shredded Cheddar cheese, a mixture of Cheddar and Jack cheeses or the packaged Mexican blend cheese available in supermarkets and Costco, which is what I used. I like Las Palmas Green Chile Enchilada Sauce, but other brands should work too. Recently, I discovered that this sauce is available in 28 ounce cans in mild, medium, and picante (or hot) levels of spiciness. My preference is the picante one, but I also recommend the medium one. We found the mild one to make a casserole that was a little bland. Instead of preparing the dish from fresh tortillas and having to fry them, I use packaged tortilla chips or strips to save time and effort and it makes a dish with good texture.
Ingredients
  • 5 cups of cooked, diced or shredded chicken or turkey (One rotisserie chicken from Costco gives you about 5 cups of meat.)
  • 2 cups Cheddar, Cheddar and Jack cheeses, or Mexican blend shredded cheese
  • 4 cups coarsely crushed tortilla chips or strips (measure after crushing)
  • 1 28 ounce can of Green Chile Enchilada Sauce (Las Palmas picante or medium sauce is good.)
  • Salsa, sour cream, guacamole and sprigs of cilantro for serving (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a 9x13 inch baking dish (Pyrex works well.) spread the diced meat. Cover evenly with 2 cups of the cheese. Cover with the 4 cups of coarsely crushed tortilla chips or strips. Stir the ingredients together carefully to make an even mix. Pour the can of enchilada sauce over and stir again to moisten all of the ingredients. Press lightly into an even layer in the pan. Cover with aluminum foil and bake for about 20 minutes. Remove the foil and bake for another 10-15 minutes or until the dish is heated through. You can sprinkle another 1/2 cup of shredded cheese on the top and melt it under the broiler if you like that look. Let cool for about 5 minutes and serve with salsa, sour cream, guacamole and cilantro if you like.

Mean Woman Pasta

Mean Woman Pasta
Author: 
Recipe type: Salads, Vegetarian
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Yield: 12-16 sides
 
Here is another very versatile salad that is great for potlucks. It is best after it has marinated for a minimum of several hours, so it is a good salad to prepare the day before you plan to serve it, with no last minute effort other than a quick re-stir. If you are going to a party with a loved one, make sure you both eat some, as garlic has a strong role in this. As with other pasta salads, it can go a long way and is inexpensive, especially in the late summer when tomatoes are abundant. You can still make it at other times of the year using good quality canned, diced tomatoes, but there is nothing quite like the sweetness of a home-grown, ripe tomato. If you are planning to do some of the preparation with a food processor, I suggest dropping the garlic cloves into the running processor and when they are chopped, stop to add the tomatoes and pulse them to get small chunks of tomato. Resist the urge to set the processor to “on”, as that will give you tomato sauce. If you haven’t tasted a Kalamata olive, you should. Kalamata olives are the ones you also will find in a tasty Greek salad. I don’t recommend trying to substitute with other sliced black olives as they will not have the distinctive taste of the Kalamata which makes this salad so good.
Ingredients
  • 1 pound small pasta such as shells, elbows, bowties, etc.
  • 3 cups chopped tomatoes
  • 5 cloves garlic, minced
  • 24 kalamata olives, pitted and sliced
  • 1/4 cup fresh basil leaves, chopped coarsely
  • 1/4 cup extra virgin olive oil
  • 12 pepperoncini (pickled peppers)
  • 1/4 pound of feta cheese, crumbled (optional)
Instructions
  1. Cook the pasta according to the package directions and drain, but do not rinse. Combine the tomatoes, garlic, olives, basil, olive oil, and pepperoncini. Toss the pasta with the sauce and marinate for several hours or overnight. You could eat it immediately after preparation, but it will improve from letting the flavors meld and the garlic mellow a bit over time.

Cabbage Ramen Salad

Cabbage Ramen Salad
Author: 
Recipe type: Chicken, Salads, Tofu, Vegetarian
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Yield: 18
 
My family loves this salad. It is a great dish for taking to potlucks as you can feed a lot of people without spending a lot of money. I have doubled and even tripled the recipe for parties and it always seems to disappear. Cabbage is one of the superfoods that should have a bigger role in our diets. It is low in calories, high in fiber, and a good source of vitamins and minerals. It is a member of the cruciferous vegetable family which is associated with a reduced incidence of a number of cancers. You can buy coleslaw mix, but cutting your own cabbage will give you a fresher salad and save you money. If you are concerned about nut allergies, toasted sunflower seeds make a substitute for the almonds. If you are serving vegetarians, you can use Top Ramen brand Oriental flavor, which contains no animal products. To turn this into a full meal, add shredded roasted chicken or sautéed tofu cubes (dredge in corn starch to get them to brown well) to the salad. This makes 4 generous servings as an entrée.
Ingredients
  • 1 head of cabbage, grated or sliced thinly* You can use a mixture of green and red cabbage for variety. (2 - 2 1/2 lb. cabbage = ~9 cups)
  • 4 whole green onions (scallions), sliced into thin rings
  • 1 3-ounce package ramen noodles with chicken flavor seasoning packet
  • 1/4 - 1/2 cup of slivered almonds, toasted
  • 1/4 cup salad oil
  • 1/4 cup sugar
  • 1/4 cup vinegar (I use cider vinegar, but white vinegar is fine too.)
  • Black pepper
  • Cilantro leaves (optional)
Instructions
  1. I love almonds, so I use the larger quantity. Toast the almonds in the oven, microwave, or while stirring in a small heavy pan on the stovetop, but watch them carefully as they can burn easily. If you are using a 350 degree oven, it will take about 8 minutes and you can reduce the chance of the nuts burning by placing them on a silicone sheet such as Silpat. Set aside to cool.
  2. Crush the ramen noodles while they are in their original bag. A small mallet, hammer, or meat pounder used gently does a good job. It helps to put the ramen noodle bag in a larger plastic bag to avoid getting noodles all over the place if the bag breaks.
  3. For the dressing, dissolve the sugar and the chicken seasoning packet from the ramen noodles in the vinegar in a small jar. Add the salad oil and black pepper to taste and shake to mix.
  4. The cabbage and onions can be prepared the day before, mixed together and refrigerated in the serving bowl or a plastic bag. The almonds and noodles can be prepared the day before and mixed together and stored in a plastic bag at room temperature. The dressing can be made the day before and refrigerated in a small jar.
  5. Mix all the ingredients together shortly before serving. If you like cilantro, don’t forget to add it now. This salad will still taste good on the second day, but the cabbage and noodles will soften after storage with the dressing on them.
  6. *To slice cabbage, cut it in half through its core. Put the flat side down and cut in half once again through the core. Holding one of the quarters vertically, slice the tough core part out down the length of each quarter. Put one of the flat sides of the cabbage quarter on your cutting board, and make very thin slices across the wedge. Start making slices at the pointy end and continue making slices until you finish at the core end. Now you can use your knife to slice the pile three or four times across all the slices to make smaller pieces.