savory

Let’s Talk Nachos

May 8, 2013 | 21 Comments

Doesn’t it seem like there’s an expert on everything these days?

Surfing experts!
Snake handling experts!
Couponing experts!
I even tuned into the TODAY Show the other day and found Natalie and Savannah being schooled by a dishwasher loading expert! (At which point I questioned, for the 121st time, why I watch The Today Show!)

I have never climbed on a surf board, I generally try to avoid snakes and coupon clipping, and, as A. will most certainly confirm, I am far from an expert when it comes to loading my poor, put-upon dishwasher.

I am, however, a confirmed Nacho Expert, both in terms of preparation and consumption.

And today, I’d like to share some of my most expert tips with you.

Expert! Get ready!

Filed Under: Snacks & Starters Tagged With: avocado, cheddar cheese, guasacaca, jalapeño, Monterey Jack cheese, nachos, pickled chiles, recipe, roasted chickpeas, salsa, savory, tortilla chips

Shrimp Tacos + Coconut Avocado Crema

April 30, 2013 | 14 Comments

What You’ll Be Eating This Cinco de Mayo Week continues with some tacos, some crazy good crema, and some truth talk: tell me true – do you ever find yourself becoming that person???

That person who insists on humming along with the radio throughout an entire 8 hour road trip?
That person who puts empty milk and juice cartons back into the fridge?
That person with that habit you swore you’d never, ever, ever, never -not EVER- be like?

Don’t forget, this is truth talk time…

Filed Under: Main Courses Tagged With: avocado, coconut, crema, flour tortilla, grilled shrimp taco, jalapeño, lime juice, recipe, roasted pepper, savory

In Skillets: Cheesy Sage Baked Rice

April 22, 2013 | 17 Comments

Well look-uh here, finishing up Skillet Week right on Earth Day… it’s almost like someone, you know, got their planning on!

I do find my skillet to be the most environmentally responsible tool that I have in my kitchen, mainly because it will last my lifetime and hopefully that of my cookin’ babies.

It also takes nothing more than natural oil and a clean, reusable cloth to maintain, and doesn’t emit anything other than delicious foodstuffs, unlike the toxic fumes that can be a byproduct of cooking with certain types of nonstick pots and pans.

So what better way to celebrate Earth Day tonight than by preparing a succulent cheese and rice casserole in your eco-friendly cast iron skillet? (Answer: there isn’t one.)

Filed Under: Side Dishes Tagged With: baked rice casserole, cheddar cheese, garlic, green onion, Monterey Jack cheese, mozzarella cheese, Oaxaca cheese, recipe, sage, savory

In Skillets: Spring Pea Quesadillas

April 18, 2013 | 13 Comments

Let’s face it: quesadillas are all kinds of messy. Which is why they’re the perfect candidate for skillet containment.

You could bake your quesadillas on a baking sheet. Sure, you could do that.

But let’s just sit for a spell, talking of skillets, and then see if you want to bust out that baking sheet. We’ll see…

Filed Under: Main Courses Tagged With: English peas, garlic, green onions, leek, Monterey Jack cheese, Oaxaca cheese, quesadillas, recipe, savory, shelled sweet peas

Vegan Bean & Potato Picadillo

April 10, 2013 | 13 Comments

Beans really are a kind of magical fruit, aren’t they?

Yes, magical in that way, silly goose! But since most of us aren’t 10 year old boys, we’re going to talk about the other ways that beans are magical today.

Like how they’re filling!
Like how they’re fibrous!
Like how they’re dee-licious!

And how they make a wonderful substitute for meat!

Filed Under: Main Courses Tagged With: ancho chile, canela, carrot, chickpea, cinnamon, coriander, cumin, garbanzo bean, picadillo, potato, pumpkin seeds, recipe, savory, vegan

Meatless Mushroom Ancho Chili

March 25, 2013 | 12 Comments

So I tried phoning Spring yesterday, just to remind it that it had, in fact, sprung. My call was sent direct to voicemail. I will try texting later today, but I’m frankly feeling a little ignored.

Email?
Telegrams?
Smoke signals?

Don’t make me bust out the string and tin cans, Spring!

Between you and me, this lovely chili is a bit of a stink eye aimed in the general direction of Spring. As in “Fine, you won’t play nice and show yourself? Then I’m going to keep eating foods of the wintertime until you do.”

Perfectly reasonable, right?

Filed Under: Main Courses Tagged With: ancho chile, black bean, chili, cinnamon, coriander, cumin, garlic, meatless Monday, mushroom, recipe, red onion, savory

Chorizo & Sweet Potato Patty Melts

February 12, 2013 | 26 Comments

Confession time: this past weekend was one of those weekends.

One of those weekends when someone mistakes your pajamas for a uniform.
One of those weekends when nobody thinks about laundry until the piles threaten line of site to the TV.
One of those weekends when breakfast is the only meal on the table for 48 hours straight.

I’ll be honest, that last point is never a hard sell for me (OK, fine, none of the above is ever a hard sell for me); I don’t think I’ve made any secret of my passionate love affair with breakfast.

And it just feels right to eat food meant for lazy mornings all throughout the day when your mornings are running into your afternoons, which are running into your evenings. Don’t you think?

I’m on a serious chorizo + sweet potato = winning campaign lately. It’s just really hard not to love the combination of savory, salty chorizo sausage and creamy, satisfying sweet potato; I firmly believe that some foods are just made to be eaten together, and these are two of those.

Filed Under: Breakfast Tagged With: American cheese, ancho chile, chorizo, compound butter, cumin, fried sandwich, honey, onion, patty melt, recipe, savory, sweet potato

Loaded Guacamole Tostada Towers

January 14, 2013 | 64 Comments

This is a special time of year, don’t you think?

Let’s look at the facts:

1. It’s cold outside. Which means you want to stay inside. And probably eat a little more than usual.

2. There are a lot of entertaining things to watch on the TV these days, while you’re stuck inside. Sporting things. Like that big game coming up that’s so super.

3. When you’re inside, watching super games, eating a little more than usual, it’s much more fun to be sitting on the couch with friends. Eating. Watching. Enjoying. Rather than cooking. Working. And hearing all of the fun being had in the next room.

What does all of this mean? Just one thing: it’s time for some simple, super, social snacks that can be enjoyed by friends on couches in front of TVs across the land.

Towering avocado tostadas to the rescue!

I love serving these tostada towers because they are impossibly simple to prepare, incredibly fun to share with friends, and absolutely, absolutely delicious. Plop a platter in front of your couch-sitting friends and watch them disappear – each friend simply pulls off a layer and puts it in their face!

Preparing these babies is the simple work of smashing Avocados From Mexico, then stirring in a few additional ingredients designed to make the fresh, ripe flesh shine: plump cherry tomatoes to bring out the avocados’ natural sweetness, herbaceous cilantro and chives to emphasize their earthy flavor, and of course, bright lime juice and jalapeño to kick things up a notch. Crisp tostada shells provide a vehicle for all of that deliciousness, and stacking them up means you can make a game out of your snacks. Tostada Jenga, anyone?

Filed Under: Snacks & Starters Tagged With: Avocados From Mexico, cherry tomato, chive, cilantro, garlic, guacamole, jalapeño, lime juice, recipe, savory, tortilla, tostada

Green Chile Corn Pudding

January 3, 2013 | 29 Comments

2013, I love you already!

You’re shiny and new with a lovely emerald glow.

You’re 365 whole days long, each of which will apparently involve less crêpes and more chicharrónes.

And I guess we’ll be working those pork pounds off with newfangled fitness apps, and lots and lots of juicing.

All while wearing stripes and leather. As long as it’s not striped leather…

But for now, 2013, you’re awfully chilly, even here in Arizona. And your chilliness is making me just a little cranky, which isn’t working for A. and, you know, everyone else around me.

So I’m preparing a big, fat batch of spicy corn pudding, fresh from the oven and straight to my tummy.

This pudding is rich, creamy, corny and deliciously comforting – crankiness, be gone!

And now I can move on to more important matters, like shopping for some emerald green leather clothing and juicing my face off. Like I said, 2013, I love you already!

Green Chile Corn Pudding

Print This Recipe!

recipe adapted from MarthaStewart.com

Chef’s Note: Although I am listing the original recipe below, I made a couple of significant adjustments. First, the recipe calls for two cups of grated Monterey Jack cheese and I was more than able to get along with just one (mixing approximately half into the batter and sprinkling the other half on top). Second, you absolutely positively don’t need 1/2 stick of butter and 10 minutes to melt it in a preheated oven. I used just two tablespoons and melted it in just a few minutes in my oven before pouring the batter on top. Finally, this pudding will almost certainly overflow when baked in an 8″ x 8″ baking pan – do yourself a favor and be sure to place your pan on a rimmed baking sheet while it is baking.

24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
1 tsp. salt, coarsely ground
3 scallions, thinly sliced
1 can (14 ounces) Hatch green chiles, diced
3 tbsp. all-purpose flour
2 c. Monterey Jack cheese, grated, divided
5 large eggs, at room temperature
2/3 c. heavy cream
1/2 stick unsalted butter

Preheat oven to 350°.

Puree 3 cups corn in a food processor fitted with a steel blade and transfer to a large bowl. Stir in remaining cup corn, salt, scallions, chiles, flour, and approximately one third cup of cheese.

In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.

Place butter in an 8″ x 8″ baking dish and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, approximately 45 to 55 minutes. Let cool 30 minutes before serving.

YIELD: approximately 8 servings