The Second Time Around

Honey Soy Chicken and Beans

I'm trending a new one vessel cooking method.  Whether it be a Dutch oven, grill or sheet pan, or like this one, in my new IKEA casserole dish I made this in the crockpot once and the Cannellinis became baked-bean tasting, so I had to try it again. Next time, I will put the chicken on top of the beans so they soak in all the flavor.  Duh.  I have a lot of duh moments in cooking.  I'm not a natural wonder if you haven't guessed.  I have to learn by constantly screwing up, because I'm also bad at researching and forgetful to boot. 

This didn't need another starch but I'm also a weak human that gives into carby urges.  The boxed Mac and Cheese was the universe saying, 'What you talkin' bout girl, you don't suck. You are loved and are exactly where you should be.  Now come in for some cheese!"

Honey Soy Chicken and Beans

Chicken Thighs

Green Beans (par boiled)

Can of Cannellini Beans (drained)

2 heads of garlic

Honey - about 1/3 cup

Soy Sauce - to taste, I used about 1/4 cup

Lemon juice (fresh squeezed) - 3 tablespoons

Grated Ginger - if your mate doesn't gag when he smells it, add it, it's good.

Hot chili or Sesame oil to taste

Chili flakes

Hoisin Sauce - 2 tablespoons

Preheat oven to 400. Brown your chicken first, then stir up all the wet ingredients together.  Lay your beans down on the bottom of a casserole dish (but honestly, staying in the same Dutch oven as you browned the chicken makes a lot more sense). Lay the chicken skin side up over the beans, (do as I say, not as I did!) nestle in the garlic and then pour the mixture over top of everything.  Bake for 45-60 minutes or until desired doneness.  Pull out the garlic and squeeze the roasted soft cloves into the sauce.  Serve with spooned sauce over the top.  

Strangers in the Night

Chili Relleno Bake

A shortcut version of this classic dish, which you may know is delicate and wonderful, like cherub babies and heaven.  A soft smokey, sweet stuffed cheesy pepper in a Tempura-like batter with a light tomato sauce.  But, it's a lot of work.  Maybe too much.  So it's special-occasion-food.  Until now.  

Casseroles are genius. Let's just get that out on the table.  On a late night YouTube search for food happiness, I found Marcy Inspired, a nice lady with a news background that lives somewhere in the southwest.  She's like the aunt I never had. 

My Mash Up - basically Marcy's version, with slight tweaks. 

1 lb ground beef

onion-1/2 large, chopped

garlic-3 cloves minced

Poblano peppers - 8, do 8.  I did 6 but needed more, especially if you layer like lasagna.

6 eggs (separated)

milk (1 cup)

flour (1/2 cup)

teaspoon salt

sauteed, sliced mushrooms/1 pack of sweet corn

cheese Monterey Jack and Oaxaca

mild tomato sauce -add a little water, garlic powder, minced onion and salt to a small can of tomato sauce.  Heat and lay the slice on top of a few spoonfuls on the bottom of a plate.

Basically, I followed her recipe but Instead of stuffing each pepper as Marcy did, I went a step further and chopped the peppers, although maybe next time I would lay them whole like lasagna sheets.  Of all the recipes, Marcy's batter is best and the taste most resembles a properly made Chili Relleno.  I add the vegetables because they add a more substantial bite and if you can jam your whole meal in one slice of an oven baked pie, then, girl I believe you just won the game of life. 

Karma Chameleon

The best tortilla?  So far, yes!

Chameleon is Brooklyn-based tortilla and bread (and coffee!) company that sells through Amazon and makes smaller batches to keep orders fresh.  Luckily my market sells them and after trying, I will go on record to say they are far superior to their competitors.  I'm talking to you Mission Brand! Supple and tasting like corn, not cardboard. More than that, I was checking out carb count on corn versus flour and yes, it's cut in half but the surprising scare was two Chameleon corn tortillas have 35gm of sodium as opposed to one Mission flour tortilla coming in at 320mg!! That's insanity!  In fairness, Mission does sell an extra thin gluten free corn tortilla. But there are so many other brands on the market and with all the Mexicans in town, we should have the best tortillas. 

I've embraced the breakfast tostada so it was just a matter of time before the breakfast taco became a staple.  Anything I can make on my griddle pan and quickly, is a huge plus.  Flour tortillas and eggs are everything but if you're fearful of carbs taking over your life, get down with a crisped up cheesy corn vessel.  Brush torts with oil on one side, lay on a hot griddle, top with cheese, scramble your egg to just before done, on the side.  When the tort is crispy, fill with egg, fold and flip, allow egg to fluff before serving.  These are rustic and pure.