Queso Fundido with Bacon, Carmelized Onion, and Sun-Dried Tomatoes

A warm soft flour tortilla packed with melty queso and little bits of chorizo is one of my favorite ways to indulge. Put a frozen strawberry margarita in my hand and I'm as happy as can be. The marriage of those two things is the perfect way to unwind after a long week.

Lately I've been experimenting  with queso fundido at home. Okay, maybe the term experimenting is putting it lightly. Queso has become something of a weekly routine. Our craving for it simply cannot be satisfied.

This week the grocery was out of chorizo. The nerve! Luckily I remembered this recipe from Rick Bayless and thought it was the perfect time to change things up a bit. I will say that we still love our queso and chorizo version best, but it's hard to argue with this version. Bacon, cheese, jalapenos, sweet sun-dried tomatoes all melted together in ooey gooey deliciousness.

Grab a spoon and put some on a tortilla chip or as a filling all rolled up in a warm flour tortilla for a decadent and gratifying treat that really hits the spot!

Queso Fundido with Bacon, Carmelized Onion, and Sun-Dried Tomatoes

Recipe adapted from www.rickbayless.com 

Serves 6 as a light appetizer

 3 strips thick-sliced bacon

1 medium white onion, diced or sliced

Hot green chiles to tastes (1 large jalapeno or 2 serranos) stemmed & seeded

1/4 diced sun-dried tomatoes

3 tablespoons beer, preferably a full-flavored like Negra Modelo

8 ounces Monterey Jack or Mozzarella, shredded

1/4 cup chopped cilantro 

To serve: Warm corn or flour tortillas or tortilla chips

Heat the oil in a 8-inch non-stick skillet or cast iron skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off mostof the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Saute for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted, or place under the broiler until the cheese is melted and bubbly.  Garnish the queso with the crumbled bacon and cilantro and serve in a warm dish, or in the cast iron dish immediately. Serve with warm tortillas or tortilla chips.

Theme: February Potluck!

Ellie Krieger's White Chili

Winter calls for big steaming bowls of chili and this white chili does not disappoint. This isn't your classic version of white chili. Not at all!  This is a rather feisty bowl of white chili. Poblanos, jalapeno, and spicy cayenne pepper deliver heat to ground chicken, beans, and hominy. The result is a hearty bowl of chili with a fiery kick that will completely bowl you over!

In addition to packing heat, this chili also contains a delicious but underutilized ingredient: hominy. Having never tried hominy, I can only tell you that I've clearly been missing out! Hominy is SO good! It has the most lovely and intense corn fragrance that I find incredibly appealing. The hominy itself is big and puffy, which is not only pleasing to the eye, but also to the palate. As far as I'm concerned, hominy is the star of this chili! In fact, I will be adding hominy to all my chili from now on, without question.

 

If winter has you craving a big bowl of chili, I highly suggest making this version. It is right up there at the very top of the list!

White Chili

Recipe adapted from Food Network

by Ellie Krieger

Serves 6

2 tablespoons canola oil

1 medium onion, diced

2 stalks celery, minced

2 medium poblano peppers, seeded & diced

1 jalapeno pepper, seeded & diced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 pound ground chicken

2 (15.5 oz) cans white beans, drained & rinsed

4 cups chicken broth

3/4 teaspoon dried oregano

1 (15.5 oz.) can hominy, drained & rinsed

salt & pepper, to taste

Toppings: Greek-style yogurt, chopped cilantro, lime wedges

Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, jalapeno, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.  Add the garlic, cumin, coriander, and cayenne and cook, stirring until fragrant, about 30 seconds. 

Add the ground chicken and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, broth and oregano.  Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.  Ladle into individual bowls and top each serving with a spoon of yogurt, cilantro and a lime wedge.

Every Sunday @ Kahakai  Kitchen

Theme: Bowled Over!

Tessa's Spaghetti with Lentil Ragu

A few weeks ago, my sweet friend Deb @ Kahakai Kitchen, shared that this year was the Year Of The Pulse, and being the pulse lover I am, I knew I had to participate! I knew right away which recipe I would make. Ever since I first opened Tessa Kiros' latest cookbook, Recipes & Dreams, I longed to make this Spaghetti with Lentil Ragu. Now was the perfect time to make it happen!
 

A hearty dish like this lentil ragu was even more ideal when the weather plummeted to a low of one degree (1F) Farenheit, with a windchill of -10. A quick ride to the store revealed frozen roadways and creeks. No one was out on those desolate roadways, nor were they at the store, and everything was quiet and still. The kind of quiet and still that plays with your mind and feels somewhat lifeless. The still of winter.

The still of winter keeps you inside, only daring to venture out into the cold when you absolutely must.  It relegates you to the few things you can do indoors, such as: eat, read, and watch TV. If you're like me, and you don't like going out in this weather, then you will need to stock up on books and get cozy with Netflix. You'll also need to look for good comforting pantry staples like this one to carry you through those barren winter days.

Made from 100% pantry staples, this Lentil Ragu is hearty enough to satisfy even the most voracious of appetites. A quick simmer of  lentils, onion, tomato, earthy sage, and garlic and you have a thick hearty sauce to pour over hot buttered spaghetti.  A gratifying warm bowl of pasta that really hits the spot! A soul-soothing meal that helps pull you through those winter doldrums.

Spaghetti with Lentil Ragu

Adapted from Recipes & Dreams

by Tessa Kiros

Serves 5 

7 ounces small brown lentils

bunch of fresh sage

1 whole medium clove garlic, peeled

4 tablespoons olive oil

1 medium red onion, chopped

1 (14-ounce) can chopped tomatoes

good pinch of red pepper flakes

2 heaping tablespoons chopped parsley

16 ounces of spaghetti

Parmesan cheese, freshly shredded

Rinse the lentils, pick out and discard any hard odd bits, then put in a pot and cover with water. Ad the sage and the garlic clove and simmer, partly covered, for 25 minutes or so. Add a little hot water if the level becomes low and season with salt toward the end of the cooking time. Drain, keeping the cooking water.

Meanwhile, heat the olive oil in a saucepan and saute the onion, stirring with a wooden spoon, until it is sticky. Add the tomatoes, a pinch of salt and pepper, and the red pepper flakes. Simmer, mashing down the tomato chunks until they collapse. Add the lentils, along with about 1 cup of the cooking water, and simmer, uncovered, for another 10 minutes, for all the flavors to combine.  Add a drop more water, if it looks too thick or cook a little longer if too thin. Stir in the parsley and remove from the heat. 

Meanwhile, cook the pasta in boiling salted water to al dente.  Drain the pasta and serve in warm, wide pasta bowls. Ladle some lentil ragu over each (you may have some ragu left over - Tessa likes to serve it with boiled potatoes the next day). Some like this spaghetti with Parmesan, but others insist it should be served without.

Ellie Krieger's Herbed Salmon and Orzo Casserole with Feta

Ellie Krieger's latest cookbook, You Have It Made, is a treasure trove of make ahead recipes designed to help you get through those busy weekdays in a healthy way. When reading through the book, I noticed that Ellie mentions this recipe for Herbed Salmon and Orzo Casserole with Feta and acknowledges it as one of her personal favorites. Once I read her high praise I knew I had to try this recipe.

Tender chunks of salmon surrounded by satisfying whole-grain orzo and salty bites of feta cheese made fresh, and rather herbaceous, by the addition of fresh dill and parsley, lemon juice, spinach and tomatoes. Make one ahead on the weekend, place it in the fridge or the freezer, and then on those busy weeknights just remove it and pop it in the oven. You'll be so glad to have this eye-pleasing casserole that hits the spot without weighing you down, leaving you with plenty of energy to get through your busy week!

Herbed Salmon and Orzo Casserole with Feta

Adapted from You've Got It Made

by Ellie Krieger

Serves 6

2 tablespoons olive oil

2 large scallions, chopped

1-1/2 cups whole-grain orzo pasta

2 cups fish stock or water

1 pint cherry tomatoes, halved*

2 cups lightly packed spinach leaves, chopped

1/4 cup finely chopped fresh Italian parsley leaves

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

2 pounds skinless salmon fillet, cut into 1/2 chunks

1 cup crumbled feta cheese

salt and pepper, to taste

Note: I used vacuum-packed sun-dried tomatoes in place of cherry tomatoes 

Heat the oil in a large, deep ovenproof skillet over medium heat. Add the scallions, and cook, stirring, until they are softened, 2 minutes. Add the orzo and cook, stirring for 2 minutes more.  Add the stock and bring to a boil, then reduce the heat to medium low, cover, and simmer until the orzo is about halfway cooked, 5 minutes.

Stir in the tomatoes, spinach, parsley, dill, lemon juice, salt, and pepper and cook until the spinach is wilted, 1 to 2 minutes.  Gently stir in the fish, cover, and cook, stirring once or twice, until the fish is cooked on the outside but still a bit translucent inside, 4 to 5 minutes. The mixture may be refrigerated or frozen at this stage.

To continue, preheat the oven to 450F. Sprinkle the feta over the top of the skillet, then place in the oven until the feta is lightly browned and melted, 8 to 10 minutes.

From the refrigerator:   Transfer to a 9x13 pan or two 8x8 ovenproof dishes. Refrigerate up to 2 days. When ready to serve, allow to sit at room temperature as the oven preheats to 375F. Bake, covered with foil, for 20 minutes, then uncover and bake for 10 to 15 minutes more.

From the freezer:  Transfer mixture to a 9x13 pan or two 8x8 ovenproof dishes. Chill in refrigerator for 30 minutes. Then sprinkle the feta on top, cover with airtight lid or plastic wrap and then foil, and freeze up to 3 months. Thaw in refrigerator for 18 to 24 hours then heat according to the "refrigerator" directions above. Cook in oven at 375F for 35 minutes, then remove foil and cook for 15 to 20 minutes more, until heated through.

Serving Size: About 1-1/2 cups; Calories: 460; Total Fat 17g; Protein: 40g; Carb: 30g; Fiber: 4g; Cholesterol: 95mg; Sodium: 550mg

 

Theme: Oodles of Noodles!

Ellie Krieger's Layered Farro Salad with Kale, Feta, and Grapes

Winter Storm Jonas brought a good eight to ten inches of snow to central Kentucky, shutting down the schools for pretty much the whole week. We weren't quite getting the hang of this go-to-school-and-work-all-week business, so this was a good thing. Within 5 minutes of the first snowflake we were right back to our regular holiday schedule of pajama wearing, indulging in comfort food, and watching back-to-back episodes of our favorite show. We are getting pretty good at hibernating.

The odds of going back to school Monday are about 50/50 right now, but we will definitely be back to school by Tuesday. This transition will be a real struggle, so preparation is needed. Therefore, today will consist of things like wearing pants that button, combing our hair, and practicing basic conversation skills.

Getting your head in the game is a little easier when you know you have something delicious packed in your lunch.  For this reason, I'm loving Ellie Krieger's newest cookbook, You Have It Made. It is filled with healthy and delicious make-ahead meals, like this pretty Layered Farro Salad with Kale, Feta, and Grapes served up and made in easy-to-grab mason jars.

Farro is an ancient grain that is high in fiber and protein.  In years past it was rather hard to find, but I located some in the rice section of my local supermarket.  You cook farro much like rice, by bringing it to a boil with water and then covering and simmering for about 20 minutes. Easy peasy. Of course, if you wanted to substitute the farro for another grain, such as wild rice, feel free to do so.  Next, the kale is sliced and mixed with some diced red onion and a lemony vinaigrette that is rather fresh and delicious. Grab some walnuts, slice some red grapes, and get out the feta cheese.

You are now ready to build a beautiful and nutritious salad.  Serve it layered in a bowl or in some mason jars, you can't go wrong either way! I loved the combination of the hearty farro, the lemony fresh kale, the tangy and salty feta, the sweet burst of the grapes and the crunch of the walnuts. This salad hits all your taste buds and also delivers in the texture department. It is light but manages to be extremely satisfying at the same time. I would definitely make this again!

Layered Farro Salad with Kale, Feta, and Grapes

Adapted from You Have It Made

by Ellie Krieger

Makes 6 - 500ml jars or

Serves 8 in a bowl

1 cup farro

1-1/4 walnut pieces*

1/4 cup extra virgin olive oil

3 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups shredded kale leaves

1/2 cup finely diced red onion

1/4 cup finely chopped parsley leaves

1-1/4 crumbled feta cheese

2 cups quartered red or black grapes

Notes: I used a bag of candied glazed walnuts in lieu of toasting regular walnuts.

Cook the farro according to the directions on the package.  Drain well, then place in the refrigerator to cool completely.

Toast the walnuts in a dry skillet over medium high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.

In a small bowl, whisk together the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.

To assemble the salad, place the farro in the bottom of a large glass bowl, patting down slightly. Add the kale on top. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, make individual salads by layering the ingredients in wide-mouthed (500 ml) jars.

The salad will keep in the refrigerator, covered tightly, for up to 3 days.

Serving Size: 1-1/4 cups; Calories: 370; Total Fat: 24g; Sat Fat: 5.6g; Protein: 11g; Carb: 30g; Fiber: 5g; Cholesterol20mg; Sodium: 300mg

Theme: You Have It Made!

Jamie Oliver's Nasi Goreng

It's really hard to find soul-soothing, warm-you-up, comfort food that is healthy. Let's face it...comfort food is usually ultimately satisfying because it's full of all the no no's: cheese, cream, butter, pasta, and all the other good stuff. The challenge is trying to find something that is just as comforting, but healthy.  This Nasi Goreng is just the thing!

Loaded up with lots of veggies, this Nasi Goreng is the perfect way to start your day. The heart of the dish is basmati rice mixed with onion, garlic, ginger, red hot chiles, cilantro, sugar snap peas and broccoli.  A couple splashes of soy sauce and fish sauce and your rice is ready to go! Make a quick cucumber pickle for a garnish and fry up some bubbly eggs and you're ready for one amazing dish!

The veggies and chiles give the rice a beautiful complex flavor.  The end result is one heavenly mixture of colorful and flavorful veggies with just the right amount of heat from the chilies. The fried egg placed atop the rice is a welcome invitation to dig in. This dish strikes a perfect balance of healthy and comforting.

To me the best thing about this dish is that it keeps beautifully. In fact, the rice is even better the next day! Make a double batch of the rice and keep it on hand in the fridge for a quick breakfast. Everyone always has a few minutes to fry up an egg in the morning! This way you can indulge in a special breakfast before rushing out the door!

This recipe is sure to stay in my rotation! Happy days, indeed!

Nasi Goreng

Recipe from Jamie Oliver's Comfort Food

Serves 4

For the Rice:

1 cup of basmati rice

1 onion

2 cloves of garlic

1 thumb-sized piece of ginger

1 - 2 bird's eye chiles

1 cup of sugar snap peas

1 cup broccoli*

canola oil

1 tablespoon sugar

3 tablespoons soy sauce

splash of fish sauce

hot chili sauce

For the Cucumber Pickle

 1 large English cucumber

1 bunch of fresh cilantro 

rice wine vinegar

1 lime

sugar

Bubbly Eggs

4 scallions

1-2 fresh bird's eye chilies

4 large eggs

Put 1 cup of rice into a pan with a pinch of sea salt, cover with 2 cups of boiling water and cook on medium heat for 10 to 12 minutes, or until cooked through. Tip onto a large tray and spread out into a thin layer to steam and cool completely. Of course, you can simply use up leftover rice from the day before, which is even better.

Meanwhile, make the pickle. Peel the cucumber, then slice it 1/4 inch thick (with a crinkle-cut knife if you have one) and place in a bowl. Finely chop half the cilantro stalks (reserving the leaves)and add to the bowl with a few good swigs of vinegar.  Add the lime zest and juice and sugar, then season and toss together well.

Peel the onion, garlic, ginger, seed the chiles, then finely chop it all with the remaining cilantro stalks.  Finely slice the sugar snap peas at an angle, and cut the broccoli* into bite-sized pieces. Place a large heavy-bottomed saucepan or wok onto high heat, add a lug of oil, then go in with theonion, garlic, ginger, chile, cilantro stalks, and sugar. Stir fry for a few minutes, then add the sugar snaps, broccoli, and cooked rice and continue cooking for 3 to 4 minutes, or until the rice is heated through, tossing regularly. Stir in the soy sauce and a few shakes of fish sauce to season, then turn the heat off.  Place a quater of the rice in a small bowl, push down to compact, then turn out onto a serving plate - think sandcastles! Repeat with the remaining rice.

For the bubbly eggs, trim the scallions and finely slice the chilies.  Places a large nonstick frying pan on high heat and add 1/4 inch of oil. Once hot, crack in the eggs and fry so the whites really bubble up and get crispy around the edges - by angling the pan so you can spoon hot oil over the yolks as they cook to your liking. Remove to paper towels and pat off the excess oil, then use the eggs to tope ach portion of rice. Scatter over the scallions, chilies, and reserved cilantro leaves, drizzle with some hot chili sauce for a bit of a kick, and serve with the cucumber pickle. Happy days!

IHCC MONTHLY FEATURED CHEF: JAMIE OLIVER

Ellie Krieger's Superfood Blueberry Chia Overnight Oats In Jars

These overnight oats are packed with lots of healthy superfoods: Greek yogurt, blueberries, almonds, oats, and chia seeds. Even better they are like eating an ice cream sundae for breakfast! Each bite is full of texture: creamy from the yogurt, crunchy from the toasted almonds, not to mention the fresh pop of the blueberries. These oats feel very decadent and are a great way to ease the pain of alarm clocks and busy schedules. The very best part...you can make it the night before and it's portable so you can just grab and go on those busy mornings!

Worth mentioning is this jar of Smucker's Fruit & Honey Fruit Spread. I searched and searched for the blueberry jam called for in this recipe and this was the closest thing I could find. It seemed like a healthy option and I do love honey so I decided to give it a go and I absolutely loved it! I think it was absolutely perfect for these overnight oats and would be equally great served over yogurt with some granola, on any kind of breakfast bread, or perhaps stirred into oatmeal. It is lovely!

*I purchased the fruit spread with my own money and was not paid or compensated in any way to review it. Just felt the need to share it's deliciousness!

Blueberry Chia Overnight Oats in Jars

Adapted from You Have It Made

by Ellie Krieger

Serves 4

2/3 cup whole natural almonds, divided

1-1/2 cups milk

1 cup Greek yogurt

1/3 cup all-fruit blueberry jam*

1 teaspoon pure vanilla extract

1 cup old-fashioned rolled oats

2 tablespoons chia seeds

2 cups blueberries, divided

 Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes. Allow to cool slightly, then chop them coarsely.

In a medium bowl, stir together the milk, yogurt, jam, and vanilla. Stir in the oats, chia seeds, and half of the almonds.  Then stir in 1 cup of the blueberries.

Divide the mixture evenly among four 12-ounce (1-1/2 cup) jars. Top each with the remaining blueberries and almonds. Cover tightly and refrigerate overnight or at least 8 hours. Serve chilled or at room temperature. (Note: the nuts on top will soften a bit in the refrigerator. If you want them extra-crunchy, sprinkle them on right before serving.)

Will keep up to 4 days in the refrigerator.

Serving Size: 1 jar containing about1 cup oat mixture and 1/4 cup topping

Per Serving: Calories 410; Total Fat 15g (Mono 8.2g, Poly Fat 4.8g, Sat Fat 1.5g)  Protein 15g; Carb 57g; Fiber 9g; Cholesterol 5mg; Sodium 90mg

Excellent Source of: Calcium, Fiber, Magnesium, Manganese, Phosphorus, Protein, Riboflavin, & Vitamin E

 

 

Theme: Fresh Starts!