Southwest Chicken Pies

Southwest Chicken Pies
From: Cuisine at Home

per serving: 535 cal; 30g fat; 40g carbs; 3g fiber; 25g protein.

For the Filling

• 1/2 cup each: diced red onion and red bell pepper
• 1/2 cup frozen corn
• 1/2 cup canned black beans; drained and rinsed
• 1 tbs minced fresh garlic
• 1 tbs ground cumin
• 1/2 tsp ground coriander
• 1 tbs veg oil
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 2 tbs flour
• 8 oz shredded rotisserie chicken
• 1 1/2 cups shredded pepper jack cheese; divided
• 1 tbs lime juice
• salt and pepper to taste

For the Crust:

• 3/4 cup all purpose flour
• 2/3 cup cornmeal
• 1 tbs minced jalapeno
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• minced zest of 1 lime
• 1 cup milk
• 1 egg
• 1/4 cup veg oil
• salsa or pico de gallo

Instructions

1. Preheat oven to 425 with a 6-cup giant-sized muffin pan or other 1 1/4 cup oven safe baking dishes inside.
2. Sweat onion, bell pepper, corn, beans, garlic, cumin, coriander in 1 tbs oil in large saute pan over medium heat, 5 min.
3. Combine broth and sour cream.
4. Whisk 2 tbs flour into vegetable mixture to coat, then whisk in sour cream mixture and cook until slightly thickened, about 5 minutes. Stir in chicken, 1 cup cheese, and lime juice; season with salt and pepper.
5. For crust: whisk together 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 tsp salt, and zest in bowl.
6. In a separate bowl, combine milk, egg and 1/4 cup oil; stir into cornmeal mixture.
7. Scoop 1/3 cup cornmeal batter into each well of hot pan; bake 5 minutes.
8. Scoop 1/2 cup filling into center of cornbread in each well; bake 20 minutes.
9. Sprinkle remaining 1/2 cup cheese evenly over tops of pies; bake until cheese melts, 5 minutes or more.
10. Let pies stand 5 min, then run a knife around edges to release. Serve with salsa.

Chicken & Spinach Enchiladas

Chicken & Spinach Enchiladas

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 8 enchiladas
Total Time: 60 minutes

Ingredients for the sauce:

• 1/4 cup olive oil
• 8 dried New Mexico chiles, stems removed, seeded, torn
• 2 cups onion, chopped
• 6 cloves garlic, smashed
• 3 cups tomatoes, chopped
• 2 cups chicken broth
• 1 tsp sugar

Ingredients for the enchiladas:

• 2 tbs olive oil
• 1 bag fresh spinach leaves (9 oz)
• 1 1/2 cups cooked chicken shredded
• 1 cup frozen corn kernels
• 2 cups monterey Jack cheese, shredded, divided
• 1/2 cup heavy cream
• 8 6-inch flour tortillas
• 1/2 cup scallions, sliced (green part only)

Directions:

1. Preheat oven to 400 degrees; coat a 3-quart baking dish with non-stick spray.
2. Saute chiles, onion, and garlic for the sauce in 1/4 cup oil in a saute pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt, and bring to a boil. Reduce heat to medium and and simmer 15 minutes. Cool briefly, then puree in a blender.
3. Saute spinach for the enchiladas in 2 tbs oil in a large nonstick skillet over medium-high heat until wilted, 1 minute. Add chicken, corn, 1 cup cheese, and cream. Simmer 3-5 minutes and season with salt.
4. To assemble, pour 1/2 cup sauce in the prepared dish; fill each tortilla with 1/3 cup filling and roll. Place enchiladas in the dish, seam side down, then top with 1-2 cups of sauce, leaving edges dry. Sprinkle with remaining cheese. Bake 15-20 minutes, or until cheese is melted and tortillas begin to brown on the edges.
5. Garnish with scallions. Warm remaining sauce and serve with enchiladas.

Southwestern Sloppy Joes

Southwestern Sloppy Joes

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4-6 sandwiches
Total Time: 20 minutes

Ingredients:

• 1/3 cup mayonnaise
• 3 tbs honey
• 2 tbs fresh lime juice
• 4 cups coleslaw mix
• 2 tbs chopped fresh cilantro
• 1 lb ground pork or turkey breast
• 1/2 cup onion, minced
• 1/2 cup ketchup
• 1/3 cup frozen corn kernels, thawed
• 1/2 cup canned black beans, drained and rinsed
• 2 tbs chipotle chiles in adobo sauce, minced
• 1 can diced green chilies (4.5 oz)
• 1 tbs brown sugar
• 1 tsp ground cumin
• 2 tsp prepared yellow mustard
• whole wheat hamburger buns
• 1 cup monterey jack cheese, shredded, divided

Directions:

1. Preheat broiler to high; line a baking sheet with parchment paper.
2. Whisk mayonnaise, honey, lime juice, salt together. Toss with coleslaw mix and cilantro; chill.
3. Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Stir in ketchup, corn, beans, chipotles, green chilies, brown sugar, mustard, cumin, salt; simmer 5 minutes.
4. Spoon into each bottom buns and arrange on baking sheet.
5. Top turkey mixture with 1/4 cup cheese. Broil top buns cut side up along with filled bottom buns until buns are toasted and cheese is melted.
6. To serve, spoon slaw onto each sandwich and top with toasted bun.

Rice Veracruz

Rice Veracruz

From: Cuisine at Home, Issue No. 69
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 267 cal, 7g fat, 46g carb, 1g fiber, 8g protein.

Ingredients:

• 1 cup dry converted rice
• Chicken broth per rice package instructions (OR Vegetable Broth)
• 1/3 cup onion, diced
• 1/3 cup red bell pepper, diced
• 1/3 cup poblano pepper, diced
• 1 tbs olive oil
• 1 tbs garlic, chopped
• 1/2 tsp paprika
• 1 cup tomatoes, seeded, diced
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/3 cup chopped fresh parsley
• 1 tbs cappers, drained
• salt and pepper to taste

Instructions:

1. Cook rice according to package directions, but substitute broth for the water.
2. Saute onion, bell pepper, and poblano in oil in a large saute pan over medium-high heat. Cook until soft, about 3 minutes, then add garlic and paprika. Saute an additional minute.
3. Off heat stir in rice and remaining ingredients.

Southwest Pasta Salad

Southwest Pasta Salad

From: Cuisine at Home, Issue No. 75
Makes: 12-13 cups
Total Time: 20 minutes
Nutrition: per 1/2 cup - 155 cal; 7g fat (1g sat); 0mg chol; 38mg sodium; 20g carbs; 3g fiber; 3g protein.

Ingredients:

• 1 lb dry pasta (rotini or farfalle)
• 1 lb frozen corn, thawed
• 1 can sliced black olives (3.8 oz) drained
• 2 red bell peppers, diced
• 1 1/2 cups sliced scallions
• 3 tbs chopped garlic
• 2/3 cup olive oil
• 1/3 cup fresh lime juice
• 1-2 tbs white wine vinegar
• 1 tbs minced fresh oregano or 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 2 avocados, peeled, pitted and diced

Instructions:

1. Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, and garlic in a large bowl.
2. Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Pour over pasta-vegetable mixture and toss to coat. Season pasta with salt and pepper. Gently stir in avocados just before serving.

Spanish Quinoa

Spanish Quinoa

From: Cuisine at Home, Issue No. 75
Makes: 4 servings
Total Time: 30 minutes
Nutrition: per serving- 225 cal; 6g fat (1g sat); 0mg chol; 371mg sodium; 38g carbs; 6g fiber; 8g protein.

Ingredients:

• 2 cloves garlic, minced
• 1 tbs extra-virgin olive oil
• 2/3 cup uncooked quinoa
• 1/4 cup low-sodium chicken broth (OR Vegetable Broth)
• 1 cup water
• 1 bay leaf
• 1 tsp saffron threads
• 1 tsp salt
• 1 cup frozen peas
• 1/4 cup diced dried figs (2 oz)
• 2 tbs jarred chopped pimientos, drained

Instructions:

1. Saute garlic in oil in medium saute pan over medium heat. When garlic becomes fragrant, add quinoa. Stir for 1 minute to toast quinoa. Deglaze pan with chicken broth.
2. Add water, bay leaf, saffron and salt; stir lightly. Bring liquid to a boil. Reduce heat until liquid simmers; cover pan and cook quinoa for 20 minutes.
3. Remove pan from heat. Remove and discard bay leaf. Stir in peas, figs and pimientos. Cover pan and let quinoa sit for 5 minutes. Fluff before serving.

Corn Salsa

Corn Salsa

From: Cuisine at Home, Issue No. 44

Serve as a garnish over your favorite enchiladas or serve with corn chips

Combine:

• 1 cup frozen corn kernels, thawed
• 1 cup avocado, diced
• 1 tomato diced
• 1/2 cup red onion, slivered
• 1 tbs minced fresh cilantro
• 1 tbs fresh lime juice
• 2 tsp jalapeno, minced

Salsa Verde

Salsa Verde

From: Cuisine at Home,  Issue No. 44
Makes: 3 cups
Total Time: 30 minutes

Ingredients:

• 1 lb tomatillos, husked, halved
• 2 poblano chiles, halved, seeded
• 1/2 cup onion, chopped
• 1 tbs vegetable oil
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro leaves
• 1/2 cup flat-leaf parsley leaves
• 1 tbs fresh lime juice
• 1 tsp salt
• 1/2 cup chicken broth

Instructions:

1. Broil tomatillos and chiles for 10 minutes (the chilies will be charred and blistered in spots). Place chiles in a resealable plastic bag for 10 minutes to steam, then peel, seed and chop.
2. Saute onion in oil over med-high heat for 3 minutes add garlic; saute 1 minute. Place in food processor with tomatillos and chiles; pulse until chopped.
3. Add herbs, lime juice and salt
4. Gradually add broth; process until smooth.

Black Bean Enchiladas

Black Bean Enchiladas

From: Cuisine at Home, Issue No. 44

Makes 8 enchiladas
Total Time: 40 minutes
Nutrition: Per enchilada - 342 calories; 40% from fat; 15g total fat; 43g carbs; 1066mg sodium; 11g fiber.

Ingredients:

• 1 cup onion, chopped
• 1 tbs olive oil
• 3 garlic cloves, chopped
• 1 tsp dried oregano
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 chipotle chile in adobo sauce
• 1 tbs adobo sauce
• 1/2 tsp salt
• 1/4 cup chicken broth
• 1/2 asadero or Monterey Jack cheese, shredded
• 8 6" corn tortillas
• 2 tbs olive oil
• 2 cups "Salsa Verde" (Recipe on this blog)
• 1/2 cup queso freso or feta cheese crumbled

Additional Add-ins:

• 1 cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo
• 1 cup cooked, shredded chicken
• 1 cup cooked, shredded pork
• 1 cup bacon bits and chopped scallion
• 1 cup cooked long-grain rice

Instructions:

1. Preheat oven to 400 degrees
2. Saute onion in oil in a large nonstick skillet over medium high heat for 3 minutes. Add garlic and oregano; saute 1 minute.
3. Puree half of the beans, the chipotle, the sauce, and salt in a food processor. 
4. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree.
5. Cover bottom of pan with 1 cup of salsa verde.
6. Fry corn tortillas in a little oil to soften them. Dip tortillas in salsa at bottom of pan to coat one side. Fill with 1/3 cup of bean mixture and roll up; placing seam side down.  Repeat with all 8 of the tortillas. Top with 1 cup of salsa verde and crumbled cheese.
7. Bake enchiladas for 10 minutes. Serve with corn salsa (also on this blog).