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Monday, May 7, 2012

Recipe Review from 5/1/12

This was one of those weeks where I had more recipes planned than what actually got made.  Both these dishes below made more than advertised (both made 3 meals for two adults).  I have the ingredients for Bacon and Broccoli Mac and Cheese, but that will get made this week (assuming my broccoli doesn't go bad...).   

Had enough leftovers to carry the Husband through the weekend while I went down to the Cities for a 4-day yoga workshop (Fri - breathwork, Sat - am practice, pm twists and backbends, Sun - head behind the leg and standing on your head, Mon - arm balances).  I'm meeting a friend down there and she's gluten free/dairy free so I suspect I'll be eating pretty light.  K4 has asked if I'll watch the nephew for an evening so she and Hubby can get some alone time.  OF COURSE I'll watch the little guy!  Who can resist this little face?   He was a sweetie and we got along fabulously. 

Potato, Chorizo and Green Chili Burrito's  (Ckng Lght, May 2012)
With all the rice dishes I seem to be making lately, these were a nice change of pace.  Don't be deterred by the 'green chili' - it's a poblano and super mild.  Once sauteed, it adds lots of nice flavor with almost no heat.  If you are a Hot Head, feel free to add in some jalapeno.   The fresh salsa listed first tastes nice, but can be skipped if you have some canned stuff in the fridge to be used up (like I should have done...).  I find a traditional cheddar works fine; I detest having specialty Mexican cheese sitting around and having to worry about using it before it goes bad.    GF if you skip the tortillas or use 100% corn tortillas.

I served this with fresh baked cornbread. 
photo from
1 cup chopped tomato
2 tablespoons diced white onion
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice

10 ounce red potatoes, cut into 1/2-inch cubes
6 ounces Mexican raw chorizo
1 cup chopped white onion
1/3 cup thinly sliced poblano chile
2 teaspoons olive oil
1/8 teaspoon salt
4 (7- to 8-inch) whole-wheat flour tortillas
2 ounces queso fresco, crumbled (about 1/2 cup)   (I used extra sharp white cheddar, grated)


1. Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.

2. Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.

3. Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.

4. Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.

5. Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.

Krista Ackerbloom Montgomery, Cooking Light
MAY 2012

One-Dish Chicken and Kielbasa Rice  (Ckng Lght Annual 2007)
We have another winner!  Not sure how I missed this recipe either.  Right up my culinary tastes.  The name is a bit of a misnomer, it takes two dishes to pull this together, but prep is super easy and this is on the table in about 30 minutes.  I did use regular kielbasa (I'm a bit of a purist when it comes to kielbasa),  red pepper instead of green, and a mixed veggies instead of peas.  Made for a more colorful dish.   Check the kielbasa and chicken stock, but this should be GF.  

One note of importance - parboiled rice is quick-cooking rice.  I did not use quick cooking rice and my rice turned out a bit crunchy when made as directed.  You can use regular long-grain rice, but just add extra broth or water in the first step and allow for a slightly longer boil/set time.

2 cups fat-free, less-sodium chicken broth
photo from
1/8 teaspoon ground turmeric
8 ounces turkey kielbasa, cut into 1/2-inch pieces
2 cups long-grain parboiled rice (such as Uncle Ben's)
2 teaspoons olive oil
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces  (about 2 thighs - I froze the extra for later)
1 cup prechopped onion
1 cup prechopped green bell pepper    (I used a red pepper)
1/2 cup frozen green peas  (I used a mixed veggies of peas, carrots, beans and corn)
1/4 cup sliced pitted stuffed manzanilla (or green) olives
1 tablespoon bottled minced garlic Preparation

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand for 5 minutes.  (**IF using regular rice, add about 1/2-2/3 cup extra liquid, boil for about 5-10 minutes, then let stand 10 minutes. Proceed with prepping rest of dish). 

Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in peas, sliced olives, and garlic; sauté 1 minute. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.

David Bonom, Cooking Light

1 comment:

Dee said...

Will you look at the blue EYES on that baby???? Oh! He is going to be a lady killer when he grows up!!!

Foot behind the head, eh???? If I did that once, that is the way I would be staying the REST.OF.MY.LIFE!!!! LOL

Have a great week!

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