My New Favorite Food

One more recipe to complete the trilogy-

Chilaquiles

1 Tbs olive oil

4 cloves of garlic, chopped (I always add more)

2 canned chipotle chiles in adobo sauce, plus 1 Tbs adobo sauce

coarse salt

28 oz can of whole peeled tomatoes

4 cups of chicken (cut up) if you want chicken chilaquiles, or you can use eggs....we prefer eggs and use 4 

1/2 cup lightly packed cilantro

4 cups (about 3oz) tortilla chips

1/4 cup sour cream

1/4 cup feta cheese or queso fresco cheese

Combine oil and garlic in large frying pan, cook over medium heat until sizzling, about 2 minutes.

Add tomatoes (with juices,) chipotle peppers and adobo sauce, and 1 cup water.  Smash up tomatoes.  Heat until boiling, add salt, then reduce heat but keep it at a high simmer for 6-8 minutes until it thickens.

If you want chicken, add chicken.  If you want eggs, scramble 4 or more eggs and add to pan.  Throw chips in and mix them around so they soak up some of the tomato, then add cilantro and turn off heat.  Serve with sour cream and cheese.  

Pepper Beef (or chicken)

3/4 lb flank steak (or any thin meat that's cheap, or chicken)

2 Tbs soy sauce

1 Tbs chinese rice wine, rice vinegar...something like that

1 tsp sugar

1/2 tsp pepper

2 Tbs canola oil, divided

1 cup vertically sliced yellow onion

1 1/2 Tbs minced garlic (or if you like garlic...a whole bunch of garlic)

1 cup thinly sliced red bell pepper (about 1 pepper)

1 cup thinly sliced green pepper (about 1 pepper)

1/2 tsp salt

3 cups hot cooked short grain rice.

Cut steak or chicken into small strips. Combine meat pieces, soy sauce, vinegar/wine, sugar, and black pepper

Heat a wok or big frying pan over high heat.  Add to Tbs oil to pan.  Add onion and garlic to pan, cook until onion begins to brown.  Add bell peppers, cook until crisp tender.  Spoon bell pepper mixture into large bowl

Add 1 1/2 tsp oil to pan, add half of chicken or steak to pan.  Cook until browned.  Add to bowl of onions and peppers.  Repeat with remaining 1 1/2 tsp oil and remaining meat or chicken.  Put everything (onions/peppers/rest of meat) back in pan and sprinkle with salt, stir fry 1 minute or until heated through.  Serve over rice

4 servings...or two if you're pigs like us.

Dang Good Salmon Fish Tacos

This is for Kelsey, but also anyone that wants to try it out. Kelsey- we like stuff pretty spicy, so we always add more peppers.  If you follow the recipe it isn't super spicy, but probably too spicy for Rory...maybe taste some of the chipotle pepper to feel it out.  Suzi-  these are the really good tacos I've mentioned.  If you can find chipotle peppers in adobo sauce that don't have wheat in it, everything else is gluten free.

You'll need this blackening spice, which is REALLY good and works for chicken too...if you don't want to make it you can use whatever you like to use to season salmon.

Blackening Spice

2 Tbs kosher salt

2 Tbs sugar

1 Tbs pepper

1 Tbs plus 1 tsp cayenne pepper

2 Tbs paprika

1 Tbs dried thyme

1 Tbs dried organo

Just put it all it a ziploc bag and mix it up.  Lasts 6 months according to the recipe or 2 years if you don't care like me. ha!

Chipotle Sauce

1 cup mayo (we use non fat, its just as good)

3 Tbs sour cream

2 minced canned chipotle chlies in adobo sauce (sold in a can in the mexican section of regular grocery stores)

2 Tbs minced cilantro

1/4 tsp kosher salt

Mix it all up, lasts 3 days in fridge

Rest of the tacos

About 1 1/2 lbs salmon (this amount is for two tacos for six people)

1/4 cup blackening spice

12 corn tortillas

8oz finely shredded cabbage

3 green onions including green tops,  diced up

3 Tbs lime juice

2 ripe tomatoes, diced.

Chipotle Sauce

***This particular recipe had a ridiculously complicated way of cooking salmon.  Here is what we do:

preheat oven to 450 degrees

Put blackening spice on salmon, put salmon on a piece of foil, put salmon in the oven for 15 minutes.  This almost always cooks the fish perfectly.  Check to make sure the fish is flakey and opaque.

In a medium serving bowl, toss together cabbage, green onions and lime juice.  

If you like your tortillas warm, warm the tortillas in the oven for about 8-10 minutes while you're cooking the salmon.

Assemble tacos with salmon, cabbage, tomatoes, and chipotle sauce.