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CHICKEN RECIPES

Breakfast Nachos Skillet from ‘Ultimate Nachos’

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breakfast nachos skillet from ultimate nachos 5d2586fce0c3c - Breakfast Nachos Skillet from 'Ultimate Nachos'

Nachos for breakfast? It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach. They nacho it up by adding generous amounts of fresh mozzarella, halved cherry tomatoes, and plenty of chips. The whole dish is baked in a cast iron skillet for pretty presentation as well as the practical need to contain all of that oozing cheese.

Why I picked this recipe: Nachos for breakfast? I say yes.

What worked: The spinach-tomato-egg-mozzarella combo is spot on. The mix of slightly softened chips on the bottom and crispy corners on the edges made for a delightful range in texture.

What didn’t: I had to bake the nachos for an extra 10 minutes in order to get the egg whites to set, which unfortunately left me with less-than-runny and slightly blistered yolks. The final result was still tasty enough that I could (mostly) ignore the over-done yolks.

Suggested tweaks: Fiddling with the oven temperature would hopefully help the egg cooking problem. You could also play around with the greens mixture: anything soft and wilty will work well in place of the spinach. A bit of bacon wouldn’t go amiss, either.

Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin’s Griffin. All rights reserved. Available wherever books are sold.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 2 leeks, white parts only, chopped
  • Salt and black pepper
  • One 6-ounce bag baby spinach
  • Juice of 1 lemon
  • 7 ounces corn tortilla chips, approximately half of a store-bought bag, or, if prepared fresh, use 15 corn tortillas, each cut into 6 triangles
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 4 large eggs, preferably organic if you prefer runny eggs
  • 10 cherry tomatoes, halved

Directions

  1. 1.

    Preheat the oven to 350°F.

  2. 2.

    Heat a sauté pan over medium heat until hot. Add 1 tablespoon of the olive oil to the pan and swirl to coat.

  3. 3.

    After a minute add the onion and leeks to the pan and season with the salt. Cook the vegetables until translucent and tender.

  4. 4.

    Add the spinach and continue to cook, turning the spinach over, until wilted and coated in oil. Add the lemon juice and continue to cook.

  5. 5.

    Meanwhile, evenly arrange the tortilla chips in a cast-iron skillet. (An oven-safe 10-inch pan will work as well.) Cover the chips with half of the cooked spinach-leek mixture. Evenly distribute the fresh mozzarella slices over the vegetables. Spread the remaining vegetables over the cheese.

  6. 6.

    Make four wells an equal distance apart in the vegetable mixture. Crack an egg into each well.

  7. 7.

    In a small bowl, toss the halved cherry tomatoes in the remaining 1 tablespoon olive oil, and season with salt and pepper. Evenly distribute the tomatoes around the edge of the skillet to garnish.

  8. 8.

    Bake the nachos skillet in the oven for 15 minutes, or until the egg whites have firmed up. Bake for longer if you do not like runny eggs.

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CHICKEN RECIPES

Lexington-Style Red Coleslaw Recipe

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lexington style red coleslaw recipe 5d1c256d9800e - Lexington-Style Red Coleslaw Recipe

Ketchup provides the “red” in this slaw, which has a tangy, sweet, and spicy barbecue flavor.

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region’s famous vinegary barbecue sauce.

Why this recipe works:

  • A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy and well-seasoned.
  • Using ketchup instead of mayonnaise gives this slaw its red color and Lexington roots.
  • Hot sauce adds a touch of heat that makes this slaw really stand out.

Ingredients

  • For the Dressing:
  • 2/3 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup sugar
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons hot sauce, preferably Texas Pete
  • For the Slaw:
  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 2/3 cup sugar
  • 1/3 cup kosher salt

Directions

  1. 1.

    For the dressing: Whisk together vinegar, ketchup, sugar, black pepper, and hot sauce in small bowl.

  2. 2.

    For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

  3. 3.

    Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

  4. 4.

    Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

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CHICKEN RECIPES

Classic Cookbooks: Steamed Chicken in Casserole Recipe

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classic cookbooks steamed chicken in casserole recipe 5d1c25730f682 - Classic Cookbooks: Steamed Chicken in Casserole Recipe

 Whenever you hear about how people don’t have time to cook because we’re all so busy with work and kids and the gym and eight hours per day of reality television and internet surfing and whatnot, don’t you think, “Hey, people used to find time to cook because they had no choice. What’s the matter with us?”

I’m not thinking of a mid-century family helmed by a mother whose job description was to help with the PTA and have dinner on the table when father walked through the door at 6 p.m. I’m thinking of pioneers and farmers, men and women, who did hard physical labor all day long and still had to face the dreaded problem: what’s for dinner? I’m not saying I want to return to the era when we all had to grow or make just about everything we ate and wore ourselves—there are definitely days when I’m grateful that I can cop out and order a burrito. But contemplating that time does make me think that most people today, even busy people, could forgo takeout and make dinner two or three times a week if they cared to.

This idea is usually in the back of my mind but lately has been at the forefront because I’ve been reading about the summertime activity in Freetown, Virginia, during Edna Lewis’s youth. Berry-picking, harvesting, canning, gardening, gathering eggs, hunting for nests, mid-season planting, tending livestock, and butchering kept everyone busy all summer long (she doesn’t even mention the laundry and other routine housework that must have been incredibly time-consuming in those days), and yet they were eating the most gorgeous-sounding meals. During busy times, she says, dinner would be started before breakfast, since nobody would be free to watch pots all afternoon.

Here is her steamed chicken in casserole for a prepared-ahead summer dinner; it is quick to get started, doesn’t require much tending, and comes out simple and tasty. Don’t let the “steamed” in the name put you off; at the end there are plenty of buttery juices, delicious on top of white rice.

Ingredients

  • A 2 1/2 pound chicken cut into 8 pieces, with a few extra wings
  • 1/2 cup (1 stick) butter
  • 2 medium-sized onions, chopped fine
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/2 cup sliced carrots
  • 1/2 tablespoon chopped fresh tarragon
  • Salt and pepper

Directions

  1. 1.

    Wash off the chicken pieces and dry with a clean cloth.

  2. 2.

    Into a heavy pot or saucepan put the butter and heat to the foaming stage. Add the onions. When the onions are quite heated through, add in the chicken. Raise the flame and brown the chicken and onions well, without burning.

  3. 3.

    When the chicken is well browned, turn the burner as low as possible, add the thyme, bay leaf, and carrots, cover with a closely fitting lid, and simmer for 1 1/2 hours. Stir by shaking the pot around. (The pot can be set into a preheated 250°F oven. Be sure it’s quite hot when set into the oven. Cook for 45 minutes.)

  4. 4.

    If you have fresh tarragon add 1/2 tablespoon about 15 minutes before the end of cooking, then salt and pepper to taste, and swish the pot around to blend in the herb. Adding the tarragon at the last gives a better flavor than if it is cooked in from the beginning. Don’t use dried tarragon; it is too strong.

  5. 5.

    The chicken wings can be removed if you like; they are added really to give thickness to the sauce, which comes from the two last wing joints.

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CHICKEN RECIPES

The Best Vegetarian Bean Chili Recipe

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the best vegetarian bean chili recipe 5d1c257648ee1 - The Best Vegetarian Bean Chili Recipe

A 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.

Ingredients

  • 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
  • 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
  • 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
  • 1 quart water
  • 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
  • 2 (14-ounce) cans chickpeas
  • 1 (28-ounce) can whole tomatoes packed in juice
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 3 cloves garlic, grated on a microplane grater
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon soy sauce
  • 1 teaspoon marmite or vegemite
  • 2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
  • 2 tablespoons vodka or bourbon
  • Kosher salt
  • 2 to 3 tablespoons masa

Directions

  1. 1.

    Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add water and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

  2. 2.

    Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.

  3. 3.

    Roughly squeeze tomatoes trough your fingers into approximate 1/4-inch pieces. Add to chickpea water along with any juices.

  4. 4.

    Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add pureed chilies, soy sauce, and marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.

  5. 5.

    If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.

  6. 6.

    When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

  7. 7.

    Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

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