skillet fajitas with hatch rajas con crema & sopa de papas y rajas con crema

I sit here with my belly full.  Taking in the moment of eating such a simple and absolutely delicious lunch; pure elation and fulfillment.  I enjoy experiencing eating moments such as these.  Especially when I prepare it, sit down at my own will, in my own chair and enjoy the simple pleasure of nourishment.  But then again I'd be as big as this house if I felt so gushingly toward every meal.

As I was spooning through the velvety texture of my soup, I couldn't help but to think of my friend, "Practically Canadian Lee".  With one bite I knew this soup would hit her Tex-Mex, chile-loving soul.  A product of leftovers, I simply simmered red potatoes in chicken stock, added the rajas con crema from the previous night's fajita dinner, stirred in a little bit of half-n-half for a beautiful silky texture, added salt and pureed it with my handy immersion blender.

I added a few leftover bites of fajita meat to my bowl and ate.  I finished, then I ate a little bit more.  Then I made myself set the bowl in the sink.  But then my finger scooped a little bit of soup out of the pot just for one last tiny lick.  And then it did it again.  And again.  And again!  Until I finally gained composer and walked out of the kitchen.  What a heathen I am!

I must not leave out the origin of my lunch which was last night's dinner.  Cook's Illustrated's Skillet Chicken Fajitas is probably my favorite new recipe of the year.  This recipe is simple, the chicken is juicy, tender and flavorful and I would like to say very comparable to a fajita dinner in a restaurant.  Serve with rajas con crema, fluffy tortillas and your favorite fillings and you will provide your family a bang-up, delicious meal.

So, "Practically Canadian Lee", here is a belated birthday gift to you.  May you enjoy a fajita dinner amongst friends on a cool Michigan autumn day and then cozy up to a mug of soup the next.

Skillet Chicken Fajitas
serves 4

Chicken
1/4 cup vegetable oil
2 tablespoons lime juice
4 garlic cloves
1 1/2 teaspoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

Rajas con Crema
Rajas literally means "strips" and is a traditional accompaniment hailing from the southern and central regions of Mexico.  It is traditionally made with poblanos but here it is made with the late summer seasonal favorite, hatch chiles.

3-4 hatch chile peppers, stemmed, halved, and seeded
1 tablespoon vegetable oil
1 onion halved and sliced 1/4 inch thick
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup half-n-half
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Flour tortillas, warmed
Cilantro
Pickled Vegetables
Lime Wedges

1.  FOR THE CHICKEN:  Place 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in a plastic gallon bag.  Squish to combine.  Add chicken and toss to coat.  Let stand at room temperature for at least 30 minutes or up to 60 minutes.

2.  FOR THE RAJAS CON CREMA:  Meanwhile, adjust one oven rack on the lowest position, one in the middle and the other on the highest position and heat the broiler.  Arrange chiles, skin side up, on aluminum foil-lined baking sheet and press to flatten.  Broil until skin in charred and puffed, 4-10 minutes, rotating halfway through cooking.Transfer chiles to a bowl, cover with plastic, and let steam for 10 minutes.  Rub majority of skin from poblanos and discard; slice into 1/4-inch strips.

3.  Heat oil in 12-inch nonstick skillet over high heat until just smoking.  Add onion and cook until charred and just softened, about 3 minutes.  Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds.  Add half-n-half and cook, stirring frequently, until reduced and half-n-half lightly coats onion, 2 minutes.  Add chiles, lime juice, salt and pepper and toss to coat.  Transfer vegetables to bowl, cover, and place on middle oven rack.  Wipe out skillet with paper towel.

4.  Remove chicken from marinade and wipe off excess.  Heat remaining 1 tablespoon oil in now empty skillet over high heat until just smoking.  Add chicken and cook without moving it until bottom side is well charred, about 4 minutes.  Flip chicken; transfer skillet to lower oven rack.  Bake until chicken registers 160 degrees, about 10 minutes.  Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.

5.  Slice chicken crosswise into 1/4-inch thick strips.  Return chicken strips to skillet and toss to coat with pan juices.  To serve, spoon few pieces of chicken into the center of warmed tortilla and top with spoonful of rajas con crema, cilantro, vegetables and other accompaniments.

Sopa De Papas Y Rajas Con Crema 
(Potato and Rajas Con Crema Soup)
 A soup made from leftover charred onions and peppers and simmered potatoes.  A true recipe made just by "eyeballing it".  Simple.  Filling.  Delicious.
serves 3-4

3/4 pound red skinned potatoes, washed, halved and sliced into 1/4-inch slices
1/2 tablespoon butter
Chicken Stock
1/3-1/2 cup leftover rajas con crema
3-4 tablespoons half-n-half
salt
leftover chicken fajitas, optional

1. Saute potatoes in butter until coated.  Add chicken stock until potatoes are just covered (not in total submersion).  Bring to a boil and reduce to simmer.  Cover and cook until potatoes are soft, about 15 minutes.
2. Add leftover rajas con crema and half-n-half and puree using a blender or immersion blender.  Add more chicken stock and/or half-n-half to achieve your preferred cream soup consistency. (Stock will thin your soup, half-n-half will add body and a velvety texture)
3. Adjust seasonings. Ladle into bowls, add a touch of half-n-half for richness, top with chopped chicken and cilantro if desired.

*

The Best Tuna Salad (slightly adapted)
source:  Cooks Country
yield:  2 cups or four sandwiches

3-(5 ounce) cans solid white albacore tuna packed in water
1 large shallot, minced
2 tablespoons olive oil
2 teaspoons lemon juice
salt and pepper
1/2 teaspoon sugar
1/2 cup plus 2 tablespoons mayonnaise
1 celery rib, chopped finely

1. Marinate Tuna:  place tuna in a fine-mesh strainer and press dry with paper towels.  Transfer to medium bowl and mash with fork until finely flaked.  Microwave shallot and oil in small bowl until shallot begins to soften, about 2 minutes.  Cool slightly, about 5 minutes.  Combine onion mixture, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sugar with tuna and let sit 10 minutes.
2. Finish Salad:  Stir mayonnaise and celery into tuna mixture.  Season with salt and pepper.  Serve.  (Can be refrigerated in airtight container for 1 day.)

*Note:  We love Wild Planet Tuna and Hellman's Mayonnaise-they are dynamite in this tuna salad

 Spiced Nuts
6 ounces pecan halves
4 ounces whole almonds
4 ounces cashews
4 ounces walnuts
2 sprigs fresh rosemary, chopped
1/4 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted

1. Preheat oven to 350 degrees F.  Place nuts on a baking sheet and toast in oven for 10 minutes, or until light brown.
2. Combine cayenne pepper, brown sugar, salt and melted butter in a large bowl.
3. Toss warm nuts into the bowl with melted spiced butter.  Toss until coated.  Serve warm or pack it up in a take-out container and go on a picnic!

**You can find Pumpkin Chocolate Chip Bread here.  Need something to drink?  This lemonade rocks!!!

Grown Up Grilled Cheese

Lately I have felt as if I have been living under a heavy cloud.  There have been times where I feel like I am suffocating, smothered and unable to grasp a breath.  The past few months seems like a snowball of items that have broken, in need of mending and repair and I feel like I have been treading in a sea with no where to go.  At times I don't see the horizon.

Amazing Mammatus Clouds over Pocatello, ID (photo is an oldie but goodie)

It seems silly to admit I feel this way because of material objects, but that is just how I feel.  Earlier this summer I rear ended an elderly woman, only to be rear ended by a college kid a few weeks ago.  Our truck had numerous (four or five) repairs throughout the summer only to end up as sad leverage for a new car & new note.  My MAC's graphics card went out, we have a roof leak and one toilet is on the fritz.  It is just one thing after another.  I realize I could have it a lot worse than I do, but it just seems like too much all at once for the household.

My husband says this is what happens when you grow up.  Well, call me Peter Pan and send me to Neverland because being a grown up has not appealed to me lately.

Last Sunday a few co workers and myself went out for a little bit of drink and a little bit of food courtesy of our company.  As I finished my very grown up drink and was dreaming about the Grown Up Grilled Cheese Sandwich on the menu, we discovered that the restaurant would not accept our company card.  So up we went to another venue and I left my Grown Up Grilled Cheese Dreams at the table.

Roasted Tomatoes about to become the best Tomato Soup EVER!!! Recipe link below.

Yesterday I decided to make my version of the Grown Up Grilled Cheese Sandwich I had reluctantly walked out on.  The sandwich had so many wonderful layers of flavors.  It had a nice tang from the sourdough, delicious salty crust created by butter and Parmesan, a great bite from the Dijon and tied all together by my amazingly warm and sweet Caramel Pear Butter.  The shredded cheddar ensured a perfect melt and made me think that pear butter and cheddar was MFEO (Sleepless In Seattle reference-made for each other). It is perfect with this soup, which I made as well and the first word that left my mouth was "ridiculous" (as in ridiculously delicious).

Grown Up Grilled Cheese Sandwich
two sandwiches

The Grown Up Grilled Cheese at The River Pub includes bacon and tomato, which I did not have-nonetheless my sandwich was delicious.  Grilled Cheese Sandwiches are quite versatile, so feel free to add some goods to this.  Goes great with this ridiculously good soup!

4 slices of sourdough bread
2 tablespoons melted butter
1 oz. Parmesan Cheese, grated on a microplane grater
3 oz. Sharp Cheddar Cheese, grated on a box grater
Dijon Mustard
Caramel Pear Butter (recipe coming soon)
Arugula

1. Brush one side of bread slices with melted butter and press Parmesan into bread slices, coating completely.
2. Place bread cheese side down and spread two slices with mustard and the other two with pear butter.
3. Assemble sandwiches with bread, shredded cheddar & arugula.
4. In a non-stick skillet , cook sandwiches over medium heat until bread is crisp and golden and cheddar is melted.

A Perfect Lunch (Recipes: Potato Chips & French Dip)

Potato Chips

1 Russet Potato
Olive Oil
Kosher Salt
Pepper

1. Preheat oven to 325 degrees F.  Drizzle olive oil on two sheet pans and lightly coat the surface using a paper towel.  Place oiled pans into the hot oven and preheat pans for 10 minutes.
2. Using a mandoline, slice the potato into 1/16" rounds.  Take pans out of the oven and lay potato slices in a single layer, making sure not to overlap.  Sprinkle lightly with salt and pepper.
3. Bake for 10 minutes and then rotate pans.  Bake for 10 minutes more or until they are lightly golden.
4. Flip potato rounds and bake for 4-6 minutes more or until golden and crisp.
5. Drain on paper towels.

For a perfect lunch...In a saucepan heat leftover sliced Pot Roast in its leftover juices (au jus) until warm.  Meanwhile find a good crusty baguette.  Cut a 4-5 inch piece.  Slice it horizontally.  Slather it with mayonnaise.  Rest warm leftover roast onto baguette.  Place it on a plate alongside homemade potato chips.  Ladle au jus into a bowl.  Dip sandwich into au jus and take a bite.  Enjoy the day.

A Summer Breakfast Series (Recipe: Potato Basil Frittata)

I find it a little ironic typing this as I eat my FiberOne Cereal.  After all this post is about a delectable, summery and fun breakfast (or brunch).  Truthfully, and sadly enough FiberOne Cereal or oatmeal is usually what you'll find me eating for breakfast every morning.  I suppose since my daily breakfast is unexciting and not very illustrious justifies why I adore big breakfasts and brunches.

For the next few weeks I will be posting a Summer Breakfast Series.  If you are looking for an easy-to-host breakfast or brunch this menu is perfect.  What are we serving???  Check out this fun menu:

A Summer Breakfast Menu

• Potato Basil Frittata
• Ricotta Doughnuts with Blueberry Compote
• Fresh Fruit (for early morning) or a Summery Salad (for brunch)
• Raspberry Vanilla Smoothies
• Coffee and Orange Juice

Now on to the first feature, potato basil frittata.  Because of this fluffy egg dish I am officially addicted to frittatas and have been making them every Sunday.  I find that leftover frittata accompanied with a salad makes for a great and light lunch.  I also experimented with my homemade ricotta and found that the homemade cheese (drained for seven minutes) made for a ridiculously light and airy frittata.  I don't know how much more I can gush about this dish-you just need to try it.  After all, it sure is a nice change from the FiberOne.


Potato Basil Frittata
source:  Ina Garten, Food Network

8 Tablespoons butter, divided
2 cups peeled, diced boiling potatoes
8 extra large eggs
15 oz. ricotta cheese
1/4 cup Gruyere, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup fresh basil, chopped
1/3 cup flour
3/4 teaspoon baking powder

1. Heat oven to 350 degree F.
2. Melt 3 tablespoons of butter in 10" omelet pan over med low heat.  Add potatoes and fry 10-15 minutes.  Melt 5 tablespoons of butter in a small dish in the microwave.
3. Meanwhile whisk eggs, stir in Gruyere, ricotta, melted butter, salt, pepper and basil in a medium bowl.  Sprinkle with flour and baking powder and stir into egg mixture.
4. Pour eggs over potatoes and place in the center of the oven.
5. Bake for 50 minutes-1 hour until golden and firm in the middle.  Use a cake tester if desired.

Thank you, Anthony Bourdain (Recipe: Chicken Barley Soup)

I really, really hate taking the Baking Toddler to the doctor.  First let me say that Baking Toddler is a great toddler.  He is happy, listens, minds well, bubbly and very hyper...that is until we walk into the doctor's office.  Then he turns into the devil.  The screams.  The sobs.  Ridiculously non-cooperative and what I can only imagine as the worst patient at NB Pediatrics.  I dread taking him.  DREAD IT.

Enters mysterious fever.  Mysterious fever would not go away for days and I threw in the towel and made an appointment.  Reluctantly I told him we were going to see the doctor in which he eagerly replied, "Doctors help ears, Toodee saw Doctor."

This probably does not make any sense, so let me explain.  He had months of ear infections and ear related issues and therefore we went to the doctor every 2 weeks for almost 5 months.  So he had visited his fair share of doctors.  Toodee, however, is a character on Baking Toddler's favorite show, Yo Gabba Gabba.  And guess what, the "Doctor" episode was awaiting patiently in the DVR.

I spy something green...(Almond Curried Chicken Salad)

My sister-in-law, Sarah, sent me this recipe years ago when I was newly pregnant and battling the most awful "morning" sickness.  I say "morning" because it began at 2am but it didn't end until 8 or 9pm.  I was miserable.  But finally after week 13, I felt like myself again...and I was hungry!  Starving.  I made this chicken salad at least once a week-I really love it.  This week I had the worst craving for it (I missed it)-so I just had to make it.

Once I took the picture I thought it was such a lovely color green and perfect for a St. Paddy's day post.  Boy, I sure am submitting a lot of non-baking posts-but they are so yummy!  So why ignore, right?

Almond Curried Chicken Salad with Asparagus
Serves 4
PRINT ME
2 cups asparagus, 1-inch pieces cut on diagonal
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt, plus some for roasted asparagus
1/8 teaspoon fresh ground pepper, plus some for roasted asparagus
2 cups cooked skinless, boneless chicken breast, chopped
2 Tablespoons sliced almonds, toasted
Mixed or spinach leaves

1. Toss asparagus with olive oil, salt and pepper.  Roast at 375 F for 10 minutes, or until crisp tender.  Set aside to cool.
2. In a medium bowl, whisk together yogurt, curry, lemon juice, salt and pepper.
3. Add cooled asparagus, chicken and almonds, toss to coat.
4. Serve on a bed of mixed greens or spinach leaves.

Sometimes You Just Need A Quickie (Wild Mushroom Agnolotti)

That's right.  You heard me.  A quickie...and I was in need of one the other day.  Now, get your mind out of the gutter!  I'm talking about a quick meal, one made in a matter of minutes.  You see, the Baking Toddler has had croup this week and a new ear infection festering up (can we say hello tubes?)

He has been sounding like a Phil Hartman-esque Frankenstein from the old SNL skit Frankenstein, Tonto and Tarzan.  No words, just moans, grumbles and growls.  All.  Day.  Long.  The only thing that is missing is him grunting "Fire Bad."  He even sports the same scowl.

One of my favorite quickie meals is Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan.  Say what you will about me featuring an already made product on my blog, but it is tasty and quick and exactly what you need when you are tending to a sick Frankenstein all day long.


Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan
1-package Buitoni Wild Mushroom Agnolotti
2 Tablespoons butter
2 Tablespoons pignolis (pine nuts), toasted
Freshly Grated Parmesan Cheese

1. Cook Pasta according to package directions
2. Meanwhile, heat butter in a heavy saute pan until it has melted and has began to brown.  Take off heat immediately and set aside.  I set my skillet on the edge of the range so it is slanted and all the liquid falls to one side.  Skim off foam once it cools.
3. Drain pasta, place onto plates and drizzle butter sauce over pasta, sprinkle with toasted pine nuts and Parmesan cheese.

***To toast pine nuts:  In a clean, dry skillet, heat pine nuts over medium heat until fragrant and slightly golden.  Remove immediately and cool.

'Wich Craft

Once people find out my ties to food (baker, pastry chef, amateur food blogger) I'm often asked what is my favorite thing to eat. I always end up drawing a blank and my answer seems to be very broad...general...and yes, boring. The answer that usually is to follow is: I don't have a favorite.

What a LIE! It isn't until several hours later that a light clicks on in my head and the answer is revealed (and I am reminded)-the sandwich. I LOVE sandwiches.

I think for many, the appeal of food is the combination of flavors, layers and different textures. Well, isn't that a sandwich?

The perfect sandwich, for me, has to be toasted. It has to have buttery Havarti and turkey, preferably smoked turkey breast and a combination of sweet and savory-something along the lines of cranberry. Of course, color is important too!

My husband and I often frequented a sandwich shop across from the university where he worked. I always ordered #22, turkey with cream cheese and avocado. I really liked it, but it needed a kick. Here is my version of #22, which is perfect for using those Thanksgiving leftovers.

My Favorite: Turkey Sandwich

1. Start out with two slices of good bread (crusty on the outside, chewy on the inside). I use a French loaf. Lightly drizzle one side of each slice with olive oil. Lay slices oiled side down. Lets start building our sandwich!!!


2. Spread room temperature cream cream over the slices of bread. Top cream cheese with slices of Havarti cheese.


3. Add a layer of sliced, smoked turkey breast to the top of one of the slices of bread. Add slices of avocado on top of the turkey.


4. Slather a layer of cranberry sauce on the other slice of bread. Combine slices together and press down slightly.


5. Place in a preheated sandwich/panini press and press and cook for about 7 minutes or until heated through and cheese has melted.