adapted from All Recipes
1/4 cup packed brown sugar
1 tsp. cinnamon
adapted from Cooking Light
This was pretty tasty, though I was pretty surprised it came from Cooking Light. I guess it would be 'light' if you really got 8 servings out of it. We managed about 5ish. Nick wanted tomales but this was a good compromise for weekday. It came together really quickly (I cooked the chicken during Siena's nap) and we enjoyed it with a nice big salad on the side.
I think this could be played around with and might go well with onions, bell peppers, in a tomatillo sauce, etc.
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 1/4 cup flour
3/4 cup corn meal
2 Tbsp. sugar
2 tsp. baking powder
1 cup milk
2 egg, beaten
1 (4-ounce) can chopped green chilies, drained
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast *
1. Preheat oven to 400°. In a large bowl, combine 1/4 cup cheese, cumin, pepper, corn, flour, corn meal, sugar, baking powder, milk, egg, and green chilies, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
2. Bake at 400° for 15-20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with a little sour cream and plenty of cilantro.
* This is a great way to cook chicken that needs to be shredded (pizza, enchiladas, pitas, etc). Preheat oven to 350 F. Season the chicken breast with salt and pepper and drizzle with olive oil. Loosely wrap it in aluminum foil and place it (directly on the rack is fine) in the the preheated oven and bake for 30-40 minutes until the juices run clear. After removing it from the oven let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it.
from A Hint of Honey
slightly adapted from Annie's Eats
It may be October, but with the warm weather we've been enjoying (today is supposed to be 90!) we got a little craving for some burgers...
For the patties:
1 lb. ground sirloin (or good quality, low fat ground beef)
2 tbsp. yellow onion, finely chopped
1 tsp. garlic, minced
½ tsp. Italian seasoning
¼ tsp. black pepper
1-2 dashes of balsamic vinegar
Sliced fresh mozzarella
Fresh basil leaves
8 slices pancetta
For the basil ketchup:
1/3 cup ketchup
Handful fresh basil leaves (about ¼ cup)
¼ tsp. red pepper flakes
wheat Kaiser rolls
Garlic butter (we did 1/4 of this recipe and it was more than enough)
fresh tomato slices
1. To make the patties, combine the ground sirloin, onion, garlic, salt, Italian seasoning, pepper and balsamic vinegar in a large bowl. Mix well to thoroughly combine. Divide the mixture into four equal portions; divide each of these further into halves so that you have 8 equal portions of the meat mixture. Form each portion into a thin, round patty.
2. Place a slice of fresh mozzarella and a few basil leaves on top of three of the patties. Lay the remaining patties on top of these, sandwiching the mozzarella in the center. Pinch the edges of the patties together to form one large patty with the cheese in the center. Wrap 2 slices of pancetta around each patty. Preheat the grill.
3. While the grill is heating, make the basil ketchup. Combine the ketchup, basil, garlic and red pepper flakes in a blender or food processor and pulse until well combined and finely chopped. Set aside.
4. Cook the burgers on the preheated grill until cooked to your liking and until the cheese inside has melted. Just before the burgers are done cooking, split the Kaiser rolls in half. Toast the buns and then spread with garlic butter. Assemble the cooked burgers on the rolls with fresh lettuce, tomato, and basil ketchup as desired.