Valentines Day does not get celebrated in our house since we celebrate birthdays for an entire week. This week we are trying a couple of new recipes, two of which I saw Ina Garten prepare, along with a retry on the meatball sliders that never happened the week before. I hate to disappoint the judges especially when it is with something they love.
I have been looking for a recipe revolving around a green chile chili. We have had a few chili’s lately that are white bean, green chile, and or chicken/turkey and really liked them. So, I found one we are going to try in the slow cooker this week. It’s an enchilada soup, so we will see how the Judges like it. Chili does not seem to be something they love…apparently the texture of the beans is not a favorite. But, it is always fun to introduce new things to the Judges and see where we land. Salud.
Sunday-Herb Roasted Fish with Creamy Parmesan Polenta
For each serving:
8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Watch how to make this recipe.
Preheat the oven to 400 degrees.
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
Watch how to make this recipe.
Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
2 pounds ground beef (preferably chuck)
1/2 cup panko or other breadcrumbs
1/2 cup whole milk
2 cloves garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 onion, diced
1 24 -ounce jar marinara sauce
24 dinner rolls
2 cups grated mozzarella cheese
Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.)
Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes.
When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.
Tuesday-Chicken Bacon Ranch Casserole
- 4 slices bacon, diced
- 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
- 8 ounces rotini
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
FOR THE ALFREDO SAUCE
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream, or more, to taste
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
- To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
- In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.
Wednesday-Crock Pot Green Chile Enchilada Soup
- 4 chicken breasts (cooked and shredded)
- 2 – 14.5 oz cans chicken broth
- 2 – 15 oz. cans mild green enchilada sauce
- 2 – 4 oz. cans diced green chiles
- ⅔ cup water
- 1½ TB cumin
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ⅔ cup corn (if frozen, thaw out)
- ⅔ cup instant rice
- 1 – 8 oz. bar cream cheese (cubed)
- salt and pepper
- Monterrey Jack Cheese
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
Thursday-Chicken Tikka Masala
2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
Kosher salt and freshly ground pepper
4 cloves garlic, finely grated
1 2 -inch piece ginger, peeled and finely grated
1 jalapeno pepper, seeded and finely diced
1 tablespoon paprika
2 teaspoons ground coriander
1 15 -ounce can crushed tomatoes
1/2 cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.
Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.