Southwest Taco Bake

As Seen on Chef Alli's Farm Fresh Kitchen as part of WIBW 13 News This Morning, Thursday, March 6, 2014.  Today's Kansas Farm Bureau theme:  "Drive with Reason, It's Farming Season!"

Got picky eaters at your house, too?  That's one of the reasons I love this taco bake!  I can load up one side with fresh veggies, salsa, and cilantro, leaving the other side more "plain" for my teenage sons who freak if they see a diced onion or tomato. Serves 6 

1 lb. lean ground beef 
1 tbs. chili powder
1 tsp. cumin
1 tsp. paprika
2 cloves garlic, minced
2 cups fresh salsa
black beans or pinto beans, rinsed and drained well
1/2 cup sweet corn, fresh or frozen
6 oz. plain Green yogurt
3 cups corn tortilla chips, crushed somewhat (This is the perfect way to use up all those chips that are in the bottom of the bag!  I store mine in the freezer until I get enough to make this recipe.)
1/2 cup chopped scallions
2 roma tomatoes, seeded and chopped
1/2 - 1 cup shredded sharp cheddar cheese
sour cream or plain yogurt, for garnish
fresh cilantro, chopped

Preheat oven to 350 degrees F.  Cook ground beef in a skillet over medium heat; drain fats.  Add seasonings and garlic and continue to cook for an additional 2-3 minutes.  Stir in salsa, beans, corn and yogurt.  

Spray a 9 x 13 inch pan with non-stick baking spray.  Place half of the chips in the bottom, then layer with half the beef mixture.  Repeat layers, then top with the green onions, tomato, and cheese.  Bake in preheated oven for 30-40 minutes, or until hot and bubbly.  Serve with additional salsa, if desired, and garnish with sour cream and chopped cilantro.  

Now You're Cookin',
Chef Alli 

Enchilada Casserole

This recipe came to me by way of one of my favorite personal chef clients, Betty McHenry.  For some reason, I tucked it away and never made it until recently; my family loved it and I enjoyed the flavor combination of the eggs and olives with the ground beef - so tasty!

10 oz. can red enchilada sauce
1/3 cup broth
8 oz. can tomato sauce
1 lb. lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 hard-boiled egg, chopped
4 oz. can sliced black olives
kosher salt and freshly ground black pepper, to taste
6 corn tortillas
1 cup shredded Monterey Jack cheese

Combine sauces with broth and set aside.  In a skillet over medium high heat, cook ground beef with onion and garlic; drain fats.  Stir in egg and olives; add 1/2 cup sauce.  Season mixture with salt and pepper, to taste.  In a casserole dish, layer tortillas (dipped in sauce) with meat mixture. Pour remaining sauce over all; top with cheese.  Bake, uncovered, in preheated 350 degree F. oven for 25-30 minutes.  

Now You're Cookin',
Chef Alli 

Alma Creamery Tortilla Pie

15 oz. can black beans, drained and rinsed

10 oz. pkg. frozen sweet corn, thawed

1 cup tomato salsa or tomatillo salsa, if you prefer

8 oz. can tomato sauce

1 ½ cups freshly grated Alma Creamery Pepper Jack cheese

½ cup chopped fresh cilantro

4 scallions, chopped

¾ tsp. cumin

4 (10 inch) flour tortillas

1 Tbs. olive oil

Sour cream, cilantro, salsa, for garnish

• ·   Preheat oven to 450 degrees F.  In a large mixing bowl, combine beans, corn, salsa, tomato sauce, 1 cup of cheese, cilantro, scallions and cumin. 
• ·   Meanwhile, heat a large heavy skillet over high heat, just until smoking.  Brush both sides of tortillas a bit of oil and add to skillet, one at a time, to fry till golden brown on each side, approx. 1 minute total for each. 
• ·  To bake, place one fried tortilla into a greased, shallow baking dish; spread with one third of filling. Repeat layering twice, then top with remaining tortilla, gently pressing down to help layers adhere.  Top with remaining ½ cup of cheese.
•   Bake, uncovered, for 12-15 minutes, or until pie is hot throughout.  Transfer pie to a cutting board or platter, then cut into wedges with a pizza cutter or serrated knife.  Enjoy at once, garnished with sour cream, cilantro and salsa, if desired.  

   Now You're Cookin',

   Chef Alli

Jamie's Spaghetti Squash and Black Bean Tacos with Queso Fresco

This recipe was created by Deb Perelman of The Smitten Kitchen, and though I originally couldn't quite envision what she meant when she said that she likened spaghetti squash to pulled pork, I can now see what she meant, after putting this recipe together for Roger and Jamie yesterday.  Delish!

3 lbs. spaghetti squash, approx. 1 large or 2 small
2 Tbs. freshly squeezed lime juice 
zest of 1 lime
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
kosher salt and freshly ground black pepper, to taste
Sixteen 6-inch corn tortillas
15. oz. can black beans, drained and rinsed very well
4 oz.  crumbled queso fresco, feta, or Cotija cheese
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro leaves or flat-leaf Italian parsley

I love working with Jamie and Roger on Tuesday Morns each month - we have such a good time!

Cook squash according to your favorite method:
1.  Microwave:  Pierce squash all over with a paring knife, approx. 1 inch into the surface - this keeps it from bursting.  Cook at high power for 7-8 minutes, then turn squash and microwave another 8-10 minutes, or until it feels slightly soft to the touch when pressed.  Cool for 5 minutes. Cut in half lengthwise and scoop out all seeds, remove cooked flesh to a medium bowl.

2.  Oven:  Cut squash in half lengthwise, scoop out the seeds, then roast halves cut-side-down on a greased baking sheet for about 50-55 minutes or until fork-tender in a 375 degree F. oven.  Cool squash, then remove cooked flesh from skin to a medium bowl.

Once flesh is into the bowl, take two forks to loosen and separate the strands of the squash until they appear as spaghetti strands.  In a separate bowl, whisk lime juice with zest, spices, salt and pepper; pour over the squash strands and toss together.  Taste, then adjust seasonings, if needed; keep warm.

Heat a greased, heavy skillet over medium high heat; warm and blister each corn tortilla, approx. 30 seconds per side.  Transfer to a platter and keep warm. In a small sauce pan, warm beans.  To assemble tacos, place approx. 2 Tbs. black beans, 2 Tbs. squash mixture onto each corn tortilla; top with cheese crumbles, onion and cilantro.  Serve with a squeeze of fresh lime juice over the top and hot sauce, if desired.  

Now You're Cookin',
Chef Alli

Build-Your-Own Quesadilla Bar

Your friends and family will love it when you set up a quesadilla bar for them. It's fun, simple and gives everyone the opportunity to customize their own quesadilla to their liking.  AND, it's a great way to feed a family in a hurry.

Quesadilla Bar Set Up:
1.  If you are cooking quesadillas for several people, give everyone their own paper plate and ask them to put their name on the plate with a marker. 
2.  Place your selection of quesadilla filling ingredients and toppings into individual bowls and set in an area that is easy for your guests/family to access as they create their quesadillas. 
3.  Set up your cooking station (I often use my butane burner, set up on my bar area because there is alot of space here).  You will need a grill pan or large skillet, nonstick spray or butter, and tongs for flipping. Preheat your pan over medium high heat to be good and hot for cooking the quesadillas.  Getting that nice, crispy exterior with a little browning really adds to the flavor!
4.  As your guests bring you their plates with their quesadilla creations, place their quesadillas 2-3 at a time (depending on how big your grill pan or skillet is) onto the grill pan.  Be sure to place the quesadillas onto the grill pan in the same position you have placed their empty plates next to your cooking station so that you will know which quesadilla returns to each plate/owner. 

Tips for making GREAT Quesadillas:

• Put cheese onto the tortilla as the first ingredient - this will act as your "glue" to hold quesadilla ingredients inside tortilla.
• Don't overfill your quesadilla - quesadillas that are too fat lose their ingredients when flipped in the pan.
• Use your imagination for great flavor combinations - be adventurous!
• A pizza cutter works quickly and easily when cutting quesadillas into wedges for easier handling.

Cooking Quesadillas:
1. If you are making quesadillas as-you-go, (meaning not assembled ahead by guests/family as above), place your buttered tortilla onto a preheated grill pan over medium high heat. 
2. Sprinkle shredded cheese onto the tortilla as your first ingredient; now top cheese with desired filling ingredients, placing these on only one half of the tortilla.  Fold tortilla over ingredients; cook until hot throughout and exterior is golden brown and crispy.
3. Top warm quesadilla with your favorite toppings and enjoy at once.

Suggested Ingredients:
Use what's readily available in your fridge!  All meats must be fully cooked:

Chicken - Shredded Pork -  Ham - Shrimp - Sausage - Roast Beef - Cheddar Cheese - Pepper Jack Cheese - Mozzarella  Cheese - Feta Crumbles - Goat Cheese - Sliced Olives - Black Beans - Sweet Bell Peppers - Diced Tomatoes - Artichoke Hearts - Jalapenos - Green Chilies - Avocado - Salsas

Caramelized Onions - The Bomb!
If you want to take your quesadillas over the top, add caramelized onions as an ingredient - your guests will go crazy over this!  Here's how to make 'em:

In a large skillet over medium high heat, place 1 Tbs. extra-virgin olive oil.  When oil is hot, add 4-5 yellow onions that have been sliced. (Your skillet will be piled high with onions!) Drizzle onions with 1 Tbs. good balsamic vinegar, 2 Tbs. brown sugar and 1/3-1/2 cup red wine.  Toss to combine all ingredients.  Cover pan and reduce heat to medium, cooking for 20-25 minutes or until onions have softened and begin to absorb liquids.  Remove lid and let onions continue to cook until caramelized and very tender.

Your options for quesadillas are endless - have fun with it.  How about DESSERT quesadillas soon?

Now You're Cookin',
Chef Alli