Thursday, November 30, 2017

Cole Slaw for Fish Tacos

Some women have “a thing” for shoes or purses.  I seem to have “a thing” for cole slaw (Carolina cole slaw; creamy cole slaw; and now for fish tacos).  Not sure how that happened.  I’m not a huge cabbage fan.  My mom used to make cabbage rolls and I peeled off the outer layer and ate the meatball on the inside.  I don’t even make my own cole slaw – the bagged kind is sliced very nicely and does not require me cleaning a food processor.  So how did we get to this place?

Don’t know.  Don’t care.  Because slaw tops barbecue (ask me about David and Travis standing in line for 5 hours at Franklin’s Barbecue in Austin.  And yes, it was worth it. And yes, it ended on an even higher note because they met Aaron Franklin on the way out) or fried fish.  How could that be so wrong?

  • 10 oz cole slaw (such as a bag of Fresh Express Angel Hair Cole Slaw)

  • 2 Tbsp sour cream
  • 1 ½ Tbsp mayonnaise
  • 2 tsp red wine vinegar
  • Dash of cumin (less than 1/8 tsp)
  • Dash of garlic salt (less than 1/8 tsp)
  • Pinch of kosher salt

Place shredded cole slaw in a bowl.  Mix ingredients for aioli in a separate, small bowl.  Add aioli to slaw and mix well.  Top your favorite fish tacos and enjoy.

Monday, November 20, 2017

Chicken Chilaquiles

Chicken Chilaquiles
Pop quiz.  What word(s) comes to mind when you hear “Thanksgiving”?  Turkey.  Ok.  What else?  Football.  And then?  Leftover turkey.  Fear not!  When you are out this week completing your last minute grocery shopping, pick up these ingredients and whip up an easy casserole that doesn’t include turkey and is perfect to eat while watching your favorite football team!  

Thanks to Southern Living for featuring this recipe in their magazine.  My kids gave it street cred only after Marcela Valladolid featured her favorite chilaquiles on Food TV's The Best Thing I Ever Ate.

  • 15 corn tostadas (from 1 [12.3-oz.] pkg.)
  • 2 (8-oz.) pouches green chile enchilada sauce (such as Frontera)
  • 3 cups shredded rotisserie chicken (or any kind of cooked chicken like baked or roasted)
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 4 ounces Manchego cheese, shredded (about 1 cup)
  • 3 tablespoons sour cream
  • 1 jalapeño, thinly sliced
  • 1/4 cup fresh cilantro leaves (optional), roughly chopped
  • Avocados or guacamole

Preheat oven to 375°F. Arrange 5 tostadas in the bottom of a large cast-iron skillet or dutch oven, breaking them, if needed, to cover bottom. Top with 2/3 cup of the enchilada sauce, about 1 cup of the chicken, 2/3 cup of the Monterey Jack, and 1/3 cup of the Manchego. Repeat layers twice. Bake in preheated oven until cheese is melted and bubbles form, about 25 minutes. Serve with sour cream, avocadoes or guacamole, jalapeño, and cilantro.