Wednesday, September 9, 2009

Mexican Layered Chicken


1 spray(s) olive oil cooking spray
2 pounds(s) uncooked boneless, skinless chicken breast
30 oz. canned black beans, rinsed & drained
3 cups sour cream
2 cups shredded cheese (Mexi blend or other), divided
8 oz. chopped green chilies
(2) 4 oz cans
2 t. ground Cumin
1/2 t. black pepper
12 medium corn tortillas cut into 2 inch strips
1 cup salsa


  • Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

  • Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I used 3 cans of chicken and skipped this step)

  • Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

  • Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

  • Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Sunday, June 7, 2009

Pizza Dough

Makes four 12-inch pizzas

  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
  • 2 cups warm water (105 degrees to 115 degrees)
  • 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
  • 2 teaspoons fine sea salt
  • Extra-virgin olive oil, for bowl

  1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
  2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
  3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
Source Recipe

Monday, April 6, 2009

Pork Chops & Stewed Tomatoes


  • 1 onion
  • 4 thick cut boneless pork chops
  • salt and pepper to taste
  • 10 ounces fresh mushrooms, sliced
  • 1 (14 ounce) can stewed tomatoes, with juice


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
  3. Cover the chops with the mushrooms and pour the stewed tomatoes over all.
  4. Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.