I went to a goodbye party for some friends tonight and someone brought this dish. It was gone quickly and I asked the lady who brought it how to make it. Here's the recipe:
Meat Layer:
Mix together and cook in a sauce pan.
Ground beef
1 can red enchilada sauce
1/2 jar salsa
Layer corn tortillas in the bottom of a 9x13 pan. Add a layer of meat mixture and a layer of cheese. Repeat with the same three layers. Top with cilantro. Bake for about 30 minutes.
This was delicious and super easy. I'm planning on making two smaller pans of this and freezing one for later.
Saturday, March 20, 2010
Tuesday, March 9, 2010
Moroccan-Spiced Chicken
From Martha Stewart Living, Feb. 2009 edition.
Prep time. 5 minutes. Total time. 50 min. Serves 4.
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (omit if you don't want it spicy)
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chidken (4 lbs), quartered, skin on
1 lemon, quartered
Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper and the oil in a small bowl. Rub spice paste all over chicken.
Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 on an instand-read thermometer and juices run clear, 30-35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
I made this the other night and it was delicious. I used chicken breasts because my husband prefers his meat without bones. I would recommend using a whole chicken as the breasts ended up a little on the dry side at such a high temp. I used frozen breasts and had a hard time getting the rub to cover only 3-4 breasts. I would probably water the paste down just a little more next time. This would have been even better with some sort of gravy but I loved the flavors and my house still smells wonderful two days later.
Prep time. 5 minutes. Total time. 50 min. Serves 4.
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (omit if you don't want it spicy)
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chidken (4 lbs), quartered, skin on
1 lemon, quartered
Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper and the oil in a small bowl. Rub spice paste all over chicken.
Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 on an instand-read thermometer and juices run clear, 30-35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
I made this the other night and it was delicious. I used chicken breasts because my husband prefers his meat without bones. I would recommend using a whole chicken as the breasts ended up a little on the dry side at such a high temp. I used frozen breasts and had a hard time getting the rub to cover only 3-4 breasts. I would probably water the paste down just a little more next time. This would have been even better with some sort of gravy but I loved the flavors and my house still smells wonderful two days later.
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