Kale and Chicken Enchilada Lasagna

Hey, everyone, I wrote a blog post!  I cannot explain my absence any better than my sudden return, nor can I promise that I will start posting again regularly.  I will, however, say that I am interested again.  I was tired of it for a long time.  Perhaps, that was due to a stale creative process, or my own fabricated pressures to post regularly.  Lately, I am enjoying cooking, making some tasty food, and I would like document it more often, even if it is solely for my own reference when I cannot come up with something enticing to cook.  We all have to eat, right?  It’s true, and for some of us, it’s more than others (namely, my glutinous self). 

I was talking to my cousin on the phone last Monday afternoon, while perusing cookbooks in local cooking store, and I found a ridiculously trendy kale cookbook.  Kale is so outrageously trendy; being the contrarian that I am, I would love to declare that I despise it, but I can make no so such statement.  It is such a fantastic vegetable.  It can pleasantly beef up the vegetable quotient of nearly any dish.  Unlike spinach, for example, it is difficult to overcook, and it doesn’t have that vicious, gum-gripping, tannic quality.  It can be braised, roasted, sautéed, or it can stud your favorite soup, and it simply tastes delicious.  My taste buds tend to veer more towards heavy cream rather than vegetables, so you know if I’m singing the praises of its favor profile, it must be good. 

Anyway, while idly thumbing cookbook pages, I found a recipe for kale and chicken enchiladas.  To be clear, I am using the term “enchiladas” loosely; these are by no means authentic.  In fact, they are not even authentic to the original recipe; not only did I veer wildly off course when I made them initially, but I have now reworked several renditions of my initial swerve from the published recipe.  It now resembles a sort of pseudo-Mexican lasagna, with corn tortillas acting as pasta, and store-bought green chile instead of red sauce.  It is delicious and satisfying, and possibly even healthy.  

There is, of course, cheese within the depths of this dish.  (Sidenote: I recently went on a random and ill-advised bout of cheeseless-ness. In other words, I was completely dairy-free for about 3 weeks.  I am relieved to say that I felt terrible, and I was able to bring cheese back into my diet, with a feeling of belonging and destiny. Needless to say, my love affair with cheese is back on track, if in a slightly more moderate format.)  The cheese in this meal is pivotal, but overall I think it is fairly healthy.  I used a combination of smoked Gouda, and a cheddar-gruyere conglomerate I found at Trader Joe’s.  Smoked Gouda doesn’t melt well, but I think the flavor is worth it.  High-quality white cheddar would be more than adequate as a substitute for both cheeses (this is what I used in my first version). 

In its evolved stated (compared to the original recipe), this layered enchilada masterpiece revolves around a mixture of kale, onion, tomatoes, and chicken breast.  This is layered with tortillas and cheese.  Instead of enchilada sauce, I decided to make it a little more interesting (but just as easy) by employing some medium heat 505 Green Chile in its place.  In case you aren’t familiar with this product, it is fabulous.  It is spicy, hearty, vegetarian, and nowhere near the calorie-laden, artery-clogging mess that you might think.  In fact, the entire 16 oz. jar has less than 100 calories.  Initially, I made this as rolled enchiladas, but corn tortillas crack so easily that I reformatted it to something layered.  Why do my corn tortillas crack?  Are they simply not fresh? Am I doing something wrong?  Is it karmic retribution?  I’m not sure, but I do know they are so flavorful that changing the presentation of the dish seemed the best solution, as opposed to subbing them out for their mild-mannered cousin, the flour tortilla.  Every time I open a bag of corn tortillas, the aroma overwhelms me.  When I think of super flavorful foods, fresh corn does not immediately spring to mind; however, this bland starch transforms into a different species when plied into a tortilla.  This dinner was delightful, and as all dishes must be in the psycho kitchen, it yielded abundant and delicious leftovers. 

Kale and Chicken Enchilada Bake

2 boneless skinless chicken breasts

Olive oil

Garlic salt

Seasoning salt

Kosher salt

Freshly ground black pepper

1 teaspoon oregano

1 onion, diced

4 garlic cloves, minced

1 serrano pepper, ribs and seeds removed, minced

1-14 oz. can diced tomatoes

1 bunch of kale, ribs removed and chopped

1/2 cup chicken stock

1 jar medium heat 505 Green Chile

3/4 cup smoked Gouda

3/4 cup white cheddar or cheddar-gruyere mix

9 small corn tortillas

Preheat oven to 400 degrees.  Lightly coat chicken breasts in olive oil and season with seasoning salt, garlic salt, and pepper.  Bake for 20-25 minutes, then set aside.  Thinly slice when cooled.  Reduce heat to 350.

Heat a tablespoon of olive oil in large skillet over medium heat.  Saute onion, chile pepper, and garlic, seasoned with salt and pepper, for 10-15 minutes until translucent and soft.

Add chopped kale, 1/2 cup chicken stock, and tomatoes with juice.  Season with salt, pepper, and oregano.  Stir until kale is wilted slightly, then add chicken.  Turn off heat and stir to combine.

In a greased 9x13 pan, spread out 1/2-3/4 cup green chile.  Then top with 3 small corn tortillas, tearing into smaller pieces to create one layer.  Then top with half of the kale mixture, and half of the cheese.  Top with 3 more tortillas, and more green chile.  Add remaining kale mixture, and 3 more tortillas.  Top with additional green chile and cheese. 

Bake for 25-30 minutes at 350, or until hot and bubbly.  Let rest for 15 minutes before serving.

Buffalo Chicken Mac and Cheese

I think I have a gift for finding fabulous recipes.  I suppose “gift” might not be the right word, since it implies an innate talent, without practice or effort.  Given the amount of time I spend sifting through recipes, I suppose I can’t exactly classify my recipe-finding talent as naturally occurring.  Regardless of this silly semantic argument, I knew I had found a crowd-pleaser when I came across a recipe entitled “buffalo chicken mac and cheese.”  If this doesn’t make your stomach grumble, you must be my oldest brother, who won’t eat cheese, or someone who shouldn’t be reading this comfort-food-laden blog. 

Honestly, this concept may just qualify as the Holy Grail of comfort food.  The idea is ingenious, and the preparation does not waste any of the abundant conceptual potential.  The recipe has quite a few steps, but it is entirely manageable, even for a novice cook, with a little motivation and organization. 

First, chicken breasts are marinated in pool of Frank’s Red Hot, then roasted, shredded, and mixed with even more Frank’s.  Second, carrots, celery, onion, and garlic are sautéed, which provide the dish with flavor and texture, and another philosophical nod to buffalo wings.  Third, a simple cheese sauce is made with a roux, milk, a few dried herbs, and buckets of cheese.  Then all of the previously mentioned components are mixed together with some elbow macaroni, piled into baking dishes, topped with extra cheese/bread crumbs, and baked.  I know; there are a lot of steps, but it’s worth it.  And note that I said this masterpiece is piled into baking dishes, as in more than one, because it makes an obscene amount of food.  I supposed you could cut the recipe in half, but you might regret it.  Or, you could prepare the whole recipe, which would make some hungry friends really happy, and you would still manage to have leftovers for some significantly above average lunches. 

Based on the reactions of two very tall boys, my cousin, and myself, I can say that this dish is indeed a crowd-pleaser. This mac surpassed expectations regarding the cheesiness factor, and general flavor.  In hindsight, I was hoping it would be a little saucier, and spicier.  The texture wasn’t exactly a bad thing; it was just different than my expectations.  For ultimate buffalo satisfaction, be sure to bring the Frank’s (or hot sauce of choice) to the table.     

Buffalo Chicken Mac and Cheese (from Choosy Beggars)

1-1½ lbs. boneless, skinless chicken breasts

¼ cup Frank’s Red Hot sauce, plus 3 tablespoons, plus more for garnish

1 lb. elbow macaroni, or other small, cut pasta

1 tablespoon olive oil

Kosher salt and black pepper (Be easy with the salt.  Frank’s is very salty)

3 ribs celery, small diced

3 small carrots, small diced

½ onion, small diced

2 garlic cloves, minced

3 tablespoons flour

4 tablespoons butter

2 tablespoons Dijon mustard

3 cups milk (I used 1% lowfat)

½ teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon hot pepper flakes

1 pound cheddar, shredded (I used a combination of extra sharp and sharp)

½ pound Parmesan or Pecorino, shredded (it will make a huge difference if you buy a chunk, and shred it yourself)

¼ cup chopped flat leaf parsley

1 cup panko bread crumbs

·      Season the chicken breasts with salt and pepper, and marinate chicken in ¼ cup Frank’s hot sauce for at least an hour (or all day), flipping them occasionally.

·      In an oven preheated to 400 degrees, roast chicken breasts for about 25 minutes, or until cooked through.  Set aside to cool, then shred or chop meat, and toss with remaining 3 tablespoons of Frank’s.  Reduce the oven to 375 degrees.

·      Put a large pot of water on the stove to boil, on high heat.  When boiling, add macaroni, and cook a few minutes less than the instructions indicate.  Drain and rinse (yes, I said rinse the pasta, and no, you’ll probably never hear me say it again).  Set aside.

·      In the meantime, add the olive oil to a medium saucepan over medium to medium-high heat.  Add celery, carrot, onion, and garlic.  Season with salt and pepper, and sauté for 8-10 minutes, or until softened, but not mushy.  Set vegetables aside.

·      Add the butter to the same pan, and heat until foamy.  Stirring with a whisk, add the flour, and whisk until well incorporated.  Cook the flour and butter, whisking frequently, for about two minutes (this is a roux).  Then whisk in the Dijon mustard.

·      Add the milk, about ½ to ¾ cup at time, whisking constantly.  Proceed until all milk is incorporated, then add basil, oregano, hot pepper flakes, and black pepper. 

·      Cook the sauce over medium-low heat, whisking frequently, for 5-8 minutes, or until it thickens to the point of coating a spoon (see photo).  Add all of the cheese except 1 to 1¼ cups.  Stir to combine. 

·      In a large pot or bowl, combine pasta, chicken, vegetables, cheese sauce, and parsley.  Stir to combine and then distribute between two casserole dishes, coated with cooking spray (I used one 9x13 and one 8x8 casserole dish.  It may have fit in the 9x13, but I was scared).

·      Top with extra cheese, then panko breadcrumbs.  Bake in the oven for 30 minutes, or until hot and bubbly.

Tuna Noodle Casserole

The notion of “tuna noodle casserole” keeps finding its way to me.  First, it was a friend’s nostalgia about a roommate’s version of the recipe in college (Annie’s “Alfredo Style” mac and cheese, mixed with tuna, and topped with potato chips).  Then it was a feature recipe in March’s Bon Appétit (all gussied up with leeks, fresh dill, and béchamel sauce).  Additionally, I’ve been eating more tuna salad lately because I’m bored to death with my standby lunch of turkey sandwiches.  I know: tuna lacks glamour, and it tends to conjure up images of elderly couples splitting sandwiches on pumpernickel, but it has potential with the right preparation.  Ironically, there were many years when I wouldn’t even eat tuna, and I am still hesitant to eat tuna salad prepared by anyone other than myself and a few relatives.  However, between my turkey sandwich rut and my tight financial situation, tuna’s stock is currently up.

Last weekend, during one of my maze-like Internet binges of all things food-related, I found the perfect recipe for tuna noodle casserole.  I believe Tastespotting led me to it, but I can’t be certain.  The recipe’s creator is the blogger/author of “The Comfort is Always Here,” and I am currently quite grateful to this nameless, faceless, culinarily-gifted stranger.  The recipe includes the necessary components to earn the title of  “tuna noodle casserole”: canned tuna, egg noodles, and canned cream of mushroom soup.  The original recipe also includes some lump crabmeat, which puzzled me.  If I had the money for lump crabmeat, I’m pretty sure I would find a recipe to let that gorgeous crabmeat take center stage.  If I’m not mistaken, the whole point of tuna noodle casserole is to mask the potential funk of canned fish.  Lush lump crab requires no such masking.  Needless to say, I omitted the crab.  Anyway, I relished the fact that the resulting product would be an authentic tuna noodle casserole; however, due to some quality ingredients and flavors, it would be augmented to an undeniably delicious meal with humble (i.e. inexpensive) origins. 

How was this feat accomplished?  I added a little lemon zest to the tuna; I sautéed lovely little mushrooms, onions, celery, and garlic for flavor and texture; I topped the whole the thing off with extra-sharp cheddar (flavor!) and panko breadcrumbs (crunch!).  Everything brought a little something extra to the party, but I must say the celery and the panko were the big winners.  I am developing a new appreciation for celery.  It really adds a lot to the background of a dish, but it is so modest and unassuming, that it doesn’t call attention to itself.  Rather, it lets the whole dish shine.  It is truly a vegetable of integrity.  And the panko breadcrumbs add such a divine crunch.  Need I say more?  The crunch loses some of its tenacity with re-heating, but it will make you weak in the knees when this lovely casserole is fresh from the oven.

This dish is comprised of solid, non-controversial flavors, but another selling point is:  it is not a greasy mess.  It is a rich and satisfying comfort food, but even when you reheat it on high in the microwave, the sauce doesn’t separate or congeal.  Tuna noodle casserole: make it and enjoy.

 

Tuna Noodle Casserole (adapted from “The Comfort is Always Here”)

2-5 oz. cans solid white Albacore tuna, drained well and broken up with a fork

Zest from half a lemon

1-12 oz. package wide egg noodles

1 can Campbell’s Healthy Request cream of mushroom soup

2 cups milk (I used 1% lowfat milk)

8 oz. white button mushrooms, quartered

1 tablespoon plus 1 teaspoon olive oil divided

2 teaspoons soy sauce

1 onion, small diced

4 stalks celery, small diced

2 cloves garlic, minced

1 cup frozen peas (no need to thaw)

¼ cup chopped flat leaf parsley

Loads of freshly ground black pepper

Kosher salt, garlic salt, and/or Lawry’s seasoning salt, to taste

1 ½ cups shredded extra sharp cheddar cheese

1 ½ cups panko breadcrumbs

·      Preheat the oven to 375 degrees; put on a large pot of water to boil for the noodles; spray a 9x13 inch-baking dish with non-stick spray, or use butter.

·      Mix drained, flaked tuna with lemon zest and season liberally with black pepper.  Set aside.

·      Whisk together the canned soup and two cups of milk.  Set aside.

·      Once water is boiling, add egg noodles.  Drain them when they are still a little underdone, and rinse with cold water.

·      Preheat one teaspoon of olive oil in large skillet over medium-high heat.  Once hot, add the quartered mushrooms.  Allow liquid to cook off so mushrooms can brown.  Remove from pan and season with soy sauce.  Set aside.

·      In the same pan, add the tablespoon of olive oil.  Add celery, onion, and garlic.  Season with salt and lots of pepper.  Sauté for 8-10 minutes, or until vegetables are tender.

·      In a large bowl or pot, mix together noodles*, tuna, soup mixture, mushrooms, sautéed vegetables, peas, and parsley.  Season as desired (I added more pepper and a dash of garlic salt and Lawry’s seasoning).

·      Transfer to the prepared baking dish.  Top with cheese and breadcrumbs.  Bake for 30 minutes or until hot and bubbly. 

*Note:  I didn’t quite use all of the noodles.  I maybe held back a cup or so.  Use your discretion.

Chicken and Rice Casserole

Sunday was a dreary day in Boulder.  This is rare.  Bright, sunny days are common.  Snowy days are common, too, but fluffy, fluttering snowflakes aren’t exactly dreary.  Sunday was dreary: gray and wet, with patchy clouds over the mountains.  I was experiencing an insatiable hunger that I personally feel is the responsibility of a newly implemented exercise program.  I spent most of the day with my cousin.  And at some point, between the insatiable hunger, which I spoke of incessantly, and the dreariness, my cousin stated, “I feel like something casserole-ish.”  With the word, “casserole-ish,” my heart soared, and I knew I had a culinary date with destiny. 

So, I embraced my inner-Paul Dean, and began to brainstorm.  Chicken was mandatory, as well as a token carbohydrate to soak up the creamy goodness of canned soup.  I decided to be a traditionalist with plain, old, long grain, white rice.  Condensed canned soup is, of course, an unavoidable component of a bona fide casserole.  Luckily for the sake of my arteries, Campbell’s Healthy Request Soups are an excellent reduced fat item.  In fact, this product graces my mother’s green bean casserole at Thanksgiving, and no one complains.  I went with cream of mushroom.  I really loved the flavors of my chicken/vegetable/couscous concoction (see previous post), thus red pepper, onion, garlic, and broccoli made a repeat performance.  But, just to prevent myself from being a total bore, I threw in some button mushrooms to echo the delicate flavor of the cream of mushroom soup [note the sarcasm]. 

And in case you ever had a shadow of a doubt regarding the appearance of a truly fresh mushroom, please see the above photo.  Note the milky-brown color of the inner curvature, and the tightly attached gills.  I rue the man that attempts to state that such a mushroom isn’t a complete and utter vision of loveliness.  This is not to say that mushrooms in less than perfect condition are not of use; we lowly civilians have little control of the powers that be when it comes to the market.  However, when you do come across such a perfect specimen, it would be sin not to make the purchase.  That final, editorial comment will serve to conclude my mushroom tirade, and we will now return to the regularly scheduled program. 

Chicken and Mushroom Casserole

2 ½ cups of cooked white rice

1 can condensed cream of mushroom soup (try Campbell’s Healthy Request)

½ cup reduced-sodium chicken stock

2 tablespoons of olive oil

1 half chicken breast (at least ½ pound)

2 cloves garlic, minced

½ small onion, thinly sliced

½ red bell pepper, diced

1 medium broccoli crown, chopped into florets (I also included some of the stalk, thinly sliced)

6 large or 8 small button mushrooms, sliced

¼ cup chopped flat leaf parsley

Kosher salt and freshly ground pepper, to taste

1 ½ cups shredded Colby-jack cheese (or other luscious cheese that melts like a dream)

·      Preheat oven to 425 degrees.

·      In the absence of left over rice, put 2 cups of water, 1 cup of rice, and a pinch of salt in a pot over high heat.  When it comes to a boil, cover, reduce heat, and allow to simmer until just shy of cooked through (it will finish in the oven).  Up in the mountains, it took about 20 minutes.  Then set aside 2 ½ cups of cooked rice, or use it all.  I doubt that extra rice would hurt the final product. 

·      Preheat a large skillet and 1 tablespoon of olive oil over medium-high heat.  Meanwhile, season the chicken breast with kosher salt and freshly ground pepper.  Add seasoned chicken to the skillet and allow to cook through, about 8-10 minutes on each side.  Flip as few times as possible for proper browning (Tip:  I actually set timers to make sure I leave things alone so they can brown, but also to prevent burning).

·      When the chicken is cooked through, set aside.  Add another tablespoon of olive oil, bell pepper, and onion to the pan. Season with salt and pepper. 

·      Allow to cook until vegetables begin to soften, about 3-5 minutes.  Then add garlic and mushrooms.  Re-season, and allow to cook until mushrooms start to give off liquid. 

·      Par-cook broccoli for 1 minute in the microwave.  [Note:  I am including this step because I did it, but I would skip it next time.  The broccoli has plenty of time to cook in the oven.]

·      Whisk together condensed soup and chicken broth; chop chicken into chunks. 

·      Add rice, chicken, soup mixture, chopped parsley, and broccoli to the pan of vegetables.  Stir to combine, and transfer to an 8x8 inch baking dish.

·      Top with shredded cheese, and bake for 25-30 minutes, or until bubbling and beautiful. 

Comments:  Delicious!  In all seriousness, unless you are a total food snob (which you are entitled to be, if you wish), this is a pretty likeable potion.  Next time, I would not par-cook the broccoli.  It was perfectly edible, but a little crispness would have been nice, especially for reheating purposes.  Also, while I was dreaming this meal up, I toyed with the idea of brown rice, over white.  Ultimately, I felt that it would be too “healthy” tasting, and chose white rice.  Clearly, I had temporarily lost my mind when making this decision because I love brown rice, and, in hindsight, I feel the added texture would have only boosted the dish to a new level.  Despite these minor criticisms, I would make and eat this again.  And in fact, I did eat it again, for a few post-workout lunches, and miraculously, it seems to be a viable cure for my exercise-induced insatiable hunger.