Sunday, October 24, 2010

Menu Sunday

Things are settling back to normal after the big move, and this week I was thrilled to be able to test out my new kitchen!  I absolutely love it - I have oodles more workspace and the oven is properly calibrated and our dishwasher actually cleans the top rack... I could go on and on in a state of domestic delirium ... but I'll just get to the good stuff:

: Pioneer Woman's Corn Chowder with Chiles
- obviously Hatches will be involved in place of the canned green chiles
- to be served with Hatch chile cornbread
- halving the chowder recipe

: Martha Stewart's Pasta Cake
- I have very high hopes for this one as, in first grade, I went to a slumber party where dinner was mac-n-cheese cake... I still have dreams about that "cake!"

: BBQ Chicken Stuffed Potatoes
- inspired by this Cooking Light recipe; my modifications here 
- to be served with green beans

: Taco Pizza
- my recipe here

Hits & Misses from Last Week's Menu:

So (I hope? I think?) my little Champagne Wednesday Dinner Party was a success (Tomato & Spinach Risotto modified from Smitten Kitchen)... although I don't think I'll be cooking risotto of any kind for guests any time soon. It's such a needy dish - requiring constant attention while on the stove and really best served immediately, leaving precious little time to chit-chat and enjoy appetizers and salad.  

The real star of last week was Friday's Chicken Tortilla Pie which I made for my in-laws.  My mother-in-law is fond of claiming that we never get a "home cooked meal"... which stews my goat to no end, seeing as I cook at least four or five times a week.  Needless to say, I was shooting for DELICIOUS (ALL! CAPS!) with this dinner.  The original recipe is Martha's, but I've made several modifications that make for a healthier dish with more servings (if you're just cooking for 2-4 people, half this recipe): 

- 1 rotisserie chicken + 1 rotisserie chicken breast, shredded (get the smoked if you can)
- 1 can of black beans, rinsed
- 3 cans of Hot Hatch chiles
- 1 jar of salsa verde
- 1 small container of light sour cream
- 2 cups Monterrey Jack cheese, shredded
- 12 corn tortillas, toasted under the broiler for 2 min
- 1 T. cumin

- in a rectangular baking Pyrex (spritzed with olive oil), layer 6 tortillas
- a top the tortillas, layer half the chicken, then half the beans
- layer 1.5 cans of Hatch chiles, then half the jar of salsa
- layer half the sour cream, then sprinkle with 1/2 T. of cumin
- finally, layer 1 c. of cheese
- repeat!  --> tortillas --> chicken --> beans --> Hatches --> salsa --> sour cream ---> sprinkle with cumin --> cheese!
- bake at 375 for 30-40 minutes, or until cheese begins to brown slightly and everything is all bubbly and sexy

I like to serve this with a big, "southwestern salad" (spring mix, avocado, sweet corn, edamame, yellow cherry tomatoes and roasted red pepper vinaigrette).

Also!  For those of you who requested the free download for my menu planner, it is courtesy of the fabulous Project Girl... Get it here


  1. Pasta cake? Oh, yum. Sounds similar to our carbonara pizza (

  2. We had the PW Chowder last week. So yummy but boy it was spicy! We're gonna cut back on the peppers next time. Delicious though!!

  3. Your menu from last week inspired me to make the pumpkin creme pies from PW. Delicious - thanks for the inspiration! Did you end up making them? What did you think?

  4. What does that mean, you don't get a home-cooked meal? Does that mean four course Thanksgiving every night? Clearly, you cook a lot and I'm sure Evs is well fed.

    I have a tip for you on the risotto. Cook until about 2/3 done (as in two of the three parts of liquid have been cokked in) the day before. Refrigerate and reheat the next day with the last third of the liquid. This is how restaurants do it since it is a very needy dish to prepare. Can you imagine some poor line cook who has to make risotto all day?!?

    Can't wait to hear how the pasta cake turns out...

  5. Holy shit! Pasta cake! Sorry for the expletives, I'm just really excited to hear about how that goes.


happy little comments!