Refried Bean Enchiladas

What's the old saying? Nothing soothes the soul like an ooey, gooey, cheesy enchilada. At least I think that's how the old saying goes. Okay, that's probably not how the old saying goes, nevertheless I'm still right about enchiladas. Really you could stuff almost anything inside a flour tortilla, douse it with enchilada sauce and melt some cheese on top and it would taste divine. That's why this is the perfect recipe for meat eaters or vegetarians! It's filling, hearty and the beans substitute as the meat keeping your menu both frugal and tasty all at the same time. If you are opting for the vegetarian option make sure you buy the refried beans that are marked, well, vegetarian. If you don't you'll probably be eating beans that are cooked in bacon fat. Not that there's anything wrong with that (unless you're a vegetarian). Anyhoot, pick the beans of your choice then mix them with a couple of spices and a wee bit of cheese, stuff the mixture into fajita sized flour tortillas, line them up in a pan and cover with canned (yet jazzed up) enchilada sauce. That's hardly cooking! It's really not cooking unless you're counting the bake time which the oven does for you. Here's a delicious, hearty meal which you barely even have to cook. So...no more excuses! Yes friends, my work here is done.
 
Refried Bean Enchiladas (adapted from ohsweetbasil.com)

1 (16 oz.) can vegetarian refried beans
1 1/2 t. cumin, divided
3/4 t. chili powder, divided
1/2 t. salt
1 c. shredded cheese, divided (cheddar, co/jack, whatever)
12 fajita sized flour tortillas
1 (10 oz.) can red enchilada sauce
1/4 c. sour cream

Preheat the oven to 350. Spray a 9X13 pan with cooking spray and set aside. In a medium bowl combine the beans, 1 t. cumin, 1/2 t. chili powder, salt and 
1/2 c. cheese and stir to combine. Divide the mixture evenly among the flour tortillas, roll, then line them up in the prepared pan. In a separate medium bowl combine the enchilada sauce, 1/2 t. cumin, 1/4 t. chili powder and sour cream and whisk to combine. Pour the mixture evenly over the enchiladas then cover with the remaining 1/2 c. cheese. Cover with foil and bake for 30 minutes then remove the foil and bake an additional 5 minutes.

12 servings (184 calories each serving) according to my calculator on loseit.com

Beer Braised Chicken with Tomatoes and Chiles

It's time for another installment of cooking with beer at Shel's Kitchen. Recently, I made this amazing and incredibly easy chicken dish in the crock pot. The formula is simple: just throw your favorite cuts of chicken in the crock pot (I used bone-in, skin-off thighs, but boneless, skinless breasts would work; a whole chicken cut up would work; all legs would work; don't worry - do what you like), season them up with a kickin' spice blend and add the goodies in the form of veggies. I cut up a yellow onion and two bell peppers, but to reduce prep you could totally buy the veggies frozen. Add canned tomatoes, chiles and a can of (good) beer and dinner has practically cooked itself!

Now the beer makes a big difference in this recipe. I used Tallgrass Brewing Company's 
8-Bit Pale Ale. It's a lighter, yet flavorful beer with notes of lemon, grapefruit and pineapple, which all compliment the Spanish flavors that are going on with the other ingredients. Serve this up with a side of brown rice and you've got a healthy, satisfying meal without a lot of fuss. Like I said earlier, it practically cooks itself. If you remember to turn on your crock pot, I mean. I've never had that happen to me..nope...never...I NEVER forget to plug in the crock pot...

Beer Braised Chicken with Tomatoes and Chiles (very slightly adapted from halfbakedharvest.com)

1 medium yellow onion, diced
2 bell peppers, diced (red, yellow, green or orange)
12 oz. andouille sausage (I used Johnsonville andouille chicken sausage)
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
2 T. hot sauce (I used Frank's Red Hot)
1 T. chili powder
1 t. smoked paprika
2 t. dried thyme
2 t. salt
1/2 t. pepper
8 bone in, skin off chicken thighs (or cut of your choice)
1 (12 oz.) beer (I used Tallgrass Brewing Company's 8-Bit Pale Ale)

Spray a 6 qt. crock pot with cooking spray. Place the onion, bell peppers, sausage, diced tomatoes, green chiles, hot sauce, chili powder, smoked paprika, thyme, salt and pepper in the crock and stir to combine. Add the chicken to the crock along with the beer and make sure the chicken is submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Serve over rice if desired.

8 servings (248 calories each serving) according to my calculator on loseit.com

Drunken Beans

When my husband travels out of town with his band it can occasionally turn into ‘survival mode’ around my house. Moms, you know what I am talking about. Now that summer is upon us, the band gets busier and he travels more, or has multiple shows a day. At the end of March they road-tripped to Florida, so I made my go-to meal of tacos (quick, easy, everyone likes them) and these beans as a side dish. I have never looked back. They’re traditional, in the sense that they are cooked with onion, garlic, jalapeno, Mexican spices, lime juice, beer, cilantro...wait; did I just say beer? Yes, I'm sure I did. You will be amazed at the amount of flavor a little beer can bring to a simple can of beans. For this recipe I used Tallgrass Pub Ale, a rich, brown ale that really enhances the flavor of the beans. I let mine cook down for about 30 minutes to allow the beer to mellow and the beans to become thick and rich. Serve them for taco Tuesday, cookouts, or when tailgating this summer. Enjoy, and try to stay out of ‘survival mode’ as much as possible

Drunken Beans (adapted from gimmesomeoven.com)

2 pieces uncooked bacon, diced
1 small yellow onion, diced
1 jalapeno, seeded and minced
2 garlic cloves
6 oz. ale beer
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/2 t. brown sugar
1/2 t. dried oregano
1/2 t. chili powder
1 t. salt
1/4 t. cumin
Juice of 1 lime
2 T. chopped fresh cilantro

In a medium saucepan cook the bacon over medium heat until browned and crisp, about 5 minutes. Remove to a paper towel lined plate then add the onions and jalapenos to the pan. Saute the onions and jalapenos for 5 minutes over medium heat. Add the garlic and saute for 1 minute more. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin and simmer for 30 minutes, stirring occasionally or until the beans are to your desired consistency. Just before serving add the lime juice and cilantro and stir to combine.

6 servings (131 calories each serving) according to my calculator on loseit.com

Queso Taco Pasta Bake

In exactly one week it will be Cinco de Mayo. At my house any day could be Cinco de Mayo because of how much we love Mexican food. Really, it's just another great excuse to eat dishes like tacos, enchiladas, tostadas and burritos. In this case, my love for Mexican flavors is combined with another favorite...pasta! This is not just any old cheese sauce either. If you love queso dip at the beginning of the meal you are gonna love this creamy, cheesy, decadent tasting pasta. You will also thank your estrellas afortunadas that it is surprisingly low cal (for pasta, anyway) thanks to the use of ground turkey instead of beef and a chicken broth-based sauce. A full meal in one dish, this will satisfy your cravings and fill your belly on Cinco de Mayo, or any other day.

Queso Taco Pasta Bake (adapted from picky-palate.com)

4 T. unsalted butter
1/4 c. all purpose flour
1 1/2 t. salt, divided
1 t. pepper, divided
1 (15 oz.) can reduced sodium chicken broth
1/2 c. salsa (I used Herdez mild)
2 c. shredded Velveeta queso blanco cheese, divided
1 T. olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
19 oz. ground turkey (I used 93/7)
1 (10 oz.) can Rotel tomatoes
1 T. cumin
Juice of 1 lime
1 lb. penne pasta (or other short pasta of your choice)

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. In a medium saucepan melt the butter over medium heat then whisk in the flour, 1/2 t. salt and 1/2 t. pepper. Cook, whisking constantly, for about 30 seconds. Slowly whisk in the chicken broth until smooth. Increase the heat to high and whisk constantly until thickened. Add the salsa and 1 1/2 c. of the cheese. Turn off the heat and stir until the cheese is melted. Set aside.

Heat the olive oil in a medium skillet over medium heat and add the onion. Saute, stirring occasionally, for 5-10 minutes until the onion is softened. Add the garlic and continue cooking for 1 minute more. Add the turkey, remaining 1 t. salt and remaining 1/2 t. pepper and cook, breaking up the meat until it is cooked through. Add the Rotel, cumin and lime juice and stir to combine.

Meanwhile, cook the pasta according to the package directions, drain and return to the pot. Add the cheese sauce and ground turkey to the pot with the pasta and stir until well combined. Pour the mixture into the prepared baking dish and top with remaining 1/2 c. cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5 minutes. Allow to sit for 5-10 minutes before serving.

8 servings (480 calories each serving) according to my calculator on loseit.com

Chipotle Honey Lime Pork

Longtime Shel’s Kitchen followers might remember this recipe for Honey Lime Chicken Tacos, which has been one of the most popular recipes I've posted. I’ve got a tasty variation on these familiar flavors that I think you’ll love just as much. This recipe uses pork for the protein and adds a little heat from chipotle peppers. It is an excellent way to introduce chile peppers into your cooking if you have never tried before. They awaken your tastebuds with a spark of heat and smokiness, but honey counteracts the heat, avoiding overpowering the other flavors. The lime juice adds the perfect amount of tang and zip needed to cut through the honey, preventing the dish from being too sweet as well. Adaptable to your tastes, chile-heads can add more chipotle for heat, while the spice-sensitive may opt for additional sweetness by using more honey. Tortilla-less, it will pair well alongside Elote (Mexican Corn), or use as filling for tacos, taquitos or enchiladas. It’s easy and versatile; a welcome addition to your “Taco Tuesday” repertoire.

Chipotle Honey Lime Pork (adapted from tideandthyme.com)

2 lb. pork loin, trimmed of fat
1 t. salt
1/2 c. freshly squeezed lime juice
2 T. honey
4 garlic cloves, minced
2 chipotle peppers in adobo, minced
1/4 c. fresh cilantro, chopped

Place the pork loin in a 4 qt. slow cooker that has been sprayed with cooking spray and season with salt. In a medium bowl whisk together the lime juice, honey, garlic and chipotle peppers then pour over the pork. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and garnish with cilantro.

6 servings (175 calories each serving) according to my calculator on loseit.com

Pork and Pineapple Enchiladas

Cooking for a crowd? My husband says I always cook enough for a crowd, no matter how many people show up at our dinner table. I say it's good to be prepared. Take this recipe for enchiladas for example: The night I made these, our friend and my husband’s bandmate Katie were going to be working on a duet, so we invited her for dinner. Why? Because there's always enough food at Shel's! Just season up some pork, cook it all day in the slow cooker, shred and turn it into these delicious (and spicy sweet) pork and pineapple enchiladas with homemade enchilada sauce. With this recipe you can feed a crowd and send them home with leftovers. I'd say that's being a good hostess!

Pork and Pineapple Enchiladas (adapted from howsweeteats.com)

2 lb. pork loin (can also use pork butt)
1 1/4 t. salt, divided
1 1/4 t. pepper, divided
1 c. chunk pineapple
1/4 c. pineapple juice (I bought canned pineapple and used the juice from the can)
1/4 c. green onion, sliced
1 jalapeno pepper, minced
2 chipotle pepper in adobo sauce, minced and divided
2 T. olive oil
2 T. all purpose flour
1 (15 oz.) can low sodium chicken broth 
1 (15 oz.) can tomato sauce
2 T. tomato paste
2 T. chili powder
1 t. cumin
1 t. onion powder
1/2 t. garlic powder
1/4 t. smoked paprika
1/8 t. cayenne pepper
20 small flour tortillas (I used fajita sized)
8 oz. shredded cheddar cheese


Trim the fat from the pork loin and season it with 1 t. each of salt and pepper. Place the pork in a 4 or 6 qt. slow cooker and add the pineapple, pineapple juice, green onion, jalapeno and 1 chipotle pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and set aside until ready to roll your enchiladas.

In a medium sauce pan heat the olive oil over medium heat then whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth then tomato sauce and tomato paste. Whisk until smooth then add chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, remaining chipotle pepper, 1/4 t. salt and 1/4 t. pepper. Allow to simmer until slightly thickened then turn off the heat.

Preheat the oven to 350. Spray a large baking dish with cooking spray. Spoon about 1/2 c. of the enchilada sauce into the prepared baking dish and spread in an even layer. Fill each tortilla with 2-3 T. of pork then spoon over a tablespoon or so of sauce. Roll tightly and place in the prepared baking dish. Repeat with remaining pork. Pour the remaining sauce over the top of the enchiladas and top with grated cheese. Cover and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Allow to sit for 5 minutes before serving.

20 servings (238 calories each serving) according to my calculator on loseit.com

Lime Chicken

Sometimes life calls for simplicity. In fact, I believe we could all benefit from making our lives less fast-paced and a little more low-key. We rush here and there doing this and that and wondering, "does it all matter, does it make a difference"? When we reach the finish line, what are people going to remember? That we were busy? That we never had time to relax? That we never had a face to face conversation?

Wow, all of a sudden it just got fairly philosophical for a Tuesday. One of my favorite things in life is sitting down to share a great meal with my people (there are many of you and you know who you are). It doesn't have to be difficult or time consuming, it just has to taste good. Just like this meal I want to share with you: Start with chicken thighs (or your preferred cut of chicken) in the crock pot, pour a great sauce on top, let it cook on low all day then serve accompanied by steamed rice and broiled asparagus. Boom; you have a recipe for a relaxed dinner with your people that doesn't make you want to fall asleep at the dinner table because you've slaved over a hot stove all day. Simple, delicious food that your friends will remember and conversations that don't take place via social media. A timeless, winning combination.

Lime Chicken (adapted from gimmesomeoven.com)

8 bone-in, skin-off chicken thighs (or other cut of your choice)
1/2 c. freshly squeezed lime juice
1 T. worcestershire sauce
2 garlic cloves, minced
1/2 t. salt
1 t. pepper
1/2 c. fresh cilantro, chopped

Place the chicken thighs in a 6 qt. slow cooker that has been sprayed with cooking spray. In a small bowl whisk together the lime juice, worcestershire sauce, garlic, salt and pepper then pour over the chicken. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Garnish with cilantro and serve over rice (if desired) with sauce for drizzling.

4 servings (233 calories each serving) according to my calculator on loseit.com

Chile Colorado Burritos

We are not going low-fat or low-cal today. I repeat, NOT low-fat or low-cal. Don’t worry, we’re still going full flavor, so fasten your seat belt for what is easily the simplest and best burrito recipe north of the Pecos. Allow me to introduce the chile colorado burrito. For those familiar with chile colorado you’ll remember it's simply beef (pork is evidently an abomination in this here recipe) cooked in red sauce. In this instance I slowly cooked beef stew meat in enchilada sauce I fortified with bouillon cubes. Three little ingredients, people! After it cooks, shred the beef, stuff it into flour tortillas with refried beans, then top with the remaining sauce and cheese. Done. Serve these burritos with a simple salad like Marinated Green Beans with Cilantro and Garlic because…well, you'll see the calorie count below. Or just avert your eyes amigo; your choice!

Chile Colorado Burritos (adapted from chef-in-training.com)

1 1/2 lb. beef stew meat
1 (15 oz.) can red enchilada sauce
2 beef bouillon cubes
1 (15 oz.) can fat free refried beans
6 burrito sized tortillas
1 c. shredded cheese (cheddar, co/jack, pepper jack)

Place the beef, enchilada sauce and bouillon cubes in a 4 qt. slow cooker, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the beef from the slow cooker with a slotted spoon (saving the sauce to top the burritos later) and shred with two forks. Preheat the oven to 375. Heat the beans in a medium saucepan over medium heat. Build your burritos by smearing 1/6 of the refried beans on a tortilla, followed by 1/6 of the meat then roll, folding in the sides so it will stay closed and place in a 9X13 baking dish that has been sprayed with cooking spray. Repeat with remaining ingredients then spread the remaining sauce on top of the burritos and sprinkle with cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake another 5 minutes until the cheese is bubbly and browned. Serve immediately (with salad)!

6 servings (321 calories each serving) according to my calculator on loseit.com

Black Beans and Rice

Can we talk for a minute about dried beans? (I'm sure it's the first thing you thought of this morning when you woke up.) So at the risk of being crucified by "food purists" I'm gonna throw this out there: I have never seen the allure in using dried beans. It’s like opening a can of worms: it takes forever to pick through them, soak, and then cook. Investing that amount of time is beyond my ability to understand…unless you can’t get canned beans that don’t have sugar added, you can’t find a particular bean in a can (like adzuki beans) or somebody has blessed you with a huge sack of beans you need to use.

It's so dad-blamed easy to open up a can of beans, drain, rinse and presto! BEANS without the headache (which I now have just thinking about the bean preparation and cooking process). If cooking beans makes your head hurt too, but you want them in your diet (because you should; they are full of vitamins, minerals, complex carbohydrates and fiber), this recipe is for you. 

Chock full of beans with a delectable combination of rice and fortified using the most outrageous cilantro pesto you have ever tasted in your life, I’d like to introduce you to your new favorite side dish for, well, anything. Let me put it to you this way: I rarely repeat recipes two weeks in a row at home, but have made this black bean and rice dish twice in as many weeks. It starts with a little bit of bacon (as almost every good recipe should), adding sautéed onions, rice, beans and pesto. Really quite simple but FULL of flavor. I served this with the Cuban Pork recipe I posted yesterday as the ideal sidekick. In fact, this could serve as a nice light lunch on its own. If you're vegetarian you could leave out the bacon and it would still taste phenomenal. So that's my bean story for today. If you like dried beans and the hassle they entail, knock yourself out. But if you're like me and want some ease in your life, open the can. Of beans, not worms.

Black Beans and Rice (adapted from foodnetwork.com)

3 slices bacon, cut into bite sized pieces
1 large yellow onion, diced
1 1/2 c. white rice
3 c. water
2 c. fresh cilantro leaves
3 T. sliced almonds, toasted
3 cloves garlic
1/4 c. olive oil
2 t. salt
1/2 t. pepper
3 (15 oz.) cans black beans, drained and rinsed

In a medium saucepan place the bacon pieces and cook over medium heat until they are browned. Using a slotted spoon remove the bacon to a paper towel lined plate and set aside, leaving the bacon grease in the pan. Add the onion to the pan and saute, stirring occasionally, for 3-4 minutes. Add the rice and coat with the onion mixture. Pour in the water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender. Meanwhile, combine the cilantro, almonds, garlic, olive oil, salt and pepper in the bowl of a food processor and pulse to combine. Once smooth, add to the cooked rice along with the beans and reserved bacon. Cover, turn off the heat and allow the ingredients to meld for about 5 minutes. 

10 servings (302 calories each serving) according to my calculator on loseit.com

Chili Cheese Corn

One staple you can always find in my freezer is corn. In particular, Trader Joe's roasted corn. Basically grilled corn, shaved off the cob and frozen. I used to brave the winter months armed only with a couple bags of leftover grilled corn from our summer meals before Trader Joe's came to town, but now I can stock up without sending "A Boy Named Sous" out to the grill or doing all that prep work. Ah, modern convenience. Why do I love it so? The grilling or "fire roasting" adds a little extra smokiness and balances nicely with the corn's natural sweetness. It's a welcome addition to soups and stews, or can serve as the main attraction in a side easily dressed up with a few ingredients. Take today's recipe for example: With a small supporting cast you can elevate and transform a bag of frozen corn into the perfect side dish for taco night. Reminiscent of my favorite side dish for a BBQ meal, this cheesy corn recipe. Cheesy corn on taco night? Si, senorita. It's so easy (no chopping!) and it comes together in about 15 minutes. Three cheers for frozen corn!

Chili Cheese Corn (adapted from julieseatsandtreats.com)

1 (8 oz.) package light cream cheese, cubed
2 T. unsalted butter
4 c. frozen corn, thawed (I used Trader Joe's Fire Roasted Corn)
1 (4 oz.) can chopped green chilis
1/4 c. skim milk
1/4 t. garlic powder
1/8 t. cayenne pepper
1/2 t. salt
1/4 c. chopped cilantro

Combine cream cheese and butter in a medium saucepan and cook, stirring constantly, over medium heat until the cream cheese and butter are melted and smooth. Add the corn, green chilis, milk, garlic powder, cayenne pepper and salt and cook on medium low heat until heated through, about 5-10 minutes. Remove from heat, stir in cilantro and serve.

6 servings (191 calories each serving) according to my calculator on loseit.com

Salsa Verde Honey Lime Pepper Jack Enchiladas

Last summer my family and I took a weekend trip to Oklahoma City. My husband’s band was playing a show and we also have dear friends originally from the area who now live in KC that traveled with us to show us around. One of the highlights of this fun trip was meeting my friend Lisa's friend, Carolyn who incidentally is now my friend. That's a whole lotta friend in one sentence. Lisa and I met Carolyn in Edmond, OK. at Cafe 501 for an afternoon drink and treat. The real treat was meeting my friend Carolyn for the first time. She and Lisa were neighbors when Lisa lived in Edmond so I knew I would like Carolyn because I love Lisa. I was right. Lovely people attract lovely people. Carolyn had been a follower of my blog for some time but we had never met in person until that day in July. Instant connection and friendship followed and we’ve kept in touch via social media; she always says we are "food soul mates" - is there any better kind of soul mate?! Not in my book. 

Since Carolyn and I have such similar taste in food I was not at all surprised when Lisa returned from Oklahoma in the fall with a jar of Carolyn’s lovingly homemade hatch green chile sauce that she had sent home with Lisa for me! What a joy to know a friend was thinking of me and sent me a food gift (the BEST kind of gift!) Like most of us would, I held onto that delicious jar of liquid gold, waiting until I found just the right dish to best put it to use. I decided on this recipe for enchiladas because I thought this sauce would make a great substitute for the salsa verde called for. Boy, was I right. The heat from the hatch chiles were set off by the honey, while the creaminess of the pepper jack cheese was just the ticket. I realize that you probably don't have a bottle of homemade hatch green chili sauce sitting around your house, so feel free to use salsa verde as I stated before. I'm just lucky enough to have awesome friends like Lisa and Carolyn who know how to speak my foodie love language!
 
Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas (adapted from carlsbadcravings.com)

1 1/2 lb. boneless, skinless chicken breasts
1/4 c. honey
1/2 c. freshly squeezed lime juice
1 T. chili powder
1/2 t. smoked paprika
1/2 t. cumin
1/4 t. cayenne pepper
1 t. onion powder
1 t. salt
1/4 t. pepper
1 (16 oz.) bottle salsa verde (I prefer Herdez), divided
8 flour tortillas (I used La Tortilla Factory - 50 calories each)
2 c. grated pepper jack cheese, divided

Place the chicken breasts in a 4 qt. crock pot that has been sprayed with cooking spray. In a small bowl whisk together the honey, lime juice, chili powder, smoked paprika, cumin, cayenne, onion powder, salt and pepper and pour over the chicken. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the chicken and set aside.

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray then pour 1/4 c. of the salsa verde evenly over the bottom, reserving the remaining salsa. Divide the cheese in half. You will use half inside the enchiladas and half will be sprinkled on top. Spread 1/8 of the chicken mixture onto a tortilla then sprinkle with cheese, roll, and place seam side down in the prepared baking dish. Repeat with remaining tortillas, chicken and cheese. Pour the remaining salsa over the enchiladas then sprinkle with the remaining cheese, cover and bake for 30 minutes. Remove the foil, bake an additional 5-10 minutes until the cheese is bubbly and browned. Allow to sit for 5 minutes before serving.

8 servings (288 calories each serving) according to my calculator on loseit.com

Pico de Gallo Rice Pilaf

Do you have the winter blues yet? Are you missing the fresh produce and flavors of summer? I was feeling this way a couple weeks ago, and this delectable rice pilaf cheered me right up. Nothing says fresh and flavorful like homemade pico de gallo: diced tomatoes, onion, jalapeno and cilantro tossed with lime juice. This recipe takes the zesty flavors you love from pico de gallo and combines them with orzo pasta and rice to create a substantial and quite delicious Mexican side dish! Yes that's right, just brown up some orzo pasta, add white rice, cook it all in broth for added flavor, then toss with your fresh pico de gallo. It's a burst of freshness bold enough to cure your winter blahs, but warm enough to fit comfortably into a winter menu. Make up a batch today and feel refreshed. Only six more weeks until spring...

Pico de Gallo Rice Pilaf (adapted from foodnetwork.com)

1/2 T. extra virgin olive oil
1/2 c. orzo pasta
1 c. white rice
2 c. vegetable broth
4 plum tomatoes, diced
4 green onions, sliced
1 jalapeno pepper, seeded and finely diced
1/4 c. cilantro, chopped
Juice of 1 lime
1 t. salt
1/2 t. pepper

Heat the olive oil in a medium saucepan over medium heat. Add the orzo and toast until golden brown. Stir in the rice and broth then bring to a boil. Reduce the heat to low, cover and simmer for 15-18 minutes. 

Meanwhile combine the tomatoes, green onions, jalapenos, cilantro, lime juice, salt and pepper in a small bowl and toss to combine. Fluff the cooked rice with a fork then stir in the pico de gallo and serve immediately. 

6 servings (181 calories each serving) according to my calculator on loseit.com

White Queso Chicken and Rice Soup

There are few things I love more than a tortilla chip plunged into cheesy queso dip, then shoveled into my mouth. At a Mexican restaurant I have never eaten so many chips and queso that I'm not even hungry for dinner. Nope, not me! Have you ever wanted to just eat the stuff with a spoon? Well, here's your chance, my friends. All the things you love about queso in a soup and it's guilt-free…aside from the cheese, that is…and any chips that you'll want to eat with it for dunking. Okay, not completely guilt-free but it does have way fewer calories than queso dip and the payoff in flavor is the same. Just try to avoid eating an entire bag of tortilla chips with your bowl of soup; save them for the salsa!

White Queso Chicken and Rice Soup (adapted from iowagirleats.com)

1 1/2 lb. boneless, skinless chicken breasts
9 1/2 c. low sodium chicken broth, divided
Salt and pepper
1 1/2 T. unsalted butter

1 green bell pepper, seeded and diced

1 medium yellow onion, diced

3 garlic cloves, minced

3 c. 1% milk, divided

2 (10 oz.) cans mild Rotel

1 1/2 T. chili powder

1 1/4 c. white rice

1/4 c. + 2T. all purpose flour

12 oz. shredded Velveeta queso blanco cheese

Place the chicken breasts in a 4 qt. slow cooker that has been sprayed with cooking spray, add 1/2 c. chicken broth and season the chicken with salt and pepper. Cover and cook on low for 2-4 hours until chicken is cooked through and shreds easily. Shred the chicken and set aside. 

Melt the butter in a large soup pot over medium high heat then add the pepper and onion and season with salt and pepper. Saute until the veggies are tender, about 5 minutes. Add the garlic and cook 1 minute more. Add the remaining chicken broth, 2 1/2 c. milk, rotel and chili powder then turn the heat to high and bring to a simmer. Add the rice then turn the heat down to medium low, place a lid on top and cook until the rice is al dente, stirring occasionally, about 15 minutes.

Whisk remaining 1/2 c. milk with the flour in a small bowl then drizzle it slowly into the soup. Simmer uncovered for 5 minutes. Remove the pot from the heat then slowly sprinkle in the cheese, stirring continuously making sure the cheese melts evenly. Ladle into bowls and serve!

11 servings (318 calories each serving) according to my calculator on loseit.com

Burrito Pie

In case you missed it the title of this recipe is burrito pie. Burritos and pie together? Come to mama(cita). As you are well aware if you follow this blog (and you must because you are reading this post) I am always looking for a way to make burritos or enchiladas without having to roll individual servings. Yes, I am that lazy...or that smart...you decide. This recipe does just that plus all elements needed for a great Mexican dinner are baked right in! Meat, tortillas, cheese, salsa, rice and beans all rolled (see what I did there?) into one lip smacking entree. Just serve it up with some chips and guac or salsa and you are good to go. Perfect for busy weeknights, potlucks or to take to friends who have just had babies this will be your new go to Mexican casserole. That is, until I post another Mexican casserole recipe. As my husband would say, O-freaking-le!

Burrito Pie (adapted from skinnyms.com)

19 oz. ground turkey (I used 93/7 - alternatively you could use ground beef or shredded chicken)
2 t. chili powder
1 t. cumin
1 t. salt
1/2 t. pepper
1 1/2 c. salsa (I used Herdez), divided
6 flour tortillas (I used La Tortilla Factory)
1 (15 oz.) can nonfat refried beans, divided
1 c. brown rice, cooked according to package directions, divided
1/2 c. cilantro, divided
1 c. reduced fat shredded cheese (cheddar or co/jack works great), divided
Light sour cream for serving, if desired

Preheat the oven to 375. Spray a 9X13 pan with cooking spray and set aside. Cook the ground turkey over medium high heat until cooked through then season with chili powder, cumin, salt and pepper. Remove from the heat and set aside. Pour 3/4 c. of the salsa into the bottom of the prepared pan and spread evenly. Add 3 of the flour tortillas, tearing as necessary to fully cover the bottom of the pan. Add 1/2 of the turkey, 1/2 the beans, 1/2 the rice, 1/2 the cilantro and 1/2 the cheese. Add the remaining salsa, spreading evenly and repeat the layers, ending with the cheese. Cover the pan tightly with foil and bake for 30 minutes. Uncover and continue cooking an additional 5 minutes or until the cheese is bubbly and browned. Let sit for 5 minutes before serving.

8 servings (276 calories each serving) according to my calculator on loseit.com

Jalapeño Popper Chili

Chili is one of my favorite comfort foods in the winter, so when I get a chance to try a new one I am always stoked! In case you've forgotten, I love all manner of jalapeño popper-inspired dishes such as this recipe for Jalapeño Popper Dip (the ideal appetizer for any party in the coming days). You might also remember this recipe for Smothered Jalapeño Popper Chicken, which gives you many reasons to love it, namely the cream cheese, jalapeño, bacon and pork skin combo! It's like the holy grail of chicken...mmm...

Okay about the chili: the traditional chili suspects make an obligatory appearance (beans, tomatoes, onion, etc.) but the essential ingredients making this jalapeño popper chili are jalapeño (of course) and cream cheese which is stirred in at the end and gives the chili an out of this world creamy texture you will absolutely love. I use two jalapeños in my version so my kids will eat it, but if you like things spicy feel free to add more or kick up your pepper to serrano or habanero! My husband often adds hot sauce to his bowl too (he's a chile-head). An exciting twist to your taco Tuesday repertoire, you should whip up a big pot of this and share it with your family. Heck, make a double batch and share it with a friend. We are all so busy this time of year you might make...no, you WILL make their day!  

Jalapeño Popper Chili (adapted from kitchenmeetsgirl.com)

1 T. olive oil
1 medium yellow onion, diced
2 jalapeños, seeded and diced (use more/don't seed them if you want more heat)
3 cloves garlic, minced
1 (19 oz.) package ground turkey (I used 93/7)
1 packet taco seasoning
1 can black beans, drained and rinsed
1 (10 oz.) bag frozen corn (I used Trader Joe's fire roasted corn)
2 (14 oz.) cans fire roasted tomatoes
1/2 c. salsa (I used Herdez)
1 (15 oz.) can low sodium chicken broth
1/2 c. cilantro, chopped
4 oz. low fat cream cheese, diced
Shredded Mexican style cheese, for serving (if desired)

Heat olive oil in a large soup pot over medium high heat. Add the onion, jalapeños and garlic and cook, stirring occasionally, for 5-10 minutes. Add the turkey and cook, stirring to break up the turkey for 5-7 minutes until the turkey is cooked through. Add the taco seasoning, black beans, corn, tomatoes, salsa, broth and cilantro. Simmer over medium low heat for 30 minutes, stirring occasionally. Add the cream cheese and stir well until melted and mixed uniformly. Serve garnished
with cheese if desired. 

6 servings (405 calories each serving) according to my calculator on loseit.com

Cheesy Jalapeño Cornbread

What are your feelings about cornbread? Most people I know either love it or hate it. Growing up my mom used to make ham and beans with a side of cornbread, one of my dad's favorite meals. I, on the other hand, would be delighted if I never saw another bowl of ham and beans with a side of cornbread as long as I live. The dish just never had enough flavor for me and I was always left wanting more (probably salt or butter but who's keeping score?) So for me cornbread had been dismissed as bland and forgettable, relegated to the past, that is until now!

Allow me to introduce this flavor-packed, cheesy, salty, sweet cornbread recipe which I made as a companion to chili. It was so good that it earned a repeat performance this week. This recipe starts with a simple box of corn muffin mix and is dressed up with the addition of finely minced jalapeño, green chiles, shredded cheese, corn kernels for added texture and green onion. The perfect sidekick for chili or taco soup! If you are already a cornbread lover, prepare to meet your next favorite incarnation. If you are a cornbread skeptic, trust Shel when she says you will love this. I'm not gonna lie, I was wary until I took my first flavor-filled bite. Of course I'm skeptical about a lot of things, but cornbread is no longer on the list. Make it, try it, love it and win over the skeptical. Making this is the first step: "Hello, my name is Shel and I used to be a cornbread skeptic..." Oh, and I still served this cornbread with a pat of butter...because some things never change.

Cheesy Jalapeño Cornbread (adapted from theyummylife.com)

1 (8 1/2 oz.) package corn muffin mix (such as Jiffy)
1/2 t. salt
1 c. lowfat buttermilk
2 T. vanilla almond milk (could use any milk or even water)
1 large egg
1/4 c. chopped green onions
1 c. frozen corn
1 jalapeño, finely minced
1 (4 oz.) can chopped green chiles
1 c. low fat sharp cheddar cheese, shredded

Preheat the oven to 400. Spray an 8X8 baking dish with cooking spray and set aside. In a large bowl combine the corn muffin mix and salt and whisk together. In a separate medium bowl whisk together the buttermilk, milk or water and the egg. Add the egg mixture to the dry ingredients and stir until just mixed. Add the onions, corn, jalapeño, green chiles and cheese and stir to combine. Pour the batter into the prepared baking dish and bake for 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before cutting.

9 servings (190 calories each serving) according to my calculator on loseit.com

Fall Guacamole

A couple of years ago I visited Chicago for the first time, which is hard to believe because I've lived in the midwest my entire life. My husband was there to run his first marathon and I was there to cheer him on. After visiting, I would go back in a heartbeat. Now when I plan a vacation it's all about the eating (as in, how many meals I can squeeze in at all the places my hours of painstaking research have revealed). It's true and I am not ashamed. As you might imagine I am also an avid watcher of food television of any kind: cooking competitions, cooking instruction and any show about celebrity chefs, so I was excited when I saw Rick Bayless had two Chicago restaurants. He is a pioneer of authentic yet innovative Mexican cooking, having trained in Mexico for many years before opening Topolobampo and Frontera Grill.

On our trip to Chicago we were fortunate enough to obtain reservations at Frontera Grill for a Saturday brunch (incidentally my blog profile pic is from this meal). Oh my word, was it ever good! There were house-made chips and salsa, quite possibly the best tamales I've ever eaten and a basket of the most amazing assorted Mexican pastries. And this guacamole. Oh, holy guacamole. Our visit was in October so it was just starting to get cool outside which makes me think of apple and all things root veggie; this guacamole took care of both cravings. Creamy avocado mixed with finely diced, sweet yet sour granny smith apple and licorice-y, smoky roasted fennel. It was heaven on a tortilla chip. This is a surprising spin on guacamole, so silence the purist in you for a moment to enjoy a new twist on an old favorite. Fall is fading away to winter and like Chicago, you do not want to miss it.

Fall Guacamole (adapted from rickbayless.com)

1 medium fennel bulb, stocks and fronds cut off
Cooking spray 
Salt
1/4 c. water
1/2 granny smith apple, finely diced
3 medium avocados, mashed
The juice of 1 lime
1/2 t. dried thyme
1 jalapeño pepper, stemmed, seeded and finely diced 

Preheat the oven to 350. Cut the fennel bulb in half then cut each half into 3 even pieces. Place the pieces in a small baking dish (I used a pie plate), spray them with cooking spray, sprinkle with salt then pour in the water. Cover tightly with foil then bake for 1 hour. Allow the fennel to cool completely before assembling the guacamole. This step can be done a day ahead of time.

When the fennel is cooled, place it on a cutting board and finely chop. Add the fennel to a medium bowl followed by the diced apple, mashed avocado, lime juice, thyme and jalapeño. Stir to combine and add salt. Taste for seasoning, adding more salt as you see fit. I always find that guacamole tastes better with more salt so keep tasting until it's satisfactory for your tastebuds. Cover with plastic wrap directly on top of the guacamole to prevent browning and refrigerate until ready to serve. 

6 servings (137 calories each serving) according to my calculator on loseit.com

Mexican Meatloaf

Cooking has always been a part of my life. In fact, my mom loves to tell the story of me pulling a chair up to the counter when I was about 5 years old to make pancakes. I got even more enthralled with cooking as an adult when I would come home from work, turn on Food Network to watch Cooking Live with Sara Moulton and 30 Minute Meals with Rachael Ray. During the prime time spot it was Emeril Live! My dad would watch Emeril LaGasse in the evenings, then call me to discuss the recipes and Emeril's blatant overuse of the word "Bam!" Anybody else?

During our engagement my husband (then fiancé) and I bought our house, which he lived in while we fixed it up for me to join him there when we were married. Having registered for cookware, we didn't want to buy anything that might come later as gifts. So my mom gave us one of her old skillets and a saucepan (in 70s green) and they served me well for those several months. We didn't have a grill either, so one time I made hamburgers for 4 in my little skillet and I had to fry those babies up in shifts. Sweet memories! 

One thing I made a lot of during that time was meatloaf. I'd buy a packet of "meatloaf seasoning" at the grocery store, add it to ground beef along with an egg, bake and call it a day. Man I could really cook back then! Since then I have learned how easy it is to make my own meatloaf so I still make it quite frequently. Blending a love for Mexican flavors with hearty meatloaf sounds like an excellent mash-up, especially because this recipe is easy, versatile and you can tailor it to your families' tastes. It's also a great way to sneak veggies into the meal on the sly. I used roasted red peppers and carrots but you could use corn, shredded zucchini or even finely chopped spinach if you want. If you are feeling a bit more decadent, throw some shredded cheese in there too! Make it yours and make it now because you don't wanna be caught with meatloaf seasoning in your cupboard ever again!

Mexican Meatloaf (adapted from theskinnyfork.com)

1 (19.2 oz.) package ground turkey (I used 93/7)
1/2 c. panko breadcrumbs
1 medium carrot, grated
1/2 c. salsa (I used Herdez mild), divided
1 large egg white
1 t. onion powder
1/4 c. chopped roasted red pepper
2 cloves garlic, minced
1 T. taco seasoning
1 t. salt
1/2 t. pepper

Preheat the oven to 350. Lightly spray a 9X5 loaf pan with cooking spray and set aside. Mix all ingredients in a large bowl, reserving 1/4 c. of the salsa for the top of the meatloaf. Press the meat mixture into the prepared loaf pan, top with the remaining salsa and bake for 55-60 minutes. Remove from the oven and allow to cool for 5-10 minutes before cutting. 

6 servings (177 calories each serving) according to my calculator on loseit.com

For a more traditional spin on meatloaf check out my recipe for Turkey Meatloaf.

Mexican Corn Casserole

Ah, the fond memories I have of Thanksgiving at my grandma's. She and my mom switched off hosting Thanksgiving each year, and when it was her turn to host I always spent the night with her to "help." I remember one year the woman BROKE HER ARM and still hosted Thanksgiving! She was truly amazing. I have no idea how much help I really was to my grandma, but I can tell you the memories I have of helping her are priceless! Tearing loaves of white bread and crumbling cornbread for stuffing. Grandma holding the turkey up on it's neck while I crammed it to the hilt with stuffing. Waking up at 6 am to place said turkey in the oven (because it had to roast a full 8 hours, you know!) Rolling out homemade cinnamon rolls on her kitchen table. Stuffing celery with jarred cheese (those jars made the best little juice glasses!) Mashing pounds and pounds of potatoes. Trying to release the jellied cranberry sauce onto the special "cranberry sauce" plate (it's sole purpose in life, my friends.) Baking homemade pies (pumpkin and chocolate with homemade crust.) And the corn casserole, oh my gosh the corn casserole. This casserole was by no means a culinary masterpiece, but it was familiar and warm and it always had a place at our Thanksgiving table. It was simple, really, with corn, Jiffy cornbread mix, eggs, sour cream and.....oh yes, slathered on top was cheddar cheese soup! I'm telling you, the woman was a genius.

The version I'm sharing with you today has those flavors, plus the added addition of chopped green chiles to give it a little Mexican flair. If corn casserole is on your Thanksgiving menu you could totally make it without the green chiles, or leave them in; they're not spicy and they give it such an interesting, almost smoky flavor. You won't find condensed cheddar cheese soup here, but shredded cheese is stirred into the batter and the sour cream (full fat in my grandma's version, of course) is replaced with plain yogurt and buttermilk. Same tang, far fewer calories. I can picture my grandma now in her galley-style kitchen doing dishes, singing in her soprano voice, talking to her parakeet, George, and being genuinely thankful to see every single person who came through the door. That is, after all, what Thanksgiving is all about, isn't it?

Mexican Corn Casserole (adapted from tasteofhome.com)

1 T. olive oil
1 large onion, diced
2 large eggs
1 (15 oz.) can whole kernel corn, drained
1 (14 oz.) can cream style corn
3/4 c. plain yogurt
1 c. buttermilk
1 1/2 c. cornmeal
1/2 c. unsalted butter, melted and cooled
2 (4 oz.) cans chopped green chiles
1 t. baking soda
1 t. salt
2 c. low fat shredded cheddar cheese

Preheat the oven to 325.  Spray and 9X13 pan with cooking spray and set aside. Heat the olive oil in a medium skillet over medium high heat. Add the onion and sauté, stirring occasionally, until the onions are translucent but not browned, about 7-10 minutes. Place the onions in a small bowl and allow them to cool while you assemble the other ingredients.

In a large bowl beat the eggs. Add both cans of corn, yogurt, buttermilk, cornmeal, butter, green chiles, baking soda, salt, half the cheese and the cooled onions. Stir until well combined. Pour the batter into the prepared pan then top with the remaining cheese.  Bake for 1 hour and let stand 15 minutes before cutting and serving.

12 servings (269 calories each serving) according to my calculator on loseit.com

Scallion Cilantro Lime Rice

Do you remember your first trip to Chipotle? You've been there, right? The uber-industrial, nobody makes a better taco (or burrito), loud, spicy, guacamole-laden mecca of fast casual Mexican food. After my first trip there I remember thinking, "When can I come back here again?!" Well I did. Again and again and again. One of their signature components is the rice (can I get an amen?) so you might remember this recipe for Chipotle-style rice from awhile back. Well, here at Shel's Kitchen we don't just replicate, we like to innovate! So the recipe I have for you today is that original recipe, amped up while as quick and easy as ever. Just take some fresh herbs (in this case green onion and cilantro) and whiz them up in the food processor or blender along with garlic, a little bit of olive oil and lime juice for a bright citrusy zip. Now you have a incredibly beautiful, herbaceous sauce to pour over brown or white rice as a side for tacos, or a tasty bed for taco salad. If nothing else, it'll keep you from standing in line at Chipotle pondering the virtues of the giant tortilla versus the bol.

Scallion Cilantro Lime Rice (very slightly adapted from foodiewithfamily.com)

2 c. white rice
1 c. cilantro (one bundle), free of stems
4 green onions, sliced
2 garlic cloves
2 T. extra virgin olive oil
Juice of 1 lime
1 T. water
1 t. salt, plus more if needed

Cook the rice according to the package directions. While the rice is cooking, place the cilantro, green onions, garlic cloves, olive oil, lime juice, water and salt in a food processor or blender and pulse to combine and make a sauce. Scrape down the sides as necessary, continuing to pulse until the sauce is smooth. When the rice is done cooking pour the sauce over the rice and stir to combine. Taste for seasoning and add more salt if needed. Serve immediately.

8 servings (193 calories each serving) according to my calculator on loseit.com