Chicken Frito Pie
As promised here is the recipe for Chicken Frito Pie that I made for Gone Girl Book Club
Chicken Frito Pie
1 T vegetable oil
2 c cooked chicken ( I used a rotisserie, one from my grocers deli)
1/4 cup chopped onion
1 tsp chopped garlic
1 can cannelli beans drained (white beans)
1 can tomatoes with green chilies (rotel)
1 T chili powder
1 2 c bag shredded cheddar cheese
1 bag fritos (not scoops)
Heat a large skillet over medium high heat. add oil. Then add chicken, onion, and garlic, saute about 3-5 minutes or until onion is soft and garlic is browned. add beans, tomatoes, and chili powder. Continue cooking until all ingredients are heated through.
Preheat oven to 350
Pour fritos into the bottom of a pie pan ( enough to cover the bottom) take the heel of your hand and slightly crush the corn chips so the lay flat. add 1 c shredded cheese, then chicken mixture, then 1 more cup cheese and then cover with fritos. Bake for about 25 minutes or until cheese is melted and bubbly. Serve with sour cream.
Why is it that the best recipes come out of necessity? I was feeling lazy and did not want to go to the grocery store so I used all the leftovers in my pantry, freezer, and herb garden and they came together like magic. These shrimp were light, flavorful, easy and delicious. The rosemary and tangerine worked beautifully together, but I think oranges would be fine too. Great with the white bean puree, also dug up from the pantry, but would be good with rice or pasta as well.
Rosemary and Tangerine Shrimp
1lb frozen shrimp defrosted under cold water
1 tsp tangerine zest
juice from 2 tangerines
4 cloves of garlic chopped
1 T chopped rosemary
1 t salt
2 t olive oil
Mix all the ingredients in a bowl or large ziplock bag and add shrimp, marinate in the refrigerator for 1/2 hour.
Heat a large skillet over med high, remove shrimp from marinade and place in pan, saving marinade. cook for 5 minutes, turning once.
add marinade back to pan and bring to a boil, simmer for 1-2 minutes. Serve.
White Bean Puree
2 cans white beans, drained and rinsed
1 T lemon juice
1 tsp lemon zest
1 T parsley chopped
3 cloves of garlic
1/4 c water
Add all ingredients to a sauce pan, bring to a boil and simmer over low heat for 20 minutes. Mash, blend or use a food processor to make into a puree.
I struggled with what to call this dish, it was a take everything out of the fridge and hope for the best kind of meal. This one really worked though, everyone had seconds. I am still not sure if it is a chili, a soup or a stew. I refuse to call it a stoup, just because Rachael Ray annoys me. Mostly because she makes up new words and repeats them 100 times an episode. I will never use the phrase EVOO either.
1 lb ground beef
1 can white beans
1 small onion chopped fine
1-2 cloves of garlic minced
1 T chipotle chili powder
1 can diced tomatoes
3 c kale, chopped with stems removed
1/4 c white wine
1/2 t salt
1/4 t black pepper
Brown the ground beef over med high heat, add onions and garlic and cook for 3-4 minutes. Add chili powder, salt, pepper, beans and tomatoes, stir and turn heat down to low and simmer for 5 minutes. Add kale and white wine,cook for 5-10 more minutes or until kale is tender.