Ever since I developed my recipe for fajita seasoning, I’ve been pretty lazy on the taco recipe front. The fajita seasoning is sooo versatile: virtually any taco, fajita, quesadilla, etc. can be fully-flavored with it. Plus, it’s quick to make with spices that I always have on hand. I go through batches of it at a fairly rapid clip.
But in the throes of my recent love affair with sweet cherries, I stumbled across this recipe. Pork, rubbed with a paste of garlic, lime, and ground chipotle and topped with charred onions, peppers, queso fresco, and a bright, cherry salsa studded with cilantro and lime? Um, YES.
These tacos are delightfully flavorful. The smoky chipotle plays nicely with the bright, sweet, fruity cherries and limes. And while I typically look to chicken or steak for my tacos, the pork is really the best canvas here. The rub and the salsa can be made well in advance, but they certainly don’t have to. This is definitely a weeknight-worthy operation.
Do you like Italian food? Do you like food that is kind of like lasagne but not exactly like lasagne?
Do you like making a multi-step meal that involves scratch-made sauce and hand-filled pasta?
Do you like leftovers that last for days and only get better with time? Do you like perfectly delightful combinations of pasta, cheese, spinach, and meat sauce? Do you like noodle tubes filled with magic and topped with awesome?
If you answered yes to any of the above, then this is a recipe for you!
I started making manicotti a couple years ago when I was home for Christmas. My mom, a long-time lasagne maker, decided to mix it up and buy manicotti shells instead for a family dinner. I volunteered to help, and though it was a lengthy process, I genuinely enjoyed stuffing a cheesy, spinach-y goo into the shells. Since then I’ve tinkered with different recipes, and I finally landed on the right balance. Like, a year ago. But it takes a long time to make already, so I hadn’t yet talked myself into taking the time to photograph the process. Not to mention, I keep making it in the winter when I have little evening light for shooting photos, soooooo.
Sorry for the delay!
A warning: if you’re looking for a quick week-night dinner, this is not the right choice. It could be if you decide to use frozen spinach instead of fresh or pre-made pasta sauce. But where’s the fun in that?
I eat rather a lot of pasta. When I started writing this post, I had to go back to see what stories I’ve already told you about my lifelong noodle-y obsession, just to make sure I wasn’t repeating something.
I’ve already mentioned that as a kid, I loved spaghetti with butter and parmesan cheese above all other things, and in fact I rarely tolerated the annoying hindrance of spaghetti sauce. It was sloppy, acidic, and mostly just not my thing. I still remember the first time I actually enjoyed a smear of red sauce atop a mound of pasta. Bizarrely, it was on a camping trip. In our open-air kitchen of two camp stoves and a picnic table, Dad carefully cooked a pot of pasta in one pot and in another, he combined a can of basic tomato sauce with a seasoning mix. I don’t know why I opted to try the sauce that time, but I suddenly realized this red sauce thing wasn’t necessarily so bad after all. To this day, however, I’m still pretty picky about my red sauces and rarely order them at a restaurant as a result.
There are a few brands and varieties I’ve discovered at the grocery over the years that I like rather well, but once I began canning my own basic tomato sauce, I felt it was time to finally find the homemade version I was seeking.
Since there are approximately one gazillion recipes for spaghetti sauce out there, each one claiming to be better than the last, it was a bit intimidating to know where to begin. Some swore by the addition of carrots and peppers, others piled on the sugar, and still others demanded the tomatoes be practically raw to achieve pure spaghetti sauce bliss. Fresh herbs, dried herbs, lots of spice, none at all – there really are so many ways to do this. How was I to know what I liked the most?
For the better part of middle and high school, I was usually up in time to make breakfast for my mom and sister while they continued bustling about, getting ready for school. Most days, this breakfast consisted of “tortillas with cheese”, which is just exactly what it sounds like: three flour tortillas, each with a layer of rough slices of cheddar or colby cheese, heated in the microwave for 30 seconds or so before being rolled up in paper towels for a to-go breakfast of champions.
At some point later, upon partaking the joys of quesadillas that popped up on restaurant menus all over the place, I made the connection that I’d been making quesadillas all along (freakishly simple though they were). As with most of my cooking projects, though, I’ve stepped up my game and now make quesadillas not for hurried breakfasts on the go, but for sit-down dinners at home.
And you should too.
I will say one thing though, and don’t freak out: these quesadillas don’t have much cheese.
I know. I know. What sort of monster cuts the cheese so significantly in a dish that is literally NAMED after cheese? But I tell you, it’s possible to have a delightful quesadilla that doesn’t have puddles of gooey cheese oozing out the sides and sizzling on your frying pan. Trust me on this.
I’ve found, in my eleven years living outside of Colorado, that many people don’t imagine Colorado as a place where much food can grow. People always sound surprised when I tell them that the hardiness zone for growing fruits and vegetables in Denver is approximately the same as that of Columbus, Ohio. And while it may be impossible to grow prolific gardens in the high mountain towns, there are many areas of the state known specifically for their produce.
In fact, many of the most anticipated foods of the summer are identified by the town in which they are grown. I’ve already mentioned Palisade peaches, and that area is also a significant producer of apples, plums, and cherries. Rocky Ford melons are some of the sweetest I’ve ever tasted. Olathe sweet corn is grown so prolifically that it appears in heaping mounds at even the most basic grocery stores, not just at boutique food shops and farmers markets. And, though it’s a town in New Mexico, we always look forward to the arrival each fall of Hatch green chiles.
Green chile is a bit of a sport in the Southwest. Most natives will argue that there is NOTHING that can’t be improved by these versatile foods, whether you like your chiles mild (like me) or screamin’ hot. The smell of roasting chiles tumbling around in giant metal barrels outside every grocery store still elicits strong memories of back-to-school evening errands with my parents and anticipation for the imminent changing leaves. Interestingly, I did not like green chiles at all as a kid. It’s only now, as an adult and returning Colorado resident, that I finally appreciate the obsession.
And so, I’m on a quest to learn how to cook with green chile beyond simply sprinkling it on my eggs, my pizza, my fajitas… though those are all excellent decisions. And this quest starts with something I’m supremely comfortable with: mac and cheese! For a Colorado-autumn twist on my go-to recipe, I paired my green chile with sweet corn, another fall favorite of mine.
As much as I enjoy the pride that comes from highly crafty cooking projects, from hand-making pasta and pie crust and pizza dough, it’s just too dang much work most days. It’s not that I’m ready to abandon my stove and commit to microwave dinners. But I am constantly on the lookout for meals that can be thrown together in just a few minutes with minimal chopping, mincing, grating, or cooking time.
Sometimes, those recipes are as close as the back of a package of pasta I bought on a whim. And this one quickly became a household favorite.
Last August, I canned 118 pounds of tomatoes. Broke ’em down one-by-one and divvied up them up into whole tomatoes, diced tomatoes, plain tomato sauce, pizza sauce, and marinara sauce. And while I certainly do use those the other products, the biggest motivator is the marinara sauce. Which I ration carefully across the year for one dish and one dish only.
Having stumbled across this delightful combination of ingredients by pure accident, I accidentally discovered a meal that Brad and I both find so perfect, so delicious, that I have to work really really hard to make anything else for dinner. Originally hatched as a way to use up the previous year’s supply of home-canned marinara sauce, this dish now holds permanent quarters at the top of our favorites list. I know that “Magic Pasta” doesn’t really indicate the components of the meal particularly well, but it’s all we call it. If you prefer, you can call it Pasta with Amazing Tomato Cream Sauce and Italian Sausage.
A while back, I made a batch of potstickers that ruled over all other potstickers I had eaten. They were savory and rich and perfect, and as a result I dedicate time each year to can Ginger Apple Chutney, the driving force behind them.
As far as Brad is concerned, they are the only potstickers worth eating – why even bother, he asks? I, on the other hand, have yet to find a filling for these fried little dumplings that I don’t like, so I occasionally play with alternatives. This is, currently, my favorite alternative.
If the Pork & Ginger Apple potstickers taste like autumn, these ones taste like spring. The ingredients are fairly simple: crisp green onions and peas accompanied by sautéed spinach and mushrooms. The bright flavors of the onions and peas are balanced out by the dark, earthy spinach and, my favorite, mushrooms sautéed in butter and soy sauce.
Like many of you, I assume, I grew up eating chicken at home primarily in the form of boneless-skinless chicken breast. Legs and thighs were treats found mostly on coveted fried chicken platters that showed up at potlucks, or in occasional bucket o’ chicken. And whole chickens? Even more rare!
I decided a few years ago that I wanted to try to buy as much of meat from local producers as I could, which is admittedly more expensive than trays of shrink-wrapped meat from the grocery store. For some cuts, it was oppressively expensive: boneless-skinless chicken breast ran anywhere from nine to fifteen dollars a pound (gulp). As a result I began to explore other cuts of meat, and one of my favorites was the whole chicken. Not only does a whole chicken yield a variety of cuts and flavors, but I can split a whole chicken into at least three meals for Brad and I. And I can use the spare parts for stock. Definitely the biggest bang for my buck. Sometimes I choose to break the chicken down for parts while it’s still fresh (using an excellent how-to video that I swear by) and sometimes I choose to cook it whole. And, for a number of reasons, this is my favorite way to do the latter.
Reason #1: It’s fast. Seriously, from start to finish, this chicken can be ready to eat in an hour. There’s very little prep – no stuffing, to tying of feet, no oiling, and no slow-roasting. This bird cooks HOT for 45-50 minutes. And though the original recipe recommends seasoning at least two days in advance, I’ve never been disappointed in my method of seasoning immediately before cooking.
I wish I could say that I’ve been harboring this recipe for years, that I’m embarrassed to be posting it only now after summers and summers of enjoyment. I wish I could say that I’ve been adding it to my menu every week of every tomato season for as long as I can remember. I wish that the glut of tomatoes that I harvested this year, the glut that caused me to try this experiment, had happened years ago.
Well. I can say none of those things. The truth is I’ve never been a big fan of fresh tomatoes, and as such, I’ve spent my life picking them off of salads, sandwiches, and pastas. But I’ve vigilantly planted at least a couple of varieties each of the last few years in an effort to force myself into using them, and this year, the strategy paid off handsomely. It seemed wrong to take such ripe, beautiful fruits at their peak and cook them down into sauce, and the internet seemed to agree that bruschetta is a great way to feature them raw.