Let's Dish With Linda Lou

Where You Taste The Love

Taco Bake With Black Beans And Hominy

2014-12-03 18.00.22

My Taco Bake With Black Beans And Hominy is a great way to switch up having traditional tacos to a casserole with all the flavors you love.

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Olive Oil

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Onions

Stuffing (2)

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Cilantro

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Shoepeg Corn

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Cilantro

Red Onion

Diced Red Onion (2)

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Prep Time: 30 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 42 minutes
Yields: 6 servings
Equipment: 1 (9 x 9) baking dish, 10-cup food processor, 12-inch sauté pan, 3 large mixing bowls, 1 medium-size mixing bowl.

Ingredients:
1 tablespoon olive oil
2 pounds of ground pork (substitute ground meat of your choice)
1 sweet onion, diced
1/2 red onion, diced
2 cloves of  garlic, minced
1 cup of Cantina-style salsa
1 (15.5-ounce) can of hominy, drained and rinsed
1 (15.5-ounce) can of black beans, low sodium, drained and rinsed
1/3 cup of frozen corn, thawed
8 small flour tortillas
2 limes, juiced
2 bunches of cilantro (each bunch equals approx. 3/4 cup of packed cilantro leaves)
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 Fresno chili, seeded and minced
2 avocados, pitted and diced
1 package (8-ounces) of shredded cheese, Mexican blend
1 package (8-ounces) of Colby jack shredded cheese
3 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
4 tablespoons of taco seasoning
2 tablespoons of tomato paste
1 cup of beef stock, unsalted

Ingredients For Cantina-style Salsa:
2 (15-ounce) cans of fire-roasted tomatoes, drained (substitute diced tomatoes)
1/2 onion, quartered
1/2 a jalapeno, seeded and roughly chopped
2 tablespoons of cilantro leaves
1 garlic clove, roughly chopped
1 lime, juiced
1 teaspoon of granulated sugar
1 tablespoon of Kosher salt

Ingredients For Taco Seasoning:
6 tablespoons of chili powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne pepper
1 teaspoon of dried oregano
4 teaspoons of smoked paprika
8 teaspoons of ground cumin
4 teaspoons of Kosher salt
2 teaspoons of freshly ground black pepper

Note: Recipe yields approx. 3/4 cup of taco seasoning
Note: 2 tablespoons of taco seasoning per pound of ground meat.

Directions For Taco Seasoning:
Add all the ingredients for the taco seasoning into a medium-size mixing bowl. Mix to combine.
Tip: Store taco seasoning, in an airtight container, in a dry cool place.

Directions:
In a large sauté pan over medium-high heat add olive oil with ground pork. Add the diced onion. Using a wooden spoon, break up the meat. Cook for 10 to 12 minutes or until the meat is no longer pink. Continue stirring, add minced garlic, 4 tablespoons of the taco seasoning, tomato paste, and 1 tablespoon of Kosher salt. Add beef stock, reduce the heat to medium, simmer for another 15 minutes.

Turn the heat off, add  2 tablespoons of fresh chopped cilantro. Set aside.

In the meantime to a food processor add the fire-roasted tomatoes. Add onion, 1/2 cup of cilantro leaves, 1/2 the minced Fresno chili,  garlic, the juice of one lime, sugar, and 1 tablespoon of Kosher salt. Pulse the ingredients together until you get the consistency of a Cantina-style salsa. Transfer to a medium-size mixing bowl. Set aside.

Directions For the Avocado Pico de Gallo:
In another large mixing bowl add the red and yellow grape tomatoes, diced red onion, 1/2 the minced Fresno chili, 2 tablespoons of roughly chopped cilantro, diced avocado, the juice of one lime, and 2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Gently mix to combine. Place plastic wrap directly over the salsa. This prevents the avocado from turning brown. Transfer to refrigerator to chill.

In a large mixing bowl add both kinds of cheese, mix to combine.
In another large mixing bowl add the black beans, corn, 2 tablespoons of finely chopped cilantro, hominy, 1 teaspoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix to combine.

Preheat oven to 375-degrees F.
In a casserole dish, start by ladling 1/2 cup of salsa in the bottom. Arrange 4 tortillas on top of the salsa. Add half of the meat mixture spreading it out evenly over the tortillas. Add half the cheese mixture. Next spoon the hominy, black bean, and corn mixture evenly over the cheese. Using a spoon, add dollops of salsa over the top of the hominy mixture. Arrange another 4 tortillas for the next layer. Add the remaining meat mixture, again spreading it out evenly over the tortillas. Add a few more dollops of salsa. Finish with spreading the remaining shredded cheese evenly over the top.

Spray the dull side of a large piece of foil with non-stick cooking spray (this will prevent the cheese from sticking to the foil when it’s removed). Cover tightly, bale for 45 minutes. Remove the foil and bake for another 10 minutes or until the cheese is golden brown. Let rest for around 20 minutes before slicing. Garnish with 2 tablespoons of finely chopped cilantro.

To serve, place a slice of the taco bake onto a serving plate, top with the Avocado Pico de Gallo. There you have it, my Taco Bake With Black Beans And Hominy.

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Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos

2014-10-03 18.21.47

These Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos are delicious and so easy to make. Today I’m using Italian chicken sausage. It’s much leaner and adds a really nice flavor.

Pan searing the outside of the whole-grain tortillas gives these burritos great texture.

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Sweet Italian Sausage (2)

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Stuffing (2)

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Olive Oil

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Cilantro

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Guacamole-13

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Red Onion

Diced Red Onion (2)

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Non-stick Cooking Spray

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Cast Iron Grill Press

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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time:1 hour 20 minutes
Yields: 8 servings
Equipment: 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, 1 (cast-iron) grill-press, non-stick cooking spray, chef’s knife, 1 (3-quart) saucepot, 2 large serving bowls, Microplane

Ingredients:
2 tablespoons of olive oil
1 pound of Italian chicken sausage, casings removed
1 tablespoon of Kosher salt
1 teaspoon of red pepper flakes
1 onion, diced
2 cloves of garlic, minced
2 tablespoons of Fajita seasoning
1 1/2 cups of chicken stock, unsalted
1 lime, juiced
1 (15-ounce) can of black beans, low sodium, drained and rinsed
1/4 cup of cilantro, roughly chopped

8 large whole-grain flour tortillas (substitute flour tortillas)
1 package (8 ounces) of shredded Colby jack cheese
Cilantro Lime Rice
Pico de Gallo

Ingredients For Cilantro Lime Rice:
1 bag of Success (boil-in-a-bag) Basmati white rice (substitute brown rice)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of cilantro leaves, roughly chopped
2 tablespoons of lime zest (2 to 3 limes)
1 lime, juiced

Ingredients For Pico de Gallo:
1-pint of red grape tomatoes halved
1-pint of yellow grape tomatoes halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin

Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.

Directions For Seasoning:
In a medium-size mixing bowl add all the ingredients from the above list, mix to combine. Tip: Store in an air-tight container, in a cool dry place.

Directions For Cilantro Lime Rice:
In a 3-quart saucepot, over medium-high heat add 1 quart of water. Submerge 1 unopened bag of rice. Bring to a boil add Kosher salt. Boil uncovered for 8 to 10 minutes.  Using a pair of tongs to remove the bag from the saucepan. Drain any excess water. Carefully cut open the bag with scissors before transferring the rice to a large mixing bowl. Add lime zest, lime juice, chopped cilantro, and fresh ground black pepper, stir to combine. Set aside.

Directions For Pico de Gallo:
In a large mixing bowl add all the ingredients from the list above for the Pico de Gallo. Toss to combine. Cover with plastic wrap, transfer to the refrigerator for 15 minutes to chill before serving.

In a large sauté pan over medium-high heat add olive oil and the diced onions, Kosher salt, and fresh ground black pepper.

Stirring frequently, cook for 3 to 5 minutes or until onions become soft and translucent. Add red pepper flakes, minced garlic, cook for 1 minute more. Next, add the chicken sausage. Using the back of a wooden spoon start breaking the sausage up. Add 2 tablespoons of the Fajita seasoning. Continue cooking, stirring occasionally, for another 5 to 7 minutes or until meat is no longer pink.

Add chicken stock and fresh lime juice, reduce the heat to medium-low, simmer for 20 to 25 minutes, stirring occasionally.

After the sausage has been simmering for 25 minutes add the black beans, mix to combine. Cook for another 2 to 3 minutes allowing the beans to heat through. With the heat off, add the chopped cilantro.  

Start by warming up 8 whole-grain flour tortillas. Place a tortilla on a microwave-safe plate, cover with a damp paper towel. Microwave on high for 30 seconds to 1 minute depending on the number of tortillas. This process makes them pliable.

Layout the tortilla on a flat surface. Place 2 tablespoons of the chicken sausage on the bottom third of the tortilla, add small amounts of Colby jack cheese, cilantro lime rice and finally, the Pico de gallo. Once you have all the fillings in place, pull the bottom half of the burrito over the meet the top half. Then, pull the tortillas back. This will form the filling into a roll. Next, fold one side in. Then the other side. With both ends folded, tightly roll your tortilla.

Preheat a cast-iron skillet over medium-low heat. Lightly spray non-stick cooking spray on each side of the burrito. Set the burrito into the hot skillet placing the grill press on top. Every 30 seconds, check the burrito. You’re looking for a golden brown color. This process happens quickly. Flip the burrito and repeat on the other side.

To serve, slice the Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos on the bias and served with a side of my Pico de Gallo. You can see the layers of deliciousness inside. I felt really good about this dish. Using leaner meat, and a whole grain tortilla, this meal was totally guilt-free and super satisfying.

Pico de Gallo

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Homemade Chili Verde

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Chili Verde is a style of chili traditionally made with white beans, tomatillos, onions, garlic, jalapeno or serrano peppers. Verde (the color green) lets you know the sauce is not tomato-based, instead, using the ingredients I’ve mentioned along with a lot of bold spices.

Listen, you could also add your choice of protein, like, ground chicken, pork, or turkey to this dish. Today, I’m adding braised pork to my Chili Verde.

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Mexican chocolate as seen below is used as a spice in traditional chili recipes. This chocolate adds depth of flavor to this dish.

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The tomatillo, which is not related to the tomato instead belongs to the gooseberry family and comes in its own natural wrapping.

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Cilantro

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Stuffing (2)

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I have a great tip for removing corn kernels from their cob and that’s to use a bundt pan. This way the corn won’t fly off in every direction.

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Olive Oil

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Limes

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Using the leftover Chili Verde to create a pie was a perfect idea. Garnished with a few slices of avocado, my Chili Verde Pie turned out to be a home run.

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Prep Time: 15 minutes
Cook Time: 6 hours 50 minutes
Total Time: 7 hours 5 minutes
Yields: 4 to 6 servings
Equipment: 2 (6-quart) Dutch oven pots, 1 (10-cup) food processor, 1 rimmed baking sheet pan, large mixing bowl, medium-size mixing bowl, chef’s knife, indoor grill-pan, bundt pan, pastry brush, non-stick cooking spray, aluminum foil, plastic wrap, kitchen twine

Ingredients For The Braised Pork Loin:
1 (3-pound) pork loin, tied
1/2 cup of olive oil
1/4 cup of Canola oil (use for grilling corn)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground chipotle powder
1 tablespoon of light brown sugar
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon of freshly ground black pepper
3 cup of chicken stock, unsalted
3 cups of orange juice
6 sprigs of cilantro
2 bay leaves
1 medium-size onion, peeled and halved
1 whole jalapeno

Ingredients For The Chili Verde:
1/2 cup of olive oil plus 7 tablespoons
1 tablespoon of cumin seeds
1 tablespoon of ground cumin
2 tablespoon of ground coriander
8 tomatillos, peeled and quartered
4 large white onions, 2 quartered, 1 diced, 1 roasted
1 whole bulb of garlic, roasted, divided
4 Poblano peppers, roasted
2 limes, juiced
3 1/4 cups of chicken stock, unsalted
3 cups of orange juice
1 green bell pepper diced
3 jalapeno peppers, 2 seeded and minced (substitute serrano pepper)
1 cup of cilantro leaves plus 5 sprigs of cilantro (including their stems)
2 bay leaves
2 1/2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons (1/4 cup) of Mexican chocolate, freshly grated
2 tablespoons of Agave nectar
1 lime, juiced
2 (15.5-ounce) cans of Cannellini beans, drained and rinsed
2 cups of shelled Edamame, shelled (optional)
4 corn on the cob, grilled and kernels removed
braised pork cooking liquid, reserve 1/2 a cup for *slurry
2 heaping tablespoons of cornstarch

Garnish and Toppings:
crunchy tortilla strips
cheddar cheese, freshly grated
Queso Fresco, crumbled
1/2 red onion, finely diced
lime wedges
cilantro

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adust the oven temperature to 425-degrees F.
Directions For Roasting The Vegetables:
To start, slice a whole garlic bulb in half crosswise. Drizzle with 1 tablespoon of olive oil, sprinkle with Kosher salt and pepper to taste. Wrap tightly with foil. Place the poblano peppers, the halved onion, and foil-wrapped garlic bulb on a rimmed baking sheet pan. Drizzle 1/2 cup of olive oil over the poblanos and onion halves. Sprinkle with 1 1/2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Bake for 25 to 30 minutes.

In the meantime, seed and dice 1 green bell pepper, dice the onion, quarter the tomatillos, and seed and mince the 2 jalapeno peppers. Place the vegetables on a large platter and set aside. Shuck corn, remove the silk. Set aside.

Transfer the Poblano peppers to a large mixing bowl cover tightly with plastic wrap, steam for 15 minutes. Next, carefully unwrap the roasted garlic allowing it to cool along with the onion halves.

Take 1/2 the roasted garlic bulb, squeeze the bulb until the roasted garlic slides out from the skins. Dice the roasted garlic, transfer to the plate containing the diced green bell pepper and onion.

Moving forward, using your hands, peel the skin off the Poblano peppers. Cut the tops off then remove and discard the seeds. Into the food processor, fitted with the metal blade, add the roasted poblanos, the remaining half of roasted garlic cloves, lime juice, and both the roasted onion halves. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of chicken stock. Pulse until the mixture comes together in a thick consistency. Refer to the picture above. Transfer to a medium-size mixing bowl. Set aside.

This beautifully roasted poblano-garlic flavored purée that is going to bring this chili up to a level of perfection.

Heat the indoor grill pan over medium-high heat. Brush each one of the corn with Canola oil. Arrange the cobs on the grill pan turning them every 2 minutes or until they begin to char around 10 minutes. Transfer to a plate to cool. Using a bundt pan, remove the kernels. Set aside.

Adjust the oven temperature to 350-degrees F.
Directions For Braising The Pork Loin:
Start by adding the spices into a large mixing bowl for the pork loin. Add ground cumin, coriander, dried Chipotle powder, brown sugar, Kosher salt, garlic powder, and fresh ground black pepper. Add 3 tablespoons of olive oil, mix to form a paste. Cover the pork loin with the spice rub, transfer to a large plate. Set aside.

In the bottom of a large Dutch oven add the quartered onions, 3 cups of chicken broth, orange juice, 5 tied sprigs of cilantro, 2 bay leaves, and 1 whole jalapeno. Arrange the spice-rubbed pork loin on top. You want to make sure the liquid comes up the sides of the pork without covering the meat. If needed, adjust the liquid by adding water.

Over medium-high heat bring up to a boil, reduce the heat allowing the liquid in the pot to be at a simmer. Place the lid on, transfer to the oven, and cook for 5 hours.

Halfway into the cooking process flip the pork loin and continue cooking. After the pork has finished braising transfer the pot to the top of the stove. Carefully remove the pork loin to a cutting board. Discard the string. Cut the pork into bite-size chunks and transfer to a large mixing bowl. Set aside.

In another Dutch oven over medium heat add 3 tablespoons of olive oil. To the oil add 1 tablespoon of cumin seeds, 1 tablespoon of ground cumin, and 2 tablespoons of ground coriander, stir to combine. Stirring frequently, cook for 1 minute allowing the spices to *bloom or until you smell their aroma.

To the pot add the diced green bell peppers, onions, minced jalapenos, and roasted garlic, stir to coat with spice mixture. Cook for 3 to 5 minutes or until soft. Add the freshly grated Mexican chocolate, lime juice, and the Agave nectar stir to combine. Finish by adding the poblano purée, and tomatillos, again stir to combine.

Now it’s time for the liquid. Using a slotted spoon and scoop out the onions, bay leaves, and jalapeno. They ‘ve done their work. Reserve 1/2 cup of the braising liquid in a small bowl and set aside. I’ll explain in a minute. The rest of the liquid is going into the chili.

At this point add the corn, Cannelini beans, and Edamame (optional) to the pot.

To the pot containing the vegetables add the shredded pork and all the braising liquid. You want the liquid to come up to about 2 inches from the top. If needed, add a little chicken stock. Cook over medium heat for 45 minutes.

The liquid will reduce and the chili will thicken some but not enough. Here’s what I do. After the 45 minutes taste for seasoning. Add Kosher salt and pepper if needed. In the bowl containing the reserved braising liquid add the cornstarch, mix until smooth and paste-like.

Add the *slurry into the chili. Allow the chili to come back up to a bubble and cook for another 15 minutes.

The Homemade Chili Verde is ready.

The best part is the toppings. I chose to make some crunchy tortilla strips, cheddar, and Queso Fresco cheese, avocado slices, and lime wedges.

I’m wondering if you can #tastethelove that went into making this dish?

How can you change this chili into something a little different the next day? Dishes like this are always better the next day because the flavors marry together which causes magical things to happen. I spent a lot of time making this dish, so I thought I’d turn my chili into Chili Verde Pies. I bought 2 boxes of store-bought ready-made pie crusts. There are some great ones out there so don’t be afraid to take advantage whenever you can.

I took two of my pie dishes and placed 1 pie crust into the bottom of each pie plate. Then I brushed the bottom pie-crust dough with beaten egg whites. This helps to prevent that raw mushy-like bottom dough taste. The egg whites form a barrier between the filling and the crust. Cool right?

Using a slotted spoon, to separate as much of the liquid as possible, I filled both the pies with half the chili. Sprinkled shredded cheddar and the Queso Fresco on top of each pie. Placed the remaining two pie crusts on top of each pie, crimped the edges, brushed them with an egg wash, and cooked them according to the directions on the pie crust box. There you have it, Homemade Chili Verde Pie.

*Bloom:  The process of cooking spices in oil allowing them to release their essential oils.

*Slurry:  A thickening mixture that is made up of cold liquid with cornstarch. It’s used as a thickening agent.

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