onion

Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) I’ve added a little twist with my chunky guacamole salsa. And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible:

Inspired by Migas, in It’s All Easy by Gwyneth Paltrow… which serves 1- so I quadrupled the following recipe in “1 serving” batches:

1-2 Tbsp of Olive oil

3 mini corn tortillas, quartered (making 12 wedges)

2 Tbsp diced white Onion

2 Eggs

Salt and freshly ground Black Pepper

1/4 cup grated Mild Cheddar

2 Tbsp Guacamole Salsa

2 Tbsp Salsa

3 slices Jalapeño (optional)

1 Tbsp chopped fresh Cilantro

 

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

Migas

Ingredients

  • 1-2 Tbsp of Olive oil
  • 3 mini corn tortillas, quartered (making 12 wedges)
  • 2 Tbsp diced white Onion
  • 2 Eggs
  • Salt and freshly ground Black Pepper
  • 1/4 cup grated Mild Cheddar
  • 2 Tbsp Guacamole Salsa (see Sadie's Nest for recipe or substitute with sliced avocado)
  • 2 Tbsp Salsa
  • 3 slices Jalapeño (optional)
  • 1 Tbsp chopped fresh Cilantro (optional)

Instructions

  1. In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.
  2. Crack the eggs right over the tortillas and onions.
  3. Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.
  4. Transfer to a plate and top with the guacamole salsa, salsa, jalapeño and cilantro.
http://sadiesnest.com/migas/

Easy Crock Pot Roast

I know, I know… I’m too busy to blog recipes. I’m too busy for sleep. But the family still has to eat. So, when your sister says “Hey, I’ve got your dinner covered tonight,” it makes you appreciate the holiday season even more. I’ve got to pass it along! Maybe you’re busy too, but if you can get the ingredients in the crock pot… you can have a healthy dinner ready when you are. Better yet, maybe you know someone that could use a break? Maybe you can spread a little holiday cheer! No matter the occasion, if it’s cold outside this dinner is for you.

As organic as possible:

1 pound bag of organic baby carrots

1 1/2 pounds organic golden potatoes halved

1 large onion quartered (in large pieces)

3 pound beef roast

1/4 tsp Seasoned salt

1 tbsp Kosher salt

1 tsp cracked pepper

1/2 tsp Onion powder

3 dashes Worcestershire sauce

1/4 cup low sodium Soy sauce

1 sprig Thyme

1 sprig Rosemary

2 cups Beef broth

 

Sprinkle roast only with seasoned salt lightly. Set aside. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot. Give a little stir. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.

Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.

Please enjoy the smell of your home; comfort food at it’s finest.

Easy Crock Pot Roast

Ingredients

  • 1 pound bag of organic baby carrots
  • 1 1/2 pounds organic golden potatoes halved
  • 1 large onion quartered (in large pieces)
  • 3 pound beef roast
  • 1/4 tsp Seasoned salt
  • 1 tbsp Kosher salt
  • 1 tsp cracked pepper
  • 1/2 tsp Onion powder
  • 3 dashes Worcestershire sauce
  • 1/4 cup low sodium Soy sauce
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 2 cups Beef broth

Instructions

  1. Sprinkle roast only with seasoned salt lightly. Set aside.
  2. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot.
  3. Give a little stir.
  4. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.
  5. Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.
  6. Please enjoy the smell of your home; comfort food at it's finest.
http://sadiesnest.com/easy-crock-pot-roast/

Pasta Carbonara

My husband has been in Germany all week on business. So what’s a girl to do, except make dishes that I want to try; that I know he wouldn’t eat anyway! Carbonara in general is a bacon and cream sauce; in this case they are whisked with eggs which are actually cooked by the hot pasta, creating this amazingly creamy and flavorful dish. If you haven’t had it, you might (as I did) be skeptical and think it’s going to taste like breakfast on noodles. I promise you that is not the case. It creates this delicious coating of velvety yum that when paired with the Parmesan and caramelized onion (nod to Tyler Florence) makes a meal into an event to remember. Now if I could only get my husband to like bacon.

As organic as possible:

1 lb Linguine (easily substituted by spaghetti or long noodle of your choice)

2 Tbsp Olive oil

10 slices bacon, cut crosswise into thin strips

1 yellow Onion, diced

4 Eggs

6 Tbsp heavy Cream

1/3 cup freshly grated Parmesan, plus more for serving

Freshly ground Black Pepper

 

Start the cooking process for the pasta according to package directions, but be sure to salt your water!

Heat the olive oil in a skillet, add bacon and onion. Let cook until bacon is crispy and onion is caramelized, about 8 minutes give or take. In the meantime crack eggs into a large bowl and whisk with cream, Parmesan and a little freshly cracked black pepper. When bacon and onion are ready, spoon some of it into the cream and egg and whisk, add the rest including all of the fat and continue to whisk a little until it makes an emulsion.

If we have our timing right, the noodles should be al dente and ready to come out of the boiling water. Using tongs or a pasta scoop, place a portion of the noodles into the egg sauce, and toss. Add the rest of the noodles and gently toss until all noodles are coated with the creamy mixture of deliciousness.

Serve with a little freshly cracked pepper and light grating of Parmesan. Buon appetito!

Recipe adapted from Tyler Florence’s Spaghetti Carbonara

Yogurt Chicken Chili

The Super Bowl is two days away! And if you’re looking for a something to feed your home team that’s full of flavor and won’t bog them down, I’ve got the perfect idea. This chili is healthy and hearty, light and appetizing. It’s a crowd pleaser for sports fanatics, athletes, moms and kids alike. So regardless of the Game Day outcome, you’ll be a winner. Trust me on this.

As organic as possible

1 1/2 lbs boneless Chicken

1 Tbsp Olive oil

1 yellow Onion, chopped

3 cloves Garlic, minced

4 cups Chicken broth

1 Tbsp Cumin

2 Tbsp Chili Powder

1/2 Tbsp dried Basil

1 1/2 – 2 tsp salt (to taste!)

1 tsp freshly ground Black pepper

2 15.5 oz cans Cannelloni beans, rinsed and drained

1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)

1 Scallion, sliced for garnish (optional)

 

In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.

Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).

Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani

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Yogurt Chicken Chili

Ingredients

  • 1 1/2 lbs boneless Chicken
  • 1 Tbsp Olive oil
  • 1 yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 4 cups Chicken broth
  • 1 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • 1/2 Tbsp dried Basil
  • 1 1/2 - 2 tsp salt (to taste!)
  • 1 tsp freshly ground Black pepper
  • 2 15.5 oz cans Cannelloni beans, rinsed and drained
  • 1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)
  • 1 Scallion, sliced for garnish (optional)

Instructions

  1. In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.
  2. Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more.
  3. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans.
  4. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).
  5. Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer.
  6. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes.
  7. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir.
  8. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes.
  9. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani
http://sadiesnest.com/yogurt-chicken-chili/

Tyler Florence’s Ultimate Macaroni & Cheese With Peas and Bacon

I have a new unwritten goal: I want to taste every mac & cheese recipe out. Why not? Creamy, cheesy, baked noodles are something I can really get behind. I mean think about it. Yeah, let’s do it! In this case Tyler Florence finishes the dish with a smoky bacon, pea and onion mixture. Can I get a whoo whoo! I thought it was delicious… my kids might tell you a different story (but they are all under the age of 10). And don’t ask Owen either, he doesn’t like bacon. I don’t want to talk about it. But you and I know what’s good, and it does not come from a box. It is this…

Serves 6 to 8

Kosher salt

1 pound elbow macaroni

 

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

4 cups warm milk

5 1/2 cups shredded sharp white Cheddar cheese

Freshly ground black pepper

1/2 cup chopped fresh flat-leaf parsley

 

Extra virgin olive oil

4 slices bacon, cut crosswise into thin strips

1 large onion, diced

2 garlic cloves, smashed

Leaves from 1/4 bunch of fresh thyme

2 cups frozen peas, thawed in a colander under cool water

 

Bring a pot of salted water to a boil over hight heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400°F.

Melt the butter in a large, deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in the milk and , whisking vigorously, cook until the mixture is thick and smooth. Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that’s going, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic, and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoky pea mixture into each spoonful.

*Not mentioned, but from the looks of his picture… It seemed like it was topped with Parmesan cheese before serving. So, I did too.

 

Harvest Chili

This is the ultimate harvest chili. It’s loaded with autumn vegetables and goodness such as sweet potatoes, onions, apples, and turkey. It looks like the prettiest fall tree color-changing picture (in abstract food form) ever! It’s really healthy, so some of you are going to love that. For the rest of you, don’t let that hold you back because it’s also delicious. It’s a little spicy, a little sweet, a bountiful treat. And if I may, I think the ground turkey could easily be substituted with leftover Thanksgiving turkey… which would be awesome. Just sayin’.

As organic as possible:

2 large Orange sweet peppers, seeded and cut into 1 inch pieces

2-3 canned Chipotle peppers in adobo sauce, roughly chopped

4 cloves Garlic, roughly chopped

2 pounds ground turkey

1 large Onion

1 tsp Salt

1/2 tsp freshly ground Black pepper

1 Tbsp Chili powder

1 Tbsp Cumin

1/2 tsp Oregano

1 – 15 oz can Pinto beans, rinsed and drained

2 – 14.5 oz cans Red kidney beans, rinsed and drained

1 – 14.5 oz can diced Tomatoes

4 cups Chicken broth

1 Tbsp sugar* (I think this adds balance, but if you prefer healthier leave it out)

2 Sweet potatoes (about 1 pound), peeled and cut into 1/2″ pieces

2 medium tart Apples (such as Granny Smith)

*Spicy Chipotle seasoned Pine nuts (Recipe follows), Optional

Place orange peppers, chipotle peppers, and garlic in a food processor and pulse until finely chopped. Set aside.

In a large Dutch oven brown turkey with onion, salt and pepper. Drain excess fat (but a little left is okay). Add pepper-garlic mix, stir and cook about 5 minutes. Then add tomatoes, pinto and kidney beans, and chicken broth. (Side note: This much can be made ahead and allowed to simmer as long as needed until about 35 minutes before serving.)

Stir in sweet potatoes and apples. Bring to boiling and reduce to simmer, about 25-30 minutes until sweet potato is tender. Taste for seasonings. Remove from heat and allow to cool slightly, about 5-10 minutes before serving. Top with Spicy Chipotle Seasoned Pine Nuts (Optional), or corn chips. Enjoy!

Spicy Chipotle Pine Nuts

2 Tbsp Butter

2 tsp Worcestershire sauce

1 tsp Water

1 tsp ground Chipotle chili pepper

1 tsp snipped fresh Rosemary (or 1/2 tsp dried)

1/2 tsp Celery salt

1/2 tsp Garlic powder

1 1/2 cups Pine nuts

1/2 tsp salt

Preheat oven to 325°. Line a baking sheet with Silpat or parchment paper. Set aside. In a small saucepan melt butter, add Worcestershire sauce, water, chipotle pepper, rosemary, celery salt, and garlic powder. Simmer over low heat for about 2 minutes. Stir in pine nuts and remove from heat.  When well coated, spread onto prepared baking sheet and bake about 10-15 minutes (shaking pan a couple times in-between), until lightly toasted. Sprinkle with salt while warm. (Side note: Nuts can be prepared ahead of time and stored in an airtight container for up to 2 weeks. They are delicious on their own, and would be a nice addition on top of a salad too!)

This recipe has been adapted, tweaked, and changed from a Chipotle Harvest Chili recipe I found a few years ago in a Midwest Living Magazine. I think it’s perfection.

If you were going to use leftover turkey, I would sauté onions in 1 Tbsp olive oil for a couple minutes. Add pepper-garlic mixture and let cook 5 minutes more. Then add turkey with the tomatoes, broth, etc., and follow the remaining instructions.

 

 

Chicken Lettuce Wraps – PF Chang Style

Are lettuce wraps like perfect or what? They’re a little sweet, a little salty, a little crunchy, a little chewy… They just check off every box for taste pleasing. But the best part is that since the carrier for deliciousness is lettuce, they are totally guilt free. (At least that’s how I rationalize.) They are great as an appetizer, or in my opinion a meal in itself.

The following recipe is adapted from food.com and I think it’s just right. (Also it can easily be doubled, or quadrupled…)

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut, diced into pea-sized pieces
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Stir Fry Sauce (*Double for topping)

2 Tbsp Soy sauce
2 Tbsp Brown sugar
1/2 tsp Rice wine vinegar
1 tsp Teriyaki sauce (For reserved sauce)

Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot. As chicken cools mince water chestnuts to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, and water chestnuts to pan. Add stir fry sauce (1/2 if doubled) to pan, saute mixture a couple minutes.

Oh yeah.

Oh yeah.

Spoon the fabulousness into pocket of rinsed and crunchy lettuce. Add Teriyaki to remaining half of stir fry sauce and top chicken mixture with that tasty dressing!  Take big bites (your mouth says ‘thank you’). We also had other optional sauces like Teriyaki and Asian Zing (from Buffalo Wild Wings), but the stir fry sauce is my fave.

*Edited from the original, with updated sauce information.

Lasagna di Spagna

This dish is a creation of love… A love of all things delicious! It has a layered lasagna feel with Spanish flavors like artichoke, olives, and Manchego. I love these flavorful hearty family style recipes. This is an Americanized version of an Italian classic with a Spanish twist, so Opa! (Because why not add a little Greek?)

As organic as possible:

1 1/2 lbs Ground beef

3 Tbsp Chili powder

2 Tbsp Cumin

1 Tbsp granulated Garlic

2 tsp Salt

1 tsp ground Pepper

1 4 oz can Green chilis

4 oz Spanish olives, sliced

3/4 cup diced Spanish onion, divided

4 oz Artichoke hearts, diced

2 cups Manchego, shredded (if you can’t find Manchego, sharp cheddar will do… but you really need Manchego)

1 – 15 oz can Tomato bisque soup (I love Amy’s Tomato Bisque, but feel free to substitute with your favorite tomato soup or enchilada sauce)

4 Large Tortillas

Preheat oven to 375°. In a skillet brown beef with 1/2 cup of onion, until ready to drain. Drain off excess fat and add chili powder, cumin, granulated garlic, salt, and pepper, toss until spices are mixed in. Taste for seasoning. Add chilis and stir until combined.

Warm the soup in a separate sauce pan. Place a couple tablespoons of the tomato soup in the bottom of a 13X9 dish. I also use this time to wet all of the tortillas in the soup, using two to cover the bottom and setting two aside. Start the layering process by using half of the beef mixture, half of the remaining onion, half of the olives, and half of the artichoke hearts. Cover evenly with half of the remaining tomato soup, followed by 1 cup (half) of the shredded Manchego. Repeat the process with the remaining ingredients.

Place in the oven and bake for about 30 minutes until all is heated through and bubbly. Let sit a few minutes before serving, cooling slightly and allowing dish to set up (so everything won’t ooze out when cut into). Enjoy this wonderful fusion of flavors!

Lasagna di Spagna

Ingredients

  • 1 1/2 lbs Ground beef
  • 3 Tbsp Chili powder
  • 2 Tbsp Cumin
  • 1 Tbsp granulated Garlic
  • 2 tsp Salt
  • 1 tsp ground Pepper
  • 1 4 oz can Green chilis
  • 4 oz Spanish olives, sliced
  • 3/4 cup diced Spanish onion, divided
  • 4 oz Artichoke hearts, diced
  • 2 cups Manchego, shredded (if you can't find Manchego, sharp cheddar will do... but you really need Manchego)
  • 1 - 15 oz can Tomato bisque soup (I love Amy's Tomato Bisque, but feel free to substitute with your favorite tomato soup or enchilada sauce)
  • 4 Large Tortillas

Instructions

  1. Preheat oven to 375°.
  2. In a skillet brown beef with 1/2 cup of onion, until ready to drain.
  3. Drain off excess fat and add chili powder, cumin, granulated garlic, salt, and pepper, toss until spices are mixed in.
  4. Taste for seasoning.
  5. Add chilis and stir until combined.
  6. Warm the soup in a separate sauce pan.
  7. Place a couple tablespoons of the tomato soup in the bottom of a 13X9 dish.
  8. Wet all of the tortillas in the soup, using two to cover the bottom and setting two aside.
  9. Start the layering process by using half of the beef mixture, half of the remaining onion, half of the olives, and half of the artichoke hearts.
  10. Cover evenly with half of the remaining tomato soup, followed by 1 cup (half) of the shredded Manchego.
  11. Repeat the process with the remaining ingredients.
  12. Place in the oven and bake for about 30 minutes until all is heated through and bubbly.
  13. Let sit a few minutes before serving, cooling slightly and allowing dish to set up (so everything won't ooze out when cut into).
  14. Enjoy this wonderful fusion of flavors!
http://sadiesnest.com/lasagna-di-spagna/

GG’s Beef Stew

This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!

As organic as possible (my addition)

2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes

1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes

1 lb carrots, peeled and cut into 1″ (or so) pieces

3-4 celery stalks, cut into about 1″ (or so) pieces

2-3 large onions, peeled and quartered

2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)

2 Tbsp tomato paste

1 Tbsp salt, to taste

1 tsp black pepper, to taste

2 Tbsp sugar

1 stick butter

Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.

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Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.

Sue’s Mexican Chicken

One of the first times I went to eat at my in-laws to-be, Owen requested we eat Mexican Chicken. I love ethnic food fusions, blending two cuisines together. This dish reminds me of a Mexican chicken lasagna. It is loaded with fantastic flavor. I mean really, the depth of flavor is extraordinary. It’s creamy and cheesy; it’s full of veggies and tender pieces of chicken. It’s still one of Owen’s favorites.

As organic as possible:

2 bone-in Chicken breasts

4 large Flour tortillas

2 cans Condensed cream of chicken soup (I like Pacific organic; which actually comes in a cardboard container)

12 oz Cheddar cheese

1 15 oz can Chili (I like Amy’s organic)

1/2 cup Onion, diced

1/2 cup Green pepper, diced

1/2 cup sliced Black olives

1 can diced Tomatoes with chilies

*Divide the ingredients in half

Sour cream for serving (optional)

Boil the chicken until tender, saving the broth. In the mean time preheat the oven to 350º. Spray a 13×9 inch baking dish with non-stick cooking spray (I like organic olive or canola oil), set aside. Shred the chicken into bite size pieces. Briefly dip the tortillas into the broth and line the baking pan, covering the bottom and sides. Begin layering with 1 of the soups, half of the chili, onion, green pepper, olives, chicken, and cheese. Repeat the process again beginning with tortillas, except this time top with tomatoes and green chilis (and a few more olives if you’d like). Bake for 50 to 60 minutes, until bubbly. Allow to cool slightly and set before serving. Serve with a dollop of sour cream.

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The organic cheddar I used is white, so yours may look a little different depending. Regardless, I just want to grab a spoon and go for it.