Chicken, Mushroom and Goat Cheese Burritos

I pulled this recipe out of a magazine and held on to it for a long time. Thinking about it later, I'm not sure why. I love burritos, yes. But burritos with mushrooms and spinach? What was I thinking?

My older self must have known something my recent self didn't, because I could hug old me. These burritos, as weird as they are, are scrumptious. Filling and delicious and HEALTHY! How many burritos can claim that? And quick-to-make! I got home and 20ish minutes later, Dave and I were chowing down on burritos with spinach in them. Crazy!

For whatever reason, I couldn't find green salsa at the store or they were out, but I didn't get it. We had lots of jars of salsa in the fridge already, so I dumped in some of a couple. Please feel free to use whatever salsa your heart desires. This is a perfect opportunity to impulse-buy a rotisserie chicken, too. (Except, if it's on your grocery list, it isn't much of an impulse-buy, now is it?)

Chicken, Mushroom and Goat Cheese Burritos
c/o Everyday Food Magazine
http://www.marthastewart.com/recipe/chicken-mushroom-and-goat-cheese-burritos?autonomy_kw=goat%20cheese%20chicken%20mushroom%20burrito&rsc=header_1

2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno chile (ribs and seeds removed for less heat), minced
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed, thinly sliced
1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
1 package (10 ounces) frozen corn kernels
1 cup prepared green salsa, plus more for serving
6 burrito-size (10-inch) flour tortillas
1 bunch flat-leaf spinach, thick stems removed (3 cups)
1 log (5 ounces) soft goat cheese, crumbled

In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.

Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.

Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.

Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.
 

See the recipe...

Orzo with Chicken, Corn, and Green Beans

This meal might not look like much, but it was soooooo yummy. And amusing. Why? Because it says it serves 4. Make it as made, and you'll end up with a large bucket of the stuff... so... while it may feed four, it serves them more than once. Dave and I had tons of it, and then we each had it for lunch the next day, and then I think we had it again for dinner...

I almost think of it as being akin lemonade... we could make a batch of this, and then set up a stand on the side of the road... Pasta with Chicken and Veg, $1!!! We'd be rich. RICH!

Psst! Head on over to Ruth's Once Upon a Feast for more tasty pasta dishes!! She has a terrific weekly roundup of everything pasta - which is just what you need in this cold cold weather!


Orzo with Chicken, Corn and Green Beans
Everyday Food Magazine, May 2005
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ce9ecf06cd80f010VgnVCM1000003d370a0aRCRD&autonomy_kw=orzo%20with%20chicken%20corn%20and%20green%20beans&rsc=ns2006_m1

Coarse salt and ground pepper
1/2 pound orzo
8 ounces green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 package (10 ounces) frozen corn kernels, thawed
1 whole roasted chicken, (3 pounds), skin discarded, shredded (about 3 1/2 cups)

In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.

Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.

Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

Serves 4.

See the recipe...

Happy 4th of July!! (a week late!)

If you know me, you know its been a bit weird around here lately. I had this post ready to go last week, but then I had surgery (small, I'm fine) and everything went to pot (not pot pot, just ya know, how the saying goes). Anyway, better late than never, right?

For the 4th of July, we revisited Michel Richard's lamburgers. Rather than go with frozen organic fries, we had roasted asparagus with parmesan and these lovely corn and mushroom fritters.

I continued my love affair with roasted asparagus. I think I could eat them everyday. Certainly not with my morning cereal or anything, but if you've had them, I'm sure you understand where I'm coming from.

As far as the fritters, I thought they were a lovely way to use some farmers market corn and some fresh mushrooms. I might have thought them a little too... mushroomy... but Dave thought they rocked, so I must have been off that day. They reheated nicely, as we had them again the next night, so I imagine they might be a good dish to bring along to a BBQ party or picnic, reheating without any trouble.

Again, sorry for the lateness. :)

Corn and Shiitake Fritters
Food & Wine Magazine, July 2007
http://www.foodandwine.com/recipes/corn-and-shiitake-fritters

3 ears of corn, shucked
1 large egg
1/4 cup milk
1/2 cup plus 1 tablespoon vegetable oil
3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
1/4 cup diced sweet onion
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.

In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.

In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.

Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

AND!!

Roasted Asparagus with Parmesan
Everyday Food Magazine, issue unknown

2 bunches (1 ½ lbs) asparagus
1 tablespoon olive oil
salt and freshly ground black pepper
¼ cup finely grated parmesan cheese

Preheat oven to 450°F. Trim tough ends from the asparagus.

On a rimmed baking sheet, toss asparagus with olive oil, season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with parmesan cheese.

Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Serves 4.

Per serving: 91 calories, 5.4 g fat, 6.2 g carbs, 2.5 g fiber

See the recipe...