The Easiest Chicken Ever

Do you ever have one of those nights where all you want to do is make something easy, put it in the oven, smell delicious smells, then eat? Me too. This is essentially my go-to comfort entree when I can't scrounge up enough energy to be inventive.

Hail Mary Chicken
16-20 oz pkg of boneless skinless chicken breasts
1/4 c. mayonnaise (NOT Miracle Whip - reduced fat mayo is OK)
1/4 c. shredded parmesan cheese (you could use grated as well - I prefer to just shred whatever I have in the fridge)
1 c. breadcrumbs (no food processor? Just use Progresso.)
Italian seasoning
Salt
Pepper

Preheat oven to 400 degrees. Spray a baking dish (square, rectangle, whatever you have on hand) with non-stick spray. In a seperate shallow dish, mix together breadcrumbs and seasonings to taste.

Flatten chicken breasts. In a bowl, mix together the mayo and parmesan. Using a small spatula, spread onto a chicken breast (this may be tricky - don't be a perfectionist about it, the chicken will be fine), then dredge it in the breadcrumb mixture and place in the pan. Repeat with remaining chicken breasts. Sprinkle leftover breadcrumbs over the top to coat, then dispose of the rest.

Bake for 1/2 hour.

More Mexican?

Apparently I haven't posted a new recipe in over four months... Oops.

I haven't been trying out new things in the kitchen all that much this winter... My creativity stores are low.

I think Dave's no. 1 complaint is that I cook too much Mexican. I can't help it - the bright sunny flavors of lime and fresh chiles, they keep me going through the winter months. It is also economical, as I find that I can use my leftovers in more creative ways when I stick within the Latin genre.

Here is a dish that you can use in Mexican dishes (tostadas, enchiladas, tacos, burritos, dzik...) or you can use it in sandwiches (try it w/ BBQ sauce) or casseroles...

SHREDDED PORK

3 lbs pork shoulder roast
1 teaspoon salt
2 yellow onions, cut into chunks
8 cloves garlic, skins removed and left whole
2 quarts water

Trim the meat of all fat (when using a heavily marbled cut of pork, trim the excess fat from the cut's exterior). Place all ingredients in a slow cooker. Cover and cook on low for about 9 hours, or until the meat is very tender. Remove the meat from the cooker, allowing it to cool. Once cooled, shred the meat using your fingers or two forks.

The stock may be strained and frozen for later use in soups and stews (I did not save mine, but realized after the fact that it could be used in making posole).

* * *

If you'd like to make enchiladas with the pork, here is a smoky enchilada sauce that is ten times better than the canned sauce:

CHIPOTLE CHILE ENCHILADA SAUCE

2-3 canned chipotle chiles
1 T. adobo sauce (from can of chiles)
2 garlic cloves, peeled and quartered
28 oz can diced tomatoes in juice (I like to use Muir Glen fire roasted)
1/4 t. cumin
1/4 t. black pepper, ground
1 T. vegetable oil
2 c. chicken broth

In a blender jar, add chiles, adobo sauce, garlic, tomatoes w/ juice, cumin, and pepper. Blend to a smooth consistency.

Over medium-high heat, heat the oil in a 4 qt sauce pan (trust me - go big to avoid splatters). Pour in the sauce, then cook 5-7 minutes, or until sauce is reduced to a thick consistency. Add the chicken broth, reduce the heat to medium-low, and let simmer for 10 minutes.

* * *

While traditionally made with venison or beef, you may also use the pork in a traditional "salad" of the Yucatan - dzik. It is very refreshing on a hot day, and it can be served as a main dish salad (think along the line of Thai meat salads) or it can be used as a filling for tacos.

DZIK

2.5 - 3 c. shredded meat
1 c. tomato-habanero salsa (below)
2 T. fresh lime juice (try the tiny key limes for extra freshness)
1 t. salt

Stir the beef into the salsa. Add the lime juice and season with salt. Cover and let stand at room temperature until serving (not to exceed one hour). Serve.

TOMATO-HABANERO SALSA

1/2 small red onion, finely minced
1 T. fresh lime juice
1 medium ripe red tomato (or 2-3 Roma tomatoes)
3 radishes, sliced thinly
1/2 habanero chile, seeded and minced
6 large sprigs cilantro, finely sliced

In a strainer, rinse the minced red onion under cold water, then shake off excess water. Transfer to a small bowl and stir in one tablespoon fresh lime juice. Core the tomatoes, cut them in half, and scoop out the seeds. Chop them finely and put them into a large bowl (separate from the onion). Chop the sliced radishes into a small dice, and add to the tomato along with the habanero and cilantro. Add the onion-lime mixture to the tomato mixture.

Using Up Those Pot Roast Leftovers: Enchilada Casserole

Did you all take my advice and make the garlic studded pot roast? And do you have leftovers? In my house, leftovers are looked down upon. Not by me, but by that... other person who lives here (Dave!) I really struggle with throwing out leftovers, because it goes against my cheap-ass nature, so I try to come up with ways in which to utilze leftovers that don't give my boyfriend "yuck face" when he sits down to the dinner table... and last night was a success. I have the perfect easy-peasy relaxed recipe to use up all those leftovers.

Shredded Beef Enchilada Casserole

Ingredients:

Leftover shredded pot roast (I had about a cup and a half of leftovers)
1 can enchilada sauce
16 corn tortillas, sliced in half
1 medium yellow onion, diced
1.5 - 2 cups shredded cheese (I used Queso Quesadilla, but you could use jack, colby jack, etc.)
1 can black beans, drained and rinsed

Preheat oven to 425 degrees. Spray a 1.5 quart round baking dish with non-stick cooking spray.

In a nonstick saute pan over medium heat, saute the onion until soft. Reduce heat to medium-low and add the beef, black beans and 1/4 of the can on enchilada sauce. Stir until beef is evenly coated with sauce.

Begin assembling casserole by layering tortillas in the baking dish, overlapping them so that they form a continuous layer (5 halves per layer). Spoon enchilada sauce onto the tortillas (I used two large serving spoonfuls), sprinkle with cheese (according to your taste/diet), add a spoonful of the beef mixture (spread it around a bit). Repeat. On the final layer of tortillas, add sauce and cheese only.

(I happened to have a wedge of queso anejo in the fridge, and grated some of that onto the top as well.)

Once the casserole is assembled, bake at 425 degrees for 15-20 minutes, or until cheese is melted and slightly browned. Cool slightly, then slice into wedges (1/4 wedges if you're hungry, 1/6 wedges if you need to stretch this meal). Careful - you may want to use a big spoon when serving to catch all the saucy and cheesy goodness.

Serve with chopped romaine, sliced scallions, salsa, and if desired, sour cream. Chop lots of lettuce. Trust me. You'll want it to cut the richness of the casserole.