Chicken and Grilled Corn Tortilla Soup

I love tortilla soup and I have a really tasty version of Ina Garten's soup that I love to make.  We were recently dining at a local Mexican restaurant and I really enjoyed the way they made their tortilla soup.  It was very simple with chunks of chicken, grilled corn, creamy bites of avocado, and crispy tortilla strips.  The star of the dish was the flavorful broth.  I decided to re-create it at home by simmering a leftover roasted chicken carcass with some chicken bouillon, cilantro, an Anaheim pepper, garlic, onion, carrots, celery, and spices.  I let it cook for 6 hours covered then boiled it for 10 minutes uncovered to help reduce it down and make it even more flavorful.  I strained the broth then added bits of chicken, grilled corn, tortilla strips, cotija cheese, and fresh cilantro.  The soup was a huge hit in my house and we all devoured it.  I had the leftovers today and it was just as tasty!

Chicken and Grilled Corn Tortilla Soup:

Recipe and photos by For the Love of Cooking.net

Inspired by Chevy's

• 7 cups of water
• 1 chicken carcass, skin removed (I left some of the thigh meat on for more flavor)
• 2-3 tbsp chicken bouillon granules
• Handful of cilantro
• 1 Anaheim pepper, seeds removed and chopped
• 1/2 sweet yellow onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 cloves of garlic, minced
• 1-2 tsp cumin, to taste
• 1/2 - 1 tsp dried oregano, to taste
• Sea salt and freshly cracked pepper, to taste

Combine all of the ingredients together in a large Dutch oven over medium low heat.  Cover and simmer for 6 hours, stirring occasionally.  Taste and re-season with seasonings if needed/desired. Strain the broth through a very fine mesh strainer.  Let the broth cool for 10-15 minutes then remove the layer of fat off of the top of the broth.

Other Ingredients:

• Cooking spray
• 6 corn tortillas
• 1 cup of frozen corn
• Sea salt and freshly cracked pepper, to taste
• Leftover roasted chicken breasts, diced
• 1 avocado, diced
• Cotija cheese, grated
• Fresh cilantro, chopped

Preheat the oven to 400 degrees.  Spray both sides of each corn tortilla with cooking spray.  Lay them on top of each other then carefully cut them into thin strips.  Spread them out on a tin foil lined baking sheet that is coated in cooking spray.  Season with sea salt and freshly cracked pepper.  Place into the oven and bake for 7-10 minutes or until golden brown.  Remove from the oven and let them cool.

While the tortilla strips are baking, heat a grill pan over medium high heat.  Coat with cooking spray and once the pan is really hot, add the corn.  Let the corn sit for 2-3 minutes without stirring;  season with sea salt and freshly cracked pepper, to taste then stir and cook for another 1-2 minutes or until the corn is cooked through and has grill marks.

Ladle the broth into a bowl.  Add some leftover roasted chicken breast, grilled corn, and diced avocado to the soup then top with tortilla strips, cotija cheese, and cilantro.  Serve immediately.  Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Beef, Bean, and Pepper Jack Baked Flautas

We were all craving Mexican food so I grabbed some lean ground beef from the store and whipped up these tasty baked flautas. The refried beans made them creamy and the beef was really flavorful while the pepper jack gave them a nice kick. I also made a few using cheddar cheese for the kids but they ended up liking the pepper jack best! This was a quick and delicious meal that we all really liked.

Beef, Bean, and Pepper Jack Baked Flautas:

Recipe and photos by For the Love of Cooking.net

• 1 tsp olive oil
• 1 lb of lean ground beef (I used 93/7)
• 1/2 sweet yellow onion, diced
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp onion powder
• Sea salt and freshly cracked pepper, to taste
• 3 cloves of garlic, minced
• Flour tortillas
• Refried beans
• Pepper Jack, shredded

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally, until the meat is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove the beef mixture from the stove and set aside to cool.

Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.

Place a bit of refried beans down the center of the tortilla followed by a sprinkling of pepper Jack cheese then top with some of the ground beef mixture; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Dips:

• Guacamole
• Sour cream
• Salsa

Serve the flautas with a side of guacamole, sour cream, and/or salsa for dipping. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chili with Black Beans and Grilled Chicken

The fourth recipe featured in Cookbook Week* comes from The 150 Best Slow Cooker Recipes - Second Edition by Judith Finlayson. I don't have a slow cooker in my house because I always use a Dutch oven but I have an awesome slow cooker in my motor home. There is nothing better than coming home from a long day exploring the beach or mountains to a motor home filled with yummy smells. I have a feeling this cookbook will be going on every camping trip from now on. The cookbook is filled with tons of recipes that are perfect for the slow cooker or slow cooking in your oven. I couldn't wait to make this recipe I found for chili - it sounded perfect for dinner on the cold, rainy, and dreary day we were having. The chili was really flavorful and the grilled chicken tasted fantastic. I served this chili with sour cream, green onions, cilantro, fresh avocado, shredded cheese, and tortilla chips. My husband, son, and I all LOVED this hearty chili but my daughter said it wasn't her favorite - can't win them all.

*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week - October 10-14, 2011 - (First recipe), (Second recipe), (Third recipe).

Chili with Black Beans and Grilled Chicken:

Adapted recipe by For the Love of Cooking.net

Original recipe by The 150 Best Slow Cooker Recipes by Judith Finlayson

• 1 tbsp canola oil
• 1 sweet yellow onion, diced
• 2 stalks of celery, diced
• 1 poblano pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 4 cloves of garlic, minced
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 tsp coriander
• 1/2 tsp paprika
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp tomato paste
• 2 cans of black beans, drained and rinsed
• 1 can of crushed tomatoes
• 2 cups of chicken broth
• 2 corn tortillas, cut into small bits
• 3 boneless, skinless chicken breasts

Preheat the oven to 300 degrees.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, poblano, and bell pepper then cook, stirring often, for 4-5 minutes or until softened. Add the minced garlic, cumin, oregano, chili powder, coriander, paprika, sea salt, and freshly cracked pepper, to taste. Stir constantly so the veggies get evenly coated with spices and cook for 1 minute. Add the tomato paste, black beans, crushed tomatoes, and chicken broth. Stir until mixed well then cover with a lid and place into the oven for 3-4 hours, stirring occasionally.

Slow Cooker Instructions: Cover and cook on low for 6 hours or on high for 3 hours.

Remove the Dutch oven from the oven and add the chopped up corn tortillas (they add great flavor and thicken up the chili). Cook over medium low heat until the corn tortillas dissolve, about 30-40 minutes.

Heat a little more oil in a grill pan over medium heat. Season the chicken breasts with sea salt and freshly cracked pepper, to taste. Add to the grill pan and cook for 6-7 minutes on each side or until cooked to your liking. Let the meat rest for at least 5 minutes prior to cutting it into bite sized chunks. Add to the chili and stir so it's mixed in evenly.

Other Ingredients:

• Sour cream
• Green onions, sliced
• Cilantro, chopped
• Avocado, diced
• Cheddar cheese, shredded
• Tortilla chips

Serve the chili topped with sour cream, green onion, cilantro, fresh avocado, shredded cheese and tortilla chips if desired. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette

We had our good friends over for dinner to celebrate my girlfriend's birthday. She requested the Shredded Beef and Cheddar Flautaus (like usual) for her birthday dinner. I was in search of a tasty side dish to serve with along with the flautas. I found a recipe in the June 2011 Sunset magazine that looked perfect. I adapted the recipe to work with what I had on hand. I used a few ears of corn left from my neighbor Jack and a couple of ears of white corn from the store. I grilled the corn, poblanos, and onions before combining them all together to make this delicious salad. Seriously, I can't get over how delicious this was! I loved the flavor of the grilled veggies with the lime vinaigrette. The birthday girl especially loved this salad which made me happy.

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe by Sunset - June 2011

• 3 tbsp canola oil, (divided)
• 3 ears of yellow corn, husked
• 2 ears of white corn, husked
• 1 poblano chile
• 1 sweet yellow onion, cut into thick rings
• 1 avocado, cut into chunks
• 1/4 cup of fresh cilantro leaves
• 1 tbsp lime juice
• Dash of cumin
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Heat the grill to high. Rub corn, poblano, and onion rings with 1 tablespoon of canola oil. Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes. Remove them from the grill. Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool.

Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside. Let the chile sit in the sealed zip lock for 5 minutes. Remove the chile from the bag and carefully peel the charred skin from the chile. Remove the stem and seeds as well; dice and set aside with the onions.

Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.

In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly. Add the lime vinaigrette to the the corn mixture and toss until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Southwestern Chicken Salad with Cilantro Lime Vinaigrette

I was craving a salad so I looked in the refrigerator to see what we had on hand. There was leftover roasted chicken to use up and a ripe avocado so I decided to make a Southwestern salad. The combination of flavors and textures was excellent, especially the creamy avocado with the nutty pumpkin seeds, sharp cheddar, and tender chicken. This was a quick and easy meal that was hearty and filling.

Southwestern Chicken Salad with Cilantro Lime Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Cilantro Lime Vinaigrette:

• 1/2 cup of chopped cilantro
• 1/4 cup canola oil
• 1-2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar OR red wine vinegar
• Salt and pepper to taste
• 1 clove garlic, minced
• 1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Salad:

• Baby spinach and spring mix lettuce (half & half)
• Roasted chicken, diced
• 2 green onions, sliced
• 2 small baby bell peppers - red and yellow, sliced
• 1/2 poblano pepper, seeded & diced
• 1/2 cup black beans
• 2 tbsp raw or toasted pumpkin seeds
• 1 avocado, diced
• 2 tbsp sharp cheddar cheese, diced
• 2 tbsp fresh cilantro, loosely chopped
• Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add mixed lettuce, chicken, green onions, bell peppers, poblano pepper, black beans, pumpkin seeds, avocado, sharp cheddar cheese, and fresh cilantro.

Top the salad with the vinaigrette, to taste; toss until evenly coated then serve immediately. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Pork Tenderloin Tacos with Tangy Slaw

I had a pork tenderloin to use up so I decided to make tacos. I found a recipe on the Food Network for a tangy slaw that looked good so I adapted it a bit and used it as a taco topper. The pork turned out tender, flavorful, and juicy and the slaw was tangy and crisp. The tacos were a big hit with my family and were gobbled up in no time. This was a fun variation of tacos and it went well with my homemade salsa.

Pork Tenderloin Tacos with Tangy Slaw:

Recipe and photos by For the Love of Cooking

Slaw recipe adapted from Food Network

Pork Tenderloin Tacos:

• 1-2 tsp olive oil
• 1/2 sweet yellow onion, diced
• 1 pork tenderloin, silver skin removed, cubed
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp oregano
• Sea salt and freshly cracked pepper, to taste

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until tender. Add the pork, cumin, coriander, garlic powder, paprika, chili powder, oregano, and sea salt and freshly cracked pepper, to taste. Stir until seasonings are coated evenly over the onions and pork. Cook the pork and onions for 5-6 minutes or until cooked through.

Tangy Slaw:

• 1 tbsp rice wine vinegar or red wine vinegar
• Juice from 1/2 a lime
• 1 tbsp canola oil
• 1 tsp sugar
• 2 cups of green cabbage, sliced
• 2 tbsp fresh cilantro, chopped
• 2 small green onions, sliced
• 1/4 cup shredded carrots
• Sea salt and freshly cracked pepper, to taste

Combine the vinegar, lime juice, canola oil, and sugar together in a bowl with a whisk. Taste and add more vinegar, oil, lime, or sugar if desired.

Place the cabbage, cilantro, green onions, and carrots together in a bowl and mix well. Add the vinaigrette to the mixture and toss until evenly coated. You may not need all of the vinaigrette.

Other Ingredients:

• Small flour tortillas
• Homemade salsa

Place the cooked pork into the warmed flour tortillas and toss with the tangy slaw. Serve with a side of homemade salsa. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla AND Giveaway Winner

I decided to combine the last little bit of stuffing I made for the Southwestern Stuffed Portobello Mushrooms with some refried beans, extra sharp cheddar, and corn tortillas together for a tasty quesadilla. The combination of chicken, corn, cilantro, tomatoes, spinach, green onions, spices, corn tortillas, sharp cheddar, and beans was fantastic - I loved the flavors and textures of this quesadilla. This recipe was the perfect way to use up my leftovers - quick and simple too!

Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla:

Recipe and photos by For the Love of Cooking.net

• Leftover stuffing from Southwestern Stuffed Portobello Mushrooms
• Refried beans
• Extra sharp cheddar cheese, grated
• 2 corn tortillas
• Sour cream

Find recipe for the stuffing here.

Heat a skillet coated with cooking spray over medium heat.

Layer the corn tortillas with refried beans, Southwestern chicken stuffing, and sharp cheddar cheese. Place the other tortilla on top.

Place in the skillet and cook for 3-4 minutes or until golden brown. Carefully flip the quesadilla over and cook for an additional 3 minutes or until golden brown. Remove from the skillet and let the quesadilla cool for a few minutes before slicing into four equal pieces. Serve with sour cream or salsa. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the Slim & Scrumptious Cookbook is comment number 17:

The Slow Roasted Italian said...

This all looks delicious!!! I can't wait to make it. I would love this cookbook, it looks awesome.

Congratulations! Please e-mail me with your full name and address so the cookbook can be mailed to you.

Southwestern Stuffed Portobello Mushrooms

I saw this recipe on Mommi Cooks and it looked so delicious I made it the next night for dinner. I loved the combination of flavors and textures in this dish, especially the sweet corn, spicy poblano pepper, and moist chicken. It was fairly simple to make and tasted really wonderful. My husband and I both loved this dish and I will definitely be making it again and again.

Southwestern Stuffed Portobello Mushrooms:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Mommi Cooks

• 4 portobello mushrooms, stems removed
• 4 tsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 2 cups of roasted chicken, chopped
• 1 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp chili powder
• 1/2 tsp oregano
• Orange bell pepper, roasted and chopped *
• Poblano pepper, roasted and chopped *
• 3/4 cup of frozen sweet corn, thawed
• 1/2 cup of baby spinach, chopped
• 1/2 cup of grape tomatoes, sliced
• 1 clove of garlic, minced
• 2 tbsp green onions, chopped
• 2 tbsp fresh cilantro, chopped
• 1/4 cup of sour cream
• 1/2 lime, juiced
• Extra sharp cheddar

*To roast the peppers: Clean the poblano pepper and bell pepper then carefully slit them in half removing the seeds and stem. Line a baking sheet with tin foil then place the peppers on top skin side up. Place the baking sheet on the top shelf of the oven and broil them until the peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY. Chop the peppers up.

Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the stem from the mushrooms then drizzle a teaspoon of oil over each one. Season them to taste with sea salt and freshly cracked pepper. Place into the oven and cook for 7 minutes.

Combine the chicken, cumin, coriander, chili powder, oregano, roasted bell pepper, roasted poblano pepper, corn, spinach, tomato, minced garlic, green onions, cilantro, sour cream, and lime juice. Mix well until evenly coated. Taste then season with sea salt and freshly cracked pepper, to taste.

Carefully remove the mushrooms from the oven. Try not to spill the juice that has collected in the center of the mushroom. Spoon the chicken mixture into each mushroom cap (on top of any liquid that has collected in the mushroom). Sprinkle the top of each mushroom with a bit of shredded extra sharp cheddar cheese.

Place into the oven and bake for 10 minutes. Remove from the oven and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast

One of my husband's favorite meals is my Green Chile Chicken so I had him in mind when I created this recipe. I stuffed some pepper jack cheese into some whole green chiles then stuffed it into a chicken breast. I seasoned it simply with sea salt, freshly cracked pepper, and garlic powder. The chicken turned out tender and juicy and the stuffing had a fantastic spicy flavor. My husband and I both really loved this chicken and it will be on our dinner table again in the future. You can't beat a recipe that tastes this good and only has 7 ingredients!

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast:

Recipe and Photos by For the Love of Cooking.net

• 2 tsp olive oil
• 2 chicken breasts
• 2 whole canned green chiles
• 3 slices of pepper jack cheese (2 for my husband & 1 for me)
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste

Preheat the oven to 400 degrees.

Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Roll the slice(s) of cheese into a tube and place into the whole green chile. Place the green chile into the chicken breast. Close the slit together with toothpicks (or if you are like me and realize that you don't have toothpicks, simply break some kebab sticks in half and use them). Season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder to taste.

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Shredded Beef Soft Tacos

I have to say, I think I have finally perfected my shredded beef. This batch turned out so good that I could have eaten the beef straight from my Dutch oven. It was tender, juicy, and so full of flavor. These soft tacos were so amazing that we ate them two days in a row for dinner - we all LOVED them. If you like shredded beef, I highly recommend you try this recipe (that means you Dawn).

Shredded Beef Soft Tacos:

Recipe and photos by For the Love of Cooking.net

Shredded Beef:

• 1-2 tsp olive oil
• 2 lb lean chuck roast (trim most of the outside fat off)
• Cumin, to taste
• Chili powder, to taste
• Paprika, to taste
• Oregano, to taste
• Coriander, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups of beef broth (plus more if needed)
• 1 7 oz can of whole green chiles
• 1 jalapeño, seeded, de-veined, and chopped
• 6 cloves of garlic, minced

Preheat the oven to 300 degrees.

Heat the olive oil in a Dutch oven over medium high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast. Place them beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat. Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place into the oven for 2-3 hours making sure to check each hour to make sure you don't need to add more broth. The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.

Other Ingredients:

• Small flour tortillas
• Refried beans, warmed
• Lettuce, shredded
• Extra sharp cheddar cheese, shredded
• Grape tomatoes, halved
• Green onions
• Cilantro
• Roasted tomato salsa
• Guacamole

Heat the refried beans. Place the tortillas in a damp cloth and microwave for 20 seconds to warm up. Spread a bit of refried beans down the center of the tortilla then add some shredded beef followed by lettuce, cheddar cheese, tomatoes, green onions, and cilantro. Serve with salsa and guacamole. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Carne Asada Sandwich

This sandwich was SO TASTY!!! I love carne asada tacos and we eat them often but I wanted to try making my carne asada tacos into a sandwich. I used all the same components but instead of corn tortillas I used ciabatta rolls. The flank steak was so delicious and tender, the onion and cilantro relish had a tangy lime flavor, the avocado slices were nice and creamy, the roasted salsa had just the right bit of heat, the cotija cheese was perfectly salty, and the ciabatta rolls were soft and delicious - the combination was awesome. I will be making these babies again really soon!

Side note: Since I already have the recipes for the carne asada (flank steak & marinade), onion cilantro relish, and roasted tomato salsa here on the blog, I am just providing links to them instead of re-typing them. Click on the links to get the recipes.

Carne Asada Sandwich:

Recipe and Photos by For the Love of Cooking.net

• 4 ciabatta rolls, sliced in half
• Carne Asada, sliced into thin slices after resting
• Onion and cilantro relish
• Roasted tomato salsa
• Avocado slices
• Cotija cheese, grated

Prepare the marinade for the carne asada. Let the meat marinate for 6-24 hours (the longer the better).

Prepare the onion and cilantro relish a few hours before cooking the flank steak. Instead of dicing the onions, thinly slice them.

Prepare the roasted tomato salsa a few hours before cooking the flank steak.

Preheat the oven to 350 degrees.

Cook the flank steak over medium high heat in a grill pan coated in cooking spray for 3-4 minutes per side or until your desired degree of doneness. Let the meat rest on a cutting board for at least 5 minutes before thinly slicing it against the grain. Pour the remaining marinade into the grill pan and let it boil for 2-3 minutes. Add the thin slices of flank steak to the marinade then remove the pan from the heat.

Place the ciabatta rolls in the oven to toast for a few minutes. Layer the toasted ciabatta rolls with the flank steak (and a little of the sauce), sprinkle some cotija cheese on the meat, add the cilantro and lime relish, then next add the avocado slices, finally spread some of the salsa onto the top bun and place on top of the sandwich. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

I recently had mushroom and spinach enchiladas at Chevy's that I really loved and I couldn't wait to recreate at home. I had fun making this recipe and really, really enjoyed these enchiladas. My green sauce turned out tangy and flavorful and the mushroom and spinach filling was hearty and delicious. I really loved the combination of flavors and textures in this dish. My kids didn't like the tangy sauce but my husband and I both thought these enchiladas were terrific.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce:

Recipe and photos by For the Love of Cooking.net

Inspired by Chevy's

Tomatillo Enchilada Sauce:

• Olive oil
• 5 tomatillos, outer skin removed and scrubbed clean
• 1/4 sweet yellow onion, cut into wedges
• 2 cloves of garlic, DO NOT REMOVE SKIN
• 1 cup of fresh cilantro, chopped
• Juice of 1/2 a lime
• 1 tsp cumin
• Sea salt and freshly cracked pepper, taste

Preheat the oven to broil. Place the rack about 3-4 inches from the top of the oven. Line a baking sheet with tin foil then spray it with cooking spray. Place the tomatillos, onion, and garlic on the baking sheet.

Place the baking sheet under the broiler. Make sure to position the tomatillos directly under the heating element while also making sure the onion and garlic are NOT directly under the heating element to prevent them from over charring. Let the tomatillos blacken on all sides then remove from the oven. Carefully remove as much of the blackened tomatillo skin as possible. Place the tomatillos, onion, garlic (WITH SKINS REMOVED), cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste into a blender or food processor. Blend until it becomes a puree. Taste and re-season if desired. Set aside until needed.

Enchilada Ingredients:

• 1 tbsp olive oil
• 8 oz button mushrooms, sliced thickly
• 1/4 sweet yellow onion, diced
• 1 small poblano pepper, seeded and diced
• 1 clove of garlic
• 2 cups of fresh spinach
• 1/4 tsp cumin
• 1/4 tsp coriander
• Sea salt and freshly cracked pepper, to taste
• 6 Corn tortillas
• Monterey Jack cheese, shredded
• Cotija cheese, shredded (garnish)
• Grape tomatoes, diced (garnish)
• Green onion, sliced (garnish)

Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet over medium high heat. Once the pan is hot, add the mushrooms and let them sit without stirring for 2-3 minutes, or until golden brown. Stir the mushrooms then add the onion and poblano pepper; add more olive oil or olive oil spray if needed then cook for 3-4 minutes or until the onion and poblano are softened. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the spinach, cumin, coriander, sea salt and freshly cracked pepper, to taste then cook, stirring constantly, for an additional minute.

Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla place the shredded cheese down the center then spoon the mushroom mixture on top of the cheese then roll and place into the pan seam side down.

Repeat the process until all of the enchiladas are finished. Add the rest of the enchilada sauce over the top of the enchiladas.

Cover with tin foil and place into the oven. Bake for 20 minutes then remove from the oven. Top the baked enchiladas with a bit of cotija cheese, diced tomatoes, and green onions. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net