find a recipe!

A Life From Scratch.

A Life You Adore Around A Table You Love.

Dinner in a snap: chicken enchilada skillet

/ By / 11 Comments

chicken enchilada skillet

Here’s another dinner in a snap post for you! Quick, healthy, fresh recipes made from minimal ingredients. Read: perfect for those busy school nights. Dinner is done, whew! Alright, here’s how this chicken enchilada skillet recipe breaks down.

The timing:

IMG_4282

So quick, right?! Yippee! Most of that was simply cooking the chicken. Once that happened, the recipe flew together.

The verdict:

We loved it. I served it with tortilla chips for dipping. M and I each had two bowls, L ate some of the chicken and chips, and B, well, he went for just the chips. We are trying!

Tips & tricks:

There really isn’t anything to speed up this recipe as, like I said above, once your chicken is done it’s only a matter of a few more minutes and dinner is complete. Really, really easy. And tasty.

Chicken Enchilada Skillet
Write a review
Save Recipe
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 3 boneless, skinless thin-sliced chicken breasts
  3. Kosher salt and freshly ground black pepper, to taste
  4. 6 corn tortillas, cut into bite-size pieces
  5. 1 (14.5-ounce) can diced tomatoes with green chiles, drained
  6. 1 cup red enchilada sauce
  7. 1 (8-ounce) can tomato sauce (I only used about 6 ounces)
  8. 1/2 cup shredded cheddar cheese
  9. 1/2 cup shredded Monterey Jack cheese
  10. 1 avocado, halved, seeded, peeled and diced
  11. 1/4 cup tortilla strips or chips
  12. 2 tablespoons chopped fresh cilantro leaves
Instructions
  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season chicken breasts with salt and pepper on both sides. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes. Top with cheeses and cover until melted, about 2 minutes.
  4. Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.
Adapted from Damn Delicious
Adapted from Damn Delicious
A Life From Scratch. http://a-life-from-scratch.com/

End of summer chili.

/ By / 11 Comments

End of Summer Chili

Fall can be such a tease, can’t it?

You want it. You know you do. The cozy sweaters, the slick leather boots, the pinot noir, the bubbling stews. It’s all luring you in with its cinnamon spiced goodness. 

And yet with all the good that fall brings, it has one serious negative. Fall = winter is coming.

I still twitch thinking about winter. Really, I do. I told M I actually might need therapy over it all. I mean, COME ON. Do you guys remember this? Clearly I am not over it. 

I can’t. I just can’t. I don’t understand how people can live in an environment where they can’t go outside. With kids. Boys, specifically. It’s all so horrid. It hurts. 

And yet there is something to be said for aching to make something over the stove.  You don’t want to give up the grill just yet, or maybe ever, but chopping away and seasoning and sauteeing, it’s well, all good things. All good things.

This recipe is a classic from ALFS. I’ve updated it over the years, so I feel it deserves a new post highlighting the changes. When I looked back at what it was originally called, Football Comfort, I just had to laugh. So true in so many ways.

This is the perfect end of summer chili recipe to make when you are looking for some kitchen comfort, yet not quite ready to dive into the richer soups, stews, and chilis. This one is light. Think, farmers market goodness all chopped into one warm bowl, highlighted by fresh herbs that you can still pick from your garden.

Stay away winter, and I’m so scarred I’m going to go as far as go. away. fall.

End of Summer Chili
Write a review
Save Recipe
Print
Ingredients
  1. 2 T olive oil
  2. 2 cups pulled rotisserie chicken
  3. 1 large yellow onion, chopped
  4. 1 large red bell pepper, chopped
  5. 1 large green pepper, chopped (I've been using roasted Hatch peppers since they are in season - so good!)
  6. 4 large garlic cloves, minced
  7. 1 tsp. minced fresh jalapeno pepper
  8. 1 zucchini, chopped into 1/2" pieces
  9. 1 yellow squash, chopped into 1/2" pieces
  10. salt & pepper
  11. 3 T. cumin
  12. 1 T. chili powder
  13. 1 T. sweet smoked paprika
  14. 1 can black beans, rinsed & drained
  15. corn kernels cut from 4 large ears of fresh sweet corn (if I'm feeling lazy I will use Trader Joes roasted frozen corn)
  16. 2 14.5-oz. cans diced fire roasted tomatoes (do not drain)
  17. 12 oz. beer or chicken broth (I used a full beer plus a few cups or so of chicken broth until I reached my desired consistency)
  18. juice and zest from 1 lime
  19. 1 c. chopped fresh herbs of your choice (I used 1/3 cup cilantro, 1/3 cup dill, 1/3 cup basil)
  20. Your choice of toppings! Crackers, avocado, cheese (we used a smoked gouda - a must!)
Instructions
  1. In a large heavy duty soup pot add the olive oil over medium heat. Add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally.
  2. Add zucchini and yellow squash and sautée an additional 5 minutes. Season generously with salt & pepper as well as remaining spices.
  3. Add corn, tomatoes, beer, and chicken stock. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes.
  4. Add chicken to the pot, followed by the fresh lime juice and zest. Right before serving, stir in the fresh herbs. Adjust to taste with kosher salt and freshly ground black pepper.
  5. Serve with your choice of toppings and enjoy!
A Life From Scratch. http://a-life-from-scratch.com/

Charred corn salad.

/ By / 5 Comments

charred corn salad

Anyone entertaining this weekend?

Cool. Let’s get this bad boy in your rotation.

This charred corn salad has a lot going on – just like you. We’ve got charred on the grill corn, jalapenos, and red peppers to start. They are mixed up with some heart healthy quinoa to give the dish even more substance. Add in some fresh greens like basil, cilantro, green onions. Oh, and let’s top the whole things off with bacon and cotija cheese, shall we? Yes. Yes, we shall.

Pair this dish next to your favorite grilled ribs, burgers, chicken, anything, and you’ve got yourself the essence of summer all tossed together in one killer dish.

Happy weekend (and entertaining!) everyone!

Charred Corn Salad
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup uncooked quinoa, rinsed
  2. 4 ears corn, husks removed
  3. 1 tbsp olive oil
  4. 2 red peppers
  5. 2 jalapeños
  6. 1/4 cup + 2 tablespoon fresh cilantro, chopped
  7. 2 tsp smoked paprika
  8. 1 tsp chile powder
  9. 1/4 tsp salt + pepper
  10. 2 tbsp butter, softened
  11. 1 lime, juiced, plus extra for garnish
  12. 2-4 green onions, chopped
  13. 1 cup grape/cherry tomatoes, halved
  14. 1/4 cup fresh basil, sliced
  15. 4 thick slices bacon, cooked + chopped (optional)
  16. 1/2 cup cotija cheese, crumbled
Instructions
  1. Prepare quinoa according to directions.
  2. While the quinoa is cooking, preheat the grill to the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes on each side — rotating corn 4 to 5 times during grilling. At the same time, also place the red peppers and jalapeño peppers on the grill. Lightly charr the peppers on all sides. Remove from the grill and allow to cool.
  3. Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper. In another bowl add the 3 tablespoons butter and half the seasoning mixture. Once the corn is finished smother with just enough of the butter to coat all around the it. Allow the corn to cool and then, slice off the cob using a sharp knife. Slice the peppers as well and add everything to a big serving bowl.
  4. Next add the warm quinoa to the bowl, along with the remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil. Toss well. Add the bacon if using (use!) and then the cotija cheese, toss again and serve warm or at room temperature.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
A Life From Scratch. http://a-life-from-scratch.com/

Peach and blueberry crumbles.

/ By / Leave a Comment

peach and blueberry summer crisp

It was a warm Sunday evening, our first night back at home after South Carolina. My dad was coming by, along with M’s mom, to help break in the new kitchen and see the progress that had been made. 

Earlier in the day I had planned out the meal. Ok, ok, let’s be honest – I had been day dreaming about it all week in SC. I had to give the new oven a run for its money, so we went all out. A whole roast chicken, compete with fennel, carrots, and onions. Stove top potatoes with herbs, and butter lettuce mixed with our fav dressing. It was Sunday dinner perfection.

And yet in the mix of all the kitchen restocking and organizing and unpacking suitcases and baseball, dessert sort of slipped my mind. So as B napped away and L ran the bases, I frantically began to look around. Randomly, I had grabbed peaches and blueberries at the store earlier that day. Score. But the basic things, I had no idea. Eggs? Sugar? Flour? Do I have these things? And if I do, where the heck are they?

After a baking treasure hunt throughout the porch and garage, I discovered I had all the ingredients for Ina’s blueberry and peach crisp. Fantastic. A quick text to M to pick up vanilla ice cream on the way home from the ball field and dinner. was. complete.

Don’t you love when things work out that way? Especially when things happen to be a summer peach and blueberry summer crisp. 

Peach and Blueberry Summer Crisp
Write a review
Save Recipe
Print
For the fruit
  1. 2 pounds firm, ripe peaches (6 to 8 peaches)
  2. 2 teaspoons grated lemon zest
  3. 2 tablespoons freshly squeezed lemon juice
  4. 1/2 cup granulated sugar
  5. 1/4 cup all-purpose flour
  6. 1 cup fresh blueberries (1/2 pint)
For the crisp
  1. 1 cup all-purpose flour
  2. 1/3 cup granulated sugar
  3. 1/4 cup light brown sugar, lightly packed
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 pound (1 stick) cold unsalted butter, diced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Slice the peaches into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
  3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Notes
  1. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Adapted from Ina Garten
Adapted from Ina Garten
A Life From Scratch. http://a-life-from-scratch.com/

Skillet dutch baby.

/ By / 11 Comments

Dutch Baby Pancake

I dreamed of this recipe before I even knew it yet. Week after week of being without a kitchen had me pondering what my first dish would be once it was back up and running. This one was definitely a top contender, and of course my classic chocolate chip cookies were in demand but you see, this recipe couldn’t really be planned. Between not knowing exactly when the oven would be hooked up or the water running and a booked flight to South Carolina, would I even get to make something before I left?

Well, yes. I kind of forced that I did. I woke up early Saturday morning to make a surprise (early) Father’s Day breakfast, complete with bacon and croissants and this dutch baby pancake without having any ingredients in the fridge indoors (aside from sauvignon blanc, obviously), no running water, and absolutely no real understanding of my new beast of a stove.

Yet I woke up on a mission – totally thinking it’s fine. As I began to prep breakfast and actual ignite my stove top, I realized that this may have been a bigger task than anticipated. To start, I had no idea how to actually turn on my left oven. My new Keurig completely threw me for a loop. I kept realizing I needed to rinse my hands or a cooking utensil and then would have to dart to the bathroom for the sink. Eggs and butter and milk and bacon and fresh fruit all had to be grabbed from the garage. Every bowl had to be wiped free of dust before use. So needless to say, it was a process. But man, can I just say the moment we all sat together in the new eat in bay window to eat?

Completely worth the chaos. All of it. The noise and the dust and the tools and the long five months and the decisions big and small. I finally felt like we were exactly in the home my family was supposed to have. Bonus that we were chowing down on this delicious, impressive, and easy breakfast together and for just one small moment, before football and packing and baseball and last minute errands and the construction noise of the day began, things were at peace.

Thank you, Tina, for the incredible recipe!

Skillet Dutch Baby
Write a review
Save Recipe
Print
Ingredients
  1. 3 large egg
  2. 2 tablespoons granulated sugar
  3. 3/4 cup all-purpose flour
  4. 3/4 cup milk
  5. 1/2 teaspoon almond extract (more or less to taste)
  6. Pinch of salt
  7. 4 tablespoons butter
  8. Powdered sugar
  9. Lemon wedges
Instructions
  1. Heat oven to 425 degrees. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender.
  2. In a 12-inch ovenproof frying pan (cast iron if you have one), melt the butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown.
  3. Remove pancake from oven and quickly dust with powdered sugar and squeeze lemon juice over. Serve. Also great with REAL maple syrup.
Notes
  1. Because this oven pancake does lose its puff after baked, it’s best to bake directly before serving. It won’t deflate entirely, but its appearance will be most dramatic just out of the oven.
Adapted from Shredded Sprout
Adapted from Shredded Sprout
A Life From Scratch. http://a-life-from-scratch.com/
Top