the white light in the lower right is a halo
Last night I was so excited to tell you about this recipe. Then tonight, I got even more excited when I tasted the leftovers (after a day of relaxation in the fridge). So without further adieu...I give you....
A recipe from Rick Bayless for Beef and Potato Salad with Smoky Chipotle. Before I get into how delicious this recipe is, and how amazingly easy it was to prepare - I have to ask, Rick Bayless will you marry me? Seriously, this recipe is that good.
Once the warm beef hit the potatoes and mixed with the chipotles and a dash of vinegar and salt - the result was incredible. Once the creamy avocado was mixed it - it was literally perfect. This dish was so simple - simple preparation, easy to find whole ingredients. It's the healthy-ish definition of meat and potatoes.
can I eat this right now?
This recipe is listed on Rick's website as an appetizer that serves as a topping for tostadas. Since it was Sunday (our big supper day) we spooned this on to soft warm corn tortillas, with a small side of spanish rice. For tonight's dinner, I slimmed this down a bit by eating it as a cold potato salad right out of the fridge. I HIGHLY recommend the latter. Once the tortillas were gone I could really taste the flavors. I also cut the rice because it's Monday (no need to carbo-load two nights in a row). To keep this healthy-ish, be sure to portion this for 4 (although it's tempting to do 3). There is 3/4 of a lb of beef and 3 potatoes in this recipe - if you are cooking for two, you will have the perfect amount for leftovers.
In other news - this went really well with Corona Light (add a pinch of salt and a lime and you won't miss the calories).
So make this - seriously, go make this. And happy Monday - eat well and enjoy your week!
Beef and Potato Salad with Smoky Chipotle (Salpiccon de Res al Chipotle)
3/4 pound stewing beef (preferably from the chuck), cut into 1-inch cubes
3 (about 3/4 pounds) medium-size boiling potatoes, cut into roughly 1/2-inch pieces
3 tablespoons vinegar
2 to 3 canned chipotle chiles en adobo, stemmed, seeded and thinly sliced
1 small red onion, chopped into 1/4-inch pieces
3 tablespoons good-quality olive oil
1 medium, ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces
Scoop the beef into a medium saucepan, cover it generously with water, add 2 teaspoons salt and set over high heat. When the water comes to a boil, reduce the heat to medium-low. Skim off the grayish foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour and 15 minutes. With a slotted spoon, remove the meat to a plate to cool. Scoop the potatoes into the meat broth (if there isn't enough to cover the potatoes, add water) and simmer over medium heat until tender, about 15 minutes.
Use the slotted spoon to scoop the potatoes into a medium bowl, sprinkle with vinegar. Break the up the meat into coarse shreds and stir it into the potatoes, along with the chipotles, onion and olive oil. Let cool completely, then taste and season with salt if you think necessary. Cover and refrigerate until you're ready to serve.
Just before serving, scoop the mixture into a wide serving bowl and mix in the avocado.
Fresh avocado salad
For me, the weekends are the best time to really dig in and cook. I have more time, I feel relaxed and I can sip a glass of wine and just enjoy the entire process. Sunday night dinners are a big deal for my boyfriend and I, and I tend to favor slow-cooked meals to comfort that oh-god-its-Sunday-I-cant-believe-how-fast-the-weekend-went feeling (I know I can't be the only one that sometimes gets the dreads on Sunday night).
So if Sunday is for slow-cooking, then Saturday night is for a meal that's involved but doesn't need to cook all day (I tend to spend Saturdays doing errands and running around all over the place). Well, it just so happens to be Saturday, and I just so happen to have the perfect recipe for you to make tonight.: Chicken Enchiladas w/ Salsa Verde and Tomato Avocado Salad.
These Chicken Enchiladas are fantastic (and lightened up - no cheese, no heavy sauces). The recipe calls for store-bought salsa verde but if you make your own, by all means use it (and send me your recipe!). I normally don't care for the store-bought stuff but blending in onion, garlic and fresh cilantro really improved the consistency. The recipe also calls for 2 cups of cooked, shredded chicken. I poached two medium sized boneless skinless chicken breasts and then shredded them with forks. What I loved most about this recipe is that it reminded me of eating at a Mexican restaurant, but without the bill and while watching a movie on my couch (does it get any better than that?).
Finally I accompanied this dinner with my very own deconstructed guacamole salad. This salad is so simple and perfect for the summer time. I add a little balsamic vinegar right at the end to brighten the whole thing up - and it's absolutely delicious and fresh tasting. You can literally whip this salad together all summer (or anytime you come across ripe avocados at the grocery store).
So happy Saturday my healthy-ish friends - enjoy your day and evening:
Katie's Deconstructed Guacamole Salad (serves 2):
1 ripe avocado diced
1 medium sized tomato diced
1/2 of a red onion thinly sliced
! tablespoon olive oil
Fresh cilantro to taste (hate cilantro? use parsley)
Dash of balsamic vinegar
Fresh lime juice from 1/2 a lime
1 clove garlic chopped
1 oz. queso fresco
Salt to taste
Pepper to taste
Combine tomatoes, onion, avocado and garlic in a bowl. Add the olive oil, lime juice and balsamic vinegar and give it a stir. Add cilantro, salt and pepper. Give it a gentle toss (every time you stir be gentle so that the avocados don't get mashed). Taste and adjust seasoning. Sprinkle with queso fresco. Serve.
Chicken Enchiladas w/ Salsa Verde (from Cooking Light) - Serves 4
note: this recipe is health-ish only if you stick with the serving size, which is 2 enchiladas
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.