Hashing It Out

I decided to get creative again! Twice in one day...hello right brain!  Where have you been?

I'll admit, I was feeling like having Mexican food.  Actually, I've been feeling like eating Mexican food for over a week.  Unfortunately, my husband--though of Mexican descent--can't handle spicy foods all that well.  I have to keep things somewhat light, but that doesn't mean that the meal has to lack flavor.

I pulled out our tortillas and all the small bags of chips, cooked up a little hash, and then let my sister and husband figure out how they would like to enhance their meal experience.

My sister said she liked it, even went back for more.  My husband came back to me after eating his three mini-burros and told me it was one of my greater dishes.  Those words made me so happy!  This kiss afterward didn't hurt either!

It was super simple, had a nice texture and was full of flavor without being too spicy for him to eat. Check it out.

Mexi-American Chicken Hash

1 Tbsp olive oil

1 large onion, diced

3 cups of shredded chicken*

1 cup cooked black beans, drained

1 4-oz can of green chile

2 tsp garlic salt

1/2 tsp mesquite flavor**

1 cup chopped cilantro

Saute onion in olive oil on medium-high until translucent, stirring occasionally.  Add chicken and black beans and allow to heat through while covered over medium heat for approximately twenty minutes.  Add green chile, garlic salt and mesquite, mix well.  Add cilantro, mix well and allow the cilantro to gain its bright color through the heat on low for five minutes.

Serve as nacho topping, in a tortilla for your burrito or in a taco shell.

Makes 4 servings

*May also use two 13-oz cans of chicken
**The mesquite flavor used in my recipe was from Garlic Festival Foods.  It's called Mesquite Grill.  You can purchase it here.

Grilled Cheese Anyone?

A while ago I got the urge for a grilled cheese sandwich, but I wanted it with more than just a few slices of cheese.  Craving a bit of a zing, I added sliced onion and strips of ham.  That was good for my palette on that day, but today was a different day.

Since my sister suggested we have grilled cheese sandwiches, and I love her so, it is thus aptly named...

Sisterly Love Grilled Cheese Sandwich

A wee strip of pepper snuck its way out of the sandwich.

1/4 of a large yellow bell pepper, sliced thin
1/4 of a large yellow onion, sliced thin
1 Tbsp butter
1/4 tsp garlic salt
1 tsp dried cilantro
1/4 tsp black pepper
Three of your favorite cheeses (today's choice: Mozzarella, American & shredded Cheddar)
4 slices of your favorite bread
Butter or mayo

Makes 2 sandwiches.

In a small skillet, saute bell pepper and onion in butter over medium-high heat until they just begin to caramelize.  Add garlic salt, cilantro and black pepper.  Mix well and heat until onion is translucent. Set aside. 

Spread a thin layer of butter or mayo on one side of each slice of bread.  In a separate skillet, place a slice of the bread--spread side down--lay a slice of American cheese down on top of the bread, crumble Mozzarella onto the slice, dust cheddar across the top.  Add a layer of the onion, bell pepper and spice mix.  Sprinkle shredded cheddar over mixture, crumble mozzarella over top and add a final slice of american cheese.  Top with another slice of bread--spread side face up.  Cover and allow base to brown. 

Flip, cover and allow other side to brown while covered.  This helps the cheese to melt and adhere to the veggie mix.  Remove and serve.

For additional flavor, saute strips of ham with bell pepper and onion.  

For a stronger garlic flavor, thinly slice a clove of garlic and saute with the vegetable mixture.

Serve with apple slices and/or grapes.  The tangy sweetness of the fruit is a nice balance to the salty creaminess of the sandwich.

Enjoy!