Triple Threat: Fiesta Night

The other night I pulled together several recipes I had bookmarked from different locations and combined them to make a Mexican dinner. The meal was received with rave reviews, sending the menu into "Tier 1" of my recipe rotation, otherwise known as the cream of the crop. Without lots of unnecessary words, I share with you a delicious success!

Green Chile Chicken

slightly adapted from The Love of Cooking

4 chicken breasts

2 eggs, lightly beaten

salt, pepper, and garlic powder to taste

1 TBS olive oil

7 oz can whole green chiles

2.25 oz can sliced black olives

1/2 cup shredded cheddar

1/4 cup shredded Monterey Jack

1-2 TBS mayonnaise

Preheat oven to 350 degrees. Combine eggs and spices in a bowl. Slice each chicken breast into 2 chunks. Heat olive oil in pan over medium-high heat. In batches, brown chicken on both sides, about 3-4 minutes per side, being careful not to crowd pan. Remove chicken to a 13X9" baking dish coated with non-stick cooking spray.

Cut green chiles into pieces big enough to cover the top of each chicken piece, and place the chiles on top of each piece of chicken. Combine shredded cheeses and mayonnaise in a small bowl, and evenly spoon the cheese mixture on top of each chicken piece. Sprinkle black olives over all. Bake, uncovered, for 25 minutes, or until interior of the chicken reaches 170 degrees.

Tamale Griddle Cakes

slightly adapted from Prudence Pennywise

1 1/2 cups corn kernels, divided use

1/4 cup chicken broth

1/4 cup butter, softened

3 TBS sugar

pinch of salt

heaping 1/2 cup masa harina

1/4 cup flour

nonstick cooking spray

In a blender, combine 3/4 cup corn kernels, chicken broth, and butter. Process until almost smooth. Pour mixture into a bowl and add remaining corn kernels, sugar, salt, masa harina, and flour. Shape mixture into 12 small round patties. Preheat griddle on medium-high heat and lightly coat the griddle with nonstick cooking spray. Cook the patties until golden brown on both sides. Garnish with avocado, sour cream, and fresh salsa, if desired.

Spanish Rice

slightly adapted from Simply Recipes

2 TBS olive oil

1 onion, finely chopped

1 clove garlic, minced

2 cups long-grain white rice

4 cups chicken stock

1 heaping TBS tomato paste

pinch of oregano

1 tsp salt

In a skillet, heat olive oil over medium-high heat. Brown uncooked rice. Add onion and garlic and cook the mixture while stirring constantly, about 4 minutes, or until the onion soft.

Meanwhile, bring chicken stock to a simmer in a large saucepan. Add tomato paste, oregano, salt, and rice mixture. Return to a simmer, cover the saucepan, and reduce heat. Cook for 20 minutes. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.