Cheesy Chicken Enchilada Skillet

Сделала вчера на ужин, нам обоим понравилось.

Yield
4–6 servings
Active Time
25 minutes
Total Time
25 minutes

Ingredients

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Preparation

Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

Источник: https://www.epicurious.com/recipes/food/views/cheesy-chicken-enchilada-skillet?mbid=nl_cookthisnow&mbid=nl_10112018_Daily_CTN_FromEpi%20(1)&CNDID=27160599&spMailingID=14402611&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1500726772&spReportId=MTUwMDcyNjc3MgS2

Sheet-Pan Curry Pork Chops and Sweet Potatoes

Сделала позавчера на ужин. Под конец достала свинину и оставила отдыхать под фольгой и добавила листовую капусту (2 анчоуса, красный уксус, мед, авокадовое масло).

Yield
4 servings
Active Time
15 minutes
Total Time
35 minutes

Ingredients

4 tsp. mild curry powder (турмерик)
1 tsp. freshly ground black pepper
1 tsp. light brown sugar
2 1/2 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
4 (1"-thick) small bone-in pork chops (about 2 lb. total)(у меня без костей)
8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise (1 большая)
1 cup plain whole-milk Greek yogurt
3 Tbsp. fresh lemon juice
4 small radishes, thinly sliced
1 cup pomegranate arils

Preparation

Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Cooks' Note
Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can’t find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

Источник: https://www.epicurious.com/recipes/food/views/sheet-pan-curry-pork-chops-and-sweet-potatoes?mbid=nl_cookthisnow&mbid=nl_10042018_Daily_CTN_FromAnna%20(1)&CNDID=27160599&spMailingID=14373787&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1500328566&spReportId=MTUwMDMyODU2NgS2