Penne A La Santa Fe Food

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SANTA FE ENCHILADAS



Santa Fe Enchiladas image

Provided by Dave Lieberman

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for eggs
1 medium onion, sliced
3 to 4 cloves garlic, chopped
1 to 2 small jalapenos, minced
1 teaspoon ground cumin
1 teaspoon ground dried oregano
Salt
1 (28-ounce) can chopped tomatoes
9 corn tortillas
2 cups Monterey Jack (about 8 ounces)
4 to 6 large eggs

Steps:

  • Preheat over to 350 degrees F.
  • Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
  • Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
  • Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
  • Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
  • Scoop out the enchiladas and serve with a fried egg on top.

TUSCAN PESTO-DRESSED PENNE WITH CRISPY KALE WITH GARLIC AND BROILED TOMATO CROSTINI



Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield s: 4 to 6 servings

Number Of Ingredients 19

1 pound penne rigate or rigatoni rigate or other short cut shape
Kosher salt
1 bundle Tuscan kale, stemmed and cut into large irregular shapes
EVOO
Freshly grated nutmeg
1/4 cup pine nuts
1/4 cup chopped walnuts
1 cup packed fresh basil leaves (about 50 leaves)
1/2 cup packed fresh flat-leaf parsley
2 cloves garlic
1/3 cup grated Parmigiano-Reggiano (a generous handful)
1/3 cup grated pecorino cheese
Broiled Tomato Crostini, for serving, recipe follows
4 ripe plum tomatoes, halved
2 tablespoons fresh thyme
Kosher salt and freshly ground pepper
EVOO, for drizzling
Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
2 cloves garlic, halved

Steps:

  • Place a rack in the center of the oven. Preheat the broiler.
  • Cook the pasta in boiling salted water to al dente, 8 to 10 minutes. Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.
  • Arrange the kale on a cooling rack over a baking sheet. Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg. Broil until crisp and charred at the edges, 3 to 5 minutes. Remove from the oven and reserve.
  • Toast the nuts in a small skillet over medium heat until fragrant.
  • Place the herbs in food processor and add the nuts. Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO. Pulse into a thick pesto sauce and adjust the seasoning. Transfer to a large serving bowl.
  • Add 1 cup of the starchy water to the pesto. Toss the pasta and sauce to combine. If the pasta is dry, add the remaining 1/2 starchy water. Fold in half of the crispy kale and garnish with the remainder. Serve with Broiled Tomato Crostini.
  • Heat the broiler.
  • Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO. Broil until charred at the edges, 10 minutes. Chop the tomatoes and reserve.
  • Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.

SANTA FE CHICKEN PACKETS



Santa Fe Chicken Packets image

Chicken breasts topped with black beans, corn and zesty tomatoes, cooked in foil packets on the grill for an easy summertime meal

Provided by Food Network

Time 30m

Yield 4 servings (1 packet each)

Number Of Ingredients 7

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend

Steps:

  • 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
  • 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
  • 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

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