Monday, July 13, 2009

Swiss Chicken with Walnut Asparagus

This chicken dish is one that my mom always makes when she has company over. It's so easy and delicious. I have been wanting it for awhile so I finally found her recipe and made it tonight.

Swiss Chicken
4-6 Chicken Breasts
Sliced Swiss Cheese
1 Can Cream of Chicken Soup
1/3 Cup White Wine
1/4 Cup Melted Butter
1 Cup Seasoned Bread Crumbs

Heat oven to 350 degrees. Rinse chicken and dry. Place in a 9x9 or larger baking dish. Season chicken with salt, pepper and chicken seasoning (if desired). Place a slice or two of cheese over each chicken breast. Mix soup and wine together and pour over chicken/cheese. Sprinkle bread crumbs over chicken. Drizzle with melted butter. Bake for 1 hour.

Served with
Steamed Asparagus with Walnuts and Browned Butter Sauce
1/2 cup walnuts, dry roasted
1 lb asparagus, bottoms snapped off
2 tablespoons butter
1/2 teaspoon fresh lemon zest (we don't like a lot of lemon so I just used some lemon juice)
salt and pepper

In saute pan dry roast the walnuts. Set aside to cool then very coarsely chop.

In a large pot steam the asparagus until just tender (or you can buy that steam in the bag kind from the grocery store, which is what I did!). Arrange asparagus on a serving platter.

In the saute pan, melt the butter over medium heat. Cook and stir the butter frequently until it browns and smells nutty. DO NOT burn. Stir in the roasted walnuts and lemon zest or juice.

Pour browned butter sauce over the asparagus, season with salt and pepper and serve.

Tuesday, July 7, 2009


I have a favorite restaurant in Kerrville... My family doesn't necessarily share my passion for Conchita's, but I don't care. I eat there as often as I can get away with it. I took Morgan there for lunch today, just a mommy/daughter thing. Of course, she couldn't to get home to play with the next door neighbor kids, but I guess I'll take what I can get!

Conchita's signature dish is their Chicken Avacado Eggroll. It's a traditional eggroll wrapping, but stuffed with shredded chicken and avacados and drizzled with her amazing cilantro/pecan pesto. I've tried to duplicate her pesto sauce at home. Mine wasn't bad, but it certainly wasn't the same as hers.

Today I had the 1/2 and 1/2 which is one chicken avacado eggroll and then a half order of chicken pesto nachos. Can you tell I am in love with the pesto? She also serves a Greek Salad that is heavenly. It's simple... bed of lettuce with some potato salad, pico de gallo, guacamole and then drizzled with the pesto.

Teresa Womack is the owner of Conchita's. She and I worked together years ago at Justin's Corn Dogs in the "small" here in Kerrville. She's had the restaurant for about 7 years now. Open for lunch only... once in awhile she's open on the weekends for dinner, but I am not sure if she has a set time for that...

Visit her if you get a chance. Tell her I sent you! 810 Main Street - right next to the tatoo parlor!!

Sunday, July 5, 2009

Chicken & Tomatillo Tacos with Mexican Fideo

You can't live in South Texas and not love Mexican food. But I get tired of the same old enchiladas and burritos. I've been wanting to try some roasted tomatillos so I took a couple of different recipes and some inspiration from Bobby Flay and this is what we had for dinner tonight.

Tomatillo Salsa
1 pound tomatillos, husked and washed
2 jalapeno peppers, washed
1 small red onion, sliced into 1/2 inch slices
Olive oil
2 cloves garlic
1/2 cup chopped cilantro
1 Tablespoon honey
1 Teaspoon brown sugar
1 Tablespoon rice vinegar (or cider vinegar)

1. Preheat grill.
2. Grill onions, jalapenos and tomatillos (I used a grilling basket) until soft and a bit charred, 10 to 15 minutes. Let cool for about 10 minutes or until cool enough to handle.
3. Peel, seed and stem jalapenos (next time I am going to leave the seeds of one of them to add some heat). Place the tomatillos, onions, jalapenos, lime juice, cilantro, vinegar, brown sugar, salt and pepper (to taste) in a food processor. Pulse until the mixture is well blended but still has a bit of a chunky texture.

To make the tacos, I bought a rotisserie chicken and shredded it and then added the chicken to the salsa and heated it all up. I warmed whole wheat flour tortillas and put the chicken on the tortillas, topped them with crumbled Queso Fresco. (Don't skip the cheese - it makes the taco... you can get it next to the regular cheese at the grocery store!!) Delicioso!!

Mexican Fideo

1 box of fideo (vermicelli)
Vegetable oil
1/2 Onion, diced
2 Roma tomatoes, diced
2 cloves garlic
1 small jalapeno, diced
1/2 Teaspoon Cumin
1/2 Teaspoon Garlic Salt
1/2 Teaspoon oregano

Put onion, tomatoes, garlic, jalapeno and seasonings in a food processor or blender. Process until combined, but slightly chunky.

Heat 2-3 tablespoons of oil in a frying pan. Add fideo and cook on medium low and brown to a golden brown color. Once the fideo is toasted, pour in tomato mixture, bring to a boil. Turn down heat to low and simmer until tender. About 5 - 10 minutes. Liquid should be almost all absorbed. Serve with chicken tacos.