Entree | An Inspired Cook

Category: Entree
- Chicken Mole Nachos
  
  Posted at 9:52 am by NativeNM, on November 25, 2014
  Making anything from scratch is the way to go if you have the time and effort to do so. Mole sauce is a favorite of mine but is a bit complex to make with a long list of ingredients. When in a pinch for time, I sometimes reach for a Frontera sauce packet for a quick and easy meal. Frontera is founded by Rick Bayless and makes some of the most flavorful sauce blends you can find that is packaged and ready to go. I don’t usually promote pre-packaged anything but I will make an exception for Frontera products. This chicken mole makes fantastic nachos but is so versatile it would be yummy folded into tacos, rolled into a flour tortilla for burritos or stacked between corn tortillas for a savory enchilada with melted cheese and a fried egg. You can’t beat the flavor combinations of rich smoky mole chicken with melted Manchego cheese, jalapeno slices, fresh avocado pico, sliced black olives and verde seasoned sour cream.
  
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 2 Comments | Tagged Avocado Pico de Gallo, Chicken Mole, Frontera's Oaxacan Red Chile Mole Simmer Sauce, Manchego cheese, Mole Chicken Nachos, Mole sauce, Spicy Chicken Nachos, Verde Seasoned Sour Cream
- Great Day Cafe’s Cranberry Pecan Salad with Raspberry Vinaigrette
  
  Posted at 9:02 am by NativeNM, on November 18, 2014
  Great Day Cafe is one of our favorite little cafe’s in the heart of downtown Overland Park. It’s a quirky little cafe with a cool menu of sandwiches and panini’s with vegetarian and gluten free choices, a new soup for each day of the week, quiches, and my favorite, this Cranberry and Nut salad which comes with your choice of pecans or walnuts. You can’t beat the charming staff or the black board specials where you might find something new to tempt your palate! A very tiny space with an outdoor patio featuring artwork and a small band in house for a unique experience. Located next door to the Farmer’s Market, Penzey’s and The Tasteful Olive, it’s safe to say I’ve been there a few times. After my last visit I came home and made a Cranberry and Pecan salad at home with a homemade Raspberry Vinaigrette. I don’t have a house band to entertain you but the salad is great!
  
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  Posted in Condiments and Sauces, Entree, Recipes, Side Dishes | 0 Comments | Tagged Cranberry and Nut Salad, Cranberry and Pecan Salad, Grapefruit Balsamic Vinegar, Great Day Cafe, Raspberry Balsamic Vinegar, Raspberry Vinaigrette
- Cajun Shrimp and Pasta with Lemon Cream Sauce
  
  Posted at 8:28 am by NativeNM, on November 11, 2014
  Times are changing, my nest has recently become empty and I now only need to make meals for two. My boys have both tested their independence at different times but also returned for a while. This time feels more permanent somehow. While Josh moved across town to his own place, Cameron made a move across country leaving me with a range of emotions. With only having two to cook for, my habits will have to change. I’m going to try to cut down my recipes to fit two people and also try to create more simple and frugal recipes that Josh and Cam can make. This shrimp pasta is a good recipe to start with. It makes a great meal for 2 – 3 people. And if shrimp is a little pricey for your wallet, boneless chicken breast or thighs would be a good alternative. In the time it takes to boil pasta, you can make a lemon cream sauce that tastes just like you ordered it from a restaurant. Serve alongside a garden salad and a hunk of french artisan bread and you’ve got a complete and flavorful meal!
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes | 0 Comments | Tagged Cajun Shrimp and Pasta, Lemon Cream Sauce, Pan Seared Shrimp, Tony Chachere's Creole Seasoning
- Aussie Shrimp
  
  Posted at 8:36 am by NativeNM, on August 8, 2014
  My favorite grilled shrimp comes from a copycat recipe for Outback’s Grilled Shrimp on the Barbie. This is such a quick and simple meal to put together . . . you only need a blend of spices, melted butter and some lemon wedges. The spice blend is perfect and makes for the best grilled shrimp to serve as an appetizer, topper for a salad, shrimp tacos, or even as the main event. I served these beauties alongside a bowl of creamy risotto and a tomato salad. It was yummy to say the least! If you want to show off, dunk these in a Remoulade Sauce that will make everyone smile. It’s a big hit around here and expected at every shrimp gathering! Hope you enjoy!
  
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  Posted in Entree, Recipes | 6 Comments | Tagged Aussie Shrimp, Grilled Shrimp, Outback's Shrimp on the Barbie, Remoulade Sauce, Spice Blend
- Chicken Fried Chicken with Fried Green Tomato Gravy
  
  Posted at 9:07 am by NativeNM, on August 1, 2014
  This summer I’ve been really good about grilling foods and eating healthier but I just fell off the wagon. I’ve been craving comfort food and made some Chicken Fried Chicken with some of the best cream gravy I’ve ever had. It tastes just like fried chicken but the process is a little different. Chicken fried chicken is boneless and run through an egg buttermilk bath before heading to the flour and into the fry pan. It fries up crispy brown and topped with cream gravy which makes it taste so good. If you’ve never had this Southern comfort, well . . . you just don’t know what you’ve been missing!
  
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes | 2 Comments | Tagged Chicken Fried Chicken, Cream Gravy, Cream Gravy with Fried Green Tomatoes, Frontier Chicken Spice Blend
- Southwest Egg Rolls with Flamethrower Sauce
  
  Posted at 9:59 am by NativeNM, on July 11, 2014
  Egg rolls are known for being a fun finger food, an appetizer that tides you over until the main entree is served. That might be the case at a restaurant but homemade egg rolls are a special treat. Southwest Egg Rolls are packed full of colorful veggies with grilled chicken and bound together with melting pepper jack cheese. And since they are packed with so much goodness, I serve them straight out of the fry pan hot and crispy onto plates where they are quickly devoured.
  
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  Posted in Entree, Recipes, Red or Green, Side Dishes | 2 Comments | Tagged Black Bean and Corn Egg Rolls, egg rolls, Flamethrower Sauce, Grilled Chicken, Roasted Corn, Southwest Egg Rolls
- El Pollo Asado
  
  Posted at 7:29 am by NativeNM, on June 13, 2014
  I’ve been wanting to roast a chicken on the grill for the longest time but was skeptical of the outcome. I had visions of chicken burned to a crisp or maybe a perfectly golden browned outer skin but under cooked on the inside. One of the best things I remember from our days in Albuquerque was going to this little chain called “El Pollo Asado” for the tastiest roasted chicken anywhere. Joe and I used to go after work and order a plate with dark meat (thigh and leg pieces) or white meat (breast and wing pieces) served with tortillas, salsa, guacamole, cheese and sour cream on the side. It was so messy, we picked apart the chicken right at our table. Actually it was so tender it often fell off the bone. We filled the tortillas with juicy chicken and all the flavorful sides. They had little towelettes at the table to clean up with just like you find at the BBQ joints here in KC. It’s one of those things I’ve often wondered if I could make myself. I wish I would have tried this years ago, the chicken was tender and juicy just like I remembered with the flavors of citrusy orange and lime throughout. I made all the fixings to fill our tortillas and it was so so good. Cooking a whole chicken made for some tasty leftovers. I had enough to add to a pot of green chile and corn chowder as well as a pot of creamy chicken and rice soup. Yummy week!
  
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  Posted in Entree, Recipes | 0 Comments | Tagged Chile de Arbol Salsa, Chunky Guacamole with Sweet Corn, Citrus Marinade, El Pollo Asado, Flour Tortillas, Monterey Jack Cheese, Sour Cream, Vertically Roasted Chicken, Vertically Roasted Chicken on the Grill
- Spicy Pecan Chicken Salad with Apples and Cranberries
  
  Posted at 9:12 am by NativeNM, on June 6, 2014
  Cameron is a kid of few words and rarely makes any requests for dinner. Recently he was out to eat and ordered a chicken salad wrap that he described as having big chunks of apples with dried cranberries, kind of sweet with lots of dressing. He asked if I could make it sometime and I told him I’d give it a try. Not having tasted it myself, I was left to translate his description into a recipe that would live up to his expectations. I searched several blogs to find a dressing that would go with what I had planned. The one that stood out was a slightly sweet dressing with a hint of citrus from “Cookbook Junkies“. My contribution was adding some sweet and spicy pecans to tempt the taste buds and give a little added crunch. I had a crusty artisan sourdough loaf that I sliced and toasted for sandwiches and also picked up some spring greens for a salad. We all thought it tasted pretty amazing and was a success according to Cam which I guess is really all that matters!
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  Posted in Burgers, Sandwiches, Paninis and Wraps, Entree, Recipes | 0 Comments | Tagged Chicken Salad, Dried Cranberries, Granny Smith Apples, Rotisserie Chicken, Spicy Pecan Chicken Salad with Apples and Cranberries, Sweet and Spicy Pecans
- Tortellini with Grilled Veggies and Herbs
  
  Posted at 8:49 am by NativeNM, on April 29, 2014
  We’ve been dodging April showers this past week. They’ve been more like downpours than showers at times. The first day we had a reprieve I wanted to get outside and pop the cover off the grill. Over the winter month’s I used the wok to cook my veggies but today I thought I would cook outside and enjoy some sunshine. I sliced some zucchini, baby bella mushrooms and onion that tasted fantastic with a drizzle of lemon flavored olive oil, salt and pepper. I paired the veggies with some tortellini, tomatoes and herbs to make a healthy vegetarian pasta dish.
  
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  Posted in Entree, Recipes | 0 Comments | Tagged Fresh Herbs, Grilled Baby Bella Mushrooms, Grilled Onion Slices, Grilled Zucchini, Tortellini, Tortellini with Grilled Veggies and Herbs
- Latin Salsa Chicken
  
  Posted at 9:25 am by NativeNM, on April 22, 2014
  In the mood for some meat and potatoes . . . I found a recipe for Latin Pork and Potatoes in the local paper that looked intriguing. It was an easy one pot meal but the list of ingredients seemed to be a bit on the bland side. So I changed it up subbing in chicken thighs for the pork chops and adding salsa flavors to the pot. It was an amazing blend of flavors with chicken so tender and juicy surrounded by potatoes, onions, green chiles and garlic in a brothy tomato base. It made a hearty meal with a hunk of french bread on the side to sop of any leftover juices.
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Soups, Stews and Chili | 0 Comments | Tagged Braised Chicken, Latin Salsa Chicken, One Pot Chicken Dish
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