Chorizo Enchiladas

Since it gets dark so quickly these days, the last thing I want to do after I get home from work is go to the store and chef something up. So when the mood strikes me I have to take advantage and cook up a big batch of something to last me throughout the week (more to come on Soup Sundays). I'm a huge leftovers fan especially when it comes to bringing lunch to work.

One of my go-to's has become enchiladas. I blame this on my dad who makes some form of this every couple weeks. They're so versatile and easy. Once you get the basic flow of the recipe down you can change up your meat, veggies, cheese and sauce based on what's in your fridge. 

Even though I might be making a stretch here, I'd venture to call them healthy since it's much better for you than any dirty Tex-Mex spot - not knocking them because I've been known to dabble. I just can't consciously put as much cheese or sour cream (I'm not ruling out cream cheese either) on these bad boys as somewhere like "El Rodeo."

And I don't need to sell you on Chorizo, because, duh. 

Chorizo Enchiladas with Tomatillo Sauce

Serves 3

Ingredients:

3-4 Chorizo sausages, casings removed

1/2 onion, sliced

2 jalapenos, seeded and cut into strips

Jack cheese cut into thin strips

6 whole wheat tortillas

1/2 can of Trader Joe's Tomatillo Sauce (call me Sandra Lee)

Avocado and Greek yogurt for serving

Directions:

Heat medium skillet over medium heat. Pinch casing-free chorizo into smaller pieces and add to the skillet. There's enough fat and flavor in these to not need oil or spices. Heat until cooked through, about 4-5 minutes. Remove from pan and set aside on paper towel. 

In the same pan, add the onions directly to the chorizo grease. I'm big on minimal cleanup, and I just think of this as a much more flavorful olive oil. Cook until soft.

I like to add some of the tomatillo sauce into the skillet once the veggies are removed, and heat it up a little. Let each tortilla cook in this individually for about 15 seconds on eat side to seal some flavor in there and soften it up to make it easier to roll (secret of the pros). 

After letting the tortillas simmer, add in some onion, one strip of jalapeno, one strip of cheese and top with chorizo. Roll these tightly and place seam side down in a greased baking dish. I usually put too much filling in and end up with fat enchiladas so could only fit six in the dish. Top your finished product with the rest of the sauce and dot with cheese. 

Bake at 350 for 15 minutes or until the cheese is melted. Serve with avocado slices and Greek yogurt.

Whatever, avocados are healthy fats.

Restaurant Rave: Rappahannock Oyster Bar

Whoa. This is my new fave spot. It's the only true "restaurant" tucked into Union Market's busy indoor marketplace. In case you haven't been yet (which you should), Union Market is in a part of DC I would never really venture otherwise - think upper northeast. It's full of specialty (aka trendy) vendors from butcher shops and seafood counters to spice and cheese distributors. Even DC's most famous food trucks have spaces here. 

I say "restaurant" because it's similar to one of the food stalls. It's not closed off or separate in any way. However, there are tables (communal and more private) with waitresses, but I would suggest sitting at their massive bar. I went in the winter, but I would imagine the walls open up to create some outdoor dining in the nicer months, which would be so crucial.

Since this place is known for oysters, we had to do it. Normally I'm not a huge raw oyster person, but I went for it. We tried the Rappahannock River Oysters (duh), the Olde Salts and the Stingrays. All were delish. I also wanted to try the grilled oysters because I wasn't so sure how I'd take to the raw ones. The buttery sauce that goes with these is drinkable (I ate these too fast so no pics).

Rappahannock, Olde Salt and Stingray Oysters

For the mains, I went out on a limb and got the Lamb and Clams. I don't usually like lamb or clams, but when I saw this bowl of delicious broth with crusty, buttery baguette, I was sold. This was the best thing I haven eaten in DC (similar recipe found here). I can't even describe so just see for yourself.

Yes, that's aioli mayo on top.

Finally, there was the crabcake. Not to be outdone by the Lamb and Clams because it was one of the top two crabcakes I've ever had the pleasure of eating (My mom holds #1). Mostly meaty, not much breading and just enough mayo. The tarter sauce on top was on point, and the slaw underneath was so interesting with capers and celery. And it was HUGE. And only $14.

Mayo on mayo on mayo

In short, you have to go here, and please take me with you. They just opened a new spot in Richmond, which I will be trying soon.

http://www.rroysters.com/ 

Corn and Zucchini Fritters with Goat Cheese & Bacon Salad

I'm all about simple on weeknights - simple but treaty. These corn and zucchini fritters do the trick. They, no joke, took about 20 minutes. I adapted my recipe slightly from Cook Like a Champion's Corn Cakes with Goat Cheese, which I stumbled across on Pinterest. This is basically where I find the inspiration for all of my kitchen concoctions. 

I felt healthy because it's technically a salad with veggies on top but full and not deprived since there was bacon and cheese. Compromise.

Bacon is good for me!

Corn and Zucchini Fritters with Goat Cheese & Bacon Salad
Serves 2

Ingredients:

Veggie Fritter:
1 tablespoon plus 1/2 teaspoon extra-virgin olive oil
1 1/2 cups corn kernels (I used frozen since corn is not in season. Worked like a charm!)
1/2 cup diced zucchini (about half of a small zucchini)
Sprinkle of cumin
Sprinkle of paprika
Coarse salt and white pepper
1 green onion, very thinly sliced
1 egg, lightly beaten
2 tablespoons Panko (The original called for cornmeal, but I'd never use that again so I didn't want to buy it. I had Panko on hand.)

Salad:
1 slice of bacon cumbled (plus reserved grease - don't judge)
Goat cheese, crumbled, for serving
Leafy green of your choice
1 tablespoon sundried tomatoes
A few very thin slices of raw red onion
Good EVOO and Balsamic Vinegar

Directions:
Heat 1 tablespoon oil in a large nonstick skillet set over medium heat. Add the corn and zucchini and season with cumin, paprika, salt and pepper to taste. Cook until the vegetables are slightly softened, about 3 minutes. Transfer to a medium bowl and allow to cool for 5 minutes before mixing in the green onion, egg and panko.

Cook bacon in same pan used to heat veggies. Once it is crispy, set aside on paper towel. Don't throw away the grease! Add 1/2 teaspoon of olive oil to bacon grease in the pan and heat oil over medium heat. Using a 1/4 cup measure, scoop mixture into skillet. Cook for about 3 minutes, until the bottom is nicely browned. Flip and continue cooking an additional 2-3 minutes until cakes are completely cooked through. 

While these are frying cooking, make your salad. Whisk together good EVOO and Balsamic (my dad gave me Tuscan Herb oil and Balsamic aged 18 years from Taste the Olive). Transfer fritters to a plate and sprinkle with goat cheese and dress the salad. Serve immediately.

[Recipe adapted from Cook Like a Champion]