Ham, Swiss, and Spinach Rösti

One of my favorite parts of having a food blog is trying foods I might never have made before. Being a part of the Secret Recipe Club has opened my culinary horizons and this month is no exception.

As soon as I saw the recipe for Ham and Cheese Rosti on PheMOMenom I knew that was what I had to make. Potatoes and ham are a favorite combination and adding Swiss cheese and spinach makes this a bit more unusual.

This will be a regular on our breakfast for dinner menu. I did have a bit of trouble with it wanting to fall apart but I think it was because I didn’t dry the potatoes well enough so it didn’t get quite as crispy as it should.

 

Ham, Swiss, and Spinach Rösti

Recipe by Micha @ Cookin’ Mimi adapted from: PheMOMenom

Ingredients

• 1 russet potato, peeled, shredded, rinsed with cold water, and patted very dry
• 3/4 cup diced ham
• 1 cup shredded Swiss cheese, divided
• 1 Tablespoon minced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary, finely chopped
• 1 teaspoon Dijon mustard
• Hefty pinch Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• a pinch ground red (cayenne) pepper or red pepper flakes
• 1 cup baby spinach leaves, chopped
• 1 large egg
• 2 Tablespoons olive oil, divided

Cooking Directions

1. Mix together all ingredients except for 1/4 cup of the cheese and the olive oil.
2. Heat 1 Tablespoon of the oil in a 9 inch skillet over medium heat. If you’re afraid of sticking spray the skillet with cooking spray before adding oil.
3. Cook the potato mixture until golden on bottom, invert on plate or pan lid. Add remaining oil and place potato cake golden side up in skillet. Sprinkle with 1/4 cup cheese and cook until bottom is golden.
4. Cut into wedges and serve warm.

Quick and Easy Salsa

Salsa and chips are a must have at most parties. Here is my recipe for a quick and easy salsa. This recipe doesn’t have cilantro because I’m not a fan. If you want to add it I would try 3 or 4 Tablespoons. Also I like chunky salsas so I didn’t run this through a blender or food processor.

Quick and Easy Salsa

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 10 ounce can mild diced tomatoes with green chiles
• 1 14.5 ounce can diced tomatoes, drained if desired
• 1 small to medium onion, diced
• 1/2-1 jalapeno, seeded, membrane removed and diced
• Juice of 1 lime
• To taste salt
• To taste pepper

Cooking Directions

1. Mix ingredients together.
2. If desired blend in a food processor or blender to desired consistency.
3. Chill for several hours before eating.

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi.  It’s free and easy.

---

Ground Beef Chimichangas

If you’ve looked through my recipe index you’ll have noticed I have no shortage of burritos.  Chimichangas are very similar to burritos except once assembled they are deep fried. I don’t deep fry very often so I’ve devised another way to get the scrumptious crisp exterior I love about them.

There are numerous ways to fill chimichangas but this simple mixture of ground beef, onions, and salsa is the most often used.

Ground Beef Chimichangas

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced or pressed
• 1/4 cup salsa
• 1/2 teaspoon salt
• 1 cup shredded cheese. I like to use Colby Jack
• 4 burrito sized flour tortillas
• 1 to 2 Tablespoons oil
• Extra salsa for serving
• As desired: sour cream, guacamole

Cooking Directions

1. Brown ground beef, onion, and garlic over moderate heat.
2. Drain fat off if necessary.
3. Add salsa and salt and simmer for 10 minutes. Set aside to cool slightly.
4. Warm tortillas until softened and pliable.
5. Divide the meat and cheese evenly among the tortillas.
6. Fold the tortillas where both ends are closes.
7. Brush with oil and cook in a hot skillet seam side down for 3 to 5 minutes. Flip and cook 3 to 5 minutes longer or until the chimichanga is golden and heated through.
8. Serve with extra salsa, sour cream or guacamole if desired.

 

 

 

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the indexif you want to check them out.

Sign up for updates via email or RSS and get notified when there is a new post.  It’s free and easy.

---

Peanut and Soy Noodles with Chicken

Have you ever made a recipe not really knowing how the pickier members of your family would react to it and being fairly anxious when it was time to eat but were quite pleasantly surprised when it was loved by said picky members? This was one of those recipes for me.

This recipe is adapted from the Peanut Butter Chicken recipe from Life as Mom. I had planned on trying a more faithful version of the recipe but my niece and nephew were here for an extra (unplanned) night so I needed something quick and easy to cook for supper without going to the store.

Peanut and Soy Noodles with Chicken

Recipe by Micha @ Cookin’ Mimi adapted from Life as Mom

Ingredients

• 2 boneless skinless chicken breasts, diced
• A scant 1/3 cup rice vinegar
• Generous 1/3 cup oil. I used olive oil
• 2 Tablespoons peanut butter
• 6 Tablespoons soy sauce
• 1 Tablespoon honey
• 1 teaspoon grated or minced fresh ginger
• 1/4 teaspoon sriracha hot sauce
• 2 Tablespoons oil
• 1 small onion, grated or diced,
• 2 cloves garlic, finely minced or pressed
• 16 ounces dried spaghetti or linguini pasta

Cooking Directions

1. Whisk together the rice vinegar, 1/3 cup oil, peanut butter, soy sauce, honey, ginger, and hot sauce.
2. Set aside
3. Cook noodles according to directions, drain and mix with the sauce.
4. Heat the oil in a medium pan over moderate heat. Cook the onion, garlic and diced chicken until chicken is cooked thoroughly.
5. Serve noodles with chicken and onions on top.

Here are more quick suppers you may like:

• Easy Beans and Franks
• Ground Beef and Veggie Stir Fry
• Kielbasa, Penne, and Vegetables in a Cheddar Sauce

 
 

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS and get notified when there is a new post.  It’s free and easy.

---

Loaded Enchiladas

It’s once again time for The Secret Recipe Club.

This month I was assigned Quick and Easy, Cheap and Healthy. Anne’s tagline is real food for the real world and I  enjoyed her common sense approach to the often intimidating world of real food.

I chose to make her White Chicken Enchiladas. We are big Mexican food fans and any excuse to make enchiladas is a good thing.

I did, of course, switch it up a bit. I had to use a bit of half and half in the sauce instead of sour cream because not everyone here likes it and you cannot really hide the taste in the sauce. I also added some black beans which was one of Anne’s suggestions. These were absolutely fabulous and will definitely be made and enjoyed again.

Loaded Chicken Enchiladas

Recipe by Micha @ Cookin’ Mimi adapted from Quick and Easy, Cheap and Healthy

Chicken, rice, and black bean enchiladas with a homemade white enchilada sauce and topped with melted cheese.

Prep time: 30 minutes

Cook time: 35 minutes

Total time: 1 hour, 10 minutes.

Ingredients

• 12 flour tortillas
• 2 cups cooked brown rice
• 2 cups cooked and shredded chicken
• 2 cups cooked black beans
• 1 jalapeno, seeded and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 Tablespoons butter

For the sauce:

• 4 cups chicken broth
• 1/2 cup half and half
• 4 Tablespoons butter
• 4 Tablespoons flour

• 1-2 cups shredded Cheddar Jack cheese. If you cant find Cheddar Jack you can use one or the other

Cooking Directions

For the sauce:

Melt the 4 Tablespoons butter in a sauce pan over medium heat, add in the flour and whisk together. Cook for a minute or two until the flour is lightly golden and no longer smells raw. Add in two cups of chicken broth, whisking constantly to minimize lumps. Simmer for 3-4 minutes or until thickened.

Mix the remaining broth and half and half together and pour into the sauce pot. Stir, and bring to a simmer and cook until slightly thickened. Season to taste with salt and pepper if needed. Remove from heat.

Melt butter in a skillet over medium heat. Cook the onions and garlic until fragrant and onions have softened. Add in the rice, black beans, and jalapenos. Cook for 10 minutes or until the rice and beans have warmed through. Add in the chicken and stir to combine.

Warm tortillas until pliable. Fill with 1/2 cup of the chicken, rice, and bean mixture. Roll up and place seam side down in 9 by 13 inch casserole dishes. Pour sauce over enchiladas, sprinkle with cheese, and bake for 30-45 minutes in a preheated 350 degree oven or until bubbly and cheese has melted. Let rest for 10 minutes before serving.

To view the other Group A recipes click on the frog below.

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Did you know you can sign up for updates via email or RSS? It’s free and easy. You can also find Cookin’ Mimi on Twitter, Pinterest or on the Facebook Fan Page

---