two skinny jenkins

090624 – enchiladas – revised
090624, 10:07 pm
Filed under: DINNER | Tags: , , , ,

tasty enchiladas

I know my plating skills leave something to be desire, but these enchiladas are undoubtedly better than last time.  more vegetables and less cooking time. I made these with a side of guacamole and homemade chips, while joe prepared the dark and stormies.

  • 2 chicken breasts
  • 1 medium onion
  • 1 1/2 C plain yogurt
  • 1/2 C shredded cheddar cheese
  • 1 small green pepper, chopped
  • 1 C black beans
  • 1/2 C frozen corn kernels
  • 1 can diced tomatoes
  • 1 t oregano
  • 1 t black pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t chili powder
  • 1 can enchilada sauce
  • 1/2 C shredded cheddar cheese
  1. Preheat oven to 350° F.  Cook trimmed chicken breasts in a large skillet over medium heat until no longer pink.  remove from skillet, shread, and return to skillet with onion, yogurt, and 1/2 C of cheese.
  2. stir over medium-low heat until cheese is melted. then add green pepper, spices, canned tomato, black beans, and corn.  simmer for 5-8 minutes.
  3. Scoop a portion of the filling into a flour tortilla in a 9″ x 13″ baking dish.  Roll the tortilla over so that the seam side is down, or on the side.  Repeat with as many tortillas will fit in the pan.  I always have leftover filling, but it is good by itself.
  4. cover the rolled tortillas with enchilada sauce and sprinkle with last 1/2 C of cheese.
  5. Bake for 20 minutes in preheated oven.

Click here for Guacamole recipe.


090525 – tequila lime chicken quesadillas
090526, 9:51 pm
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Drunken Quesadillas

we were having our friend, Jeff over for dinner last night, and i wanted to make something relatively simple that would he would hopefully like.  I think he did!

I cannot take total credit for these delicious quesadillas, however.  I think the reason why these tasted 5 x better than last time is because of the tequila lime chicken marinade that Joe made.

Joe's marinade Chicken Marinade:

  • 1/4 C gold tequila
  • 1/2 C freshly squeezed lime juice
  • 1/4 C orange juice
  • 1/2 T chili powder
  • 1/2 T minced jalapeno pepper
  • 1/2 T minced garlic
  • 2 t  salt
  • 1 t freshly ground black pepper
  • 3 boneless skinless chicken breast halves (i know – tisk, tisk)

combine all ingredients in a large plastic bag and marinade in the refrigerator for 6 hours.


  • 3 marinated chicken breasts
  • 1 can black beans
  • 2/3 C frozen corn kernels
  • 1/3 C salsa
  • 1 small onion, diced
  • 2 T evoo
  • 1 T oregano
  • 1 T brown sugar
  • 1 1/2 C shredded cheddar cheese (i used a combo of Cabot sharp cheddar and the orange stuff)
  • 10 8″ flour tortillas
  1. cook marinated chicken in a large skillet of over medium heat in a little bit of the marinate and 1 T of oil, then set aside.
  2. rinse out the skillet, heat up the remaining 1 T of evoo and saute the onion for about 2 minutes.  Then add the corn for 2 minutes, then add the beans, cooked chicken, salsa, oregano, and brown sugar.  let the mixture simmer for about 5 minutes.
  3. Set the mixture aside in a large bowl, rinse out the pan (AGAIN) and heat the skillet over medium.  Once it passes the sizzle test (a drop of water sizzles on the pan) melt 1/2 T butter to coat the pan.  Place a tortilla in the pan, then spread out 1/5 of the mixture, some cheese, and cover with another tortilla.  cook and flip until the golden brown on both sides.

090512 – black bean quesadillas
090512, 10:04 pm
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K-sa-dillaKe•sa•dilla – a delicious meal that consists of black black bean filling and cheese sandwiched between two grilled flour tortillas.  The most influential part of the dish, is the filling. Second most important is the method of cooking the tortilla.  I used some leftover red bell pepper and green onion from the thai peanut curry chicken from last night. This recipe made 3 quesadillas.  One for me, two for Joe.

  • 2 T evoo
  • 1 small red onion, diced
  • 2/3 C (roughly) red pepper, chopped
  • 1 can black beans
  • 1/4 t red pepper flakes
  • 1/2 t oregano
  • 1/4 C salsa
  • 1 T brown sugar (essential!)
  • 6 8″ flour tortillas
  • 2 T butter, cut into 3 pieces
  • 12 jalapeño slices, per preferences
  • romaine lettuce, cut into thin strips
  • 2 green onions, chopped for garnish
  1. heat oil in a large skillet and saute onion for a couple minutes.
  2. add red pepper for a minute, then black beans, oregano, salsa, red pepper flakes, and brown sugar.  cook for 3 more minutes, until heated through.
  3. pour black bean mixture into a bowl and set aside (i left mine on the warming eye of the stove).  rinse out the skillet, heat over medium and melt 1 piece of butter.  add a tortilla, sprinkle evenly with cheese, add jalapeño slices, then one-third of the black bean mixture, and top with tortilla.
  4. cook until golden brown, then flip and cook the other side.  serve with lettuce, green onion, and salsa.

090505 – cinco soft tacos
090505, 10:05 pm
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guac so good

not to brag or anything, but there were two things that made this meal good.  the guacamole and the gin + tonic.  the taco meat was prepared per the back of the McCormick seasoning package.  it was good, but nothing i can take credit for.

Guacamole recipe (posted on 090421)

090427 – fajitas alla mendoza + home made tortillas
090427, 8:39 pm
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before starting this blog, joe typically ate twice as fast as me.  now that i photograph my plate nearly every night for posterity, he is nearly finished by the time i’m digging in.  we first had these fajitas after a long day at the zoo in Mendoza, Argentina.  The zoo was so spectacular, that even though it was 4:00 and we hadn’t eaten lunch yet, it was hard to pull ourselves away.  It worked out well, because by eating lunch so late, we ate dinner at a culturally acceptable hour… 10 PM!


  • 2 C corn meal (i used some extra fine stuff from a Hispanic grocery store)
  • 1 C + 3 T warm water
  1. mix water and corn meal in a medium sized bowl, first with a fork and then use your fingers.  the resulting dough should stick more to itself than to your fingers.
  2. press the dough into approx 2 T balls.
  3. to flatten, place a ball between two sheets of parchment paper, and roll into a 1/16″ disk with a rolling pin (or wine bottle).
  4. heat a skillet over medium-low heat until a drop of water sizzles in it (not smoking, or it’s too hot).  gently flip the dough disk onto the skillet and cook 1 minute on each side.


  • 2 cloves of garlic, sliced thin
  • 2 T olive oil
  • 1 small head of red cabbage, 1.5 lbs., cut in half and then into thin slices
  • 1 medium red onion, julienne cut
  • 1 small green pepper, sliced
  • S + P
  1. heat oil in a large skillet (same one as the tortillas) and cook garlic until fragrant.
  2. add cabbage and onion.  saute 4-5 min then add green pepper.
  3. continue cooking about 15-20 minutes until all the veggies are soft.  serve with black beans, cheddar cheese and salsa.

094021 – guacamole
090421, 9:56 pm
Filed under: SNACK | Tags: , ,


ever since i sampled the guacamole at Oyamel in DC, made table-side with a mortar and pestle, i have been making my own at home and LOVING IT.  it is so easy to make, and can be affordable when the avocados are in season.

i made the chips by slicing up some tortillas, brushing with evoo, sprinkling with sea salt, and broiling on each side on high for a minute.

  • 2 ripe avocados (preferably Haas)
  • juice of 1 lime
  • 1 clove garlic, minced
  • approx 1/3 T FINELY chopped onion
  • 1/2 C canned diced tomatoes, drained
  • pinch of cayenne pepper
  • S + P
  1. squeeze lime juice over avocado in small mixing bowl.  Use a fork to crush the avocado.
  2. mix in remaining ingredients and salt and pepper to taste.

090401 – chicken enchiladas
090401, 10:27 pm
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090330-enchiladashere is a recipe i adapted form  this is one of our ‘old favorites’.  i have probably made it a dozen times over the year and a half that we have been married – and i am highly hesitant to make the same thing twice.  this time we had a lot of mushrooms sitting in the fridge so i added three. i have found that they are a nice filler in most meat dishes and absorbed the flavor well. they also add a lot of liquid, so i did not need to add the 1/2 C of water that the original recipe called for.


  • 3 chicken breasts
  • 1 1/2 C fat free plain yogurt
  • 1 medium onion, chopped
  • 2 cloves garlic, diced
  • 1 can diced tomatoes
  • 1 green pepper
  • 1 (14oz) can enchilada sauce (we like medium spicy)
  • 3/4 C shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 tablespoon chili powder
  • 8 (10 inch) flour tortillas
  • 1/2 cup shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.