• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE

Chicken and Brown Rice Casserole with Poblanos, Bell Peppers, Tomatoes, Corn, and Red Onions

This dish doesn’t sound like much. I say that because when Matt said this afternoon “Let’s make something simple for dinner” and I suggested this dish, he didn’t exactly jump up and down. It sounds basic, and maybe even dull. But what pushes something like this over the top (and always does) is really good ingredients and really good flavor. This seemingly simple casserole was bursting with flavor: poblano and bell peppers, sweet corn, moist chicken, and really good cheddar cheese. If you want to take something to the next level, insert flavor whenever possible in a dish like this, even if it means and extra step: roast the corn and the peppers, season the chicken with herbs and spices, or cook the rice in broth instead of water (which makes for an incredibly flavorful base). The end result was as satisfying as it was quick – and could easily be altered with all sorts of different ingredients to suit your taste.

Advertisements

Green Chile Mac and Cheese

This year, I did something I have not done in four years. I went home for Thanksgiving. And in three weeks, I’ll be home again for Christmas. While this makes me happier than I can truly express, it also made me a little nervous. When I go home, I tend to treat it like a big, delicious, vacation. So I attempted to prepare myself by eating healthier in the weeks up to heading home for the first time.

Key word, attempted.

Normally, I don’t have too much trouble eating well the majority of the time, allowing for the occasional ridiculous extravaganza of eating. This was just that – an incredibly ridiculous, outrageous, definitely not good for you (but so, so, so, SO good) dish: green chile mac and cheese. The only thing I’d change next time is reduce the cream and increase the cheese. I think this will boost the green chile flavor and make this totally out of this world. Now, the recipe list may seem long, but it’s not complicated. If it still stresses you, make the green chile cream ahead of time. It will hold, refrigerated for a couple days.

Chicken Enchilada Casserole

First of all, let me apologize for my recent lack of posting. On Saturday, I flew home to Kansas and have spent the last few days doing work (for an exciting upcoming blog project) and, of course, cooking away for the big day tomorrow. But one of the last things I made before I left New York was this tasty casserole which I made to replicate one of my favorite dishes at a Mexican restaurant: green onion chicken enchiladas.

I cook with green onions a lot, but they are usually chopped or minced pretty finely. This dish is has great flavor and texture that’s a little bit different than your typical “taco casserole”. Enchilada sauce ties it all together, but in an easy to assemble, layered casserole that’s easy to make and tasty to eat.

Aztec Chicken Casserole

If you ask a student at The Culinary Institute of America how they eat at school, you’ll probably get an indifferent shrug. It’s not that the food is horrible (granted, it is made by students, so there is the occasional bad seed). And ordinary college students don’t have the incredible selection of American, Asian, European, and Mediterranean food. But the classes at the CIA rotate on a three week basis, meaning every three weeks, the same dishes reappear. So after three years, even CIA students get tired of pad thai, gnocchi with duck ragu, and poblanos rellanos. But there is one dish I still crave, even now. It’s a simple and tasty casserole that’s perfect for the apartment kitchen. Plus, it’s easy to freeze and great for leftovers.