Percolate Newsletter, Issue 32, September 2, 2017

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If you’re new to this newsletter, welcome! I usually keep the weekly Percolate Kitchen newsletter hidden behind a password, but I’m opening up this week’s edition so new visitors can check it out and see what kind of content I send in this fun, weekly email. If you’re interested in signing up as a subscriber, you can click HERE for more info! 

Issue 32, September 2, 2017

Hi guys!

It’s been a busy week around here!

This week, I’ve got another Sheet Pan recipe (that’ll only take you 20 minutes!) great posts I think you’ll dig, Percolate Kitchen shout out in regional news, Meal Planning Buddies on Facebook and ONE HOUR WINE DELIVERY (hollaaaa).

xo,

1-HOUR WINE DELIVERY

ATTENTION: THIS IS NOT A DRILL

If you’re an Amazon Prime member and live within their selected areas, you’re now qualified for 1-hour wine delivery. TO YOUR HOUSE. That means now, at the end of a long-as& freaking day when you’ve forgotten to hit the wine store on the way home but you’ve already pulled off your bra and kicked off your shoes, you can still have that glass of wine you’re craving. Because technology.

What a time to be alive, folks.

KITCHEN HACK

I’m currently putting together a big, fat list of handy kitchen and cooking ‘hacks’, and I ran across this great one on how to easily cut open a stubborn acorn squash from Ann at Ann’s Entitled Life. (click here to see) It’ll be handy this fall, I’m sure!

A few months ago I shared a hack on how to cut open a butternut squash (without chopping your whole arm off) This tip is in the same vein, but it’s a different take on it and extra handy if you don’t have access to a microwave to soften the skin.

PERCOLATE KITCHEN IN THE NEWS

I was recently interviewed by NY Metro Parents all about how busy people can start meal planning, tips to remember, tricks for getting picky kids to eat, and more. You can check out the article HERE on their web page, or, if you’re in New York City, from the print issues available at your local library, pediatrician, or many play spaces.

9 SUPER SIMPLE IDEAS FOR SMALL KITCHEN ORGANIZATION

Earlier this week I asked a bunch of my favorite food bloggers and content creators, “How do you keep a small kitchen organized without losing your mind?” I got a ton of great answers! There are tips here that range from DIY spice cupboards to cleaning tips, to making the most of your space while prepping and cooking. Click here to read the full post. 

THIS WEEK’S RECIPE

These simple sheet pan quesadillas use leftover shredded chicken as their base, making them a fabulous way to use up the remains of last night’s chicken dinner. If you don’t have leftover chicken, shred the meat from a store-bought rotisserie chicken. A 5-pound bird will give you roughly 3 cups of shredded chicken.

The cabbage and roasted radish slaw can be made up to four days ahead and stored in a tightly covered container in the refrigerator.

 

Print
Sheet Pan Black Bean and Pulled Chicken Quesadillas with Roasted Radish Slaw
These simple sheet pan quesadillas use leftover shredded chicken as their base, making them a fabulous way to use up the remains of last night’s chicken dinner. If you don’t have leftover chicken, shred the meat from a store-bought rotisserie chicken. A 5 pound bird will give you roughly 3 cups of shredded chicken. The cabbage and roasted radish slaw can be made up to four days ahead and stored in a tightly covered container in the refrigerator.
Servings: 4
Author: Ruthy Kirwan
Ingredients
Ingredients:
For the quesadillas:
  • 2 tablespoons vegetable or canola oil
  • 1 small red onion diced (about 1 cup diced)
  • 2 cloves garlic minced
  • 1 cup cooked black beans
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro about ½ ounce
  • 8 flour or corn tortillas at least 5” across
  • 2 cups leftover shredded chicken
  • 6 ounces shredded cheddar cheese
  • Olive oil for brushing
For the slaw:
  • 1 small head green cabbage sliced thin (about 1 cup shredded cabbage)
  • 4-5 large radishes sliced into matchsticks (about 1 cup sliced radish)
  • 1 tablespoon vegetable oil
  • ½ teaspoon sea salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sour cream
Instructions
Method:
  1. Preheat the oven to 400*F.
  2. Heat the vegetable oil in a large pot over medium heat until shimmering. Add the onions and cook, 3-4 minutes, until they have softened and have started to turn translucent. Add the garlic and stir into the onions, cooking until the garlic has whitened and become fragrant, about 1-2 minutes.
  3. Turn the heat to low and add the black beans, sea salt, pepper and cumin to the pot, stirring to combine. Heat gently for 3-5 minutes until the beans are heated through, then stir in the cilantro and set aside.
  4. Line 2 metal sheet pans with aluminum foil.
  5. Toss the shredded cabbage and radishes in 1 tablespoon vegetable oil and ½ teaspoon salt in a large bowl until evenly coated. Spread the mixture evenly on one sheet pan and place in the oven. Roast for 10 minutes, removing from the oven halfway through cooking and stirring.
  6. Once the cabbage and radish are done cooking, remove from the oven and place in a large bowl. Toss with the apple cider vinegar and sour cream until coated, and let sit, at least 5 minutes, until it’s time to serve.
  7. Place four tortillas on the second sheet pan, leaving at least ½” space between each tortilla.
  8. Take 1 cup of shredded cheddar cheese and divide evenly onto the tortillas on the sheet pan.
  9. Divide the black beans evenly on top of each tortilla, then top with the shredded chicken.
  10. Top each tortilla with the remaining shredded cheese, then add the remaining 4 tortillas on top of each. Brush each tortilla topper with olive oil, and place the sheet pan in the oven. Bake for 10 minutes, or until the cheese has fully melted and the tops of the tortillas have browned and crisped.
  11. Serve the quesadillas with the roasted slaw on the side.

DONATE TO THE HARVEY RELIEF FUND WITH ONE CLICK

It’s so easy, you’d be crazy not to do it. Help victims of the flooding in Texas and beyond with this super simple donation program. CLICK HERE TO DONATE

PERCOLATE KITCHEN COOKING CLASSES

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Sign me up to the Meal Plan Buddies weekly email, and get your free weekly meal plan, grocery lists, and more.

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7-DAY 20-MINUTE MEAL PLAN

The new ‘meal plan only’ weekly email is on like donkey kong, and on Wednesday I  sent out my first meal plan to the ‘Meal Plan Buddies’ subscribers. New subscribers get a free 7-day, 20-minute meal plan, complete with recipes and grocery list- so it’s at least worth it if you’d like a week of recipes you can make in a flash on busy nights!

I also created a new private, linked Facebook group for the maling list, where I’ll post pictures of what I’m making throughout the week, and I’m there to answer any question if you’d like to cook along. 

I’d love to have you join in! Leave your details and I’ll make sure you’re added to the list. 

 

THIS WEEK’S LINKS

Organic Doritos are a thing.

Does this mean Whole Foods will start selling them? 

How Female Chefs are Changing the Restaurant Culture 

Who run the world? Girl chefs. 

The Tater Tot is Amercian Ingenuity at its Finest

How potato scraps turned into a lunchroom phenomenon

 

THAT’S IT FOR THIS ISSUE, BUDS!

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(c) Ruthy Kirwan for Percolate Kitchen, 2017