1.

14-ounce can 14-ounce can black beans black beans, drained and rinsed

8.

10- to 12-inch 10- to 12-inch flour tortillas flour tortillas

2.

cups shredded sharp cups shredded sharp Cheddar cheese Cheddar cheese .

cup cup prepared salsa prepared salsa (optional) (optional)

1.

cup cup sour cream sour cream (optional) (optional)

Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.

While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.

Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeno, cilantro, lime juice, salt, and pepper, and mix to combine.

Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.

Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.

Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.

EXPRESS LANE SHOPPING LIST.

- [image] pound chorizo chorizo - [image]1 to 1 pounds chicken tenders chicken tenders - [image]1 ripe Hass avocado Hass avocado - [image]1 pint grape tomatoes grape tomatoes - [image]1 small jalapeno pepper jalapeno pepper - [image]1 bunch fresh cilantro cilantro - [image]1 package 10- to 12-inch flour tortillas flour tortillas (burrito size) (burrito size) - [image]1 10-ounce sack shredded sharp Cheddar cheese Cheddar cheese - [image] cup prepared salsa prepared salsa (optional) (optional) - [image]1 8-ounce container sour cream sour cream (optional) (optional) And make sure you have the following On Hand: - Vegetable oil - Onion - Salt and black pepper - White rice - Chicken stock - Garlic - Ground cumin - Ground coriander - Lime - Canned black beans

Bacon-Wrapped Halibut with Seared Cherry Tomato Sauce and Smashed Peas Fancy? Yup! Got people you need to impress? Invite them over ... you'll get the raise. Then you won't be so so tired. tired.

4 SERVINGS.

4.

6-ounce 6-ounce halibut fillets halibut fillets

Salt and and black pepper black pepper

8.

center-cut bacon center-cut bacon slices slices

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

2.

tablespoons tablespoons butter butter

1.

small small onion onion, finely chopped

2.

10-ounce boxes 10-ounce boxes frozen peas frozen peas .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, chopped, a generous handful

Zest of 1 lemon

3.

tablespoons tablespoons half-and-half half-and-half or heavy cream (eyeball it) or heavy cream (eyeball it)

1.

pint pint cherry tomatoes cherry tomatoes

1.

large large garlic clove garlic clove, chopped .

cup cup white wine white wine, a good-size glug .

cup cup chicken stock chicken stock, plus another cup to reheat peas if necessary (eyeball it) .

cup fresh cup fresh basil basil, about 10 leaves, chopped or torn

Season the halibut fillets with salt and pepper, going easy on the salt. Arrange 2 bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. (This will prevent the bacon from unraveling as it cooks.) Reserve the fish in the fridge while you get the smashed peas working.

To a medium saucepan over medium heat, add 1 tablespoon of the EVOO, once around the pan, then 1 tablespoon of the butter and the onions. Saute the onions for 2 minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.

Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for 2 or 3 minutes on each of the 4 sides. Don't turn the fillets until the bacon is crispy looking on each side.

While the halibut cooks, start the seared cherry tomato sauce. Preheat a small skillet over high heat with the remaining tablespoon of EVOO; once it is screaming hot add the cherry tomatoes, season them with salt and pepper, and sear them for 1 minute without moving them. Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for 1 minute. Next, add the white wine and cook until it has almost completely evaporated, then add cup of chicken stock. Bring the sauce to a bubble and remove it from the heat. Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.

If the smashed peas need to be reheated, put the pot over medium heat, add cup of chicken stock, and stir until the peas are steaming.

To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.

EXPRESS LANE SHOPPING LIST.

- [image]4 6-ounce halibut fillets halibut fillets - [image]1 pint cherry tomatoes cherry tomatoes - [image]1 bunch fresh basil basil And make sure you have the following On Hand: - Salt and black pepper - Bacon - EVOO - Butter - Onion - Frozen peas - Flat-leaf parsley - Lemon - Half-and-half or heavy cream - Garlic - White wine - Chicken stock

Chorizo Chicken Spinach Stoup with Roasted Red Pepper and Manchego Toasts Here's a killer dinner that even a charging Pamplona bull would brake for. Ole!