Thursday, April 30, 2009

Green Chile Chicken Casserole Courtesy of I Heart Monster

Green Chile Chicken Casserole

Ingredients:

12 corn tortillas (minimum)
Mexican Blend Shredded Cheese (to preference)
2 cans diced green chiles
1 can cooked chicken (or equivalent amount of shredded crockpot chicken)
1 large can Green Chile Enchilada Sauce (Las Palmas or La Victoria)

Optional:

1 can tomatoes
1 can black beans
1 can sweet corn
sour cream
cilantro

Directions:

Preheat oven to 350. Open cans. Rinse chicken well, shred with fork. Pour a small amount of sauce in the bottom of a casserole dish. Place corn tortillas on top of sauce, tearing if necessary so that they fill the bottom of the dish. Add layers of cheese, chicken, green chiles, and optional ingredients. Pour enough sauce on top of layer to keep moist, not drenched. Start another layer of corn tortillas. Repeat until you reach the top of your casserole dish. Final layer consists of only tortillas, sauce and cheese, cheese added last. Cover dish with foil (making sure shiny side is touching cheese) and bake for 30 minutes. Take out of oven. Let cool 15 minutes.

Alternately, you can assemble the ingredients in a microwave-safe dish and microwave on 60% power for 10 minutes without the foil. Casserole will be runny to begin with, but will firm up after it cools a bit.

Garnish with sour cream and cilantro on individual servings if desired.S

Makes 4-6 servings

Check out this awesome site: I Heart Monster! Thanks for the recipe!

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Wednesday, April 29, 2009

A New Favorite Site

I am always looking for new food related sites. I work hard and have two young girls and a husband with a hearty appetite so making time for meals isn't always the easiest thing to do. Throw in that we are "technically" a one-income family and we have to try and budget our money the best way we can which usually involves our grocery shopping.

I am also a HUGE fan of Rachel Ray and have recently started watching her morning show...well, bits and pieces of it anyway. Like 30 Minute Meals, I find the recipes she cooks on there to be easy and yummy sounding. But, the other day she had a guest that made me sit up and take notice. Her name is Erin and she runs the site $5 Dinners. If you are looking for good recipes that are easy on the pocketbook, PLEASE go over and check out her site, it's amazing! She also has many other tips to share with readers.

Happy Wednesday all - stay tuned for more recipes!

Tuesday, April 28, 2009

Cheesy Potato-Cauliflower Mash

I ran across this recipe in First magazine and thought it sounded delicious. So, I will make it tonight with some pork chops and a salad - we'll see how the family enjoys it!

1 1/2 lbs. baking potatoes
2 cups cauliflower florets
5 slices thick-cut bacon
1/2 cup milk
1 cup shredded cheddar cheese, divided

Peel and cube potatoes. In saucepot, bring potatoes and enough salted water to cover to a boil. Reduce heat and add cauliflower florets; let simmer 20 minutes, or until tender. Drain.

In skillet over medium-high heat, cook bacon 5 minutes. Cool. Crumble. Drain all but 2 Tbsp. fat from skillet. Add milk to skillet and bring to a boil.

Using hand masher or potato ricer, mash vegetables; stir in hot milk, 1/2 crumbled bacon and 3/4 cup cheese. Top with remaining bacon and cheese.

Makes 8 servings

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Tuesday, April 21, 2009

Kedgeree Courtesy of Rowena Cherry


It's hard to think of ways to make cheap, calcium-rich, brain-and-heart healthy sardines palatable, but about 25 years ago, I decided that --as long as they were tinned in anything other than tomato ketchup-- they'd work as well as anything else in kedgeree. Since then, kedgeree has become a weekend tradition in my household. Over the years, I've added shortcuts, and also raw wheatbran to the recipe to adjust to our changing dietary needs and to what is available in my local Kroger. Every time AOL publishes those top ten lists of foods a health-conscious person ought to eat, I glow. Many of the ingredients of my kedgeree make those lists! I put a kedgeree scene into my debut book Forced Mate. It's a proposal scene! Enjoy.

Kedgeree

Almost every weekend, I make kedgeree for my husband and myself. Over the years, I've adapted a very basic smoked-fish-and-rice recipe to incorporate healthy eating and "kitchen medicine" for our needs (low fat, high fiber, calcium from whole, small fish, fish oil, garlic, turmeric, cumin, magnesium).

Tinned ingredients (or Chicken of the sea foil envelopes)

Any combination of:
Oysters in water
Clams in water
Shrimps or prawns in water
sardines or baby mackeral in water

You may substitute or addtuna, salmon, kipper, trout filets, crab, scallops, mussels, etc

Dry ingredients:
brown long grain rice (I like Texmati)
For extra nutritional value, soak it overnight. Partly germinated rice has 3x the food value.

Millers' wheat bran from the health food shop (optional, but when it has soaked up fish liquor, it's indistinguishable from the chives)

1 tsp curry powder
1/2 tsp chilli (if liked)
1/2 tsp Turmeric to cook with the rice
dried chives
Mrs Dash mixed herbs (original flavor)
Dried Cilantro
Dried Parsley

Fresh ingredients:
Mushrooms (optional)
small onion
hard boiled egg (optional)
olive oil
garlic (or you can use garlic powder but real fresh garlic juice kills germs)

Garnish:
Imitation caviar (I like the black) or anchovies (optional, but good)
Black pepper (coarse ground)

What to do:
1. Drain the tins, and either freeze the fishy liquid for next time, or useit to cook the rice (and bran) in.
2. Add turmeric (yellowing color, good for brain) to the rice and water.
3. Add bran "to taste" (which means, as much as you can stand, but it doesn't have a flavor)
The rice will take about 30 minutes. Keep an eye on it. Burned gritty rice is worse than soggy fishy rice pudding.
4. Inspect your drained oysters/mussels/clams/crab/shrimp for "veins" (veins are full bowels), bits of shell, body armor.
5. Hard boil your egg and peel. If your dh is really concerned about egg yolk, remove the yolk, cut the white into hollow circles, and pretend it's calamari.
6. Thinly slice onion and lightly fry it. Add mushrooms, and fry them too. Add curry and chilli and fry for 1 minute.
7. Drop fish (except anchovies or caviar), eggs, herbs into the frying pan, add the rice (it should be edible), add herbs. Press or chop garlic on at the last minute.
8. When everything is hot, serve, and garnish with either anchovies or caviar on the side of the plate. Never try to cook anchovies (they turn into disgusting brown mush) or fake caviar (it changes color).

You can ring the changes endlessly (but this is the best way of eating sardines!), and if you add some peas, some red/green peppers, some larger prawns and some chicken breast.... you can call it paella!

About the Author:

Award winning author Rowena Cherry is a self-described lifelong lurker and fact magpie.

Rowena's youth was spent on the tiny British island of Guernsey: a mystical, idyllic setting with its prehistoric earth-goddess, historic Martello towers, underground gun emplacements, and legends of faery men emerging from a cleft in the Hommet Headland to mate with human women.

A school chess champion and winner of the Duke of Edinburgh's Gold Award, Rowena went to ancient Cambridge University for her four-year combined honors degree in English and Education, after which she taught at exclusive boarding schools, first in Dorset, then in London.

Eventually Rowena met and married her auto designer husband, who whirled her off to Germany to live the glamorous life of an alien abroad.

Reassigned to America, she rode in pace cars at the Indy 500 and Brickyard and has flown in corporate jets to exotic locations. Her life so far has been fantastic inspiration for romance novel scenes and alien-world building.

Rowena lives in Michigan with her husband and daughter.

For more information about this fantastic author or her books, please visit http://www.rowenacherry.com/

Thanks again Rowena!




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Monday, April 20, 2009

Hot Chili Cheese Dip

This is a favorite in my household - not too spicy, just right!

1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp. canola oil
2 cans (15 ozs. each) chili without beans
2 cups salsa
2 packages (3 ozs. each) cream cheese, cubed
2 cans (2 1/4 ozs. each) sliced ripe olives, drained
Tortilla chips

In a small skillet, saute onion and garlic in oil until tender. Transfer to a 3 qt. slow cooker. Stir in chili, salsa, cream cheese, and olives.

Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving. Serve with tortilla chips.

Yields 6 cups

Note: This can also be baked in a 350 degree oven for 1 hour...delicious!

Thursday, April 9, 2009

Patricia Mendez Guest Post



Paperback: 176 pages
Publisher: Maple Heights Press (August 1, 2008)
Language: English
ISBN-10: 0979956404
ISBN-13: 978-0979956409

Book Synopsis:

You don't have to be professional chef or nervous wreck to host great casual at-home entertaining. You will have all of your questions answered, from what to serve to what to do. Even if you have never entertained in your life, you can have a terrific time putting together a superb celebration. Included are 13 delicious complete menus with easy-to-follow recipes, full color photographs, ideas for music, activities and drinks. Checklists ease readers step-by-step through every phase of planning, preparation, and presentation. You will gain confidence and have a terrific time putting together successful celebrations. Occasions include: My First Cocktail Party, Family Fiesta, Dinner with Close Friends, Guys Night Out, My First Thanksgiving and more!

Patricia agreed to write a guest post for me, the first one for Recipease, but hopefully not the last:) Here it is:


This is a new fall recipe for a crowd that is super easy to throw together. It is a great make-ahead autumn holiday side dish to take on-the-go to your relative's home or when you want an easy entertaining recipe for your gathering. Kids love it too!


Creamy Corn Pudding
Serves 6-8

1 – 14.75 oz. can corn, drained
1 – 14.75 oz. can creamed corn
2 extra large eggs, beaten
1 -8 oz. pkg. corn muffin mix
½ cup butter or margarine, melted (1 stick)
½ cup light sour cream
½ cup low-fat ricotta cheese
½ teaspoon salt
Freshly ground pepper, to taste
1 cup sharp cheddar cheese, grated
Cooking spray

Pre-heat oven to 350 degrees. Spray 9 x 13” casserole or baking pan with cooking spray. In a medium bowl, mix all ingredients together except for cheese. Pour into pan and bake for 20-30 minutes. Sprinkle cheese on top and bake 10-15 minutes more or until butter knife inserted in casserole comes out clean.

{Patricia Mendez is the author of Easy Entertaining for Beginners. Visit http://www.ezentertaining.net to find out more information and to receive free recipes/tips. Sign up for Patricia's free monthly newsletter, Entertaining 101 and receive a free bonus downloadable e-booklet, Party Etiquette 101, written by Patricia.}



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Wednesday, April 8, 2009

Crispy Chicken Strips

These are my hubby's favorites!

3/4 lbs. boneless skinless chicken breasts
1/2 cup mashed potato flakes
1/2 cup seasoned bread crumbs
1 egg
2 Tbsp. oil

Cut chicken into 1/2 inch strips. In a shallow bowl combine potato flakes and bread crumbs. Dip chicken in egg wash, then in potato mixture. In a skillet, cook chicken in oil 4-5 minutes or until golden.

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Tuesday, April 7, 2009

Blackberry Banana Smoothies

2 cups orange juice
1/3 cup vanilla yogurt
2 medium ripe bananas, cut into thirds and frozen
1/2 cup fresh or frozen blackberries

In a blender, combine all ingredients. Cover and process until blended. Serve immediately.

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Monday, April 6, 2009

Bacon Cheeseburger Pasta

This one is very easy, and believe me I need it sometimes. Hope you enjoy!

8 ozs. uncooked tube or spiral pasta
1 lb. ground beef
6 bacon strips, diced
1 can (10 3/4 ozs.) condensed tomato soup, undiluted
1 cup (4 ozs) shredded cheddar cheese
BBQ sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to skillet. Add soup, beef and bacon. Heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with BBQ sauce and mustard if desired.


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Sunday, April 5, 2009

Cheeseburger Broccoli Chowder

1/2 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (11 ozs) condensed cheddar cheese soup
1 soup can of milk
1 tsp. worcestershire sauce
1 cup chopped broccoli
1-2 potatoes, peeled and diced

In a large saucepan, cook beef, onion, and green pepper until done; drain. Stir in soup, milk, and worcestershire sauce. Add broccoli and potatoes. Bring to a boil Reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.

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Friday, April 3, 2009

BBQ Ranch Chicken Salad

1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup BBQ sauce
1 pkg. (10 ozs. ) salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onion
1/2 cup ranch dressing
1/4 cup cheese, crumbled or shredded

Cook and stir chicken in barbecue sauce in large skillet over medium-high heat 8 minutes or until chicken is cooked through. Add additional barbecue sauce if desired.

Toss greens, tomato, and onion in large bowl. Top with chicken. Pour dressing over greens mixture. Sprinkle with cheese.

Makes 6 servings

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Wednesday, April 1, 2009

Beef and Sundried Tomato Roll Ups

1/2 lb. thinly sliced roast beef
1/2 cup light cream cheese with roasted garlic, softened
1/2 cup purchased oil-packed sun dried tomato spread

Spread each slice of beef with cream cheese. Carefully spread each with sundried tomato spread. Roll up each slice tightly; place on a cookie sheet. Cover; refrigerate for at least 1 hour or until firm. To serve, cut each roll into 4 pieces. Secure each with cocktail toothpick.

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