All things pumpkin are fantastic in my mind. Mix that with cream cheese and you have something quite delightful! :)
1/2 cup pumpkin
8 ounces cream cheese, softened
1/4-1/2 cup brown sugar
1/4-1/2 tsp cinnamon
pinch of nutmeg
pinch of cloves
Mix all the ingredients together with a hand mixer and you have a great dip for fruit, crackers, pretzels, etc.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Creamless Creamy Squash Soup
It's fall again!! Time for some soups...and I had a giant winter squash to use. So I tried this soup and it was pretty good! I'm not always a squash soup fan, but I liked the addition of the potatoes in this one. I didn't use the amaretto, and I left some of the soup un-pureed because I like chunkier soups. Pretty good.
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)
Preparation
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)
Preparation
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.
Sunday, September 20, 2009
Buttermilk substitution
I love recipes with buttermilk, but I don't always have buttermilk on hand. So here is an easy substitution:
1 cup milk
1 Tablespoon lemon juice
Measure out milk, add the lemon juice and then let it sit for a few minutes. Done!
1 cup milk
1 Tablespoon lemon juice
Measure out milk, add the lemon juice and then let it sit for a few minutes. Done!
Grandmother's Cornbread Recipe
I am always in search of THE best cornbread recipe. So, if you have one you love...pass it along. I think this is my favorite to date (from Allrecipes.com). It helps with this recipe to measure out the ingredients before you begin since you add things together quickly.
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt
Preheat oven to 375 and grease an 8" square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30 to 40 minutes (though I always prefer the lower end when talking about cornbread...it easily gets overbaked in my opinion).
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt
Preheat oven to 375 and grease an 8" square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30 to 40 minutes (though I always prefer the lower end when talking about cornbread...it easily gets overbaked in my opinion).
Refrigerator Bran Muffins
I love this recipe. It is so easy to put together, and the perfect thing to have in your refrigerator on a busy morning. You mix this all together, and then can leave the batter stored in your refrigerator for up to 5 weeks before you use it. My mom gave me this recipe, and I have no idea where it came from before her!
(Okay, for those of you afraid of Crisco, you might be able to substitute oil or butter or something, but I have never tried it. I have a feeling it is the Crisco that allows it to be stored in the refrigerator for awhile. If you try something else and it works--let me know! :)
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups All-Bran Cereal
1 cup boiling water
1 cup oatmeal
1 1/4 cups white flour
1 1/4 cups whole wheat flour (though you can use all white flour if that is what you have or prefer)
2 1/2 tsp baking soda
1/2 tsp salt
Cream together sugar and shortening. Add eggs.
Place the All-Bran cereal in a separate bowl and pour the boiling water over the cereal. Let stand.
In a separate bowl, mix together flour, soda and salt. Add flour mixture and buttermilk to egg mixture and mix well. Add cereal and oatmeal and mix well.
Bake at 375 for 18 minutes. Refrigerate leftover batter. When ready to use dip batter from container without strirring.
(Okay, for those of you afraid of Crisco, you might be able to substitute oil or butter or something, but I have never tried it. I have a feeling it is the Crisco that allows it to be stored in the refrigerator for awhile. If you try something else and it works--let me know! :)
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups All-Bran Cereal
1 cup boiling water
1 cup oatmeal
1 1/4 cups white flour
1 1/4 cups whole wheat flour (though you can use all white flour if that is what you have or prefer)
2 1/2 tsp baking soda
1/2 tsp salt
Cream together sugar and shortening. Add eggs.
Place the All-Bran cereal in a separate bowl and pour the boiling water over the cereal. Let stand.
In a separate bowl, mix together flour, soda and salt. Add flour mixture and buttermilk to egg mixture and mix well. Add cereal and oatmeal and mix well.
Bake at 375 for 18 minutes. Refrigerate leftover batter. When ready to use dip batter from container without strirring.
Thursday, September 17, 2009
Plum Syrup
So my mom gave me about a million plums from her friend's plum tree, and I have been searching for ways to use them up before they go bad. This syrup is really easy and really tasty. I'm sure you could use other kinds of fruit, too. I searched the internet and found a couple different ways to do the syrup, so I just made this up. I think this is very flexible and can vary depending upon how sweet you want your syrup, how thick, how much fruit you actually have, etc.
This will be great over ice cream, french toast, etc.
Here's what I did:
4 cups of plums, pitted
1/2 cup maple syrup
1/2 cup sugar
1/2 cup water
1 tsp vanilla
2 tsp balsamic vinegar
Make a slit in each plum, pull out the pit and then throw it in the blender. Once the blender is full of fruit, puree it until you don't have any chunks left.
Over medium heat, mix all ingredients and stir for a few minutes. Once it starts cooking a bit you're done! (You can add more water if you want it thinner, cook for longer if you want it thicker, etc. If you don't want any bulk to the syrup, you can just quarter the plums, cook them in the syrup and then strain your syrup and use the fruit pieces for pie or something.)
Pour the syrup into canning jars or some other container and refrigerate or freeze. Yum!
This will be great over ice cream, french toast, etc.
Here's what I did:
4 cups of plums, pitted
1/2 cup maple syrup
1/2 cup sugar
1/2 cup water
1 tsp vanilla
2 tsp balsamic vinegar
Make a slit in each plum, pull out the pit and then throw it in the blender. Once the blender is full of fruit, puree it until you don't have any chunks left.
Over medium heat, mix all ingredients and stir for a few minutes. Once it starts cooking a bit you're done! (You can add more water if you want it thinner, cook for longer if you want it thicker, etc. If you don't want any bulk to the syrup, you can just quarter the plums, cook them in the syrup and then strain your syrup and use the fruit pieces for pie or something.)
Pour the syrup into canning jars or some other container and refrigerate or freeze. Yum!
Tuesday, September 15, 2009
Creamy Pesto Pasta
Recipe by OurBestBites.com
1/2 recipe Guiltless Alfredo Sauce
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher sal
tblack pepper
Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce. When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.
3. Remove stems from mushrooms and slice. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 12-15 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.
5. Toast pinenuts: Place nuts in a dry skillet on med heat. Stir constantly. They will start to turn glossy which means the oils are releasing. Then they'll start to brown. (have you checked your pasta? go check your pasta) Let them get golden brown and then remove them from the pan to cool. It should take about 7-10 minutes total.
6. Your pasta should be done, drain it if you haven't already.
7. Add pesto to alfredo sauce and stir to combine well.
8. Tomatoes and mushrooms should be done about now, take them out of the oven. Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve. Serves 4-6. 4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.
1/2 recipe Guiltless Alfredo Sauce
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher sal
tblack pepper
Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce. When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.
3. Remove stems from mushrooms and slice. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 12-15 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.
5. Toast pinenuts: Place nuts in a dry skillet on med heat. Stir constantly. They will start to turn glossy which means the oils are releasing. Then they'll start to brown. (have you checked your pasta? go check your pasta) Let them get golden brown and then remove them from the pan to cool. It should take about 7-10 minutes total.
6. Your pasta should be done, drain it if you haven't already.
7. Add pesto to alfredo sauce and stir to combine well.
8. Tomatoes and mushrooms should be done about now, take them out of the oven. Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve. Serves 4-6. 4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.
Creamy (Guiltless) Alfredo Sauce
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
I use this sauce for so many things. Here's a few ideas:-Over pasta (obviously)-As a dip for breadsticks-As a sauce on pizza-and a half batch of sauce covers 2 medium pizza's.-Mix it with pesto for a creamy pesto sauce (so good)-Mix it with marinara for a creamy marinara sauce.
From OurBestBites.com
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
I use this sauce for so many things. Here's a few ideas:-Over pasta (obviously)-As a dip for breadsticks-As a sauce on pizza-and a half batch of sauce covers 2 medium pizza's.-Mix it with pesto for a creamy pesto sauce (so good)-Mix it with marinara for a creamy marinara sauce.
From OurBestBites.com
White Chicken Chili
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.
Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream.
Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything Makes about 8 cups of soup.*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.
Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream.
Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything Makes about 8 cups of soup.*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
Menu 9/15
Creamy Pesto Pasta with Chicken / Bread / Salad
BBQ Beef Sandwiches / French Fries / Zucchini
White Chicken Chili / Cornbread (it's soup season again!)
BBQ Beef Sandwiches / French Fries / Zucchini
White Chicken Chili / Cornbread (it's soup season again!)
Chocolate Zucchini Bread
Maybe the world's best 'bread'. (Okay, it might be technically more of a dessert, but since it has zucchini in it you are allowed to eat it for breakfast.)
{makes 2 loaves}
Recipe by Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar. Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.
{makes 2 loaves}
Recipe by Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar. Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.
Thursday, September 10, 2009
Enchilada Casserole
I used a recipe from Food Network for the sauce, and then just layered my desired ingredients in a baking dish. Super easy and yummy!
Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Casserole
10-12 corn tortillas
1-1/2 cups enchilada sauce
1-2 cups diced chilcken (I used rotisserie chicken)
1/2 cup diced onion
1 cup corn (I used two fresh cobs)
1 cup cheddar cheese
1/2 cup chicken stock
Spray a 9x9 pan with cooking spray. Starting and ending with tortillas, layer the tortillas, sauce, chicken, corn, onions and cheese. Layer until your ingredients are gone, reserving a small amt of sauce and cheese for the top. Spread the sauce over the top layer of tortillas. Pour chicken stock over the top of the casserole and then sprinkle on remaining cheese. Bake at 350 for 25-35 minutes, until nice and bubbly.
Directions for the sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Directions for the casserole:
Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Casserole
10-12 corn tortillas
1-1/2 cups enchilada sauce
1-2 cups diced chilcken (I used rotisserie chicken)
1/2 cup diced onion
1 cup corn (I used two fresh cobs)
1 cup cheddar cheese
1/2 cup chicken stock
Spray a 9x9 pan with cooking spray. Starting and ending with tortillas, layer the tortillas, sauce, chicken, corn, onions and cheese. Layer until your ingredients are gone, reserving a small amt of sauce and cheese for the top. Spread the sauce over the top layer of tortillas. Pour chicken stock over the top of the casserole and then sprinkle on remaining cheese. Bake at 350 for 25-35 minutes, until nice and bubbly.
Directions for the sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Directions for the casserole:
Mexican Green Beans
1 Tablespoon olive oil
1/4 cup diced onions
1/2 tsp garlic
1 medium tomato, chopped
1/2 pound fresh green beans
salt and pepper
These are very arbitrary measurements...so use what you have! In medium saucepan, boil the green beans for 6-10 minutes to desired doneness. While the beans are cooking, saute the onion in olive oil until translucent, add the garlic and saute another 30 seconds, add the cooked green beans and chopped tomatoes and voila!...Mexican green beans.
1/4 cup diced onions
1/2 tsp garlic
1 medium tomato, chopped
1/2 pound fresh green beans
salt and pepper
These are very arbitrary measurements...so use what you have! In medium saucepan, boil the green beans for 6-10 minutes to desired doneness. While the beans are cooking, saute the onion in olive oil until translucent, add the garlic and saute another 30 seconds, add the cooked green beans and chopped tomatoes and voila!...Mexican green beans.
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