Chicken Tamale Casserole

I'm pretty sure I've made this before, but my hubby really went on and on about how great it was this time AND proceeded to have thirds!!  He even went so far as to say, "I could eat the whole pan of this!"  Well, clearly I need to make this one again.  Anything with Jiffy corn muffin mix HAS to be good, right?  :-)

Chicken Tamale Casserole

1 cup shredded Mexican blend cheese, divided
1/3 cup milk
1/4 cup egg substitute
1 tsp. cumin (I always use more cumin than a recipe calls for)
1/8 teaspoon ground red pepper
1 can cream corn
1 box corn muffin mix (I use Jiffy)
1 can chopped green chiles
cooking spray
1 10 ounce can red enchilada sauce
2 cups shredded cooked chicken breast
**I added a can of drained and rinsed black beans**
1/2 cup sour cream

Preheat oven to 400 degrees.  Combine 1/4 cup cheese, egg, cumin, red pepper, corn, muffin mix, and green chiles in large bowl, stirring just until moist.  Pour mixture into 9x13 baking dish coated with cooking spray.

Bake at 400 degrees for 15 minutes or until set.  Pierce entire surface liberally with fork;  pour enchilada sauce on top.  Top with chicken and black beans**; sprinkle with remaining 3/4 cup cheese.  Bake for 15 minutes more, or until cheese melts.  Remove from oven; let stand 5 minutes.  Cut into squares and serve with sour cream (I like to mix it with whatever salsa I have in the fridge).

(Serves 8)

(Cooking Light, November 2008)

Slutty Brownies

Yeah, well, I'm a sucker for a good name and this one was worthy of the humorous title.  Pinned on Pinterest more times than I can count, these were high on my list to try.  What better occasion that Bunco at my house?  11 of my favorite girls over to my house for our annual Soup and PJ Bunco at my house.  I really look forward to this tradition...and I think my girls do too.  This was the perfect time to try out this recipe!!

Slutty Brownies

1 pkg. chocolate chip cookie mix (and ingredients to make)
1 box brownies (and ingredients to make)
1 pkg Oreos

Following package directions, make cookie dough.  Add a little extra water and a little extra oil for moisture.  Make brownie mix, following directions exactly.

Cover a 13x9 pan with parchment paper.  Press cookie dough into bottom of pan.

Open Oreos and press each cookie slightly into cookie dough to make a layer.

Pour brownie batter on top.

Bake at 350 for 30 minutes.

They're great.  And oh so slutty.  Enjoy!!

 Original Post:

http://www.thelondoner.me/2011/06/slutty-brownies.html

Harvest Pumpkin Dip

I love pumpkin.  I love pumpkin anything!!  I have a collection of pumpkin recipes, 28 of which are for some variation of pumpkin dip.  I tried this one for a family birthday get together because it wasn't as sweet as the powdered sugar version and because I was curious how the sour cream would taste.

It was delicious, of course!!

Harvest Pumpkin Dip

1 cup solid pack pumpkin
1/2 cup sour cream
1/4 cup packed brown sugar
1/2 tsp cinnamon
1 cup thawed frozen whipped topping
pecans, chopped (optional)

Combine pumpkin, sour cream, brown sugar, and cinnamon; whisk together.  Fold in whipped topping and pour into bowl.  Sprinkle with chopped pecans if desired.  Refrigerate and serve chilled.

Serve with ginger snaps, apple slices, or pear slices.

(Pampered Chef recipe)

Thai Chicken Coconut Soup

Okay, I love Thai food, but I haven't always.  Afraid to step out of "the box."  The curry box.  All because I didn't know there was more than one type of curry.  All curry isn't bad curry I realized while eating Thai food.  A favorite of mine is a Tom Kha soup.  This isn't Tom Kha, but it has the delicious combination of coconut and chicken that I love.

A few ingredients made their first appearance in my kitchen with this recipe too (lemongrass, bok choy, and miso paste).

I'm glad I broke through the fear of cooking with something new--it really paid off in this yummy recipe!!  And I kept taking photos of the bok choy, wishing I had some daylight while I was cooking it to get better pictures.  I'm enamored with this new vegetable in my life!!

I loved it, the boys ate it, and Babe still hasn't tried a bite.  I think I won't be offended--more for me to lap up!!

Thai Chicken Coconut Soup

NOT 1 medium onion, diced
6 T plus 1 t of oil (I think I'd use 4 max next time, but I also substituted garlic for the onion)
NOT 5 green onions or shallots, sliced
4 large cloves garlic, minced (I used 4 T of minced garlic)
2 stalks lemongrass--which I actually found at my grocery store with the fresh herbs (or you can substitute lemon zest and a teaspoon or so of minced fresh ginger)
1 quart chicken broth
1 T fresh grated ginger
3 medium carrots, peeled and sliced
2 pounds chicken thighs or breasts
3 T miso paste (I had to go to Asian market for this one)
1/2 cup fresh basil (or Thai basil)
juice of 1 1/2 limes, or to taste
8 baby bok choy (Chinese cabbage)
8-10 mint leaves (which I forgot about)
1 bunch of cilantro (leaves only) *I used about 1/4 of the bunch because Babe WHO hasn't even tried a bite of my soup yet doesn't like cilantro*
1 can coconut milk
1/4 cup fish sauce
1/4 tsp cayenne pepper
1/8 cup rice wine vinegar
*I did cook some soba noodles to add to it--will do that again*

Saute NO onion in 6 T oil in large stock pot until translucent.  Add green onions and garlic.  Discard tough brown stalk from lemongrass and chop tender green portion.  Add to saute along with chicken broth, grated ginger, carrots, and 1 quart water.

Meanwhile, debone chicken, cut into bite-sized pieces and saute in frying pan with teaspoon of oil until browned.  As chicken is cooking, remove about 1/2 cup hot broth from stock pot and mix with miso until smooth.  Return to pot along with basil and lime juice.  Trim and discard ends from bok choy and add to soup along with mint leaves, cilantro leaves, coconut milk, fish sauce, pepper, and vinegar.  Taste and adjust amounts of lime juice, fish sauce, and vinegar.  Add browned chicken and juices from skillet to soup.  Simmer an additional 10 minutes, or until carrots are tender.  Serve by itself or over noodles.

*When I make this again, I'll add more carrots and cook the soba noodles and add to entire pot of soup.*

I absolutely loved this soup and Riley did too except he thought it had "too much green stuff (bok choy)!!!"

(12 servings)
(From August 2011 issue of Texas Co-Op Power magazine....of ALL places!!)

Colby-Pepper Jack Cheese Dip

Colby-Pepper Jack Cheese Dip

1 (8 oz.) package cream cheese, softened

2/3 cup sour cream

1/3 cup mayo

1 T finely chopped canned chipotle pepper in adobo sauce

2 T chili powder

2 cups chopped cooked chicken (I didn't include chicken in mine)

2 cups shredded colby-Jack cheese blend

1 (4 oz.) can chopped green chilies

NOT 4 green onions, finely chopped

2 jalapeno peppers, seeded and minced

1/4 cup fresh cilantro

Tortilla and sweet potato chips

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased

8-inch square baking dish.

Bake at 350 degrees for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish with cilantro if desired. Serve with tortilla and sweet potato chips.

(Southern Living, November 2008)

Too Much Time on My Hands

An old post I never published...not because I'm eating this right now.  But boy, I'd sure like to!!!

I'm checking out food blogs from others blogrolls and finding all kinds of goodies! I'm posting to share (and so I can find them again later, when I can be in my own kitchen). Hope this is as fun for you as it is for me...YUMOLA!

The blogs I really love I'm adding to my blogroll over there to your right. Wheee!


Piece of Cake's Chocolate Dipped Coconut Macaroons
(I think I love anything with Coco Lopez in it!)

Sausage Cheese Scone from King Arthur's Flour



Alton Brown's Chocolate Chip Cookie
(because we're all searching for the best recipe)

Hummus

I've always liked hummus, but it's not been my go to dip.  Now it is because it's the only one I can eat.  I didn't want to buy one that contained processed foods, so I emailed my trusty friend Greta, knowing that she would have a good one.  It is!!  I'm glad I have it, this one's a keeper.

Greta's Hummus

2 cups chick peas, soaked and cooked (equals 1 cup of dry)
3 cloves of garlic, minced
3 T lemon juice
1/4 cup water
3 T tahini
1 t. cumin (I probably used 1T)
1/2 t. paprika
1 jalapeno--seeded and veined and diced (optional)

Place all ingredients in a food processor and blend until smooth.  Use a variety of ingredients to make different flavors (kalamata olives, pesto, sun dried tomatoes, fresh herbs, etc.)  Great on toast, with veggies, on sandwiches to replace fattening mayo, with crackers, and of course on toasted pita!

*I made mine with kalamata olives and love it!  Best hummus ever!  I eat it with cucumber slices.*

Thank you, friend!!