King Ranch Casserole

Recipe from http://homesicktexan.blogspot.com

Zach LOVED this recipe.  It was very spicy so I put my adjustments in ( ) for you.

Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones (2 cans chicken)
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained 
4 teaspoons ancho chile powder (2 tsp)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped (I did not add)
3 cups of grated pepper jack and cheddar (Monterey jack cheese)
10 corn tortillas (Flour Tortillas)
Salt and pepper to taste.


Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Cream Cheese Chicken (crockpot)

1/2 cup butter
1 pkg Italian dressing mix
1 8 oz cream cheese
1 can cream of chicken coup
6 boneless, skinless chicken breasts

Melt butter in crock pot.  Mix in pkg. of Italian dressing.  Add chicken.  Cook on low for 4 hours.  1 hour before serving take out chicken and mix in cream cheese and soup.  Stir until smooth (an electric mixer might be helpful).  Put chicken back in and cook for another hour.  Serve over hot rice or noodles.

(This is one of the more flavorful crockpot recipes that we have eaten.)

Artichoke Dip

Mom's recipe.

1 cup mayonnaise
1 (8 oz) cream cheese, softened
1 cup Parmesan cheese, shredded
1 can artichoke hearts, drained and chopped
1 can green chilies
1 tsp dill

Cream together all ingredients.  Place in 8x8 pan.  Bake 30-40 min. Serve with tortilla chips, toasted baguettes or sliced french bread.

Southwestern Egg Rolls

Clark and I really LOVE these! This is one of those meals where you can add anything you want and take out anything you want. Just a little of this and a little of that. We usually add chicken to make it more of a meal..

2 cups frozen corn, thawed or 1 can
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.

Crock Pot Chicken Cordon Bleu

Im not sure if anyone checks this blog out anymore, but we just made this the other night and loved it!

SLOW COOKER CHICKEN CORDON BLEU

recipe from:  AllRecipes.com or http://www.chef-in-training.com/?s=cordon

• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8 ounce) package herbed dry bread stuffing mix
• 1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.

Layer chicken breasts over the sauce.

Cover with slices of ham and then Swiss cheese.

Pour the remaining soup over the layers, stirring a little to distribute between layers.

Sprinkle the stuffing on top, and drizzle butter over stuffing.

Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Enjoy!

Cranberry Bread

Regular

3 cups flour

1 ½ teaspoon baking powder

¾ teaspoon soda

1 ½ teaspoons salt

1/3 cup + 3 T butter

1 cup + 2 T sugar

3 eggs

1 cup + 2 T orange juice

1 ½ Tablespoons grated orange peel

1 cup crasins chopped

¾ cup chopped pecans

Low Fat

3 cups flour

1 ½ teaspoon baking powder

¾ teaspoon soda

1 ½ teaspoons salt

1/4 cup butter

¼ cup non fat vanilla yogurt

1 cup + 2 T sugar

1 whole egg + 4 egg whites

1 cup + 2 T orange juice

1 ½ Tablespoons grated orange peel

1 cup crasins chopped

¾ cup chopped pecans

1.         Preheat oven to 350

2.         Grease and flour loaf pans (1 large & 1 medium or 6 small)

3.         In a bowl mix flour, soda, salt and baking powder.  

4.         In a mixer cream butter (yogurt), and sugar.  Beat until creamy.  Add eggs, orange juice and zest.  Beat until well mixed.  Scrape the sides.

5.         Add the dry ingredients.  Mix only until incorporated.  DON’T OVER MIX!!! 

            If using the mixer low speed only, or stir by hand.  Stir in cranberries and nuts by hand.

6.         Pour in pans, bake 20-30 minutes.

Corn Dogs

1 c. yellow cornmeal
1 c. all purpose flour
1/4 tsp salt
1/8 tsp black pepper
1/4 c. white sugar
4 tsp baking powder
1 egg
1 c. milk
1 qt. vegetable oil for frying
2 (16oz) pkgs beef frankfurters
16 wooden skewers or chopsticks

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk.  Preheat oil in a deep saucepan over medium heat.  Insert wooden skewers into frankfurters.  Roll frankfurters in batter until well coated.  Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes.  Drain on paper towl.

**Opt: cut bricks of cheese into 1" rectangles.  Insert skewer and roll in batter.  Fry until golden brown to make cheese sticks.