Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Thursday, September 17, 2015

Recipe Alert: Mexican Tortilla Casserole

From Ree Drummond*

I saw this and HAD to have the recipe.

I mean, talk about YUM!  It has a little more ingredients than I'd like...but it looks delicious...splurge alert! 

Mexican Tortilla Casserole

Mexican Tortilla Casserole

Total Time:  1 hr 20 min
Prep: 30 min
Cook:   50 min

Yield: 
  12 to 16 servings
Level:  Easy


Ingredients
2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15 -ounce can pinto beans, drained and rinsed
1 15 -ounce can kidney beans, drained and rinsed
1 16 -ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11 -ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

Directions
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.

To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.

If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.


FREEZE IT! Cover the unbaked casserole tightly with heavy-duty foil and freeze up to 6 months. To bake, preheat the oven to 350 degrees F. Bake the foil-covered casserole for 2 hours; remove the foil and bake 10 to 15 minutes more, until hot and bubbly.

Recipe and tips from The Pioneer Woman Cooks: Dinnertime. Copyright (c) 2015 by Ree Drummond. By arrangement with William Morrow Cookbooks, an imprint of HarperCollins Publishers.













Wednesday, September 16, 2015

Recipe Alert! - Pillsbury Chili Cheese-Dog Bubble Up- BAKE

Chili Cheese Dog Bubble-Up Bake
Photo Credit: Pillsbury

This recipe was to good not to share! This is on my radar for Sunday...perhaps, while Hubby is tuned in to Football for the evening... (sounds good to me!)


Chili Cheese Dog Bubble-Up Bake


Prep: 10 Minutes

Bake: 30 Minutes

Ingredients: 7 TOTAL

Servings: 6


Ingredients

1
can (28 oz) chili with beans
8
all-beef hot dogs, cut into bite-size pieces
2
cups shredded Cheddar cheese (8 oz)
2
cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits
2
tablespoons butter, melted
1
teaspoon garlic powder
1
teaspoon parsley flakes



Directions


    • 1Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
    • 2Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
    • 3Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
    • 4Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.


    Serve this comforting casserole with a side of freshly steamed green beans.
    Boost the dish by adding 1 diced green bell pepper to the chili before baking.

*Adaption: You can also use left over home-made chili and complete as directed for a prep that suites your family!












Monday, September 14, 2015

Dessert Time: Pumpkin Cheesecake Bars

{It is finally Pumpkin season again!}


Easy-to-make pumpkin cheesecake bars from @choccoveredkt... like the lovechild of cheesecake and pumpkin pie! What's not to LOVE?! Full recipe: http://chocolatecoveredkatie.com/2015/09/14/pumpkin-cheesecake-bars/


I don't know what it is about PUMPKIN, but everyone LOVES it, am I right?  

So, why not please your pumpkin peeps with these easy to make pumpkin cheesecake bars?  
They are sure to fall in love!  
I mean it is PUMPKIN and CHEESECAKE, the best of BOTH worlds in my book!
With the leaves changing color, cooler air, yummy hot apple cider and getting those flannel sheets back out to keep you cozy at night...what's not better than having the house filled with the fragrance of Pumpkin?  And better yet...it is not coming from that delicious candle that you can't eat...

Could there possibly be a better way to WELCOME fall? 
pumpkin bars

The bars can be made crust-less if you want!

Pumpkin Cheesecake Dream Bars

    pumpkin cream cheese bars
  • 12 oz cream cheese 
  • 1 cup pumpkin puree
  • 1/4 cup sugar
  • 1 additional tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice or additional cinnamon
  • 1 1/4 tsp pure vanilla extract
  • 2 tsp cornstarch 


  1. Line an 8×8 pan with parchment paper and your crust of choice unless you’d prefer crust-less bars. Set aside. 
  2. Bring your cream cheese to room temperature or gently warm until easily stir-able. 
  3. Preheat oven to 350 F. If you have an extra baking pan of any size to spare, fill it halfway with water and place on the lower rack of your oven. (This step can be skipped; it just helps prevent cracking.) 
  4. Blend together all ingredients until just blended—don’t over blend, which would introduce air into the bars and cause cracking later on. 
  5. Pour the batter into the first prepared 8×8 pan, smooth out evenly, and place on the middle rack of your oven. 
  6. Bake 25 minutes, then leave the oven door closed but turn off the oven and let the bars sit in the turned-off oven for another 5 minutes. 
  7. Take out the still-under baked bars and let them sit at room temperature for an hour. (Don’t skip this, as putting them straight from the oven to the fridge would cause—you guessed it!—cracking.) 
  8. Then refrigerate at least 4 hours, during which time they will firm up quite a bit. Slice into bars, and store leftovers in the fridge or even in the freezer if you want to thaw them another day.














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