Posts filed under ‘casseroles’
I’m a Mom, wife, and a busy grad student. Some days that doesn’t leave much time for cooking. One of my priorities is that I put a nice meal on the table for my family every night. But, some days I just don’t have a lot of time or I don’t want to dirty every pot and pan in my kitchen while making our dinner. This is where this casserole comes in. It’s a one-dish meal that is quick, easy, and has excellent flavor. We all loved this meal and I believe Joe kept raving about how delicious it was. This meal will definitelybe enjoyed over and over in our home.
Chicken Tortilla Casserole
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1 3/4 cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.
Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.
Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving
Sometimes I try recipes even though I think I might not like them. This is one of those recipes. I wasn’t sure I liked black beans. I decided to try the recipe anyways because I had heard such wonderful things about it. Well, it turns out I do like black beans. This dish was fantastic! I was afraid Joe wouldn’t like it since it was meatless, but he raved about it. So, if you’re looking for a great meat-less dinner this is sure to be a winner.
The only thing I changed from the original recipe is that I used corn tortillas because that’s what I had on hand. They don’t fit nicely in a springform so they do have to be trimmed. I put one in the center and cut two tortillas in half and placed the around the center tortilla. I much prefer the taste of corn tortillas and this worked out perfectly.
Tortilla and Black Bean Pie
4 (10-inch) flour tortillas or about 12 corn tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
sour cream and salsa, for serving
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.
Source: Liz’s Cooking Blog
Enchiladas are one of my favorite foods ever. This casserole not only cured my Mexican food craving, but it also reminded me of my favorite Mexican restaurant. They are SO good. This will be a recipe that I make over and over again.
I will also be submitting this recipe to Joelen’s Foodie Films event featuring Mexican inspired dishes. Check out her blog for great recipes and blogging events!
1 1/2 lbs. ground turkey
1 can re-fried beans
1 Tbps canola oil
1/2 Cup chopped onion
1/2 Cup chopped bell pepper
2 garlic cloves minced
1 Tbsp fresh chopped parsley
24 oz tomato sauce
2 Tbsp chilli powder, divided
2 Tbsp cumin, divided
2 tsp smoked paprika, divided
2 tsp dried oregano
pinch of sugar
dash of cayenne
salt & pepper to taste
18 corn tortillas
2 1/2 cups shredded cheese (I used cheddar)
Heat a medium skillet over medium heat and add ground turkey. Add 1 Tbps of chilli powder, 1 Tbsp cumin, 1 tsp oregano, and salt & pepper to taste. Cook until evenly browned. Drain and set aside.
Wipe out skillet with paper towels and add oil. Heat over medium and saute onions and pepper. When onions are translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.
Transfer turkey to a mixing bowl and add refried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well. In a 9×13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat mixture, then cheese. Repeat with remaining ingredients. Bake at 350 for 25 minutes.
Source: Culinary Infatuation
I debated whether or not to blog this recipe, but I just adore it. This is a recipe my mom threw together many (like, before I was even around) years ago while trying to use ingredients she had on hand. My mom is an amazing women, and has definitely been through more than anyone should. Despite that, she has the biggest, kindest heart of anyone I know. Many people worry about turning out just like their mom, but I should only be so lucky. Anyways, I have loved it since the first time I ate it, and repeatedly asked for this meal as a kid. This is a breeze to throw together and pretty “light” since the cream sauce is really made from cottage cheese. This is nothing extravagant and completely unphotogenic, so just trust me when I say it tastes GREAT!
I have had a hard time finding Kluski noodles since moving to Florida so I stock up whenever I do find them. I really think these are essential in this casserole.
Kluski Noodle Casserole
1 Package Kluski noodles
2-3 Cups mozzarella cheese
1 lb ground beef
1 bunch green onions, chopped
12-16 oz cottage cheese
1 8 oz can tomato sauce
1 can evaporated milk
1 Tbsp corn starch
Lawry’s Seasoned Salt, to taste
Cook Kluski noodles according to package directions (they usually boil for aboue 20 minutes)
In a medium bowl combine cottage cheese, tomato sauce, evaporated milk, corn starch, and seasoned salt. Set aside
In a large skillet cook ground beef until cooked through. Add green onions and toss to combine. Remove from heat. Add kluski noodles and toss.
Grease the bottom of a 9×13 baking dish. Pour noodle mixture into dish and pour cottage cheese mixture on top. Spread mozzarella cheese evenly over casserole.
Bake, covered, in a 350 degree oven for 30 minutes. Bake an additional 10 minutes, uncovered. Allow to rest 10 minutes before serving.
Source: My Mom