Meat

Tortilla Chip Casserole

Didn’t someone once say that casseroles are boring?  I guess casseroles used to primarily consist of some kind of leftover meat, mixed vegetables, maybe a pasta, rice or potato and some kind of creamy condensed soup…yeah…boring.  I wouldn’t want to eat that.  Well, unless I’m really hungry.  This Tortilla Chip Casserole is unlike any other casserole you’ve had.  If you are making this for dinner for guests or family, don’t even bother telling them you made a casserole because you’ll have them dreaming of Taco Bell right away.  Instead, tell them you have made the most flavorful, cheesy knock-your-socks-off dish and leave it at that.

Black beans, chicken and tortilla chips are nestled between layers of a spicy, cheesy milk sauce, and topped with enchilada sauce and cheese before being baked until melted and gooey.  Cumin and coriander are added to the milk sauce giving warmth to the already-bold flavors going on in the dish and cream cheese is also melted in making the sauce thick and rich.  Roasted red peppers, which are tucked away in the middle of the layers, add more flavor but sort of disappear in the end result so leave them in or leave them out, it’s up to you.  The best way I can describe this dish to say it’s like eating your favorite Mexican dip for dinner.  It’s creamy, it’s cheesy, it’s hearty, it has chicken, it has chips, it has spice.  It’s everything wrapped up in one little casserole bow.  Don’t let the lengthy list of ingredients deter you:  this will be the best dish you’ve made in a long time.  And no one will be dreaming of Taco Bell.

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The ingredients:

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Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

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Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce.

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Sprinkle with shredded cheese. Bake at 350°F for 30 minutes.

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Sprinkle with green onions, if desired.  (I was in such a hurry to eat this, I completely forgot the green onions!)

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Additions:  None

Omissions:  None

Substitutions:

  • Red enchilada sauce

Overall Rating:  Love It

Source:  Cooking Light Magazine

Sweet Chili Rolls

Have you had one of those weekends where you either have too much to do or don’t feel well enough to do anything at all?  That was me this weekend.  After taking Friday off and laying in bed all day because the pesky cold virus that was threatening me most of the week final showed it’s ugly face, I still didn’t feel up to much the rest of the weekend.  When you have a food blog and do almost all of your cooking on the weekends though, this doesn’t make things easy when all you want to do it lay in bed.  So thank goodness for the slow cooker.  Normally, I don’t have the patience to wait for food to cook in a slow cooker.  But when every physical activity becomes exhausting and all you want to do is rest, the slow cooker is a life saver.  And these Sweet Chili Rolls were worth the wait.

Ground turkey is mixed with a blend of water, pinto beans, ketchup, dijon mustard, garlic and chili powder in the slow cooker and cooked low and slow for 6 hours.  The result is healthier version of a sloppy joe which is topped with cheese.  I love the addition of the pinto beans here because the slow cooking process make the turkey meat tender and texturally perfect with the beans which also provides a boost of fiber.  I substituted some of the chili powder with chipotle chili powder to add a little kick so consider adding in additional spices if you choose.  I really don’t think you can go wrong here with other flavors like dry mustard or smoked paprika also.  Whether you have a lot to and have no time to cook or just need keep your feet up instead of standing in the kitchen, these sandwiches are a happy no-brainer.

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The ingredients:

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Blend chili powder, sugar and cornstarch in a bowl. Add ketchup and mustard and stir to combine.

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Pour ketchup mixture into slow cooker and stir in 1 cup water, beans, onion and garlic. Crumble in half the turkey and gently stir to combine. Repeat with remaining turkey.

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Cover and slow cook on HIGH for 6 hours or on LOW for 8 hours.

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Uncover and add salt. Spoon 1/2 cup of the mixture onto a roll. Top with 2 tbsp shredded cheese.

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Additions:  None

Omissions:

  • Vidalia onion

Substitutions:

  • Chipotle chili powder

Overall Rating:  Love It

Source:  Family Circle Magazine

Beer-Glazed Sausage and Apples

Sometimes I come across a recipe that has me lingering a few seconds longer than the others but yet for whatever reason, I pass it by.  This recipe for Beer-Glazed Sausage and Apples is a perfect example of that.  Each and every time I come across it, I pause and think Wow, that looks good.  Finally, I caved.  It won me over and I couldn’t go another day, another minute, without making it.

Smoked sausage (I used turkey) is mixed with apples and green beans and simmered in a flavorful broth of wheat beer, brown sugar, cider vinegar and orange peel before being topped with bits of fresh sage.  The alcohol in the beer cooks off and the remaining flavor adds a layer of depth which blends so well with the sausage.  The apples and green beans are perfectly crisp while the orange peel provides a fresh, subtle citrus flavor which pleasantly permeates the whole dish.  I had high expectations for this dish and the result was as good, no, better than I expected.  My only complaint: don’t boil the sausage with the green beans as the recipe states in step one (I think this is an error).  Only boil the green beans in step one and brown the sausage in step three.  And when you eat it, try to get a little bit of everything in one forkful.  It’s worth a full mouth.

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The ingredients:

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In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling.  Add green beans (not the sausage). Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain and set aside.

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Meanwhile, in a large skillet melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender.  Transfer to a platter.

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Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.

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Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened.

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Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter.

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Sprinkle with sage.

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Additions:  None

Omissions:  None

Substitutions:

  • Turkey kielbasa

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

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