Chicken Tamale Casserole

A few months ago, I shared this recipe on Miss Crafty Pants. Realizing I never shared it on my blog, I decided it was time. 


Every once in a while, a recipe exceeds my expectations. This was one of them. I am all about simple and easy, but when simple and easy is SO delicious...makes it even better! Usually, I don't tell Hubby what I'm cooking for dinner, because he's kinda a picky eater. So, when he asked what I was making, I just said "dinner." =) When I put this on the table he said it smelled delicious, and as soon as he took the first bite, he requested that this be put in "the recipe book." Now, if I can get that kind of reaction out of the Hubby, I know it's a good dish. The leftovers are just as good. We have made this numerous times, and will continue to make it. I have made one change in the recipe, though you don't have to. The recipe says to sprinkle the chicken on top. The first time I made it, I found that as it bakes, some of the chicken on top dries out. The next time I made it, I decided to mix the chicken with the cornbread mixture, and it was perfect. That's how I make it now. This dish is so easy to put together, and can be made in about 30 minutes. It's great for those long days when you don't want to cook a big meal. It's even got the veggies in it! A whole meal in this dish. =) It's also a great way to use leftover, cooked chicken. And you wanna know another good thing about this dish...it's from Cooking Light magazine, so it's even healthy for you! How can something that tastes this good be healthy you ask? Just try, I promise you won't be disappointed. 

INGREDIENTS
1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

• 1/3  cup  fat-free milk
• ¼  cup  egg substitute
• 1  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 1  (14 ¾-ounce) can cream-style corn
• 1  (8.5-ounce) box corn muffin mix (such as Martha White)
• 1  (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1  (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2  cups  shredded cooked chicken breast
• ½  cup  fat-free sour cream
• 
  

DIRECTIONS

1. Preheat oven to 400°.

2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Source: Cooking Light magazine

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Chunky Cornbread

Cornbread to me is essential for some meals...like....red beans and rice or chili. I decided one time, I wanted to switch it up, and try a different kind of cornbread. Honestly, it was okay. Hubby and I like sweet cornbread, but this just didn't do that for us. I should've known by the list of ingredients. Hehe! Anyways, it was pretty good, just not our thing. If you try it, let me know if you liked it. Enjoy!! 


INGREDIENTS
¾ cup all-purpose flour
½ cup cornmeal – I used yellow.
2 Tbsp granulated sugar
1 tsp baking powder
¾ tsp salt
½ cup milk
4 Tbsp butter, melted
1 can (11 ounces) Mexicorn, drained


DIRECTIONS

1. Heat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together milk, butter and egg.

3. Pour the milk mixture into the flour mixture and stir until evenly moistened. Fold in the Mexicorn. Spoon batter into prepared baking pan and spread evenly.

4. Bake at 375°F for 30 minutes or until top of cornbread is golden. Allow to cool in pan on wire rack 10 minutes.

5. To serve, gently remove from pan; cut into 12 squares.

Source: Family Circle

Pumpkin Pie

Mmmmm...pumpkin pie. I made this for Thanksgiving and Christmas dinners. I will NEVER go back to store bought pumpkin pies again. It is too easy and inexpensive not to make it. I can't believe I had not tried this sooner. The smell of it cooking is amazing. I cannot wait for next fall to come around so I can make some more. And of course, that dollop of whipped cream just puts it over the top! Enjoy!!


INGREDIENTS
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 (15 oz.) can 100% pure pumpkin
1 (12 oz.) can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


DIRECTIONS
1. Preheat oven to 425° F. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 




Source: Very Best Baking/Libby's

Chicken Enchiladas

I know I'm posting late...sorry about that. Kiddo comes first! =) Remember the brown rice and black beans I posted Friday? They were the side dish to these awesome Chicken Enchiladas...again from Annie's Eats. 

I have been wanting to make enchiladas for a very long time. I love Mexican food, but I have never ordered a chicken enchilada. I always get the beef. But, my husband LOVES chicken...I mean L.O.V.E.S. He could eat grilled chicken every day for the rest of his life, and be okay with it. But me, I can't eat it the same way every day. So this was a great way to change it up a bit. Enchiladas are a lot easier that I thought they would be. Though they do take some time, but the homemade enchilada sauce is totally worth the time and all the dishes it dirties. I promise. No use for that canned or bottled stuff anymore. Way too easy not to make. Everything was fine except for one thing...which honestly, if you're not OCD like me, wouldn't matter. I don't know if I didn't warm up the tortillas enough or not but, they were cracking on me. Not when I rolled them up and put them in the pan, but when they came out of the oven the first time, a couple of them had come open on top. Nothing a little enchilada sauce and cheese can't fix. Right? I really hope y'all try this dish out. It is REALLY good. Even lil man loved it. (I cut the spicy stuff in half so he could have some, and it was perfect.) Hubby said to add it to the recipe book. Sounds like a winner in my book. Enjoy!!

(I know the pictures are kinda craptastic, but they were done at night...sorry!)

INGREDIENTS 

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine - I used 1. 
1 tsp. canola oil
3 cloves garlic, minced
3 Tbsp. chili powder
2 tsp. cumin
1 Tbsp.  granulated sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped - I used just a regular, medium sized tomato.
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray

DIRECTIONS

Combine the onion, jalapeno and oil in a large saucepan over medium heat.  Cook, stirring often, until the onions and peppers have softened, 8-10 minutes.  Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds.  Mix in the tomato sauce, water, and chopped tomato.  Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce.  Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. (Make sure you check for doneness, because my chicken took almost 25 minutes.) Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible.  Transfer the reserved solids to a large bowl and set aside.  Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture.  Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro.  Stir to combine.

Preheat the oven to 425˚ F.  Oil a 9 x 13″ baking dish with cooking spray.  Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable.  Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla.  Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down.  Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray.  Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F.  Remove the enchiladas from the oven and pour the sauce oven the top.  Sprinkle with the remaining shredded cheese.  Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned.  Remove from the oven and let stand 10 minutes before serving.

Source: Annie's Eats

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Not JUST A Housewife

Brown Rice with Black Beans

My favorite restaurant is Chili's. They have a Margarita Grilled Chicken there. Ever have it? It is just about the only thing I ever get when I go. My favorite part is the black beans and rice under the chicken. YUM YUM! Of course, you know by now that Annie's Eats is one of my favorite blogs. I check it every day. When she posted this recipe, it reminded me so much of that rice and black bean yumminess at Chili's that I HAD to try it. So, the other night...when we made chicken enchiladas, this was our side dish, and we were NOT disappointed. I love the brightness that the cilantro brings to the dish, and the subtle crunch of the corn, and the meatiness of the black beans. It makes SO much, so next time, I will cut it in half because there is only 3 of us. Definitely could feed a bunch. And honestly, this could be a light lunch on its own, or you could throw in some shredded chicken, and call it a dinner. Hope you like it as much as I did! Enjoy!

INGREDIENTS

4 tsp. olive oil
1 cup onion, chopped fine
1 red bell pepper, chopped fine
3 cloves garlic, minced
1 cup low-sodium chicken broth
2¼ cups water
1½ cups long-grain brown rice
1 tsp. salt
1-2 (15 oz.) cans black beans, drained and rinsed - I used 1.
¾ cup corn kernels (fresh from cob, or frozen and thawed) - I used drained canned corn.
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper

DIRECTIONS

Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven or big oven-safe pot over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt, and cover.  Bake until the rice is tender, 65-70 minutes. (Only took 65 for mine.)

Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.

Source: Annie's Eats

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Broccoli Rice Casserole

Don't you just love a good ole' fashioned recipe. You know...the kind that has been passed down generations. Well, this one was passed down from my grandmother. I just came across it last year, but since then, we've made it numerous times. This dish has made my husband love broccoli again. It's not one of those super-complex-takes-all-day-to-cook kinda dishes. It's one of those so-simple-but-tastes-so-good kinda dishes. I love it. Then, my husband decided to make it even better. One night, I was making it, and he said "Hey, why don't you grill up some chicken, and throw that in there?" And I said, "Why didn't I think of that?" So, I did, and that's how we make it now. YUM YUM!!! Enjoy!!

INGREDIENTS
½ cup chopped onion - I use yellow onion.
4 Tbsp margarine
1 cup uncooked rice - I always use the Boil-in-a-bag rice...never used the regular long grain.
2 cups grated cheddar cheese
1 (10 ½ oz) can cream of chicken soup
2 pkgs. (10 oz) frozen chopped broccoli, barely cooked & drained
2-3 good sized chicken breasts (about 1 to 1 1/2 lbs), if desired


DIRECTIONS
Preheat oven to 350˚ F. Start cooking chicken however you like, if desired. (I just cook them in a skillet.) Meanwhile, saute onions in margarine. Cook rice according to package directions. Mix all ingredients in a large bowl. Put in a greased 2-quart baking dish. Bake at for 25 minutes or until bubbly. 

Oreo Cream Cheese Swirl Brownies

Brownie? Yes. Cream cheese? Yes. Oreos? Yes. All 3 in one deliciousl dessert??? YES YES YES!!! Do these brownies really need an explanation. They taste like a cross between fudge, brownies, and cheesecake to me. They are definitely rich and indulgent, and a small piece goes a LONG way. I promise. If you are a chocolate lover, you will NOT be disappointed by these. And, on the upside, I have been focusing and trying to make my pictures more appetizing when I have the chance and good natural light. What do y'all think of these? ;) Enjoy!!

INGREDIENTS:
8 tbsp. unsalted butter
¾ cup sugar
1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
½ tsp. salt
2 large eggs
¼ cup milk
1½ cups coarsely chopped Oreo cookies
8 oz. cream cheese, at room temperature
½ cup confectioners’ sugar
1½ tsp. vanilla extract

DIRECTIONS:
Preheat the oven to 350˚ F.  Line an 8×8″ baking pan with aluminum foil and spray lightly with cooking spray.

In a small saucepan over medium heat, combine the butter and sugar.  Bring to a boil, whisking frequently.  Boil for 1 minute, then remove from the heat and set aside to cool slightly.

In a medium mixing bowl, combine the flour, cocoa powder and salt; whisk together to combine.  Add the eggs to the pan with the butter-sugar mixture and whisk until well blended.  Whisk in the milk.  Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated.  Fold in the Oreo cookie pieces.  Spread the batter into the prepared pan.

To make the cream cheese mixture, combine the cream cheese, confectioners’ sugar and vanilla extract in the bowl of an electric mixer.  Beat on medium-high speed until well-blended and smooth.   Drop the cream cheese mixture over the brownie batter in dollops.  Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.

Bake for about 22-24 minutes.  Transfer the pan to a wire rack and let cool completely before slicing and serving.

Source: adapted from Annie's Eats and Sugar Plum 

No-Bake Chocolate Cookies

This recipe has been in my family for a long time. It was passed down to me through my father from his mom. I see it everywhere made different ways, but this is how I've always made it, and I love it. Of course, you could add more oats if you like. But, I love them just the way they are. The only thing I don't like about it is when I crave them on hot, humid days. No point in making them because they won't set in high humidity. So....I live it up in the winter! I would love to make them once a week...haha! So, if you're looking for something to put together quick for last-minute company, or you're just craving chocolate or something sweet without having to bake...this recipe is for you! Enjoy! 

INGREDIENTS
1 stick margarine
1/3 cup unsweetened cocoa powder
1/2 cup milk - I use whole.
2 cups granulated sugar
2 cups quick oatmeal (not instant)
1 teaspoon vanilla extract
1/3 cup creamy peanut butter


DIRECTIONS
In a medium-sized saucepan, boil margarine, cocoa powder, milk, and sugar on medium heat for 5 minutes. Add oatmeal, vanilla, and peanut butter; stir well to combine. Drop by teaspoonfuls on waxed paper to harden. 


Recipe Source: my grandmother

Snickerdoodle Cupcakes

Snickerdoodles are my all-time favorite cookie. I will almost always choose a Snickerdoodle over chocolate chip. Does that make me un-American or weird? Lol! Annie's Eats is one of my favorite blogs, so when she posts something that looks amazing, it usually it. So, when I saw Snickerdoodle cupcakes, they had to be tried out ASAP. And boy was I happy when they were done. They were SO good. I did not use the same frosting she did though. I decided to go with a cream cheese frosting from Beantown Baker. I will definitely be making them again, and again, and again..you get the picture. =) Enjoy! 


INGREDIENTS
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk


For the frosting:
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar


For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar
Mini snickerdoodles - As you can see, I didn't have those on there but Annie has a great recipe on her site.


DIRECTIONS

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Frost the cooled cupcakes as desired. In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

Recipe Source: cupcakes - Annie's Eats, frosting - Beantown Baker

Classic Cranberry Sauce

My one year blogiversary passed, and I totally forgot. What kind of blogger am I! Well, at least I ran it for a year. I had contemplated shutting it down. I will continue to try and post more often. 

Happy 1st Blogiversary to me!

So, for the first post of the New Year, I have this cranberry sauce. Now, usually, at our Thanksgiving table, we have the jelled cranberry sauce in the can, and for as long as I can remember, I have been totally okay with that. What's turkey without cranberry, right? But, I wanted to try something new. When I saw this recipe, I knew it would be great for a beginner cranberry-sauce-maker...like me! It was a hit, and it has been requested for next year's table. Yay! Enjoy! 

INGREDIENTS

- 12 oz bag of fresh or frozen cranberries, washed if fresh

- 1 ¾ cup granulated sugar

- ¾ cup water

- 1 orange slice

- 1 teaspoon orange zest 

DIRECTIONS

1. Combine all ingredients in a medium-sized saucepan.

2. Stir over high heat for 3 minutes, until sugar melts and water starts to boil.

3. Reduce heat; simmer until thickened, about 15 minutes.

4. Discard orange slice. Pour into serving bowl; cool completely. 

Recipe Source: Family Circle magazine Nov. 29, 2010