Month: August 2013

Uncategorized

King Ranch Chicken Casserole ur TV

Chocolate Castles3 Comments

Since living in Texas over 50 years, I just assumed that everyone in the United States had eaten this casserole sometime in their lives. It never occurred to me that just because every person in Texas had this recipe posted on the inside of a kitchen cabinet, or,  it was the “go to” casserole for family gatherings, funerals (I guess that would be considered a family gathering also, wouldn’t it?), welcoming new neighbors and celebrating neighbors that we didn’t like, finally moving away, this was “the” recipe. But since moving to California, I discovered that there are actually folks that have never heard of this casserole. Who knew? To me, that is like never hearing about the blue light special at K Mart.  When several friends little eyes perked up (and at our age, that is hard to do), as I talked about making this for our kids when they come visit, I knew what my next posting would be. Just think about this, if it was printed in an old Southern Living magazine and makes enough to have left over the next day for lunch, cheap and easy to make, we have a winner. So grab your purse and head to the market. Your dinner tonight will give you a taste of Texas and it’s not even Rodeo Days.

1 (4-5 lb) whole chicken (yes, you can use store bought rotisserie chicken if you feel led, but if you do this, you will need 1 cup of chicken broth and you won’t need the celery or carrot)

2 celery ribs, cut into 3 pieces each

2 carrots, cut into 3 pieces each

2 1/2 to 3 teas salt

3 tables butter

1 medium size onion and green bell pepper, each chopped up

1 garlic clove

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of chicken soup (or celery soup)

2 cans (10 oz each) diced tomatoes and green chiles, drained (like Rotel)

1 teas dried oregano

1 teas ground cumin

1 teas chili powder

3 cups grated sharp Cheddar cheese

12 (6″) corn tortillas, cut or torn into 1/2″ strips

Remove giblets from chicken. Rinse chicken and place with celery, carrots and salt in a large Dutch oven with water to cover. Bring to a boil, then reduce heat to low. Cover and simmer about 1 hour or until chicken is done. Remove from heat. Remove chicken from the broth. Reserve broth.

Preheat oven to 350. Melt butter in a large skillet over medium heat. Add onion and sauté 6-6 minutes. Add bell pepper and garlic. Saute 3-4 minutes. Stir in 3/4 cup chicken broth, both cans of cream soups and next 4 ingredients. Cook over low heat while deboning the chicken into bite-size pieces. Layer half of chicken in a lightly greased 9×13″ baking dish. Top with half of soup mixture and 1 cup cheese. Cover with half of corn tortilla strips. Repeat the layers again, topping with remaining 1 cup cheese.

Bake at 350 for 55 min to 1 hour or until good and bubbly. Let stand 10 minutes before serving. Put your boots and cowboy hat on and place it on the table. It will be mighty good “eatin” tonight. (sorry, but I haven’t had the opportunity to use that word in a long time)

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Texas Tabbouleh

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I love tabbouleh and I love Texas so when I saw this recipe in Taste of Home, I knew I would make it.

1 cup bulgur

2 cups boiling water

3 medium tomatoes

1 cup finely chopped red onion

2 green onions, thinly sliced

1/2 cup ea: chopped red bell pepper and green bell pepper

2 jalapeno peppers, seeded and chopped

1/2 cup fresh cilantro leaves, chopped

1/4 cup lime juice

3 table canola oil

2 garlic cloves, minced

1/4 teas salt

1/4 teas pepper

1 can (15 oz) black beans, drained and rinsed

1 cup (4 oz) crumbled queso fresco or feta cheese

Place bulgur in a large bowl; stir in boiling water. Let stand for 30 minutes, covered or until bulgur is tender and most of water is absorbed. Drain well, pressing out excess water. Cool completely.

Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans and toss to combine.

Refrigerate covered at least 30 minutes. Serve with cheese tossed in.

Breads · Desserts · Fruit

Cream Cheese Blueberry Shortcakes

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My neighbor puts all her magazines on my front porch when she is finished looking through them. I subscribe to Southern Lady, Southern Living, Taste of Home and Paula Deen, but benefit from of all the ones Nancy receives as well. Today, opening the front door, I saw a new Martha Stewart magazine on the chair. Looking through it I saw so many great recipes, but to be honest, most of them I will never make. Many are really way to healthy or way to complicated for my liking, but this one, this one, well, it will be made this weekend. Anything with blueberries, butter and cream cheese, catches my eye.

Non-stick cooking spray
1 1/2 cups flour
2 tables granulated sugar
3/4 teas salt
1 3/4 teas baking powder
1/4 teas baking soda
1 stick cold unsalted butter, cut into small pieces
8 oz cream cheese (2 oz cold and 6 oz room temperature)
4 oz blueberries (about 2/3 cup) (more for the serving plate)
3/4 cup well-shaken buttermilk
1/3 cup powdered sugar, plus more for serving
1 1/4 cup heavy cream
Coat 2 parchment-lined baking sheets with cooking spray. Whisk together the flour, granulated sugar, salt, baking powder and baking soda in a bowl. Incorporate butter and cold (2 tables) cream cheese into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
Preheat oven to 425 with racks in upper and lower thirds. Transfer flour mixture to another large bowl. Add blueberries and stir buttermilk into dough, gently folding with a rubber spatula until a sticky dough forms. Do not over mix. Divide dough into 8 even mounds, placing about 2″ apart on baking sheets. (4 per sheet)
Bake, rotating halfway through until shortcakes are golden brown, about 20 minutes.
Let cool on baking sheet 5 minutes. Transfer to wire racks to cool.
Meanwhile, beat together remaining 6 oz cream cheese and powdered sugar with mixer until smooth. Gradually add whipping cream, beating just until mixture becomes smooth and thick, about 1 minute.
Do not overbeat. Serve alongside shortcakes and more fresh berries, with powdered sugar for sprinkled over shortcakes with berries on top.

appetizers

Marinated Mozzarella Prosciutto & Basil

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This week has been week of celebration for me. The cookbook that I have been working on for the last few years is finally finished. I am in the process of editing it to send it off. My mind has been so much on that that I have not been cooking very much, hence, not many postings this week.
Seems that we cannot go anywhere that we don’t see prosciutto or basil on the menu, offered in so many different combinations. These are great little appetizers and this recipe makes 4 dz. The combination of the three flavors, enhanced by the balsamic make for a great beginning.
2 large bunches fresh basil
1/2 lb thinly sliced prosciutto, cut into 1/4″ strips
2 (8 oz) packages mozzarella cheese, cut into 1×1/2″ strips
1 (14 oz) bottle classis balsamic vinaigrette
Place 1 basil leaf on a clean flat surface. Place 1 prosciutto strip over basil. Wrap basil and prosciutto around 1 piece of mozzarella. Secure with a wooden pick. Repeat procedure with remaining basil, prosciutto and cheese. Place cheese, in a single layer on a rimmed baking sheet. Pour salad dressing over; cover and refrigerate at least 2 hours. Transfer the pieces to a serving platter.

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Ezekiel Brand English Muffin BLAT’s

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For some reason, I am on a sandwich kick. Maybe because it is warming up here finally and salads and sandwiches just sound good. Just returning from Whole Foods ( I can’t believe I even have recyclable bags now), I went with the intent to buy lots of fresh veggies. We are trying to cut down on gluten and meat during the week, so we can go crazy on the weekends. I came home with several new items today, such as gluten free tortilla wraps which I am going to make bean and cheese nachos, and Ezekiel brand, cinnamon and raisin English muffins. So I have lots of new items to test out this week. DId I mention that I even bought fresh collard greens? For those of you who know me, usually my grocery basket is full of cocoa, butter, cream cheese and Dr Peppers. Tonight, we are having grilled tilapia with grilled veggies. Randy will be shocked. Whole foods even have soy ice cream, all different flavors of which I have come to really like. Trader Jo’s have soy cherry-chocolate chip soy ice cream, which I could sit and eat the whole half gallon in one sitting. 

Because Randy is suppose to be watching how much gluten he is having, I have decided to help him out. Tomorrow, I will be packing him a Ezekiel muffin BLAT. (bacon, lettuce, avocado, tomato)

Just fry up 6 pieces of bacon until crisp. (3 pieces on each sandwich) This will all make 2 sandwiches Drain on paper towel. Slice a fresh tomato and an avocado. Wash 2 pieces of butter lettuce and wipe dry. Spread a little basil Pesto on each side of the muffin. Stack the bacon, lettuce and tomato and avocado and place muffin top over the BLAT.

At the end of the week, I will let you know if cutting back on the gluten and meat help us loose a couple of pounds. Since we don’t want to loose to much weight, we will end our evening eatting all the soy ice cream. /p>

BLAT’s might be the next big diet food. (I wish) Wonder if I will loose weight if I eat 3 of them?

Future Ad:

Want to loose some fat? Just eat a BLAT! sorry, it’s corny but I love that new word!

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Flourless Peanut Butter Cookies

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It’s Saturday, everyone is out running errands and busy with honey-do’s but I wanted to pass this quick little recipe on to you so all those “honey’s” would have something good to much on during their breaks. With so many people eating gluten free this recipe intrigued me. Taken from Southern Lady magazine, so you know this is good, comes this recipe for yummy peanut butter cookies.

1 cup light brown sugar

1 cup crunchy peanut butter

1 large egg

1 teas baking soda

1 teas vanilla

Preheat oven to 350. Line a cookie sheet with parchment paper.

Mix the brown sugar and peanut butter together in a mixing bowl. Stir in the egg, baking soda and vanilla. Stir in chips.

Drop by tablespoonfuls onto the parchment paper and bake 10 minutes or until puffed. Cool the cookies on the baking sheet. Store in a covered container.

Makes 30 cookies

Chicken · Daily Thoughts · Meats · Starches

Security Guards & Smouthered Chicken

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While living in CA we went onto watch the Ranger vs Angels play. We were excited to be going out to an evening of eating junk food without guilt. Why is it, when you are enjoying sports events or carnivals, car shows or festivals, we eat as though none of the calories will turn to fat? We pigged out on two tubs of popcorn, peanuts and foot long hot dogs. But we did have the sense to wash it all down with a diet Pepsi, after all, we do have to watch our cholesterol. We didn’t concern ourselves one iota with the fact that we had consumed more calories in one night that we had all week. But it was ok, we were watching baseball.

It was at this point in the evening, when we realized that we had eaten our way through the first 4 innings. We then began to notice two security guards, which walked back and forth, back and forth, right in front of us. The “lady” guard walked in front of “baby Huey” guard, neither one of them looking to the left or to the right, just straight ahead. We became so interested in them that we missed a homerun. We noticed that Baby Huey guard was probably not over the age of 25 and maybe was in training. If lady guard stopped, he stopped, when lady guard walked, he walked, always the same amount of space between them.  Baby Huey must have weighed over 300 lbs and I must say that there was no way he would have been able to run for help or chase anyone trying to steal 3rd base. I truly am in horrible physical shape and over weight. The heaviest thing I can probably lift would be a extra large piece of cheesecake to my mouth. The only time I even try to run is when the blue light comes on at KMart, but I am here to tell you, I think I would be able to beat Baby Huey to be first in line at the hamburger stand. It didn’t give us a sense of security at all. We both sat there and wondered, “what is the biggest size of security uniforms made”? As we watched the snack guys running up and down the stands, yelling, “hot dogs, cotton candy, ice cream”, we talked among ourselves about why didn’t they make these guys the security people? They are able to run up and down the stairs without having to carry an oxygen tank with them. They can throw a hot dog through the air like it was a feather. If a terrorist was running after me, I would vote for the hot dog guy to come to my aid any day before Baby Huey. At least he could stuff cotton candy down the terrorist throat, giving me a chance to hide under the hot dog cart. So we came away, knowing that we will be writing to the NBL with our suggestion that they switch the roles. Snack guys would become security people, baby Huey’s would become snack guys.

Ok, that is off my chest I can post the recipe that I am making tonight. We are headed to watch Forever Plaid and need to eat and run (well, not like the hot dog guys, we will take the car). This is a quick easy recipe that uses store bought rotisserie chicken.

1 (8 oz) package wide egg noodles

1 teas paprika

1 teas dried thyme leaves, crumbled

1/2 teas salt

1/2 teas pepper

3 tables butter

1 large onion, chopped

1 (16 oz) package mushrooms, cleaned and sliced

2 tsp minced garlic

1 (10 3/4 oz) cream of mushroom soup

1 cup milk

1/3 cup dry white wine (or more milk if you don’t want to use wine)

1 rotisserie chicken cut into serving pieces

1 tables chopped fresh parsley

Prepare noodles as directed on package. Set aside and keep warm

Stir together paprika, dried thyme, salt and pepper in a small bowl. Melt butter in large skillet over medium heat. Add onion and mushrooms and sauté 8-10 minutes or until onion is tender. Stir in garlic and paprika mixture. Saute 2 more minutes. Add soup, milk and wine. Bring to just beginning to boil stage, stirring frequently. Add chicken pieces. spoon sauce over top of chicken. Reduce to a low and simmer for 10-15 minutes.

Stir in 1 tables parsley. Serve over hot cooked noodles.

Serves: 4

Desserts · Fruit

Key Lime Bars

Chocolate Castles2 Comments

When you can’t have Houston’s Key Lime pie, go for these. These bars can even be frozen for later use or when you are just wanting to get them out of sight so you don’t eat the whole pan. Then you can just take a couple out (or 5) whenever you have a craving for them.
1 1/4 cup flour
30 vanilla wafers, broken into pieces
1/2 cup powdered sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
In a food processor, combine the four, wafers, powdered sugar and pecans. Cover and process until nuts are finely ground. Add butter, cover and pulse until crumbly.
Press into an ungreased 13×9 baking dish. Bake at 350 for 15-18 min or until lightly browned. Cool on a wire rack.
In a small bowl, combine the following:
1 (8 oz) package of cream cheese, softened
1/4 cup sugar
2 tables milk (or cream)
1 teas vanilla
Beat these ingredients until well blended and spread over cooled crust.
Key Lime Layer
1 1/2 cups sugar
1/4 cup flour
4 eggs
1/2 cup lime juice
Combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer.
Bake at 350 for 20-25 min or until filling is set. Cool on rack. Refrigerate for at least one hour or until chilled.
Before serving, sprinkle a with powdered sugar. Cut into squares.
Yields: 3 dz small squares

Chocolate · Cookies · Desserts

Brownie Tassies

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Just made a batch of these to take to a meeting. They are perfect to just pick up with your fingers and pop them in your mouth. They resemble the brownie bites you buy at the store but these, of course, have the buttery flavor and a soft gooey middle. You can actually change the flavor from vanilla extract to almond, or cherry or what ever tickles your fancy

3/4 cup flour, 1/4 cup cocoa

1/3 cup cold butter

2-3 tables water (it took all 3 today)

In a small bowl, stir together the flour, 1/3 cup sugar, cocoa and salt. Cut in the 1/3 cup cold butter with pastry blended or 2 forks until mixture resembles crumbs. Sprinkle water, a tables at a time and stir dough into a ball. Divide the ball into 24 balls. Place one in each of the lightly greased mini-muffin tins (unless you are using the Teflon coated, then you will not need to grease). Pressing with your finger (this is easier if you dip your finger each time in flour so dough doesn’t stick to your finger), make a well in the balls, pushing some of the dough up the sides of the tin also. Set aside when you have done all 24.

Filling: 1/2 cup semi-sweet chocolate chips

2 tables butter

1/3 cup sugar

1 egg

1 teas vanilla (or cherry or almond)

1/2 teas cinnamon

Melt chocolate chips and butter together in microwave bowl, on high for 30 second intervals.  Stir until chips are completely melted. Stir in sugar, egg and vanilla.

Divide the filling between the 24 cups.

Place tins in a 325 preheated oven for 20-25 minutes. (Mine today took 18 but I used just the thin metal pans, the dark Teflon ones will probably take longer)

Cool for 10 minutes and then loosen around edges with a knife or fork. Set on wire racks to cool. These can also be made ahead and frozen.