Wednesday, April 28, 2010

Chicken Tamale Casserole

I really love Tamales (big surprise since I pretty much like anything Mexican), so when I saw this recipe for a Chicken Tamale Casserole on Tasty Kitchen, I couldn't pass it up.  It was really good, was light and tasted somewhat like a tamale but also a little like a taco, which is a great combo for me!  I highly suggest trying it if you like tamales!

Chicken Tamale Casserole
From: Monster Mama

1 cup shredded Mexican Cheese blend
1/3 cup milk
1 Egg
1 tsp cumin
1/8 teaspoon red pepper flakes
1 can (14 oz) cream corn
1 box (8.5 oz) corn bread/muffin mix
1 can  chopped green chiles
1 can (10 oz) red enchilada sauce
2 cups cooked, shredded chicken
sour cream
chopped tomatoes

1. Preheat oven to 400 degrees.

2. Combine 1/4 cup of cheese, milk, egg, cumin, red pepper, creamed corn, corn muffin mix, and green chiles in a large bowl. Stir everything until just blended. Pour into a greased 9 x 13 and bake for 15 minutes or until set.

3. When the mixture is set, shred the chicken and mix with a few tablespoons of enchilada sauce. Poke the entire top of the cornbread mixture with a fork then pour enchilada sauce over top. Layer your moistened chicken over corn bread mixture and sprinkle with remaining cheese.

4. Return to oven and bake for about 15 minutes or until cheese melts. Remove from the oven and let stand 5 more minutes.

5. Cut into squares and top with sour cream and tomatoes (and avocado if you have it!)

Thursday, April 22, 2010

Cookie Dough Dip

I love to eat raw cookie dough.  Anytime I make cookies I not only eat the dough while I'm cooking it, I save a tiny Tupperware of it in the fridge to eat later. In fact when I make cookies it is more for the dough than the actual cookies.  The raw eggs in cookie dough has never deterred me, although it does keep Bill away, which just means  more for me!:). When I saw this recipe, I realized that a cookie dough without raw eggs meant that I could eat a heck of a lot more of it as it was intended to be eaten. This dip isn't exactly like the real raw cookie dough, but it is darn close!

Sorry - I forgot to take a photo of the ingredients

Cookie Dough Dip
From: Amber's Delectable Delights

1/2 cup butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8oz) pkg cream cheese (softened)
1/2 cup powdered sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with brown sugar over medium heat.  Stir continuously, until brown sugar dissolves.

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioners sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.  Stir in Chocolate Chips.

5.  Refrigerate for at least an hr and serve (let sit out at least 15 minutes) with vanilla wafers or graham crackers

Monday, April 19, 2010

Pasta alla Vodka

I have always enjoyed Pasta with Vodka sauce, but have never tried it at home.  When I came across this recipe from the Pioneer Woman, I new I had to try it.  It uses quite a lot of vodka, more than I thought it would, but was very tasty and had a very smooth finish.  Bill liked it also, however, like most things I make without meat, he said it would be good with chicken. I'm sure it would be good with Chicken, but I really enjoyed it without as well!

Pasta alla Vodka
From: The Pioneer Woman

1 medium onion, chopped finely
2 cloves of garlic, chopped
2 Tbsp olive oil
2 Tbsp butter
3/4 - 1 cup vodka
1 can tomato puree (as you can see mine is a large can, I couldn't find anything smaller so I used about half of it but a little more wouldn't have hurt)
1 cup heavy cream
pinch of red pepper flakes
1/2 tsp salt
1 lb penne pasta
1 cup grated Parmesan Cheese

1. Cook Penne past according to package directions, being careful not to overcook.

2. In a large skillet over medium heat, add olive oil and butter.  When butter is melted, add in chopped onions and garlic. Stir and allow to cook for 2 min.

3. Pour in vodka.  Stir and cook for 3 min.

4. Add tomato puree and stir.  Reduce heat to low and stir in cream.  Allow to simmer, being careful not to overheat.

6. Stir in red pepper flakes, salt, and pepper.

7.  Drain the pasta (reserve 1 cup pasta water in case sauce is to thick),.

8.  Add cooked pasta to the sauce and toss to combine.  Splash in a little water if needed.  Stir in Parmesan cheese.

Monday, April 12, 2010

Salmon with Avocado Remoulade

I'm enticed by any recipe that includes avocado and this recipe from Simply Recipes was no different.  It was very light and fresh.  I cut the recipe in half for Bill and I and there was still a lot Remoulade (but I just had it on some bread... mmmm).  My remoulade turned out a bit thick also, so next time I might add a little bit more lime juice or oil and puree it a little more.

Salmon with Avocado Remoulade
From: Simply Recipes

2 Large Avocados
3 Tbsp freshly squeezed lime juice
2-4 tbsp olive oil
1 Tbsp minced shallots or green onion
1 Tbsp minced parsley
1 tsp Dijon mustard
Salt & Pepper
4 Salmon Fillets

1. Put Avocado pieces and lime juice into a food processor or blender and pulse until blended.  Slowly add olive oil, pulsing, until you reach desired consistency of sauce (I think I should have added a little more olive oil or lime juice as it was a bit thick).

2.Add minced Shallots and Parsley, pulse just until combined.  Remove to a bowl, add mustard, and salt and pepper to taste.

3.  Coat the bottom of a sate pan with oil, heat on medium high until almost smoking.  Season both sides of the salmon fillets with salt and pepper.  Carefully lay salmon into the pan.  Cook the salmon until about medium,  about 3-4 min per side.

4.  Serve Salmon with avocado remoulade sauce. 

Wednesday, April 7, 2010

Spicy Chicken with Creamy Chipotle Orzo

When I make chicken tacos, I always have a punch of chipotle peppers left since I buy a can of them and only use on or two.  I found this recipe from Home Cook Superstar and thought I would give it a try since I could use a little bit more from  the can of peppers.  It was very easy and tasty, but it ended up being a LOT spicier than I that it would be.  I would definitely make this again, but I would cut back on the spice.  However, if your motto is 'the hotter, the better,' then this recipe is for you.

Spicy Chicken with Creamy Chipotle Orzo
From: Home Cook Superstar

For the Spicy Chicken:
2 boneless, skinless chicken Breasts (I actually used several Chicken tenders)
2 cups salsa
1 Tbsp Dijon mustard
1 Tbsp Honey

For the Creamy Chipotle Orzo:
1 Cup orzo, cooked according to package directions
1 clove garlic, minced
2 Tbsp nonfat Greek yogurt
1 chipotle pepper, minced plus 1 Tbsp adobo sauce

Directions for Chicken
1. Preheat oven to 400. combine salsa, mustard, and honey in a small saucepan until thoroughly blended.  Bring to a boil, simmer over medium heat until reduced by 1/3

2. Meanwhile sprinkle chicken with salt and pepper.  Heat a non-stick skillet over high heat.  Once hot, saute the chicken about 2-3 min per side until crispy.

3. Place Chicken in a pie plate and cover with salsa mixture.  Bake fore 20 minutes.  While Chicken is cooking, prepare Creamy Chipotle Orzo.

Directions For Creamy Chipotle Orzo:
1.Cook Orzo According to package.

2. Mix garlic, yogurt, pepper, and adobo sauce together in a medium bowl.

3. Add cooked orzo into sauce and stir until fully coated, salt and pepper to taste.

4.  Serve Chicken on top of Creamy Orzo. Top with Cilantro if desired.

Thursday, April 1, 2010

Creamed Spinach

I always love creamed spinach at restaurants, but never thought about making them myself.  I saw this easy recipe from the Pioneer Woman and had to try it.  There are a lot of other fancier ways to make it, but this was easy and darn tasty.  A great way to eat your spinach I say (how could it not be with butter and heavy cream!) Try it today.. maybe next to a nice juicy steak hot off the grill (the weather has been gorgeous in Chicago so that means grilling time is here again!).

Creamed Spinach
From: The Pioneer Woman

1 bag Spinach - cleaned (remove stems if you wish)
2 Tbsp Olive Oil
2 Tbsp Butter
1-2 cloves Garlic - minced
1/2 onion - diced
Heavy Cream
salt and pepper

1.  Dice onion and chop garlic

2. Melt butter and olive oil together in a large skillet over medium heat.  Add onions and garlic and saute until translucent.

3.  Add spinach and lightly press down with a spoon.  Toss it very gently as it wilts.

4. Once the spinach is wilted add heavy cream.  Add salt and pepper to taste.  Serve


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