King Ranch Chicken

I grew up on various casseroles. It is how one raises a proper Midwest girl. This doesn't scream Midwest dish to me, but it does introduce some new flavors to ones I grew up with.

Ingredients
Butter or cooking spray
1 large white or yellow onion, finely diced

1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 rotisserie chicken
1 10.5 oz can of cream of chicken soup
1 10.5 oz can of cream of mushroom soup
1 10 oz can of diced tomatoes and chiles
2 tbs of chili powder
1 tsp of ground cumin
1/4 tsp of cayenne pepper
1/2 tsp of kosher salt
1/2 tsp of black pepper
2 cups of chicken broth
16 corn tortillas, torn into pieces
1 1/2 cups of grated sharp cheddar cheese
1 1/2 cups of grated Monterey Jack cheese

Directions
Preheat oven to 350, and butter a 9 x 13 baking dish
In a medium bow, mix the soups, tomatoes and chiles, chili powder, cumin, cayenne, salt, pepper and chicken broth together.
Line the bottom of the dish with half of the tortillas.
Then spread a layer of onions and peppers.
Top with cheese and pour half the soup mixture on top.
Repeat layers.
Cover dish with foil and bake for 45 minutes.
Uncover and bake for another 15 minutes.

Changes I Made!
I made sure to seed the jalapeno as well. For me, this dish is at the top of my spice tolerance, so if you're a wuss like me make sure to keep things on the mild side.

This recipe comes from Pioneer Woman: Come and Get it!

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog. I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree. Overall, very good and hearty vegetarian dish. Ingredients 1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained 2 tbs of olive oil, divided 1 tbs of water 1 tsp dried rosemary 1 garlic clove, crushed 1/4 tsp of salt 1/4 tsp pepper 4 large portobello mushrooms, stems removed 1 medium sweet red pepper, finely chopped 1 medium red onion, finely chopped 1 medium zucchini, finely chopped. 1/2 cup of shredded pepper jack cheese Directions In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...

By the Cookbooks

Search This Blog