Chicken Cornbread Bake

I found this recipe in our newspaper in the kids section of the comics. It sounded good so I thought I'd try it. We both really enjoyed it and it's easy enough that I can see it making appearances in our dinner rotations. It has a Mexican/enchilada taste.

1 cup pre-shredded four-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon pepper
1 14.75 oz cream style corn
1 8.5 oz box cornbread mix
1 4 oz chopped green chilies, drained
1 10 oz can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream

1. Preheat oven to 400 degrees.
2. Combine 1/4 cup of cheese and the next seven ingredients in a large bowl, stirring just until moist.
3. Spray 9x13 inch baking dish; pour in mixture.
4. Bake for 20-25 minutes. Pierce surface with a fork; pour enchilada sauce over top.
5. Top with chicken; sprinkle with remaining 3/4 cup cheese.
6. Bake for 15 more minutes until cheese melts.
7. Remove from oven and let stand for 5 minutes.
8. Top each serving with some sour cream.

Fired-up Mac n' Cheese

I used the full amount of cayenne the recipe calls for and I thought it was pretty spicy, kids probably wouldn't eat it, so if you're feeding kids use 1/8 teaspoon. However, my husband and I thought it was the best mac n' cheese we've had. It's nice to have an easy homemade mac n' cheese because i know exactly what's in it, unlike the blue box kind.

2 cups uncooked elbow macaroni, or other pasta (penne, etc.)

1/4 cup butter

1/4 cup flour

2 cups milk

1 teaspoon salt

1/8 to 1/2 teaspoon cayenne

1 1/2 teaspoon Worcestershire sauce

2 cups shredded sharp cheddar cheese

Crumb topping:

2 to 3 slices white bread*

2 tablespoons unsalted butter, melted

1/4 cup grated Parmesan cheese

1. Cook the pasta according to package; drain.

2. Preheat oven to 350 degrees and grease and 8x8 inch baking dish.

3. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a whisk until mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, and Worcestershire sauce. Stir for 1 minute.

4. Remove pan from the heat and add cheddar cheese and the 1/4 cup Parmesan. Cook and stir over low heat until cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish.

5. To make crumb topping, tear the bread into small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the butter and the parmesan cheese. Sprinkle over the pasta mixture. Bakes for 20 to 30 minutes, until hot and bubbly and the topping is brown.

Serves 6

* Note: I used about 3/4 of a sleeve of ritz crackers instead of the bread, which I crushed

Beef Enchilada Casserole

I finally ventured out and tried a new dish! It was very, very easy and was gobbled up. I thought we would have enough for some leftovers, but it was eaten all at dinner.

Ingredients:

• 1 lb. ground beef (hamburger meat)
• 1 medium onion chopped
• 1 can of enchilada sauce
• 1 can of tomato sauce
• 2 cups Mexican blend shredded cheese
• Dozen corn tortillas

Directions:

Brown hamburger and onion then drain. Add any extra seasonings, garlic, salt, pepper, etc.

In a medium bowl, combine hamburger meat and sauces.

Layer in a 9" X 13" baking dish starting with corn tortillas, next the hamburger meat mixture, and cheese.

Bake in a preheated 350 oven for 30 minutes or until hot and bubbly!

We ate it with sour cream, salsa, and guacamole on top. Delicious!

Apple Salad

8 oz fat free sour cream

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup sugar

6-7 medium red apples, chopped

Optional: nuts, raisins

1. Mix sour cream, cinnamon, nutmeg and sugar. Pour over apples, stir. 

Serves 6-8.

Chicken Enchilada Casserole

1 pound chicken, cut into small pieces

1 onion, chopped

2 tablespoons olive oil

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream

1 (4-ounce) can diced green chilies

2 cups grated Colby Jack or Cheddar cheese

1 (15-ounce) package flour tortillas

1. Saute onion with olive oil in large frying pan over medium heat.  Add chicken and cook thoroughly.

2. Stir in soup, sour cream and chilies.

3. Stack tortillas and cut with a sharp knife into thin strips.

4. In a greased 9" x 13" glass baking dish, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. 

5. Bake for 30 minutes at 350 degrees.

Bistro Turkey Sandwiches

1 small read onion, thinly sliced

4 teaspoons brown sugar, divided

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup Dijon mustard

1 tablespoon apple cider or unsweetened apple juice

6 wheat sandwich buns, split

6 Bibb or Boston lettuce leaves

1 medium pear, sliced

1 pound turkey breast, thinly sliced

1/4 cup loosely packed basil leaves

6 tablespoons crumbled Gorgonzola cheese

1. In a small skillet over medium heat, cook onion and 1 tablespoon brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne. 

2. In a small bowl, combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms. Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops. 

Ready in 30 minutes. Serves 6.

Turkey Chili

“This can be made on the stove-top or in a crock pot on low for about 6 hours.”

1 pound lean ground turkey

1 cup chopped onion

1 cup chopped green pepper

2 teaspoons minced garlic

1 can (28 oz) crushed tomatoes

1 can (16 oz) kidney beans, rinsed and drained

1 can (11 1/2 oz) tomato juice

1 can (4 oz) chopped green chilies

2 tablespoons brown sugar

1 tablespoon dried parsley flakes

1 tablespoon ground cumin

1 1/2 teaspoons chili powder, add more if you want a spicier chili

2 teaspoons dried oregano

1 1/2 teaspoons pepper

In a large saucepan, cook the turkey, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.

Add remaining ingredients and cook for 25 minutes. 

Can add reduced-fat cheese, cilantro and green onions for garnish. Serve.

For crock pot, brown turkey in a skillet then add all of the ingredients into crock pot. Cover and cook for 6 hours.

Ready in about 35 minutes. Serves 6.