Paula Deen Green Bean Casserole

As with the stuffing, I also decided to make two versions of green bean casserole - the standard one and one a little different. I decided to try Paula Deen's version, because she rarely steers me wrong! I was interested by how the addition of cheese on top would change the flavor, and of course everything is better with cheese!

Though the recipe calls for fresh mushrooms I didn't add any due to special request, and the only other (delicious) change I made was with the topping...instead of mixing them in, I ground up the french-fried onions and combined them with some panko bread crumbs, and sprinkled this lovely mixture on top of the cheese. Yum!

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Directions

1.Preheat the oven to 350 degrees F.

2. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Bacon Jalapeno Stuffing

I was in charge of stuffing for Thanksgiving this year, and I decided to try something new and different in addition to the usual. I found this recipe on the Food Network website and was definitely intrigued. Its definitely not for everyone due to the spice level, but those who enjoy a little heat gave it great reviews!

I doubled the recipe and it was the perfect amount for a large casserole dish. Also, I thought it was definitely on the spicy side even with the seeds removed from the jalapenos, but my husband said he would actually add another one if we make it again.

Ingredients

1/4 lb. diced bacon
2 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced (I also removed the seeds)
1 Tbsp. thyme
3/4 tsp. chili powder
3 cups chicken broth
2 egss
1 cup diced pepper jack cheese (I shredded it)
8 cups toasted white bread cubes
6 cups crumbled cornbread ( I made cornbread muffins from a mix and crumbled)


Directions

1. In a large deep skillet, saute bacon in the butter for 5 minutes; transfer to paper towels.

2. To the same skilet, add onion, celery, jalapeno, thyme and chili powder; season with salt and pepper and cook 5 minutes.

3. Pour in 3 cups chicken broth. Simmer until step 5.

4. In a large bowl, mix eggs,pepper jack cheese and the bacon.

5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.

6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Sourdough Stuffing

I made this stuffing for the first time last year, after deciding to try a real, made-from-fresh-bread-cubes stuffing...previous to that our stuffings have always been based from boxed, dried bread cubes. Its a little more work of course, but the fresh bread is so much better! I like this recipe because its classic, simple, and tasty. I doubled the recipe this year so we could have lots of leftovers.

The only update I make to the recipe below is to add crumbled pork sausage, because, well, I like it :)

Ingredients
from Dave Lieberman, Food Network

1-pound loaf sourdough bread
8 Tbsp. butter
10 oz. cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 Tbsp. chopped Italian parsley leaves

Directions

1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

2. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

4. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

The little brother requested chicken enchiladas for his birthday dinner, and although there are a few recipes that I really like, I decided to try something new.

I found this recipe by Tyler Florence on the Food Network website, and not only did it look good it had great reviews. As I was reading throguh the recipe it sounded a little familiar, and then I realized that Marci had posted it awhile back on her recipe blog, and gave it a rave review as well. I didn't need much more convincing that this was the way to go!

These were really delicious. The roasted tomatillo salsa had great flavor; I want to make some more just to eat with chips! I liked how the enchiladas were moist and saucy, without being "creamy". These are a bit time comsuming, but I would say its definitely worth it.


Ingredients

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
*Note: I made the salsa the day before, and just refrigerated it until it was time to prepare the enchiladas. Definitely saved me some time!

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

*Notes: I tripled the recipe for the salsa, followed the remaining directions as listed, and ended up with enough filling/salsa to make 16-17 enchiladas, using the flour tortillas. I would suggest at least doubling the salsa recipe so you're sure to have some leftover to enjoy!

Tilapia with Hash Browns

Two hash brown recipes in a row? Yes, because like I said, who doesn't love hash browns? :)

I came across this recipe in a Food Network Magazine and I was drawn in not only by how pretty it looked, but by the interesting combination of fish and potatoes.

See how pretty?

I'm also always looking for new ways to use tilapia, because its cheap and everyone likes it because it doesn't have a strong fishy flavor. This recipe turned out to be a little more time comsuming than I thought it would be, but the flavors were great - love the salty spanish olives - and even my 1 year-old enjoyed it.

Tilapia with Hash Browns

from Food Network Magazine

Ingredients

1 20-ounce bag frozen shredded hash browns, thawed
4 cloves garlic, smashed and thinly sliced
Kosher salt
5 tablespoons extra-virgin olive oil,
plus more for drizzling
1/2 cup pitted Spanish green olives, roughly chopped
3/4 pound tomatoes, cut into 1-inch pieces
1/4 cup diced roasted red peppers
3 scallions, white and light green parts only, chopped
2 tablespoons chopped fresh parsley
1 1/2 pounds skinless tilapia fillets
1 teaspoon herbes de Provence or dried rosemary
Freshly ground pepper

Directions

1. Preheat the oven to 425 degrees F. Toss the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6 to 8 minutes.

2. Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper.

3. Scatter half of the olive mixture over the potato cake and top with the fish. Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt. Serve from the skillet.

*I didn't have a big enough oven-proof skillet handy, so I cooked the hash browns in two separate small skillets, then transferred them to a 9x13 baking pan to finish the process.

Cheesy Hash Brown Chili

I'm not usually one to make/eat chili, but I actually like this version...and I give the credit for that to the hash browns for providing a nice crispy texture. Seriously, who doesn't love hash browns?

I adapted this from a recipe by Rachael Ray, see it here. I went with the basic format but changed it up according to what I hand on hand. The result was a super easy and filling dinner that we all enjoyed - with some cornbread, of course!


Ingredients

1 can turkey chili
1 can dark red kidney beans, drained and rinsed
1 can Mexicorn (sweet corn with red and green bell peppers)
1 can petite diced tomatoes
1/2 tsp. taco seasoning
1/4 tsp. cumin
1/8 tsp. garlic powder
3 cups shredded hash browns (the frozen ones will work, or I used some dehydrated ones I had)
1 cup shredded cheddar cheese

*Since my baby would be eating this, I kept it pretty bland. If I were making it just for myself and Adam, I would have added some hot sauce or crushed red pepper to add some extra heat.

Directions

1. Preheat oven to 375 degrees. In a large saucepan, combine chili, beans, corn, and tomatoes. Add taco seasoning, cumin, and garlic powder. Heat over medium and simmer 10 minutes, stirring occasionally. Pour into a lightly greased 8x8 baking pan.

3. In a large bowl combine hash browns and cheese. Spread on top of chili. Bake for 30-35 minutes or until the cheese is melted and the hash browns are crispy.

Ultimate Potato Salad

Thanks to Tyler Florence I now have a fantastic go-to recipe for potato salad! I changed his just little bit and its always been very well-received. Warning: use a large bowl because this recipe makes a LOT!

Potato Salad

adapted from this recipe by Tyler Florence

5 lbs. red potatoes
3 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 medium red onion, chopped
2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)
1/2 bunch dill, chopped (or 1 tsp. dill weed)
1/2 lemon, juiced
Salt and freshly ground black pepper


Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.

Chicken Enchiladas with Tomatillo Cream Sauce

*Photo from Cooking with Paula Deen

Who doesn't love a good chicken enchilada? There are so many recipes out there, each one just a little varied in its own way...but honestly, you can't go wrong with any form of creamy, cheesy goodness!

I've hesitated to post any chicken enchilada recipes because I haven't felt like any of the ones I've some across thus far are anything spectacular. My mom has made this version, courtesy of Paula Deen, a couple times now though, and I really think they are worth recommending. Its the yummy sauce made with tomatillos and heavy cream (no scrimping here - you gotta use the real thing...Paula would have it no other way!) that puts these over the top.

Warning: This recipe makes a LOT, but be prepared to not wanna share :)

Chicken Enchiladas with Tomatillo Cream Sauce
from Cooking with Paula Deen


Ingredients

3 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 (8-ounce) package Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce ( recipe follows)
1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
Sliced green onions (optional)

Tomatillo Cream Sauce

1 (28 oz.) can of tomatillos, drained
1 (14 oz.) can chicken brotj
1 (4 oz) can of chopped green chiles
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream

In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.

Directions

1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.

2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.

3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.

Pork Salad - Cafe Rio Style

I served up these salads at Mady's first birthday party, for the adults of course. They were a big hit! A little something different from typical party food, and a good idea for a crowd, because you just prep all the ingredients and everyone can put theirs together how they want.

In searching for a recipe, I found that there are sooo many copy-cat recipes out there for these salads! Not surprising, considering most anyone who has spent anytime in Utah is obsessed with Cafe Rio. A lot of the recipes I found were pretty similar, and of course all claimed to be "oh so close!" to the real thing. I must admit, however, that I've never actually had a pork salad from Cafe Rio though...I'm a "vegetarian burrito, black beans, hot sauce, enchilada style" kind of girl.

The recipe I went with came from the blog Favorite Family Recipes. The cooking of the pork was a bit more involved than most other recipes I found, but that's actually what pulled me towards this one. All that marinating/cooking time = has to be good, right?

Now, as I mentioned I've never had a Cafe Rio pork salad (although I have tried the pork and the yummy tomatillo ranch dressing), so I can't speak as to how close to the "real thing" this is. What I can say is that everyone LOVED these salads - they were delicious! They are a bit time-consuming to prep everything, but luckily I was able to do a lot of it ahead of time, and then for the party we just laid all the ingredients out buffet-style and let everyone have at it.

I'll post the recipes as they are listed on Favorite Family Recipes, and you can also visit the link to see more info and commentary. Oh, and if you are going to make these (you are going to make them, right?), don't forget the aluminum pans - those are a must for authenticity :)

Cafe Rio-style Pork Salads

Ingredients

6 large Tortillas (the uncooked flour tortillas from Costco are the best!)
Shredded cheese, Mexican blend
Cafe Rio Rice - recipe follows
Cafe Rio Black Beans - recipe follows
Cafe Rio Sweet Pork - recipe follows
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Tomatillo Ranch - recipe follows

To assemble: Lay a tortilla in the bottom of the pan (if you are using the uncooked tortillas, you need to heat them up first - about 30 seconds per side, just so they are cooked through), sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of pico de gallo). Add guacamole and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the tomatillo ranch.



SWEET PORK:
2 pounds pork (i.e. boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.


CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


TOMATILLO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (Not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (I used canned ones)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds, if desired)

Mix all ingredients together in the blender. Yum!

Wild Rice and Green Bean Casserole

This is one of my favorite side dishes to make, because it combines your starch and vegetable all into one! I like to think of it as an enhanced green bean casserole (which I love).

You could even add some shredded chicken to this and for an easy, complete meal.

Ingredients
1 box long-grain and wild rice, prepared and cooled (OR...save even more time by getting the Uncle Ben's ready rice in the pouch! no cooking required)
1 can cream of celery soup
1/2 cup milk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. marjoram
1/4 tsp. onion powder
1/8 tsp. ground thyme
1/8 tsp. black pepper
2 - 14.5 oz. cans cut green beans
1 - 6.5 oz. can sliced mushrooms, drained
1 small canister french fried onions

Directions
1. Preheat oven to 375 degrees. In a large bowl, combine cream of celery soup, milk, mayo, lemon juice, marjoran, onion powder, thyme and pepper. Stir in prepared rice, green beans, mushrooms, and half the french fried onions. Pour into a lightly greased 8x8 baking pan. Bake for 20 minutes, then top with remaining french fried onions and bake an additional 8-10 minutes.