Sour Cream Chicken Enchilada Pie
We made this the other night for dinner and it was YUMMY!!
If y'all haven't checked out Stacey's page at Southern Bites, follow the link for this great recipe!
If y'all haven't checked out Stacey's page at Southern Bites, follow the link for this great recipe!
I love Tacos, but dislike having to be ultra careful when the shells break as you are eating them. So if you are like me, this recipe will be a big help in keeping your Belle standards of cleanliness! Lol
1 lb lean hamburger
1 medium fresh tomato - Chopped
1 small Vidalia onion - Chopped
Pace Picante Sauce ( I use mild, but to your taste in heat level)
1 Taco Bell Hard Taco kit
1 12 oz pkg Kraft Mexican cheese blend
Now get out your favorite large skillet - it can be ovenproof, but does not have to be
Brown the hamburger, drain the grease
From the Taco Kit - add the dry seasoning mix and 3/4 cup water.
Cook over medium heat, stirring occasionally until the mixture cooks down a little bit ( about 10 minutes)
Add the chopped tomato and onion, stir to coat
Add the liquid packet of taco sauce from the Taco kit, stir it in
Cover with cheese blend
Crush up the taco shells and cover the cheese
Top all with a ring of Picante Sauce ( see photo)
In the center of the Picante sauce put a little more cheese
Cook this over low heat on the stovetop until the cheese on top is melted and the shells are soft, about 20 minutes
Note: If you are in a hurry and have put the mixture into an ovenproof skillet you make bake it at 350 degrees for about 10 minutes.
Start by assembling all your ingredients. Don't peel your veggies until time to use them, as the carrots will dry out and the potatoes will darken.
1. Add the olive oil to your skillet ( I use grandma's iron one)
Heat the oil and add the meat - make sure you don't move the meat around to often so that you get a good sear on it. Seal in those juices!!!
2. Chop up your onions in large chunks and add to seared meat. Cook until translucent.
Add the flour - That's right, just sprinkle it over the meat and onions. I know there is very little moisture in the pan at this point, but that's fine. We are just creating a roux for later on. Stir well until all flour is dissolved.
Now that the flour is dissolved ( no lumps) go ahead and add 1 cup of water ( you know you've been dying to do this!)
Let is cook over medium heat, stirring constantly until a gravy starts to thicken.
At this point you want to transfer from your skillet to your slow cooker. Peel and chop your carrots and add to the mixture. I went ahead and added another cup of water at this point. The "gravy is still a little thin at this point ( which is fine - it will thicken later). I cooked mine on high for about 3 hours. The time it takes will depend on the type of cooker you have. Just check on it once an hour and check your carrots - You want to make sure they don't fall apart before the potatoes go in. Layering this dish is important so that everything comes out perfect.
Now peel and chop up your potatoes into large chunks and add to cooker. Mix everything so that everything gets some of the gravy on it. If necessary you may add a little water. The starch in the potatoes will thicken the gravy as it cooks. This stage I cooked about 1 1/2 hours and stirred every 30 minutes.
And That's It! A lovely comforting dish!
Chicken and Dumplings
This is the recipe that both of my grandmothers used and that my mom used when I was younger. So being Southern, it's the one I've always used.
1 cut up whole chicken
Carrots, cleaned, cut and diced if desired. ( I don’t like cooked carrots, so I don’t use them)
2 tsp salt (or to taste)
Black pepper to taste
2 1/2 c plain flour
1 tsp more of salt
Ice water, added to consistency (i put 3-4 pieces of ice in glass and run water over them)
Extra plain flour to the side
Wash the chicken well and cover with water in a large pot on stove.
Cut up celery and add to water you are cooking the chicken in. I cut mine up really small because I don’t like big chunks
Check the water several times to be sure the chicken stays covered in water. This will be your broth for the dumplings. If needed, add more water. Let chicken cook completely.
(I’ve been known to just use chicken breasts if that’s what I have in the freezer…….I do go ahead and cut my chicken up into bite sized pieces before I cook it. )
When chicken and juice has cooled enough to pick chicken off bone, lift chicken from pot into a large bowl. Remove chicken from bone then add the meat back to pot and discard bones. Keep lid on pot, broth should be about 1/2 full. Turn the burner down to simmer.
In a medium sized bowl add the flour and combine it with one teaspoon of salt. Flour your surface and your rolling pin along, with a glass of ice water. Begin adding ice water to flour and salt mixture slowly. When you can stir it stiffly, rake on to floured surface. Make sure you put flour on rolling pin. Press out dough to flatten as much as possible with your hands, sprinkle some more flour on dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness. Using a sharp knife cut the dumplings into 1/2 inch strips.
Turn up to medium and begin adding the dumplings. They should lift easily. Make sure chicken and broth are in a rolling boil before adding the dumplings. Add dumplings until most are in the pot. You want the broth to be thick but not too thick. Lower heat and keep covered.
Simmer the dumplings on low until they begin to change and become almost translucent. I always taste test and add more salt and pepper if they need it. Turn off burner and leave lid on for several more minutes. Stir them and check for thickness of broth. It will become thicker as it cools.
Pour a big glass of sweet tea and enjoy. Your tummy will thank you!
Florida lobster mac and cheese
I actually got this recipe a couple of years ago from some fishing show the Hubby was watching. It only gets made when Lobster is on sale........But it's a favorite and yummy. The original recipe called for Panko bread crumbs but I was out, so I used Italian Bread Crumbs.
16 oz. elbow macaroni
4 Tbsp. unsalted butter
2 garlic cloves minced
½ c. chopped onion
¼ c. flour
3 c. milk (I used half mild and half of half and half. Makes it creamier)
1 ½ c. grated cheddar cheese (I don’t use pre-shredded cheese as it has a coating on it that makes it gritty)
1 ½ c. Gruyere cheese grated
¼ tsp. cayenne pepper
Sea salt and black pepper to taste
Dash of white pepper
1 lb. Florida lobster meat, cooked and cut into chunks
Cook and drain pasta. Rinse with cold water and drain again. Melt butter in a medium sauce pan and add garlic and onions. Cook until onion is translucent. Whisk in flour and cook, stirring often. Add milk and bring to a boil over medium heat, stirring constantly. Remove from heat and stir in cheese a handful at a time. Season the cheese sauce to taste using, white pepper, sea salt and black pepper and a touch of Everglades Seasoning.
In a large mixing bowl, add the cheese sauce to the pasta, then stir in the lobster. Pour into a lightly greased casserole dish.
Sprinkle a bit of cheese on the top. I also added some Italian bread crumbs to the top.
Jambalaya (crockpot version)
While living on the Alabama Gulf Coast, I discovered Cajun food. I don't care for a lot of the blackened fish and chicken but give me a big pot of Jambalaya or Gumbo and I am one happy camper!
A girl I knew from Louisiana shared this recipe with me and I still use it.......
Serve with cornbread and sweet tea, of course!
There's not too many things made with crab that I don't love. Here is a traditional She Crab Soup that I've made several times. Someone gave me the recipe years ago, so I'm not sure where it came from.
I serve with cornbread, because, well I serve everything with cornbread.......
¼ pound butter
¼ pound flour
1 cup heavy cream
3 cups milk
2 cups fish stock or water and fish base
1 pound white crabmeat
1 cup chopped celery, lightly sautéed with
¼ cup chopped carrots ( I don't add the carrots)
¼ cup chopped onion
¼ cup sherry wine
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire Sauce
Melt butter, stir in flour to make roux. Add milk and cream. Bring to a boil. Add remaining ingredients, simmer for 20 minutes. Garnish with sherried whipped cream.
The picture is from the Southern Living magazine.
Original She Crab Soup had crab roe in it. You can no longer harvest crab roe, so it's not in this recipe.
This is a Derby favorite and being married to a Kentucky boy, all things Derby are a big hit at my house! This does make a HUGE pot, so invite your friends and have a Derby party!
Head over to http://www.simplyrecipes.com/recipes/kentucky_burgoo/ for the recipe
FALSE ALARM CHILI
Debbie F shared this recipe with us! It looks yummy and I can't wait for cold weather to this this classic!
4 lbs ground beef
2 lg onions, chopped
5-6 cloves garlic
2 t ground cumin
4-6 T chili powder
2 cans stewed tomatoes
2 cans chili beans
2 cans 1 light 1 dark red kidney beans
Tiniest bit of red pepper (optional)(remember, this is False Alarm Chili!!! -:)
Crumble ground beef in large pot, season with salt and pepper add cumin, chili powder, garlic and onions and cook till beef is no longer pink, drain.
Return to pot and add tomatoes and beans, simmer for 2-3 hours.
Serve with toppings
Shredded Cheddar Cheese
I've used this recipe for years. One of the few things I could get my child to eat when she was younger! Yep, I raised a picky eater, but to be fair to her, her mother is kind of picky! Mix it up and then spend a few minutes with the kids playing Barbie. Doesn't get any better than that after a long day at work!!!
8 ounces thin spaghetti
1 lb ground beef
1 teaspoon minced garlic
1 (26 ounce) can spaghetti sauce
2 cups finely shredded mild cheddar cheese
1 tablespoon oregano
Preheat oven to 350.
Cook noodles in boiling water; drain.
Meanwhile, brown ground beef and garlic over medium heat; drain.
Combine browned ground beef, spaghetti sauce, and oregano.
Spray a casserole dish with cooking spray.
Place 1/3 of noodles in bottom of dish.
Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
Repeat twice, ending with cheddar cheese.
Bake at 350 for 25-30 minutes.
Vegan (or not) Bean and Potato Chili
Recipe from our reader Lili Morris, adapted from JL goes Vegan.
2-3 cans pinto beans, rinsed
1 med onion, diced
1 med yellow bell pepper, diced
1 lb fingerling (or tiny, mixed colored and including purple) potatoes, cubed
2 cans diced tomatoes (including the liquid) 6 cups broth of your choice (I used powdered chicken boullion)
Seasoning to Taste:
red pepper flakes
2 bay leaves
Add diced onion and yellow bell pepper to a little bit of olive oil and begin to sautee. When they begin to get soft, add in the potatoes and your broth to cook.
Add all of your seasoning in at this point so that the broth and seasoning cooks into your potatoes well, and cook for about 20 minutes, or until potatoes are tender.
Add in your beans and tomatoes, stir and taste. At this point you will add in any more seasoning that you might need, otherwise, cook for about 10-15 more minutes. This extra time allows the flavors to mix together better, and your end result will be super yummy.
And "super yummy" is a truly classy critique, I assure you.
If you are un-vegan, go all out with the sour cream and shredded cheese, it is so good like that.
I wish I had the final results picture for this, but we dove into it and ate it all before I thought about it!
You can check out more of Lili's recipes at http://infamousmorris.weebly.com/index.html
Chicken Pot Pie
This is my version of a classic! Someone gave me the recipe 20+ years ago and it's been modified to suit the way Shanda and I ate. Mainly, NO cooked carrots! The original called for canned Veg-All and I don't like canned vegetables so I use frozen It's a little more work this way, but a great comfort food! She makes it for the grandkids and they like it! M
2-Frozen Deep-Dish Pie Crusts ( most brands come 2 to a package)
2-cans of chunk chicken, drained
1-can of Cream of Chicken Soup
1-small container of sour cream
5-potatoes cut into chunks and cooked
1 bag of frozen mixed vegetables ( Yep, we pick the carrots out!!!)
After potatoes are cooked, drain and then add all ingredients in mixing bowl. In uncooked pie crust, spread the mixture. Let the other pie crust thaw and use it to cover the mixture in the other pie crust. Bake at 350 degrees till top is browned and the inside is warm through and through. I have always put the tin on a cookie sheet, just in case it bubbles over. It also makes it easier to get out of the oven.
I found this recipe years ago in Southern Living and still make it to this day! Living only 30 miles from the Gulf Coast, we eat shrimp just about any way you can think of. Matter of fact, about the only way I don't like shrimp is cold peel n eat! Go figure. If it's warm, I'll eat it all day long......
2 tablespoons butter
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese ( I use cheddar when that's all I've got)
chopped fresh parsley
Oyster crackers (optional)
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds
Sorry y'all I don't have a picture of this one that I can find, so you're going to have to trust me on this one! This is true comfort food, or it "Pays the power bill" as Mike always tells me. It's great for a chilly evening or if you just want something to make you feel better. It's even better the next night. We call it Hurricane Stew because well, he always makes it when a storm is coming. Which some years means we eat it ALOT
3 lbs. beef stew meat
1 onion- diced
Potatoes peeled and cubed (quantity depends on how many potatoes you want)
Knorr's Vegetable Soup mix (dry)
1 bag of frozen corn
1 bag of frozen peas
1 bag of frozen lima beans
1 bag of frozen green beans
2 cans of stewed tomatoes
2 cans of whole tomatoes
1 large can of tomato sauce
1 beef bullion cube
Brown the stew meat with the diced onion. Drain very well, you don't want a greasy stew!
In a large soup pot, add all the other ingredients, making sure the beef bullion cube is completely dissolved. Now let it simmer until the potatoes are done! That's it!
Even kids like this stew and they're getting their veggies. We always serve with cornbread or biscuits.
If you don't want that big of a pot, half the meat and veggies.
Now sit back and just smile when everyone compliments you on a great dinner!