3 Cups (24 oz.) sour cream 2) 4 oz. Cans chopped mild green chilies 1/4 to ½ Cup milk (optional) 4 - 5 Cups cooked rice (no less than 4) 2 ½ cups grated Monterey Jack cheese (8 oz.) 2 ½ Cups grated Cheddar cheese (8 oz.) Salt and pepper to taste. Mix together sour cream and chilies (and milk if you like a “wetter” finished product) and set aside. Toss cheeses together (or buy mixture of the two). Butter or spray 3-quart casserole (9x13 pan). Put half of rice in bottom of casserole, spread half of the sour cream mixture on rice, top with half of the cheeses and sprinkle with salt and pepper. Repeat these layers a second time. Cover casserole and bake for 25 minutes @ 375. Remove cover and bake and additional 10 minutes, or until bubbly. You can assemble this ahead of time and refrigerate, add 10 to 15 minutes to bake time. This came from my Aunt Cheri Phelps in Colorado. It was yummy with fresh Alaskan Salmon and Halibut (shout-out to Larry Haas & boys!). Brenda
Rice Casserole w/Green Chiles
TACO SOUP
1 med. onion
5-6 garlic cloves
1 lb. ground turkey
1 to 2 pks. taco seasoning
1 pk. Hidden Valley Ranch mix
2 cans fire roasted tomatoes
1 can hominy
1 can garbanzo beans
2 cans kidney beans
1 can black beans
Chicken stock or broth
Saute’ chopped onion and minced garlic in olive oil in
soup pot.
Brown turkey – season with 1 or 2 pks. of taco seasoning – add to
pot.
Add pkg. of Ranch mix. Add beans
Add chicken stock to desired consistency.
Cook 20-30 min.
Cathy made this for one of our Christmas “Girls Get-Togethers” and it was a huge hit.
Cathy Rudis
Smoky Mac N Cheese
3 c elbow macaroni (12oz.)
1 ½ c whipping cream
1 t Dijon mustard
½ t coarse salt
¼ t ground red pepper (cayenne)
8 oz. smoked Cheddar cheese shredded
2 cans Organic roasted diced tomatoes well drained ( I use 1)
¼ c sliced green onions
1/3 c grated Parmesan cheese
1/3 c. plain bread crumbs
2 t olive oil
Cook and drain macaroni as directed. Return to saucepan; keep warm.
Meanwhile, heat oven to 375 degrees. Spray 9×13 inch glass baking dish with cooking spray. In pot heat cream, mustard, salt and red pepper to boiling. Reduce heat stir in cheddar cheese with whisk until smooth. Pour sauce over macaroni; stir in tomatoes and onions. Pour into baking dish. In small bowl mix Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 15-20 min. or until edges are bubbly and golden brown.
Makes 8 servings
Make sure to use whipping cream, milk and ½ and ½ are more likely to curdle when combined with acidic ingredients >:
This is the best Mac and Cheese ever. Goes especially great with ribs!
Vicky
Chicken Enchilada Casserole
While everyone loves enchiladas, who has time to make them and roll them up? Here’s a variation on a classic Mexican dish.
4-6 chicken breasts
2 cups low sodium chicken stock
2 celery stalks
1 small onion, peeled and cut in quarters
2 lbs. Monterey Jack cheese (grated)
1 19 oz. can of green chile enchilada sauce
2 small cans of sliced olives
12 small corn tortillas
1 small bunch cilantro, chopped
Step 1 – Preparing the chicken
This can be done a couple of different ways – while we all like to plan ahead, there are days when it does not happen. If you want to make this dish ahead of time (like the night before), boiling the chicken breasts in the stock with water, celery and onion is easy and efficient. Just put all the ingredients in a pot (a stock pot with an colander inside is great) and simmer for 30 minutes.
Another easy way to prepare the chicken is using your crock pot. Put all the ingredients in your crock pot in the morning and cook the chicken all day on low. When you are home, the chicken is ready to be cut up and/or shredded and you are on your way to step 2.
Step 2 – Making the casserole
Arrange 6 of the corn tortillas on the bottom of a 9×13 pan and pour 1/3rd of the enchilada sauce over the tortillas. Layer ½ of the cut up or shredded chicken next. Cover the chicken with 1/3rd of the shredded cheese; sprinkle 1 can of the sliced olives and some of the chopped cilantro on top of the cheese. Repeat this with the final layer of tortillas, sauce, cheese and olives.
Step 3 – Bake and serve
Bake at 350° for 40 minutes or until the cheese on top is bubbling. Serve warm. Additional toppings can include sour cream, the chopped cilantro and even salsa.
White Chili
3 pounds cooked Great Northern beans, canned or bottled
2 pounds boneless chicken breasts
1 tablespoon olive oil
4 garlic cloves
2 medium onions, chopped
2 teaspoons ground cumin
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 – 4 ounce chopped green chiles
4 cups low sodium chicken stock
20 ounces grated Monterey jack cheese
Sour cream and jalapeno peppers for garnish
Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into ½” cubes.
Discard the water and using the same pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Stir in the garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute another 2-3 minutes.
Add the chicken, beans, chicken stock and 12 ounces of the cheese, mixing well. This can all be transferred to a crock pot at this point and put on low until the ghouls and goblins either make it to the party or back from trick or treating! Ladle into large bowls and top with more grated cheese, sour cream or the jalapeno peppers.
Crab and Corn Chowder
This soup recipe is from a cooking school (Nothing To It) in Reno, where on a cold winter night after a day on the slopes, this soup hits the spot! Pair it with the chardonnay or other white wine used in the recipe.
Crab & Corn Chowder
6 tablespoons butter
1 cup chopped white onion (1 medium onion)
1 cup sliced celery (2 large stalks)
1 ½ cups peeled, diced russet potatoes (1 extra large or 2 medium potatoes)
½ cup fish stock or clam juice
1 cup low sodium chicken broth
1 bay leaf
3 ears of corn, husked, rinsed, dried and brushed with olive oil
1/3 cup all purpose flour
1 ½ cups milk
1 pint half & half
2 tablespoons dry white wine
¼ teaspoon ground pepper
8 ounces special grade crabmeat (already in bits and flakes and costs less than lump crab meat)
Fresh chives for garnish
Place prepared ears of corn on pre-heated grill. Grill until the corn is lightly browned – turning frequently so that the corn cooks evenly – approximately 10 minutes. When the corn has cooled, carefully cut the corn off the cob. This can be done in advance. In winter months, when fresh ears of corn are not available – 1 can of corn can be substituted in its place. Drain the corn, sauté in a non-stick pan with a small amount of olive oil.
Melt 2 tablespoons of butter in a saucepan over medium-low heat. Add the onion and celery and cook until just tender, stirring often, about 15 minutes. Add the diced potatoes and cook 5 minutes ore. Add the fish stock or clam juice, chicken broth and bay leaf, simmer, covered for 30 minutes. Remove the bay leaf and set aside.
In a 3 quart stock pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 5 minutes, stirring constantly to avoid burning. Gradually whisk in the milk and half & half and continue to stir until the mixture comes to a simmer and thickens.
Add the vegetables, corn and wine to the thickened milk. Season with salt and pepper to taste.
Add the fresh crabmeat just before serving and heat through to a simmer. Serve immediately and garnish with chives.
A twist on a normal chili recipe – this is a perennial favorite for Halloween parties or before trick or treating!
Janet
ENCHILADE PIE
1 LB GROUND MEAT 1 4 1/2 OZ CAN OF RIPE OLIVES
1 ONION CHOPPED 1 8 OZ CAN TOMATO SAUCE
1 MINCED GARLIC 6 BUTTERED TORTILLAS
2 T BUTTER 2 CUPS GRATED CHEESE
1 1/2 TSP SALT 2/3 CUP WATER
1 T CHILI POWDER
BROWN MEAT, ONION, GARLIC AND BUTTER. ADD SEASONING OLIVES, TOMATO SAUCE.
IN A ROUND CASSEROLE DISH, ALTERNATE LAYER OF TORTILLAS, MEAT SAUCE AND CHEESE.
ADD WATER.
COVER
BAKE 400 FOR 30 MINUTES. SPRINKLE 1/2 CUP CHEESE OVER THE TOP OF TORTILLAS
ENJOY
