Mexican Chicken Casserole

We did two Mexican casseroles this month but this was our favorite.

1can cream of mushroom soup
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Ro Tel tomatoes
1 can green chilies
1 jalapeño pepper
1 small can corn (drained)
1 can black beans (drained)
One onion (chopped small)
2 gloves of garlic crushed
We added these two spices as the original recipe did not have them listed. Put as much or little as you like.
Chile powder
Cumin
Red pepper flakes (we use a lot but adjust to your taste or leave out.)
4 cups cooked chicken (we used a roasted chicken)
12 corn tortillas
2 cups shredded cheddar cheese or Mexican blend.

1. Preheat oven to 350 degrees and spray or grease 13 by 9 baking dish.
2. In a pot stir together all ingredients except the cheese and tortillas stir till mixed good and to your taste with spices.
3. Layer tortillas in bottom of dish pour in mixture, put last layer of tortillas then layer cheese on top.
4. Bake for 30 minutes.
5 add sour cream and cilantro as garnish.

Pasta with Ham, Asparagus and Asiago Cheese

I know everyone out there is tired of turkey right about now so for those who have left over ham here is a very good and quick recipe.
This was good but next time we will add some red pepper flakes we felt it needed a little more kick.
I must say we used a bottle of SPY VALLEY Sauvignon Blanc. 2006.That was just great with this.
We were in the wine store the other day to see if we could find another bottle. (Ms. Does not allow you to buy wine on line and when you do find a good one, it is not guaranteed it will be there the next time you go to get a bottle.) We did find a 2007 that was given a high rating by one of the magazines so we hope it is as good.

1lb bow tie pasta (could use other but the bow ties made a pretty presentation and held the sauce nicely).
1-2 lb thin asparagus
1 ½ dry white wine
1 cup whipping cream
1cup shredded Asiago cheese
1 cup thinly sliced green onion.
2 cloves garlic
Salt and pepper to taste.

Cook pasta in salted boiling water for 10 min.
Add asparagus and boil until crisp-tender stirring occasionally about 3 min longer. Both should be tender but still a little firm. Drain pasta and asparagus in colander.
Will pasta is cooking in large heated skillet add ham and cook just brown stirring frequently about two min.
Add wine boil until reduced by half about 2 min.
Add cream bring to simmer, stir in cheese and 3/4 cup of the green onions.
Add pasta and asparagus and toss with sauce to coat.
Season with salt and pepper to taste.
Garnish with remaining green onions.

Easy Cobbler

Wow I cant believe I have been gone so long. I have been working out of town a lot the last few months and of course when I’m home there is a huge honey do list. I have been making a few of my favorite recipes we already have posted and a few new ones we made that were ok but not that great. I like to put the really good ones here not just the ok ones.
We did come across a great recipe for quick cobblers and just about made one of each kind. Blackberry , cherry, blueberry and strawberry.

We also used fresh fruit when possible blackberries and blueberries and with then another with the pie filling and we could not tell that big of difference.
½ cup butter
1 cup sugar
¾ cup flour (all purpose)
½ teaspoon salt
2 teaspoons baking powder
¾ cup milk
1 (15 oz can pie filling (flavor of your choice) or one cup fresh fruit may need to add more.

1. Melt butter in baking dish
2. Mix sugar, flour, salt, and baking powder
3. Add milk and mix well
4. Pour batter into melted butter …… do not stir!
5. Pour pie filling into batter(drop by spoonful and put several in middle and divide the rest into the corners and sides… do not stir!).
6. Bake at 350 for 50 minutes to 1 hour or until golden brown.
Serve with cool whip, whip cream, ice cream or just plain. Ummmmmm good.

New Best Friend,Tabasco

I had a Dr’s appt. this morning so I’m home tonight and thought I would do another post. No one is paying me for this but just wanted to let every one know about our new best friend. We got a free sample of this and thought it was good so we bough a bottle. As those who read my blog know we like spicy and hot stuff. My wife has ruined me. She can eat something hot and say its not and when I dive in I get burned. However, over the years my taste buds have become immune or adjusted to the heat. I still cannot eat as much as she can but it’s much better than when we were first married. This is hot but it is great over a hamburger and hot dog

Radish Spread

As my wife and I were walking threw the grocery store she is looking at things and how they would look as a painting. This is what happened to the radishes. I had no idea on what to do with them other than eat in a salad but I found this recipe on the Zaar. We were going to my jam session and this is what I brought.



My wifes painting


Radish Spread Recipe 40 min 20 min prep

SERVES 6 , 2 cups

8 ounces cream cheese (softened)
1/2 cup butter or margarine (softened)
1/2 teaspoon celery salt
1/8 teaspoon paprika
1/8 teaspoon red cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup finely chopped red radish
1/4 cup finely chopped green onion
we added a couple of dashes of Tabasco Chipotle Sauce
Mix all ingredients together.
Chill.
Serve on rye rounds or crackers.

I would like to thank Deanna of Deannas Corner for the reminder of this dish I had a good bit growing up as a child and have not fixed in very long time, the bird in a nest. Her site has how to fix this so please visit.

Two Potato Moussaka

Well we survived the hurricane but now we are soaking wet. We have had a little over 7 inches since Monday. The wife and I did go out to eat at the Thai House for our anniversary. I must say we were a little disappointed as we both got something different. Mine was supposed to be mild and hers hot. They tasted the same and no way near hot or we have burnt out taste buds. The dish we cooked back in Jan. Thai Shrimp Soup was a lot tastier, especially for the price.

This is a dish we fixed that we thought was pretty good and makes a good bit so if you have more than 4 people to feed. Again thanks to Recipe Zaar.




Two Potato Moussaka Recipe
by KelBel
55 min 25 min prep
SERVES 8
1 lb red potatoes
1 lb yam or sweet potato
1 lb ground beef
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 cups milk
1/4 cup flour
2 tablespoons butter
1/2 teaspoon ground nutmeg
salt and pepper
1 egg yolk
3 tablespoons grated parmesan cheese
Pre-heat oven to 400 degrees.
Cook red skinned potatoes in microwave for 5-7 minutes.
Cook sweet potato in microwave for 7-9 minutes.
In medium skillet, brown beef for 5 minutes.
Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
Bring to boil and simmer for 1 minute.
Season with salt and pepper.
Remove from heat and whisk in egg yolk.
Thinly slice potatoes.
Place half of potatoes and sweet potatoes on bottom of 2 quart casserole.
Layer meat mixture, then remaining potatoes and yams.
Pour sauce on top.
Sprinkle with parmesan.
Bake for 30 minutes

We added onion and garlic to the ground beef (1 small onion and about 2 cloves garlic)

Bad bad babies Dead roll of paper towels

This is Will’s other half, he is out of town this week but will be back Friday and we have a long weekend coming up so we hope to be doing some cooking. The 25 was our 13 anniversary and he was gone so I hope we can whip up something good or go out to eat. Hint hint. We went to a restaurant a month or so ago Mediterranean Fish and Grill. Will had a chicken meat pie to die for. We have looked for a recipe but cannot seem to find one near it. I would like to go back, get another one, and see if we can figure what it is made of.
Mean while the babies have been bad. We know who is leading the young ones astray.

The roll of Paper towels did not survive the attack

Couldn't be them they are so innocent looking.

The guilty one

I got the I heart your blog award.

Thanks to Dannas Corner, she has helped me learn a new trick. How to add the Cook it Blog it folder and gave me an award of I heat your blog. I have to choose 7 people to pass the award on to so that will have to wait until tomorrow I am afraid. I have my monthly jam tonight and have to get ready. We made a new dish that I will put up tomorrow. Meanwhile this is a watermelon we cut the other day.

Pasta with Asparagus and Shrimp

Been working out of town this week and glad to be back home. Looks like we are set for another round of rainy weather. Looks like I will not get the grass cut this weekend. Still with out a refrigerator so to speak so this is a quick and easy dish for two.


Pasta with Asparagus and Shrimp

12 large shrimp (we use more)
Pasta of choice, linguine spaghetti or angel hair. (we used spaghetti)
2 Tablespoons of olive oil
2 Tablespoons of garlic (we use a little more)
1 teaspoon chopped shallots ( we used a yellow onion and of course added a little more)
10 stalks asparagus cut in 2-inch pieces.
½-cup mushrooms or small can.
¼-teaspoon salt
1/8 dry crushed red pepper (we add a pinch more because we like it spicy)
1 Tablespoon chopped fresh basil (this is one herb we were able to grow fairly well this year)
1 Tablespoon chopped fresh oregano (this is another we were able to grow fairly well this year)
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh parsley
2 Tablespoon freshly grated parmesan cheese ( We love cheese and this is no way enough so we extra after it is served.)
½ cup dry white wine. Save rest to drink with meal.

1. Cook pasta and ser aside.
2. Heat large skillet about 10 inches or larger. Add olive oil garlic onion and shrimp cook 2 3 minutes stirring constantly until shrimp turn pink.
3. Add asparagus and mushrooms salt and red pepper.
4. Stir in wine scraping bottom of skillet to loosen any partials (the good stuff.)
5. Add pasta, basil and rest of the herbs and cheese.
Serve with crispy bread and enjoy.

Tortilla Snacks

This is one of several yummy snacks from my friend Lisa AKA Mother of the Sky.



Tortilla Snacks
From About.com
Serve with with salsa.
Ingredients:
12 (14-ounce package) flour tortillas
8 ounces cream cheese, softened
1 cup sour cream
1 (4-ounce) can chopped green chilies
3 tablespoons chopped green onion
2 tablespoons finely chopped red bell pepper
12 ounces sharp Cheddar cheese, grated
1 cup salsa or picante sauce
Preparation:
Directions for tortilla roll-ups.
In a medium bowl combine cream cheese, sour cream, chilies, onion, red bell pepper, and Cheddar cheese. Mix thoroughly. Spread onto tortillas and roll up. Cover tightly and chill for 2 hours or overnight. When ready to serve, cut each roll into 1/2-inch slices. Serve with salsa or picante sauce. Makes about 8 dozen pieces of tortilla roll-ups.

August has not been good to me

Well when it rains it pours and I am not talking about the 6+ inches of rain we got Monday and Tuesday. This 8 stuff has not been lucky for us.
Our phone went out Sunday night and I am waiting for the phone guy now they can be here any time between 8 and 7.
The week before we had a real disaster. Both our old refrigerators bought in the 80s died on us. The small one in the back as our back up and wine storage quit completely and we lost everything in the freezer all our beautiful blueberries. That will teach us to put everything in the little chest freezer. At least all our asparagus was in the little chest. We lost the fruit and other veggies that we had in there. Next, the big frig in the kitchen freaked out. The freezer is working but not the bottom so we have had to throw everything out. We thought if we replaced the seal on the bottom part that would help, no didn‘t work. Again, another drawback to living way out here is getting service and delivery. With gas so high now that is where everyone is cutting out the free stuff. Needless to say, we have not been cooking much for now so I will be putting up some stuff we had cooked before the refrigerators went out.

Cinnamon Cake

My wife has cravings for things from time to time and she has been thinking of the fair cinnamon buns lately. After looking at http://sisterscafe.blogspot.com I found the perfect solution. On their June 13 2008, post was a recipe for a Cinnabun Cake. Please visit their site for the recipe. We followed as written maybe adding a little more cinnamon and we have plenty of pecans so we added some on top. Here are our pictures.

Figs on a Hot Biscuit

Cooked down Figs

2 cups fresh whole figs
1 ½-cup sugar (can add more if you like them sweeter)
½-teaspoon lemon juice
Dash orange zest
1 cup water (add more if needed)
Cook on top of stove in saucepan until cooked down. Stirring occasionally until the figs gets thick about 30 min to 1 hour at low heat.

Will keep in frig for 3 to 4 days.

We make just enough for the two of us at a time. In addition, we somewhat just taste it until we have it to our liking. We really do not have a recipe for this.

Fresh figs with breakfast

We are getting the figs all dressed up for their date with the biscuit tomorrow but today we had some naked ones on a plate.