Polenta Taco Bake

Who knew polenta was so awesome? I did not -- until yesterday. I'll be honest, it kind of creeped me out when I was slicing it up. Something about that didn't sit well with me. Texture thing. But when it's cooked, it's amazing! And yesterday was one of those days for me when I had a stroke of culinary genius putting random ingredients together from my fridge before they expired even more than they were already expired. So here we go...

Polenta Taco Bake

1 lb ground beef

1 roll of polenta (Is that normal? Mine came from Trader Joe's)

Mexican shredded cheese

Taco seasoning

Onions, chopped

Toppings: Taco toppings like shredded lettuce, guac, olives, tomatoes, sour cream

Brown the ground beef and drain. Add a half cup of water, seasoning, onions (or in my case, expired pico de gallo), and simmer till well seasoned.

While browning, spray a baking dish. Slice polenta and layer in baking dish. Sprinkle thin layer of cheese over top. 

Layer seasoned beef over top of polenta, then smother it in more cheese. 

Bake at 350 for 20-30 minutes, uncovered. 

Remove from oven and add taco toppings.

You're welcome.

Smokehouse Chili Relleno

 

Say Cheese!

This recipe for chili relleno is so simple you really will be smiling. Technically relleno means “stuffed” with cheese but in this case our chilies are layered with it – to make things simple for you – hence all the smiling.

Prep time: 5 minutes; Cook time: 1 hour

Ingredients

·         12 oz. Smokehouse Organic Creamy Jack Cheese by Sierra Nevada Cheese Company

·         Four large Anaheim peppers

·         Fresh Red Salsa

I love to shop at our regional market, Haggen because of their diverse selection of original ingredients so I’d recommend their smokehouse jack and their fresh red salsa for this recipe– the smokehouse jack adds just a hint of smoky flavor and the cold salsa’s fresh and crispy jalapeños and onions make for the perfect complement to the hot, smoky taste of the melty relleno.

 

 

 

Directions

Cut off the tops of the Anaheim peppers and slice them down the middle. Remove seeds and set aside. Cut your smokehouse jack into thin strips. Coat a square or round glass pan with non-stick spray and line the bottom of the pan with half of your cheese. Place sliced Anaheim peppers on the top and then layer the remaining cheese on the peppers. Cover with tinfoil and bake at 350 degrees for 45 minutes. Remove tinfoil and bake an additional 15 minutes until cheese browns and bubbles.

 

 

 

 

 

 

Serve with a healthy spoonful of fresh red salsa and smile, this time because it’s so so so delicious.

 

 

 

 

 

 

 

 

 

Hashbrown Casserole (For Easter Brunch!)

Whether you're having Easter brunch or dinner, this hashbrown casserole will work for either one. And it makes a TON. I served it as a side dish for my St. Paddy's potluck and had half a pan left to take to a small potluck the next night too. I love this stuff! I love the panko crust versus the cornflakes version. And the bonus is you can fry it up the next morning to make hashbrown patties for breakfast....

Hashbrown Casserole
Thank you, JustAPinch.com

2 lb frozen hash brown potatoes, thawed
1/2 c  plus 1 tbsp. (1 stick) butter, melted
1 can (10.5 oz.) cream of chicken or cream of celery soup
1 pt (16 oz.) sour cream
1 large onion, chopped
2 cloves garlic, minced
2 c shredded cheddar cheese
1 tsp sea salt
1/4 tsp pepper
1 1/2 c panko bread crumbs

1. Chop onion, green pepper and garlic

2. Melt 2 Tbsp. of the butter in a large skillet over medium heat. Saute onions, pepper and garlic in butter until the onions are transparent.

3. In a large bowl, combine the sauteed vegetables with the thawed hash browns. Add 6 Tbsp. of the remaining butter, soup, sour cream, cheddar cheese, salt and pepper.

4. Place mixture into a greased 11x14-inch casserole dish. Mix the remaining 1 Tbsp. melted butter with panko bread crumbs and sprinkle over the casserole.

5. Bake in a preheated 350-degree oven for 45 minutes, or until casserole is bubbly and the panko crumbs are golden brown.

Spaghetti Bake and Salad Discoveries

I love me some meatloaf but it's one of the few foods I don't really love to have leftover. Like who really wants meatloaf two nights in a row? Or fish? Or probably a lot of things if I really think about it now that I'm thinking about it...

In our house, leftover meatloaf always becomes the meat in the spaghetti meat sauce for night two. And last night it happened again, but in a more spaghetti bake casserole type of way. It was delicious!

Meatloaf Spaghetti Bake

1/2 lb. spaghetti, uncooked
Leftover meatloaf, cut into chunks
1 jar  (14 oz.) spaghetti sauce
1  egg, beaten
1-1/2 cups shredded cheese, divided
1/4 cup grated Parmesan cheese

Heat oven to 375°F.

Cook spaghetti as directed on package, omitting salt.

Drain spaghetti; place in large bowl. Add egg, 1 cup mozzarella and Parmesan; toss to coat. Place in 8-inch baking dish sprayed with cooking spray; top with meat, spaghetti sauce and remaining mozzarella. Dash with more Parm.

Bake 15 min. or until heated through. Let stand 5 min. before cutting to serve.

Salad: Keepin' it Crunchy

I don't really think my salad findings deserve their own post, but because we do have a simple green salad just about every night with dinner, I've found a few simple ways to keep it interesting. I've been going thru my pantry to find anything other than croutons for that added crunch. I don't even like croutons that much -- unless they're on some super gourmet salad from some super gourmet restaurant. If anyone has a lead on good croutons you can buy in a store that don't taste like cardboard, I'd love to know... So far, my favorite salad toppings include chia seeds (for the health nut), french fried onions (for the anti-health nut), slivered almonds or nuts of any kind, and my new favorite: boxed seasoned stuffing mix! And even though the stuffing mix is kind of like a bunch of smaller cheap croutons that I should hate, it totally works because they're tiny croutons that give you a crunch without that big bite of cardboard. 

And that's my salad rant. The end.  

Jack's Huevos Desperados

Once famous on this very same blog for his Trailer Park Margaritas, Jack Pirtle (my father) returns again, but this time for breakfast. (I realize I'm posting this a month too late for breakfast month but I figured you'd forgive me.)

Thanks to my wonderful, fabulous, truly talented cousin Janna, for posting this recipe on facebook. Janna visited her parents (my aunt and uncle) in Tucson over Christmas and documented this recipe and even took a picture of it!


From Janna: We had this for breakfast.  Sally told a ghost story.  Buz talked about the aliens.  Mark got the story from Regan about how she found Grandpa George on the Benson Highway with her psychic powers.  Just a regular Sobel/Pirtle/Kaufman/Roberts/Siek/Havens family breakfast.)

From Jack:

Ingredients:

10 farm-fresh Mexican eggs (you may substitute American eggs)

1 1/2 cups flour

1/2 teaspoon garlic salt

1 teaspoon ground pepper

2 cups low-fat cottage cheese

16. oz shredded goat cheese

1 cup or less diced green chilies

1 cup chopped mushrooms

1 cup diced red onion

Directions:

Throw the mess into a mixing bowl and mix.  Bake at 350' until eggs set (about 35 min?) Serve to Pancho with salsa, warm flour tortillas, and enough tequila to keep him tranquil for a couple hours or so.  Skip the tequila if you expect Pancho to fix the screen door.  He will be hungry by noon, whether he fixes the door or not, so what do you have in mind for lunch?

History:

Margarita, Pancho Villa's seventh wife, once was challenged by Pancho to present him with an egg dish worthy of a bandit's hearty appetite.  He followed the request with a threat.  Either create the egg dish, or he would leave her forthwith and start a revolution somewhere.  Margarita waited several weeks for him to carry out his threat and leave, until finally taking pity on him and whipping up her now famous "Huevos Desperados."  Having filled himself with the delicious dish one fine Mexican morning, Villa proclaimed everlasting love to Margarita, and promised that he would retire from the revolutionary scene and just hang out around the casa.  Pancho's retirement was not what Margarita had in mind... though perhaps he could learn to be of some help around the house... but she doubted it.  

Spicy Sausage Casserole

This was inspired by a recipe I found online but it turned into what I would call a beautiful disaster. I half-assed reading the original recipe so I basically mixed everything wrong, left out ingredients, etc. Turns out, it turned out pretty damn delicious!

So here's my revised recipe, made even easier by mistake...

Spicy Sausage Casserole

4 cooked sausages or kielbasa
1 pound potatoes
1 bell pepper
1 large onion
6 garlic cloves
2 tsp Creole or Cajun seasoning
1/2 cup chicken broth
2 Tbsp oil
3 to 4 Tbsp balsamic vinegar

Peel the potatoes, wash them and cut them up. Peel onion and cut into wedges. Slice bell pepper in strips and put everything in casserole dish.

Use a big bowl to combine the oil with the creole seasoning, grated or chopped garlic, chicken broth and balsamic vinegar and pour it over the vegetables. Toss them around to make sure the broth gets everywhere. Season with salt and black pepper to taste. Cover the dish with aluminum foil and pop it in a preheated oven. Bake at 450 for 45 minutes.

When the potatoes are fork tender, place the cut or sliced sausages in there and mix everything up again. Place the dish back in the oven, uncovered, for 15 minutes. Take it out after 15 minutes, and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Serve it up!

Cook's note: Play with this one. Would be good with added spices, baby carrots and I'm thinking about trying out halved brussels sprouts next time. I used Hillshire Farms Angus Beef Kielbasa and it ROCKED.

Mother-in-Law's Tuna Noodle Casserole

For Valentine’s Day this year I wanted to make something the whole family would love. This is a difficult task, as you have probably experienced in your own household. Someday I know my boys will be teenagers and will eat every single thing I put in front of them, even if they don’t like it. I can picture them coming home from whatever sports activity they’ve been at, sitting like stinky, hairy Neanderthals at the table, all hunched over their food and ravenous. I will not be able to make enough food for them then. I will spend every day at Costco because they will be capable of singe-handedly eating an entire box of Honey Nut Cheerios with an entire gallon of milk.

"Hey Ansen, I didn't even know I liked bloody Elk leg, but it's not that bad."
"I know what you mean, Asher. Like when your stomach feels like it's eating itself you'll eat anything."
"No joke! I'm so hungry right now I might even eat mom's cooking!"

Until that day comes, though, each night when I yell, “Dinner’s ready!” my young boys sneak timidly up to the table, close one eye and cautiously peer over the table's edge to catch a quick glimpse at what I’ve put on their plate. I watch their faces carefully in this moment. They will either fall or rise. I will hear an “I hate this!” or “I love this!” and I’ll let you guess which one happens more often.

Anyway, my wonderful mother-in-law Beth makes some really delicious food. She makes this dish called Rice Crispy Chicken which my husband asks for every year on his birthday. But I’ve stopped making it for him because it’s never the same despite me having followed the directions precisely. The only recipe of hers I have been able to perfect is this one: Tuna Noodle Casserole. Because even a non-culinary genius can master a recipe as easy as this. In fact, it’s the one recipe my own mother asks for every time she comes to visit me! And the kids love it. It’s one of those dishes where you wish you were the only one home so you could eat the entire thing and no one would ever know. It’s that good.

I’d like to thank the 1950’s housewives who invented this recipe. If you’re wondering how I know it was them, just check out the ingredients below.

Ingredients
1 can of condensed cream of celery soup
1 can of condensed cream of mushroom soup
1 measured can of milk
1 can of tuna
1 package fancy wide egg noodles
1 ½ cup shredded cheddar cheese
Sprinkle of Pepper

Directions
Boil noodles according to directions. While noodles are boiling, drain tuna juice and give to your cat. 'Cause you like to reward the annoying behavior that ensues each time you pull out the can opener.

Put the tuna in a casserole dish and mash up. Add pepper.

Add cream of celery and mushroom soups and fill one of the empty cans with milk and pour that in too. Mix together.

Drain noodles and mix into casserole dish.

Sprinkle with cheese.

Bake at 375 degrees for 30 to 45 minutes or until cheese is bubbly. Sometimes I turn the broiler on to get it extra crispy.

Serve!

Tip: baby neanderthals like food better when it is served on an animal plate. Also, don't add any vegetables.

These are the yummy cupcakes I bought for dessert in celebration of Valentine’s day. They’re from Icing on the Cake – my favorite cupcake place in Bellingham. I bought two Red Velvet cupcakes since they are my favorite and I thought it would increase my chances of actually having one. Each neanderthal took one. Sad face.

"I look innocent now but once I get this sugar all up in me I'm gonna go crazy, yo. Psycho."

"I can stick my pinky finger up my nose so far I can touch my brain. And still smile!"

Oh, Ash, I can't even make fun of you. You're so damn cute.

Breakfast Casserole

This doesn't really need an explanation. I think a lot of people have mastered their own version of the breakfast casserole. This is how I do mine...

Sausage Egg Casserole

6 slices white or sourdough bread, crusts removed (croissants are an awesome choice as well)
1 pound ground sausage
3-4 cups shredded cheddar cheese
6 eggs
1 tsp salt
1 tsp dry mustard
2 cups half and half or milk
1 small onion, chopped
1 red bell pepper, chopped
Italian seasonings, to taste

Brown sausage with onion and bell pepper. Add seasoning and mix well. In separate bowl whisk eggs, salt, mustard and milk. Spray a 9 x 13 baking dish and line bread in pieces. Add sausage mixture on top of bread. Add cheese on top of sausage. Pour egg mixture on top. Bake at 350 for 45 minutes or until casserole is bubbly and lightly browned on top.

I also have a cinnamon-sugar grinder from Trader Joe's so I couldn't resist making some Cinnamon-Sugar Monkey Bread...

2 tubes grands biscuits, cut in half
Cinnamon
Sugar
1/2 c packed brown sugar
1/2 c butter

Coat the biscuits in cinnamon sugar mixture (in a bag works, if you don't have a grinder). Toss in a bundt pan or a loaf pan, buttered or sprayed. Melt butter and brown sugar together in the microwave and mix well. Drizzle on top of biscuits and bake at 350 for 20-30 minutes.

Turketti Casserole

Remember this recipe come Thanksgiving: Turkey + Spaghetti = Turketti

This is the recipe you want to find when you're wondering what to do with the turkey leftovers (if there's any left after turkey sandwiches). Turketti is another classic recipe from my childhood. It's basically a cheesy spaghetti bake with a bunch of good stuff in it. It's another fool-proof, easy-to-make casserole that will probably be a hit with the kiddos.

Whenever my mom asked my brothers and I what we wanted for our birthday dinner, we chose either Turketti, the previously posted Tagliarini or Red Pork Chops. My poor mom. Pretty sure her entire pantry was filled with tomato sauce, tomato soup and cream of something soup. Oh no wait...that's my pantry.

Turketti

1 1/4 c of 2" spaghetti pieces
1 1/2 to 2 c cooked and cubed turkey or chicken
1/2 c diced cooked ham (optional)
1/4 c pimento (optional)
1/4 c green pepper - chopped or minced
1 can undiluted cream of mushroom soup
1/2 c turkey or chicken broth
1/4 tsp celery salt
1/8 tsp pepper
1/2 chopped onion
1 1/2 c grated cheddar cheese

Cook spaghetti until barely tender. Drain and rinse with hot water. Drain well. Add remaining ingredients except for 1/2 c cheese. Stir well. Pour into casserole dish. Sprinkle with reserved cheese. Bake covered at 350 degrees for 45 minutes or until bubbly.

Cook's Note: You can play with this one a bit, although I highly suggest adding the pimentos for a really unique flavor. I didn't add ham this time but I did add chopped carrot and a little chopped kale. If you top it with French fried onions (from that green bean casserole) you will not be sorry.

If you saw my last casserole post for Tagliarini I promised you some follow-up pages from the cookbook my family made for me when I moved away after college. Just take a look; I don't think an explanation is needed...

At least they gave me a little credit...

One example of the love and recipes that went into this book.

Tagliarini Casserole

Tagliarini (in our home pronounced tag-uh-lini, though who knows if that's right?) was a staple in our home growing up. It was one of those meals that fed a lot of mouths for few dollars and my mom knew all five of her kids would scarf it down. And it was a step up from Hamburger Helper, which I will admit we ate, enjoyed, and though I haven't had it in a really long time, I probably still would. So take that, HH haters.

The recipe came from one of my mom's old church cookbooks waaay back in the day. (You know church ladies can cook up some comfort.) Not that the recipe is anything special; it's just filling, cheesy and damn good! Plus, I happen to have good food memories attached to it, so there's that. 

I forgot how quick it is to whip this up, all in one pot. I made a double batch to fulfill Jolie's pay it forward challenge and it was so easy. Most of the ingredients were already in my pantry. 

Hope you enjoy this little gem that's been a favorite of mine for many years...

Tagliarini

2 c Rotini pasta (rainbow Rotini makes it way cooler), uncooked
1 lb ground beef
1 can tomato soup
1 can corn, drained
1 can sliced black olives, drained
1 cup cheddar cheese, grated
1 cup onion, chopped
2 Tbsp butter or oil
1 can tomato sauce, 8 oz
1 can water (tomato sauce can), 8 oz

Brown chopped onion in butter or oil.
Add meat and brown well. Drain fat.
Add all other ingredients, except the cheese.
Cover and cook until noodles are done, about 15 minutes. Turn off heat.
Add most of cheese to pan and mix (keep some cheese to top casserole).
Pour into casserole dish and top with remaining cheese.
Cover with foil. Bake at 350 degrees for about 45 minutes.
Uncover and bake additional 15 minutes or until bubbly.

Cook's Notes: I made a double batch and doubled everything but the corn and olives. Because of that I added a can of red kidney beans for fun. I felt like it was still plenty of everything so I may end up halving the corn and olives from now on when I make a single batch...or perhaps I just need to make a double batch every time. Decisions...

The Tagliarini recipe lives in this cookbook (below) my nieces made for me when Kelly and I got engaged and moved away from family 11 years ago. It's full of some family-favorites...and apparently the family was concerned about us. The following pages describe kitchen tools, measurements, kitchen terms, etc. It's pretty hilarious, and I'd be lying if I didn't say helpful. I have another post coming up from this treasured book later so I'll share a few more pages then. Those are my much-needed placemats pictured left, btw.

"Missy's culinary challenged, how to boil water, I hope I can cook cookbook"

Chicken Budin {Mexican Casserole} & A New Baby!

We welcomed our son, Graham, into the world on January 24 - four weeks early! Having a small and young baby comes with challenges, but selfishly we're really glad he's here and I'm having a hard time remembering what life was like before him! He's home, healthy, we're learning lots every day and have fallen hard for this little guy. 

Back in October when we found out we were having a boy I asked our readers to submit their favorite boy names. We loved all the suggestions and funny enough, Stef from Haute Apple Pie suggested Graham, which was already high on our list! Curtis and I didn't make a final decision on his name until we were on our way to the hospital, and the first time I heard a doctor address him by his name, and got to hear it out loud, I knew it was perfect! 

Now I'm sure you think I'm a rock star. Brand new baby and already cooking and cranking out a post! But don't let me fool you, my mom and mother-in-law have been taking shifts taking care of us and I haven't cooked a thing (or done a load of laundry for that matter). I was proactive and had this ready to go early. I was also planning to have a post for March ready... but that didn't happen so next month I'll have to legitimately be on top of it. 

This is one of my favorite easy casseroles and works well with a spread of Mexican food or on its own. And our friend Hillary's son, Lucas, loved it so we can even call it kid friendly (although he's an extremely good eater and doesn't let spice stop him!). 

Chicken Budin

Ingredients: 

1 to 1 ½ shredded chicken (I use Costco Roasted chickens)
30 Guerro corn tortillas
1 large block (2 lbs) Monterey Jack or Pepperjack cheese
1 large onion chopped
1 large can (27 oz.) green chilies (cut into ropes or strips)
2 medium jars (16 oz.) La Victoria chili verde (green chili sauce)
Sour cream (32 oz.)

Directions: 

1. Cook onions in oil with a little salt and then add the chili ropes.
2. Cut each tortilla in half.
3. Layer

1st layer – overlap tortilla halves to cover bottom of large casserole.
2nd layer – shredded chicken (1/3)
3rd layer – onion/chili ropes
4th layer – green chili sauce
5th layer – sour cream (32 oz. total)
6th layer – cheese

Repeat two more times for a total of three layers.

Top casserole with tortillas, then more sour cream, green sauce and cheese.

Heat until internal temperature reaches 120 degrees (about 45 min in a 350 degree oven). Broil until cheese melts / browns on top.

February Food Theme: Casseroles (and a Giving Challenge!)

The food theme for February is: Casseroles!  And you thought soup month was good…

I have always wanted to be better at casseroles. We didn't eat them when I was growing up like my husband (who is now slightly terrified of them).  But the concept is so practical! In fact, one of our Beauties is a part of a frozen dinner club, where they prepare multiple casseroles, freeze them, and then exchange them with the other members. That way you are preparing one huge meal and getting multiple various casseroles in return.

Even if you aren't organized enough to be a part of a meal club, you will surely know someone some day who has just had a baby or someone who just broke their elbow (me) and would love almost ANYTHING hot and made with love. You really should have one go-to casserole you can put together on short notice.

Thank you to our friend Hillary for inspiring me this month and delivering a home made shepherd's pie when I broke my elbow. We didn't even wait for it to thaw and my family ate it so fast it was slightly shocking (really, both children!).

So I challenge you this month to make two trays of your casserole recipe and pay it forward! Then report back on the giving.