Archive for category Stately Main Dishes
Its getting nippy down here (lows in the 20s) in Texas so it’s time for chilis, stews, soups, & comfort food.
Next week I’ll post my chunky Texasy chili, but this week is question time:
What is your go to winter liquid meal fix?
I love this casserole. It’s been a few years of love. My mother has always made this, and I’ve made it myself for many years. It’s a staple in my repoitre. It makes easily 6 – 8 servings depending on what you add to it.
I’m not even a big fan of chili or cornbread by itself, but it’s one of my favorite things when combined. Here’s the recipe as I make it.
Chili Campbell Casserole
1 box Jiffy cornbread mix (egg + milk)
6 slices American cheese
1 can drained corn
1 can chili (I used wolf brand)
1 can drained and washed black beans
green onion chopped (topping)
sour cream (topping)
shredded cheese (topping)
Preheat to 400.
Mix chili, beans, and corn and layer on the bottom of a 9×9 or similar size. I used Reynold’s dual paper, half foil/half parchment paper to line the pans, it’s great.
Layer the american cheese on top of the chili mix. I added this because it made it so much easier to add the cornbread mixture without mixing up the cornbread & chili. Cover the chili as completely as possible.
Create cornbread as it’s on the box, egg & milk and mixed until thoroughly moistened. Spread evenly across and make sure it’s not too thick in the middle. Bake according to mix instructions. Let cool, and cut to serve. I like mine for the next day, so I let it cool to room temp then stored. It’s easy to cut and reheat.
Top with shredded cheese, sour cream, and chopped green onions. I even use fat free american cheese, 2% shredded, fat free sour cream & lean chili & it’s still delicious. I invite you do my favorite meal with your family!
I’ve been quiet lately but been a little busy, Sickish even. But I was cleaning off & dusting my desk when I ran across my recipe box gift. I was collecting recipes to make a box for a wedding gift. But I never gave it; whoops! But I have another wedding or two coming up so I’m going to get it wrap it up.
Recipes? I need them in the five major categories: main dishes, sides, desserts, sauces/condiments, & breads/salads.
What goes better with nachos than beer? Um, nothing. So I invested in a six pack of Shiner Light Blonde & a bag of exceptionally fun batch of Texas Ranger themed corn chips.
Cheese, black beans, chopped onions, chips broiled until lightly browned.
Topped with corn salsa, sour cream & finished with a light blonde to wash it down.
What’s your favorite homemade nachos toppings & accompaniment?
This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:
1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper
Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.
I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.
Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.
Add cream, salt pepper to taste.
Dredge (add flour to cheese & toss for good coating) cheese.
Add slowly to the pot, stirring to melt. Add a few green onions.
Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.
So this guy The Ranting Chef posted a recipe for pasta pomodoro. That got me thinking (and slightly drooling). But I wanted to stretch my portions a little further, y’all know I’m not exactly the richest person out there. I decided to hunt around in my freezer for something that would be good. Eureka! I found something not quite frost bitten, a pound of italian sausage, not in casing. I let it thaw as I purchased the cherry tomatoes and fresh basil.
I’m not sure The Ranting Chef would approve, but hey, that’s what editing recipes is for! I needed something sustaining.
My Twisted Pasta Pomodoro (I’m pretty sure it’s not called pomodoro any longer!)
9 oz fresh pasta (or Buttoni’s fettuccine) or 1/2 lb dried pasta
1 pint cherry tomatoes/grape tomatoes sliced lengthwise
1 clove garlic peeled and diced
8 large leaves basil chopped
3 TBSP olive oil
1 lb uncased italian sausage
1/2 c pasta sauce or pizza sauce base
Bring 4 QT water to a boil with a little salt. In a large saucepan bring 1 TBSP oil to high. Add the lb of sausage, brown, and break into small pieces. Once finished, empty from pan and use same pan to heat remaining oil, tomatoes, basil and garlic.
Add pasta to boiling water. If fresh pasta, it’s only a few minutes, about 3 minutes. Happens to be the same time it takes the other pan to cook.
Add 1/2 c sauce and cooked sausage to the sauce pan. Drain pasta, add to saucepan. Stir a few moments, and after 1 minute or two it’s ready to serve.
Twisted from: Pasta Pomodoro
Today I’m just posting a few ideas on how to use your leftover Easter fare, because honestly, even I get tired of the same thing day in & day out. Here’s a few ways to hide the leftovers in new clothes.
Or if all else fails, get a freezable container & store for a later month when you start craving your fancy Easter favorites! Just check here for the lifespan of those delectable leftovers.