Archive for category Stately Main Dishes

Chili Willies!

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?

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French Onion balsamic Pork & Pumpkin Biscuits

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Hello Cupcake!

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Casserole el Campbell

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!

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Recipe Collection

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.

So…help!

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Festive Nachos or Quick dinner?

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.

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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?

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Potato Soup Ala Mother’s Day

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

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Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.

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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.

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Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.

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Add cream, salt pepper to taste.

Dredge (add flour to cheese & toss for good coating) cheese.

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Add slowly to the pot, stirring to melt. Add a few green onions.

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Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.

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