Chicken and Spinach Enchiladas

This is another recipe from Recipe Girl that I'm anxious to try. The picture is from Recipe Girl also. When I have a chance to make the recipe I will be posting my own picture, but until then her picture will show you what it looks like - her picture is probably better than mine would be anyway, LOL! This recipe also looks to be quick and easy, one of my favorite requirements, as well as delicious - I love the idea of the spinach added to the filling. The only changes I will make when I prepare it is to add sliced black olives and onions to the chicken mixture. If you give this recipe a try I would love to hear your opinion on it!

Cheesy Taco Casserole

I saw this recipe on Averie Cooks  and decided to give it a try with a few minor changes. I'm really glad that I did. I was pleased with the flavor and with the ease of making it. The recipe suggested lining the baking dish with foil, which I did, and that made the clean up really easy also. So.....what's not to like? The recipe has a rice base and no tortillas. Taco's with no tortillas??? Well, the taco flavoring is so good I didn't even miss the tortillas! If you like tacos, have a family to feed and need something easy to throw together, you really ought to give this a try!

Quick Chicken Parmesan

Image courtesy of campbellskitchen.com



I'm sure that many of you, like me, prefer to do your cooking from scratch. But, we live in a fast paced world anymore and sometimes there just isn't time to cook up a meal from scratch so I usually keep a few item in my pantry that can be used to put together a quick and delicious meal. This is one that I really enjoy and takes very little time. Hope that you enjoy it also.

Easy Bristo Chicken

I saw this recipe in my Kraft Foods newsletter and decided to give it a try. Overall I was pleased with the results and thought that it had a good flavor. I did add a little garlic and used sliced canned mushrooms instead of fresh as that was what I had in the pantry. The recipe makes a lot of sauce and when I make it again I think that I will serve it over pasta and then have the pasta and sauce leftover after the chicken is gone. It was simple and easy to make and I liked the idea of cooking it in one skillet though I think it would have worked well in a casserole over pasta also. I would love to hear your comments if you try it!

Amish Potluck Potato Casserole

This recipe is from the Homestyle Amish Cookbook, 2010. It's a basic, simple casserole that isn't low on flavor.  If you find the flavor is a little to basic for your tastes you can always add extra flavors like green onions, bell peppers, pimentos or spices. The corn flakes on the top are tasty but it's also tasty made with crushed Ritz crackers instead of the corn flakes. Hope that you enjoy it!

Ravioli Taco Bake

I receive a newsletter from Recipe Lion and have found some of their posted recipes really good and some only so-so. They have a lot of copycat recipes listed for places like Cracker Barrel and many others and again some of them I have tried have been very good and very close to the original, some not so much. This recipe is one they had listed on their list of favorite casseroles for 2011. I haven't tried it yet but it is so different that I have added to my list of "want to trys". If you give it a go I would love to hear your response!

King Ranch Chicken

I received this recipe from a co-worker years ago and it has always been one of my favorites. It's easy to make and reheats really well IF you have any leftovers.

Dorito Casserole - Updated

On the 11th of May I posted a recipe for Dorito Casserole.  The other day, looking in my pantry for inspiration on what to make for supper, I spied a bag of Nacho flavored Doritos and recalled this recipe. Decided to give it a try. As I usually do the first time I make a new recipe, I followed the recipe exactly. As I was making the casserole several questions came to mind that were not answered in the recipe. The first thing was that the recipe did not state what flavor of Doritos to use. I had nacho cheese flavored and since this is a 1977 recipe and nacho cheese was the first Dorito flavor I decided that was probably going to work. I think it worked great and the nacho flavor definitely went with the other flavors. The recipe also did not state whether the Doritos were to be crushed or left whole. I decided to go with whole and again I think that was the right decision. The amount wasn't stated so I poured some into my baking dish so that the bottom was completely covered. Then I used 1/2 of the soup and meat mixture, put another layer of the chips and then the remaining 1/2 of the soup and meat. Lastly, the amount of cheese to use was not stated so I used what I had, Monterey Jack shredded and put on plenty (I really like cheese!) I baked for 25 minutes until it looked hot and bubbly and then served with shredded lettuce, sour cream and some chopped tomatoes I decided to add.

I was very pleased with the way the casserole turned out. I thought the flavor was really good and it was definitely different that other casseroles I have had. I think the only change I would make when I make it again is to add some sliced black olives, simply because I like them in Mexican food. It was easy to make and took very little time and leftovers heated up will the next day. Overall I am giving this recipe a definite thumbs up and will be making it again!

Mexican Stuffed Shells

Pasta with a different slant! This is another recipe from The Way to His Heart. I love pasta and love Italian food but this recipe is really nice change of pace!

King Ranch Chicken

I seem to be on a Mexican food kick lately, but every time I look through my recipes to see what I want to post next, it's the Mexican food recipes that catch my eye. This is a recipe I have been making for years and it has always gotten rave reviews.

Chili Relleno Casserole

This is one of the recipes I got from my Mom that I really like. It is really cheesy and not as spicy as one would think, so it's really worth a try!

Tostado Casserole

I love Mexican food, real Mexican food and Americanized Mexican food, so when I'm in a hurry for something fast and easy I tend to think of things like tacos, or Mexican style casseroles. This recipe is a fast and easy casserole. This basic recipe can be spiced up with salsa, onions or peppers as you prefer.

Dorito Casserole

I have recently been posting recipes from my Mom's cookbook published by Madison County Arkansas Extension Club in 1977. I have really been enjoying reading through the recipes and this is another one that caught my attention and I have put it on my "want to try sometime soon" list. If it looks interesting to you and you decide to give it a try I would love to have your comments on it!

Summer Squash Casseroles

Here in southern Idaho we have had a very mild winter and the last week or so it has felt positively springlike. Makes me want to get outside and that makes me think of gardening. One of the things that grow best in my garden, no matter what the weather, is squash. I started looking through my cookbooks and found 2 of my favorite squash casserole recipes so decided to post them. This recipe can be made with both zucchini and yellow, or crookneck, squash or with all of either, depending on what is available. Yum, can't wait for summer!!

Layered Green Chili Chicken Enchilada Casserole

This casserole is cheesy and as spicy as you want to make it. If you don't care for spicy food you can use mild enchilada sauce and mild green chilies - if you like your Mexican food with more heat just use hotter enchilada sauce and hot green chilies. Because the casserole is layered it is easier and faster to put together than making enchiladas but still has the same great taste. I originally saw this recipe on Spicy Southern Recipes and tried it and then made a few adjustments of my own. Check her site for the original recipe and many other great recipes! The picture is also hers, Thanks Ann!

Ingredients:

• 3 cups cooked and chopped or shredded chicken
• 1/2 stick of butter
• 1 small onion, chopped
• 1 tsp garlic powder
• salt and pepper to taste
• 1 can cream of mushroom soup, undiluted
• 1 small can (10 oz) green enchilada sauce (mild to hot to taste)
• 1 lb processed cheese (Velveeta), cubed
• 1 can (4 oz) diced green chilies (mild to hot to taste)
• 1 cup black olives, sliced
• 1 cup sour cream
• 10 corn tortillas
• 1 cup grated cheese

Directions:

Preheat oven to 350 degrees.

In a large skillet melt butter and then saute onion, garlic powder, salt and pepper until onion is clear. Add cream of mushroom soup, enchilada sauce and processed cheese. Stir until cheese is melted. Then add green chilies, black olives and chicken. Add sour cream and stir into chicken mixture. If sauce looks to thick you can add a little chicken broth at this time. Sauce does thicken somewhat after baking as it is absorbed by the tortillas.

Grease a 9 x 13 inch baking dish. Line baking dish with tortillas, tearing to fit. Place 1/3 of the chicken mixture over the tortillas, sprinkle with 1/3 of the grated cheese. Repeat this layering 2 more times ending with chicken mixture on top.

Bake at 350 degrees for approximately 25 minutes and then add additional grated cheese on top and continue baking for approximately 20 additional minutes until casserole is bubbly hot.

Enjoy!

Yummy Carrot Casserole

Carrots are so very good for us but often kids just aren't that interested in eating them. I know mine weren't, and no amount of telling them how good they would see if they ate them helped! Unfortunately I didn't have this recipe back then because kids I've served it to since have decided that carrots aren't so bad after all.

Ingredients:

• 1 pound carrots, sliced
• 3 ounces (or bit more according to taste) of processed cheese (Velveeta)
• 1/2 cup butter
• 2 tablespoons brown sugar
• 1/2 sleeve Ritz Crackers
• Additional Ritz Crackers to sprinkle over top

Directions:

Cook carrots until tender but still firm. In saucepan melt butter and cheese. When melted stir in brown sugar.

Place carrots in a casserole bowl and pour butter and cheese mixture over and into carrots. Crush crackers. Gently mix crackers into carrots. Sprinkle some crackers over top of casserole. Bake at 350 degrees for approximately 20 minutes until hot and bubbly and crackers on top have browned.

Enjoy!

Ham and Sausage Jambalaya

Hope that everyone had a wonderful Christmas! Now that Christmas is past I can once again think of recipes for things other than Christmas goodies and deserts. This recipe has always been a family favorite. Sorry I don't have a picture of it but will post one next time I make it. The recipe makes a lot but it reheats well. It is a great way to use left over holiday ham for a real change of pace. Enjoy!

Ham and Sausage Jambalaya

Ingredients:

• 2 tbsp oil
• 1 package Kielbasa, sliced into 1/2 inch slices
• 2 large onions, chopped
• 1 bell pepper, chopped into 1/2 inch cubes
• 1 cup celery, chopped
• 2 cloves of garlic, minced
• 3 cups chicken broth
• 1/2 lb ham, cubed
• 1 can stewed or seasoned tomatoes
• 1 bay leaf
• 1 tsp tabasco (or more per taste)
• 1/2 tsp thyme
• 1/2 tsp allspice
• 1 1/2 cups uncooked rice

Directions:

In large dutch oven heat oil. Add kielbasa, onion, peppers, celery and garlic. Cook 8 - 10 minutes. Add chicken broth, tomatoes, ham, bay leaf, tabasco, thyme and allspice. Simmer, uncovered, 15 minutes. Add rice. Cover and simmer 15 minutes or until rice is tender. If necessary add additional broth or water. Remove bay leaf and serve.