Sigh, no matter how many images I take …it still..looks like…ABC food. You know, A-lready B-een  C-hewed? Yeah. So, if you are big enough to NOT judge a book by it’s cover then you will probably be treated to one of your new favorite comfort foods.

King Ranch Chicken is an amazing combination of cooked chicken, corn tortillas, Ro-tel tomatoes, cheese, and cream with a few other things thrown in for good measure. It is the Tex-Mex version of Mac and cheese and DANG! it is good stuff.

You can vary the amount of chicken depending on your budget. I always just poach it and use the leftover  broth for soup.

Easy? I threw this together a couple of days after my surgery. You can make it ahead and refrigerate, make it ahead and freeze, or make it and eat it. You can also cook it in a slow cooker. Awesome stuff.

And there probably won’t be left overs.  If there are? Call me..I will be there in a heartbeat.

King Ranch Chicken Casserole

• 2 to 4 skinless, boneless chicken breast halves, cooked
• 1 cup chicken broth, or leftover broth from poaching chicken
• 1 1/2 cups chopped onion
• 2 cups half and half cream
• 8 oz cream cheese, cut in chunks
• 1/4 cup flour
• 1 tsp cumin
• 1 cup chopped poblano pepper
• 1/2 cup chopped red bell pepper
• 3 cans Ro-tel tomatoes
• 1/4 cup fresh, chopped cilantro
• 24 corn tortillas, torn in pieces
• 3 cups shredded Colby- Jack cheese (or cheddar)

1. Preheat oven to 375F
2. saute onion and peppers in a little oil until soft
3. Add the broth
4. whisk in the flour and cumin until smooth
5. Add cream cheese and cream and simmer until the cream sauce is thickened, whisking often
6. Adjust seasonings
7. Stir in Ro-tel and cilantro
8. Set cream sauce mixture aside
9. Oil a 13×9 inch casserole. add a layer of tortillas, then a layer of cheese, then a layer of chicken. Repeat layers several times until all the ingredients are used up. Pour Sauce over all and top with a layer of shredded cheese
10. Bake for 35-40 minutes

Serves 8

image:marye audet

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Another thing I love is chicken and noodles, or Pennsylvania Dutch chicken pot pie.  I thought I had come up with every variation known to man but I was inspired the other day to add rosemary and Swiss cheese to a basic recipe.

The flavor went from comfort food to sophisticated comfort food.  I was in love.  This is my entry into this week’s Presto Pasta Nights, hosted by Patsy of Family, Friends and Food.  I am getting to know her on Twitter and she is so very sweet!  Many thanks to Ruth, of Once Upon a Feast for keeping this going!

One thing I do, that you might like to try, especially if you are wanting to save a little money is this.  I buy bone in chicken thighs rather than breast.  The bone and skin adds an incredible amount of flavor.  Now, I buy like 20 lbs at a time and dump it all in my big slow cooker.  I add some salt, an onion  (just peel it) and a few cloves of garlic.  Add a few cups of water and then slow cook for about 12 hours.  Let it cool and then remove the bones.  What you end up with is a lot of great tasting chicken meat, about two quarts of homemade stock, and a savings of about $3.00 a pound over chicken breast.  You can just bag the meat in freezer bags in two cup portions and you have a casserole ingredient that is ready to go.

Nothing special about this.  I used whole wheat egg noodles but you can use what ever you like.

I had some left-over mixed vegetables so I stirred them in.  Traditionally I would add carrots, peas, and celery.  Hey, if you have something leftover? Go with what you’ve got!

Chicken and Noodles with Rosemary and Swiss

• 2 lbs egg noodles
• 3 cups cooked chicken
• 2 cups rich chicken stock
• 1/2 cup heavy cream
• 2 tbs.  flour
• salt  and pepper to taste
• 1/4 cup fresh rosemary, leaves stripped form twigs
• 1 cup cooked vegetables of choice
• 1 cup grated Swiss cheese

1. Cook the egg noodles until tender.  Drain.
2. Meanwhile beat flour into the stock  until smooth.  Add the rosemary, and the seasoning to taste and bring to a simmer.  Simmer for several minutes until the broth thickens slightly.  Stir in cream.  Allow to simmer three minutes but do not allow to boil.
3. Pour the noodles in a casserole dish and cover with the stock mixture.  Stir in the vegetables and chicken.  Cover the top of the mixture with the Swiss Cheese and bake at 375 for 20 to 30 minutes.

Serves 8

images:maryeaudet (c) 2009

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I have learned to love Muir Glen Fire Roasted tomatoes.  They add a smoky bite to everything I have put them in.

Our green beans are just starting to stop producing. I didn’t plant enough this year so I haven’t canned any at all.  I thought about putting in more but I think my time is too limited at the moment to care for them.

Anyway, the okra begins to produce just about the time that the green beans stop. We didn’t have enough for fried okra, only a few tender pods…so I sliced them up with some onions, and other things from the garden, added a can of fire roasted tomatoes and some fresh cilantro..and mixed some whole wheat rotini into the whole thing. Wow! With a little cheese, it was awesome.

It makes a great vegetarian main dish, or a side dish for chicken.

This is my entry for Pasta Presto Night. Check it out for more pasta dishes.

1 lb of whole wheat rotini, cooked

3 tbs olive oil

1 cup sliced okra

1 cup chopped chard

1/2 c chopped onion tops

1/2 cup sliced celery

1 onion, peeled and chopped

2 cloves garlic

2 jalapenos, chopped (add more or less to taste)

4 tomatoes, peeled and chopped

1/4 cup fresh cilantr0, chopped

1 can Muir Glen Fire Roasted Tomato Sauce

1 cup shredded cheese of choice

Sautee onions , garlic, and celery in the oil for a few minutes until softened. Add the okra, jalapenos, tomatoes, sauce, chard, and onion tops.  Simmer until okrai s soft, about 10 minutes.

Mix in cooked pasta and cilantro.  Remove from heat and sprinkle with cheese.

Image:Marye Audet 

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Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

Post from: Baking Delights

This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

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I usually think of this casserole in the fall when the weather is cooling down but it is one of those that the family loves any time of the year, and so when I found ham on clearance at the grocers the other day this was an immediate thought. You can add buttered, toasted crumbs to the top just before baking if you like, but just plain like this is fine too. It is creamy and filling and you can use less ham to stretch the budget a bit more if you like. Vary the types of cheese used to vary the flavor in this versatile dish.

Ham and Potato Gratin

• 2 pounds peeled, diced and cooked
• 2 c ham,diced
• 1/2 cup chopped green onion tops
  
• 1/4 cup unsalted butter
• 1 small onion,chopped
• 3/4 cup all-purpose flour
• 3 1/2 cups half and half
• 1 teaspoons salt
• 1 teaspoon ground white pepper
• 4 ounces shredded Swiss
• 1/2 cup grated Cheddar cheese

Heat oven to 375F
Adjust oven rack to center position and heat oven to 400 degrees F (200 degrees C).

Combine potatoes and ham, in a 13 x 9 inch casserole and set aside.

Melt butter in a pan over medium-high heat. Add onions and saute until tender and transparent. Add flour and stir until well blended. Slowly add cream, whisking constantly. Bring to a boil and season with salt and pepper. Reduce heat and continue to simmer and stir sauce until it is thickened. Pour over the ham mixture; toss to coat. Sprinkle with cheese and bake 30 minutes until bubbly. Serves 8 or so.

This can be assembled ahead and baked within 2 days.

You can also assemble this and freeze it. Thaw overnight in the fridge, and bake as directed for a wonderful once a month cooking dish.

Images: (c) Marye Audet

Content (c)Marye Audet forBaking Delights

Post from: Baking Delights

If you are looking for a fabulous main course, Italian dish that is easy to make, and freezes great try this Torta Rustica. There are so many ways to make it that the recipe is almost needless.

Add whatever cheese-vegetable-meat combo you want,( this one was vegetarian) and bake in your pizza crust until done. Serve warm, room temp, or cold. Store it well covered for up to two days in the fridge, or seal and freeze.

I love this with black olive bread, a leafy, mixed greens salad, some black olives, and if you want, maybe add this toffee, dark chocolate bundt cake for dessert.

Torta Rustica

One recipe for pizza dough
¼ cup olive oil, mixed use..you may not need this much
1 Onion, chopped
8 Ounces mushrooms, sliced
4 cloves of garlic, chopped
2 Tablespoons chopped fresh basil
2 teaspoons dried oregano
2 Large tomatoes, sliced, or 2 c marinara sauce

1/2 tsp salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 lb fresh, cleaned, spinach
1 lb eggplant
1 lb thinly sliced proscuitto, or ham, or cooked Italian sausage if desired
1 lb red peppers
1/2 lb sliced provolone cheese

1/2 lb mozzerella, sliced

Cut eggplant lengthwise in ¼ inch slices. Soak in salt water for 20 minutes.Pat the slices dry with paper towel, line baking sheets with parchment paper, brush eggplants slices with olive oil and bake in a 425F preheated oven for 10 minutes on each side. Set aside to cool.

Saute the onion, peppers and garlic in 3 tbs olive oil until tender.
Reduce the heat to medium add mushrooms, basil, oregano, and salt, black pepper and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the onions and mushrooms are limp .

Preheat oven to 400F.

Roll out ¾ of the dough to a 16inch circle, approximately ½ inch thick. Place the dough in to a 9 x 3 spring form pan allowing a 1 inch overhang all around the pan. Layer each ingredient in the pan as desired, or dump them all in at once. Spinach does not need to be cooked prior to putting in Torta. Roll out the remaining dough into a circle to fit the top of the Torta Rustica. Lay it over the top and fold up the overhanging dough, crimping them together to seal the edges. Make 4 small slits in the top to let steam escape and brush with the beaten egg. Sprinkle with sesame seeds if desired. Place the Torta Rustica in the preheated oven and bake for 1 hour. Let cool to room temp before cutting and serving, serves 12.

Image: (c) Marye Audet Apron Strings and Simmering Things

Content (c) Marye Audet Baking Delights

Post from: Baking Delights

March 29 is Marc and my 28th anniversary. Oh my gosh, where did the time go? I know that is such a cheesy thing to say..but it is so true. I can’t imagine that we are now grandparents dealing with disability payments and bad backs.

I was a month away from twenty, and he was two months away from twenty one when we got married. It was on a Saturday because we could not get leave time. Our best man did not show up..so one of the other guys got drafted to be best man. I made the cake. The detachment took up a collection to pay for the reception. Ah, good times.

Well, our kids took up a collection, and are sending us to a nice hotel for an overnight. The have plans, because they told us that there would be a knock at the door at 7:30 and we should answer it.

This is the third time in 28 years we have been away together. He is still eye candy to me, I think I am still eye candy to him.. to the point that our kids joke about us “making out” in the kitchen…or den…or…. They roll their eyes but they smile. No matter what else is going on it’s o.k…Mom and Dad are in love.

I am packing a few things in my suitcase I have not had opportunity to wear since my oldest daughter and her family moved in and lack of privacy became the norm. If you are young, just married or getting married, it doesn’t have to get boring…It doesn’t have to get mundane. But it is your choice. You get out of a relationship pretty much what you put into it. We have worked hard over the years at our marriage and it is easy to be in love now…There were times when it was not so easy. That is what commitment is about.

I watch my daughter and her husband, married 7 years, with a third baby on the way..they have to work hard at their marriage..they are still in the building stage. I pray for my son, 23 and not married..he is afraid that he will not find what his dad and I have…but I think he is also afraid of the investment that goes into it. The rest of the kids have a ways to go, and I hope that they will ultimately find the best mate for them. And I hope that they will work hard to make things work.

Our work is behind us. We are in the best years of our marriage. I am not a size six, and Marc’s hair is thinner than it used to be…but they are the best years because we are reaping. We are gathering in all the investments of time, and communications, and forgiveness..and enjoying the easy life…and each other. Geez,the man is hot. And it isn’t my cooking that kept him home all these years…

So, there will be no Saturday Surfing this week, here or on Kettle and Cup. I will be spending time with the most awesome, hottest, sexiest, most fascinating guy on the earth…When I get back Saturday afternoon I will be making my Daring Baker’s challenge item to post on Sunday. Have a fabulous weekend!

Here is a recipe, actually one of the first things i ever made as a new wife. I hope you enjoy it…..

Champagne Breakfast Casserole, circa 1980

Sauce:
3 tablespoons butter
4 shallots, chopped
1 garlic clove, minced
1 tablespoon all-purpose flour
1½ cups organic chicken broth
¾ cup good Champagne
1/8 teaspoon freshly ground nutmeg
¼ teaspoon black pepper
½ cup sour cream
10 eggs, beaten

Filling
5 cups cubed day-old French bread
¼ cup butter, melted
2 cups shredded Monterey Jack cheese
12 ounces ham, cubed
1 can artichoke hearts, cut up

Grease a 13×9 baking dish

Melt butter in a medium pan over medium heat. Add shallots and garlic and cook 1 minute, stirring constantly. Add the flour and mix well. Stir in broth, Champagne, nutmeg, and black pepper. Bring mixture to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir frequently. Remove from heat and whisk in sour cream.
Place eggs in a large bowl. Temper the eggs by adding a small amount of the hot mixture to them. Beat egg mixture into sauce.

Put bread cubes in the bottom of the casserole dish. Pour the melted butter over the bread cubes and top with cheese, artichokes, and ham. Pour egg mixture over top. Cover casserole with plastic wrap and refrigerate overnight.

Preheat oven to 350F. Uncover casserole and bake for 50-60 minutes or until a knife inserted in the center comes out clean. Serves 10 to 12….Or a couple of hungry Marines.

Post from: Baking Delights

Well Marc came home and talked sternly to the computer and of course it is up and running again.

I thought perhaps I had better post some savory foods since I have been on such a dessert kick lately.  This recipe is a big comfort food for me. It is very versatile, inexpensive and filling. Best of all it just tastes good. The hard thing was actually writing hte recipe for it because I just put in what I have and don’t bother to measure much.  This freezes well, stores for a week in the fridge if you need it to (AS IF) and you can adjust the ingredients as you like. This recipe makes a 13″ x 9″ casserole dish, 8-10 servings at our house, probably 12-16 at someone else’s house.  If you don’t need that much you can even freeze it in single serving freezer containers for a quick  meal for one, or if you do once a month cooking this does freeze well.

Tamale Pie

6 cups cooked pinto beans

1 16 oz package frozen corn kernels

1 onion chopped

1 bell pepper chopped

1 clove garlic chopped fine

1 jalapeno chopped fine

oil for saute-ing

1 bunch fresh cilantro chopped

1 large can diced tomatoes.

1 tsp cumin

1 tbs chili powder

salt to taste

2 c grated colby jack cheese

For the topping:

1 1/2 white corn meal

1/4  c flour

1  tsp baking soda

1 tsp salt

2 c buttermilk

2 tbs oil or  melted butter

1 egg

Preheat oven to 375.

Saute bell pepper, onion, garlic, and jalapeno until tender.  Remove from heat and add corn kernels, pinto beans, chopped cilantro,canned tomatoes and seasoning. If mixture seems very dry add a little tomato juice or water. Spread in 13×9 pan. Top with cheese.

Mix cornmeal, flour, baking soda and salt in a bowl.  Stir together beaten egg,  melted butter, and butter milk.  You can also add 1 can of chiles at this point if you like. Stir the cornmeal mixture into the egg mixture, beating until smooth.  Pour over top of cheese layer and bake for 30-40 minutes, or until cornbread tests done and  bean mixture is heated through.

You can add other vegetables to this. It is always fantastic.

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  I am telling you, blogging at the library is getting old and I dislike not being able to post pictures  because I like to look at pictures on blogs, myself. Plus, I am getting jealous of all Aisa’a yummy pictures sitting there on her posts tempting me to break my diet.    Ijust am trying to decide,I am leaning toward a laptop but I have 6 kids remaining at home that are homeschooled and use the computer routinely as well..What I need is for a couple of thousand to be dropped in my lap and get both.

   O.k..these are really good and not hard to make..you can use chicken or turkey instead of the ground beef if you like. The recipe makes 12 enchiladas. According to most theories this will feed 6 people. In our house that will take care of the 2 teenage boys…I usually double or triple the recipe.

  I used to do Once a Month Cooking…I really like the idea altho I do get tired of so many casserole type meals. This recipe is from when I was doing that and therefore freezes very, very well.  If you are freezing then freeze the grated cheese in a small ziploc and attach the ziploc to the casserole dish so you can add the cheese seperately when you cook it. Freeze for up to 3 months.

  These are child friendly..meaning they are no too spicy. If you like more spice add about 1/2 c of salsa verde to the sauce with the chilis.

 1 1/2 lb ground beef  (chicken breast, or turkey )

1 1/4 c chopped onion

1 Tbs chili powder

12 corn tortillas

3 c grated monterey jack cheese

1 can condensed cream of chicken soup

            *OR if you are NOT freezing this make a white sauce with 2 c half and half, 1/4 c flour, 2 tsp chicken bullion paste and salt and pepper to taste. I dislike using commercila products because of everything they seem to like to add to it but it does freeze better when you use the commercial product.

  1 1/2 c sour cream

4 oz can diced chilis

  Brown beef.If you are using cooked chicken breast or turkey leftovers then just go ahead to the sauteeing. . Saute onion. Combine with chili powder, salt and pepper.

  Reserve 1 c cheese (this is what you would put in freezer bag if freezing). Mix remaining cheese in with meat mixture.

  Warm tortillas until flexible.

  lay a tortilla flat and spoon about 2 tbs meat mixture down center.  roll up and place, seam side down, in a 9×13 pan that has been sprayed with cooking spray or greased with olive oil. Repeat until all the tortillas have been used.

 Combine soup, sour cream and green chilis to make a sauce. Pour over enchiladas.

 Freeze at this point…

 OR

Bake at 375 for 15 minutes. Sprinkle reserved 1 cup cheese over top and continue baking for 10 more minutes or until heated through.

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