cheese

Sue’s Mexican Chicken

One of the first times I went to eat at my in-laws to-be, Owen requested we eat Mexican Chicken. I love ethnic food fusions, blending two cuisines together. This dish reminds me of a Mexican chicken lasagna. It is loaded with fantastic flavor. I mean really, the depth of flavor is extraordinary. It’s creamy and cheesy; it’s full of veggies and tender pieces of chicken. It’s still one of Owen’s favorites.

As organic as possible:

2 bone-in Chicken breasts

4 large Flour tortillas

2 cans Condensed cream of chicken soup (I like Pacific organic; which actually comes in a cardboard container)

12 oz Cheddar cheese

1 15 oz can Chili (I like Amy’s organic)

1/2 cup Onion, diced

1/2 cup Green pepper, diced

1/2 cup sliced Black olives

1 can diced Tomatoes with chilies

*Divide the ingredients in half

Sour cream for serving (optional)

Boil the chicken until tender, saving the broth. In the mean time preheat the oven to 350º. Spray a 13×9 inch baking dish with non-stick cooking spray (I like organic olive or canola oil), set aside. Shred the chicken into bite size pieces. Briefly dip the tortillas into the broth and line the baking pan, covering the bottom and sides. Begin layering with 1 of the soups, half of the chili, onion, green pepper, olives, chicken, and cheese. Repeat the process again beginning with tortillas, except this time top with tomatoes and green chilis (and a few more olives if you’d like). Bake for 50 to 60 minutes, until bubbly. Allow to cool slightly and set before serving. Serve with a dollop of sour cream.

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The organic cheddar I used is white, so yours may look a little different depending. Regardless, I just want to grab a spoon and go for it.

Asiago Jalapeno Cornmeal Muffins

I love pairing corn bread and corn muffins with thick soups and stews. And although I am a fan of just about all standard cornbreads, sometimes its fun to spice it up. This muffin can stand up to something with a little heat, like chili. I know many recipes call for cheddar with jalapeño, but I think the peppery flavor of Asiago does something even better. I also believe that if you are going to put the name of something in the recipe you should taste it; so if you like jalapeño, this recipe is for you.

As organic as possible:

1 1/2 cups Cornmeal

1 cup Flour

3 Tbsp Sugar

1 tsp Salt

1 Tbsp Baking powder

3 Jalapeños, seeded and diced

4 oz Asiago cheese, shredded, plus more for topping

1/3 cup Sunflower oil (or oil of your choice)

2 Eggs, beaten

1 1/2 cups milk

Preheat the oven to 400º. Grease a standard 12 cup muffin tin and set aside.

In a large bowl mix dry ingredients; cornmeal, flour, sugar, salt, and baking powder. Then add jalapeños and cheese, toss well in cornmeal mixture. In a separate bowl whisk together oil, eggs, and milk. Add the wet ingredients to the dry and mix just until incorporated. Fill the muffin tin to the rim of each cup and sprinkle with cheese for topping. Bake for about 22-25 minutes, until an inserted toothpick comes out clean. For another layer of flavor, top with a pat of butter and serve while warm (next to a bowl of something hearty and warm).

Lynz Real Cooking’s Chicken Divan

I am thoroughly enjoying my WordPress Cooking Challenge from Healthy in All Hues to make the dishes of 5-7 fellow foodie bloggers. (I chose 8!) I not only enjoy creating recipes, I love making other peoples’ recipes! Why not support my fellow bloggers and try new dishes? Brilliant!

Lynn has an amazing blog about raising nine children and the ups and downs of her experience living in Saudi. (I’m captivated.) At first I was thinking, nine kids! How does she have time to cook? And then I thought, all of those mouths to feed, she probably never leaves the kitchen!

Why have I never heard of Chicken Divan? I am thankful to Lynn for sharing it! It’s nourishing and well, for lack of a better word, delicious! The ultimate retro comfort food! There were a couple steps, and I was moving along… and then I got to the curry. All of the sudden I was reminded of my grandmother, and then I was connected in a much deeper way. And the warm fuzzies kept coming as it baked in the oven and filled my home with a heart-warming aroma I was not accustomed to, but will be from now on. Honest to goodness it just kept getting better!

I prepared the recipe with rice just as Lynn had done in her photo. My only dilemma was that my sauce seemed a little wetter than the one in her picture, so I served it in a bowl over the rice. No disappointment here, it was fantastic, scrumptious and everything I want my food to be! I called my sister right away to say she had to make it for her family. By the way, this is going to be a staple in my repertoire! No wonder everyone (but me) had heard of it before! I think I might start a new challenge: make everything on Lynn’s blog! For the original recipe visit Lynz Real Cooking.

As organic as possible: (my input)

4 slices bread

4 Tbsp butter, melted

1 large crown broccoli, cut into bite size pieces and steamed

5 chicken breasts, boiled and shredded

1 cup mayonnaise

1 large can chicken condensed soup

2 1/2 cups water

1 Tbsp curry

juice of 1 lemon

1 cup shredded cheddar cheese

Preheat the oven to 300º

Place bread on baking sheet and place in oven, cook until toasted and turn the oven up to 350º. When cooled break into pieces and toss with melted butter. In the meantime, layer a large casserole dish with the broccoli followed by the shredded chicken. Mix the mayo, soup, water, curry, and lemon juice in a large bowl and pour evenly over the broccoli and chicken. Top the mix with the shredded cheese and toasted bread pieces. Cover and bake for 45 minutes. Enjoy the smell of your kitchen. Serve warm (on a bed of rice). YUM!

A Tale of Three Dishes Part II

Isaiah and I were again tagging along on one of Owen’s business trips. This time he was visiting one of his company’s plants in the charming town of Bretten, Germany. Many of the his colleagues lived in or near town and coming here was a little like a business reunion. Isaiah and I were accustomed to camping out in our hotel room, frequenting nearby parks and strolling through town. Part of the routine often included Owen participating in business dinners with visiting customers, so we were comfortable fending for ourselves. At times reservations had been made before our trip began and we knew which nights Owen would be away, but lining up our evening wasn’t always easy, as many times there was no set plan of “when and where.” Since I didn’t have an international cell phone, the only way Owen could get in touch with me was to meet back at our hotel or call the room, but if Isaiah and I were out exploring we needed to be flexible with our dinner plans.

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Little park outside of the hotel

One afternoon the baby and I returned to the room for his nap. By the time he woke up I knew Owen would be coming back soon, so I didn’t want to head back out. To pass the time I took out the crayons and paper I had packed. There was a perfect little desk in the corner for coloring shapes and practicing our colors. Isaiah was sitting in a chair and completely content, so I thought it would be a good time to run to the restroom. I left the door open so I could hear him and dart out if he started to move, besides I just going to be a minute. Right as I was walking out, I saw him standing on the chair and losing his balance. I couldn’t get there fast enough and he came crashing down, catching the side of his face on the corner of the desk.

My heart sank as I rushed to comfort him and inspect his injury. All of the sudden I felt home sick and helpless. I had no idea where the nearest medical facility was located, and no car to get me there anyway. Thankfully there was no bleeding, and I was able to get a wash cloth of cold water to sooth his wound and help with the swelling. It didn’t take long to see he was going to have a black eye. By the time Owen called to say we had been invited to his co-worker’s home for the evening, I had calmed down a little. After explaining to him what had happened and expressing my concerns about being good company, Owen and his friend convinced me that going there was the best option since his home had a medicine cabinet and some basic supplies, not to mention he was an asset as a translator if need be.

Picture taken a few days later, sob.

Picture taken a few days later, sob.

When Owen picked us up from the hotel, Isaiah and I were doing better. Owen was quick to put my mind at ease, professing (as I think many dads do) “it’s not that bad.” We arrived at Martin’s home and were greeted by his welcoming family. It was their custom to eat a large lunch and not very much for dinner, but they did put out some homemade bread, cider, and jams, a slaw like salad made from their very own garden vegetables and a few kiwis. The night was very comforting after the upset we had in our hotel room. Martin’s wife practiced her English with me while his daughter played the piano for us and his son brought out a box of building blocks for Isaiah.

His wife and some of the homemade goodies.

His wife and some of the homemade goodies.

Isaiah taking a turn at the piano.

Isaiah taking a turn at the piano.

The night had been just what I needed and the next day I was again feeling relaxed about our stay (as opposed to trying to book the first flight home). I had even decided I would take Isaiah out for the afternoon. Owen had told me about a restaurant I should try at the square around the corner from our hotel. This was my favorite part of town. The brick paved thoroughfare was really for pedestrians only (although occasionally there would be a random car parked in front of a shop). The path was lined with quaint little stores, one sold chocolates, another sold kitchen wares, a couple sold clothing, etc. Owen had explained that a particular restaurant, the second one with outdoor seating on the north side of the road, had a pizza type dish that he thought was pretty good. Trusting his recommendation, I made it our quest of the day.

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What I am about to tell you next is as serious as I can be. I had never tasted anything like this before. One word, flammkuchen. It wasn’t really like a pizza or flat bread I’d eaten. It was amazing! It had a thin crispy crust, there was some sort of beautiful white sauce, the cheese was mild and flavorful, the onions were soft but firm and sweet, and the bacon, oh the bacon; it was perfectly salty, crispy and chewy all at the same time. Together the combination was out of this world. It’s not to say that I had tasted flammkuchen and had a standard to measure it by, but I’m pretty sure I hit the jackpot! Life changing. Honestly it’s worth booking a vacation over.

I posted this picture only because there are remnants of the flammkuchen on the table.

I posted this picture only because there are remnants of the flammkuchen on the table.

Quirky and Wonderful’s Broccoli Potato Casserole

For those of you who may not know, I have been challenged by a fellow blogger, Healthy in All Hues, to make recipes of seven different fellow foodie bloggers. There are so many delicious choices that I narrowly limited it to eight, and I am seriously thinking about challenging myself to make at least one fellow blogger’s dish per month. I think it’s a great way to promote other bloggers and get to try new recipes, a win/win! For the third installment of my WordPress Cooking Challenge, I selected a Broccoli Cheese Potato Casserole from Quirky and Wonderful.

I’m a practical mother with half of a dozen mouths to feed on a regular basis. Casseroles make a lot of sense to me. They are often loaded with with meat and cheese which not only makes them tasty, but filling- which is always helpful when feeding a crowd. Many times they can be prepared ahead of time, which is really convenient when meal planning. And when you come across a recipe that calls for a tater tot crust, well “hook, line and sinker!” But the best part about this dish was there were so many yummy flavors going on that I could hide the broccoli from my little ones!

The recipe wasn’t difficult, but did require a couple steps. Firstly, let me say that I have never steamed broccoli in the microwave before. What a time saver! Secondly, one of the stages specifically called for Oreida brand potato crowns, but did go on to say that if I tried another brand to let her know (which she confided in the reader, namely me, that she would not rat me out to her mother-in-law, the originator of the recipe). So I feel compelled to say I did try another brand; I used Whole Foods 365 brand of Tater Puffs. Since this was my first tasting of the dish, I cannot confirm nor deny that it was better or worse than another. But I can say that the casserole at large was very satisfying, both in flavor and in mass. Also to follow the recipe I was unable to find condensed organic soups, I could find cream of celery (but not condensed). I’m curious if one of our non GMO cheese dips would make a good replacement for the condensed cheese soup in the future? I must also admit that the recipe was written in a double portion, one for now and one to freeze for the future. And I took the liberty to cut the recipe into half to just make one dish, because we were leaving for the weekend and I did not have the space in my freezer to store another. (Note to self: clean out freezer!)

Thanks Quirky and Wonderful for taking the time to pass down a family heirloom of a recipe. I can see how it would be a comforting dish to a new mother! (I think I enjoyed the leftovers even more! The flavors had even more time to combine… and I wish I had one more in the freezer.) Because there are several stages to the process and Quirky and Wonderful has kindly taken the time to spell it our for you, click here for the original recipe and instructions.

Molly O’s Cheesy Onion Bread

I don’t think I can capture the delight in words. This bread is so wonderfully delicious. It almost reminds me of a deconstructed French Onion Soup, and would be amazing dipped in au jus. The caramelized onions and Asiago add so much flavor, and the crusty bread gives so much texture… It’s a perfect bite.

As organic as possible:

2 Tbsp olive oil

1 large Yellow onion, finely chopped

1 cup Mayonnaise

1/2 cup Asiago

1/2 cup Parmesan

1/4 tsp Black pepper

1/4 tsp granulated Garlic (or powder)

1/4 tsp granulated Onion (or powder)

1 French baguette

Preheat the oven to 350º. Heat olive oil in a pan over medium heat (Side note: I also added a pat of butter because I like to caramelize my onions like that). Caramelize onions, stirring frequently so they don’t burn, looking for amber color. Add granulated garlic and onion, pepper and a pinch of salt. Remove from heat and let cool. In a bowl, mix mayo, cheeses and caramelized onions. Cut the baguette in slices on the diag. Spread mix on each slice. Bake for 15-20 minutes until golden brown. Sing.

BTW, Molly is a very good friend of mine and I can’t wait to share her cakes!

Lasagna

It’s not just Garfield who loves lasagna! I have explained to you before our high regard for Italian cooking. When the smell of garlic bread and baked pasta is in the house I want to pour a glass of vino, raise my voice a little and hug my babies. I can’t help myself, without any actuality I’m part Italian.

As organic as possible:

2 Tbsp olive oil
1 Yellow onion, diced
3-4 Cloves garlic, minced
2 lbs Ground hamburger (I prefer lean)
2 jars Homemade or store bought pasta sauce (about 50 oz)
1 lb Lasagna noodles

8 oz Cottage cheese
16 oz Ricotta cheese
8 oz Fresh Mozzarella, shredded and divided
3/4 cup Grated Parmesan, divided
1/4-1/2 tsp Salt
1/8-1/4 tsp Freshly ground black pepper
1 1/2 tsp Granulated garlic
1 tsp dried basil

Lasagna requires a few steps, but the difficulty is low. And once assembled it’s a make ahead dish that’s easy to throw in the oven, bake and serve.

Preheat the oven to 350º

I like to start with my sauce. Heat the olive oil in a large skillet on medium heat, add diced onion and let sauté about 2 minutes. Add garlic and let sauté another minute. Add beef, let cook until browned and drain. Pour in sauce and stir. Allow to simmer. Taste! Add seasonings accordingly.

In the meantime, start boiling pasta water and cook according to package directions (remember to salt your water and keep in mind the noodles are supposed to be “al dente,” still maintaining a little bite because they will continue to soften when in the oven). Drain and rinse the pasta under cool water to stop the cooking process and make the noodles easier to handle during assembly.

In a separate bowl, combine cottage cheese, ricotta, 2/3 of the shredded mozzarella, 1/2 cup Parmesan, 1/4 tsp salt, 1/8 tsp pepper, granulated garlic and basil. (Side note: I love cottage cheese in my lasagna; it has a tangy salty zing that I prefer over ricotta, and I have made my cheesy filling with it alone. However, ricotta gives that little bit of creaminess that cottage cheese in general is lacking, so I prefer the combination). Taste! Some cheeses are saltier than others, you want each part of your layering to taste equally delicious, so if this is flat add more salt and/or pepper now.

Ok. You’ve made it this far, so you might as well finish what you’ve started! In a large baking dish (or a 13X9 dish will do) place just enough sauce on the bottom, smearing it all over, so your noodles won’t stick. Line your noodles closely to each other so that you completely cover the pan (trimming noodles to fit like a puzzle if necessary). Using about a 1/3 of your cheese mixture spread the creamy goodness all over the noodles. Next use about a third of your pasta sauce to layer on top of the cheese. Repeat with the noodles and continue with cheese and sauce until you are out (you will most likely have left over noodles).

Cover with aluminum foil and bake in the oven for 30 minutes. (I did not forget about the remaining cheese…) When the kitchen timer goes off (or after you have watched the clock relentlessly for 30 minutes), carefully remove the baking dish from the oven and turn the oven up to 425º. Take off the aluminum foil and on the top layer of sauce, evenly sprinkle the remaining 1/3 shredded mozzarella and 1/4 cup Parmesan. Place back into the oven uncovered for about 15 minutes until cheese is browned and dish is perfect!

Allow to cool for about 10 minutes before attempting to serve. Not only will you spare the skin on the roof of your mouth, but this gives your dish time to set and will allow for you to cut into it without it spreading.

Aunt Lynn’s Cheesy Egg & Sausage Casserole

A classic breakfast egg and cheese casserole dish has to be in every mom’s recipe box. Thankfully Aunt Lynny gave me hers! It’s morning comfort food. And it makes your kitchen smell like love. This dish is great for weekends and I have fond memories of it making an appearance on the Christmas buffet at Gram’s. It’s versatile, so you can substitute the sausage for cubed ham, change around the cheese, add green or red pepper… mix it up as you please.

As organic as possible:

10 eggs, beaten

8 oz shredded cheese

3-4 slices bread, cubed small

1 lb pork sausage, browned and drained

1 cup milk

Preheat the oven to 350 degrees. Grease a 13 X 9 baking dish and set aside. Add browned sausage to beaten eggs in a large bowl, add cheese (I used cheddar and Emmentaler), bread, and milk. Pour mixture into greased pan and bake for about 45 minutes, until center is firm.

Caramelized Onion & Cheese Tart

Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on…  Just make the tart, it’s yummy and you’re going to like the way it looks on your table.

Tart serves 6

Crust:

2 cups flour

1 tsp salt

5 oz (10 Tbsp) cold and cubed unsalted butter

2 Tbsp ice cold water

1 large egg

Caramelized Onions:

3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)

2 Tbsp olive oil

2 Tbsp butter

1 tsp granulated garlic

½ tsp salt

¼ tsp freshly ground pepper

½ tsp dried thyme

Filling:

8 oz ricotta cheese

½ grated Parmesan

1 egg, beaten

¼ tsp freshly ground black pepper

Caramelized onions

Egg wash:

1 egg

2 Tbsp water

Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.

To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.

Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.

On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.