Southwestern Chicken and Vegetable Casserole with Mexican Cornbread Crust

I knew I wanted to make something BIG in my new 13 1/4" Lodge cast iron skillet.  Instead of using a regular 9 x 13 glass casserole dish, I knew this skillet would work great.  And it did!

Here's our ingredients:

1 T. canola or corn oil
1 yellow onion, chopped
2 medium carrots, chopped
3 jalapenos, seeded and chopped
2 large cloves of garlic, minced
1/2 t. Chili powder
1 can Mexicorn, drained
1 (15 oz. can) Del Monte Petite Diced Tomatoes with Chipotle Peppers
1 (15 oz. can) black beans, rinsed and drained
8 oz. sour cream
1 can Campbell's Poblano and Queso Soup
2 - 3 cups shredded cooked chicken
2 cups Mexican blend cheese, divided
1 package Mexican cornbread mix
3 jalapenos, seeded and thinly sliced

Preheat oven to 350 degrees.  If you're using a LARGE cast iron skillet for the final baking of the casserole, put it into the oven to pre-heat along with the oven.

In a large skillet, over medium low heat, add 1 T. oil along with onions, carrots and chopped jalapenos.  Stirring occasionally, let the veggies begin to soften, about 5 - 6 minutes.  Sprinkle with a little salt and the chili powder.

Next add in the corn.

Now add the tomatoes...

It's the black beans' turn....

Turn off the heat and in a large bowl whisk together the sour cream and the soup.

Now stir in the shredded chicken:

Now add in the vegetables and stir to completely combine with the sour cream/soup mixture.  Add in 1 cup of the shredded cheese.

Remove the skillet you've had pre-heating with the oven.  Pour the casserole mixture into the skillet (be careful because the skillet will be HOT!) and top with the remaining 1 cup of the shredded cheese.

Bake for 20 minutes and remove from oven.

Mix the Mexican cornbread according to package directions and slowly pour over the top of the casserole.  Add the sliced jalapenos on top of the cornbread batter and bake for another 18 - 20 minutes.

Ta Da!

Ham & Sausage Dutch Baby

I love to make Dutch Babies, especially savory versions. Not only are they delicious, but they're so much fun to watch through the oven glass as they take on their characteristic "puffed up" shape!

Here's what you need for this one:

8 oz. breakfast sausage

8 oz. diced ham

1/4 cup butter

4 large eggs

1 t. ground mustard

1/2 cup all purpose flour

1/4 cup whole milk

1/4 cup heavy whipping cream

1/4 t. kosher salt

1/4 t. freshly ground black pepper

1 cup shredded sharp Cheddar cheese, divided

1 T. finely chopped chives

Preheat oven to 425 degrees.

In a 12 inch cast iron skillet, cook sausage and ham over medium heat, stirring often until browned, about 10 minutes. Remove from skillet and set aside. Drain grease and wipe clean with paper towel.

Add butter to skillet and place in oven.

In the work bowl of a food processor, pulse together eggs, mustard, flour, milk, cream, salt and pepper until blended, about 10 - 15 seconds. Remove skillet from oven and pour egg mixture into skillet.

Bake until mixture puffs and is light golden brown, 20 - 25 minutes.

Remove from oven.

Add in 3/4 cup of the shredded Cheddar cheese.

Now add the sausage and ham.

Add the remaining cheese and the chopped chives.  Serve immediately.

Egg Salad Carrots

I found these online a few months ago and I fell in love with the idea.  Crescent roll dough is wrapped around a cream horn mold and baked.  Fill them with either egg or ham salad.  A little sprig of parsley or dill and you're good to go.  I think these are SO fun!

1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheet

1 egg whisked with 1 t. of water to make an egg wash

yellow and red liquid food coloring

1 1/2 cups of your favorite egg or ham salad

1 bunch fresh dill or parsley

Preheat oven to 400 degrees.

Unroll the dough sheet on a cutting board. Use a pizza cutter or knife, cut the dough lengthwise into six equal strips. Brush one strip with egg wash.

Roll the strip into a 17-18" long log. Roll the strip into a tube and pinch the seam shut. Then roll the strip into a longer, thinner tube using both hands.

Repeat, brushing egg wash onto each strip before rolling into thin tubes.

Wrap one tube around each cream horn mold, keeping the seam side down against the mold. Don't let the dough hang over the open end of the mold.  

Spray a baking sheet with non-stick spray or line with parchment paper. In a small bowl squeeze about 30 drops of yellow food coloring and add 1 or 2 drops of red. Stir gently and you'll see you have a bright orange color. Brush the food coloring onto each carrot shaped dough. Place on baking sheet.

Bake for 6 - 8 minutes rotating the sheet halfway through the baking time. Allow them to cool for about 5 minutes and gently remove from the mold. Fill the carrots just before serving.

Here's how I made my egg salad:

Boil 3 extra large eggs for 10 minutes. Remove from heat and drain. Run cold water over eggs and let sit for 5 minutes. Peel eggs.

Put eggs in a food processor with the cutting blade. Add 1 - 2 T. of mayo and 1 t. Dijon mustard. Add a few grinds of black pepper and 1/2 t. salt.

Blend until very smooth. Taste and, if needed, add a little more salt and/or pepper.

And here you go!

Thanks to www.hungryhappenings.com 

Wedge Shaped Cornbread!

We took a road trip to the Lodge Cast Iron Factory this weekend and one of my purchases was a wedge shaped skillet.  Tonight it was time to try it out!  Success!

In case you've missed my cornbread recipe in the past, it's so simple it's really not a recipe.  I do not add eggs, oil, flour, sugar or any other unnecessary (to me!) ingredients.

Preheat oven to 375 degrees.  Lightly grease the skillet with bacon grease and let the skillet pre-heat along with the oven.  When you put the batter in the skillet, you will want to hear that great sizzle!

1 cup white self-rising cornmeal

1 cup buttermilk

In a small bowl, combine cornmeal and buttermilk.  Gently spoon the batter into each of the sections of the skillet.

Bake for 20 - 25 minutes until golden brown.

Enjoy!

Bacon Pâté

First of all the definition of  Pâté:

Pâté  is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices and either wine or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

What a unique addition to a brunch menu!  It takes a few steps, but it actually very easy to make.  I made this batch the night before, stuck it in the refrigerator and then warmed it enough to take the chill off the next morning before our guests arrived.  Served with hot biscuits and homemade strawberry jam, our friends love it!

1 T. corn or canola oil

12 oz. bacon, chopped

2 medium carrots, diced

1 medium onion, diced

1 bay leaf

1 large clove garlic, minced

1 T. minced fresh chives

1 t. minced fresh thyme

1 t. apple cider vinegar

1 t. brown sugar

1 t. soy sauce

1/2 black pepper

Heat 1 T. oil in a medium skillet over medium heat.  Add bacon and cook until crispy, about 5 minutes, stirring occasionally.  Remove bacon with a slotted spoon and set aside.

 Turn heat down to low and in the same skillet add the onion, carrot and bay leaf.  Cook until the veggies are softened (about 15 minutes), stirring occasionally.  Add garlic, chives and thyme and cook another 2 minutes.

Cool slightly and remove bay leaf.  Transfer the bacon and veggies to a food processor and add 1/2 cup water.  Puree until smooth, making sure to scrape down the sides of the bowl a few times.

Transfer the puree back into the skillet and add vinegar, brown sugar, soy sauce and pepper.  Bring to a boil and then turn heat down and simmer until it forms a smooth, thick paste, stirring occasionally.  This will take about 20 - 25 minutes.  Let cool and refrigerate overnight.

adapted from An Edible Mosaic

Watermelon Mimosas

I love watermelon and I love mimosas. Pair these two together and Lolly was well pleased!

5 cups of chunked watermelon (use a seedless watermelon if possible, if not, remove seeds!)

2 cups of orange juice

1 T. honey

Sparkling wine, Prosecco or Champagne (well chilled)

Combine watermelon and orange juice in a blender and puree until smooth. Depending on the size of your blender, you may need to blend in batches. Strain to have a really smooth mimosa.

Pour into a pitcher and add the honey and stir to combine. Refrigerate for a few hours or overnight if possible.

Before serving, stir to mix completely again. It will separate while resting. Pour into a serving pitcher.

When ready to serve, carefully pour into a champagne flute halfway and carefully pour in the bubbly. And yes, if you're not careful, you may have an overflow of bubbles!

Saturday Morning Brunch Table Setting.

Another opportunity to host friends for a Saturday morning brunch.  I wanted a "Country Morning" them and I think I accomplished it by using farmhouse/chicken plates and mugs.

Plates from J.C. Penney's.

Rattan chargers from J.C. Penney's.

Tablecloth from Kohl's.

Silverware from World Market.

Table Runner from WalMart.

Willadean's Smothered Pork Chops

This was a regular on the family meal rotation for a childhood friend when he was growing up. Last night he prepared this delicious one skillet meal for us and I can understand why his mother prepared it for her family.  Simply put...this was delicious.  If you've never tried smoked pork chops, look for them in your grocery or ask your butcher to order them for you.  If you can't find the smoked version, regular pork chops would work fine.

Here's our ingredient list:

1 T. bacon grease or oil

6 smoked pork chops

2 (15 oz.) cans diced tomatoes

1 red onion, thinly sliced

4 cups of instant rice (divided)

2 large, ripe tomatoes (sliced 1/2" thick)

1 yellow bell pepper, cored and sliced through to make rings

salt and pepper to taste

2 cups water

Add a tablespoon or so of bacon grease or oil to a large cast iron skillet over medium heat. Brown pork chops, alternating them in and out of the skillet until all are browned.

Cover with diced tomatoes and half the red onion slices.

Cover with the rice.

Layer on the bell pepper and sliced tomatoes and remaining onions.  Add the two cups of water and sprinkle with salt and pepper.  Cover with foil (or if your skillet has a lid, use that) and cook about 30 minutes until rice is tender.

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Happy cooking AND eating!

Springtime Vegetable Soup ~~ Two Ways!

Spring has sprung and I was in the mood for vegetables.  If you would like a vegetarian soup, simply use vegetable broth instead of chicken broth and omit the cream added at the end.  Two soups in one!  And honestly doesn't this picture just scream healthy, vitamin filled deliciousness?

Feel free to mix/match the vegetables you and your diners like. These are some of our favorites.

2 T. olive oil

1 large yellow onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 t. salt

Several grinds of black pepper

1/2 t. Herbes de Provence

6 cups vegetable or chicken stock

2 large carrots, chopped

1 small savoy cabbage, cored, quartered and then thinly sliced

2 medium zucchini, quartered and chopped

3 cups broccoli, florets

1 bunch asparagus, thick ends removed, and spears cut into 1/2 inch pieces

1 cup SMALL pasta (your choice!)

1 t. lemon juice

2/3 cup heavy cream (optional)

In a medium Dutch oven, over medium heat, add olive oil, onion, bell pepper, and garlic. Sprinkle with salt and pepper and Herbes de Provence. Stirring occasionally, let vegetables soften for about 10 minutes or so.  

Add stock, carrots, cabbage and zucchini.  Bring to a soft simmer and let cook for about 10 more minutes. Add broccoli, asparagus and pasta. Lower heat to low. When pasta is cooked, about 6 - 7 minutes, your dinner is ready! Add lemon juice just before serving.

If using cream, stir in and allow to heat through.  

Dining Out Southeast: Payne's Sandwich Shop and Soda Fountain, Scottsboro, AL

We had the distinct pleasure of dropping into Payne's Sandwich Shop and Soda Fountain in Scottsboro, Alabama. I didn't know until that visit that it is the second oldest retail establishment in the State of Alabama and founded in 1869. Located right on the square downtown at 101 East Laurel Street it's in direct view of their lovely courthouse.  The kind of courthouse on the square that used to be in every county in the South.  You can find them on Facebook, but even better is for you to find them IN PERSON.

I started out with a "side salad" which I thought would be the typical iceberg lettuce, one slice of tomato, a sprinkling of fake bacon bits.  Look at this gorgeous fresh salad!  Plenty to share here and it was filled mixed greens, lots of spinach, beautiful thick sliced cucumbers, bell peppers, onions and yellow squash (!) and then topped with croutons and shredded cheese.  A delicious balsamic dressing was perfect.  And yes, we shared!

The menu is full of salads and sandwiches.  No fries here!  Everything is freshly made to order. At the bottom of the menu, I noticed a "Build Your Own Sandwich" option.  Trust me when I say, this is not your Subway sandwich.  I chose sourdough bread which they happily toasted for me, roast beef, lettuce and cucumbers.  Condiments were provided so I could add my own.

Sweet Harold chose the grilled chicken sandwich (freshly grilled) topped with provolone, spinach and roasted red peppers.  Absolutely delicious. 

We were too full to enjoy any of the great ice cream or milkshake selections. I can't wait to go back and treat my sweet tooth.  Please check out their Facebook page and you'll see what I mean.  Their daily specials are listed, well, daily!

Service was superior!