Mexican Casserole

So this is a dish I just made up. Nick didn't really care for it, but I loved it!! If you fix it, let me know your thoughts.

Recipe: Serves 4-6

1 can Cream of Chicken soup

1/2 can Rotel (or other diced tomato with jalapeños), drained

1/2 can corn, drained and rinsed

1/2 can black beans, drained and rinsed

1 bag of boil in bag rice (or 2 cups cooked white rice)

1/2 non-fat greek yogurt (sour cream)

A splash of red wine vinegar, lemon or lime juice, salt and hot sauce.

1 cup reduced fat cheddar cheese

Preheat oven to 375*. In an 8x8 baking dish, combine everything except cheese. Top with cheese and bake 15-20 mins or when cheese is melted and bubbling. Enjoy

Baking

I don't bake much. I just don't enjoy baking as much as cooking, but today I was off and had been wanting to make a few things. So I did.

First up is homemade white bread. A while back I inherited my mother-in-law's stand mixer. Yes it's a vintage Sunbeam and I had been eying it since I first met her, but anyways, I haven't used it too much. I've made some cakes with but never bread so I thought I'd give it a try today. I must say I would rather make it by hand. I found my dough just crept up the dough hooks therefore making it difficult to mix. I ended up just dumping it all out on the counter and finishing by hand. Although, I had some trouble with the mixer, the recipe is probably one of the easiest I have found and definitely a keeper!!

Well, after much patience, here is the finished product, and I must say it turned out fabulous. We are definitely having some tonight for dinner!! Homemade bread it just so yummy!!!

Also, I had dried some apples a while back and finally decided to use them. This is a cross between an apple pie, an apple crisp and an apple tart. I made the dough right in the tart pan--so simple! Then I rehydrated the apples and used all the traditional apple pie filling ingredients. Lasting I made a apple crisp topping. It looks and smells delicious! Nick is going to take it into work tomorrow so hopefully glowing reviews!

Well, I also made upside down pineapple biscuits. This is a recipe my mother-in-law makes frequently, and everyone loves!! I have started making my own twist of it. Instead of baking individual biscuits, I just roll out all the biscuits (you use canned ones) and press them together. Then I place the pineapple topping in a 8x8 pan and lay the biscuits on top. It is scrumptious! I think the next I bake this, I am going to add in some cream cheese to the pineapple mixture. It just occurred to me that that would a perfect combination of flavors.

Well, I'll try to post these recipes soon so you can try them out!

New Meals

This is a meal I fixed from last month's Rachel Ray magazine. It is called Disco Fries and it was delicious!! Seriously one of the best meals we have had in awhile. It is french fries, mushrooms, onions, gravy and sharp cheddar cheese. I mean how can you go wrong with that?! Check it out. It was simple and quick.

This is my most delicious chili. I love my chili because it is so simple and can be ready in 15 minutes or an hour. It is seriously fix it and forget it. I posted the recipe in a previous blog Winner, Winner, Chili Dinner. If you need a quick meal--this should be on of your go to's. Enjoy these recipes and look for more to come soon!

Also, if you are looking for ways to cut calories but can't give up your faves like cheese, pay a little extra for an extra sharp cheese (check out the specialty cheese section). You'll use less but get a more intense flavor. One more tip, buy fresh herbs like rosemary, thyme, and parsley to bulk up flavor while using less salt. And if don't use all the herbs--tie a string around it and hang it upside down to dry it out. Then crush and store in an airtight container. It will keep for awhile.

Christmas Cards

You all know I have been working on a project for Advent Conspiracy. This is my first complete set of cards. It feels great to have one finished. I have few sets almost finished but I need a couple "Happy Holidays/ Seasons Greetigns" stamps to complete them. I am really happy with the turn and can't wait for Christmas season to arrive so I can sell them. As you know all the proceeds are going to Blood:Water Mission--an organization which repairs and builds wells in Africa. What you don't know is before Nick and I left Ethiopia, they had just completed a new well in a small village in SNNPR (the region we were/would be living in). I just thought that was a sign. Anyways, I still have alot more cards to finish so be looking for more on the way!!

Easy Lemon Chicken

I helped out with a catering event earlier this week and really enjoyed it. I was in charge of making the chicken and a mistake actually turned out to be great. The caterer asked me to marinate the chicken in Italian dressing, but I already had placed half the chicken onto baking sheets and thought she meant to brush the dressing on and let it sit for a few minutes. Anyways, I ran out of dressing and we needed a quick marinade for the rest of the chicken. All we had was olive oil, lemon juice, and pepper. In my opinion, the "mistake" chicken was better than the Italian one. Anyways, here is what we did.

Recipe: Serves 4

12 chicken tenderloins

1/4 cup oil

1/2 cup lemon juice

1 tsp pepper, freshly ground is best

1 lemon, sliced into 1/4 rounds

Heat oven to 375*. Combine oil, lemon juice, and pepper. Pour over chicken, mix, and let sit for 5-10 minutes. Place chicken on baking sheet and bake for 7 minutes. Take the chicken out, flip it over, and top with lemon slices. Bake for 5-7 minutes. Serve alongside 7 grain pilaf* and

enjoy!!

*Kashi makes a great 7 grain pilaf. Cook according package. Near the end of cooking add a couple tablespoons of butter, cracked pepper, and 1/4 cup of cranberries. Finished cooking, fluff with fork, and splash with bit of lime juice. Enjoy!!

Cooking with Carob

I don't know if any of you have used carob chips in your baking, but I tried them in a brownie recipe and thought they were terrible!!!! Carob chips are often substituted for chocolate chips--especially in vegan/vegetarian baking. I would like to try using them again. If you have tried them with success, please leave me a note with some tips or let me know if there are recipe modifications when using them. Thanks!!!

Beef Stew

This is a combination of various beef stew recipes. I just took all the things I liked from each recipe and made up my own. Also, I fixed so that my father-in-law could eat (he is watching is calorie/fat/sugar/sodium intake) so there is no added salt to this.

Beef Stew Recipe: serves 6

5 lbs Bottom Round Roast

6 Red Potatoes, quartered

1 Small Onion, diced into large chunks

2 large Carrots, diced into 1" chunks

1 package of Baby Portabello Mushrooms, stem removed and halved

1 can diced Tomatoes

2 tbsp. Tomato Paste

3 Garlic Cloves, roughly chopped

1 tsp dry Thyme (1 tbsp fresh Thyme, if using)

1 cup water (or homemade or low sodium stock)

In a pan, sear roast just until it browns on each side. While meat is browning, chop veggies and place in slow cooker. Add tomatoes and tomato paste, then stir together. Make a well in the veggies, making sure there is a layer of veggies on the bottom. Place roast fat side up in the well. Pour the water or stock in, and sprinkle the thyme over meat and veggies. Cook on low for 8 hours. (Or in the oven at 200* for 8 hours.) Slice and plate roast. Scoop out veggies*. Season individually. Serve and Enjoy!!

*I am not good at making gravy, and since I did not add salt for flavor, I used a dry gravy mix to serve alongside. However, you could use some of the juice from the crockpot to mix in with the gravy mix or make a rue and whisk the rue into the leftover juices; allow to thicken and enjoy homemade gravy.