RECIPES – Page 18 – Chasing MY Life WHEREVER it Leads ME

CHICKEN & CHEESE PIE aka MEXICAN QUICHE ~ BLOG 365.255

CHICKEN & CHEESE PIE aka MEXICAN QUICHE – servings: 8 servings

Whether you eat this for breakfast, lunch or dinner this chicken and cheese Quesadilla Pie is a combination of a quiche and a quesadilla.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1 10-inch flour tortilla, burrito size
3 cups rotisserie chicken shredded pieces
4 ounce can chopped green chiles, drained WELL
1 can ROTEL tomatoes, drained WELL
2 tablespoons pampered chef taco seasoning or 1 package Taco Bell taco seasoning
1/4 cup FINELY chopped FRESH cilantro leaves, PLUS some for garnish
2 cups shredded sharp cheddar cheese
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder
Garnishes – sour cream, salsa, guacamole, diced green onions, cotija cheese crumbles

Adjust oven rack to middle position and heat oven to 425-450 degrees.
Grease 9-inch pie plate.
Press tortilla into prepared pie plate and spray lightly with cooking spray.
Toss chicken, cilantro, jalapeños (optional), 1 cup of the cheese, FRESH ground sea salt, and black pepper in large bowl until combined.
Spread filling over tortilla.
Whisk eggs, milk, flour, baking powder in bowl until smooth.
Slowly pour over filling.
Bake 20-25 minutes until surface is golden brown and knife inserted into the center comes out clean.
Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more or until cheese melts.
Let cool 5 minutes.
Cut into wedges and serve.
Top with sour cream, salsa, and guacamole if desired.

NOTES: Adding 1/4 cup drained chopped pickled jalapeños in place of the or in addition to the green chiles oomphs this recipe up quite a bit.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT ~ BLOG 365.248

Flavorful chicken made with a creamy tomato rose sauce in your slow cooker and ready to serve over your favorite pasta in no time at all.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT

1 pound boneless chicken breasts, sliced into bite sized pieces or slivers
1 small bunch green onion FINELY minced
2-3 cloves garlic, FINELY minced
1/2 cup of your favorite Alfredo sauce
1/2 cup of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese + more for serving
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
FRESH chopped Italian parsley

Whisk together the garlic powder, onion powder, oregano, FRESH ground sea salt and black pepper.
Generously season chicken pieces with seasoning mix.
Spray the bottom of your slow cooker with non-stick spray or line with liners.
Place chicken pieces in the bottom of the cooker.
Top with onions and garlic.
Whisk together the alfredo and red sauce and pour over chicken pieces.
Sprinkle both cheeses over the sauce.
Cover and cook on high for 1-2 hours or until cooked thoroughly. (See notes)
Gently toss together to coat chicken.
Serve over your favorite pasta.
Garnish with parsley and a bit more grated Parmesan

NOTE: If you wish to cook your chicken on the low setting, increase your cooking time to 3-4 hours, depending on the size of your chicken pieces.

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

Preheat the oven to 300°.
Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
Remove from the oven to cool.
Turn oven up to 350°.
Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl. 
Whisk the rest of the cake ingredients in a medium bowl.
Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
Spread batter evenly between the 3 prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Rotate pans halfway through baking.
Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
Discard the tops or eat.

CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Taste and adjust salt if needed.

ASSEMBLY

Place 1 cake layer on your cake turntable, cake stand or serving plate.
Evenly cover the top with frosting.
Top with 2nd layer and evenly cover the top with frosting.
Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
Garnish with leftover toasted pecans.
Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use.
FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE ~ BLOG 365.241

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese

Preheat the oven to 400°.
Lightly coat an 10 inch round cake pan with non-stick cooking spray.
In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
In another large bowl, whisk together the sour cream, eggs, and corn.
Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
Spread evenly in the prepared pan.
Bake 30 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack.
Serve warm or at room temperature.
Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

SLOW COOKER HATCH CHILE BBQ RIBS ~ BLOG 365.237

SLOW COOKER HATCH CHILE BBQ RIBS

The best part of this slow cooker recipe is that it does all the work! All you have to do is come home to a prepared dinner of sticky, fall apart, melt-in-your-mouth incredible ribs!

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup diced FRESH roasted Hatch chiles
4 pounds baby back pork ribs
FRESH ground sea salt and black pepper, to taste

Spray inside of a 6-quart slow cooker with cooking spray.
Remove and discard the inner membrane from the ribs and cut into slabs that will fit into your slow cooker.
Generously season the ribs with a good amount of salt and pepper.
Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, vinegar and chiles in a small bowl, mixing well to combine.
Completely cover the ribs with half of the sauce.  
Cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours (see notes).
Refrigerate remaining sauce to use later. 
When ribs are tender and falling apart, transfer onto a baking sheet lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).  
Pour half of the juices from the slow cooker bowl into the remaining sauce.
Baste ribs with half of the sauce and broil in preheated oven at 400° for 5-10 minutes or until beginning to char and crisp on the edges.  
Serve ribs with remaining sauce.

NOTES:

Cook times seriously depend on the desired results you are looking for:
Ribs that are soft but stay on the bone = LOW: 5-6 HOURS / HIGH: 3 HOURS.
Tender, fall apart ribs that melt in your mouth like butter = LOW: 7-8 HOURS / HIGH: 4-5 HOURS.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France and similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies in the world (Sweet Lime chile) come from the HEB grocery chain in Texas. Try adding some FRESH roasted chopped chiles to your apple pie or on top of a burger or your slice of pizza.

Right now there is a local food truck specializing in Roasted Hatch Chiles in our little town and I have been taking full advantage of buying them FRESH roasted and preparing them for the freezer so I’ll have them all year long.

BUTTER SWIM BISCUITS ~ BLOG 365.234

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

BUTTER SWIM BISCUITS
2 ½ cups sifted all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup butter, melted

Preheat the oven to 425°.
Whisk together flour, baking powder, sugar, and salt in a medium bowl.
Drizzle the buttermilk into the sifted flour mixture and gentle stir until mostly combined. Be careful not to overwork the batter.
Pour the melted butter into an 8×8-inch baking dish.
Spread the dough evenly over the butter all the way to the edges.
Cut the unbaked dough into a 3×3 pattern (9 squares).
Bake for 28 minutes, or until the tops are golden brown.
Allow the butter to be absorbed into the biscuits before cutting and serving.

NOTES:

Place the baking dish on a baking sheet in case of spillover.
I often use herb butter to add flavor.

BAKED PINEAPPLE CASSEROLE ~ BLOG 365.229

BAKED PINEAPPLE CASSEROLE
2 LARGE cans pineapple chunks, drained – save juice for a cocktail 😀
1 LARGE can crushed pineapple, also drained reserving 1/4 cup of juice
1/3 cup sugar
1/3 cup flour
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded white cheddar cheese
1/4 teaspoon kosher salt
1 sleeve RITZ crackers, crushed
1/4 cup butter, melted

Preheat oven to 350°.
Lightly spray 2 quart baking dish with non-stick cooking spray.
In a large bowl combine sugar, flour, salt, cheeses, pineapple, most of both cheeses and reserved juice until well mixed.
Add crushed crackers to melted butter and mix well before folding into pineapple mixture.
Pour into prepared baking dish.
Top with remaining cheese.
Bake 30-35 minutes until golden and bubbly.
Serve warm.

SWEDISH GREEN POTATOES ~ BLOG 365.227

SWEDISH GREEN POTATOES
3 pounds russet potatoes
1 package frozen chopped spinach, thawed and drained WELL
3/4 cup evaporated milk (12 ounce can)
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
4 tablespoons butter
2 tablespoons FRESH chopped chives
1/4 cup grated sharp cheddar cheese

Preheat oven to 350°.
Spray baking dish with non-stick cooking spray.
Wash, peel and boil potatoes 20 minutes or until fork tender.
Microwave spinach 2 minutes.
Drain potatoes, rustic mash and then add butter and seasonings, mixing until fluffy.
Fold in spinach and chives.
Spread mixture into baking dish,
Bake 20 minutes or until heated through.
Top with grated cheese during last 5 minutes and serve.

PIGEON RIVER CHICKEN ~ BLOG 365.222

This is a modified southern (North Carolina) recipe for fried chicken. The original recipe called for bone-in chicken, but I converted it to boneless. It’s still great warm OR cold, but you might want a knife and fork.

PIGEON RIVER CHICKEN
2 cups plain yogurt
2-3 tablespoons Frank’s original hot sauce
FRESH ground sea salt and black pepper
1 1/2 pounds chicken breasts or chicken tenders

In a large ziploc bag combine the yogurt and hot sauce.
Generously season the chicken pieces on both sides.
Add chicken pieces to the yogurt mixture, turning to coat all the pieces.
Marinate for at least 8 hours, but overnight is best.

COATING
2 cups flour
4 tablespoons QUALITY paprika
3-4 teaspoons cayenne pepper
FRESH ground sea salt and black pepper
Oil for frying

Drain chicken and discard marinade.
Whisk together the flour, paprika, cayenne, FRESH ground sea salt and black pepper.
Dredge chicken pieces, tossing to coat extremely well, shaking off excess.
Lay pieces on a baking tray and let stand 20 minutes.
In a deep skillet heat 1/2 inch of oil over medium heat.
Fry chicken pieces 5-6 minutes per side until golden brown and cooked through.
Serve warm or cold, with or without your favorite sauce or gravy!

CRUNCHY FRUIT CRISP ~ BLOG 365.220

This is one of those go to granny recipes that every southern lady has made for eons. Always reliable and works with any fruit or fruit combination.

CRUNCHY FRUIT CRISP
2 cups Bisquick baking mix
2/3 cup sugar
3/4 teaspoon QUALITY cinnamon
1 JUMBO egg, lightly beaten
1/3 cup butter, melted
2 cups chopped or sliced FRESH fruit

Preheat oven to 400°.
Grease 9 inch baking dish.
Whisk together the bisquick baking mix, sugar and cinnamon.
Add melted butter and egg, stirring JUST until incorporated.
Spread two-thirds of dough into baking dish.
Arrange fruit pieces over dough.

1/3 cup PACKED brown sugar

Add brown sugar to remaining dough until crumbly.
Crumble Over fruit.
Bake 30 minutes or until fruit is tender and top is crispy and golden.

CARNITAS in HOT PINEAPPLE SAUCE BLOG 365.216

CARNITAS in HOT PINEAPPLE SAUCE

3 cups FRESH FINELY chopped pineapple (or 2 LARGE cans crushed pineapple)
2/3 cup Frank’s Original Hot Sauce
1/4 cup brown sugar
2 tablespoons sugar
1 tablespoon Pampered Chef South West seasoning
FRESH ground sea salt and black pepper, to taste
3 pound pork shoulder cut into large chunks
1 LARGE Vidalia onion, cut into wedges
2 jalapeños, stem, ribs and seeds removed and then diced
3-4 garlic cloves, FINELY minced
Tortillas
Garnishes: chopped onion, FRESH chopped cilantro, Lime wedges and cheese if desired

Spray the crock with non-stick spray.
Combine the granulated sugar, southwest seasoning, FRESH ground sea salt and black pepper.
Coat pork pieces with seasoning.
Arrange pork pieces along bottom of crock.
Combine pineapple pieces, brown sugar and hot sauce until well mixed.
Pour hot sauce mixture over pork pieces.
Cook on low 6-8 hours until meat is tender.
Stir combine.
Serve with tortillas and garnishes.

STRAWBERRY CHICKEN SALAD ~ BLOG 365.213

This recipe has 2 choices for dressing depending on your mood 😀 One is creamy and the other more citrusy and tart.

STRAWBERRY CHICKEN SALAD
SALAD
2-3 cups rotisserie chicken pieces**
2 cups torn Napa cabbage
2-3 cups torn romaine lettuce
2 cups chopped and sliced strawberries
1 LARGE orange, peeled and chopped large
1 LARGE bunch green onions, sliced
FRESH ground sea salt and black pepper, to taste

Place lettuce on a platter and top with the chicken pieces, strawberries, onions and orange pieces OR toss all together based on your preference.

YOGURT DRESSING
1/3 cup plain yogurt
2 tablespoons Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

Whisk together the yogurt, mayonnaise, vinegar, honey, FRESH ground sea salt and black pepper.
Drizzle dressing over salad and serve immediately.

VINAIGRETTE DRESSING
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

Whisk together all ingredients until well-combined and emulsified.
Store in the refrigerator no longer than 3 days since it contains fresh garlic.

NOTES: During the summer it’s tasty to change up the rotisserie chicken pieces for grilled chicken breast pieces.

Category: RECIPES