Category: RECIPES

PIG PICKIN’ CAKE aka SUNSHINE CAKE version 1 ~ BLOG 365.261

I originally had this as a dessert at an Eagle’s auxiliary dinner and decided to research its origin. According to an AI Overview “Pig Pickin’ Cake” originates from the American South, specifically gaining popularity in North Carolina, and is named because it was traditionally served at “pig pickin'” events, which are large outdoor gatherings where a whole pig is roasted and guests “pick” the meat off the bone, hence the name; the cake is considered a classic Southern dessert to accompany barbecue. Ironically, the dinner I had this at was Italian 😀

PIG PICKIN’ CAKE serves 8-12

CAKE
11 1/2 ounces (2 1/4 cups) AP flour
1 tablespoon baking powder
1/2 tablespoon salt
11 1/2 ounces (1 2/3 cups) sugar
2 sticks (16 tablespoons) unsalted butter, softened and cut into 1 inch pieces
4 LARGE eggs, room temperature
2 LARGE yolks, room temperature
1 tablespoon PURE vanilla extract
1 1/4 cups WHOLE milk, room temperature
1 (11-ounce) can mandarin oranges, cut into pieces and WELL drained
8 ounce can crushed pineapple, WELL drained
2 tablespoons zest from one orange

  • Preheat oven to 350°.
  • Grease and flour 3 cake pans. Set aside.
  • In a medium bowl sift together the flour, baking powder and salt. Set aside. 
Cream butter and sugar together on high speed 3-5 minutes until light and fluffy.
  • Reduce mixer speed to medium.
  • Add eggs and yolks, one at a time, mixing well between each addition until incorporated and scraping down sides with a rubber spatula as needed.
  • Add in vanilla.
  • Alternate adding dry ingredients and milk a third at a time on low speed, mixing until just incorporated.
  • Fold in pineapple, mandarin oranges and zest. 

  • Divide batter equally among cake pans and bake 25-27 minutes until golden brown and springy to the touch and cake tester inserted into center comes out clean, rotating the pans halfway through.
  • Cool cakes in the pan for 15 minutes then carefully release from the pan onto cooling racks to cool completely.
  • Do not assemble cake until it has completely cooled.

FROSTING
2 cups heavy cream
1 tablespoon sugar
1 (3.4 ounce) instant vanilla pudding
2/3 cup crushed pineapple, drained of all its liquid

  • Add cream into the bowl of a stand mixer.
  • Turn mixer on to high and begin beating.
  • Add sugar while mixer is running.
  • Once soft peaks form, turn mixer to low and add vanilla pudding mix, mixing for 1-2 minutes.
  • Stop mixer, scrape down the sides and gently stir to incorporate any remaining pudding powder. 

  • Fold in pineapple and frost cake adding a thin layer of frosting between the layers leaving enough to cover the rest of the cake completely.
  • Store covered in the refrigerator. 


NOTE:

  • I now make this with a cream cheese pineapple buttercream style frosting that we much prefer.
  • I also use a Cheesecake or White chocolate flavored instant pudding if making the original frosting.
  • Works quite well in a spring form pan.

PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

NUTTY PEACH SQUARES ~ BLOG 365.259

NUTTY PEACH SQUARES

BASE
1 1/2 cups AP flour
1 cup chopped walnuts
1/3 cup white sugar
1/3 cup PACKED brown sugar + 1 tablespoon
Pinch of salt
12 tablespoons COLD unsalted butter, cubed
1/3 cup sliced almonds

  • Preheat oven to 375°.
  • Line 9×13 pan with foil overhanging the edges and spray with non-stick cooking spray.
  • Process flour walnuts, white sugar, 1/3 cup packed brown sugar and salt in food processor until blended.
  • Add butter and pulse for short bursts until resembles coarse sand.
  • Remove 3/4 cup of flour mixture, add the 1 tablespoon brown sugar and almonds. Set aside.
  • Press remaining flour mixture into the prepared pan.
  • Bake 10-15 minutes until golden.
  • While crust is baking prepare filling.

FILLING
1/2 cup peach preserves
1 1/2 pounds frozen peaches, partially thawed and SMALL diced
1 teaspoon FRESH grated nutmeg
1/2 teaspoon lemon zest
1 teaspoon FRESH squeezed lemon juice

  • In a large non-stick skillet cook preserves and peaches together over high heat until mixture has thickened and is the consistency of a thick jam.
  • Stir in the nutmeg, lemon juice and zest.
  • Pour mixture over hot crust.
  • Sprinkle reserved flour mixture over top evenly.
  • Bake 20 minutes until almonds are golden brown.
  • Cool to room temperature and then cover and refrigerate 2 hours before serving.
  • Lift foil from pan and cut into squares and enjoy!
  • Refrigerate any leftovers.

CROCK POT REUBENS ~ BLOG 365.254

CROCK POT REUBEN SLIDERS makes 24 slider sandwiches

2-3 pound corned beef brisket with seasonings
16 ounce jar sauerkraut, drained
1/2 cup thousand island dressing

  • Place meat in slow cooker and sprinkle with seasonings.
  • Spread sauerkraut over meat.
  • Pour dressing over sauerkraut.
  • Cover and cook on low 6-8 hours.
  • Remove meat from slow cooker and slice across grain.
  • Return meat to slow cooker and stir to combine with sauerkraut and dressing.

24 rye rolls or Hawaiian rolls, toasted
2 cups shredded Swiss cheese
1/2 cup thousand island dressing, optional

  • Using a slotted spoon, spoon the mixture onto toasted rolls.
  • Top with grated Swiss cheese.
  • Top with more thousand island dressing if desired.
  • Enjoy!

AUTHENTIC CARNITAS aka MEXICAN PULLED PORK ~ BLOG 365.252

CARNITAS (Mexico’s version of pulled pork) is the first thing I look for on any Mexican restaurant menu. It is my very favorite. BUT, it must be prepared in an authentic way.

Being a gulf coast Texas girl and growing up in southern California I LOVE authentic Mexican food. Here in the Pacific North West though many of the Mexican restaurants have Americanized recipes to the point that I don’t enjoy them because they are no longer authentic. There is a local food truck that makes the very best and most authentic carnitas, but being a food truck it’s cold to eat outside in the winter so I have perfected my own recipe for home. This recipe is perfect because it has minimal prep, very few actual ingredients and tastes just as good in a taco as it does fresh out of the skillet by itself.

I read somewhere that every tortilla dreams of being stuffed with Carnitas and I can’t agree more!!!!! The pork must be seasoned perfectly though, slow cooked to make it juicy and then fried crisp! Anything less is just plain pulled pork and not worthy of being called Carnitas.

Traditional Mexican cooking methods of using A LOT of lard isn’t as feasible for American home cooks, so here’s an easy slow cooker method. It can also be made in an insta-pot or even a pressure cooker. They key to the authentic taste and texture is browning it in the skillet before just before serving.

CARNITAS aka MEXICAN SLOW COOKER PULLED PORK

4 pounds boneless pork shoulder (pork butt), trimmed
FRESH ground sea salt and black pepper
1 LARGE onion, chopped
1 jalapeno , deseeded and derided, chopped
4 cloves garlic, minced
3/4 cup juice from FRESH oranges
1 cup chopped FRESH roasted Hatch Chiles
1/2 cup chopped cilantro
1 tablespoon dried oregano*
2 teaspoons ground cumin*
1 tablespoon avocado oil
Crumbled Cotija, for garnish
FRESH chopped cilantro, for garnish

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Whisk together the rub ingredients if making your own.
  • Rub all over the pork. Marinate in large ziplock bags with the chopped hatch chiles for 24 hours.
  • Place the pork in a slow cooker fat cap up.
  • Sprinkle the chopped onions, jalapeño, cilantro and minced garlic over the meat.
  • Pour orange juice over top.
  • Slow Cook on low for 10 hours or on high for 7 hours until pork is tender enough to shred.
  • Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Discard all but 2 cups of cooking juices. The liquid will be a bit salty, it is the seasoning for the pork. Set liquid aside.
  • Heat avocado oil in large skillet over high heat.
  • Spread shredded pork in the pan, but DO NOT CROWD pan. You’ll probably need to cook in batches.
  • Drizzle some of the juice over the pork and allow to evaporate until the bottom side is golden brown and crusty. Turn and sear the other side for a moment, you still want some juicy bits.
  • Just before serving, drizzle more juices over pork and serve hot with crumbled Cotija cheese and chopped cilantro!


NOTES: Pampered chef makes a Carnitas spice mix that I really like and I use it as a rub for 24 hours before slow cooking.


ITALIAN SUNDAY GRAVY ~ BLOG 365.247

I first learned of ITALIAN SUNDAY GRAVY in a magazine and then a cookbook. While there is a GREAT debate in the Italian American community about whether Sunday Gravy and Sunday Sauce are the same thing, my Italian hubby’s family says there is NO debate. There MUST be meat to be called a gravy otherwise it’s only a red sauce!!!! Sunday gravy is thick and hearty and the recipe that turns a simple Sunday into something really special.

An authentic recipe for Italian Sunday gravy aka sugo is a rich homemade red sauce that gets simmered for hours and hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It is traditionally served on Sundays making this iconic Italian recipe perfect for big family gatherings, special occasions and for leftovers any other night of the week. According to my research in the old world it was a truly arduous process with nonnas waking at dawn to make meatballs, stuffing and rolling flank steak to make braciole and even adding WHOLE pork chops and sausages to the vat of simmering sauce. They would simmer and stir ALL day until the gravy aroma carried all the way down the street. Obviously I have streamlined the process into a slow cooker situation, but I think it is still quite tasty! The large grind ground beef and mild Italian sausage works great for this version. Using other cuts of beef can make a tasty RAGU.

I don’t personally have an Italian background, but it is the end of summer and I have several bunches of ripe tomatoes to use along with an Italian husband who LOVES red sauce. There is something magical about the smell of this recipe simmering for hours on end. But, I understand that every Italian American makes their pasta sauce a different way, and they all have strong opinions about what it’s called. Many call it sugo, which is the Italian word for sauce. But, no matter what you call it – sugo, sauce or gravy – this is a recipe you definitely want to make again and again. 

This recipe for authentic Italian red gravy is ideal for feeding a large group. I make it at the end of summer using up my tomatoes as well as many other veggies and then freeze it in batches for the winter months and use it to make lasagna as well as chicken Parmesan and the such.

Red gravy does require several hours and hours of low and slow simmering. But, the actual hands-on prep is pretty minimal. This is the best Sunday gravy recipe because it’s incredibly forgiving and adaptable. It can easily be scaled up or down to accommodate your number of guests.
Everyone makes theirs a little bit different. What makes this recipe special is that ultimately you get to decide what tastes best for you and your family!

My best advice is to ALWAYS use QUALITY ingredients! You can adjust the ingredients and amounts to suit your family.

Many start by adding all sorts of meats like short ribs, spare ribs, meatballs, and sausages, letting them all cook together for hours and as the day goes on, the sauce gets thicker, the flavors get richer and the smells are just amazing. Sunday Gravy is a comfort food, a hearty dish meant for the family to enjoy a delicious meal together while having a wonderful family day. Unlike a basic marinara or tomato sauce, Sunday Gravy is enriched with the flavors of various meats, making it more of a meat stew served over pasta.

Most of the time a Sunday Gravy recipe is passed down from generation to generation, with each family member putting their own spin on it. But, while the recipe might vary from family to family, the core elements remain the same – meat, tomatoes and love. No matter the variation, it’s always been about making something full of flavor and filled with love and warmth.

ITALIAN SUNDAY GRAVY

2 tablespoons avocado oil
1 LARGE Vidalia onion, chopped
4-5 garlic cloves, minced
1/2-2 teaspoons red chili pepper flakes
FRESH ground sea salt
1-2 tablespoons sugar
2 tablespoons tomato paste
1 pound pork butt, cut into large chunks
3-4 mild Italian sausage, casing removed
1 pound lean chili grind (large) ground beef
6 cups homemade chicken stock
2-3 pounds FRESH RIPE tomatoes or 3 large cans San Marzano crushed tomatoes
Prepared favorite pasta

  • Heat oil in a large skillet over medium high heat.
  • Add the pork pieces and sear well on each side until golden brown to develop a nice depth of flavor.
  • Transfer the pork to a slow cooker.
  • Lower the heat, then sauté the onions JUST until soft. 
  • Add the garlic and chili flakes, then continue cooking for another 2 minutes. 
  • Add the tomatoes, parsley and bay leaves.
  • Season with salt and pepper, to taste. Transfer to the slow cooker also.
  • Brown the beef and Italian sausage together until browned and well crumbled. DRAIN well of excess fat and add to slow cooker.
  • Add the tomatoes and chicken broth.
  • Cook on low 8-10 hours until the pork is falling apart and the gravy is thick and aromatic.
  • Taste the sauce and adjust the seasonings as needed.
  • Serve with your favorite prepared pasta.
  • Finish with fresh basil or parsley and FRESH grated Parmesan cheese.

NOTES:

  • Canned Tomatoes: You can use whole peeled tomatoes or crushed tomatoes in this recipe. If using whole peeled tomatoes you will need to crush them yourself. Some Italians prefer using tomato puree which produces an extra smooth sauce. It’s really about personal preference. Italians are passionate about which brand of tomatoes they use. San Marzano tomatoes are often said to be the best tomatoes and are what I use if not using fresh. If using whole peeled tomatoes, use an immersion blender to puree the tomatoes to make them smoother before adding them.
  • Herbs and Spices: Keep the spices minimal. I ONLY use FRESH Italian parsley and basil as well as ground bay leaves. It gives the spaghetti sauce a subtle, but distinct flavor. I also use red pepper flakes, but se these to taste as not everyone likes a spicy sauce.
  • Sugar: This ingredient is very controversial, but you can add a pinch of sugar to your sauce to balance the acidity. I usually do this towards the end of the simmering time after tasting and adjust the seasoning with salt and red pepper. Many times the tomatoes are so sweet I don’t need to add sugar, other times though it takes several tablespoons to balance out the acidity.
  • Meats: A good Sunday gravy typically includes a variety of meats. I usually include Italian sausage, chili grind size lean ground beef and large pieces of trimmed pork butt. These meats add a depth of flavor and richness that make it the gravy versus a plain marinara sauce.
  • Tomato paste is optional, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don’t skip it! You can also thin out the sauce with more broth as needed.
  • It’s important to stir the pot about every 20 minutes or so to prevent the bottom from burning.
    Turn off the heat and allow the meats to sit in the sauce until ready to eat. I like to make my sauce on Sunday morning, then let it hang out on the stove all day. 
  • This recipe is very forgiving – you can adjust the amount or type of meat to suit your preference and the number of people you’re serving.

 

CIDER GLAZED CHICKEN THIGHS ~ BLOG 365.245

CIDER GLAZED CHICKEN THIGHS adapted from delish.com

This one-pot dinner, filled with butternut squash, apples, and juicy chicken thighs is perfect for a cool fall evening. The apple cider glazed chicken thighs are warm and spicy and will satisfy any fall menu.

1 butternut squash, peeled and cubed
2 Granny Smith apples, sliced
1/2-3/4 pounds cubed or baby potatoes
2 tablespoons avocado oil, divided
1 tablespoon FRESH chopped rosemary
FRESH ground sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed

  • Preheat oven to 425°.
  • In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper, to taste.
  • Drizzle with 1 tablespoon avocado oil and toss until combined.
  • In a large ovenproof skillet over medium-high heat, heat remaining oil.
  • Add chicken and sear, skin side down, until golden, about 2 minutes.
  • Remove chicken from heat while you make the glaze.

GLAZE
2/3 cup apple cider
2 tablespoon QUALITY honey
1 tablespoon creamy horseradish sauce
1 tablespoon butter

  • Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.

3-4 rosemary sprigs, for skillet

ASSMBLY

  • Return the chicken to the skillet, skin side up, and scatter the butternut squash pieces, potatoes and rosemary sprigs around the chicken.
  • Turn off the heat and transfer the entire skillet to the oven.
  • Bake 20 minutes until the squash is tender and the chicken is cooked through. (If potatoes need longer to
  • cook, transfer chicken to a cutting board to rest and continue cooking until tender.
  • Serve chicken over potatoes and squash with pan drippings.

CREAMY TUSCAN CHICKEN ~ BLOG 365.240

CREAMY TUSCAN CHICKEN Serves 3-4

2 pounds chicken breast tenders
FRESH ground sea salt  and black pepper
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
3 cloves garlic, FINELY minced
2 small carrots, cut into large matchstick pieces
½ onion, diced
1/4-1/2 sun dried tomatoes, diced
2 cups FRESH baby spinach
2 cups heavy cream
½ cup FRESH grated Parmesan cheese
2 tablespoons FRESH parsley, chopped

  • Generously season chicken with salt and pepper and lightly dredge with the Wondra flour, shaking off excess.
  • Melt butter and oil in a skillet over medium-low heat.
  • Sear chicken 2 minutes per side until golden. Remove chicken to plate and keep warm. Add carrots and onions, stirring and cooking 5-7 minutes until carrots are softened.
  • Add the garlic and tomatoes, stirring to blend.
  • Add the heavy cream bringing to a SLOW boil.
  • Add the spinach, Parmesan cheese and parsley, stirring until the sauce has thickened slightly and spinach has wilted.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Serve!

FRENCH ONION MEATLOAF ~ BLOG 365.238

French onion soup is one of my favorites things to eat! With this recipe you can have all the mouthwatering flavor for a company dinner and turn the leftovers into a casual sandwich for the next day’s lunch!!

FRENCH ONION MEATLOAF

1 1/2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
2 LARGE onions, thinly sliced
2 cloves garlic, minced
1 LARGE egg beaten
2 tablespoons Worcestershire sauce
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup beef broth
1 cup shredded Gruyère or baby Swiss cheese 

  • Preheat your oven to 350°.
  • In a skillet over medium heat, melt the butter and sauté onions 20-25 minutes until they are caramelized and golden brown.
  • Add a splash of beef broth to deglaze the pan and stir until the liquid is absorbed. Set aside to cool.
  • In a large bowl, combine breadcrumbs and milk. Set aside for 5 minutes.
  • Add the ground beef, minced garlic, beaten egg, Worcestershire sauce, thyme, salt, and pepper, mixing until well blended.

  • Fold in most of the caramelized onions and half of the shredded Gruyère cheese.
  • Shape the mixture into a loaf and place it in a baking dish.
  • Bake in the preheated oven for 1 hour or until cooked through.
  • Sprinkle the remaining shredded Gruyère cheese over the top of the meatloaf and bake for an additional 5 minutes until the cheese is melted and bubbly.
  • Top with remaining onions.
  • Allow the meatloaf to rest for 10 minutes before slicing.

CHEESY ITALIAN SAUSAGE & SHELLS ~ BLOG 365.231

CHEESY ITALIAN SAUSAGE & SHELLS serves 8

Full of flavor, quick and easy to make, hearty and has become a family favorite.

2 ounces avocado oil
1 medium head broccoli, cut into small florets
2 links Italian sausage, casings removed and crumbled
1/2 cup FINELY chopped onion
3 garlic cloves, FINELY minced
1½ cups homemade chicken broth
1½ cups marinara sauce
8 ounces medium shell pasta (3 cups), prepared al dente – or pasta of choice
¼ cup FRESH basil leaves, chopped
1 cup seasoned croutons, optional
4 ounces (½ cup) FRESH Parmesan cheese, grated (reserving a sprinkling for serving)
4 ounces COLD cream cheese, cut into small cubes

  • Place the sausage LARGE skillet and cook sausage over medium heat for 4–6 minutes, breaking the sausage into small crumbles.
  • Add onions and saute another minute.
  • Add garlic and saute another 30–60 seconds until the garlic is fragrant.
  • Stir the broth, marinara and broccoli into the pan.
  • Increase the heat to high, cover and bring to a SLOW boil.
  • Reduce heat to medium and cook, stirring occasionally another 2-3 minutes.
  • Remove the pan from the heat.
  • Stir in the cream cheese, Parmesan cheese and basil until blended.
  • Stir in prepared pasta and blend to coat well.
  • Sprinkle the crouton mixture evenly and reserved Parmesan cheese over the pasta. 

BURRITO BAKE ~ BLOG 365.226

The flavors of homemade burritos the easy way!

BURRITO BAKE – serves 8

1 medium onion, chopped
1 pound lean ground beef
2 tablespoons Southwestern Seasoning Mix or taco seasoning
2 garlic cloves, FINELY minced
12 ounce can Mexican-style corn, drained well
12 ounce jar chunky salsa, divided
16 ounce can refried beans
1/2-3/4 cups homemade chicken broth
7 (6 inch) corn tortillas or 3-4 golden blend tortillas
2 cups shredded Colby & Monterey Jack cheese blend, divided

  • In a large skillet combine onion, beef, seasoning mix and pressed garlic, mixing well. Saute 5-7 minutes until beef is no longer pink, breaking into crumbles. DRAIN BEEF WELL!!!
  • Add corn and 1 cup of the salsa, mixing well.
  • Combine refried beans and broth, mixing well.
  • Place 1-2 tortillas over bottom of your deep dish baker. Cut other tortillas to fill any gaps as layers are assembled.
  • Spread one-third of the beans evenly over tortillas.
  • Top with one-third of the beef mixture and one-third of the cheese.
  • Repeat layers.
  • Arrange remaining two tortillas over cheese.
  • Top with remaining beans and beef mixture.
  • Bake 30-45 minutes or until center is hot. 
  • Top evenly with remaining salsa and cheese.
  • Let stand, covered, 5 minutes before serving.
  • Serve with sour cream if desired.

NOTE: Golden Blend tortillas work well also. If you’re unfamiliar with them, they are half corn, half flour giving them a wonderful flavor and texture that is not as doughy as flour or as stiff as corn.

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

CHEESY CHICKEN CHILAQUILES ~ BLOG 365.219

This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

  • Preheat oven to 350°.
  • Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
  • Cut chicken into 1 inch pieces.
  • Combine chicken and seasoning; mix well.
  • Spread chicken evenly over bottom of stoneware baker.
  • Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
  • Whisk salsa and broth together.
  • Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
  • Sprinkle with 1/2 cup of the cilantro.
  • Repeat layers one time ending with Jack cheese.
  • Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
  • Serve with sour cream, if desired.

NOTES:

  • Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.