Mexican Pile Ups

This recipe is adapted from the Favorites Cookbook which is a local book that raises money for the Make a Wish Foundation.  There are a ton of great recipes in it.  This recipe makes A TON so it would be perfect if you are making it for a gathering or are in a dinner co-op or something. This would be a perfect freezer meal.

The original recipe called for 2 cans tomato paste but it was a little thick so omitted one and added a can of diced tomatoes instead.  I always use Lawry's Enchilada spices, I like them the best.  I always serve them with a tortilla and Spanish rice.

Mexican Pile Ups

adapted from Favorites cookbook

3 lbs ground beef

3 cups water

1 16 oz can refried beans

1 pkg. enchilada mix

1 14 oz can enchilada sauce

1 6 oz cans tomato paste

1 16 oz can diced tomatoes

Cook beef and drain fat.  Add the rest of the ingredients and simmer for 2 to  3 hours on top of the stove or in the oven at 300 degrees.  Maybe also try the slow cooker?

Pile in this order

Tortilla (optional)

Rice (white or Spanish)

Chips

Meat

Grated cheese

Green onions

Olives

Tomato

Avacado

Lettuce

Sour cream

Salsa

Crockpot Italian Chicken

Here is another recipe from the family meal schedule.  This takes about 5 minutes to put together.  I haven't tried freezing it but I bet you could cook it and then ladle it into freezer bags once cooled but it takes so little prep time that I have never bothered.  The original recipe called for chicken breasts but I like thighs better in the slow cooker.  I think it would be good to add some sort of tomato sauce or something.  I always have peas with this recipe, I like the combination.

Italian Chicken
Adapted from the Favorite's Cookbook

4 to 5 lbs. boneless, skinless chicken thighs
1 can cream of chicken soup
1 8 oz. package cream cheese
1 packet Good Seasonings Italian dressing mix
1/2 cup chicken broth, or as needed

Combine soup, cream cheese, and dressing mix.  Pour over chicken and cook in slow cooker all day on low heat.  About an hour or so before serving shred the chicken and add chicken broth if you want a little thinner consistency.  Serve over noodles.

Pea Soup

I recently purchased How to Eat by Nigella Lawson because it was a great deal on ibooks and I can't pass up a great deal on a cookbook, especially one of hers.  She has a really simple approach to food that I like. One of the recipes for a simple fast dinner is a pea soup.  It is 3 cups of frozen peas and 2 cups veg bullion broth, boil it for a few minutes and then blend in a blender.  I LOVE pea soup so this was especially appealing.  She has a bunch of different suggestions for adding flavor complexity, she suggests adding a parm rind or using ham broth.  I fried some bacon (obviously not vegetarian if you use the bacon) that I needed to eat and crumbled it on top with a crouton and some cheese and then broiled it a la´ French Onion Soup.  I was delicious and took about 5 mintes, literally.  Note: I find that a lot of store bought veg broth has an unappealing flavor but I have been using Better Than Bullion Vegetable Base lately and I love it.

Best Brownies

Fudge Brownies

adapted from Kitchen Addiction

12 T. unsalted butter
1 c. cocoa (Callbeaut)
2 c. sugar
3 eggs
1 T. vanilla
1 c. flour
1/2 t. table salt
1 1/4 c. bittersweet chocolate chunks (optional)

Preheat the oven to 350˚. Spray an 8" square metal or stoneware pan (not sure about how glass will perform) with Pam.  Set aside. 

Melt the butter in a medium microwave-safe mixing bowl for about 1 minute, until completely warm so that it's quite hot but not boiling. Whisk in the cocoa immediately until the cocoa has completely melted and the mixture is smooth. 

With a wooden spoon, stir in the sugar until evenly combined, then completely stir in the eggs and vanilla. Sift in the flour and salt. Completely stir in the flour until there are no white bits left. Stir in any optional ingredients you may be using.  You may add nuts but in my opinion nuts have no place in brownies. 

Bake 32-37 minutes. Brownies are done when they have pulled away from the sides and, more importantly, when they feel slightly firm and crusty when pressed gently in the center. A toothpick in the center will still have crumbs, but a toothpick inserted one inch from the edge should come out clean. And the best sign of all that they're done: you can smell them throughout the house. It's odd, but the smell of baked food is at its peak just as it is finally done, and two minutes before it's overcooked. If they go too long, the edges will turn a darker brown and begin to burn a touch. (They're quite forgiving if this happens, though. Just cut the edges off and no one will know.) Remove to a cooling rack to cool, and cool completely before cutting. For the cleanest edges, chill the brownies completely in the refrigerator before cutting.

Note: this recipe can easily be doubled and baked in a 9"x13" pan. The baking time will probably increase a bit, so note the instructions on how to tell when they're done. I have quadrupled the recipe and baked it in a half sheet pan (17.5" x 12.5"). I baked it at 325˚ for 55 minutes, it worked very well. I have these on hand almost always for surprise occasions and visitors, just cut them up and freeze them and they are good for a really long time.  

Honey Lime Chicken

Last night I made Honey Lime chicken tacos.  I started with the recipe for Spicy Honey Chicken from Our Best Bites.  I changed the following: first I used boneless, skinless chicken breasts because that is what I had.  I made the rub with my homemade chili powder that is similar to AB Chili Powder from the Food Network and it has toasted cumin seed in it so I omitted the cumin and used Chinese 5 spice instead.  I also omitted the chipotle chili powder and just used 2 1/2 tsp. of what I had.  I used about 1/2 cup honey and lime juice instead of the cider vinegar for the glaze.  I cranked the grill up really high and seared the chicken on both sides and the turned it down really low (about 300º or 325º). I basted it throughout with the glaze and then shredded it all up and put the usual taco stuff with it.  It was good but I will add more salt to the dry rub next time.