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Tag: cheese

White Chicken Enchiladas with Green Chilies

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Making the sauce for White Chicken Enchiladas with Green Chilies

Those little ladies behind the grocer’s deli counter know what they’re doing. They act all sweet and innocent but inside they are crafty geniuses, every one. I mean, seriously — the smell of slow roasted chicken wafting through the aisles of a small-town grocery store is more than any mama can take … not to mention the thoughts of such ease in a ready-made dinner for the family. Marketing geniuses these rotisserie cooks are. Rotisserie chickens can also be used in so very many recipes, one of which I found and love.

Making my own sauce intimidates me so much that I avoid it at all costs. However, I did make an exception for this recipe I found online here. I found it was not as scary as first thought.  The sauce ended up just perfect and beautiful. It was quite thrilling to be able to say, “there’s not one ounce of cream-of-anything soup in this recipe”. It won’t be an everyday occurrence, but today was a win.

I followed this recipe almost exactly to a “T”. Although next time I will either find pre-shredded Monterey Jack, or will substitute another cheese. I had to hand-shred 4 8 oz. blocks to double this recipe. My arms were not happy after that.

WHITE CHICKEN ENCHILADAS

  • 10 burrito shells

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    Baked White Chicken Enchiladas with Green Chilies
  • 2 cups cooked, shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Spray a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

White Chicken Enchiladas

Ingredients

  • 10 burrito shells
  • 2 cups cooked, shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute.
  4. Add broth and whisk until smooth.
  5. Heat over medium heat until thick and bubbly.
  6. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle.
  7. Pour over enchiladas and top with remaining cheese.
  8. Bake 22 min and then under high broil for 3 min to brown the cheese.
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Tex-Mex Beef Casserole

tex mex casseroleFor a month or more I’ve not been myself. I’ve contributed it to yet another birthday, and while I’m not so ignorant to believe I’m old by any means, I do know I am older. Since my birthday in January, I’ve thrown my lower back out (a first for me), in a separate incident I have 10+ muscles in my upper back and shoulder that are angry – or so says my Chiropractor – and now I have a mean sinus episode in which I hack and gag like a 90 year old three-pack-a-day-er.

Suffice to say my family has been eating microwave meals, frozen corn dogs, hot dogs, and chicken fingers regularly. This past weekend I started feeling pretty spunky and much like my pre-January self. I decided one Saturday while my hubby and kids were working the cows all day that I would actually bake a real meal – one with a side and everything! You guessed it, this recipe is what I made. It was a first for my family, but not a first for me. I was saving it for something special because I just knew they would love it. Good flavor, nice texture, and enough spice for the men-folk without too much for my dainty flower of a girl. It was a tremendous success and we ate it happily as left overs as well.

That day I felt much like my favorite blogging, photographing, homeschooling, farm mama – The Pioneer Woman. Although I have no pictures to show you, I do have 4 satisfied smiling family members. We finished the day off sitting on the deck underneath the glow of my new lights and planters my favorite husband built for me for Mother’s Day.

Tex-Mex Beef Casserole

Ingredients

  • 2# ground chuck
  • 8oz. cream cheese
  • 1 packet (1 oz.) taco seasoning (I always use Old El Paso brand)
  • 2 T milk
  • 1 can (14oz.) fire-roasted tomatoes, undrained
  • 1 can (11oz.) corn with red and green bell peppers, undrained (Mexicorn)
  • ½ cup chopped onions
  • 3 cups cooked white rice
  • 1 cup shredded colby & Monterey Jack cheese or cheddar
  • 1 cup crushed tortilla chips

Heat oven to 350˚. Brown meat in a large skillet. While that’s cooking mix cream cheese, taco seasoning, and milk until blended. Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn, and onions; mix well.

Combine rice and ½ cup shredded cheese in casserole dish sprayed with cooking spray; spread to cover the bottom of dish. Top with meat mixture and remaining cheese, cover. Bake for 45 minutes, or until heated through. Top with crushed chips.

Tex-Mex Beef Casserole

Ingredients

  • 2# ground chuck
  • 8oz. cream cheese
  • 1 packet (1 oz.) taco seasoning (I always use Old El Paso brand)
  • 2 T milk
  • 1 can (14oz.) fire-roasted tomatoes, undrained
  • 1 can (11oz.) corn with red and green bell peppers, undrained (Mexicorn)
  • ½ cup chopped onions
  • 3 cups cooked white rice
  • 1 cup shredded colby & Monterey Jack cheese or cheddar
  • 1 cup crushed tortilla chips

Instructions

  1. Heat oven to 350˚.
  2. Brown meat in a large skillet. While that's cooking mix cream cheese, taco seasoning, and milk until blended.
  3. Drain meat; return to skillet.
  4. Add cream cheese mixture, tomatoes, corn, and onions; mix well.
  5. Combine rice and ½ cup shredded cheese in casserole dish sprayed with cooking spray; spread to cover the bottom of dish.
  6. Top with meat mixture and remaining cheese, cover.
  7. Bake for 45 minutes, or until heated through.
  8. Top with crushed chips.
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Baked Ham, Egg, & Cheese Cups

BREAKFAST … DAH-DAH-DAAAAAAAHHHH!

The word that strikes fear into Mom-hearts everywhere. What to make, when to make it, and how to get the kids to eat before time to rush out the door? That truly is the question.

It’s also hard to find low carb & easy things (that I like, because I’m picky). Most of my favorite breakfast foods are full of starchy-carby-goodness, something I’ve been avoiding for the past 8-plus months. The obvious answer to that – EGGS! Sadly, I’ve never been a huge fan of eggs (unless they are in cheesecake, wink-wink). Scrambled eggs, fried eggs, boiled eggs, they’re all just sort of MEH to me.

As a child my mother once made me eat scrambled eggs with cheese … I’ll save you the play-by-play … suffice to say, I don’t like cheese eggs. She never asked me to eat them again. Sorry Mom.

However, my pal Diana recently changed my mind with these hand-held, on-the-go, low-carb, & easy baked egg breakfast cups. Another plus – you can freeze them once cooked and reheat for those crazy mornings when you’re rushing to get out of the door. Just wrap each baked cup in freezer paper and place in a plastic freezer bag to freeze. Either thaw overnight for morning and reheat or try it directly from the freezer. You may need to play with thawing/heating times to get it just right.

While you can add any “fixin’s” you’d like, it would be hard to top Diana’s combination of egg, cheese, ham, onion, bell pepper, and mushroom.

Baked Ham, Egg, & Cheese Cups

Ingredients for a 12-cup muffin tin

1 dozen eggs

12 slices of ham (Land-o-Frost is our favorite brand)

Shredded cheddar cheese (I use mild)

Chopped onion, bell pepper, and mushroom (as much or little as you’d like)

Directions

Spray the muffin tin well with cooking spray. Line each muffin cup with a slice of ham. Sprinkle cheese in each cup. Add your other ingredients, like onion, bell pepper, and mushroom to the cups.

cornbread_mama_egg_cups_2With a whisk or fork beat 12 eggs with a little milk, salt, & pepper. Pour egg mixture into each cup.

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I forgot to add the salt & pepper to my eggs while beating, it also works to sprinkle atop the cups before baking.

Bake at 350 degrees until done (about 20-25 minutes). Remove with a fork and you have a hand-held easy-peasy low-carb breakfast.

Baked Ham, Egg, & Cheese Cups (12 cups)

Baked Ham, Egg, & Cheese Cups (12 cups)

Ingredients

  • 1 dozen eggs
  • 12 slices of ham (Land-o-Frost is our favorite brand)
  • Shredded cheddar cheese (I use mild)
  • Chopped onion, bell pepper, and mushroom (as much or little as you’d like)

Instructions

  1. Spray the muffin tin well with cooking spray.
  2. Line each muffin cup with a slice of ham.
  3. Sprinkle cheese in each cup.
  4. Add your other ingredients, like onion, bell pepper, and mushroom to the cups.
  5. With a whisk or fork beat 12 eggs with a little milk, salt, & pepper.
  6. Pour egg mixture into each cup.
  7. Bake at 350 degrees until done (about 20-25 minutes).
  8. Remove with a fork and you have a hand-held easy-peasy low-carb breakfast.
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http://cornbreadmama.com/bakedeggcups/

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Cheesy Onion-y Pork Chops

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Cheesy Onion-y Pork Chops with Cauliflower Casserole

I always pass by the boneless pork chops in the grocery because I have a fear of pork chops. I tend to burn them until they are totally inedible. However, since I found this recipe a few weeks ago I no longer fear the chop.

Of course I changed it up a bit. I originally did it just like the recipe with the onion slices and all, but I found my onion to be undercooked and if I cooked it longer the cheese would burn. The onion flavor was wonderful though. I thought I’d try it with onion powder instead, so here’s my version.

Cheesy Onion-y Pork Chops

  • 6 boneless pork chops
  • Mayo
  • Mozzarella cheese, shredded 1-2 cups
  • Parmesan cheese, shredded
  • Onion powder, to taste
  • Salt & Pepper, to taste

Preheat oven to 350˚. Rinse pork chops and pat dry. Place in a casserole dish, sprinkle with salt, pepper, and onion powder. Spread some mayo (maybe 2 teaspoons) on each chop. Top with mozzarella and parmesan. I cover each chop with a thick layer of cheese. More mozzarella than parm – the parm is really more like a garnish and not necessary. I just had some and I like it. You can leave it off if you’d like, it will be okay. Bake for 30-ish minutes, or until chops are done and cheese is lightly browned and bubbly.

Photo has Cauliflower Casserole as side.

Cheesy Onion-y Pork Chops

Cheesy Onion-y Pork Chops

Ingredients

  • 6 boneless pork chops
  • Mayo
  • Mozzarella cheese, shredded 1-2 cups
  • Parmesan cheese, shredded
  • Onion powder, to taste
  • Salt & Pepper, to taste

Instructions

  1. Preheat oven to 350˚. Rinse pork chops and pat dry. Place in a casserole dish, sprinkle with salt, pepper, and onion powder. Spread some mayo (maybe 2 teaspoons) on each chop. Top with mozzarella and parmesan. I cover each chop with a thick layer of cheese. More mozzarella than parm - the parm is really more like a garnish and not necessary. I just had some and I like it. Bake for 30-ish minutes, or until chops are done and cheese is lightly browned and bubbly.
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Low Carb Must-Haves

Each Friday I visit our local country grocery store to buy what we need for the week. There are a few staples I find myself buying each week since this low-carb change we’ve begun. We all love pears & cheese, I guess it’s a southern thing. It’s really not a recipe, you just drain pear halves and put them face up on a plate. Add a dollop of mayo and top with shredded cheddar cheese. This is an easy, quick, and tasty side for any dish here in this house.

Cornbread Mama’s Low-Carb Grocery List

  • Shredded mild cheddar cheese (lots and lots)
  • Mayo (I find myself using a lot of mayo on this eating plan)
  • Lite pear halves, canned (a little more carbs than I normally allow, just make sure they are Lite)
  • Pepperoni (good as a snack)
  • Sausage patties (a fav for breakfast)
  • Cauliflower (for my cauliflower casserole)
  • Pistachios
  • Cheese sticks
  • Buffalo chicken wings
  • Ranch (just plain ol’ Hidden Valley Ranch, not lite or fat free, if you’ll read the labels, the “diet” versions usually have more carbs than the regular brands)
  • Crystal Light Peach Tea (I get in trouble if Cornbread Daddy runs out of this. We both love it!)
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Would the REAL Tomato Pie Please Stand Up?

**Note: Edited basil amount to 3T 11/23/15

I have already posted Gayla’s Tomato Pie recipe here. However, it just wasn’t right. It didn’t taste like hers. The first time I had this it was amazing. So being the sweet friend that she is she volunteered to come over and help me make sure I’m doing it just like her. Don’t you wish your friends were as cool as mine? Did I mention she’s also the one we can thank for the cauliflower recipe that I love so much?!? 

cornbread mama and gayla
Gayla & Cornbread Mama – A few years ago at a painting class, but it’s the only picture I could find

I think the only difference we discovered in the tomato pie I had made previously and the one Gayla helped me with was the amount of basil, it seems to be what makes it taste so wonderful. So here we go, I even made her pause so I could take pictures. (I apologize for any poor picture quality, my good camera’s battery was dead).

 

GAYLA’S REAL TOMATO PIE

Ingredients:

10 Roma tomatoes, peeled & sliced

1 bunch green onion, sliced

1 ½ cup mayo

3 T dried basil *See photo of the basil we use, I’m serious about making sure it tastes like Gayla’s!

Salt & Pepper

2 cup shredded cheddar

2 cup shredded mozzarella

Parmesan cheese (green bottle)

2 frozen deep dish pie crusts

 

Directions:

Bake pie crusts just to harden a little. Maybe 5-6 mins.

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Slice top and bottom off tomatoes and peel then slice. Layer in bottom of pie crusts.

Chopped Green Onion

Slice green onion and layer on top of tomato.

Layer Tomato & Green Onion

Salt & Pepper to taste.

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In a separate bowl mix mayo, cheddar, mozzarella, and basil. Spread on top of tomato/onion, spread to edges of pie crust.

Sprinkle parmesan over the top of the pie (yes, just regular green bottle shaker parm).

Tomato - before cooking

Bake at 350˚ for 30 minutes.


 

GAYLA'S REAL TOMATO PIE

GAYLA'S REAL TOMATO PIE

Ingredients

  • 10 Roma tomatoes, peeled & sliced
  • 1 bunch green onion, sliced
  • 1 ½ cup mayo
  • 3 T dried basil
  • Salt & Pepper
  • 2 cup shredded cheddar
  • 2 cup shredded mozzarella
  • Parmesan cheese (green bottle)
  • 2 frozen deep dish pie crusts

Instructions

  1. Bake pie crusts just to harden a little. Maybe 5-6 mins.
  2. Slice top and bottom off tomatoes and peel then slice. Layer in bottom of pie crusts.
  3. Slice green onion and layer on top of tomato.
  4. Layer tomato & green onion
  5. Salt & pepper to taste.
  6. In a separate bowl mix mayo, cheddar, mozzarella, and basil. Spread on top of tomato/onion, spread to edges of pie crust.
  7. Sprinkle parmesan over the top of the pie.
  8. Bake at 350˚ for 30 minutes.
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http://cornbreadmama.com/real-tomato-pie/

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