Tag Archives: Tex-Mex

Mesa Grill Black Bean Soup

Happy (belated – gulp) 2017!! With some extremely notable exceptions – a new nephew! a wonderful extended vacation with Matt! a good friend getting married! – I didn’t like 2016 any more than anyone else, so I decided to skip all the food blogger end-of-year countdowns and just jump into 2017 with good vibes. Mold in my apartment has hampered that a little, but take heed, it will not win!

I’d been planning to jump back into blogging yesterday, but seeing as it was MLK Day, and this particular MLK Day seems more … I don’t know, pertinent? Important? … than usual, given the current political climate and happenings, I didn’t feel that I personally could add much to that conversation. So today it is!

I want to begin this New Year with one of my favorite recipes, one that I first cooked years ago and never forgot, yet have never committed to my blog. What you have here is perfect comfort food for cold weather or grumpy days that will not interfere with any fitness/weight loss/lose those holiday pounds goals. In fact, it might even help! And this soup is SO delicious. The genius of this recipe is in the garnishes. Garnishes to soup or chili are usually in the vein of just throw whatever you like on there, if you like anything at all – and of course that’s totally fine! But it’s just not how this particular soup works. On its own, it’s a solidly built yet kind of non-special black bean soup. But when you garnish it as instructed, the entire bowl sings and makes everyone all kinds of happy.

On a different note, I do aim to be a better blogger this year. When your blog is not your primary source of income, it’s too easy to back-burner it, but that’s lame. I want this to be a fun, inspiring, and of course delicious space, so I vow to be better at time management. And feel free to hold my feet to the fire, my dear readers whom I love!

Source: slightly adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients:

SOUP:
2 tbs olive oil
1 medium carrot, peeled and chopped
1 medium onion, chopped
3 cloves garlic, smashed and peeled
1 cup red wine
3 (15 oz.) cans black beans, drained and rinsed
3 jalapeno chiles, roasted, peeled, and seeded
1 poblano chile, roasted, peeled, and seeded
4 cups vegetable or chicken stock
2 tbs fresh lime juice
Kosher salt and black pepper, to taste

GRILLED ONION RELISH:
1 large red onion, sliced ½-inch thick into rounds – do not separate the layers of the rounds
2 tbs olive oil
Kosher salt and black pepper, to taste

TOMATO-SERRANO RELISH:
2 ripe beefsteak tomatoes, seeded and diced
1 serrano chile, diced
Kosher salt and black pepper, to taste

CUMIN CREMA:
8 oz. crema, crème fraiche, or sour cream
1 scant tbs ground cumin
1 tbs fresh lime juice
Kosher salt and black pepper, to taste

AVOCADO-TOMATILLO RELISH:
2 ripe Hass avocados, peeled, pitted and chopped
2 large tomatillos, husked, scrubbed, and chopped
3 tbs finely chopped red onion
1 small jalapeno chile, finely chopped, seeded if desired
3 tbs fresh lime juice
2 tbs olive oil
Kosher salt and black pepper, to taste

Directions:
First, make the SOUP: heat the olive oil in a soup pot over medium heat. Add carrot, onion, and garlic. Cook about 5 minutes, until the onion is translucent but not browned. Add the wine, bring to a boil, and cook until reduced by half.
Add the beans and reduce the heat to medium. Add the jalapenos, poblano, and stock. Simmer 30 minutes.
Remove from the heat and add the lime juice, salt and pepper. Use an immersion blender to puree until smooth. If the soup has cooled, rewarm before serving.
While the soup is simmering away, make the garnishes. I recommend starting with the GRILLED ONION RELISH: preheat a grill or grill pan to high heat. Cheater’s note: a griddle pan or nonstick or cast-iron skillet works fine as well. Just sayin’. Anywho, brush the onion slices with the olive oil, then season with salt and pepper. Grill on each side for 4-5 minutes, until lightly charred and cooked through. If the rounds start coming apart when you flip them, it’s fine. Remove the onions from the grill and chop.
For the TOMATO-SERRANO RELISH: combine the tomatoes and serrano chile in a bowl and season with salt and pepper.
For the CUMIN CREMA: place the crema in a small bowl, add the cumin and lime juice. Season with salt and pepper and whisk to thoroughly combine.
For the AVOCADO-TOMATILLO RELISH: gently combine the avocados, tomatillos, onion, jalapeno, lime juice, and oil in a bowl, then season with salt and pepper.
To serve, ladle soup into bowls, then spoon at least one tablespoon of each garnish on the soup, laying them side-by-side as much as possible. And it’s totally okay to add more of any or all garnishes when your bowl of soup is halfway gone. That’s why you make so much of each garnish!

Frito Pie Packets

Frito Pie Packets

I know it’s the middle of December, and we’re in the throes of Christmas and Hanukkah prep and celebrations, and present-wrapping, tree decorating, and cookies, and yada yada yada, but let us pause and not forget that it is still football season! Let us also not forget how freaking amazing the Dallas Cowboys are doing this year. Only TWO losses, neither of which we will be discussing at all! Frito Pie is the perfect game day food, especially once cold weather sets in.

Frito Pie Packets

Frito Pie is apparently a Texas thing, but I think its popularity is spreading quite nicely. You basically put beef chili on top of a big pile of Frito corn chips and garnish with shredded cheese, sour cream, and whatever else your heart desires. It’s awesome.

Now, I’ve eaten more Frito Pie in my life than you want to know about, but thus far it has always been in a bowl, mainly because my family of origin is made up of civilized people who do things like, well, eat on proper dinnerware with proper utensils. Enter Chrissy Teigen, quite possibly one of the most creative home cooks on this planet, a home cook and cookbook author who encourages well-mannered souls such as myself to forgo the boring bowl and eat our Frito Pie right from the Frito’s bag. It was a revelation for me.

Frito Pie Packets

And I think it’s totally brilliant! Matt and I completely loved this one. This is a quick-cooking chili (as chili goes), and the presentation and experience is basically the coolest thing ever (does me saying that indicate I should get out more? Nah…). The only problem with it is that now I’m not sure I’ll ever be able to eat Frito Pie from a regular bowl again! And I think we all know, I will be eating Frito Pie again. And again, and again…. Enjoy!

Frito Pie Packets

Source: adapted from Cravings by Chrissy Teigen

Ingredients:
1 tbs olive oil
1 lb. lean ground beef (I used sirloin)
1 large onion, chopped
2 tbs minced garlic
2 tbs seasoned salt
3 tbs chili powder
1 heaping tsp ground cumin
1 tsp cayenne pepper
1 (12 oz.) bottle of beer
2 (15 oz.) cans tomato sauce
1 (15 oz.) can kidney beans, drained
2 tbs brown sugar
6 individual bags Frito corn chips (not scoops)
Shredded cheddar cheese, or a Mexican blend, for garnish
Sour cream, for garnish
Pickled jalapenos, for garnish
Chopped scallions, for garnish

Directions:
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil, then add the ground beef. Cook, breaking up with a wooden spoon, until no traces of pink remain. Add the onion and cook, stirring occasionally, until the onion has softened. Now add the garlic and cook another 30 seconds. Add the seasoned salt, chili powder, cumin, and cayenne. Stir to coat thoroughly and cook about 1 minute. Pour in the beer and deglaze the pan, stirring and scraping up the flavorful browned bits from the bottom of the pan. Add the tomato sauce, kidney beans, and brown sugar. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces, 35 to 40 minutes. Stir occasionally and lower the heat if necessary to prevent the chili from scorching on the bottom of the pot.
Once the chili is to your liking thickness-wise, taste for seasoning and add a little salt if needed (it probably won’t be needed). Now comes the fun part – serving it! Carefully slit each bag of Frito’s with scissors. You can do this across the top, across one side, or lay the bag down and slit down the middle of the logo. Ladle some chili over the chips in the bag, then top with cheese, sour cream, pickled jalapenos, and scallions in the amounts you prefer. Serve immediately.

Roasted Jalapeno and Chorizo Queso #SundaySupper

Roasted Jalapeno and Chorizo Queso

Welcome to #SundaySupper, where our wonderful theme this week is… Football Food!!! Very near and dear to my heart – in fact, I happily watched Houston beat OU yesterday, woohoo! (I hate OU. It’s a Texas thing).

Anywho, when I think of football food, a spicy, Tex-Mex-y, cheesy dip is pretty much the ONLY thing that comes to mind. Growing up in Texas, obviously football was huge, there was always a game on every weekend, and to my young, impressionable mind, it was like queso = watching football in the den. Period. So, of course I have to make a queso for today’s Sunday Supper, right?

Roasted Jalapeno and Chorizo Queso

This particular queso is amazing, addictive, awesome, and incredibly spicy as written. You start by roasting jalapenos at a very high oven heat (recipe instructs roasting at 500 F, but if that makes your smoke alarm go off too, you can totally roast them at 450 F with no problems). Then you brown lovely, fatty, flavorful chorizo in a cast-iron skillet, add some onion, then you add the roasted jalapenos, some canned diced tomatoes and melty processed cheese product (no real cheese here, people. It just won’t do.) Once the “cheese” is melted (ha! Sorry!) you dice up an entire fresh jalapeno, seeds, ribs and all, and add it to the queso once you’ve turned off the heat. Yeah, it’s freakin’ spicy! But sooooo delicious. And if you want, you can totally leave off that last step with the fresh chile to tame the spice level. It’ll still be amazing!

Roasted Jalapeno and Chorizo Queso

Enjoy this perfect football-watching queso dip! And be sure you check out the rest of my Sunday Supper crew!

Source: slightly adapted from Cravings by Chrissy Teigen

Ingredients:
6 large jalapenos, divided
1 tbs olive oil
½ lb. fresh Mexican chorizo, casings removed
¾ cup diced onion
1 (10 oz.) can diced tomatoes with green chiles, with juices
1 lb. processed cheese product, such as Velveeta
Tortilla chips, for serving

Directions:
Preheat your oven as high as it will go without angering your smoke detector – up to 500 F but 450 F is fine too.
Halve and seed 5 of the jalapenos. Toss with olive oil in a bowl to coat, then arrange on a small, foil-lined baking sheet, skin-side up. Roast until blistering and getting dark, about 15 minutes. Cool until you can handle them, then thinly slice or chop, discarding the stems. Set aside. Finely mince the remaining raw jalapeno, seeds, ribs and all. Set aside.
In a 10 or 12 inch cast iron skillet* cook the chorizo over medium-high heat, breaking up the meat with a wooden spoon until browned and no traces of pink remain. Add the onion and cook until softened. Stir in the tomatoes, with their juices, and the roasted jalapenos. Then add the Velveeta. Reduce the heat to medium-low and stir until the “cheese” melts, 2-3 minutes. Turn off the heat, add the raw jalapeno and stir until mixture is perfectly smooth. Serve with tortilla chips.
*I made this twice, once using a 12” skillet and the other time using a 10” skillet. It really doesn’t matter which one you use. The 12” is easier during the cooking process (more room) but the queso cools much faster this way after you serve it. With the 10” you have to be more careful while you stir during cooking (less space) but it’s better for serving. Your choice.

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pork and Whiskey Chili

Pork and Whiskey Chili

I’ve done quite a bit of cooking since 2016 began, with well, mixed results. I’ve learned valuable lessons though, like if you’re going to put baby back ribs in the slow cooker, the membrane MUST stay attached; otherwise they completely fall apart on you. I’ve also learned that kumquats have a very mild flavor when slow roasted, and probably weren’t worth the trouble as they only lent a slight citrusy background note that likely could have been achieved with some basic orange zest. (I might try that pork dish again with that change, because it was otherwise quite tasty.) Anyways.

Pork and Whiskey Chili

This chili was, thankfully, superb. Despite my pickiness about chili texture, I do enjoy shaking up the flavors from time to time. Sure, I’ll always be loyal to a Texas bowl o’ red, but I don’t feel guilty for occasionally stepping out on it. Pork in chili is delicious. It just is.

Pork and Whiskey Chili

This chili features pork in three ways, with bacon, Italian sausage, and ground pork shoulder. Despite the Italian sausage, this chili’s flavor profile is definitely Tex-Mex. The Italian-ness of the sausage doesn’t distract, it just provides an interesting note to wake up your tastes buds a little. Seeing as we just sat through a blizzard, I’m wishing the leftovers weren’t already gone… Enjoy!

Pork and Whiskey Chili

Source: adapted a little bit from The Chili Cookbook by Robb Walsh

Ingredients:
1 tbs unsalted butter
3 thick-cut strips bacon, chopped
1 lb. sweet Italian sausage, removed from its casings
1 lb. ground pork
1 large white onion, chopped
4 cloves garlic, chopped
1 yellow bell pepper, chopped
4 cups water
1 (15 oz.) can fire-roasted diced tomatoes, drained
¼ cup whiskey or bourbon
1 tsp brown sugar
2 tbs chili powder
1 tbs paprika
1-2 tbs ground cumin
1 tsp dried oregano
Kosher salt and black pepper, to taste
2 tbs masa harina
Garnishes of your choice (sour cream, shredded cheese, cilantro, scallions, pickled jalapenos, chopped onion…)

Directions:
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the bacon and cook until crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Add the sausage to the bacon drippings by pinching off little free-form meatballs. This will give your chili some texture later. Stir the sausage chunks until browned all over, then move all the sausage to one side of the pot. Add the pork and cook, breaking it up with a spoon or potato masher, until no traces of pink remain. Reduce the heat to medium and add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
Now add the water, tomatoes, whiskey, brown sugar, chili powder, paprika, cumin, oregano, salt, and pepper. Stir well to mix and increase the heat to a simmer. Cook the chili at least 1 hour or more, stirring occasionally to prevent the bottom from scorching. Adjust the heat up or down as necessary to keep a simmer going.
Add the masa harina and stir to thicken. Taste for seasoning and adjust if needed. Once the chili is to your desired thickness, serve with the garnishes of your choice.

Nacho Dogs

Nacho Dogs

Happy Tuesday. Moving sucks.

Enough about me – we should instead talk about combining two comfort/junk food classics into one incredibly tasty meal. This is for sure something to be saved for splurge day. Believe me, it’s worth it.

Which brings me to what I have discovered through my journey of shedding some pounds, and is actually a pretty important point. My new philosophy (one of them anyways) is to spend my calories the way I spend my money. No one would purposely go out and spend their hard-earned money on say, clothes that they found ugly, or that didn’t fit right; or a book you have no desire to read, or a genre of music you know you don’t enjoy. We spend money wisely, on things we know we’ll use and enjoy.

Nacho Dogs

It’s really the same with food. If I’m spending more calories than usual on a meal or snack because I’m allowing a small or occasionally a large splurge, then I’m going to do everything I can to make sure I’ll really enjoy it. Good ingredients, things I know I like, and savoring every bite.

Nacho Dogs

These nacho dogs were worth it. They’re kind of like the Kardashians – a bit over the top, and a bit trashy, but making no apologies. (Speaking of which, please, oh please watch this video if you haven’t seen it. My sides were hurting from the laughter). Unlike the Kardashian’s show though, these hot dogs were extremely enjoyable and good. Like I said, worth every extra calorie. Enjoy!

Nacho Dogs

Source: Bobby Flay’s Barbecue Addiction by Bobby Flay

Ingredients:
4 plum tomatoes
Olive oil
Kosher salt and black pepper, to taste
3 tbs red wine vinegar
1 large chipotle in adobo, minced
3 tbs finely diced red onion
Small handful of cilantro leaves, minced
8 good-quality beef or turkey hot dogs
8 good-quality hot dog buns, split (I used brioche – so delicious)
1 ½ cups grated Monterey Jack cheese
½ cup sliced pickled jalapenos
Guacamole (homemade or good quality store-bought)
Tortilla chips, coarsely crumbled

Directions:
First make the salsa: preheat your indoor or outdoor grill to high for direct grilling. Brush the tomatoes with olive oil and season to taste with salt and pepper. Grill until charred on all sides, about 6 minutes total. Remove the tomatoes from the grill, and let cool enough so you can handle them. Slice in half, scrape out the seeds, and coarsely chop.
In a small bowl, whisk together 2 tbs olive oil, red wine vinegar, minced chipotle, red onion and cilantro. Add the tomatoes and stir to combine. Season to taste with salt and pepper.
Now cook the hot dogs. Grill the hot dogs until golden brown and lightly charred (if you like) on all sides, about 7 minutes total. Remove to a plate, then grill the buns, cut side down, until lightly golden brown and toasted, about 20 seconds.
To assemble this wonderful hot mess: place a hot dog in the bun, then top with cheese, jalapenos, guacamole, salsa, and crumbled tortilla chips. Serve immediately.

Tex-Mex Cheese Enchiladas with Chile con Carne #SundaySupper

Tex-Mex Cheese Enchiladas with Chile con Carne

Welcome to a Hometown Food issue of Sunday Supper!!! This might just be my favorite Sunday Supper I’ve participated in so far. My home city and state has deep roots as far as culinary traditions go, and I’m thrilled to share one of my absolute favorites with you today! I’m also very excited to see what everyone else has brought today – in general, I find myself fascinated with regional cuisine. So, this is a wonderful Sunday Supper for me!

Tex-Mex Cheese Enchiladas with Chile con Carne

I had many choices of what I could have made for today, but I decided something classic and iconic would be best; and thus, I chose one of the best-loved and well-known Tex-Mex dishes to ever come out of Texas (besides chili): enchiladas filled with cheddar cheese and raw onion, topped with a chile con carne, which is a gravy sauce flavored with lots of chile peppers and ground beef. You’ll see this dish on Tex-Mex menus all over the state, including my home town of Dallas.

Tex-Mex Cheese Enchiladas with Chile con Carne

I have way too many memories to count of ordering this dish in Tex-Mex restaurants growing up. It was one of my favorites (this one being the other favorite thing to order in a Tex-Mex restaurant). As I no longer live in Texas, I can’t really order this dish in restaurants anymore – Tex-Mex restaurants are few and far between in New York, and the ones that do exist are pretty unimpressive – so I had to learn to make it at home. And I’m incredibly pleased to let you know that this recipe tastes just like all the wonderful restaurant versions I had growing up. It’s perfect!

Tex-Mex Cheese Enchiladas with Chile con Carne

Since I grew up eating this, of course I find it delicious. But I’m happy to report that my non-native-Texan husband has tried it and he loves it too. And yes, he thought it sounded a bit odd at first. So if you are thinking this dish sounds weird, you’re not alone!

There are a lot of chiles in this dish, but it’s not terribly spicy. Ancho chiles are more fruity than spicy – but, don’t rub your eyes after handling them! They are still chiles. The onions don’t entirely cook out, so there’s a little bit of heavenly crunch in the final product. But no, you may not cook them first. The dish calls for raw onions going into the enchiladas, so cooking them first would be blasphemous, but not to worry – they are no longer biting and raw-tasting after the enchiladas bake, but they don’t fully cook either. It just adds a lovely crunch to the soft melted cheese. I hope y’all enjoy this one! I had a blast making and eating it!

Tex-Mex Cheese Enchiladas with Chile con Carne

And don’t forget to check out all the wonderful regional fare from my Sunday Supper cohorts!

{Two Years Ago: Cotija Rice}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
CHILE CON CARNE:
6 dried ancho chiles, stems and seeds removed
1 tbs olive or canola oil
½ medium yellow onion, chopped (save the other half, you need it later)
2 cloves garlic, rough chopped
1 tbs ground cumin
1 tsp dried oregano, preferably Mexican
¼ tsp ground allspice
¼ tsp ground cinnamon, preferably Mexican
½ lb. lean ground beef (I use either sirloin or first cut brisket)
2 cups beef stock
Kosher salt and black pepper to taste

ENCHILADAS:
12 corn tortillas, heated until pliable and kept warm
16 oz. yellow cheddar cheese, shredded
½ medium onion, chopped

Directions:
First you’ll make the CHILE CON CARNE: toast the dried chiles about 10 seconds each side in a medium stockpot over high heat. They are done when they are just fragrant. Fill the pot with enough water to cover the chiles, then place it back over high heat. Let it come up to a rolling boil. When it does, shut off the heat, cover the pot and let the chiles rehydrate for 20-25 minutes. Once rehydrated, place the chiles in the blender and save the soaking liquid.
Meanwhile, preheat a large, high-sided skillet over medium heat. Add the oil, then sweat out the onion and garlic, stirring occasionally, until translucent, about 5 minutes. Place the cooked onion and garlic into the blender with the ancho chiles. Add the cumin, oregano, allspice, cinnamon, and 1 cup of the soaking liquid from the chiles. Puree until very smooth.
Wipe out the skillet you used for the onion and garlic, then preheat to medium-high. Add the ground beef and crumble it (you can add a little more oil if needed). Cook, crumbling it as you go, until no traces of pink remain. Add the chile puree and the beef stock. Heat on high until boiling, then lower the heat and simmer for 30 minutes, stirring occasionally. You want it to thicken to a gravy-like consistency. After 30 minutes, season to taste with salt and pepper. Shut off the heat.
Now you can assemble the ENCHILADAS: preheat the oven to 350 F. Grease a large baking dish (I always use a 9×13” baker). Take a heated tortilla and drag it through the sauce on both sides. Lay it on a clean work surface and fill it down the middle with a scant ¼ cup of shredded cheese, followed by a pinch of the chopped raw onion. Roll the tortilla and place it seam side down in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the sauce and spread it evenly over all the enchiladas, then sprinkle the remaining shredded cheese over top, followed by the rest of the raw onion. Bake the enchiladas for 15 minutes, until bubbling and slightly browned. For a truly superb and complete Tex-Mex meal, serve with rice and refried beans on the side.

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

King Ranch Casserole #SundaySupper

King Ranch Casserole

Welcome to another Sunday Supper! Today we bring you our theme of Captivating Casseroles! I have to admit, I struggled a little with ideas for what to make for this one. A long time ago, back when we were engaged, my dear husband told me that he hated casseroles and would be perfectly happy going to his deathbed not taking another bite of one. I think he may have had a scarring experience with a bad one at some point during childhood.

King Ranch Casserole

So as long as we’ve been together, I’ve never made one, which presented a little bit of a challenge this week! I knew that we could make lasagna or a baked pasta dish, both of which Matt loves, but for whatever reason lasagna just wasn’t calling my name this week. Despite the fact that I love it too.

King Ranch Casserole

King Ranch Casserole

So I thought, and I thought, and I thought about it. I pondered the casseroles I’d had growing up (not nearly as many as Matt, it sounds like), and then it dawned on me – King Ranch Casserole!! Of course! This is the one casserole I grew up eating. It’s a Texas creation and favorite, and I’ve always loved it. Problem solved!

King Ranch Casserole

I told Matt what I was making, and then had to break the news to him gently that no, King Ranch Casserole does not involve ranch dressing or flavorings. KRC was invented in rural Texas a very long time ago; most of those men were cattle ranchers, and one day someone’s wife threw together this dish of chicken, tortillas and cheese laced with a creamy white sauce. It became popular, then iconic, and lives on to this day as one of the defining dishes of the state of Texas. Thus, the name of the dish is referring to the men’s profession, not the ingredients therein.

King Ranch Casserole

It’s always typically been made using condensed cream of mushroom soup, but I’m thrilled to have found a from-scratch version, which I think is even more tasty than the original (if I can say that without committing blasphemy). And the ultimate good news? Matt absolutely loved it! He said he is not revising his overall stand on casseroles in general, but that I can make this one any time. And he’s right, it is incredibly comforting and delicious! Enjoy!

King Ranch Casserole

Don’t forget to see what other casseroles my Sunday Supper crew brought to the table today!

{One Year Ago: Broccoli Cheddar Quiche}

Source: The Homesick Texan Cookbook by Lisa Fain

Ingredients:
2 lbs. boneless, skinless chicken breasts
4 tsp ancho chile powder, divided
Kosher salt and black pepper
4 tsp lime juice, divided
1 tbs olive oil
4 tbs unsalted butter
½ medium yellow onion, chopped
1 red bell pepper, stemmed, seeded and chopped
1 jalapeno, stemmed, seeded and diced
3 cloves garlic, minced
2 tsp ground cumin
½ tsp cayenne
2 tbs all-purpose flour
1 cup chicken stock
½ cup half-and-half
1 (10 oz.) can diced tomatoes with green chiles
½ cup sour cream
½ cup chopped fresh cilantro, divided
10 corn tortillas, warmed
8 oz. queso blanco or white cheddar cheese, shredded
8 oz. pepper jack cheese, shredded

Directions:
Pat the chicken breasts very dry with paper towels, then sprinkle them on both sides with 2 tsp of ancho chile powder, plus salt and pepper to taste. Douse them with 2 tsp lime juice. Place a large skillet or large soup pot over medium-high heat and drizzle in the olive oil. Cook the chicken breasts, being sure not to crowd the pan, until just cooked through, 15-20 minutes. Flip them back and forth occasionally to prevent either side from burning. When done, transfer the chicken breasts to a plate and let cool a bit (until you can handle them).
If you want to use the same pot to make the sauce, I’d recommend shutting off the heat and then pouring in a little water to get the browned chicken bits up. Pour the water off, then let the residual heat from the pan evaporate any remaining drops of water. Alternately, you can simply use a different stockpot.
Preheat a medium-to-large stockpot over medium heat. Add the butter and once it has melted, add the onions, bell pepper, and jalapeno. Cook about 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, cayenne, remaining 2 tsp ancho chile powder, and flour. Cook about 1 minute. Now stir in the chicken stock and stir until thickened, about 1-2 minutes. Once the stock has thickened, stir in the half-and-half and tomatoes. Cover the pot, turn the heat down to low, and simmer for about 15 minutes, stirring occasionally.
Meanwhile, the chicken has probably cooled enough that you can handle it, so shred it into large shards at this point.
Uncover the pot and stir in the sour cream, remaining 2 tsp lime juice, and ¼ cup of the cilantro. Adjust seasonings if needed and add salt and black pepper to taste. Turn off the heat.
Preheat your oven to 350 F. Grease a 9×13” baking dish.
Now we will assemble our casserole. Ladle ½ cup of sauce into the bottom of the prepared baking dish. Layer half of the corn tortillas on top of the sauce, breaking them to fit as necessary. Make sure the entire surface is covered. Add half the chicken on top of the tortillas, then half of the remaining sauce on top of the chicken. Now add the remaining cilantro, then ¾ cup of the shredded cheddar, then ¾ cup of the shredded pepper jack cheese. Repeat the layering once more, using up the rest of the ingredients and topping the whole thing with a cheese layer.
Cook uncovered for 30 minutes, or until the cheese is brown and bubbling. Let rest for a few minutes, then serve.

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cranberry Hatch Chile Salsa #SundaySupper

Cranberry Hatch chile salsa 6397

Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

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And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

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You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

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If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

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{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mushroom Spinach Enchiladas

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It probably sounds a little funny and hugely un-revolutionary to many, but seeing as I grew up in two extended families of carnivores, and living in the Land of the Almighty Cow, vegetarian fare is somewhat novel to me. But I have to say, it’s grown on me more and more, to the point where I will actually seek it out. Those who knew my youthful self would never have predicted this, but it’s true – I love vegetarian cooking and I’ve even purchased several vegetarian cookbooks.

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And so it goes with these extremely tasty enchiladas. Instead of just being meat-free and cheese-filled every which way, they have actual vegetables in the filling (not that cheese isn’t there aplenty; it is). The mushrooms have something of a meaty texture. While mushrooms themselves don’t taste like beef per se, and you won’t be fooling any of your diners, the texture is quite pleasing to the chew. They give the enchiladas heft.

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The spinach provides a nice leafy background note, and its slight bitterness contrasts nicely with the bright, acidic tomatillo salsa. And of course both the filling and the enchiladas themselves are ensconced in creamy cheesiness that we all love. It’s a filling meal! Without a lot of guilt. That always works in my book. Enjoy!

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{One Year Ago: Pancetta-Wrapped Pork Tenderloin over Apple-Turnip Hash, Apple Maple Walnut Cobbler, Apple Crisp}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:

SALSA:
1 poblano chile
1 large jalapeno
½ lb. fresh tomatillos, husks removed and rinsed
½ cup cilantro
2 cloves garlic
1 tsp lime juice
1 cup vegetable stock
½ tsp ground cumin
1 tsp canola oil
Kosher salt and black pepper, to taste

ENCHILADAS:
1 tsp canola oil
10 oz. white button or cremini mushrooms, sliced thin
½ medium yellow onion, diced
2 cloves garlic, minced
1 serrano or small jalapeno chile, seeded and minced
1 (10 oz.) box frozen chopped spinach, thawed
1 (16 oz.) container ricotta cheese, full-fat or low-fat, but not fat-free
1 tbs lime juice
¼ tsp cayenne
½ tsp ground cumin
¼ tsp ground cinnamon, preferably Mexican canela
Kosher salt and black pepper, to taste
12 corn tortillas
2 cups (about 8 oz.) Monterey jack cheese, shredded

Directions:
First make the salsa. Roast the poblano and jalapeno either under the broiler or on an open flame from a gas stove, until the outside skin is blackened all over. Place them in a bowl and cover with plastic wrap. Let them steam for about 15 minutes. Using either your hands or a paper towel, scrape the blackened skin off. Cut off the stems and remove the seeds from inside the chiles, then add the flesh to your blender.
Meanwhile, add the tomatillos to a small pot and cover with water. Bring the pot to a boil and cook about 5 minutes, until the tomatillos are tender but not gone to complete mush. Drain, and add the tomatillos to the blender, along with the cilantro, garlic, lime juice, vegetable stock, and cumin. Blend until smooth.
Heat the oil in the pot you used for the tomatillos and place over medium-low heat. Pour the salsa into the pot and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper, then turn the heat to very low and just keep it warm until you need it again.
Now make the filling. Heat the oil in a medium-to-large skillet on medium. Add the mushrooms and sauté about 5 minutes, until nicely browned. Add a pinch of salt and remove to a large bowl with a slotted spoon. Add the onion to the skillet and cook about 5 minutes, until soft and translucent. Add the garlic and chile and cook another minute.
Place the spinach in a clean kitchen towel and wring it out over the sink, until you’ve gotten most of the excess water out. Add the spinach to the skillet and cook about 2 minutes, just to remove the excess water. Season lightly with salt and pepper.
Shut off the heat and add the spinach mixture to the mushrooms in the large bowl. Allow to cool about 5 minutes, then add the ricotta, lime juice, cayenne, cumin and cinnamon. Season to taste with salt and pepper, then stir to combine everything. Set aside.
Preheat the oven to 350 F and grease a large casserole or baking dish. Warm the tortillas either in the microwave or on top of your gas stove. Store them in a tortilla warmer or wrapped in a clean kitchen towel to keep them warm.
Take a heated tortilla and drag it through the salsa, coating both sides. Use tongs if it’s too hot for your fingers. Shake off most of the salsa back into the pot, but make sure the tortilla is pliable. Lay the soaked tortilla on a clean work surface and add about ¼ cup of the mushroom spinach mixture to the center of the tortilla. Roll the tortilla and place, seam side down, in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the salsa over the enchiladas and top evenly with the shredded cheese. Bake for 15-20 minutes, until the cheese is lightly browned and bubbling. Serve immediately. Leftovers are good.

Austin-Style Black Beans #SundaySupper

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Welcome to a Budget Friendly edition of Sunday Supper! Up front, I have to confess something. I don’t really ever budget when it comes to our food costs. Now I’m certainly not buying things like caviar and lobster every week, and I’m very cognizant of what is and isn’t on a special sale that week, but I don’t enter the grocery store with a number in mind that I can’t or shouldn’t exceed. I’m a firm believer in the principle of pay more for your food and less for your healthcare. So I’ll cut back in almost every other area of life, but not food.

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True story to illustrate my point: several years ago I noticed that my everyday boots had a not-so-insignificant hole in the sole. Fortunately they were thick soles, so the situation wasn’t as dire as it sounds, but still – that’s not great. I ventured into a shopping mall with the express purpose of buying a new pair of shoes. Two hours later I walked back to my car, without any new shoes, but carrying in hand a bag of goodies, including a bottle of $11 gourmet barbecue sauce, from Williams-Sonoma. Yeah. You can see where my priorities lie.

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Eventually I did replace the shoes, but I didn’t on that particular day because I was being mindful of our overall budget, and well, I wanted the barbecue sauce more. So this week’s theme was a little bit out of my wheelhouse!

In the end, I decided I couldn’t go wrong with dried beans. They are extremely cheap, and once cooked they stretch to either feed a small army, or let a few people eat for a week, easy. These were delicious – full of flavor, incredibly filling, high in protein, and you will not feel like you are “eating cheap”, if that makes sense. They work wonderfully as a side dish, but I ate a more substantial-sized bowl for lunch today, and was a perfectly happy camper.

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I hope y’all enjoy them! And definitely check out the rest of the Sunday Supper gang for some fantastic ideas on budget friendly, yet delicious recipes!

{Two Years Ago: Poutine, Blue Cheese Hazelnut Biscuits}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
1 lb. dried black beans, rinsed, picked over and rocks discarded
1 tbs canola or vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped, plus a nice spoonful of adobo sauce
½ cup chopped fresh cilantro, divided
1 tsp ground cumin
1 tbs tomato paste
¼ cup lime juice
Kosher salt, to taste
Crumbled Cotija cheese, for garnish (optional – this will make it non-vegan)

Directions:
Place the beans in a large bowl and fill with water, covering them by about 1 inch. Soak at room temperature overnight. Drain the beans well, then transfer to a large soup pot. Cover with 1 inch of water. Bring to a boil and cook for 15 minutes.
Drain and rinse the beans in a colander in the sink.
Return the empty pot to the stove and heat to medium-high. Add the oil, then the onion. Saute the onion and cook about 5 minutes, stirring frequently, until the onion is translucent. Add the garlic and cook 1 minute more.
Lower the heat to medium, then add the beans, chipotle plus adobo sauce, and ¼ cup cilantro. Cover with 2 inches of water, bring to a boil, and then turn the heat down and simmer uncovered for 1 ½ hours. Adjust the heat around as necessary and stir occasionally to prevent scorching on the bottom. You want to keep things at a gently rolling simmer.
After 1 ½ hours, add the remaining cilantro, cumin, tomato paste, lime juice and salt to taste. Cook uncovered 30 minutes more, or until the beans are tender. Taste again for seasoning and adjust as needed. Garnish with Cotija if you desire, noting that it will no longer be vegan if you do so.
Note: you may need to go longer than the stated 2 hours cook time, just keep tasting and see. Mine went an extra 30 minutes purely because I got distracted cooking the rest of our dinner that night, and they were not overcooked at all.

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.