Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Recipe

Cook Time:  40 minutes (if using cooked chicken)
Difficulty:  Easy

I'm always in search of new easy chicken recipes, and this unique mexican dish is perfect for those busy nights.  The green chilies and Lem 'n Pepper Spicy Blend Seasoning add a nice tang to this dish.

Add a dollop of our Chardonnay Guacamole and serve with a salad and our Savory Wedge Bread, and you have an easy peasy meal.

Your family and guests will ask for seconds!

Ingredients

• 1 onion, sliced

• 1 Tablespoon (Tbsp) olive oil

• 1 can (4oz.) green chilies

• 2 cups tomato juice

• 2 teaspoons (tsp) Cherchies® Lem 'n Pepper Spicy Blend Seasoning or Cherchies® Salsa Seasoning

• 2 cups Velveeta cheese

• 1 can (12 oz.) Evaporated Milk

• 2 1/2 lbs. chicken, cooked and cut into pieces (could purchase a pre-cooked rotisserie chicken at your local grocery store)

• 6 oz. tortilla chips, broken into small pieces

• 1 1/2 cups cheddar cheese, grated

Preparation
Saute onion in olive oil until tender.  Add green chilies and blend well.  Add tomato juice and Cherchies® Lem 'n Pepper Spicy Blend Seasoning and heat through.  Melt Velveeta cheese in evaporated milk in a saucepan over low heat (I cheated here and used my microwave).  

Add chicken pieces.  Combine the chicken-vegetable mixture with the cheese mixture.

In a large casserole dish, alternate layers of tortilla chips with the chicken mixture, and Sprinkle grated cheese on top of the casserole.

Bake in 350 degree oven for 30 minutes until cheese is melted and bubbling.

Serve with Savory Wedge Bread and Strawberry Spinach Salad for a complete meal.  Enjoy!

Chicken Tortilla Casserole Recipe

Cooking Tip: How To Make Homemade Cream of Mushroom Soup

Cooking Tip: How To Make Homemade Cream of Mushroom Soup Recipe

Cook Time:  20 minutes  

Difficulty:  Easy

I have a tough time using something out of a can, especially when I can make it from scratch and control the ingredients.   Take for example Cream of Mushroom soup, a constant in most casseroles.

With two family members sensitive to gluten and certain ingredients in canned soups, I was on a quest to make this homemade version.

This homemade version of the store bought canned cream of mushroom soup is delicious and so very easy.  You may never go back to the store bought version again.  It's that good!  (Sorry Campbell's). 

This recipe is equivalent to 2 cans of store bought cream of mushroom soup and will last in the refrigerator for a week.  This recipe would also be good for "Cream of Anything Soup" (asparagus, chicken...).  That will be a future blog.

Ingredients

• 1 package of baby bella mushrooms, rinsed and coarsely chopped
• 2 Tablespoons (Tbsp) butter
• 1 shallot, finely minced
• 1/2 teaspoon (tsp) Cherchies® Garlic Seasoning
• 1/2 teaspoon (tsp) Thyme
• 1/4 teaspoon pepper
• 1 Tablespoon (Tbsp) butter
• 2 Tablespoon (Tbsp) flour (we tested this recipe with Bob's Mill GF All-Purpose Baking mix)
• 1/4 cup Sherry (optional) 
• 1/4 teaspoon Truffle Oil (optional)
• 3/4 cup homemade chicken broth (If don't use Sherry, increase chicken broth to 1 cup)
• 1/2 cup half & half (can substitute light whipping cream)

Preparation

Turn skillet on medium and melt 2 Tablespoons of butter.   Place chopped mushrooms in pan and cook mushrooms for about 5 minutes.  Add minced shallots and cook until shallots are translucent (about another 5 minutes).  Remove mushrooms and shallots from pan and place in a bowl or on a plate.  Set aside.

Add 1 Tablespoon butter and flour to pan and stir for a couple of minutes.  Add Sherry and chicken stock (I always have homemade chicken stock in the freezer) and stir.  Mixture will begin to thicken.  Add Garlic Seasoning, pepper, Thyme, and stir.  *At this point I added Truffle oil ...well, because I had it on hand, but this is completely optional.  I just love the extra richness it adds to any mushroom dish.

Add mushroom and shallot mixture back to pan as well as half and half and continue to cook on low, stirring occasionally, until soup is thick and creamy (about 10 minutes).  

Cool completely and place in a large mason jar if not using immediately.  There you have it, homemade cream of mushroom soup!  Enjoy!

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Hot Pepper Baked Beans Recipe

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Hot Pepper Baked Beans Recipe

Cook Time:  60 minutes

Difficulty:  Easy

The perfect side dish for any barbeque!

Ingredients

• 7 pieces bacon, cut into pieces
• 1 small onion, chopped
• 1 green or red bell pepper, chopped
• 1 can (14 - 15 oz. ) black beans
• 1 can (14 - 15 oz.) Great Northern or Navy Beans
• 2 cans (14 - 15 oz.) chili beans
• 1 jar Terrapin Ridge Hot Pepper Bacon Jam

Preparation

In a large skillet, cook bacon over medium high heat until crispy.  Remove bacon and add chopped onion and bell pepper to hot bacon grease.  Saute for 5 - 7 minutes until softened. Add beans and jam.

Stir until well combined and simmer on low heat for 30 - 45 minutes.  Stir occasionally.  This can be transferred to a crockpot and kept on low until ready to serve.   Enjoy!

*Note- after sauteing the vegetables, you can throw all the ingredients into a crockpot and cook on low for 6 hours, or high for 4 hours.

Serves 10 - 12 as a side dish

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Balsamic Garlic & Herb Brie Recipe

Unexpected company coming over?  Grab a jar of Balsamic Garlic Herb Jam, a round of Brie cheese, pop the mixture in the oven, and in a few minutes, you'll have a delicious appetizer or snack.

Ingredients

• 1 small round of Brie cheese

• 1/3 jar of Terrapin Ridge Farms Balsamic Garlic & Herb Jam

Carefully slice off top rind of brie.  Place in an oven safe dish.  Pour 1/3 jar of Balsamic Garlic & Herb Jam over top of brie cheese. Place in 350° oven and cook until brie begins to get warm and melt. Serve with crusty bread, crackers or apple & pear slices.