19 Jan 2016

Mexican Lasagna

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Mexican Lasagna Casserole

As a mother of two – a preschooler and a toddler – life in my kitchen has gotten really slim.  Meaning – I used to love being in my kitchen.  But, now I’m multi-tasking and keeping an eye on the kids and an eye on the stove – its a wonder I don’t burn dinners and chop off my thumb in the process.

My friend Kristin over at Dine and Dish (you so have to check out her blog for everything) did an enchilada casserole.  I had been trying to make it for two weeks but kept either using an ingredient for something else, or forgetting an ingredient.  So, I just changed the recipe.  Thanks for the inspiration!

And my family loves some Mexican food.  Wait, I love Mexican food.  Therefore, I impose it on my family.  I hope they don’t mind.  This dish took 20 minutes to put together, takes 25 to cook, and it is great for leftovers.  I call that a win – win  – win.  And it is only made better by avocados and more cheese – that has to be a good dish.

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Mexican Lasagna
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Easy layered Mexican lasagna perfect for any time of the year
Ingredients
  • ¾ lb ground chuck (or whatever ground beef or turkey is cheapest)
  • 1 onion, chopped
  • 2 cups black beans (I used dry beans and cooked them down)
  • 1 can whole kernel corn (frozen would work too)
  • juice of half lime
  • 1 14 oz can of diced tomatoes
  • ½ tsp salt
  • 2½ tsp taco seasoning
  • 6-8 flour tortillas, soft taco size
  • 1 bottle green salsa (I used Trader Joes because it is Whole30 compliant)
  • 1 can refried beans (or you can make them yourself)
  • Mexican blend cheese
Instructions
  1. Preheat oven to 350.
  2. Cook the meat until almost done. Add onion and cook until meat is done. Drain. (This is a good tip. You can buy cheaper meat with higher fat - just drain it really good when its done cooking.)
  3. Put the meat and onion mixture back in the pan. Add corn, lime, beans, tomatoes, and seasoning. Let simmer for 3-5 minutes.
  4. Start your lasagna with 2 tortillas in the bottom of a 11x7 pan. Then spread those with ⅓ of the can of refried beans. Then scoop up some meat mixture and layer that on top. Top with cheese then salsa. Then repeat.
  5. I left mine topped with cheese (just because I ran out of tortillas).
  6. Bake at 350 for 25 minutes.
  7. Eat it with a green salad. You can also serve tortilla chips if you want crunchiness and sour cream and more cheese and avocado are a must!
 

5 Oct 2015

The Charming South Kitchen

by | posted in: The Charming South Kitchen | 1

Scratch Biscuits

Its a new week of planning bento lunches for my preschooler, using leftover taco meat for most of our meals, eating healthy for me, and saving up some calories for our 4th anniversary dinner at Antico pizza followed by some gelato.  Celebration time!

Pizza Taco Rolls

Blanco Enchiladas

Spaghetti Squash Burrito Bowls

Tater Tot Taco Bake

Almond Carrot Muffins

And more than likely some other things as we get closer to the weekend

That jam on those biscuits at the top is some peach bourbon vanilla jam from my friend Holly & Flora.

Speaking of packing my son’s lunches.  This is a first for us.  I like the idea of packing healthy lunches for him for preschool with just a touch of sweetness.  And I don’t always have time to bake or throw something together from scratch.  The Tastykake Mini Cakes are great for this purpose.  They fit in the bento boxes and they are just the perfect size for a touch of chocolate and peanut butter.  What kid doesn’t like a tough of chocolate in their lunchbox?  Thankful for Tastykake and Influenster for sending me some!  (All opinions are my own.)

 

2 Oct 2015

Creamy White Chicken Chili

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Creamy White Chicken Chili

This is probably my favorite Fall recipe.  I got it more than 10 years ago, and I finally decided to change it up, write it down, take more pictures, and have it more often.

I got this recipe from friends of mine – so really, food is all about community.  My Mister can tell you how much this is true in my life.  I love cooking for people – if people don’t like what I cook or don’t eat it at all I am really hurt (I know, I gotta get over that), and food is such a comfort for me.  Really the saying is true that everything important happens around the table.  The other night as we were picking out a place to go for our anniversary dinner, I got all mushy as we talked about restaurants.  He definitely knows one of my love languages is food.

Homemade Guacamole

This is probably one of the first recipes I ever wanted to go on my old food blog.  I always shared it with my college girls that I knew.  It was warm and comforting.  You eat it with a spoon.  You put yummy stuff on top of it to make it better – like cheese, sour cream, bacon, avocados, cilantro – I mean – what could be better.

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Creamy White Chicken Chili
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Creamy and comforting with a hint of kick - this is a perfect white chicken chili
Ingredients
  • 1 onion, diced
  • olive oil
  • 1-2 garlic cloves, minced
  • 6 cups homemade chicken broth (I don't season mine at all, therefore I can season the soup as a whole)
  • 1 can green chilies (as hot as you might like them), drained
  • 1 can creamed corn
  • 2 cans cream of chicken
  • ⅓ cup whole milk
  • 1 can great northern beans, drained
  • 2½ cups chopped chicken (I cook a whole chicken and chop up the meat and use the broth)
  • 1 tsp each of cumin, chili, ground pepper
  • ¾ tsp kosher salt
  • 1 cup mexican shredded cheese
  • toppings: sour cream, additional cheese, guacamole, bacon, onions, tomatoes, etc
Instructions
  1. In a dutch oven, saute the onion in the olive oil (about 1 T). After about 3 minutes, add the garlic and the chilies.
  2. While that is cooking, mix together the corn, beans, soup, milk, and spices.
  3. Add that and the broth to the pan
  4. Let simmer for about 15 minutes.
  5. Add the chicken and let cook for about 10 more minutes
  6. Add the cheese, stir, and turn off the heat.
  7. Let your husband taste. Oh, wait, that's just for my home.
 

8 Nov 2014

Pepper Jack Chicken Enchiladas

by | posted in: food, The Charming South Kitchen, Uncategorized | 0

Pepper Jack Chicken Enchiladas

Some moms ask me how in the world I make dinner and bake and cook the way I do with two littles two and under.  Well, its not always easy and you have to do what works for your family (like mine is really easy or fast food healthy-ish lunches) and leftovers so I’m not cooking everyday.  My mister also gets home at the boys’ bedtime, so I can cook our dinner as they are eating theirs.

So, I whipped this together in a couple of steps.  I relied on Publix with a Mojo Rotisserie Chicken.  Pulled it apart a few days ago and made stock.  Froze the stock for later.  Kept the chicken in a bowl in the fridge.  Then as the boys were eating their dinner, I was working in the kitchen right beside them (to make sure they didn’t toss things on the floor, which did happen) – I was talking with them, playing with them, showing them what I was doing (I do want my boys to love to cook if that is the Lord’s plan).  These were in the oven in less than 20 minutes.  Then as they baked, I had time to put my younger to bed and read to my older one, then come back, put some cheese on top while my older was watching some Thomas the Train waiting on Daddy to arrive.  Easy!

 

 

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Pepper Jack Chicken Enchiladas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Spicy creamy healthy chicken enchiladas
Ingredients
  • 1 small onion chopped
  • 2 cloves garlic, minced
  • evoo
  • small can green chilies, diced
  • ¾ cup black beans, rinsed
  • ¾ cup corn
  • 1 can cream of chicken soup
  • ¼ tsp each cumin, pepper, salt
  • 2 cups chopped cooked chicken
  • 8-10 soft taco size whole wheat tortillas
  • 1 can green chili enchilada sauce
  • 1½ cup grated pepper jack cheese
Instructions
  1. Preheat oven to 375.
  2. Spray 9x13 pan with pam
  3. In a cast iron skillet, heat oil and saute onions for about 3 minutes.
  4. Add garlic and chilis, saute another 2 minutes.
  5. Add beans, corn, spices, and soup. Stir until heated through.
  6. Add chicken and stir until combined and warm.
  7. Scoop filling into tortillas and roll
  8. Place seam side down in 9x13 pan.
  9. Top with enchilada sauce.
  10. Bake for 20 minutes.
  11. Top with cheese and bake another 10 or until cheese is melted.
  12. Serve with avocado, tomatoes, salsa, sour cream, cilantro, tortilla chips, etc.
3 Nov 2014

Creamy Turkey and Spinach Enchiladas

by | posted in: food, The Charming South Kitchen | 1

Turkey and Spinach Enchiladas

My days in seminary were days that were hard pressed for cash. I was very thankful for work, scholarships, and help from the parents, but still, I didn’t eat out that often, especially the first couple semesters.  But, when I did, I would venture around the corner to my favorite Mexican place, Las Margaritas. It was a small chain, but I liked this location the best.  And then I tried their spinach and mushroom quesadillas.  I fell in love.  Gooey, cheesy, healthy (?), and warm, especially good for cold, NC winters.

And this is how life is funny: one of the friends I went to this restaurant with back then, is now my neighbor.  She got me started on making my own enchiladas with this recipe.  And tonight, she is getting these for dinner as she babysits my boys so my mister and I can go to a concert.  Life is grand.

And that taste, is what I’ve recreated in this enchilada recipe.  I’ve fallen in love with enchiladas.  I love making them.  By far, my favorite homemade mexican food to make.  So, I always try to come up with different ones.  So, today, I used what was in my fridge.

Fresh spinach.  Lean Turkey.  Cheese.

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Creamy Turkey and Spinach Enchiladas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Creamy and warm enchiladas packed with vegetables.
Ingredients
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 pkg ground turkey
  • evoo
  • 1 6 oz bag fresh baby spinach leaves
  • 1 can cream of chicken and mushroom soup
  • ½ cup grated cheddar cheese
  • ½ tsp cumin
  • ½ tsp black pepper
  • ¼ tsp kosher salt
  • 8 soft tacos (or 10 depending on the size of your pan, and how much filling you put in each one)
  • 1 can mild green enchilada sauce
  • 1½ cup grated cheddar cheese
Instructions
  1. Saute onion in evoo. Add ground turkey and cook until almost done.
  2. Add garlic and cook until turkey is no longer pink.
  3. Drain.
  4. Cook spinach in same pan.
  5. Add back in the turkey mixture.
  6. Cook until all spinach is wilted and incorporated into turkey mixture.
  7. Add soup, cheese, and spices.
  8. Fill each tortilla and roll.
  9. Put seam side down in a 9x13 pan.
  10. Pour enchilada sauce over the enchiladas.
  11. Top with cheese.
  12. Bake uncovered for 25 minutes at 375.
  13. Enjoy with sour cream, cilantro, and black beans on the side.
 

15 Sep 2014

Roasted Chicken Enchilada Casserole

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Roasted Chicken Enchilada Casserole

Mexican Food.  Easily my favorite comfort food.  Give me a big bowl of fresh guacamole and some tortilla chips and I’m a happy camper.  You can’t go wrong with anything Mexican.  I do like making it at home, but don’t usually – I guess I would rather go out and get it.

We had a date the other night – and I love cooking for our babysitters.  I decided to make homemade enchiladas and hoped the recipe turned out well since I didn’t even try it before we left the house. Half the pan was gone by the time we arrived home – great amount for a meal’s worth of leftovers for us the next day.

Rotisserie chickens are good and all from grocery stores, but I also like making my own roasted chicken.  Especially for recipes like that – because I usually can’t find a tex-mex flavor rotisserie chicken in the deli.  This one was so easy and I did it the night before while the mister and I were watching one of the our favorite summer shows.

You can serve this with red or green enchilada sauce and whatever side dish you want – we chose black beans (which I doctored up with lime juice and some avocado)

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Roasted Chicken Enchilada Casserole
Author: 
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Mexican comfort food at its best!
Ingredients
  • 1 whole chicken
  • taco seasoning
  • 6 whole wheat tortillas (medium size)
  • 1½ cans red enchilada sauce)
  • 1 can refried beans
  • 1 onion
  • ½ cup canned corn, drained
  • ½ cup canned black beans, drained and rinsed
  • 1 small can chopped green chilis, drained
  • 3 cups mexican blend shredded cheese
Instructions
  1. Preheat oven to 450.
  2. Rinse and pat dry a whole chicken. Remove inner parts of chicken if any. Put in a pan and drizzle olive oil on top. Sprinkle (ok, a lot) of taco seasoning on top.
  3. Cook for about an hour or until done. (depends on the size of your chicken)
  4. Let rest and cool then shred the chicken.
  5. In a pan on stove, heat more oil.
  6. Cook onion for about 3 minutes, then add corn, chilis, and beans to heat through - about 3 more minutes.
  7. In a 2 quart casserole, start layering with enchilada sauce, then tortillas (I tore mine to fit the pan I used),
  8. Then refried beans, chicken, onion mixture, cheese.
  9. Repeat layer one more time for a total of two layers.
  10. Top with tortillas, sauce, and cheese.
  11. Bake for about 35 minutes on 350 until all the cheese is melted.
  12. Enjoy!
 

11 Jun 2012

Taste of Chipotle: Cilantro Rice

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My husband is a fan of the cilantro rice at chipotle.  So, instead of buying expensive burrito bowls all the time (though I did give him a gc at Christmas time which he has graciously shared with me and baby)…I thought I would work at perfecting my own cilantro rice, especially now that I have cilantro growing in a pot on the back porch.

So, after 3 tries, I think we have done it.  Here you go.  Enjoy!

2-4 T olive oil

2 cups Jasmine rice

3 cups water

1 T orange zest

1/2 lemon zest and juice

1 lime zest and juice

cilantro handful (depending on your taste level for cilantro)

Just like you do risotto, add the rice to the olive oil and coat the rice BEFORE you add the water.  Essentially you are toasting the rice, which makes a big difference in taste!  Then add the water and juice and zest (and additional s/p if you care to add any).  Bring to a boil, then cover and simmer for 15-20 minutes or until all the liquid is absorbed into the rice.  Take off the burner and add in the finely chopped cilantro.

Enjoy with black beans or chicken or meat of your choice.  So yummy!

 

14 Jan 2011

Taste of Wilmington: K38

by | posted in: food, restaurants, vegetarian | 1

This place came highly recommended and it is out of the downtown area, so parking is not a problem. 

1.  Great decor.

2.  Low-key (yes, I know it was the off season)

3.  Had a great waitress who allowed us to stay there pretty much as long as we wanted (a little over 2 hours)

4.  Bottomless free chips and salsa (a must for any good Mexican restaurant)

5.  The best restaurant salsa I’ve ever had.  And I’ve had a lot.

6.  First time with Mexican sushi (ok, not really, but look at the picture, doesn’t it look like sushi).  I had the Cabo: blackened shrimp and avocado.  Nuf said! 

7.  Homemade, fresh, daily, corn tortillas.

8.  And many vegetarian options, which I definitely liked.

In my opinion, a little overpriced for mexican, but not outrageous.  And definitely well worth it.