Jalapeno Corn Casserole

This is a recipe that I made up years ago and I just dug it out last night for an accompaniment to flank steak.  I forgot to take a photo of this one before devouring it, so use your imagination.  ;) 

Serves 4

2 C Corn -- fresh or frozen.  If frozen, thaw it first.
2 C white rice, cooked and cooled to room temperature
3/4 C sour cream
2 oz. jalapenos, seeded and diced
1 1/2 C Cheddar OR Pepperjack cheese
1 egg, beaten

Preheat oven to 350 degrees.  Mix corn, rice, sour cream, jalapenos, egg, and 1 cup of the cheese.  Spread into a loaf pan.  Top with remaining cheese and bake at 350 for 25 minutes.  Turn on broiler and broil until cheese is bubbly and just slightly golden. 

I've been known to add cilantro and lime juice to the mixture as well.  Yum :) 

Brunchy.

Got so much done this weekend.   Great brunch at Cantina Laredo.  Mimosas, Bloody Marias, Crab Cakes Benedict, Huevos Rancheros.  Yum.  :)  Cleaned the carpets, we'll re-arrange furniture tomorrow.  Entryway table is fairly new, and the hurricanes I just bought today.  Good weekend with my Scott.  :) 

Homemade Potato Chips

These are super simple, super delicious, and you can put WHATEVER you want on them. I put salt, pepper, garlic powder, onion powder. But you could make them sweet, savory...whatever. Rosemary and garlic would be absolutely divine.

Slice the potatoes as thin as possible. This is the time to buy a mandoline, if you don't have one. They aren't very pricey. You can either brush them lightly with olive oil, or spray them with PAM, your choice. Preheat your oven to 350 degrees with the baking pans inside, so that the pans are hot when you put the potato chips on them. I just eyeball them and turn them over every 10 minutes or so, until they turn dark golden brown and crispy. They all cook at different times, so you'll want to stay close to your oven. As soon as you pull them out of the oven, put them on paper towel and sprinkle with your choice of seasoning. Once you do it a couple of times, you'll learn how quickly your oven will cook these potato chips. They are so good, so much healthier than the store bought deal. I like to dip mine in bleu cheese. Yum. :)

Croque Monsieur

Another Ina Garten classic.  I find that the cheese sauce is SO GOOD on french bread, like a fondue, also over steamed broccoli. 



Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

This is an Ina Garten recipe. The only thing I changed was putting the base in a blender and then adding some chicken at the end. I prefer the smooth consistency. I'm always guilty of adding a little more cheese too. :) I garnish with avocado, sour cream, cheddar and tortilla chips. You can never go wrong with Ina.



Makes 6-8 servings
Ingredients
•4 split (2 whole) chicken breasts, bone in, skin on
•Good olive oil
•Kosher salt and freshly ground black pepper
•2 cups chopped onions (2 onions)
•1 cup chopped celery (2 stalks)
•2 cups chopped carrots (4 carrots)
•4 large cloves garlic, chopped
•2 1/2 quarts chicken stock, preferably homemade
•1 (28-ounce) can whole tomatoes in puree, crushed
•2 to 4 jalapeno peppers, seeded and minced
•1 teaspoon ground cumin
•1 teaspoon ground coriander seed
•1/4 to 1/2 cup chopped fresh cilantro leaves, optional
•6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Otherwise, I'll be here, blogging about food, wine, life, love and other delightful things.