Green Chile Cheese Rice

 

It's a very rare thing when we don't travel to various members of the family for a holiday. We almost always go to my Aunt and Uncle's in Ojai, Ca. for every holiday, and now that my parents are pretty much moved in and living at their new place up there in Ojai (The very first house my grandparents bought when they were first married, about 3 hours from us), we'll be going there to stay with them for many holidays from now on as well.

Today was one of those rare occasions when we were actually home for Easter. It's always a weird thing not being in a house full of cousins and cousin's cousins, and not helping out where we can with cooking, and cleanup.

Instead I did most of the cooking (which I don't mind at all).

My parents did come down from their new-to-them home for the week to visit, and work on their house down here to get ready to sell, and I tried to keep the menu (if you can call it that) as much like our usual Easter dinner at my Aunt and Uncle's as possible.

One dish that we always have had at EVERY major holiday gathering, for as long as I can remember, is what we simply call Chile Cheese Rice. And it's pretty much exactly that.

Simple, easy and delicious, this was one of my Grandpa George's favorite dishes, which was passed on from his cousin's wife, and is why we've carried on the tradition of having it for Christmas and Easter, and even some birthdays, for many years, and I'm sure many years to come.

And, as for the clean up part of today.... well... maybe the dish fairy will visit in the middle of the night? Or maybe the Easter Bunny will take pity on our poor kitchen, and come back?

Or, maybe, just maybe, I can convince my husband to do a few dishes??

Though really, the first two ideas are more likely to happen than my husband doing dishes...

Chile Cheese Rice

16 Oz. Sour Cream (I sometimes add a little more, just because I feel like it)
2  4 Oz. Cans Fire Roasted Mild Green Chiles
Salt and Pepper
4 Cups Cooked Rice (white or brown work fine)
3-4 Cups Shredded Cheddar Cheese (Cheddar/Jack works fine too)

Preheat oven to 350.

Combine the sour cream and green chiles, and a little salt and pepper in a small-ish mixing bowl.

In a large covered casserole dish, layer 1/3 of the rice, 1/3 of the sour cream-chile mixture, then 1/3 of the cheese. Repeat with each layer two more times, making sure the cheese layer is last on top.

Bake covered for 20-25 minutes. Then uncover and bake another 10 minutes or so, until the cheese is bubbly, and maybe even starts to brown around the edges.

This serves at least 8-10 people. And it's great for potlucks as well.

It's that easy, and so yummy.

Gnocchi with Bacon, Tomatoes, and Kale

Don't mind my crappy counter tops...

I've been so busy with nurturing my newest geek-mom blog, I've hardly been here to post. It's been months! I'm so sorry for the neglect!

So, I'm not sure how many of you out there subscribe to the Food Network Magazine, but in our house, it's one of our favorites! We love the way the recipes are laid out and easy to find, not to mention actually do-able, unlike other cooking magazines (I'm lookin' at you Bon Appetit!).

This recipe is one I got from the most recent issue of Food Network Magazine, only I added to it, and put my own spin on things, like I usually do with recipes.

Of course, my four year old hardly tried it, since it didn't look like pizza or a hamburger.

My eight year old, however, really liked it, even though it had the dreaded "green stuff".... Kale!! She ate it all. Even though she's still complaining that I made her eat kale. Two. Hours. Later.

This recipe seems fancy, so you could serve it at a dinner party, but it's also easy enough to throw together, and would even be great for potlucks.

It's hearty, somewhat quick/easy, and pretty cheap (about $3/serving).

And gnocchi (pronounced nyo-key) is fun to say.

 

 

Gnocchi with Bacon, Tomatoes, and Kale

 

3-4 Tbsp. Olive Oil

3 Strips Thick Cut Bacon, cut into 1/8-1/4 inch bits

1/2 Onion, diced

3/4 Bag Pre-Washed, Pre-Cut Kale (I get mine at Trader Joe's, but Costco sells it too. Or about 4-5 cups hand chopped kale)

2 Packages Potato Gnocchi

2 Cup. Cherry Tomatoes, cut in half (Plus a drizzle of Olive Oil for roasting)

3/4 cup Fresh Grated Parmesan-Romano Cheese

1/3 Cup Fat Free Half and Half

Salt and Pepper

 

Preheat your oven to 425. Toss your cherry tomatoes with a drizzle of olive oil, and sprinkle with salt and fresh pepper. Roast for about 10-12 minutes, until tomatoes are soft and starting to brown on the edges. Remove from oven and set aside. (You don't have to roast the tomatoes if you don't have time, or just don't feel like it. It just adds to the flavor of the dish when they're roasted. If you choose not to, just add the halved tomatoes right before the gnocchi to make sure they cook through.)

 

At the same time the tomatoes are cooking, bring a large stockpot of salted water to a boil, like you would for noodles. When it comes to a boil, add the gnocchi. When they float to the surface, cook them for another 4-5 minutes. The package will have different directions, but they never come out done enough for us, so I always cook them a tad longer. but if you like 'em firmer, cook according to the directions.

 

While those things are going (there's a bit of multi-tasking going on here, I know... but I believe in you!), you can heat the olive oil in a large skillet, and add the bacon. Cook the bacon until it is well browned and crispy.

 

Add the onions and cook then until they're tender and translucent.

 

Add the chopped kale, and sprinkle with salt and pepper. Cook until the kale is completely wilted and soft.

 

Stir in the roasted cherry tomatoes.

 

The gnocchi should be done now. Carefully scoop it out of the pot with a spider (The cooking tool. Not the arachnid.) or a slotted spoon. Add about 3/4 cup of the gnocchi water (this sounds odd, but trust me. It makes for a great sauce base.).

 

Stir it together.

 

Add the Parmesan-Romano cheese and the half and half, and more salt and pepper if needed. Heat until thickened, about 3-4 minutes more.

 

Serve with more Parmesan-Romano, and maybe even a little crushed red pepper flake if you want to spice it up, sprinkled on top.

 

This makes about 6 hearty servings.

 

Enjoy.



Baked French Toast Casserole

Baked French Toast. French Toast Casserole. Bread Pudding for Breakfast. 

Call it what you will, but this stuff is Delicious.

And so easy!

And a great way to use up that loaf of bread you bought to have with dinner the other night, and totally forgot about. Or is that just me?? (I do that ALL the time!)

This one is also super versatile. Most of the time I just throw stuff in if I want to change it up. It's good with chopped apples, cranberries, pecans... raisins if you're into that kind of grossness... The possibilities are endless.

Any way I make it, it's one of my go-to dishes for brunch, either at home, or if I need to bring something to share with a group, since it transports so easily too.

Almost two years ago, I even posted a slightly different chocolate orange version of this baked french toast dish, but never put just a basic version up, so here it is...


Baked French Toast Casserole

1 Loaf Crusty French Bread (I used a 4-day-old sourdough baguette, and it was amazing!), cut into  1-2 inch cubes.

8 Eggs

2 Cups Milk

1/2 Tbsp. Vanilla Extract

2 tsp. Cinnamon

1 Cup Brown Sugar

1/3 Cup Applesauce


Preheat the oven to 350.

After cutting he bread into cubes, put them into a large mixing bowl. Set aside.

Whisk together eggs, milk, vanilla, cinnamon, brown sugar and applesauce until well combined.
Pour over the bread, and mix well. Let sit for 15 minutes or so, stirring every 5 minutes or so, to evenly soak up the egg/milk mixture.
Pour into a greased 9x13 baking dish, and cover with foil. Bake for 40 minutes. Uncover and bake for another 10 minutes.

Serve with maple syrup, and powdered sugar as a garnish, if you' like, though it is sweet enough to eat without adding extra sugar.

It also makes a great dessert, served with ice cream and caramel or butterscotch sauce.

Enjoy!

 

 

Harvest Dump Cake

Harvest Dump Cake

 

 

 

Dump cake.

That's, like, the worst name for a dessert ever.

 

Or maybe I should just get out of the 3rd grade frame of mind. I blame my almost-8-year-old daughter... whom I love and adore, and thinks the word "duty" is hilarious.

 

But really, for this kind of dessert, that's pretty much all you have to do. Dump it all in a pan, without even having to stir, and bake away.

 

This particular cake combines two of the best Fall flavors: Apples and Pumpkin. It's Autumn on a plate! And is especially yummy served warm, with vanilla ice cream.

 

Now if only this So. Cal. weather would get the hint that it's Fall and cool down so I could wear sweaters and boots already...

 

 

Harvest Dump Cake

1 box (15 oz) Spice Cake Mix

1 can  (21 oz)Apple Pie Filling

1 can (15 oz) Pumpkin Pie Filling (Not Puree)

3 Tbsp. Brown Sugar

Pinch of Salt

1 envelope Spiced Apple Cider Drink Mix (optional)

1 1/2 sticks Butter, melted

 

Preheat oven to 350, and grease or butter a 9x13 pan.

 

Combine apple pie filling, pumpkin pie filling, brown sugar, and salt.

 

Spread evenly in greased pan. Sprinkle package of apple cider mix over the apple/pumpkin filling.

 

Top evenly with the dry spice cake mix.

 

Pour the melted butter evenly over the cake mix. (There will be some dry spots. Don't stir it though!)

 

Bake for 45-60 minutes, until the top is golden and the sides are bubbly.

 

Golden top...

 

Bubbly sides...

 

 

Serve warm, with vanilla ice cream.

 

 

And PS you should really smell my house right now. AMAZING!

 

 

Bananananana Bread Pancakes

 

 

There is something really comforting about fresh, homemade-from-scratch banana bread, especially when it's hot out of the oven.

 

And it's perfectly alright to eat it for breakfast. Just ask Bill Cosby's #1 Fan, AKA my mom, who is a firm believer in cake, of any kind, for breakfast.

 

 

 

 

But for those of you who are not firm believers in Bill Cosby's Cake For Breakfast Belief (It's a thing. Really. My mom said so.), these pancakes are a pretty close second to actual cake-for-breakfast, and they're pretty easy too.

 

 

 

Banana Bread Pancakes

 

2 cups Bisquick Mix

 

2 tsp. Baking Powder

 

3 Tbsp. Brown Sugar

 

3 large, very ripe bananas, pureed (or mashed really, super well)

 

2 Tbsp. Oil

 

2 Eggs

 

1 tsp. Vanilla Extract

 

About 1 tsp. Cinnamon (more or less if it's your thing...)

 

1 cup Milk

 

Heat a non-sick griddle over medium heat while preparing the batter.

 

Combine all ingredients in a medium mixing bowl, and whisk until everything is well incorporated.

 

Make sure your griddle is hot enough by flicking a couple drops of water on it. If it sizzles and evaporates right away, it's ready. If not, just wait a few more minutes. DO NOT put your batter on a griddle that's not hot enough, you'll be left with no pancakes and a big mess.

 

Using a 1/3 cup measuring cup, pour out the batter onto the hot griddle. When the pancakes bubble on the top an the bubbles don't fill back in, and the sides don't look as "wet", flip those babies. Repeat until all batter is used up.

 

Makes up to 18 pancakes, which will last in your fridge for a few days after you make them... perfect for those school/work mornings that you want hot breakfast but don't have time!

 

I like these topped with a little butter and maple syrup (I'm a purist, what can I say?!)

 

BUT for a real kick, try them "Elvis Style", topped with warmed peanut butter and crumbled, fresh cooked bacon.

 

 

 

 

 

 

 

That Pumpkin Time of Year...

It's that time of year...

Pumpkin everything !

I'm not complaining at all. I LOVE me some pumpkin stuff, and look forward to this time of year when it's socially acceptable to make everything I eat with this favorite orange squash. A couple years ago I even tried it in a Penne Pasta dish. YUM!

But sometimes it's hard to find a really good recipe for pumpkin bread or muffins, because, lets face it, these recipes are about a dime a dozen right now, and you never know which are tried and true. It can be overwhelming, to say the least.

This recipe is one I came up with a couple years ago and have made many times. It works as both bread and muffins. I am also including the variations I've used, in case you want something a little different (or you're like me, you didn't have everything for the original recipe so I made this one to satisfy my pumpkin bread craving!)

This makes 2 dozen regular sized muffins, 4-5 mini loaves (depending on how big you want 'em), or 2 regular loaves.

I don't like chunks of fruit and stuff in mine usually, but you can definitely add cranberries, raisins, white or regular semi-sweet chocolate chips, and/or whatever nuts or seeds you want.

Pumpkin Spice Bread

3 cups Self Rising Flour (Or 3 cups All Purpose Flour + 1 1/2 tsp. Baking Powder)

1 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

1 Tbsp. Ground Cinnamon

1/2 tsp. Ground Cloves (Variation: 1 tsp Ground Allspice)

1/2 tsp. Ground Nutmeg (Variation: 1 Tbsp. Fresh Grated Ginger, but add it to the wet ingredients)

1 Stick of Butter, Softened

1 can Pumpkin Puree (NOT the pie mix!)

1 can Sweetened Condensed Milk (Variation: 1/3 cup Pure Maple Syrup + 1/3 cup Milk)

1/2 cup Oil

4 Eggs

3/4 cup sugar

1 cup Packed Brown Sugar

1 1/2 tsp. Vanilla Extract

Optional* 1/2-1 cup craisins, raisins, chocolate/white chocolate chips, nuts, etc... whatever combination you want, if you're into chunks of stuff in your bread...

Preheat oven to 350 and grease the loaf pans or muffin tins.

In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves or allspice, and nutmeg.
With an electric mixer, combine butter, pumpkin, sweetened condensed milk (or maple syrup+milk), oil, eggs, sugar, brown sugar, and vanilla. (Also fresh ginger, if you're using it.) Beat until well combined.
Slowly add the flour mixture, until combined, scraping down the sides of your bowl as needed.
Beat on medium-high speed for another minute or so.

Pour into your loaf pans/muffin tins.

For 2 dozen muffins, bake 22-25 minutes, until a toothpick in the middle comes out clean.
For 4 mini loaf pans, bake 47-53 minutes, until a toothpick in the middle comes out clean.
For 2 regular sized loaf pans, bake 55-65 minutes, until a toothpick in the middle comes out clean.

Coconut Red Curry Chicken and Bean Thread Noodles

Coconut Red Curry Chicken and Bean Thread Noodles

 

Ok, so this coconut-Thai-red-curry-chicken-noodle-dish started out as my version of this soup that I came across thanks to Pinterest.

 

Only, as a mom, I had other things to do at the same time as dinner (like check Facebook and Instagram, yo!), and therefore I let it cook a little longer than I maybe should have and the noodles soaked up most of the broth.

 

BUT...

... It was a great mistake, because this ended up a super yummy, saucy, Thai-ish noodley dish instead!

 

I even went back for seconds. And almost thirds, but I refrained, since Imma be havin' it for lunch tomorrow too.

 

 Boo. Ya.

 

(PS This would be super easy to make vegan/vegetarian, and is also gluten free!)

 

Most of the ingredients...

 

Coconut Red Curry Chicken and Bean Thread Noodles

 

3-4 Tbsp. Thai Red Curry Paste (more or less depending on your preference)

 

2 14 oz cans Light Coconut Milk

 

1 26 oz box (or a little over 3 cups) Chicken Stock

 

1 overflowing tsp. Fish Sauce

 

Juice of 1 Lime

 

1 Tbsp Light Soy Sauce

 

1 Red Bell Pepper, cut into bite size chunks

 

1 cup Frozen Peas

 

1 cup Snow Peas, cut in to bite size pieces

 

1 package Bean Thread Noodles (3pack tray... in the Asian section of the grocery store)

 

2 cups Cooked Shredded Chicken (Thank you Costco, for your rotisserie goodness!)

 

1/4 tsp. White Pepper

 

Fresh Grated Ginger (Probably about 2 tsp... like usual I didn't measure, but it was about an inch of the root)

 

1/2 cup Fresh Cilantro, chopped, plus more for garnish

 

Sriracha Hotness for garnish, if desired

 

 

In a large pot over medium heat, whisk together the red curry paste and about 1/2 cup of the coconut milk.

 

Once combined, add the rest of the coconut milk, chicken stock, fish sauce, soy sauce, and lime.

 

When it's getting hot, add the red peppers, frozen and snow peas, ginger, and cilantro.

 

Bring to a boil.

 

Add the noodles and shredded chicken, and cook until the noodles are soft and see-through, and until the desired consistency is reached.

 

Dish it up and garnish with more chopped cilantro and as much sriracha as you like.

In its soup form...

 

Mmm...  fresh cilantro!

 

 

Saucy noodle form...

Enjoy!