Main Dish

Loaded Mac & Cheese

Add a lot of kick to an old favorite.

Loaded Mac & Cheese

1 (1 lb) box elbow pasta
1 (14 oz) pkg smoked sausage, sliced (I used McCormicks Grill Mates Montreal Steak)
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
1 Tbl season salt
1 tsp pepper
4 cups milk
6 cups shredded cheese (I used *Beechers No Woman and Sharp Cheddar)
1 (10 oz) can Rotel tomatoes & chilies, **drained well
1 (4 oz) can diced green chilies, drained
1 (2.25 oz) can sliced olives, drained

Preheat oven to 350°. Prepare pasta in large pot as directed on package. While pasta cooks, saute sausage and onion; set aside. Prepare cream sauce by melting butter in large saucepan over medium heat. Sprinkle flour over butter, mix and cook 2 minutes. Add season salt and pepper. Slowly whisk in milk, cook and whisk over medium heat until thickened and bubbly, remove from heat. In the large pot with pasta drained, throw in sausage, Rotel, green chilies, olives and cheese. Pour hot cream sauce over top of cheese and gently stir all together as cheese melts. Pour into sprayed 13″x9″ baking dish and bake about 15 minutes, just until heated through. Buttered bread crumbs or crumbled french fried onions can be added as a topping before baking if desired.

*Beechers is a Seattle based company but their award winning cheeses are sold in many locations including Costco. No Woman is flavored with Jamaican Jerk spices, so it adds a lot of flavor. You can substitute any flavorful cheese you like.

**Squeeze as much liquid out as possible so it doesn’t thin down the thickness & creaminess of the your mac & cheese.

Other flavorful main dish ideas:

Chile Relleno Casserole

Zucchini Crust Personal Pizza

Italian Meatballs

Main Dish

Chile Relleno Casserole

An easy casserole to put together for a quick flavorful dinner. Cheese filled green chilies in a fluffy egg mixture, spicy, cheesy goodness!

Chile Relleno Casserole

2 (10 oz) cans whole green chilies
6 oz Monterey Jack cheese, cut into strips
8 eggs
2/3 cup milk
1 cup flour
1 tsp baking powder
1½ cups cheddar cheese, shredded

Preheat oven to 350º. Spray a 9″x13″ baking dish with nonstick spray. Drain cans of green chilies. Insert a strip of cheese into each whole chili. Place in baking dish. When all chilies have been filled with cheese and are in the baking dish, whisk together eggs, milk, flour and baking powder in a bowl. Beat until thoroughly combined and smooth. Pour egg mixture over chilies and sprinkle cheddar cheese evenly over top of egg mixture. Bake for 30-35 minutes until egg is puffy, cheese is bubbly, and center is set. Let sit for 5 minutes, slice into squares and serve with salsa and sour cream if desired.

Recipe from yummyhealthyeasy.com

One Year Ago: Very Versatile Cookies Very Versatile Perfect Cookies

Two Years Ago: Baked Spasagna Baked Spasagna

Three Years Ago: Reuben Sandwich Ring Reuben Sandwich Ring

Breakfast, Main Dish

Sausage & Potato Breakfast Casserole

I am not big on breakfast, I rarely eat in the morning. Yes, they (don’t know who they are) say it’s the most important meal of the day. I figure if I am not hungry, why consume the calories? But, on rare occasions when I do eat breakfast, I love something like this sausage and potato breakfast casserole. Anything with sausage in it is usually alright with me, add peppers and green chilies that’s even better. Add mushrooms, tomatoes, substitute a different cheese, use ham or bacon instead of sausage, add different spices…make it your way.

Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

2 Tbl olive oil
1 lb ground sausage
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 bag frozen hash browns with peppers
1 can green chilies
1 cup cottage cheese
2 cups shredded sharp cheddar cheese
8 eggs
1 tsp salt
dash white pepper
1 Tbl dried basil leaves
1 Tbl dried parsley flakes

Preheat oven to 350°. Brown sausage in olive oil, drain. Add onion and peppers to skillet, cook until veggies are tender, remove from heat. In large bowl, combine hash browns, green chilies, cottage cheese, and shredded cheese. Stir in sausage mixture, Spread into sprayed 9″x13″ baking pan. In another bowl, whisk together eggs, salt, pepper, basil, and parsley, pour over potato mixture in pan. Bake for 50-60 minutes, until egg is set. Remove from oven and let sit 10 minutes before serving. Can be put together the night before, covered, refrigerated, and baked in the morning. Keep leftovers in the fridge, it is delicious warmed up in the microwave the next day.

One Year Ago: Orange Cranberry Scones with Orange Glaze Orange Cranberry Scones

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Mac & Cheese & More

One can never have too many macaroni & cheese recipes.  This is not my life’s motto, but, I believe a true statement.  The green chilies give this a little kick and who can resist bacon.  I cannot take credit for this recipe, I can’t remember where I got it, but thanks to someone creative.  It’s easy and delicious.

1/2 cup butter, melted
1/2 cup chopped onion
1 can (14.5 oz) corn, undrained
1 can (14.5 oz) creamed corn
1 can (14.5 oz) diced tomatoes & green chilies
1 cup milk
2 cups shredded cheddar cheese (I used Mexican Blend)
2 cups dry macaroni
8 oz cooked ham, cubed (I used 8 slices cooked, crumbled bacon)

Preheat oven to 350°.  Spray a 13″x9″ baking pan.  Melt butter in large microwave safe bowl in microwave.  Stir in onion, corn, creamed corn, tomatoes & chilies, milk, cheese, macaroni, and ham.  Cover tightly with foil and bake for 40 minutes.  Remove foil and bake 30 minutes more.  I did sprinkle more shredded cheese on top with 5 minutes bake time remaining.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Lone Star Chicken Enchiladas

This is a Taste of Home recipe.  I wanted to try it because it is different from any enchilada recipe I’ve ever made.  The sauce is simply heavy whipping cream.  We all agreed after dinner tonight this is a keeper, spicy but not too spicy and deliciously creamy.  I liked it with the corn tortillas, but next time I will try it with flour tortillas.  I must admit I did add more cheese, you can’t go wrong with more cheese!

                       

3 cups shredded cooked chicken breast
1 can (10 oz) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 oz) chopped green chilies
1 can (2¼ oz) sliced ripe olives, drained
1 cup Mexican style cheese mix
1 tsp ground cumin
2 cups heavy whipping cream
3/4 tsp salt
12 corn tortillas (6″), warmed
2 cups (8 oz) shredded pepper Jack cheese

Preheat oven to 350°.  In a large bowl, combine chicken, tomatoes, salsa verde, green chilies, olives, Mexican style cheese, and cumin.  In pie plate, combine cream and salt.  Dip each tortilla in cream mixture top with 1/4 cup chicken mixture.  Roll up and place seam side down in greased 13″x 9″ baking dish.  Pour remaining cream mixture over top, (I had more filling left so I put that over the enchiladas) and sprinkle with cheese.  Cover and bake for 35 minutes, remove foil and continue to bake until cheese is melted and enchiladas heated through.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Soups

Monterey Jack Cheese Soup

It is March 6th and it is snowing…it’s a soup day.  This is so easy, plus I usually have all the ingredients on hand.  Grab some bread and have a bowl of warm cheesy soup!

1 cup chicken broth
1 can petite diced tomatoes, drained
1 cup finely chopped onion
1 small can chopped green chilies
4 Tbl butter
4 Tbl flour
salt & pepper to taste
2½ cups milk
2-3 cups shredded Monterey Jack cheese

In small saucepan, combine broth, tomato, onion, and chilies, bring to a boil.  Reduce heat and simmer for 10 minutes. Remove from heat and set aside.

In soup pot, melt butter and stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to boil, cook and stir for about 1 minute or until thickened.  Slowly pour in vegetable mixture.  Reduce heat to low, stir in cheese.  Cook and stir over low heat until cheese is melted.  Ready to serve.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soups

Chorizo & Rice Taco Soup

This is my taco soup, easy to throw together.  Warms you up, with temperature and a little spice!

1 bag or box Mexican rice (I have used Knorr Fiesta Sides and RiceARoni Mexican Rice)
olive oil
1 small onion, finely diced
12 oz chorizo sausage (or regular pork or turkey sausage or ground beef)
1 small can diced green chilies
1 can tomato soup
1 can water
1 can black beans, drained
1 can creamed corn
1 can petite dice tomatoes

Prepare Mexican rice as directed on package.  In large pot, brown onion and chorizo in olive oil over medium heat, turn down to simmer.  Add green chilies, tomato soup, water, black beans, diced tomatoes, creamed corn, and prepared Mexican rice.  Heat until warmed through.  Serve with condiments such as sour cream, guacamole, sliced olives, avocado slices, shredded cheddar cheese, and tortilla chips.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish, Side Dish, Snacks

Cheesy Rice & Bean Dip

This is a quick and easy tortilla chip dip for an appetizer, spoon over chips and make nachos, or roll it up in a tortilla for a quick main dish.  Made with pantry items on hand, add cheese, sour cream, guacamole or whatever you have to doll it up.

1 box Mexican style rice, prepared as directed on box (Rice A Roni, Goya, Uncle Ben’s)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 small can sliced black olives
1 cup chunky salsa
1 small can green chilies
3 cups grated cheddar-monterey jack blend, divided
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
salt & pepper

Preheat oven to 400°.  In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper.  Pour into 9″ round or square cake pan or deep dish pie plate.  Bake for 20 minutes or until heated through.  Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted.  Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices.  Can add ground beef or chicken.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.