Author: Jill

Nana’s Chili Chicken Casserole

My children’s great grandmother, Pat (Nana) Warren, was as fabulous of a cook as she was a person, and she was one fine southern woman, let me tell you. I loved her dearly and I kind of think she liked me too. This casserole was one she enjoyed feeding her loved ones and I’m just following in her footsteps. This dish really just needs a nice fresh salad to go along with it. And I don’t use the entire bag of chips because I like mine a little saucy. Just like Nana.

1 cut up chicken (frying size)
1/4 cup oleo (that’s margarine for you younger folks)
1/2 pound velveeta, cubed
1 1/2 cups pet milk (evaporated milk; 12 oz. can)
1 cup chopped onion
1 (4 oz.) chopped green chiles
1 1/2 cup tomato juice
1 (7 1/2 oz.) pkg. tostados (plain Doritos)

Cook chicken in salted water until done (can use canned chicken). Cool, skin and debone and cut into bite size pieces. Saute onion in oleo then add the chicken along with peppers, cheese, milk, and tomato juice. Once the cheese is melted, alternate layers of this mixture with crushed tostadas in a 9 by 9 inch casserole dish and bake at 350 degrees for 20 minutes or until bubbly and heated through.

Jam Thumbprint Cookies

A favorite cookie of mine that I love baking at Christmastime….I’m rhyming and not meaning to be…this comes by way of the great Ina Garten from her book Barefoot Contessa Family Style. These are sure to bring a smile….haha, yes, see there! Just wait until you eat one.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 tsp. pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp. kosher salt
1 egg beaten with 1 T. water for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees.

In an electric mixer fitted with a paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4 inch balls. (If you have a scale, they should each weight 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 tsp. of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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Vegetable Beef Soup

I’ve been out of town for several days and the trip included lots of eating out. Eating out is definitely what I would call a hobby of mine and I loved every second of it, but even a girl whose passion is to explore food can get ready to hole up at home and eat simply. If I’m not craving a good old hamburger after a long trip, this soup runs a close second. This recipe is also a sweet reminder of the family reunions I grew up going to in the summers. The first week of June, every year, we would gather with my mother’s 4 sisters and their families for a 10 day family reunion at Lake Stamford. We camped in campers and had a lake house that we would all eat our meals in together. One of the meals was this soup and it was always a favorite of mine! It brings back back the sweetest of memories for me! Top it with shredded cheese and a sprinkling of Lawry’s seasoned salt. MMM, MMM good.

1 T. olive oil
2 cloves garlic, minced
1 medium onion, diced
1 lb. ground beef
1/2 tsp. kosher salt
fresh black pepper, to taste
2 (10.5 oz.) cans Campbell’s soup beef broth
1 (15 oz.) can whole kernel corn
1 (14.5 oz.) can green beans
2 (14.5 oz.) cans diced tomatoes
1 (8 oz.) can tomato sauce
3 small russet potatoes, diced
2 medium carrots, diced
1/4 head of cabbage, chopped

Garnish: shredded cheddar cheese

Heat oil in a a dutch oven over medium high heat. Add ground beef, minced garlic and diced onions. After breaking the meat up and stirring everything good, season with 1/2 tsp. kosher salt and a bit of fresh ground pepper. Once the meat is browned, add the rest of the ingredients, including the juices from the canned ingredients. At this point, you can add a little water if it looks like it needs more liquid for the soup. Bring to a boil, then reduce heat to a nice simmer. Cook for about an hour or until all of the vegetables are tender. Adjust the seasonings and serve with shredded cheese for topping.

Bean and Cheese Dip

With the holidays upon us, it’s always a good idea to have quick snacks on hand just in case unexpected company shows up or you need to take something to a last minute gathering, or you have a houseful of kiddos spending the night with you. Whatever the case may be, this is so yummy and will cure the munchies for sure! What’s better than something hot and cheesy coming out of the oven to dip tortilla chips in?…..Ya, I can’t think of anything either.

4 (15 oz.) cans refried beans
1 (16 oz.) jar salsa
1 (4.5 oz.) can chopped green chiles
2 cups shredded cheddar cheese
Diced, fresh jalapeños
Tortilla chips

Preheat the oven to 350 degrees.

In a large bowl, mix together the beans, salsa, and green chiles.

Pour the mixture into a casserole dish and sprinkle the top with the cheese.

Bake until warmed throughout and the cheese is melted, about 20 minutes.

Garnish with jalapeños, if desired, and serve immediately with tortilla chips.
Makes 8-12 servings

*I use Taco Bell brand refried beans, Herdez Salsa Casera “hot” for the salsa, and I like to shred my own longhorn style cheese for this.

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Roasted Portobello Burgers with Rosemary Garlic Oven Fries

These sandwiches are just delicious! Plain and simple. The saltiness of the prosciutto really makes them soooo good! Along with the fresh mozzarella too. It’s like a fun way to eat a salad. I’ve never been much on those, but these make me feel like I am being healthy and eating one! And roasted red potatoes are the best, aren’t they? Another great recipe from Rachael Ray’s Express Lane Meals.

2 to 2 1/2 pounds red or white boiling potatoes, washed
3 T. extra virgin olive oil, plus some for drizzling
2 fresh rosemary sprigs, leaves finely chopped
Salt and black pepper
2 T. finely chopped garlic
8 large portobello mushrooms, stems removed
2 T. balsamic vinegar
4 cups arugula leaves, washed
2 jared roasted red peppers, seeded
4 slices prosciutto di Parma
4 slices fresh mozzarella cheese

Preheat the oven to 450 degrees.

Cut the potatoes into wedges and place them onto a cookie sheet. Drizzle the potatoes with about 3 T. of olive oil and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes. Halfway through the roasting, add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.

While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little olive oil and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don’t turn off the oven just yet.

While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.

Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese is melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It’s easiest to eat these with a knife and fork!

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Herbed Sautéed Tilapia with Creamy Leeks and Bacon

Ok, ya’ll. Bare with me….This delicious recipe written by Rachael Ray is so worth washing leeks for! I’ve never been too fond of the idea of having to wash leeks, and it seems like it might just be too hard (although it is super easy), but let me just say, that the smell alone of the thyme, garlic, and leeks cooking in the reserved bacon drippings is well worth it! This is a light and healthy meal for my low carb and paleo friends (just leave out the half and half). Try halibut, mahi-mahi, or salmon in this recipe, too.

3 T. extra virgin olive oil
6 bacon slices, coarsely chopped
3 large leeks, superdark green parts and roots discarded
2 large garlic cloves, finely chopped
1/2 tsp. dried thyme
1 large pinch of red pepper flakes
Salt and black pepper
3/4 cup white wine
1 1/2 cups chicken stock
1/4 cup half and half
4 (6 oz.) portions tilapia
1/2 cup flat-leaf parsley, chopped
3 sprigs fresh dill, chopped
Zest of 1 lemon
Crusty bread to pass at the table

Preheat a large skillet over medium heat with 1 T. of the olive oil. Add the chopped bacon and cook, stirring every now and then, until crisp, about 2 to 3 minutes. While the bacon is getting crisp, prepare the leeks.

To clean the leeks, cut each in half lengthwise, then thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish the leeks around in the water, and then let them sit without disturbing them for a minute. Using your hands, skim the leeks from the water without stirring up the dirt that has settled on the bottom. Drain the leeks thoroughly, feeling them for grit. If you feel some, repeat the cleaning process with a clean bowl of water. Rachael says not to forget to thoroughly wipe off your cutting board after chopping the leeks, otherwise the next thing you chop on the board will have sand and grit in it.

Once the bacon is crisp, remove it from the skillet to a paper-towel-lined plate and reserve. Don’t wipe the skillet out. There is lots of good bacon flavor and drippings left behind. Return the skillet to the stovetop over medium heat and add the leeks, half the garlic, the thyme, red pepper flakes, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the white wine and cook for 1 minute, then add the chicken stock and half and half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10 to 12 minutes, until tender and creamy.

While the leeks are cooking, start the tilapia. Season the tilapia on all sides with some salt and pepper. On a plate, combing the parsley, dill, the remaining garlic, and the lemon zest. Gently press one side of each tilapia fillet into the herb mixture. Preheat a medium or large nonstick skillet over medium heat with the remaining 2 tablespoons of olive oil. Once the oil is hot, add the tilapia fillets herb side down, then turn the heat up to medium high, flip the tilapia, and continue to cook for 4 to 5 minutes, or until cooked through.

Add the reserved crispy bacon to the leeks and stir to combine. Divide the leeks among 4 serving plates. Top each pile of leeks with a portion of the tilapia. Cut the lemon into wedges and squeeze the juice over the fish. Serve with some crusty bread on the side. Yum E!
4 Servings

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Spaghetti alla Ceci

I absolutely adore this recipe because it reminds me that the simplest and most humble of ingredients can make for the best dish. The smell of the garlic cooking in the olive oil is amazing. Pour yourself a glass of wine or a big glass of sweet tea, relax and cook on a Sunday night. This is a definite go-to Sunday night dish. Or any weeknight, for that matter! By the way, ceci are chickpeas in Italian. Rachael Ray is one of my favorite chefs and has taught me so much about food and cooking. This is her recipe.

Salt
1 pound spaghetti
3 T. extra-virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves, finely chopped
1 (14 oz.) can chickpeas, drained
1/2 tsp.dried thyme
Black pepper
1/2 cup dry white wine or chicken stock
1 (14 oz.) can crushed tomatoes
A handful of flat-leaf parsley, chopped
Grated Parmigiano-Reggiano cheese, to pass at the table

Bring a big pot of water to a boil for the pasta. Salt it and cook the spaghetti to al dente.

While the spaghetti cooks, heat a large skillet over medium heat. Add the olive oil, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them for 3 to 4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.

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Quick Jambalaya

For a quick and comforting weeknight meal, this recipe can’t be beat. I love the combination in Jambalaya of the rice, smoked sausage, and shrimp. It is so flavorful and sure to please! Serve with french bread and butter, and a green salad.

1 (8 oz.) box red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 T. olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 (14.5 oz) can diced tomatoes, drained
1 tsp. brown sugar
1/4 tsp. Louisiana-style hot sauce, optional

Cook red beans and rice mix according to package directions.

Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if using.

Cook for 3-4 minutes or until heated through. Stir in rice mixture.
Yield: 4 servings.

Cranberry Pecan Cookies

This recipe is from Louise Hawkins of Lubbock, Texas. She’s just 60 miles away from me. I don’t know Louise, but she shared a recipe with Taste of Home magazine and I am so glad she did! You will be too. These start with prepared sugar cookie dough. Boom! 2/3 of the battle won and done!

1 tube (16-1/2 oz.) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla

In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. (Y’all know how I feel about ungreased baking sheets. As my mama says, Pam your pan.)

Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wired racks. Store in an airtight container.
Yield: about 3 1/2 dozen.

Slow-Cooker Beef Brisket

Brisket is one of my favorite cuts of beef. The flavor is… well, just so beefy! …I’m cracking myself up here! Anyway, what could be better than a nice cut of beef simmering away all day while you decorate for Christmas or are out shopping and know you have this to come home to? When it’s done, serve with simple ingredients like tortillas, shredded cheese and salsa. While this is easy to serve, it’s easy to pile on the couch with. My gift to you…Merry Christmas! Ps. Don’t be afraid of the cilantro here. My kids love this meat and they can sniff out cilantro with the best of them!

2 medium onions, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, pressed
1 (2-3 lb.) beef brisket
2 tsp. table salt + an extra sprinkling of kosher salt if you have it
1 1/2 tsp. ground red pepper chile flakes or ground chipotle chile powder (original recipe calls for the chile powder)
1 cup coarsely chopped fresh cilantro
12 (6-inch) fajita-size flour tortillas

Toppings: Shredded Pepper Jack cheese (I use Mozzarella), sour cream, salsa, additional chopped cilantro, lime wedges

Place first 3 ingredients in a 6-qt. slow cooker.

Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with salt and chipotle chile powder or the red pepper flakes, and place on top of vegetables in the slow cooker. Top with 1 cup cilantro.

Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Return mixture to slow cooker. Serve in flour-tortillas with desired toppings and lime wedges.

Note: I used red pepper flakes because it was what I had on hand and I loved how it turned out! Not too spicy and good flavor, but follow your gut on this. Use less pepper flakes or follow the original recipe. You can’t go wrong! Also, the book says to select a brisket that is uniform in thickness to make shredding the meat easier. (Somehow, I always forget that part, but I’ve never had a problem. Although, I’m sure it really would be helpful!)
Serves 6
Hands-On Time 15 minutes
Total Time: 6 hours, 15 minutes

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