Recipes

[sabatini]

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@IamMrsG wrote:

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@sabatini  I surely hope it wasn't a recipe I shared.  BTW, I love chili rellenos.  What time is dinner?

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One of your recipes? No way, José!

[IamMrsG]

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@sabatini wrote:

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@IamMrsG wrote:

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@sabatini  I surely hope it wasn't a recipe I shared.  BTW, I love chili rellenos.  What time is dinner?

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One of your recipes? No way, José!

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@sabatini  Good to know, but if it ever is, I'd like to hear about it.

Wouldn't you know the one I made the other night made enough for another night's meal?  

   Could I please impose on you to share the chili rellenos casserole recipe?  DH doesn't care much for the one I have.

[Texasmouse]

Last night: Shake n' Bake chicken leg quarters, scalloped potatoes, baked sweet potato and artichoke hearts.

Tonight: slow cooker barbecue pork loin chops, creamy garlic shells and green beans.

[DiAnne]

I am having an odd combination of leftovers.  Roasted butter nut squash sprinkled with smoked paprika, macaroni salad I made a couple of days ago, sliced tomato drizzled with balsamic, chicken.  

[queendiva]

Was going to make a turkey breast, but i'm not feeling that hungry. Think I will make a bowl of pastina and another mug of homemade tomato soup. Comfort food on an icy day in NJ.

[sabatini]

Sure, @IamMrsG!

Now, for sure I don't have a recipe nearly as precise as yours always are! Is this like the one you use?

Chili Relleno Casserole

Ingredients

1 Lg (27 oz) can whole green chilies

Cheese, grated - at least a pound or 2?: I use a Mexican blend, then add some freshly grated extra sharp cheddar cheese

1 well shaken can evaporated milk

4 or 5 eggs

1/2 tsp cumin

1/4 tsp coriander

1/2 tsp Kosher salt, scant

2 Tablespoons flour

1 large tomato, sliced

Directions:

1. spray casserole dish w/ Pam (I use an odd size dish, slightly smaller than 13X9)

2. dump chilies into a colander to drain, then split each chili lengthwise

3. cover bottom of casserole dish w/ chilies, skin side down & cover w/ grated cheese

4. add another layer of chilies, skin side up, layer on the cheese....set aside

5. separate eggs, putting whites in small bowl (or into container of hand blender)

6. in medium bowl, add shaken evaporated milk & whisk in flour & seasonings, whisk in yolks

7. beat egg whites till thick-ish, then fold into milk mixture & combine well

11. pour over casserole, then top w/ tomato slices

Bake for 40 - 45 minutes at 350

** After 25 minutes, if you'd like, you can spread some type of red sauce on, like a blended salsa or a bit of enchilada sauce, add a bit more cheese & finish baking.

Casserole is done w/ edges are browned & it doesn't jiggle in center.

[happycat]

weight watchers chicken tortilla soup.

I sure have enjoyed reading what ya'll have been cooking...I have kind of been in a rut myself.

[IamMrsG]

@sabatini  Thank you!  I compared your version to the one I have, and the variance in yours just might be enough to satisfy Mr. G's complaint.  My notes say he thought it was "too creamy" and asked for "some texture" next time.  I'm thinking your separated and beaten eggs, milk, flour topping (which mine doesn't exactly call for) might do it.

Your version also calls for more chilies--which isn't a bad thing at all.  

Thanks again. It's always good to see your name in a thread.  --Mrs. G. 

[sabatini]

Hi @IamMrsG! Chili Relleno Casserole is a soft dish....maybe your DH would like regular chili rellenos that have a crunch from being batter fried?

The nearby Hispanic market has bins & bins of different chilies, and someday when I'm in the mood, I'll roast some fresh poblanos instead of buying a can.

Always a pleasure to see you.

Sorry to go OT, folks!

Back to ....what's for dinner tonight?

[RedTop]

Beef stroganoff and steamed broccoli for us on this dark, rainy day in WV.