'Lil Burgher Delights

Food for the Mommy Types

Enchiladas February 28, 2011

Filed under: Casseroles to Go,Dinners — mrsgregwillis @ 7:00 am

It is no surprise that I am a huge fan of all things spicy (have you read about my experience with the Ghost Pepper Marshmallow?). So, I am pretty excited to share with you a Mexican dish I made without a recipe the other night–Enchiladas. I will try to tell you step by step what went into making it, but I really just started grabbing things and throwing them together. I really feel that’s the best way to cook (shh….don’t tell my nutrionist!).

1. In a frying pan, heat a can of chicken (or shredded chicken from a rotisserrie chicken from your favorite GrocEry store *hint hint*) in a little bit of EVOO.

2. While it is heating, pre-heat your oven to 400 degrees. Spray Pam into a 9×13 baking dish.

3. Once the chicken is heated, toss in some hot sauce, a can of corn, and a most of a can of crushed tomatoes (save enough to throw some on top). Cook until everything is nice and tender.

4. Scoop the contents of the pan into burritos (they sell some that are sized specifically for Enchiladas) and sprinkle some shredded cheese on top of the chicken mixture. Roll the burritos up and place into the baking dish.

5. Cover the top of the enchiladas with the rest of the crushed tomatoes, more cheese, more hot sauce, and some jalapenos (or hot peppers).

6. Place the dish into the preheated oven for 20 minutes. I broiled for 3 minutes at the end to “crisp” the cheese…I have to admit, I also love burnt cheese. If you don’t, I suggest not broiling!

7. Let the dish cool for a few minutes, then dig in and enjoy! (I suggest more hot sauce!)

Yum!

 

Ham and Mac Casserole February 22, 2011

Filed under: Casseroles to Go,Dinners — mrsgregwillis @ 7:00 am

In the midst of a snowstorm, I had my husband start dinner. Little did I know it would take 3 hours for me to get halfway home and give in to the drive. Lucky him, he got to make and enjoy this quick and easy casserole from Kraft’s new Homestyle Macaroni and Cheese. Looks yummy, but you’ll have to take his word on that.

 

Buffalo Chicken Mac N’ Cheese January 22, 2011

Filed under: Casseroles to Go,Dinners — mrsgregwillis @ 10:25 pm

A few weeks ago, the always delightful fellow mama blogger, The Mrs. of Trying Our Best, tweeted about making a Buffalo Chicken Macaroni and Cheese casserole. You had me at Buffalo, mrs.! 🙂 I asked her if she would share the recipe, and she led me to the Food Network’s version of the recipe. She doctored it up to be lighter and healthier, I doctored it up to be more “me”. 🙂 (I will share her link when she has it ready.) I am sharing tonight because this dish is my contribution to an AFC Championship party (GO STEELERS!) tomorrow night, and if I get people asking how I made it, I can direct them here.

What you need:
1 lb. macaroni noodles
2-10 oz. cans of chicken (white in water)
Chopped Onion (spice, to taste)
Olive Oil (to coat pan)
3/4 c. Buffalo Sauce (I also used Frank’s)
7 tbsp margarine
2 tbsp flour
3 c. 2% milk
16 oz. cheese, shredded, your choice (I am a fan of colby jack, so I bought 2 8 oz bags of that)
1 c. bread crumbs

Mix it up…
1. Boil the water in a pot. Heat the oven to 350 degrees. Spray a 9×13 dish with Pam. When water is boiled, add in the macaroni.

2. At the same time the mac is cooking, I put the chopped onion spice and olive oil (ok, I used EVOO with roasted garlic this time) into a pan and start to “brown” the onion”. Add in the chicken and allow that to heat/get a light tan color.

3. Start the cheese sauce by melting the margarine in a saucepan and SLOWLY adding in the flour and milk. Keep stirring, but check that macaroni and chicken, too! Add in the cheese, a bit at a time, until you have a super creamy sauce like this:

4. Time to add the buffalo sauce to the chicken and stir.

5. By now, your macaroni is ready and so is the cheese. Remove both from the heat. Drain the macaroni. Add about 1/2 the macaroni to the 9×13 dish. Add about 1/2 the cheese sauce to the macaroni (trying hard not to burn yourself whilst taking a camera phone picture and dumping/stirring:)

6. Now your chicken should look like this:

…which means it is time to mix that in with the macaroni and cheese sauce. Slowly add in the rest of the macaroni. Top with the bread crumbs. Put in heated oven for 25-35 minutes until the top is nice and crispy.

7. Remove your finished product from the oven. Allow it to cool a few minutes, dig in and enjoy!