Chili Relleno Bake!

I scoured the cookbooks yesterday in search of this recipe, instead, found a variation online. The original recipe came off a can of Rosarita Refried Beans...and this has some zingy updates that I liked. Ellie, for once, let me crack and separate the eggs--and watched while the Kitchenaid mixer frothed the eggwhites for us. Really. There's NOTHING to be afraid of with egg separation if you own a Kitchenaid mixer.

Ingredients

• Pam cooking spray
• 3 large eggs, separated
• 3 tablespoons all-purpose flour
• 1 (7 ounce) cans diced green chilies
• 1 (16 ounce) cans rosarita vegetarian refried beans
• 1/4 cup onions, chopped finely (optional)
• 1/3 cup salsa verde (optional)
• 2 cups cheddar, monterey jack pepper cheese OR 2 cups monterey jack cheese, shredded (I used cheddar)

Directions

1. Preheat oven to 375°F.
2. Spray 8 x 8-inch glass baking dish with cooking spray.
3. Beat egg whites* in small bowl until stiff peaks form.
4. Whisk egg yolks in separate bowl; fold into egg whites.
5. Add Flour into eggs until just combined.
6. Fold in green chilies.
7. Spread beans over bottom of dish.
8. Layer chopped onions over beans and make sure to get sides.* (we didn't use onions...Perry & the kids not a big fan of crunchy stuff in the beans... ugh)
9. Spread layer of salsa verde, smoothing into the sides.
10. Mix all the beans, onions and salsa verde together.
11. Top with half of the egg mixture, spreading evenly.
12. Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
13. Bake, uncovered, 30 minutes or until golden brown.
    Mine got nice and toasty on top after about 25 minutes, so it depends on your oven. This REALLY dresses up a side dish. And, my Spanish friends have always told me--you can tell a great restaurant by their Chile Relleno. Casa De Ludwig serves up a mean one!
    Also--as for my finicky family? Rachel had a corn dog, apple sauce, and cheddar cheese with a side of tomatoes. Ellie ate a taco with her daddy, tried the relleno bake, and informed me "I liked the crunchy top and the beans. Didn't care for the green stuff."
    NOTES:
    *How to separate an egg: Crack and peek into egg over your bowl, weight the yolk side to one half, let whites drip down, turn yolk into other half of shell, when white is all in the bowl, return yolk to other bowl. If you want to be more heart healthy, go 1 yolk to 3 egg whites for this recipe. I made it with all 3, though. Delicious.Oh! and another trick! don't turn the whites more than you have to, once they're all frothed up. Keep it light and fluffy!

Fall Crock Pot Creations - Chicken n Dumplings

Thanks to Two Rivers author T. Greenwood, we are having Chicken & Dumplings tonight!

Publisher's Weekly had this to say about Two Rivers: "Greenwood is a writer of subtle strength, evoking smalltown life beautifully while spreading out the map of Harper's life, finding light in the darkest of stories."

Here's the recipe....super easy:

put in Crockpot 4 boneless breasts seasoned with:

• poultry seasoning
• salt and pepper

add:

• chopped celery
• onion
• carrots
• small can of peas (drained)
• one can of cream of chicken soup
• one can of cream of mushroom soup
• half a can of chicken broth.

Cook on high for four hours or so... When you have about two or three hours to go, turn to low, and thicken the liquid with cornstarch if necessary, shred the chicken (without removing it from the pot).

Cover the entire thing with refrigerator biscuits...buttermilk Grands work great. (These would be the infamous "Tammy's Biscuits", I assume!)

Cook for another couple of hours.

MMMMMMMM.

Let's see. If I start this...NOW, I can make it in time for dinner. Will let you know how the munchkins enjoy it. And the husband. As you all know, the most finicky eater of all. Should work well for Gymnastics Wednesday!

~Ash

I Want My Baby Back Baby Back RIBS!

Okay, guys... this is one from the Finicky Family Cookbook. AND a huge hit with the girls. Best of all? Easy Peasy!

You'll need:

* Baby Back Pork Ribs - Fresh, not frozen
* One yellow onion, sliced
* One can chicken broth (or 2 cups water, w/ 2 chicken bouillon cubes)
* One crushed clove garlic
* One bottle KC Masterpiece Barbecue Sauce (Wendy likes Sweet Baby Janes, right, Wen?)
* Salt / Lemon pepper

Sides:

* Ore Ida French fries (salted, and dusted with Parmesan cheese)
* Coleslaw
* B & M Baked Beans, heated through
* Marie Calendar's Mix Cornbread, for extra credit

Dust off that crockpot! fill with chicken broth, sliced onion, garlic clove.
Cut up ribs in 4 0r 5 pieces, lay meat side down.
Crank up the heat to high for at least 2 or 3 hours - or cook on low for 5-ish hours
One hour before serving, turn meat side up, and spread barbecue sauce on top. Cover and turn to low.

15 minutes before serving, place ribs on baking sheet and cover with more sauce. Place in oven along with the fries.

Keep ribs in oven until sauce bubbly, and thick.

Serve, and watch your little ones go to town! Ellie was delighted, as no one fussed at her for getting sauce all over herself. :)

Enjoy! and let us know how you liked it!

I'm In! And it's all because of my oven grilled cheese sandwiches...

Oven grilled cheese is so easy, I don't know why I didn't think of it before my daughter's first birthday party.

Ingredients:
bread (two slices per sandwich in whatever flavor goes with your cheese)
cheese (whatever kind you like - I like to combine flavors of cheese)
margarine or butter (I prefer soft margarine because its easier to spread)

Instructions:
1. Put a cookie sheet (or two) in the oven on a centered rack and preheat the oven to 450.

2. Spread margarine on one side of each slice of bread (this will be the outside).

3. Slice cheese (or unwrap the slices or whatever).

4. When the oven is heated, place ALL slices of bread on the cookie sheet margarine side down (this speeds up the process and eliminates the need to sit in the kitchen with an open oven flipping sandwiches).

5. Cover each slice of bread with one layer of cheese.

6. Close the oven and wait for the cheese to melt and the bread to toast (4-5 minutes).

7. Take the cookie sheet out of the oven, combine the slices of bread to make a sandwich and voila! You've got at least three perfectly grilled cheese sandwiches all at once!

Stay tuned for my favorite cheese and bread combos...