A Great Side Or Main Dish
How can you create anything but success with a recipe that calls for an entire pound of cheese?
This is a tasty dish that’s easy to prepare and even easier to eat. It’s great as an entrée or main dish depending on the size of the helping and what time of day you’re eating it.
This Casserole? Olé! Olé!
2 4 ounce cans | whole green chilies
½ pound | cheddar cheese, grated
2 | cage free eggs
1 tablespoon | flour
12 ounce can | evaporated milk
½ pound | monterrey jack cheese, grated
8 ounce can | tomato sauce
to garnish | tortilla chips, crumbled
0. Preheat oven to 400°F.
1. Split the green chilies and remove the seeds (if any).
2. Butter the bottom of a 9″ x 9″ casserole dish and layer the chilies in the bottom. Cover the chilies with the cheddar cheese and set aside.
3. In a medium-sized bowl beat the eggs, flour and evaporated milk. Pour the mixture over the chilies and cheese and place the casserole in the oven for 30 minutes.
5. Remove from oven and set aside for a few minutes to rest. Cut, plate and enjoy!
foodie tips ~
♥ Although the original recipe didn’t call for it, after my first helping I decided that a little crunch would be a nice contrast. So I crumbled some tortilla chips onto my plate before serving.
♥ Something tells me a dollop of sour cream would be good on top of a slice of this casserole. That “something” is my belly talking to me and I’ll try it when I heat-up the leftovers. (Simmer down, belly).
~ ~ ~
Who is “Mary Stephenson?”
We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.
Mary was a fabulous foodie friend of ours and you’ll find a few recipes from Mary’s kitchen here at Betty’s Cook Nook. Click here for more of Mary’s recipes.
Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.
Go Loco For Taco
The idea of “magic” was something I was obsessed with when I was in 5th grade. I dreamed of being a professional magician after seeing a store display on Broadway Avenue… a mechanical magician who could perform tricks compliments of his table, a cup and a few eye-shifty shenanigans.
Oh, yeah… I was hooked.
Magically obsessed, one day I drug my Dad and best friend Sean to Central Park Mall to a magic shop. My eyes rest upon on a magic kit and I knew in a blink it was meant for me.
Dad selflessly bought me and Sean each the magic cred (I remember triple digits, so it was a big deal ~ especially in the 70s).
Back at our upstairs playroom at 2927 Trailend, complete with black light, cloth-covered table and my instruction manual cleverly tucked underneath, I performed ~ almost flawlessly ~ some of the tricks I could decipher.
This recipe? Totally easy to make. And especially easy and great to eat!
1 pound | ground beef
½ cup | onion, chopped
1 package | taco seasoning mix
4 ounces | chopped green chilies, drained
1¼ cups | milk
¾ cup | bisquick brand baking mix
3 | cage free eggs
2 | red tomatoes, sliced
1 cup | monterey jack or cheddar cheese, shredded
to garnish | ice burg lettuce, chopped
to garnish | red tomato, chopped
0. Preheat oven to 400°F.
1. Grease a 10½” pie plate and set aside.
2. Cook and stir beef and onion until brown; drain, then stir in taco seasoning mix.
3. Spread in pie plate and top with chilies.
4. With a blender or hand mixer, beat milk, baking mix and eggs until smooth; about 1 minute.
5. Pour into pie plate.
6. Bake pie 25 minutes then remove from oven.
7. Top with sliced tomatoes and cheese; return to oven and bake until knife inserted in the pie’s center returns clean (about 10 minutes).
8. Cool 5 minutes then top with sour cream, chopped tomatoes, shredded lettuce and cheese.
Serves 6-8 Texans
Great For Breakfast Or Dinner
Foodie Tips ~
♥ Wanna spice up life? Add fresh diced jalapeños to the beef before you cook it. Adventurous!
On this Memorial Day weekend, I welcome the rising temperatures of summer cascading through my kitchen windows. I decide today is a great day to make breakfast so I have a look through mom’s index card holder. Located up front is “the one” ~ a recipe for jalapeño pie. Looks simple enough, but I’m out of jalapeños!
The Labs have had their breakfast before me (a priority in my household), so I saddle-up and head to the neighborhood market and return a few minutes later with two handfuls of the spicy peppers. “Modern farming.”
Like the outside temperatures of May, which are on the rise, my taste buds waken from their siesta, ready for take-off. Better buckle up, buds.
3 | eggs
8-10 oz. | shredded new york sharp cheddar
to taste | freshly sliced jalapeños (I prefer ¾ cup)
ii. what to do
1. In a small bowl, crack open and beat the eggs. Fold-in the cheese and jalapeños until well-blended.
2. Spray the bottom of a medium-sized pan with cooking spray.
3. Pour the egg mixture in the pan and cook at 350°F for 35 minutes.
Allow to cool a few minutes, then slice to serve. Shake your maracas and spank the piñata ~ you’ve just landed south of the border!
♥ This recipe can be easily doubled for larger fiestas.
♥ You can get creative with this recipe by adding your own favorite ingredients to the egg mixture like green chilies, cooked chorizo or bacon. Mom would approve. Just remember the more ingredients you add, you may need to increase the number of eggs to ensure a proper coating.
¡Disfrute de la vida!
A tilded n? This ain’t “jalapeeno” country, folks!
Have a healthy appetite for the tilde like I do? Get more tasty tilde info at wiki here.
This recipe is dedicated to my special niece Melissa ~ Her zest for food taught me
the more spice you add to life, the merrier!
~ ♥ ~
If my Mom “Betty” was still alive, I would have made sure she put my own favorite recipe in her cookbook. And better yet, I would have made her some bowls of this great-tasting soup.
I’ve tweaked this recipe over the years, and you can also edit it to please your own personal taste buds. I’ve had several friends say it’s the best tortilla soup they’ve had … plus, it’s easy to make. My secret? Squeezing lime juice on top just after the cheese starts to melt.
As temperatures start to “dip,” what better way to warm-up chilly evenings, than with this all-time favorite tortilla soup recipe? Perfect as an appetizer, or as a main course, one bowl of this soup usually leads to two … or more! Totally a comfort food staple for the Fall Foodie in you.
2 cups | cooked chicken breast (cubed)
1 cup | chopped onion
1 tsp. | olive oil
1 – 4 oz. can | chopped green chilies
1 – 1.25 oz. package | taco seasoning mix ~ the hotter, the better
1 – 16 oz. can | stewed tomatoes
6 cups | chicken broth
1 – 10 oz. package | frozen corn
1/3 cup | fresh chopped cilantro
to taste | tortilla chips, broken into pieces
4 cups | your favorite grated cheese (we prefer pepper jack, monterey jack or cheddar)
1 | avocado
garnish | sour cream
garnish | green onion (scallion)
to taste | fresh ground black pepper
garnish | a squeeze of lime juice
what to do
1. Cut chicken into bite-sized pieces and place into a medium pot filled with water. Bring to a boil for 5-7 minutes and cook until done. Drain and set aside.
2. In a 5-quart saucepan over medium heat, sauté onion in oil 3 to 4 minutes, until soft.
3. Stir in chilies and the seasoning mix, cook 1 minute.
4. Add tomatoes and juice, breaking them up with a spoon.
5. Stir in broth and bring to a boil.
6. Add corn and chicken, reduce heat to low and simmer for 5 minutes.
7. Top with the cilantro.
8. Spoon into bowls and top with chips, cheese, avocado, and sour cream. Garnish with scallion, black pepper, and a squeeze of lime.
Serves 4-5 hungry folks. The soup refrigerates well; keep the garnish (chips, cheese, avocado, sour cream) as last minute additions.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
This special recipe is dedicated to our dear family friend Bristol ~
thanks to her, mom’s recipes live on; the greatest treat I’ve ever received.
~ ♥ ~
My mom’s great friend “Bristol” said “calabacita” was one of mom’s absolute favorite recipes because she loved its spicy taste. Now I know where I get my love of spicy food!
I didn’t even know how to spell calaba-HUH?, but thanks to Google, I do now. Calabacita means “little squash” in Spanish and is often made of a variety of summer squashes with thin, edible skins, including zucchini, yellow crookneck, Mexican straight-neck and sunburst squashes (per the research I did online). We’ll see what mom used!
I remember something squashy as a kid, but not sure of the name. I think mom “dumbed” the name calabacita down to “squash” for me since my tiny tongue was too young to pronounce “ca-la-ba-ci-ta.” Although I do remember the young ability to say “Chitty Chitty Bang Bang!”
5/14/11 UPDATE ~ I received mom’s cookbook this very week and scoured both the cookbook and the little recipe card file… and no calabacita recipe! All I can figure is that mom probably had the recipe in her head and didn’t need to write it down. But that doesn’t mean she didn’t share it with her friends! I’m on the hunt for the recipe, so in the meantime, enjoy the recipe below from the other Betty (Crocker)… the ingredients look similar to what I remember eating… except I don’t remember mom using chicken… but she did use both yellow crookneck squash and green zucchini.
1 tablespoon | extra-virgin olive oil
1-1/2 lb | uncooked chicken breast tenders (not breaded)
8 to 10 small to medium | zucchini (2 1/2 lb), peeled, thinly sliced (8 cups)
1 medium | white onion, chopped (about 1/2 cup)
1 can (15.25 oz) | Green Giant® whole kernel corn, undrained
1 can (14.5 oz) | diced tomatoes with green pepper and onion, undrained
1 can (4.5 oz) | Old El Paso® chopped green chiles, undrained
1-1/2 teaspoons | garlic powder
1/2 teaspoon | ground cumin
to taste | salt and pepper, if desired
1/2 cup | chopped fresh cilantro
ii. what to do
1. In 5- to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in the center.
2. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.
♥ While I don’t remember mom serving calabacita over white rice, consider it (from me to you).
♥ Making instant rice? Why not substitute water with chicken or beef broth?