We tried this recipe last night, Layered Chicken and Black Bean Enchilada Casserole. It was wonderful. Definitely one that I will keep and make again. Ingredients are simple, which I like. I have not used the spice, coriander very often. I think I like coriander. I definitely like cumin (or comino) and this recipe called for it. Also, a new favorite of mine to cook with is cilantro. I am just now learning tricks to making it last longer, thanks to Facebook. Just typed in there on my status a question about how to keep it fresh, and WHAMO! responses galore. I must get that Tupperware spice keeper, I’m thinking!
Back to the recipe at hand. My kids are going to develop pepper bellies if I make recipes like this all the time. I just seem to always have cheese and tortillas on hand and they lend themselves well to spicy dishes. I tried to pick the green chiles out of the kid’s servings, though. Both kids finished off their meals. I made this dish along with a side of quinoa seasoned with Pampered Chef’s Southwest Seasoning. You can get yours here. By the way, quinoa is my new favorite. Much easier to make and healthier than rice. Even the hubby likes it. And, he enjoyed the casserole also. He went back for seconds and he is having the leftovers tonight (he might not know that yet).
Tonight’s dinner was called Bubble Pizza.
Comments included the following:
“What is that black stuff?”
“I’m not eating this stuff.” (My response, “Then go clean your room and you can come out when you are ready to eat.” He came back 30 seconds later.)
“You can make this again.”
“It really tastes like pizza.”
“Waaaaaa.” (as the 21-month old spits it out)
We will not judge this recipe based on the toddler’s review.
Some of our ingredients
We just enjoyed this wonderful taco salad that I discovered at www.allrecipes.com. It called for French Dressing to be mixed with the hamburger meat and chili beans. I am not a big fan of any type of dressing in excess. I usually always order my dressing on the side due to the fact that my salad always looks like it is drowning when I don’t. So, I cut the amount of dressing that the recipe called for in half. I also did not purchase the taco seasoning because I am currently on this kick where I do not want to buy things that are loaded with MSG. Of course, it is hard to avoid MSG all together, because it is in so much of what we eat. I just used my own spices to make the seasoning-cumin, chili powder, oregano, red pepper flakes and onion powder. I just sprinkled and mixed until I got a desirable flavor. I used venison instead of hamburger because that is what I had on hand. I also added an avocado to the mix because I think that anytime I eat salad and/or Mexican-style food, that I need avocado. Instead of tortilla chips, I used organic blue corn chips with sea salt (yummy!). Here is a picture of John’s bowl (loaded with sour cream, of course). Click on the picture and it will take you to the recipe.
I just had to try this tonight. Mainly because I have had this jar of green chile tomatillo sauce in my pantry for over a year and have been wondering if I would eventually have to throw it away because it expired last year or if I could somehow manage to use it in something tasty. Hence, this recipe had to be given a shot.
I varied from the recipe in that I did not use enchilada sauce. I used the aforementioned tomatillo sauce and I used about 8 chicken tenders because that is what I had thawed out. Give it a try if you like something spicy!
It’s a winner! John had 3 bowls. I used a bag of O’Brien potatoes instead of the 4 cups of cubed potatoes. I think the extra peppers only added to the flavor. I also used venison instead of hamburger. It was perfect.
Here is a link to the recipe. http://allrecipes.com/Recipe/Cheeseburger-Soup-I/Detail.aspx
We tried a new dish in our home tonight. Quinoa with black beans. Here is the link http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx. From what I understand about this grain, it is supposed to be extremely nutritious for you. I am on an adventurous kick in my cooking right now and I am always on the look-out for meals that are both tasty and healthy. So here is our family review and how it panned out.
Quinoa with Black Beans-it's a keeper
- Mommy: loves it and plans on making it again.
- The five-year old: cried when he saw it and said it looks nasty. However, the rule in our house is that you will eat what Mommy serves or you can have a taste of vinegar on your tongue. (He really hates this one, but it is the only thing that we could come up with that works. Hopefully, I won’t be telling him this when he is seventeen.)
- The 21-month old: cried and spit it out when I put it in her mouth. Mommy and toddler had a wrestling match and, finally, toddler decided to cave. She does like beans and I think she saw one in there. Also, we brought out the pretzels and she wanted some. I told her that she had to take a bite first and, miracle of all miracles, she opened her mouth wide and took a bite. I got about 8 bites down her (until we ran out of pretzels).
- Daddy: “It’s pretty good.” The fact that he ate this as a main course and did not pull out some meaty leftovers is a big plus. And, he went back for seconds and finished it all off.
So, for our final review of the quinoa-we will definitely add this to our repertoire of recipes.