Tex Mex Black Bean Cornbread Casserole

Hello All,

So much has been going on here!  Both of my ankles have been bothering me.  I went to see my ortho and found out that I have tendonitis in one ankle and all kind of trouble with the other.  I'm wearing a braces on both and have been ordered to rest.  Sounds fun, right?  So, needless to say, I have not been cooking much.

I did make a really yummy casserole yesterday.  It's quick to throw together and get into the oven.  Then it bakes for an hour so I had time to rest.  Here's how I did it:

TEX MEX BLACK BEAN CORNBREAD CASSEROLE

1 (20 oz) can black beans, drained
salt/pepper
1 cup yellow cornmeal
1 cup milk
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1 (15 oz) can creamed corn
1 large onion, chopped
8 oz pepper jack cheese, shredded

Preheat oven to 350 degrees.

Drain the black beans.  Season them with salt and pepper.  Set aside. 

In a large bowl, mix cornmeal, milk, 3/4 tsp salt, baking soda, eggs, creamed corn, onion and cheese.  Stir well.  Gently mix in seasoned black beans.

Pour into a greased cast iron skillet (or casserole dish).  Place on a cookie sheet to catch any drips in case it bubbles over.

Bake in a 350 degree oven for 1 hour.  Let cool 15 - 20 minutes before cutting.

This is really good.  It has a little spice from the cheese and a little sweetness from the creamed corn.  The beans make it very filling for a vegetarian dish.  If you're a carnivore, you can use a pound of browned ground beef in place of the beans.  With or without meat, this dish will not disappoint!

Skillet Chicken Fajita Casserole

My hubby hates the word casserole.  Don't ask me why?  He won't eat anything called a casserole.  However, if I call it a skillet bake, or a baked dinner, he will eat it.  This is technically a casserole, just don't tell him that.

SKILLET CHICKEN FAJITA CASSEROLE

2 large or 3 small boneless skinless chicken breasts, cut into bite sized pieces
2 TBS oil
1 onion, chopped
1/2 a bell pepper, chopped
1 pkg fajita seasoning mix
1 TBS butter
2 TBS flour
1 cup chicken broth
1/2 cup shredded Mexican cheese blend (plus more for topping)
3 corn and 3 flour tortillas, cut into small pieces

Preheat the oven to 350 degrees.

Heat the oil in a cast iron skillet (any oven proof skillet will work) over medium-high heat.  Brown the chicken.  If your skillet is small, do this in batches so you don't over crowd the skillet.

Once browned, remove the chicken to a plate and set aside.  Add the onion and peppers and saute for a few minutes, until softened.

Return the chicken to the skillet and sprinkle in the fajita seasoning.  Stir well.

Add the butter.  Let melt.

Add the flour.  Cook for a few minutes, stirring.

Add the chicken broth.  Stir well.  It will be thick.

Stir in the 1/2 cup shredded cheese until smooth.

Stir in the tortilla pieces.

Top with extra cheese.  As much as you like.

Bake at 350 degrees for 15-20 minutes, until bubbly and brown.

This is so yummy!  You get all the flavors of fajitas but in an easy casserole.  You can top it with salsa, sour cream, shredded lettuce, green onions, anything you like.  Or just eat it as is.  I will definitely be making this casserole again (just don't tell my husband).

Broccoli Rice and Cheese Casserole

It's New Year's Eve and while most people are getting ready for a night on the town, I'm getting ready for a night in my pjs with a cup of hot chocolate.  We had fun hanging out with old friends last night, so tonight I'm taking it easy. 

I thought I'd share a recipe with you that's perfect for taking to a party or to make as an easy side dish with dinner.  It's really yummy and is always a hit.

BROCCOLI RICE AND CHEESE CASSEROLE

1 small bag frozen chopped broccoli
1 stick butter (or margarine)
1 onion, diced
1 can cream of chicken soup
1/2 cup milk
2 cups cooked rice (great use for leftovers)
1 cup shredded cheddar cheese (or colby jack)
1 cup shredded mozzarella cheese
salt and pepper
hot sauce

Preheat oven to 350 degrees.

In a large skillet, saute the onion in the butter until soft, about 10 minutes.

Add the frozen chopped broccoli and stir until thawed (I had florets so I just chopped them up once thawed).

Add the soup and milk and stir well.

Stir in the cheese until melted, then add the rice.  Stir well.

Season to taste with salt, pepper and hot sauce.  Stir well.

Pour into a 9x13 baking dish and spread evenly.

Top with a little more shredded cheese, if desired.

Bake for 25-30 minutes or until bubbly and browned.

This casserole is super easy and super tasty.  If you want to make it completely vegetarian, just substitute cream of broccoli soup for the cream of chicken. 

Whether you are going out tonight or staying in, like me, enjoy your night.  I wish a very Happy and Healthy New Year!  May 2018 be a blessing to us all!

Crawfish Cornbread

It has been a month and a half since I've posted.  Sorry.  Believe me I'm not happy about it.  My crazy husband has decided that we need to renovate our home yet again.  Didn't we just finish a reno?  Why yes, we did.  But my hubby needs a project at all times.  We're adding a new living room on to the house and opening up our kitchen for a more open floor plan.  So, I was unable to use my kitchen for over a month.  Now, you might think that eating out at restaurants and getting take-out every night is a dream come true.  Not me.  I love cooking.  It relaxes me.  It's my therapy.  With all the craziness of the renovation (and believe you me, it has been insane), I need some therapy!  So, when I was finally able to cook, I wanted something awesome.  My brother boiled some crawfish on Saturday for my goddaughter's birthday.  I took home some leftovers, peeled them and made this delicious crawfish cornbread:

CRAWFISH CORNBREAD

 1/2 lb crawfish tail meat
Cajun seasoning
1/2 an onion, diced
1/2 a bell pepper, diced
1 can whole kernel corn, drained
1 can creamed corn
1 (8.5 oz) box corn muffin mix (like Jiffy)
2 eggs, beaten
1 cup sour cream
1/2 stick butter, melted

Preheat oven to 350 degrees.

Season the crawfish tails with Cajun seasoning.

Grease a 9x13 baking dish.

In a large mixing bowl, combine all ingredients well.

Pour into the greased 9x13 baking dish.

Bake in a preheated oven for 40-45 minutes or until set and lightly browned.

Let it sit for a few minutes before cutting.

(Sorry for the disposable pan and paper plate in the pics.  All of my kitchenware is still in storage).

This crawfish cornbread is awesome!  It's slightly sweet, slightly spicy and a little creamy with a great crust.  

This recipe is super easy to make and turns out great!  You've got to give this one a try.

Mexican Lasagna

Thanksgiving is just days away!  I'm super psyched!  I can't wait to spend time with the family and eat lots of food.  Lots.  But there will be leftovers ('cause I always make too much).  One of my favorite things about this holiday is the leftover turkey.  I like to get creative in how I use it up.  I make turkey gumbo, turkey pasta and this turkey Mexican lasagna.  It's a great way to completely transform your leftovers into a delicious new dish.

MEXICAN LASAGNA

2 TBS oil
1/2 an onion, chopped
1/2 a bell pepper, chopped
2 cups leftover turkey, shredded or chopped
4 green onions, chopped
1 can black beans
1 can refried beans
1 cup chunky salsa
1 cup salsa verde (or green enchilada sauce)
1 package taco seasoning mix
2 cups shredded colby jack cheese (or cheddar)
18 corn tortilla
1 cup chicken broth

Preheat oven to 350 degrees.

Mix shredded turkey with taco seasoning

Heat the oil in a small skillet over medium high heat.  Saute the onion and bell pepper in the oil until slightly softened, about 5-7 minutes.

Spread a very thin layer of chunky salsa on the bottom of a 9x13 baking dish.

Dip 6 corn tortillas in chicken broth and layer them in the baking dish.

Top with half of the refried beans.

Then top with half the black beans.

Then half the chunky salsa.

Then half the salsa verde.

Spread it out to completely.

Next, add half the seasoned turkey.

Then, half the sauteed onion and bell pepper.

Sprinkle on half the shredded cheese.

Repeat all the layers except the cheese (save the cheese for the end).

Add one final layer of tortillas (dipped in chicken broth).

 

Then add the other half of the cheese.

Finally, sprinkle on the chopped green onions.

Cover with foil and bake 30 minutes.  Remove the foil and bake 5 minutes more.

Let sit 10 minutes before cutting and serving with a dollop of sour cream and more salsa.

This is awesome!  Everyone loved it!  I was stuffed but kept eating it.  Really delicious!  It's a great way to use leftover turkey (or chicken).  Give this a try, you won't regret it and Happy Thanksgiving!