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Tag Archives: Bell pepper

Betty’s Classic King Ranch Chicken Casserole

Capsicum annuum (green bell pepper). Location:...

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In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.

Ingredients:

12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray

Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥

 
 

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Chiles Rellenos (Stuffed Peppers) Recipe

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Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa.  A Cast Iron standard, great appetizer or side dish.  Healthier and better than the deep-fried version.

Anaheim peppers are always particularly prolific for us.  I prepared these for the freezer by cutting them in half, removing the stems and seeds, and blanching them in boiling water for no more than 30 seconds.  Then I froze them in ziplock bags.  They freeze wonderfully and our guests really appreciated a fresh-tasting pepper in the middle of winter.  I usually also freeze some peppers already chopped up, this way they take less space in the freezer and are ready to throw into whatever I’m cooking.

Ingredients

  • 6-10 Anaheim peppers, cut in half and seeded.  Ours were blanched and frozen last summer.
  • Small jar of salsa.  Ours was canned last summer but store bought or fresh made will also work.
  • 1 can of any kind of beans.  I’ve used white, black, or garbanzos.
  • 1 cup grated cheddar cheese.

Mix salsa, beans and cheese.  Spoon into the center of the peppers.  Bake at 350 for 10 minutes or until cheese is melted and peppers are heated through.

– Katie

Source: http://castironidaho.com/2011/03/14/chiles-rellenos-stuffed-peppers/

 

 

 
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Posted by on March 23, 2011 in Cheese, Deep-Fried, Spicy, Vegetables

 

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Easy Mini Veggie Chili Pot Pies

I love veggie chili from scratch and I make it often.  It’s one of my few “savory” meals I can make without staring at a recipe, which means it’s always different, but always spicy and hearty.

But sometimes, my friends, I cheat a little and make it “the easy way”.

 

This involves:

I ate a few bowls of this straight up the last time I made it, but then I saw this post for Chili Pot Pies from Ellie at Vintage Victuals and was inspired to dress the next few bowls up a little.

All it took was some Pyrex refrigerator dishes and a tube (yes…tube) of reduced fat crescent roll dough.

Oh yeah, and a generous sprinkle of grated Kerrygold cheddar.

Heat up the chili first, then spoon it into the oven-proof bowl and add some delicious cheese.

Drape the crescent dough over the top, pinch to seal, and bake at 375 degrees for 15 or so minutes.

Then eat!  It feels so much fancier this way but still tastes great and warms you right up.

 

 

 
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Posted by on March 23, 2011 in Baking, Vegetables

 

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Betty’s Tuna Noodle Casserole Deluxe Recipe

In this video, Betty demonstrates how to make Tuna Noodle Casserole Deluxe. This is a nice change of pace after the holidays, and it is also a response to those of you who are looking for a dish that is quick, easy, and economical—plus really tasty!

Ingredients:

3 cups uncooked noodles
1 teaspoon salt
(2) 5-oz. cans tuna packed in water, drained
½ cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
¼ cup chopped green pepper
2-oz. jar diced pimiento, undrained
½ teaspoon salt
10 ¾-oz. can condensed cream of celery soup
½ cup milk
1 cup shredded sharp cheddar cheese
cooking oil spray

In a large pot, cook 3 cups noodles according to package instructions. (I used 1 teaspoon salt in preparing the noodles.) Drain noodles and return them the pot where they were cooked. Combine cooked noodles, (2) 5-oz. cans tuna, ½ cup mayonnaise, 1 cup chopped celery, 1/3 cup chopped onion, ¼ cup chopped green pepper, ¼ cup diced canned pimiento, ½ teaspoon salt, a 10 ¾-oz. can of cream of celery soup, ½ cup milk, and 1 cup shredded sharp cheddar cheese. Stir well, until all ingredients are combined. (Note: If you like your vegetables very soft, you may sauté the celery, onion, and green pepper in 1 tablespoon of butter before adding them to the mixture.) Turn mixture into a 2-quart casserole that has been sprayed with cooking oil spray. Bake, uncovered, in a 425 degree (F) oven for 20 minutes. Serve immediately! I hope all of you had a wonderful Christmas day, and I hope you can use this recipe after your big holiday meal! Love, Bets ♥

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Posted by on March 16, 2011 in Betty's Kitchen, Pasta, Seafood

 

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Bettys “Good Luck” Hoppin’ John Recipe

Green, yellow and red bell peppers from the ca...

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In this video, Betty demonstrates how to make a traditional New Year’s Day dish, “Good Luck” Hoppin’ John. In the South, the belief is that if you eat Hoppin’ John on New year’s Day, you will have good luck all year long! I have a previous version of Hoppin’ John, which you may prefer, but this is my creation for New Year’s Day 2011.

Ingredients:

4 to 6 slices uncooked bacon
1 to 1 ½ tablespoons extra virgin olive oil
1/3 green pepper, chopped
2 cloves garlic, minced
½ medium onion, chopped
15-oz. can blackeye peas, undrained
(2) 10 ¾-oz. cans beef broth
enough uncooked long grain white rice to fill a beef broth can
sprig of fresh rosemary or other herb for garnish, optional

In a frying pan, place 4 to 6 strips of bacon. Cook bacon until crisp. Remove from skillet and place on paper toweling to drain. In a medium-sized saucepan, place (2) 10 ¾-oz. cans beef broth and 1 equally-sized can of long grain white rice. Bring to a boil over medium heat. Reduce heat to low, cover tightly with a lid, and cook for 14 to 15 minutes, until rice absorbs beef broth. In the meantime, heat 1 to 1 ½ tablespoons olive oil in a deep skillet. Add 1/3 chopped green pepper, 2 cloves minced garlic and ½ chopped onion. Saute until onion is clear. To the deep skillet of sautéed vegetables add your cooked rice and a 15-oz. can of undrained blackeye peas. Stir all together, and return to heat for a short time to distribute heat to the blackeye peas and to intermingle flavors. Ladle out you Hoppin’ John into a nice serving bowl, and crumble (or slice) 4 to 6 slices of crisp bacon over the top. Garnish with a sprig of rosemary or other fresh herb, if desired. Serve immediately as a main course or as a side dish. I wish you the Happiest New Year! I hope this recipe brings you good luck throughout the year! (wink) –Betty ♥

 
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Posted by on March 12, 2011 in Betty's Kitchen

 

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Betty’s Cajun Shrimp and Sausage Jambalaya Recipe

In this video, Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.

Ingredients:

1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
¼ cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
¼ teaspoon ground red pepper
¾ cup uncooked long-grain white rice

In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! –Betty 

 

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Betty’s Boone Tavern Broccoli-Apple Salad

Granny Smith

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In this video, Betty demonstrates how to make Broccoli-Apple Salad. This recipe was inspired by the Broccoli-Apple Salad that I had for brunch during our recent anniversary celebration at Boone Tavern Hotel Restaurant in Berea, Kentucky.

Ingredients:

2 cups fresh broccoli florets, cut into bite-sized pieces (You may steam these for 4 minutes to soften them.)
1 cup red bell pepper strips, about ¼-inch by 1 ¼-inches (You may steam these for 2 minutes to soften them.)
1 medium-sized Granny Smith apple, unpeeled and cut into slivers that will fit on a fork
1 cup red seedless grapes (cut in halves)
2/3 cup Miracle Whip salad dressing (You may use any variety of Miracle Whip or mayonnaise or substitute coleslaw dressing.)

After steaming 2 cups of broccoli florets and 1 cup red bell pepper strips, place them in a mixing bowl, along with 1 thinly sliced Granny Smith apple, and 1 cup red seedless grape halves. Stir to distribute evenly. Add 2/3 cup Miracle Whip salad dressing, and fold it into the fruit/vegetable mixture. Spoon the mixture into a nice serving bowl. Serve immediately, or cover and chill until ready to serve. I loved this salad at Boone Tavern, and I think this is a pretty close replica! Enjoy!!! –Betty 

 
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Posted by on March 9, 2011 in Betty's Kitchen, Salad

 

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