Thursday, August 22, 2013

Chili Relleno Casserole

I made these for dinner tonight, and they were really delicious. I suppose it's easy to please just two people, but Isaac had never had chili relleno's before, and these babies made a big impression. He stated twice, "These are good." Yes, twice. And he even went back for seconds. I was also watching him from the reflection in our living room window as he made his way to the kitchen to drop off his dish, and watched him sneak a few more bites. So, there you have it. It was pretty simple to make too. I served it with Mexican rice. If I would have had refried beans to dish up with it, I could have closed my eyes and thought I was eating a meal at El Farol. 

Chili Relleno Casserole 

l lg. can whole green chilis*

l lb. each shredded cheddar and Jack cheese
3 eggs
3 T. flour
l 5 oz. can evaporated milk
l regular size can tomato sauce**

DIRECTIONS: Rinse chilis, remove seeds, slice them open so they lay flat and drain on a paper towel. Make 3 layers of chilis and cheese in a square baking dish (or use more chili's and use an 8x11 pan). Mix flour and milk together with a wisk. Beat the eggs separately and add to milk mixture. Pour over layered chili and cheese and bake at 350 for 30 min. Remove from oven and add another thin layer of cheese and drizzle the tomato sauce over that. Return to oven for 10 min.

*Had a hard time finding a large can of these, so instead ended up buying three (should have bought four) small cans. They are right next to the small cans of diced chiles (and look just like the small can of chilis, except they say "whole" on the can instead of "diced), if that helps you locate them easier at the grocery store.

**I added the sauce to the blender with 1/2 a can of diced tomatoes (that I already had in our fridge) to make it more tomatoey, and added a dash of olive oil, a teaspoon of minced garlic and a shake of salt. 

Friday, August 16, 2013

Deluxe Grilled Ham & Cheese with Jam

Okay, I know this isn't a real "recipe," but this quick and easy version of the grilled cheese sandwich has changed my view on the American staple. I don't think I can ever eat a grilled cheese sandwich without jam, ever again.

2 slices of sour dough bread (or more if you're making this for multiple people)
Slices of cheddar cheese (or whichever kind of cheese you prefer)
Several slices of thin cut deli ham
Raspberry or strawberry jam
butter for spreading on bread

We all know how to make a grilled cheese sandwich, so I won't elaborate on the instructions, but before you grill the sandwich, add a big slab of jam to the side of bread that touches the ham. It sort of makes this taste like a Monte Cristo sandwich, which is one of my all time favorites, but this takes 1/10 of the time and is still incredibly tasty. The added grilled fruit burst is delicious!

I discovered this gem when trying to figure out easy things to make after we both got off work. Isaac is one of the most impatient eaters I know. "If you can't make it in 30 seconds, it's not worth waiting for," kind of mentality. So, I've had to learn how to whip up some really quick, easy things, otherwise he makes his own creations (which aren't good). I actually made this for myself one night, after I came home from work and Isaac had been home for a while and had already made himself "cheesy bread"... microwaved bread with slices of cheese on it. Boring. So, I came up with this for myself, and ooohed and ahhed over it the whole time I was eating it. I let him have a bite, being the nice wife that I am, and he wanted his own.  It's just good. That is all. Try it some time if you're not in the mood to make something elaborate, but are in the mood to eat something delicious!

Thursday, August 1, 2013

Asian Noodle Salad

I could have sworn I had posted this recipe a long time ago, but when I went to search for it today nothing came up. Tragic I've kept this recipe from being in your lives for so long. It is delicious and every time I have made it people have asked for the recipe. Not only is it delicious, but for those who are health-minded, it is also healthy. Furthermore, for those who are into aesthetically pleasing food, it is also very colorful. Without further adieu, here is the Asian Noodle Salad...  Mmmm...

Asian Noodle Salad

I got this recipe from the Pioneer Woman blog, if I mustn't claim it for myself.
Serves: 6-8  (can also add chicken for extra protein, or to make it a meal)


1 package Linguine Noodles, Cooked, Rinsed, And Cooled

½ heads Sliced Napa Cabbage, Or More To Taste

½ heads Sliced Purple Cabbage, Or More To Taste

½ bags Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

3 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet



1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

⅓ cups Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic, Chopped

2 whole Hot Peppers Or Jalapenos, Chopped

Chopped Cilantro

Preparation Instructions:

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.