Now that its legit creeping into Winter from Fall we need some oven friendly meals to not only warm up our kitchens, but also our bellies. This is the perfect Sunday night dinner because it makes a large quantity for whomever you have over for football or its great as leftovers for work the next day. Its cozy, creamy, cheesy and just so flavorful. Its perfect to eat with a warm pair of sweats. Let’s face it, sweat pants hide everything and after eating this decadent casserole, a forgiving pair of pants will be a need more than a want. Goes well with the food coma you will have after this heavy meal. I was gluttonous enough to pair it with meatloaf. Such a perfect dinner!
1 medium onion diced
2-3 cloves of garlic minced
1 tbsp. butter
1 28 oz. bag of shredded has browns, thawed
2 cups sour cream
1 20 oz. can of cream of chicken soup
1 packet of dried ranch mix
2 cups of shredded sharp cheddar cheese
s&p to taste
*I did a few dashes of hot sauce as well
**Optional for topping the casserole is French’s fried onions, adds a nice crunch & flavor, but breadcrumbs or crushed cornflakes would work fine
Sautee the onions, garlic, salt & pepper with a little bit of butter until translucent. Mix the sour cream, ranch mix, soup, cheddar, potatoes, and onion mixture. Smooth out an even layer in a nonstick pan and spread with hot sauce and fried onions to taste.
Bake at 350 degree’s for 50-60 minutes based on depth of your pan & layer of cheesy potatoes.
Squash Gratin, or as some may refer to as Squash Casserole, is a great way to utilize fall produce for a yummy side dish. There are many variations out there, but I gotta say this came out so tasty during the test run, I barely tweaked it. Also if you don’t have creme fraiche, sour cream will do just fine.
Pinch of cayenne pepper
2 cloves of garlic, minced (the seasoning has some garlic powder in it but I love the flavor of fresh too)
Salt & pepper to taste
1-2 tbsp. of veggie seasoning (herb & seasoning blend from McCormick’s)
1 sleeve of ritz crackers, crushed
2 yellow squash, sliced in rounds
1 medium onion, finely chopped
3 zucchini, sliced in rounds
7.5 oz. Crème Fraiche (or sour cream)
Layer the sliced squash and zucchini rounds in a non stick baking dish. Pour over the cream, eggs, onion, and spices mixture, evenly coating all the veggies. Sprinkle with the crushed crackers and cheese. Bake at 350 degrees for 30-40 minutes (based on how deep your dish is) but then broil for 5 minutes to get the crust to crisp & the cheese to melt.
PS I know I forgot to crop out my feet, but honestly, my toes look cute so whatever 😛 Obviously Jess is the true photog of this relationship, not I.
Listen, bikini season is over and there is a chill in the air…I say we have an ooey gooey decadent dinner! Some good old stick to your ribs (And maybe love handles) comfort food. These chicken and cheese enchiladas have even won over a non-Mexican food lover like myself! Hope you enjoy & remember to post pictures with the #damndelish tag!
3 tbsp. butter (I know that’s a shit ton, I didn’t say this was diet friendly)
8 oz. of sour cream (keeps getting better 😛)
3 tbsp. flour
2 cups of chicken broth
Hot sauce (I did a couple of splashes of the Chalula’s chili garlic)
Onion powder (optional, I’m just a seasoning whore)
Garlic powder (optional again, just going for robust flavor)
1 bag of shredded Mexican cheese (think Colby jack, Monterey jack, etc.)
1 shredded rotisserie chicken
1/2 – 1 cup of salsa – eyeball the salsa, its not apart of the original recipe and I just added it to the chicken & cheese mixture. (Note on what kind to use: preferably one that is low in water content and packed with onions & green chilies. I don’t want to brand plug anyone, but I think Rotell’s tomatoes & chilies, again not name dropping #jussayin’.)
Chopped black olives (I left these out, but some people commented on the original recipe that they added them. I might try it next time.)
Mix the shredded chicken, half the cheese, and the salsa and set aside. In the mean time start the roux of the butter and flour. Stir in the chicken broth to loosen the sauce up. IMPORTANT, let this cool before folding in the sour cream. IF you don’t, it will curdle the sour cream, essentially: sauce is ruined. Anyway while the sauce is cooling pre sour cream, you can assemble the enchiladas in you oven safe pan. Fill the tortillas with the mixture evenly, roll, and lay seam side down in a line.
Bake at 350 degrees for 20 minutes and then broil for 3 minutes, be careful not to burn. Note: Let it cool before serving.
Vegetarianism usually makes my skin crawl…usually. I don’t feel full or complete unless there is some sort of protein with my dinner. Alas this blog has proven me wrong yet again. I always knew mushrooms were a good meat substitute because of their heartiness, but never truly was convinced. Makes no sense why I didn’t agree, they are earthy and filling. However, this dish is the first time in which I was sold on how I can eat a meal and not miss the protein. Especially because I love poblano peppers. So to test this puppy out was no hard sell. (Side note to my adoration of poblano sauce: One of my old co-worker’s grandmother would make poblano mac & cheese. It was her comfort food, a Guatemalan twist on an American classic. Ever since her sweet granny fed us all one day at work, its been my fav pepper to use). Speaking of comfort foods, polenta is the ultimate Italian comfort food so this meal will just make you feel all kinds of love. (Even if you don’t have a warm & fuzzy about poblano sauce like I do).For those of you unfamiliar with polenta, its a mashed potato-y consistency, but made with cornmeal so its healthier for you. I will say that the original recipe calls for one to make their own polenta and I will be damned if I don’t find a short cut. Shock, my good old favorite Trader Joe’s has a pre-made organic polenta they sell for a whopping $1.99 and its just so yum and low calorie! Oh, don’t worry my recipe trashes it up pretty well so that it doesn’t stay low cal for long. Guys, comfort food wouldn’t be so yummy without some butter and love. The nights are getting cooler and its time to grab your favorite hoodie and bowl of this and eat on your deck, patio, porch, backyard…you won’t be disappointed. Plus after a summer of burgers & dogs, you won’t even miss the meat!
For the Poblano Sauce:
2 poblano peppers (make sure you char them long enough, oyi that smell is so good! I had my handyman ask me what smelled so good)
¾ cup light sour cream
¼ cup water
2 tablespoons oil
1 teaspoon minced garlic
½ teaspoon salt
½ cup sliced green onions
For the Mushrooms
1 tablespoon salted butter
16 ounces sliced mushrooms (I used baby bella and white button mushrooms)
1 teaspoon minced garlic
Salt & pepper to taste
1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional, I just sprinkled in some all-purpose flour to thicken)
For the Polenta:
Trader Joe’s tube of polenta
1 tbsp. of salted butter
Cut up the polenta and microwave on high at 2-3 minutes with the butter. Just to soften and mix. Then you can, roast the poblano peppers over an open flame or in the oven until the outside is slightly charred. Cut into pieces and set aside. Puree the sour cream, water, oil, garlic, and salt in a food processor. Add the green onions and poblano peppers and puree until desired consistency is reached. I like to leave a little bit of texture in the sauce. In a separate pan, melt 1 tablespoon butter over high heat. Add the garlic and the mushrooms; saute until golden brown. Add the sauce and the cornstarch dissolved in water. Bring to a simmer until the sauce is slightly thickened. Serve the mushrooms and sauce over the polenta. YUM-O!!
Ever since Sonia posted the flies and swims recipe, I’ve had cravings for dill. Weird, I know. I’ve never given dill a second thought (why would I?). But it was so refreshing, I want it in all the recipes! So it got me thinking, how hard could it be to make a dill dressing? I got a little “epicurious” and found a simple recipe for it, but my own spin on it is below. It’s the perfect compliment to our kale and quinoa salad (recipe coming soon!).
*Makes about 2 cups of dressing.
1 1/4 cups mayonnaise (please don’t use Miracle Whip. I usually love the stuff but it def doesn’t work for this. Trust me, I tried it with the first batch.)
1/2 cup sour cream
1/3 cup heavy cream
1/3 cup chopped fresh dill
3 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoons Worcestershire sauce
Whisk the mayo, sour cream, and heavy cream first, then blend in the rest of the ingredients. I stored mine in a cute mason jar so it will last a little longer. And who doesn’t love mason jars these days?!