The King of Casseroles: The King Ranch Chicken

Oh the casserole.  We Texans, probably more than any other American, love our casseroles.  Much more, we love our casseroles cheesy and with a little kick in 'em.  Without a doubt, The King Ranch Chicken casserole is the most popular Texan casserole.  With its cheesy mixture of tomatoes and peppers, corn tortillas, and cream...  it goes down easy and is the ultimate southern comfort food. 

King Ranch chicken is basically an enchilada casserole, but it is cheesier and creamier and spicier than most.  It gets its name from the epic King Ranch (where my husband happens to work, actually).  It's not the prettiest dish to serve either.  But once you taste it, and once you make it, you will see why it has its place in Texas history.  According to a Texas Monthly article, no one really knows its history or where it came from and long time King Ranchers who tout their beef and game recipes won't claim it to have originated on the Ranch.  What is certain is its sudden appearnace since the invention of Campbell's Cream of Mushroom and Cream of Chicken soups - two of the casseroles staples.  It is a clear mixture of authentic Mexican cuisine and a 50's era casserole.  Love it or hate it, it is a Texan staple.  Here is the recipe that I use:

King Ranch Chicken CasseroleIngredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) and then shredded
10-15 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese (plus more for sprinkling on top)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Mix in the Chicken and peppers and about 1/2 cup of cheese.

4. Tear or cut up the tortillas and make a layer on the bottom of a 9x13 pan with half.
5.  Cover with a layer of the soup and chicken mixture, cover with cheese.
6. Repeat layers, ending with cheese.
7. Bake uncovered for 30-45 minutes or until brown and bubbling.

Best Mac and Cheese Ever

INGREDIENTS:
1 (8-ounce) package elbow macaroni, cooked and drained
2 tablespoons butter
1 clove garlic, crushed
1 teaspoon onion powder
2 cups whole milk
1/4 cup all-purpose flour
6 cups sharp cheddar cheese
2 cups panko breadcrumbs
1/2 cup butter, melted

DIRECTIONS:
Preheat oven to 400 degrees. In a large pan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened.  Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened.  Add three cups of the cheddar cheese and stir until melted in the mixture.  Toss the cheese mixture with the cooked pasta, salt and pepper to taste.  Stir the remaining grated cheese into the pasta.  Spoon into a large baking dish.
In a small bowl, stir together the breadcrumbs and melted butter.  I always like to add a bunch of freshly ground pepper and a sprinkling of sea salt to this mixture.  Spread over the pasta.  Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.

Smores Brownies

Ingredients:
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
Box of store brought brownie mix, made up to instructions

Topping:
4 cups large marshmallows (or enough to cover 8x8 square pan)

Directions:

Heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie mix. Pour brownie batter into the prepared pan. Bake until done according to instructions or until toothpick comes out clean.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, keep an eye on it, it can go quick!   Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut and ENJOY!

Parmesan Potatoes

This could quite posibly be the easiest potato dish you might ever make. There are basically three steps...

1.  Cube up some potatoes, leave the skin on or off, however you like. 
2.  Stir them around in a big bowl with enough olive oil and the canned parmesan cheese (and a little parsely or basil or rosemary if you have it and want to be all fancy) to coat them.
3.  Bake them at about 425 until they are nice and golden brown.

Enjoy!!

Easy Summer Eats

It get's hot here ya'll.  I mean...  HAWT.  We love having friends over, and kids over, to swim and grill, and because of the heat, we are always looking for easy things to cook for appetizers, dinner, and dessert.  Did I mention it get's hot here?  Cause it was 102 degrees today, and although we are only on week one of summer, it sure feels like we're neck deep into August already.  Here are few things that we served at our most recent swim fest that are SUPER easy and quick to make...

parmesan potatoes

smores brownies

best mac and cheese ever

What are you cooking up this summer?

Best Brisket EVAH!!

Being from the south and all, we love us some bar-b-que.  This recipe makes for a perfectly tender fall apart brisket that is perfect for leftovers!  Mixed with potato salad and some beans and you can't go wrong!! 

Ingredients:
5 pound brisket, trimmed
1/4 cup olive oil
3 Tablespoons Kosher or Sea Salt
2 teaspoons fresh cracked black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic
1 teaspoon cumin

Directions:
Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

 Place brisket fat side up in a large disposable aluminum pan and place in the center of the grill.  Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours.  Could also be slow cooked in the oven if necessary.

Don't forget a good ole southern dessert!!

Sopapilla Cheesecake

It may not be the prettiest dessert, but it ranks right up there with creme brulee for me!  Still not sure why it's called "sopapilla" cheesecake...  cause if you've ever had a real sopapilla, then you know it doesn't really even compare.  But after you have a bite...  you don't care! 

Ingredients:

• 2 (8 ounce) packages cream cheese
• 2 (8 ounce) tubes refrigerated crescent dinner rolls (Pillsbury brand)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1/2 cup cinnamon sugar

Directions:
Using a greased 9 x 13 baking pan, unroll one package of refrigerated crescent rolls. Line the bottom of the pan and flatten, pinching seams together as you go. In a medium bowl, add together the cream cheese, sugar and extract. Mix until well blended. Spread mixture over the crescent rolls.  Resist the temptation to lick the spoon.  Or not.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter over the top.  Yes.  The whole stick.  Sprinkle with about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes. Allow to cool, eat at room temperature or serve chilled. Hide any leftovers.

Sopaipillas (Soap-uh-pee-ya's)

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable shortening
• 3/4 cup warm water, plus more as needed
• Peanut oil, for frying
• Honey or cinnamon sugar, for serving

Directions

Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
Heat 2-inches of oil  in a heavy skillet or deep pot over medium-high heat.
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.