This made for another great dinner.
This is definitely not the kind of food I grew up with.
Last week I didn’t post anything as I was out of town and this week has been crazy-busy, but now I’m back with a quick and delicious recipe that will knock your socks off. This is a fairly short post – I’ve made lots of things in the past weeks and am a little backed up on getting everything posted. And now, on with the show.
This time of year means I’m missing the milder temperatures down South a lot more. This hearty dinner is reminiscent of one of my favorite things to order at a Tex-Mex restaurant – sour cream chicken enchiladas. Simple and filling, it’s not hard to put together and will keep you warm and satisfied as snow and salt fill the streets outside. Personally, I would like a little less salt in the streets and a little more for my margarita, but – I’ll take what I can get!
This is not your average chicken and white bean chili. Chicken and white bean chili happens to be my favorite kind of chili – and I’ve made it lots of times and have always been happily satisfied with what is usually a lighter-colored version, often with green chilis (mmmm, green chilis), cilantro and lots of cheese. It’s always delivered and I’ve always felt pretty darn good about myself for making it. And then I found this recipe over at Foodnetwork.com and my chicken and white bean chili-eatin’ life will never be the same.
Well, we finally moved back into our place about 2 weeks ago and I made this dish just after we moved back in.The place was a wreck and we only had a matter of days before I was leaving for the holidays in NC. I wanted to use the crock pot, so we could unpack and clean while a big hearty dish was cooking and we wouldn’t have to worry about dinner. I also thought this would be a great dish to fill the place up with the smell of delicious food to combat that yucky cold, industrial smell of paint and construction . . .
Rosemary is one of the most versatile herbs, with popular uses including cooking, medicinal and aromatherapy (fancy!). Is there anything it can’t do? One of the world’s oldest herbs (aren’t they all?), Rosemary has a storied history, with as many myths and superstitions associated with it as it has practical uses. And then there was Rosemary’s Baby, which actually has nothing to do with the herb, but is still a cool movie, even if it can be seen as Roman Polanski’s creepy precursor to his wife’s grisly fate a year later. But that’s another topic . . .
Here we go – another casserole. And this one came out really well! I actually got the idea for this from a recipe I’ve seen floating around on Pinterest. Not familiar with Pinterest, yet? You should be – I’ve gotten a LOT of great ideas for cooking from this site. But there’s a wealth of other areas besides food on this site, which I think still might be a beta version. I saw a similar dish on this site and came up with my own version here.
Now that the weather has gotten colder, I love having a hearty, warm casserole to eat on during the week. Oh, who am I kidding, I could eat a hearty, warm casserole pretty much any time of year. And I do. But, this was a delicious alternative to a typical tomato sauce-y pasta casserole bake. There are tomatoes in it, but no tomato sauce. There’s also spinach, onions, mushroom and garlic – what more could you want?? Oh – cheese? Yeah – got that too.
Have you ever felt like you cooked something and, no matter how high your hopes, it came out disappointing? Well, that’s what happened here. Earlier last week I was looking for inspiration for something to cook – I found a recipe in a church cookbook (as I’m known to do) and thought I could adapt it and make it better. Well – I was wrong. And it sucked.