Mexican Tortilla Casserole

If I recall correctly, the catalyst for this recipe was an overabundance of corn tortillas in my pantry.  The recipe only calls for 8 tortillas, but I used many, many more than that.

Mexican Tortilla Casserole

Ingredients

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 medium garlic clove, minced
1 teaspoon ground cumin
1½ teaspoons chili powder
1 can (14 ounces) fire roasted diced tomatoes, drained, ⅓ cup juice reserved
¼ cup tomato paste
2 cans (15.5 ounces) black or pinto beans (or a mix), drained
1½ cups frozen corn
3 cups coarsely chopped spinach
Salt and ground black pepper
8 corn tortillas
2 cups (8 ounces) Monterey Jack or cheddar cheese
Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa

Directions

Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
Heat the olive oil in a large skilled over medium low heat and the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
Place two corn tortillas in the bottom of the prepared pan and top with ¼ of the bean mixture, spreading the mixture evenly. Sprinkle evenly with ½ cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
Serve with garnishes.

Original link:
http://www.savorysimple.net/mexican-tortilla-casserole/

Olive Garden Chicken Gnocchi Soup

You would be amazed. I actually managed to cook soup without making enough for an entire army.

Olive Garden Chicken Gnocchi Soup

Ingredients

4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi

Directions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

Original link:
http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/

Bill Smith's Atlantic Beach Pie

Unfortunately for Andrew, I don't bake pie. It's not my thing. The experience of butchering the lattice crust for a cherry pie in freshman year foods class appears to have traumatized me and I have no interest in dealing with pastries ever again.

But.... This might be the gateway drug that turns me around.

I found this recipe at the same time that my cousin brought some fresh lemons from SoCal. It was like kismet. So of course I had to try the recipe. And it was amazing so I made it a second time just a week later.

Bill Smith's Atlantic Beach Pie

Ingredients

For the crust:
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar

For the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two

Fresh whipped cream and coarse sea salt for garnish

Directions

Preheat oven to 350 degrees.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.


Original link:
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response

Maple, Honey, and Thyme Grilled Parsnips

Parsnips are great for the grill and an excellent accompaniment for any dish.

Maple, Honey, and Thyme Grilled Parsnips

Ingredients

Juice from 1/2 lemon
1 tbsp real maple syrup
3 tbsp honey
1 tbsp melted butter
1/2 tsp fresh thyme leaves
Salt and Pepper
3 parsnips, peeled and cut into 1/4 inch thick 1x2 inch pieces
Cooking spray

Directions

Whisk together lemon juice, syrup, honey, butter, thyme, salt and pepper.  Add parsnips and coat.  Spray large pieces of foil with cooking spray.  Add parsnips and tightly seal packets.  Grill for 15 minutes per side or until parsnips are tender.


Original link:
http://taste.fourseasons.com/recipe/grilled-parsnips-hobo-packet/