Wednesday, July 27, 2011

Chicken Rotini Casserole

A chicken casserole with a classic pairing of vegetables and cheese in a cream sauce, baked to perfection by Lacey Johnston.
Serves 4 - 8

  • 1 large Chicken Breast
  • 1 box Rotini
  • 1 Shallot, finely chopped
  • 2 stalks Celery, sliced
  • 1/2 cup Frozen Peas
  • 1 Carrot, peeled and cut into rounds
  • 1/4 cup Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Dry Mustard
  • 1 1/2 cups Milk
  • 15 oz. Chicken Stock
  • 1/2 cup Cheddar, shredded
  1. Boil chicken for 10 minutes or until cooked through to proper temp., shred with fork and set aside.
  2. Meanwhile, cook rotini as directed on package, drain and set aside.
  3. Preheat oven to 375 degrees F.
  4. In same pot pasta was cooked, add butter over high heat, till it begins to melt.
  5. Add shallot, carrot and celery, cook till onion becomes tender but not brown.
  6. Add flour, salt, pepper, garlic powder and dry mustard, stir till flour is completely mixed in and pan is dry.
  7. Add chicken stock, milk and peas, stir constantly with a wire whisk until sauce begins to thicken.
  8. Add chicken back to pan, cheese and rotini, remove from heat. Stir till combined.
  9. Pour into casserole dish.  If desired, sprinkle top with a thin layer of bread crumbs and drizzle with melted butter.
  10. Bake for 35 minutes, uncovered.

Thursday, July 21, 2011

Mexican Lasagna

A twist on an Italian favorite, recreated with taco filling, vegetables, beans and tortilla shells by Lacey Johnston.
Serves 6 - 8

  • 1 lb. Ground Beef or Lamb
  • 1 Green Bell Pepper, diced
  • 1/4 cup Green Onions, sliced
  • 1/2 White Onion, finely chopped
  • 2/3 cup Water
  • 2 tbsp Taco Seasoning
  • 1/2 cup Black Olives, sliced
  • 15 oz. Black Beans, drained
  • 16 oz. Refried Beans, heated
  • 14 oz. Diced Tomatoes
  • 1 1/2 cups Cheddar Cheese, grated
  • 1 1/2 cups Monterey Jack Cheese, grated
  • 3 oz. Jalapeno Salsa
  • 1 pkg 8" Flour Tortillas
  • 1 tbsp Olive Oil
  1. Preheat oven to 350* degrees.
  2. In a large pan, brown beef or lamb till no longer pink, drain and set aside.
  3. In same pan, add olive oil and cook onion and bell pepper till tender over high heat.
  4. Add meat back to pan, add water and taco seasoning, let cook 2 minutes or until liquid is mostly gone.
  5. Add black beans, tomatoes, salsa and olives, let cook over medium-high heat for 10 minutes.
  6. In a large casserole dish, spread a thin layer of refried beans to prevent sticking.
  7. Layer 6 tortillas, a layer of refried beans, 1/2 of meat mixture and 1 cup of cheese.
  8. Top with 3 tortillas, a layer of refried beans, remaining meat mixture and 1 cup cheese.
  9. Top with 3 tortillas and remaining cheese, cover with foil and bake 25 minutes.
  10. Remove foil, add green onions and bake an additional 10 minutes or until cheese is melted and golden.
  11. Let rest 10 minutes before slicing and serving.  Serve with sour cream, lettuce and tortilla chips.
Mexican Lasagna Filling