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My friend at work the other day mentioned Chile Rellenos to me and I have not been able to get it out of my head!  This recipe is a take off from a recipe by Roseann Wilson of Albuquerque, NM, with one change.  Her recipe uses stewed tomatoes.  I chose to use diced tomatoes with basil, garlic and oregano.  I just cannot handle bell peppers!  Eat one bite of those dogs and I will be burping bell peppers the rest of the day.  The chiles in this recipe do not affect me that way!

Ingredients
2 – 4 oz. cans of whole green chiles
1/2 lb. each of shredded cheddar and jack cheese
14 oz. can diced tomatoes with basil, garlic and oregano (or stewed tomatoes if you prefer)
4 eggs
2 TBS flour
3/4 cup of evaporated milk

Spray the inside of your crock pot with a non-fat cooking spray to keep the dish from sticking. Take the chiles drain them.

Drain the cans of whole green chiles

Then cut them into strips.

Cut down the side of the chile and open

Layer the chiles and cheese in the crock pot.

First layer - the chiles

Add a layer of jack cheese

Then cheddar

Repeat the layers.

Then start the layers over again

Finish with the cheddar. Then pour the tomatoes over this.

Add the tomatoes

Next, in a bowl, take the eggs and combine them with the flour and milk. Pour this into the crock pot.

Add the milk, egg and flour mixture

Cover and cook on high for 2-3 hours.

I like this dish as it not only tastes wonderful, but it is all done in one pot! When done, serve this up with some rice and refried beans!

Dinner is served!

Dinner is served, quick and easy! Enjoy!

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Nights have been cold! So I wanted to make a hearty filling dish for dinner that will give us leftovers for Sunday night.

Without further ado…this is my typical recipe. Read to the end to find out what I did differently this time that is totally yummy!

Ingredients
1/2 # hot Italian sausage
1 1/2 # ground beef
1/2 large onion, chopped
8 cloves of garlic, finely chopped
44 oz. of tomato sauce
6 oz. tomato paste
1 cup of Zinfandel or Sangiovese
1 bay leaf
1 TBS + 1 tsp. dried basil
1 TBS + 1 tsp. dried oregano
1/2 # sliced mushrooms
9 lasagne noodles cooked
1 cup of Parmesan cheese
1 1/2# Mozzarella (or you can substitute with Jack cheese which is less salty), sliced thinly
16 oz. cottage cheese, rinsed

First a note about cooking anything with tomatoes of tomato sauce: Do not use aluminum. The acids in the tomatoes eat away at aluminum and you will get unwanted “stuff” in your dish. Please use glass for this recipe and any other that contains tomatoes or any acidic food.

Start the sauce ahead of time so the flavors have a chance to meld. The first thing I do for the sauce is precook the sausage. Crumble the sausage in a pan and cook until it is done. Drain on paper towel.

Hot Italian sausage is cooked and ready to use

Set aside.

Next in a soup kettle add the ground beef, onion and garlic.

Burger, onions and garlic are ready to cook

Cook until the beef is browned. Drain the pot of fat. Then add in the cooked sausage, tomato sauce, tomato paste, wine, bay leaf, basil and oregano.

Sauce is ready to cook and the bay leaf is added

Bring to a boil, then reduce heat and cover. Stir periodically for the next hour taking care not to burn the sauce. Turn the sauce off and let this cool down a bit.

Next cook the noodles according to the package directions. When done, rinse the noodles. Keep the noodles in water so that they do not stick together. Heat your oven to 350 degrees (176 degrees Celsius). Use a 9×13″ baking pan. Add 1 1/2 cups of sauce to the bottom of the pan,

1st layer is sauce

and lay 3 noodles over the sauce.

2nd layer are the noodles

Add the same amount of sauce over the noodles.

3rd layer is more sauce

Sprinkle with the cottage cheese,

4th layer is the cottage cheese

and 1/3 of the Parmesan.

5th layer is Parmesan

Lay slices of the mozzarella over this.

6th layer is mozarella or jack cheese

Normally I would repeat the layers again, but tonight I used the leftover manicotti spinach mixture for this layer.

Repeat layers 2 and 3, then I added the leftover manicotti filling

For the flavors in the mouth, that is part of the surprise, the other is the hot Italian sausage. Then I added a layer of cheese. Next, use the last of the noodles and this time cover with sauce, remaining mozzarella and the last of the Parmesan.

Place the baking pan on a cookie sheet to avoid any possible overflow from burning up on the floor of the oven. Bake for about 45 minutes until the cheese on the top is just browning and bubbly! Remove this from the oven and let it sit for 5 minutes before cutting into the lasagne.

Lasagne right out of the oven

Make some garlic bread while the lasagne is cooling.

I serve this up with garlic cheese bread

When the bread is done, cut the lasagne, pour out a glass of the red wine used in cooking and dinner is served!

Dinner is served!

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