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Posts Tagged ‘casserole’

Cheesy grits casserole

My mom made this shortly after I had the baby, and thankfully she left the recipe! Or at least we thought she did… I couldn’t find it, so I called her to get it again, and she realized she forgot to leave me the recipe to begin with. At least having a baby didn’t make me completely lose my mind (only partially).

Speaking of having a baby, anything this cheesy and delicious HAS to help shed baby weight, right? …Right? *cricket*

Ingredients

It’s a pretty flexible dish, and as long as you keep some grits on hand, you can probably whip it up without ever having to buy anything. Since running to the store now involves a lot of carseat buckling and diaper bag hauling, I like to keep those random last-minute trips to a minimum.

  • 4 cups milk
  • 1 1/4 cups uncooked grits (not instant)
  • 1/2 tsp salt
  • 2 cups shredded cheddar
  • 1/2 cup parmesan
  • 1 clove garlic, minced (or mashed with a garlic press)
  • 2 eggs, lightly beaten
  • Optional: onions, can of green chiles, corn, chopped sausage, chopped turkey bacon, smoky paprika, etc.
For this one, I used a can of green chiles and some chopped breakfast turkey sausage, because that’s what I found in the freezer.

Directions

Preheat the oven to 350° F.

  1. Bring the milk almost to a boil (but not quite!) and slowly whisk in the grits. Reduce heat to low and simmer 5-7 minutes until the grits thicken. Remove from heat.
  2. Mix in all the rest of the ingredients and spread into a greased 9×13 dish.
  3. Bake at 350° F for 40-45 minutes. You can eat it right away, but it will be a little mushy and won’t look pretty on the plate. It’s best to let it set for about 10 minutes.

It’s a really easy dish, which is great when you’re wrangling kids or, in my case, trying to cook between feedings and diaper changes and bouts of fussing (le bébé, not me… most of the time…).

Before putting it in the oven:

uncooked grits casserole

After taking it out of the oven:

cooked grits casserole

A slice of cheesy goodness:

serving of cheesy grits

And just for kicks:

Sleeping is his superpower.

sleeping baby superpower

Be still, my heart:

baby sleeping heart

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Mexican pizza casserole homemade

I’ve had a lot of people ask me for easy recipes that you can throw together without a whole lot of effort. I have quite an arsenal of these from my highly creative mother (who fed our family of 6, plus the odd guest or 2). She is a genius at coming up with simple, delicious recipes with random ingredients, and over time many have developed into family favorites. Thus, I have decided to add a new category on my blog just for these. I’ll tag these recipes (and any other ones I come up with along the way) as “Easy meals,” and if you want to look at the whole list of these easy recipes, you can just click on “Easy meals” button at the top of the page. These meals are perfect for:

  • Beginners
  • Anyone who is busy ever.

I think that pretty much covers it.

Ingredients

Now this will be fun… These recipes are in this category partly because you can make them with an assortment of ingredients. Mexican pizza is really quick to whip up if you have some of these ingredients on hand! You don’t need everything I’m listing – this is mostly to give you ideas.

  • Ingredients to make cornbread (or cornbread mix)
  • 1 can refried beans
  • 1 tomato, chopped
  • Black olives, sliced
  • Shredded meat (I used chicken)
  • A handful or two of frozen corn
  • Shredded cheese
  • Sour cream
  • Salsa

You can also add green chiles, bell peppers, or whatever you want.

Directions

This is ridiculously easy, and it tastes delicious!

  1. Prepare 1 batch of cornbread and bake it spread out in the bottom of a large glass casserole dish. Leave the oven on when you take it out.
  2. Heat a small sautée pan while the cornbread is in the oven, and sautée the corn in about 1/2 tsp olive oil until some of the edges are just barely turning brown. I used chipotle-flavored olive oil, and I sprinkled a lot of black pepper on the corn as I cooked it. Set it aside. You can just use plain corn, but this extra step gives it an amazing flavor.
  3. I sautéed a chicken breast (seasoned with Cholula chili-lime seasoning) in a few drops more of the same chipotle olive oil, then I took it out and shredded it with a fork. I put it back in the sautée pan for another minute or so, so the shreds from the inside of the chicken breast can get some seasoning too.
  4. Spread the refried beans evenly across the cornbread “crust.” Sprinkle the tomato, olives, shredded chicken, corn and whatever else on top.
  5. Sprinkle cheese across the top to your desired thickness (or at least to whatever thickness you can get away with..).
  6. Bake it for about 10 minutes, or just until the cheese is fully melted.
  7. Serve with sour cream and salsa.

I grew up eating it, so it’s a comfort food for me too. This is seriously delicious. What would you put on it? I’d love to hear your variations!

Mexican pizza close-up ingredients

 

Mexican casserole side view of cornbread, beans, tomatoes and olives

 

chicken sautéed in olive oil and seasoning

 

Sautéed shredded chicken breast

 

Finished Mexican pizza with melted cheese

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