Kuhle Kitchen

November 2, 2008

Chicken Tamale Casserole

Filed under: Chicken — Ryan @ 8:39 pm

Another successful night in the kitchen, southwestern style.  Note to self: next time add more heat!

Ingredients:
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg beaten
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Directions:
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

November 1, 2008

Cranberry Oatmeal Bars

Filed under: Sweets — Ryan @ 6:01 pm

Another great find from Cooking LightNote: Be sure to zest the orange before you squeeze the juice.

Ingredients:
Filling:
1 1/3 cups dried cranberries (6 oz)
3/4 cup sour cream
1/2 cup granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t. grated orange rind
1 lg egg white, lightly beaten

Crust:
4.5 oz all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 Tablespoons butter, melted
3 Tablespoons orange juice
Cooking spray

Directions:
1. Preheat oven to 325-degrees
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11×7 inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325-degrees for 40 minutes or until edges are golden. Cool completely in pan on wire rack.

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