Tortilla Casserole

Casseroles are so much fun. Plus they are an easy meal. Seriously. You can't get any easier than throwing food together all in one dish. Way easier than cooking up some meat along with 2 or 3 sides.

If you have kids, you know the wonders of a casserole.

Aside from that, they are super yummy : )

When I found this particular casserole I was pretty confused about the recipe. I originally assumed that it was made from flour tortillas and then layered similar to a lasagna. I read further and realized it was tortilla chips. Kind of weird right?

THEN the tomato mixture sounded like it was going to be pretty loose so I thought, how in the world does this recipe work!? You just pile slop onto the chips??

I decided to trust the recipe and just go with it. After all, it came from the Cook's Illustrated people.

Man, it was hard not to make any changes...

Since I'm sharing the recipe with you, you can probably guess that everything turned out okay haha Well, you're right! The casserole was very good and definitely a keeper.

As I went along with the recipe I realized that the tomato mixture must be so loose because it hydrates the tortilla chips. RIGHT. Then I began assembling just as it was written and I started to question how the chips were supposed to be layered. The bottom layer was SO sparse... it didn't makes sense to me. Again, I went with it. It's all about trust, right people? And again, I was right to do so. It all came together beautifully and made for one very easy, very yummy casserole!

NOTE: a lot of people do not like beans. This recipe contains beans. So if you are a hater then just substitute out the beans for corn or something that would be similarly delicious. Okay? : D

I should also probably point out that this recipe calls for a 8" square pan. If you are trying to fill a 13" x 9" pan for a big family then you will want to double it.


Tortilla Casserole
adapted from Cooks Illustrated
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1 Tb vegetable oil
1 onion, minced
3 cloves garlic, minced
1cup low sodium chicken broth
1 (15.5 oz) can pinto beans, drained and rinsed
1 (14 oz) can diced tomatoes, drained
1 Tb minced canned chipotle chiles in adobo
2 cups shredded cooked chicken
1/4 cup minced fresh cilantro (or parsley if you are not a cilantro fan)
5 cups tortilla chips (3 oz), broken into pieces, not crushed
2 cups shredded mexican style-cheese

Heat oven to 450 degrees F. Heat oil in sautee pan over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken brother and bring to simmer.

Stir in beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 Tb cilantro, 3/4tsp salt and 1/4 tsp pepper.

Spread 1 cup tortilla chips over bottom of 8 inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese on top.

Bake until cheese is golden brown and casserole is bubbling, about 10 minutes. Sprinkle with remaining cilantro before serving.

Honey Nut Brownies

I had some honey I had to use up before we moved. A LOT of honey... so I looked and looked to find a recipe that used a whopping amount of honey. This recipe uses 1 whole cup! Pretty substantial, especially for a brownie.

Although this brownie obviously contains chocolate... the flavor is distinctly honey.

Since honey is a very different type of sweetener than sugar, the typical brownie companion, the texture is very different than the everyday brownie. Honey is hygroscopic and so it lends these to be a very moist, kind of cakey brownie.

And sticky.

But for all the differences these brownies have from the generic brownie... they are GOOD.

If you are a classic brownie lover that doesn't stray into the realm of blondies, butterscotch brownies, cheesecake brownies, mint brownies, etc, you may not be a fan. If you are looking for a new twist or are just a honey enthusiast, then I suggest you give these a shot. Try something new.

Honey Nut Brownies

Adapted from Dorie Greenspans "Baking from my Home to Yours"
Print Recipe

I suggest adding a cup of semisweet chocolate chips with the nuts if you want to boost the chocolate flavor

1 stick unsalted butter, cut into 8 pieces

4 oz. chopped bittersweet chocolate

4 large eggs

1/2 tsp salt

1 cup honey

2/3 cup sugar

1 tsp vanilla extract

1 cup all purpose flour

1 cup coarsely chopped nuts (walnuts or pecans)

Melt the chocolate and butter in a double boiler, until smooth. Set aside. Preheat oven to 325 degrees F. Line a 9 x9 pan with foil or parchment paper. 


Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and salt together on medium-high speed until light and foamy. Add the honey, sugar, and vanilla and continue to beat for two minutes, or until well blended and smooth. Reduced the mixer speed to low and add the chocolate-butter mixture, mixing only until just incorporated. On low speed still, add flour and mix until it just disappears into the batter. With spatula fold in the nuts then scrape into prepared pan.


Bake for 45 to 50 minutes, or until the brownies have risen and are beautifully brown. A toothpick inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes. Turn out onto a rack, peel away paper/foil and invert onto another cooling rack. Cool to room temperature right side up. 

Pumpkin Pancakes with Buttermilk Syrup

Okay, so this post is a bit misleading.... the actual pancakes I made were not pumpkin. They were sweet potato. I know! False advertisement... BUT the recipe that I used was really for pumpkin pancakes, so for the sake of not getting our pancakes confused let's just pretend here that I had complete access to canned pumpkin. Okay?

Alright, lets begin with the pancake component of this masterpiece. Pumpkin Pancakes. Ever had them? Well, if you haven't you are absolutely missing out! Unless, of course you don't like pumpkin. In which case I ask you, "what's wrong with you?"

Not only does adding pumpkin give your morning indulgence a boost in nutrition but the flavor just soars. These have a perfect hint of spice and everything about them screams fall. 

The recipe I am giving you was the second pancake recipe I tried in an attempt to find one I felt worthy of sharing. The first was sweet potato pancakes and called for 1 lb sweet potatoes to be cooked and mashed before adding. Well, that recipe was terrrribly misleading. I have sweet potato puree coming out of my ears from the baby, so I just weighed out 1 lb sweet potato puree. WRONG. They came out dense and soggy. SO gross. 

I moved on to a pumpkin pancake recipe and hit the jackpot. Light. Fluffy. Perrrfect. THIS is what a pancake is supposed to have for texture. It's a dream.

What can possibly make this dish an even bigger winner? Buttermilk Syrup. I am absolutely not going to deny what maple syrup could do as a pairing for these pancakes, but buttermilk syrup.... another "if you've never had it you have to try it" recipe.

This was the first time I met buttermilk syrup. Oh my. It's like a caramel flavored, vanilla scented syrup. Ughhhhhh, incredible!!! And you don't need a candy thermometer or anything fancy. Just boil the few ingredients. That's it. Done. Just make sure you have a decent sized pot because once you add the baking soda it takes off. 

Pumpkin Pancakes
adapted from Martha Stewart
Print Recipe

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.

4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

Buttermilk Syrup
adapted from Tasty Kitchen
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1/2 cup butter, melted (1 stick)
1 cup sugar
1/2 cup buttermilk
1 Tb light corn syrup
1 tsp vanilla
1 tsp baking soda

·      

           In a LARGE pot, combine butter, sugar, buttermilk, and corn syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!

This Weeks Delish!

I'm sooo excited to be back up and blogging! I know that last week I missed sharing with you, all the amazing recipes that I've been finding online, but this week I have things put back together and I am ready to go again.

It's FALL.... holidays are right around the corner! Let's get those seasonal recipes rolling!!!

• Oh pumpkin, pumpkin, pumpkin... I'd like to point out that pumpkin is just as good savory as it is sweet. Here's a nice cross- a pumpkin yeast bread! You can make it sweet with a jam or honey butter or you can just slather on some cream cheese or plain butter. 

• Here is something sooo clever that is meant for Halloween! Jell-O worms made from straws... so smart.

• One day... one day I will make pumpkin cheesecake. That is, when I have enough people around to make sure that I won't eat the whole thing by myself.

• THIS recipe here, it's genius. Have you ever made pumpkin chocolate chip cookies before? Well they always come out cakey. This blogger found a fantastic way to make chewy pumpkin chocolate chip cookies! 

• Here is another Halloween idea for those of you that have kids and want to do something fun to celebrate! Mummy Dogs. This blogger has a whole collection of fun things. Check it out.

This Weeks Pick

And Finally, the dish that I recommend you try from this weeks repertoire- 

Everybody always goes on about oreo truffles... cake balls... well I'm sure those people haven't tried these! I mean hello! Cookie dough truffles...

Dark Chocolate Health Nut Clusters

It is very rare that I find myself enjoying sweets and simultaneously thinking "this is so healthy! I am being SO good eating this..." Well, this is one of those rare moments that I treasure so much. These little chocolates are good for you. I promise. Of course, they are only good for you if you don't sit down and eat half of them in one session (unlike myself). Everything in moderation they say.... yeah right.

Well, let's go over the ingredients in these-

Dark chocolate: antioxidants
Nuts: healthy fats
Dried Fruit: antioxidants
Bran Sticks: loads of fiber

Do you see what I am saying?

Honestly I think I got a bit too excited and dropped mine too big. I definitely wouldn't go any bigger than a tablespoon otherwise they are hard to eat because they melt in your fingers before you're done eating them. Plus, you eat them right out of the fridge and they are a bit hard to bite into, so go smaller when dropping them. Bite size.

Now if you take a bag of dark chocolate chips and melt them into any combination of the last three ingredients in this recipe, you have the perfect sweet snack. Now by any combination I mean any type of nut/dried fruit in any ratio, just as long as you add in about 2 cups total of mix-ins. Just play it by ear, if the mixture looks dry, don't keep adding things. I think about 2 cups is the perfect ratio of mix-ins to chocolate.

Now let me tell you about these bran sticks. I know they can be off putting, just by the name. Trust me though. I swear by these things. They are low calorie and chocked full of fiber. Plus, when they are covered with chocolate they have no resemblance to bran, they just have a perfect crunch. Even without chocolate coating them, I think they are great. They really are yummy. I eat them by themselves with milk almost everyday. But please. When I say Fiber One... I mean it. Do NOT buy All Bran Bran sticks. You'll be sorry.

So go ahead and play around with some combination of add-ins that you really like. Seriously, you can make any kind of chocolate cluster that you like, that's what is sooooo great about this type of treat! It is completely forgiving and totally adaptable.

Be sure to store these in the fridge though! Or else you will have soft, gooey chocolate globs on your hands. And while messy may be fun sometimes... this probably isn't one of those times. Just sayin'.

Dark Chocolate Health Nut Clusters
Print Recipe

12 oz bag Hershey's Special Dark Chocolate Chips
3/4 cup chopped nuts (walnut, almonds or pecans)
3/4 cup dried fruit (raisins, cranberries, or apricots, etc)
1/2 cup Fiber One Bran Sticks

Melt chocolate chips in double boiler or in microwave. Mix together all ingredients in a medium sized bowl. Drop about tablespoonfuls on a sheet tray lined with parchment or wax paper. Place in fridge to set. Store in fridge in air tight container between sheets of wax or parchment paper.