Lighten Up > King Ranch Casserole

You don't have to buy canned cream of chicken soup. I'm embarrassed to say this notion only just occurred to me. Instead, I've generally avoided any and all casseroles that call for either cream of chicken or cream of mushroom soup. Chalk it up to the childhood trauma that is tuna casserole (and the extreme amounts of sodium). Continuing that lightning bolt, you can make what is basically cream of chicken soup – a béchamel with part chicken broth, part milk. That’s exactly what went down with this King Ranch Casserole.

ByMichelleFebruary 10, 20140Comments

Cooking Main Course Recipes

Chicken Black Bean Quinoa Bake

This week kicked my butt. I knew it was coming, but it still owned me. Knowing the days would be long, before work I was either making couscous and farro and prepping vegetables or getting my workout in. Two dinners this week were salads -- whipped together variations of chicken, spinach, some grain or other, and whatever citrus or dried fruit was in the pantry. One night I managed to sauté some chicken and roast cauliflower, but by Thursday, I had no ideas, so Wolf brought home a Costco pizza. Then Friday, I was on my own. With no grocery shopping happening either, a can of black beans saved me. I made Can You Stay for Dinner's black bean quinoa burgers. It turned out to be the genesis of something bigger – a chicken, black bean and quinoa bake.

ByMichelleMarch 24, 20138Comments

Main Course Recipes

Almost Grandma’s Tamale Pie

If you think back about eating at your grandparents’ house, do you associate certain foods with the dishes they were served in? In my grandma’s kitchen, there were two things that were made in a big white Corningware baking dish. You know the one, square ceramic with a blue cornflower design on the side. There was the dish I’d like to forget but can’t – tuna casserole with a potato chip topping. And there was tamale pie.

ByMichelleDecember 6, 20120Comments

Main Course Recipes

Hatch Chile Chicken Enchilada Casserole

Sometimes food is just not that pretty. I don't mean dishes that are carelessly slapped together and just look like slop. I'm talking about food that actually tastes great, but is just difficult to doll up without turning it into a hyper-styled Franken-dish. It's the food we eat and love, but not the food we aspire to. I'm thinking about this as the personal project I shoot for myself. Show real food in the best light possible. But pick subjects that are kind of ugly. This Hatch Chile Chicken Enchilada Casserole isn't a beauty in the sense that a pile of ripe heirloom tomatoes is, but it's real, it's homey and it is delicious.

ByMichelleAugust 25, 20113Comments