“Piety is something you do alone. True freedom, spirituality, can only be achieved in community.” ~ Martin Sheen
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Wednesdays nights are now not only family night… they are also shower night for our son’s family! He has been doing total demo of their bathroom, expanding into an adjacent closet… will soon start work on re-finishing, plumber is coming next week… excited to see it progress!
RECIPE OF THE WEEK
I don’t know why, but my body loves Mexican food… and so does my mouth! This week’s recipe is based on a recipe I tore out of Food Network Magazine a while ago, finally made it last week. I love the leftovers as much as fresh out of the oven but texture is different, as the chips soften as they absorb moisture. It has a spicy flavor.
MEXICAN CHICKEN-TORTILLA CHIP CASSEROLE
- 2 tablespoons unsalted butter
- 1 bunch green onions, chopped
- 2 cloves garlic, shopped
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups chicken broth
- 1 cup cream
- 1 1/2 cups Lunds & Byerly’s Tangy Tomatillo Verde Salsa
- Pulled pieces from 1 rotisserie chicken (about 3 cups)
- 15-ounce can white beans, drained and rinsed
- 1 cup fresh cilantro, chopped
- 4 cups coarsely crushed tortilla chips
- 2 cups shredded Mexican blend cheese
Preheat oven to 400 degrees F, with rack in upper third of oven. Melt butter in a large pot, add green onions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and cream and bring to a simmer. Cook about 2 minutes, until slightly thickened. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
Butter a 3-quart baking dish. Spread one-third of the tortilla chips in the bottom. Two with half of the chicken mixture. Spread another layer of chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Garnish with more cliantro and serve.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
