August 19, 2014

Chicken and Dressing Casserole

I think I've lost my mojo. Or my mind. Or both. All I know is I cooked three amazingly delicious recipes for the blog this weekend and couldn't get any pictures that were worth a toot.

I think it might be time to invest in a camera. And get a proper lighting setup. But, dang y’all. I don’t want to fool with all that. I’m not a professional blogger. I’m not even a fulltime blogger. I’m just like y’all. I have a fulltime job (that has nothing to do with food or recipes or blogging). I have a family. And kids. Who all play sports. Ain't nobody got time for professional photo shoots.

It’s got to be easy for me. And fun! I don’t cook stuff just for the sole purpose of taking pictures and blogging about it. I cook it so we can eat it. And that means I’m taking pictures at supper time when all the good natural light is gone. If I make things too complicated, it’s not going to be fun anymore. It’s going to be a chore. And cooking and blogging is my happy time. Not my work time.

I used to be perfectly happy with my perfectly mediocre photos but it’s like everyone else is seriously stepping up their game out there. Have you been on Pinterest lately?

Oh well. Here’s to hoping I get my mojo back.

Anywho! Let’s talk about food! My buddy Lynn at Southern with a Twist posted this recipe many moons ago and I have wanted to make it since the first time I saw it. She did a great job with her picture. Obviously. Because I still see it in my sleep. My pictures just didn't turn out and do NOT do this recipe justice! This was delicious and would be great to bring to Thanksgiving or a potluck dinner!


Chicken & Dressing Casserole
Adapted from Southern with a Twist
3-4 chicken breasts (2 lbs.)
1 14-oz can chicken broth
3 stalks celery, finely diced
1 small onion, finely diced
6 tablespoon butter
1/2 pan of cornbread* (6 servings), crumbled
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon poultry seasoning (plus more to taste if desired)
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 boiled eggs, peeled and diced (optional)

Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.

In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

*You can use a box mix but I don’t recommend using a sweet cornbread for this. Marie Callender makes a great mix that’s not too sweet (I can’t find it everywhere but Dollar General usually carries it). I just used the recipe on the back of my House of Autry corn meal bag. We ate the other half with the Chili Mac the night before!

House of Autry Cornbread
1 cup plain yellow corn meal (not self-rising)
1 cup plain flour
1 tablespoon sugar (this isn't enough to make it sweet – I promise)
1 teaspoon salt
1 tablespoon baking powder
2 eggs
2 tablespoons oil (I used melted bacon grease)
1 1/4 cups milk

Preheat oven to 425 degrees. Mix dry ingredients together. In a separate bowl, beat eggs, milk and oil together. Add to dry ingredients and mix. Pour into greased 8-inch square baking pan. Bake 20-25 minutes or until done. Makes 12 servings.

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content and photos from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

PRINTABLE RECIPE


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August 18, 2014

Chili Mac

Brutus: What’s for supper?

Me: Chili Mac.

Brutus: What’s that?

Me: It’s like chili and macaroni & cheese mixed together.

Brutus: Like, on purpose?

Me: YES! You’ll love it. Now, get out of here! You sound just like your daddy!

[10 minutes later]

Husband: What’s for supper?

Me: Chili Mac.

Husband: What’s that?

Me: It’s like chili and macaroni & cheese mixed together.

Husband: Is that even a thing?

Me: Oh my God! Have you been talking to Brutus?

Husband: No, why?

Me: Because the apple don’t fall far from the tree, that’s why.

OK, I’d never heard of it either but I kept seeing it on Pinterest and thought it sounded like a pretty good idea! I really liked the idea of stretching one meal into one big meal that we could eat off of again later in the week. Which is exactly what we’re going to do! Especially since my two mens absolutely loved it. Like I knew they would.

I actually don’t think macaroni and cheese has anything to do with it but if it has macaroni noodles in it and it has cheese in it, that’s close enough for me.

I made this much like I make my chili then just added macaroni noodles, milk and cheese. And voilà (or as folks around here like to say: wa-lah)!

All of the recipes I've seen call for water instead of milk but I figured it would make it creamier and cheesier and more “mac and cheesy” to use milk so that’s what I did. If you don’t want yours to be “mac and cheesy”, just use water.


Chili Mac
1-1.5 pounds ground beef
1 onion, diced
Salt, pepper and garlic powder
1 15.5-oz can chili beans*, undrained
1 14.5-oz. can petite diced tomatoes
1 8-oz. can tomato sauce
1 1.25-oz. packet chili seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 cup milk
1 1/2 cups small macaroni noodles, uncooked
8 ounces cheddar or colby jack cheese, shredded and divided (2 cups)

Season ground beef and onion with salt, pepper and garlic powder and brown in a large skillet (or pot) until meat is cooked through. Drain fat then return to skillet.

Add remaining ingredients except half of the cheese (reserving one cup for later). Stir well, cover and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes; stirring occasionally. Turn off heat and let skillet rest, covered, on the burner for 15 minutes or until liquid is absorbed and noodles are tender. Stir again then top with remaining shredded cheese to serve.

*Chili beans are just pinto beans with chili seasoning. If you can’t find chili beans, just use a can of your favorite beans.

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content and photos from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

PRINTABLE RECIPE


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