Creamy Corn Poblano Chicken Cassilada

Being stuck at home for two and half months has taken its toll. We have not gone out to eat/take out/fast food once, we have not taken a walk in the park, strolled the beach, biked at the wildlife management area since the second week of March. In fact, except for the once weekly trip to the grocer, we have not left the house and neither of the other two table counterparts have left the safety of the car on these trips. They stare longingly out of the car window while I stand in line waiting my turn to shop. Crazy times.

Covid be damned we have done to visit family (a fellow hermit like ourselves who lives off in the country) since school ended Friday. Dinners are going to soul filling, rib sticking, heartwarming meals such as this Layered Chicken Chili Relleno Casserole. Desserts will be plentiful, one for everyday there, and all new. Life will be OUTSIDE!

Modifications Made:

A very large whole chicken was boiled in a heavily salted water along with one roughly diced onion, two garlic cloves, and one tablespoon of pepper. Once cooled, the chicken was deboned and diced with half the chicken and all the stock saved for dinner tomorrow.

In a large skillet, one diced poblano, one small diced yellow onion, and one bag of frozen corn were seared until a nice brown crisp edge appeared. To a large bowl, diced chicken, four ounces sour cream, one tablespoon of chili powder/comino/cilantro, three quarters jar of green salsa, four ounces of colby jack cheese were mixed. Once thoroughly mixed, poblano/onion,corn mixture was added and mixed again.

In a 9x12 pan, remaining green salsa was poured and one layer of corn tortillas was added. Then half of the chicken mixture, a layer of corn tortillas, the final half of chicken, and a final layer of tortillas. The entire casserole was topped with the remaining four ounces of colby jack cheese to keep the tortillas from crisping and the moisture inside. Casserole was cooked at 350 degrees until the cheese bubbled.

Scaled for Likability: Great

What was there really to go wrong. It was basically a combination of green chicken enchiladas and corn poblano chicken casserole. Served with a side of Spanish rice, a couple of slices of avocado, and an extra dollop of sour cream on top, the dish was a hit. With all of the ingredients pre-cooked, this dish would have been easy to prepare over the weekend, tossed in the fridge, and cooked during the week. Or prepared and frozen as a whole for a dinner later in the month. Just thaw overnight in the fridge and cook until the cheese bubbles. Very flexible, not that there was much in the way of leftovers between five people who worked all day cutting felled trees.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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