Southwest chicken casserole

2 cups cooked rice

2 cans black beans

1 bag frozen corn

2 cups cubed cooked chicken breast

1 can cream of chicken soup

1 cup mayonnaise

1 Tb garlic powder

1 tb chili powder

1 tsp ground cumin

2 cups crumbled tortilla chips

2 cups cheddar cheese

In 9x13 layer the rice, black beans, corn and chicken. In bowl, combine soup, mayonnaise, garlic powder, chili powder, cumin and salt and pepper to taste. Pour sauce over casserole. Bake, covered for 45 minutes at 350. Uncover and sprinkle the tortilla chips and cheese on yop. Place under the broiler for about 3-5 minutes or until cheese is bubbly.

Also may be cooked in Princess House 3 qt Fantasia Dish in the microwave. Follow directions for assembly and microwave covered for 20 minutes. Place chips and cheese on top and microwave uncovered for 2 minutes.

Thai Magic Chicken

This is a recipe to be used in the Fantasia 3 qt casserole dish. It's a variation of their magic chicken.

4-5 Tb sugar

3 Tb soy sauce

3 Tb ketchup

3 Tb rice vinegar

3 Tb canola oil

2 Tb lime juice

2 Tb peach preserves

1 tsp ground ginger

3 cloves garlic, minced

1/4 chopped cilantro

2 limes

4-5lb. whole chicken

Directions:

Combine all ingredients, except for limes and chicken, in a gallon ziploc bag. Place rinsed chicken in marinade and refrigerate for at least 30 minutes and up to overnight. Put contents of bag in Fantasia 3 qt casserole. Squeeze juice of 2 limes on chicken and put limes in cavity of chicken. Cover and microwave for 30 minutes. (32 minutes if larger chicken)

Spicy Bean Cakes

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus

1 cup yellow cornmeal
6 tablespoons (about) olive oil

Sour cream

Purchased salsa

Directions

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Also on the menu for today: Chevy's Corn Casserole

mozzarella-stuffed grilled portobellos with balsamic marinade

1/4 cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon balsamic vinegar

3 garlic cloves, minced, divided

6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)*

1 cup shredded mozzarella cheese (about 5 ounces)

1/2 cup grated Parmesan cheese (about 2 ounces)

1/4 cup chopped green onions

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh thyme

1/4 cup ( 1/2 stick) butter, melted

Directions:

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.

*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

On the menu today is also: Citrus Salad

Chicken satay with peanut sauce

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp. ground cumin

1/8 tsp. salt

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

Directions:

Mix all ingredients except for chicken in a large ziploc bag. Add chicken and refrigerate for at least 2 hours. Thread chicken on skewers and grill over medium heat for about 2-3 minutes per side. Dip in peanut sauce.

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 cup coconut milk

1 Tb. soy sauce

1/4 tsp red pepper sauce

Directions:

Beat all ingredients with wire whisk.

Southwest stuffed pork chops with cilantro cream sauce

6 pork chops, at least 1 1/4 inches thick
1 cup black beans
1/2 cup corn
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped red bell pepper

4 tablespoons chopped green onion
1 clove garlic, minced

1 tsp cumin

1/2 tsp chili powder

Directions:

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the black beans, corn, bell pepper, shredded cheese, onions, garlic, cumin and chili powder. Stuff pork chops lightly with the mixture. Place in a shallow baking dish and bake pork chops at 350° for about 30 minutes. Cover with foil and cook 15 to 20 minutes longer, or until pork chops are done.

Cilantro Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

1 tablespoon chipotle puree (buy chipotle peppers in adobo sauce and puree in blender)

1/2 cup chopped cilantro

Directions:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Stir in chipotle puree and cilantro. Pour over cooked pork chops.

Spanish Rice

2 tablespoons canola (can use up to 1/4 cup)

1 onion, chopped fine

1 garlic clove, minced

2 cups of medium or long-grain white rice

4 cups chicken broth (or vegetable broth)

1 cup of diced fresh tomatoes

1 teaspoon salt

1/2 tsp pepper

Diretions:

In a large skillet, cook onion and garlic in canola oil, medium/high heat. Add dry rice. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Add tomatoes and salt. Cook until skins of tomatoes start to peel back from flesh of tomatoes. Add broth. Bring to a boil. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Add pepper and fluff with a fork.