What’s Cookin’ in the Parsonage?

I’m thrilled to have daughters who love to cook.  I’m learning that’s unusual these days.  I know my son-in-law is happy that his wife knows what to do in the kitchen!  Not only is she a good cook, but she also knows how to cook good meals on a budget.

Whitney had told me recently about a new dish she’d tried and it sounded really good.  She’s here as my guest to share her recipe and the menu that she prepared for her husband and sister for their Sunday dinner. You’ll also read her good tips about making this ahead, and preparing some things in advance for later use so she can whip this dish together in a jiffy. 

Learning to cook for someone’s tastes beside my own has been an adventure! Like so many other things in marriage, just because something is good to me doesn’t mean it is good to my husband. Thankfully, I am married to a sweet, kind and patient man who will try and happily eat anything I make! This menu is one that he loves, and it is great for Sunday.

My husband is not a huge fan of tomatoes, so I puree them in my food processor. He loves the flavor in the dish, and I get my tomatoes!

King Ranch Chicken Casserole

1 onion, chopped
2 tablespoons vegetable oil
2 cups shredded cooked chicken
1 can cream of chicken soup*
1 can cream of mushroom soup*
4 ounce can diced green chilies
15 ounce can diced tomatoes, drained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 – 14 corn tortillas (six inch) (I use flour tortillas)
2 cups shredded cheddar cheese
*Can use fat free

Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

Tear tortillas into small pieces. Place half of pieces in 9×13 inch dish.

Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

Blueberry Cream Cheese Pie
One 9″ Graham cracker crust
1 8 oz. PHILADELPHIA Cream Cheese bar
1 can condensed milk
1/3 cup lemon juice
1 tsp. vanilla

Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.


Blueberry Topping


1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Heaping tsp. corn starch

Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.

Pour over top of cream cheese mixture and chill for a few hours.

Thanks for joining me in my kitchen!
Whitney

Thanks, Whitney! I can’t wait to try this! So, did you all know how to cook when you got married?  Any funny stories you can share with us?  I have one…read about it Wednesday.  =)

P.S. – I’ll try to remember to share the recipe for the Corn Saute’ that Whitney mentioned.