Tag Archive for Casserole

Chile Rellenos Casserole

One of my favorite recipes to materialize from my garden harvest this summer, was this recipe for a chile rellenos casserole from my Better Homes and Gardens cookbook.  It’s cheesy, got lots of flavor from the jalapenos, and super easy to throw together.  It’s a great dinner side dish, or it would make a wonderful casserole for a brunch.

 

 

Ingredients:

  • 2 Large, fresh poblano chile peppers, fresh Anaheim chile peppers or green sweet peppers (8 Oz)
  • 1 Cup shredded Monterey Jack cheese with jalapeno peppers or mexican blend cheese
  • 3 eggs, beaten
  • 1/4 cup milk
  • 1/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 1/2 cup shredded Monterey Jack cheese with jalapeno peppers or mexican blend cheese
  • Picante sauce (optional)
  • Dairy sour cream (optional)

Directions:

1) Pre-heat the oven to 450°.  Quarter the peppers and remove the seeds, stems and veins.

2) Submerge the peppers into boiling water for 3 minutes, and then drain well.  Turn them over and pat dry with paper towels.

3) Place the peppers in a well-greased 2 quart square baking dish, and top with 1 cup of the cheese.

4) In a medium bowl combine eggs and milk.  Add flour, baking powder, cayenne pepper, and salt.

5) Beat until smooth with a rotary beater.  Pour egg mixture over peppers and cheese.

6) Bake uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.

7) Sprinkle with the 1/2 cup cheese, and let stand about 5 minutes or until cheese melts.

The finished product should look something like this:

Oh, so pretty with the green of the jalapenos peeking through the cheese.  I do have to say that you must remember that I am the “spice weenie” in our house.  So I only added half of the cayenne pepper that this recipe calls for.  Next time I make this I promised the family a “little” heat will be added to the mix!

What’s your favorite casserole dish?

Peach Crisp – A yummy summer treat.

 

Last week while Travel Man was home I made a Peach Crisp with fresh peaches of course.  This is a nice treat for my Travel Guy, as he really misses the home cooked meals when he is on the road.  I saw the recipe on my Facebook news, and it was a post from recipe.com.  This was a really delicious dessert.  A yummy summertime treat.  And just a little bit different because the crumbliness has graham crackers in it, and not so much oatmeal.  That made the crunchy crustiness extra yummy.

The Ingredients:

  • 1/4 c. sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 7 cups 1/2 inch fresh or frozen peach slices (8 peaches – about 3½ lbs.)
  • 2 Tbsp. honey
  • 2/3 c. coarsely crushed graham crackers (5 squares)
  • 2/3 c. packed brown sugar
  • 1/3 c. all-purpose flour
  • 2 Tbsp. oatmeal
  • 1/4 tsp. ground cinnamon
  • 1/3 c. butter

The Directions:

1) Preheat oven to 375 degrees. 

2) For the filling; in a bowl stir together sugar, the 2 Tbsp. flour, and 1 tsp. cinnamon.  Add peaches and toss to coat.  If you are using fresh peaches peel and slice the peaches first,  and then coat with this mixture. 

3) Spread the peaches in a 2-quart rectangular baking dish.  Drizzle honey over peaches and set aside.

4) For the topping; in a bowl stir together crushed graham crackers, brown sugar, 1/3 c. flour, oatmeal, and 1/4 tsp. cinnamon. 

5) Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 

6) Sprinkle topping evenly over the peach mixture.

7) Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. 

8) Serve warm with you favorite vanilla ice cream on top.  Makes 8 servings.

Now go to the store or your favorite farmer’s market, get your peaches, and get your crisp on.  A nice summertime treat.  Enjoy!

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