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Reader Recipe: Doritos Chicken Casserole

YumSugar — Thu, 31 Jan 2008 15:28:31 -0800

This week's reader recipe comes from TeamSugar member LaylaCams. The recipe was actually submitted by LisaK and is a twist on a regular chicken casserole. The twist? A layer of crushed Doritos. That's right, Doritos. I really don't think I need to say much more! To get the recipe, read more.

Doritos Chicken Casserole
Submitted by TeamSugar member LaylaCams

I made LisaK's Chicken Casserole for dinner tonight.

1 whole chicken (lv) or 1 package of boneless skinless breasts or chicken tenders (sv) I usually buy a 3 pack of breasts.
1 can of Rotel
1 or 2 cans of Cream of Chicken Mushroom soup (I used 2, hers called for 1)
1 small onion
1 bell pepper
1 32-oz. carton of Swanson Natural Goodness 33 percent lower sodium chicken broth (only needed for the sv) or 3-4 cups of chicken broth from where you boiled the whole chicken (lv)
1 bag of Doritos - the corn flavor in the yellow bag
1 cup of shredded cheddar cheese (or more depending on how cheesy you want it)

*I used the Nacho Cheese Doritos*

Boil your chicken until done. If your using a whole chicken, season water with celery, carrots, salt, etc to make a broth.
Set chicken aside and let cool. Chop up bell pepper and onion and saute in a pan for about 5 minutes.

Add chicken broth, soup and rotel and heat until soup is melted.

In a 9-x-13 baking dish, spray with nonstick coating. Pour half the bag of Doritos into the pan and crush. Depending on how thick you want the crust, you can add more or less.
I used my love Pampered Chef casserole dish, not a 19-x-13 in.

Tear up chicken and cover the Doritos. Pour sauce over mixture, cover with foil and bake for 20 minutes. Remove foil and cover with grated cheese. Bake for 10 more minutes.

If you are using the can broth, always use the lower sodium otherwise it is too salty.

The soup and chicken broth mixture is going to be VERY thin. Don't fret, once you bake it, it will thicken up and the Doritos will absorb some of it

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Today's Special: Tuna Casserole

partysugar — Wed, 07 Mar 2007 08:54:18 -0800

Lately my dad has been into making old school classics for dinner. Dishes that he used to make thirty years ago that were delicious then and still are today. It's important to make these comforting dishes every once in a while because they bring a sense of nostalgia to the meal and so that the recipes and flavors are not lost forever. I enjoy making my father's old recipes from 1977 and updating them to suite the needs of 2007. Tuna casserole is a dish my grandma used to make when he was a kid and is wonderful now when made with fresh mushrooms and higher quality tuna steaks. To make this old fashioned favorite, read more

Tuna Casserole
From Rachael Ray

1/2 loaf day-old crusty bread or 2 crusty day-old rolls
1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks
1 cup white wine
Water
1 bay leaf
1 teaspoon peppercorns
1 tablespoon extra-virgin olive oil
4 tablespoons butter, divided
2 large shallots, chopped
16 small button mushrooms, thinly sliced
Salt and pepper
1 1/2 teaspoons ground thyme or poultry seasoning
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream or half-and-half
1 cup baby frozen peas
1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini
Chopped fresh parsley leaves, to garnish

Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
Heat a large skillet over medium heat. Add oil and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes.
Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk.
Whisk in stock, then cream. Adjust seasonings. Add peas.
Remove cooked, poached tuna to a bowl and flake fish with a fork.
Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread.
Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

Serves 6.

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Monday's Leftovers: Pork Cutlets With Cranberry Port Sauce

YumSugar — Mon, 16 Nov 2009 09:00:07 -0800

I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.

Sweet Potato Casserole Two Ways - Beginner and Expert

YumSugar — Wed, 19 Nov 2008 05:30:20 -0800

For Thanksgiving, sweet potato casserole is a surefire winner: those who don't eat vegetables and kids who won't eat yams will happily sink their forks into this delicious casserole. While the toppings vary based on the recipe, the concept is the same: creamy, puréed, sugar-tinged sweet potatoes with nuts, glaze, or marshmallows on top. These two variations are similar, but the expert version, with its nutty topping, requires an extra step and a food processor. To see both recipes, read more.

Beginner Sweet Potato Casserole
From Taste of Home

Ingredients

Casserole:
2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar
Topping:
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

Directions

In a large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar.
Spread into a greased 1-1/2-qt. casserole.
For topping, combine all ingredients and sprinkle over potatoes.
Bake at 375°F for 25 minutes or until heated through.

Serves 6 to 8.

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Expert Sweet Potato Casserole
From Saveur

Ingredients

4 lbs. sweet potatoes
1⁄2 cup evaporated milk
1⁄2 cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 tsp. ground allspice
2 eggs, beaten
3⁄4 cup roasted salted cashews
1⁄2 cup light brown sugar
3 tbsp. flour
2 cups mini marshmallows

Directions

Heat oven to 400°F. Place sweet potatoes on a parchment paper-lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl.
Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-quart oval baking dish.
In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground.
Crumble cashew mixture over half of casserole; top other half with marshmallows.
Bake until marshmallows are golden brown, about 30 minutes.

Serves 8 to 10.

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Green Bean Casserole Two Ways - Beginner and Expert

YumSugar — Wed, 12 Nov 2008 06:45:52 -0800

I mentioned last week that I've noticed casseroles making a comeback. What better time to bring them back than during the holidays? If you've got a lot to plan this Thanksgiving, stick with a no-muss, no-fuss recipe that'll be ready in around half an hour. If you're feeling a bit more ambitious, however, we've got just the expert green bean casserole for you, complete with homemade fried leek chips on top. To scope out both recipes, read more.

Beginner Green Bean Casserole
From Campbell's Casserole Kitchen

Ingredients

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
Bake at 350°F for 25 min. or until hot.
Stir. Sprinkle with remaining onions. Bake 5 min.

Serves 6.

Nutritional info using Campbell's Condensed Cream of Mushroom Soup: Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%DV

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Expert Green Bean Casserole
From The Hearty Boys

Ingredients

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks:
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Directions

Make sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes.
Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes.
Stir in the flour and cook 5 more minutes.
Next add the sherry and stir until thickened.
Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
Make frizzled leeks: Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough. Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips. Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.
Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.

Serves 8 to 10.

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Breakfast Strata Two Ways - Beginner and Expert

YumSugar — Wed, 04 Mar 2009 03:30:45 -0800

As much as I enjoy hosting dinner parties, I also love having friends over for a casual, relaxed breakfast.

There's no better way to welcome close ones into your home than with the savory, cheesy smell of an oven-baked strata. This layered dish of bread, eggs, cheese, meat, and vegetables is not only crave-worthy, comforting breakfast food at its best, but, as a casserole, it's also a great timesaver - forget making custom batches of scrambled eggs!

If you're accommodating meat eaters as well as vegetarians, try making the slightly more elaborate expert recipe, which caters to both. To see the recipes, read more.

Beginner Breakfast Strata
From Bon Appétit

Ingredients

9 1-inch-thick slices French bread (each about 3x5 inches)
5 large eggs
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups half and half
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1/2 green bell pepper, cut into 2 x 1/4-inch strips
15 cherry tomatoes, halved
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
2 tablespoons minced onion
Chopped fresh parsley

Directions

Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley. Serve warm.

Makes 6 servings.

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Expert Breakfast Strata
From Gourmet

Ingredients

1 (10-ounce) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 pound)
2 cups coarsely grated Gruyere (about 6 ounces)
1 cup finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup cooked breakfast sausage, ham, or shredded meat (optional)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Directions

Preheat oven to 350°F. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
In a large bowl, toss together the bread cubes, spinach mixture, 1 3/4 cups of the Gruyere, and 3/4 cup of the Parmigiano. Transfer 1/2 of the bread mixture to another bowl and toss with sausage.
Line a 9 by 13-inch baking dish with several pieces of foil, to form 2 enclosed sides, building a "dam" of foil down the center crosswise. Butter the foil. Put the "vegetarian" mixture in 1 side, and the "meat-eaters" mixture in the other.
Whisk together milk, eggs, mustard, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over each side. Sprinkle with the remaining 1/4 cup Gruyere, and 1/4 cup Parmigiano. Let the strata sit at room temperature for 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

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Ricotta Slather Is World's Easiest Appetizer

partysugar — Fri, 03 Apr 2009 10:30:36 -0700

You can't go wrong with a cheesy baked appetizer dish. They must be prepared in advance, are easy to make, vegetarian friendly, and crowd pleasing. What's not to like about melted cheese?? While baked feta with marinara is one of my favorites, I recently experimented with a ricotta slather. According to the Best Casserole Cookbook Ever, a slather is "something you spread generously on crisp croutons or toasted slices of French bread." This recipes highlights the pure creaminess of ricotta cheese and is studded with garlic, cracked black pepper, and fresh chopped herbs. Although it's incredibly simple and uncomplicated to make, don't be afraid to serve this to guests - it's elegant and delicious. Leftovers make a scrumptious sauce when tossed with cooked pasta. Whether you make your own ricotta or not, you'll need the recipe so read more.

Baked Ricotta Slather With Garlic and Herbs
From The Best Casserole Cookbook Ever

Ingredients

1 tablespoon olive oil
2 cups ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, minced
1/4 cup chopped fresh herbs, such as basil, rosemary, and thyme
1/4 cup heavy cream
12 slices French bread, toasted or grilled, for serving

Directions

Preheat oven to 300°F.
Coat a 1-quart casserole with the olive oil.
In a large bowl, stir the ricotta together with the salt, pepper, garlic, herbs, and cream.
Transfer to the casserole. Bake uncovered, for about 15 minutes until the cheese is creamy and hot. Serve with the French bread slices.

Serves 12.

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Fast & Easy Dinner: Green Bean Soup

partysugar — Thu, 18 Dec 2008 07:45:09 -0800

On a recent episode of Top Chef, the remaining contestants were asked to take a dish and translate it into a soup. With this recipe for green bean soup, you can do the same thing in your own kitchen!

The classic, creamy green bean casserole is remade into a soup. It's made with vegetable broth, so it's vegetarian friendly. If you love green beans, give this recipe a try and read more.

Green Bean Soup
From Better Homes and Gardens

Ingredients

2 14-ounce cans vegetable broth
1 medium onion, chopped (1/2 cup)
1/2 of a vanilla bean, split lengthwise
3 tablespoons butter, softened
3 tablespoons all-purpose flour
1 lb. thin green beans, trimmed and cut into bite-size pieces (3 to 3 1/2 cups) plus 1/2 lb. steamed green beans

Directions

In a large saucepan, bring the broth, onion, and vanilla bean to boiling; reduce heat. Cover and simmer for 10 minutes or until onion is tender. Discard vanilla bean.
In a small bowl, stir together the butter and flour. Whisk into broth mixture. Cook and stir until slightly thickened and bubbly.
Add beans to broth mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 7 minutes more or until beans are crisp-tender.
Ladle into bowls. Garnish with steamed green beans.

Serves 4.

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Fast & Easy Dinner: Potato "Lasagna"

partysugar — Fri, 06 Mar 2009 10:30:49 -0800

Although this hearty dish is called a "lasagna," it's somewhere between the classic potato gratin and the old-school casserole. Layers of thinly sliced potatoes are topped with canned tomatoes and a bacon-spinach mixture. Grated cheese finishes off the one-pan meal that pairs perfectly with a simple green salad.

While it needs 45 minutes in the oven, the prep time is minimal. To learn how to make this crowd-pleasing, innovative dish, read more.

Potato "Lasagna"
From Real Simple

Ingredients

1/4 pound bacon (about 5 slices), cut into 1/4-inch pieces
1 medium onion, thinly sliced
1 10-ounce package frozen spinach, defrosted and squeezed dry
1 1/2 cups milk
1 egg
2 teaspoons kosher salt
1/2 teaspoon dried oregano
4 pounds Idaho potatoes (about 4 large potatoes), peeled and cut into 1/8-inch slices
1 28-ounce can whole tomatoes, drained and roughly chopped
4 ounces Swiss, Cheddar, or mozzarella, shredded

Directions

Heat oven to 450° F.
In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.
Meanwhile, in a small bowl, whisk together the milk, egg, salt, and oregano. Set aside.
Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour 1/3 of the milk mixture over the tomatoes.
Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish.
Cover with foil and bake for 45 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown. Remove from oven and let rest, covered, for 10 minutes before serving.

Serves 6.

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Come Party With Me: Easter Brunch - Menu

partysugar — Tue, 18 Mar 2008 08:31:57 -0700

As much as I love ordering eggs Benedict or pancakes when I am out, poaching eggs and flipping pancakes isn't practical when hosting a brunch in your own home. Instead choose dishes that can be made the night before and are easily finished in the morning.

A sausage and egg casserole with sun-dried tomatoes and mozzarella is an easy crowd pleaser. Serve an apple potato gratin on the side. A beautiful, fresh fruit platter rounds out the breakfast. Supplement the menu with your favorite store bought breads, yogurts, or pastries.

For these recipes, read more.

Sausage and Egg Casserole with Sun Dried Tomatoes and Mozzarella
From Bon Appetit magazine

Ingredients

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Directions

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.
Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes.
Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well.
Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over.
Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Serves 8.

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Apple-Potato Gratin
From Everyday With Rachael Ray magazine

Ingredients

1 cup heavy cream
2 pounds baking potatoes, peeled and thinly sliced
Salt and pepper
Chopped fresh thyme
2 Granny Smith apples -- peeled, cored and thinly sliced
3/4 pound white cheddar cheese, preferably Vermont, grated

Directions

Preheat the oven to 350º. Grease a 9-by-13-inch baking dish.
Pour 1/3 cup heavy cream into the dish. Place a layer of overlapping potato slices on top and season with salt, pepper and thyme.
Add a layer of apple slices, sprinkle with one third of the cheese, some thyme, salt and pepper.
Repeat the layering two more times, pressing the layers down with your fingers so the cream works its way into each layer.
Cover the dish loosely with foil and bake until the potatoes are tender when pierced with a fork, about 1 1/2 hours.
Uncover the dish and cook under the broiler until the top is golden, about 3 minutes.

Serves 8.

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Fresh Fruit Platter
From Ina Garten

Ingredients

Suggested list of ingredients:
2 small ripe melons
1 "golden" pineapple
2 bunches grapes
1 pint fresh figs
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 red papaya

Directions

Begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter.
Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
Once the base is set, you can add any kind of fruit that's available. Have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height.
Then add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit.
After all the fruit is arranged, add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Serves 10-12.

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