little late on this- what else is new? last week some girlfriends of mine came over for a little mid-week potluck dinner. tell ya what. if there's one thing we do well, it's potlucks. also, vacations. also, birthdays. also, daily life. i digress. i'm including all the recipes from our wonderful little dinner. make one! make none! make them all! whatever.
i made chicken tamale casserole. it's less tamale and more cornbread, but it's delicious.
as you can see, i topped it with sour cream and chives. the chives give it a nice cool crunch on top of the warm, cornbready goodness on the bottom. recipe below.
Chicken Tamale Casserole:
Ingredients
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn i used frozen sweet corn. not a huge fan of creamed corn.
- 1 (8.5-ounce) box corn muffin mix (such as Martha White) i use jiffy. i always. use. jiffy.
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Preparation
- 1. Preheat oven to 400°.
- 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
- 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Cilantro Lime Rice:
alyssa made cilantro lime rice. mmm-mmm good. tastes just like chipotle's, but it's from skinnytaste, so nowhere near as guilt-inducing.
Ingredients
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
Preparation
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Elote (Warm Mexican Corn Salad):
tessie made this amazing side, elote. elotes? elote. you be the judge of the spelling. but seriously, if you know what the spelling is, let me know. also brought to you by skinnytaste! love huh!
Ingredients
- 4 large fresh cobs of corn
- 2 tbsp light mayonnaise
- 2 tbsp fat-free Greek yogurt
- 1/2 tsp chili powder (more or less to taste)
- 1 tbsp fresh lime juice (from half a lime)
- 1 tbsp minced cilantro
- 2 tbsp scallions, minced
- 1/2 cup (40 g) cotija cheese, grated
- 5 lime wedges for serving
Preparation
Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups)
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.
Gluten Free Peanut Butter Chocolate Cookies:
shelley made these insanely delicious and (somewhat?) guilt-free cookies. they're flourless! and butterless! and they are so. so good. no link for this recipe. guess you'll have to keep dragging your butt to my blog when you want to make them. HA!
Ingredients
- Nonstick vegetable oil spray
- 1 cup dark chocolate chips
- 1/2 cup peanut butter chips (can use dark chocolate chips also if you want full-on dark chocolate goodness)
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided (I used 2 cups)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Preparation
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup peanut butter chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
there was also fresh homemade salsa via my roommate tracee who forgot to share her recipe with me, and some yummy queso served with falafel chips by mere. not a well-balanced meal, per se, but certainly a delicious one. did i mention shelley also made us skinny margs with fresh lime juice and agave? i didn't? i guess i thought it was a given. what's a good tex-mex meal without some margaritas to wash it down?
also, i forgot to take any pictures. i mentioned the margaritas, si?
such a fun night! and all the food was so delicious! thank you for hosting, molly!
ReplyDeleteYay! Definitely going to be making the casserole soon. Thanks for putting all of these together!
ReplyDelete