Chips for Supper! {Taco Casserole}

I have a tendency to eat like a kid.

Dessert is the best part of any meal.
Hand held food is always fun.
Cheesy is good.

Get where I'm going?

So if chips can be turned into a meal, I'm gonna give it a whirl.

Taco Casserole is like a pan of layered nachos, all beefy, cheesy, sour creamy and with loads of green onion (my favorite part).  It's good as is but even better topped with lettuce, tomato, and jalapenos.

This casserole doesn't hold up well as leftovers.

The chips get soggy. Who likes soggy chips?
No one, that's who.

For the three of us, I cut the recipe in half and make it in an 8 x 8 pan.

Then I do it all over again another night.
Chips for supper twice in one week!

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Taco Casserole

1 lb ground beef
1 envelope taco seasoning (1.25 oz)
1/2 cup picante sauce
1 1/2 cups chicken broth
1/4 cup flour
7 oz can chopped green chiles
8 oz sour cream
1 bag tortilla chips
2 cups grated cheese
1/2 cup green onion
2 cups shredded lettuce
2 chopped roma tomatoes
2 Tbsp chopped jalapeno
1 lime (optional)

Preheat oven to 350.  Grease a 13 x 9 baking pan.

Brown the ground beef.  Stir in the taco seasoning and picante sauce.  Whisk together the broth and flour and add to the beef mixture.  Simmer until most of the liquid has evaporated and the beef mixture has thickened.  While this simmers, mix together the green chiles and sour cream in a separate bowl.

Place half of the tortilla chips on the bottom of the pan.  Spoon half of the beef mixture over the chips.  Then spoon half of the sour cream mixture, half of the cheese, then half of the green onion.  Repeat with the remaining chips, beef, sour cream, cheese, and green onion.  Bake for about 20 minutes to heat through and melt the cheese.

Remove from oven and let stand for a few minutes.  Top with shredded lettuce, tomato, and jalapenos.  Squeeze lime juice over the top (optional) and serve.


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Chile Relleno Burgers. Because You Need Them.

I could tell you that I'm actually ahead of the game for once.
That this is all about Cinco de Mayo coming up in a couple of weeks.

But you know that's a big fat lie, right?

The only holiday I'm ever really prepared for is Mardi Gras.
Even then it's iffy.

These chile relleno burgers come from two places.
1.  When my friend Evelyn busted out Hatch Green Chile Strips w/ Honey Teriyaki Dipping Sauce back in October, I knew I needed them.
2. A couple of years ago, Sonic offered a "Ragin' Cajun" burger which had fried onion strips on top.  I needed that too.

So why not fry up green chile strips like Evelyn and put them on top of a burger like Sonic?
Yeah, why not?

The add some Monterrey Jack cheese and chipotle mayo just for fun.

 I've tried these a couple of different ways.  Frying large pieces of roasted pepper--about the size of the burger patty.  I like the strips better.  The extras double as french fries.

I've also dressed these burgers with pico de gallo, a tomato/avocado salad, or lettuce, tomato, and avocado.  No preference--it was all good.

How to roast a pepper


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Chile Relleno Burgers

for the chiles:
(adapted from http://www.myturnforus.com/)

2 large poblano peppers, roasted, skin and seeds removed
oil for frying
1/2 cup flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup water
1 egg white
additional salt (optional)

for the burgers:
1 1/2 lb ground beef
salt and black pepper
1 cup shredded Monterrey Jack cheese
lettuce (optional)
tomato (optional)
avocado (optional)
or pico de gallo (optional)
4 hamburger buns, toasted

for the chipotle mayo:
Can be made ahead

8 Tbsp mayonnaise
1/2 tsp cumin
2 Tbsp chopped chipotle peppers in adobo
juice of 1/2 lime

For the chiles:
The chiles can be roasted, skins and seeds removed ahead of time.  Store covered in the refrigerator.  Cut each pepper into long thin trips.

Pour vegetable oil almost halfway up the side of a skillet.  Heat over medium high.

Combine the ingredients for the batter in a deep bowl or container.  Drop a small amount of batter into the hot oil.  If it sizzles, the oil is ready.

Place a handful of chile strips into the batter. Remove and allow excess batter to drip off.  Place the battered chile strips into the hot oil on at a time.  Do not overcrowd.  Fry until golden brown.  Remove and drain on paper towels.  Sprinkle with additional salt (optional).

For the burgers:
Heat a grill, grill pan, or skillet.
Shape the ground beef into 4 hamburgers.  Liberally season both sides with salt and black pepper.  Grill or cook burgers to your prefered doneness.  Just before removing them from the pan or grill, place 1/4 cup of shredded cheese on top of each burger.  Cover with lid or aluminum foil to melt the cheese.

For the mayo:
Mix all of the ingredients.  Store covered in the refrigerator until use.

Divide the mayo between the four bottom buns.  Place a burger on each bun.  Top with a pile of fried chile strips.  Serve with pico de gallo, or lettuce, tomato, and avocado (optional).


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Mardi Gras 2015 {Meat Pies}

Only 20 days until Mardi Gras 2015.

Parades haven't started quite yet.
They don't start in New Orleans until Jan 31.  In Cajun country/Acadiana it's not until Feb 7.

My first event isn't until Feb 1...a Courir de Mardi Gras & Bal du Dimanche at Vermilionville in Lafayette, LA

Wanna know a secret?
I'm not feelin' it just yet.
I like a late Mardi Gras.   March is ideal.

I need a little breather after finishing 3 months of non-stop stuff.  Thanksgiving.  Christmas.  New Year's.  The Boy's 13th birthday.

Seems like other people feel the same way too.  Not many people I know have decorated yet or even had their first King Cake of the year.  (Ok...I've had King Cake already.  Two.  Who's counting?)

Maybe some festive food will jazz me up?

I've always wanted to try making Natchitoches Meat Pies.  Made famous in Natchitoches, LA--home of Steel Magnolias--these pies are filled with ground beef or ground beef and pork and are most often fried.

They make good "parade food"  since they're portable and can easily be brought out to the parade route.

I filled mine with a seasoned ground venison and pork mix.  Made some tasty dipping sauces too:
Creamy Remoulade (also like on Shrimp Po'Boys)
Creole Mayonnaise (like on pretty much anything)
Jalapeno Buttermilk Dip (was a little too thin)

Some pies were baked, others we tried fried.
Fried won the taste test.

It's Carnival Time, afterall.

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Natchitoches Meat Pies (Venison & Pork)

makes about 45  4" pies

1 Tablespoon olive oil
1 lb ground venison
1/2 lb ground pork
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2-3 teaspoons hot sauce
3-4 teaspoons Worcestershire sauce
2 1/2 Tablespoons flour
splash of water

1 recipe pie dough (below)
1 egg, beaten

oil for frying

Heat olive oil in a skillet over medium high heat.  Add venison and pork to the pan and brown, breaking the meat into small pieces.  Stir in onion, bell pepper, and garlic and saute for 5-7 minutes.  Add seasonings, hot sauce, and Worcestershire sauce.  Lower to medium heat and simmer for about 15 minutes.  Sprinkle the flour and about 1 tbsp water over the meat mixture and stir.  Cook for a few more minutes to help dry out the mixture.  Place mixture in refrigerator for about 15 minutes to cool.

Divide dough into 4 sections.  Place 3 back in refrigerator and the fourth on a floured counter top.  Roll out to about 1/4" thick.  Cut dough into circles with a 4" diameter.  Dough scraps can be rerolled.

Brush edges of each circle with beaten egg.  Place 1 to 1/2 Tbsp filling on each circle of dough slightly off center.  Fold the circle to make a crescent shape.  Seal by pressing with the tines of a fork.  Place pies on a lightly floured cookie sheet.

Repeat with all four sections of dough.  Using the full recipe of dough plus rerolled scraps should yield about 45 pies

Heat oil in a deep fat fryer to 350 F.  Fry the pies for 8-10 minutes, or until golden brown.  Pies can be frozen and fried without thawing.  They will take closer to 15 minutes.

Drain pies on paper towels and serve.

*Pies can also be baked at 350 F for about 25-30 minutes, or until golden brown.


Meat Pie Dough
(from Real Cajun by Donald Link)

5 1/4 cups AP flour
1/2 tsp salt
1 lb cold butter, cut into small pieces
1/2 cup ice water

Add flour and salt to a large bowl.  Cut butter into flour with two forks, a pastry cutter, or your hands.  Work butter into flour mixture until it looks like small pebbles.  Stir in water with a fork until dough pulls together.  Knead until smooth.

Place dough on work surface dusted with flour; roll into a rectangle.  Fold the rectangle over itself in three sections--like folding a letter.  Repeat rolling into a rectangle and folding into a letter 4 times.  Chill dough until firm (at least 15 minutes).


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Creamy Remoulade

1 Tablespoon olive oil
1/2 Tablespoon vinegar
2 Tablespoons mayonnaise
1/2 teaspoon prepared horseradish
1 Tablespoon Creole mustard
1/4 teaspoon salt
1-1 1/2 teaspoon paprika
1/2 stalk celery, finely chopped
1 Tablespoon green onions, finely chopped
1/2 Tablespoon parsley, minced

Thoroughly whisk the first 7 ingredients (through paprika).  Stir in the celery, green onion, and parsley.  Refrigerate--better if made ahead.  Makes about 1/2 cup.


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Creole Mayonnaise

1/2 cup mayo
2 heaping Tablespoon Zatarain's Creole Mustard
1/2- 1 teaspoon Tony Chachere’s Creole Seasoning

Combine all 3 ingredients in a bowl.  Makes about 1/2 cup.


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Jalapeno Buttermilk Dip

1/4 cup buttermilk
1/4 cup mayonnaise or sour cream
1/4 teaspoon black pepper
1 Tablespoon chopped pickled jalapeno
1/2 teaspoon dried basil
1/4 teaspoon salt

Combine all ingredients in a bowl.  Dip will be thin.  Makes about 1/2 cup.

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