Chili Rellenos Casserole

Chili Rellenos Casserole | Sarafina's Kitchen

From That Skinny Chick Can Bake

  • 8 eggs
  • ½ cup milk
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • A pinch of red pepper flakes, optional
  • 3 7-ounce cans of whole green chilies, split open
  • 1 pound shredded cheese, I used mild white cheddar
  1. Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
  2. Beat together, eggs, milk, flour and seasonings.
  3. Layer a third of the chilies, then a third of the cheese and repeat.
  4. Pour egg mixture over cheese.
  5. Let rest for about a half hour while you preheat the oven to 350º.
  6. Bake for 40-45 minutes, Let sit 20 minutes before serving

Homemade Pimento Cheese

Thank you so much to the folks over at Tabañero for sending me two free bottles of their amazing hot sauce. I use it in a lot of recipes…but this one is my favorite.

tabanero

Homemade Pimento Cheese | Sarafina's Kitchen

  • 8 oz sharp shredded cheddar
  • 4 oz diced pimento; drained
  • 4T mayo
  • 2T green onion
  • 2t garlic powder
  • 5-6 dashes Tabañero
  1. Mix together. Seriously. That’s it.
  2. Makes awesome grilled cheese or put it in a Mason jar and use a spoon and some crackers.

Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas | Sarafina's Kitchen

  • 8 oz can lump white crab meat, drained
  • 2 c frozen, fully-cooked salad shrimp (no need to thaw)
  • ½ c salsa verde , divided
  • 1  c shredded Mexican blend cheese, divided
  • 1  c grated or shredded cojita cheese, divided
  • ½ c sour cream
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ tsp. chipotle chili powder
  • ¼ tsp. ground cumin
  • pinch of kosher salt
  • 1 ½ c chicken broth
  • ¼ c half and half
  • 8 corn or flour tortillas
  • parsley for garnish, optional
  1. Preheat oven to 375°. Spray a 9 x 13 baking dish with cooking spray.
  2. In a medium bowl, stir together crab, shrimp, ¼ c salsa, ½ c Mexican blend cheese, ½ c cojita cheese, and sour cream.
  3. Spoon about ⅓ c of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. Enchiladas should fit tightly together in the pan.
  4. Melt butter in a skillet over medium heat.
  5. Whisk in flour until combined.
  6. Slowly add chicken broth about ¼ c at a time, whisking constantly to keep mixture smooth.
  7. When all chicken broth is added, bring to a simmer.
  8. Stir in chili powder, cumin, salt, ½ c Mexican blend cheese, ½ c cojita cheese , ¼ c salsa, and half and half.
  9. When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  10. Cover dish with foil, and bake for 30 minutes.
  11. Remove foil, and sprinkle remaining cheese over the top.
  12. Bake an additional 5-10 minutes until cheese is melted and bubbly. You can also place it under the broiler for 5 minutes, but keep an eye on it so the cheese doesn’t burn.
  13. Serve enchiladas and garnish with chopped parsley if desired.

Bacon-Cheddar Cauliflower Chowder

from Iowa Girl Eats

Bacon-Cheddar Cauliflower Chowder | Sarafina's Kitchen

  • 8 slices center-cut bacon, chopped (half used for garnish)
  • 1/2 small onion, chopped OR 1 teaspoon onion powder
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups shredded or grated cauliflower (1/2 large head)
  • 2 Tablespoons water
  • 2 Tablespoons flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
  • 2 green onions, chopped (optional)
  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Venison Cheese Enchiladas

This recipe is from my husband’s Aunt April (whom we fondly call Aunt Pokie).  She’s famous for these bad boys, and Dustin started making them a few years ago  for us.  They’ve quickly become a favorite in our house, and we think of Pokie every time we make them.

Venison Cheese Enchiladas | Sarafina's Kitchen

  • 1 lb ground venison
  • 1 medium onion, finely chopped
  • 1 package Lawry’s Enchilada Sauce Mix  (3 cups water, 6 oz. tomato paste)
  • 8 flour-corn tortillas
  • 1 cup Velveeta, shredded
  • 1 cup Mexican blend cheese, shredded
  • Handful fresh parsley, chopped

 

  1. Preheat oven to 350 degrees.
  2. Brown the ground venison with half of the onion.
  3. While the venison cooks, prepare the enchilada sauce according to package directions.
  4. Lightly coat a 9×13 baking dish with nonstick spray.
  5. Take the first tortilla, dip it in the enchilada sauce, lay it in the pan.
  6. Fill it with the meat mixture and a handful of the Velveeta.
  7. Roll it up, with the seam side down.
  8. Repeat with the remaining tortillas, lining them up in the pan.
  9. Pour any remaining sauce over the enchiladas.
  10. Cover with the cheddar cheese and remaining chopped onions.
  11. Bake for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
  12. Top with fresh parsley and serve.

Mini Pizza Quinoa Bites

recipe courtesy of Iowa Girl Eats

 

Mini Pizza Quinoa Bites | Sarafina's Kitchen

  • 2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)
  • 2 whole eggs
  • 2 egg whites
  • 2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • Pizza sauce, for dipping
  1. Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.
  2. Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.
  3. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you’re reheating.
  4. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)

Slow Cooker Tater Tot Casserole

adapted from Get Crocked

tots

  • 1 lb. ground turkey, browned
  • 10 oz. tomatoes, RoTel, mild or hot, drained
  • 16 oz. tater tots, frozen
  • 10 3/4 oz. can, Low-Fat Cream of Celery soup
  • 1 onion, diced (about 1 cup)
  • 2 c. shredded cheddar cheese
  1. In a skillet, brown ground turkey, adding in chopped onion, and Rotel tomatoes.
  2. Transfer turkey, onion and tomato mixture into a greased slow cooker.
  3. Combine above with Cream of Celery soup.
  4. Place tater tots across the top of all your ingredients listed above.
  5. Cover.  Cook on Low for 2 – 3  hours.
  6. Top with shredded cheese on top of the tater tots 30 minutes before you are going to serve, allowing the cheese to melt over the tots.

Pumpkin Cheese Ball

Recipe courtesy of my friend, Jeff B.  Since he uses Falafel Chips in place of nacho cheese chips, it makes it a gluten-free treat.

cheeseball

  • 16oz cream cheese
  • 2 cups shredded chipotle cheddar
  • 3 T minced onion
  • 2 T salsa
  • 2 t ground cumin
  • Levant Original Falafel Chips
  1. With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
  2. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.
  3. To serve, unwrap, roll in crushed falafel chips and press a bell pepper stem into the top.

Koch Kase (cooked cheese)

from http://www.texasmonthly.com

  • Mix in a bowl and let stand at least 30 minutes:
  • 24 oz. cottage cheese (small curd, not drained)
  • 2 teaspoons (level) baking soda
  • Stir into cheese mixture:
  • 5 tablespoons flour
  • In a large nonstick fry pan melt:
  • 2 sticks margarine (regular, not, diet)
  • Add cheese mixture to melted margarine & cook until creamy (cottage cheese melted).
  • When it is finished, add:
  • caraway seeds, to taste
  • Spread on fresh bread when the cheese is warm. If you have some dry smoked sausage from this area, it’s even better!
  • Store in refrigerator & it will thicken. Good on crackers, too.
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