Prime Time Monthly | Page 20

20 November 2016

By Barb Armijo

N

Healthy Casseroles
to Warm Up the Fall

ovember is
a good time
to celebrate casseroles. One of the best
things about these warm comfort concoctions is that they are usually easy
to assemble, they go a long way and usually taste even better the second
day.
Here are two recipes for casseroles that are a twist on typical entrees.
The Spinach Mac and Cheese is very simple, and the King’s Casserole is
a bit more time intensive but still fairly easy to accomplish.
Pair a classic hot toddy if you are making this a really grown-up meal.
See that recipe below, as well.
SPINACH MACARONI AND CHEESE
Ingredients
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2 cups macaroni pasta, cooked
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1 cup chopped cooked spinach
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2 cups hot milk
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1/4 cup flour
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1/4 cup butter
•
2 tablespoons horseradish
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1 tablespoon Dijon mustard
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2 cups grated sharp white cheddar cheese
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salt and pepper, to taste
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freshly grated nutmeg, to taste
Directions
1. Preheat the oven to 425.
2. In medium sized pot, over medium heat, melt butter.
3. Add the flour and cook for 3 minutes.
4. Pour in the hot milk and cook until thickened.
5. Add the spinach, cheese, seasonings, horseradish and mustard.
6. Mix well.
7. Combine with the cooked pasta.
8.
Place in a greased casserole dish.
9. Bake in oven for 15 minutes or until bubbling.
KING RANCH CASSEROLE
Ingredients
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2 ounces (4 tablespoons) unsalted butter
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1 medium onion, chopped
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1 medium red bell pepper, seeded and chopped
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1 medium green bell pepper, seeded and chopped

PRIME TIME

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1 poblano pepper, seeded and chopped
1 small jalapeño, seeded and minced
1 (28-ounce) can diced tomatoes, drained
1 ( 4-ounce) can (or fresh, which always is better) green chiles
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon Mexican-style chili powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sour cream
3 cups cooked, shredded chicken (from roughly 1 rotisserie
chicken)
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Kosher salt and freshly ground black pepper, to taste
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Cayenne, to taste
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12 (6-inch) flour tortillas
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2 to 3 cups grated cheddar cheese, to taste
Directions
1. Preheat the oven to 425°F. Lightly grease a medium baking dish,
such as an 11x7-inch casserole.
2. Melt the butter in a large Dutch oven or heavy skillet over medium
heat. Add the onions, peppers and jalapeño, and cook until softened, 8 to
10 minutes. Add the tomatoes and green chiles, followed by the garlic,
flour, chili powder, cumin and salt. Stir until fragrant and starting to
thicken, 1 to 2 minutes.
3. Add the stock and heavy cream, and bring to a gentle boil. Reduce
heat and simmer, stirring occasionally, for 10 to 15 minutes. Fold in the
sour cream and chicken. Taste and adjust seasonings, adding more salt,
pepper or cayenne to taste.
4. While the stock and cream are simmering, lightly spritz the tortillas
with cooking spray. Arrange the tortillas on two large sheet pans, and
toast in the oven until crisp and golden, 8 to 10 minutes.
5. Layer three tortillas in the bottom of the prepared baking dish.
Spread 1/3 of the chicken mixture over the tortillas, followed by 1/3 of
the cheese. Continue with another layer of tortillas, chicken and cheese,
followed by a third layer of tortillas and the remaining chicken. Reserve
the remaining cheese and tortillas.
6. Bake the casserole until bubbling, 15 to 20 minutes. Crush the
reserved tortillas. Sprinkle the crushed tortillas
and remaining cheese over the casserole and
return to the oven until cheese is melted, about
10 more minutes. Let cool for 5 minutes before
serving.
Recipe Notes
• Make-ahead casserole: To prepare the
casserole in advance, assemble it completely,
reserving the crushed tortillas and cheese for the
topping. Cover and refrigerate up to 24 hours.
Bring to room temperature before cooking or add
an additional 10 to 15 minutes to baking time.
• Freezer casserole: The unbaked casserole can
be frozen up to one month; thaw overnight in
refrigerator and bake as directed.

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MKT3144

CLASSIC HOT TODDY
This classic winter warmer soothes with its mix
of whiskey, citrus and honey.
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1 1/2 oz. bourbon or rye whiskey
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1 barspoon honey
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1/2 oz. fresh lemon juice
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4 oz. boiling water
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Tools: barspoon
Directions
1. Glass: teacup or mug
2. Garnish: lemon wedge, cinnamon stick and
star anise (optional)
3. Combine all ingredients in a warmed tea cup
or mug, and stir to combine. Garnish.