Monthly Archives for November 2010
Country-Style Baked Lima Beans
Slow Cooker Mongolian Beef
Sweet Corn Tomalito
This is a recipe I have been making for years now. It’s a copycat recipe from a Mexican restaurant chain called Chevy’s. We don’t live anywhere near a Chevy’s anymore, but there was one just down the road when we lived in St. Louis and it was our favorite Mexican place. They serve this on the side of all of their entrées. It’s kind of like a sweet corn bread, but the texture is different. It’s not bready at all. It’s just kind of sweet and corny and it complements spicy Mexican food very well. We loved it so much that I looked around online and found the recipe on one of those copycat recipe websites.
It used to be that I didn’t make this very often because it was a pain in the butt. The original recipe called for steaming it on the stovetop instead of microwaving. I could never get that to work very well and would always end up throwing it in the oven to finish, but that messed up the texture. Then I found it on Food.com (formerly Recipezaar) and there the microwaving technique was suggested. It comes out perfectly every time now! And it’s not so much of a hassle.
Enfrijoladas (Tortilla, Bean, and Cheese Casserole)
Beefy Zucchini Saute
Apple Nachos
Shared at: This Week’s Cravings at Mom’s Crazy Cooking
Curried Chicken and Rice Soup
Curried Chicken and Rice Soup
Ingredients:
½ cup matchstick carrots
½ small onion, chopped
4 tbsp butter
4 tbsp flour
¼ tsp salt
1¼ tsp sweet curry powder
¼ tsp hot curry powder
2 cups whole milk
2 cups chicken broth (regular; use more salt if using red.sod.)
1-2 cups cooked chicken, cubed
2 cups long-grain rice, cooked
Directions:
In a large saucepan, saute carrots and onion in butter for 2 minutes. Stir in flour, salt, and curry powders until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until vegetables are tender.
Makes 5 servings.
*Updated 04.18.12 to reflect changes I have made to the recipe since first posting it.