Chrissy Teigen's Cheesy Jalapeño Tuna Noodle Casserole

So, I'm the kinda girl who goes to the library and comes home with a stack of cookbooks so high they'd be dangerous if they fell on somebody. When I can carve out some time, I'll grab a pad of sticky tabs and start paging through. Every once in a while, I come across a book that I must (MUST!) have in my personal collection pronto. Chrissy Teigen's cookbook, Cravings, was one of those books.

I'm not going to go into depth about the book...yet—but that's because I want to do a dedicated review post on it (in fact, I'm so enamored of it that I'm contemplating a Julie and Julia-style cook-through). But I did think that this month's Fish Friday Foodies theme, fish in a dish, was the perfect opportunity to try one of the recipe I had bookmarked in it.

Potato Chorizo Breakfast Casserole

This is a Sponsored post written by me on behalf of Simply Potatoes. All opinions are 100% mine.

Today I'm partnering with Simply Potatoes to bring you a recipe featuring part of their refrigerated, prepared potato line. Since I already use these products in my own kitchen, I'm happy to have the opportunity to share them with you today. If you're not familiar with Simply Potatoes by Crystal Farms, they are a fresh (never frozen) potato product made with real ingredients that located in the refrigerated dairy section of the grocery store.

The main reason that I keep them on hand is because they're so darn convenient. I've mentioned this before, but my oldest child is a potatoaholic. He would happily eat them for every meal of the day, if I made them. So, you can probably guess that hash browns are an often-requested breakfast dish in my house (and not only by him). I like to keep a bag or two of Simply Potato hash browns in the fridge to meet this request. School morning are generally pretty rushed around here, and the simple fact that I can open a bag, pour the already shredded potatoes into a hot skillet with a bit of fat, and serve up them up in mere moments makes me happy.

But Simply Potatoes goes beyond hash browns for a weekday breakfast. You can find them in all forms, from diced to sliced to wedges—and with all  manners of "seasoning" (O'Brien, Garlic and Herb, Southwest Style, Rosemary & Garlic). Should I even tell you that they also have different varieties of mashed potatoes? That means everything from leisurely weekend meals to holiday sides to breakfast-for-dinner to weeknight supper side dishes are at your fingertips!

Green Chile Chicken Tortilla Casserole

Aren't memories an odd beast?  Some are crystal clear, while others get lost in a fog of time.  And sometimes the memories that you're trying most desperately to recall are the hardest to shake the haze.  That's pretty much where this dish comes from.  The haze.  A tinkling sound that I'm trying sightlessly to locate.

So yes, when I was a kid...a teenager, probably...my mom made this dish that was absolutely out-of-this-world.  But she didn't make it that often.  It was, for all intents and purposes, a tortilla casserole.  I remember it having green chiles in it.  And I remember wishing that she would make it more often.  But it just sort of faded away.

Cowboy Casserole. {yee-haw}

I'll admit, the list of ingredients for this is a little bit unwieldy.  But sometimes, I get in a mood, a mood that can only be described as ambitious.  Apparently the day that I made this was one of those days.  I mean, it's not a difficult recipe or anything.  It just has a lot of ingredients.  But oddly enough, most of them are ingredients that I almost always have in the house, anyway.

Plus, that long list?  It bring major flavah!  Did I just use that word the wrong way?  Hmmmm.  I think it fits.  We're talking tasty, Southwest flavor.  A hearty casserole that even non-cowboys can get behind.

And sometimes, I like prepping a dish and putting it all together in one little cooking vessel, only to cover it and stick it in the fridge.  It makes me feel especially accomplished the next day.  What's that?  You want to have guests over for dinner?  Ah yes, I whipped up a casserole yesterday, so that won't be a problem.   I'll just pull the casserole out of the fridge and bake it.  No muss, no fuss.  (Previous day obviously forgotten.)

The layer of tortilla chips that are crushed up at the bottom of this casserole really remind me of this one chicken tortilla casserole that my mom made a few times when I was a kid.  And now swears she doesn't remember how she made it.  I've been trying to recreate it for years, to no avail.  This isn't it.  That one was green.  But still, it sort of reminds me of it.

Cowboy Casserole

by Heather Schmitt-González

Prep Time: 1½ hours (largely unattended)

Cook Time: 45 minutes

Keywords: bake entree chicken cheese tortillas American Southwest

Ingredients (serves 8-10)

• 2 lbs. boneless, skinless chicken breasts
• 2½ c. chicken stock
• ½ c. white wine
• handful fresh cilantro, ripped in half
• 1½ Tbs. lime juice
• 2 garlic cloves, peeled & smashed
• 1 tsp. black peppercorns
• 1 1/4 tsp. salt, divided
• 1/4 tsp. dried oregano
• 2 bay leaves
• 6 Tbs. unsalted butter
• 1 lb. white button mushrooms, quartered
• Pinch freshly ground black pepper
• 4 Tbs. all-purpose flour
• 1½ c. whole milk
• 12 c. tortilla chips
• 1 onion, finely chopped
• 1 large bell pepper, finely chopped
• 2 jalapeños, stemmed, seeded, & finely chopped (optional)
• 8 oz. Pepper Jack Cheese, shredded
• 8 oz. Sharp Cheddar, shredded
• 1 Tbs. Emeril's Southwest Seasoning, either store-bought or homemade (recipe follows)
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 c. canned, diced tomatoes, drained
• 1 (4 oz.) can diced green chiles, drained

Instructions

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover, remove from heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces; set aside. Strain the cooking liquid; reserve.

Preheat oven to 350° F.

Heat the butter in a large skillet over high heat until melted and just begins to foam. Add mushrooms, remaining salt, and black pepper. Cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, ~6 minutes.

Scatter the flour over the mushrooms, and cook for 1 minute, stirring. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken.

Add 1½ cups of the reserved poaching liquid, stir, and cook until very thick and flavorful, ~10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 x 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour ~1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapeños (if using) evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses.

Bake uncovered for ~45 minutes, or until the cheese is bubbling and the casserole is heated through. Let sit for 5 minutes or so before serving.

note:

This casserole may be prepared in advance. Assemble and cover; refrigerate overnight or freeze until ready to use. Allow to thaw 1 day in the refrigerator (if frozen); remove from fridge and allow to come to room temperature before baking as directed.

Emeril's Southwest Seasoning (yield: ½ c.):

2 Tbs. chili powder - 2 Tbs. ground cumin - 2 Tbs. paprika - 1 tsp. ground black pepper - 1 Tbs. ground coriander - 1 tsp. cayenne pepper - 1 Tbs. garlic powder - 1 tsp. crushed red chile flakes - 1 Tbs. salt - 1 Tbs. dried oregano

Combine all ingredients thoroughly. Store in an airtight container at cool room temperature.

slightly adapted from Emeril Lagasse

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Spaghetti Squash & Kale Gratin {12 Weeks of Winter Squash}

Apparently I have a thing for spaghetti squash and kale together.  I didn't even realize how close this dish would be to this dish until I was halfway through making it.  Oops.  And while, yes, they both contain spaghetti squash and kale and parmesan - they are actually quite different.  They don't taste the same at all.  Which is strange, because neither dish really contains that many ingredients.  I consider that one an entree, and this one a side.

And of course, what is the absolute perfect accompaniment to spaghetti squash?  Italian sausage.  I mean, seriously, it's one of those perfect marriages.  And I didn't even do this on purpose, but I happened to make Italian sausage and red sauce for dinner last night (this was more of an experiment and a separate thought).  So while I enjoyed the bite and slight tang of this alone, when it was eaten with a bit of that sausage swirled through it?  Money.

Now, I can hardly believe that this is our twelfth and final week of the 12 Weeks of Winter Squash.  It went by incredibly fast!  I want to thank my co-host Joanne of Eats Well With Others for inspiring me to explore the wonderful world of winter squash (and for letting me come along for the ride).  This may be the "official" end, but winter squash has earned a permanent place in my kitchen.  And I cannot wait until next year!

Spaghetti Squash & Kale Gratin

by Heather Schmitt-González

Prep Time: 45 minutes (to roast squash)

Cook Time: 30-35 minutes + time to roast

Keywords: bake side vegetarian kale spaghetti squash American fall winter

Ingredients (serves 6-8)

• 1 medium (ish) spaghetti squash
• coconut oil or olive oil
• 1 onion, diced
• 2 garlic cloves, pressed or minced
• small handful (1-2 Tbs.) chopped, fresh herbs of your choice
• ~12 oz. kale, tough stems removed, chopped (or 1 bag Cut 'n Clean Greens Kale)
• ¾ c. large curd cottage cheese
• ½ c. sour cream
• 1 Tbs. finely chopped fresh chives
• 2 green onions, sliced thinly
• 1 egg, lightly beaten
• ¾ c. freshly grated Parmesan cheese, divided
• ¼ c. fresh bread crumbs
• salt
• freshly ground black pepper

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment, foil, or a silicone baking sheet.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle all over with some olive oil and season with salt and pepper. Place cut side down on prepared baking sheet and roast for ~45 minutes, or until just tender (skin should pierce easily with the tip of a paring knife). Set aside for a few minutes, until cool enough to handle. Rake a fork through the flesh, until you have turned the whole thing into spaghetti-like strands. Place in a colander and let sit in sink or over a bowl while you are moving on to the next step. (Alternately you could pierce the whole squash with a knife ~10 times. Microwave for 10 minutes, turning once or twice. Cut in half, scoop out seeds. Rake fork through and set in colander. Proceed as you would with roasted squash.)

Increase oven temperature to 400° F. Put cottage cheese in a strainer and gently run cold water over it so that you only have the curds. Set aside and allow to drain while you get on with it.

Drizzle about one tablespoon of coconut oil or olive oil into a large, deep, heavy skillet set over medium heat. Add onion and saute until translucent, about ~3-5 minutes minutes. Add garlic and fresh herbs (if using) and cook, stirring, for another minute. Add another drizzle of oil, and then add kale and continue to cook for a another 3-5 minutes, stirring, until slightly wilted. No need to cook completely as it will finish cooking in the oven.

Combine the cottage cheese curds, sour cream, egg, and ½ cup of the Parmesan in a very large bowl with the chives and green onions; mix to combine. Tip the spaghetti squash into the bowl, as well as the kale mixture. Stir gently until everything is thoroughly combined. Season to taste with salt and pepper.

Transfer to a gratin dish or a baking dish that has been sprayed with non-stick cooking spray; distribute evenly and press down.

Toss the remaining ¼ cup of Parmesan with the bread crumbs and season with a pinch each of salt and pepper. Distribute evenly over the top of the mixture. And then, if you're like me, grate even more Parmesan over the top. Just because.

Slide into preheated oven and bake for ~30-35 minutes, or until the mixture is bubbling around the edges and the topping is golden. If you'd like, you can slide the whole thing under the broiler for a few minutes longer for more color. Serve immediately.

note:

You can use any type of herbs that you have on hand (and that you think would taste good in this application); this time I used chives, sage, marjoram, and thyme.

inspired by and adapted from Kalyn's Kitchen

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And now we'd love to know what you've been doing with winter squash in your kitchen this week... or heck, anytime over the past 12 weeks.  Feel free to link up as many winter squash recipes as you like below - we want lots of recipes to guide us through the rest of the season!

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1. Spaghetti Squash & Kale Gratin

2. Butternut Squash Waffles

3. Pumpkin with Tomato Sauce, Cocoa and Pepitas

disclaimer: I received a free coupon to try Cut 'n Clean Greens. I was under no obligation to write about them or use them in a blog post. But I did. And I liked it.

Mexican (& Mexican-inspired) Breakfasts {#blogbreakfastclub roundup}

So you say it's breakfast time?  And you are in the mood for a little Mexican food?  Or maybe just something along those lines?  Well, look no further!  Last month I had the pleasure of hosting Breakfast Club, an event created by Helen of Fuss Free Flavours .  As the host, I was able to pick the theme, and since I'm almost ALWAYS craving them, you can bet that Mexican (& Mexican-inspired) breakfasts were my choice for the month.

So to inspire you to head into the kitchen with a little south-of-the-border flair, I bring you all of the mouthwatering recipes submitted this month.

First up, Karen from Karen's Kitchen Stories combined tortillas, eggs, poblanos, chorizo, cheese and so much more to make this mouthwatering Mexican Breakfast Casserole.  Seriously, just looking at it makes my mouth water.  I'll be making it sooner rather than later.

And then Jessica from Tejana Made decided to tickle a craving that I have had for at least two or three months with her absolutely amazing looking Machacado con Huevo.  I should probably tell you that I made it the very next morning.  And I couldn't be bothered to take pictures because I needed it my belly.  Next time.

Now we have two more of my favorite things to start the day with from Katie at Mexican Wildflower.  She brought (my all-time fave) Chilaquiles and Huevos Divociados.  I'm not sure what she's trying to do to me, but salsa-softened tortillas and eggs smothered in two types of salsa really gets me excited.  Just sayin'.

For my first submission this month, I decided to try yet another dish from a book that I currently can't get enough of.  Roasted poblanos and mushrooms topped with a golden yolk and ooey-gooey cheese...oh yeah.   I (Heather from girlichef) just had to bring these Poblano & Mushroom Baked Eggs.  It won't be my last time making them.

So.  Sunnyside up or scrambled?  What's that you say...both!?  Yeah, me too.  But no matter which version you choose, it's guaranteed to be tasty if you spice it up with a little Mexican flair and serve it inside of bright, beautiful pepper rings atop a bed of spiced onion like Karen from Lavender and Lovage did with her Mexican Breakfast Eggs - Two Ways!

Does anyone else wish that they could wake up to a cast-iron skillet filled with golden chunks of potato and the seductive heat of hatch chiles?  Come on, I know it's not just me.  I know Vianney from Sweet Life would share her Hatch Chile Breakfast Potatoes if I asked nicely.  And Vianney - one egg, over-easy and salsa, por favor!

Sometimes, you wake up with a sweet tooth.  Well, sometimes I wake up with a sweet tooth.  And I'm guessing that this delectable Mexican Chocolate French Toast from Chica Chocolatina would cradle that sweet tooth like a baby and make it feel loved.  Who doesn't want to start their day with a little chocolate and cinnamon now and then?

Katie from Mexican Wildflower is back (as if her other dishes didn't make me hungry enough) and this time she shared a protein-packed way to start the day with her Refried Black Beans.  We often start our day with a side of beans in my house...and I think a scoop of these would put a smile on my family's faces.

Another way that I love to start any day is with a plate of Migas.  Well, Claire from Chez Cayenne brought a beautiful plate of Tofu Migas to the table this month...and I just KNOW that I NEED to try them for myself.   What an awesome recipe to have in your arsenal for your vegan friends and family...or just when the mood strikes!

Let's bring this utterly fabulous Mexican (& Mexican-inspired) breakfast buffet to a close with another personal favorite (and a quickie) from my (Heather from girlichef) kitchen, Huevos Rancheros.  Tortillas, eggs, your favorite salsa, and some queso fresco.  That's pretty much my idea of happiness.

Muchas gracias to all of the amazing ladies that helped fill up my breakfast table during the month of August with their amazing dishes.  All that's left to do now is fill up my plate!

For more information on the Breakfast Club and future installments, please visit Helen at Fuss Free Flavours.