agmoneyb
08-01-2005, 10:44 PM
Hi! I'm going to be spending a week at a lake with my husband and 6-7 other couples. Each couple is responsible for making one dinner and one breakfast. I think we have our dinner figured out, but I'd like to make a Mexican style breakfast and I'm looking for ideas. I tried the Chiles Rellenos Casserole from CL and it was fantastic, and I was thinking of doing Corn Bread Muffins with Bacon and Scallions from CI. I was also thinking of doing CL's Red Chile Potatoes. But it took me a while to make the casserole and the muffins, and I'm afraid that if I double each (and the potatoes too), that it will be lunchtime before everything is ready. Does anyone have any ideas for anything quicker? Do you think I could make the casserole the night before?
Here are the recipes. I've tried them all and think they are great. I made a few changes with the casserole - added a jalapeno, used shredded rotisserie chicken, and upped all the spices.
TIA!!!
Amanda
Chiles Rellenos Casserole
From Cooking Light
1/2 pound ground chicken
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites
Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
Yield: 6 servings (serving size: 1 (3 1/2-inch) square)
NUTRITION PER SERVING
CALORIES 292(29% from fat); FAT 9.5g (sat 4.6g,mono 2.9g,poly 1g); PROTEIN 23.3g; CHOLESTEROL 118mg; CALCIUM 242mg; SODIUM 640mg; FIBER 5.2g; IRON 3.7mg; CARBOHYDRATE 29.3g
L. Alyson Moreland
Cooking Light, JANUARY 1995
******
Red Chile Potatoes
From Cooking Light
3 pounds red potatoes, cut into 1-inch pieces (about 10 cups)
3 tablespoons vegetable oil, divided
1/2 cup chopped green onions
1/2 cup Chile Colorado
1 1/4 teaspoons salt
Place the potatoes in a Dutch oven. Cover with water, and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain.
Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of potatoes; sauté 8 minutes or until lightly browned. Remove from the pan. Repeat procedure with remaining oil and potatoes. Place potatoes, onions, Chile Colorado, and salt in pan, and cook over medium heat 1 minute or until thoroughly heated, stirring constantly.
Yield: 8 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 177(28% from fat); FAT 5.5g (sat 0.4g,mono 3g,poly 1.7g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 23mg; SODIUM 437mg; FIBER 3.6g; IRON 1.5mg; CARBOHYDRATE 28.9g
Chile Colorado
From Cooking Light
Traditionally, this chile sauce is made with water, but chicken broth gives it a bit more depth. Look for dried New Mexico chiles in Latin markets, or order from www.chiletoday.com. The sauce may stain some types of pottery and plastic storage containers, so serve and store this in glass containers.
This recipe goes with Red Chile Potatoes, Pork Marinated in Chile Colorado
1/2 pound dried New Mexico chiles
5 cups fat-free, less-sodium chicken broth
4 garlic cloves, peeled
1 teaspoon salt
Preheat broiler.
Remove stems and seeds from chiles; discard. Rinse the chiles with cold water; drain. Arrange chiles in a single layer on a baking sheet. Broil 20 seconds on each side or until lightly toasted (be careful not to burn chiles).
Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Stir in chiles, and cover. Remove from heat, and let stand 30 minutes or until soft. Drain.
Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process until smooth. Pour the pureed mixture into a large bowl; repeat procedure with remaining chiles and broth. Strain chile mixture through a sieve into a large saucepan, and discard solids. Stir in salt. Cook over medium heat 30 minutes, stirring occasionally.
Yield: 5 cups (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 61(13% from fat); FAT 0.9g (sat 0.1g,mono 0.1g,poly 0.5g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 474mg; FIBER 2g; IRON 0.9mg; CARBOHYDRATE 11.5g
Theresa Marquez
Cooking Light, NOVEMBER 2003
*****
Bacon-Scallion Corn Muffins with Cheddar Cheese
From America's Test Kitchen
Makes 12 Muffins
8 ounces grated cheddar cheese
3 slices bacon, cut into 1/2-inch pieces
10-12 medium scallions sliced thin, (about 1 1/4 cups)
3/4 tsp. salt
1/8 tsp. ground black pepper
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 tsp. baking powder
1 tsp. baking soda
2 large eggs
1/2 cup sugar
8 Tbsp. unsalted butter, melted
3/4 cup sour cream
1/2 cup milk
1. Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 tsp. salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
2. Adjust oven rack to middle position and heat oven to 400F. Spray standard muffin tin with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaing sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar ovewr each mound of batter. Do not level or flatten surface of mounds.
4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Here are the recipes. I've tried them all and think they are great. I made a few changes with the casserole - added a jalapeno, used shredded rotisserie chicken, and upped all the spices.
TIA!!!
Amanda
Chiles Rellenos Casserole
From Cooking Light
1/2 pound ground chicken
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites
Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
Yield: 6 servings (serving size: 1 (3 1/2-inch) square)
NUTRITION PER SERVING
CALORIES 292(29% from fat); FAT 9.5g (sat 4.6g,mono 2.9g,poly 1g); PROTEIN 23.3g; CHOLESTEROL 118mg; CALCIUM 242mg; SODIUM 640mg; FIBER 5.2g; IRON 3.7mg; CARBOHYDRATE 29.3g
L. Alyson Moreland
Cooking Light, JANUARY 1995
******
Red Chile Potatoes
From Cooking Light
3 pounds red potatoes, cut into 1-inch pieces (about 10 cups)
3 tablespoons vegetable oil, divided
1/2 cup chopped green onions
1/2 cup Chile Colorado
1 1/4 teaspoons salt
Place the potatoes in a Dutch oven. Cover with water, and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain.
Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of potatoes; sauté 8 minutes or until lightly browned. Remove from the pan. Repeat procedure with remaining oil and potatoes. Place potatoes, onions, Chile Colorado, and salt in pan, and cook over medium heat 1 minute or until thoroughly heated, stirring constantly.
Yield: 8 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 177(28% from fat); FAT 5.5g (sat 0.4g,mono 3g,poly 1.7g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 23mg; SODIUM 437mg; FIBER 3.6g; IRON 1.5mg; CARBOHYDRATE 28.9g
Chile Colorado
From Cooking Light
Traditionally, this chile sauce is made with water, but chicken broth gives it a bit more depth. Look for dried New Mexico chiles in Latin markets, or order from www.chiletoday.com. The sauce may stain some types of pottery and plastic storage containers, so serve and store this in glass containers.
This recipe goes with Red Chile Potatoes, Pork Marinated in Chile Colorado
1/2 pound dried New Mexico chiles
5 cups fat-free, less-sodium chicken broth
4 garlic cloves, peeled
1 teaspoon salt
Preheat broiler.
Remove stems and seeds from chiles; discard. Rinse the chiles with cold water; drain. Arrange chiles in a single layer on a baking sheet. Broil 20 seconds on each side or until lightly toasted (be careful not to burn chiles).
Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Stir in chiles, and cover. Remove from heat, and let stand 30 minutes or until soft. Drain.
Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process until smooth. Pour the pureed mixture into a large bowl; repeat procedure with remaining chiles and broth. Strain chile mixture through a sieve into a large saucepan, and discard solids. Stir in salt. Cook over medium heat 30 minutes, stirring occasionally.
Yield: 5 cups (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 61(13% from fat); FAT 0.9g (sat 0.1g,mono 0.1g,poly 0.5g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 474mg; FIBER 2g; IRON 0.9mg; CARBOHYDRATE 11.5g
Theresa Marquez
Cooking Light, NOVEMBER 2003
*****
Bacon-Scallion Corn Muffins with Cheddar Cheese
From America's Test Kitchen
Makes 12 Muffins
8 ounces grated cheddar cheese
3 slices bacon, cut into 1/2-inch pieces
10-12 medium scallions sliced thin, (about 1 1/4 cups)
3/4 tsp. salt
1/8 tsp. ground black pepper
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 tsp. baking powder
1 tsp. baking soda
2 large eggs
1/2 cup sugar
8 Tbsp. unsalted butter, melted
3/4 cup sour cream
1/2 cup milk
1. Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 tsp. salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
2. Adjust oven rack to middle position and heat oven to 400F. Spray standard muffin tin with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaing sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar ovewr each mound of batter. Do not level or flatten surface of mounds.
4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.