Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Saturday, October 30, 2010

Mexican Chicken Casserole

I know that I haven’t posted in a while. What with school, the kids’ activities, and life in general, something has to give. I did, however, want to share with you this really easy and delicious recipe I made tonight.

At my school, the Foods II class has a program called “Foods II Go.” They take orders for a meal from teachers and other students, and then they cook the meal for those who ordered it. The meal that I just ordered from them was so good I just had to have the recipes. The Foods teacher was more than happy to share them with me, so I am going to share with you! Enjoy!

This Mexican Chicken Casserole is one of the easiest dinners I have put together. The flavors all blend together very well. I think if you want though, that you could add more heat to the recipe with jalapenos or green chilies. I kept it mild for the kids – they loved it by the way.

Mexican Chicken Casserole

1 lb boneless chicken breast (Pork chops really work great for this recipe too)

3 cups Mexican rice, prepared

1 15 oz can Mexican refried beans

1 ½ cup taco cheddar cheese

Spray bottom of 8x8 baking dish with non stick cooking spray. Spread refried beans over bottom. Place trimmed chicken on beans. (I sliced my chicken to make it easier for the kids)

Cover with the prepared rice. Cover with foil. Bake at 350 until chicken is done – about 40 minutes. For the last 20 minutes, uncover, add cheese to cover the top and continue baking. Remove from oven, let stand for 5 minutes before serving.

We had this with a salad and had leftovers. It was awesome!! Talk soon!

Sunday, October 3, 2010

Roasted Red Snapper

Tonight we had fish the boys picked out at Whole Foods yesterday. I dragged them with me on my food shopping venture – took all morning. First we went to the Hill in St. Louis to pick up pancetta, prosciutto, olive oil and some other goodies. Then we headed to Whole Foods for fresh produce and some meat. I bought chicken, chicken sausages, and a whole snapper. The boys really wanted the whole fish, so I bought two for the four of us.
Cooking it was easy. It cooks quickly in the oven at 450 for 20 minutes. I also made some roasted potatoes with garlic, Italian seasonings, salt, and pepper. Yummy!!!

Roasted Snapper - adapted from Big Oven
Olive oil – about 3 tbsp
Rosemary – 2 sprigs, minced
Thyme – about 2 tsp, minced
2 large cloves garlic, minced
Zest of one lemon – 2 if you want more lemon flavor
2 whole snapper

Preheat oven to 450 degrees. Pat fish dry inside and out.

Combine seasonings with olive oil. Spread over fish and inside the cavity of the fish. Place on sheet tray covered with aluminum foil. Place lemon slices inside cavity and underneath fish. Place in oven and cook for about 20 minutes or until fish flakes apart. Serve immediately.

Not only did the boys enjoy eating the fish, they loved helping pick it out. They also enjoyed touching various parts of the head – learning experience!

On another note, my kids planted seeds for a science project at school. They brought them home, and we have been watering. Tomorrow we will harvest our crops! Green beans anyone? They were excited. I love it when they learn.
Have a great evening! Talk soon!