South by Southwest Chicken Casserole | Feat. Tango Spice Co.
It’s definitely casserole weather outside: cold and wet. We’re cooking up a casserole designed to use up some sweet onions with a decidedly southwest flair. Originally I used Tango Spice Co.’s Twist & Shout spice blend for this casserole, but it’s no longer available, so we’ve created our own version which is listed below. Tango Spice Co. has several delectable spice rubs and blends which you can find here:
South by Southwest Chicken Casserole
1 pound, 452g, diced chicken breast, or your favorite chicken meat
1 large onion, diced rough
1 tablespoon Mexican spice blend, or Our “Twist-n-Shout” spice rub**
Salt and pepper, to taste
1 tablespoon Smoked paprika
2 pounds, 900g, frozen hash brown potatoes
1 pound, 452g, southwest blend frozen veges, or a mix of red and green bell pepper, corn, onion and black beans
2 cups, 457ml, cold whole milk
2 tablespoons. 30g, butter
2 tablespoons, 18g, flour
salt and white pepper
1 pound, 452g, sharp cheddar cheese, shredded or a blend of your favorite cheeses
Preheat oven to 350°F, 180°C, gas mark 4. Sauté chicken in a few tablespoons vegetable or canola oil until mostly cooked. Season with salt, smoked paprika and the Mexican spice blend. Add onions and sauté until onions are tender and fragrant. Turn heat to low to allow onions to begin to caramelize while you prepare the béchamel.
In a medium saucepan, melt the butter. Sprinkle the flour in and whisk until the roux bubbles evenly over the bottom of the pan. Add in the cold milk, all at once, and whisk continuously until mixture bubbles and thickens. Whisk in 4 ounces of the shredded cheese until melted and smooth.
Layer ingredients in order in the bottom of a well greased casserole or 9 x 13 inch baking dish: frozen potatoes seasoned with about a teaspoon of salt, the chicken and onion mixture, the frozen vegetable mixture, the cheesey béchamel sauce and top with the remaining shredded cheese. Bake casserole, uncovered for 1 hour. Remove casserole from the oven and let sit for 15 minutes before serving. Refrigerate leftovers. This casserole tastes better the second day.
**Our “Twist-n-Shout” spice blend
2 tablespoons toasted sesame seeds
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chipotle powder
1 tablespoon ground cumin
½ tablespoon black pepper
½ tablespoon ground coriander
½ tablespoon dried oregano
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cinnamon
Mix all ingredients in an airtight jar. Add a half teaspoon of salt if desired.
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Macaroni Salad | Delish
Get the full recipe here:
INGREDIENTS
FOR THE PASTA SALAD
1 lb. elbow pasta, cooked
2 stalks celery, chopped
1 red bell pepper, chopped
1/2 c. black olives, sliced
parsley, chopped for garnish
FOR THE DRESSING
3/4 c. mayonnaise
2 tbsp. red wine vinegar
1 tsp. sugar
kosher salt
Freshly ground black pepper
DIRECTIONS
1. In a large bowl, combine elbows, celery, bell pepper and olives.
2. Make dressing: In a medium bowl, combine mayonnaise, vinegar, and sugar. Season with salt and pepper and stir until combined.
3. Pour dressing over pasta mixture and toss. Garnish with parsley and serve.
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Amy's Bowls: Santa Fe Enchilada Food Review
This is a taste test/review of the Santa Fe Enchilada made by Amy's Kitchen. This meal is gluten free, organic, and has no GMOs, no trans fat and no preservatives. It is only 350 calories.
Amy's Bowls: Stuffed Pasta Shells
Amy's Bowls: Broccoli & Cheddar Bake
Amy's Bowls: Country Cheddar
Pesto Caprese Noodle Salad | Delish + No Yolks
A recipe for Pesto Caprese Noodle Salad Casserole from Delish + No Yolks
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Make the Perfect Roast Beef with Garlic Gravy - Guaranteed to be a HIT at your next dinner party!
I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.
In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.
Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
While the roast is resting, we demonstrate how to make a fantastic garlic gravy.
For the full printable recipe, visit:
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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