Keto Cordon Bleu casserole style

Yield 8
Bake time 40 minutes

Topping

• 2 ounces pork rinds
• ½ cup Parmesan cheese, shredded
• ½ teaspoon salt
• ½ teaspoon garlic powder

• 5 pounds chicken breasts, about 8 pieces
• Salt and black pepper to taste
• 8 slices ham
• 8 slices Swiss cheese
• 3 tablespoons melted coconut oil

1. Preheat oven to 350°F.
2. Put pork rinds, Parmesan cheese, garlic, and 1/2 teaspoon of salt in large ziplock bag and mash with your hands it rolling pin until it’s fine crumbs. Set aside.
3. Take each chicken breast and halve them lengthwise so that you have six pieces.
4. Lay the chicken into a 9x13" casserole dish. Season with salt and pepper.
5. Place the slices of ham on top of the chicken.
6. Layer the Swiss cheese on top of the ham.
7. Spread the pork rind mixture over the top of the casserole. Drizzle on the melted coconut oil and mix it into the crumb topping with a fork. The topping will clump together somewhat.
8. Bake the casserole uncovered at 350°F for 40-45 minutes, until the topping has browned and sunk into the melty cheese. Test the chicken with a thermometer to ensure that the chicken has reached 165°F.
9. Cut the casserole into six pieces and serve.

Tamale Pie (mexican Cornbread casserole)

2011-11-03 17:06

Mountain Standard Time

Cornbread Batter:

1 cup cornmeal

1 cup flour

2 teaspoons baking powder
1 can (10 oz) cream style corn
2 eggs well beaten
1/2 cup crisco oil
2 tsp sugar (if desired)
1 cup milk (may add more milk to make batter right)
(not to thick or not to thin)about like cake batter

Filling:

1 1/2 lbs lean ground beef
1 large onion chopped
3 to 5 small banana peppers chopped
2 to 3 cups grated cheddar cheese (mild or med)

Mix together batter ingredients. set aside. In a large skillet, cook ground beef, onion and peppers until browned and then pour into strainer. Drain off any grease. Rinse with hot water and let drain.Pour half of batter into large greased 9x13 cake pan, then pour all of the hamburger mixture over this. Top this with all the cheese.
Next, pour the other half of your cornbread batter over the meat and cheese filling.
Bake in a 350* oven for about 45 to 50 min. or until brown. Let set a few minutes before cuting and serving.

Layered Enchilada Casserole + homemade enchilada sauce

2011-10-29 16:59
Mountain Standard Time

2 cups diced chicken breast meat
1/2 teaspoon ground cumin
1/2 teaspoon cilantro (fresh or dried, for dried use 1 tablespoon)
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 cup red enchilada sauce  (recipe below)
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Enchilada Sauce

2 tablespoons all-purpose flour
1/4 cup chili powder
2 cups water
1/4 cup tomato sauce
1 small can of green chillis
2 tablespoons vegetable oil
salt to taste
garlic powder to taste

Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.
Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.)

Baked Macaroni and Cheese (Grown up style)

   My family LOVES macaroni, me not so much.  But I do like the baked kind and here is my recipe for it.

    1/2 pound elbow macaroni

    3 tablespoons butter

    3 tablespoons flour

    1 tablespoon powdered mustard

    3 cups milk

    1/2 cup yellow onion, finely diced

    1 bay leaf

    1/2 teaspoon paprika

    1 large egg

    12 ounces sharp cheddar, shredded

    1 teaspoon salt

    Fresh black pepper

    Topping:

    3 tablespoons butter

    1 cup  bread crumbs

  

Preheat oven to 350 degrees F.

    In a large pot of boiling, salted water cook about 10 minutes.

    While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

    Temper in the egg. To do this take about a half a cup of the milk mixture and stir in the egg to warm it up so you don't end up with scrambled eggs in your macaroni.

  Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

    Melt the butter in a saute pan and lightly stir the bread crumbs to coat. Spoon it over the macaroni. Bake for 30 minutes.  The bread crumbs should look nice and toasted that's the best way to know if it is ready.

Remove from oven and rest for five minutes so the sauce can thicken a little before serving.

It can also all be done in the Crockpot on low.