January Cooking Adventure

This is what we made yesterday....I have already posted the recipe for the Spring Veggie Soup. Here are recipes for the other meals we made....

Chicken Parmesan (we just coated chicken breasts will beaten egg and then breadcrumbs mixed with parmesan cheese and Italian spices, then baked in a pan with spaghetti sauce and a slice of mozzarella on the top of each breast.)

Chili Relleno Casserole
3 (4 oz) cans mild whole green chilies, drained
2 cups shredded Monterey Jack
flour tortillas (about a dozen)
2 (10oz) cans enchilada sauce
1 cup sour cream
Split each chili and remove any seeds. Arrange 2 pepper halves and about 3 T. cheese near the outer edge of the tortilla. Roll to enclose filling. Arrange the rellenos seam down in a greased 9x13 pan. Whisk sauce and sour cream together and pour over rellenos. We then froze these. Thaw and bake for 30 min at 350.

Cinncinatti Chili
1 T. olive oil
1/2 cup. chopped onion
2 cloves garlic, pressed
2 1/2 cups cooked kidney beans
1 c. canned crushed tomatoes
1 t. cinnamon
1/4 t. allspice
1/2t. salt
1/2 t. thyme
1/2 t. chocolate chips (yes, chocolate!)
8 oz pasta
1 cup grated mozzarella
2 cups minced onion
Saute onion and garlic. Add beans, tomatoes, spices and chocolate chips. Let simmer. Cool. Bag in gallon Ziplocs. Thaw. Reheat. Cook pasta. Serve in layers: pasta, then chili, cheese and onions.

Quick Corn Chowder
1/2 cup chopped bell pepper
1 sm. onion, chopped
1 T. butter
1 garlic clove, pressed
2 cans creamed corn
28 oz chicken broth
2 med. potatoes, cut into sm. chunks
pepper
1/2 cup whipping cream or half and half
parsley
Saute onion, garlic, and pepper in butter in a pot. Add broth, corn and potatoes. Bring to boil and then simmer til potatoes are done. Add the cream or half and half, pepper and parsley.