Chiles Rellenos Casserole with Mango Salsa

Awww, cheese, peppers, chips, salsa, guac, margs...my nirvana! Our good friends, the Mohans, are getting close to heading back to the east coast. Before they go, Liz wanted to make sure she could add a mean Mexican feast to her bag of entertaining tricks. So, Liz and the kiddos came over for a hands on cooking dinner party and after a few margs...a family sleepover too!

We decided to make something different than your standard tacos, enchilada, quesadilla fiesta. I am a sucker for good rellenos. I can't stand the egg roll crust, but much prefer the light beer or egg battered style. So I was thrilled when I found a Whole Foods recipe not requiring a fry daddy! Anyway, we turned on some tunes, enjoyed a batch of fresh Margs from neighbor Shove and got to work. The result was a fantastic meal full of fresh flavors, tangy spices and a fiesta was born.

Menu:

• Chips, Salsa, Guac (check out guac recipe in Taco Tuesday post http://thevaccarofamilytable.blogspot.com/2009_01_01_archive.html)
• Chile Rellenos Casserole
• Mango salsa (great topping for the Rellenos - sweet, spicy, salty, tangy - great on fish and pork too)
• Mixed green salad
• Black beans (use a can, but spice them up with a bit of apple sauce, chalula and top with cilantro)
• Lemon cake (buy from Costco)

Chiles Rellenos Casserole
Ingredients:

• 8 poblano chilies
• 1 1/2 C grated Monterey Jack cheese
• 1 1/2 C grated cheddar cheese
• 2 T chopped chipotle peppers in adobo sauce
• 1/4 C flour
• 4 large eggs, separated
• 1 T hot sauce

• 1/4 C canola oil
• 1 large egg beaten
• 1/2 C yellow cornmeal
• 1 C sour cream
• 1 C canned creamed corn

Directions:

• Preheat oven to 450 degrees and place the whole poblano peppers on a baking sheet. Roast for about 20 min or until blackened on all sides.
• Remove from oven and place chiles in paper bag. Let stand for 20 min.
• Reduce the oven temperature to 350 degrees.
• Remove the chiles from the bag and rub off the skin.
• Make a slit in one side of each chile, running within a 1/2 inch from the top to bottom - leaving the chile whole with a pocket for stuffing.
• In a medium bowl, combine the cheeses with chipotle chiles.
• Fill the chiles with the cheese mixture, pressing the slit closed after filling.
• Roll the stuffed chiles in flour to coat all sides.
• Beat the egg yolks with the hot sauce and mix in the remaining flour.
• In another bowl, beat the egg whites with an electric mixer, until stiff; then gently fold the egg whites into the egg yolk mixture.
• Heat the canola oil in a large saute pan.
• Dip the floured chiles into the egg mixture and saute for 5-7 min, until golden on all sides.
• Drain the chiles on paper towels.
• Place the browned chiles in a lightly greased 10x12 baking dish.
• In a small bowl, mix the remaining eggs with cornmeal, sour cream and creamed corn.
• Pour this mixture over the chiles.
• Bake the casserole for 25-30 min, until the cornmeal mixture is set, firm to the touch and light, golden brown.
• Serve immediately!

Mango Salsa

Ingredients:

• Mango, peeled and chopped
• 2 tomatoes, chopped
• 1 jalapeno, seeded and chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, pressed
• 2 T cilantro chopped
• Juice from 1/2 lemon
• S&P to taste

Directions:

Mix well!

Traditional Memorial Day Feast

Really...Memorial Day 2009? Kids are almost out of school, plants are in full bloom, patio furniture is back on the deck, pots are being planted and BBQ's are becoming a regular weekend occurrence. Whether you are having the party or heading to your neighbors' place, this meal is 100% do ahead. So the meal is done, dishes are clean and you are free to enjoy the party!

Menu:

• Deviled Eggs
• Seven-Layer Salad
• Fried Chicken
• Potato Salad
• Sliced Watermelon (no recipe...buy a watermelon and slice it!)
• Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)

Deviled Eggs - makes 24 deviled eggs

Ingredients:

• 12 large eggs
• 3 T mayo
• 2 T Dijon mustard
• 1 T sweet pickle
• Dash of Worcestershire sauce
• 2 T chopped parsley
• Paprika for garnish

Directions:

• Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
• When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
• Cut each egg lengthwise, remove the yolks and place in a medium bowl.
• Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
• Mix well.
• Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
• Sprinkle each half with parsley, then paprika.
• Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.

Seven Layer Salad

Ingredients:

• 2 Romain hearts, trimmed and torn into bite-sized pieces
• 1/2 pint grape tomatoes sliced
• 1-2 bunches of green onions, chopped
• 1 medium pepper, chopped
• 1 C fresh corn kernels, blanched (or canned)
• 1 C fresh peas (or frozen)
• 1 cucumber, sliced in to 1/8 inch rounds
• 2 medium carrots, shredded
• 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)

Directions:

• Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
• Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
• Just before serving, toss well.

Old-Fashioned Potato Salad

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 1/2 medium onion, chopped (about 1/2 C)
• 4 celery ribs, slided into 1/2 inch-thick half-moons
• 1 t salt
• 4 large eggs, boiled and peeled
• 1 C mayo
• 1/4 C sweet relish
• 2 T cider vinegar
• 1 T brown mustard
• Salt and pepper
• Paprika and parsley for garnish

Directions:

• Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
• Peel and slice the hard-boiled eggs
• In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
• Season with salt and pepper to taste
• Garnish with chopped parsley and paprika.
• Cover and refrigerate until well chilled, at least two hours.

Fried Chicken

Ingredients

• One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
• 2 C buttermilk
• 2 t salt
• Vegetable oil (for frying)
• 1 C flour
• 1/2 t pepper
• 1/2 t garlic powder
• 1 t paprika

Directions:

• In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
• Heat oven to 375 degrees
• Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
• Take each piece of buttermilk soaked chicken and roll in flour mixture.
• Shake off excess flour and place on sprayed cookie sheet
• Bake for 25 min (this helps reduce the amount of time in the fryer!)
• In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
• Place each piece of chicken in hot oil, turning occasionally, until golden brown
• Drain on paper towels.
• Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!

Potato Wedges

Love the fries, but hate the fat? Here is a good compromise. This is a great side dish for burgers, hot dogs and even that grilled rib eye. Should you have leftovers, they are the start for some great hash browns. Dice the remaining potatoes, add chopped onions and peppers and you have breakfast!

Ingredients: (serves four)

• 2 Russet potatoes, cleaned and sliced into wedges
• 3 T olive oil
• 2 cloves garlic, pressed
• Old Bay Seasoning
• Coarse pepper

Directions:

• Preheat oven to 375 degrees.
• Place all ingredients into a Ziploc bag to coat potatoes well.
• Pour onto a cookie sheet.
• Bake for 40 min or until potatoes are soft and brown.

Ravioli a la Cali

The last month has been a bit more of a roller coaster than usual. Rushing around, feeling unorganized, blah, blah, blah. But even when life feels out of control, one thing you can still deliver is a quick, easy, tasty and comforting meal. While coming back late from the hospital, Pam, Dad and I were starving...but what do make? Too tired, little in the fridge...but belly groaning. Pam whipped this up and it more than hit the spot.

Ravioli on a Bed of Mixed Greens topped with Pine Nuts and Feta (I know, way too long a name)
Ingredients - serves four

• 1 package of fresh, large ravioli (meat, veggie, whatever you like)
• 1 package mixed field greens
• 1/4 C pine nuts, toasted
• 1 package crumbled feta
• 4 T Italian or Balsamic dressing

Directions:

• Cook ravioli as package indicates
• Drain water and toss cooked ravioli with salad dressing
• On each plate, arrange a bed of mixed greens (or watercress if you prefer)
• Top greens with 4-5 ravioli
• Top with crumbled feta (1 T ish)
• Top with toasted pine nuts

The warmth of the ravioli with the dressing adds a great texture to your typical salad. The height also adds a nice element of interest on the plate. Hearty, healthy and semi-hip...Enjoy!