6.06.2010

sunday, sunday.

Normally, Sundays are lazy days in our house. Today is an exception though- my husband left before 7 this morning for "his" day...drag races with his brother. He's been looking forward to this for weeks! I hope he has a great time. The weather is gorgeous...and I'm sure the cars will be racing great!

After the super busy Saturday we had, Matt deserves a day to himself! We headed out early to catch the 64th Annual Pet Parade in downtown LaGrange. I grew up going to this parade. It was definitely something I looked forward to every year because the parade took place the first weekend in June, and that meant that the school year was almost over. This year was a bit of a bust though thanks to the torrential downpours that continued through the entire duration of the parade. Waterlogged tootsie rolls, anyone? Maybe next year will be dry.

Onto a lunchtime BBQ at my cousin's house, where Logan learned all about Spiderman costumes and Stormtrooper helmets. Of course, the helmet is his new obsession and he will be the proud owner of one once he's potty-trained. If anything, we will always look back on the Pet Parade, 2010 fondly, because that's the day that Meyer started being more confident in his walking abilities.

Anyway...I've been up since 4, tossing and turning and thinking. I hate when I wake up way early and can't get back to sleep because my mind is going full speed ahead! So I headed out for a 4.5 mile run at 6 to get my day off to the right start. I was really stressing about not having time to run a total of 15 miles this weekend. But I was able to switch my schedule around so I did 10 miles on Friday, and the remainder this morning. I really should start ALL my days off with a run- gets it out of the way and lets me enjoy the rest of my day!!

Dinner is done. I started prepping this delicious casserole a few days ago and now it's in the fridge ready to be popped in the oven for dinner! I've made this recipe several times and I always forget one step...so I switched it up a bit and maybe it will be better than usual. Or worse...you never know. :)

Recipe: Cowboy Chicken Casserole
Source: Emeril Lagasse

2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained

Directions
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

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