Merge pull request 'adding corn casserol and other pending cards' (#2) from features/corn-casserole into main
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jtom38 2023-11-13 17:23:57 -08:00
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--- ---
title: "Southwestern Crockpot Chicken Tacos" title: "Southwestern Crockpot Chicken Tacos"
subtitle: subtitle:
date: 2023-06-06T00:00:00-07:00 date: 2023-10-14T00:00:00-07:00
draft: false draft: false
tags: [Cake] tags: [Chicken]
cuisine: [British] cuisine: [Tex-Mex]
course: [Desert] course: [Lunch, Dinner]
prepTimeMinutes: 30 prepTimeMinutes: 10
cookTimeMinutes: 50 cookTimeMinutes:
servings: "8 - 10" servings: "8 - 10"
parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/ parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
@ -25,6 +25,11 @@ parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
- 1 onion coarsely chopped - 1 onion coarsely chopped
- taco shells and any toppings you like - taco shells and any toppings you like
## Instruction
1. Place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure theres some sauce underneath the chicken so it doesnt end up sticking to the bottom.
2. Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.
## Augmentation ## Augmentation
- Place the Chicken in the crocpot and add seasoning over chicken. - Place the Chicken in the crocpot and add seasoning over chicken.
@ -36,5 +41,4 @@ parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
## Sides ## Sides
- Instance Pot Mexican Rice - Instance Pot Mexican Rice
- Instance Pot Pinto Beans - [Instant Pot Pinto Beans](https://cookbook.jamestombleson.com/recipes/2022/06/instant-pot-pinto-beans/)

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---
title: "Jambalaya"
subtitle:
date: 2023-10-14T00:00:00-07:00
draft: false
tags: [Chicken]
cuisine: [Tex-Mex]
course: [Lunch, Dinner]
prepTimeMinutes: 15
cookTimeMinutes: 40
servings: "6 - 8"
parenturl: https://www.gimmesomeoven.com/jambalaya-recipe/#tasty-recipes-60303
---

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---
title: "Korean Sticky Chicken"
subtitle:
date: 2023-10-14T00:00:00-07:00
draft: false
tags: [Chicken]
cuisine: [Korean]
course: [Lunch, Dinner]
prepTimeMinutes: 10
cookTimeMinutes: 20
servings: "8 - 10"
parenturl: https://pickledplum.com/korean-sticky-chicken-recipe/
---
## Ingredents
- 1 pound skinless and boneless chicken breasts, sliced into large chunks
- 2 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoons grapeseed oil, vegetable oil, or other neutral oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 stalks scallions, chopped
## Instructions
- Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
- In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
- In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
- Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
- Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
- Top with chopped scallions a serve immediately.
## Sides
- Paires with Rice

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---
title: "Extremely Cheesy Corn Casserole"
subtitle:
date: 2023-11-13T00:00:00-07:00
draft: false
tags: [Thanksgiving,Corn,Vegetable,Casserole,Baking,Cheddar,Cheese,Parmesan,Cream Cheese,Easy,Quick,Side]
cuisine: [American]
course: [Side]
prepTimeMinutes: 10
cookTimeMinutes: 15
servings: "10 - 12"
parenturl: https://www.bonappetit.com/recipe/corn-casserole
---
## Ingredients
- 2 Tbsp. unsalted butter, plus more for baking dish
- 1 medium jalapeño, finely chopped (seeded if desired)
- 2 medium garlic cloves, finely chopped
- 2 15-oz. cans whole-kernel corn, drained
- 8 oz. cream cheese
- 3/4 cup shredded cheddar cheese
- 3/4 cup finely shredded Parmesan cheese, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs (fresh or dried)
- 1/2 cup roughly chopped tender fresh herbs such as thyme, sage, or parsley, plus more
- Green onions or chives (optional; for garnish)
## Instruction
### Step 1
Place rack in middle of oven and preheat oven to 375°. Butter a 13x9" baking dish and set aside.
### Step 2
Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Add 1 jalapeño, finely chopped (seeded if desired), and 2 cloves garlic, finely chopped, and cook until fragrant and just starting to soften, about 5 minutes. Add two 15-oz. cans whole-kernel corn, drained, 8 oz. cream cheese, ¾ cup shredded cheddar cheese, and ¼ cup finely shredded Parmesan cheese. Stir until cheese is melted and corn is well coated, 23 minutes, then season with kosher salt and freshly ground black pepper.
### Step 3
Pour corn mixture into prepared baking dish. Top with ½ cup breadcrumbs (fresh or dried), ½ cup finely shredded Parmesan cheese, and ½ cup roughly chopped tender fresh herbs such as thyme, sage, or parsley. Bake corn casserole until cheese is melted and bubbling and the breadcrumbs are a crispy golden brown, about 15 minutes. Garnish with more roughly chopped tender herbs and green onions or chives, sliced, (if using).
**Do ahead**: Corn casserole can be assembled without topping up to 3 days ahead of time. Cover casserole dish with a lid or wrap tightly in plastic wrap and refrigerate.

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