Pat Ramsey

Chicken Tortilla Casserole

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Chicken Tortilla Casserole

Chicken Tortilla Casserole

Recipe by Pat RamseyCourse: MainCuisine: Tex-MexDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

30

minutes

When Texas winters actually turn cold, chicken tortilla soup is one of the best meals for warming up. Everything you love about Tex-Mex – chili, spices, cheese, fresh veggies – but in a soup! I’ve turned chicken tortilla soup into tacos, but being mid-January, as I’m typing this, a nice warm casserole would be better. Adding rice, reduce the liquid, and finish in the oven – it’s a casserole!

Ingredients

  • 2 cups cooked rice (I like the Texmati rice blend)

  • 8-10oz cooked fajita chicken meat

  • 1 tomato, diced

  • 1/2 onion, chopped

  • 1/2 small bell pepper, chopped

  • 1 small serrano, seeds removed, diced

  • 2 cloves garlic, minced

  • 1/2 cup corn, drained

  • 1/2 cup cream

  • 3/4 cup shredded cheese (asadero, chedder, monterey jack, or a mix)

  • 1 cup tortilla strips

  • 1/2 cup shredded cheese (asadero, monterey jack)

  • 1/2 lime

  • 1/4 cup chopped cilantro

  • 2Tbsp olive oil

  • Spice Mix

  • 2 Tbsp chipotle powder

  • 2 Tbsp cumin

  • 2 Tbsp smoked paprika

  • 1 Tbsp chili powder

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1 tsp pepper

Directions

  • Warm a 5-6 quart pot over medium heat
  • Add the olive oil, then the onions, bell pepper, corn, garlic, and serrano
  • Cook 5-6 minutes or until the onions start to soften and turn translucent
  • Add tomatos, cook for 2 to 5 minutes
  • Reduce heat to low, add spices, chicken, 3/4 cup of cheese, and cream. Add juice from the lime and mix well. Taste, adjust spices as needed. Add water if mixture is thick and moisture is not evident
  • Pour everything into a 13 by 9 glass baking pan
  • Cover with foil, bake for 20 minutes
  • At 20 minutes, remove foil, sprinkle tortilla strips and remainder of cheese
  • Return to oven, bake for up to 10 additional minutes
  • Remove, serve, garnish with chopped cilantro

Notes

  • If you have an HEB in your area, they make a fantastic Chicken Tortilla Soup kit which is where I originally found this recipe. I’ve modified it some, as I think the rice has to be pre-cooked and I’ve varied the ratios of some ingredients.

Dried Cranberry Salsa

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Dried Cranberry Salsa

Recipe by Pat RamseyCourse: SidesDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Total time

10

minutes

Ingredients

  • 1 cup dried cranberries

  • 1 jalapeño pepper, seeded & diced

  • 1/2 medium/small diced red onion

  • 1/2 cup chopped fresh cilantro

  • 1 teaspoon minced garlic

  • 1/4 cup orange juice

  • juice from 1 lime

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon kosher salt

Directions

  • Combine all ingredients in a mixing bowl
  • Stir together gently, cover, and chill for at least two hours
  • Stir before serving

Pinto beans with ham shank

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Pinto beans with ham shank

Pinto beans with ham shank

Recipe by Pat RamseyCourse: MainCuisine: SouthernDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

2

hours 

Southern style pinto beans, perfect for chilly days, served I’m with fresh cornbread or rice.

Ingredients

  • 16 oz dry Pinto beans

  • 1 Smoked ham shank

  • 1 small to medium onion, chopped

  • 1 red bell pepper, sliced in rings or chopped

  • 4 medium-length celery stalks, diced

  • 4 cups chicken broth

  • 2 bay leaves

  • 1 tsp-ish black pepper

  • 1 tsp-ish garlic powder

  • 2 tsp-ish Hardcore Carnivore: Meatchelada dry rub (chili-lime rub)

  • 1 Tbsp kosher salt

  • 1 tsp-ish celery salt

  • Additional water

Directions

  • Rinse & soak the beans for 4 hours
  • Drain water, add everything to the beans
  • Place pot over medium flame, ensure there is a couple of inches liquid over the beans. Add water if necessary
  • Cover, when it reaches a rolling boil, adjust the heat down to maintain a steady low boil without it getting excessive 
  • Simmer at this level for about two hours, adding water if needed. Taste the beans on the hour till they are almost at the desired consistency
  • Remove lid, lower temperature to low and simmer for close half an hour to reduce liquid slightly. The liquid should thicken without drying out the beans
  • Remove from heat. Serve with cornbread or rice.

Simple but Delicious Apple Brandy

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Simple but Delicious Apple Brandy
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Simple but Delicious Apple Brandy

Recipe by Pat RamseyCourse: DrinksCuisine: DrinksDifficulty: Easy
Prep time

20

minutes

Brandy is pretty good on its own, especially during colder weather. A tasty alternative is apple brandy, especially this DIY version. Smooth and warming, without the usual sharp brandy bite.

Ingredients

  • 1 bottle brandy (750ml size)

  • 2 apples, cored, sliced, peeled

  • 2 cups sugar

  • 1 cup water

  • 3 – 4 whole cloves

  • Cinnamon stick, about 4 inch size

Directions

  • In small pan, add the sugar to water, over medium low heat. Stir till sugar is completely dissolved. Let sit with heat off.
  • Add apples to glass container. Add spices, then sugar water mixture. Stir to mix, then add brandy.
  • Store complete mixture in sealed glass container for at least 10 days.
  • Open container and pour contents through sieve. Set solids aside, discarding cloves and cinnamon. Store apples in sealed container for use later. (Makes great bread)
  • Save brandy in sealable jar. Serve and enjoy.

Got skirt steak? Why not make enchiladas?

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Carne Enchiladas
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Carne Enchiladas

Recipe by Pat RamseyCourse: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Enchiladas don’t have to be made with just cheese or chicken. Try making them with skirt steak. It gives a hearty rich flavor to a warm comfort-food meal.

Ingredients

  • 1.75lb skirt steak, fat trimmed

  • 1.5 medium onion, diced

  • 8oz shredded cheese. Preferably Oaxaca or a Mexican blend

  • 18 Corn tortillas

  • 8oz diced green chili

  • 11oz (1 can) black beans

Directions

  • Preheat oven to 370F.
  • Grill or cook in a hot pan, the skirt steak. No more than 5 minutes per side. Season each side with Hardcore Carnivore Meatchilada before flipping. Set aside to rest.
  • Without rinsing the pan, add the diced onion along with a couple of tablespoons of olive oil. Sauté onions till translucent, scraping the pan to deglaze.
  • Set onions aside, dice the steak, place in bowl. Add green chili and onions, stir to mix.
  • Place layer of tortillas in 13 by 9 inch pan. 6 tortillas should do. Add steak mix, spread to cover tortillas. Add cheese.
  • Add another layer of tortillas, steak mix, cheese.
  • Cover with one more layer of tortillas. Pour black beans over tortillas, spread to cover. Top with remaining cheese.
  • Bake in oven for 25 minutes. When done, you will see that the cheese is melted and you may see some bubbling of juices.

Notes

  • You should have enough cheese to do three layers, 2 thicker than the third.