Friday, September 30, 2011
King Ranch Chicken (or Beef)
I love Pampered Chef products . . . but I don't love all of them. Some, you can get the equivalent in quality but at a lesser price at Crate & Barrel, Williams-Sonoma, or Bed, Bath & Beyond.
Earlier this year I went to BBB to buy a wedding gift for Adam Larson and Kayla Teachey. Now I'd already perused their registry so I knew they had stainless steel mixing bowls on their list. Since I love my PC mixing bowls, I figured why not get these registered ones for the happy couple.
Once I found the bowls in the store, I opene the box and examined what I was buying. Compared to my PC bowls, they were a thinner steel and didn't have the rubber bottom or a thumb hole to hold the bowl while mixing. Hmmm.
I couldn't buy them.
Sure they were only $20 compared to $85 the PC ones sell for. But if you host a show, you can get the bowls for 1/2 price. I actually got mine for 60% off.
One of the recipes my bowls come in handy to use with is King Ranch Chicken. I actually bake this in my Magic Pot, aka Deep Covered Baker, but any ol' 9x13 pan works great.
Preheat oven to 325*.
1/4 cup butter
1 chopped green pepper
2 cups cooked, shredded chicken (or about 1 lb of cooked ground bee
In a large skillet, cook pepper and onion in the butter until tender, about 5 minutes. Add meat, stirring until well blended.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Ro-Tel
2 cups shredded Cheddar cheese
Mix soups, Ro-Tel, and 1 1/2 cups cheese in a mixing bowl.
12 corn tortillas
Tear tortillas into bite-sized pieces. I usually have one of my kids cut the tortillas into strips and then cut the strips into pieces. In a 9x13 baking pan, alternately layer tortillas, soup mixture, and meat mixture; repeating for 3 layers. Top with remaining cheese.
Bake for 40 minutes or until hot and bubbling.
QUESTION OF THE DAY:: What's your favorite kitchen tool whether a Pampered Chef one or not?