Upside-Down Mexican Pot Pie

You know how a pot pie is just this delectable thing with veggies and tender meat in a creamy, rich sauce topped with a flaky pastry crust?

Well, what if pot pie went Mexican?

What if you had some cheese joining the party...tomatoes and veggies hanging out with some tender ground beef spiced with seasonings and peppers topped off with moist cornbread? That would be all right, wouldn't it?

Oh wait.

Turn that upside down.

Yep, the whole thing.

Now you've got it. If you're gonna turn the whole pot pie idea upside down, you might as well go ahead and turn the whole pot pie upside down.

Right?

At least that's how I explain to myself why this pie is upside down. Besides the fact that it's fun. To say. And to eat.

Upside-Down Mexican Pot Pie

(printable version)

adapted from the Gooseberry Pot Pie Cookbook

serves 6

1 lb. ground beef

1 onion, chopped

2 cloves garlic, minced

1 green pepper, chopped

1 zucchini, chopped

1 can diced tomatoes

1 can corn, drained

1 tsp chili powder

1 tsp salt

1/2 tsp cumin

1 (8.5 oz.) pkg. cornbread mix (will need egg and milk)

1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a 2 qt. casserole dish.

In a skillet over medium heat, brown beef with onion, garlic, green pepper, and zucchini. Drain. Add tomatoes with juice, corn and seasonings (adjust to taste). Simmer about 5 min.

Meanwhile, prepare cornbread mix according to package directions.

Pour batter into prepared dish. Spoon beef/vegetable mixture over batter. 

Cover with foil and bake 25 min. Uncover and sprinkle with cheese. Return to oven and bake 5-10 min. more or until cheese is melted and bubbly and pie is heated through.

Chicken Divan

I think the cooler weather makes me more prone to go back to those old, familiar recipes that have been tried and tested and loved for years on end, especially those that remind me of cooking with my mom or celebrating birthdays (always a big deal in our house).

This particular casserole (affectionately renamed "Chicken Curry" by our family) was a favorite of my older brother and I think he requested it for his birthday dinner every year that I can remember. It was also a "company dinner" staple, being all fancy with the slivered almonds on top and easy to make enough for a crowd. The broccoli and chicken in a creamy curry-tinged sauce is perfectly paired with the crunchy cheesy-almond topping.

I still have vivid snapshots of memories stirring the sauce, chopping the chicken, pouring steaming broccoli into the baking dish, grating the cheese and tearing up the bread for the topping. So not only is this a tasty, satisfying meal, it also holds those special memory triggers reserved for the beloved foods of our childhood.

That being said, I did however, lighten it up just a teensy bit. As a kid I thought nothing of dumping a heaping scoop of mayo into this delectable dish, but as I am a little bit more health conscious (and, let's be honest, the main reason was because my mayo jar was almost empty) I decided to sub the mayo for fat free greek yogurt. Zero fat, plus great proteins and other good-for-you stuff and I couldn't taste the difference. Still the same great creamy sauce! Yay!

Chicken Divan

(printable version)

serves 4-6

1 10 oz. package of frozen broccoli

2 cups chopped cooked chicken

1/2 cup mayo or greek yogurt

1 can cream of chicken soup

2 tsp lemon juice

1/2 tsp curry powder

1 TB melted butter

1/2 cup bread crumbs

1/2 cup shredded cheddar cheese

1/2 cup slivered almonds

Hot cooked rice

Preheat oven to 350. Cook broccoli according to package directions.

Place broccoli in greased 8x8 pan. Layer chicken over broccoli.

In a medium bowl, combine mayo (or yogurt), soup, lemon juice and curry and mix until well blended. Pour over chicken. In another bowl, combine butter, bread crumbs, cheese and almonds and mix. Sprinkle over the top of other ingredients.

Bake 45 min to an hour or until sauce is bubbly and topping is golden. Serve over hot cooked rice, if desired.

Easy Taco Casserole

This quick and easy meal is another "Pinterest-inspired" dinner (we've had a lot of those lately, have you?)...but I have to admit, though the concept sounded yummy, the recipe looked a little bit, well...dull. Sooo...I took the liberty of jazzing it up. Just a little. You know, a little sour cream here, a few olives there...that kind of jazz.

And though it isn't a meal that would win any beauty contests, it IS very addictingly yummy AND super easy and fast to put together. And it melds some great flavors. So throw a fiesta- and don't forget to invite Easy Taco Casserole!

As a side note, would there be any objections to calling this a "casser-ole´"? Just thought I'd ask.

Easy Taco Casserole

(printable version)

from Disney Famliy

serves 2-4

1/2 lb. ground turkey, browned

1 cup corn

1 cup salsa

1/2 bag corn tortilla chips (or enough to cover pie pan twice when crushed)

1 cup shredded cheddar cheese

1/2 cup or so sour cream

1 can sliced olives

Preheat oven to 350.

Mix turkey, corn and salsa.

Lightly grease a pie plate or 8 x 8 glass pan. Slightly crush tortilla chips and spread in an even layer, covering bottom of pan. Top with half the meat mixture, followed by half the sour cream, half the cheese and half the olives. Repeat layers. Cover lightly with foil.

Bake 30-40 min. or until bubbly and cheese is melted.

Note: this recipe can also be made ahead and frozen! Simply bake 20 to 30 min. more.

Shepherd's Pie {Mini}

I love ramekins. They're just so darn cute! Anything you make in them gets an instant "cute makeover." My latest experiment involved my new 14 oz. ramekins- perfect for individual dinner serving sizes! I used my mom's yummy shepherd's pie recipe, with a few tweaks and served it in these adorable portion-size dishes.

It was perfect! And so fun to have your own dish to scoop delicious casserole from. I will definitely be trying more casseroles or other dishes (lasagna, anyone?) in my new larger ramekins.
Start with seasoned ground turkey, layer with corn and then top generously with mashed potatoes, a pinch of pepper and a sprinkling of grated cheese.

Mmmm....comfort food- in a perfect portion size!

Mommy's Shepherd's Pie
(printable version)

(with my tweaks)

serves 4

1 lb. ground turkey or hamburger, browned

1 recipe taco seasoning (find the recipe here)

3/4 cup water

1 can corn (or frozen corn)

mashed potatoes, prepared according to box directions for 4 servings (or substitute your own homemade potatoes- you'll need at least 2 cups)

freshly ground black pepper

1 cup shredded cheese

Combine turkey, seasoning and water, simmer at least 15 min.

Divide seasoned turkey into 4 large ramekins (or use 1 8x8 pan).

Divide corn evenly among ramekins; top each with 1/2 cup of mashed potatoes.

Sprinkle with pepper, top each with 1/4 cup of cheese.

Bake at 350 for 20-30 min. or until hot through.