Stuffed Cabbage Casserole

The very moment I stumbled upon this recipe I knew it was a keeper and in fact I went out and bought the ingredients that same day. I love casseroles, and the cheesy crunchy top that reveals itself after baking so nicely in the hot oven! MMMMMMM I am a cheese & crispy bits  lover! I changed the recipe up some to suit my taste.  To see the original click here. For my edited version…READ ON!

INGREDIENTS:

• 2 tbs olive oil, divided
• 1 lb. lean ground turkey
• 2 cloves garlic
• 1/2 tsp. dried thyme
• 2 tsp Paprika, I like hungarian but any will do even the hot stuff
• salt and fresh ground black pepper to taste
• 1 head green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup chicken stock
• 2 cups cooked brown rice (I cooked in chicken stock instead of water to add more flavor)
• 2 cups low-fat mozzarella cheese

(Love this shot)

DIRECTIONS – Preheat oven to 350°F.

1. Spray a large glass casserole dish with non-stick spray. I used a 10×13″ pan and it was full!
2. Cook rice and when it is finished set aside (use chicken stock instead of water for more flavor!)
3. Heat a large frying pan on medium heat; add 1 tbs olive oil, and garlic. Cook until just fragrant (about 1 minute or less) Add salt, pepper, paprika thyme and finally ground turkey. Cook until browned.
4. To the pan add the diced tomatoes with juice, tomato sauce and chicken stock.
5. Simmer until thickened, around 15 minutes give or take.
6. While meat mixture is thickening, cut up cabbage and make sure to cut out the core, and chop coarsely.
7. Heat remaining olive oil in a large frying pan, add the cabbage and cook over medium heat until the cabbage is wilted (I added a lid to help the process along). You want the cabbage about half-cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
8. Add your cooked rice to your meat mixture and stir to combine well.
9. Take 1/2 of your wilted cabbage and place in your casserole dish, then 1/2 of your meat mixture and repeat until all is in pan. Mix together gently with large spoon.
10. Add cheese to top and bake for 40 minutes uncovered.
11. Let casserole sit for a few minutes before cutting, the cheese will stay in place better this way and you get nice even squares for everyone to enjoy, serve hot.
12. This dish is freezer friendly if you have leftovers. (which I did) I stored in a Tupperware container, air tight.

Fresh Vodka Spritzer Recipe:

1 oz Pinnacle Cake Vodka
1 oz Pinnacle Whip Cream Vodka
2 oz Seltzer Water
Juice of 1/2 lime
Basil & lime slice for garnish

Blend first 4 ingredients together and garnish with basil and lime slice. Light and refreshing!

 

If you liked this recipe, check out more from Sweet Heat Chefs and tell a friend!

• Cornbread Casserole
• Baked Pretzel Crusted Chicken
• Chicken Bacon Ranch Mac-N-Cheese

 

Smooth & Cheesy Chicken Enchilada Soup

For those of us on the West Coast, I know it is entirely TOO HOT to be talking soup, but here’s the deal…you are going to NEED this recipe come Fall and Winter. Seriously, not want it, NEED it. I think last year I made this so many times we almost turned into enchilada soup! My entire family likes this and that is not an easy feat to accomplish. Again, this was in my early days of picture taking and blogging, so you will need to excuse the pics and TRUST me on the delectable taste of this soup!

INGREDIENTS

1 lb. skinless boneless chicken
2 T. Extra Virgil Olive Oil
1 whole sweet onion, chopped
3 cloves garlic (microplanned)
2 qt. chicken stock
1.5 cups masa harina
3 cups water divided
2 c. enchilada sauce
2 c. shredded sharp cheddar cheese (go for sharp every time you will be glad you did!)
2 t. chili powder
1 t. ground cumin

DIRECTIONS

First off for convenience I use a store made rotisserie chicken for my soup. If you want to go completely homemade, use 4 chicken breasts and bake them in oven until done. Let cool and then cut into bite sized pieces.

1. In  your stock pot, cook onion in olive oil for a few minutes then add, garlic until fragrant, (about 1-2 minutes on medium) do not burn garlic or it will be bitter and you will have to start over. 
2. Add chicken stock.
3. In a bowl whisk together masa harina and 2.5 cups water until it becomes thick and is well blended.
4. Pour masa mixture into pot with additional water, enchilada sauce, chili powder, and cumin and chicken. (I am using the rotisserie chicken so I just shred it and drop in stock)  
5. Bring to boil. At this stage I drop the temperature to low and cook for however long necessary. You can make it all afternoon or crank the heat up and eat within 30-40 minutes. If you are cooking for a long time, do not add cheese until closer to eating time. If you are eating within a relatively short amount of time (30-40 minutes) add cheese now. 
6. When ready to serve, garnish with shredded jack cheese, sour cream, chives and homemade tortilla strips (see recipe below). 

Tortilla Strips
4 Corn Tortillas
1 c. Vegetable Oil
Salt

DIRECTIONS
Add oil to small fry pan and heat on medium high. While waiting for oil to heat up cut tortillas into strips. Line your counter with 3 layers of paper towel to drain tortilla strips on when finished. When oil is hot add 8-10  tortilla strips at a time to oil and fry for 3-5 minutes. Set on paper towel and add salt.