Tuesday, May 20, 2014

A Southwestern Meal for Sure Champ VitaFerm's Blog Collaboration with The Ranch Kitchen

Today is my first recipe post for Sure Champ VitaFerm!  I am really looking forward to posting on their blog once a month creating and sharing my favorite recipes with a Sure Champ VitaFerm twist! 
This weekend I created some new recipes that I hope their readers and mine will enjoy.  Please stop by and check out my post for them at http://blog.surechamp.com/ and their other great post they share almost daily

A special thank for their confidence and trust in me as we begin this fun journey together!   It's my hope that my recipes will inspire others to cook for their family and friends and enjoy how foods brings us all together!   

VitaFerm Ranch Enchilada’s

2 - 3 cups chicken, or (beef or turkey) cooked, shredded (can chicken was used for this recipe today)

2 cans Rotel Tomatoes with cilantro and lime juice, not drained (reserve 1/3 can) – you can substitute one can of Rotel Tomatoes for chopped tomatoes with bell peppers if you want to control the ‘heat’ of this recipe

1 can cream of chicken soup

1 can of cream of mushroom soup

1 cup water or chicken broth

1 package of flour tortillas cut or torn in to 2 x 2 inch squares - I love Mission Tortillas

1 tbsp. Tony Chachere's Creole Seasoning

2 teaspoons fresh cilantro, chopped

2 cups shredded mild or sharp cheddar cheese or Mexi-blend cheese by Kraft

In a large bowl blend one can Rotel Tomatoes, soups, water and seasonings together.  Add your chicken that has been shredded with a fork or by hand and blend well. 

In a greased 9 x 13 inch glass casserole dish place one can of Rotel Tomatoes and spread over entire casserole dish. 

Add one half of tortillas cut in 2 inch strips. 

Add to this 1/3 of soup and meat mixture. Sprinkle 1/3 of cheese over this and top with 1/2 torn flour tortillas. 

Layer 1/3 soup mixture once again, and then sprinkle with cheese and 1/2 of torn or sliced flour tortillas. 

Last place remainder of soup/chicken mixture on top of that last layer of flour tortillas and cook uncovered in a 375 degree oven for about 30 minutes or until the mixture is bubbling in the center. 

The last five minutes place the remaining cheese and allow it to melt.  Cut in to squares and serve.

Servings:  12
***You can also play with the soups and substitute a can of cream of celery for the cream of mushroom for a different taste.  When you live in the country and run out of what you need for your favorite recipe, you have to improvise sometimes!! 

***Side note for parents who serve crowds food this summer at National, Regional or State Shows or for large gatherings.  VitaFerm Ranch Casserole is easily double or tripled for a crowd and can be cooked in large roasters at shows. We did just that at our Jr. National Hereford Expo in Tunica, Mississippi many years ago to rave reviews!  Just make sure that you spray your roaster well with cooking oil and add a little extra water or chicken broth. Do layer your casserole, but realize that you will have to occasionally stir the mixture so that it does not stick.  Do not add the cheese in this dish until the last thirty minutes as it will stick.  If you find the mixture starts to stick or get a little crusty (burn), just add more water or chicken stock and remember to turn down your roaster on low or warm heat.


Proven Winner Ranch Kitchen Salsa

1 can Roasted Tomatoes with garlic

1 onion, quartered (I prefer a sweet onion like a Vidalia or Texas A&M 1015)

½ bunch of cilantro, fresh

1 jalapeno seeded and cut in fourths (if you like your salsa hot, don’t take the seeds out)

1 lime, juiced

1 teaspoon garlic salt

black pepper to taste

In a food processor or blender, place tomatoes, seasonings, onion, jalapeno, lime juice and seasonings. 
 I use a fork to get the juice out of my limes and lemons.  Just fork almost all the way thru and turn...it's that easy!

Pulse salsa to desired consistency in blender or food processor. We like our salsa a little on the chunky side, so we only pulse about five times in one second intervals. Serve with tortilla chips or on the side of fresh peas or southwestern dishes!  Enjoy!

Servings:  8 


The Sure Champ Rancharita!

2 parts Minute Maid Limeade Frozen Concentrate, prepared – about 2 ounces

1/1/2 ounce Tequila, (Jose Cuervo Silver is recommended)
1 ounce orange juice

1 ounce Shiner Bock Amber Beer (a great Texas beer)

3 slices of jalapenos, seeded or left with seeds depending on the degree of ‘heat’ you like

Sliced limes
Cayenne pepper

In a medium sized glass filled ¾ full with ice.  Place one slice of jalapeno, then pour limeade, tequila, orange juice, Shiner Bock Amber Beer, and finish off with one last slice of jalapeno.  Pour into a shaker and shake like crazy.  Top the rim of your glass with margarita salt or cayenne pepper like we did for an extra punch!  Pour back into your glass, garnish with a lime and enjoy!  The addition of beer makes this drink have a wonderful froth! 

The recipe above is for one drink. 

This is now my new favorite drink and was perfect with Tex-Mex or Southwestern flavored dishes I made this weekend!

Special thanks to Gerald Jones of Los Pinos Ranch Winery of Pittsburg, Texas and my daughter Ilissa for the inspiration for this great drink idea! 

If you've never been to their great winery in the midst of the East Texas Pine trees, then you are truly missing out!  Check out their site at  http://lospinosranchvineyards.com/ .  Our favorite wine of theirs is the Rodeo Red! 







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