Mormon Life - Casseroles tag

{Food Dish} LDS Living Casserole Competition: WINNER + Recipe

Thu, 09 Feb 2012 00:05:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: And finally, we'd like to announce the winner of our Best Casserole Contest: Verde Chicken Mexican Lasagna. Prepare to have your casserole socks knocked off.

We hope you've enjoyed creating, cooking, and sharing your recipes, and we especially hope you enjoy our three winners! Note: now that our "casseroles" chapter has closed, get geared up for our Best Dessert Bar Contest, starting March 1.

Without further ado, our winner is . . . Verde Chicken Mexican Lasagna by Celeste Pearson of Lakewood, Washington. We loved the combination of textures and Southwest spices in this cassrole.

Congratulations! (You can also view her cooking blog at girlsinaprons.blogspot.com.)

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Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.   Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust

seasonings to your preference. Cut tortillas in half with kitchen shears.   In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.   Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Click on the links below to see the Runners-up in our casserole contest:

1st runner-up: Panini Caprese Strata with Roasted Bell Pepper Cream

2nd runner-up: Chicken Cordon Bleu Florentine Casserole

{Food Dish} LDS Living Casserole Competition: 1st Runner-up + Recipe

Thu, 02 Feb 2012 00:05:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great recipes from our readers, but a few stood out above the rest when we held our casserole competition last week. Here’s the recipe for Panini Caprese Strata with Roasted Red Pepper Cream, which got the second most votes.

A couple weeks ago, we held our Corporate Casserole Day to assemble a delicious collection of food and a large body of people to vote on the best flavors. And last week, we announced our second-runner up, Chicken Cordon Bleu Florentine Casserole (click here to see the recipe). Next week, we will announce the grand prize winner, who will receive a $100 gift certificate to Deseret Book, so stay tuned! (To see pictures from the cook-off, click here.)

Our first runner up was . . . Panini Caprese Strata with Roasted Red Pepper Cream from Beth Jane Taylor of Quincy, California. We enjoyed all the fresh ingredients and the tangy cream sauce on top. Thanks for sharing this delicious recipe!

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Panini Caprese Strata with Roasted Red Pepper Cream

Red pepper cream:
½ cup jarred roasted red peppers
1 pint sour cream

Strata:
6 large eggs
3 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 large loaf French bread, cut into 1 inch cubes
1 cup prepared basil pesto
8 ounces prosciutto, sliced into thin strips
8 ounces fresh mozzarella, cut into ½ inch cubes
2 large tomatoes, diced
1 cup grated parmesan cheese
½ cup fresh Italian parsley, chopped

Roasted red pepper cream:
In a blender or food processor, blend peppers and sour cream together for 30 seconds to 1 minute. Set aside in refrigerator.

Strata:
In a medium bowl, whisk eggs, milk, salt and pepper until it is creamy and smooth. Set aside. In a greased 9x13 pan, place half the bread cubes on bottom and spread evenly. Dollop pesto in small chunks on top of bread cubes over entire surface. Sprinkle prosciutto over entire surface. Evenly distribute mozzarella over bread cubes. Now evenly distribute tomatoes over entire surface. Cover dish with remaining bread cubes. Pour egg mixture evenly over entire surface. Sprinkle parmesan cheese and parsley on top, cover with tin foil and let it chill for 1 hour or up to one day.

Preheat oven to 350 degrees.

Cover and bake for 30 minutes, take foil off and let bake until center of strata is set and top is slightly browned, about 20-30 more minutes. Let it stand for 10 minutes, cut into squares and pour desired amount of Roasted red pepper cream over squares.

Click on the links below to see the other finalists in our casserole contest:

Winner: Verde Chicken Mexican Lasagna

2nd runner-up: Chicken Cordon Bleu Florentine Casserole

{Food Dish} LDS Living Casserole Competition: 2nd Runner-up + Recipe

Thu, 26 Jan 2012 00:12:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great recipes from our readers, but a few stood out above the rest when we held our casserole competition last week. Here’s the recipe for Chicken Cordon Bleu Florentine, which got the third most votes.

Last Friday we held our Corporate Casserole Day to assemble a delicious collection of food and a large body of people to vote on the best flavors. To increase the suspense, we’ll be announcing one of the winning recipes each week. The grand prize winner will receive a $100 gift certificate to Deseret Book, so stay tuned! (To see pictures from the cook-off, click here.)

Our second runner up was . . . Chicken Cordon Bleu Florentine Casserole from Carissa Poyfair of Lakewood, Washington. Thanks for sharing this delicious recipe!

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Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Also, get ready for the next LDS Living Recipe contest, which begins March 1. We're out to find the best Dessert Bar!

Click on the links below to see the other finalists in our casserole contest:

Winner: Verde Chicken Mexican Lasagna

1st runner-up: Panini Caprese Strata with Roasted Bell Pepper Cream

{LDSL Blog} Casserole Contest Pictures

Thu, 26 Jan 2012 00:04:00 -0700

by Ashley Evanson
source: MormonLife.com

Mormon Life says: We had quite the weekend judging all of your casserole recipes. Check out the photos!

I think I can I can speak for the whole corporate office of Deseret Book when I say the LDS Living recipe contest days are the best work days of the year. Seriously.

We received a few dozen amazing casserole recipes from our readers and enlisted a number of chefs to make them, and then tested them with our food-loving co-workers here at Deseret Book. We served over 1,000 samples, filled our stomachs until we could only waddle, and voted for the tastiest casserole in the LDS world. And can I just say, your recipes did not disappoint!

For our third place winner, click here, and stayed tuned in the following weeks for the second and first place recipes.

Also, start pulling out your cookbooks again because our next recipe contest is just around the corner. Starting March 1, we'll be looking for the best Dessert Bars!

Thanks again for all the tasty recipes! They made for a most delicious day.