Rural Missouri - January 2019 - 27

by Heather Berry | hberry@ruralmissouri.coop

inter has announced its arrival for sure! While you can toss another
log on the ﬁre to keep yourself warm, why not add a little heat to your
mealtime entrees instead? Whether you like lots of spice or only a
tidge of heat, adding a little zip to a recipe provides zesty ﬂavor without
scorching the tastebuds.
When experimenting with your recipes, start with a small amount of spice
until you ﬁnd the level of heat you enjoy. Try using common ingredients such
as white pepper, chili powder, cumin, green chilies and chipotle chilies in adobo
sauce. You'll warm things up in no time.

Chipotle-Grilled Flank Steak
1 pound ﬂank steak
1 tablespoon chopped chipotle chiles, canned in adobo sauce
2 teaspoons adobo sauce
2 teaspoons olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
2 large sweet potatoes, baked
Vegetable oil
Heat a grill pan over medium-high heat. Combine chipotle, adobo sauce, oil,
pepper and salt. Rub mixture evenly over both sides of steak. Place steak on
pan and cook 3 to 4 minutes on each side or until desired degree of doneness.
Transfer steak to a cutting board; let stand 5 minutes. Cut steak across the
grain into thin slices.
Heat oven to 425 degrees. Brush sweet potato with oil and poke with a fork
several times. Wrap potatoes in foil and bake 45 minutes or until done.

King Ranch Casserole
1 large onion, chopped
1 large red bell pepper, chopped
2 tablespoons vegetable oil
2 cups cooked chicken, diced
10 3/4-ounce can cream of chicken soup, undiluted
10 3/4-ounce can cream of mushroom soup, undiluted
10-ounce can diced tomato and green chilies, drained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
16 6-inch corn tortillas
8 ounces shredded cheddar cheese, divided
Chunky salsa on side (optional)
Chopped green onions and cilantro as garnish, optional
Saute onion and red bell pepper in hot oil in a large skillet over medium-high
heat 5 minutes or until tender. Add chicken, soups, tomato/green chilies, chili
powder, salt, garlic powder and pepper; stir to combine, then remove from heat.
Layer one-third of tortillas in bottom of a lightly greased 13-inch-by-9-inch
casserole dish. Top with one-third of chicken mixture and 2/3 cup cheese; repeat layers twice. Bake at 350 degrees for 30 to 35 minutes. Serve with salsa.

Spiced Pork Chops & Peach Salsa
Loin pork chops
Garlic salt to taste
Pepper to taste
2 to 3 tablespoons chili seasoning mix
1/2 cup of your favorite barbecue sauce, plus extra if desired
Quick-cooking wild rice
Peach Salsa:
1 can diced peaches, well drained
1 can tomatoes with green chilies
1 fresh lime
1 tablespoon sugar
1/4 cup Vidalia or yellow onion, diced
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped
Turn broiler on. Rinse chops with cold water and pat dry. Place on foil-lined
baking sheet with edges and season pork with garlic salt and pepper. Rub
each side of chops with chili seasoning. Broil chops 4 minutes per side. Brush
with barbecue sauce and broil 1 minute, turning chops, then brush with more
sauce and broil an additional minute.
To prepare salsa, combine peaches and tomatoes with green chilies in pan
over low heat. Cut lime in half and squeeze into the pan; add sugar and onion.
Add salt and pepper to taste. Heat for about 5 minutes, stirring occasionally.
Prepare wild rice as directed; stir in cilantro. Serve chops and salsa over rice.

Chicken & Sausage Gumbo
2 yellow onions, sliced
10-ounce package frozen cut okra, thawed
1 large yellow bell pepper, seeded and chopped
4 stalks celery, sliced
3/4 cup fresh ﬂat-leaf parsley, ﬁnely chopped and divided
4 garlic cloves, thinly sliced
2 bay leaves
2 teaspoons salt
1 teaspoon thyme
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon allspice
One pound kielbasa, sliced 1/2 inch thick
2-ounce can cooked chicken, undrained
1/4 cup vegetable oil
2/3 cup ﬂour
6 cups chicken broth
6-ounce can tomato paste
2 cups water
14-ounce can diced tomatoes, drained
2 green onions, chopped, including green tops
2 tablespoons white vinegar
Cooked quick white rice (optional)
In a large bowl, stir together onions, okra, yellow bell pepper, celery, 1/4 cup
parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set
aside.
In a large pot over medium heat, cook kielbasa, stirring until lightly browned,
then add chicken. Add vegetable oil and stir. Gradually whisk in ﬂour and cook,
stirring frequently, until it is a dark brown, being careful not to burn. Add
chicken broth.
In another bowl, blend tomato paste with water and stir into broth; add
diced tomatoes and stir. Add reserved vegetables, chicken and sausage. Bring
to a boil over high heat; then reduce heat to low and simmer for an hour, until
thickened.
Stir in remaining 1/2 cup parsley, green onions and vinegar and cook for
5 minutes longer. Remove pan from heat, cover and let stand for 10 minutes.
Discard bay leaves and serve gumbo on top of cooked rice in soup bowls.

Hot Tamale Pie
1 box corn mufﬁn mix
1 large egg
1/2 cup sour cream
1/2 cup creamed corn
1 tablespoon olive oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 pound lean ground beef
1/3 cup red enchilada sauce
1 cup shredded cheddar cheese
1 cup Monterey jack cheese, shredded
Heat oven to 400 degrees. Spray large oven-safe casserole dish or cast-iron pan
with nonstick cooking spray.
In a large bowl, whisk together corn mufﬁn mix, egg, sour cream and creamed
corn. Place mixture into prepared pan and bake until golden, 20 minutes. Let
cool.
Meanwhile, in a skillet over medium heat, heat oil. Add onion, cumin, chili
powder, salt and pepper. Cook until soft, 5 minutes. Add garlic and cook 1 minute longer. Add ground beef and cook, breaking up meat with a wooden spoon,
until no longer pink. Drain well.
Poke entire surface of baked cornbread with a fork and pour enchilada sauce
over bread. Top with beef, then cheeses.
Cover with foil and bake until cheese is melted, about 20 minutes. Switch
oven to broil, remove foil and broil until cheese turns golden, about 5 minutes.

Rural Missouri - January 2019

Table of Contents for the Digital Edition of Rural Missouri - January 2019