My husband reminded me this morning that he is cooking this week! So, my menu must be rearranged to reflect this as he has specific dishes in mind....
Wednesday - Deep Dish Chicago Style Pizza
Sunday - Frito Pie!
I also have had a request for my Tucson Chicken Casserole recipe. I actually don't use a recipe.... the original recipe that I modified came from the Everything Meals For A Month Cookbook. I'll do my best to give you my version.
Chicken Tucson a la Faerie Mom
1 Large Jar Medium Heat Chunky Salsa
2 cans black beans
Diced onion and green pepper
2 Chicken Breasts diced
Hard Corn Tortillas or Chips
Large Bag Shredded Mexican Cheese blend or Cheddar
2 cans sliced black olives
Spread a thin layer of salsa in the bottom of a baking dish. 9x9
Crunch up corn chips or tortillas and spread on the bottom of the pan. Good layer but not too thick. Cover the salsa.
Season the chicken breast with salt, pepper, cumin and tarragon. (Or use a pack of fajita seasoning.) Brown the chicken in olive oil with the diced chicken and peppers. Drain and return to pan. Add remaining salsa and 1 can of black olives. Heat through and set aside.
Drain black beans and spread evenly over the chips in your pan. Top with chicken mixture. Cover with cheese and place pan in oven. Cook at 375 until cheese is brown and bubbly.
To serve, place corn chips or tortillas on plate, spoon serving of casserole onto chips. Top with dollop of sour cream and some sliced black olives.
I usually try to serve this with a green salad and sometimes corn bread.