Cariann's Nana's Potato Casserole

Hot Mama Grade: A

Hot Mama Notes: I had this at a work potluck. It was so delicious that I asked for the recipe! 

Corn Bake Side Dish

Ingredients:

Hot Mama Grade: B+

Hot Mama Notes: This was good, but after reading rave reviews, I thought it was going to be the best thing since sliced bread! 🤣🤣 It's important to note that this is a side dish. As it is written, it is a sweet mushy corn casserole. When you look at it, it almost looks like corn bread, but it is not. I baked it way longer than 15 minutes. More like 45 minutes or so. After 15 minutes, it was liquid. I saw in the comments that someone used a 13x9 pan. In 20/20 hindsight, I would definitely have done that to decrease cooking time drastically. I see people did a number of changes that sound good, but I wanted to make the recipe as is. Now that I have, I would omit the eggs as someone suggested. It is a bit eggy. Or maybe go down to one egg at most. I also think green Chiles/jalapeños, onions, and some spices would liven it up. That being said, while I like this dish, I actually think cornbread might be preferable for me! 🤣🤣 I did used frozen corn instead of canned corn for the regular corn. This is definitely the way to go. I used jiffy corn muffin mix and sour cream, as listed. 

Chicken Enchiladas

Hot Mama Grade: B+

Hot Mama Notes: These enchiladas were good, but not amazing. They aren't as good as some of the other enchilada recipes I use, and they were a bit more work with cutting up fresh veggies. I used a green bell pepper as Frys had no poblano. I used 3 medium tomatoes off the vine. I didn't have a ton of chicken, so I added a can of black beans. I used las palmas green enchiladabsauce. I cooked the chicken in the enchiladabsauce in the Crockpot. I used flour tortillas and used them as is, no precooking. 

Crockpot Garlic Butter Chicken

From nyt

Hot Mama Grade: B

Hot Mama Notes: I used one can canelloni beans and one can black eyes peas as that is what I had. I added some cooking sherry for liquid as well as a few tablespoons of butter. I used dried shallots and parsley as I didn't have any fresh on hand. I probably used close to 4 lbs of chicken breasts. My first bite was pretty salty, I thought. Maybe that is why my youngest liked it so well! He thought it tasted like potatoes. I added quite a bit of spinach at the end along with the sour cream. I also ended cooking this dish way more than 4 hours because I was at work for a full day. So this was good not not great. Not sure I will make it again, but it was very edible. Just not spectacular. 

avocado chickpea salad

From: https://www.eatingwell.com/avocado-chickpea-salad-11705973

Ingredients:

4 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 (15-ounce) cans no-salt-added chickpeas, rinsed

3 cups grape tomatoes, halved

½ medium red onion, thinly sliced

2 large avocados, diced

Directions:

Whisk 4 tablespoons lemon juice, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add rinsed chickpeas, halved tomatoes, sliced onion and diced avocado; toss gently to coat

caprese chickpea cucumber salad

From: https://www.eatingwell.com/caprese-chickpea-salad-11753314

Ingredients

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1 small clove garlic, grated (about ½ teaspoon)

¼ teaspoon salt

¼ teaspoon ground pepper

2 (15-ounce) cans no-salt-added chickpeas, rinsed

1 pint cherry tomatoes, halved

2 medium Persian cucumbers, thinly sliced (1¼ cups)

1 cup small fresh mozzarella balls

¼ cup thinly sliced fresh basil

Directions: Whisk 3 tablespoons vinegar, 2 tablespoons oil, 2 teaspoons mustard, the grated garlic, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add rinsed chickpeas, halved tomatoes, sliced cucumbers, 1 cup mozzarella and ¼ cup basil; toss to coat. Refrigerate until ready to serve 

Hot Mama Grade: A

Hot Mama Notes: very good, simple to make, tasty. Will definitely make again! 

Quick Easy White Chicken Chili

Based on: https://www.gimmesomeoven.com/5-ingredient-easy-white-chicken-chili-recipe/

Ingredients 

6 cups chicken stock

3 to 4 cups cooked shredded chicken

2 (15-ounce) cans beans of your choice, rinsed and drained

2 cups (16 ounces) salsa verde 

2 teaspoons ground cumin

optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices 

Directions 

Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.

Bring to a simmer. Cook on high heat until the soup reaches a simmer. Reduce heat to medium-low and continue simmering for 5 minutes.

Serve. Serve immediately, garnished with lots of your favorite toppings.

Hot Mama Grade:A

Hot Mama Notes: I used frozen chicken and put everything in the Crockpot on low. I used 3c chicken broth, 1 can of black eyed peas, 1can of cannelloni beans, and a can of hominy. I also threw in a can diced green Chiles because why not. I also put in some pepper, garlic powder and onion powder. Maybe some seasoned salt. 

This recipe is simple but super tasty! I will definitely make it again! The kids lived it, too!