Not For The Lactose Intolerant!

Welcome to my 100th blog post! Wow, I can't believe it's been that many. When I started this sad little blog four years ago (almost exactly!) I had no idea the ups and downs I would go through. But, through it all, I've remained an avid fan of cooking and baking. It's still as therapeutic for me now as it was the day I decided to sign up for Blogger. I considered starting a new one after my divorce, but no...I'm too stubborn, and I didn't want to lose all those beautiful recipes. Maybe one day I'll get around to making a new one, but I like this little blog of mine. It somehow seems like home to me.

Now enough of all that sentimental crap! Let's get on to the recipe, shall we?

This recipe is something I just threw together one night I knew what ingredients I had, I just hoped they'd taste well together lol. Being that I'm lactose intolerant, I can't have many dairy things, but when I went to make this, I basically just said "F--- it, I'm hungry, and I want some cheese". It's not entirely from scratch, but that's ok. When you've had a long day, this recipe will be there for you.

Mehgan's Cheesy Mexican Casserole -

 Ingredients:
-1box of Zatarain's Black Beans & Rice mix (you'll need 2 3/4 cups water & 2tbsp butter or margarine for this)
-1lb boneless skinless chicken breast
-4oz. Velveeta
-1 can diced tomatoes with green chiles
-1/4 cup sour cream
-1tbsp lime juice
-1tbsp chili powder
-1tsp cumin
-1tsp paprika
-1tsp cayenne powder
-1 cup shredded cheddar cheese

Instructions: In a 2-quart saucepan, cook rice as directed on the box. While that's cooking, preheat oven to 350F. Cut chicken breasts into bite sized pieces, then cube the Velveeta. Place in bowl, along with the tomatoes, sour cream, lime juice and spices. Once the rice mix is done, mix into the chicken mixture and combine well. Place contents of bowl into baking dish (I used the lovely Le Creuset baking dish that my sister in-law got us for our wedding), top with the cheddar cheese, and then bake for 15-20 minutes. I like to broil mine the last couple minutes of cooking, so that the cheese gets all browned and bubbly, but be careful doing this - it burns fast. Let cool 5 minutes before serving. Top with cilantro if you want to be all fancy-like. :)

My thoughts: Another hit! And it's so, so easy. The ingredients are stuff that I almost always have on-hand that go great in other dishes as well, but just so happen to work amazingly in this meal. I'm sure it's not the healthiest thing on the planet, but it could be worse. Just make sure to take your Lactaid if you're lactose intolerant like me!

~Mehgan

Congrats To A Favorite!!

I have admired Rachel's blog, Coconut & Lime, ever since I can remember. And, her Four-Year blogiversary is coming up. In honor of that, she's hosting a Blogiversary Contest! (details: http://coconutlime.blogspot.com/2008/05/blogiversary-contest.html) Of course, as an admirer, I couldn't NOT participate, she has come up with 700 original recipes!

I thought long and hard about this one. What makes me think of Rachel's blog. Well, the first thing I made from her list of recipes were her Rum & Coke cupcakes. I've actually made them several times, so I thought I might make cupcakes. But, I'm pretty much known to bake cupcakes quite frequently, and lately I've been in sort of a cookie rut. My last few batches of cookies have been botched so horribly, I couldn't believe they came out of my kitchen.

Well, these babies pulled me out of my rut! Just in time for our bake sale at work, too! So, here's my recipe for my Welcome To Paradise Cookies:

Ingredients:

-6 tbsp unsalted butter, at room temp

-1/3 cup shortening

-1/2 cup packed light brown sugar

-1/3 cup granulated sugar

-1 egg

-1 1/2 tsp vanilla extract

-1 1/3 cups all-purpose flour

-1/2 tsp baking soda

-1/2 tsp salt

-1/2 cup shredded coconut

-juice of one lime

-1 1/3 cups (8 oz pkg) Mauna Loa Macadamia Nuts & Premier White Chips (new from Hershey's)

Instructions: Preheat oven to 350F. Beat butter and shortening in a large bowl until well blended. Add the sugars; beat thoroughly. Add egg and vanilla; beating until well blended. In a separate bowl, stir together the flour, baking soda and salt; then gradually beat into butter mixture. Stir in the coconut, lime juice and baking pieces. Using a small ice cream scoop, drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake 10-12 minutes or until the edges are lightly browned. Cool slightly, then remove from cookie sheet onto a wire cooling rack. This makes about 3 1/2 dozen cookies.

These cookies went over really well at my work bake sale, especially with my co-workers whose favorite cookies are white choc & macadamia nut. The coconut & lime were a wonderful addition. I feel like I should add them to everything now!

~Mehgan~

Royal Foodie Joust: You Put the Lime in the Coconut...

Wow, I haven't participated in a Royal Foodie Joust in a looooooooong time! Jenn, the Leftover Queen, hosts the Royal Foodie Joust every month over at the Leftover Queen Forum, and I have just not had the time or inspiration to participate these last few months. However, seeing as how Valli won last month's Joust (congrats!) and chose lime, coconut and "something from the sea" for this month's Joust ingredients, I figured I just had to participate. Those are, like, my three favorite ingredients!! I was so excited upon reading his choices!

I tossed around a few ideas and came to the conclusion that I'd do something traditional, yet put a non-traditional "Mehgan" spin on it. So, here's my entry:

Coconut & Lime Crusted Tilapia with a Lime Tartar Mustard Sauce-

Ingredients:

-3/4 cup vegetable oil (more or less, depending on the size of your pan)
-2 tilapia fillets
-1/4 cup shredded coconut
-1/2 cup flour
-1/4 cup coconut milk
-1 large egg
-juice of one lime
-1 tsp Herbs de Provence (I got this in my BBM package!!)
-1/2 tsp garlic salt
-1/2 tsp cracked pepper
-1/4 cup tartar sauce
-2 tsp dijon mustard
-spritz of lime

Instructions: Place oil in a small pan over low heat. On a plate (I just use a regular dinner plate), use a fork to mix together the coconut, flour, and spices. In a small bowl, stir the coconut milk, egg and juice of one lime together. Carefully dip the tilapia fillets in the egg mixture, being sure to coat all sides evenly. Then, coat the fillets with the coconut & flour mixture, and place the fillets in the heated oil. Cook over low heat until both sides of the tilapia fillets are golden brown. While those are cooking, mix together the tartar sauce, mustard and a bit more lime juice. Once the fillets are done, plate them and put a small portion of the sauce on top. Garnish with a slice of lime.

I was so not prepared for how good this turned out. The whole recipe was in my head, so it's amazing to me that this meal actually came to fruition, and in such a successful way! I served it with some sauteed zucchini and squash (used a little lime juice in there, as well), and some Trader Joe's Harvest Blend quinoa, sunflower seeds and rice. My husband LOVED it! We both cleaned out plates, it was so good. The coconut flavor was present, but not overpowering, and the sauce just added to the flavor without masking every other flavor. I am so glad that I picked up a couple extra tilapia fillets at the store today when I was grocery shopping, because I am having so much fun experimenting!!

Good luck to everyone participating in the Joust this month! This was a fun one!

~Mehgan~