The Driftwood #4: Cooking at Home

Mar. 31-Apr. 13

In the Kitchen with Breanne

Hey everybody! Now that we are all stuck inside, why not learn how to cook something better than Eggo Waffles? Even better, try recipes that clear out your cupboard full of canned goods that nobody touches!

Here are a few easy recipes that everyone might find appetizing:

Buffalo Chicken Quesadillas (Total time: 15 min.)

Ingredients:

• 1 (12.5 ounce) can of chicken -or- about 3 chicken breasts
• 1 jar mayonnaise
• 1 container sour cream
• 1 bottle buffalo sauce
• 5 tortillas
• 1 cup grated cheese
• Optional: blue cheese or ranch dressing

Instructions:

1. Grab a 12.5-ounce can of chicken or 3 chicken breasts. Drain can of chicken and/or shred chicken breast and put into medium-sized bowl.

2. Add ¼ cup mayonnaise, 2 tablespoons sour cream, and 2 tablespoons buffalo sauce. Stir well to combine.

3. Heat a skillet over medium-high heat. Spray skillet with cooking spray, and place 1 tortilla on it.

4. Allow it to cook for about 30 seconds, or until lightly brown, and flip.

5. Add 2-3 tablespoons grated cheese.

6. Spread about 1/5 of the chicken mixture over half of the tortilla. When cheese is slightly melted, fold tortilla in half over top of the chicken mixture. Allow to cook until chicken mixture is warmed through and cheese is melted.

7. Cut into triangles and serve with either blue cheese dressing or ranch.

8. Repeat with remaining ingredients. Enjoy!

Chili Mac (Total time: 25 min.)

Ingredients:

• 1 lb. ground beef
• ½ cup chopped onion
• 1 can kidney beans -or- black beans
• 1 can Ro*tel diced tomatoes/green chiles
• 1 8-oz. can tomato sauce
• ½ cup dried macaroni
• ½ cup water
• 1 tablespoon chili powder
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• 1 clove or about ½ teaspoon minced garlic
• 1 cup shredded cheese

Instructions:

1. In a large skillet, brown ground beef and chopped onion. Drain grease from pan.
2. Add kidney beans, diced tomatoes/green chiles, tomato sauce, dried macaroni noodles, water, and seasonings.
3. Bring to a boil.
4. Reduce heat, cover, and simmer for 15-20 minutes until noodles are tender.
5. Sprinkle with shredded cheese; cover and let cheese melt for 2 minutes.
6. Remove from heat. Garnish with cilantro if desired and enjoy!

Burrito Pie (Total time: 30 min.)

Ingredients:

• 2 pounds ground beef
• 1 chopped onion
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) Ro*tel diced tomatoes/green chiles
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 tortillas
• 9 ounces shredded cheese

Instructions:

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, sauté ground beef for 5 minutes. Add onion and garlic, and sauté for 5 more minutes. Drain any excess fat, if desired.
3. Mix in olives, green chile peppers, tomatoes/green chiles, taco sauce, and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15-20 minutes.
4. Spread thin layer of meat on bottom of 4-quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all tortillas are used. Top off with a layer of meat mixture and cheese.
5. Bake for 20-30 minutes in preheated oven, or until cheese is slightly brown and bubbly.
6. Enjoy!

Creamy Canned Vegetable Soup (Total time: 1 hour.)

Ingredients:

• 2 cans mixed veggies -or- 12 ounces frozen mixed veggies, drained and rinsed
• 2 cans condensed cream of potato soup
• 1 can tomato soup
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Worcestershire sauce
• 4 cups water

Instructions:

1. In a large soup pot, combine all ingredients.
2. Bring to a boil.
3. Stir and simmer soup for 1 hour over LOW heat.
4. Enjoy!    

—Breanne Bedgood, Food Editor