Chicken Tortilla Casserole

For some reason, there is always too much tortilla for Carl and I to consume. Once in a while, I used them for my chicken wraps, and for occasional burritos and taco nights. As a couple, we are just beginning to try, at least attempt, Mexican food. (Actually, we've been liking food from Bajio!)

So last night's was an attempt to have Mexican dinner without having to eat the usual soft tacos.

Chicken Tortilla Casserole

Ingredients:
1/2 lb chicken breast, cut into cubes
1/2 cup cream of chicken soup
1 cup water
5 tbsp sour cream
2 small tomatoes, diced
1 medium onion, chopped
1/2 cup mild salsa
flour tortillas
1/2 cup cheddar cheese, shredded
1/2 cup chives
garlic salt
butter

In a hot skillet, brown chicken in butter. Add onions, tomatoes, cream of chicken soup, water, and sour cream. Mix together and let simmer. Remove from fire and set aside.

Grease an 8"x8" pan with  butter. Layer tortilla and chicken mixture until filled, chicken mixture on top layer. Spread with salsa on top layer, sprinkle with chives and shredded cheese. Bake at 350 degrees for 30 - 40 minutes.

Carl and I enjoyed it very much. Though he needed some tapatillo on the side, to add a little bit more spice...and of course he ate with rice. I would have eaten it with Spanish rice - maybe we'll do that next time.

Butter Cake in Vanilla Marshmallow Fondant - Celebrating 608 days of Love

My husband and I have been married for 608 days now and I wanted to do something special for him. I have been learning how to make fondant covered cakes lately, and I thought I'd make my first one for him. He did love it, almost didn't want to eat it... and I was more than glad!


I won't say this is an easy one, but its not that hard either. You just have to follow the recipe and use wise judgement! :)


BUTTER CAKE
Ingredients:
1 1/2 cups butter
3 cups granulated sugar
5 eggs
2 tsp vanilla extract
3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup whole milk

Preheat oven to 350 degrees. Grease baking pan ready for cake batter.

Cream butter and sugar. Add eggs one at a time, mixing well after each addition. In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients alternately with milk. Add vanilla extract and blend well.

Bake for 60 - 65 minutes. Cool well before covering in plastic wrap and store in the fridge until ready to frost.

BUTTERCREAM ICING
This recipe is used to stack cake layers, crumbcoat the cake, and for piping decorations.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter
1 1/2 tsp vanilla extract
4 cups sifted confectioners sugar
3 tbsp whole milk

Cream butter and shortening with electric mixer. Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.

Store in an air tight container and keep in the fridge until ready to use. Tint as desired.


ROLLED MARSHMALLOW FONDANT
Ingredients:
16 oz white mini marshmallows
2 - 5 tbsp water
1 1/2 - 2 lb sifted confectioners sugar

Keep accessible: solid vegetable shortening

Place marshmallows and 2 tbsp water in a microwave safe bowl and microwave on high for 30 seconds. Stir until mixed well. Microwave 30 seconds at a time, until melted and looks like sticky goo, about 2 1/2 minutes.

Generously grease countertop with shortening. Pour confectioners sugar on your counter. Pour melted marshmallows on top of sugar, and start kneading like you would dough. Remember to remove all jewelry and grease hands with shortening. Add more sugar, and regreasing hands and counter. Add 1/2 tbsp of water at a time if fondant is tearing easily. Knead until it is a firm elastic ball that will stretch without tearing.

Assembling the cake:
Thaw cake thoroughly before trimming and stacking. Use icing to stack them. If using a filling, pipe icing around top of 1st layer, then put the filling inside the "borders." Crumbcoat the cake, then set aside until buttercream crusts. The iced cake is ready for frosting when it is dry to the touch.

Using a rolling pin, roll fondant to approximately 1/4 inch. Make sure to grease countertop and dust with confectioners sugar. If tinting fondant, tint one small portion first then continue until you achieve the desired color. (Assemble any decorations made from fondant and set aside.)
Brush the iced cake with a little bit of water so the fondant will stick. Lift rolled fondant from countertop with the aid of rolling pin and layer it on top of the cake. Smooth the fondant over cake, carefully tucking it in and around the cake until the whole cake is covered. Work your way around the cake making sure the fondant nice and smooth. Decorate your cake as desired.


Take a picture of your cake and tell your friends how awesome it looks like :)

Here's my drawing - creativity working alright!

And here's what it looked like after everything was said and done :)