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Betty’s Classic King Ranch Chicken Casserole
Published May 2, 2011 | 
In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the US, and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole. Ingredients: 12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.) 2tablespoons extra virgin olive oil 3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.) 10 ¾-oz. can cream of chicken soup 10 ¾-oz. can cream of mushroom soup 10 ¾-oz. can chicken broth 10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.) 1 teaspoon chili powder ½ teaspoon garlic salt (10) 6-inch corn tortillas, cut into 1-inch squares 2 cups shredded sharp Cheddar cheese cooking oil spray Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil …
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Leave a commentBetty’s Super Spinach Feta Quiche
Published April 11, 2011 | In this video, Betty demonstrates how to make a Super Spinach Feta Quiche. This quiche uses a premade pie crust for simplicity, and it is filled with a great mixture of eggs, milk, butter, spinach and feta cheese. It bakes in the oven for a short time, making a quick and dramatic treat. Ingredients: 1 unbaked standard pie crust, rolled into a circle (I used a premade refrigerated pie crust, but you will find recipes for pie crusts in bettyskitchen, such as Plain Pie Crust.) 3 eggs, well-beaten 1 cup milk ¼ cup butter, melted 2 tablespoons all-purpose flour ½ teaspoon salt ¼ teaspoon ground white pepper 9-oz. package frozen chopped spinach, thawed and well-drained. (I used a paper towel to squeeze the spinach dry after draining.) 4-oz. crumbled feta cheese Place the unbaked pie crust in a quiche dish or a 9-inch pie plate, pressing until the edges of the pie crust come up the sides to the top. Flute the top edge, if desired. With a fork, prick bottom and sides of pie crust. Place the pie crust in a 400 degree (F) oven and bake for 6 to 8 minutes, until golden. Remove from oven and set aside. Reduce oven heat to 375 degrees (F). In a large mixing bowl, combine 3 well-beaten eggs, 1 cup milk, ¼ cup melted butter, 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon white pepper. Whisk or stir with a large spoon, until mixture is combined. Stir in a 9-oz. package of frozen chopped broccoli (thawed and drained) and 4-oz. crumbled feta cheese. Pour mixture into baked pie crust …
Posted in cheese | arts, bake, baking, best, betty, Betty's, bettyskitchen, brunch, Butter, casserole, channel, cheese, cook, Cooking Tips, course, crafts, crust, demonstration, dinner, dish, diy, educational, Eggs, entertain, entertaining, entrée, ever, family, feta, flour, Food Tips, home, homemade, homestyle, how to, How to make, howto, Instructional, Kitchen, lunch, made, main, making, Milk, oven, party, pepper, pie, quiche, recipes, Salt, Southern, spinach, style, Super, supper, tube, tutorial, vlog, white, you, youtube, youtube's | Leave a commentBetty’s Grilled Ribeye Steak with Onion-Cheese Topping
Published March 19, 2011 | In this video, Betty demonstrates how to make Grilled Ribeye Steak with Onion-Cheese Topping. The steaks are grilled on an outdoor grill and then topped with French fried onions and shredded cheese. They are returned to the grill for a short time to melt the cheese and blend the flavors. Ingredients: (2) 1-pound bone-in ribeye steaks Salt, to taste freshly ground black peppercorns, to taste 2 tablespoons extra virgin olive oil French fried onions (enough to cover the steaks in one layer) Shredded or chopped cheese of your choice (I used shredded cheddar on one steak and feta cheese on the other.) Remove steaks from refrigerator and let stand at room temperature for about one-half hour. Salt on both sides, to taste. Grind fresh, black peppercorns on both sides, to taste. Spread both sides with olive oil (using about 2 tablespoons of olive oil). Place the two steaks on a hot grill and watch carefully as they cook, turning once with tongs, and checking occasionally for doneness. When steaks are done to your liking, place a layer of French fried onions in a single layer over the top of each steak. Over the onion rings, sprinkle a generous amount of cheese. (We used shredded cheddar on one steak and feta cheese on the other steak.) Let the steaks remain over heat for just a minute or so, until the cheese melts and the flavors are blended. Serve immediately! I served mine with Deep-Fried mashed Potato Balls, Basic Garlic Bread, steamed vegetables, Rebecca Ruth Style Bourbon …
Posted in cheese | baking, best, betty, Betty's, bettyskitchen, black, bone-in, channel, cheddar, cheese, comfort, Cooking Tips, demonstration, dinner, diy, educational, entertain, entertaining, entrée, ever, extra, family, feta, Food Tips, french, fried, gas, grill, Grilled, ground, home, homemade, homestyle, how, how to, Instructional, Kentucky, Kitchen, lunch, made, make, making, Meat, oil, olive, Onions, Outdoor, party, pepper, peppercorns, recipes, ribeye, Salt, shredded, Southern, steak, style, supper, to, tube, tutorial, virgin, vlog, weightlifting, you, youtube, youtube's | Leave a comment