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  • A Saturday in Margaritaville

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    A Saturday in Margaritaville
    Publisher of
    by Tracy Wilson
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    Ingredients

    • King Ranch Chicken Casserole
    • 1 4-5 pound roasting chicken
    • 2 celery ribs, cut into thirds
    • 2 carrots, cut into thirds
    • 2 1/2 to 3 teaspoons salt (I used Kosher salt, so I used more)
    • 2 Tablespoons butter
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 clove garlic, pressed
    • 1 10 3/4 ounce can cream of mushroom soup
    • 1 10 3/4 ounce can cream of chicken soup
    • 2 10 ounce cans of diced tomatoes and green chiles, drained
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/8 teaspoon ground red pepper
    • 3 cups (or more) sharp cheddar cheese, shredded
    • 12 corn tortillas cut into 1/2 inch strips (fajita size- 6 inch)
    • Remove giblets from your chicken, if it has them
    • rinse chicken
    • Combine chicken, carrots, celery, and salt in large dutch oven or stock pot. Cover with water and bring to boil over medium heat.
    • Reduce heat, cover, simmer for at least 1 hour, until chicken is cooked.
    • (I cooked mine until it fell off the bone when I ladled it out)
    • Remove chicken from broth and let cool for 30 minutes. Reserve 3/4 cup liquid and set aside the rest for a future use.
    • NOTE* I scooped some of this liquid and froze it, some I put on the dog's dry food. It's multi use.
    • Preheat oven to 350.
    • Repeat layer and top with remaining cup of cheddar cheese.
    • Bake at 350 for 45-55 minutes. Let stand 10 minutes before serving.
    • (myrecipes.com)
    • Almond Shortcake and Triple Berry Sauce
    • Triple Berry Sauce
    • 3/4 cup sugar
    • 4 teaspoons cornstarch
    • 1 1/2 cup water
    • Red food coloring
    • 4 cups sliced strawberries
    • 1 1/3 cup raspberries
    • 1 1/3 cup blueberries
    • Shortcake
    • 2 cups flour
    • 1/2 cup sugar
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup butter
    • 3/4 cup milk
    • 1 teaspoon almond extract (or Amaretto)
    • 2 eggs, slightly beaten
    • 1 Tablespoon sugar
    • 1/2 cup sliced almonds

    Directions

    My husband is my favorite person in the whole entire world to do just about everything with...but especially to share the kitchen with!

    I know what you're thinking. Sigh. Tracy's newlywed-ism is showing, right? (and no, that's probably not a real word, but it fits) So what if it is- it's almost our anniversary!

    Mr. Wilson and I enjoy the same distinction of being "only" children. Contrary to popular belief (of the sibling sort) "only" children do not have it made. While yes, it's true that we don't have to share our "stuff"- fill in age appropriate noun- with brothers and sisters, we also don't have anyone to share the chores with. And that's not much fun. Until J.C. came along, I didn't realize how much I had missed out on by not having someone to share the day-to-day responsibilities with.

    I felt the lack of a sibling to share things with in my childhood, but less as I became older. You get used to doing things alone and being solely responsible for household chores.

    In the past, I have been known to share kitchen time- but grudgingly. The kitchen is my domain.

    Enter Mr. Wilson.

    My husband is so much fun to create with in the kitchen...and we usually start out making one dish only to go a different direction as the mood hits us...we are both a little ADD together, and like to spend most of our free time in our own world...and while it's true that Mr. Wilson and I have great adventures cooking together, the one thing that is his all alone is his ability to make a FANTASTIC drink.

    J.C. is just GOOD with this kinda thing; from Margaritas to Mudslides to Mojitos and everything before and aft. This weekend we actually headed to the liquor store to procure the necessary ingredients (insert crazy mad scientist laugh here) for Strawberry Margaritas. We ended up making Mango Margaritas together and a Mexican casserole that will knock your socks off! My favorite Mexican restaurant to eat locally is Jalapenos, or I should say "was".

    Welcome to Casa Wilson, my little Kitchen Witches.

    That's right- you ain't ready.

    Bain sult as! (Enjoy!)

    J.C. Wilson's Fabulously Simple but Perfect "Last Mango in Pooler" Margarita

    Last Mango complete Margarita mix by Margaritaville

    Grand Marnier liqueur; some of each; adjust to your own taste. We applied both liberally.

    Ice

    Grind it up.

    Rim glass with sugar and garnish with fruit of your choice. We used strawberries ('cause they're purty..and it's what we had) and mint sprigs and flowers from our own garden.

    Drink while cooking. Makes everything way better-er.

    In a 2 quart saucepan, mix 3/4 cup sugar and cornstarch. Stir in water and food color. Cook over medium high heat, stirring. Bring to boil and cook for 1 minute. Remove from heat and let cool for 10 minutes. Add to fruit and refrigerate.

    Heat oven to 450. Grease bottom and sides of 13x9 pan lightly with shortening. Mix flour, sugar, baking powder, and salt. Cut in butter- use a pastry blender or 2 crisscrossed knives- until mixture resembles fine crumbs. Stir in milk, almond extract, and eggs until just blended. Spread in pan. Sprinkle with 1 Tablespoon sugar and almonds.

    Bake 10-12 minutes light golden brown. Allow to cool completely and serve with Triple Berry Sauce.

    (bettycrocker.com)

    *NOTE* I made this one last, so it got the benefit of 2 margaritas...I mixed the almonds right into the batter and it was just fine. Use your own discretion. I also made homemade whipped cream for topping.

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