I’ve started thinking about the holidays and about all of the “home cooked” meals we’ve provided for our customers in the past.  At Thanksgiving we always do pies … of course … and the biggest seller was always our Bourbon Pecan Pie.  Mmmmm!  I’ve changed it just a bit and added chocolate.  

Chocolate, bourbon and pecans.  Need I say more?

Bonnie’s Chocolate Bourbon Pecan Pie

Ingredients:

• 1 c. light corn syrup
• 1 c. dark brown sugar
• 1/3 tsp. salt
• 1/3 c. melted butter
• 1 c. semi-sweet chocolate chips
• 1 TBLS. Bourbon (not the cheap stuff)
• 3 whole eggs, slightly beaten
• 1 heaping cup whole pecans
• 9 ” unbaked pie shell

Melt the butter in a saucepan on the stove – slowly!  Remove from the heat and add the chocolate chips.  Stir gently until partially melted.  Add the corn syrup, brown sugar, and salt.  Beat the eggs slightly and add to the pie “goop”.   Add the Bourbon.  Pour the pie goop into an unbaked pie shell that you’ve pinched the decorative edge of up a little higher than normal.  (Don’t overfill it.  If there is too much goop, pour the extra into greased muffin tins for a tiny snack with coffee. Just bake them for less time than the pie.) Place the pecans on top of the pie, face up decoratively …. making rows in big circles … or make a smiley face …. have fun.  Bake the pie in the center of a preheated 350 degree oven for 45 minutes.   If the center is still gooey when you do the official knife test then cook it a few more minutes.  Watch the pie shell edge … don’t let it burn.  Cover it with foil if it starts to look crispy.

Garnish with REAL whipped cream … not that spray stuff from a can, silly … and wait for the worshipping to begin.

One of the very first ready-to-bake dinners that I offered from my cafe was a dish called Chicken Chalupa.  The original version of this recipe was found in this little unimpressive pamphlet that I stumbled upon.  What a wonderful discovery.  From the beginning it was one of our very best sellers!!! 

I’m going to give you the full bodied version … creamy sour cream and sharp cheddar cheese.  When I shop for the ingredients, I buy the very best brands. My philosophy at the restaurant was always, “give them only the best, there’s no substitute for quality”.   You won’t find low-fat, skimmed or imitation anything in these posts.  You are free to substitute, but be forwarned … if your goal is to create something that is sellable, keep the ingredients “real”.  

Here you go …. 

Chicken Chalupa

Ingredients

• 3/4 # cooked chicken breast, cubed (approximately 1 1/8 # raw)
• 15 oz. cream of chicken soup
• 3/4 c. milk
• 5 oz diced jalapeno chilies
• 5 oz real sour cream
• 5 oz cheddar/jack cheese
• 6 flour tortillas
• 3 oz cheddar/jack cheese 

Preheat oven to 350 degrees.  Spray small casserole with vegetable spray. 

Combine the first six ingredients.  Smear small amount of leftover cream of chicken soup over bottom of casserole pan.  Spoon 5 oz. of the chicken mixture down the middle of each flour tortilla.  Roll up and tuck in the ends.  Place in a row in the casserole.  Add 1/2 c. water to the remaining chicken mixture and pour over the top of the rolled up tortillas.  Sprinkle 3 oz of cheddar/jack cheese prettily down the center of the casserole.

Bake for 35 – 45 minutes, until Chalupa is bubbly and hot.  

Serve with a crisp green salad made of various greens, mandarin oranges and your choice of vinaigrette dressing.

Enjoy!

 Pictures coming soon!

I opened my business with this casserole.  It isn’t fancy.  There are no exotic ingredients.  It’s super easy to make  and people just love it.  I guarantee there won’t be any leftovers.

Green Enchilada Casserole

• approximately 1 # hamburger
• 1 onion, chopped
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 2/3 c. water
• 1 c. grated cheese (cheddar, jack, jalapeno – you choose)
• 1 small can chopped green chilies
• 12 corn tortillas

Brown the onion with the hamburger.  Drain the meat and add diced chilies.  Combine soups and water.  Put a scoop of meat mixture down the center of each tortilla.  Roll up tortillas and lay in greased baking dish.  Pour soup sauce over all.  Top with cheese.   Bake in a 350 degree oven until enchiladas are bubbly and cheese is melted.