Our King Ranch Casserole hits the spot

Mom made King Ranch Chicken Casserole the other night and it was so good. None of us could remember the last time we had it.

We almost never buy big bell peppers anymore since they started selling those smaller ones in a bag. So that’s what she used.

King Ranch Chicken Casserole

1 onion, diced

1 green bell pepper, diced

3 cups cooked and shredded chicken

1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup

1 (10 oz.) can Rotel

14 corn tortillas or as many tortillas as needed to cover the dish)

2 cups grated cheddar cheese

Preheat oven to 375. Spray a 13 x 9-inch baking dish with cooking spray and set aside.

In a large skillet over medium-high heat, sauté bell pepper and onion until tender (about 5 minutes).

In a large bowl, stir together chicken, condensed soups, tomatoes and chilies, and sautéed bell pepper and onion.

Arrange half of the tortillas in an even layer in the bottom of the prepared baking dish. Cut the tortillas in half so it’s easier to cover the dish. It’s fine if they overlap some, too.

Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheese.

Repeat layers with remaining ingredients, finishing with cheese on top.

Bake, uncovered, for 25-30 minutes (or until heated through and bubbly).

Last time Noelia went to HEB on Gattis Road we both picked up some fish. I got flounder which we all love, but especially Mom.

I put olive oil in a 9x13 and got both sides of the fish covered and then put on some Tony’s, lemon pepper, lemon juice and zest, chopped green onions and cooked until it was done about 425 I think. Simple and delicious with more lemon juice at the table.

Here’s another recipe that is a little fancier.

Garlic Parmesan Flounder

1/4 cup good olive oil

4 fillets flounder

Kosher salt

Freshly-ground black pepper

1/2 cup freshly-grated Parmesan

1/4 cup bread crumbs

4 cloves garlic, minced

Juice and zest of 1 lemon

Preheat oven to 425. Drizzle 2 tablespoons oil on a large baking sheet. Season flounder with salt and pepper.

On a large plate, combine Parmesan, bread crumbs, garlic, and lemon zest. Season with salt and pepper. Dredge fish in bread crumb mixture, pressing to coat.

Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil and lemon juice. Bake until golden and fish flakes easily with a fork, 20 minutes.

—kwc— Chess Pie 1 pie crust

1 pie crust

4 large eggs

1-1/2 c. granulated sugar

1 stick butter, melted and cooled slightly

1/4 cup milk

1 tbsp white vinegar

2 tsp pure vanilla extract

1/4 cup cornmeal

1 tbsp all-purpose flour

1/2 tsp. kosher salt

Preheat oven to 425. Poke bottom of crust all over with a fork. Place in freezer to chill for 15 minutes.

Bake about 25 minutes.

Reduce oven temperature to 325. In a large bowl whisk eggs and sugar together. Add melted butter, milk, vinegar, and vanilla and whisk until incorporated. Add cornmeal, flour, and salt and whisk until combined.

Pour filling into pie crust and bake until just set in the middle, 50 minutes. Let cool at room temperature, then place in refrigerator until ready to serve, at least 4 hours,

Dust with powdered sugar before serving.