First Crock Pot Meal of the Fall Semester!

Fall semester is officially underway, and the weather has swung back to summery and sticky. Thus, I turned to my trusty crock pot to cook dinner for me while I was at work, and as a bonus, I didn't have to heat up the kitchen to prepare a meal when I got home. Someone recently posted this recipe on Facebook (sorry, but it did not include the source), and it's FANTASTIC! I made this with Coke, since I had some left over from the Coca-Cola cake, but you can use Dr Pepper, Coke, or root beer. And by the time I got home, I just had to shred and sauce the pork, toast some rolls, and throw together a quick cole slaw while the meat finished cooking. PULLED PORK--ON A WEEKNIGHT!

Dr Pepper Pulled Pork in the Slow Cooker

1 large onion, peeled, cut in half and sliced
3-4 lb pork butt (aka pork SHOULDER--I used bone-in, DO NOT substitute a loin roast!)
2 garlic cloves, peeled and minced (or 4!)
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon each salt and black pepper
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
24 oz. (2 cans) Dr Pepper (or Classic Coke or root beer)
barbecue sauce of choice (I like Sweet Baby Ray's)

Place the sliced onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours or on low for 8 hours. (Mine took about seven hours on HIGH, maybe because I used a bone-in roast. Anyhoo, keep going until it's fork-tender. Also, if you are around, you might want to flip the roast about halfway through the cooking time.)Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Remove bones if there are any and excess fat. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour (on high).

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. Just add a bit at a time until you get to your desired level of sauciness. I also added a couple of big squeezes of yellow mustard, because I am all about mustard! Serve on toasted Kaiser rolls with a mound of cole slaw on top. 

For the cole slaw: I used a bag of cole slaw mix (1lb.), maybe a scant cup of Miracle Whip thinned with about three tablespoons of red wine vinegar, and seasoned with about 1/4 teaspoon of black pepper and 1/2 teaspoon or so of ground celery. That's it! SO DELICIOUS, and we are exclusively a Team Mayo household. I probably buy Miracle Whip once every five years, if that. But it made a nicely thick, sweet dressing that didn't break down and become watery by the next day.

Fall (unofficially) begins...with a savory tart!

It has started to feel a bit fall-like lately, but since school starts tomorrow (in un-air-conditioned classrooms), that will inevitably change. Still, I chose to make a hearty autumnal tart for our dinner. I cheated and used a frozen pie crust that I then blind-baked (covered with parchment and weighted down with rice, baked for 15 minutes at 400 degrees, then uncovered and baked for another 10-15 minutes until light golden brown). Then I proceeded to fill and bake as directed. DELISH!

Sausage and Kale Tart

(Source: adapted from Food52)

 

9-inch pie shell, blind baked

 

1 tablespoon butter

1 tablespoon olive oil

2 cups onion, minced

2 garlic cloves, minced

1/2 pound Italian sausage

1 bunch kale (a large bunch), stemmed and roughly chopped

1/4 cup white wine

1/2 cup fresh basil, cut into thin strips

1 egg (I might use two eggs next time)

1/4 cup soft chevre/goat cheese (you could also use ricotta)

salt and pepper

1. Heat oil and butter in pan on medium heat. Add onion and reduce heat to medium-low. Cook until onions are soft and light brown. Add the garlic and saute for another minute or two. Season with salt and pepper. Remove onions and garlic from pan and set aside.
2. Increase heat to medium and add sausage to pan. Brown sausage and break into small pieces. Remove sausage from pan and set aside. Drain all but one tablespoon of oil from pan.
3. Add kale to pan. Pour white wine over kale. Scrape any bits from the pan and cover. Cook 3-5 minutes, until kale is wilted. Season with salt and pepper. If kale is still very wet, cook uncovered for a minute or two. The overall mixture should be fairly dry. Remove kale to a large bowl.
4. Toss cooked kale with cooked sausage and onions. Allow to cool for five minutes. Toss mixture with basil, egg, and goat cheese (or ricotta). Season with salt and pepper.
5. Spoon sausage and kale mixture into cooked tart shell. Be sure to evenly cover the bottom of the tart shell. Bake the tart on a baking tray for 10-15 minutes at 400 degrees. Remove tart from oven when the filling is set and the tart shell is nicely brown. Cool tart slightly on a wire rack. Slice and serve with a green salad.

Have a Cake and a Smile (It Makes You Feel Good)

My friend, Lee Ann, recently had a new back patio installed, so she decided to celebrate with an end-of-summer/back-to-school southwestern-themed BBQ. They prepared quite a few dishes on their own--her husband Steve's (pictured left with another cowpoke, Rufus) smoked brisket was my personal favorite--and then the rest was potluck. I brought a big vat of the beloved corn salad/salsa made with seasonal sweet corn. But I wanted to bring a dessert, too. One of my foodie friends (and former caterer), Randi, recently made a Coca-Cola cake by request for a friend's wedding anniversary. I was intrigued, so I thought I might try making one for the party.

The recipe is more southern than southwestern, but I didn't hear anyone at the party complaining! It was certainly easy to make, and it turned out very moist and delicious. I still prefer The Pioneer Woman's Texas sheet cake, which is somewhat similar, but I would certainly make this again. In fact, I did, because I brought a piece home for my roommate, and she insisted that I make another cake for us right away! Tee hee. I did oblige her, but I made half the recipe in a loaf pan, and that was perfect for just the two of us. I also omitted the mini-marshmallows the second time around. I thought the kids would like them for the party, but I don't know how to keep them from all floating to the top and glomming up in the middle. Moreover, the cake is plenty sweet without them.

Coca-Cola Cake
(Source: The Coca-Cola Company)
 
2 cups sugar

2 cups all-purpose flour

1 cup Coca-Cola

1 1/2 cups mini-marshmallows, optional

1/2 cups butter

1/2 cups vegetable oil

3 tablespoons cocoa

1 teaspoon baking soda

1/2 cups buttermilk

2 eggs

1 teaspoon vanilla extract

1/2 cups butter

3 tablespoons cocoa

6  tablespoons Coca-Cola

1 box (16-ounces) confectioners' sugar (3 3/4 cups)

1 teaspoon vanilla extract

1 cup chopped pecans

• 2 Cups sugar
• 2 Cups all-purpose flour
• 0.2 liter Coca-Cola
• 1 1/2 Cups small marshmallows
• 1/2 Cups butter or margarine
• 1/2 Cups vegetable oil
• 3 Tablespoons cocoa
• 4.9 milliliter baking soda
• 1/2 Cups buttermilk
• 2 eggs
• 4.9 milliliter vanilla extract
• 1/2 Cups butter
• 3 Tablespoons cocoa
• 6 Tablespoons Coca-Cola
• 1 box (16-ounces) confectioners' sugar
• 4.9 milliliter vanilla extract
• 0.2 liter chopped pecans

 

1. Preheat oven to 350 degrees.
2. In a bowl, sift the sugar and flour.
3. Add marshmallows.
4. In a saucepan, mix the butter, oil, cocoa and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well.
5. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well.
6. Pour into a well-greased 9- by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately.
7. To make frosting, combine butter, cocoa and Coca-Cola in a saucepan.* Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.

*I prefer to melt the butter and cook the pecans in it for a few minutes until the mixture starts to smell toasty/nutty. Then add the cocoa and Coke, bring to a boil, and continue with the recipe as written.

 

 

Pecan pie...in a muffin? YES, PLEASE!

OH SHOOT! I made these delicious little pecan pie muffins, and they were so good that we gobbled them up before I remembered to take a picture. So photo credit goes to someone named Dianne from St. Cloud, MN on All Recipes. In any case, these were so easy to throw together, and if you like pecan pie, this aptly-named muffin is calling your name!

Pecan Pie Muffins
(Source: All Recipes)

1 cup packed light brown sugar 1/2 cup all-purpose flour pinch of salt 1 cup chopped pecans

2/3 cup butter, softened 2 eggs, beaten 1 teaspoon vanilla

1.	Preheat oven to 350 degrees F (175 degrees C). Line 9 muffin cups with paper liners and spray with cooking spray (or 18 mini-muffins).
2.	In a medium bowl, stir together brown sugar and flour. Melt the butter with the pecans in a small sauce pan until they begin to smell toasty and slightly browned. Remove from heat and cool for five minutes. Whisk the eggs until fluffy, then combine with the cooled melted butter and nuts and the vanilla. Add this mixture to the dry ingredients, stirring just t combine. Spoon the batter into the prepared muffin cups.
3.	Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Feeling awful? Try some FALAFEL! (Groan.)

I belong to a Facebook group called Healthy Eating on a Budget that one of my dear friends from college coordinates. One of her friends recently posted such a delicious-looking falafel and tzatziki recipe that I felt compelled me to give it a whirl. We LOVED this! My roommate called it a "vegetarian hamburger," and commanded me to make it again and often! This is pretty quick and easy to make, and would surely spice up your Meatless Mondays (though we enjoyed ours on a Tuesday).

I read a lot of reviews of this recipe before I made it, and I have a few notes. Unlike some reviewers, I had no trouble with the little patties falling apart (made as written), and I did not even have to refrigerate them. I used panko crumbs, though, so maybe that made a difference?

I have a few other recommendations as well, including cutting the salt in the falafel mixture by at least half and taking the cumin down by half as well (it's powerful juju!), and using fresh dill and a couple of cloves of minced garlic in the tzatziki. (I already made those changes in the recipe to follow). Lastly, I suggest doubling the recipe and freezing the second batch between pieces of waxed paper for a very quick fix the next time you crave falafel!

Sean's Falafel with Cucumber Sauce (Tzatziki)
(Source: adapted from All Recipes)

For Sauce: 1 cup plain yogurt (I like Greek for this) 1/2 cucumber - peeled, seeded, and finely chopped 1 teaspoon dried dill weed (I prefer 2T fresh) 2 cloves garlic, peeled and minced salt and pepper to taste 1 tablespoon mayonnaise   For Falafel: 1 (15 ounce) can chickpeas (garbanzo beans), drained 1/2 large onion, chopped 1/2 cup fresh parsley 2 cloves garlic, chopped

1 egg 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1 dash pepper 1 pinch cayenne pepper 1 teaspoon lemon juice 1 teaspoon baking powder 1 tablespoon olive oil 1 cup dry bread crumbs (I used panko) oil for frying   2 pita breads, cut in half (optional) 1 cup chopped tomatoes (optional)

 

1.	In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
2.	In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
3.	In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
4.	Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

A little south for your mouth!

I make fried chicken about once a DECADE, because it just seems like too much work--it takes two days to make and two days of washing greasy pans afterwards! Plus, it never seems to turn out well enough to justify all the fuss. But d*mn that Pioneer Woman, she made fried chicken on her show recently, and I haven't been able to get it out of my head. So I gave it another whirl, and I must say, it was pretty darn good! I might even try it again as soon as 2014 (tee hee). I think the secrets are a buttermilk brine overnight, and sprinkling a little extra buttermilk in the breading mixture to make little clumps that fry up very crisp and help the coating to hold together and adhere to the chicken.

Even better than the fried chicken was the succotash that I made as a side dish. I wouldn't say that there was a precise recipe, but I heated a tablespoon each of olive oil and butter in a large skillet and sauteed a large diced onion, half a seeded and diced yellow pepper (red would have been prettier, though), and one Anaheim pepper (seeded and diced). Once these veggies were tender, I threw in a few cloves of minced garlic, a bag of frozen baby lima beans, the kernels from four small ears of fresh corn, and two cups of chicken stock. I cooked everything on medium low, stirring frequently, until the liquid was all absorbed, then I seasoned the succotash with salt and pepper (to taste), and added about a tablespoon of chopped fresh thyme. SO YUMMY! My roomie agreed, and she swears she hates lima beans. I made a convert of her!

The Pioneer Woman's Buttermilk Fried Chicken
(Source: adapted from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl, via Steamy Kitchen)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
1 tablespoon salt, plus more to sprinkle on at the end
1 tablespoon (or so) hot sauce
5 cups all-purpose flour
3 tablespoons seasoned salt (I used steak seasoning)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper

canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) combine the chicken with one quart buttermilk, salt, and hot sauce. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take the chill off.
2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. Sprinkle the 1/4 cup remaining buttermilk into the flour and use a fork to mix until little lumps form throughout.
3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind that the chicken will finish cooking in oven.
4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken is cooked through. (Tip: Fry the largest pieces first so that they can be cooking in the oven while you finish frying the smaller pieces--the wings probably won't need to go into the oven at all.)
5. Before serving, sprinkle each piece of chicken with a little kosher salt.

The First Canning Project of the Harvest Season: Pickled Peaches!

Peaches don't grow here in the North Country, but we do get lovely ones from downstate, and they are just starting to arrive. I bought a couple of small baskets the other day, and decided to make pickled peaches. I'm not sure where or why this idea entered my head, as I have never even had pickled peaches. But I have never met a pickle I didn't like, so I thought I'd give it a whirl. Maybe they will mellow as they sit in the jar, but my initial impression is that they are mighty powerful ju-ju on their own. (Of course, I only used half the sugar called for and a straight vinegar brine, so there's that.) But I can tell you that they are DEE-licious with some grilled pork chops!

One little tip, though. I had peaches at three stages of ripeness. The ripest ones almost turned to mush in the jar, and the hard ones were too crunchy for my tastes when pickled. So go for the peaches that are just a wee bit underripe, like they need another day on your counter before you'd eat them out of hand. They'll turn out perfectly.

Pickled Peaches
(Source:adapted from GardenWeb's Harvest Forum)

24 small peaches, peeled
3 cups sugar (I cut this in half)
1 1/2 cups apple cider vinegar
1 1/2 cups white vinegar
2 tablespoons pickling spice
1 teaspoon red pepper flakes, optional
3” section of ginger peeled and thinly sliced (I cut the slices into tiny matchsticks)

Bring a sauce pan of water to the boil, the dunk the peaches in for 30-60 seconds. Strain them into a bowl of iced water to cool, the slip off the skins. Cut the peaches into eighths, and squeeze a little lemon or lime juice (or Fruit Fresh) over them as you work to keep them from turning brown.

Bring the sugar, vinegars, spices and ginger to the boil. Add the peaches to hot jars, then cover with the boiled brine. Remove the air bubbles, wipe the rims, add the lids and rings (fingertip tighten), then process in a boiling water bath for 20 minutes for pints, 25 minutes for quarts.
 

Pinterest Pasta Prompt

This is going to come as a complete shocker, but I was racking my brain, trying to figure out what to make for dinner tonight, and I turned in desperation to Pinterest for help. I found this luscious-looking pasta picture that I had pinned ages ago, but there was no recipe because the link was broken (boo hiss). Still, I used the picture and description as a jump-off and an inspiration to whip up my own version of a fabulous dish for din-din, with both chicken and spicy sausage, mascarpone, sundried tomatoes, lemon, onions, garlic, parmesan, and (thanks to my friend, Janice, who has been out of town a lot lately and lets me raid her garden) some homegrown kale. SO GOOD!

Pasta with Chicken, Sausage, Mascarpone, Sundried Tomatoes and Kale

1 lb. large shell pasta

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, peeled and minced
1/4 cup finely-chopped sundried tomatoes
1/2 teaspoon black pepper
pinch red pepper flakes
2 cups (or so) stemmed kale, chopped (you could use fresh spinach)
zest and juice of one lemon
8 oz. mascarpone, room temp.
1/4 cup shredded parmesan, more for garnish
2 cooked, seasoned chicken breasts, sliced*
2 cooked sausages, sliced*

Cook the pasta according to package instructions, then drain.

Meanwhile, heat the olive oil in a large skillet and saute the onions until tender. Add the garlic, sundried tomatoes, pepper, red pepper flakes, and kale and saute until the kale is wilted and tender. Add the lemon zest and juice, and remove from the heat. Stir in the mascarpone and parmesan until the cheese is no longer lumpy.

Combine the vegetable and cheese mixture with the cooked pasta and the chicken and sausage pieces. Stir gently to combine. Garnish with another sprinkle of parmesan before serving.

 

*I happened to have these things leftover in the fridge that needed to be used up. Throw in whatever extra protein(s) you have from summer grilling. And actually, it tastes fabulous without any meat at all, if you don't have any on hand. Make it for Meatless Monday!

Happy Birthday to You...with Tiramisu

Tonight was my community choir's annual Board of Directors' meeting and potluck. I also had a doctor's appointment this afternoon, so I wanted to make something...less involved than I usually bring. Also, I had planned to bring something savory. But just like last year, I was commanded to make a dessert, which of course, I begrudgingly agreed to do. But that didn't stop me from whipping up a batch of bacon and jalapeno devilled eggs anyway.

In case you want to know about those, here ya go: I brought a dozen eggs to the boil and then turned off the heat and let them sit for 11-12 minutes. Next, I cooled, peeled, and halved them. Then to the yolks I added about 1/4 cup mayo, a big squeeze of yellow mustard (1 tablespoon?), a heaping spoonful of zucchini relish (though pickle relish would suffice), four pieces of cooked bacon chopped finely, about five pickled jalapeno slices that I minced (or to desired level of hotness), a couple of tablespoons of finely-chopped fresh chives (though scallions would be fine, too), and 1/4 teaspoon or so of each of the following: ground celery, cumin, granulated garlic, and black pepper. I mushed all this up until smooth with a pastry cutter (my mushing device of choice), then loaded the filling in a sandwich baggie and snipped off one of the corners, which makes stuffing the eggs much easier and look nicer. Sprinkle with paprika if you want to go old school.

For the mandated dessert, I had to get creative. It was specifically for our Artistic Director's birthday, so I sent a private Facebook message to her husband to ask about her favorite dessert. Turns out, it was tiramisu. I think I may have made one once in the mid-nineties, but I don't remember being too impressed. I wanted to do a bang-up job for this special occasion, and I think I may have knocked it out of the park. The birthday girl was very pleased and grateful, I know that!

 

Tiramisu is not even that hard to make (it's a no-bake!), but if you're making a party-sized batch, it costs close to a kabillion dollars to buy all that mascarpone. That's probably why people don't make it that often or only for special occasions (not to mention, it's a calorie-and-fat-gram-fest!). But I recommend that you give it a try if you really want to make an impression on people.

Tiramisu

(Source: adapted from Epicurious)

2 cups strongly-brewed coffee mixed with plus one teaspoon of instant espresso
1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons coffee liqueur
4 large egg yolks
1/3 cup dry Marsala wine (I swapped out 1 tablespoon dark rum)
2 teaspoons vanilla
1 pound mascarpone (2 cups), room temperature
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting
dark chocolate bar, for shaving

Stir together coffee, espresso powder, 1 tablespoon sugar, and coffee liqueur in a shallow bowl until sugar has dissolved, then cool.

Beat egg yolks, Marsala or rum, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Stir in vanilla, then beat in mascarpone until just combined. Beat cream in a large bowl until it holds stiff peaks. Fold whipped cream into mascarpone mixture gently but thoroughly.

Dipping both sides of each ladyfinger quickly into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan* with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dust with a little cocoa powder. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.

Let tiramisu stand at room temperature 30 minutes before serving, then top with a generous grating of dark chocolate before serving.

*Having read the reviews of the recipe on Epicurious, I doubled the mascarpone filling, so I needed to use a slightly deeper dish than a 13x9 (I used a disposable aluminum baking pan, because I'm classy like that). If I were making this for home/one family, I might opt for the given amount of filling but only one layer of ladyfingers.

Cheaters never prosper...or do they?

As my readers well know, under typical circumstances, I favor real ingredients and slow food techniques. But sometimes, even a gourmande such as myself needs some cookies and needs them FAST! I found this recipe on (say it with me now) Pinterest, and I must say, it is super-easy, and makes 24 soft, cakey, luscious cookies. I made lemon poppyseed, but depending on the cake mix and what else you choose to add in, you could make these cookies in infinite variations to please your palate.

Death-by-Butter-Cookies (aka Gooey Butter Cookies)
(Source: Just a Pinch via Pinterest)

1 box Duncan Hines butter recipe cake mix (any cake mix is fine--mine wasn't butter recipe*)
1 stick butter, softened
1/4 teaspoon vanilla extract
1 (8 oz.) package cream cheese, room temperature
1 egg

Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.

*I used a lemon cake mix and added two tablespoons of poppyseed to the dough to make lemon poppyseed cookies. DELISH!

So that takes care of dessert. But what about dinner? There is another recipe that I found on Pinterest called Mexican Sour Cream Rice. I served it with a pork loin roast last night then some margarita-marinated grilled chicken breasts tonight. As the local sweet corn is starting, I used a few small ears instead of canned corn, and the resulting dish was very tasty! I think it would make a nice potluck casserole, too.

Mexican Sour Cream Rice
(Source: adapted from All Recipes via Pinterest)

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups pepper jack cheese, divided
1 1/2 cups canned, frozen, or fresh corn (steamed in the husks, then cut from the cobs)
1/4 cup finely chopped fresh cilantro salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, one cup cheese, corn, and cilantro. Season with salt and pepper.

Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned