Tuesday, January 31, 2012

Broccoli, Chicken, and Rice Casserole

It's hard to believe I've been posting recipes for 2 years now! I've pretty much posted all of my family's regular faves (with the exception of this one). From here on out my posting frequency is going to drop, but when I happen upon a new fabulous food, I'll definitely be giving it a spot here. 

This is my second favorite casserole and like my very favorite, it also comes from my mother in law. I've made a couple of minor changes, one being the addition of onion powder. I like that it's very basic, but you could add chopped onion, or substitute a cream of something soup for the white sauce, for more flavor.

Chicken, Broccoli and Rice Casserole
Colleen Larson
1 bunch broccoli (about 2 cups)
2 cups chicken broth
1 cup rice
2 cups chicken, cooked and cubed
2 1/2 cups milk
3 TBSPs butter
3 TBSPs flour
1/2 tsp onion powder
1 tsp salt
1/4 tsp pepper
1 1/2 c shredded cheese

1. Wash, trim, and steam broccoli; set aside.
2. In a medium saucepan, bring broth and rice to a boil; simmer 20 minutes.
3. In a large bowl combine steamed broccoli, cooked rice, and chicken; mix well.
4. In another medium saucepan, melt butter; stir in flour, onion powder, salt, and pepper. Slowly add milk to butter mixture. Stir with whisk until bubbly and thick. Pour over rice mixture in large bowl and stir to combine.
5. Spread in 2-3 quart casserole dish. Sprinkle with cheese. Cook at 350 degrees for 25-30 minutes or until bubbly. Serves 6-8

Tuesday, January 24, 2012

Spinach and Artichoke Dip

I've been looking for a good spinach dip. My bestie Erica :), makes this artichoke dip that I love, so I decided to try throwing a little spinach in. It turned out so good! I served it at a party with pita chips, but you can also serve it with bread cubes, or even tortilla chips.

And wait!!! I've even made this on TV! You can find the post here: My PBS Segment

Spinach and Artichoke Dip
adapted from an Erica Starr recipe
2 pkgs (8oz each) cream cheese, softened
1 cup mayo
1 cup shredded Parmesan cheese (buy the wedge and shred it yourself, it melts better)
1 jar (12oz) marinated artichoke hearts, drained and chopped
3 large cloves garlic, minced
1/2 packed cup frozen chopped spinach, thawed and well drained (about 1/2 of a 9oz box)

Preheat oven to 350 degrees. In a large bowl, combine softened cream cheese, mayo, and shredded Parmesan cheese; mix well. Add in the chopped artichoke hearts, minced garlic, spinach, and stir to combine. Spread the mixture into a 9" pie plate and bake for 25-30 minutes, or until lightly browned and bubbly on top. Serve hot.

Corn Chowder

I love chowder, especially this one! Any creamy soup with bacon and cheese = YUM! I have a hard time finding husband approved soups, but luckily this one was. This is a Barefoot Contessa recipe that I changed a tiny bit, and halved. Corn is typically cheaper near the end of summer, but soup isn't something we eat during the summer in Texas, so I opted for the frozen corn, and it turned out great.

Corn Chowder
adapted from foodnetwork.com
6 slices of bacon
3 cups yellow onions, chopped
2 TBSPs butter
1/4 cup flour
1/2 tsp pepper
1 tsp salt
3 cups white potatoes, unpeeled and diced
6 cups chicken broth
4 cups fresh corn or 1 lb. frozen (I used frozen)
1 cup half and half
1 cup shredded sharp cheddar cheese

1. In a large stockpot over medium-high heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and reserve 1 TBSP of grease. Reduce the heat to medium, add the onions and butter to the grease, and cook for 10 minutes, until the onions are translucent.
2. Stir in the flour, salt,and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
3. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon (I also added some parsley as a garnish).

Monday, January 2, 2012

Sausage Cheese Muffins

This is a recipe my mom has been making for many years. She used to double the recipe and freeze them for a quick "on the go" breakfast. I made them recently to eat for breakfast in the car, on our 16 hour drive to Wyoming. I like that they are filling, and even my 13 month old eats them!

Sausage Cheese Muffins
1/2 lb. ground pork sausage (I like Jimmy Dean hot sausage)
2 cups flour
2 TBSPs sugar
1/2 TBSP baking powder
1/4 tsp salt
1/4 tsp soda
1 cup milk
1 egg
1/4 cup butter or margarine, melted and cooled slightly
1/2 cup cheddar cheese, shredded
1 green onion, chopped (optional)

1. Preheat oven to 375 degrees. Spray muffin tins with non-stick cooking spray.
2. Brown sausage, drain and set aside.
3. In a large bowl, combine dry ingredients. Make a well in the center.
4. In a separate bowl combine milk, eggs, and butter. Add to dry ingredients stirring just until moistened. Stir in sausage and cheese.
5. Fill cups 2/3 full and bake for 20 minutes or until golden. Remove from pan immediately.

Makes 12 regular sized muffins. Store in refrigerator. Freeze well.

I also like to make these as mini muffins. This recipe makes about 30 mini muffins. I bake them for about 12 minutes.