CHEESY CHICKEN BROCCOLI RICE CASSEROLE

CHEESY CHICKEN BROCCOLI RICE CASSEROLE
Olivia found this recipe on www.wellplated. com.  It is a good way to get pretty much every food group into one delicious casserole.  If you are getting really tired  of winter (and we certainly are in this part of the country), this is a great way to make a nourishing meal that will warm you up, fill you up, and not take a great deal of effort.

Olivia and I can our own chicken so we could even use that to speed up the dish instead of using raw chicken.  You could use store-bought canned chicken if you wish to take a slight shortcut.  Either way, combine this delightful casserole with a simple dessert and you have a fairly easy meal on your hands.

The seed catalogs have started to arrive in the mail and the Daytona 500 race has been run so we are hopeful Spring is just around the corner.  Hope you enjoy this yummy dish!
-Nanette

Cheesy Chicken Broccoli Rice Casserole

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 2-quart casserole

Serving Size: Serves 6

Ingredients

• 1 3/4 cups low sodium chicken broth
• 2 cups instant brown rice
• 1 pound broccoli florets, chopped into bite-sized pieces
• 1 teaspoon extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon garlic powder, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons flour
• 2 cups milk, divided (I used skim)
• 3 tablespoons Dijon mustard
• 1/3 cup non-fat plain Greek yogurt
• 1 1/2 cups reduced-fat shredded cheddar cheese, divided (about 6 ounces)

Directions

1. Place rack in center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
2. Bring chicken broth to a boil in a large pot, then add rice. Return to boil, add broccoli to the top of the pot, then cover, reduce heat to low, and let cook 5 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
3. Meanwhile, heat extra virgin olive oil in Dutch oven or large deep pot over medium-high heat. Add chicken, season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate and set aside. Being careful not to burn yourself, wipe the pot clean with a paper towel.
4. Reduce heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add remaining 11/2 cups milk. Cook mixture, stirring constantly until thickened, 7-10 minutes. Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
5. Add the rice and broccoli mixture and the reserved chicken to with cheese sauce, stirring gently to coat. Spoon the mixture the prepared dish and top with remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.

SUN DRIED TOMATO AND FETA STUFFED CHICKEN BREASTS

SUN DRIED TOMATO AND FETA STUFFED CHICKEN BREASTS

If you have never used sun dried tomatoes, now is the time.  When good, home grown tomatoes are months away, you can still get the intense, rich flavor of tomatoes using sun dried tomatoes.  You will usually find them in a jar, packed in oil.

This recipe combines the rich flavor of sun dried tomatoes with the delightful tang of feta cheese.  Combined they really enhance the flavor of chicken and add something special to what might otherwise be just another chicken dish.

Olivia found this recipe on www.food.com.  Experiment with the choice of herbs if you like.  You might come up with your own, unique combination.
-Nanette

SUN DRIED TOMATO AND FETA STUFFED CHICKEN BREASTS

INGREDIENTS

SERVINGS 4UNITS US

• 4boneless skinless chicken breasts, pounded thin
• 1medium red bell pepper, diced
• 6garlic cloves, minced
• 5large sun-dried tomatoes, diced
• 1teaspoon thyme
• 8ounces feta cheese, crumbled finely
• ¹⁄₂cup breadcrumbs (I use Italian style)
• olive oil
• salt
• pepper
• toothpick (or Butcher String)
• green onion, chopped (for garnish)

DIRECTIONS

1. Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2. Put aside to cool.
3. In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4. Toss until well mixed (this will be your "stuffing").
5. Lay a flattened piece of chicken breast on a cutting board or your counter.
6. Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
7. Secure it with a toothpick or butcher string.
8. Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
9. Preheat oven to 350°F.
10. Cook for about 35 minutes or until the internal temperature reaches 180°F.
11. I guess you could try it on a grill, but I never attempted it yet!
12. Garnish with chopped green onion and serve hot.

KALE, POTATO, AND BACON SOUP

KALE, POTATO, AND BACON SOUP
I picked this recipe for the blog this week because we are deep in the throws of winter here and this savory, inviting, colorful soup is a bright spot in the monochromatic world of winter.  It not only has vibrant color but an explosion of flavors that will blast away the winter blues.  Where we live we are experiencing 10+ inches of snow.  Soups like this one keep us going strong.  Olivia made this last week and it was a big hit with her husband.

If you haven't experimented much with kale you really should.  I think some people think just because it is a leafy, green vegetable and good for you that it couldn't possibly be good.  There are numerous delicious ways to incorporate it into your diet.  If you haven't tried it yet, let this be your first time.  You won't be sorry!
-Nanette

KALE, POTATO, AND BACON SOUP

Ingredients
3 slices bacon, chopped
4-5 medium sized Yukon gold potatoes, peeled and diced
1 leek (white and light green parts only), halved lengthwise and thinly sliced
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary and/or thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 medium bunch kale, stems removed, leaves chopped (about 10 cups)
1/4 teaspoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon sour cream
2 tablespoons chopped smoked almonds
3 green onions, chopped

Directions
Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.

Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, green onions, bacon and almonds.

BROCCOLI AND BACON MAC AND CHEESE

BROCCOLI AND BACON MAC AND CHEESE
Olivia is an expert at taking a recipe and making it her own.  This recipe came from the Food Network Magazine.  She substituted bacon for Canadian bacon and she added some cooked shredded chicken (She keeps home canned jars of it in her pantry.  It is a very convenient thing to have around and makes it possible for her to take advantage of chicken when it is on sale).  She also had some garden blend rotini pasta in the pantry so that is the pasta she used.  You can use whatever you like or what you have on hand.  Olivia is not one to make the same recipes repeatedly, but this one had her husband asking for a repeat performance.  This recipe is tasty and includes just about everything you need for dinner.  The recipe printed here is the original recipe, but the picture shows Olivia's variation.  Give it some thought and maybe you will come up with your own variations.
- Nanette

BROCCOLI AND BACON MAC AND CHEESE

Ingredients:
Kosher salt
8 ounces cavatappi or other corkscrew pasta
4 cups broccoli florets (about 8 ounces)
2 tablespoons unsalted butter
4 slices Canadian bacon (about 4 ounces), chopped
4 scallions, chopped (white and green parts separated)
Freshly ground pepper
2 tablespoons all-purpose flour
2 teaspoons dijon mustard
1 cup 2% milk
1 1/2 cups shredded reduced-fat cheddar cheese (about 6 ounces)
1/4 cup grated parmesan cheese


Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan.

Add the scallion whites, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook until slightly softened, 1 minute. Whisk in the flour and mustard; cook, whisking, until the flour is lightly toasted, about 2 minutes. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses; cook, whisking, until creamy, about 2 more minutes.

Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

CAT HEAD BISCUITS

 SMOKY MOUNTAIN CAT HEAD BISCUITS

This recipe is a repeat of one Olivia shared before but we are sharing it again with a very special purpose in mind.  As many of you know, our family loves the Great Smoky Mountains.  We have been travelling there and enjoying that beautiful region and its people for decades.  As beautiful as the mountains, cascades, streams and wildlife are (and they are extraordinarily beautiful) the people who live there are even more beautiful and special.  Many of the families who live there have been there for generations.  Their roots and love for the area run deep.

This is why our hearts were breaking during recent days as we learned of the wildfires that devastated the community of Gatlinburg and the surrounding area.  Many people lost their homes and some even lost their lives.  Because this is an area heavily dependent upon tourism, many people were  not only impacted by losing loved ones and homes, but their livelihood has been affected as well.  They  have coined a phrase there, "Smokies Strong," that speaks to the strength, courage, and resiliency of these special people.  

If you have ever visited there and have been touched by the beauty of this special place and its people, we are asking you to consider donating to help in the relief efforts.  Dolly Parton and her Dollywood  Foundation have set up a fund to help in the ongoing efforts to get these people back up on their feet.  You can donate by going to www.dollywoodfoundation.com .  During this holiday season the need is even more keenly felt.  Please give generously.

-Nanette

Cat Head BiscuitsRecipe from America’s Test Kitchen Best Ever Recipes

Ingredients:

3 cups White Lily All-Purpose Flour (it MUST be White Lily, not regular all-purpose flour; if White Lily is unavailable, use 1 1/2 cups (7 1/2 ounces) all purpose flour and 1 1/2 cups (6 ounces) cake flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
8 tablespoons butter, softened and cut into 1/2″ pieces
4 tablespoons vegetable shortening, cut into 1/2″ pieces
1 1/4 cups buttermilk

Instructions: 

Adjust the oven rack to the upper-middle position and heat the oven to 425 degrees. Grease a 9″ round cake pan with shortening and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using your fingers, mix the butter and shortening into the flour mixture until the mixture resembles coarse meal. Add the buttermilk and stir with a rubber spatula or a wooden spoon until combined.

Use a 1/2 cup ice cream scoop or measuring cup to measure out 6 heaping portions of dough and place them each in the prepared pan, one in the middle and 5 surrounding it. Bake in the preheated oven for 20-25 minutes or until golden on top. Remove from the oven and allow to stand for 10 minutes. Carefully break apart the biscuits with two forks (or leave them in the pan until you’re ready to serve them). Makes 6 ginormous, cat head-sized biscuits.

CROCKPOT BEEF STROGANOFF FREEZER MEAL

BEEF STROGANOFF FREEZER MEAL
This is a great meal and one that gives you a great option when you really don't feel like cooking.  Olivia made this and while she was at it, made some for us also.  It freezes very well and will keep in the freezer for 3-6 months if you double bag it in freezer bags.  You can serve it over whatever type of pasta you have on hand.  As the temperatures plummet, this is a delicious, hot, comfort food to enjoy.  Make some for today and any day in the future you want.  Enjoy!
-Nanette

CROCKPOT BEEF STROGANOFF FREEZER MEAL

INGREDIENTS

• For the freezer meal portion:
• 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow onion, diced
• ¼ teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 ½ cups beef broth
• 1 tablespoon ketchup
• 
  
• On the day you wish to prepare:
• 1/3 cup flour
• 6-7 tablespoons water
• 4-8 ounces sliced mushrooms
• 1/2 cup light or regular sour cream
• pasta of your choice

DIRECTIONS

1. Place the stew meat, mushrooms, salt, pepper and onion in a LABELED freezer bag. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.  At this point, force all of the air out of the freezer bag and lay flat in the freezer for a quick prep meal later on.  (Write the remaining directions, ingredients, etc. on the freezer meal so you have them easily available on the day you wish to prepare it.)
2. On the day you wish to prepare the meal, cook for 7-9 hours on low or 4-5 hours on high.
3. About 30 minutes before serving, combine the flour and water in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of  water at a time to thin, if needed. Pour the flour mixture into the slow cooker, stiring quickly to mix in the roux with the stew meat and juices and to avoid lumps. 
4. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.cooked pasta.