I bet you thought I forgot about my casserole series, didn't you???? Well, I didn't. We just hadn't had any good casseroles pop up on the menu plan lately. I decided to bust this one out just in time for Thanksgiving. You're welcome!!!
This is my favorite green bean casserole recipe. It is traditional enough to satisfy the typical, holiday green bean casserole requirement...but with a twist. I loosely based this concoction on a side dish recipe that my friend, Dani gave to me a few years ago. I say loosely because I meant to follow Dani's recipe, but I got a little sidetracked. Usually, when preparing something from an actual recipe, I start out with the right intention. I want to make the dish as it is written--I really do---but it sometimes doesn't work out that way. I don't have patience for reading directions or ingredients lists thoroughly. I typically miss something, or I don't have something I need on hand, or I have something else that needs to be used up. Yeah, that's just how it goes most of the time, AND that is exactly what happened in this case. I had the caramelized onions to use up and I was out of some of the other "casserole" ingreidents. I decided to go ahead and make my own spin on this classic recipe and, thankfully, it was delicious. Whew!
Casserole Series #2: Holiday Green Bean Casserole
Ingredients:
2 tablespoons butter
2 tablespoons AP flour
1 cup milk (more if needed to thin the sauce)
salt and pepper to taste
1/2 lb. of shredded Swiss or Gruyere cheese (I used a combo of both)
1 cup of sour cream
1 cup of caramelized onions
2-3 small bags of frozen green beans, thawed
1 tablespoon butter
1/2 cup cracker crumbs (I used butter crackers, such as Ritz)
1 cup of fried, dried onion topping
cooking spray
Directions:
Preheat oven to 400 degrees and spray a 9 x 13 casserole dish with cooking spray. Set aside.
In a small microwave safe bowl, melt 1 tablespoon of butter. Mix in cracker crumbs, until all are coated. Set aside.
Melt 2 tablespoons of butter in a saucepan over medium high heat. Add 2 tablespoons of AP flour. Cook for a couple of minutes, until the flour is starting to turn a light beige color. Add milk and whisk continually until thickened, making a roux. Reduce heat to low and stir in cheese. Once cheese is melted, remove from heat and stir in the sour cream. Add additional milk if needed to thin out a bit. Season with salt and pepper to taste.
Add thawed green beans to a large bowl. Combine with caramelized onions. Add cheese sauce. Top with cracker crumb mixture. Add an additional layer of dried/fried onion topping over the cracker crumbs. Bake at 400 degrees for 20 minutes or until heated through. Serve and enjoy!
The Result:
Yummy green bean casserole goodness!
November 27, 2011
November 26, 2011
Slow Cooker Creamy Chicken and Rice
I had a late evening hair appointment last week, and I needed something that the husband could handle feeding the kids while I was out. I don't like leaving dinner up in the air, especially when I know the hubs has already put in a long day at the office and he would have to scramble to cook something from scratch or get takeout. (I do mean scramble, literally. Most of my husband's dinner ideas for the kids involve eggs.) Magically, I had everything on hand for this, so it was super-simple to put together...exactly what I had in mind for a busy weeknight meal when I wasn't going to be home. I love recipes that are basically a version of 'throw everything in the slow cooker' and make a pot of brown rice to go along with it. By the time I left for the salon, everyone was happily munching away.
Slow Cooker Creamy Chicken and Rice
Adapted From: Stick A Fork In It blog via Pinterest
Ingredients:
2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) low fat cream cheese, softened
1 can low fat cream of chicken soup
1 pkg. dried italian dressing seasoning
1 bag of frozen mixed vegetables
salt and pepper to taste
brown rice, prepared according to package directions
Directions:
Stir the cream cheese, cream of chicken soup, and seasoning together in the slow cooker. Season with salt and pepper to taste. Add in the frozen chicken breasts and cover with the cheese/soup mixture. Cook on high 4-6 hours or until the chicken is cooked and tender. One hour before serving, mix in the bag of frozen vegetables and resume cooking. Once cook time is finished, remove chicken and either shred or cube it and return it to the mix. Serve chicken mixture over cooked brown rice.
The Result:
This was a solid, family-pleasing recipe with very few ingredients. A definite hit at my house!
(Sorry, no photo for this one. I forgot to ask my husband to snap one. To be fair, it really wasn't an attractive dinner. It pretty much looked like your typical crockpot concoction. I would probably describe it as untidy, and almost casserole-ish. I guess sometimes tasty dinner's aren't always visually appealing, as in this case. If I wanted to get wordy, I could describe it as "unpretentious" and "unassuming". At any rate, it was yummy and that's all that counts in our book.)
Slow Cooker Creamy Chicken and Rice
Adapted From: Stick A Fork In It blog via Pinterest
Ingredients:
2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) low fat cream cheese, softened
1 can low fat cream of chicken soup
1 pkg. dried italian dressing seasoning
1 bag of frozen mixed vegetables
salt and pepper to taste
brown rice, prepared according to package directions
Directions:
Stir the cream cheese, cream of chicken soup, and seasoning together in the slow cooker. Season with salt and pepper to taste. Add in the frozen chicken breasts and cover with the cheese/soup mixture. Cook on high 4-6 hours or until the chicken is cooked and tender. One hour before serving, mix in the bag of frozen vegetables and resume cooking. Once cook time is finished, remove chicken and either shred or cube it and return it to the mix. Serve chicken mixture over cooked brown rice.
The Result:
This was a solid, family-pleasing recipe with very few ingredients. A definite hit at my house!
(Sorry, no photo for this one. I forgot to ask my husband to snap one. To be fair, it really wasn't an attractive dinner. It pretty much looked like your typical crockpot concoction. I would probably describe it as untidy, and almost casserole-ish. I guess sometimes tasty dinner's aren't always visually appealing, as in this case. If I wanted to get wordy, I could describe it as "unpretentious" and "unassuming". At any rate, it was yummy and that's all that counts in our book.)
November 25, 2011
Gruyere & Caramelized Onions Panini
I've been wracking my brain for a few days now on what I was going to write about this sandwich. The beginning of the holiday season has already gotten me into a tailspin. Busy, busy, busy! I can't think of anything super-creative or any special circumstances surrounding our meal on this particular night, so I think I'll just give you the facts. This was a really delicious version of a ramped-up grilled cheese. The onions were a bit labor-intensive, but totally worth the time and effort. The combination of flavors hit the mark, especially for the adults at my house. We served our paninis with a green side salad and our meal was pretty darn satisfying. Hmmmm...I think that's about it, except to say that this grilled sandwich did not disappoint!
Gruyere & Caramelized Onions Panini
Adapted From: ‘wichcraft: Craft a sandwich into a meal–and a meal into a sandwich cookbook via the Panini Happy website
Ingredients:
4 tablespoons extra-virgin olive oil
4 medium yellow onions, halved and cut lengthwise into 1/8″ slices
2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano
Kosher salt and freshly ground black pepper
8 oz. Gruyere cheese, grated
8 slices rye bread
Directions:
In a skillet over medium-high heat, add the olive oil and onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 45 minutes. Set aside.*
Preheat the panini grill to medium-high heat (375°F).
For each sandwich: Place 1/4 of the cheese on a slice of bread. Follow with a generous amount of onions. Close the sandwich and place on the panini grill. Grill for 4-5 minutes until the cheese is completely melted and the bread is toasted with golden grill marks. Serve immediately and enjoy!
(***Either use the onions immediately to make the panini or refrigerate them for up to 1 week.***)
The Result:
These were really good. I liked the melding of flavors with the rye bread, gooey cheese, and syrupy onions...it was pretty spectacular. I ended up using my surplus onions (I think I had about a cup leftover) in my Thanksgiving green bean casserole (recipe to come). Yum! They were a welcome addition to both this sandwich and our holiday veggie side dish.
Gruyere & Caramelized Onions Panini
Adapted From: ‘wichcraft: Craft a sandwich into a meal–and a meal into a sandwich cookbook via the Panini Happy website
Ingredients:
4 tablespoons extra-virgin olive oil
4 medium yellow onions, halved and cut lengthwise into 1/8″ slices
2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano
Kosher salt and freshly ground black pepper
8 oz. Gruyere cheese, grated
8 slices rye bread
Directions:
In a skillet over medium-high heat, add the olive oil and onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 45 minutes. Set aside.*
Preheat the panini grill to medium-high heat (375°F).
For each sandwich: Place 1/4 of the cheese on a slice of bread. Follow with a generous amount of onions. Close the sandwich and place on the panini grill. Grill for 4-5 minutes until the cheese is completely melted and the bread is toasted with golden grill marks. Serve immediately and enjoy!
(***Either use the onions immediately to make the panini or refrigerate them for up to 1 week.***)
The Result:
These were really good. I liked the melding of flavors with the rye bread, gooey cheese, and syrupy onions...it was pretty spectacular. I ended up using my surplus onions (I think I had about a cup leftover) in my Thanksgiving green bean casserole (recipe to come). Yum! They were a welcome addition to both this sandwich and our holiday veggie side dish.
November 22, 2011
Cider-Glazed Chicken Sausages with Butternut Mash
I know I'm on the Martha Stewart bandwagon lately, but I really wasn't so sure about this one. I was a little skeptical, since apple was one of the ingredients in the mash and the only type of chicken sausage they had left at my grocery store this week was chicken and apple flavor. We are typically not the fruit with meat types of people, and I was fairly positive someone wasn't going to like it. I think we've only had chicken and apple sausage one other time, and it didn't go over well. Then, to top it off I was afraid that the apple cider I bought would be too sugary. I could only find the dry mix, and I remember it being way too sweet in the past. I was bracing myself for failure.
Thankfully, all my fears were baseless. This recipe was fan-freakin'-tastic! Seriously, delicious. Usually the husband grumbles about eating butternut squash, but he loved this version of the "mash". The sausages were cooked to perfection, and the onion and cider mixture was exceptional. I was unabashedly slurping spoonfuls of the gravy out of the sauce pan. Oh my! The chicken and apple sausages were a perfect pairing with the sauce and squash. We l-o-v-e-d this dinner!!!
Cider-Glazed Chicken Sausages with Butternut Mash
From: Everyday Food, May 2011
Ingredients:
2 teaspoons extra-virgin olive oil
1 large yellow onion, cut into 1-inch wedges
1 pound chicken sausages
7 fresh sage leaves (I used 2 teaspoons of dried sage)
3 cups apple cider
Coarse salt and ground pepper
1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup 2 percent Greek yogurt (I used a little more)
Directions:
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and apple and transfer to a food processor (***I used an immersion blender and transferred the veggies back to the same pot I cooked them in***). Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
The Result:
Delish! I followed the directions fairly close, but I did make a couple of changes. I couldn't find fresh sage, so I used dried and it worked just fine. I probably used a little more Greek yogurt than called for...maybe 1/2 a cup. Lastly, I used an immersion blender and transferred the veggies back to the cooking pot instead of using a food processor. The immersion blender is just easier to clean and works just as well. Other than that, this recipe is great as-is.
Thankfully, all my fears were baseless. This recipe was fan-freakin'-tastic! Seriously, delicious. Usually the husband grumbles about eating butternut squash, but he loved this version of the "mash". The sausages were cooked to perfection, and the onion and cider mixture was exceptional. I was unabashedly slurping spoonfuls of the gravy out of the sauce pan. Oh my! The chicken and apple sausages were a perfect pairing with the sauce and squash. We l-o-v-e-d this dinner!!!
Cider-Glazed Chicken Sausages with Butternut Mash
From: Everyday Food, May 2011
Ingredients:
2 teaspoons extra-virgin olive oil
1 large yellow onion, cut into 1-inch wedges
1 pound chicken sausages
7 fresh sage leaves (I used 2 teaspoons of dried sage)
3 cups apple cider
Coarse salt and ground pepper
1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup 2 percent Greek yogurt (I used a little more)
Directions:
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and apple and transfer to a food processor (***I used an immersion blender and transferred the veggies back to the same pot I cooked them in***). Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
The Result:
Delish! I followed the directions fairly close, but I did make a couple of changes. I couldn't find fresh sage, so I used dried and it worked just fine. I probably used a little more Greek yogurt than called for...maybe 1/2 a cup. Lastly, I used an immersion blender and transferred the veggies back to the cooking pot instead of using a food processor. The immersion blender is just easier to clean and works just as well. Other than that, this recipe is great as-is.
November 19, 2011
Hummus Melts
I've been on a vegetarian kick lately; making some new recipes and revisiting some old favorites. I would like to pretend that my renewed obsession with vegetarian meals is due to the fact that I'm being super-health conscious, but that's not it. Really, it boils down to time. It seems that we have had a lot going on in the evenings, and most vegetarian meals are just faster to prepare and get on the table. I don't have to mess around with thawing out a protein, so that saves me some prep time and most dinners can be put together in under a half an hour. Also, I've found a bevy of new vegetarian recipes lately that I've been itching to try out.
This recipe is one of the new ones that I found on Pinterest . We had a family night at my son's school and a "Mom's Night Out" event for my group of mommy friends, so we needed to get out the door in a hurry last night. A lengthy dinner just wasn't an option for us, so I thought these open-faced sandwiches would be a good choice. I was right...this recipe was super-easy and fast to put together. I had dinner on the table in about 20 minutes from start to finish. Not to mention, it was really, really healthy and tasty...we all gobbled it up. Thanks Pinterest for another simple and efficient vegetarian winner!
Hummus Melts
Adapted From: the (Never home)maker blog via Pinterest
Ingredients:
4-6 whole wheat English muffins
a large container of your favorite store-bought (or homemade) hummus
1 bag of washed baby spinach (I used a bag of an arugula/spinach salad blend)
1 Tablespoon of olive oil
1/2 white onion, diced
2 garlic cloves, minced
1 teaspoon of lemon juice
salt and pepper to taste
1-2 cups of shredded mozzarella cheese
Directions:
Preheat broiler on high. Place halved English muffins on large baking sheet, cut side up and toast under the broiler for a few minutes. Remove from oven and set aside.
In large skillet, heat olive oil over medium-high heat until shimmering. Saute onions in the oil, with a pinch of salt, until soft and translucent (about 5 minutes). Add minced garlic and saute for another minute, or until the garlic is fragrant. Add entire bag of washed baby spinach. Using a pair of tongs, toss spinach in onion mixture until wilted. Add lemon juice and salt and pepper to taste. Toss again to combine and remove from the heat.
Place a large spoonful of hummus on each toasted English muffin half. Then, using your tongs, evenly place a small pile of the spinach mixture on top of each half, over the hummus. Sprinkle each muffin half with a handful of shredded cheese. Place back under the broiler and cook until cheese is melted, starting to brown, and bubble. Remove from oven and serve immediately.
The Result:
So good! Our serving size was 2 halves per adult, and 1 half per kid at our table. I think I made a total of 5 English muffins, so there were 10 halves all together. There were plenty for us for dinner and we still had some leftover. These little sandwiches were so filling and satisfying...everyone loved them! Also, I had another one for lunch today and they reheat nicely. Another thought just occurred to me about this recipe...it is really economical! I fed our entire family of 5 (more or less; not including some of the other ingredients that I had on hand) with 1 bag of spinach, 1 container of hummus, 1 bar of cheese, and a package of English muffins. It breaks down to less than $2.00 per person for dinner; less if you factor in the leftovers. I love that!
This recipe is one of the new ones that I found on Pinterest . We had a family night at my son's school and a "Mom's Night Out" event for my group of mommy friends, so we needed to get out the door in a hurry last night. A lengthy dinner just wasn't an option for us, so I thought these open-faced sandwiches would be a good choice. I was right...this recipe was super-easy and fast to put together. I had dinner on the table in about 20 minutes from start to finish. Not to mention, it was really, really healthy and tasty...we all gobbled it up. Thanks Pinterest for another simple and efficient vegetarian winner!
Hummus Melts
Adapted From: the (Never home)maker blog via Pinterest
Ingredients:
4-6 whole wheat English muffins
a large container of your favorite store-bought (or homemade) hummus
1 bag of washed baby spinach (I used a bag of an arugula/spinach salad blend)
1 Tablespoon of olive oil
1/2 white onion, diced
2 garlic cloves, minced
1 teaspoon of lemon juice
salt and pepper to taste
1-2 cups of shredded mozzarella cheese
Directions:
Preheat broiler on high. Place halved English muffins on large baking sheet, cut side up and toast under the broiler for a few minutes. Remove from oven and set aside.
In large skillet, heat olive oil over medium-high heat until shimmering. Saute onions in the oil, with a pinch of salt, until soft and translucent (about 5 minutes). Add minced garlic and saute for another minute, or until the garlic is fragrant. Add entire bag of washed baby spinach. Using a pair of tongs, toss spinach in onion mixture until wilted. Add lemon juice and salt and pepper to taste. Toss again to combine and remove from the heat.
Place a large spoonful of hummus on each toasted English muffin half. Then, using your tongs, evenly place a small pile of the spinach mixture on top of each half, over the hummus. Sprinkle each muffin half with a handful of shredded cheese. Place back under the broiler and cook until cheese is melted, starting to brown, and bubble. Remove from oven and serve immediately.
The Result:
So good! Our serving size was 2 halves per adult, and 1 half per kid at our table. I think I made a total of 5 English muffins, so there were 10 halves all together. There were plenty for us for dinner and we still had some leftover. These little sandwiches were so filling and satisfying...everyone loved them! Also, I had another one for lunch today and they reheat nicely. Another thought just occurred to me about this recipe...it is really economical! I fed our entire family of 5 (more or less; not including some of the other ingredients that I had on hand) with 1 bag of spinach, 1 container of hummus, 1 bar of cheese, and a package of English muffins. It breaks down to less than $2.00 per person for dinner; less if you factor in the leftovers. I love that!
November 16, 2011
Portobello, Broccoli,and Red-Pepper Melts
This is another Martha Stewart recipe that I found while exploring her website the other day. Truly, this was a fantastic open-faced sandwich...one of the best that we've tried. Martha sure knows her food, that's for sure! If you dig a hearty, vegetarian sandwich this dish is for you.
In other news...
You'll be happy to know that the husband found the camera battery charger and plugged it in. Hooray! The good news doesn't stop there...I also remembered to take a photo of our dinner last night with my iphone. Eureka! Why didn't I think of that before??? I don't know. Thankfully, my normal camera should be up and running the next time I have to take a blog pic. In the meantime, try this recipe and enjoy my shaky iphone photography skills.
Portobello, Broccoli, and Red-Pepper Melts
From: Everyday Food, March 2008
Ingredients:
1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread (or 1 loaf of French bread, cut horizontally)
4 ounces Gouda cheese, thinly sliced (or Gruyere, if you like)
Directions:
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
The Result:
These were fantastic! Delicious and satisfying. I goofed and used Gruyere instead of Gouda cheese. Duh. Next time I should read the ingredients list a bit more carefully. Honestly, it didn't really matter; it was still an amazing veggie sandwich.
There were a lot of filling, so I decided to cut my French bread loaf in half horizontally, and hollow out (and discard) some of the bread in the middle. This allowed more room for the yummy, roasted veggies. I thought this would be more efficient than just doing the slices, and this method was reminiscent of the Eggplant Mozzarella Melts recipe that we LOVE. Then, when the cook time was over, I removed the long, loaf halves to a cutting board and just cut the portion sizes we needed (smaller pieces for the kids, etc.). It worked out perfectly, and now we have a new favorite Martha Stewart open-faced "melt" sandwich to make for dinner.
In other news...
You'll be happy to know that the husband found the camera battery charger and plugged it in. Hooray! The good news doesn't stop there...I also remembered to take a photo of our dinner last night with my iphone. Eureka! Why didn't I think of that before??? I don't know. Thankfully, my normal camera should be up and running the next time I have to take a blog pic. In the meantime, try this recipe and enjoy my shaky iphone photography skills.
Portobello, Broccoli, and Red-Pepper Melts
From: Everyday Food, March 2008
Ingredients:
1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread (or 1 loaf of French bread, cut horizontally)
4 ounces Gouda cheese, thinly sliced (or Gruyere, if you like)
Directions:
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
The Result:
These were fantastic! Delicious and satisfying. I goofed and used Gruyere instead of Gouda cheese. Duh. Next time I should read the ingredients list a bit more carefully. Honestly, it didn't really matter; it was still an amazing veggie sandwich.
There were a lot of filling, so I decided to cut my French bread loaf in half horizontally, and hollow out (and discard) some of the bread in the middle. This allowed more room for the yummy, roasted veggies. I thought this would be more efficient than just doing the slices, and this method was reminiscent of the Eggplant Mozzarella Melts recipe that we LOVE. Then, when the cook time was over, I removed the long, loaf halves to a cutting board and just cut the portion sizes we needed (smaller pieces for the kids, etc.). It worked out perfectly, and now we have a new favorite Martha Stewart open-faced "melt" sandwich to make for dinner.
November 15, 2011
New Orleans-Style Shrimp and Rice
As much as I like shrimp, it seems that I only can think of a few things to do with it, recipe-wise. I don't know why, but I tend to make the same handful of shrimp dishes over and over again, thus creating a kind of shrimpy boredom. Don't get me wrong, the dinners that I've tried and posted are good and are worth repeating. I just need a lot of variety in my diet. This week, I wasn't looking forward to having--yet again--one of the same ol', same ol' shrimp dinners. I knew that I had a bag of raw shrimp out in my freezer, and because of budget constraints, I knew that it needed to be used up for a meal. Sigh. What's a girl to do? The answer for me was to search the Martha Stewart website. I found this twist on a classic Cajun favorite, and I found a few other recipes to make this week. Not only did I solve my shrimp dilemma, but with one click of the mouse most of my dinner planning for the week was finished. I heart Martha!
New Orleans-Style Shrimp and Rice
From: marthastewart.com; Martha Stewart Living, March Spring 2004
Ingredients:
8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste (I used Louisiana Hot Sauce)
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving (I used brown rice)
Directions:
Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
Sprinkle shrimp with parsley, and serve over rice.
The Result:
This was such a delicious meal. Don't let the copious amounts of butter deter you...it's worth it. I stuck with the recipe as written, only deviating by substituting brown rice. Now I have one more great shrimp recipe up my sleeve, thanks to Martha.
New Orleans-Style Shrimp and Rice
From: marthastewart.com; Martha Stewart Living, March Spring 2004
Ingredients:
8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste (I used Louisiana Hot Sauce)
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving (I used brown rice)
Directions:
Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
Sprinkle shrimp with parsley, and serve over rice.
The Result:
This was such a delicious meal. Don't let the copious amounts of butter deter you...it's worth it. I stuck with the recipe as written, only deviating by substituting brown rice. Now I have one more great shrimp recipe up my sleeve, thanks to Martha.
November 14, 2011
Sour Cream Chicken Enchiladas
I have 15 minutes to myself (WOO HOO!), so I decided to hop on and update the recipe blog. I found this recipe on Food.com when I did a general search and sort for sour cream enchiladas with high reviews/ratings. I did change a few things up a bit, but not on purpose. I got distracted while making dinner and ended up cooking my onion and green chile mixture a bit longer than planned. Luckily, they ended up being nice and caramelized and not burnt. With a couple of other devised modifications, dinner was on the table for the best version of sour cream enchiladas that we've had at home. How fortuitous!!!
Sour Cream Chicken Enchiladas
Adapted From: food.com; By: Deb's Recipes; Added July 15, 2005 | Recipe #129926
Ingredients:
2 large chicken breasts, sliced
1 tablespoon Lawry's Seasoned Salt
1 tablespoon of AP Flour
2 tablespoons of olive oil
3 small cans of green chiles, mild (divided)
1 onion, diced
2 garlic cloves, minced
2 cups grated Monterrey jack cheese or sharp cheddar cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
8 whole wheat tortillas
salt and pepper to taste
Directions:
Place chicken in a medium sized bowl. Sprinkle the raw chicken pieces with Lawry's Seasoned Salt and flour.
In a skillet, cook the onions and 1 can of green chiles together in oil over medium-high heat until they start to soften. Add chicken slices on top of onion mixture. Let cook for 5-10 minutes, flipping the chicken about halfway through. Cook until the onions and green chiles on the bottom of the pan are caramelized and the chicken is cooked through and browned on both sides.
Divide cooked chicken and onion mixture evenly between the wheat tortillas; add some grated cheese to each tortilla (using a total of 1 cup of the shredded cheese).
Roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan, add garlic and cook for 1 minute. Stir in flour to make a roux; Stir and cook for 2-4 minutes, or until flour is starting to turn a light tan color. Gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and other 2 cans of green chiles. Season with salt and pepper to taste, then pour sauce evenly over enchiladas.
Top with remaining 1 cup of shredded cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 15-20 minutes or until cheese is melted and sauce near edges of the baking dish is bubbly.
The Result:
These. were. awesome. I was actually jealous that the husband got to take the leftovers to work for lunch. I can not say enough good things about this recipe!
Sour Cream Chicken Enchiladas
Adapted From: food.com; By: Deb's Recipes; Added July 15, 2005 | Recipe #129926
Ingredients:
2 large chicken breasts, sliced
1 tablespoon Lawry's Seasoned Salt
1 tablespoon of AP Flour
2 tablespoons of olive oil
3 small cans of green chiles, mild (divided)
1 onion, diced
2 garlic cloves, minced
2 cups grated Monterrey jack cheese or sharp cheddar cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
8 whole wheat tortillas
salt and pepper to taste
Directions:
Place chicken in a medium sized bowl. Sprinkle the raw chicken pieces with Lawry's Seasoned Salt and flour.
In a skillet, cook the onions and 1 can of green chiles together in oil over medium-high heat until they start to soften. Add chicken slices on top of onion mixture. Let cook for 5-10 minutes, flipping the chicken about halfway through. Cook until the onions and green chiles on the bottom of the pan are caramelized and the chicken is cooked through and browned on both sides.
Divide cooked chicken and onion mixture evenly between the wheat tortillas; add some grated cheese to each tortilla (using a total of 1 cup of the shredded cheese).
Roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan, add garlic and cook for 1 minute. Stir in flour to make a roux; Stir and cook for 2-4 minutes, or until flour is starting to turn a light tan color. Gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and other 2 cans of green chiles. Season with salt and pepper to taste, then pour sauce evenly over enchiladas.
Top with remaining 1 cup of shredded cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 15-20 minutes or until cheese is melted and sauce near edges of the baking dish is bubbly.
The Result:
These. were. awesome. I was actually jealous that the husband got to take the leftovers to work for lunch. I can not say enough good things about this recipe!
November 11, 2011
Favorite Turkey Burger
So, still no photos. My camera battery STILL needs to be charged...and now I can't find the charger. Yeesh. Moving has really screwed up my sense of organization! On the up side, we haven't had any new recipes (aside from this one). You see, you're really not missing anything exciting.
I needed a fast, easy, and yummy turkey burger recipe so I turned to the Martha Stewart website for inspiration. As expected, Martha came through for me and we had these totally delicious burgers for dinner one night last week.
Favorite Turkey Burger
From: marthastewart.com, Everyday Food May/June 2003
Ingredients:
1 1/2 pounds ground turkey (93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper
Oil (for grill grates or grill pan)
Directions:
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill (or grill pan). Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
The Result:
Easy and delicious. A great twist on a classic!
I needed a fast, easy, and yummy turkey burger recipe so I turned to the Martha Stewart website for inspiration. As expected, Martha came through for me and we had these totally delicious burgers for dinner one night last week.
Favorite Turkey Burger
From: marthastewart.com, Everyday Food May/June 2003
Ingredients:
1 1/2 pounds ground turkey (93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper
Oil (for grill grates or grill pan)
Directions:
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill (or grill pan). Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
The Result:
Easy and delicious. A great twist on a classic!
November 7, 2011
Toasted Pumpkin Seeds with Sugar and Spice
My friend, Raquel posted this recipe on Facebook as her favorite way to prepare pumpkin seeds. I get really bored with just standard, salted seeds so I was game for trying something new. Well let me tell you, after preparing these seeds, this recipe is now MY new favorite way to make pumpkin seeds. They were delicious! I swear they were totally addictive. We had some friends over for the afternoon, and these disappeared pretty quickly...no one could stay away from the bowl!
Toasted Pumpkin Seeds with Sugar and Spice
From: Allrecipes.com
Ingredients:
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil
Directions:
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
The Result:
My camera battery needs to be recharged, so I don't have a photo. Sadly, I only remember that it needs to be charged when I need to either take or upload a photo. I need to just find the charger right now and do it already! Anyway, these were fantastic. This is now my go-to pumpkin seed recipe. YUM!
Toasted Pumpkin Seeds with Sugar and Spice
From: Allrecipes.com
Ingredients:
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil
Directions:
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
The Result:
My camera battery needs to be recharged, so I don't have a photo. Sadly, I only remember that it needs to be charged when I need to either take or upload a photo. I need to just find the charger right now and do it already! Anyway, these were fantastic. This is now my go-to pumpkin seed recipe. YUM!
November 3, 2011
Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
I totally forgot about this recipe, until I checked my camera and saw that there was a photo of this dinner that I didn't post! I don't know why this recipe slipped my mind; it was delicious and family-friendly. You'll have to excuse me...having three kids really does kill all kinds of brain cells. Ugh. I forget the details on how/what/when/where/and why I came across this recipe; but I can tell you that it was darn good. Sometimes I am such a space cadet!!!! Anyway, this was an awesome dinner that we all enjoyed.
Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
From: Food.com; By Kittencalskitchen, Recipe #82102
Ingredients:
1/3 cup butter, melted
2 tablespoons minced garlic
2 teaspoons garlic powder, divided
1/2 teaspoon seasoning salt
3/4 cup seasoned dry bread crumb
1/2 cup finely grated cheddar or mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts (I used a 1 lb. package of chicken tenders.)
shredded cheddar or mozzarella cheese (optional)
Directions:
1. Preheat oven to 350°F.
2. Butter (or spray with cooking spray) an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional, I left this step out).
The Result:
Mmmmmm....fancy, crunchy, cheesy, garlicky, chicken fingers. This is a recipe that is worth making again and again.
Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
From: Food.com; By Kittencalskitchen, Recipe #82102
Ingredients:
1/3 cup butter, melted
2 tablespoons minced garlic
2 teaspoons garlic powder, divided
1/2 teaspoon seasoning salt
3/4 cup seasoned dry bread crumb
1/2 cup finely grated cheddar or mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts (I used a 1 lb. package of chicken tenders.)
shredded cheddar or mozzarella cheese (optional)
Directions:
1. Preheat oven to 350°F.
2. Butter (or spray with cooking spray) an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional, I left this step out).
The Result:
Mmmmmm....fancy, crunchy, cheesy, garlicky, chicken fingers. This is a recipe that is worth making again and again.
Pesto Chicken Macaroni and Cheese Surprise
Out of the ashes of a dinner disaster, a star was born...
(Wow! That was impressively dramatic, don't you think???)
Sometimes, I think it takes a major dinner snafu to get my creative juices going and use up the leftover items from the previous fail. In this instance, the very bad thing that I was trying to get rid of was the components for a version of Turkey Sloppy Joe's with a cheese sauce. Let's just all agree, the turkey recipe was not good. Not good at all. In fact, it was a really weird combination of flavors.
::SHUDDER::
Anyway, I had the leftover turkey meat that I re-purposed (i.e. disguised) into spaghetti and meat sauce on a different night, but I didn't know what I was gonna do with the copious amounts of leftover cheese sauce. As it stood, the cheese sauce needed help. However, I couldn't bring myself to waste it. So, I decided to do some tinkering. I went through the fridge and found a half of a jar of pesto and some leftover, homemade tomato soup that was on the brink of being questionable. There was something oddly familiar about the mingling of these flavors...pesto, tomatoes, cheese...and then an idea formed.
(Also, it needs to be mentioned that we are on a really, really, really, TIGHT budget and we were low on groceries. A trip to the grocery store was not in the cards, so I had to forage in the pantry and fridge to come up with something edible from what we already had on hand.)
I cooked a package of 3 chicken breasts, boiled a half of a box of whole wheat macaroni noodles, and went to work...much like a mad scientist. This recipe was the result of my manipulation and toil. And ya know what??? It was fantastic! Yup, I said it--fantastic! Who would of though that some not-so-stellar leftovers and mere pantry staples could yield a delicious dinner for five??? Not me, that's for certain...but I'm so happy it worked out and I have a new, yummy mac and cheese recipe to use.
Pesto Chicken Macaroni and Cheese Surprise
Ingredients:
1/2 a box of whole wheat macaroni noodles
3 cooked chicken breasts, cubed into bite-sized pieces
4 ounces of pesto
1 cup of tomato soup (either homemade or prepared)
1 1/2 cups of white cheese sauce (see below for recipe)
salt and pepper to taste
1 1/2 cups of mozzarella cheese
1/2 cup of Parmesan cheese, grated
For the White Cheese Sauce:
1 cup of milk (I used fat-free)
4 ounces of cream cheese, softened
1 cup of mozzarella, shredded
1/4 cup of Parmesan, grated
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste
garlic powder to taste
1/4 to 1/2 cup of chicken stock (optional--this is to thin out sauce, if needed)
Directions:
Preheat oven to 350 degrees. Boil macaroni according to package directions in a large pot of salted water. Once macaroni is done cooking, drain and set aside.
In a large bowl combine 1 cup of the cheese sauce (see below directions), 1 cup of prepared tomato soup, and pesto. Stir to combine well. Add the cooked (and diced) chicken, cooked macaroni,and 1/2 cup of mozzarella cheese to the sauce mixture. Toss to combine and well coat all the ingredients. Season with additional salt and pepper to taste, as needed. Spray a large casserole dish with cooking spray and pour the macaroni mixture into it. Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese. Bake at 350 degrees for 1/2 hour. Remove from oven, let stand for 5-10 minutes, and serve.
For the White Cheese Sauce:
Melt 2 tablespoons of butter in a sauce pan over medium heat. Add flour and whisk until well combined. Cook flour mixture for about 5 minutes, until color is turning slightly tan. While whisking, add milk and softened cream cheese. Bring sauce to a boil while still whisking, then reduce heat and cook sauce until it starts to thicken. When sauce reaches desired consistency, remove the sauce from the heat. Mix in the mozzarella, Parmesan, and then season with salt, pepper, and garlic powder to taste. (If the sauce is too thick, thin it by whisking chicken broth into the mixture by adding a quarter cup at a time until desired consistency is reached.) Set aside.
The Result:
We were quite surprised at how good this turned out. My whole family loved it; especially my kids. This "surprise" recipe is a keeper!
(Wow! That was impressively dramatic, don't you think???)
Sometimes, I think it takes a major dinner snafu to get my creative juices going and use up the leftover items from the previous fail. In this instance, the very bad thing that I was trying to get rid of was the components for a version of Turkey Sloppy Joe's with a cheese sauce. Let's just all agree, the turkey recipe was not good. Not good at all. In fact, it was a really weird combination of flavors.
::SHUDDER::
Anyway, I had the leftover turkey meat that I re-purposed (i.e. disguised) into spaghetti and meat sauce on a different night, but I didn't know what I was gonna do with the copious amounts of leftover cheese sauce. As it stood, the cheese sauce needed help. However, I couldn't bring myself to waste it. So, I decided to do some tinkering. I went through the fridge and found a half of a jar of pesto and some leftover, homemade tomato soup that was on the brink of being questionable. There was something oddly familiar about the mingling of these flavors...pesto, tomatoes, cheese...and then an idea formed.
(Also, it needs to be mentioned that we are on a really, really, really, TIGHT budget and we were low on groceries. A trip to the grocery store was not in the cards, so I had to forage in the pantry and fridge to come up with something edible from what we already had on hand.)
I cooked a package of 3 chicken breasts, boiled a half of a box of whole wheat macaroni noodles, and went to work...much like a mad scientist. This recipe was the result of my manipulation and toil. And ya know what??? It was fantastic! Yup, I said it--fantastic! Who would of though that some not-so-stellar leftovers and mere pantry staples could yield a delicious dinner for five??? Not me, that's for certain...but I'm so happy it worked out and I have a new, yummy mac and cheese recipe to use.
Pesto Chicken Macaroni and Cheese Surprise
Ingredients:
1/2 a box of whole wheat macaroni noodles
3 cooked chicken breasts, cubed into bite-sized pieces
4 ounces of pesto
1 cup of tomato soup (either homemade or prepared)
1 1/2 cups of white cheese sauce (see below for recipe)
salt and pepper to taste
1 1/2 cups of mozzarella cheese
1/2 cup of Parmesan cheese, grated
For the White Cheese Sauce:
1 cup of milk (I used fat-free)
4 ounces of cream cheese, softened
1 cup of mozzarella, shredded
1/4 cup of Parmesan, grated
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste
garlic powder to taste
1/4 to 1/2 cup of chicken stock (optional--this is to thin out sauce, if needed)
Directions:
Preheat oven to 350 degrees. Boil macaroni according to package directions in a large pot of salted water. Once macaroni is done cooking, drain and set aside.
In a large bowl combine 1 cup of the cheese sauce (see below directions), 1 cup of prepared tomato soup, and pesto. Stir to combine well. Add the cooked (and diced) chicken, cooked macaroni,and 1/2 cup of mozzarella cheese to the sauce mixture. Toss to combine and well coat all the ingredients. Season with additional salt and pepper to taste, as needed. Spray a large casserole dish with cooking spray and pour the macaroni mixture into it. Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese. Bake at 350 degrees for 1/2 hour. Remove from oven, let stand for 5-10 minutes, and serve.
For the White Cheese Sauce:
Melt 2 tablespoons of butter in a sauce pan over medium heat. Add flour and whisk until well combined. Cook flour mixture for about 5 minutes, until color is turning slightly tan. While whisking, add milk and softened cream cheese. Bring sauce to a boil while still whisking, then reduce heat and cook sauce until it starts to thicken. When sauce reaches desired consistency, remove the sauce from the heat. Mix in the mozzarella, Parmesan, and then season with salt, pepper, and garlic powder to taste. (If the sauce is too thick, thin it by whisking chicken broth into the mixture by adding a quarter cup at a time until desired consistency is reached.) Set aside.
The Result:
We were quite surprised at how good this turned out. My whole family loved it; especially my kids. This "surprise" recipe is a keeper!
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