Sunday, February 26, 2012

Chicken and Rice

My mother in law gave me this recipe when Chris and I were first married.  Chris was excited when he heard I was making this "casserole".   I hated to title this dish a "casserole" because I was afraid many of you wouldn't try it. I do hope you will give it a try.  I especially love the creamy AND crunchy texture.

 I don't really make a ton of casseroles anymore - mainly due to a picky child.   My good friend Barb is from South Dakota and she grew up saying "hot dish" instead of casserole.  So, in Barb's mind - this is a Chicken and Rice Hot Dish.

Also, this is a great dish to take to a friend in need.  You could even use light ingredients and make it healthier.  I was talking to a fellow preschool teacher about substituting plain Greek yogurt for the mayonnaise to make a dish healthier.  I did use light mayo but may try yogurt next time.

I think you will enjoy this "casserole" or "hot dish".  I know my hubby did!

Chicken and Rice Casserole

2 cups cooked chicken, diced
2 -3 cups cooked rice (I used closer to 3)
1 cup celery, diced
1 can cream of chicken soup
2 Tbsp chopped onion (I used minced onion)
3/4 cup light mayonnaise
1 small can water chestnuts
1/2 cup sliced almonds, toasted
1 cup crushed corn flakes/1/4 stick melted butter

Mix first 8 ingredients and pour into a greased 9 x 13 glass baking dish.  Sprinkle with corn flake/butter mixture.  Bake at 350 for 45 minutes.

Printable Version

Thursday, February 23, 2012

Steak on a Stick (Marinated Flank Steak)

I got this recipe from a friend years ago.  Cindy told me back then that my girls would like it, and I just got around to making it.  They did love it.  They actually devoured it.  Jenna is our pickiest one - kind of a meat and bread girl.  She loved it.  I can't tell you how many she "enjoyed".   I served these with roasted potatoes and broccoli.  Jenna thought I should have served them with rice and rolls. :)

 My hubby thought the slicing was  probably the hardest part.  He did the slices as thin as he could without having them fall apart.  He thought the slices were probably a little bigger than 1/4 inch.  Since we are in the middle of winter in Omaha, I just broiled these 3 minutes on each side and they were perfect.

The pictures aren't great.  We tried several different options but this steak wasn't overly photogenic.

Steak on a Stick (Marinated Flank Steak)

1 1/2 lb. flank steak or London broil
1/2 cup soy sauce
1/4 cup vegetable oil (optional)
1/4 cup water
2 Tbsp molasses
2 tsp dry mustard
1 tsp ginger
1/2 tsp garlic powder

Cut steak on diagonal in 1/4 inch slices and place in a sealable bag.  Mix remaining ingredients in bowl, then pour into bag.  Seal the bag with no air pockets, shake and marinate in refrigerator for at least 4 hours. (can freeze until ready to use)  Skewer the meat ribbon style on a skewer.  Broil or grill meat, about 3 minutes on each side.  OR..... you could marinate the whole steak and grill.  Slice thin to serve.

Printable Version

Friday, February 17, 2012

Easy Sour Cream Enchiladas

This is a great recipe - easy and enjoyed by my family.  I am not sure where I got it but this recipe could easily be doubled for a larger group.  I used the Costco Grilled Chicken Strips so it was extra quick and easy.

Easy Sour Cream Enchiladas

10 small flour tortillas
1 can chicken broth
1 small can diced green chilies
1 lb cooked chicken, chopped
1 can cream of chicken soup
16 oz sour cream
2 cups grated Monterey Jack cheese (I used the jalepeno one)

Heat chicken broth on stove top.  Mix soup, sour cream, green chilies and chicken.  Soften tortillas one at a time.  Fill each one with about 2 Tbsp of sour cream mixture, a little cheese and roll.. placing seam side down into a greased 9 x 13 baking dish.  Do the same with all 10 tortillas.  Top tortillas with any leftover sauce then top with the rest of the grated cheese.  Bake at 350 for 30 minutes or until bubbly.  Serve with your favorite Mexican rice or side dish.

Printable Version

Tuesday, February 14, 2012

Banana Bread with Pecans - Tyler Florence

Once again, I had ripe bananas.  I went on a search for another good banana recipe.  I ran across this yummy recipe on The Food Network .  I had everything needed and my family always loves a good banana bread.  This recipe has 592 positive reviews so I knew it would be a winner.  I loved it.  I love the texture and everything about it. Give this a try next time you have those ripe bananas!   I didn't change anything about this recipe so please visit The Food Network for all of the details.

Friday, February 10, 2012

Raspberry Bars

As a freshman at Baylor many years ago, I ate most of my meals in the dorm.  I don't remember a ton about my dining experience except this one dessert.... and of course - the freshman ten or even twenty that I gained.  It was probably eating too much of this dessert and too much Domino's Pizza. 

I was always excited to see this dessert when eating in Penland. I am sure this isn't the same recipe but I think I like this one even better. I am a huge chocolate fan but I LOVE these bars. The buttery crunch mixed with the tart raspberry preserves is a perfect combination. 

Of course, I have to give credit where credit is due.  I found this recipe in  The Ultimate Southern Living Cookbook. 

Raspberry Bars

3/4 cup butter,softened
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups quick cooking oats, uncooked
1 (10 oz) jar raspberry preserves

Beat butter at medium speed until creamy - gradually adding sugar, beating well.  Combine flour and next 3 ingredients and add to butter mixture, mixing well.  Press half of crumb mixture into a greased 9 x 13 pan.  Spread raspberry preserves over crumb mixture.  Sprinkle remaining half of crumb mixture over preserves.  Bake at 400 for 15-20 minutes or until lightly golden.  Yield - 32 bars. 

Per bar - calories 120, fat 4.6 g, cholesterol 12 mg, sodium 115 mg

Tuesday, February 7, 2012

Cauliflower Cheese Soup with Pumpernickel Croutons

One of our local grocery store chains, Hy-Vee, has a magazine called Seasons.  Curtis Stone is a spoke person for HyVee, and I love Curtis Stone.  The magazine always has great, healthy recipes. As you can tell from most of the recipes that I post, I don't always cook "healthy".  I love this soup.  My husband and oldest daughter also loved it but I have to admit the other two weren't wild about the texture.  They liked the flavor - just not the texture.  I probably should have pureed it more and added some grilled chicken and the other two would have given it a try!

Cauliflower-Cheese Soup with Pumpernickel Croutons (adapted from HyVee SEASONS, Curtis Stone)

4 (1 inch thick) slices Pumpernickel Bread
non stick cooking spray
1 clove garlic, halved
6 cups cauliflower florets (1 medium head)
1 cup chopped carrots
1 cup chopped celery
1 1/2 cups low sodium chicken broth
3 cups skim milk
6 Tbsp. all purpose flour
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 350.  Spray bread with non-stick cooking spray and rub with cut side of garlic clove.  (I also sprinkled with a little garlic salt)  Place on baking sheet and bake 10-15 minutes or until toasted. Slice into croutons when cooled. In a large saucepan, combine cauliflower, carrots, celery and broth.  Bring to a boil.  Reduce heat and cover, simmering 12 - 15 minutes or until tender.  In a medium bowl, stir together milk and flour.  Add to cauliflower mixture and stir.  Heat over medium heat until thickened - stirring regularly.  Remove from heat.  In a food processor or blender, blend soup until partially pureed.  ( I did mine in small quantities) Return to pan.  Add cheese and season to taste with salt and pepper.  cook 2-3 minutes and serve with croutons.   Serves 6 - about 1 cup servings

If using HyVee ingredients - 1 cup serving - Calories 260, fat 10g, 540 mg sodium, carbohydrates 31 g, fiber 4 g, sugar, 10 g, protein 16 g

Printable Version

Wednesday, February 1, 2012

Show Choir Season

Our middle daughter is involved in Show Choir - I LOVE it.  It makes for some long Saturdays but it is so much fun.  She is part of an amazing group.  The varsity show choir at our school is BLACKOUT!