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Chicken and Rice Casserole

December 24, 2009 Leave a comment


Recipe & picture courtesy of Food Network – Paula Deen

Prep 10 min
Cook 30 min
Total: 40 min
Serves 6

  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and diced
  • 3 cups diced, cooked chicken
  • 2 (14 1/2-ounce) cans green beans, drained and rinsed
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (4-ounce) jar pimentos
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar
  • Pinch salt
  1. Preheat oven to 350 degrees F.
  2. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
  3. Add all remaining ingredients to bowl and mix together until thoroughly combined.
  4. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Notes & Comments: One of the biggest changes I would make for next time is to season the chicken when you cook it. I chopped up three chicken breasts and just cooked them in EVOO. Next time I will add some spice to the EVOO while they’re cooking – the chicken was sort of bland.  It was good though – we served it to guests and the two kids (4 & 2) both ate it. I will make this again with a few tweaks to the recipe. It was good!

Honey Mustard Pork Tenderloin

December 22, 2009 Leave a comment


Recipe & picture courtesy of Southern Food

Prep Time: 10 minutes
Cook Time: 7 hours
Serves: 6

  • 2 pork tenderloins, about 1 pound each
  • salt and pepper
  • 1 small clove garlic, minced
  • 4 tablespoons grainy Dijon mustard or country-style
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar or balsamic vinegar
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  1. Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker.
  2. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.
  3. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
  4. Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third.
  5. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Notes & Comments: This was really easy to make (slow cookers are the best!) and the pork loin was suuuuper tender!  Jason was in love with this recipe and inhaled the leftovers the next day!

Categories: Dinner, Pork, Serves 6, Slow Cooker

Sudden Quiche Lorraine

October 20, 2009 Leave a comment

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Recipe & picture courtesy of Rachael Ray

Makes 6 Servings

Prep 30 min
Bake 40 min

  • One 9-inch frozen deep-dish pie shell
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 onion, halved and thinly sliced
  • Salt and pepper
  • 6 large eggs
  • 1 cup half-and-half
  • 1 cup shredded Swiss cheese
  1. Preheat the oven to 400°. Using a fork, prick the inside of the pie shell, then bake for 8 minutes. Remove from the oven; lower the temperature to 325°.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add the onion and 1/2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
  3. In a large bowl, beat the eggs with the half-and-half; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell. Bake until set, about 40 minutes. Let stand for 10 minutes before slicing.

Notes & Comments: This is really easy to make and it turned out amazing.  I added red & yellow bell pepper to the onion mix as well.  It said it would make one pie but I had enough filling to make two – I also had jumbo eggs so I used 5 instead of 6.  I’m glad I ended up making two because Jason chowed through the first one, leaving the second one for leftovers today.  I also used marbled cheddar cheese instead of Swiss cheese.  A Quiche is like an omelette – add whatever you prefer in yours and you can’t go wrong!

Layered Fiesta Casserole

September 21, 2009 Leave a comment

Layered_Fiesta_Casserole
Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

  • 1 lb. extra-lean ground beef
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 12 corn tortillas (6 inch)
  • 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
  1. Heat oven to 375°F.
  2. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
  3. Spread 1 cup meat mixture onto bottom of 13×9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
  4. Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.

Notes & Comments: This is a great one dish meal, I chopped up half of an onion and added it to the mix as well.  I also used canned corn instead of frozen corn because I dislike frozen corn.  It’s great as leftovers too!

Ravioli and Zucchini Lasagna

September 21, 2009 Leave a comment

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Recipe & picture courtesy of Good Housekeeping

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves 6

  • 2 medium zucchini (about 1 lb total), cut lengthwise into 1/4 inch thick slices
  • 1 package (26 oz) frozen large cheese ravioli
  • 3 tsp olive oil
  • 1 small onion, chopped
  • 8 oz lean ground beef (90% fat free)
  • 1 jar (26 oz) tomato-basil sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 1 quart ceramic baking dish.
  2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
  3. Meanwhile, in 3 qt saucepan, heat 2 tsp oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 tsp oil, cook beef over medium high heat 3-4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
  4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
  5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Notes & Comments: I added cooked ground turkey (or beef/chicken) to the sauce mixture to add more flavor to this.  It’s a very simple meal to make and I love that instead of lasagna noodles you use zucchini.  This dish has a great flavor and is a huge hit with everyone when I make it.