Cheesy Chicken Broccoli Rice Casserole

Easy:  So-So
Prep Time: 15 minutes
Cook Time: 35 minutes
Last minute: No

Inspiration for this dish: My Kitchen Cafe's Cheesy Broccoli and Rice Casserole

I've been wanting a Cheesy Chicken Rice Casserole with Broccoli for some time. And it was important to me that I avoid condensed soup. I'm not sure why this is important to me, but it is. It's not that I don't love things made with condensed soup. I do. I just think I can do better things without it.

1-2 tablespoons butter
1 garlic clove, minced
1 head of broccoli, chopped
1 small onion, finely chopped
1 1/4 cups long grain white rice
1 cup chicken stock or broth
3 cups water
1 1/4 cups half-and-half (I used 3/4 cup heavy whipping cream and 1/2 cup of whole milk because that's what I had)
1 teaspoon salt
1/2 cup any grated cheese
2 cups of diced cooked chicken breast

Grease a large-ish casserole dish and think about preheating oven to 400 degrees. You won't be able to use the oven for about 30 minutes, so you may consider putting off the preheating for another 10 minutes.

Melt butter in large skillet or dutch oven. Add onion to melted butter and saute for a minute or two. Then, add the garlic. I understand this will prevent the garlic from burning.

Microwave the chopped broccoli for about 2 minutes until it's a beautiful bright green. I microwaved the broccoli and stems together, and it was fine.

Add rice to the onions, garlic and butter, and stir to coat. Add chicken stock (or broth), water, and half and half. Cook for 20 to 25 minutes until most of the liquid is absorbed. I also added my chopped chicken during this time because I had let it get dry, but you can add it later if you want it to maintain its shape.

Remove from heat and stir in cheese (I used a little parmesan and some reggiano I had. I would have preferred sharp cheddar, but I didn't have any.)

Pour into greased casserole dish and bake for 15 minutes.

Allow to cool before serving.


Personally...I loved this. It was rich and comforting. I loved the flavor, though it was bland with a hint of chickeny, and I loved the texture. I really can't wait to have it for lunch. For the next 3 weeks. No one loved it like I did. Maybe the youngest and the husband will help me eat it. But, the oldest will have nothing more to do with it.

Goes well with: I consider this a complete meal.

Did they eat it? Everyone ate it without reservation except the oldest. No one loved it but me. But, I loved it.

Chocolate Cupcakes

Easy: Yes
Prep Time: 10 minutes
Cook Time: 18 minutes
Last minute: I think so

Chocolate Cupcakes

These are pretty amazing cupcakes.  They're like cupcakes who think they are brownies.  Dense, Moist, Chocolatey.  I made these yesterday and haven't really been able to stop thinking about them since.  Oh, my.  That good.  I forgot to cream the butter together with the sugar and still, these came out amazing.  (I just threw everything in the mixer and blended.  I was in a hurry!)  I made these one other time, also when I was in a hurry.  The result was just as good that time around, too.

I topped mine with chocolate butter cream that I just sorta threw together using a stick of butter, some powdered sugar, cocoa, and 1 or 2 tbs of milk.  I eyeballed it.  It was also really good.  I'm not sure you can go wrong when you start with a stick of butter and add sugar to it.

These are my new go-to cupcakes.

Goes well with: milk

Did they eat it? Oh, yes.

Crispy Cheesy Chicken Wraps

Easy: Yes
Prep Time: 5 minutes
Cook Time: 5 minutes
Last minute: Yes

I made these for lunch yesterday and today and dinner last night. I liked them that much! And, these are very adaptable given whatever you have in your fridge. I think this is more of a meal idea than it is a recipe. It's a crispy tortilla stuffed with whatever suits your fancy or have in the fridge or pantry! I modified the flavors from meal to meal and person to person without any added fuss or muss. And, they warm up very nicely for leftovers for the next meal.

Crispy Southwest Chicken Wraps from My Kitchen Cafe

I made these for me yesterday at lunch using cooked chicken, cooked rice, shredded cheese, sour cream,  rooster sauce, chili powder and cumin. I just mixed all that together in a bowl, then wrapped it in a tortilla. Lovely. I poured a dab of olive oil on the griddle over medium high heat, put the tortilla seam side down on the preheated griddle, flipped once after about 2.5 minutes, cooked on the other side for another 2.5 minutes.

I had leftovers for dinner and made another wrap for the youngest. His just had chicken and cheese. And, he loved it. And, I made them again today for lunch. I used chicken, sour cream, shredded cheese and cilantro for my husband. And to that mixture, I added some tabasco, kidney beans, chili powder and cumin. Again, loveliness. The whole experience took about 10 minutes from beginning to end.

Goes well with: By itself!

Did they eat it? Yes, and they liked it. I haven't tried it on the oldest yet, and he does seem to be the pickiest lately. But, I think if I add some chili powder and cumin to his and call it a taco, he'll think it's the best thing ever.

Quick OMG THIS IS GOOD Pasta

Easy: Yes
Prep Time: 5 minutes
Cook Time: 5 minutes
Last minute: Yes

This is more of a meal idea than a recipe. If you have pasta on hand, you can whip this up in about 3 minutes. It's good for an individual lunch or you can feed the whole family. And, it's freakin' fantastic! I really love this pasta! It is not good for you, though. I don't want to pretend it is...

The sauce consists of butter, garlic, sour cream and lemon. You can dress it up with some parsley thrown on top. Here's what you do. Scale up or down as needed.  I adapted my recipe from the pioneerwoman:  Baked Lemon Pasta*

Ingredients for 1 to 2 servings:

• 2 tbs butter
• 1/2 cup sour cream (yogurt curdles, so don't bother!)
• 2 cups of cooked pasta (I like Pasta PLUS elbow pasta from Barilla)
• 1 to 2 tsp minced garlic
• Juice from 1/2 to 1 lemon

Directions:

1. Melt butter in a skillet until it just starts to brown.
2. Add garlic and saute for a minute or so.
3. Add sour cream. Stir until saucy.
4. Add lemon, and stir until fully incorporated.
5. Add pasta and stir until well coated.
6. Top with chopped fresh parsley.

Goo-ood!

Goes well with: I eat it all by itself!

Did they eat it? The kids don't love this. They'd rather have mac and cheese from the box. This is too close to that and they start remembering what they are missing and just don't eat it. I do love it for a quick lunch, and my husband loves it, too.

*My husband and I liked this, though we liked it unbaked even better.  The kids didn't like it.  The sauce became one with the noodle which is a wonderful experience all by itself.  But, the sauce is so decadent, I just like to enjoy it right on top of the pasta.

Shortcuts

House Blend Seasoning:
1/3 Kosher Salt, 1/6 Black Pepper, 1/6 Garlic Powder.

Minced Garlic:
My husband's parents have a garden and every year, they grow lots of elephant garlic. Once every three months, my mother-in-law will bring me a jar of garlic that she's put in the food processor with some olive oil. It's got the consistency of a paste with little pieces of minced garlic. There's not too much oil. I don't know how you can adapt this at your house, but I recommend you try. I love this stuff!

Rice and Pasta:
If you're making rice or pasta, make more than you can eat and save some for another day.

Rice Cooker:
Get one! They won't save you time, but your rice will turn out perfect every time.

Broiled Flat Iron or Flank Steak

Easy: Indeed!
Prep Time: less than 5 minutes if thawed, 45 if thawing is required
Cook Time: 10 minutes +5 to 7 minutes of resting time
Last minute: yes, if thawed
Servings: 4 to 6 depending on the size of the cut

I love both of these cuts of beef. Both are tender with a very fine beefy flavor. I'm happy to use them interchangeably.

Broiled Flat Iron or Flank Steak by Me

Ingredients:

• Flat Iron or Flank Steak
• Olive Oil
• Salt
• Pepper
• Garlic Powder

Directions:
If needed, thaw the steak in an airtight bag in a pan or sink full of water. It should take about 30 to 45 minutes. Replace cold water with warm water frequently to speed up this process.

Preheat the broiler on your oven after meat is thawed. I like the high setting for this. Rub the beef with some olive oil. Place it on baking sheet or broiler pan.* Create a mixture of salt, pepper and garlic powder.** Sprinkle it liberally over the top side of the beef.

Broil on one side for 5 to 6 minutes.

Remove from broiler and turn over. Sprinkle the uncooked side with the salt mixture. Broil for another 3 to 6 minutes.

Allow the steak to rest for 5 to 10 minutes. Slice into strips and serve immediately! I find that this doesn't taste half as good the next day when warmed in the microwave or even in a skillet. So, eat it all!

Goes well with: mashed potatoes & green beans or corn

Did they eat it? This is a consistent hit except for the last few months. The oldest is afraid he will choke on steak. The youngest and the husband consistently eat it.

*I like to cover my baking sheet with foil. But it caught fire once, so I don't recommend you do this!

**I keep this "house blend" in house at all times. It's 2/3rds kosher salt, 1/6 black pepper and 1/6 garlic powder. Tasty & handy!

Salsa Chicken

Easy: yes
Prep Time:15 minutes(maybe more if you have to pound the chicken flat)
Cook Time: 30 minutes
Last minute: sorta

Salsa Chicken Posted by Dightonmom at Tasty Kitchen

I love this recipe because it couldn't be any easier unless the chicken breasts were already pounded flat.  It's just easy, easy, easy.  And, tasty. I wonder if pre-made salsa is any better than condensed cream or mushroom soup.  But, I don't wonder that for too long. Because this was good!

Ingredients:

• 4 pieces Boneless Chicken Breasts (pounded flat or at least to an even consistency)
  
• 1/2 to 1 envelope (about 1 Oz.) Taco Seasoning Mix
  
• 1 cup Salsa
• ¾ cups Shredded Mexican Cheese

Directions:

Preheat oven to 375 degrees. Place the chicken on a baking sheet and sprinkle both sides of the chicken with the taco seasoning mix. Place the salsa over the chicken and cook for 25-30 minutes until tender and juicy. Sprinkle cheese over the chicken and place back into the oven for another 3-5 minutes. Serve and enjoy!

Goes well with: avocado, cilantro, Spanish or Mexican rice, refried beans

Did they eat it? They did.  And, the youngest took it to school (his choice) in his lunchbox for the rest of the week.  The oldest didn't love it. The husband was pleasantly surprised. I liked it fresh, but didn't dig the leftovers, but I think that's more of a leftover thing than a chicken thing.

"Everyone ate this" Fish

Easy: YES
Prep Time: 15 minutes
Cook Time: 5 to 6 minutes
Last minute: YES

I like tilapia.  It's normally not fishy.  It's pretty convenient. You can buy it frozen, and each fillet is sealed in its own bag which makes it easy to thaw.  I normally throw it in a sink full of water for about 25 minutes.  So, you can make this meal last minute.

I call it "Everyone Ate This" fish but you can call it Asian Style Tilapia.  It's quick and easy.  It's borderline sophisticated.  It's not too "out there" for kids.  And, it's easy.  Did I say that already?

Asian Style Tilapia (Posted by me on Tasty Kitchen)*

Ingredients:

• 4 whole Tilapia Fillets
• 1-½ teaspoon Freshly Grated Ginger or 1/8 to 1/4 tsp of dried ginger (just a dab!!)
  
• ¼ cups Soy Sauce
• 1 Tablespoon Honey
• 1 Tablespoon Fresh Squeezed Lime Juice
• 1 Tablespoon Sesame Oil (I love the strong taste of sesame oil. You can substitute olive or other vegetable oil, or leave it out).
  
• 1 to 2 Tablespoons Butter

Directions:
Whisk ginger, soy sauce, honey, sesame oil and lime juice together in a bowl.

Marinade the Tilapia fillets for 5 to 10 minutes.

Melt butter in large flat bottomed skillet until it begins to brown (BUT BEFORE IT BEGINS TO BURN!)

Add fish to hot skillet. Cook until done, but not overdone. I find Tilapia to be pretty forgiving. Just cook until it easily flakes off with a fork. A few minutes (2 to 3) on each side.

Remove fish from the pan and deglaze pan with remaining marinade. Add a little more soy sauce if there’s not enough.

Pour sauce over fish, serve immediately.

Goes well with: rice and broccoli.** If you have it, sprinkle fresh cilantro over the top.

Did they eat it?  Yes!  Everyone in my family ate this fish!  The youngest, the oldest, the husband and me.

*I adapted this from Soy Ginger Salmon
**cook rice in advance, like on some whole other day. Rice takes a while!  Also, use a rice cooker!!