Cheesy Chicken and Rice Bake

What’s not to like about 

white-meat-chicken ~ 

smothered in melted cheddar ~

resting on a bed of creamy rice and vegetables?

 

I did a great job of hiding the chicken.  😉  It's cheesy delicious!

 

 

 

Hail to the “one-dish” meal!

 

Crispy Cheddar Chicken for Dinner!

Who doesn’t like cheese? 

Well, I know a few of those people, but that’s not the case here with us, so I knew this chicken dish would be on our menu soon when I saw it on Larry’s blog.

Creamy Chicken-Broccoli Mac & Cheese with Mushrooms with Birdwatching on the Side

  With this version of mac and cheese, you can eat all you like ~ there’s a helping of greens is in it, as in broccoli.  Broccoli is full of vitamins and minerals and is a classic example of a superfood. 

Actually, there has not been much cooking here lately, as Bill and I have been busy “birding" for a while ~ watching 2 bird nests in bushes on the side of our house; one, a nest of cardinals and the other, a nest of robins.  

Healthified Broccoli Cheddar Soup on a Cold Winter Day!

Sometimes, on a chilly day, you just need a bowl of hot, creamy, cheesy soup for a comforting meal, just not all the calories and fat though.

I found a plethora of recipes on the internet for broccoli soup and settled on this healthier version of it, a recipe courtesy of Food Network Kitchen. 

Harvest Apple Salad

I've always liked Waldorf salad, and then I came across this recipe.  Fresh chopped apples, dried cherries, cubes of cheddar cheese, and a sprinkling of nuts, all folded in a tangy sour cream sauce.  

This recipe is adapted from a Chicago Tribune recipe of long ago.  The tartness of Granny Smith apples mingling with the sweet crisp taste of Honeycrisp apples is a flavorful combination or, use your favorite apple.  Substitute dried cranberries or raisins for cherries, if you like. And add coarsely chopped pecans or walnut in place of the nut topping.  The possibilities go on and on...

Baked Cornbread-Stuffed Zucchini

I might live in the Midwest now, but I’m a Southerner at heart!

One of the reasons; besides, delicious cornbread, a warmer climate, friendly people and good food, and did I mention cornbread (?), is that Southern Living has been delivered in our mailbox ever since I was married ~ way back when Mom gave a subscription of it to me.

Which leads me to zucchini and this recipe!  

The gardens are starting to fill up with the vegetable; consequently, this slightly adapted recipe from SL is perfect for the season!

They are tasty zucchinis stuffed with a delicious blend of corn, onions, garlic, cheddar cheese, chicken and spices.  Choose squash that are uniform in shape so they will cook evenly.  The best kind are long, straight and not too skinny.

I will admit there was one problem with my finished dish:  I bought ready-made cornbread from the grocery store to speed up the process, unfortunately, I did not sample it first.  Too late, I realized the cornbread was very sweet, sort of like Jiffy mix, cake-like.  I’m not a fan of sweet cornbread, and seldom add sugar to the batter when I make it.

Southern cornbread is traditionally made with little or no sugar (I do claim to top it with butter and a swirl of honey at times) while northern cornbread is sweet and more cake-like. 

In Bill’s opinion and mine also, this zucchini mixture would have been much better with savory cornbread, the finished dish was too sweet for us.  And it was a touch on the dry side; the next time, I would add ½ cup chicken broth to the mixture, somewhere along the line.  It's definitely worth another try!

Whether you get your zucchini straight from the garden, or the farmers’ market, stock up on it and enjoy this cornbread-stuffed zucchini.

Just pay more attention than I did as to what type of cornbread you make it with!



Enjoy!

Author: Pam

Cornbread-Stuffed Zucchini

Cornbread makes everything better!

prep time: 20 MINScook time: 45 MINStotal time: 65 mins

INGREDIENTS:

• 3 cups coarsely crumbled cornbread (about 10 ounces)
• 4 zucchini
• 3 tablespoons vegetable oil, divided
• 1 teaspoon kosher salt, divided
• 16 ounces ground chicken
• 1 small red onion, chopped
• 4 garlic cloves, minced (2 tablespoons)
• 1 teaspoon paprika
• ½ teaspoon seasoned pepper
• 6 ounces cheddar cheese (about 1½ cups)
• ½ cup fresh corn
• 3 tablespoons chopped flat-leaf parsley

INSTRUCTIONS

1. Preheat oven to 375°.
2. Spread cornbread in a even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a melon baller or spoon, scoop out zucchini pulp to equal 3 cups pulp, leaving a ½-inch shell intact. Coarsely chop 1½ cups of pulp, reserve remaining pulp for another use.
3. Brush zucchini shells with 2 tablespoons of oil. Place shells on baking sheet with cornbread, and sprinkle with ¼ teaspoon of the salt. Place in 375° oven and bake until cornbread is lightly browned, about 10-11 minutes. Reduce oven temperature to 350°.
4. Heat remaining oil in a large skillet over medium-high. Add ground chicken to skillet, cook, stirring to crumble, until browned, about 6 minutes.
5. Add onion, garlic, paprika, pepper, reserved 1½ cups zucchini pulp and remaining ¾ teaspoon salt to skillet, cook, stirring occasionally, until onion is tender, about 3 minutes.
6. Transfer mixture to a large bowl, and stir in cornbread, cheese, corn and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.
7. Bake stuffed zucchini at 350° until filling is lightly browned and zucchini is tender, 25 minutes.
8. Serve

Created using The Recipes Generator

Seasoned Summer Squash Sauté Side

Now that summer squashes and tomatoes are abundant in farmer's markets, backyard gardens, and in grocery stores, this fresh-tasting recipe is perfect for using up the produce and is over the top in goodness!

There are hundreds of varieties of summer squash, ranging from dark green to bright yellow, long to stubby, smooth to ridged to lumpy ~  from crookneck, to green and yellow and pattypan, to zucchini.

It’s a complicated family of veggies, and any one of them would be great for this recipe.  I used zucchini and crookneck summer squash, choose your favorites. 

Ready for tomatoes and mushrooms!

The squash was sautéed with garlic, onions, mushrooms, tomatoes, seasoned with Mrs. Dash Extra Spicy, finishing with a little cheese melting over all.

This was simple, and delicious for dinner and just as tasty leftover at lunchtime the next day!

Yield: Serves 4Author: Pam

Seasoned Summer Squash Sauté

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

This squash sauté is delicious and just as good later, should there be leftovers!

INGREDIENTS:

• 1 tablespoon vegetable oil
• 2 pounds (about 2 or 3) zucchini and summer squash, sliced 
• 1 large Vidalia onion, cut into large pieces
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 large tomatoes, peeled and cut into chunks
• 2 tablespoons balsamic vinegar
• 2 basil leaves, chopped fine
• 1 tablespoon Mrs Dash Extra Spicy
• Salt and pepper, to taste
• ½ cup sharp cheddar, shredded

INSTRUCTIONS:

1. Heat oil in a large skillet over high heat. Add squash, onion and garlic, and cook just until slightly browned, 2-3 minutes.
2. Turn heat to medium-high, add tomatoes, mushrooms, and balsamic vinegar, stirring occasionally for about 5-6 minutes, allowing juices to evaporate some.
3. Add basil and seasonings, combine well.
4. Scatter cheese over top, allow to melt and toss lightly.
5. Serve and enjoy!

Enjoy!

Savory Hamburger Pie

Seriously, doesn’t hamburger pie sound just a bit strange?  It sounds like a "concoction" that was served in my high school lunchroom. 

But, I’m crazy about hamburgers and since this includes mashed potatoes for Bill, I felt compelled to make hamburger pie the other night.  It was a chilly day and this proved to be a good “stick-to-your-ribs” meal.

I’m sure there are a lot of versions of this “meal-in-one” dish and I’m guessing it resembles Shepherd’s Pie.  I used very lean ground beef and added mushrooms to the mix.  This recipe is from my “vintage” Better Homes and Gardens cookbook.  It’s a tasty, easy, hearty dish that I thought was really good and Bill thought was really great!

Savory Hamburger Pie

Adapted

Ingredients:

4 russet potatoes, peeled and cut into cubes

Milk

Salt, to taste

2 tablespoons butter

1½ pounds lean ground beef

1 large onion, chopped

3 garlic cloves, minced

8 ounces fresh mushrooms

3 cups frozen green beans, thawed

1 (10-ounce) can condensed tomato soup

Salt and seasoned pepper, to taste

1½ cups shredded cheddar cheese

Method:

Preheat oven to 350 degrees.

Add potatoes to a pot of boiling salted water and cook until fork tender.

Drain and mash.

Add enough milk to make them fluffy; add butter, season to taste with salt and set aside.

In a large skillet, sauté ground beef, onion and garlic until meat is browned.

Add mushrooms and cook until tender.

Drain fat.

Stir in green beans, soup and mushrooms; season with salt and pepper. 

Simmer for 2 minutes until mushrooms are tender.

Pour into a greased 2-quart casserole.

Spoon mashed potatoes over the beef mixture.

Sprinkle cheese over all.

Bake, uncovered, in a 350 degree oven for 35 to 40 minutes, until mixture is bubbly and cheese begins to brown.

Makes 6 servings.

ENJOY!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Cheesy Smashed Potatoes with Garlic and Chives with Snow

I’m a potato lover from way back, but not crazy about mashed potatoes; even Mom’s years ago.  Mom always got rave reviews for her mashed potatoes and she never allowed any one else in her kitchen to assist in the process.  I never knew her secret for them… 

On the other hand, Bill loves lumpy mashed potatoes like his mom used to make.  I could tolerate them a little better since there was more texture to them.  Then along came smashed potatoes.  

Smashed potatoes are perfect for us!  I like the consistency and Bill gets the lumps!  This is a great side dish of cheesy smashed potatoes flavored with garlic and chives.  

There is a plethora of ways to make smashed potatoes and this is our favorite.  Simply delicious potatoes!

Cheesy Smashed Potatoes with Garlic and Chives   

Ingredients:

                                                                                                                      

4 Idaho baking potatoes, peeled or unpeeled and cut into cubes

3 garlic cloves, quartered

1/3 cup warm buttermilk

½ cup shredded Cheddar cheese

1 tablespoon chopped chives

¼ teaspoon salt

½ teaspoon seasoned pepper

Method:

Place potatoes and garlic in large saucepan, adding enough water to cover and bring to a boil.

Boil gently 15 to 20 minutes until potatoes break apart easily when pierced with fork.  Drain well.

Return potatoes and garlic to saucepan.

Shake saucepan gently over low heat for 1 or 2 minutes to evaporate any excess moisture.

Mash potatoes and garlic with back of spoon or potato masher, leaving some potato pieces in chunks.

Add all remaining ingredients and mix gently.

YUM!

By the way, we have 6” of very heavy wet snow this morning and we just got rid of some of it…

If it's 80 degrees and sunny where you are, I wish we were there with you!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.   She’s having an awesome giveaway now!

Roasted Veggies with Orzo and Feta

Orzo is a new-comer in my kitchen cabinet and I’m hooked on it; whether it’s in a cold salad or a hot dish.  Orzo is small and rice-shaped ~ it looks like rice but it’s really pasta.  It’s perfect for casseroles like this one!

With fall arriving on the 23^rd, our farmer’s markets’ supply of fresh veggies is starting to dwindle and I wanted to squeeze in one more veggie dish using the market’s tender veggies.  We all know that local food tastes better and purchasing from farmer’s markets supports our farmers in the area and contributes to the community.  It’s just sad to me in that the season is so very short here!

Most of us like roasted veggies for the bold deep flavors the roasting brings out.  This mixture consists of asparagus, bell peppers, onions, zucchini, mushrooms and grape tomatoes roasted with orzo, feta cheese and pine nuts.   Browning the orzo and pine nuts first, gives them a nutty toasted flavor that’s a great match with the veggies.  I hope you give this a try!

Baked!

Roasted Veggies with Orzo and Feta

Ingredients:

1 zucchini

1 pound asparagus

1 pound mushrooms

2 large bell peppers, red and yellow

8 green onions, chopped

1 cup grape tomatoes

3 garlic cloves, smashed

4 tablespoons olive oil, divided

1 teaspoon thyme

1 teaspoon basil

¾ teaspoon salt

1 teaspoon seasoned pepper

1 cup orzo

1 cup reduced-sodium vegetable broth

½ cup pine nuts, toasted

1 cup feta cheese, crumbled

Method:

Preheat oven to 350 degrees.

Slice first 5 veggies into bite-size pieces.

Place into a 13 x 9-inch baking dish coated with cooking spray along with tomatoes and garlic. 

Add 2 tablespoons olive oil and toss well.

Roast 30-40 minutes until tender.

Meanwhile, pour 2 tablespoons olive oil into a large saucepan over medium-high heat.

Add orzo and sauté until lightly browned.

Pour broth over orzo and bring to a boil.

Reduce heat to low, cover and cook until the orzo absorbs the broth.

Add orzo to roasted veggies and mix thoroughly.

Season with additional salt or pepper, if needed.

Top with feta cheese and toasted pine nuts.

Cover with foil.

Bake 30 minutes.

Serve hot or at room temperature.

Serves 6-8

This is veggie love for sure!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. 

Mushrooms Florentine

How long has it been since you’ve swooned over a side-dish?  This one really makes me drool!  It’s one of my favorite side-dishes and I can hardly believe I haven’t posted it before now!

What do you think about mushrooms?  How do you like spinach?  And cheese ~ ‘nuff said!  If you like them all, I know you’ll be digging your fork in as soon this comes out of the oven.  I know, because I do ~ just a taste test!

Mushrooms Florentine is a simple recipe that builds up your arm muscles because the important part is wringing out the spinach thoroughly.  I place the thawed spinach in a couple of layers of paper towels and gently squeeze the water out.  Then into fresh paper towels and wring it, repeating the process another time or two.  Into the refrigerator the spinach goes, in a bowl lined with paper towels for an hour or two. 

Even though spinach has a starring role, the essential ingredient of this recipe is the mushrooms.  Sautéing them with the garlic in a little olive oil renders them great taste ~ and a wonderful aroma permeates the kitchen.  It’s a quick dish to assemble by layering spinach, mushrooms and cheese.  Then, after some oven time, you’re guaranteed a savory delectable side-dish!

All I can say is:  “This is delicious!!!”

Mushrooms Florentine

Ingredients:

1 tablespoon olive oil

1 pound sliced mushrooms

2 cloves garlic, chopped

1 pound package frozen chopped spinach, thawed, drained

1 large onion, chopped

¼ teaspoon salt

½ teaspoon seasoned pepper

1 cup shredded cheddar cheese, divided

Method:

Sauté mushrooms in oil in a skillet on medium-high for 2-3 minutes, until they start to turn golden.

Add garlic and sauté for another minute or two.

In the meantime, squeeze thawed spinach thoroughly in paper towels until well-drained.

In an 8 x 8-inch baking dish, combine spinach, onions and salt and pepper.

Sprinkle half the cheese over the spinach.

Cover with mushrooms.

Sprinkle with remaining cheese.

Bake at 350 degrees for 30-40 minutes or until cheese is melted and golden.

Serves 6

This will be your favorite way for mushrooms and spinach!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  She’s having a Double Giveaway now!

Easy Enchilada Casserole

I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients. 

 

This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off. 

If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends.  There is definitely enough to feed several people!

Easy Enchilada Casserole

Ingredients:

2 pounds ground beef

1 large onion, chopped

1 tablespoon garlic powder

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 dozen flour tortillas

1 pound grated sharp cheddar cheese, divided

1 (15 ounce) can black beans, rinsed and drained

½ cup chopped green olives

1 can cream of mushroom soup

1 can cream of tomato soup

2 (4 ounces) can diced green chiles

1 (10 ounces) jar enchilada sauce

1 tablespoon lime juice

Sour cream, for garnish

Black olives, for garnish

Method:

Place ground beef and onion in a large skillet on medium heat and cook until beef is done.

Add garlic and chili powders and cayenne pepper.

Cut tortillas into quarters.

In a large bowl, combine 1 cup of cheddar cheese and remaining ingredients.

Add ground beef mixture and mix well.

In a large casserole dish coated with cooking spray, arrange a layer of tortillas.

Spoon a layer of meat mixture over tortillas.

Repeat layers twice, ending with meat as last layer.

Top with remaining cheddar cheese.

Bake at 350 degrees for 45 minutes to one hour.

Garnish with black olives and sour cream.

Serves 6-8

ENJOY!!!

For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

Here’s Johnny ~ Marzetti, that is…

Brrrrrrrrrr!!!!  It’s cold outside!!!  It’s 0 degrees with -13 degree wind chill as I write this with forecaster’s predicting -10 degrees for tonight.  Single digit days and negative nights ~ that’s the Midwest for you…   

These are the days to warm up from the inside out and Johnny Marzetti is a perfect dish for doing just that.  Mom cooked this great dish in the winter when I was growing and it was one of my favorite meals. It was originally a dish of few ingredients; mainly elbow macaroni with tomato sauce, ground beef and cheese.  Now, it’s like gossip with the changes cooks make. 

I was born in Columbus, Ohio so I am proud that Ohio lays claim to Johnny Marzetti.  The dish originated in Columbus in the 1940’s by the owner of Marzetti’s restaurant and was named after his brother Johnny.  It spread to other parts of the United States as variations of the recipe were published in magazines and cookbooks during the mid-20th century.

The Johnny Marzetti concoction I make now includes diced tomatoes, sliced green olives, chopped green peppers and sliced mushrooms with a massive amount of cheese.  It’s warming and comforting on these cold winter nights!  

Johnny Marzetti

Ingredients:

¾ pound elbow macaroni

1½ pounds lean ground beef

1 onion, chopped

1 teaspoon pepper, salt optional

1 teaspoon garlic powder

1 (6-ounce) can tomato paste

1 (14.5-ounce) can Hunts diced roasted garlic tomatoes

1 (8-ounce) can tomato sauce

1 small green bell pepper, chopped

½ cup salad olives

1 (8-ounce) can sliced mushrooms

1 cup Velveeta cheese, sliced into chunks

2 cups sharp cheddar cheese, shredded (for topping)

Method:

Preheat oven to 350 degrees.

Cook macaroni according to package directions, drain well and set aside.

Place ground meat in a large skillet and break it up with a spatula.

Add onions, pepper and garlic powder, combining well.

Sauté until meat is cooked through and onions are tender.

Remove from skillet and drain well.

In a large bowl to accommodate all the ingredients, mix the meat with all of the remaining ingredients, with the exception of the cheddar cheese. 

Grease a large baking dish. *

Place mixture in baking dish.

Spread shredded cheddar cheese over top.

Cover with foil.

Bake for about 40 minutes until heated through.

Remove foil and continue baking for about 5 minutes until cheese melts and it starts to brown a little around the edges.

* I use my 3-quart Le Creuset Au Gratin baking dish so as to have a larger surface to spread the cheddar cheese on top. 

You will feel the love when eating this savory dish!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!