Spaghetti Squash

Until a few years ago, I never made or ate spaghetti squash but recently, it's on regular rotation.  I haven't been eating a lot of pasta lately and I've found that spaghetti squash is a good pasta sauce delivery device.  Then, I found this spaghetti squash casserole recipe that was delicious.  I made it to go with instant pot chicken parmesan and the whole meal was amazing.  It's gluten free and vegetarian so will make a good addition to a meal as a side dish or would be a good main dish as well.  You could also add some cooked protein to this (sausage, chicken) when you toss it all together before baking.

Spaghetti Squash & Ricotta Casserole (6-8 side dish servings)

3 pound spaghetti squash (halved and seeded)
1 onion, finely chopped
2 cups grape tomatoes (halved)
2 garlic cloves, chopped
6 oz baby spinach
15 oz part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
3 T grated Parmesan cheese
1/4 cup fresh basil, chopped
salt, pepper, olive oil

Bake spaghetti squash in the oven or cook it in the instant pot until tender and the squash can easily be scooped out with a fork.  Preheat oven to 400 degrees.

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat.  Cook the onion until golden and tender, 5 minutes.  Stir in tomatoes and garlic; stir until tomatoes start to soften, about 3 minutes.  Add spinach, stir until it's wilted (about a minute), and remove from heat.

Scoop the spaghetti squash strands into the skillet and toss to coat.  Stir in ricotta, 1/4 cup of the mozzarella, 2 T of the Parmesan and the basil.  Season with salt and pepper.  Sprinkle the top with the remaining mozzarella and Parmesan.

Bake until bubbly around the edges and golden brown, 15-20 minutes.

Kid Friendly Meals

We have had an illness that's swept through our family for the past week and it's been a drag.  Since I was sitting at home with sick kids, I went through and organized some photos that I recently took and  I came across the ones below.  They made me think about one of the joys of parenting - the opportunity to sit back and observe my kids experiencing joy and the ability to experience the world through their eyes.  

Feeling the sunshine and breathing evening air

Interacting with nature

And exploring new places

Learning to do hard things

And gently touching tiny living things

I wouldn't classify trying to find food the whole family will eat as one of those "joys" but it's a great moment when I make something that everybody eats and enjoys.  This initially didn't sound great to me (maybe the name?) but it's a combination of fresh ingredients and familiar, favorite dishes.

When I took the picture, it was just ready off the stove.  The sauce thickened up as it sat a little bit  and coated the noodles more like macaroni and cheese.  I particularly liked that you can make it in one pot and it only takes about a half an hour.

One Pot Chili Mac & Cheese (4 servings)

from Damndelicious.net

1 T olive oil

2 cloves garlic, minced

1 cup diced onion

8 oz ground beef or ground turkey

4 c. chicken broth

1 (14.5 oz) can diced tomatoes

3/4 c. white kidney beans, drained and rinsed

3/4 c. kidney beans, drained and rinsed

2 tsp. chili powder

1.5 tsp. cumin

salt and pepper to taste

10 oz uncooked elbow / macaroni pasta

3/4 c. shredded cheddar cheese

2 T chopped fresh parsley

Heat olive oil in a large skillet or Dutch oven over medium high heat.  Add garlic, onion, and ground beef and cook until the meat is browned, about 3-5 minutes.  Drain excess fat.

Stir in broth, tomatoes, beans, and seasonings.  Bring to a simmer and stir in pasta.  Bring to a boil.  Cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat.  Top with cheese and replace the cover until the cheese melts, about 2 minutes.  At this point, I stirred it up but you can leave it and serve it with the cheese on top.

Garnish with parsley and serve immediately.

Chicken Cordon Bleu Casserole

I didn't get a good photo of the final casserole, but this one gives you an idea of the yummy layers involved.  I love chicken cordon bleu but have never made an "authentic" recipe.  This isn't an authentic presentation but rather a rift on the idea with layers of chicken, ham, and swiss, topped with buttered panko breadcrumbs.  While my husband and I loved it, the girls weren't so sure . . . in general, casseroles are a hard sell.  They like to see all the parts of what they're eating, probably so they can complain about each aspect of the meal individually.  I know I sound cynical, but the picky eating is driving me crazy lately.   Let me know if the picky eaters in your family will eat this!

Chicken Cordon Bleu Casserole (serves 4)
from Full Fork Ahead

3 cups cooked shredded chicken
1/4 lb very thinly sliced deli style ham (chopped)
4-6 thin slices of deli swiss cheese

Sauce:
2 T butter
2 T flour
1.5 c. milk
1 T lemon juice
1 T dijon mustard
salt and pepper to taste

Topping:
3 T unsalted butter, melted
3/4 c. panko bread crumbs
1 tsp. dried parsley
salt and pepper to taste

Preheat oven to 350 degrees.  Lightly grease a 9x9 pan.  Put the cooked shredded chicken on the bottom of the pan.  Roughly chop the ham and scatter it over the chicken.  Lay swiss cheese on top of the ham.

To make the sauce, melt the butter in a small sauce pan.  Quickly whisk in the flour to form a roux - do not brown.When the roux is smooth and bubbly, slowly pour in the cold milk, whisking briskly so lumps don't form.  Once smooth, cook over medium heat until it thickens.  Stir in the lemon juice, dijon mustard, and season with salt and pepper.  Bring the sauce to barely a boil, turn it off the heat, and pour over the swiss cheese. Make sure to pour it evenly, getting some sauce around the edges.

To make the topping, mix all ingredients in a small bowl.  Sprinkle over the top of the casserole.

Bake the casserole uncovered for 35-40 minutes or until the casserole hot and bubbly throughout and the topping has turned a light golden brown.  Allow to cool for 5-10 minutes before serving.

Bruschetta Chicken Bake

Before I move on to today's recipe (for which I have no photo), here are my kiddos dressed for Halloween this year:

I can't believe it's almost a week into November.  This time of year flies by for me with all of our fall activities and a busy work schedule.  I have been pretty proud of my ability to still put a hot meal on the table on weeknights after work and soccer and other stuff but it's involved some shortcuts, like this recipe where a box of Stove Top stuffing features prominently.  I love stuffing and I haven't had Stove Top in years but it was delicious - perfect fall comfort food.

This was a crowd pleaser - my kids picked off the stuffing (how weird are they??  They also don't like potatoes which I don't get) but ate the cheesy chicken underneath.  My oven tends to cook fast (not hot, just quicker than most recipes), so next time I'd reduce the time and possibly lower the temperature to 350 or 375.

Bruschetta Chicken Bake (6 servings)
Recipe adapted from Kraft

1 (14oz) can diced tomatoes with Italian spices, undrained
1 (6oz) package Stove Top Stuffing (for chicken)
1/2 cup water
2 cloves garlic, minced
1.5 lb boneless skinless chicken breasts cut into small pieces
1 tsp. dried basil
1 cup shredded Mozzarella cheese
1/4 c. grated Parmesan
1/2 T fresh thyme

Heat oven to 400 degrees.  Mix together the tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened.

Spray a  9x13 or 3 quart baking dish with cooking spray or olive oil.  Spread the chicken in the bottom of the dish.  Top with basil and cheese.  Spread the stuffing over the top.  Sprinkle with Parmesan & thyme.

Bake for 30 minutes (uncovered) or until chicken is done.

Chicken Tamale Casserole

I was getting ready to post this recipe on the blog and I got an email from my Aunt Sue this morning with the exact same recipe - great minds think alike!  I've made different tamale pie variations over the year but I haven't made any of them twice.  This one, I'll be making again.

My husband thought that the corn bread part on the bottom was too sweet (I used a Jiff mix) so I think I'd add some more spices (more of the cumin & chili powder plus some cayenne) next time to offset that.  I also used a very mild green enchilada sauce and a red sauce or one with a little more kick might also balance out the sweetness better.  Also, the cream corn I used had sugar - does anyone know if you can buy it canned without?  I will investigate that more.  All that being said, the kiddos liked it "as is" and I was thrilled to make something everybody would eat!

Chicken Tamale Casserole (makes a 9x13 pan)

1 package (8.5oz) corn muffin mix

1 can (14 3/4 oz) cream corn

2 eggs

1/2 cup milk

1 tsp. chili powder

1/2 tsp. ground cumin

2 cups shredded cheddar cheese (I used TJs Mexican blend)

1 can (10-12 oz) enchilada sauce

3 cups cooked, shredded chicken

sour cream for serving

Preheat oven to 400 degrees.  In a large bowl, combine corn muffin mix, cream corn, eggs, milk, chili powder and cumin.  Pour into a greased 9x13 pan and bake for 20 minutes.

Toss chicken in the enchilada sauce and spread it over the cornbread.  Top with the cheese.  Bake for 15 minutes more.  Allow for it to cool 5 minutes before slicing and serving.  Serve with sour cream.

Winter in Claremont

Winter has finally come to Claremont!  It's been beautiful in our town and I took these photos recently while I was out for a run.  I'll add a couple of recent ones of the girls - they've all three grown a ton recently and I can't believe how big they're getting!  The baby is starting to crawl and pull herself up - time to babyproof again and put away all the tiny lego pieces that are all over the house.

Today's recipe is from a book that I recently read and loved: "Bread & Wine" by Shauna Niequist.  In fact, I told one of my friends that this book was the type that I envisioned myself writing some day but she did it so well, that I'm off the hook and I don't need to write it.

I've made a few recipes from that book with good results and this one did not disappoint.  It's originally from Real Simple and it takes a little while to cook but there's not too much hands on time.  With the cold California winter weather we've been having, this dish was perfect.  For those of you who are gf, Shauna says that she makes this with gf breadcrumbs for her family.

Real Simple's Winter Cassoulet

serves 6

1 T olive oil

1 lb Italian sausage, casings removed (I used a chicken sausage)

1.5 cups chicken broth

1 onion, thinly sliced

3 carrots, diced

3 parsnips, diced

8 oz diced tomatoes (I used canned)

2 15oz cans of cannelini beans (or great Northern), drained and rinsed

1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. ground pepper

2 garlic cloves, minced

1 cup plain breadcrumbs

1/4 c. chopped fresh parsley

2 T unsalted butter, melted

In an oven proof dutch oven, heat the oil over medium heat on the stovetop.  Cook the sausage until well browned, breaking it up with a spoon.  If there'a a lot of oil in the Dutch oven, drain it at this point before the next step.  Add the chicken broth, vegetables, beans, salt, pepper, and garlic and mix well, scraping up any brown bits that have stuck to the bottom of the pan.  Bring to a boil.  Reduce heat to low, cover and simmer, stirring occasionally about 1 hour (until the sauce has thickened and the vegetables are tender).

Heat oven to 400 degrees.  In a bowl, combine the breadcrumbs, parsley, and butter.  Sprinkle evenly over the cassoulet and place in the oven.  Bake uncovered until the crust is golden brown (about 10-15 minutes).  

I haven't tried it yet, but the recipe says you can make it ahead and freeze it with out the breadcrumb topping.  Then, when you want to bake it, sprinkle the breadcrumb mixture on top and bake, unthawed, for 45 mins - 1 hour at 400 degrees.

Chicken Penne Florentine

Our family loves baked pasta and I have a few favorite recipes and sometimes I just wing it but last week I tried a new recipe from Cooking Light.  I thought that the cheddar cheese and cottage cheese sounded a little weird but ended up leaving it as is and loved the end result.  I upped the veggie ratio and think that there could be even more spinach (it wilts down a ton).  For the chicken, I used a rotisserie chicken and I think slices of spicy chicken sausage would also work well.  I bought Dreamfields pasta  because it's lower glycemic and lower carb but tastes and has the texture of "normal" pasta.  I liked how creamy the mixture was without a traditional flour & butter white sauce.  The cottage cheese gives the dish a protein boost and I think that even people who don't love spinach will like this casserole.

Chicken Penne Florentine (6 servings)
adapted from Cooking Light

1.5 cups thinly sliced mushrooms
1/2 medium onion, chopped
1/2 medium red bell pepper, chopped
3 cups chopped fresh spinach
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 cup of low-fat cottage cheese
3 cups hot cooked penne (about 6oz uncooked)
2 cups shredded roasted chicken breast
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
1/4 cup low-fat milk
5 oz condensed cream of chicken soup, undiluted (about half a can)

Preheat oven to 400 degrees and prepare a 2 quart baking dish with cooking spray.

Heat a little olive oil in a large skillet over medium heat.  Add mushrooms, onion, and bell pepper.  Saute 4 minutes or until tender.  Add the spinach, oregano, and pepper and saute for a few minutes until the spinach wilts.

Put the cottage cheese in a blender and process until very smooth.  In a large bowl, combine the spinach mixture, cottage cheese, pasta, chicken, milk and soup.  Stir in 3/4 cup cheddar cheese and 1/4 cup parmesan cheese.  Spoon the mixture into the baking dish.  Top with more freshly ground black pepper, and the remaining 1/4 cup cheddar and 1/4 cup parmesan cheese.

Bake for 25-30 minutes until hot, bubbly, and lightly browned.

Enchilada Verde Casserole

My favorite kind of enchiladas are the ones my mom makes - chicken verde with a sour cream sauce and lots of cheese.  I used to ask her to make it for my birthday and it's always so good!  The other day I had some leftover ingredients in the refrigerator and as I drove home from a solo trip to Disneyland with the girls (not a great idea when you're 8 months pregnant but we had fun anyways) I came up with the idea to make this green enchilada casserole. The point was not to go to the grocery store (standing in one more line would probably have killed me) and still serve my family dinner.  Mission accomplished!

Enchilada Verde Casserole (serves 4)

1/2 pound ground turkey

1/2 cup canned corn (drained

1/2 of a medium red onion, diced

1-2 garlic cloves, minced

1/2 cup cooked brown rice (you can buy it cooked from TJs)

1/4 tsp. cumin

1/2 tsp. paprika

chipotle powder, to taste (or other favorite chile spice)

salt & pepper

olive oil

6-10 corn tortillas, cut in half

2 cups green enchilada sauce (I used about half of a 28oz can)

2-3 cups shredded cheese (I used a Mexican blend)

Preheat your oven to 400 degrees.  Brown the ground turkey with the red onion; drain off any liquid.  Add a little olive oil, the garlic and corn.  Stir and sauté for a few minutes until heated through.  Add the brown rice and seasonings.  Stir together.  If it seems really dry, you can add a little more olive oil.  Remove from heat.

In a 2 quart pan, cover the bottom by placing 2 or 3 corn tortillas, overlapping to fit.  Sprinkle a fourth of the cheese evenly over the tortillas and then a third of the turkey mixture.  Cover with a thin layer of enchilada sauce and then more tortillas.  Repeat for 2 more layers.  End with tortillas, sauce, and cheese on top.

Bake for 30 minutes or until cheese is melted and the casserole is hot in the center.  Let it set for about 5 minutes before cutting into it. 

Enchilada Casserole

How can it possibly be July already?  We're still away but I wanted to share this recipe that I made before we left for vacation.

I always make my enchiladas with green sauce and chicken.  I have a bunch of variations on those enchiladas and enchilada casseroles but this was something a little new:  beef and red sauce.  It was pretty good.  My girls are a little leery of casseroles but managed a couple of bites.  There aren't a lot of ingredients and it's super easy to make!  You can make it ahead of time and refrigerate it (for up to a few days) but if you do that, add an extra 15 minutes or so to the baking time (or thaw it out first).

Beef Enchilada Casserole (6-8 servings)
adapted from Sunset 9/02

1.5 lbs lean ground beef
1/2 c. chopped onion
1 T minced garlic
1 tsp. oregano
1/2 tsp. cumin
1 (29oz) can red enchilada sauce
salt
12 corn tortillas
2 cups shredded jack or cheddar cheese
chopped fresh cilantro


In a large skillet over high heat, stir beef, onion, garlic, oregano, and cumin until beef is browned, about  4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the beef mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, beef mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

Bake in a 425° regular oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Weekend in Eugene

Last weekend, I took Little to visit her auntie in Eugene, Oregon.  Little was an awesome traveller . . . she loved going "up up up" and "down down down" and eating snacks on the airplane.  On our layover in Portland, she ran all over the airport making friends (and climbing on stuff).  

It took her a little while to warm up (figuratively and literally) and start talking, but once she started, she didn't stop.  On Saturday, we checked out the beautiful public library and took a photo with Eugene F. Skinner, the founder of Eugene (why isn't the city called "Skinner"?).  

It was a lot of fun to just chill on Paula's couch, play some scrabble, work on a crossword puzzle (weirdest clue - "Anatomical cul de sac") and talk.  We explored Paula's neighborhood and I didn't take a picture, but one thing I noticed was how there are bulbs planted everywhere - the daffodils were so beautiful.  My daffodils come from Trader Joe's but how fun to live somewhere where you see those annuals come up in the springtime.  

Now, on to the food.  Paula introduced me to a new beer, the Red Chair IPA (a local brew) and Little and I were treated to dinner at the Pizza Research Institute (thanks, David!).  I highly recommend both if you ever find yourself in that neck of the woods.

It was St. Patrick's Day while I was there so we made an Irish meal of Shepherd's Pie  and Irish Coffee Blondies.  I had a great time cooking with Paula and eating off of Grandma Vi's dishes.  We decided these recipes aren't just for St. Pattie's Day . . . Shepherd's Pie is really the ultimate comfort food and it was a lot easier (and less time consuming) to make than I had always assumed it would be.  The Irish Coffee Blondies were awesome . . . I ate way too much and the whisky icing was amazing.

Shepherd's Pie Recipe . . . we added dried thyme and some hot sauce but otherwise, followed the recipe.

Irish Coffee Blondies Recipe

Lamb & Zucchini Casserole

Ok, Martha Stewart calls this recipe a lasagna and although I guess lasagnas are technically casseroles, without cheese between the layers (or any pasta), I had a hard time selling this to my family as lasagna.  It was delicious and I'll be enjoying the leftovers and making it again soon.  I liked how the zucchini was roasted first and it still held it's shape and texture by the time the whole casserole was baked.

I made it ahead of time (naptime) and baked it at dinner time.  If you want to make it more lasagna-like, I might add feta (or ricotta) between the layers.  If you are like my mom and consider lambs to be friends, not food, substitute lean ground beef or ground turkey.  The fresh oregano made the recipe (in my opinion) and the nutrition information is pretty decent for a hearty dish like this - about 500 cal/serving.

Here's a photo of the first two layers:

Lamb & Zucchini Casserole (serves 6)
from Martha Stewart's Everyday Food

2 teaspoons extra-virgin olive oil, plus more for baking sheets

5 medium zucchini, cut lengthwise into 1/4-inch slices

Coarse salt and ground pepper

1 yellow onion, diced small

2 garlic cloves

1 1/4 pounds ground lamb or beef

1 tablespoon tomato paste

2 large tomatoes, diced large

1/4 cup fresh oregano leaves

10 ounces part-skim ricotta (1 cup)

1/2 ounce Parmesan, grated (2 tablespoons)

Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.

Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.

Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.

Chicken, Mushroom & Brown Rice Casserole

People can be divided into two camps:  those who enjoy a good casserole and those who are skeptical of anything resembling a casserole.  My girls are the suspicious type (they like all the parts of their meal separated) and my husband and I are the first type (even though we have a relatively high bar).  Casseroles remind me of church suppers and bringing (or being brought) meals when a baby is born or someone is sick. 

It seems like casserole recipes of this sort usually rely on condensed soup to hold it all together.  I liked how this was just sour cream, cheese and broth.  For a casserole, the lean protein, brown rice, and vegetables make it a relatively light option.  You could probably add zucchini, celery or other vegetables to the beginning of the recipe and I bet wild rice would work as well as brown rice if  you had that handy.  Also, if you wanted to lighten it even further, you could omit the last cup of cheese on top (but that part was especially yummy!).  Bonus:  It's gluten free, you can make it ahead of time (see note at end) and I used a rotisserie chicken which made this super quick to put together.  Just take into consideration the cooking time of the brown rice (or you could use the already cooked brown rice from Trader Joe's).

For those of you who like casseroles, here are a couple of other options on the blog:
Chicken and wild rice casserole
Sherry lamb casserole
Chile relleno casserole
Sue's egg casserole
Puffy egg casserole

Chicken, Mushroom, and Brown Rice Casserole (serves 6)

2 c. cooked long grain brown rice
16 oz mushrooms, washed, thickly sliced, slices cut in half
1 onion, diced
1/2 cup diced carrot
2 tsp. ground thyme
1/2 tsp. poultry seasoning (I used a lemon herb one from Williams Sonoma)
1.5 - 2 c. diced cooked chicken (or turkey)
1/2 c. chicken broth
1/2 c. low fat sour cream
1/2 c. coarsely grated parmesan cheese
2 c. grated low-fat cheese (I used a cheddar jack blend) - divided
salt, pepper and olive oil

Cook brown rice according to package directions and let it cool.  Preheat oven to 375 degrees.  Heat 2 teaspoons of olive oil in a large non-stick pan and sauté the mushrooms until they're starting to brown and all the liquid has evaporated.  Remove them to a dish.

Add the onions and carrot to the same pan.  Add a little more olive oil and sauté 4-5 minutes or until the onion has softened.  Add the thyme, poultry seasoning, some salt and pepper, and sauté about 2 minutes more.  Turn off the heat and add the chicken, mushrooms, and rice (if your pan isn't large enough, combine the vegetables, chicken and rice in a large bowl).  Gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and broth.  Then stir in the parmesan cheese and 1 cup of the grated low-fat cheese.  Gently stir the sour cream mixture into the rice mixture.  Spray a 2 quart casserole dish with non-stick cooking spray (or brush with olive oil).  Spoon the rice mixture into the dish and press down to evenly distribute.  Bake for 25 minutes or until casserole is slightly bubbling and barely starting to brown.  Sprinkle with the second cup of cheese and bake about 15 minutes more.  Serve hot.

Make ahead:  I made it up to the point of putting it in the oven and refrigerated it.  Then, I added 5-10 extra minutes to the baking time.

Chicken & Wild Rice Casserole

We're having some technical difficulties at our house these days - laptop is on the fritz (where did that expression come from??) and we haven't replaced our stolen desk top computer.  So, no photos on the blog today.  Instead, let me tell you about this casserole.  It's adapted from a recipe in the Better Homes and Gardens Cookbook that I've had since college and it was really tasty.  Hearty with a decent amount of vegetables and lean protein.  Since this uses a grain and no flour, if you use gluten free condensed soup, it's a good gf casserole option.

I love wild rice and recently found those pouches of already cooked wild rice at Trader Joe's which eliminates one step from the preparation.  Have you ever used bacon that you buy already cooked?  It's a little limp and not as good for eating on it's own (you know, with eggs for breakfast), but it's good in recipes like this and takes out another step of the prep.  I made a double batch (one pan for us, one for a friend) in the morning and refrigerated it until dinner time and it was great.  I almost forgot the mozzarella cheese but it helped to make it all stick together in the end so I think it's definitely better with it.

Blog note:  My mom has been doing me the favor of pointing out how my serving sizes are off by quite a bit on some recipes.  I'm going back and fixing them.  If you ever make something here and notice that part of the recipe isn't quite right, please let me know!  I'd love to hear that you're making something and would like to keep improving upon the recipes.

Chicken & Wild Rice Casserole (serves 6)

1/2 c. chopped carrot
1/2 c. chopped red bell pepper
1/4 c. sliced green onions (2-3 onions)
1 T butter
1 10 3/4 ounce can condensed cream of chicken soup
1 9 oz jar or can of artichoke hearts, cut up
1 1/2 c. chopped, cooked chicken (I used a rotisserie chicken)
1 c. cooked wild rice
1/2 c. shredded mozzarella cheese
1/2 c. milk
2 T sherry or dry white wine (or substitute extra milk)
2 slices of bacon, cooked and crumbled
3 T grated parmesan cheese

Saute the carrot, bell pepper and onions in the butter until crisp-tender.  In a large bowl, combine those vegetables with the rest of the ingredients except the parmesan cheese.  Stir well to combine.  Transfer to a 2 quart baking dish.  Sprinkle with the cheese.  At this point, you can cover and refrigerate for up to 24 hours or you can bake it.  If you're baking it right away, bake 20 minutes covered with foil, 20 minutes uncovered and let it stand for 10 minutes before serving.  If you're baking it from the refrigerator, add an extra 10 minutes to the baking time while it's covered.

Sherry Lamb Casserole

Remember the cooking class I took that inspired me to start my blog?  I pulled out the recipes from that class and made one of them last weekend for friends.  It did not disappoint me!  I've made this 2 or 3 times since I took that class and it really is so good.  The beginning steps feel like it's going to take awhile, but then it slow cooks until the end and makes your house smell yummy.

Ingredient notes:  I got a great deal on lamb shoulder at Whole Foods and the hardest ingredient to find was frozen pearl onions (go figure - I thought that was weird).  I don't cook with fresh dill much but it's perfect in this recipe.  I just started using tomato paste from a tube again  . . . try it, you'll like it.

Technique notes:  At the class, Cherie said that you could put it in ramekins after an hour with a puff pastry top (like a pot pie) and bake for the final half hour.  Or, you can put it in the crock pot instead of the oven and cook on low for 7-8 hours.  I served it over homemade mashed potatoes and it was yummy!


Sherry Lamb Casserole (4 servings)
recipe from Chez Cherie

2 lb lamb stew meat, cubed (I used shoulder & my notes say "not leg")
4 T butter, divided
3 T brandy (optional)
10 oz. petite white onions (frozen)
1/4 lb baby carrots
1/4 lb mushrooms
1/4 lb green beans (trimmed, cut into 3 in. pieces)
2 T flour
2 T tomato paste
1 1/2 c. beef stock
3/4 c. sherry
salt & pepper
2 T fresh dill, chopped (plus more for garnish)

Preheat oven to 350 degrees.  In a stockpot or dutch oven, heat 2 T of the butter and saute the lamb in batches.

As the lamb is browned, remove to a platter and repeat until all lamb is browned and removed.

Melt the remaining 2 T of butter and saute the vegetables until fragrant, about 5 minutes.

Stir in the tomato paste and flour, and cook until it's incorporated into a paste.

Add broth and sherry.  Cook, stirring occasionally, until mixture is thick and bubbly, about 5-7 minutes.  Return the meat to the pot and add the brandy.  Simmer an additional 5 minutes.

Season lightly with salt and pepper and sprinkle with dill.

Cover and place in the oven for about 1 1/2 hours, until meat is tender.  (Or, put it in the crockpot on low for 8 hours).  Garnish with fresh dill.

Chile Relleno Casserole

It sounded like a good idea. Homemade chili rellenos but not individually fried or anything. I liked the stuffing ingredients and although I knew it would take a little bit of time, it was going to be doable. Not so much. I started these last Sunday afternoon while my daughter slept and I was going to whip up the egg mixture and pop them in the oven after church. My husband came in the kitchen at this point:

and asked me what I was doing. "Making a mess and a recipe I'll never, ever make again."

The problem was not Elise's recipe, which I'll link to below. I think it was that I didn't properly char the chiles and I had a real problem getting the skins off and the seeds out without totally demolishing the chile. The idea is to be able to stuff them with filling after roasting them and that part took me a good 45 minutes. I was also trying to be really careful not to make my hands an unbearable, stinging, fiery mess which I did the last time I stuffed chiles but I didn't follow my sister's advice and buy disposable gloves. I was using plastic baggies, trying to not touch them with my fingers, only with forks and knives, and just getting mad.

The outcome was pretty good. I would have quit for sure if I was making a full batch (8 chiles). Here's what they looked like stuffed and ready for the egg mixture (check out the water spots on my dish - we have super hard water):


And, here's the final product. As I served them up to my husband, I told him that I hoped he didn't like them too much because they were a pain in the neck and I was never making them again. He liked them a lot. Maybe Will can make real chile rellenos for us sometime because these won't be repeated soon. Here's the full recipe. I used spicy turkey sausage instead of chorizo and halved it for an 8x8 pan but otherwise followed it exactly.

Hot Breakfast Month

Do you regularly eat breakfast? I wasn't always a great breakfast eater and I went through a phase (okay, my twenties) where a strong coffee and pastry was a typical breakfast. But now, it's very rare for me to skip breakfast and I usually try to incorporate protein (hard boiled or scrambled egg, nuts, yogurt, cottage cheese). We've all heard it before: skipping breakfast makes you gain weight, eat more the rest of the day, slows your metabolism, diminishes your ability to concentrate, and decreases your overall energy level throughout the day.

Even if you struggle to eat breakfast, if you have children, make sure they get a good breakfast. My daughter eats better and is less picky in the morning when she's hungry and I try to get more nutrients in her system early in the day. For school-aged children, poor school performance and a hungry stomach are often correlated. If your kids are resistant to breakfast, a glass of milk, a smoothie, a granola bar or some small amount protein is better than nothing.

In honor of National Hot Breakfast Month (February), I wanted to share an easy recipe for an egg casserole. The only hard thing about this recipe is remembering to put it together and in the refrigerator the night before. A few months ago, I was making breakfast for a group of friends who were staying in a cabin together, and my Aunt Sue suggested this recipe. Aunt Sue always has just the thing that you need - the right recipe, a tip for organizing or saving money or cleaning your house, a magazine - and this egg casserole was perfect.

It's a versatile base recipe and you can add whatever else you want to it. For instance, I added about a half cup of diced red bell peppers and a few tablespoons of diced green chiles. I bet green onions, mushrooms, and roasted red peppers would also be great. I halved the ingredients and made it in a smaller casserole dish - for an 8x8, half the recipe and it will serve 4-6.

Sue's Egg Casserole (9x13 pan)

Ingredients:
10-12 slices of bread (I use French bread from the grocery store bakery)
1-2 cups shredded cheese
1 cup of cooked meat (optional) - bacon, ham, turkey, sausage
12 slightly beaten eggs
2 3/4 c. milk
2 tsp. mustard
1/2 t. salt (if desired)
pepper
any other veggies or spices that you want

Grease the pan. Break up the bread in the pan. Spread the meat, cheese, and veggies (if using) on top of the bread. Beat eggs in a bowl, add milk, mustard, other seasonings. Mix it all together and pour over the bread. Cover it and put it in the refrigerator overnight. Bake uncovered for 45-55 minutes in a 350 degree oven.

If you want some other ideas for hot breakfast dishes, try these:
Baked Oatmeal
Waffles or waffles
Frittata
Puffed Baked Eggs
Oatmeal Pancakes

Eggs from my childhood

My aunt in Connecticut would make this egg dish and I think it's from a church cookbook. My mom probably knows the other name of this but I can't remember it. I've changed the original recipe a little bit (halved the butter and increased the eggs) and I still love it. My daughter was calling it "puffy eggs" this morning and the puffy corners are the best part! It's sort of like a German pancake but a savory version. You can leave out the seasonings or substitute something different for the mustard and paprika. I usually grind some fresh pepper over the top.

Puffy Egg Casserole (Serves 4)

2 T butter
1/2 c. flour
1/2 c. milk
3 eggs
1/4 c. grated cheese
1/4 c. chopped cooked bacon (or diced ham or turkey)
1/4 tsp. mustard powder
1/4 tsp. paprika

Preheat oven to 425 degrees. Put the butter in an 8x8 pan and let it melt in the oven. Mix the flour and milk together. Beat in the eggs, mustard, and paprika. Pour the batter in the pan and sprinkle the cheese and meat over it. Bake it for 15 minutes or until the corners are puffy and light brown and the eggs are set. Serve it hot out of the oven.

Our littlest food critic gave it 2 thumbs up!