Chicken Broccoli Rice Bake

 I was scrolling through Facebook when I saw a video of a guy cooking a dish.  I thought it looked good, so I watched and then rewatched and wrote down the recipe.  I am so glad I did!  This was absolutely delicious.  We both can't wait until I make it again.  It went so well with our fresh garden tomatoes.

Chicken Broccoli Rice Bake

For the chicken:

1 lb. boneless skinless chicken thighs (I used 4 thighs, next time I will use more)

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 1/2 tsp thyme

1/2 tsp pepper

For the Casserole:

1 T. olive oil

1 onion, diced

1 tsp salt

2 cloves garlic

2 cups broccoli florets (next time I will use more)

1 1/2 cups basmati rice, rinsed and drained

3/4 cup heavy cream

1 1/2 cups chicken stock

1 tsp. thyme

1 T. lemon zest

1 T. butter

1 T. lemon juice

Mix together the rub ingredients for the rub and rub over the chicken.  Put in the fridge for at least 30 minutes.

Preheat the oven to 350

Heat the oil in a large oven safe skillet.  Add the chicken and sear until browned on one side and easily releases from the pan- about 4-5 minutes.  Remove the chicken from the skillet and set aside.

Over med. heat, add the onion and salt and sauté until onion is beginning to brown.  Add the garlic and broccoli and cook for 1 minute.  Add the rice and heat for 1 minute.  Stir in the cream, chicken stock, thyme and zest.  Bring to a simmer.  Remove from heat and place the browned chicken, seared side up on top of the rice.  Cover with a lid or foil.  Bake in oven for 30 minutes.  Remove the lid and put small pieces of butter over the rice.  Bake uncovered until the rice is tender and the chicken reaches 160- about 10-15 minutes.  Remove from the oven and let rest for 5 minutes.  Squeeze the lemon juice over it and serve. Man, this was good.  And the leftovers were just as good.  

Baked French Toast

 Having houseguests?  This is a delicious make-ahead breakfast idea.  I got the recipe from The Pioneer Woman website.

Baked French Toast

1 loaf French Bread

8 eggs

2 cups whole milk 

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar

2 Tablespoons Vanilla

Fresh Blueberries

Syrup

Topping

1/2 cup flour

!/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup cold butter, cut in cubes

Grease a 13 x9 pan.  Tear the bread into chunks and evenly distribute in the pan.

In a large bowl, crack in the eggs.  Add the milk, cream, sugar, brown sugar, and vanilla.  Whisk together.  Pour over the bread.  Cover the pan with foil and store in the fridge until ready to bake (overnight or even just an hour or so)

Heat oven to 350

In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon and salt.  Add the butter chunks and use your hands to mix together until it forms a ball.  Sprinkle the topping evenly over the bread mixture.  Bake for 45 minutes - 1 hour, depending if you want it soft or crisper.

Serve in scoops with butter and syrup and blueberries atop.

Easy Homemade Salsa

 This is an easy, delicious, eat it right now recipe for salsa.  We love it.  I try to keep some in the fridge all the time.

Easy Homemade Salsa

3 small cans diced tomatoes

1 onion, cut in 1/4ths

Large spoonful of minced garlic

1- 3 Jalapeno peppers, to taste

Juice of 1 lime

cilantro leaves, to taste

Salt to taste

In a blender, put two of the cans of tomatoes, the onion, garlic jalapenos, lime juice, and cilantro leaves.  Blend.  Pour into a large bowl and add the other can of tomatoes.  Stir and taste and add salt as desired.  

When you serve it, you can add chopped green onions, green peppers, another chopped jalapeno, and chopped tomatoes if desired.  Serve over Mexican dishes, eggs, with tortilla chips- however you like salsa!  So good!  Store in fridge.

Easy Funeral Potatoes

 I have posted two other recipes for Funeral Potatoes on here.  They are all a little different.  I made this recipe for our Easter dinner this year and we really liked it.  It's made with frozen hashbrowns, making for a quick and easy preparation.

Easter dinner

Easy Funeral Potatoes

2 cans cream of chicken soup

1-pint sour cream

1 1/2 cups grated cheddar cheese

1 onion, minced

1 32 oz package frozen shredded or diced hash browns, thawed

1 cup crushed potato chips on top

More grated cheese on top if desired

Preheat oven to 350.

Combine the soup, sour cream, cheese, and onion in a large bowl.  Add the hash browns and mix well.  Pour into a greased 13x9 and top with the crushed potato chips.  Bake for about 45 minutes until the top is browned and the crisp.

Cherry Turnovers

 

Cherry Turnovers

1 package refrigerated crecent rolls

4 oz. Cream cheese

Cherry (or blueberry, apple, or lemon) pie filling

1/2 cup powdered sugar

2 T. milk

1/2 tsp. vanilla

Preheat oven to 375.  Cut the brick of cream cheese into 1/2 oz blocks.  

Unroll crescents onto a greased baking sheet.  Put a block of cream cheese on each and 1 1/2 T. pie filling onto each.  Roll into a crescent shape.

Put 2 inches apart and bake for 12-15 minutes.  

Mix together the frosting ingredients and drizzle over the warm turnovers.  Serve warm.

Ham and Potato Soup

 This soup is very delicious!  It's a great way to use leftover Easter ham.

Ham and Potato Soup

1-2 T. oil

3 Carrots, chopped

1 onion, chopped

2-3 ribs celery, chopped

1 tsp. salt

1 tsp. minced garlic

1 tsp. dried parsley

1/2 tsp. thyme

Black pepper

4 cups chicken stock

2 lbs. russet or gold potatoes, chopped

2 cups ham, diced

1/4 cup butter, melted

3 T. flour

1 1/2 cups milk

1 cup shredded cheddar cheese

More cheese and sliced green onion for garnish

In a large pot, heat the oil and add the carrots, onion, and celery.  Saute until softened- 4-5 minutes.

Add the seasonings and stir.

Add the broth, ham, and potatoes.  Bring to a simmer over med. high heat, then reduce heat, cover and cook until the potatoes are soft.

In a saucepan or small fry pan, melt the butter.  Whisk in the flour.  Whisk for about three minutes.  Then whisk in the milk.  Whisk until thickened.  Stir the milk mixture and the cheese into the potato soup.  Stir until thickened and well blended.  Garnish with grated cheese and green onion, if desired.  

He is Risen!

 

Happy Easter!