Chicken Broccoli Casserole

Casseroles - 

mystery ingredients hidden under a layer of melted cheese. 

Confusing and classy.

Economical, yet still tasty. 

Comfort food where it's legal to lick your plate - 

Although plate licking may be prohibited in some countries.

Why I dig this recipe: 

There's no thick layer of unrecognizable paste (that once might have been noodles or tortillas) and no tasteless cream-of-something soup. 

Chicken Broccoli Casserole is delightful

and strictly adheres to the Rule of Casseroles which states that "all layers comprising the casserole must maintain independent textures and flavors. Mushy is cause for immediate termination. Must also have enough variety to eat with a fork and enough sauce to eat with a spoon".

Check. Check. And check. 

 So come along with me to the table, tell me about your day and rediscover the beauty of a tender, saucy, flavorful casserole. 

Chicken Broccoli Casserole

1 lb. fresh broccoli florets, or about 8 cups
4 cups chicken breast, cubed into chunks
2 cups Cheddar cheese, grated
2 tubes Ritz crackers (seasoned Panko crumbs would also be great!)
1 stick  (1/2 cup) melted butter

Sauce
1/2 cup melted butter
1/4 cup cornstarch, dissolved in 1/2 cup cold water
2 cups chicken broth
1 can evaporated milk
1/2 t. curry
salt and pepper
2 cups Cheddar cheese, grated

1. Steam broccoli for 2 minutes in salted water, drain.

2. Grease a 9 x 13 pan, layer the chicken (don't make your chunks too small!), and then the broccoli. 

3. In a heavy saucepan over medium heat, combine the melted butter, dissolved cornstarch, chicken broth, curry and evaporated milk.  Stir well until thickened.  Add cheese and whisk until smooth.  

4. Pour over broccoli and chicken.

5.  Top with the 2 cups cheese.

6. Make crunchy topping (don't leave this off!) by crushing Ritz crackers in a Ziploc bag and adding the melted butter.  Sprinkle evenly over grated cheese.

7.  Bake uncovered at 350 degrees for about 35 minutes, or until hot and bubbly. 

NOTE:  I simmer my chicken breasts in broth with onion and celery, let cool in the broth for added tenderness, then strain and use that 'enhanced' broth for the sauce.  

Gee, that was swell. 

Cinnamon almonds, AKA, mall nuts!

 

One of the BEST things about going to the mall this time of year is THAT SMELL! There aren't many things that smell as good as they taste, but this is one of them. 

 

!!WARNING!!

Highly addicting.

 

My kids seriously could NOT stay out of these.

 

 

 

 

Cinnamon almonds:
Whip until peaks form, 2 egg whites and 1 teaspoon of vanilla
Toss in 4 1/4 cup raw almonds and stir until coated
Mix together 3/4 cup white sugar, 1/2 cup brown sugar, 1 tablespoon cinnamon, 1/2 t. salt
Toss egg white coated almonds in the sugar mixture until coated
Dump almonds on parchment paper covered baking sheet and spread
Bake @ 275 for about an hour, stirring every 15 minutes

*These are HEAVEN served warm and fresh but also crazy good over the next couple days. If they last that long, that is.

 

 
 

Posted by Cambria

 

Homemade Big Hunks

Not THIS Big Hunk... although, this recipe excites me almost as much.

One of the happiest times in my life is when my husband and I were first dating- he would pick me up in his shiny blue truck, we would stop at a gas station, and buy the essentials.  A bag of sunflower seeds, a big Diet Pepsi for me, and a couple of Big Hunks.  Life.was.GOOD.  It still is good, but our time alone these days is very limited due to our 4 little people we have since acquired.

For me, Sunday evenings need to include 2 things.  People and FOOD.  I've been in the Christmas candy-making mood since our last week's Relief Society night on candy making.  A sweet lady from our ward shared this recipe and I knew it would need to be included in our Sunday night snacking.  This tastes exactly like a Big Hunk, only softer and more fresh.  My family and friends LOVED these.  I can hardly wait to add them to the Christmas baking list.  Enjoy!

 Ingredients:
20 ounces of marshmallow cream (3 small jars or 1 1/2 big jars)
2 1/4 cup sugar
2 1/4 cup corn syrup
2 tsp vanilla
6 TB butter
1/2 tsp salt
1 large jar of salted peanuts

Bring corn syrup and sugar to a boil in a heavy saucepan, stirring constantly.  Once it begins to boil, clip on your candy thermometer and let the mixture boil until it reaches 285.  While this is cooking, add the marshmallow cream, butter, and salt into a large bowl.  Pour sugar mixture over marshmallow mixture and stir to combine, then add the vanilla and peanuts.  Pour into a buttered cookie sheet and let sit at room temperature for a couple hours.  Cut into small (I did 1x1 inch squares) and wrap in wax paper.  Share with all the people you love :)

You're welcome.

Posted by: Tiffany :)

Sonoma Chicken Salad Sandwich

Before all the hustle and bustle of the holidays hit, before the feasting, shopping and parties begin... don't you just want to sit down on a Wednesday night with a great sandwich, with fuzzy socks on and watch Office reruns?

Sonoma Chicken Salad Sandwiches - a most tasty, feel-good sandwich, the calm before the storm, the real reason people show up to wedding receptions. 

I just love the combination of ingredients in this recipe, and I happened to have all of them on hand.  

There are some things that will never come close to homemade. This sandwich would be one of them.  Toasting  the pecans is an extra step but adds incredible flavor and an unmatched tender crunch.  

My new favorite bread.  

I read the back of this package and turns out 'Dave' is a reformed felon who turned his life around after he hit rock bottom. Thought his story was so cool, I bought the bread just to support him.  It just so happens that the bread is nothing short of amazing and healthy.

Here's what I love about this recipe:

#1 - It has onion powder in it. Gives great flavor without the harsh bite of a raw onion.
  
#2 - Makes a yummy salad atop a pile of lovely greens. And by greens, iceberg lettuce is not included.  

#3 - A lovely way to use up leftover turkey or chicken, or just quick and easy by picking up a rotisserie chicken.  

I happened to make a huge bowl of this earlier in the day.

If you make it, they will come.

And if they don't, you won't be hatin' eating this for a few days.

 The nurturer in me won't let me send anyone out into the cold cruel world hungry, so when a couple of hungry guys (weird, both their names were 'Elder') stopped by I made a monster tray of these. 

Glass of cold milk, an empty tray and they were good to go. 

  

It's the simple things in life that bring the most joy.

Sonoma Chicken Salad Sandwich

3 1/2 cups diced chicken 
1 cup finely chopped celery
1/2 cup Craisins
2/3 cup toasted pecans, chopped
1 T poppy seeds

2/3 cup mayonnaise 
1/4 cup apple juice
1 t. onion powder
1 t. mustard
1/2 t. salt

Mix together the mayonnaise, apple juice, onion powder, mustard, and salt in a small bowl.  Add to remaining ingredients and mix gently.  Serve on croissant or whole grain bread.  Top with greens if desired. 

I used leftover turkey breast from here: http://flannerykitchen.blogspot.com/2013/10/turkey-french-dip-slow-cooker.html...   because a 7 lb. turkey, 2 people meant lots of leftovers.  

"Just any chicken salad?  FALSE. The best".

Posted by: Rona

Dev's Clam Chowder

It's COLD outside.  And when it's cold outside, it's only natural to make something warm and delicious to combat the outside temps.  This soup is among my husbands top 5 favorite foods.  It might have something to do with the fact that it is in the "beige food group".  You know meat, potatoes, pasta, and sauces of sorts.  He affectionately dubbed this group a few years back as superior to the other 4.  This soup was a perfect Sunday dinner paired with toasted garlic bread and you could even mix up the beige-ness and throw in a salad.  Make it tonight, you won't be sorry.

In a soup pot add:
1 cup chopped onion
1 1/4 cup chopped celery
3-ish cups of potatoes (I really like to chop them up into small pieces rather than big chunks)

Cover by about 1 inch with water and boil until tender.  Once tender add in 3 cans of clams WITH the juices.  Meanwhile, in another pot or skillet you're going to make a roux using 3/4 cup butter and 3/4 cup flour.  Heat over medium-high until it is melted together, using a whisk.  Cook for about 1-2 minutes to avoid the roux tasting floury or chalky.  Slowly add 1 quart of half and half into the roux, while whisking.  Continue to whisk and add your spices:

1 tsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1-2 teaspoons Old Bay seasoning
2 TB red wine vinegar.

Whisk mixture until it is hot and thick, then dump into the vegetable mixture.  Add additional S&P to suit your taste.  So. So. So Good.  This would be great made ahead of time and kept on low in the crock pot too :)

Posted by Tiffany :)