Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
Source: Adapted from Sandra Lee Semi-Homemade: Comfort Food (LINK)
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Prep Time: 15 minutes
Bake Time: 45 minutes
Makes: 4 servings

Ingredients:
Nonstick cooking spray
1 cup converted white rice
1 can (10.75 oz) condensed cream of chicken
3/4 cup chicken broth
1/4 cup white wine
1 1/2 tsp dried oregano
1 tsp minced dry onions
1/2 tsp minced garlic
2 cups pre-cooked chicken or turkey, cut into bite size pieces (I used my leftovers from Thanksgiving)
1/2 pound ham steak, cubed
1 1/2 cups grated Swiss cheese
1/2 box (5.5 oz) seasoned coating mix for chicken
2 tbs butter, melted.

Instructions:
1. Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
2. In a medium bowl, stir together rice, cream of chicken soup, chicken broth, white wind, and oregano until well mixed. Spoon into the prepared casserole dish and set aside.
3. In a separate bowl, mix ham, chicken/turkey, minced onions, and garlic. Place mixture on top of rice in casserole dish and sprinkle with salt and pepper. Sprinkle the cheese on top.
4. In a separate bowl, mix coating mix with melted butter and sprinkle on top to finish the casserole. Place the lid on the dish or cover tightly with foil. Bake for 35 minutes. Remove foil/lid and bake for another 10 minutes. Serve hot.

Chicken Cordon Bleu Casserole

Beef and Pineapple Chop Suey

Beef and Pineapple Chop Suey
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Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 servings

Ingredients:
4 tbs all-purpose flour, divided
1 tsp ground ginger
1 tsp salt
1/4 tsp pepper
1 pound lean beef
2 tbs vegetable oil
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tbs worcestershire sauce
1 tbs chili sauce
1 (20 ounce) can pineapple
1 (28 ounce) can chop suey vegetables, drained
1 (15 ounce) can baby corn
1/4 cup matchstick cut carrots
1 cup broccoli

Instructions:
1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Cut the beef into 1/4 inch thick strips. Add the beef to the dry mixture; shake to coat.
2. In a large skillet over medium-high heat, stir-fry beef in oil for 5-7 minutes.
3. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork.
3. Add pineapple, chop suey vegetables, baby corn, carrots, and broccoli. You may add any additional vegetables that you'd like. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Beef and Pineapple Chop Suey

Forgotten Jambalaya

I love crockpot recipes because I can put everything together in the morning, go to class, come home and have a warm meal ready for me and my family. This recipe could not have been easier and was the perfect dish to warm our stomachs after all the freezing weather we've been having this winter!

Forgotten Jambalaya
Source: Taste of Home Magazine (February and March 2008)
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Prep Time: 30 minutes
Total Time: 5 hours
Makes: 11 servings

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Instructions:
1. In a 5-qt. slow cooker, combine the tomatoes, broth, and tomato paste. Stir in green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Forgotten Jambalaya

Black Beans and Rice

Another rice and beans recipe since I loved my red beans and rice recipe! This one has lots of protein, fiber, and iron and not to mention, is gluten free and vegetarian!

Black Beans and Rice
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Makes: 4 servings
Total Time: 30 min

Ingredients:
2 1/4 cup water
1 cup rice
1 tbs olive oil
1 clove garlic, minced
4 tablespoons salsa
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes

Instructions:
1. Place the water in a saucepan and bring to a boil. Add the rice, cover; and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all the water is absorbed.
2. Meanwhile, place the olive oil in a saucepan over medium heat and add the garlic. Cook for 2 minutes and add the salsa. 
3. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well.
4. Cook for 15 minutes or until most of the liquid is absorbed, and serve hot over the rice. 

Simple Spanish Rice

A perfect spicy side dish to any Mexican meal!

Simple Spanish Rice
Source: Pioneer Woman (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 15-20 min

Ingredients:
2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel diced green chilies and tomatoes (10 ounce can)
1 can whole tomatoes (14.5 ounce can)
2 cups low sodium chicken broth (more if needed)
1 tsp cumin (more to taste)
1 tsp Kosher Salt
fresh silantro, chopped

Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
2. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin -- more if you would like. Bring to a boil.
3. Reduce heat to low, cover and simmer for 15 to 20 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky.
4. Just before serving, sprinkle lots of freshly chopped cilantro over top.

Simple Spanish Rice

Red Beans and Rice

Last December, my friends and I went on a service trip to New Orleans to help rebuild a house destroyed in Hurricane Katrina. The city of New Orleans was packed with as much history as it was with delicious food! During our visit, we tried "Nola" classics like po' boys, jambalaya, Cafe Du Monde beignets, crawfish etouffee, and red beans and rice. I found this recipe in a cookbook my mom got me for Christmas and I knew I had to try it. It definitely brought back some great memories from my Nola trip and makes me want to visit again soon! Geaux Tigers!

Red Beans and Rice
Source: Teens Cook by Megan and Jill Carle (LINK)
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Makes: 6 servings
   
Ingredients:
**Beans**
1 pound dried red kidney beans
1 large onion
2 stalks celery
3 tbs oil
6 (14-oz) cans vegetable broth
2 tsp garlic powder
1 bay leaf
2 tbs Cajun seasoning
Salt and pepper
1/2 cup chopped parsley
**Rice**
1 1/2 cups white rice
3 1/3 cups water
3/4 tsp salt
1 tbs butter

Instructions:
1. To prepare beans, soak the beans overnight in water and drain.
2. Peel the onion and chop the celery and onion into 1/2-inch pieces. Place the oil in a stockpot and add the onion and celery. Cook over medium-high heat for 10 minutes. 
3. Add the beans and vegetable stock to the pot and bring to a boil. Add the garlic powder, bay leaf, and Cajun seasoning and simmer uncovered over medium-low heat for 3 hours. Season to taste with salt and pepper. Stir in the parsley just before serving.
4. Meanwhile, prepare the rice by placing the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Remove the pan from the heat and fluff the rice with a fork.
5. Place some of the rice on each plate and top with some of the beans.

Red Beans and Rice