Wednesday, June 26, 2013

I've got love in my tummy....

In the mood for some yummy and new food (hahaha, cute rhyme). Check out these recipes that have made us smile lately:

Farrah surprised me with this casserole when I got back from Vegas. Somehow she knew I wouldn't feel like cooking or grocery shopping! It is super delicious!

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.
8-10 servings

Throw something Mediterranean at the Baileys and you KNOW we will eat it! This was my pick for cooking club this month and I was so excited to try it. I needed a break from all the heavy foods we had been eating in Vegas!

Brown Rice Greek Salad
1 c brown rice – prepared
1 c chickpeas – drained and rinsed ( didn't have these so I threw in some diced mushrooms--they didn't add much but at least they were in there)
1 c cherry tomatoes – roasted or fresh (see below for directions on roasting)
1 c cucumber – diced
½ c scallions – minced (didn't have these either--oh well)
½ c corn – fresh, frozen, leftover grilled, etc.
¼ c feta cheese – crumbled (I used way more--I mean it's CHEESE!)
½ c kalamata olives
Zest and juice of one lemon
1 tbs olive oil
1 tbs dried oregano
1 tbs dried mint (didn't use this)
2 garlic cloves – grated
Salt and pepper to taste

To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
Check for seasoning and adjust accordingly.

This was totally easy and delicious. While the tomatoes were roasting I was boiling the rice and chopping the veggies so it really took no time at all to prepare. I served this with a green salad and called it a night but we were starving later, so next time this will be a side to some chicken or fish.

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  1. I know that I'm trying the greek salad for dinner on Saturday! I love the addition of the brown rice instead of the croutons- just makes it healthier and more substantial. Good idea for serve it with some protein on the side!
    xo, Hima
    Hima Hearts

  2. Is the next post going to be about your debut? It's time to step into the limelight, lovely!

  3. I'll be trying the cheesy chicken & rice soon! That sounds delicious :)


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