Broccoli cauliflower chicken bake

Hi everyone:

I'll be re-posting some recipes that may interest you.

I've been asking friends on my group Facebook page for their favorite recipes and have actually been trying them for a change.  You are welcome to join.  It's called We like to bake and cook group.  Many different recipes that are very family friendly.

I've been doing my blog for 7 years and thought it might be a nice change now and again.  This particular recipe is how I made it.  My friend just suggested the ingredients.  Enjoy!  It's delicious...



A quick note:  You can easily substitute canned cream of chicken soup in this recipe.  I try to avoid any canned cream soups.  Too many additives for me but those who don't have the time it's an option.


2+ cups cauliflower and broccoli florets steamed
2 boneless chicken breasts sautéed in olive oil (cut into small slices)
Butter
Salt and pepper
1/2 to 3/4 cup orzo 
1/2 cup shredded Sharp cheese (I used white cheddar)


Steam broccoli and or cauliflower. Drain and allow to cool.  I used both in this recipe.

Cook orzo a' dente in salted water.  Rinse and drain.

In a small pan place a little olive oil.  Saute chicken until almost no pink in center.  Remove from pan and cut into slices or small pieces.  Set aside.

Butter a large size baking dish.  Layer vegetables,chicken, cheese and orzo until baking dish is 3/4 full. Pour below cream sauce over and garnish with a little cheese if you want. 
Bake 350° for 20 to 30 minutes uncovered.

The cream Sauce(I doubled recipe)

• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chicken broth
• 1/2 cup milk (I used 1%) you can use whole milk as well.
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes.

Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper to taste.

If sauce is too thick you can always add a little more of the chicken broth to thin. 

8/15/18 

QUICK MEALS OR SIDES, IT'S UP TO YOU!

Make it an easy day while making it healthy with lots of veggies and you can add some all wheat cooked pasta or brown rice to these dishes as well.

I love to quick stir fry or just put a few ingredients together and make some tasty meals or lunches.

    I had lots of veggies in my l refrigerator and thought today was a good day to make a skillet meal and one of our favorites cabbage and noodles with onions in olive oil .  I decided to add some cooked all wheat shell pasta to the cabbage to give it more substance.

In the second easy meal  after I had sautéed the the veggies in oil  as well until the were crisp but tender I added a package of 90 second Spanish rice to the carrots,  celery,  peppers, scallions, baby spinach and sliced zucchini  for the skillet meal. 

Right before you serve add the zucchini and toss for a crispy touch. Enjoy!

  Note:  in these easy meals adding some Rotisserie chicken might be a good choice.

 

 

Enjoy! 

2013 Feb. original

Chilled appetizer with cheese!

I thought I'd try this spread recipe since I have used pimento's in a few recent recipes and actually like them.

It’s delicious and very easy to make when you have the ingredients.

I thought maybe this might be an opportunity for you to try this spread that you could serve to your guests.. I love cheese so you'll find that I use cheese quite a bit in my recipes. 

1 cup grated sharp cheddar cheese
1/2 cup mayonnaise
4 oz. cream cheese softened
3 tablespoons diced or sliced pimentos
2 tablespoons onion powder

 

 Blend thoroughly the above in a food processor..Chill.

Serve with plain saltines or cracker of choice. Add some green olives for an extra touch! 

Try it on celery for easy serve.

From my kitchen to yours,

For the Kiddo's

About 5 years ago or so I decided I wanted to make some Grammy and Poppy memories so one weekend in December we invite our grandchildren to our house for a sleepover.  It doesn't have to be a sleepover and it doesn't have to be a weekend it's really about making some memories. What ever works! 

I try to buy a pre made Gingerbread House!  Note:  Pre made, in the box, ready to decorate are the way to go!!!! unless you like to get into all the work that is involved making a from scratch Gingerbread House and that is not what I felt would work for us.

FYI: You can purchase one of these houses at Bed, Bath and Beyond and I even saw them at Costco.  I am sure you can find them almost anywhere.

We pick a Friday or Saturday in December and email our two children with the dates and see what works for them.  We work around their schedule now that we have teenagers to deal with.  It was a lot easier when they were little.  Busy kids, busy!  We do it somehow!

This year will be interesting!  Two 16 year old, one 13 yr. old, one 12 and one 9 so I'm guessing the oldest will come but not participate.  He is our oldest grandson and I think we'll have him be the judge of the "whose gingerbread house is the coolest:"?  I'm figuring it's not COOL to be helping make a Gingerbread House!



I have to be honest and say it is a bit messy but controllable. They provide you will everything you need to decorate.  I have extra mini chips and candy just in case.

Here are a few photo's from previous years.  It is really lots of fun and you'll make some wonderful memories for years to come.

Happy Holiday fun Baking from my kitchen to yours,

M.J.

Making Sweet Potato Gnocchi Video

6 small to medium sweet potatoes

3 1/2 to 4 cups all purpose flour

2 eggs

Pinch salt

Pinch nutmeg(optional)

I’m a large pot place potatoes making sure to completely cover with water.

Bring to a boil and continue boiling until potatoes are fork tender.

Remove and drain potatoes.  Allow to cool completely.

Once cooled skin should remove e easily,

Cut potatoes in half and put potatoes through potato ricer.

Once riced add pinch or two of salt and optional nutmeg.  If you like nutmeg it does add nice flavor but be careful of amount.  It can overpower your taste of potato.

Video will show the steps.  

Freeze Gnocchi on floured cookie sheets.  Once frozen bag in freezer bags until ready to use.

When ready to use in a large pot place water, add some salt.  When water reaches a full boil add gnocchi slowly stirring so as to not stick.  Allow gnocchi to rise to top on a slow boil.  Cook several minutes (5 to 10). Drain and serve with sauce if choice.

I use a brown butter sauce or even a sage butter sauce.