Chicken & Wild Rice Casserole

Chicken & Wild Rice Casserole

(6-8 servings)

Ingredients:

2 (6 oz. Pkg.) Long-Grain & Wild Rice Blend w/seasoning

¾ lb. Cooked Chicken, diced or shredded (see note)

1 (10 ½ oz.) can Cream of Chicken Soup

1 (10 ½ oz.) can Cream of Mushroom Soup

1 (4 oz.) can Mushrooms, stems & pieces drained

¾ cup Celery, chopped

½ cup Bacon, cooked and chopped (see note)

¼ tsp. Black Pepper

½ cup Plain Bread Crumbs

½ cup Slivered Almonds

2 tbsp. Unsalted Butter, melted

Directions:

Cook the rice blend according to package directions. While the rice is cooking, combine the ingredients from the chicken to the pepper in a large bowl. Now mix the rice with the chicken mixture and transfer to a greased/sprayed 2 qt. baking dish. Place the baking dish in a pre-heated 350 degree oven for 30 minutes. While the casserole is baking, combine the bread crumbs, almonds and melted butter in a small bowl. After the 30 minutes, pull casserole from oven and sprinkle top with the butter mixture. Return casserole to the oven and continue baking another 10 minutes or until topping is golden brown. Serve immediately.

Note: I've discussed using rotisserie chicken for other dishes. This one works well for the rotisserie chicken. I will pull both breasts off and use for another recipe or meal. Then use the remaining chicken for this recipe. If you remember from that blog, I 'll make stock from the bones and skin too.

Note: Here you can cook off your own bacon or buy the real bacon pieces that come in a jar.

Note: This recipe makes for a great dish to take to a potluck event too.

Ideas for Future Efforts

Hearty Fall Dishes

It's fall and with that comes cooler temperatures, furnaces and/or fireplaces to keep warm.  Unlike bears that put weight all summer and fall to get ready to hibernate all winter.  We humans seem to loss weight in the spring and summer just to put it back on in the fall and winter.

One of the buzzwords today in the food area is "Comfort Food" and it really comes into play during the start of the fall season.  They are usually a little heavy food than the grilling and salads we've consumed during the summer.  It's more meat and potatoes, casseroles and hearty soups.

Now I'm not saying this is bad for everyone but we do need to think moderation during this season.  Maybe pick up a little more on the exercise too.  Fall is similar to an appetizer before the main course of a meal. That main course is coming in late November through early January and it's called the holiday season.  That's where we pack on even more weight.

I'm not trying to scare you but just want you aware of the potential effect on your body and current clothes fitting appropriately.  I really want you to enjoy these fall dishes because they are terrific.  So make yourself a game plan to be able to enjoy them without any negative affects.

As a reminder, I'll point out some of these hearty fall dishes already in one of the recipes pages of the blog. For entrees you might try one of these; Pasta with Pumpkin & Sausage, Jambalaya (Slow Cooker), Tasty Stuffed Pork Chops and Pan Fried Chicken.

This week I have 2 new entree recipes for you.  Tomorrow is one for "Chicken & Wild Rice Casserole" and you can take advantage of using rotisserie chicken in it.  You may remember I did a blog on the use of rotisserie chicken in recipes back in August.  Then on Thursday, the recipe is "Apple, Fennel & Sage covered Pork Chops".  You could use chicken breast instead of pork chops in this recipe if it fits your needs better.

There are many great fall recipes that you can find to try.  Not just entree recipes like I'm showing you here, but great side dishes and desserts too.  So enjoy the colors of fall as well as the good food.  "Happy Cooking" until next week.

Hot Spiced Cider

Hot Spice Cider

(½ gallon)

Ingredients:

8 cups Apple Cider

½ cup Molasses

12 whole Cloves

2 Cinnamon Sticks

4 slices Fresh Lemon, halved

¼ cup Fresh Lemon Juice

Directions:

In a large sauce pan over medium-high heat, bring the first 5 ingredients to a boil. Reduce heat to a simmer about 15 minutes remembering to stir occasionally. Remove cloves and cinnamon sticks using a slotted spoon. Stir in the lemon juice and serve.

Note: Garnish cups with lemon slices, cloves and/or cinnamon sticks for presentation.

Note: You could add your favorite alcohol to make it an adult beverage. I would do this by the cup so you still have a child friendly drink to serve.

Ideas for Future Efforts

Dark & Stormy

Dark & Stormy

(¾ gallon)

Ingredients:

8 cups Ginger Beer

4 cups Dark Rum

½ cup Fresh Lime Juice

Directions:

Combine the beer, rum and lime juice in an appropriate container until well mixed. It is best to have the beer and rum chilled ahead of time. Once mixed, serve in tall glasses over ice (see notes).

Note: Refrigerate the mixture at least 2 hours before serving if using warm product.

Note: Make ice cubes using ginger beer so drinks don't dilute as ice melts. Just pour 8 cups of ginger beer into 4 ice cube trays and freeze. Best to make the ice cubes the day before they are needed.

Ideas for Future Efforts

Halloween Drink Ideas

Fright night is coming and this year we're talking beverages for the big kids (adults).  I know that Halloween is a special night for children allover the USA.  They get dressed in an unbelievable variety of costumes and go out "Trick or Treating" throughout the neighborhoods.  They collect bags full of candy and other goodies.  Little ones are escorted by parents or older siblings and everyone is hoping they have the looking costume of the night.

Going to be a Ladybug this year!

As you can see, my blog assistant is getting into the spirit of Halloween.  I'm not sure if her parents will let her eat all the candy she'll collect in this outfit.  So maybe I can teach how it's nice to share with others (me).  I can also see her on a real "sugar high" the night of Halloween.  Sure hope her mom and dad are ready for a late night of play when she gets home.  That's a good night for me to go to bed early, I think.  Alright, back to adult beverages and Halloween parties.

Depending on what night Halloween falls, there maybe be parties at some homes too.  But this week we're not talking about parties for children.  Unless you're talking about those that still have the child in them even though they're adults.  Many of these big kids have "Halloween Parties" and they may happen the weekend before or after this last day of October.

I think many of these people started having these parties in their college days.  They just never grow out of it as they aged.  In the college days most were concerned with their outfit for the night and what they would be drinking.  As they got older, the decoration of the house and food to snack on through the evening became more important.

There are quite a few recipes on this blog to get your party going.  Some you might want to think about include: Guacamole (Villa del Arco) (V), Mango Salsa (V), Matt's Hot Artichoke Dip (V), Gouda Cheese Logs (V) and Olive Crostini (V).

Some sweet items to try include: Caramel Pecan Dream Bars (V), Fran’s Bars (V) and Caramel Nibbles (V).  These are great finger foods for a party.

I do have some drink recipe that would be good too.  But this week I'm adding 2 more to the blog.  "Hot Spiced Cider" is on Thursday's blog.  Tomorrow I start with  a drink called "Dark & Stormy" using a little rum.  That cider one is good all winter too.  Helps keep you nice and warm.  So "Happy Cooking" and remember to drink in moderation.  Designated drivers too.

Red Cabbage or (Blue Kraut)

Red Cabbage or (Blue Kraut)

(4-6 servings)

Ingredients:

1 (2-3 lb.) head Red Cabbage, shredded (see note)

2-3 tbsp. Unsalted Butter

1 tbsp. Sugar

1 large Apple, peeled, cored & sliced (your choice of apple)

1 medium Yellow Onion, diced

4 tbsp. White Vinegar

1-2 cups Water or stock (your choice)

1-2 tbsp. Roux (see note)

to taste Salt

¼ cup Red Current Jelly

Directions:

Shred cabbage and set aside. Using a Dutch oven over medium heat, melt the butter. Lower heat to medium-low and add the sugar. Saute slowly until golden. Now add the apple and onion, mix well, cover and braise for 3 to 4 minutes. Add cabbage to mixture and toss to coat. Mix in the vinegar, cover and braise another 10 minutes or cabbage turns bright purple. Sprinkle with salt, add 1 cup of liquid, cover and simmer slowly 1 ½ to 2 hours or until cabbage is tender. Add more liquid as needed during this time. Thicken any sauce with the roux as needed in hot but not boiling liquid. Should thicken in 3 or 4 minutes. Check seasoning and add salt if needed. Then add the jelly and stir to melt into mixture. Serve with the rest of the meal.

Note: Remove outer leaves as needed from head of cabbage. Quarter the heard and rinse and drain each. Cut out the core of the quarter and using your knife slice very thinly to shred. Repeat with remaining quarters and place all shredded cabbage in a large bowl.

Note: A roux is a thickening agent consisting of butter and flour. Use equal parts of each to make. In a sauce pan over medium heat melt the butter. Then add the flour and whisk to mix as you cook it for about 2 minutes. This takes the flour taste out of the roux. Refrigerate any extra for about a week.

Note: If you want this as a main dish, just add chopped ham to it. Add the ham when you add the apple and onion.

Ideas for Future Efforts

Meat & Vegetable Goulash

Meat & Vegetable Goulash

(4-6 servings)

Ingredients:

1 ½ lb. Stew Meat (see note)

1 tsp. Salt

½ tsp. Black Pepper

2 tbsp. Unsalted Butter

1 small Yellow Onion, diced

1 tbsp. Sweet Paprika

2-3 tbsp. All-Purpose Flour

1 (15 oz.) can Whole Tomatoes

1 cup Hot Beef Stock

8-10 small White Onions, peeled

4 medium Carrots, peeled & sliced

1 lb. Red Potatoes, peeled & cubed

1 cup Frozen Peas

Directions:

Sprinkle the meat with the salt and pepper while a Dutch oven heats up over medium heat. Melt the butter to bubbling before adding the meat to pot. Brown meat all over and then add the onion to the meat while reducing heat to medium-low. Cook onion until soft and golden. Next add the paprika and stir for 3 or 4 minutes. Sprinkle mixture with the flour and continue until it is absorbed. Now add the tomatoes with it's liquid and the stock. Cover pot, bring heat up to medium and bring to a boil. Then reduce heat to a simmer and continue for 45 minutes. To this mixture add the small onions, carrots and potatoes continuing to simmer another 30 to 40 minutes or until vegetables are tender. During the last 10 minutes add the peas. Taste and adjust the seasoning with salt and pepper if needed and serve.

Note: You can buy already cut-up stew meat or cut-up your own choice of meat for this ingredient.

Note: As anyone who follows my blog regularly knows, I hate peas. So I would add frozen whole kernel corn in it's place. I believe most recipes add peas just to offer a color contrast for the dish. Just my thoughts on it.

Ideas for Future Efforts