Friday, February 20, 2015

Chicken and Rice Skillet Casserole

It's that weird cold time of year where most people are stuck trying to put out an easy and healthy dinner on the table in a limited amount of time.  Considering how cold and ugly it is outside, no one really feels like cooking and no one wants to spend a lot of time stuck in the kitchen after work.
This is an easy recipe you can make ahead of time or even the day ahead for your family's dinner time. Chicken and Rice seem to be a perfect combination for any type of casserole.  Then by adding the use of the skillet and some delicious veggies and cheese, you have a crispy and easy dinner for anyone.
This will unfortunately be my last post for awhile.  Next week is my last week until maternity leave.  I'll definitely miss bringing everyone make own take on recipes for the next few months.  I will hopefully be back in June with a whole new slew of recipes and delicious ideas to show everyone. Please feel free to continue to send me your requests for recipes and any feedback you may have to ahoff@timesherald.com.


 

Chicken and Rice Skillet Casserole


40 minutes of Prep/Stove time
35 minutes in the oven
8 Servings

·       1.5 lbs of raw Chicken (I used chicken thighs, you can certainly use white meat)
·       1 Large White Onion (chopped)
·       2 Cups of Broccoli (chopped)
·       3 Cups of Vegetable Broth
·       1 Cup Uncooked Rice
·       1.5 Cups Shredded Sharp Cheddar Cheese (divided)
·       1 Cup Frozen Peas
·       2 Cloves Garlic (minced)
·       1 tsp. Salt
·       1 tsp. Pepper
·       1/2 Sour Cream
·       4 Tsp. Olive Oil (divided)

Add 2 Tsp. Olive Oil to a large oven safe skillet and heat up under medium heat. Add Chopped onion and saute until thoroughly translucent.


Chop of chicken into bite sized portion, make sure to discard bones but feel free to add chicken skin and fat into the dish.  It adds great flavor.  Add chopped chicken and additional 2 Tsp. of Olive Oil to skillet and brown with onions for 5 minutes or so.



Then add rice and minced garlic to skillet, stir and saute together for 1-2 minutes.  Add Broth to mixture and bring up to a simmer.  Simmer for 10 minutes or so, stirring every few minutes.


When rice started to come together add broccoli and simmer for 1-2 more minutes.



After that add sour cream, salt, pepper, peas, and about half the cheese to the dish and stir together.  Top the casserole with other half of cheese, sprinkling it evenly throughout the top of the dish.



Either set aside to cool and refrigerate until you're ready to bake it or preheat oven to 350 degrees.



Bake Dish for 30-35 minutes.

Friday, February 13, 2015

Chocolate Lava Cake

It's the day before Valentine's Day, which is a holiday that has a lot of different meanings to many different people. Maybe you have a romantic evening planned out with your significant other, maybe instead you're joining a group of friends, or at home with your family.  Either way there seems to be one universal way to celebrate Valentine's Day, and that's to eat CHOCOLATE.
Chocolate may be one of the greatest inventions of man.  Right up there with the wheel and sliced bread. This time of year, there's a great deal of emphasis for people to buy chocolates or eat dinner and have a chocolate dessert. Whatever your fancy may be, this is an awesome recipe to have tucked in your back pocket. A Chocolate Lava Cake that can easily be made in the Slow Cooker. This is an easy recipe to make for a dinner party, or if you're at home this Valentine's Day with your significant other and 3 kids.  It's delicious, easy, and requires very little attention. I did make the brownie mix from scratch (mostly because it was cheaper), but you can certainly buy a box of pre-made brownie mix if you prefer or to save time.
Just a reminder, this is one of my last blog posts before maternity leave starts. I'll try my best to keep online and post a few while on maternity leave, but I can't promise anything. However feel free to keep submitting recipe requests and emailing me at ahoff@timesherald.com with questions or thoughts.

Slow Cooker Chocolate Lava Cake

10 minutes to prep
3-3.5 hours on High in Slow Cooker
10 servings
·       Non Stick Cooking Spray to cover bottom and sides of Slow Cooker

Homemade Brownie Mix
·       1 Cup Granulated Sugar
·       2/3 Cup Flour
·       1/3 Cup Dark Chocolate Cocoa (I used Hershey's)
·       1/2 tsp. Salt
·       1/2 tsp baking powder
·       1 tsp. Vanilla Extract
·       3 Eggs
·       2/3 Cup Water


Topping
·       2 Cups Milk
·       1 Instant Pudding Packet (I used Jello brand, feel free to use whatever brand you like)
·       2 Cups Chocolate Chips




Optional
·       Whipped Cream or Vanilla Ice Cream

Set up Slow Cooker and spray down bottom and sides with nonstick cooking spray. In a bowl mix up homemade Brownie mix, beat together for 2-3 minutes until thoroughly combined.



Pour into slow cooker carefully, it'll easily splash down the sides.



In a separate bowl, mix together the milk and pudding packet. Allow to set for 2-3 minutes until it's soft set.





Add pudding mixture on top of brownie mixture in Slow Cooker. DO NOT MIX TOGETHER once they're both in the slow cooker.



Evenly spread chocolate chips on top of both mixtures.



Cook on High for 3-3.5 hours. It may look a bit goopy but it will taste amazing when done.  You can also top each serving with whipped cream or vanilla ice cream.


Friday, February 6, 2015

Coq au Vin

So it's now February, which means there's only a couple of blog posts left (including this one) until my maternity leave.  Yes... yes.. I'm expecting. No, we didn't find out the gender, but yes we're both (my husband and I) are very excited. So while I'm desperately trying to push out a few more blog entries before my due date, unfortunately there are only a couple left.  I'll be on maternity leave for about 3 months. I'm not sure how often I'll be able to post during my leave, but will return to regular blog posts in June.
Onto the blog entry, it's comfort food season and who doesn't love a slow cooked meal with tons and tons of flavor.  I love Coq Au Vin and it's a great beginning of the week recipe that can be broken up into lunches or meals as the week progresses.  Coq Au Vin is a French recipe that involves slow cooked chicken with mushrooms, red wine, and bacon. This is also a very forgiving recipe, you can kind of leave it alone and allow it to cook.

Coq au Vin

30 minutes to prep
2-3 hours at 325 degrees to cook
8 servings

·       4 Chicken Leg Quarters
·       2 lbs Carrots, peeled and chopped
·       8 oz Mushrooms sliced
·       16 oz Red Wine, (I prefer Cabernet)
·       4 cloves Garlic, minced
·       1 Cup Chicken Broth
·       4 oz or 5-6 slices of Bacon
·       2 Shallots, diced
·       2 Tsp. Olive Oil
·       2-3 large stalks of celery chopped
·       1 Tsp. Thyme
·       2 Bay Leaves or 1 Tsp. chopped Bay Leaves
·       1/4 cup Flour
·       1 Tsp. Salt
·       1 tsp. Pepper
·       2-3 large stalks of celery chopped
·       Egg noodles (I used one large box)

Begin by preheating oven to 325 degrees and pulling out a saute pan. Begin to saute bacon in the pan until crispy.



While bacon is browning, grab a large baking pan and line the bottom with carrots and celery. Then add chicken on top of carrots and celery.  You can also brown chicken before adding to the pan. I choose not to. Add salt and pepper evenly on top of chicken.

When bacon is finished spread on top of the chicken in baking pan. Then add 1 Tsp. of Olive Oil in with bacon fat in the saute pan and caramelize the diced shallots.



Add mushrooms evenly on top of chicken in the pan.



When the shallots look just about browned, add minced garlic and saute for 1 minute.  Add thyme, bay leaves, red wine and chicken broth and simmer for 5-10 minutes until it starts to come together.  You'll see it'll just start to thicken.  Turn off heat and pour sauce on top of chicken evenly. 



Bake in oven for 2 hours or so.  Occasionally pull out every hour or so to baste.  Then pull out of oven and ladle out 2-3 cups of broth.  Add flour to broth and mix well.  Add back to pan and stir around.  Put back in oven for 30 minutes to an hour.

Prepare egg noodles according to instructions.



Pull out chicken, allow to rest for 5 minutes and then add on top of egg noodles for a warm hearty dinner.


Friday, January 30, 2015

Slow Cooker Hot Chocolate

It's that time of winter where the temperature is dropping, but there aren't any fun holidays to help ease the boredom of being stuck inside.  Christmas and New Years are finished, and coming up is the Superbowl and Valentine's Day.  January however is a month devoid of holidays that revolve around food.  February has fun stuff like Fasnaughts for Fat Tuesday and chocolate goodies for Valentine's Day. So to cope with the cold temperatures, being stuck inside, and the bleakness that is known as winter, I went in search of yummy recipes to make to warm up.
Recently I also celebrated my baby shower with family and friends.  I got the chance to pitch in and help out with the decorations and food, which I love to do.  I'm a huge fan of getting to create little items for people to enjoy and it also gave me the chance to try out this recipe.  Hot Chocolate is a staple for winter, but it can be difficult to create for a crowd, unless you have a slow cooker.  The big slow cooker allows you to fill it up and then everyone can enjoy it. I served it with marshmallows, but you can also add an assortment of peppermints, caramels, and raspberry syrup. Make sure you use a large slow cooker for this.  

Slow Cooker Hot Chocolate


12-15 servings
5 minutes to prep
1.5-2 hours on high heat in slow cooker
or 3-4 hours on low heat

·       14 oz Sweetened Condensed Milk
·       1/2 Cup Unsweetened Cocoa Powder
·       2 Tsp. Vanilla extract
·       1/4 Cup powdered Sugar
·       1/8 Tsp. Salt
·       14 Cups of water
·       Marshmallows to serve afterwards


Set slow cooker to desired temperature (low or high depending on how long you would like it to cook). All ingredients except for water to the slow cooker.


Slowly add water to slow cooker, and stir as you add it.



Cook or 1.5-2 hours on high heat, or 3-4 hours on low heat.


Feel free to add marshmallows to it or any other kind of flavorings.  Some people enjoy peppermints, caramels, or adding raspberry syrup.


Friday, January 23, 2015

Creamy Chicken Tortellini

I'm a huge fan of pasta and when friends of ours came out to Philadelphia from Omaha, I thought I'd indulge in making a big plate of it.  However I'm also on a major mushroom kick lately and wanted to incorporate that as well as a source of protein.  So I came up with a Creamy Chicken Tortellini.  This dish features a homemade cream sauce, mushrooms, and sauteed spinach.  





 Creamy Chicken Tortellini

10 servings
20 minutes to prep
35-40 minutes to cook
·       8-12 cups of frozen or fresh Tortellini
·       6 Cups of Spinach
·       16 oz. Mushrooms
·       4 Tsp. Olive Oil
·       4 Large Chicken Breasts
·       3 tsp. Salt (divided)
·       2 tsp. pepper (divided)
·       3 tsp. Garlic Powder (divided)
·       3 Cups Milk
·       6 Tsp. Parmesan Cheese 
·       1 Cup Light Cream
·       3 tsp. butter
·       3 tsp. flour
·       1 Cup Red Wine


Dice up chicken, sprinkle with 1 tsp. pepper, 2 tsp. salt, and 2 tsp garlic powder.  Then stick in oven at 350 degrees for 30-40 minutes.



Boil Water for Tortellini

Chop up mushrooms and spinach. Utilize a saute pan and add 2 Tsp. olive oil.  Divide mushrooms into two groups and saute each group for 5-10 minutes until browned on each side.  By dividing them, you won't crowd the mushrooms and they'll brown easier.



After the mushrooms are finished set them aside and add the remaining spinach sprinkled with garlic powder and saute. Set the spinach aside and melt the butter in the saute pan.  Add flour to make a rue.  Once rue clumps together, add cream and milk and stir until it begins to puff up and thicken. Add red wine and continue to cook. Once it thickens again (about 5 more minutes), add remaining salt and pepper.



Add Tortellini to boiling water and cook for whatever time package dictates.  Typically about 3-4 minutes. Strain when done.

Pull out chicken from oven when finished and separate the pieces with a fork.  Add chicken, spinach, mushrooms, and Parmesan Cheese to pan with sauce and mix together.



Add tortellini to platter and then top with sauce.  Serve

Friday, January 16, 2015

Mushroom Wellington

I love to give dinner parties, but with my schedule I seldom have time to cook for 2-3 hours in the kitchen to prep ahead of time.  It's one of the reasons I love this recipe, it's easy to prep ahead of time and freeze until the day you want to cook it.  This makes a fabulous appetizer or a great vegetarian dinner. We served it as an appetizer on Christmas Day and it was a huge hit.


Mushroom Wellington

8 servings
30-45 minutes to prep

·       16 oz. of Mushrooms
·       1 Large Onion chopped
·       2 tsp. Garlic Powder
·       1 tsp. salt
·       1 tsp. pepper
·       1-2 Cups Swiss Chard
·       3 Tsp. Olive Oil (divided)
·       1 sheet Puff Pastry
·       1 egg beaten
·       Flour for dusting

Prep for this meal but allowing your puff pastry to thaw completely.  I typically leave it out for a couple of hours before I start cooking.



First saute your mushrooms with 1 Tsp. Olive Oil, in the same saute pan.  Take your time with this and make sure to brown them on both sides.  Set them aside and mix with mustard, salt, and pepper.



Begin to caramelize your onions with 1 Tsp. Olive Oil under low heat. This will take a few moments, so you can begin to prep your puff pastry.


Roll out puff pastry with a dusting of flour. Cut sheet in half and then roll out each half so it's about an 1/8 of an inch thick. Dust bottoms with flour.



Your onions should be looking translucent and starting to brown just a bit.  After they look thoroughly caramelized, you can pull them off the stove and set them aside.  Use the final Tsp. of Olive Oil and saute the Swiss Chard until it's just cooked.  This should only take about five minutes tops. Pull off and set aside.

Begin to layer the filling in your pastry. Divide the mushrooms, onions, and Swiss chard in half.  Take one half of the pastry shell and add a layer of mushrooms on the bottom, then a layer of onions, and on top a layer of Swiss Chard.  Very gently fold pastry's top and bring it toward the middle, then do the same with the bottom portion.  After this is completed, pinch the bottoms of both sides to close completely.  Gently flip it so the folded side is on the bottom.

Repeat with second pastry shell. Then cut 3 small slits into the top of each pastry shell.



Take your beaten egg and brush a layer of egg wash onto the top of both pastries.  Then put both pastries on a cookie sheet and freeze for 10-15 minutes.  After time is completely, brush a second layer of egg wash on top.  You can then either bake the Mushroom Wellington or freeze it for a later date.  If you freeze it, make sure it's in an airtight container.

Baking instructions. Preheat oven until 400 degrees.  Bake Wellington for 25-30 minutes until brown on top and bubbling out of the slits on top.




Friday, January 9, 2015

Baked Apple Oatmeal And The New Year

2015 is a new year and with the new year comes resolutions.  Because of my current predicament, aka expecting my first child, I am not doing my usual lets try to drop 15 pounds by swimsuit season.  Instead I set realistic goals for myself to hopefully guild myself toward better habits for the next year.  My first goal is to go the distance of at least 672 miles.  The initial goal was to run this 672 miles.  I don't think it's possible for me to do that, but at the moment I'm run/walking a good amount of mileage per day and I'm satisfied with that. Hopefully I can average 2.2 miles a day, or 13 miles a week over the next year.  So far I'm up to 24.8 miles, which is a good start.
My second goal for the year was to eat healthier.  This doesn't mean eating less, it means making better selections and trying to eat less pre-packaged food. My first achievement with this came in the form of this breakfast recipe.  An easy to make concoction that can be made to eat all week long or as a big breakfast for a large group of people. I did use things such as butter, milk, and sugar, but they can very easily be opted out for different ingredients. Plus it's still less fat and sugar that comes in the pre-packaged or restaurant options.


Baked Apple Oatmeal

6 servings
5-10 minutes to prep
35-40 minutes to cook
·       2 Large Apples, peeled and chopped
·       2 Cups of Oatmeal
·       1/2 tsp. Salt
·       1/2 cup Brown Sugar
·       1/2 cup dried Cranberries
·       1/2 cup Walnuts
·       2 Tsp. Cinnamon
·       4 Cups Milk
·       3 tsp. Butter (melted)
·       Extra Milk or Cream for heating up afterwards


Preheat Oven to 350 degrees and grease a 9x9 pan.






Make sure apples are peeled and chopped.  I chopped mine in large chunks, but you can certainly dice yours.








Mix all ingredients except for the milk into a large bowl until thoroughly combined.



Gradually add 4 cups of milk and stir slowly to combine. 



Pour into the 9x9 container.



Bake for 35-40 minutes or until most of the liquid has been absorbed.



Either serve right away or slice into portions and reheat during the week with a splash of milk or cream.