Rustic Chicken Gratin

This recipe will be an experiment in spices and flavors since I have never used curry and have no idea what it tastes like.  I'm broadening my horizons!

I would make a simple change . . . use fresh vegetables, it is what is preferred. Maybe I'm weird, but I don't usually like the taste of frozen vegetables and prefer fresh.  As far as mushrooms, canned is ok, but I absolutely love fresh mushrooms.

Cheddar cheese?  I will use it the first time, but I'm not convinced this will be as good as it could be with another type of cheese.

Serving Size / Yield
4-6 servings



Ingredients

• 1 C. butter
• 1 C. onion, chopped
• 1 C. flour
• 1 tsp . salt
• 1/2 tsp. curry powder
• 1 (4-oz.) can sliced mushrooms, drained
• 1 (13-oz.) can evaporated milk
• 1 (10-oz.) pkg. frozen broccoli spears, drained
• 3 chicken breasts, chopped
• 2 C. cheddar cheese, shredded
• 4 C. white rice, cooked

Directions

Preheat oven at 375 degrees F. 

Melt butter in skillet, add onions and saute until tender. Remove skillet from heat. 

Stir in flour, salt and curry. 

Drain mushrooms. Add water to 1/2 C. mushroom liquid and add to flour mixture in skillet. 

Blend in evaporated milk until smooth and add mushrooms. 

Cook over medium heat, stirring until sauce thickens. 

Spread cooked rice on bottom of 13-by-9-inch baking dish. 

Arrange chicken and broccoli over rice. 

Pour sauce over mixture and cover with cheese. 

Bake for 20 to 25 minutes.

Photo and recipe source

Garth's Pasta Salad

Love the combination of the two pastas!

This recipe comes from the kitchen of Garth Brooks and Trisha Yearwood via The Food Network.

Reviewers of this recipe cited not enough dressing or seasoning, so I will use this recipe as a start of a pasta salad.    

With that in mind, I will be adding mayonnaise a spoonful at a time until desired consistency is reached, italian dressing or a vinegar and oil dressing. 

Depending on how it tastes seasoning-wise after adjusting salt and pepper, I may add onion powder and/or cayenne pepper (just a pinch of each). Otherwise, the only other thing I would add is some cubed chicken.

Add what your family loves and make this recipe uniquely yours!

Ingredients

• 12 ounces rotini pasta
• 12 ounces fresh spinach and cheese tortellini
• 2 dozen grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounces Cheddar, shredded
• 3 tablespoons olive oil

Directions


Add rotini to 4 quarts of boiling water (I always add some salt to boiling water), reduce to a low boil and cook to the desired doneness, about 10 minutes. 

Add the tortellini during the last 6 minutes of cooking. 

Drain and transfer to a large bowl.

Toss tomatoes with the salt and pepper in a small bowl.

Add the tomatoes, Cheddar and oil and toss to combine while the pasta is still warm. 

Serve warm.

Photo and recipe sources:

Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.

Food Network Show: Trisha's Southern Kitchen
Episode: Feeding Hungry Boys

  

Layered BLT Dip Recipe

Love this idea for a BLT dip!  I can also see this rolled up in a tortilla with some extra bacon strips for an awesome snack or light meal.

The photo and recipe comes from Taste of Home . . . link follows the recipe.

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup finely chopped lettuce
8 bacon strips, cooked and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
Toasted French bread baguette slices



Directions

Beat cream cheese, mayonnaise and Parmesan cheese until blended. 

Spread into a large shallow dish. 

Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. 

Refrigerate until serving. 

Serve with bread slices. 

Yield: 20 servings (1/4 cup each).

Originally published as Layered BLT Dip in Taste of Home April/May 2016, p49

Photo and recipe source

Chive and Onion Hash Browns

This hash brown casserole sounds and looks seriously delicious!

Ingredients

1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed



Directions

Preheat oven to 375°. 

Combine the first five ingredients in a Dutch oven, cook and stir over medium heat until blended. Stir in potatoes.

Grease a 13x9-in. or 3-qt. baking dish.  

Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese and sprinkle with 1 tablespoon chives. Repeat layers. 

Top with remaining hash brown mixture and cheese; dot with butter.

Bake, covered for 35 minutes. 

Bake, uncovered for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. 

Let stand 10 minutes before serving. Sprinkle with remaining chives. 

Yield: 12 servings (3/4 cup each)

Photo and recipe source

Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35