Chicken and Wild Rice Casserole with Mushrooms

Love this recipe! Lightly adapted from Ellie says Opa.

Ingredients

1 cup wild rice/brown rice mixture (Lundbergs)
1 Tbsp. olive oil
1 lb. boneless/skinless chicken thighs or breasts (trimmed)
2 Tbsp. olive oil
2 lb. baby portabella mushrooms, sliced
1 large leek, sliced
1/2 tsp. minced rosemary
1 tsp. minced thyme
2 Tbsp. chopped fresh parsley
1/8 tsp. dried sage
1/4 cup sherry
3 Tbsp. corn flour
2 cups chicken broth
cooking spray oil

Directions

1 - Cook rice per instructions. Set cooked rice aside.
2 - Preheat the oven to 375 and grease a 2 qt. baking dish with spray oil.
3 - Heat a large dutch oven over medium heat. Add oil. Sprinkle chicken with salt & pepper. Add to oil. Cook through, about 5 minutes total. Remove from the pot.
4 - Add the oil to the same pan you used to cook the chicken. Stir in the mushrooms & leeks. Cook until mushrooms are tender and the moisture has evaporated.
5 - Stir in the rosemary, thyme, parsley, & sage. Add the sherry to deglaze the pan, scraping up any browned bits. Cook until sherry is nearly evaporated.
6 - Sprinkle the corn flour over the mushrooms and stir for 1-2 minutes.
7 - Add the chicken broth and stir until thickened.
8 - Season to taste with salt and pepper.
9 - Combine the mushroom/broth mixture with the rice and chicken (and any accumulated juices). Pour into the baking dish.
10 - Bake for 30 minutes, or until bubbly and the breadcrumbs are golden brown.

Långpannepaj with Bacon

This is a swedish recipe from "Hemmets Veckotidning". My MIL Carin made this for us last week and we gobbled it up. Great for leftover lunches and freezing. When I make this I will cheat by using store bought crusts (as reflected below), but you can always make your own if you are so inclined. Carin also lightened up this recipe by substituting the creme fraiche with milk.

Ingredients
3 nine (9) inch pie crusts
2 lb ground beef (800 g)
2 gold onions
1/3 cup crushed tomatoes (1 dl)
3/4 cups white or red wine (2 dl)
1 tbs dried thyme
oregano

topping
1/3 lb bacon (half a package) (140 g)
1 cup mushrooms (200 g)
2 peppers (color doesn't matter)
4 eggs
2 cups milk (5 dl)
1 cup grated cheddar cheese (300 g)

Directions

1. Heat oven to 400
2. Cook pie crust for 10 minutes
3. Brown the beef.
4. Chop the onions and add to browned beef on low heat
5. Add tomato and wine
6. Simmer on low heat
7. Add spices, salt and pepper to taste
8. Slice the mushrooms and chop the bacon into small pieces.
9. Cook, drain, and set aside
10. Beat the eggs and milk. Mix in the cheese.
11. Split the gound beef between the three pie shells
12. Pour egg mixture over ground beef
13. Sprinkle chopped peppers over the egg mixture.
14. Cook for 30-40 minutes (until the egg is cooked through)

ENJOY!

Shepard's Pie

This is one of the recipes my sister will actually eat even though she doesn't like her foods mixed together. Another great one for taking leftovers for lunch.

Ingredients

2 pounds lean ground beef
2/3 cup chopped yellow onion
1/2 cup chopped celery
2 cloves garlic minced
2 pounds peeled potatoes
2 cups peas
4 tablespoon butter
5 medium carrots sliced
1 1/2 cups of beef stock
2-4 tablespoon flour (enough to make a medium thick gravy)
1 cup shredded cheddar cheese

Directions

1. Sauté beef, onion, celery and garlic in a large pan until well done then strain off fat.
2. Boil potatoes until tender (about 20 minutes) then drain. Mash with butter.
3. Blanch carrots (just boil for a few seconds) and add to beef mixture.
4. Make a gravy with beef by whisking in enough flour to thicken.
5. When gravy comes to boil, add gravy to the beef & carrot mixture. Reduce heat & simmer 5 min.
6. Spoon meat mixture into a casserole dish then spoon potatoes on top.
7. Bake 20 minutes at 350 then top with cheese and let sit until cheese melts about 5 minutes.

* adapted from group recipe’s over the top shepards pie
http://www.grouprecipes.com/86436/over-the-top-shepards-pie.html

Tomato Corn Pie

I love it when I find a tasty meal that is easy to make. This tomato-corn pie (from eatingwell.com) that my mom makes is both. I always cheat when making this recipe and use a store bought pie crust. I think the store bought crusts are smaller than a traditional pie pan so I've adjusted the recipe, decreasing the amount of milk in the egg mixture, to prevent the egg from bubbling over the pan. I've also increased the amount of cheese from 1/2 a cup to 1 cup (because I just like cheese).


Ingredients

3 large eggs
2/3 cup low-fat milk
1 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper

Directions

1) Preheat oven to 400°F.
2) Whisk eggs and milk in a medium bowl.
3) Sprinkle half the cheese over the crust
4) Layer half the tomatoes evenly over the cheese
5) Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese
6) Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt.
7) Pour the egg mixture over the top.
8) Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes.
9) Let cool for 20 minutes before serving.

(Recipe adapted from Eatingwell.com)

Vegetable Crustless Quiche

Another post baby favorite recipe. My mom found it in the September 2006 edition of Cooking Light. B and I make this in bulk and freeze in individual servings. We've made a bunch of substitutes with the vegetables used in the recipe, these changes are noted below. The best part of this recipe is that you can really switch up the ingredients to use vegetables that you like.

Ingredients

1 ½ cups egg substitute
3 large eggs
3 cups of Mexican mixed shredded cheese (the recipe called for 1 ½ cups Monterey Jack cheese and 1 ½ cups extra-sharp cheddar cheese)
½ cup 2% low-fat milk
½ cup flour
1 tsp baking powder
½ tsp salt
16 ounces fat free cottage cheese (1 carton)
cooking spray

Assorted vegetables (what I use)
• 4 cups sliced zucchini (about 4)
• 1 medium yellow onion (diced)
• 2 cups broccoli florets
• 2 cans sliced mushrooms
• 1 package frozen shredded spinach
• 1/2 cup fresh parsley
• 2 tomatoes, thinly sliced

OR

Assorted vegetables (what the recipe called for)
• 4 cups sliced zucchini (about 4)
• 2 cups diced potato with onion
• 1 cup finely chopped green bell pepper
• 1 (8 ounce) package pre-sliced mushrooms
• 1/2 cup fresh parsley
• 2 tomatoes, thinly sliced

Directions

1. Preheat oven to 400F
2. Beat egg substitute and eggs in a large bowl until fluffy.
3. Add half the cheese, milk, flour, baking powder, salt, and cottage cheese to the mixture
4. Heat skillet over medium-high heat. Coat pan with cooking spray
5. Add zucchini and all the vegetables except for the parsley and the tomato. Sauté until tender
6. Coat 3 quart casserole dish with cooking spray
7. Pour vegetables into the casserole dish
8. Pour the egg mixture over the vegetables
9. Top with the remaining cheese
10. Arrange tomato slices over the cheese
11. Bake at 400 for 15 minutes
12. Reduce heat to 350 and bake for 35 minutes or until lightly browned
13. Let set

Corn Casserole

My family has been making some sort of corn casserole for holiday meals for as long as I can remember. I don't have the original recipe, but this is the recipe I've been using for at least 7 years now.

Ingredients

1 16-oz. can cream of corn (undrained)
1 16-oz. can sweet corn (drained)
1 box Jiffy corn muffin mix
1 cup milk
1 egg

Directions

Mix ingredients together in a large mixing bowl. Pour into a greased casserole baking dish. Bake at 375 degrees for approximately 35 to 45 minutes or until top is golden brown.

Brie and Sausage Breakfast Casserole

We were introduced to this recipe by my cousin Melissa, who obtained it from the Rock Cottage Bed and Breakfast website

Totally decadent and oh. so. good. Try it, I guarantee you'll make this for company.

Serves: 8-10

Ingrediants
8 oz brie cheese
1 lb hot pork sausage, ground
6 slices white bread
1 cup parmesan cheese, grated
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 Tbsp sage, chopped fresh or 1 teas dried
1 tsp seasoned salt
1 tsp dry mustard
Green onion, chopped for garnish

Instructions
Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13 X 9- inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.

Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350 degrees for 50 minutes or until set. Garnish, if desired.

*Substitute 2 cups ( 8 oz) shredded Swiss cheese , if desired.

Flying Jacob aka Flygande Jacob

Carin made this for a party while I was in Sweden several years ago and I fell in love. The combination of bacon, peanuts, cream and bananas meet all of my sweet and salty needs. It sounds a little odd, but give it a try because it sure is tasty!

Ingredients:
1 rotisserie chickens
4 bananas
1 ½ cups (4 dl) whipping cream
3/4 cup(2 dl) chili sauce
1 package bacon
1/2 cup(1 dl) salted peanuts

Directions:

1. Preheat oven to 425 degrees (225 degrees Celsius)
2. Cut up bacon into small pieces and fry
3. Remove meat from chicken in small chunks. place in casserole dish. (salt and pepper to taste)
4. Slice bananas and layer over chicken
5. Layer bacon and peanuts over the bananas
6. Whip the cream and mix with the chili sauce. Layer over bacon and peanuts
7. Bake for 20 minutes.

8. Serve with a salad and boiled rice.