A couple of nights ago, I made this chicken cordon bleu casserole for dinner. It was something I discovered on Pinterest, and even though I’m not a huge fan of ham I wanted to give it a shot. It turned out really well, and I only slightly altered the recipe by adding about a tablespoon of yellow mustard to the sauce (if you have dijon, that might be even better).
I wanted to make rice to go with it. I knew I had some mushrooms that needed to be used, and I still had a ton of fresh rosemary hanging out in my crisper.
This might be a good recipe to save for when you have leftover rice in the fridge. I didn’t, so I tried a method for baking the rice that I also found on Pinterest. I used chicken broth and butter instead of water and oil…And I put a couple of sprigs of rosemary on top before covering it and putting it in the oven.
This method works wonderfully, even if you accidentally forget to turn the oven on because your toddler threw half of his snack on the floor. I think mine sat in the cold oven for half an hour before I remembered and turned the oven on. It was still fluffy and delicious.
Ok, so now that we’ve established that I’m a little (ok, a lot) scatterbrained, onto the recipe!
Rosemary brown rice with mushrooms
About 2 cups prepared brown rice
About a cup of mushrooms, sliced
1/2 smallish red onion, diced
Olive oil
About a tablespoon butter
1-2 sprigs fresh rosemary
About 1 to 1 1/2 cups chicken broth
Salt and pepper
A wedge or two of lemon
Heat a little olive oil in a pan over medium. Add butter, and when the pan is hot throw in the mushrooms and onions. Salt the mixture lightly, and sauté until mushrooms are browned and onions are soft. Pour in about half of the chicken broth, crack some pepper into the pan, and place the rosemary on top. Let it bubble until it reduces, then add the rest of your broth and let that reduce until it’s saucy. Squeeze in a little fresh lemon, remove the rosemary, then add your rice and stir.
This was awesome as a side dish, and I think it could be a really good main dish if you threw some meat or tofu in there.
It’s been a few days! Did you guys miss me?
This weekend was The BF’s mom’s birthday. We spent Saturday having a lovely lunch with her, then taking the boy to get a hair cut. Wouldn’t you know it, the kid picked this time to make a fuss about it. To be fair, it was his nap time and he is still getting teeth. I think I’d be grumpy, too!
Sunday I made a cake for The BF’s mom. Let me tell you, the next time I decide to make someone a birthday cake I will pick a tried – and – true recipe. This cake gave me fits! She’s such a wonderful lady that it was well worth it…At least it tasted good!
Snickerdoodle cake
Monday was O’s first dentist appointment. No cavities, and he did really well. I don’t think the little piranha even attempted to bite the dentist’s finger off! We celebrated by having lunch with my mom and The BF’s mom, then we headed to Kohl’s so I could exchange some slippers. I ended up getting a really good deal on some cute boots (Like, 89.99 marked down to 44.97. With my gift card and the cash I got back for the slippers, the boots were practically free!).
I’m sure by now you’re thinking, “Well that’s nice…but what about the spinach?”
Ok, ok…On to the spinach!
I don’t make this often because the BF’s not a huge fan. Last week I had a random craving for it, so I made barbecue pork cutlets, roasted broccoli and cauliflower, and creamed spinach. Delish!
To make it, you’ll need:
1 bag of pre washed spinach
About half of a smallish onion, minced
3 garlic cloves, minced
1 tablespoon margerine or butter
1-2 cups half and half
1/2 – 3/4 cup Parmesan cheese
Salt and pepper
1. Melt butter over medium heat in a skillet, then add onion and garlic. Let cook for a couple of minutes, then start adding your spinach, about 1/3 of the bag at a time.
2. Cover the pan each time you add spinach so it will wilt quickly.
3. Once all of your spinach has wilted, add a cup of half and half. Reduce heat to medium-low, cover, and let cook for about 5 minutes (or just until the half and half is hot). Add 1/2 cup Parmesan cheese and stir. If you need to adjust the consistency, add more half and half (to thin) or cheese (to thicken). Season with salt and pepper before serving.
4. Eat it up!
I had planned to use the leftovers for spaghetti squash florentine…but there weren’t any. For a guy that says he doesn’t like creamed spinach, the BF sure ate a lot of it! Not that I’m complaining…I love it when something I make for dinner disappears on the first night.
Ok, I know that sounds pretty cocky but hear me out… These mashed potatoes are seriously delicious.
– Red potatoes (I used 8), washed but not peeled
– About 1/2 of a medium yellow or white onion, chopped
– 2 or 3 (or more!) cloves garlic, chopped
– Salt and pepper
– Celery seed and/or celery salt
– 32 oz box chicken broth or stock
– 1 stick salted butter
– Milk, half and half, or heavy cream
Cut your washed potatoes into chunks and toss them into a stock pot along with the onions and garlic. Add salt, pepper, celery seed and celery salt (if using) in whatever amount you like. You can be a little heavy-handed with the spices because you’re going to drain the potatoes later.
Add the chicken stock. If your potatoes aren’t covered pour in some water until they are, then cook over medium high heat until they come to a boil. Turn the heat down a bit so they don’t boil over, then let boil until the potatoes are fork-tender.
Drain your taters, then dump them back in the pot. Add the stick of butter… at this point I like to put the lid on and give the butter a couple of minutes to soften since I never remember to get it out in advance. Using a masher, mash up those taters! You might still notice chunks of garlic and onion… I’m ok with that, but you could use a hand mixer if you want them to be smoother. Add your milk or cream and continue to mash until you have the consistency you want. Salt and pepper them again to taste, if needed.
That’s it!
You could add stuff if you want… sour cream and chives, cheddar cheese and bacon, Parmesan and herbs…The possibilities are endless but they’re mighty tasty just the way they are.
Of course, you might want to spend a little extra time on the treadmill if you eat as much as I did… These aren’t exactly diet friendly.
Willfully Disobedient 