Chicken Rice Casserole with Almonds

When I was growing up, my mom made a home-cooked meal most every night of the week.  This chicken rice casserole is a recipe that survived the test of time as we have enjoyed it through the years. The original recipe calls for chopped pimientos and green pepper, but those were eventually omitted to suit the various tastes of picky eaters.  (I seem to remember being the one to pick out pimientos...)

Now that I'm trying to feed my own picky eaters, I'm grateful for a basic recipe that will appeal to (most) everyone in the family.  I love the crunch of the almonds, but leave those out of part of the casserole to help make everyone happy.

Chicken Rice Casserole with Almonds
Ingredients:
3 tablespoons butter
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2 cups milk
1 1/2 cups cooked rice (brown rice works great)
2 cups cooked chicken, cubed or shredded
1/3 cup sliced or slivered almonds, plus additional for sprinkling on top

Directions:
1. Preheat oven to 350 degrees.

2. Melt the butter in a medium saucepan.  Whisk in the flour, salt and pepper.  Heat until bubbly and cook and stir for one minute.  Gradually whisk in the broth and milk.  Heat to boiling, stirring constantly.  Boil and stir one minute.

3. Stir in the rice, chicken and almonds.  Pour into a greased 2 quart casserole dish or 9x13 pan.  Sprinkle additional almonds on top, if desired.  Bake for 40-45 minutes.

Source: slightly adapted from my mom

Buttermilk Oatmeal Muffins

Oatmeal pancakes have become a staple in our home over the past couple of years.  These muffins are basically the deliciousness of those pancakes in a handheld muffin form.  While the muffins don't grace our table as often as the pancakes, it's nice to change things up a little once a while.  I love these with a generous slather of strawberry jam.

Buttermilk Oatmeal Muffins
Yield: about 20 muffins
Ingredients:
2 cups quick oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted and slightly cooled
2 cups flour (I use a combination of white whole wheat and all-purpose)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Directions:
1. In a large bowl, soak oats in the buttermilk for 15 minutes.

2. Preheat oven to 400 degrees.  Line muffin tins with paper liners or grease with cooking spray.

3. Stir the eggs, sugar and melted butter into the oatmeal/buttermilk mixture.  Add the flour, baking powder, baking soda and salt.  Stir until just moistened.

4. Fill the muffin cups three-fourths full.  Bake for 13-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Source: adapted from a recipe I found years ago on allrecipes.com--I can no longer find the link to the original recipe, but this one is very similar

Broccoli Cheese and Potato Soup

There's nothing quite like a hot bowl of soup on chilly winter days.  I have long loved Broccoli Cheese Soup, but I might not be making it as often now that I've found this Broccoli Cheese and Potato Soup recipe.  The broccoli-cheesy flavor combined with the chunkiness of potatoes, carrots and celery is definite comfort food fit for snowy days.  I think the bacon could even be omitted and I would still enjoy every bite of this soup just as much.

Broccoli Cheese and Potato Soup

Notes: I may omit the bacon next time I make this.  I think with all the other flavors and textures I wouldn't miss it.  Also, I substituted about 1 teaspoon of regular mustard for the dried mustard since I didn't have any dried on hand.  It worked fine.

Update Jan 2015: I still really enjoy this soup.  I cut down the cheese to 10 oz. and thought it was still just as delicious.  Next time I might try going down to 8 oz.

Ingredients:

3 cups low-sodium chicken broth

1 cup peeled carrots, sliced thinly

1 cup celery, sliced thinly

3 cups peeled potatoes, diced fairly small

1/2 cup finely chopped onion

4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)

4-6 slices bacon, chopped (optional)

3 tablespoons butter

1/3 cup flour

3 cups milk

3 cups shredded sharp cheddar cheese (about 12 ounces)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried mustard

Directions:

1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion.  Bring the mixture to a boil, cover and simmer 10 minutes, until the vegetables are starting to get tender. 

2. Add the chopped broccoli.  Cover and simmer for another 10 minutes.  

3. If using the bacon, in a separate medium saucepan, saute the bacon until golden and crisp.  Remove the bacon to a paper towel-lined plate.  Drain the grease and wipe out the saucepan.  

4. In the same medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.  Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.  

5. Stir in the cheddar cheese one handful at a time, stirring to melt each additional handful before adding the next.  Stir in the salt, pepper and dry mustard.  

6. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well.  Add additional salt and pepper to taste.  If you want the soup a bit thinner, stir in additional broth or milk a bit at a time until it reaches the desired consistency.  Garnish with the bacon if desired.

Source: slightly adapted from melskitchencafe.com

Cranberry Nut Tart

My fall/winter baking season isn't quite complete unless this tart makes its annual appearance.  While the tart has a slightly fancy feel to it, this recipe comes together very quickly.  For dessert it could be served with whipped cream or vanilla ice cream.  But I think it works great without any adornment as festive and delicious breakfast or brunch fare.

Either walnuts or pecans work great in this recipe, depending on your preference or what you have on hand.  If I had to choose, I would say I prefer walnuts, but I love it both ways.

Cranberry Nut Tart
Ingredients:
1 cup coarsely chopped walnuts or pecans
3/4 cup (1 1/2 sticks) butter, melted, plus additional for pan
3/4 cup granulated sugar
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups fresh or frozen cranberries
Brown sugar to sprinkle on top
Vanilla ice cream or sweetened whipped cream, if desired for serving

Directions:
1. Heat oven to 325 degrees with rack in center.  Spread nuts on a baking pan.  Bake until fragrant, about 7 minutes.  (Watch carefully so they don't burn.)  Transfer nuts to a bowl; set aside to cool.

2. Brush a pie plate or ceramic tart pan with melted butter to coat the insides evenly.  In a large bowl, whisk together melted butter, sugar, eggs, vanilla extract, and flour (batter will be thick).  Stir in cranberries and 3/4 cup nuts.

3. Pour batter into pan.  Sprinkle top with reserved nuts and 2-3 tablespoons of brown sugar.  Bake until golden and slightly crusty on top and a toothpick inserted into the center comes out clean, 35-40 minutes.  Transfer to a cooling rack.  Serve with vanilla ice cream or sweetened whipped cream, if desired.  It is best eaten within a day.

Source: slightly adapted from a recipe given to me by my mom, via her friend, Laurie A.