Tuesday, November 12, 2013

Chicken and Broccoli Casserole

This recipe is a mix-up of two different ones. We usually have it at my dad's and everyone loves it.

Chicken and Broccoli

Preheat oven to 350*.

2 cans cream of mushroom soup
1 c mayonnaise
1 beef bouillon cube dissolved in 1 soup can of water
1 Tbsp lemon juice

Mix soup and mayonnaise together, add lemon juice and water. Stir well; set aside.

Other stuff
2 boneless chicken breasts, cut into 1-1 1/2 inch chunks
2 stalks broccoli, cut into chunks and flowerets
1 box wild rice mix (original)
2 c. grated cheddar
1 c. bread crumbs
2 or more pats of butter

Cover bottom of 9x13 pan with about 1/2 the sauce; sprinkle rice over the sauce. Arrange chicken pieces and broccoli chunks on top. Sprinkle with the flavoring packet from the rice. You can add some dried parsley or 1 can of drained mushrooms. Cover with remaining sauce; sprinkle with the cheese. Cover with the breadcrumbs. Chope butter into bean-sized chunks and sprinkle on crumbs. Cover and bake about 1 hour. Uncover during the last 15 minutes of cooking to let crust brown. Let sit a few minutes before serving.

Friday, November 8, 2013

Sweet and Spicy Pumpkin Chili

My aunt and uncle are in town visiting and my mom invited us up for dinner. I ended up making dinner for all of us and made both the Three Bean Chili and this recipe since they are vegetarians. This was really good! Just the right hint of spice and heat, balanced by a touch of sweet. I had just enough leftover to eat for lunch today.

Sweet and Spicy Pumpkin Chili
slightly modified from The Hearty Herbivore

1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp olive oil
1 heaping tsp unsweetened cocoa powder
1/2 tsp cinnamon
1 tsp chili powder
1 15-oz can pumpkin puree
1 15-oz can chili beans
1 15-oz can black beans, drained and rinsed
1 can fiesta corn (corn with diced red peppers)
1 4-oz can green chilis
1 15-oz can diced tomatoes
cilantro, for garnish

In a large stockpot, saute the onion and garlic in the olive oil until onion is translucent. Add cocoa powder, cinnamon, and chili powder and saute one more minute.

Add the rest of the ingredients and stir until all are combined. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, stirring occasionally.

Remove from heat, serve hot and garnish with chopped cilantro.