Chicken and Rice Casserole

I think I have an admission to make.  An apology maybe, perhaps, just to be forgiven.  I think.....I........actually...........MIGHT.........LIKE..............SOOOOOMMMMMEEEE......(coughs, chokes and feels lightheaded)...............CASSEROLES.  (gasps for a breath).  I know, I know, I have been hating on them for so long.  Granted I still think they look like a dogs dinner, I think there are SOME that can be done very appealing to the eye AND tummy. 

I know busy moms, dads, grandparents, aunts, uncles, etc.....need easy recipes, quick recipes.  Kids are so involved in so much these days!  I get where a casserole will do that.  So many times they are a one pan or one pot meal.  I actually enjoy this myself, more and more. 

Aren't these recipes about a dime a dozen?  I know, I know.  I figured you wouldn't mind then if I shared mine, or rather my moms.  She has been making this recipe since the beginning of time.  She always used bone IN chicken but in the name of quick and easy and so forth, I went with boneless skinless breasts.  You could use boneless thighs as well or use bone in, but, I am just saying, I like this particular recipe better, bone OUT. 

I only added one thing to my moms recipe, and that is I added peas.  I liked it.  I really liked it.  Just make sure they are frozen ones!  You are getting my moms original here, which does include 2 cans of cream soup.  Go with it, or don't, but I ain't messin' THAT much with moms recipe!  I even baked it in her old 9x13 from when I was a kid, I LOVE this pan!

You will need:
3 boneless skinless chicken breasts cut into big strips or pieces
1 cup instant rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 empty soup can of milk
2 tbsp. melted butter
3/4 cup peas  (could also use 1 cup very small broccoli florets) BOTH are optional
salt and pepper
dried parsley, because my mom always did!

Preheat your oven to 350 degrees F.  Butter or spray a 9x13 baking dish with nonstick cooking spray.  In a large bowl combine, rice, both soups, milk, butter, salt, pepper, and peas.   Mix until completely combined.  Add in peas, salt and pepper and mix again.  Pour into prepared casserole dish or 9x13 pan.  Lay in a single layer, your cut up chicken pieces. .   Sprinkle some dried parsley over the entire thing Bake for 45-60 minutes.  Chicken should be done and rice tender.  Let stand 10 minutes before serving. 

You don't have to add the peas (or broccoli) at all.  My mom never did, I just wanted to give it a try this time. 

Enjoy this family favorite from days gone by!!

Your "my name is Chris and I like casseroles" Chefwannabe

Just For 2 - Pork Medallions In Cream Sauce

Well here we are, the first recipe in a series of "Just For 2" recipes.  Thank you for your overwhelming response to my request on Facebook for recipes you would like to see made just for two!  I know so many of you are single, empty nesters, or just wanted maybe a romantic meal to fix that special someone!

My parents are home alone these days and when I am visiting or when someone is heading to their house I like to send meals made just for 2.  They don't need enough for an army, not even a small army.  I like knowing they have healthy, homemade food in the freezer they can take out and just heat up.  My mom cooked for 12 for about 40 some years, I think she can take a break now!  So if you have parents who are getting older, or don't get around like they used to, this is a great meal idea to make in individual foil containers, and put in their freezer!  Always make sure to give them directions on reheating too!!  As I mention below, I made this in 2 individual size, oven safe dishes I have, but it can easily be put in just a very small casserole dish as well! 

I also think this is a great romantic evening at home meal.  It isn't difficult, even a cooking novice can do it, and do it well.  Light some candles, dim the lights, put on some good soft music and.........EAT!!

This is actually a bit of a figure friendly recipe.  The cream sauce is chicken stock and skim milk.  Nothing heavy about it.  The pork is lean and the breadcrumb topping, well, sorry but it must not be skipped!

Here is what you will need:

2 boneless pork chops (mine were just over 8oz a piece)
1 1/2 tsp onion powder
2 tsp dried basil
salt and pepper to taste (be careful especially if your stock isn't low sodium)
1 tbsp butter
2 tbsp flour
2 cups chicken stock
3 tbsp skim milk
1 tbsp cream cheese
1/4-1/2 cup bread crumbs
olive oil (any kind will do)

Preheat your oven to 375 degrees.  Thin slice your pork chops into "medallions".  However you choose to do that, go for it!  When both chops are thinly sliced, place in a bowl and sprinkle with onion powder, dried basil, and salt and pepper.  Be careful with the salt, especially if you aren't using low sodium chicken stock.  Use a light hand, remember everyone can salt their own to taste. 

Now heat a medium skillet up with some olive oil, place your pork in the skillet and let it brown.  It will likely cook all the way through depending on how think you cut your pork, but if it doesn't, it will be going in the oven so don't sweat it!  Cook until nicely browned and nearly cooked through.  Place unto a plate and set aside. 

In the same skillet, with all that flavor stuck to the bottom, add in butter and flour, whisk together until butter is melted and flour has cooked about 1 minute.  Add in chicken stock and whisk, scraping up all the good bits of flavor from the bottom of the skillet!  Let simmer for 2 minutes whisking constantly, add in milk and cream cheese and whisk until combined.  Now take your pork, add it back into the gravy and stir to coat.  Place half of the mixture in each individual serving dish.  You can also add to a small 2 serving size casserole dish.  Top with breadcrumbs and drizzle the top with olive oil.  Bake for 20-25 minutes. 

Into the oven they go!

You will have tender meat with a light gravy, topped with crunchy breadcrumbs.  SO delicious!  I served with with a side of egg noodles.  For 2 I used 8 ounces of dried pasta, cooked according to package directions and tossed with fresh parsley, butter, and black pepper. 

I am so glad you all seemed interested in a few of these "Just for 2" meals.  I hope you love this first one and give it a try.  It is a little fancier than plain chops, a few more steps, yet, as easy, and doubly delicious!!

Your "made this just for 2 today" chefwannabe

PS.  This can be also be made for more.  Just double or triple the recipe as needed. 

By spousal request - Franco American Mac and Cheese Copycat Recipe

So the easiest way to tell you how this all came about and went down is to tell you in a conversational format.  We are pretty random people and sometimes I don't know where thoughts in my husbands head come from.  However, I will just accept that he thinks of weird things at weird times and love the guy anyway.  After all.......he is so dang adorable.  So here we go

George: I have an idea!

Me:  Oh no, what is it?

George: (always has a story) When I was little my mom used to buy Franco American Macaroni and Cheese.  But it was like fat spaghetti noodles, you know like big worms.  She could buy it really cheap at the commissary for like 19 cents a can.  When she didn't feel like cooking she would make it for me.  I think "we" should try and copy it!

Me: I remember eating it a couple of times. 

George: You do?  I think you are to young to remember it.

Me: I am young, and gorgeous but that is beside the point.  I have eaten it.

George: It looked almost like turkey gravy, it was this gross color of greenish orange, but it was SO good.

Me: I could use bocatini pasta, to cover the fat spaghetti noodle part, I wonder what we should use for the rest. 

George:  I don't know but I can taste and tell you if it is right.  Ok?

Well, isn't it odd how he doesn't know how we could do it but he is sure willing to taste every single one of my efforts.  Unlucky for him I got it on the first try.  Mwaaahahahhahaha! 

Anyway, I had bought a can of cheddar cheese soup earlier in the week to make a "kid friendly, halloweenish" recipe.  I decided I would use the same thing because it seemed the flavor was really close to be right on.  By the way, leave me alone about the canned cheddar cheese soup.  I know some of you are having heart palpitations right now over it.  Relax.  2 times in like 10 years......that is my frequency of usage. 

I actually wasn't even going to blog this because it is so easy.  But I decided, with George's urging to just do it.  He is so excited, I had to oblige.  It is almost embarassing to post this as a "recipe".  But here goes nothin'....

Ok, you will need:

1/2 lb bucatini pasta (fat spaghetti with a hole down the center)
1 can cheddar cheese soup
3/4 cup milk (any that you choose)
2 tbsp melted butter

Boil your pasta, and I suggest for the authentic really soft pasta feel, to cook it on the high end of the recommended range.  Perhaps even 1 minute longer.  While it is cooking in a bowl mix the soup, milk and cooled melted butter in a bowl.  Mix until completely combined.  Drain pasta and put back in the hot pot, immediately add the cheese mix and let simmer for a minute or 2 on low heat. 

Me:  George, I think it is done!  I even got the color right!

George: It looks good, looks like the right color, kind of pastey and colorless.  (sounds appetizing right?)

George: (takes a bit) OMG honey, it is right on!  Just need to add a little pepper. 

So here you have it.  By request of my husband, a recreation as best as we can tell of Franco American Macaroni and Cheese!

ENJOY!

Your "canned food made homemade"chefwannabe

Peanut Butter Pudding in Chocolate Cups....yes, I am SERIOUS!

Once upon a time, there was chocolate, and peanut butter....

I know, I know, it's a classic combination eaten for years by people with excellent taste and an incurable sweet tooth.  Reeses got it all right with this one.  It seems everyone has a recipe marrying these two delightful treats together, cookies, bars, balls, cakes, cups, the list is endless.  I am married to a peanut butter nut, and our son is the same.  The kid used to microwave peanut butter and dip anything in it he could find.  

 

 

I got this peanut butter pudding recipe from Betty's Kitchen off of YouTube a long time ago.  I have made it in many forms, added many things, served it in mini tarts, large tarts, a bowl or just a spoon!!  When it's warm, its AH-MAZING.  I mean just in case you ever decide to sneak a bite while its still warm....I have only heard, I would never, ya know, DO something like that. 

(Let me preface this with one of my dirty little secrets.  I am TERRIFIED of balloons, or rather the POPPING of balloons.  Stop laughing, didn't your parents teach you not to laugh at others?!?!?!  Pfftt ;)

Well I decided to surprise my husband with peanut butter pudding for dessert tonight.  However, I decided to attempt chocolate bowls to put it in.  I have never done this so I did some reading, some video watching, and it's easy peasy!  I purchased my balloons, and learned, some balloons don't blow up perfectly round.  How does that happen?  I blew up darn near an entire bag until I had blown up 4 perfect little balloons.  They are in the fridge hardening, and the pudding is in the fridge setting up.  My husband is going to think he died and went to heaven.  I am not kidding, he will moan and groan an tell me 100 times how amazing it is.  I will soak up all the compliments and with some cornstarch on my face and wiping fake sweat from my brow say to him, "Oh honey, it was no problem, I knew you would love it and I would do anything for your happiness"  Or, ya know, something good and dramatic like that. HA!

So in this one blog will be two recipes.  Or rather, one recipe and one methodology.  Is that a word?  It is now!  My recipe will make 4 bowls and pudding to fill them.  Good luck!!

NOTE: These actually made huge bowls for one person.  By the time you fill them with pudding they are quite alot of food for a dessert.  Next time I will do them even smaller, probably half the size!  If you are feeding hearty appetites, go for it!

Chocolate Bowls
Blow up 4 balloons.  Only blow them up a little so they will work for small bowls!
1-11.5 ounce bag of choc chips.  You pick your sweetness, I always pick MILK CHOC.

Place in clean bowl and microwave until all melted.  Dip bottom 1/3 of balloon in chocolate, circling it around to coat.  Lift out and let drip, place on a baking sheet lined with parchment.  Continue with other balloons.  Let harden in the refrigerator about 1 hour.  Dip again, to thicken the chocolate and place back on the backing sheet and in the refrigerator or freezer for 2 hours or longer.

Take scissors and snip the balloon near where it is tied.  It will shrivel up and you may need to pull a little but the balloon will come out.  Do not put pressure on the sides, might need to hold it underneath to get the balloon out!  When all balloons are removed, keep in fridge until it is time to serve.

Peanut Butter Pudding 

1/2 cup sugar
2 tbsp cornstarch
1/4 tsp salt
2 cups milk, cream or half and half  *I always use skim milk, use whatever you like or a combo*
3/4 cup creamy peanut butter

1 tsp vanilla extract

Combine sugar, cornstarch, salt, and milk with a whisk and heat to boiling, do NOT stop whisking!  After it boils, continue whisking for 1 more minute and remove from heat. 
Add vanilla and peanut butter and whisk until thoroughly combined.  Place in a bowl and cover with plastic wrap.  Place the wrap directly ON the surface of the pudding or it will get that disgusting skin that is the color of real skin and really we don't need to peel what looks like human skin off our pudding!  Refrigerate until ready to serve but at least 3 hours.

Remove all components, pudding and bowls.  Fill up the bowls and top with whipped cream or peanut butter cups!!  This is a dessert you will not soon forget.  Fill these bowls with strawberries, or ice cream!!!!

Now this is what I call chocolate dreams and peanut butter wishes!

Your "feels a cold coming on" chefwannabe

Chris

The tales of a Desperate Grasshopper...

Hello, Hello, Hello! Hoping this finds you all cozy and warm, enjoying your evening however you enjoy your evenings!  I decided to recreate what I call a "fifi" drink that my husband and I made the night of our anniversary   

 

I had gone to my local Wallyworld to pick a couple of things up.  Meanwhile my husband sends his usual text saying, "lets make grasshoppers".  So I dash around looking for the alcohol I need and ice cream.  Well people, FYI, your local Wallyworld does not carry creme de menthe. Should it surprise me?  No.  So don't give me any guff!!  I decided to make due with what I could find.  I had a big bottle of creme de cacao at home and I figure if I used chocolate mint ice cream we could cover all flavor bases even if I didn't get the creme de menthe since I had no time to run somewhere with a real liquor store in it.  So since we had to come home and "make it work" so to speak, we called it our Desperate Grasshopper.  We were desperate and when you compare this recipe to a real one, you will understand why! By the way, some chocolate mint ice cream is WHITE.....what?!?!?!  So I used food coloring, I will be darned if this puppy isn't going to look AND taste like the real thing!

Desperate Grasshopper Ice Cream Drink *Alcoholic*
3 cups chocolate mint ice cream
1/4 milk
1/4 sugar
1/4 creme de cacao
1 tsp mint extract (optional)
4 drops of green food coloring

I did make this in my food processor, but use your blender since I am sure yours hasn't been melted in the dishwasher...
Put everything in the processor or blender and whiz until smooth.  You may want to add a bit more milk if you like yours thinner.  It is perfection, and worth every ounce of green food coloring you accidental drip on your new Philadelphia Eagles shirt too!!

Eat, DRINK and be merry my friends.  Sorry this is so short! The night we made this on our anniversary it was at midnight and we were laughing so hard we could hardly even speak, I don't even know why but just typing it makes me giggle again.  The flecks of chocolate collect at the bottom and you get it all at once!   So here is to hoping you make AND enjoy!

Your "CHEERS" chefwannabe

Chris

All you need is Mozzarella CHEESE!

It's MONDAY! I hope you are all comfy in your jammies, glad that your dreaded MONDAY is over! It was a day full of clouds, drizzle and a little chilly here in Nebraska. Fall is definitely upon us, and I could not be happier! I love Mondays because it's the only day I get to spend with my husband, beginning to end. We always go on a lunch date to our favorite Chinese food place and then we do something together in the afternoon. Today happened to be the perfect day for cheese making.

We decided one day about a year ago we should attempt our own cheese. We looked up several recipes, we analyzed and we eliminated, one by one almost all of the recipes. We came across one that seemed easy enough and for first timers we needed easy! We are both fans of mozzarella cheese and decided it would be the cheese of choice. If you look back on the pizza blog, you will see a Margherita pizza I made, and it is using our own fresh mozzarella. Melts perfectly, tastes great, I mean seriously is there much in life better than a thick slice of melted mozz on a pizza? When you purchase a fresh ball of mozzarella, you will notice they come in different sizes. Sometimes they are packaged in water or whey and sometimes they are vacuum sealed. Regardless, if you have never eaten fresh mozz, the time is right and the time is now! Here are the sizes....Bocconcini being my favorite, because...it just is.

We haven't made cheese since, I am no sure why, we just haven't done it so today was the day. I did a few things different this time. Last time I used 2% milk and this time I used Vitamin D milk. I came out with a much softer, more buttery ball of cheese. We did 2 batches as I will be using it in a side dish for my dinner tomorrow night.

Now let us get started on your first cheese making experience!! You will likely need to purchase your rennet and citric acid at your local health food store or perhaps Whole Foods. I was only able to get rennet in liquid form so I will put those comparable measurements in for you where needed. You will need a thermometer. My candy thermometer starts at 100 degrees so I used my meat thermometer to keep checking temps.  You will also need a large glass, microwaveable bowl and a storage container big enough to fit your cheese covered in a salt water solution.

You will need:
1/2 rennet tablet (1/2 tsp if in liquid form)
1/4 cup cool water (NON CHLORINATED)
1 gallon of milk (your choice, whole milk works best)
2 tsps citric acid
1/2 tsp salt (optional)

Crush the rennet tablet into the cool water and let dissolve.  Pour milk into a non-reactive pot (no aluminium or cast iron) and place over medium heat. Sprinkle the citric acide over the milk and stire a few times.  Heat milk to 88 degrees F, it will begin to curdle.  At this point, add in the rennet solution and stir slowly every few minutes until it reaches 105 F.  Turn off the heat.  Large curds will appear, seperating from the whey (greenish, clear fluid)

Note: All of the whey you drain off , you will need to keep!  Don't put it down the sink! Just add it back to the pot you took the curds out of!

With a slotted spoon or mesh strainer, remove the curds, letting them drain completely and putting into a large glass bowl.  When they are all removed, press on them to remove as much more of the whey (liquid) as possible.  Microwave them for 1 minutes and repeat the process of pressing them and draining the whey. Now with a spoon press the curds into a ball.  Microwave 2 more times, at 35 seconds each, draining the whey and forming the curds into a ball.  In the meantime heat the whey over medium heat back up to 175 degrees F.

When the cheese is cool enough to touch, knead it like bread dough.  When you can stretch it like taffy it is done.  You can sprinkle 1-2 tsps of salt in as you knead the cheese.  The cheese will become stretchy and shiny and smooth.  If it is difficult to stretch, and breaks easily, dip it back in the hot whey again to make it warm and pliable.  Fold over and stretch again. Dip in hot whey as needed to keep it stretchy.

When it is smooth and shiny (this takes a few minutes) it is ready to eat.  Shape into a log, miniature balls, or a ball.  Then store in a solution of 2 tsps salt, to 1 cup water.  This yields about 3/4 of a lb or 12 ounces. 

I hope you enjoy this as much as we do!! 

Your "make cheese not war" chefwannabe

Additional notes:
The LESS you handle the cheese the softer it will be.  You must knead it, and stretch it, but do it ONLY until it is shiny.  The cheese will taste awesome no matter what but the more you knead the harder the cheese will be.  It will still melt and work beautifully!