Broccoli and Rice Casserole

I don't usually make comments on my recipes since this blog is pretty much for me and I know what I think about my recipes. But for those few who may, use these recipes, please, please, please try this one. It is creamy and rich without being heavy. From the first bite I knew this recipe would become a favorite, and the more I ate of it the more I was sure. I got the recipe from Mel's Kitchen Cafe, and adapted it very slightly. I did less broccoli than it calls for, since neither Ry nor I are big fans but I wanted the nutrition. I also cut the pieces smaller, and added chicken I salted, peppered and cooked on the stove in a little olive oil. It was a delicious meal and I am so excited to make it again.


2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.

Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Enchilada Casser-ole!

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 2 cups salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches)
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• 1 medium tomato, chopped
• 1 cup shredded lettuce
• 1/4 cup minced fresh cilantro
• 3/4 cup reduced-fat sour cream

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Chicken Enchiladas

This is a pretty simple recipe for delicious chicken enchiladas.  They're easy because there's not a lot of chopping and the marinade makes them super flavorful.  They're also a great freezer meal.  I usually get about eleven or twelve enchiladas so I have a batch for dinner that night and two for the freezer.  Fantastic!

5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half.  I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce

Directions:
1. Cut chicken into cubes.  Place in a medium bowl with marinade and refrigerate for at least 30 min.  I use mesquite and generally let it marinate overnight.
2.  Preheat oven to 350 degrees.
3.  Heat oil in large skillet over medium heat.  Saute chicken and onions until chicken is evenly browned.  Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth.  Bring mixture to a boil.  Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4.  Remove chicken from skillet and chop when cool enough to handle.  Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C.  In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture.  Mix together with half the chopped green onions.  Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5.  Spoon about 1/3 cup chicken mixture onto each tortilla.  Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce.  Cover with remaining shredded cheese and sprinkle remaining green onion over cheese.  Bake uncovered for 25 min., or until cheese is melted and bubbling.