Week 64, Recipe 4: Taco Salad with Seasoned Ranch Dressing

NOTES

• A quick, easy meal! I love this seasoned Ranch dressing I found on the neartonothing blog. It really makes the salad.
• No need to buy taco seasoning. Make your own and store in an airtight container: 1 tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt, 1 tsp black pepper).

INGREDIENTS

• Lettuce (crisp kind is best)
• 1 lb ground beef, seasoned with taco seasoning
• Chopped tomatoes, green peppers, red or green onions, black olives, etc.
• Shredded cheese
• Avocado or guacamole
• Beans - black or kidney, drained & rinsed
• Tortilla chips, to crush in salad
• Dressing (mix all ingredients to combine and refrigerate until ready to use; make ahead of time if possible to flavors have time to combine) -
• ½ c. sour cream
• ¼ c. ranch dressing
• 2 tbsp taco seasoning
• Dash of hot sauce, to taste (optional)

DIRECTIONS

1. Assemble the dressing (see above) and salads and serve dressing over the top. Enjoy!

Week 64, Recipe 5: Chicken & Black Bean Enchilada Bake

 

Didn't get my own pic of this one. Photo is from picky-palate.com, same place the recipe came from!

 

 

NOTES

• A great casserole that's also freezer friendly. Double it and freeze a pan!
• I used brown rice and it turned out great but I think white would be better. We left out black olives for our family's tastes but if using, add 1 15-oz can.

INGREDIENTS

• 2 cups white long grain rice
• 2 1/2 cups cooked, shredded chicken breast
• 15-oz can mild green enchilada sauce
• 15-oz can diced tomatoes with green chiles or plain, if preferred
• 1/2 c. sour cream
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• 15-oz can black beans, drained and rinsed
• 2 c. shredded cheddar cheese

1. Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. In a large bowl, combine chicken, enchilada sauce, olives (if using - see NOTES), tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.
4. To assemble, pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Cheesecake with Fresh Strawberry Topping

NOTES

• The cake recipe is modified from Taste of Home. I labeled this recipe "gluten-free" because I actually made it g-free for a friend of mine who was coming for dinner. I simply used g-free grahams instead of regular and it turned out great! Regular grahams would also be just as good if you don't need it g-free. :)
• You need to make the strawberry topping ahead of time (at least 2-3 hours before serving) so it has a chance to cool completely in the fridge. It does not taste good warm but tastes delicious once cooled and lasts for several days so use it on your waffles if you have extra!
• The cake is GREAT for entertaining because it can be made ahead of time. It needs at least 24 hours to chill in the fridge so make it the day/night before you need it.

INGREDIENTS

CRUST:

• 3/4 cup ground pecans
• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted

FILLING:

• 4 packages (8 ounces each) cream cheese, softened
• 4 eggs
• 1 1/4 c. sugar
• 1 tbsp lemon juice
• 2 tsp vanilla extract

SOUR CREAM TOPPING:

• 2 c. (16 oz) sour cream
• 1/4 c. sugar
• 1 tsp vanilla extract

STRAWBERRY TOPPING (modified from The Shiksa):

• 2 c. chopped fresh strawberries
• 1/3 c. sugar
• 1/2 tsp. vanilla
• 1 tbsp. cornstarch

DIRECTIONS - Cake

1. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. 
2. For filling, beat the cream cheese in a stand mixer with the paddle attachment until smooth. Add eggs, sugar, lemon juice and vanilla. Beat well. Spoon over crust. 
3. Bake at 350° for about 50 minutes or until filling is almost set. Let stand for 15 minutes. Meanwhile, for sour cream topping, combine the sour cream, sugar and vanilla. Spread over cheesecake and return to the oven for 5 minutes. Cool to room temperature and refrigerate 24 hours. 
4. Just before serving, loosen and remove sides of springform pan and serve with the strawberry topping (see instructions below) on the side.

DIRECTIONS - Strawberry topping

1. Put chopped strawberries and sugar into a small saucepan. Add 1/3 cup water and stir. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium.
2. Mix cornstarch with 2 tbsp of water until a thick liquid forms. Pour the liquid into the pan, stirring continuously, and continue to stir until well blended.
3. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla. Leave as is or puree if you want a smoother topping. Chill in fridge until ready to use (chill at least a few hours).

Buttermilk Waffles (or Pancakes) with fresh Strawberries & Cream

 

 

 

NOTES

• This is my go-to recipe for waffles and pancakes. Its my grandmother's recipe.
• I often substitute half of the all-purpose flour for whole wheat pastry flour. Regular whole wheat will also work fine but I have found they are lighter if you use the whole wheat pastry flour.
• Add a touch a cinnamon if desired.
• The recipe below will make approximately 4-6 regular sized waffles so double as necessary.

INGREDIENTS

• 2 c. flour (see NOTES above)
• 3 tbsp. sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 c. buttermilk
• 4 tbsp. oil
• 1 tsp vanilla
• 2 eggs, lightly beaten
• Fresh, sliced strawberries or other topping as desired

Sweet Cream topping:

• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar (or more, to taste)
• 1/2 teaspoon vanilla extract

DIRECTIONS
1. Preheat waffle iron and combine all dry ingredients for waffles/pancakes in a large bowl and whisk.
2. In another medium-sized bowl, combine wet ingredients.
3. Add wet ingredients to dry and stir with a wood spoon or spatula until just mixed and no dry flour remains.
4. For topping, whip cold heavy whipping cream with the whisk attachment on your stand mixer until starting to become stiff. Add sugar and vanilla and continue to whisk until hard peaks form (when you lift whisk attachment up out of the cream, a peak of the whipped cream forms and stays).
5. Serve warm waffles with a large dollop of cream and sliced strawberries

Strawberry Dream Cake

NOTES:

• I looked and looked for a strawberry cake that didn't use strawberry Jell-O for flavoring. This one did the trick and was delicious!
• Since strawberries are in season, freeze your own fresh ones by hulling them with a hard straw (something similar to the hard straws used in those reusable cold beverage containers like Starbucks) then washing the strawberries. Pat them dry then arrange in a baking dish top side down and freeze until frozen through, about 2 hours. If freezing more than what you need for the cake, store the frozen strawberries in a ziplock bag until ready to use for smoothies, shakes, etc.

INGREDIENTS

• 10 oz frozen whole strawberries (about 2 c.)
• 3/4 c. whole milk, room temp
• 6 large egg whites, room temp
• 2 tsp vanilla extract
• 2 1/4 c. cake flour
• 1 3/4 c. granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 12 tbsp. unsalted butter, cut into 12 pieces and softened

Frosting -

• 10 tbsp. unsalted butter, softened
• 2 1/4 c. confectioner's sugar
• 12 oz cr. cheese, cut into 12 pieces and softened
• pinch salt
• 8 oz fresh strawberries, hulled and sliced thin

DIRECTIONS:
1. For the cake: adjust oven rack to middle position and heat to 350. Grease two 9-in round cake pans with butter or shortening (use a LOT) and then flour them really well. You want to be sure the cakes won't stick.
2. Transfer frozen strawberries to a bowl, cover, and microwave until they are soft and have released their juice, about 3 minutes. Place in a fine-mesh strainer set over a small saucepan and firmly press fruit until you have at least 3/4 c. juice. Reserve the strawberry solids for the frosting.
3. Bring the strawberry juice to a boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, about 6-8 minutes. Cool a few minutes then whisk in milk until combined.
4. Whisk strawberry milk with egg whites and vanilla in a bowl. Using a stand mixer fitted with the paddle, mix flour, sugar, baking powder, and salt and low speed until combined. Add butter, 1 piece at a time, and mix until one pea-sized pieces remain, about 1 minutes. Add half of milk mixture, increase speed to medium-high and beat until light and fluffy, about 1 minutes. Reduce speed to medium-low, and remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter a final stir by hand.
5. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out almost clean, 20-25 minutes (do NOT overbake), rotating pans halfway through baking. Cook in pans on wire rack for 10 minutes before removing cakes  (loosen any stuck edges and gently turn pans upside down) from pans and cooling completely, about 2 hours.
6. For frosting, use the stand mixer and mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined. Refrigerate until ready to use, up to 2 days.
7. To assemble cake (do this right before serving or up to 2 days ahead of time and refrigerate but bring to room temp before serving): pat sliced strawberries dry with paper towels. When cakes are cooled, spread 3/4 c. frosting over 1 cake round. Press 1 c. strawberries in an even layer over frosting and cover with additional 3/4 c. frosting. Top with second cake round and spread remaining frosting evenly over the top and sides of cake. Garnish with remaining strawberries and serve.

Got spinach?

It's spring and spinach is plentiful! Here are some recipes to get you started:

Spinach & Cheese Lasagna Rolls

Cheddar Bacon Spinach Quiche

4 Cheese White Pizza with Spinach (recipe 1 of that week)

Spinach, Sausage & Red Pepper Frittata

Spinach & Sausage Calzones

Creamy Tortellini & Spinach Bake

Spinach and Ricotta Stuffed Shells (recipe 3 of that week)

Twice-baked Spinach Potatoes (recipe 1 of that week)

Bacon & Veggie Quiche (recipe 2 of that week)

Beef and Sweet Potato Turnovers (recipe 1 of that week)

3 Cheese & Spinach Calzones (recipe 5 of that week)

Creamy Cheese Tortellini with Spinach

Spinach & Hash Brown Quiche (recipe 3 of that week)

Sausage, Cheese & Ravioli Bake (add spinach per my NOTES above recipe)

Spinach & Mushroom Lasagna

Main dishes perfect for spring!

No time lately to post new recipes so in the meantime, I'm reposting from the month of April from 2010, 2011, and 2012 so you can find some great recipes for this in-between winter and summer transition.

From April 2010 including shrimp, black bean & avocado salads, pita sandwiches with homemade falafel, slow cooker sloppy joes, strawberry pancake roll-ups, roasted eggplant and red pepper sandwich, strawberry pancake roll-ups and more!

From April 2011 including southwest shrimp salads with lime vinaigrette, pasta with asparagus and bacon (pictured above), calzones, smoked salmon egg salad, soup, pork tenderloin and more!

From April 2012 including a few soups, parmesan crusted chicken, pot roast, muffin tin frittatas, chicken sesame stir fry, pesto pasta bake, pan-fried pork chops, and more!

Enjoy!

Scalloped Potatoes & Ham plus more ideas for leftover Easter ham

Photo from The Pioneer Woman

 

 

NOTES

• Made this last year with leftover Easter ham and it was DELICIOUS. We will make again next week for sure!
• Recipe is from The Pioneer Woman
• Other good ideas for ham leftovers:
• Either this or this ham & cheese quiche recipe with a hash brown crust.
• Frittata with ham & asparagus or frittata with ham, potatoes & cheese
• Grilled ham & cheese sandwich
• Ham & mushroom quiche with traditional pie crust

 INGREDIENTS

• 3 lbs russet or yukon gold potatoes, washed thoroughly
• 2 tbsp butter
• 1 whole yellow onion, diced
• 3 cups diced ham
• 1 1/2 c. half-and-half
• 1 1/2 c. heavy cream
• 1/4 c. all-p flour
• Black pepper to taste
• 1 c. grated cheddar cheese
• 1 c. grated Monterey Jack cheese
• chopped parsley (optional)

DIRECTIONS

1. Preheat oven to 350 degrees. Butter or grease a large casserole dish.
2. Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Then add ham and cook for 3 to 4 minutes until starting to brown a little. Remove from heat and set aside.
3. Combine half-and-half and cream in a microwave-safe container and cook for a minute or so, until no longer cold. Whisk in flour and black pepper and set aside.
4. Combine the two grated cheeses and set aside.
5. Using a mandoline or slicer, slice potatoes into very thin 1/8-inch slices. To assemble: layer 1/3 of the potato slices in the buttered casserole dish, sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
6. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until bubbly and hot. Let sit 5 minutes before cutting into squares. Sprinkle with chopped parsley if desired.  



Carrot Cake

NOTES

• Just in time for Easter, this dessert will impress all. It's so good!
• The pic is of Oren's 1st birthday carrot cake (which Nana made!) but I usually make it as a sheet cake in a 13x9 inch pan which is what the recipe below is for. Should you want to make a layered cake in round cake pans, I would at least double the recipe below, using any leftover batter and frosting for cupcakes.
• Recipe is from Cooking Light.

INGREDIENTS

Cake (for a 13x9 inch pan, see notes above if you want to do the 3-layer like in the picture):

• Cooking spray
• 9 tbsp butter, softened
• 2/3 c. packed brown sugar
• 1/2 c. granulated sugar
• 4 large eggs - 2 egg whites & 2 entire eggs
• 2 tsp vanilla extract
• 2 c. all-p flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 c. lowfat buttermilk
• 2 c. finely shredded carrot

Frosting:

• 1/2 c. (4 oz) block-style cream cheese (low fat is fine), softened
• 1/4 c. butter, softened
• 2 tsp vanilla extract
• 1/8 tsp salt
• 2 3/4 c. powdered sugar, divided

DIRECTIONS

1. Preheat oven to 350 degrees.

2. To prepare cake, coat pan(s) with cooking spray and line bottom with wax paper (you only need to use the wax paper if you are doubling the recipe to do the layered cake; for the 13x9, just grease it well). Coat wax paper with cooking spray, set aside.

3. Place 9 tbsp softened butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 min or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in vanilla extract.

4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan(s). Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes (that's for a 13x9 so less for a round cake pan). Cook until toothpick in center comes out clean or almost clean. Cool in pan 10 min on a wire rack then remove from pan (if doing the 3 layers; otherwise leave in the 13x9 inch pan). Carefully peel off wax paper; cool completely on wire rack. Freeze cake for 30 minutes before frosting to reduce the amount of crumbs that come loose while you frost.

5. To prepare frosting, place the cream cheese, butter,  vanilla, and salt in a large bowl. Beat with a mixer at medium speed until smooth. Gradually add 2 c. powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining powdered sugar, 1/4 c. at a time, until desired thickness is reached. Cover and chill 30 minutes. Spread frosting over top (and sides if doing layers) of cake. Garnish with orange sprinkles if desired. Store leftover cake in the fridge.

Egg Recipes

Great for an Easter brunch or for breakfast/dinner this week, click here to find delicious recipes for frittatas, quiche, muffin cup eggs, breakfast burritos, and more.

Week 63, Recipe 1: Crispy Chicken Salads

 

NOTES

• Yum! An easy filling dinner and the kids ate up their crispy chicken strips with veggies and dip instead of on a salad.
• I found a copy cat recipe for Shake n Bake, modified it a bit, and used that as my seasoning.

INGREDIENTS

• Chicken breasts - about 1 lb or 2 large
• 2 eggs, beaten
• Stuff for salads - crispy lettuce, tomatoes, cubed cheese, chopped green or red onions, croutons, cooked and crumbled bacon (optional), yellow/red/orange peppers, etc.
• Homemade Shake n Bake coating (combine in a ziplock bag and toss to mix):
• 2 c. panko bread crumbs
• 2 tbsp vegetable oil
• 1/2 tbsp salt
• 1/2 tbsp paprika
• 1/2 tbsp celery salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsely (I left this out because I didn't have any)

DIRECTIONS

1. Mix all ingredients for the coating in a ziplock bag and toss to mix.
2. If your chicken breasts are thick or are thick just on one side, pound to an even thickness by placing under plastic wrap on a cutting board and using the flat side of a mallet to pound to an even thickness throughout. Season with salt and pepper.
3. Place beaten egg into one shallow bowl and the coating in another.
4. Dip chicken breasts into egg then the coating and fry the chicken over medium high heat oil in a large sauce pan (enough oil to coat the bottom of the pan with a thin layer) until browned on one side. Turn, and cook the other side.
5. Remove breasts to a cutting board and let cool a few minutes before slicing them at the diagonal into thin strips. Serve over your salad with dressing of choice.

Week 63, Recipe 2: Creamy Sausage and Tomato Penne

NOTES

• Recipe modified from the blog From the Girl Who Ate Everything
• My husband asked me to make this again soon!

INGREDIENTS

• 1 lb ground sausage (regular Italian or spicy would be fine - turkey or pork)
• 1 c. chopped onion
• 3 cloves garlic, minced
• 1 16 oz can Italian style diced tomatoes
• 1 8 oz can tomato sauce
• 1 c. heavy cream
• 5-6 big leaves of fresh basil, chopped
• 12 ounces penne pasta
• Grated Parmesan for topping
• Salt and pepper to taste

DIRECTIONS

 

1. Cook the pasta in salted water just until al dente, according to package directions.

2. While pasta is cooking, cook the sausage in a large skillet until starting to brown, breaking it up and stirring every so often. Then add 1/4 c. water and cover the skillet until the water starts to simmer. Turn down heat a bit and stir every so often until the water has evaporated and the sausage is cooked through.

3. Add the onions and garlic to the sausage and saute for a few minutes.

4. Add the can of diced tomatoes and the tomato sauce and bring to a low simmer.

5. Add in the cream and bring to a low simmer for a few minutes.

6. Stir in the fresh basil and then mix the pasta in with the sauce. Top each serving with some Parmesan cheese if desired.

Week 63, Recipe 3: Sunday Short Ribs with Cream Sauce

NOTES

• Recipe modified from The Pioneer Woman blog
• I call them Sunday Short Ribs because they seem fancy although the recipe is really easy and could be made any day of the week! They bake on a low heat in the oven for 3 hours hours so you will need to plan ahead.
• These are sooooo good. Fall off the bone, tender, tasty beef with a light cream sauce. YUM.

INGREDIENTS

• 12 whole shortribs
•  salt and pepper, to taste
• 3 tbsp olive oil
• 1 cup red wine (something you'd drink, not cooking wine)
• 32 oz beef broth or stock
• 2 tbsp minced fresh rosemary
• 2 tbsp grainy mustard
• 1 c. heavy cream
• 16 oz mushrooms, sliced
• 1 tbsp butter

DIRECTIONS

1. Heat olive oil in a heavy pot (Dutch oven works great) over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
2. Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and place in the oven at 300 degrees for 2 1/2 - 3 hours.
3. After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard and cream, then raise the heat and allow it to bubble up and gently simmer for a few minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
4. Meanwhile, melt the 1 tbsp of butter in a skillet and saute the mushrooms, adding a little olive oil if necessary.
5. To serve, place a mound of mushrooms on a place, then shortribs on top of the mushrooms, then drizzle with cream sauce.

Posted by Ree on November 15 2009

Week 63, Recipe 4: Quick Baked Chicken Parmesan

Photo from Joyful Mama's Kitchen blog

NOTES

• Recipe modified from Joyful Mama's Kitchen blog.
• That was quick and really good! The picture doesn't do it justice (and Joyful Mama says so herself). I wish I would've gotten my own photo but it was a Saturday night and we were all hungry!
• Serve with these delicious soft Italian breasticks (ready for the oven in just 30 minutes!) from an earlier post (the recipe is within Recipe 1 of that week).

INGREDIENTS

• 4 thin chicken breasts or 2 large, sliced crosswise in half to thin
• 1 tsp red pepper flakes
• 2 cloves garlic, minced or finely shredded
• 1 (5 oz) bag butter and garlic croutons
• 2 c. marinara sauce
• 1 tbsp dried basil
• 3 c. mozzarella cheese, shredded
• 1 c. parmesan cheese, grated

DIRECTIONS

1. Spray a 13x9 inch baking pan or casserole dish with oil.
2. Sprinkle with red pepper flakes and place the minced/shredded garlic evenly over the olive oil.
3. Layer the chicken breasts in the bottom of the pan then pour the marinara sauce over top and sprinkle with the dried basil.
4. Sprinkle half of the mozzarella cheese and parmesan cheese over top of the chicken then top with the croutons followed by the rest of the cheeses. salad and breadsticks.
5. Bake for about 40-50 minutes (cooking time will vary depending on the thickness of your chicken breasts) at 350. Check chicken temp at 35 minutes and do so every 10 minutes until chicken is 160 degrees. If desired, serve with the quick Italian breadsticks (see link above in NOTES).

Week 63, Recipe 5: Cheesy Chicken & Wild Rice Bake

Photo from A Picky Palate blog

NOTES

• A great dish! I made two and froze one and we just ate it last week - it freezes nicely! Recipe below makes one 13x9 inch pan so double if desired.
• Recipe modified from A Picky Palate.
• Buy a large whole chicken, roast and then shred and chop to make 2 13x9 inch pans. See how to roast a whole chicken here. You can also bake some chicken breasts, boil some chicken breasts, or buy a whole roasted chicken at your grocery store.

 

INGREDIENTS

• Cooking oil
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• 4 carrots, peeled and diced
• 3 cloves garlic, minced or finely shredded
• 2 c. shredded, cooked chicken breast (see ideas for getting the chicken in NOTES above)
• 1 1/2 c. dry white rice, cooked according to package directions
• 1 1/2 c. wild rice, cooked according to package directions
• 1 tsp salt
• 1/2 tsp black pepper
• For cheese sauce:
•  2 tbsp butter
• 1/4 c. all-p flour
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 c. chicken broth
• 2 c. shredded cheddar cheese, plus additional for topping casserole

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Heat a little oil into a medium dutch oven or pot over medium-low heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both of the cooked rices, salt and pepper. Transfer rice mixture to a large bowl.
3. To prepare cheese sauce, melt the butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thickened a bit and nearly boiling then stir in cheese until melted.
4. Pour cheese sauce over rice mixture in a large bowl then transfer to a lightly greased 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.