Chicken Casserole ( Vegetarian or non Vegetarian)

This is simply a hearty, comfort food recipe.
I make it with Quorn Chick'n Tenders, but you can certainly adapt it by using 3 C of cooked and diced chicken.

Quorn Chick'n Tenders are fully cooked and ready to heat and serve. I always thaw them and saute them in 1 TBS of butter just to brown them and add a bit of flavor.


2 bags (12 0z. ea.) Quorn Brand Chick'n Tenders or 3 C cooked and diced Chicken
2 C cooked white rice
1 (8oz.) can of sliced water chestnuts, drained, roughly chopped
1 C diced celery
1 C sliced fresh mushrooms
1/4 C diced onion
1 tsp lemon juice
1 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp fresh ground black pepper
1 (10 3/4 oz.) can of Cream of Mushroom Soup, undiluted
3/4 C mayonnaise

Topping:
3 TBS butter
1/2 C crushed Corn Flakes
1/2 C slivered almonds

Combine the first 10 ingredients in a large bowl and mix well
In a small bowl, whisk the mayonnaise and the soup together well
Fold the Soup mixture into the Chicken mixture

Spoon it into a 2 1/2 - 3 qt. casserole dish sprayed with a vegetable spray.

Melt the topping butter and toss with the Corn Flakes and Almonds
Sprinkle over the Chicken
Bake uncovered at 350 degrees for 30 minutes

Enjoy!
Peace in the Kitchen!

Broccoli Casserole with French Fried Onions

As a vegetarian I'm always looking for new vegetable recipes that look and taste great.
Most Americans love Green Bean Casserole, you know? the one with those French Fried Onions!
I think we all serve it at Thanksgiving. I know we always had it during the Holidays at my Grandmother's house.
Here's a spin on that All American Casserole.

Broccoli Casserole ( with French Fried Onions)

2 - 10 oz. packages of frozen broccoli ( cuts or florets, not chopped)
1 TBS butter
1 C chopped onion
1 - 10 3/4 oz.can of Cream of Mushroom Soup
1/2 tsp ground mustard
1 tsp salt
1/2 tsp black pepper
6 hard boiled eggs, sliced, divided ( slice 3, set aside, slice the other 3 and set them aside)
2 C shredded sharp cheddar cheese
1 can of french fried onions

Broccoli:
Cook according to directions, drain and set aside
Melt butter in a saucepan and saute onions until translucent
Add:
soup, undiluted
ground mustard
salt
pepper
whisk well
cook until bubbling

Place half of the broccoli in a 2 qt,  buttered casserole
Top it with half of the eggs
Half of the cheese
Half of the soup mixture
Half of the onions
Repeat ( except for the remaining onions) Save them for the last 5 minutes of baking.

Bake at 350 degrees for 20 - 30 minutes
Top with remaining onions and bake an additional 5 minutes


Enjoy!
Peace in the Kitchen!

Summer Berry Pull Apart Bread

This is a great Summer bread. The berry of choice is Blueberries. It's Summer, Blueberries are in season. I hope you try this bread.

A friend of mine passed this recipe on to me and I thought it looked  great for Summer.
This is an adaptation of the original recipe.


Summer Berry Pull Apart Bread

1 C of fresh Texas Blueberries...... or Michigan, or Maine..... !
1 tsp sugar
2 cans of buttermilk biscuit dough
3/4 C the best maple syrup you can buy!
2 TBS brown sugar
1 C chopped pecans, divided
1 1/2 TBS cinnamon,divided
1/2 C any canned vanilla frosting

Before starting the recipe:
Place the Biscuit  dough cans in the freezer just until you complete the following instructions:

Mix the blueberries and sugar together in a small bowl and set aside.
Preheat the oven to the temperature on the biscuit cans.
Spray a loaf pan with vegetable spray.

Remove the biscuit cans from the freezer and open them.
Separate the biscuits and cut each one into quarters, place them in a large mixing bowl.
Pour in 1/2 C of Maple Syrup.
Add :
Blueberries
brown sugar
1/2 C pecans
1 TBS Cinnamon
Mix well by hand

Pour the bread into the loaf pan.
Bake for 25 - 30 minutes

Microwave the frosting in a glass bowl for 20 seconds.
Drizzle the bread with the remaining maple syrup and then drizzle with the frosting.
Sprinkle with remaining cinnamon and remaining pecans.

Cool completely
Remove from the pan onto a serving plate.
Slice or pull apart and serve.


Enjoy!
Peace in the Kitchen!

Texas Black Bean Stew

Texas Black Bean Stew:

This is an original recipe, from my collection of favorites.
It's a Best of the Best Recipe.
Don't be afraid of it because it's vegetarian.
For non vegetarians, you can add 1/2 lb. of Chorizo Sausage ( sliced) and 4 Chicken Breasts, boiled and then cubed.
Continue with the recipe as directed.


2 TBS vegetable oil
1 - 12 oz. package of Smart vegetarian Chorizo Sausage links, sliced
1 12oz. bag of Quorn Chick'n Tenders
1 onion, small dice
3 cloves of garlic, minced
2 stalks of celery, small dice
2 - 1lb. sweet potatoes, peeled and medium dice
1 red bell pepper, small dice
2 - 14.5oz. cans of diced tomatoes with the juice

1 medium jalapeno pepper, seeded and small dice

1 1/2 C vegetarian chicken stock

2 TBS adobo seasoning

2 - 16 oz. cans of black beans, rinsed and drained

1/2 C fresh chopped cilantro

1/4 tsp salt

Heat oil in a Cast Iron Dutch Oven  on medium heat.

Cook the Chorizo and Chick'n Tenders 2-3 minutes.

Add onion and cook until tender

Add garlic and celery and cook until tender

Add sweet potatoes, bell pepper, tomatoes with juice, jalapeno pepper and chicken stock.

Bring to a boil, reduce to low heat, add adobo seasoning.

Cover and simmer for 15 minutes until the potatoes are tender.

Add the beans and cook uncovered until heated through.

Add the cilantro and season to taste with salt.

Cover and leave on the lowest heat until ready to serve.

Stir occasionally.

This can be served over cooked rice.

EnjoyPeace in the Kitchen!

Tortilla Pie

This can be served as an appetizer or an entree with  refried beans and rice.

1 C shredded Queso Quesadilla cheese ( or favorite white cheese) I prefer Queso Quesadilla.
1 C Shredded Cheddar Cheese
1 4 oz, can of Diced Green Chiles, drained
1/2 C chopped Green Onion, use the entire Onion
8 - 8" Flour Tortillas
Butter, softened (Butter each of the Tortillas on One Side and place them as directed with the Buttered Side UP.

Serve with Sour Cream and Pace Picante Sauce or your favorite!

Spray 2 - 8" Cake Pans with a Vegetable Spray

Layer each Pan with the following:

1 Tortilla
Sprinkle some of each of the Cheeses
Sprinkle with some of the Green Chile
Sprinkle with some of the Green Onion

Repeat and end with a Tortilla


Bake at 400 degrees for 20 minutes
Serve Warm accompanied with Sour cream and Picante Sauce

Enjoy!
Peace in the Kitchen!

Tex - Mex Bruschetta

1 avocado, small dice
1/2 C white corn
1/2 of a red pepper, small dice
1/4 C black beans
1/2 C onion, small dice
1/2 tsp salt
1 small jalapeno, small dice
1/4 C chopped cilantro
1/2 of a lime, zest and juice

Mix all ingredients together in a small bowl
Chill before serving

Serve with tortilla chips

Enjoy!
Peace in the Kitchen!

Tex - Mex Rice

This is always a great side dish with any Tex - Mex Entree.
It's almost a staple dish in Texas.
We love a side of rice and beans with our Tex - Mex food.
I could dedicate an entire post just about beans and rice.
There are so many variations.

2 TBS Vegetable Oil
1 Onion, diced
1 Green Bell Pepper, diced
2 C uncooked white rice
3 C water
1 can of Ro-Tel tomatoes with green chiles + 1- 4oz. can of diced green chiles, undrained
2 TBS Adobo Seasoning

Heat oil in a skillet
Saute Onion and Bell Pepper until tender
Add rice, stir
Add water, tomatoes, green chiles and seasoning
Bring to a boil, reduce heat and simmer until the liquid reduces and the rice is tender.
Season to taste with Salt and Pepper


Enjoy!
Peace in the Kitchen!