Baked Provencal Chicken and Rice Casserole

Baked Provencal Chicken and Rice Casserole

Ingredients

·           1 cup USA Arborio rice

·           1/2 cup pitted Nicoise olives

·           1 clove garlic minced (optional)

·           1 pint cherry tomatoes halved

·           2 tablespoons olive oil

·           1/2 teaspoon red chili flakes

·           4 sprigs of fresh oregano thyme or rosemary (or a combination)

·           1 1/2 cups chicken stock

·           1 cup white wine

·           Sea salt

·           1 pound whole chicken thighs

Instructions

1.    Preheat the oven to 400 degrees F.

2.    In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt. Fold the ingredients together until well-mixed. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Nestle the chicken thighs, skin-side up in the rice mixture and season generously with salt and pepper.

3.    Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Serve warm with a green salad on the side.

Sausage Pasta

SAUSAGE PASTA

1 pkg. pasta (I grew up on fettuccine noodles- my kids like rotini)
Olive Oil
1 onion
1 Pkg Jimmy Dean Regular bulk sausage
1 can Tomato paste (6 oz)
1 cup beef stock (I use ‘Better Than Bouillon’)
salt and pepper
1 cup light cream (You can use heavy cream, or mix heavy cream with milk. My grocery store sells light cream but some don’t)

Heat oil in pan.  Add chopped onion.  Cook over low heat until onion is soft. (more often than not I skip the onion). Add sausage meat and fry until done. Drain fat (optional).  Add tomato paste and 1 cup of beef stock.  Add salt and pepper. Simmer over low heat for 10 mins. Add cream. Stir. Try not to drink entire pot of sauce.

Cook pasta according to directions and drain.  Return to pan and combine with sauce.

Sprinkle with grated parmesan cheese. (optional)

Makes for great leftovers so I usually double recipe!

“Tom Kha Gai” Thai Chicken and Rice Casserole

“Tom Kha Gai” Thai Chicken and Rice Casserole

Ingredients

·           1 pound boneless skinless chicken thighs or breasts, cut into 2-inch pieces

·           1 cup arborio or bomba rice (though any short grain white rice will work)

·           1 large leek, white and light green parts only, halved and thinly sliced (see note)

·           1 bunch scallions, cut into 2-inch pieces

·           1 tablespoon finely chopped fresh ginger

·           2 medium garlic cloves, minced

·           One 14 ounce can full fat coconut milk

·           1 cup chicken stock or water

·           2 tablespoons fish sauce

·           2 tablespoons fresh lime juice

·           1/2 teaspoon sea salt

·           1 stalk lemongrass, cut into 3-inch pieces (optional)

Instructions

1.    Preheat the oven to 375 degrees.

2.    In a large mixing bowl, combine the chicken, rice, leek, scallions, ginger, garlic, coconut milk, stock or water, fish sauce, lime juice and salt. Fold the ingredients together until well-mixed. Transfer to a 9 x 13 casserole dish and arrange in an even layer. Nestle the lemon grass stalks in the chicken mixture, if using.

3.    Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Then, discard the lemongrass stalks, and serve hot.

Recipe Notes

Make sure your leek doesn’t have any grit. Cut in half lengthwise and fan out under the faucet to wash away any sand. Then thinly sliced into half moons. I like using arborio rice in this recipe because the extra starch helps thicken it without a béchamel. But you can use regular short grain white rice. It just might be a slightly wetter/soupier casserole.

Burmese Chicken Soup

Burmese Chicken Soup

Ingredients:

1 T oil

3 garlic cloves

1 inch piece of ginger, peeled and minced

1 shallot finely diced

1 T ground ginger

1 T turmeric

1 T ground coriander

½ tsp red pepper flakes

1 tsp salt

2 medium sweet potatoes, peeled and cut into ½” dice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces

1 13.7 oz  can unsweetened coconut milk

Juice of 1 lime

1 bunch of cilantro, roughly chopped

Heat medium oil in stockpot or dutch oven. Saute the garlic, ginger and shallot until aromatic (about 3-4 minutes). Add spices and salt and saute another minute, stirring. Lower heat to medium, add the sweet potatoes and cook for about 6-8 minutes, stirring occasionally.  Deglaze pot wth ½ cup of chicken broth, scraping up any brown bits from the bottom of the pot. Add remaining chicken broth, chicken and coconut milk; bring to a simmer. Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes. Add lime juice and desired salt. Stir in half the cilantro. Spoon into bowls, garnish with remaining cilantro and serve. Makes 8 cups.

Tori’s Amazing Cookies

Tori’s Amazing Cookies

Ingredients:

1 ¼ cup chopped almonds

¾ cup dried cranberries

¼ cup flour

2/3 cup heavy cream

2/3 cup sugar

¼ tsp salt

Dark chocolate chips

Mix almonds, cranberries and flour together in a bowl. Set aside.

Put cream, sugar and salt in to med saucepan – cook over medium heat stirring until sugar dissolves – add almond and cranberry mix and stir until well incorporated. Place in fridge for at least 2 hours. Must be really cold (overnight is good)

Preheat oven to 350. 

Using a teaspoon place dough on silpats – leaving space as the cookies spread – about 12 or so per batch. Bake for 11-12 minutes – let cool out of the oven for just a minute – then carefully remove from silpat on to a marble surface and let cool completely. 

Dip into dark chocolate that has been melted with just a little wax to give it a gloss finish – place on wax paper and put in fridge to let chocolate melt completely. (white chocolate works as well)

Single batch makes about 2 dozen – can double