One Particular Kitchen » casserole

Creamy crockpot chicken

Mama — Sun, 21 Feb 2010 03:41:52 +0000

You know what I hate? When a recipe tastes SO GOOD but photographs SO POORLY. Le sigh.

Shall I just spare you the picture? Because really, it doesn’t do it justice. Just try this (it’s so crazy easy — you just have to try) and then come back and tell me what you thought.

What you need:

A slow cooker
1 can of corn
1 can of black beans
1 jar of salsa
1 block of cream cheese
frozen chicken breasts — I used 2 but you could do up to 4 or 5 without adjusting ingredients and be fine

Instructions:

Put chicken breasts, corn (drained), beans (drained and rinsed) and salsa into the slow cooker and stir it up a bit
Cook on high for 4-5 hours or until chicken is cooked through
Add in block of cream cheese and cook another 30 minutes
Stir up mix to make the whole thing creamy, then serve chicken and sauce together

Do you see how easy that is? And that you must try it? Please do. Make it, eat it, love it, and agree with me that a picture of it is no indication of its actual greatness.

Lissa’s baked jambalaya

Erin @ One Particular Kitchen — Sun, 07 Feb 2010 22:45:23 +0000

Oh I wish I could make this look as good as it tasted!

My fabulous friend Lissa makes this so often that she doesn’t even look at the recipe anymore. That’s the sign of a good supper! She told me how to make it while The Kiddo and I were visiting last fall, and I can’t believe it took me this long to make it. It is absolutely phenomenal, really. You must make this as soon as possible.

You’ll need:

1 stick butter, melted
1 lb. smoked sausage, sliced
1 can Rotel
1 can french onion soup
1 can beef consomme
2 lbs. uncooked chicken, turkey or peeled shrimp
1 bunch green onions, chopped
2 cups uncooked rice
2 bay leaves
14 ounces (or 1 can) chicken broth
I also added some chopped dehydrated red peppers out of the freezer from last summer’s garden

Steps to easy prep:

Mix all ingredients and bake in buttered casserole, covered tightly (I did a tight cover of foil then a lid on top of that) for one hour at 350F; stir and recover, then bake 30 minutes more or until rice is done

Oh wait. It’s only one step. Don’t you love that? This expands a lot as the rice cooks and soaks up the chicken broth so allow yourself plenty of room in the casserole dish (I totally pushed my luck there; overflow crisis narrowly averted).

I served this with shredded cheese, hot sauce and cornbread. It went fast.

Cultural divide Casserole

Mama — Sat, 24 Jan 2009 18:30:21 +0000

It’s cold here. Yes, it’s the South and I am a big baby about cold but I swear: it’s actually cold.

And cold, of course = comfort food.

This is where the cultural divide comes in. One of my favorite comfort foods is a dish my mother used to make:
~ ground beef, browned and drained
~ cooked pasta, usually elbow macaroni
~ red sauce, pretty spicy with lots of garlic and Worcestershire sauce
~ cheese, usually mozzarella and Parmesan

Everything is mixed together in a casserole dish and baked at 350 for about 40 minutes with a little extra cheese melted on top at the very end of the cooking. My mom called this Italian casserole.

My husband, The Yankee, calls this goulash.

Say what?

Goulash in my house involved runny-nigh-onto-watery tomato sauce with whole tomatoes and it involved egg noodles. Yeech.

So, my Italian casserole — what would you call it?