The crock-pot is a wonderful invention and I love to use mine as often as possible. I am always, thinking and looking for new recipes . This one is easy and smells great while it is cooking.
6-7 bone in chicken thighs
3-4 tablespoons olive oil
4-5 chopped garlic cloves
1/4 cup chopped onions
1/2 green, yellow, orange bell pepper, chopped
salt and pepper
1 (14 oz) can diced tomatoes
1 (14 oz) can black beans, rinsed
Rinse and pat dry thighs, cut off excess fat.
Pour olive oil in skillet and let the oil get hot, brown both sides of the thighs and set aside.
Put peppers, garlic, onions, diced tomatoes and black beans in crock-pot. Stir. Sprinkle both sides of thighs with garlic powder, onion powder, salt and pepper, how much is up to your taste. Place thighs in crock-pot.
Set crock-pot on high for 4 hours.
Serve over rice.
We will be sharing this recipe to these Blog Parties
Our theme for September, foods of Greece, I have been wanting to try a new bread recipe and this seemed like the perfect time. So, I researched Pinterest and found a Pita Bread and Gyro recipe and Casserole Gal Rachel has already posted a Tzatziki recipe.
I used How to make Perfect Pita Bread from The View from Great Island. I had fun making them, they didn't turn out perfect but, they were tasty.
For my filling I made Gyros with Greek Chicken from Cooking Classy. My Gyros were a great change and I enjoyed trying something different.
My sauce comes from Casserole Gal Rachel, she recently made and posted a recipe for Tzatziki Sauce with Wheat Flatbread.
Everything can be made a day before, which is great if you want to have a girls night out and watch My Big Fat Greek Wedding or for a sport watching event.
You read that right. Galaktoboureko. Or you could just say Greek Custard Pie. Either way, this is a tasty treat! I think it's harder to say the name, than to actually make the dish. It does take some time, but honestly very easy.
My husband loves custard based dishes, and really enjoyed this dessert. It combines the sticky, flaky crust part of baklava and an orange custard, together in an impressive dish.
I found this recipe on Brown Eyed Baker, be sure to click over and look at her wonderful blog!
Galaktoboureko (Greek Custard Pie)
6 cups whole milk
1 cup fine semolina (see my note below)
3/4 cup granulated sugar, divided
1 Tb unsalted butter
1 tsp vanilla extract
Zest of 1 orange
1 package phyllo dough (see notes)
1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup water
1/4 cup orange juice
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Get your pan ready! I used a 10 x 13, but she recommends a 10x13 lasagna dish or 16" round cake pan. If phyllo dough is frozen, set on the counter (still in the plastic package!!) and allow to thaw.
2. Stir milk, semolina, 1/2 cup sugar, butter and vanilla in a large sauce pan over medium heat. Stir gently but constantly until it becomes thick like pudding. It may take up to 15 minutes, so just keep stirring! Careful or it will stick and scorch on the bottom of the pan if you aren't stirring enough. Once thickened, remove pan from the heat and cool for 5-10 minutes. While cooling - beat eggs with remaining sugar, then stir into milk mixture. Add zest.
3. Melt the 1 cup of butter and brush it onto the bottom of your pan. Layer 1/2 the package of phyllo dough, with butter brushed between each layer, in the pan.
4. Pour slightly cooled custard over the phyllo sheets, spreading evenly. Layer the remaining sheets of phyllo on top of the custard, with melted butter between each layer. Brush butter all over the top.
5. Bake until top is golden brown, about 30-45 minutes.
6. While the custard is baking, make the syrup. Bring sugar, water and orange juice to boil in a small saucepan. Boil for 5 minutes then remove from heat. Add vanilla extract and set aside.
7. When you remove the custard from the oven, let it cool for 15 minutes. Then pour the syrup all over the top. Allow the custard to set for at least an hour before serving -- so that delicious syrup can soak thru all the layers. Mmmmmm :) You can store any the pie in the fridge for up to 3 days.
For semolina -- use Cream of Wheat! Run the amount thru a food processor to make it really fine.
Phyllo dough -- I can find a boxed phyllo dough in the freezer section of my local grocery store. The box contains 2 packages/tubes - I used only 1 tube for this recipe. The other is in my freezer awaiting a different tasty dish!
This dish is so pretty and unique! It would be wonderful for potlucks, holidays or as a baked gift!
The tv show Gilmore Girls is a guilty pleasure for me. I like to binge watch my favorite episodes while baking or cleaning. During one episode - season 6, episode 9 -- Sookie and Lorelai are in the kitchen preparing dinner. Sookie mentions a Chicken & Dumpling Casserole, just in passing, but my ears perked up and I thought, 'That sounds good!' So, off to the wonderful world of internet and Pinterest I went, looking for recipes. And this is the recipe I put together....
Chicken & Dumpling Casserole
2 Tb butter
2 cups shredded chicken (I used leftover rotisserie)
2 cups veggies
1 cup cream
2 cups milk
3 Tb flour
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/3 cup milk
1. Preheat oven to 400 degrees. Melt butter in a medium saute pan and add the chicken and veggies. Saute till warm thru, add flour. Stir well till everything is coated in the flour.
2. Add cream and 2 cups milk, stirring constantly to combine. Let simmer for 5-8 minutes, stirring occasionally, till it starts to thicken. Pour into casserole dish.
3. In a medium bowl, make the dumplings. Stir together 1 cup flour, baking powder and salt. Whisk the egg and 1/3 cup milk, then pour into dry ingredients and stir to combine. Mixture will be sticky.
4. Drop biscuits by the spoonful on top of casserole. Optional: Sprinkle with parsley for flavor and color. Bake for 15-20 minutes, until dumplings are browned on top and cooked thru.
Notes: There are many alternatives to this recipe!
1) Use broth. As long as the sauce liquids equal 3 cups, you can use any combination of milk, broth and cream.
2) Veggie variety -- I used some frozen broccoli, but carrots, celery, onions, asparagus, peas.... all yummy!
3) Dumplings -- Make buttermilk dumplings! Simply swap the milk for buttermilk and add 1/2 tsp baking soda.
4) For a gift -- prepare casserole and keep covered in the fridge until delivery. Simply attach backing instructions to your disposable baking dish. Add a bagged salad and it's a perfectly comforting charity meal.
Want a new spring breakfast recipe? How about something new for Mother's Day brunch? Well, I have a recommendation -- this Lemon Blueberry French Toast Casserole! It can be made in advance, reheated if needed, travels well and is just so deliciously full of soft lemon flavor.
Lemon Blueberry French Toast Casserole
1 loaf French Bread (or an enriched bread, like brioche)
2 cups frozen or fresh blueberries
1 lemon - zest & juice
1/2 cup cream
1 tsp vanilla
1 tsp lemon extract
Powdered sugar for dusting
Syrup for drizzles & dips
1. Spray a 9x13 casserole dish with non-stock spray. Cube the bread and place in dish.
2. In a medium bowl, whisk eggs, cream, vanilla and lemon extract, juice & zest till combined. Add 1 cup blueberries, stir and pour over bread. Carefully stir bread and egg mixture to coast all the cubes.
3. Sprinkle with other cup of blueberries. Cover with plastic wrap and keep in fridge till ready to bake.
4. When ready, remove plastic wrap and place in cold oven. Turn oven to 350 degree and bake for 30-45 minutes. Until eggs appear set and top is golden.
5. Sprinkle with powdered sugar and serve with your favorite syrup!
Ahh the souffle. A seemingly intimidating dish of whipped eggs reaching perfect baked heights or falling into a dense fail. I always think of this scene from my favorite movie, Sabrina....
My results? Well there was rise, but not enough -- the flavor though was wonderful! It is not a difficult dish to make, just requires preparation and patience. Don't be afraid of the souffle! I am excited to try new flavors and especially practice a chocolate souffle!
3 Tb butter
3 Tb flour
1 cup milk
1/2 tsp salt
1/8 tsp salt
pinch cayenne and nutmeg
4 egg yolks
5 egg whites
1 cup cheese (Gruyere, Parmesan or Swiss)
Extra butter and 1 Tb cheese for dish
You need to have all ingredients and dishes prepped and ready. Separate your eggs, pour your milk, grate your cheese - get your mise en place! (a French phrase for 'putting everything in it's place!) You will need a small saucepan, wooden spoon or whisk and a mixer. Preheat oven to 400 degrees F.
Prepare your dish: Get a piece of aluminum foil long enough to wrap around your souffle dish. I recommend folding the foil in half to make a sturdier 'wall.' Wrap around your dish and secure seams with paperclips. Brush bottom, sides of dish, and the inside of the foil walls with melted butter. Sprinkle bottom of dish with 1 Tb shredded cheese. Place on a cooking sheet (for easier transition in and out of oven) and set aside.
Next, you make a simple Bechamel - which starts with a roux (equal parts fat & flour.) In your small saucepan, melt 3 Tb butter on low heat. Once melted, whisk in flour - cook for a couple minutes, stirring often, to help 'cook out' the flour taste. Do not let it brown, or it will taste burnt. Slowly whisk in milk and seasonings. Continue to stir as the sauce thickens. Once it starts to coat the back of a spoon, remove from heat and place saucepan on a folded towel. Now, with all the vigor and elbow grease you have whisk in the 4 eggs yolks, one at a time. If you take it slow or let the egg sit for a moment it will start to curdle in the hot sauce. You want to whisk until velvety smooth. Set aside.
Mixer: Beat your egg whites and pinch of salt until whites are stiff - smooth in texture but stiff when tested. Very carefully fold in bechamel sauce - don't deflate your eggs! Then fold in 1 cup of cheese, reserving 1 Tb to sprinkle on top. Pour souffle batter into your prepared souffle dish, sprinkle with reserved cheese and carefully place in the oven. Immediately turn oven temp down to 375. Bake 25-30 minutes, till golden brown on top and a tester come out clean (go in on the side of your souffle rise, don't puncture the top or you risk deflation.) Remove aluminum foil and serve hot!
Just reading a Julia Child cookbook and watching my souffle rise.....
Here is my souffle - as I mentioned, it wasn't as high as I would have liked, but after reading some recipes by Ms. Child I'm certain I OVER beat my eggs. It was still pretty tasty. We ate it all immediately!
Use to large spoon to crack the surface and scoop out the souffle.
I have a lot of respect for Julia Child, she was ahead of her time, a true pioneer. I used her recipe for one of our main courses for our French Themed Progressive Dinner. I am sure she would have shook her head on how my chicken looked (it is the first time I have trussed a chicken) but, I think she would be okay with it's taste.
3 lb roasting chicken
1/4 tsp salt
Pinch of pepper
2 Tblsp butter
3 or 4 sprigs of fresh tarragon or 1/2 tsp of dried tarragon
Season the cavity of the chicken with salt, pepper and 1 Tblsp butter. Place tarragon inside chicken. Truss the chicken, watch Ms Child's You Tube Video for this method. Dry the chicken and rub skin with remaining butter.
Use a heavy casserole, large enough to hold your chicken, set on moderately high heat and add:
2 Tblsp butter
1 Tblsp oil
When hot, place chicken, breast side down and brown for 2-3 minutes. Turn carefully using wooden spoons, be careful not to break the skin (As you can tell I had problems with this). Brown on all sides. Remove chicken. If your butter has burned, pour out and add 3 tblsp butter. Melt butter and Add:
1/2 cup sliced onions
1/4 cup sliced carrots
1/4 tsp salt
3 or 4 sprigs of fresh tarragon or 1/2 tsp dried tarragon
Cook for 5 minutes without browning, add salt and tarragon.
Sprinkle 1/4 tsp salt over chicken. Place breast side up over the vegetables and baste with the butter. Lay aluminum foil over the chicken, cover the casserole and reheat on top of stove, when you hear it sizzling. Place casserole on middle rack of oven at 325 degrees.
Roast for 1 hour and 10-20 minutes. Baste once or twice with butter from the casserole. The chicken is done with the drumsticks move in their sockets, and when juices run clear.
Place on platter and use carrots, onions and butter to cover up any mistakes, it worked for me.
Enjoy, Casserole Gal Rhonda
Blog Parties: Foodie Friday and Everything Else, Meet Up Monday,
Full Plate Thursday, Made by You Monday,
Welcome Home Wednesday
We are celebrating March by having a Progressive Dinner with a French theme! We will start the month with my appetizer and end with an amazing dessert. In between will be a main course and some failures; because not all recipes are always the best!
I found this recipe in Dorie Greenspan's, Around My French Table, It is not at all difficult and would be delightful paired with a salad for your first course. Bake it in individual ramekins 1-2 days before, then when your guests arrive it is simple and quick to finish.
5 ounces cheese ( I used 3 ounces Apple Smoked Gruyere and 2 ounces Colby Jack)
1 cup heavy cream
3/4 cup whole milk
3 large egg yolks
pinch of nutmeg
pinch of salt and pepper
Cut 2 ounces of the Gruyere and 1 ounce of the colby jack cheese in teensy cubes, divide evenly and place in 5 ramekins. The ones I use are 5 inches across and 1 1/2 inches deep.
Pour cream and milk into a small saucepan and bring just to a boil.
While milk and cream are heating, whisk egg yolks with the nutmeg, salt and pepper in a medium bowl. Continue to whisk and dribble about 1/4 of hot cream mixture into yolks, keep whisking and add rest of cream in a slow, steady steam. You do need to 'de-bubble' the mixture- carefully rap bowl on the counter. If that doesn't work, spoon off and pop the bubbles.
Pour into your ramekins. Place ramekins on a cookie sheet lined with parchment paper. Ms. Greenspan's recipe said to bake at 200 degrees for 40-50 minutes. When I did this mine took way longer to bake, the second time I made these I raised my temperature to 275 and they took 35-40 minutes.
Once cooled your can cover and refrigerate for 2 days. If you do bake before, bring out of the refrigerate for an hour or so to bring to room temperature.
Finely grate remaining 2 ounces of cheese. Sprinkle evenly over ramekins. You can brown the cheese under a broiler for 3-4 minutes or you can use a mini propane torch.
Tomato roses are simple to create and make a beautiful garnish! Using a very sharp paring knife, peel a roma tomato in one long winding peel 1/4-1/2" in width- just as you would an apple! Then, carefully curl the peel to the desired shape. Your peel may be a little long, so trim excess if needed. Create your roses up to a day in advance - wrap gently in a bit of paper towel so it holds shape, and store in an air-tight container in the fridge.
Enjoy~ Casserole Gal Rhonda
Blog Parties: Foodie Friday and Everything Else, Full Plate Thursday,
Made by You Monday, Welcome Home Wednesday, Meet Up Monday
This is a Weight Watchers recipe that I made with only one adjustment. I used mozzarella cheese instead of Parmesan. Next time I will add some chopped onion with the garlic and maybe some red pepper just to boost the flavor. I am curious about how it will freeze and will experiment with that and let you know.
4- 3 oz boneless, skinless chicken breast, cooked and cut into cubes
1/2 box spinach, thawed and squeezed to remove liquid
2 large garlic cloves, minced
1 Tbsp olive oil
2 Tbsp flour
1 Tbsp lemon juice
1 1/2 cups no-salt added chicken broth
1 tsp dried oregano
1/2 tsp black pepper
1 cup low fat cottage cheese, blended to make it a smooth consistency
2/3 cup fresh Parmesan cheese, grated
1/2 pound whole grain pasta, penne or spirals
Preheat oven to 375 degrees
Spray 9 x 11 casserole dish with olive cooking spray. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened, Add lemon juice, nutmeg, oregano and pepper. Bring to a simmer.
Remove from heat and add blended cottage cheese, spinach, chicken, cheese and pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden and bubbly.
Casserole Gal Rhonda
Blog Parties: Foodie Friday and Everything Else, Treasure Box Tuesday,
Full Plate Thursday, Made by You Monday, Foodie Friends Friday
I received a wonderful Lodge Cast Iron Dutch Oven for Christmas this year -- isn't she the most beautiful orange? :)
It was difficult to decide which recipe would be the first in my new pan - but this recipe won the race! I have read multiple recipes for Chicken Paprika; ingredients varied but they all looked tasty. I took a couple of the ideas, picked my favorite parts and created this hearty meal. It is a filling and comforting meal on a cold night - and bonus, it is really healthy.
3-4 large chicken breasts, thawed
2 Tb paprika plus 1 tsp
1/2 tsp salt and pepper
1 cup finely chopped onion
1 Tb minced garlic
8 oz button mushrooms, quartered
16 oz baby carrots
1 can collared greens
1 can low sodium chicken broth
2 Tb flour or cornstarch
In a medium baggie combine 2 Tb paprika, salt and pepper. Cut chicken breasts in half, then place in baggie. Shake till chicken is coated in seasonings. Heat a couple tablespoons olive oil in a medium stock pot or dutch oven - sear chicken on all sides, just till slightly brown, then remove from pan.
Add garlic and onion to pan, add a pinch more salt and pepper plus the extra teaspoon of paprika. Cook till onions begin to caramelize, stirring often. Next add carrots, continuing on medium heat cook carrots for 3-5 minutes.
Partially drain liquid from greens and add them to the pot. Then the mushrooms, stir well.
Pour broth into a large measuring glass or small bowl and whisk in flour or cornstarch till there are no lumps. Add to dutch oven and stir well. Nestle chicken breasts back into pot, put on the lid and simmer on medium-low for 15-20 minutes - till carrots are tender and chicken is cooked through.
Taste - I needed to add 1/4 - 1/2 tsp more salt and pepper.
Serve hot over rice, quinoa, cornbread or by itself as a thick and hearty stew.
*Use cornstarch to make recipe completely gluten free!
*This is a wonderful one pot meal - if you don't want to leave it simmering on the stove top (and you are using a dutch oven) you can bake in the oven at 375 degrees 15-20 minutes.
-Casserole Gal Kristen-
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!