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Entries in Casserole (3)


Buffalo Chicken Shepherd's Pie

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Being from Buffalo, "buffalo" flavored meals rarely come across our dinner table. Don't get me wrong, I love blue cheese and hot sauce, but buffalo flavors just don't have much appeal to me. As it is, I only eat wings maybe once or twice a year. Now, having said that, I'm not opposed to trying things that are labeled with the "buffalo" name. This week for the recipe swap, the theme was potatoes. I was intrigued, yet nervous, when I received this recipe for Buffalo Chicken Shepherd's Pie from The Jey of Cooking. On one hand, I had made shepherd's pie in the past and I liked how this recipe had ground chicken in place of beef, but on the other hand, it had that buffalo flavor. I knew I had to make it, so I gathered the ingredients and set off to work. I have to say that this meal did not disappoint! It packed a punch from the hot sauce, and the blue cheese in the mashed potato topping had a great flavor. As good as it was for dinner (both Joel and I had seconds, which is something we never do!), it almost tasted better the next day for lunch! Even though I still feel as if "buffalo" flavored foods are gimmicky, this recipe may make me give others a second look!!

1 tablespoon Olive Oil
1 pound Ground Chicken
4 Celery Ribs, diced
4 Carrots, peeled and diced
1 Onion, diced
4 Garlic Cloves, minced
1 pint Cherry Tomatoes, halved
2 teaspoons Smoked Paprika
1/4 cup Chicken Stock
1 tablespoon Tomato Paste
1/4 cup Hot Sauce
4 cups Mashed Potatoes (I made these with red potatoes)
4 ounces Blue Cheese, crumbled and divided
Chives, chopped, for garnish

Heat the oil over medium heat in a large skillet. Add the chicken and cook until browned. Add the celery, carrots, onion, and garlic. Continue to cook, stirring occasionally until the vegetables are soft, about 8-10 minutes. Add the tomatoes and paprika. Deglaze the pan with the stock, and add the tomato paste and hot sauce. Stir to combine. Allow to simmer for 10 minutes. Add 2 ounces of blue cheese and a few dashes of hot sauce to the mashed potatoes and mix well. Pour the chicken mixture into a 9-inch pie plate that has been sprayed with cooking spray. Spoon the potatoes on top, and top with the remaining 2 ounces of blue cheese. Bake for 25-30 minutes at 375 degrees, until the potatoes are golden and the chicken mixture is bubbly. Sprinkle with additional smoked paprika and chopped chives. Allow to cool for 5 minutes before serving.


Stuffed Mushroom Casserole

I love stuffed mushrooms, but unless we have a large party to attend, I don't feel like going through all the trouble of making a whole tray of them just so I can eat every single one.  Enter this recipe from An Edible Mosaic.  Wow, talk about the perfect remedy to that problem!  Mine doesn't look nearly as pretty as hers does, but it tasted quite delicious!  It was very easy to throw together and reheated quite nicely the next day, as well.

1 tablespoon Butter, diced
1 ounce Parmesan, grated (divided)
4 tablespoons Olive Oil
2 Celery Stalks, finely diced
1 Onion, diced
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Bay Leaf
1/2 pound Mushrooms, thinly sliced (I used a combination of white and baby bellas)
4 Garlic Cloves, minced
1 1/2 teaspoons Fresh Rosemary (I used 1/2 teaspoon dried), minced
1 1/2 teaspoons Fresh Thyme (I used 1/2 teaspoon dried), minced
1/2 cup Breadcrumbs
1 Egg, lightly beaten
1 1/2 teaspoons Worcestershire Sauce
4 ounces Cheddar, shredded (divided)

Lightly grease 4 individual sized gratin dishes or an 8x8 pan.  Transfer 2 tablespoons of grated parmesan to a small bowl and set aside.  Heat the oil in a large skillet over medium-high heat.  Add the celery and cook 3 minutes, then add the onion, salt, pepper, and bay leaf and sauté for 7 minutes.  Add the mushrooms and cook until all of the vegetables are tender and the mushrooms are browned, about 7-10 minutes.  Add the garlic, rosemary, and thyme and cook 1-2 more minutes.  Cool slightly.  In a large bowl, stir together the vegetable mixture with the breadcrumbs, egg, worcestershire sauce, the larger portion of parmesan cheese, and half of the cheddar cheese.  Divide the mix between 4 dishes or pour it into the 8x8 pan.  Sprinkle the remaining cheddar cheese and the reserved 2 tablespoons of parmesan cheese on top and dot with butter.  Bake until the cheese is melted and golden brown on top, about 10-15 minutes.  Broil for a few minutes, if desired.


Cheesy Chicken and Wild Rice Casserole

Making "gloopy" looking food, as Joel calls it, in addition to eating dinner after the sun goes down does not make for pretty pictures...sorry!

Growing up, I was very familiar with casseroles.  They were an easy, go-to meal for a family like mine, that was always on the go.  However, since I've been on my own, casseroles haven't been much of a staple in my house.  Mostly because a) there are only 2 of us, and b) Joel claims he isn't a fan.  The other night, I decided to change things up for once and made this recipe that I found on Picky Palate.  I love anything that is topped in cheese, so I figured it was a safe bet for us to give it a try.  It did take a little longer than I'd hoped, but it was very good.  It made a lot, as casseroles tend to do, but that is fine by me.  Leftovers make a great dinner, too!

3 tablespoons Olive Oil
1 Onion, finely diced
3 Celery Stalks, finely diced
3 Carrots, peeled and diced
2 tablespoons Garlic, minced
2 cups Chicken Breast, shredded and cooked (I used a rotisserie chicken)
2 cups Steamed White Rice
16 ounces Prepared Wild Rice (I used less, but only because I had a smaller package)
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Garlic Salt (I used granulated garlic powder)

Cheese Sauce:
4 tablespoons Butter
1/4 cup Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 cups Chicken Broth (I used vegetable broth)
2 cups Cheddar Cheese, shredded (I used about a cup)
Top with 1 1/2 cups shredded cheddar cheese (I used about a cup)

Preheat the oven to 350 degrees.  Heat the oil in a medium dutch oven over medium heat.  Saute the onion, celery, and carrots until softened, about 10 minutes.  Stir in the garlic and cook for 1 minutes.  Add the chicken, rices, salt, pepper, and garlic salt.  Reduce heat to low.  Meanwhile, prepare cheese sauce by melting butter in a medium saucepan over medium heat.  Whisk in the flour, salt, and pepper.  Slowly pour in the broth, whisking continuously.  Whisk until thick and boiling, then stir in the cheese until melted.  Pour the cheese sauce into the rice mixture then transfer to a 9x13 inch baking dish.  Top with additional cheese and bake for 25-30 minutes, or until the cheese is melted through.  I cooked the casserole for about 15 minutes, since everything was already cooked and warmed through, then I placed it under the broiler until the cheese was bubbly and brown.