Easy Cheesy Chicken Casserole

Let’s revisit the classics, shall we? I’m talkin’ super simple and full-on comfort. Check out those ingredients, but DO NOT be put-off by their simplicity! This baby never fails, plus it freezes like a dream. (in full disclosure, I have posted this recipe years ago here on this blog, but classics deserve a second look.) 

I served this at my recent Valentine’s Day dinner party and no one seemed to mind that the food  on their plate was creamy and cheesy and from the classic 9 X 13 casserole. I made another smaller casserole semi-veg by swapping out the chicken for sautéed mushrooms. It was heavenly!  

Speaking of classics, here are some killer love quotes I scattered about my house and dinner table as decorations at the party.

"In vain I have struggled. It will not do. My feelings will not be repressed. You must allow me to tell you how ardently I admire and love you."  (spoken by Mr. Darcy in “Pride and Prejudice” by Jane Austen)

 “Whatever our souls are made of, his and mine are the same.”  (Spoken by Catherine [or maybe Heathcliff??] in “Wuthering Heights by Emily Bronte

“To love or have loved, that is enough. Ask nothing further. There is no other pearl to be found in the folds of life.” (Spoken by Jean Valjean  in “Les Miserables, by Victor Hugo)

For my entire Valentine’s Day menu, click here.

This is a horrible photo. You can't even see the green peppers in there! That's the best part of this casserole! Please disregard and use your imagination. 

Here’s what you need:

12 ounces wide noodles, cooked

8 ounces cream cheese (vegan is fine)

1 ½ C cottage cheese – large curd

2 cans cream of mushroom soup

1 Cup whole milk (non-dairy is fine)

½ - 1 thinly sliced green pepper

½ - 1 thinly sliced sweet onion

Some fresh parsley

4 C cubed or shredded chicken breast meat (or equal amounts of roasted or sautéed portabello mushrooms)

Mix it all together and bake. You could put the cheeses in a Cuisinart to get them totally creamy, or just use a wooden spoon and elbow grease. Maybe add some black pepper. Buttered bread crumbs on the top if you are feeling up to it. I’m telling you, classics are good. 

Cheese Straws

“Mrs Dalloway is always giving parties to cover the silence” 

― Virginia Woolf, Mrs. Dalloway

Last summer my daughter and I both read Virginia Woolf's "Mrs. Dalloway" while we were traveling to Tennessee and back.  It's terribly difficult to describe the plot of this short novel, but I'll simply say that it's the story of a high-society London woman who spends an entire day preparing for a party. The supporting characters are all people who have touched her life in some way or other - some are invited to the party and others are not. I was never really sure if Mrs. Dalloway is a happy person or a discontent person. The quote above makes her seem very shallow and trivial, but I liked her.  Obviously, I am not a literary critic!

The novel touches on so many themes - including mental illness, suicide, unrequited love and post traumatic stress.  The story is set in 1914, which I love and the book is chock full of memorable lines. My daughter and I kept interrupting each other to read aloud.

"Mom, listen, 'The world wavered and quivered and threatened to burst into flames.'” 

"Jenny, listen, 'What does the brain matter when compared with the heart?'"

"Mom, listen, 'She always had the feeling that it was very, very dangerous to live even one day.'"

"Jenny, listen, 'They went in and out of each other's minds without any effort.'" 

Needless to say, Mrs. Dalloway's party is a great success and she is the toast of the town. We, the readers, are left to wonder if that's all that's needed for happiness in this life..... "Her life was a tissue of vanity and deceit." 

And speaking of parties, here's another appetizer I served at my recent Valentine’s Day dinner party – everyone always loves these. Click here for the recipe which is on my other blog – did you know I used to write another blog? Lots of great stuff over there.

I think it's important to consider if you want your appetizers to be eaten with fingers or with silverware. If you go with silverware, then you need places where folks can set their drinks. You also need plates. 

For my entire Valentine's Day menu, click here. 

Lemon Ginger Shrimp

I hosted a dinner party on Valentine’s Day. I made it super easy on myself and served a casserole, roasted vegetables and salad. I don’t think friends minded or even noticed that the food was simple and comforting. It’s most fun just to be together, right? Besides, as long as the dessert is killer, who remembers what the main meal is.

My table was so pretty – all my best china, silverware and stemware. Bonus – I used my red Christmas chargers and they were the perfect Valentine touch. Red candles, roses, fun love quotes scattered around. Oh, and lots of wine and beer….. (secret to a great party!) Pandora station: Bossa nova … check it out – my new addiction.

Another great success of my party was the special wine my friend Dawn brought. She actually researched both a white and red to enhance a chicken casserole. We loved our mini wine tasting during the meal….and especially loved the dessert wine – a delicious Moscato d’Asti.

Here’s my menu – I’ll share recipes!

Hors d’oeuvres: Lemon Ginger Shrimp, Cheese Straws, store bought olives and marinated mushrooms

Main Course: Cheesy Chicken Casserole, Roasted asparagus and carrots, Romaine Salad with lemony dressing (I rarely serve dinner rolls)

Dessert: Lemon Cheesecake with Lemon Curd and German Chocolate Nutty Pie (made by my friend Laura and totally perfect!)

Here’s what you need: (I adapted this from a few recipes I researched on allrecipes.com)

2-3 lbs jumbo shrimp, peeled and deveined

¼ C olive oil

2 t sesame oil

¼ C lemon juice

1 small onion, chopped

2 cloves garlic, peeled

2 inches fresh ginger, peeled and minces

¼ C fresh cilantro

1 t paprika

Salt, pepper

Here’s what you do:

Prepare the shrimp and set aside. Mix the remaining ingredients in a blender or food processor. Pour over the raw shrimp and marinate for 2 hours (no longer though). Grill the shrimp over medium heat, allowing some of the thick marinade to cling to the shrimp. I skewered mine after I grilled them. But you could skewer them first, I imagine, and have equal success. Never overcook shrimp! Just till pink – then they’re done! 

Signs of the Season – dealing with tomatoes and snow

You can tell it’s winter in Michigan by looking at the tomatoes in the grocery store.

You can also tell it’s winter in Michigan by the ghastly amounts of snow, but that’s another story.

At first glance, these tomatoes seem fine, but take a close look at their freakish pink color, their hothouse sameness and their bizarre uniformity. Something is wrong. I think it’s lack of sun and dirt.

Anyway, it will be August before you know it and we will have glorious tomatoes straight from our very own garden in no time – lush red, nothing forced, each fruit a unique and exquisite individual.  

In the meantime, more shoveling, more dark days, more sweaters…..and more dealing with tomatoes from, well, who knows where.

If you find yourself with a dozen rock hard, flavorless, mealy tomatoes, I highly suggest you follow my example:

Remove the skins by coring the tomato and dropping them into gently boiling water for a minute or so. The skins should easily peel off. Scrape out the flavorless guts of the tomato. Slather them in olive oil, salt and pepper. Roast in a 400 degree oven for about 20 minutes or until some color is appearing on the tomatoes. You are creating flavor!

I tossed mine over some garlicky pasta. I threw in some fresh spinach for good measure – Delicious!

Curried Red Lentil Soup with Lime

Here’s an excellent use for red lentils. We love hot curry, but you could easily replace it with regular curry. The lime sour cream is an essential condiment for this spicy and delicious soup.The photo above shows the soup a little thinner (and better in my opinion) and the photo below shows the soup a little thicker. Simply add more water if you want a thinner soup. 

Here’s what you need:

2 medium onions, peeled and diced

3 stalks of celery, diced

1 large sweet potato, peeled and diced

4-5 cloves garlic, minced

2-3 t hot curry powder

2 C dried red lentils

28 ounces canned tomatoes

8 C water

2 Fresh limes

Sour cream (dairy or vegan)

Cilantro

Here’s what you do:

Sautee the onions in a bit of olive oil for a few minutes. Add the celery, garlic, sweet potato and curry. Cook for a few minutes. Add the lentils, tomatoes and water. Bring to a boil, lower heat to a simmer, cover and cook over low heat until the veg is all soft. I always like to let my soup sit, covered, off the heat to ‘soak’ for a while before serving. I think the flavors are better if you don’t rush it.

Use an immersion blender – or a high speed blender – to make a creamy consistency. Add the juice of a lime (or to taste) and garnish each serving with a ‘lime sour cream.’ (Create this by mixing more lime juice in sour cream to taste) Also garnish with cilantro. 

Mayocoba Bean and Grilled Vegetable Salad with Citrus Dressing

When I was scouring the county last month for authentic achiote powder for my Cuban Christmas, I came across these unusual Mayocoba beans. 

Turns out, they’re not all that unusual in the Peruvian culture, but they sure were new to me. Making beans at home could not be easier: cheap, healthy, tasty and so versatile. Plus they freeze like a dream.

Rinse the beans. Bring them to a rapid boil in lots of unsalted water. Boil for two minutes. Remove from heat and cover. Allow to sit for 1 hour. Drain, rinse, cover with more water and simmer until tender – maybe 2 hours. That’s it! This method is pretty much the same for all types of dried beans.

As far as this Citrus Dressing goes, you MUST trek to your nearest Trader Joe’s and purchase a dozen bottles of their Orange Muscat Champagne Vinegar! Drizzle it over absolutely everything – from fruit, to vegetables, to avocadoes, to Mexican, to soup, to fish, to chicken, to bean salad. It’s excellent! Order it on line if you don’t have a Trader Joe’s nearby – you won’t be sorry!

Here’s what you need:

Some white beans – I used mayocoba, but you could canned cannelloni beans or even navy beans

Some grilled vegetables – I used onions, green peppers and corn

Some cilantro

Some dressing:

¼ C Trader Joe’s Orange Muscat Champagne Vinegar

2 T olive oil

½ t cumin

½ t coriander

Salt

½ t sugar

Here’s what you do:

Grill the veg. Whisk the dressing. Serve over lettuce or in a tortilla or next to a grilled chicken breast or over rice or in a bowl of broth or on toast for breakfast.

Sushi Roll Edamame Salad – Isa Chandra

Even in the middle of the Polar Vortex, I craved salad.

Was it cold last week where you lived? We were way below zero and I still craved salad.

Did you have to shovel out from 4 feet of fresh snow fall? I did, and I still craved salad.   

Schools closed; state highways and freeways closed; I stay in the house for three days straight…. And I craved salad.

The fireplace was on; the car was under two feet of snow; hot tea was constantly in my mug…. And I craved salad. ... and yes, I had nori in my pantry. ..... and edamame in my fridge.

Isa never fails, but.... I think her salad needs MORE nori and LESS green onion. My changes are reflected here. 

Our lighthouse. January 2014 (this is not my photo and there are many more great Lake Michigan Polar Vortex photos on the internet. Actually, it was really beautiful - just too darn cold!)

Here's what you need:

1 C edamame beans

1 t rice vinegar

1 t agave

6-8 C chopped crisp lettuce

2 C cooked brown rice

1 small cucumber, sliced

1 carrot, sliced
4 t sesame seeds
2 sheets nori, chiffonaded - cut into very fine strips
1 avocado

Green Onion Miso Vinaigrette
1/4 C light miso
1 C chopped green onions - green and white parts
3 T rice vinegar
2 t fresh ginger (or more to taste)
1 clove garlic
2 t agave
2 t sesame oil
1/2 C water

Here's what you do:
Mix 1 t rice vinegar and 1 t agave and pour over edamame beans. Arrange all salad ingredients on a large platter. Mix all dressing ingredients in a high powered blender and whirl until very smooth. Add more water if needed. Drizzle over salad. 

Isa Chandra’s Corn Chowder

I am very nostalgic about corn chowder because it was one of the first soups I learned how to make. I used to use my grandma’s recipe which has whole milk, butter, bacon, and cans of creamed corn. 

 In my mind, I can see myself fretting over that simple recipe, trying to figure out how long to sauté the onions, when to add the milk and what to do with the bacon grease. Good cooks have some natural instinct and that comes with practice. After 28 years of practice in the kitchen, I no longer fret over how to sauté onions and I can tell a great corn chowder recipe when I see one. Isa never fails!

Here is a link to the original recipe.

Here’s what you need: (I have included some minor modifications)

1 T olive oil

1 medium onion, diced

3 cloves garlic, minced

¼ t red pepper flakes

5 ears fresh corn – equal to about 4 cups of kernels plus the cobs

3 carrots, peeled and chopped

1 lb Yukon Gold potatoes or red potatoes, diced

4 C vegetable broth – divided

1 T corn starch

1 can full fat coconut milk

Fresh lime juice

Salt and pepper to taste

Garnishes include:

Fresh basil

Thinly sliced radishes

Shredded carrot

Extra corn kernels

Here’s what you do:

Sauté the onions in the oil until they are translucent. Add the garlic and red pepper flakes and simply warm the garlic – do not brown it. Add the carrots and corn kernels and cook for a few minutes. Measure out 1 C of the broth and whisk in the corn starch. Set aside.

Add the remaining 3 C of broth and potatoes to the soup pot.  Cover and bring to a boil. Add the corn cobs. Lower the heat to a simmer, cover and cook for about 15 minutes. I believe in letting soup rest for a while to really allow the flavors to peak. So if you have time, turn off the heat and let the whole thing sit for another 30 minutes. This will also allow the starch from the corn cobs to do its magic.

Remove the cobs. Add the starchy veggie broth which you have been saving and raise the heat until the soup is a bit thickened. Add the coconut milk. Season with salt and lots of black pepper. Save the lime juice (fresh, of course!) until the last minute.

Simple Mango Salsa

Two mangos

One English cucumber

Some minced red onion.

Some cilantro

One minced jalapeno pepper, seeds and veins removed

Season with fresh lime zest, lime juice and salt

This recipe wraps up my Cuban Christmas menu. I hope you enjoyed looking at the photos and recipes and I really encourage you to step away from the turkey and ham and 'Go Cuban' at your next holiday meal! 

One last departing look at my beautiful Cuban Christmas. 

For the rest of the recipes, simply click below:

Ropa Vieja,    Cardamom Coconut Rice,    Pineapple Layer Cake with Pineapple Curd. 

Ropa Vieja – a show stopper!

Don’t you get tired of turkey and ham every year on the holidays? Why not ‘go Cuban’? This Ropa Vieja was the centerpiece at my Christmas dinner.

I served my Ropa Vieja with Coconut Cardamom Rice and a Mango Salsa.
Pineapple Coconut Layer Cake with Pineapple Curd was dessert. 

Bring a platter of this to your table and watch what happens. Serious goodness. Yes, it takes a tiny bit of effort to make, but isn’t a great meal worth some effort?  I actually drove to Grand Rapids (the BIG city) to find the achiote powder at a Mexican market. If you can’t find real achiote, you could swap it for some paprika which would give your dish that wonderful reddish color, but not an authentic taste. It’s worth it to start planning now on your shopping trips to get some of this spice in your pantry. Think ahead! If you find achiote, grab it! I do not recommend the premixed Goya Brand spice blends, even if they say achiote on the box…. Way, way, way too salty!!

You will see recipes for Ropa Vieja all over the internet and in every Latino cookbook, and each one might use a different cut of meat. I like flank steak because it can stand up to the long cooking  time (in fact, it needs it.) You will also see many spice blends, but I like this one.  I think my recipe has lots more veggies than most also, which we prefer. Keep everything chunky so it doesn't cook away to mush.

Here’s what you need:

3 pounds flank steak

1/3 C Worcestershire sauce

3 Bottles beer

¼ C vegetable oil

1 large onion chopped in large chunks

1 red pepper chopped in large chunks

1 green pepper chopped  in large chunks

14 ounce can of diced tomatoes

3 ounces tomato paste

1 T garlic powder

1 T onion powder

1 T dried oregano

1 T lemon pepper

1 T dried parsley

1 T achiote powder

½ T cumin

Here’s what you do:

Make the dry rub by combining the garlic powder, onion power, oregano, lemon pepper, parsley, achiote and cumin. Cut the flank steak steak into large pieces and massage each piece well with the rub. Cover the meat with the beer and allow to marinate for a few hours. After a few hours, transfer the meat and all the juices to a large Dutch oven, bring to a soft boil, lower heat to a simmer, cover and cook gently for about 3 hours or until meat is tender. Remove the meat from the cooking liquid – SAVE THE BROTH. Shred the meat into very large chunks. Continue to simmer the liquid until you have about 4 cups. You may chill the liquid and degrease it, but with a flank steak, there is not too much fat.

In the mean time, sauté the onions, red pepper, green pepper, and diced tomatoes for about 10 minutes. Don’t let the veggies get too mushy. Add the tomato paste and reserved cooking liquid. Stir well. Add the meat and continue to cook until very tender, maybe another 30 minutes or so. You want the dish to have some broth, but not so much that it is swimming in liquid. The entire dish will get very tender the longer you cook it, but keep the veggies and meat in large chunks for the best end result.

Serve with rice and beans, avocado, lime, cilantro and tropical fruit slices (grilled pineapple) 

(printable recipe)

For the rest of the recipes in this menu, click below:

Pineapple Layer Cake with Pineapple Curd, Simple Mango Salsa, Cardamom Coconut Rice