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Chicken Divan Casserole and Rice Pilaf

Traditionally Chicken Divan is a casserole made with creamy condensed soups, mayo, and frozen broccoli. This recipe is a fresher and more homemade version that I found in one of the dozens of cookbooks that are collecting dust on my shelf. As a busy working dad I've been trying to embrace casseroles and show my husband that he shouldn't throw away all my cookbooks because I do crack them open on occasion. We made a rice pilaf to help soak up all the creaminess from the dish and fill it out as a meal. It was a big success.

Fresh Chicken Divan Casserole

4 cooked boneless skinless chicken breasts, thinly sliced
1 1/2 lbs fresh broccoli, cut into florets and bite-sized pieces
4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1/2 cup heavy cream
1/4 cup sherry
1 tsp fresh lemon juice
1/4 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan

Preheat oven to 350. Lightly butter a casserole dish.

Bring a saucepan of water to a rolling boil, salt lightly, and cook the broccoli until al dente but still bright green, 6 to 7 min. Drain broccoli and put to side. 

In a saucepan, melt butter over medium high heat and add flour to make a roux. Stir roux for 1 minute. Remove from heat and whisk in the chicken broth, cream, sherry, and lemon juice. Whisk in the salt, pepper, and curry powder. REturn to low heat and simmer until sauce is denser, about 12 minutes.

Arrange the chicken in the casserole dish and spoon 1/2 the sauce over top. Stir 1/4 cup Parmesan into the remaining sauce. Put the broccoli over top and spoon the rest of the sauce over top. Sprinkle remaining 1/4 cup of Parmesan on top and bake until the top is golden and bubbly, about 30 minutes. Serve hot.

Rice Pilaf

1 medium onion, chopped
2 tablespoons butter
2 1/2 cups water
2 medium carrots, cut into 1 inch julienne strips
1 cup uncooked long grain rice
1/2 cup raisins
1 tablespoon chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup slivered almonds, toasted

In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.

Corn on the Cob

I LOVE fresh corn and my favorite way to eat it is on the cob. It's a cheap and easy way to make burgers and hot dogs more exciting and seasonal. When I was about 9 years old, I was taught to make corn this way. It's really the best way because it's foolproof and the corn doesn't have to fight for grill time or space. This method boils the cobs with a few husks in the bottom of the pot  to get the most flavor, but you could easily do it without the husks if you'd prefer.

Bloghungry's Corn on the Cob

Fresh corn on the cob w/ husks
salt
butter

Remove husks and silks from the corn cobs, keeping enough healthy looking husks to line the bottom of a large pot. Place husks in the bottom of a large pot and fill about 3/4 with water. Salt water and bring to a boil. Add corn and boil about 5-10 minutes. Remove from pot and add butter and salt to taste.

Rustic Goat Cheese and Roasted Vegetable Tart

I love tarts, cheese, and roasted vegetables. So I love to put all three together to clean out my fridge of produce and cheeses. Usually I roast whatever I have on hand or in the freezer and toss them in a pie crust with parmesan and shreaded cheeses. It's always comes out  tasty, but this time I decided to step up my game. This recipe uses a ready-made refrigerated pie crust (not the ones found in tins), But you can also use your favorite pate brisee recipe to make an unbaked pie crust.

Rustic Goat Cheese and Roasted Vegetable Tart

(makes 2 tarts - you'll want 2)

Nonstick cooking spray
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1/2 small onion, thinly sliced
3/4 cup julienne-cut sun dried tomatoes in oil
1 red bell pepper, diced small
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 cup extra-virgin olive oil
Salt and Freshly ground pepper
4 ounces goat cheese, room temperature
3 ounces cream cheese, room temperature
1 tablespoon freshly grated Parmesan cheese
2 eggs
2 premade rolled pie crusts  (9-inches)

Set a rack in the center of the oven and heat the oven to 450 degrees. Spray 2 baking sheets with nonstick cooking spray.

Combine the zucchini, squash, onion, tomatoes, bell pepper, thyme and oregano in a large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.

Pour the vegetables into a large roasting pan in a single layer and roast until the vegetables are softened, 15 minutes.

While the vegetables are roasting, combine the goat, cream and Parmesan cheeses in the bowl of an electric mixer. Add 1 egg and mix on high until smooth, 2 minutes.

Unwrap the pie crusts and place 1 on each baking sheet. Repair any tears in the dough. Divide the cheese mixture between the crusts, spreading it to within 2 inches of the edges. Spread the vegetables on top of the cheese filling, dividing them between the crusts. Fold in the sides of the crusts to the middle (they won't reach the center) so that each fold overlaps the last slightly to form a rustic-looking tart. Pinch the overlapping edges to seal. Beat the remaining egg and brush it on the crusts to coat.

Bake the tarts until the crusts are golden brown, 20 minutes.

Ginger Flank Steak & Wasabi Mashed Potatoes

I'm a meat and potatoes man at heart. I love a juicy cut of red meat with rich side dishes. These recipes are cheap, fast, and flavorful ways to throw together an Asian inspired steak house meal.

Ginger Flank Steak 

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak

Preheat a grill pan or indoor/outdoor grill to high. Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.  Let meat rest 5 minutes then thinly slice on an angle against the grain.

Wasabi Smashed Potatoes

4 large potatoes, cut into chunks
Salt
1/3 cup cream
2 tablespoons wasabi paste

Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt and wasabi to taste.

Butternut Squash Casserole

I got this recipe from Ezra Pound Cake. He offered a vegetarian version and a sausage filled version. Both sound pretty amazing and I plan on making one of each. This would be perfect for those troublesome vegetarian friends that you always end up with at your dinner table.

Butternut Squash Casserole
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook” Serves 8 to 10 people

3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
2 1/2 teaspoons minced fresh thyme
1/2 cup bread crumbs, toasted
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
Optional: 4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling)

Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or  4-quart casserole.

Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Not-So-Meatless Sausage Squash Casserole Variation: Follow the recipe above (minus the spinach), but use 2 1/2 pounds squash and 1 pound hot Italian sausage, cut on the bias into 1/2-inch-thick pieces and seared in a 12-inch skillet over high heat until golden brown. Add the sausage to the squash mixture in step 3 and complete the recipe as above.

Maple Mustard Glazed Potatoes and String Beans

There's an increasing movement of people saying they are done with potatoes. Either for their fear of carbs or boredom with the same old recipes, there is a lot of potato hate in this world. Well these people are clearly insane and need to try this recipe is from Eat Me, Delicious.

Maple Mustard Glazed Potatoes and String Beans

2 pounds small Yukon gold potatoes, halved (about 1 inch pieces)
1/2 pound string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 tablespoons soy sauce
1/4 cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon olive oil

Preheat oven to 400F.

Place the vegetables in a 9x13 inch casserole dish. In a mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350F, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered.

Food For Parents: Muffin Tin Potatoes Gratin

I love a good gratin recipe and have one if you are in need of a bulky delicious side dish. However, these are genius because they are fast and pre-portioned. This recipe makes 12, but they're smallish portions and go quick. I stole the muffin tin concept from the winner of the Next Food Network Star. However, hers were made of Swiss and cream and mine has much more delicious flavor. Do not fear blue cheese, a lot of the flavor of cheese is lost when it's made into a cream sauce which is why I always use strong cheeses for mine. If you like a milder cheese taste you can sub Cheddar, Parmesan, or Gruyere.

Potato Gratin Cups

2 large russet potatoes
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
2-3 cloves of garlic minced
½ cup (4oz) blue cheese crumbles
salt and pepper
cooking spray

Preheat the oven to 400 degrees.

In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Spray a 12 cup muffin tin with no stick cooking spray. Slice the potatoes thinly. Layer potato slices in each muffin cup.  Spoon cheese sauce equally into potato–filled cups. Bake for 25 minutes.

Bloghungry's Skillet Cornbread

I have made corn bread a lot of different ways and this is my favorite standby recipe. It's cheap and easy and full of moist sweet corn flavor and crisp buttery edges. I love corn in my cornbread. Sometimes I like to toss in a hand full of fresh or frozen corn if I have it on hand. You can also make this in a pan or as muffins.

Bloghungry's Skillet Cornbread

2 boxes Jiffy cornbread mix
2 eggs
8 oz can creamed corn
8 oz sour cream
3 Tbsp butter

Preheat oven to 400 degrees. Put butter in a cast iron skillet and place in oven until melted. In a medium bowl mix remaining ingredients. Swirl melted butter around bottom and edges of skillet and pour in batter. Bake accoring to the directions on the box and make sure to check with a tooth pick. This cornbread is very moist and a little sweeter with crisp buttery edges.

Potatoes Gratin

Even in the best steakhouses, Potatoes Gratin often fall short of their potential. Too often the lose their cheesiness to a bland and muddled potato creaminess. This recipe adds a little blue cheese to the mix to help retain just the right amount of cheesy sharpness. I promise it's not too overpowering for those afraid of blue cheese. It's a pretty solid recipe.

Potatoes Gratin

3 pounds potatoes, sliced 1/4-inch thick
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup shredded Gruyere
5 oz crumbled blue cheese
Salt and pepper

Preheat oven to 375 degrees F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.

Arrange the sliced potatoes in the prepared dish and set aside. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned.

Bloghungry's Stuffing

Over the years I have found that there is nothing better than a basic stuffing recipe. It's the perfect middle ground between the mushy over-salted boxed stuff and gross complicated recipes. I don't want oysters, olives, or pepperoni on my Thanksgiving plate. I just want the perfect combo of onion, celery, and toasted bread roasted in buttery herbs and chicken stock. It's perfect with turkey and gravy and I love it on leftover sandwiches.

FYI: I don't like to cook stuffing inside my bird because I think it's creepy ineffective. It adds cooking time to your turkey which can dry out the meat. It's only about making it in a casserole dish to assure the perfect layer of toasted crust on top and no bacterial challenges. 

Bloghungry's Stuffing

10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
4 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 stick unsalted butter
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt butter with herbs and cook onion and celery over medium heat until softened. Transfer to a large bowl and add bread cubes, salt, pepper, and chicken stock to desired moistness and flavor. Toss well and adjust seasoning to taste. Transfer to baking dish and top with small pats of butter (optional). Bake at 325 degrees F for 20 minutes until heated through and crust forms on top. Cover until ready to serve. This can be made early in the day and reheated in the oven while your turkey is resting (before carving).