Chicken Artichoke and Rice casserole

Here's a recipe I've adapted from a small Pillsbury recipe booklet.
It's elegant enough for company.
 It would be a lovely recipe to use for some of that leftover turkey.

This recipe serves 10-12 but you can easily halve it to serve 4 or 5.

White Sauce*

• 6 tablespoons margarine or butter
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper ( I often use Montreal Steak Spice)
• 1 1/2 cups chicken broth
• 1 cup milk

*2 cans of undiluted cream of chicken soup can be substituted for the white Sauce.
Casserole:

• 1 1/2 cups julienne cut (2 x 1/4 x 1/4") carrots
• 1/2 cup julienne cut green peppers
• 1/2 cup julienne cut red or yellow peppers
• 1/3 cup green onions cut into 1" strips
• 1 tablespoon  butter or margarine
• 1/2 cup milk
• 1/4 cup dry sherry
• 2 1/2 cups cooked chicken cut into strips
• 3 or 4 strips bacon, crsply cooked and crumbled
• 8 ounces shredded cheese ( mozzarella or swiss or montery jack or combination)
• 1 1/2 cups cooked white rice*
• 1 1/2 cups cooked wild rice*
• 1 or 2 14 ounce cans artichoke hearts, drained, and sliced
• 1/4 cup grated Prmesan cheese
• Dried parsley flakes

* I cook 1 cup of a rice blend (found at Costco) which cooks up to 3 cups rice.
For Sauce:

1. Melt margarine in medium saucepan over medium heat (or in microwavable bowl) Stir in flour, salt and pepper.
2. Cook until mixture is smooth and bubbly, stirring constantly.
3. Gradually add milk and chicken broth, and cook stirring constantly until mixture boils and thickens. (or cook for one minute intervals in microwave, stirring well after each interval)

For the Casserole:

1. Heat oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. In large skillet over medium high heat, cook and stir carrots, and peppers in 1 tablespoon butter until crisp tender, adding green onions about half way.
3. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and cheese. Blend well and remove from heat.
4. Combine white and wild rice and spread evenly over bottom of greased baking dish.
5. Arrange artichokes over rice.
6. Spoon chicken/sauce mixture evenly over artichokes. (Dish can be covered at this point and refrigerated up to 24 hours)
7. Spinkle with grated parmesan and parsley
8. Bake covered for 40 minutes. Uncover and bake an additional 15-20 minutes or until casserole is throughly heated and begins to brown.
   

Black Forest Cherry Cake

Today in Canada we observe Remembrance Day. I'm wearing my Red Poppy which has become a symbol here for the fallen soldiers that have given their lives for freedom and peace. On the eleventh day of the eleventh month at eleven o'clock. . ..I'll pause to remember.

Black Forest Cherry Cake

I almost didn't post this recipe since it is so similar to Anneliese's Black Forest Birthday Cake.
I did think though that some may not know how to make Cherry Pie Filling from scratch so I decided to post it. It is nearly like Anneliese's . . .be sure to check her picture . . .it is just so picture perfect. This Cherry Pie Filling is less sweet and has many more cherries than canned. I always have a can of Cherry Pie Filling for days that I'm in a hurry but when time allows, this really tastes wonderful.

• 1 Duncan Hines Swiss Chocolate Cake Mix or . .make this homemade dark chocolate cake
• 1 package instant chocolate pudding (2 cups milk size)
• 1 pint whipping cream
• 2 tablespoons instant vanilla pudding mix
• 1 recipe cherry pie filling
• shaved chocolate for garnish

1. Make the cake according to directions. . .bake in two 9 inch pans.
2. Make the pudding according to directions and refrigerate until the cake layers have cooled.
3. Make one recipe Cherry Pie Filling and allow to come to room temperature.
4. Whip the cream and the vanilla pudding mix together and refrigerate until assembly.

Cherry Pie Filling

• 3 cups frozen or fresh pitted Montmorency Pie Cherries (now. . finding them may prove to be the biggest problem. I had a supplier and they stopped selling them and now I will be planting my own tree. These cherries have a beautiful color and flavour. I find the easiest way to pit cherries is with the tip of a potato peeler.
• 1/2 cup sugar
• 2 tablespoons cornstarch

1. Put the frozen or fresh cherries in a microwave safe measuring cup. Heat on high for one minute. . stir and repeat until the cherries begin to release juice.
2. Add the combined cornstarch and sugar.
3. Stir well. Heat on high until it is thickend, the juices have cleared and it is bubbling.
4. Stir well every few minutes.

Assembling the cake

1. Cut both the cake layers in half. Put the first layer on a cake plate.
2. Spread half the pudding on the first layer.
3. Add the next layer of cake.
4. Put half the Cherry Pie Filling on this layer.
5. Add the third layer of cake. . and top with the second half of pudding.
6. Add the last layer of cake.
7. Spread the whipping cream all over the cake. . .reserving 1 cup or so to pipe around the edge.
8. Put the Cherry Pie Filling in the center.
9. Chill until ready to serve.
   

Scalloped Potato Bake

 

This recipe does not include flour so it is gluten free.

Ingredients

• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 cup chopped onion
• 2 Tablespoons butter plus enough to butter the casserole dish
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1 cup grated white cheddar cheese

Directions

1. Preheat the oven to 375 degrees F.
2. Caramelize diced onion in 2 tablespoons of melted butter in a saute pan.
3. In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.
4. While cream is heating up, butter a casserole dish. 
5. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the caramelized onion on top. 
6. Remove cream from heat, then pour a little over the 1st layer of potatoes. 
7. Top with some grated cheddar. 
8. Repeat this for 2 more layers. 
9. Bake, uncovered, for 45 minutes. 
10. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns. 

Since this recipe used heavy cream instead of making a white sauce this dish is gluten free.

Creamy Potato Kale Soup

What do you do with a leftover ham bone after the ham dinner? Add to that a bag of fresh garden kale a friend brought over; I decided to make soup. Although we have several options on soups with potatoes and kale, I thought this one would have a slightly different twist, reminiscent of our Green Bean Soup.

Ingredients:

• ham bone with some ham left on (or 1 lb mini smoked ham hock)
• 8 cups water
• 1 onion, chopped fine
• 2 cloves garlic, crushed
• 1 red chili pepper, dried
• 10 whole black peppers
• 1 bay leaf
• 1 teaspoon salt
•  4 golden potatoes, quartered and sliced thin
• 4 carrots, sliced thin
• 4 cups kale, stem removed, chopped fine
• 2 teaspoons better-than-bouillon or bouillon cube
• 1 1/2 tablespoons flour mixed with 1 cup milk
• 1/2 cup cream
• chili flakes, optional
• cheese, grated, optional

Method:

1. Put ham bone in a soup pot and cover with water to cook.
2. Add onion, garlic and spices (tied in a cheese cloth or put in spice infuser) and bring to boil.
3. While it cooks, chop the vegetables. I kept skins on because they were thin.
4. Add potatoes and carrots to broth and simmer another 1/2 hour, until tender. 
5. Remove ham bone. Taste soup. Add bouillon flavor if needed. 
6. Chop kale and add to soup along with any shaved off ham pieces. Simmer 15 minutes.
7. Shake up flour and milk in a small jar and add to soup, stirring until it bubbles. 
8. Add cream just before serving. Serve with extra chili flakes and grated cheese. Serves 8

Bread for the Journey

Trust in the Lord with all your heart,

do not depend on your own understanding.

Seek His will in all you do and

He will show you which path to take.

Proverbs 3: 5,6 (The New Living Translation)

I am sure these verses are familiar and a favorite for many of you as well.
I used this passage when I got baptized many years ago,
and still find great comfort in those words, but also challenging at the same time. 

As I look at the picture I see a path I have never been down before
and I can't help but wonder what unknowns await me as I walk down it. In many ways it is just like the paths we choose in life. We don't know what lies ahead.  

Regardless of what awaits me, I need to completely rely upon God's wisdom, truth, goodness, grace and power for direction to help navigate that path. 

 I still lean too much on my own understanding more often than I care to admit to myself which leads to confusion and self doubt. I can't possibly navigate through life on my own strength and power. I have tried that and it leaves me feeling weak and at times barely able to stay afloat. I am still learning after all these years of being a Christ follower to actively seek His will in my life. That is a daily choice I must make.
Isn't it is just better to do that from the start, to follow His wise counsel through scripture and prayer believing He is able to to what is best for me?

Lord, create in me a heart that desires you more than it desires my own 
selfish understanding of things. May I always seek you in 
all I do to glorify only you and not myself.  Amen

Apple Pie with Cooked Filling

Making apple pie is not new to me but this year  I decided to try cooking my filling first and now I'm sold on this method.   Have you ever baked an apple pie, loading the pie high with apples only to have it bake and find that you have a hollow space under the top crust?
Try this method and see what you think. 

 The important thing to know about this method is what kind of apple you are working with.  I wish I knew what kind of apple tree we have.  Maybe you recognize this apple?   It is later than our Jonagold and holds well on the tree until mid-October.  Let me know if you can identify it!

The apples that you want to use for cooked filling is one that keeps it shaped when it is cooked.  Apples that turn to applesauce are not going to work in this recipe.   If in doubt, slice up an apple and saute it until tender.  If it keeps it's shape, you are set!

• 12 cups peeled, quartered and sliced apples (this may seem like a lot of apples but they will cook down some and you will get more apples in your pie!)
• 1/3 cup butter
• 3/4 cup sugar (taste after the apples have cooked and decide then if you want to add more sugar)
• 1 1/2 tablespoons minute tapioca
• 3/4 teaspoon cinnamon  (if you love cinnamon, add a bit more)
• 1 9 inch deep pie crust and crust for top
• cream and sugar for the top of the crust

1. Melt butter in a large saucepan and add apples. 
2. Add sugar and tapioca and stir to combine.  Cook over medium high heat until the apples are just tender and the sauce has thickened.
3. Remove from heat and bring to room temperature.  
4. Prepare the pie crust and turn pie filling into crust.  Top with crust and press edges together.  
5. Bake at 375 F for 40 minutes or until crust is golden brown. 

Flash Back Friday ~ Frosted Pumpkin Donuts

For flash back Friday I'm bringing back this recipe for pumpkin donuts. We bought a number of pumpkins from a 'pumpkin farmer' last week. I baked and pureed them. There is nothing like fresh pureed pumpkin. It freezes well, I thaw it in a sieve over a bowl to remove most of the liquid.
 I still have a few pumpkins to bake and puree. I like to be stocked up for winter.

• 2 eggs
• 1 cup sugar
• 2 tablespoons softened butter
• I cup cooked pureed pumpkin 
• 1 tablespoon lemon juice
• 4 cups white flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup evaporated milk
• Oil for deep frying

1. In a mixing bowl beat eggs, sugar, and butter until creamy.
2. Add pumpkin and lemon juice, mix well. 
3. Combine both flours, baking powder, baking soda, salt, cinnamon, nutmeg, and add to pumpkin mixture alternately with milk.
4. Cover and refrigerate for 2 hours or overnight. Turn onto floured surface and knead 5 or 6 times using extra flour as needed but the dough will still be a bit sticky. Only use enough flour to roll out your dough that it doesn't stick to your surface.
5. Roll dough to approx 3/8" thickness and cut with a donut cutter.
6.  Place cut donuts on cookie sheets until ready to fry. I like to spray the cookie sheets with cooking oil before placing donuts on them so they don't stick when you lift them to place in your hot oil.
7. In a skillet heat oil to 375º. I test to see if it's hot enough by putting a 'donut hole' in the oil and if that rises to the top immediately you know the oil is hot enough. Fry donuts, a few at a time until golden, approximately 3 minutes, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil. 
8. Once cooled spread donuts with your favorite frosting. This time I used buttercream frosting with maple favoring. Top with sprinkles of toasted pecan bits. Crushed peanuts or toffee bits sprinkled on top is also delicious.
9. Yield: 2 dozen donuts 

Chocolate Chip Bread Pudding

We first had this dessert at our daughter's house and I've been meaning to make it for a long time. You say bread pudding and I'm in. It's like glorified French toast. What's not to  like?

Ingredients:

• 1 loaf thick sliced bread, a few days old
• 1 cup chocolate chips
• 3/4 cups Skor toffee bits
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 8 eggs
• 3 cups milk
• 2 teaspoons vanilla

Method:

1. Cube bread. I used Texas toast, 60% whole wheat, trimmed crust slightly.
2. Butter a 9x13 inch glass pan and spread bread cubes into greased dish.
3. Sprinkle chocolate chips and toffee bits over bread.
4. Mix the rest of the ingredients, using a whisk.
5. Pour egg mixture over bread, making sure all the bread gets soaked.
6. Let sit for 1/2 hour or for the rest of the day in the fridge.
7. Bake in preheated oven at 325° F for 60 minutes. If it's as brown as you like, cover with foil, but bake another 10 minutes.
8. Serve slightly warm or cooled with a butterscotch/caramel (ice cream) topping.

This bread pudding puffs up nicely in the oven, but deflates as it cools. I wish it wouldn't but that seems to be normal.

Mushroom Baked Pork Chops

Pork Chops baked slowly in a mushroom sauce is a comfort meal for me.
Use the sauce over pasta, rice or mashed potatoes and enjoy this favourite.
You can use boneless chops if you want but the flavour with the bone in chops makes this dish better yet.

• 4 centre cut bone in pork chops
• 1 tablespoon oil
• 2 cups sliced mushroom
• 1 medium onion, sliced
• 2 tablespoons butter
• 1 can mushroom soup
• 3/4 can milk
• 1/2 teaspoon dried thyme

1. Heat a large fry pan over medium high heat.  Add oil and heat for a half minute.  Sear pork chops on both sides and set aside on a plate while you caramelize the onions and mushrooms.
2. Add butter to pan as well as the onion and mushrooms.  Turn heat to medium and stir occasionally until the onions and mushrooms have a golden colour.
3. Add the soup, milk and thyme.
4. Spray a 9 X 13 pan with cooking spray, add pork chops and cover with sauce.
5. Bake at 325 for one hour.  

Crunchy Pumpkin Squares

Autumn is upon us and that means it's pumpkin season. Usually when I think of pumpkins it's pies, loaves, muffins, or the display at my front door but as I was browsing through Taste of Home's Healthy Cooking magazine this recipe caught my eye and after reading it I just knew I had to make it. It did not disappoint.
I had two 'taste testers' with me in the kitchen and they both loved it!
I heard satisfied sounds as they had one forkful after another!

1 can (30 oz) pumpkin pie filling (make sure it's pie filling and not pure pumpkin)
1 can (12 oz) fat free evaporated milk
3 large eggs
1 package (18-1/4 oz) yellow cake mix
2/3 cup pecans, chopped
1/2 cup butter, melted
Whipped cream for topping

1. In mixing bowl combine pumpkin pie filling, evaporated milk, and eggs and beat on medium speed until smooth.
2. Pour into a 13" x 9" ungreased baking pan.
3. Sprinkle with cake mix and pecans.
4. Drizzle with melted butter.
5. Bake at 350º for 60 to 65 min or until toothpick inserted in middle comes out clean.
6. Cool completely on cooling rack.
7. Garnish with whipped topping.
8. Refrigerate any leftovers.