Chicken Divan Casserole

Boy, this casserole sure takes me back. This was one of my children's favourite meals when they were growing up. I haven't made it in a long time. I had a head of broccoli in my veggie drawer today that I wanted to use before it went off.



There are a lot of versions of this floating around that use cream of chicken soup, and you are free to do just that if you wish . . . I prefer it with my homemade cheesy bechamel sauce though . . .



It's like having a bit plate of broccoli cheese and chicken all in one go . . . of course the crisp cracker and cheese topping is awfully scrummy as well.



I add rice to make it a full meal, and a bit heartier. You can either use leftover cooked rice, or one of those pouches of steamed rice. I just happen to always have those in my cupboard. They come in really handy for all sorts and are usually on special. I usually like to use the Tilda brand . . . and I always stock up when they have them on for £1 a piece.



I try to use low fat or half fat ingredients as well . . . which just goes to prove that low fat can be tasty!



As the Toddster tucked into his second helping I was heard to say . . . "I do believe I have found a way to get you to eat your broccoli."



SCORE!! I served ours with a tossed salad on the side. It was all we needed.



*Chicken Divan Casserole*
Serves 4 to 6, depending on appetitesPrintable Recipe

A economical, delicious casserole that is so simple to make! By using low fat ingredients you can also keep it fairly healthy.

1 medium head of fresh broccoli
400g of chicken tenders (about 1 pound)
salt and pepper to taste
1 bay leaf
splash of hot pepper sauce
1 2-serving size pouch of steamed basamati rice (about 2 cups cooked rice)

For the sauce:
2 TBS butter
2 TBS plain flour
500ml of milk (2 cups I use skim), warmed
1/4 tsp curry powder (I use medium)
1 chicken boullion cube
4 ounces grated strong cheddar cheese (1 cup, I use half fat)
2 TBS finely grated Parmesan cheese
salt and white pepper to taste

To top:
a handful of crushed crackers (about 1 cup)
2 ounces grated strong cheddar cheese (1/2 cup)
2 TBS finely grated Parmesan cheese

Place the chicken iinto a saucepan along with cold water to cover. Add some salt and black pepper, the bay leaf and a splash of hot pepper sauce. Bring to the boil. Take off the heat, cover and set aside to cool.

Wash and trim the broccoli. Break up into bite sized florets. Peel the stems and cut into chunks. Steam until crispy tender, about 2 minutes. Remove from the heat and set aside.

Melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour. Cook, stirring for one minute. Whisk in the warm milk. Cook and stir over medium heat until the mixture bubbles and thickens. Crumble in the boullion cube and whisk in along with the cheddar and Parmesan cheeses. Taste and add salt and white pepper to taste. Keep warm.

Preheat the oven to 180*C/350*F/ gas mark 4. Spray a shallow baking dish with cooking spray. Open the rice and sprinkle it over the bottom of the dish. Drain the chicken and break into pieces, sprinkle this over the rice. Top with the broccoli florets and stems. Nap the top with the warm cheese sauce, covering everything completely and allowing it to sink down into the casserole dish. Mix together the topping ingredients. Sprinkle them evenly over top of the casserole. If desired, spritz lightly with cooking spray.

Bake for 25 to 30 minutes until heated through, bubbling and the topping is golden brown. Remove from the oven and let sit for 5 minutes before serving. Delicious!

Note: You can use leftover cooked chicken in this as well instead of cooking chicken especially to use. You will need between 2 and 3 cups of cooked chicken depending on how meaty you want your casserole to be. Personally I would rather have more broccoli than anything else! You can also use frozen broccoli florets, thawed. I'd use about 3 to 4 cups of them, but then I am a broccoli nut!

Gnocchi Mac & Cheese with Purple Sprouting Broccoli

My purple sprouting broccoli is finally producing broccoli!! It seems like we have been waiting for it forever! Oh, I do love purple sprouting broccoli. Todd does too. It's really strange. He loves the purple stuff but hates regular broccoli. Wierd. Who can figure out men!



I've been trying to use it fresh in whatever way that I can. I never tire of it. Today I decided to make a tasty mac and cheese casserole with it, using potato gnocchi and a delicious homemade cheese sauce, flavoured with strong cheddar, parmesan and stilton.



We all know how wonderful broccoli tastes with a cheese sauce don't we? When my kids were growing up it was one of the only ways that I could get them to eat their broccoli! Slathered with melted cheese whiz. (Don't judge me!) (They also liked it raw with ranch dressing for dipping.)



The potato gnocchi get all puffed and tender . . . almost heavenly like marshmallows. The broccoli stays brilliant and crispy tender.



The lucious cheese sauce blankets them both lightly . . . richly . . . the crispy crumb topping adding an extra layer of taste and a moreish crunch.



All you need with this is a delicious salad on the side . . . oh and you may want some crusty bread to mop up all of that scrummy cheese sauce!



Simple, easy and delicious. What more could you ask for?



*Gnocchi Mac & Cheese with Purple Sprouting Broccoli*
Serves 4
Printable Recipe

This is rich and delicous. Soft little potato dumplings, crispy tender purple sprouting broccoli bathed in a lucious cheese sauce, topped with crispy cracker crumbs and baked until golden brown and bubbling.

16 ounces homemade gnocchi, or fresh gnocchi from the store
2 TBS unsalted butter
1 TBS plain flour
250ml of whole milk (1 cup)
1 tsp Dijon mustard
4 ounces strong cheddar cheese, grated (1 cup)
1.5 ounces freshly grated Parmegiano Reggiano Cheese (1/4 cup)
3 to 4 TBS crumbled Stilton cheese (optional)
salt and white pepper to taste
12 ounces purple sprouting broccoli, washed and trimmed, then steamed until
crispy tender and then chopped (about 2 cups)

Topping
2 TBS freshly grated Parmegiano Reggiano Cheese
2 TBS grated strong cheddar cheese
2 TBS finely crushed cracker crumbs
Low fat cooking spray

Preheat the oven to 200*C/400*F/ gas mark 5. Butter a shallow glass baking dish. Set aside.

Melt the butter in a saucepan. Whisk in the flour and cook for one minute, stirring. Whisk the milk in along with the Dijon mustard. Cook, whisking constantly, over medium heat, until the mixture bubbles and thickens. whisk in the cheeses, stirring to melt completely. Whisk in the mustard and season to taste with salt and pepper. Keep warm.

Cook the gnocchi in lightly salted boiling water as per the package directions. Scoop into the prepared baking dish and toss together with the broccoli. Pour the cheese sauce over top to cover. Mix together the topping ingredients and sprinkle over top. Spritz lightly with the low fat cooking spray.

Bake for 20 to 25 minutes, until the gnocchi are lightly puffed, the sauce is bubbling, and the top is golden brown. Let rest for several minutes before serving. Delicious!

Bacon Cheeseburger Skillet Dinner

This is one of those delicious kinds of meals that you need to have up your sleeve when you have a house full of people, but don't want to spend hours slaving over a hot stove.



it's also a real family pleaser. My children always loved this and I confess to having a certain fondness for it myself. I also have been known to cook this for a few missionaries in my time. It always goes down a real treat.



They get lots of roast dinners during the week . . . everyone tries to feed them fab meals . . . so once in a while I like to treat them to a meal that would be similar to something that they would get at home, and cooked by their mums. This is comfort food, pure and simple, and something that keeps them coming back for seconds!



Something homey, comforting and filling, and incredibly tasty. Pasta combined with browned minced beef, garlic and herbs, onions, bacon, herbs and oodles of rich and gooey cheese. It has all of the elements of a bacon cheeseburger but without the bun.

All you need on the side is a delicious tossed salad and some crusty rolls. Really . . . this is VERY good . . . and quick . . . and easy . . . a real family pleaser. Another tasty treat from my Big Blue Binder. (It does make rather a lot, so if you want you can place half of the meal into a casserole dish, seal well, and freeze one for another time!)



*Bacon Cheeseburger Skillet Dinner*
Serves 8
Printable Recipe

This is one of those great family style dishes that not only tastes delicious, but is also quick, easy and feeds a crowd. You can cut the quantities in half if you like, but I'd also like to add that it freezes very well and so it's one of those things you can have in the freezer, ready to whip out at a moment's notice!

16 0unces uncooked pasta (I find shapes work well like fusilli or shells, rotini or something like that) (1 pound)
1 kg of extra lean minced beef (2.2 pounds)
16 ounces streaky bacon (1 pound)
1 onion, peeled and minced
2 fat cloves of garlic, peeled and minced
2 tins of tomato soup
1/2 cup tomato ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp mixed herbs (freeze dried basil, freeze dried oregano, parsley, marjoram)
8 ounces extra strong cheddar cheese, grated (2 cups I confess I probably do use more, but start at 2 cups and add as you wish)

Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the minced beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble inthe cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.

Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt. Serve right from the pan with lots of crusty bread and a tasty salad on the side.

Cauliflower Cheese Fritters

I am a person that really loves vegetables. I always have done, and none more so than those in the brassica family . . . cabbage, broccoli, cauliflower . . .

I think of them all cauliflower is my absolute favourite. All white and tasty, I love it raw and I love it cooked, on it's own, or in a soup. Anyway you cut it, or cook it, I just love cauliflower.



It's not a vegetable that I ever had when I was growing up. We never had broccoli either. I was an adult before I had either one, and I think my first taste of broccoli was in a Chinese stir fry, and it was absolute love at first bite.



Cauliflower cheese has to be one of my favouritest of the favouritest ways of eating cauliflower . . . you get the lovely bite of the cauliflower slathered in rich cheese sauce and the tasty crunch of buttery bread crumbs . . . all together in one delicious mouthful.



It's an unbeatable combination, and yes . . . come to think about it . . . I DO say that about a lot of things . . .



And then I discovered these.



Cauliflower Cheese fritters.

Mashed potato, egg, chopped spring onion, cauliflower and cheese . . . deep fried and sprinkled with crispy bacon bits . . . need I say more?



*Cauliflower Cheese Fritters*
Serves 4 people, approx 8 fritters
Printable Recipe

If you like cauliflower cheese you are going to love these fritters!!! Cauliflower, two types of cheese, spring onion and sprinkled with chopped crispy bacon. These are just wonderful!

8 ounces of floury potato, peeled and diced (1/2 pound)
8 ounces cauliflower florets (1/2 pound)
2 ounces finely grated parmesan cheese (1/3 cup)
1 ounces grated red leicester cheese* (1/4 cup)
1 spring onion, finely chopped
salt and black pepper to taste
1 large egg, plus one egg white
oil for frying
To serve:
crispy cooked bacon, chopped



Place the potatoes in a pan of salted water to cover. Bring to the boil and cook until tender, about 10 minutes. Drain well and mash until smooth. Set aside.

Place the cauliflower in a pan of salted water to cover. Bring to the boil and cook until tender, about 10 minutes. Drain well and set aside.

Beat the egg yolk into the mashed potatoe, along with the cheeses and spring onion. Season with some salt and pepper, remembering that Parmesan is quite salty. Whisk the egg whites until soft folds form. Fold them into the mashed potato along with the cauliflower.

Heat some oil in a frying pan over medium high heat. Once hot, drop the fritter mixture into the hot oil and cook for 3 to 5 minutes, until nicely browned on both sides, turning once halfway through the cooking time. Serve at once, sprinkled with some crispy bacon bits. Delicious!

Note* I added the Leicester cheese for colour. You can add a strong flavoured cheddar if you wish instead, coloured or not.



In The Cottage today, Chicken Salad Pie.

Homemade Nacho Cheese Sauce – Sure it’s Harder, But at Least it’s More Expensive!

Unlike most of the videos I post, this nacho cheese sauce recipe is not cheaper and easier to make at home. In fact, you could probably get a gallon of that industrial strength lubricant that passes for cheese sauce at the grocery store for the same cost as a single batch of this, but what you lose in cost and quantity, you more than make up for in actual food content.

I’m not really that militant about insisting people read nutritional labels. I mean, who has the time? But just for fun, the next time you’re in the processed foods aisle (if those are still legal where you live) check out the back of a nacho cheese sauce. Pretty frightening.

However, while we’re going to use real, honest-to-goodness cheese in this, we still want to mimic some of the other more desirable characteristics of that day-glow yellow cheese syrup they pump on your chips at the movies.

We want the same thin, slightly runny viscosity, so that the sauce seeps down and around all the chips on your plate. It’s a total rookie mistake to make a nacho cheese sauce too thick, since as soon as it hits the chips it tightens up considerably, and you end up with a lump of cheese, and some serious sauce-to-chip ratio issues. Even at room temp, this sauce remains fairly fluid.

As you’ll see, I used Jack, Muenster, and white cheddar cheese for mine, which gave me a pale, yet pleasantly-colored sauce, but if you want something a little “brighter,” then go with the classic orange cheddar instead. Contrary to popular believe, orange cheese is not artificially colored, and uses annatto seed to produce that iconic hue.

Anyway, if you planning on having a nacho cheese sauce involved in your Super Bowl party plans, and you really should, I hope you give this a try. By the way, I’ll show you how to do some quick-pickled jalapeno rings in a video Friday, so stay tuned for that. Enjoy!

Ingredients (makes about 5 cups of sauce):

1/4 cup melted butter

3 tbsp plus 1 tsp all-purpose flour

3 cups cold milk

salt and pepper to taste

1/4 tsp chipotle pepper

1/4 tsp ancho chili powder

1/4 tsp cayenne

1/2 tsp paprika

1/2 lb sharp cheddar cheese, grated

1/4 lb Monterey Jack cheese, grated

1/4 lb Muenster cheese, grated

Next Up: Nacho Cheese …But First, My Saucy Wife!

Many of you know my wife, Michele, is a big part of what happens here on the blog, and a major league food maven in her own right, but what you may not know is that she also worked with me as an associate chef instructor at the California Culinary Academy.

I’m posting a nacho cheese sauce recipe tomorrow, and it reminded me that Michele used to do a very popular “Introduction to Cheese” lecture/tasting at the school, and would always start with the same old “cheesy” joke to loosen up the class.

It was the classic, “What do you call cheese that isn’t yours? …Nacho Cheese!”

Speaking of my lovely and talented wife, the video below is something we just shot for “The Next Big Small Brand” 3rd Annual Contest for Culinary Genius. We’re hoping her amazing SFQ – The Original San Francisco-Style Barbecue Sauce qualifies as a semi-finalist, which will be announced on February 9, 2012. Keep your fingers crossed!

In the meantime, stay tuned for not only a great nacho cheese recipe video, but I’m also going to show you how to do some quick and easy pickled jalapeno rings to top it with. Enjoy!

Stove Top Macaroni and Cheese

This is a recipe that I got yonks ago from my dear sister. It's one that is quick and easy and oh so delicious . . . a bit calorie laden . . . but once in a blue moon it's ok to have a bit of an indulgence. It's when you bring once in a blue moon treats and undulgences to EVERY day that you run into trouble . . .



This recipe goes together lickety split. Just cook the macaroni and while it is cooking beat together the eggs, milk and seasonings. Have the butter measured and the cheese measured and grated and ready to go. Then . . . quick as a wink, as soon as the macaroni is cooked you throw it all together and . . . just like magic, presto chango . . . you've got delicious macaroni and cheese!

Seriously, it's as easy as all that. I kid you not!



I always use a strong cheddar because we like the flavour of strong cheddar, but you can use a medium cheddar if you want the cheese flavour to be a bit milder. Do taste before adding salt though . . . cheese can be quite salty and it wouldn't do to add too much and spoil the dish.



You could stir in some chopped ham or chorizo, or crumbled cooked bacon if you wanted to make it that tiny bit tastier . . . in for a dollar in for a pound and all that! You could also toss in some well drained chopped tomatoes.



You could sprinkle the top with buttery crushed croutons for a bit of crunch if you wanted and even pop it under the grill to really crisp it up . . .

Me . . . I like it just as it is, and I relish every tasty morsel.



*Stove Top Mac and Cheese*
Serves 4
Printable Recipe

Not for the faint of heart, this calorie laden treat, but boy oh boy . . . what a delicious way to go! Easy, uncomplicated and oh so tasty!

8 ounces macaroni
4 TBS butter
2 large free range eggs
6 ounces evaporated milk
1/2 tsp hot sauce
1 tsp salt
freshly ground black pepper
3/4 tsp dry mustard
10 ounces of sharp cheddar cheese, grated



Bring a pot of lightly salted water to the boil and then cook your macaroni according to package directions. Whilst the macaroni is cooking, whisk together the eggs, evaporated milk, hot sauce, salt, pepper and mustard in a large measuring cup. Once the macaroni is cooked drain well and then return to the pot. Stir in the butter until it melts, then stir the egg mixture into the hot pasta. Add the cheese and cook and stir over low heat until the cheese is melted and the whole thing is nice and creamy. Serve hot.

Note - You can cut the calories and fat somewhat by using "light" evaporated milk. I do NOT recommend using low fat cheese however, as the melting properties are not quite the same as full fat cheese.



Over in The Cottage today, Bacon and Mushroom Sauced Chicken Breasts.

Baked Buffalo Chicken Dip – Don’t Bet the Ranch this Super Bowl

Arguing about what salad dressing is more appropriate for a baked Buffalo chicken dip recipe is kind of like debating about which shoes to wear with that Hawaiian shirt. Still, to some of us (and by “us,” I mean people from Western New York), these kinds of things are important.

No one can explain why, but for whatever reason, deep-fried chicken wings coated in hot sauce, taste really good dunked into creamy blue cheese dressing. However, despite this if-it’s-not-broke-don’t-fix-it dipping sauce, people started serving Buffalo wings with Ranch dressing. I’m not sure why, but assume it was some type of strong-arm tactics by the buttermilk industry. Those bastards.

I’m not saying that chicken wings dipped in Ranch are terrible; I’m just saying that the sharper, saltier tang of blue cheese dressing works much better. That goes for the classic hot wings, as well as when this iconic recipe is in dip form.

As I joked about in the video (it wasn't a joke), you can’t keep showing up at these Super Bowl parties with a bag of chips every year. So, if you’re ready to go from snack scrub to appetizer all-star, then give this great baked dip a try. Enjoy!

Ingredients:

3 cups diced cooked chicken

2 (8 ounce) packages cream cheese, softened

3/4 cup Frank's Red Hot pepper sauce, or other Louisiana-style hot sauce

1/2 cup blue cheese dressing

1/2 cup crumbled blue cheese

1/2 cup shredded pepper Jack cheese, plus a little for the top

1/2 tsp Old Bay Seasoning (if you can’t find, here is what’s in it)

cayenne, to taste

All Dressed Tortilla Chips

It wasn't until a visit to my sister's in London, Ontario back in the early 1990's that I had ever considered that you could make your own nachos at home! (I know, how incredibly naive was I!!) We (my whole family) were there for a weekend and she threw these together for an evening snack. Oh my goodness, but they were some delicious!



They became a firm favourite in my own home after that and we often had them on game nights, or other celebrations. Everyone always loved them and we often varied the toppings to whatever it was we had in the cupboard and fridge at the time.



Alas . . . my waist line can no longer contemplate evening snacks such as these, game night or no! So now we have them for supper as an occasional treat. I'll often serve a bit of salad on the side.



I like to bake and serve them in individual small gratin dishes. That way they seem that little bit more special . . .



Sometimes I add chopped leftover cooked chicken, meat or even shrimps. Sometimes we add bell peppers, other times pickled jalapenos . . . it all depends on what's in the cupboards and refrigerator at the time.



I've never had anyone complain. That says it all. Thanks sis!! This has always been a real winner!



*All Dressed Tortilla Chips*
(Ultimate Nachos)
Serves 4
Printable Recipe

1 (450g) bag of lightly salted Tortilla Chips
(4 serving size)
1 (435g) tin of refried beans (about 2 cups)
Use low fat ones if you can
2 (226g) jars of spicy salsa (about 2 cups)
8 ounces medium to strong cheddar cheese (about 2 cups)
Can use a Mexican blend if desired or Pepper Jack
Optional extras:
chopped pickled jalapeno peppers
chopped sweet bell peppers
chopped green and black olives
chopped cooked chicken, beef, pork or even baby shrimps, as desired
To finish:
chopped spring onions
sour cream

Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with foil, or have ready 4 single serving gratin dishes. (My preference is the gratin dishes)

Divide the tortilla chips between the gratin dishes, or spread them out on the prepared baking sheet. Spoon the refried beans over top, dabbing them here and there. (They will be impossible to spread evenly. Just do your best) Spoon the salsa over top of the refried beans. Sprinkle the cheese over top of the salsa.

Add your desired optional extras. Bang the gratin dishes, or the tray into the oven and allow to cook until the beans and salsa are heated through and the cheese is melted. Remove from the oven and sprinkle with the chopped spring over all. If desired, dollop with sour cream and serve immediately.



Cooking in the Cottage today, Classic Pavlova!