Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

      Mango Chipotle Glazed Salmon

      Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
      Mango Chipotle Glazed Salmon
      Print Recipe
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
        Mango Chipotle Glazed Salmon
        Print Recipe
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Ingredients
          Salmon
          Mango Salsa
          Servings: people
          Instructions
          Salmon
          1. Soak cedar plank for a minimum of 60 minutes.
          2. While the cedar plank is soaking make the salsa and glaze.
          3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
          4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
          5. Preheat grill to 400°F.
          6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
          7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
          8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
          Mango Salsa
          1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

          Beef Taco Crostata

          Beef Taco Crostata
          Print Recipe
            Servings Prep Time
            4 people 40-45 minutes
            Cook Time Passive Time
            35 minutes 1 hour
            Servings Prep Time
            4 people 40-45 minutes
            Cook Time Passive Time
            35 minutes 1 hour
            Beef Taco Crostata
            Print Recipe
              Servings Prep Time
              4 people 40-45 minutes
              Cook Time Passive Time
              35 minutes 1 hour
              Servings Prep Time
              4 people 40-45 minutes
              Cook Time Passive Time
              35 minutes 1 hour
              Ingredients
              Pastry
              Taco Meat
              Servings: people
              Instructions
              Pastry
              1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
              Taco Meat
              1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
              2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
              3. Remove from heat and stir in beans and half of the cheese.
              4. Preheat oven to 375°F and line a large baking tray with parchment.
              5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
              6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" border of dough. Fold the dough border up and over the beef mixture, crimping the dough slightly as you go.
              7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
              8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
              Recipe Notes

              -The pastry can be made up to a day in advance and kept chilled until ready to use.

              Stroganoff Meatballs

              Stroganoff Meatballs
              Print Recipe
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Stroganoff Meatballs
              Print Recipe
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Ingredients
              Beef Meatballs
              Stroganoff Sauce
              Servings: people
              Instructions
              Beef Meatballs
              1. Preheat oven to 425°F.
              2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
              3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
              Stroganoff Sauce
              1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
              2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
              3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
              Recipe Notes

              -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

              -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

               

              Grilled Steak Salad

              Grilled Steak Salad
              Print Recipe
                Servings Prep Time
                2 people 25 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                2 people 25 minutes
                Cook Time
                10 minutes
                Grilled Steak Salad
                Print Recipe
                  Servings Prep Time
                  2 people 25 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  2 people 25 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
                  2. Preheat grill to medium high.
                  3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
                  4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
                  5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
                  6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
                  Recipe Notes

                  I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

                  Catalina Dressing