Easy Rice Pilaf for Two

 submitted by Patty H. (I tried this for the first time this week and it truly was easy and delicious!)

Ingredients:

1/2 cup long grain white rice

2 Tablespoons butter

1/2 cup finely chopped onions

1/2 teaspoon garlic powder

1/8 teaspoon Kosher salt

1 1/2 cups low sodium chicken broth

1 teaspoon dried cilantro (to mix in after rice is finished cooking)

Instructions:

1. Place rice in a strainer and rinse it thoroughly under cool water. Set the strainer of rice aside.
2. Melt butter in a 10-inch skillet.  Add the onions and garlic alt and cook until the onions are translucent and soft, approx. 2 minutes.
3. Add rice and coat with butter. Continue to cook, stirring often, until rice is lightly toasted, approximately 4 minutes.
4. Add the broth and salt and bring to a boil
5. Reduce to a simmer, cover and cook 15-20 minutes, until the rice is tender
6. Remove the pan from the heat; keep it covered and let it sit for 5 minutes.
7. Remove lid and add dried cilantro (or dried parsley) and fluff with a fork.
8. Serve
   

Homemade Cheesy Potatoes

shared by Patty H.  (I came across this recipe that doesn't use canned soup.  I made it for Easter dinner today and it was easy and very flavorful!)

Ingredients:

3 pounds (9 potatoes) russet potatoes, roughly peeled and diced into large bite-size pieces *
            (note: 1 pound = 3 medium)

4 tablespoons unsalted butter

1/2 cup diced yellow onion

1 clove garlic, minced  (note: 1 clove garlic = 1/8 tsp. garlic powder or to taste)

1/4 cup unbleached all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup whole milk

1 cup sour cream

3 green onion tops, sliced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups grated Colby or cheddar cheese

(optional: paprika to sprinkle on top)

Directions:

1.      Grease a 9 x 13 casserole dish with a little butter or no-stick spray.

2.      Add the cubed potatoes to a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool slightly.

3.      In a 10-inch skillet add 4 tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.

4.      Sprinkle in the flour and stir, cooking for 1-2 minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5 minutes.

5.      Remove the pan from the heat and stir in the sour cream.

6.      In a large bowl add in the cooled potatoes, sour cream mixture, green onion tops, 1 teaspoon salt, 1/2 teaspoon pepper and all of the grated cheese. Stir to combine and pour in the prepared pan.

7.      Bake uncovered in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.

* Note: I boiled my potatoes with the skins on first, let them cool a bit and then peeled and diced them; worked fine so either way would be OK

Touchdown Taco Dip

shared by Jennifer (I have eaten this and it is wonderful!!!)  ph

Ingredients:

8 oz. cream cheese, softened

1/2 tsp. garlic powder

Blend garlic into cheese with a hand mixer.

1 can re-fried beans

2 tsp. chili powder

1.     Blend together by hand and spread into a greased 8x8 glass dish.

2.     Spread cream cheese mixture over beans.

3.     Sprinkle ½ -1 cup shredded cheddar or Mexican blend cheese over cream cheese.

4.     Garnish with dried chives or fresh chopped green onions on top.

5.     Heat in oven (uncovered) for 15-20 minutes until cheese melts.

6.     Serve with tortilla chips.

Cordon Bleu Casserole

shared by Patty H. (This recipe is definitely worth sharing!  It was easy and very tasty.  I switched the portions for the ham and chicken because I had more ham than chicken.  My ham wasn't very salty so if that is the case with the ham you are using, you may want to add a little salt although the recipe doesn't call for it.)

Sauce Ingredients:

2 tablespoons butter

3 tablespoons flour

3/4 cup milk

1 cup low sodium chicken broth

2 teaspoons cooking sherry (I substituted 1 tsp. of apple cider vinegar + 1 tsp. water)

1 tablespoon Dijon mustard (I substituted 1 T. of regular mustard)

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme leaves

1/2 teaspoon pepper

Other Ingredients:

2 cups shredded cheese, reserving 1/2 cup to sprinkle over top of casserole

2 cups cooked chicken (use rotisserie or chicken breasts)

4 oz. ham, diced

12 oz. uncooked pasta

2 tablespoons melted butter

1/2 cup Panko breadcrumbs (I used homemade breadcrumbs)

Directions:

1.     Preheat oven to 350 degrees.

2.     Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk. Return to heat and stir while whisking until thick and bubbly. Add in sherry, Dijon, Worcestershire, thyme and pepper. Stir in 1 1/2 cups of cheese.

3.     Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a large greased casserole dish.

4.     Combine melted butter, Panko bread crumbs and remaining 1/2 cup of cheese. Sprinkle over top of casserole.

5.     Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.