I’ve decided to start calling the new meals I make during the current pandemic, “Pandemic Dinners.” My most recent “Pandemic Dinner” creation is a recipe I found on Pinterest. You all know my story of getting bored with my few regularly cooked meals so I did what I do best and looked up something new to try. Anyway, that being said, here is the recipe for Broccoli Chicken Casserole. Ingredients: 8 ounces uncooked pasta* (I used Farfalle and Penne I didn’t have enough of either one on their own so I combined them) 1 bag of frozen broccoli 2 tablespoons olive oil ½ small white onion, thinly sliced 8 ounces sliced mushrooms 4 cloves garlic, minced 3 tablespoons flour 1 cup chicken stock 1 1/2 cups milk (of your choice) 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups (or more if you desire) shredded cheese (or your choice), divided 2 cups diced cooked chicken Directions:
Dice your chicken and cook it. (I fried mine with a little bit of olive oil.) Cook the pasta and broccoli. Cook the pasta in a large pot of boiling water (don’t forget to generously salt the water!) For the broccoli, either nuke it in the microwave for 5 minutes or cook it on the stove. (Follow directions on the bag.) Make the mushroom sauce. Meanwhile, we’ll work on the sauce. Sauté the onion, followed by the mushrooms and garlic in oil until softened. Stir in some flour evenly and let it cook for 1 minute. Then add in the stock, milk, Dijon, salt, and pepper, and cook until the sauce reaches a simmer. Turn off the heat. Stir in half of the shredded cheese, taste, and adjust any seasonings as needed. In a 9 x 13-inch baking dish, mix everything in the dish then sprinkle the remainder of the cheese on top of the casserole. Bake uncovered for 15 minutes. Serve and enjoy! I must admit, I was surprised by the outcome. This casserole was delicious! I was skeptical about using the dijon mustard because I HATE dijon mustard! I was glad that I couldn’t even taste it. Oh, and it satisfied my two picky eaters in the house. Yay for small victories! As usual, if you try this recipe let me know how it comes out! Share pictures on social media with the hashtag #MyHeartBeatsNM This recipe was brought to you by Gimme Some Oven. To see the original recipe please visit: https://www.gimmesomeoven.com/healthier-broccoli-chicken-casserole/
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As usual, I was stuck and didn’t know what to cook. I am easily bored with the six or seven meals I cook regularly. So, I went on Pinterest and decided to look up new recipes to try. Not to mention that I have a beautiful new Crockpot that I haven’t used but once. I looked up Crockpot recipes on Pinterest and was off. I came across a lot of yummy recipes I want to try (more on that to come), but I was specifically drawn to this recipe for Barbacoa. I figured with Cinco de Mayo coming up it would be fun to share this delicious recipe for your reading enjoyment. That being said, here is what you will need:
3 1/2 lbs Chuck, good quality boneless roast As much chopped Cilantro as you like As much chopped onion as you like 1 lime, sliced 2 cans of Beef broth, low sodium 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Black pepper 2 Bay leaves 1 tbsp Chili powder 1 tbsp salt 1 tsp Cumin Corn tortillas Optional Salsa Directions: Season your chuck roast from top to bottom with all seasonings make sure it is well seasoned. I probably used way more than the measurements I listed in the ingredients for my seasoning because I honestly don’t measure anything. I just took a guess at what it could have potentially been. Sorry. Anyway, after the roast is well-seasoned place it into the Crockpot along with two Bay leaves then pour both cans of beef broth into the Crockpot. Cook on low for 8 hours. After 7 ½ hours squeeze lime juice into the Crockpot and for added flavor leave lime wedges in the Crockpot. Once 8 hours are up, shred the roast and let the shredded meat sit in the broth for 5 more minutes to soak up all the flavor. Warm up some corn tortillas, serve meat on a tortilla with chopped onion and cilantro, and salsa if you so please, and enjoy! I made Spanish rice as a side dish. If you want to learn my recipe for Spanish rice please visit: https://myheartbeatsnewmexico.weebly.com/food/spanish-rice If you try this recipe, please let me know how it came out for you! Use the hashtag #MyHeartBeatsNM Original recipe found at:https://www.number-2-pencil.com/slow-cooker-barbacoa-beef/?utm_source=newsletter |
dreaAlways remember to love yourself. Archives
October 2020
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