I just recently realized that some of my favorite go-to’s never make an appearance here, so I want to share one of the most requested side dishes from our family and friends.
As I’ve mentioned, my parents were in the restaurant business in Kansas City, and I think they were friends with the then-owners of Stephenson’s Apple Farm. I believe this recipe for Broccoli Rice Cheese Casserole originated from their Green Rice. It’s super easy and sooo amazingly delicious. The recipe below makes a 13 x 9 pan, but I usually cut it in half and that works great in an 8 x 8 or 9 x 9 pan. In any case, I know you will love it!
Broccoli Rice Cheese Casserole
1 bag chopped broccoli
2 cans cream of celery soup
16 oz. cheese whiz
1 stick margarine or butter
1/4 cup diced onion
1 soup can milk
1.5 cups uncooked rice
Salt and pepper to taste
Preheat oven to 350 degrees. Grease or spray 13 x 9 pan. Stir all ingredients together and cook for 45 min to 1 hour. Note: about 1/2 way through the cooking time, I give it a stir as everything is starting to melt.
In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you). I replied “I always make too much and throw it out”. Laura is with us today to share a super easy, economical and delicious way to use that leftover spaghetti (who doesn’t cook too much)???
She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night. I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc. If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!
Step 1 involves chopping up the cooked spaghetti:
Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:
The Final Frittata!
I could most definitely snarf a piece of that right now! I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to! Thanks for dropping by to get in on Laura’s quick weeknight meal!
1 ½ cups cut-up cooked spaghetti
2 slices of chopped cooked bacon
1 cup of shredded cheese
Salt and Pepper to taste
Preheat the oven to 350. Spray a 9 inch round pie plate with non-stick cooking oil.
Whisk the six eggs in a separate bowl. Add salt and pepper to taste. Laura added a Zesty no-salt substitute to give it a little more flavor without adding additional salt.
Stir in the 2 slices of pre-cooked bacon, ½ cup of shredded cheese and chopped spaghetti. (Laura used the Mexican four cheese blend because that is what she had on hand and wanted to use up.)
Pour the blended items into the pie plate and sprinkle with the remaining ½ cup of cheese. Bake for 30 min. or until center is set.
Found this delicious recipe for Peach-Hot Pepper Jam in the Kraft Food & Family FREE magazine and it’s been a hit with many friends. (I’ve actually had friends trade me stuff for it) While the name implies that it’s hot, it’s not!!! Just delicious. We have used it on sandwiches, but the most popular way to consume it is to put it over softened cream cheese and dip with your favorite dipping instrument, such as Snack Factory Pretzel Crisps. We use the original pretzel flavor with this yummy appetizer/snack, but we snarfed up a bag of the sea salt & black pepper yesterday which were delicious. As rookies to the canning process, we learned on our first batch which wouldn’t set up – make sure the peaches aren’t too juicy, or add more pectin to adjust for the extra liquid. While the peaches are plentiful, we plan to make more for gifts. Hope you enjoy as we and our friends have!
Peach Hot-Pepper Jam
2 cups finely chopped peeled peaches (about 1-1/2 lb.)
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Yes, I know I’ve been absent for a LONG time, but I now have full staff at work, and hopefully time to share some great recipes I’ve been saving for the last few months!
We have a neighborhood shrimp boil every year around the middle of October, and this year, my friend Becky brought the most amazing pickles. They’re sweet and spicy with just the right kick and crunch, and the best part is that they’re SO simple to make.
I’m sharing the recipe below, and if you add anything to change it up, please post below in the comments so I can try that as well. (she says that some people add cauliflower and carrots) Enjoy, and see you back here again soon!
Becky's Sweet and Spicy Dills
1 gallon whole dill pickles
5 cloves chopped garlic
1 jar sliced, drained jalapenos, chopped
2 cups sugar
Chop or slice dill pickles as desired, reserving juice. Add chopped garlic, chopped jalapenos and sugar. Stir and place mixture back into pickle jar. Add enough pickle juice to cover. Place in refrigerator and turn daily for 2 weeks. Enjoy!
At our house, anything that even vaguely leans toward Mexican food is the bomb! I’m sharing this easy side dish that goes with anything:
Meet Cheesy Chili Deliciousness
Take cooked rice, throw in a little this and that, and voila, in 20 minutes you’re good to go!
Hope you enjoy, and are cheering for the 2015 WORLD SERIES CHAMPION KANSAS CITY ROYALS on Sunday for their home opener. It also happens to be my birthday, so I’ve declared it a national holiday!!!!
Cheesy Chili Rice
2 cups cooked rice
1 cup chopped green onions
1/2 cup sour cream
1 cup shredded cheddar cheese
4 oz. can of chopped, drained green chiles
Salt and cayenne pepper to taste
Mix all ingredients and place in a greased casserole dish, sprinkling with parmesan. Dot with butter and bake at 450 degrees for 20 minutes
I love quiche and gruyere is one my favorite cheeses, although pretty darn pricey, but I thought I’d take a shot at this recipe, adapted from Food Network Magazine. I took it to work and it was a hit, so thought I might share here. Super easy, and you don’t have to sell the farm to buy the gruyere…I just bought a small container of it shredded which wasn’t too bad.
I used a frozen pie crust, although I like the ones you unroll from a box better. Notice the container of apple smoked gruyere is empty – I’m a cheese freak so I took care of the extra. Whipped it up and in 30 minutes, ready to roll. Finished product:
Ham and Gruyere Quiche
1 cup diced smoked ham
1 cup shredded gruyere cheese (about 4 oz)
1 9 inch pie crust, thawed if frozen, or ready-made out of box
3 large eggs
1 1/4 cups half and half
Minced onion to taste (optional)
Handful of fresh or dried chives
salt and freshly ground pepper to taste
Preheat oven to 425 degrees and place a baking sheet on the middle oven rack. Scatter the ham and cheese in the bottom of the pie crust, and onion if you are including it. In a large bowl, whisk the eggs, half and half, chives and season well with salt and a few grinds of pepper; pour into the crust. Transfer to hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Place on rack to cool a little; can be served immediately or refrigerated.
I’m not a fan of peanut butter. I am sure this sounds un-American but it’s the way it is. I can go as far as a little mini Butterfinger but that’s where I draw the line.
Today a co-worker brought Pecan Brittle — what a brilliant invention. I don’t own a candy thermometer, but I’m going to score one and make this for the fam this week. Here’s a pic:
I’ve included her exact recipe, so if you follow it to a T, you should be good. Happy holidays!
1 tsp vanilla
1 ½ tsp baking soda
1 T real butter
1 c white Karo syrup
1 c white sugar
1 c large pecan pieces
Dash of salt
1 candy thermometer
- Cover a large bread board (18/20 or so) with heavy-duty aluminum foil and coat with butter
- Mix together the vanilla, baking soda and butter and set close to where you will be cooking
- Mix the Karo syrup, white sugar, pecan pieces, and salt in a sturdy pan and cook until the mixture reaches the hard crack stage. A wooden spatula works best. Mixture will thicken as it cooks. It will get kind of foamy and turn a golden color when ready.
- When syrup mixture is cooked to the hard crack stage, remove immediately from the heat and add the vanilla, baking soda, and butter. Mixture will foam. Stir well.
- Immediately pour onto the buttered bread board and spread out the mixture. Be careful it will be extremely hot.
6 Let mixture cool just enough that you can start pulling the edges out to a very thin layer. You will want to butter your fingers for this part. Work your way to the center until all is pulled out.
7. Let cool completely and break into pieces. Place in a pan, but don’t cover for several hours