Simply Divine

So, I've been on this broccoli kick lately, and I've been searching for recipes to use this lovely vegetable. I was tired of using it in the same, common ways like steamed, cause', let's face it, steamed broccoli smells like old underwear, the texture is mushy, and it doesn't have much flavor, but, I digress.

While I was browsing through my Paula Deen magazine, I came across this recipe for Chicken Divan Casserole that looked yummy, so I decided to give it a try. I changed a few things, like seasoning the chicken with adobo first, and using fresh instead of frozen broccoli. It turned out so good. Ahh..I love how delish recipes give me that warm fuzzy feeling inside!

You'll need:

1/4c. butter

4 boneless skinless chicken breasts, cut into 1-inch pieces

1/2c. chopped onion

1/4c. all-purpouse flour

1 1/2c. chicken broth

1/2c. milk

2 T. dry sherry (I used regular wine)

1c. shredded Parmesan cheese

1 large head broccoli, cut into small pieces

2c. hot cooked rice

2c. cubed French bread

2 T. melted butter

1. Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.

2. In a large skillet, melt 1/4c. butter over med-high heat. Add chicken and onion, and cook for 4-6 minutes or until chicken is cooked through. Add flour, cook for 2 minutes, stirring constantly. Add chicken broth, milk, and sherry, and cook for 4-5 minutes or until thickened. Stir in cheese. Add broccoli and rice, stirring gently to combine. Spoon mixture into prepared baking dish.

3. In a small bowl, combine french bread cubes with melted butter. Toss gently to coat. Sprinkle evenly over casserole.

Bake for 25-30 minutes on until it bread is crispy and it looks like this!

This is a great meal that can be your main and side dish, but, I served it with a green salad and light vinegarette, and it paired splendidily.

Happy Cooking!!



Who says you have to be Italian?

Hello! Yes, I'm back, finally. Not that anyone reads my blog anyway, but maybe these postings will be a monthly thing. I do cook more often than that, but my posting times seem to be few and far between. Anyhoo, this recipe is one that I read in my January/February 2011 issue of  "Cooking with Paula Deen", and it really intrigued me because it was a lasagna dish that had vegetables in it that I've never tried in a lasagna before! It ended up being really unique, and all the veggies make it a perfect, hearty meal for a cold winter night. Here's how to prepare Paula Deen's Cheesy Chicken and Vegetable Lasagna.

You'll need:
1Tbsp. olive oil

2 1/2c. thinly sliced zucchini

1 1/2c. finely chopped carrots

1 (8oz) pckg. sliced fresh mushrooms

4 cloves garlic, minced
2 (6oz.) bags baby fresh spinach
1/4c. thinly sliced fresh basil
1 1/2tsp. salt
1/2tsp. ground black pepper
1 (15oz) container whole-milk ricotta cheese
2 c. grated Parmigiano-Reggiano cheese, divided
2 large eggs
2 (24oz.) jars tomato and basil pasta sauce, divided
1(9oz.) package oven ready lasagna noodles
2(12oz.) packages sliced provolone cheese
4c. chopped, cooked chicken
1(16oz.) package shredded mozzarella cheese

Preparation:
1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes on until veggies are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
2. In a medium bowl, combine ricotta, 1 cup Parm-Reg mix, and eggs; set aside.
3. Preheat oven to 350 degrees. Spray a 41/2-quart baking dish (I didn't have one, so I used a 9x13, and I barely had enough room) with non-stick cooking spray. Spread 1/2 c. pasta sauce in baking dish. Top with 4 lasagna noodles. Spread 1/4 ricotta mixture over noodles. Top with half of vegetable mixture and 1c. pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread one-fourth ricotta mixture.
4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
5. Top with 1c. pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1c. pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1c. sauce, and remaining provolone cheese. Sprinkle with remaining cup of Parm-Reg cheese. Bake for 45-60 minutes or until hot and bubbly.
6. Let stand for 10 minutes before serving.

Here's the finished project:

Yes, I have to admit, it looks like some goo monster from the old Lost in Space series, but I haven't quite mastered how to make a lasagna that doesn't fall apart when I cut it. Anyway, it tasted good, so that's all that matters.

I paired this lasagna with a simple Ceasar salad....

...and I had some extra tomatoes, so I threw together some bruschetta, and it complemented the meal deliciously!!

Happy Cooking!

Did Someone Say 'Chocolate?'

So, I finally decided to open a food blog. But, this being my first post, I had to open it with an awesome recipe. Something that would be memorable. Then I thought, "Hey, what is better than chocolate?"

Not only is this recipe chocolate, it's the pure essence of deliciousness. The cake is light and moist, and the frosting is sooo smooth and fluffy and chocolatey! I couldn't resist. I have to admit, it is yet another Paula Deen recipe. I can't help myself. How can one person have so many delish recipes? So, here's a step-by-step guide on how to prepare Paula Deen's Luscious Chocolate Almond Cake.

You'll Need:
2c. sugar
2c. all-purpouse flour
1c. unsweetened cocoa powder
2tsp. baking soda
1tsp. baking powder
1tsp. salt
1c. milk
1c. sour cream
3/4c. vegetable oil
2 eggs
1Tbs. vanilla extract
1/2c. toasted slivered almonds, divided

Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with non-stick cooking spray with flour.

In a large bowl, combine all dry ingredients except almonds. Add milk, sour cream, oil, eggs, and vanilla. Beat at medium speed until smooth.

Spoon batter into prepared pans, and bake for 15-20 minutes or until a wooden pick inserted into center comes out clean.

Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Frosting
4 (1oz) bittersweet chocolate baking bars, chopped
1/2c. heavy whipping cream
1c. butter, softened
2Tbs. almond-flavored liquor
4c. powdered sugar

In medium saucepan, combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes. In a large bowl, beat butter and liquor until smooth. Gradually add chocolate mixture and powdered sugar, until combined and smooth.

Assembly
Spread frosting over bottom layer of cake. Sprinkle with 1/4c. almonds. Top with second cake layer. Spread frosting over cake layer; sprinkle with remaining almonds. Top with third cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced almonds, if desired.

Voila! Here's the finished product. For being such a fancy looking cake, it's really very simple and a real crowd pleaser!

Happy Cooking!