Chicken and Wild Rice Casserole

Here is another recipe from the cookbook I showed you the other day.  This is a really good casserole with lots of really good things in it.  The recipe also says that it is a good one to freeze for later, just don't put the crackers on top before freezing.

I only used 2 of these chicken breast.  They were so large.  I froze one for another day.

Start by cooking the wild rice per the package directions.

Drain one can French cut green beans.

You can add or not a jar of pimentos.  I was planning on adding the jar, but couldn't get the lid off.  So no pimentos.

Drain one can of chopped water chestnuts.  They give this casserole a nice crunch.

Add one can of cream of celery soup.  If you don't like celery you could use cream of chicken or cream of mushroom.  Also the recipe calls for one stalk of chopped celery.  I didn't have any so I did not add it.

1/2 cup mayo

Chop one or two small carrots into small pieces.

Add about 2 cups chopped cooked chicken.

Add the wild rice.  Mix well.

Place in a 13x9 baking dish.  Place in a preheated 350 oven and bake for 30-35 minutes.

While the casserole is cooking, take one sleeve of butter crackers and place in a zip lock bag.

Using a rolling pin or something else crush the crackers.

Now  you have some cracker crumbs for on top.

1/4 cup butter.

Melt in the microwave.

Add the cracker crumbs to the butter.

Stir well.

Take the casserole out of the oven.

Add the crackers on top.   Put back in the oven for another 15 minutes or until they are golden brown.

The casserole is nice and hot and bubbly.  This is a nice casserole with lots of flavors and crunch.

I will explain more about the side dish later.

Chicken and Wild Rice Casserole Recipe

1 box wild rice cooked per directions
2 cups chopped cooked chicken
1 can French cut green beans, drained
1 small jar chopped pimentos, drained
1 small can chopped water chestnuts, drained
1 can cream of celery soup
1 stalk celery chopped
1/2 cup mayo
1-2 small carrots chopped

1 sleeve butter crackers
1/4 cup melted butter

Bake 350 for 3-35 minutes.  Top with cracker crumbs and bake for an additional 15 minutes.

Okra Hash

I know this is a strange name and I bet some of you are shaking you head or turning up your nose at the idea of this.  Don't.  I will admit I was a little skeptical when I was making it but the flavors blend so well.  You have to try it.  Both of the vegetables in this recipe are very good for you and full of fiber.

Look at those pretty colors.  You have to try this recipe soon. 

 I checked this cookbook out from the library last week.  That is where I found this recipe.  There are others I will be trying soon too.  She is part of the group Little Big Town.  It's one of the best cookbooks I have looked at lately.  She tells great stories about her family and the different recipes.  Take a look at it soon.  I will share more of the cookbooks that I will be using in the weeks to come.  I just learned she has a new cooking show on the Cooking Channel.  Saturdays 2:30 Central time. I can't wait to check it out.

 This recipe uses coconut oil.  If you don't have this oil you can use olive oil.  If you don't use coconut oil you might want to get some.  They are saying it is one of the healthy oils you can use.  It has a high heat tolerance also.

 Finely chop one onion.

 Finely chop a red and yellow pepper.

 Chop about 2 cups sweet potato.  I will admit it was hard cutting the sweet potatoes.  You want the pieces pretty small and uniform.  I used my veggie peeler to peel the potato and it worked pretty well.

 I used a pot but you can use a skillet that you have a lid for.  Put 2 Tablespoons of the coconut oil in to melt.

 Add the onions and let them cook for a few minutes.

 Add the potatoes and peppers; stir them around.

 Cover and let cook to soften the potatoes for about 5 minutes.

 Then add the okra.  I had to use frozen okra that was thawed.  Fresh would have been better but I didn't have any.  Whether you use fresh or frozen make sure you wash and drain it well.  If you have cooked with okra before you know what I am talking about.  It gets a little slimy.

 1/2 teaspoon smoked paprika.  If you don't have this you can use regular paprika but to be honest I couldn't taste it.

 Let it cook for about 10-15 minutes.  The longer it cooks the better.  The pieces get a little golden and caramelized the longer it cooks.

You have to try this healthy dish soon.

Okra Hash Recipe
2 Tablespoons coconut oil
1/2 cup finely chopped onion
2 cups peeled and chopped sweet potato
3 cups sliced okra
1/2 cups finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 teaspoon smoked paprika
salt and pepper

Mustard Balsamic Pork Chops with Rosemary

I know this meal sounds like a fall meal and maybe I am wishing for fall like temps.  I don't know.  Maybe it is because I have been watching the SEC Media Days and I think it is football season.  Whatever the reason this is a great meal anytime.  I will admit I found the okra hash recipe first (I will be posting that soon) and thought pork chops would be good with it.  Then I started looking for a new recipe for the chops. This was a very easy recipe that does not take much time to prep, you know that is important. 

It makes a really pretty colorful plate. 

I got the chance to use some of my fresh herbs from my garden today.

We are making the sauce right now.  1/4 cup olive oil

1/4 cup balsamic vinegar

2 Tablespoons of a grainy mustard.

Whisk it up until it mixes well.

Lay your pork chops out in the dish you are going to bake them in.  Spray the dish!

Pepper them.  Fresh pepper is so good.

Salt them.

Here is my fresh rosemary. Take the little stems off the big stem and put it in the holder.

I get to use my new herb grinder for the lack of a better name for it.

Twist the grinder and and it crushes the rosemary onto the chops

It worked really well.

Pour the sauce on top of the chops.

Cover and put in the fridge.  You can do this the night before or several hours before you bake. 

Time to put them in the oven.  Place in a preheated 425 oven for 45- 60 minutes.  I like to make sure my pork is cooked through so I cooked for an hour.

They are done.  They have a really pretty golden brown color.

The perfect combination of flavors.

Mustard Balsamic Pork Chops with Rosemary Recipe

pork chops
1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons grainy mustard
1 Tablespoon fresh rosemary
salt and pepper
Preheat oven to 425.  Bake for 45-60 minutes.