Bitz 'n Giggles: Chicken and Broccoli Casserole

I know I'm going to be housebound for a little while following a surgery, so I figured the best idea would be to stock up on some delicious food to help me to heal.  And what could be better than a nice, comforting casserole? (Answer: not much.)  I always a fan of chicken and cheese, and if I must have something healthy also, it might as well be broccoli.  This casserole is super easy to put together, and it makes a ton, so you can basically feed your whole family, too.

Note: The original recipe called for potato chips on top; I thought the rice and cheese was enough.

Chicken and Broccoli Casserole
Adapted from Bitz 'n Giggles blog

2 cups finely chopped broccoli florets (nuke for 4 min)
½ cup water, divided use
2 cups chopped, cooked rotisserie chicken meat
1 (5.5-ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
1 (10.75-ounce) can condensed cream of chicken and mushroom soup
1 (10.75-ounce) can condensed cream of celery soup
2 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese

Preheat oven to 400°F.

Place broccoli in a glass bowl with ¼ cup water.  Cover with plastic wrap, leaving one corner slightly peeled back.  Microwave on HIGH for 4 minutes.  Broccoli should be bright green and starting to tenderize.  Drain off water and set broccoli aside.

In a large bowl combine the steamed broccoli, chicken, prepared rice, soups, minced onion, lemon juice, remaining ¼ cup water, garlic powder, and pepper.  Spread the mixture into a lightly greased 9x13-inch glass baking pan.  Cover the mixture with cheese.

Bake for 25 to 30 minutes or until the potato chips are browned and the casserole is heated through.

Makes 8 servings

The Woks of Life: Máo shì hóngshāoròu (Chairman Mao's Red Braised Pork Belly)

It seems like everywhere I go, I see pork belly for sale.  But it's often the super fatty cuts, with little to no meat.  So when I happened upon a beautifully meaty slab at the Asian market, I decided it was time to try.  I figured since I got the pork belly in an Asian market, I might as well stick with the theme and try for a Chinese dish.  I did use rock sugar, and I think it's pretty hard to deal with, so I would recommend to just stick with the regular granulated.  This dish is very rich, so be prepared with something light and refreshing for dessert.

Note: I used tien tsin peppers in my version.

Máo shì hóngshāoròu (Chairman Mao's Red Braised Pork Belly)
From The Woks of Life blog

2 pounds pork belly (cut into ¾-inch pieces)
6 slices ginger, divided use
2 tablespoons vegetable oil
3 tablespoons granulated sugar (or 40 grams rock sugar, plus ½ teaspoon)
3 scallions (diced, with the white and green parts separated)
½ cup Shaoxing wine
3 tablespoons light soy sauce
1½ tablespoons dark soy sauce
1 cinnamon stick
2 star anise
4 bay leaves
1 to 2 dried chili peppers (optional)
4 cups water

The first step is to blanch the pork belly, which removes any blood or impurities from the meat. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. With the lid on, bring it to a boil. Once the pot boils, turn down the heat and simmer for one more minute. Drain, rinse the pork belly clean, and set aside.

With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Slowly melt the sugar, taking care to not let it burn. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. Turn up the heat to medium. Stir and coat the pork belly with the melted sugar.

Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. Stir and make sure everything is submerged. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Bring the mixture up to a simmer over medium low heat for 1 hour. Check the pork periodically to make sure the sauce doesn’t dry up.

Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly. Last, add in the remaining ½ teaspoon sugar and the green parts of the scallions. Stir quickly and serve!

Makes 8 servings

Pillsbury: Mini Everything Crescent Dogs

My sister calls these pigs in a blanket, and I think they're one of my brother-in-law's favorite foods.  After having them at a family get-together, I decided I wanted to make my own batch to take for breakfast in the morning.  You don't have to add the bagel topping, but it certainly puts them over the top.

Mini Everything Crescent Dogs
Adapted from Pillsbury

1 (8-ounce) can refrigerated crescent rolls
24 cocktail-size smoked link sausages (from one 14-ounce package)
1 large egg, beaten

3 to 4 tablespoons everything bagel topping

Heat oven to 375°F.

Unroll dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.  Brush each sausage roll with beaten egg, then sprinkle with everything bagel topping.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 24 servings

Taste of Artisan: Canelés de Bordeaux

I had canelé molds on my Amazon wish list for what seemed like forever.  I mean, they're a bit expensive, what with the copper and all.  And I couldn't really justify them for something that probably wouldn't get made often.  But I finally sprang for the splurge item, which meant I had to actually use them to alleviate the guilt.  I'm certainly glad I did.  These canelés were amazingly crunchy on the outside, tender and creamy on the inside, and delicately sweet.  Highly recommended if you want to try something a little bit out of your baking comfort zone.

Canelés de Bordeaux

From Taste of Artisan blog

2 vanilla beans
500 milliliters cold whole milk
250 grams granulated sugar
100 grams all-purpose flour
50 grams unsalted butter, melted
2 large eggs
2 large egg yolks
4 tablespoons dark rum

For the mold coating:
40 grams beeswax
60 grams unsalted butter

Pierre Hermé recommends that before you use your copper canelé molds for the first time, clean them, and then season them by coating them with butter and placing them for 20 minutes in a hot oven - 500°F or more. Remove them from the oven, clean them with a paper towel while they’re still hot, and allow them to cool before using. Never wash the molds, simply wipe with a dry cloth or a paper towel after each use.

Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan and bring them to a gentle simmer, and then turn off the heat and let sit for two minutes.

In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk more until combined.

Remove the pods from the milk. Add ¼ of the hot milk into egg mixture and mix well. Add flour and continue mixing until combined. Then slowly add the remaining milk while continuing to mix until all ingredients are mixed well. Add rum and mix. This way you will avoid lumps and will end up with the perfect consistency of the batter. (Note: This step is very important. Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect consistency of your canelés).

Refrigerate for 24 to 48 hours. This is non-negotiable. The texture and flavor improves dramatically by the second day and third day. So, 24 hour rest is mandatory. 48 hours if you want amazing canelés. The batter may be kept in a refrigerator for up to 4 days. Each time you use the batter, stir it well and work it at least 2 minutes with a whisk.

For a smooth, shiny surface that accentuates the dark brown color of the canelés, coat the molds with a mix of beeswax and butter melted together. For this, melt the beeswax and butter together, quickly pour the mix into a mold and then back out into the original container. Turn upside down on a cooling rack with paper towel underneath to catch drippings. Once cooled down, chill in a freezer or a refrigerator until ready to bake.

Preheat oven to 550°F. Fill the molds with batter to 3/8 inch from the top. Place on a foil lined baking sheet and bake the canelés at 550°F for 10 minutes. Without opening the oven, drop the temperature to 375°F and continue baking for another 45 to 50 minutes. Every oven is different, so your baking times may need to be adjusted.

Remove canelés from the oven. Quickly remove canelés from the molds and place on a cooling rack upside down. Canelés usually slide right out of their molds, but if they don't, turn the mold upside down and knock on a hard surface, such as a cutting board.

Let cool for 2 hours at room temperature. Canelés must be eaten on the day they are baked.

Makes 16 canelés

Bon Appétit: Adult Spaghetti-O's

I never ate Spaghetti-O's as a child.  Ever.  I certainly had my share of Ragu, but never the canned pasta.  When I saw this recipe pop up in my news feed, I was frankly a little fascinated.  A completely homemade take on a completely processed product.  If I was going to try it, now was the time.  It was actually pretty good, although the sauce was a little watery.  The ring-shaped pasta is definitely a plus.  A dish for when you're feeling nostalgic.

Adult Spaghetti-O's
From Bon Appétit magazine, October 2016

2 (28-ounce) cans whole peeled tomatoes
¼ cup panko
1 tablespoon coarsely grated Parmesan, plus more for serving
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes, plus more for serving
Kosher salt
1 large egg, beaten to blend
5 tablespoons heavy cream
1 pound ground beef chuck (20% fat)
2 tablespoons olive oil
½ medium onion, finely chopped
1 large garlic clove, finely grated
Freshly ground black pepper
2 tablespoons tomato paste
2 teaspoons sweet paprika
1 tablespoon granulated sugar
4 large sprigs basil
12 ounces anelletti, ditalini, or other short tubular pasta

Purée tomatoes in a food processor until mostly smooth; there should still be some dime-sized pieces remaining. Set aside.

Whisk panko, cheese, oregano, garlic powder, ¼ teaspoon red pepper flakes, and 1½ teaspoon salt in a medium bowl. Whisk in egg and cream. Add beef and mix with your hands until just combined, being careful not to overwork (if packed too firmly, meatballs will be dense). Form into 1-inch diameter balls (you should have about 24); transfer to a plate.

Heat oil in a large skillet, preferably cast iron, over medium-high. Cook meatballs, turning occasionally, until lightly browned on all sides but not fully cooked through, about 5 minutes. Transfer to another plate.

Cook onion and garlic in same skillet, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes; season with salt and pepper. Add tomato paste and cook until brick red, about 1 minute. Add paprika and a pinch of red pepper flakes and cook until fragrant, about 1 minute. Add sugar, basil, and reserved tomato purée. Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes. Add meatballs and any accumulated juices; continue to
cook until meatballs are cooked through, 5 to 10 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pasta pot.

Pour sauce and meatballs over pasta and stir to combine. Transfer to a platter and top with cheese.

Makes 4 to 6 servings

A Southern Soul: Stuffed Celery

I remember eating stuffed celery all the time when I was a kid.  Most of the time it was just plain celery sticks with some cream cheese spread down the middle.  Sometimes it was peanut butter.  I certainly never had anything quite this fancy.  But it's cool and refreshing, and it makes a pretty tasty snack that you don't feel too terrible about eating.

Stuffed Celery
From A Southern Soul blog

4 to 5 stalks celery, strings removed if desired
1 (8-ounce) package cream cheese, softened
¼ cup cooked bacon, chopped
½ cup shredded Cheddar cheese
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, chopped
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 dashes hot sauce (such as Tabasco)

Cut celery stalks in half and set aside. Using a hand held mixer, whip the cream cheese until smooth. Add in remaining ingredients. Blend until all ingredients are combined.

Using a small spoon, fill the celery "boat" with cream cheese mixture. Sprinkle with additional chives and bacon, if desired. Serve immediately.

Makes 4 to 6 servings

Bonefish Grill: Fresh Pineapple Martini

I'm not going to lie...I'm a girl that likes a little drink before her dinner.  Especially after a long week at work.  So when I ended up at Bonefish Grill one weekend, I selected this tropical number as my special evening drink.  I can't even tell you how delicious the vanilla syrup is with the pineapple.  And the elderflower liqueur adds this floral note.  A really beautiful summer drink.

Fresh Pineapple Martini
Adapted from Bonefish Grill

1 ounce Malibu rum
½ ounce St. Germain elderflower liqueur
½ ounce Vanilla Bean Simple Syrup
½ ounce fresh squeezed lemon juice
2 fresh pineapple wedges

Drop two pineapple wedges into a pint glass.  Add vanilla syrup; muddle well until all the pineapple is broken up.  Pack with ice and add remaining ingredients.Shake vigorously twenty times and strain into a frozen martini glass.  Garnish with a pineapple wedge.

Makes one cocktail

Vanilla Bean Simple Syrup
From Absolut

1 cup water
1 cup granulated sugar
1 tablespoon vanilla bean paste

Bring the water and sugar to a boil over medium heat in a small sauce pan. Continue to cook at a rapid simmer until the mixture thickens a bit, around 6 to 7 minutes.

Remove the pan from the heat, stir in the vanilla bean paste and let it cool to room temperature. Pour the mixture into a glass jar or a bottle and refrigerate. The syrup will last for around 2 weeks.

Pork Chop Paprikash and Homemade in the Kitchen: Strapačky (Noodles with Cabbage)

What do you do with a big package of pork chops and a mostly-full container of sour cream?  You make a recipe to use them up, of course!  And every time I googled pork chops and sour cream, some version of this recipe came up in the results.  So after reading about 30 different renditions, I came home and whipped up this one.

Pork Chop Paprikash

4 to 5 bone-in pork chops
Sea salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 green bell pepper (about ⅓ pound), cut into strips
2 Hungarian wax peppers, cut into strips (optional)
8 ounces cremini mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup chicken broth
1 teaspoon Worcestershire sauce
1½ cups sour cream
3 tablespoons cornstarch

Season the pork chops with the salt, pepper, garlic powder, and onion powder.

In an Instant Pot set on Sauté, brown pork chops on both sides.  Remove pork chops to a plate, then add the bell pepper, wax pepper, mushrooms, and onions.  Sauté until the onions are translucent and the mushrooms have released their liquid.  Add the garlic and sauté for 30 more seconds.  Stir in the paprika, tomatoes, chicken broth, and Worcestershire sauce, then add the pork chops back to the sauce.

Cover and seal, then cook on high pressure for 8 minutes.  Do a natural release for 10 minutes, then release the remaining pressure.  Open the lid and remove the pork chops to a plate.

Set the Instant Pot back on Sauté, then stir the sour cream into the sauce.  Put the cornstarch in a small bowl, then add several tablespoons of the hot sauce until a paste forms.  Add the paste to the sauce, stirring until the sauce thickens.  Add the pork chops back to the thickened sauce and serve.

Makes 4 servings

Strapačky (Noodles with Cabbage)
Adapted from Homemade in the Kitchen blog

8 ounces wide egg noodles
6 tablespoons unsalted butter, plus additional if needed
½ medium onion, chopped
½ green cabbage, chopped in bite-size pieces
1 teaspoon caraway seeds
Sea salt and freshly ground black pepper

Bring a large pot of water to boil. Once boiling, add a big pinch of salt and egg noodles. Cook according to package directions, roughly 10 to 12 minutes. Drain when done.

Meanwhile, in a large Dutch oven over medium heat, melt butter. Add the onion, cabbage, and a big pinch of salt. Sauté for 15 to 20 minutes or until cabbage is brown and fork tender. Add more salt to taste, if necessary.

Add the cooked noodles to the cabbage mixture and toss to coat. If necessary, add additional butter. Toss in the caraway seeds and season with black pepper.

Makes 4 servings

German Traditional Cooking: Gurkensalat (Cucumber Salad)

I feel like I've been planning to make this cucumber salad for what seems like forever, but it just never happened.  I always enjoy this dish when I go to German restaurants, but considering how easy it is to throw together, I'm shocked it's just now getting made.  Light and delicious for summer.

Gurkensalat (Cucumber Salad)
Adapted from German Traditional Cooking

1 large hothouse seedless cucumber
½ teaspoon sea salt
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
¼ cup sour cream
1 tablespoon fresh dill, minced
1 tablespoon fresh chives, minced
Sea salt and ground white pepper

Peel the cucumber leaving some of the green rind.  Slice it very thinly.  Mix the salt and sugar into the vinegar, and marinate the cucumber in this mixture for 30 minutes.  Drain off the liquid, mix the sour cream, dill, and chives with the cucumber, and season to taste with additional sea salt and pepper.

Makes 4 servings

Cooking Classy: Strawberry Shortcake Trifle

I wasn't sure what my contribution to Mother's Day dinner would be until a strawberry shortcake was requested.  Normally strawberry shortcake is a pretty involved affair, with multiple separate cakes and a complex layering process to be repeated over and over.  It's not such a big deal if there's four or less people, but when you get above six, it can feel like forever before you get to your own dessert.  I decided to try making a trifle, which means just one layering process, and then dessert is ready!  The trifle was absolutely delicious, everyone was a fan, and I especially liked the cream cheese in the whipped cream.  I'll definitely make this again.

Note: When I took the cake out of the oven, I poked it all over with a toothpick and then I brushed it with Licor 43 (Cuarenta y Tres), a vanilla-flavored liqueur.  Absolutely not necessary, but I love to gild the lily a bit now and then.

Strawberry Shortcake Trifle
Adapted from Cooking Classy blog

Cake
2 cups all-purpose flour, plus more for dusting pan
3 tablespoons cornstarch
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, softened
1½ cups granulated sugar
1 teaspoon lemon zest
4 large eggs
1½ teaspoons vanilla extract
1 (8-ounce) container sour cream

Strawberry layer
3 pints fresh strawberries, diced, plus several additional whole berries, for garnish
3 tablespoons granulated sugar

1 tablespoon Kirsch

1 tablespoon fresh lemon juice

¾ teaspoon grated orange peel

Cream layer
2 cups heavy cream
6 ounces cream cheese, softened
½ teaspoon vanilla bean paste
¾ cup powdered sugar

For the cake:

Preheat oven to 350°F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla. Add a third of the flour mixture and mix just until combined then add in half the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last third of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).
Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 to 24 minutes.

Remove from oven and cool completely on a wire rack. Once cool, cut into 1-inch cubes (you'll have some leftover cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

For the strawberry layer:

Toss diced strawberries with the remaining ingredients. Let rest 20 minutes.

For the cream layer:

In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step). In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla bean paste and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

To assemble trifle:

Place a layer of cake cubes in the bottom of a trifle dish. Add half of strawberries over the cake. Spoon half of cream mixture on top of strawberries and smooth to the edges of the bowl. Repeat layering process once more. 

Garnish with fresh strawberries. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).