Chicken and Rice Casserole

I needed something simple for dinner, and even though I've made a similar casserole in the past, I wanted something a little creamier than the original version.  This one has more cream soups and some sour cream, which gave it that lift I thought it needed.

Chicken and Rice Casserole

1 can cream of mushroom soup
1 can cream of celery soup
1 envelope Lipton onion soup mix
½ cup sour cream
3½ cups low sodium chicken stock
1½ cups long grain white rice

1½ pounds boneless skinless chicken thighs

Preheat oven to 350°F.

Combine first six ingredients (through rice) and pour into a greased 13x9-inch baking dish.  Place chicken thighs on the top of the rice mixture.  Season chicken as desired with salt and pepper, or even additional spices.  Cover the dish with foil and bake for 1½ hours.

Makes 6 to 8 servings, depending on number of thighs

Cuisinart: Peanut Butter Cup Ice Cream

For some reason I can't seem to get enough of making fabulous ice creams, so when I saw mini peanut butter cups at the store, I decided this had to happen.  I'm not normally a huge peanut butter person, but I think this ice cream hits the right balance of flavors.  I would definitely make this again.

Peanut Butter Cup Ice Cream
From Cuisinart

1 cup good-quality peanut butter
⅔ cup granulated sugar
Pinch of kosher salt
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup mini peanut butter cups

In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter, sugar, and salt until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of the ice cream maker.  Turn unit on and let mix until thickened.  Five minutes before mixing is complete, add the candy and let mix in completely.  The ice cream will have a soft, creamy texture.  Serve or store in airtight container in the freezer.

Makes 5 cups

Chef John Mitzewich: State Fair Lemonade

I have always wanted a good lemonade recipe, but no matter what I tried or how I searched, none of them ever tasted as good as the "fresh squeezed" lemonade you can get in a few places if you're very lucky.  However, this recipe has changed everything.  This lemonade actually tastes like lemonade.  Not too sour, not too sweet.  And on a hot summer day, this is everything.

Note: Since you're using the peel, it's probably not a bad idea to try and get some organic lemons to use.

State Fair Lemonade
From Chef John Mitzewich

6 lemons
1¼ cups granulated sugar
5 cups cold water

Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.

Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.

Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.

Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.

Makes 1½ quarts