Quinoa Casserole

I really like making casseroles... I mean, what's better than a whole bunch of goodness baked together in a one pot dish? The other night I was searching the net in efforts to find a quinoa based casserole.  I couldn't find one! Or at least, I couldn't find one that I liked.  The pickings were limited.  So instead, I decided to create my own and it turned out pretty darn good.  I think it was even better as leftovers heated up for a warm and satisfying but healthy lunch.  Here's a first crack at what I guess I'm calling quinoa casserole.

Note: there should be cheese on top...I totally forgot the tomatoes in the cooking process and added them at the end (you'll see in other pics) it's all about improvising right?!

Quinoa Casserole
Serves 6

Ingredients:
1 cup uncooked quinoa
2 cups chicken broth
1 lb chicken sausage (I used Al Fresco garlic flavor) sliced into 1/4-1/2 inch pieces
1 bag mixed frozen vegetables (I used California blend)
1/2 yellow onion chopped
1 small bag of fresh spinach
1 can diced tomatoes with basil and oregano
1/2 cup shredded mozzerella cheese
1/2 cup shredded Parmesan cheese
1 egg lightly beaten

Directions:
Preheat oven to 375 degrees.

Cook quinoa according to package directions using chicken broth instead of water.

In a large saute pan, cook onion and sausage together until onion is slightly soft.  Add in frozen veggies and cook until warm.  Add spinach and dices tomatoes, you only need the spinach to wilt as it will cook down more in the oven.

In a large bowl, mix together egg 1/4 cup mozzarella and 1/4 cup Parmesan cheese.  Once quinoa is cooked and cooled add to cheese mixture and stir together.  Add cooked veggie and sausage mixture to the quinoa mixture.

Spoon mixture into 11 x 7 glass baking dish coated with cooking spray.  Top with remaining cheese.  Cover with foil and bake for 30-45 minutes or until bubbling and cheese is melted on top.  Enjoy!

Spinach & Artichocke With Chicken Over Rice

I love the combination of spinach and artichoke.  It's classic, right? Granted, my favorite pairing of the two involves lots of cheese and gooey dipping consistency eaten with Tostitos... but alas, I can't eat that for dinner or I'd be sick.  I decided instead to make a spinach and artichoke dish that could be spooned over rice.  If preferred this could easily be made into a pasta dish as well.  It was delicious people!  Without further ado, here's the recipe - a Rachel original.

Spinach & Artichoke With Chicken Over Rice
Serves 2 (if you are me and my hubby) to 4

Ingredients:
1 lb chicken breast cut into bite sized pieces
1 T Italian seasoning (or 1/2 tsp Basil, 1/2 tsp Oregano, salt & pepper)
1 T olive oil
2-3 tsp chopped garlic
1/2 cup chopped onion (red or yellow, I used red)
1-2 Tablespoons prepared pesto
1 large bag spinach
1 can artichoke hearts drained and chopped coarsely
1 can diced tomatoes (seasoned or not) undrained
1/2 cup chicken broth
1 bag Uncle Ben's instant Brown Rice

Directions:
 Heat skillet over medium-high heat.  Season chicken breast pieces with Italian Seasoning - chicken should be pretty liberally coated.  Cook chicken in pan with olive oil until done.  Remove chicken from pan and set aside.

No need to clean the pan out, just re-heat pan and add garlic, onion and pesto, cook for about 2 minutes.  Add bag of spinach and begin to wilt the leaves.  When leaves are about 1/2 way cooked add artichoke hearts, diced tomatoes and chicken broth.  Stir to combine and continue to cook until spinach is entirely wilted.  Add cooked chicken back into pan and mix together.

Voila! Serve mixture over rice, sprinkle liberally with Parmesean cheese because cheese makes everything go from yummy to SUPER yummy.  Enjoy.

Mexican Rice

I was about to order fajitas for delivery last night when I realized I had pretty much everything to make them on hand.  I try to always have a healthy supply of tortillas, cheese, sour cream and tomatoes.  I also like to have a bag of frozen bell pepper and onion mix which makes a perfect fajita filling paired with any protein you want - chicken, steak, shrimp.

I thought I would make some rice to go on the side and since I had some onion, garlic and a can of Ro-Tel on hand, added that in the mix with the rice.  Super super easy and made for a tasty rice mix to go in our fajitas. Here's the recipe:

Ingredients:
1 cup long grain rice
2 cups chicken stock
1 can Ro-Tel tomatoes
1/2 cup chopped onion
2 tsp minced garlic

Directions:
Heat small saucepan over medium-high heat.  Add onion and garlic and saute 4-5 minutes or until soft.  Add Ro-Tel, un-cooked rice and chicken stock to pan and bring to a boil.  Reduce heat, cover and simmer for about 25 minutes or until rice is tender.  That's it, enjoy!

Kitchen Sink Cookies

You probably wont see a whole lot of baking recipes posted, confession is I don't really like baking.  Well, not as much as I like to cook.  In baking you have to be more exact and well, I like to add a dash here and a smidgen there when I want!  That said, Oatmeal Butterscotch Cookies are perhaps one of my favorite things to bake.

If you've never tried one - do it! I usually follow the recipe on the back of a Nestle Toll House package of Butterscotch Morsels.  You find them waiting to be picked up right next to the more popular chocolate chips in the baking isle.  My hubby had a brilliant idea a few weeks back that we should doctor up the regular Scotchies.  What you'll find below is the modified recipe resulting in what I call Kitchen Sink Cookies because with coconut, butterscotch, chocolate chips, walnuts and oatmeal there isn't much else you can add to this delicious cookie.  Enjoy!

Kitchen Sink Cookies

Ingredients:
1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2-2 cups oats
1/2 an 11oz package Butterscotch morsels
1/2 an 11oz package chocolate chips
1/2 cup chopped walnuts
1/2-3/4 cup shredded coconut (find it in the baking isle)

Directions:
Preheat oven to 375 degrees.  Combine four, baking soda, salt and cinamon in a bowl.  In a separate bowl beat with an electric mixture the butter, sugars, eggs and vanilla extract.  Once that is combined, gradually beat in the dry mixture.

Stir in remaining ingredients.  You'll want to do each ingredient separate which will make it easier to combine. The mixture will be very thick and chock full of yumminess!  Try mix with spoon (at least I always do).  Drop tablespoon amounts onto ungreased cookie sheets and back for about 10-12 minutes or until the edges are golden brown. Cool for a few minutes and then move to wire rack to finish cooling.  Now enjoy!!!!