It's always so nice when friends give me a recipe that they tried, improved on and promise it's fantastic. Hats off to Mike and Kathy Williams, our "dinner with friends” couple, who brought us the Chicken and Broccoli Casserole. It's a keeper for sure.
It's a mystery how to get teenagers and some adults to appreciate sprouts, Brussels sprouts that is. I found a way to make these 'little cabbages' even better. I made a bacon and balsamic sprouts recipe last night that the Mikester really loved. I cut down on the amount of bacon that normally is listed as an ingredient, and it was just as good.
I was invited to a very nice brunch at Pamela Coit's lovely home and everyone contributed a dish, a drink or dessert. I made the sour cream coffee cake and several gals asked for the recipe - looks like they really liked it.
Mike William's Skinny Chicken and Broccoli Casserole
Mike and Kathy like this recipe, saying it is a healthy casserole in a light and creamy sauce. Thank you for sharing!
▪ 1 small onion-chopped
▪ 1 Tablespoon olive oil
▪ Two (8 ounce) packages fresh mushrooms-sliced
▪ 2 cups boneless, skinless chicken breasts-cut into cubes OR a package of fajita chicken
▪ 3 Tablespoons all-purpose flour
▪ 1 1/2 cups fat-free milk
▪ One (16 ounce) package steam-in-bag broccoli florets
▪ One (5.3 ounce) container fat-free plain Greek yogurt
▪ 1/4 cup light mayonnaise
▪ 1/4 teaspoon salt
▪ 1/4 teaspoon pepper
▪ 3/4 cup Mexican style cheese blend
1. Preheat oven to 350 degrees. Spray a two quart casserole dish with cooking spray, like Pam.
2. Cook broccoli in microwave according to directions, then set aside.
3. Heat olive oil over medium-high heat; add onion and mushrooms and cook until mushrooms are starting to get tender.
4. Add cubed chicken and cook until chicken is cooked through. Drain pan if needed.
5. Sprinkle flour over chicken and mushroom mixture and stir constantly, cooking for one minute.
6. Stir in milk. Bring to a boil and cook for 3 minutes, or until thick and bubbly.
7. Stir in cooked broccoli, and heat through about 1 minute.
8. Add yogurt, mayo, salt and pepper, stirring lightly to combine.
9. Pour into prepared casserole dish.
10. Sprinkle top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.
Dee Dee's Easy Caramelized Brussels Sprouts
After trying a couple of recipes that were very tedious and exacting, I chose my way to do this last evening and it turned it really good. Here's what I did:
Buy about one pound of fresh Brussels sprouts that are firm with no browning marks or bad looking outer leaves.
I rinse them off, remove outer leaves, then cut them vertically in half.
1. In a skillet I browned 4 slices of Applewood bacon that I had cubed.
2. I added another Tablespoon of olive oil. As the bacon was about half finished, I threw in the sprouts cut side down and cooked about 3-4 minutes over medium heat.
3. Then I poured 4 Tablespoons of Balsamic vinegar over them and 2 Tablespoons light brown sugar.
4. I turned the sprouts once and continued sautéing until the sprouts were tender.
5. Salt and pepper to taste.
Serve right away.
Dee Dee's Sour Cream coffeecake
I use a 10-inch fluted tube pan for this.
▪ 2 sticks butter-softened (never use margarine for this.) I like Land of lakes butter.
▪ 2 cups sugar
▪ 2 eggs
▪ 1 teaspoon vanilla
▪ 1 cup sour cream (not light)
▪ 2 cups all-purpose flour
▪ 1 teaspoon baking powder
▪ 1/4 teaspoon salt
▪ 4 teaspoons brown sugar
▪ 1 cup chopped pecans
▪ 1 teaspoon cinnamon
1. Preheat oven to 350 degrees.
2. Beat butter and sugar until smooth. I use electric mixer.
3. Add eggs and beat again.
4. Add vanilla and sour cream and mix well.
5. In another bowl, mix flour, baking powder and salt.
6. Stir in flour mixture into sour cream mixture until well blended.
7. Grease and flour a 10 inch fluted tube pan and pour in 1/2 of the batter.
8. Mix brown sugar, nuts and cinnamon together.
9. Sprinkle 2/3 of nut mixture over batter.
10. Top with remaining batter.
11. Then top with remaining 1/3 nut mixture.
12. Lightly run a knife through the nut mixture, incorporating it into the batter slightly.
13. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
14. Remove and cool in pan for 10-15 minutes.
15. Turn out on to cooling cake rack.
This smells so wonderful baking. Serve warm or cold.
This make 8-10 servings.
Next column I'll surprise readers with some easy, yet very tasty, salad dressings which hopefully you'll prefer, instead of using bottled with all the additives. Another great slow cooker recipe will be featured.
My Pansies are adding some color to the landscape making me wish for an early spring. But I think we all know that spring takes a little patience. Have another good week in Parker County.