Grandma turns 59!

We had a fun day and a great salmon dinner.  Jeff cooked the salmon and I made a verde pesto style sauce.  It was wonderful.  Jeff cooked the salmon on a cedar plank and we had a great reisling from Covey Run.  After dinner we went to Toni's for a fashion accessory party. It was fun. Our breath was horrible because  of the garlic in the sauce. It called for 5 heads and I would do 3 max next time. I highly recommend it and We all liked it better than a regular pesto with pine nut. 

The cheese cake is great and the crust was wonderful. You would never know it is GF.  The verde sauce mom found in Taste of Home.

Verde Sauce
6 green onions
3 cloves garlic
2 tsp lemon peel grated
3 cups loose pack basil and 3 cups parsley
1 jar sliced green olives with pimento
3 1/2 oz capers
3 tbsp lemon juice
1/4 tsp red pepper flakes opt
1 cup grated parmesan and romano cheese
1 cup olive oil.

Blend all ingred but cheeses. stir in grated cheeses and enjoy. Freezes well and makes 3 cups. Can be served warmed or cold. Great with fish and pasta!

White Chocolate Cheese Cake

Ingredients

For the crust:

1 2/3 cup graham cracker crumbs gluten free
1/2 cup butter, melted
2 tablespoons granulated sugar

For the filling:

4 8-ounce packages of cream cheese
1 1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Directions

Preheat the oven 325 degrees.

1. In a 9-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.

Mamas first night

Chicken Korma

4 servings
1 large potato cut and peeled
1 large onion
1 3" cinnamon stick
3 whole cloves
1 tbsp canola oil
1  lb boneless chicken
1 garlic clove 1 tsp curry
1/2 tsp minced gingerroot
2 medium tomatoes chopped
1 tsp salt
1/2 cup sourcream and 1-1 1/2 cups chicken broth

This was very good, we did not taste the cinnamon, the flavors were great and the aroma was fabulous. We served it with rice and a cucumber salad. Jeff would not eat the cucumber salad but did taste it. He is not fond of cucumbers but mom and I loved it!

The salad is
1/4 cup plain yogurt
1/4 cup sour cream
1/4 tsp salt
1 1/2 cups chopped cucumbers
1 medium onion chopped
1 medium tomato chopped
1 tbsp chopped jalapeno pepper
cilantro optional

combine the yogurt, sour cram, and salt
add the cucumbers, onion, tomato and jalapeno
stir until blended
garnish with cilantro if desired

Mexican Chicken Salad

 Tonights dinner was great and easy.  Very fast to prepare and liked by all.  Mom is coming for a visit tomorrow and so I wanted something easy and allowed me time to get other things done.  She will be here till the 8th so I will do my best to keep up with recipes and  ideas.  She doesn't mind eating Gluten free so it is easy to cook for her.  If you don't like rice and veges it can get kinda hard to come up with ideas.  I really try to keep a good variety of menu items and rotate them so we do not get bored or burned out on one thing.  My sweetie is grinding me an espresso for morning..yeah! He is so great.  Good night and sleep tight!
6 Large servings

4 cups torn lettuce, rinsed
2 cups corn
2 roma tomatoes chopped
1 bunch green onion chopped
1/2 cup ranch
1 red bell pepper chopped
15 oz can black beans rinsed
1 avocado sliced and chopped
1/2 cup bar b que sauce
3 cups chicken, grilled and cut up
1/8 cup red onion
1/2 cup cilantro chopped
Mix ranch and bbq sauce
Mix corn, chicken beans and grated cheddar1/2 cup
Pour dressing over lettuce and rest of ingredients. Toss and serve. Very filling and Yummy!

Baked Halibut Supreme

Tonight's dinner was very good. I have made this before but not gluten free.  I do recommend you not leave out the onion.  I have made it both ways and it needs the onion in my opinion.  This recipe came from a cookbook I love from Alaska.  I used gluten free crackers and they worked great...we liked it better than the bread! 

1 cup white wine

1 tsp salt

1 pound Halibut or white fish

5 slices of bread or 20 GF crackers crumbled

1 cup mayo

1/2 cup sour cream

1/4 cup chopped onion

Paprika

Mix wine and salt, marinate one hour. Drain fish dry with paper towels.  Dip both sides of fish into crumbs and place in buttered baking dish. Mix mayo, sour cream, and onion and spread over halibut.  Sprinkle with remaining crumbs and paprika.  Bake at 500 for 20 minutes or until fish flakes with fork. I like to serve it with mango and avacado, they really go well with the mild fish>

These are the crackers I used.  Jeff likes them with cream cheese and they are more flavorful than some.

Nicholas lost his front tooth today and he is hoping Balto will bring him good luck from the tooth fairy!  These are all the quarters he got for his grades.  When Nicholas put his money on Balto and he stayed there he said hurrry mommy get a picture.  this really cracked him up!  He got all A's (9)and we are so proud of him! He also improved on social and reading by leaps and bounds! Good job Nicholas...mom and dad are proud!  Mrs Tubbs is also very proud of him and we are so thankful for her and her dedication to our Nicholas!

Cupcakes and Tea

Yesterday Paisley and I made Martha Stewart cupcakes...you can see we had fun!  The recipe is from her living magazine and is not online yet.  I was impressed with the frosting and the cupcakes are even better today, more moist! We always have fun cooking. I love those times especially since today was not so fun...she colored on the walls, sassed and was a little devil.  Something got into her and I know tomorrow will be better. 

Cabin 2010

It has been a few days since I posted a recipe.  The reason is we went on a 3 day snowmobile vacation! It was super fun and we got to be with friends and people we like to call family.  The cabin was sweet and the food was wonderful.  The snow was perfect and the weather was gorgeous.  The kids had a blast and I even drove a snowmobile.  Jeff and Nicholas did great eating gluten free and tonight's dinner is from leftovers the night I cooked. Three families took turns with meals and we all enjoyed the time away.  The soup is made up but turned out good and Nicholas had seconds! This is always a good sign it was really good. In fact he said "mom you are a great chef and you should be in a cook-off"  I said with who....."i think with Karri"  too cute!
I am thankful he likes my cooking and appreciates good food.

Leftover beef soup

I did this in the crockpot.

1 tbsp olive oil
2 medium carrots chopped
1 can green beans drained
1/8 tsp horshradish
1/8 cup cream
2 cloves garlic mashed
3 1/2 cups water
22 oz marinara sauce-i used home canned
8 oz chicken broth
1/2 cup Mrs Leepers corn elbow macaroni
1 cup left over prime rib shredded
parmasan  cheese for garnish

Stir all ingredients into crock pot and turn on low for 5 hours. It made 6-8 large servings.

Nicholas enjoyed the sleigh riding and the snow.  The snow machines were too loud for him so he did alot of walking.  The Tetons were beautiful and it was a good weekend.  Balto really was happy to see us and has not been very far away from one of since we got home.  There is lots of laundry and wet stinky clothes so I better get busy!

Soup and its so good Nicholas had seconds!

This is from my friend and photographer Evelyn Hymas.  It is super easy and yummy! I highly recommend it and it is GF.

Spicy Bean Soup

1 can spicy refried beans
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can chicken broth
1 can stewed tomatoes, cut up
1 can 4 oz chopped green chilies
1/4 cup salsa

Optional: add 1/2 pound browned ground beef

In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8 to 10 minutes or until heated through. Serve with tortilla chips. Yield: 8 servings

From Evelyn Hymas

Dinner Sausage Rice and Broccoli

This is one dinner I make when I am tired and not wanting to cook.  The rice can be brown.  The dinner sausage I get from The Schwans man.  The broccoli is from our garden.  We blanched it (jeff did ) and froze it.  It is so yummy.  I layer the broccoli in the bottom of the crock pot then rice then sausage.  I cook it on low for 4 hours.  I like to use the gluten free dressings from Fred Meyer called Walden Farms Balsalmic Vinegrette.  It is also sugar free and tastes wonderful on the rice.  Dessert was a flourless chocolate torte. Very decadent and very rich!  The other dressings they make are also very good. My Aunt Ann and Uncle Jer really like them and they told us about them is june at our family reunion.

 

 

Flourless Mocha Torte

Yield: 8 servings

• 7 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
• 4 ounce(s) Milk Chocolate Baking Bar
• 1 tablespoon(s) instant freeze-dried coffee
• 3 tablespoon(s) boiling water
• 6 eggs, separated
• 2/3 cup(s) sugar
• 1/4 teaspoon(s) salt (optional)
• 2 cup(s) heavy whipping cream for frosting
• 1 tablespoon(s) instant freeze-dried coffee for frosting
• 1/4 cup(s) boiling water for frosting
• 
  

Directions
Melt 6 ounces of the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside. Dissolve the 1 T coffee in boiling water; set aside. Preheat the oven to 350ºF. Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
In a large mixing bowl, whip the egg whites on medium until soft peaks form. With the mixer running, gradually add 1/3-cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.) In another large bowl, whip the yolks, the remaining 1/3-cup sugar, and the salt until thick and lemon colored, approximately 5 minutes. Slowly add 6 ounces of chocolate and 1 Tbsp coffee; beat until well blended. Gently fold ¼ of the egg whites into the yolk mixture to lighten it. Carefully but thoroughly fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans. Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes with the oven door closed. Transfer the pans to a wire rack (the centers will fall). Remove the waxed paper while the cake is warm. Cool completely.

Dinner made with a friend!

I have this great friend who loves to visit friends.  She brought a recipe today and said lets cook, is that ok?  Of course, I love to cook and it was a wonderful time.  We made a sausage, spinach cheese stuffed wonton.  I made the boys out of rice paper.  Nicholas could not do the texture.  He ate the filling no problem, and loved it. We served ours with soy sauce and rice.  They were suppose to be served with cheese and marinara sauce.  I would definitely make them again.  Thanks Aniko...you are truly special. 

Pie Crust that is delicious,,,,,very flaky and great flavor. Not sweet like Pamelas pie crust I posted earlier this month. 

I canned apple pie filling this fall.  I used Clear Gel A so it would be gluten free.  This was hard to find. I finally found it at a store here in Idaho Falls called Four Seasons.  It is a wonderful smooth thickener.  I use it a lot, no funny aftertaste and not globby.  Great stuff! I will post a picture of the pie filling once I find the picture.

CRUST:

1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 large egg, beaten
1 tablespoon apple cider or white vinegar
3 to 4 tablespoons ice water

COMBINE rice flour, potato starch, tapioca flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Be careful not to add too much water as dough will be hard to roll.)SHAPE dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaining half.

Fried Rice

 This is very fast and easy.  The kids love it and I make the rice in the morning so it can totally cool.  It fries much better that way.  We add the soy Sauce to each plate, that way you can adjust the flavoring.  Enjoy

 

Nicholas's Gluten Free Fried Rice

• 1/4 c. cooking oil
• 1 Tbs. butter or margarine
• 2 c. cooked rice
• 1/2 c. finely chopped carrot
• 1/2 c. finely chopped onion
• 1/2 c. Frozen sweet peas
• 2 egg, slightly beaten
• 1/3 c. gluten free soy sauce I use LA Choy
  

Directions:

1. Heat oil and butter or margarine in a large skillet or wok.
2. Add carrots, onions and peas.
3. Cook on medium-high heat until the onions are translucent and beginning to caramelize.
4. Move carrots, onions and peas to the sides of the skillet or wok.
5. Pour slightly beaten egg into the empty part of the skillet and scramble finely.
6. When egg is fully cooked, mix egg and vegetables together.
7. Add rice to mixture.
8. Pour gluten free soy sauce over rice. or see note above
   
9. Continue cooking over medium heat, stirring frequently, until flavors and ingredients are combined and heated through. (About 10 minutes.)

Gluten Free Chicken or Pork Fried Rice

1. To make Gluten Free Chicken or Pork Fried Rice:
2. Thinly slice one large chicken breast and add to hot oil in pan before vegetables.
3. Cook, stirring frequently, for about 2 minutes.
4. Add carrots, onions and peas and cook according to the Gluten Free Fried Rice recipe.

This Gluten Free Fried Rice recipe contains no added MSG. Some soy sauces do contain MSG. Be sure to check the ingredients of the soy sauce you choose to purchase if you have a sensitivity to MSG.

"Best Face Photo" Challenge

This was Christmas morning 2009.  Paisley was playing with her santa gift...jewels and makeup! She could not have been any more into it....you can tell she is questioning how she looks.  I missed the smile after this shot but it was priceless. I love the bags under her eyes too.  I love you Paiser! Go check out the other great and fun photos at http://iheartfaces.blogspot.com You will be impressed.

Saturday Popcorn and Sunday Pizza

We purchased a old fashioned stir on the stove popcorn popper and had to try it out.  We watched the Gonzaga game and had cherry coke floats and popcorn.  Way fun!  Tonight we are trying a new pizza recipe.  I made it up so we will see.  I have one I do really like and tastes wonderful but the bean flower is so stinky!  It almost makes me sick to work with it.  This recipe will be an experiment.  I tried a loaf of GF sourdough last night.  It is wonderful flavor, somewhat dense and very crunchy crust! Jeff really likes it, just wished I would have not made a round loaf.  This stuff is so hard to work with you all know why i made it round.  I baked it in stonewear and that may have made it more crunchy on the crust too.  The pizzza dough has a bit of sourdough starter in it too.
The  original pizza crust is:

2/3 cup Gluten Free Garbanzo and Fava Flour 

1/2 cup Tapioca Flour

2 Tbsp. Milk Powder (Non-Fat Dry)

2 tsp. Xanthan Gum

1/2 tsp. Salt

1 tsp. Gelatin powder, unflavored

1 tsp. Italian Herb Seasoning

2/3 cup Warm Water (105�) 

1/2 tsp. Sugar 

1 tsp. Olive Oil 

1 tsp. Cider Vinegar 

Cooking Spray

Preheat oven to 425�F.

In medium mixer bowl blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed using regular beaters. Add warm water, sugar, olive oil and vinegar. Beat on high for 3 minutes. Add water if the dough is too stiff. The dough will resemble soft bread dough. Put mixture into 12 inch pizza pan that has been coated with cooking spray. Sprinkle extra four onto the dough, then press the dough into the pan. Bake the crust for 10 minutes. Remove from oven, top with your favorite sauce and toppings. Bake for another 20-25 minutes.

*If dough becomes too sticky, use oil or water on your hands to help work the dough.

NUTRITIONAL INFORMATION
(For an 8 slice pizza pie.)

For 1 slice serving size Calories 90, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 2g, Protein 3g. 

The pizza crust was ok, first time I was full with one piece. Very filling and I would not make it again so back to my original GF pizza crust.! 

Celiac Sourdough Bread
By Beth Hagman
A bread that is springy, chewy, tasty, crusty and good both hot and cold. This recipe s a variation of one Margaret Powers offers in her excellent book "Gluten Free and Good".

Ingredients:
3 cups Gluten Free All Purpose Baking Flour
1/2 cup Sugar
3/4 tsp Sea Salt
1 cup Milk Powder (Non-Fat Dry)
2 tsp Xanthan Gum
3/4 cup Sourdough Starter
1 cup Warm Water (110 degrees)
3 large Eggs
1½ cups Low fat Cottage Cheese

Bread:
Use nonmetal pans and utensils as much as
possible when mixing this bread. Since this is
a stiff dough, you will need a heavy-duty mixer
and a bread hook.

Preheat oven to 350°.

Place Gluten Free All Purpose Flour, sugar,
salt, milk and xanthan gum in mixing bowl
and blend together on very low speed.

In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.

Cover and let rise until double in bulk. Don't hurry. This may take up to 1½ hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.
Bake in 350° oven and watch to see when dough rises to top of pans and rounds on top (about 10 minutes), then increase heat to 400° to finish baking.
Feed Starter: After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.
1 cup starter
1 cup warm water
1½ cups rice flour

Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.

Jeff was the Chef tonight

Last night was left overs and clean out pantry night.  Tonight Jeff did kabobs and fruit.  It was very good. Broccoli, cauliflower, shrimp, and steak.  We are having a bonfire to burn christmas boxes and the tree.  Should be fun! The smores are ready, and the grahams for the boys are called S'moreables by kinnikinnick. They are great in anything, don't get soggy and taste like regular grahams.

Busy day food

Today was a blur and totally worth every minute.  I was able to help a friend in need with her kids(3 0f them) and serve at my church as overseer of the nursery.  Jeff helped me with our extra 3 and off I went after a fast supper.  It is so wonderful having a husband who can put 5 to bed. I made Monica Leishman's Potato Chowder.  It is very good and very gluten free.  The kids liked it and  it is filling and fast to make.  I got Nicholas to swimming and to  Dr and home and dinner from 3:00 to 5:45. Pretty good huh.

Baked Potato Soup
6 bacon strips diced
2 small onions chopped
2 stalks celery sliced
6 tblsp cornstarch
2 tsp salt
2 tsp dried basil
1 tsp pepper
1/2 cup  instant potatoes

6 cups chicken broth
4 large baked potatoes peeled
2 cups fat free half and half
shredded cheddar cheese
green onions sliced


In large saucepan, cook bacon until crisp. Drain, reserving 1 tbsp drippings. Set bacon aside. Saute onion, garlic, and celery in bacon drippings till tender.  Stir in cornstarch, instant potatoes, salt, basil, and pepper. Gradually add broth. Bring to boil: boil and stir 2 minutes. Add potatoes and cream;heat thru but do not boil. Garnish with bacon and cheese and onion. Makes 8 large servings.

Not a Kids dinner..just ask Nicholas and Paisley

I think they would have rather gone without dinner but I made them eat it.  It was not that bad.  The pork was a loin and pretty dry.  The sweet potato casserole is a favorite but this time i made it with a turban squash. The squash was pretty soft...nick did not throw up..just gagged.  The cranberries are wonderful and go with so many things.  We keep some in the fridge for oatmeal, yogurt, ice cream etc.  I would not suggest you use a turban unless you are a squash lover.  I am and so I loved it.  The squash recipe is from a family friend in Spokane named Louise Holloway.  This dish is a great one to serve during the holidays....even squash haters love it made with the sweet potatoes.

2 cans 29 oz sweet potatoes

1/2 cup sugar

2 eggs

1/2 cup butter

1 tsp vanilla

Mix all above and pour into 9x13 pan  Sprinkle with a mixture of 1 cup brown sugar, 1/3 cup flour(i ised gf blend) 3/4 cup pecans and 1/3 cup butter. Bake at 350 for 20 minutes or till heated thru.

This will serve 10-12

The cranberries are easy and so good.  I got this recipe out of a Susan branch cookbook.

1 lb bag cranberries

1/3 cup sugar

2 cinnamon sticks

3 cloves

zest of one orange(this really makes it)

segments of orange if desired

1 cup OJ

Simmer covered for 1-2 hours till berries pop and mixture is thick. You can sweeten it more if desired.

Now to think up something for tomorrow. Jeff will eat leftovers for lunch which  helps.  It may be soup. I start my new  job tomorrow night at the church so it will be something easy, especially since we have swimming, chiropractor, homework etc.

Potato Ham Quiche

I found this and twinked it from the Prepared Pantry.  Jeff could tell it was Gluten Free pie crust but said it was excellent.  The texture was nice and tasted buttery, flakey.  I made some crusts ahead and froze them at thanksgiving.  It froze well and unthawed very quickly.  I would make this again and Nicholas did enjoy it.  I especially loved using the new pie dish my mama got me for Christmas. I think it is beautiful.  Dessert was Chocolate chip cookies.  I love to use the recipe on the Pamelas bag.  I make up the dough, and refridgerate the dough I don't cook, then I can make hot cookies anytime the boys need them.  They don't stay fresh very long so I have found the refridgeration idea to be best.

1 pie crust shell
  2 large eggs
2 cups half and half i used reeds dairy whole
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup ham, diced
1/2 cup cubed new potatoes, sautéed until nearly cooked or frozen hashbrowns
1/4 cup red bell pepper, diced and sautéed until nearly cooked
1 cup grated cheddar cheese
Directions
Preheat the oven to 375 degrees.  Place the oven rack on the lower 1/3.

1. From the crust in a nine-inch pan, preferably a silver or light colored pan.
2. Whisk together the eggs, half and half, salt, and pepper.
3. Stir in the ham, cooked vegetables, and grated cheese.  Pour the filling into the unbaked pie shell.
4. Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes). 

Pie Crust

1-1/2 cups Pamela's Baking & Pancake Mix or gluten free flour blend
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons oil
1/4 cup ice water

Yield: one, 9-inch pie crust

Combine Pamela's Baking & Pancake Mix and sugar in a bowl. Cut butter into flour mixture with two knives until butter is in very small pieces. Add oil, then ice water, slowly until dough comes together, not sticky. You may not need all of the water. Roll dough between sheets of parchment or wax paper to about 1/8-inch (it will puff and swell when in bakes). Peel the top paper off and invert into a pie dish. Peel off the second sheet of paper and arrange, fix crust edge. Or instead of rolling out, press dough into pan with fingers, the thinner the better.

Unfilled Crust: Use fork to perforate crust then bake at 350º for 12 to 15 minutes.

Filled Crust: Fill crust and follow baking directions from your pie recipe.

Helpful Hint: Baking pie on lower racks allows the bottom of the crust to bake more thoroughly. Foil can be placed on edges to decrease browning the crust edge.

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2010 and Gluten Free...or we will see!)

 2010...and Jeff is Gluten Free for a month along with Nicholas of course. So I was searching recipes and am going to make a month of recipes to track his progress and our likes and dislikes.


This recipe impressed me with a new way to make roux.  I really like the smooth texture, it is light and creamy,  it reheats well and was very flavorful.  We put a little pepper and dash of salt and we all really enjoyed it.  the kids can eat it seperatly or mounded all together.

 






Cheesy Chicken, Broccoli, and Rice

1. Put 2 cups of rice and 4 cups of water in a pot and bring to a boil. Cover and reduce to a simmer, cook for 20 minutes or until tender.

2. Cut up 2-3 stalks of broccoli crowns into florets, discarding stems. Place in a covered casserole with one tablespoon of water. Cook in microwave for 7 minutes or until tender-crisp.

3. Melt 2 tablespoons of butter in a saucepan. Add two tablespoons of cornstarch and stir until thick. Add one can of chicken stock and simmer until thick. Add one can of drained chicken or 1-2 cooked cubed chicken breasts or turkey. Add one cup of your favorite shredded cheese, like monterey jack, colby jack, cheddar, swiss, or gruyere. Add 1/4 cup of parmesan cheese or aged asiago and stir to melt.

4. Layer rice, broccoli and sauce on a plate and eat it all up.