So today I am thankful that I have found another Food Blog that I LOVE! NO no I am not replacing the lovely Pioneer Woman but rather adding to the list!!! I LOVE Picky Palate…..and on Sunday night I made two of her recipes which I loved! Here you go…..
Cheesy Chicken and Wild Rice Casserole
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
TIP!!! I have learned from Rachael Ray that when using celery use the leafy top as well (I never had prior)….and since I started that it does add a little something special!!!
Another TIP!! Instead of cooking rice which would of drug this hour long prep to 1 1/2 hours…I used these Ready Rice’s and they worked great!! I used 2 Wild and 1 Regular as my substitutes!
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve
Yumm……we had our casserole with a side of green beans and this was even better the next day for lunch!
Next up??? Dessert….and this one was so easy and it was TO DIE FOR, would I lie to you? About dessert? Never!
Chocolate and Caramel Apple Pie Galette3 Tablespoons butter
2 apples of choice peeled and diced
3 Tablespoons light brown sugar
1 teaspoon ground cinnamon
1 roll Pillsbury pie dough
5 Rolo chocolate caramels, unwrapped and quartered
Powdered sugar for dusting
1.Preheat oven to 350 degrees F. Place butter into a medium saucepan over medium heat. When melted add diced apples, brown sugar and cinnamon. Cook and stir for 5 minutes or until softened.
2. Roll out pie dough then pour cooked apples in center of dough leaving a 1 1/2 inch border around edges. Top with quartered Rolo’s then take edges of pie dough and fold over to create a pleated edge.
3. Bake for 30-35 minutes or until pie edges are golden brown. Remove and let cool completely. Before serving dust with powdered sugar
So, good…..Matt was a tad skeptical with the Rolo’s and all but he changed his tune after the first bite!
I get so excited to find recipes and I am very Thankful I came across Picky Palate to check out the site click here!!!!