Chicken Mushroom Broccoli Casserole topped with Pepper Jack Cheese

  

This casserole is filled with lots of goodness, mushrooms, broccoli, chicken, and best of all topped with Pepper Jack Cheese and Fried Onions as the grand final toppings. So good, easy to make too.

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What you need:

4 chicken breasts
1 small onion sliced small
4-5 garlic cloves minced
1 8oz box of mushrooms sliced in half 
1 small head of broccoli sliced or chopped(frozen can be used)
olive oil for cooking
2 cups chicken broth

1/2 cup cream
2 cups shredded Pepper Jack Cheese(you can use other cheeses)
1 cup fried onions

sea salt, pepper, garlic powder, onion powder

How to make it:

First slice and chop your vegetables for cooking. Slice chicken into strips or chunks

In a medium pan, fill with water and cook broccoli till just ender, or you can use frozen broccoli.

Cook 2 cups of rice by stove top or using a rice cooker

In a skillet, drizzle 2 to 3 turns of olive oil in pan and heat up, then add the onions, garlic and cook 3-4 minutes till tender. Add chicken and cook till no longer pink, turn a few times as cooking to mix. Add mushrooms and cook just about 3 more minutes.

Season with a touch of sea salt, and pepper generously, also garlic powder and onion powder.

Once everything is cooked, add 2 cups broth and simmer until it reduces about half, I cooked it for 20 minutes on medium low heat, then once the broth is reduced by half, turn down heat to low add cream and stir to mix, do not let it boil. 

Heat oven to 350  Stir in cooked rice stir pour into casserole dish 9x 13, top with broccoli then spread shredded cheese over all and top last with the fried onions.

Bake for 20-25 minutes until cheese is bubbly. Serve hot.

STUFFED POBLANO PEPPERS

Southwest seasoned ground beef, rice, veggies, and cheese makes a great filling for Stuffed Poblano Peppers. They are loaded with flavor. Everybody raves about this twist on classic stuffed peppers!

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4 SERVINGS

Ingredients

4-6 poblano peppers
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped

Instructions

Preheat oven to 350 degrees F.

Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.

While the peppers are baking, heat the remaining olive oil in a large skillet and sauté the onion and garlic until soft, about 5 minutes.

Add the ground beef and spices, cooking and mash with a spoon until the meat is cooked through and browned.

Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.

Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Baked Cheesy Chicken and Mushrooms

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Love mushrooms and cheese? Then you really must try my recipe for Baked Cheesy Chicken and Mushrooms. So good, so smooth, buttery with just the right amount of garlic.

What you need:

3 tbsp. butter
2 tbsp. olive oil
8 oz. fresh mushrooms, sliced
1 medium yellow onion, sliced
1 tbsp. minced garlic
4 boneless skinless chicken breasts
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup chicken stock

How to make it:

Preheat oven to 375F and spray a 13 x 9 inch casserole pan with cooking spray.

Heat 1 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium high heat.

Add mushrooms and onions and sauté until tender, about 5 minutes.

Add minced garlic and sauté for another 30 seconds.

Pour half of this mixture into the prepared casserole pan and set the other half aside.

Season chicken with paprika, garlic powder, and Italian seasoning and heat the remaining butter and oil in the skillet.

Add chicken to the skillet and cook 2 minutes on each side.

Transfer chicken breasts to the casserole pan on top of the mushrooms and onions.

Add chicken stock to the skillet and scrape the bottom of the pan to bring the browned bits of flavor out.

Bring to a boil and let cook until chicken stock has reduced, about 5 minutes.

Add the remaining mushroom/onion mixture on top of the chicken breasts, sprinkle with mozzarella cheese, and pour chicken stock sauce over the top.

Bake for 15 minutes and serve or just until the cheese melts

ENJOY!

Honey Cakes

 

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This cake is simple to make, the taste is really good, you can make it in regular pans or cupcakes, but the fun is to use a Honey Cake pan, I bought mine on Amazon and they are easy to use, let cool about 20 minutes and pop right out.

Ingredients:

For the cake:
2 cups + 1 Tbp. Flour
1½ teaspoons Baking powder
1/4 teaspoon Baking soda 
1/4 teaspoon Salt
1/4 cup Sugar
2/3 cup Honey 
1/2 cup Oil
1 cup Tea 
2 Eggs
1 teaspoon Vanilla extract 
1/4 teaspoon Cinnamon (optional)  
For the syrup: Optional
5 tablespoons Water
4 tablespoons Honey 

A Dusting of powder sugar is optional

Directions:

Preheat oven to 350F Spray the mold with cooking oil and set aside.

In a large bowl whisk eggs and sugar, whisk until combined. 

Add oil, honey, salt, vanilla extract and whisk until combined. Add tea and whisk until combined.

Sift in flour, baking powder, baking soda, cinnamon and stir just until incorporated. 

Pour the batter into prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool slightly, then release from the mold. 

Meanwhile make the syrup: in a small bowl whisk hot water and honey. Set aside. 

When cake is ready, drizzle with the syrup. You can also dust wit powdered sugar before serving or leave off the syrup and just dust too.

Creamy Chicken Enchiladas

These Enchiladas are extra creamy, you can add veggies or leave them out, spice as much or as little as you prefer but you're going to love them, cheesy good and creamy

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What you need:

1 medium onion chopped
3-4 cloves garlic minced
1 tbsp butter
4 oz can chopped green chilies
3 ½ cups cooked chicken chopped
8 oz softened cream cheese
1 cup frozen corn
1 can rotel tomatoes or diced tomatoes
1 tsp cumin
1-2 tsp chili powder
A little sea salt, and pepper as much as you like it
8 8 inch flour tortillas
16 oz 4 cups Cheddar or Monterey Jack cheese or other cheese you like
1 cup Heavy Cream
1 7oz salsa Verde

How to make it:

Sauté Onion in butter add green chilies and sauté 1 minute. Stir in chicken and cream cheese. Cook until cream cheese melts. Add veggies now stir in and let warm up, Arrange Tortillas on work surface and spoon 2-3 tbsp of chicken mixture down the center of each. Roll tortillas to enclose and place them seam down in a lightly greased 9x13 baking dish. Sprinkle with cheese and drizzle with cream. Bake @ 350 for 30-45 minutes until bubbly and brown. Serve with salsa if you like.