Saturday, August 23, 2008

Chicken Noodle Casserole

This was a thrown together mish-mash of ingredients that I hope to improve. Regardless, I'm putting it down here for myself to remember, since I misplace pieces of paper too often! The picture is my afterthought - we'd already eaten and I was putting it into single serving plastic containers for lunches! Pretty pictures another time.


2 Tbs butter
2 1/4 C mushroom broth (we usually buy the boxed kind, so I don't know what that translates into cans)
1 C heavy whipping cream
15 oz. can mushroom pieces, drained but reserve water
1 1/5 + tsp minced garlic (I don't measure, but I think that's close)
1 Tbs minced onion (a real one would be better, but I didn't have one)
1/4 tsp curry
1/8 tsp ginger (used 1/4 and it was too strong)
1/4 tsp thyme
8 oz. pkg frozen broccoli (or however much you want - I buy in bulk!)
16 oz. pkg GF noodles (we BOTH love Tinkyada brand), cooked & drained
2 boneless, skinless chicken breasts, cooked (I bake mine, but you can cook over the stove in water until juices run clear or temps are correct.)
Parmesan cheese


Saute drained mushrooms, garlic, & onion in butter just until onion is tender. Add broth, cream, curry, ginger, and thyme. Heat through, but don't boil. Add chicken in pieces or shreds. In 8.5x11 pan, layer cooked noodles (I tried the no-cook method & the top noodles didn't get cooked), broccoli, and pour chicken sauce over the top. Sprinkle top with desired amount of Parmesan cheese, cover with foil, and bake through at 350* for 30 min.

Makes a bunch for 2 people, but it's nice for leftovers.

Notes: My first run through of this was pretty rough with a bit too much ginger and maybe not enough garlic since I love garlic! I did discover that I should cook the noodles first - much easier - and that this would be a good recipe for leftover Thanksgiving turkey. I also suppose the cream could be substituted for a lighter cream or possibly whole milk. Spices were sniffed and played with - ginger specifically. I loved the smell, and it turned out pretty tasty - maybe I'll keep the ginger!

Sunday, August 17, 2008


I know, this isn't a recipe. It's just a note that Rice Chex is now Gluten Free! It's typically cheaper than the health brands of specifically GF cereals. So when we come to visit, and you don't want to cook eggs, this is an easy fix that tastes just fine! A banana helps to fill in the gaps!

Monday, August 4, 2008

Taco Salad

This is a basic taco salad recipe. We eat lots of taco salad, and as I am not restricted to any diet, I prefer to smother my salad with Dorothy Lynch Salad Dressing! I also don't measure much, so use the following as a starting point!


1 lb ground meat, browned and drained
1 can red, pinto, or kidney beans
Taco seasoning
Corn Chips (we like Mission!)
Shredded Cheddar Cheese
Shredded Lettuce
Tomatoes or salsa
Kraft Ranch Dressing

Brown ground meat with desired amount of taco seasoning. Drain grease. Drain can of beans and add to meat mixture until warmed through. Layer all ingredients as desired and top with dressing. May optionally top with salsa and sour cream!

Serves: 4-6

Saturday, August 2, 2008

Cheeseburger Soup

This recipe was adapted from one my sister submitted to a church cookbook! I've changed a few things to make it work for us and spice it up a bit!


1 cup instant rice
1 lb. ground sausage (we've liked our bear sausage, but feel free to use hamburger or other ground meat), browned and drained
1 cup of chopped carrots
3/4 cup chopped celery
1/2 cup chopped onion
1 box (32 oz) of chicken broth
12 oz. Velveeta
16 oz. Milk
8 oz. sour cream


In 4 qt. pot, simmer vegetables in broth until crisp-tender while browning sausage. After draining sausage, add the rest of the ingredients except sour cream to pot. When rice is cooked, add sour cream and serve.

Option: Put all ingredients except sour cream in crockpot and heat on low until vegetables are soft (usually a couple of hours on low). Before serving, add sour cream.

Serves 4+/-

Honey-Glazed Chicken

This recipe is from a Taste of Home Magazine (Ruth Andrewson) that I lost and re-found on the Internet on It's easy and yummy! It does require Gluten-Free flour, which is now found in most grocery stores in small amounts. I'll take a picture of it the next time I fix it for that "professional" image!

1/2 cup gluten-free flour
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more!)
1 broiler-fryer chicken (about 3 pounds, cut up) We use drumsticks and thighs as the dark meat stays extra juicy and Pat likes it!
1/2 cup real butter melted and divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon LaChoy soy sauce (most other brands contain wheat as second ingredient!)
1 1/2 teaspoons curry powder


In a bowl or bag, combine flour, salt and cayenne pepper. Add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in.x9in.x2in. baking pan; place chicken in pan, turning to coat if desired. Bake uncovered at 350* for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.

Yield: 4-6 servings