Cheesy Broccoli Chicken and Rice Casserole

6 Tbs butter

1 c diced carrots

1/2 c diced onion

3 cloves garlic

1/3 c flour

2 c chicken broth

4 oz cream cheese, cut into cubes and softened

1/2 tsp salt

pinch of dried thyme

pinch of pepper

2 c shredded cheddar cheese

3 c broccoli florets, chopped small

3 c cooked, chopped chicken

2 c cooked rice (brown or white)

1 1/2 c coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)

2 Tbs butter, melted

Preheat oven to 350, lightly grease a 9X13 inch baking pan and set aside.

In a 12-inch deep skillet, melt the butter over medium heat and add the carrots, onion, and garlic.  Cook, stirring often, until the veggies soften, about 4-5 minutes.

Add the flour and stir to combine.  Cook for 1-2 minutes, stirring constantly.  Gradually whisk in the broth until smooth, and bring the mixture to a simmer.  Cook for 1-2 minutes until thickened.

Add cream cheese, salt, thyme, and pepper.  Continue cooking, whisking until mostly smooth (it's okay for there to be a few small lumps of cream cheese).  Off the heat, add the cheddar cheese and stir until combined.  Season with additional salt and pepper, if needed.  Set aside.

Combine the broccoli florets and 1/2 c water in microwave-safe bowl.  Cover and microwave for 3-4 minutes until broccoli is tender.  Drain excess water.

Add the chicken, rice, and broccoli to the cheese sauce.  Mix until evenly combined, spread evenly in the prepared baking dish.

In a small bowl, melt the butter and then stir in the Ritz cracker crumbs.  Spread this mixture evenly over the top of the casserole.

Bake for 20-30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout).  Serve immediately.

From Mel's Kitchen Cafe

Slow Cooker Beef Stew

5 lbs. boneless chuck roast, cut into 1.5-inch pieces

salt and pepper

2 Tbs canola oil

2 medium yellow onions, finely chopped

6 oz. tomato paste

2 c low-sodium chicken broth

3 Tbs soy sauce

2 bay leaves

1 lb. carrots, peeled and cut into 1-inch pieces

1 lb. red potatoes, washed and cut into 1-inch pieces

1 tsp dried thyme

2 Tbs Minute tapioca

2 c frozen peas

After you've cut the meat into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper.  In a large skillet, heat 1 Tbs of oil over medium heat until the oil is rippling and hot.  Cook half the beef until it well browned on each side, about 4 minutes.  (No need to cook it all the way through-- just get some great brown color all around.). Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry).  Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until the onions are translucent and golden, about 6 minutes.  Add the tomato paste and cook, stirring, for about 2 minutes.  Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves.  Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbs oil, 1/2 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper.  On the counter, lay out a large piece of heavy-duty aluminum foil (or use two sheets of regular foil on top of each other).  Place the tossed the vegetables on one side of the foil.  Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.  Stir in the tapioca into the slow cooker.  Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew.  Discard the bay leaves from the stew.  Carefully open the foil packet (be careful of steam!).  Return the vegetables and any juices to the slow cooker and gently mix them into the stew.  Stir in the frozen peas and let them rest in the stew for 5-10 minutes until they are heated through.  Serve!

From Mel's Kitchen Cafe

"Dump" Chili

28 oz. ranch style pinto beans, do not drain

14 oz. black beans, rinsed and drained

14 oz. white beans, rinsed and drained

14 oz. tomato sauce

14 oz. diced tomatoes

14 oz. fire roasted tomatoes with green chile

7 oz. chopped green chile

14 oz yellow corn, drained

2 Tbs Mexican spice mix (or taco seasonings)

Optional: 1-2 lbs meat of your choice, cooked

Toppings: shredded cheese, sour cream, green onions, corn chips, rice, fresh tomatoes, etc.

Stope Top Directions: Combine all ingredients in a large pot.  Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours.

Crock Pot Directions: Combine all ingredients in a large crock pot.  Cook on low for 8-12 hours.

From Barefeet in the Kitchen

Cowboy Dinner

Beef Mixture:

1 lb hamburger

1 diced yellow onion

1 tsp salt

1/2 tsp pepper

1 c frozen corn kernels

1.5 c salsa

15 oz. black beans, rinsed & drained

15 oz. pinto beans, rinsed & drained

1-2 c shredded cheddar cheese

Cornbread Topping:

1/2 c cornmeal

1.5 c flour

1/3 c granulated sugar

1 Tbs baking powder

1/2 tsp salt

1/3 c oil

2 large eggs, lightly whisked

1.25 c milk

Preheat oven to 375°F, lightly grease a 9 x 13 pan and set aside.

In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper until meat is fully cooked, drain grease from the pan.

Stir in the corn, salsa, and beans.  Spread the beef mixture evenly in the prepared pan and set aside.

For the cornbread, whisk together the dry ingredients in a medium bowl.  Make a well in the center and add the oil, eggs, and milk.  Whisk together until just combined (don't over-mix!).

Sprinkle cheese over the beef mixture.  Pour the cornbread batter over the top and spread evenly all the way to the edges.

Bake 40-45 minutes until the cornbread is cooked through.  A toothpick inserted in the center should come out clean (unless it has cheese on it!) and the top should spring back lightly to the touch.  Let the casserole rest for 5-10 minutes before serving.

From Mel's Kitchen Cafe

Creamy Sausage & Tortellini Soup

2 Tbs olive oil

1 lb. Italian pork sausage (I always go with sweet, but you do you!)

1 c chopped yellow onion

1/2 c chopped carrot

1 Tbs minced garlic (about 3 cloves)

1 tsp Italian seasonings

3 c chicken broth

15 oz. diced tomatoes with basil, garlic, & oregano, undrained

1 (9 oz.) package refrigerated tortellini (or frozen)

3.5 c baby spinach

1 c half-and-half

Heat oil in a large Dutch oven over medium-high heat.  Add sausage and cook through, stirring to crumble, until browned and no longer pink, about 5 minutes.  Add the onion and carrot; cook, stirring occasionally until the onion is translucent, about 4 minutes.  Add garlic and Italian seasonings; cook, stirring constantly, until fragrant, about 1 minutes.

Stir in broth and tomatoes; bring to a boil over high heat.  Reduce heat to medium to maintain an simmer; cook, covered, until the carrots are tender, about 5 minutes.

Uncover and return to a boil over high heat.  Add tortellini.  Reduce heat to maintain a gentle boil; cook according to package directions.

Reduce heat to medium-low; stir in spinach and half-and-half.  Stir gently until the spinach wilts, about 1 minute.

Eat with crusty bread!

From EatingWell

Sourdough Bread

Day 1: Feed your starter: 50g, 50g, 50g (original starter, flour, water), let sit 8 hours

Day 2: Mix your levain: 30g starter, 120g warm water, 120g flour; mix in a medium bowl, put a lid on it and leave it on your counter, 10-14 hours

Day 3: Make dough: 270g levain, 520g warm water, 600g unbleached all-purpose flour, 200g white whole wheat flour, 18g salt

Weigh flours into a medium bowl.  Add levain and water in a large bowl, mix well.  Add flours to water mixture and mix thoroughly.  Cover and rest 20-30 minutes.  At this point, it's really helpful if you write out a time sheet of each step so you know what time to do each thing.  Go ahead and weigh your salt, too, while you're at it.

Add salt and mix thoroughly (okay to use water or oil to keep dough from sticking to hands), kneading with fold over knead method, 15-20 times. Place in covered container and let rest for 30 minutes.

First fold using letter fold method.  Cover and rest 30 minutes.  (*Using a wet cookie sheet, pat the dough down and stretch it to fill the cookie sheet, then fold in thirds across the sides, then in thirds top to bottom.)

Second fold using letter fold method.  Cover and rest 30 minutes.

Third fold using letter fold method.  Cover and rest 30 minutes.

Fourth fold using letter fold method.  Cover and rest 60-90 minutes.  (Dough should be billowy)

Divide dough into two pieces.  Shape each loaf into a ball, cover and rest for 20-30 minutes.

Line a banneton (or large-ish bowl) with a cotton or linen towel and sprinkle with flour.  Shape dough into final shape and place dough seam side up in banneton.  Place banneton in a plastic bag, seal, and let rise for 60 minutes.  Refrigerate for 8-16 hours.

Day 4: Baking Day  45 minutes before baking, heat up oven with Dutch oven inside to 500 F.  Remove loaves from fridge just before baking.  

After 45 minutes of pre-heating reduce heat to 450 F.  Tip the loaf onto parchment paper, score, and place into hot Dutch oven, replace lid, and bake 20 minutes.  Remove lid and bake an additional 10-15 minutes.  Turn out finished loaf onto a wire rack or cutting board.

Try to let it cool before you eat it.  (Hint: that's not possible!)

From Lorraine Hansen

Chocolate Oreo Crumbl Cookies

Cookies:

3/4 c salted butter (170 g), softened to room temp

3/4 c lightly packed brown sugar (159 g)

3/8 c granulates sugar (80 g)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 Tbs sour cream

1/2 Tbs vanilla

2 1/4 c finely crushed Oreo cookies (about 248 g; 22 cookies)

1 3/4 c flour (249 g)

3/8 c Dutch-process cocoa powder (33 g)

Frosting:

1/4 c salted butter (57 g), softened to room temp

2 oz. cream cheese (57 g), softened to room temp

1/2 tsp vanilla

2 c powdered sugar (228 g)

1/2 - 1 Tbs milk or cream

Oreo cookie crumbs (6 cookies) for topping

For the cookies, preheat oven to 350 degrees, line cookie sheets with parchment paper.

Using the paddle attachment, cream the butter, sugars, baking powder, baking soda, and salt together until well-combined and creamy, 1-2 minutes, scraping down the sides as needed.

Add the egg, sour cream, and vanilla and mix until thoroughly combined, scraping down the sides of the bowl as needed.

Add the Oreo crumbs (except those reserved for topping), flour, and cocoa powder and mix until no dry streaks remain.

Measure out 1/4 c portions of the dough and roll into balls.  Place several inches apart on prepared baking sheets (usually about six cookies per half sheet pan).

Bake 12 minutes until edges are set but middles are still slightly soft.  Remove from the oven and let sit on the baking sheet for a couple minutes before removing to cooling rack to cool completely.  If the centers are mounded, gently press a spatula against the tops to flatten them to an even thickness.

For the frosting, cream together butter and cream cheese until very smooth, 1-2 minutes.  Add the vanilla and mix until combined.  Gradually add the powdered sugar, mixing on low speed until the sugar as all been incorporated.  Increase the speed to medium and mix for 2-3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting.  It should be thick and creamy but also soft and easily spreadable.

Once the cookies have cooled completely, frost each cookie and sprinkle with Oreo cookie crumbs.  Refrigerate frosted cookies until serving.

From Mel's Kitchen Cafe