Broccoli Rice and Cheese Casserole

It's New Year's Eve and while most people are getting ready for a night on the town, I'm getting ready for a night in my pjs with a cup of hot chocolate.  We had fun hanging out with old friends last night, so tonight I'm taking it easy. 

I thought I'd share a recipe with you that's perfect for taking to a party or to make as an easy side dish with dinner.  It's really yummy and is always a hit.

BROCCOLI RICE AND CHEESE CASSEROLE

1 small bag frozen chopped broccoli
1 stick butter (or margarine)
1 onion, diced
1 can cream of chicken soup
1/2 cup milk
2 cups cooked rice (great use for leftovers)
1 cup shredded cheddar cheese (or colby jack)
1 cup shredded mozzarella cheese
salt and pepper
hot sauce

Preheat oven to 350 degrees.

In a large skillet, saute the onion in the butter until soft, about 10 minutes.

Add the frozen chopped broccoli and stir until thawed (I had florets so I just chopped them up once thawed).

Add the soup and milk and stir well.

Stir in the cheese until melted, then add the rice.  Stir well.

Season to taste with salt, pepper and hot sauce.  Stir well.

Pour into a 9x13 baking dish and spread evenly.

Top with a little more shredded cheese, if desired.

Bake for 25-30 minutes or until bubbly and browned.

This casserole is super easy and super tasty.  If you want to make it completely vegetarian, just substitute cream of broccoli soup for the cream of chicken. 

Whether you are going out tonight or staying in, like me, enjoy your night.  I wish a very Happy and Healthy New Year!  May 2018 be a blessing to us all!

Taco Dip

We are having a family game night tonight.  We all put the phones away (even the teen and the college girl!) and play board games, listen to music and eat fun foods.  Tonight we each are making our own pizza.  It's always hilarious to see what my Old School Italian Hubby comes up with and we all know my Pickiest Eater Ever Son will make pepperoni, never anything else, ever.  My Adventurous Daughter and I will add lot's of stuff and gross the guys out.  It's a good time.  I wanted to make a fun snack to go along with game night so I made a Taco Dip.  It's quick, easy and good.  I made it early in the day so it can chill in the fridge and all the flavors can mingle and meld together.  This is a wonderful dip to take to a potluck or office party because you can even make it the day before you need it and keep it in the fridge.  It just gets better.

TACO DIP

1 (16 oz) can refried beans
1 pkg taco seasoning mix
1 cup salsa
1 cup sour cream
1 cup shredded cheddar (or Mexican blend) cheese
1 roma tomato, diced
2 green onions, sliced

In a large bowl combine the refried beans and taco seasoning.

Mix until thoroughly combined.

Carefully spread the bean mixture into the bottom of a pie plate or clear bowl.  You just don't want it to get all over the sides because you are layering the ingredients.

Spread the salsa on top.  Try to completely cover the bean mixture.

Dollop the sour cream all over the top (this just makes it easier to spread).  Spread it evenly over the salsa.  Don't worry if the salsa bleeds through.

Sprinkle the cheese evenly over the top.

Sprinkle the diced tomatoes over the cheese.

Lastly, add the green onions.  I find the easiest way to cut them is to use a clean pair of scissors and just snip off what you need.

That's it!  I told you it was easy.  Now chill it in the fridge for at least an hour.  Like I said earlier, you can even make this the day before you serve it.

I serve it with tortilla chips or Fritos Scoops.

You can modify it easily.  Don't like tomatoes?  Leave them out.  Love black olives?  Add them.  Layer in some guacamole on top of the beans or add diced bell pepper.  Use whatever you like.  It'll be great.  I hope you make this for your next potluck or family game night or Taco Tuesday.  Let me know how you customize it.  Enjoy!

Shrimp and Crab Cornbread Casserole

One summer when I was in college I worked at a Senior Citizens Center.  Seniors would come for the day, eat lunch and play games, do crafts, etc.  My boss, Mrs. Sylvia, gave me a recipe for a Mexican Cornbread Casserole.  It was made with ground beef, onions, cornmeal, cheese.  It's so yummy!  I make it often.  But, I was thinking, how could I change this recipe?  What new flavors could I add to it?  Seafood!  I decided to use shrimp and crab but you could use crawfish, too.  Here's what I came up with:

SHRIMP AND CRAB CORNBREAD CASSEROLE

1 cup cooked shrimp
1 cup crab meat
1 box corn muffin mix (Jiffy)
1 egg
1/2 cup milk
1 can cream corn
1 small onion, diced
1/2 a bell pepper, diced
1/4 - 1/2 cup shredded pepper jack cheese
Cajun or Creole Seasoning

*Tip: pick through the crab meat to make sure there are no shells.

Preheat oven to 350 degrees.

In a big bowl combine corn muffin mix, egg, milk and cream corn.

Add onion and bell pepper.

Mix well then gently fold in shrimp and crab that as been seasoned with Creole Seasoning (I use Tony Chacherres).

Don't over mix.  You don't want to break up the seafood too much.

Butter a cast iron skillet (or a casserole dish).

Pour the batter into the buttered skillet.

Top with the shredded pepper jack cheese (as much or as little as you like).

Bake for 30-35 minutes or until golden brown on top.

Let it cool for about 10 minutes before cutting.

 This casserole is awesome!  It has a slight sweetness from the corn muffin mix and a great spice from the creole seasoning and the pepper jack cheese.  It's very filling too.  My daughter absolutely loved it!  I did, too.  I went back for seconds (and maybe I ate it for lunch the next day and maybe I want some more right now).  You will definitely want to make this one!
   

Broccoli Salad

Summer is here in full force!  It is so hot and humid here in South Louisiana that it's hard to go outside at all.  The other morning I foolishly tried to sit outside and drink my coffee.  My hubby walked outside, looked at me like I was crazy and said, "Why?"  I don't know why?  It felt like the air was mad at me.  Like it was physically attacking me.  Time to go inside and stay there.  Til October.

One way to stay cool is to eat cold foods.  Here is a great summer salad recipe that's easy to make and great for a party.  You can make it the day before and it tastes even better the next day.  Plus, it's really delicious.  Leave it to the South to smother healthy broccoli in a mayo dressing, bacon and cheese.  Oh well, as long as you don't eat it everyday you'll be alright.  But it's so darn tasty you just might want to.

BROCCOLI SALAD

4 slices bacon
1 head broccoli, chopped
3/4 cups shredded cheddar cheese
1/4 of a Vidalia onion (any sweet onion), diced
1/4 cup dried cranberries
1/4 cup sunflower seeds
2 TBS red wine vinegar
1 TBS sugar
1/2 tsp salt
1/2 tsp black pepper
1/3 cup mayonnaise
1/2 tsp lemon juice


Cook the bacon until crisp.  Drain.  Crumble.


In a large bowl, combine bacon, broccoli, cheese, diced onion, cranberries and sunflower seeds.

Prepare the dressing by whisking together the vinegar, sugar, salt, pepper, mayo and lemon juice.

Toss the dressing with the broccoli mixture and chill in the fridge until ready to serve.

This recipe is so simple, but so good!  It's cool and refreshing, a perfect summer salad.  It will keep for several days in the fridge and goes with just about everything.  This is a great recipe to have on hand.  The next time you have to bring something to a potluck or need a side dish for your BBQ, this is the one to make.  You'll enjoy this cool salad all summer long!