Saturday, February 5, 2011

Chicken and Green Bean Casserole

Need a quick meal?  This is your ticket ... it is especially awesome after the holidays since it uses common holiday fixin's and the leftovers work AWESOME in this dish!!

1 or 2 cans of green beans or 1 quart fresh or home frozen
2 chicken breasts or 1 can or 2 cups home frozen
1 large can of stuffing mix or about 6-8 Cups homemade 
1 Can cream of something (I use chicken or cheddar) soup or 1 C homemade
1 C milk

Mix milk and soup in a 9x13 pan.  

Stir in beans and chicken.  

Spoon prepared stuffing over the top.  Bake at 350 till bubbly.

Sweet Potato Bake

I LOVE sweet potatoes.  It's no surprise that Hunter loves them too!  If you have kids, this recipe is GREAT for making up a small serving for them while you pour the rest into the baking dish for the adults to enjoy!

2 Large Sweet Potatoes
Brown Sugar to Taste
Chopped Pecans or Walnuts
Crispy Rice Cereal
Cinnamon and Nutmeg, optional

Roast the potatoes in the oven at 350 until they are tender (a couple hours).  

I put them on the rack in my roaster pan and filled the pan with about an inch or so of water.  

Once the potatoes are tender, take them out of the oven and peel the skins off (caution: HOT!).  While the potatoes are warm, chunk them up and put them into a food processor with a small amount of water (or sweetened condensed milk - if you use this option taste before you add the brown sugar).  

Puree into a smooth pulp.  

Add other ingredients except the marshmallows.

Taste and adjust as needed.  

Pour into a buttered baking dish (any kind, shape, size will do).  

In the above photo I didn't mix them together, I just sprinkled the brown sugar and nuts on top ... you can assemble as you please.

Top with the marshmallows.  Bake at 350 until the marshmallows are lightly brown.  

I'm Back! :-)

Okay, Okay ... I know!  It has been awhile ... er, a LONG while since I have posted.  It's not an excuse but man did the Holidays hammer me this past year!  And the snow ... oh, Lordy the snow!  Either way, I'm back!  

Things have gotten a bit hectic around our house as this Farm House is going Gluten-Free (again!).  I was believed to have Celiac Disease when I was in college but it was never officially diagnosed.  Once on a GF diet I did feel better; however, my Italian up-bringing and German blood got the better of me.  Or I just got lazy and quit experimenting with "other" flours.  Either way,  after a LONG battle with chronic nausea ... here we go again!  

Now, I know ya'll are worried that all my recipes ... wait ... what recipes?  OH YEA ... that was the other thing I was meaning to do (adding to the to-do list now!) ... you're worried that they will be GF and not any good anymore, right?  WELL ... Good News!  I am planning to continue to post the Gluten-FULL versions right along side the Gluten-FREE versions of all my recipes.  This mainly will apply to the "major items" such as pasta, bread, flour, etc.  The additional items that may contain Gluten will be (for me anyway) assumed to be GF, but ya'll can use whatever you want!  (Example: soy sauce, salad dressings, etc.).  

SOOO with that said, I have a few back-logged recipes to post here and will get right to that, I promise! After I tend to the screaming hungry kiddo ... ;)