Fire Roasted Chile Relleno Rice

I found this recipe a while ago and I instantly knew it would be something we would like, so I'm not sure why I put off so long making it! A creamy, cheesy rice is taken up a notch with the addition of roasted chiles, and the flavor from those was fantastic. This is definitely not a healthy dish, but if I'm going to splurge once in a while I think this is something worth the calories :)

I believe the original recipe (from Tyler Florence) calls for canned green chiles, but the site where I got this substituted fresh roasted assorted chiles, and I followed along with that because I don't think the boring canned kind would make this nearly as good. You can use any variety you like...the site mentioned that it came out pretty spicy, so I stuck with milder peppers. My result had a great chile flavor but amazingly almost no "heat", so it really was perfect.

The only other changes I made were to add some additional seasoning - some garlic powder and cumin. Next time I make this I think I'll add some cooked chicken and make it a complete meal!


Fire Roasted Chile Relleno Rice
adapted from Nibble Me This


Ingredients

2 cups cooked rice (I used long grain white, but I think basmati would be great)
8 oz. monterey jack cheese, shredded (yes, a whole 8 oz block)
1 cup fire roasted chiles (I used 2 poblanos, 3 Anaheim, and 1 red chile pepper - broil until blackened all over and then remove skin and seeds and chop)
2 cups sour cream
1 can condensed cream of chicken soup
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. cumin
2 Tbsp. panko bread crumbs
1/4 tsp smoked paprika

Directions 

1. Preheat oven to 375 degrees. (Original recipe is "baked" on a grill, but I just did mine in the oven)

2. Mix rice, cheese, chiles, sour cream, condensed soup, salt and pepper together in a large bowl. Spoon mixture into a greased casserole dish (or greased ramekins) and top with the bread crumbs and paprika.

3. Bake until the top crust is browned and the cheese is bubbling, about 30 minutes.

Broccoli and Quinoa Casserole

Who doesn't love a good cheesy broccoli and rice casserole? Add some chicken and make it into a divan and I am one happy girl. There is just something about the combination that is oh-so-good, but not necessarily good for you. Boo. Therefore I was excited to find a recipe using quinoa instead of rice as well as some lighter ingredients, and I tweaked it a little to come up with my own version that I think is pretty great. Its a perfect side dish or can even be enjoyed on its own - and reheats great for leftovers too!

You can find the recipe I based this off of here. My main changes were to add some onion, celery and garlic, use mozzarella cheese, and give it a crunchy topping. I was going to take the easy route and use a can of cream of mushroom soup, but decided to try the homemade version listed with the recipe instead, and I think it worked great for this. I might not sub it in all the time, but for this particular recipe I'm glad I went the homemade route.

Ingredients

2 cups fresh broccoli florets, chopped
4 tsp. unsalted butter, divided
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
1 clove garlic, minced
1 recipe homemade "cream of anything soup" (recipe follows) or 1 can cream of mushroom soup
1/4 cup milk
1/3 cup mayo or light mayo
1/2 cup shredded part-skim mozzarella cheese
2 cups cooked quinoa (1/2 cup uncooked, and you cook it in a 1:2 ratio just like rice. Combine rinsed quinoa and water in a saucepan, bring to a boil, then cover and simmer 15-20 minutes)
1/4 cup Panko bread crumbs
1/4 cup shredded Parmesan cheese

Directions

1. Preheat oven to 350 degrees and lightly coat an 8x8 baking dish with cooking spray.

2. Steam or boil broccoli until just fork-tender, about 5 minutes. Set aside.

3. In a large skillet, melt 2 tsp. butter. Add onion and celery; cook, stirring frequently, until vegetables are tender, about 7-8 minutes. Add garlic and cook 1 minute more. Remove from heat and stir in "cream of anything" soup.

4. In a large bowl, combine soup and veggie mixture, milk, mayo and mozzarella. Season to taste with salt and black pepper. Stir in broccoli and cooked quinoa. Pour into prepared casserole.

5. Melt remaining 2 tsp. butter in a small bowl. Stir in Panko and Parmesan. Sprinkle over the top of casserole. Cover with foil and bake 25-30 minutes; remove foil and bake another 10 minutes until bubbly and golden on top.


"Cream of Anything" soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

In a small saucepan, whisk milk and cornstarch till well blended. Stir in butter, bouillon, salt, and pepper. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken. Use in recipes to replace one can of cream of anything soup.

Braised Leeks

If there is one thing I wish I ate more often, it is braised leeks. Um, braised leeks? Really? I bet that's not what you thought I was going to say. Well, have you ever braised leeks? If so, you'll understand what I'm talking about. And if not, you are sooo missing out on some wonderful bundles of deliciousness. And I therefore apologize for not posting about these sooner!

I first made these a few years ago, after coming across a recipe on Smitten Kitchen. The leeks were actually just a side dish to a chicken recipe that I wanted to try, so even though at that point I had never, ever had leeks before I decided to make them too because they looked great and had such a glowing review on that site that I wondered if I had been missing something all my life...and sure enough I was! That particular chicken recipe didn't make it on to my list (but if you want to check it out, here is my brief review: pretty good, but way too much work for the end product) however those leeks are something I cannot get enough of!


So if you've never braised a leek, I highly suggest you try it. I don't even know how to accurately describe them. Braising brings out a subtle sweetness and mellows the onion flavor. They are just a-mazing. They make a great side dish for just about anything, and are equally fantastic on their own. I'm sure there are other ways to enjoy leeks but I kind of don't want to know them because I just want to eat braised ones forever and ever. We had them last night with another new chicken recipe that won't be making it on to my list, so I was happy I had these leeks to override any disappointment.

Leeks holding up the disappointing chicken. Looks good, it just wasn't. Thank goodness for the leeks!

So what are you waiting for? Go get yourself some leeks!

Braised Leeks
from Smitten Kitchen (I'm posting the recipe direct from the site, with my notes here. I always switch it up a little depending on what I have on hand)

Ingredients

6 large leeks
About 3/4 cup extra-virgin olive oil (though I always skimp and use less)
1 cup sliced shallots (I've used onion and it works just as well)
1 Tbsp. thyme leaves (use fresh ones if you can!)
1/2 cup dry white wine (I've also subbed dry sherry)
1 1/2 to 2 cups chicken or vegetable stock or water (I know its an option, but don't use water. Just don't.) kosher salt and freshly ground black pepper

Directions 

1. Preheat the oven to 400°F.

2. Remove any bruised outer layers from the leeks. Trim off to the roots, leaving the root end intact. Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached. Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside. Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean. Place the leeks, cut side down, on a towel and pat dry completely.

**(Yes, this step is a pain! It always shocks me how dirty these things are, so if I am willing to go through all the trouble of cleaning them then you know they have to be good!)

3. Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.

4. Heat a large saute pan over medium-high heat for 2 minutes. Pour in 1/4 cup olive oil, and wait 1 minute. Place the leeks in the pan, cut side down, being careful not to crowd them. (you will probably need to saute them in batches or in two pans. Add more olive oil to the pan as needed, for each batch.) Sear them 4 to 5 minutes, until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up, cut sides facing up.

5. Pour 1/4 cup olive oil into the pan and heat over medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color. Add the white wine and reduce by half. Add 1 1/2 cups stock, and bring to a boil over high heat.

6. Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.

7. Braise in the oven 30 minutes, until the leeks are tender when pierced.

Oven Baked Garlic and Parmesan Fries

I didn't get a photo of these, because they were gone so fast! The herbs and cheese make these a fantastic side dish - not your average fries!

  Ingredients

 4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
 1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)

  Directions

 1. Preheat an oven to 425 degrees F (220 degrees C).

 2. Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

 3. Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Orzo with Fresh Tomatoes

I love orzo as a side dish, probably because I usually prefer rice over pasta, and since its a rice-like pasta it works out great! This is a really easy, fresh, and light side dish to put together (and its pretty!). I served it with chicken but it would go great with fish too.

Orzo with Fresh Tomatoes

Ingredients

1 1/2 cups orzo
4 cups water or chicken broth (or a combination)
1 cup diced fresh tomato (about one large)
2 green onions, diced
1/4 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
Dash garlic powder
2 Tbsp. butter
Parmesan cheese (optional)

Directions

1. In a large saucepan, bring water or broth to a boil. Add orzo and cook, stirring occasionally, about 7-9 minutes or until tender.

2. Meanwhile, combine tomato, green onion, basil, salt, pepper, and garlic powder in a small bowl. Let sit 5 minutes.

3. Drain orzo and return to the saucepan over medium heat. Stir in butter and Parmesan cheese (if using) until melted and combined with the orzo. Remove from heat and stir in the tomato mixture.

Parmesan Potatoes

Super easy and yummy side dish...the Parmesan cheese crisps up and gives a great flavor to these potatoes.

Ingredients

4 large potatoes (red or Yukon gold work best), cut in half
6 Tbsp. butter, melted
1/4 cup shredded Parmesan cheese
1/8 cup fine grated Parmesan cheese
Fresh ground black pepper and garlic powder, to taste

Directions

In a small bowl combine melted butter, Parmesan cheeses, and seasonings. Pour into a 9x13 baking dish. Place potatoes halves, cut side down, on top of the butter. Bake at 375 degrees 30-35 minutes or until potatoes are tender.

Wild Rice and Green Bean Casserole

This is one of my favorite side dishes to make, because it combines your starch and vegetable all into one! I like to think of it as an enhanced green bean casserole (which I love).

You could even add some shredded chicken to this and for an easy, complete meal.

Ingredients
1 box long-grain and wild rice, prepared and cooled (OR...save even more time by getting the Uncle Ben's ready rice in the pouch! no cooking required)
1 can cream of celery soup
1/2 cup milk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. marjoram
1/4 tsp. onion powder
1/8 tsp. ground thyme
1/8 tsp. black pepper
2 - 14.5 oz. cans cut green beans
1 - 6.5 oz. can sliced mushrooms, drained
1 small canister french fried onions

Directions
1. Preheat oven to 375 degrees. In a large bowl, combine cream of celery soup, milk, mayo, lemon juice, marjoran, onion powder, thyme and pepper. Stir in prepared rice, green beans, mushrooms, and half the french fried onions. Pour into a lightly greased 8x8 baking pan. Bake for 20 minutes, then top with remaining french fried onions and bake an additional 8-10 minutes.

Rice-a-Roni Chicken Salad

This salad can be found at every family BBQ. Its super easy and a nice side-dish variation from the typical potato or macaroni salads.

Rice-a-Roni Chicken Salad

Ingredients

2 boxes chicken flavor Rice-a-Roni
1 cup cooked chicken
½ cup onion, finely chopped
¾ cup celery, chopped
1 cup mayonnaise
1 tsp. garlic salt
1 tsp. seasoned salt

Directions

1. Prepare Rice-a-Roni according to package directions. Place in a large bowl and chill in fridge for 2-3 hours or until completely cooled.

2. Remove cooled rice from fridge. Mix in remaining ingredients; use more or less mayonnaise depending on dryness. Cover and refrigerate until just before serving.

Cracker Barrel Hash Brown Casserole

Cheesy potatoes? Yes, please! And its no secret that Cracker Barrel makes the best ones. Since there isn't one close by though, we make do with this pretty good copy-cat recipe!

Ingredients

1 26 oz. bag frozen shredded hash browns
2 cups shredded Colby cheese
½ cup minced onion
1 cup milk
½ cup beef broth
2 Tbsp. butter, melted
dash garlic powder
1 tsp. salt
¼ tsp. pepper

Directions

1. Preheat oven to 425 degrees.

2. In large bowl, combine hash browns, cheese, and onion.

3. Combine milk, broth, half the melted butter, and seasonings in another bowl. Mix until well blended, then pour over hash browns and mix well.

4. Heat remaining butter in a skillet. Spoon in hash browns. Cook, stirring occasionally, until cheese is melted.

5. Place in a lightly greased baking dish and bake 45-60 min. or until surface is golden brown.