Baked Barley Risotto with Butternut Squash

This meal is so delicious, satisfying, and rather healthy, as well.  It is one of my go-to butternut squash recipes.

Ingredients:
4 Tbsp olive oil
1 small butternut squash (about 1.5 lbs or 3 C), diced
1 onion, chopped
salt & pepper, to taste
1 C pearl barley
1/2 C dry white wine
3 C vegetable or chicken broth
6 ounces baby spinach
1/2 C grated Parmesan
1 C chicken, cooked and shredded

Directions:
1.) Preheat oven to 400 degrees.
2.) In a saucepan, heat oil.
3.) Add in the squash, onion, salt and pepper.
4.) Sautee until onion is soft.
5.) Stir in the prepared chicken.
6.) Add the barley and cook, stirring for 1 minute.
7.) Add the wine and cook, stirring until evaporated for 1 minute.
8.) Add the broth and bring to a boil.
9.) Transfer to an oven-safe pot and bake 35-40 minutes (until barley is soft).
10.) Stir in spinach and Parmesan.

Serves 4.

Balsalmic Chicken with Bulgur

This was our first attempt with bulgur, and we loved it! I used Trader Joe's 10 Minute Bulgur and a combination of other ingredients from the fridge.  Bulgur is amazingly healthy (11 grams of protein per serving) and delicious!  Of course, you could substitute rice or couscous in place of the bulgur.  I will definitely be making this recipe again.

Ingredients:

1 1/2 C Trader Joe's 10 Minute Bulgur

3 T olive oil

8 oz spinach

1 small onion, diced

2 cloves garlic, minced

1 1/2 C chicken, cooked and shredded

1/4 tsp ground cloves

2 T balsamic vinegar

1 small tomato, diced

salt and pepper, as desired

Directions:

1.) Cook bulgur according to package.

2.) Meanwhile, cook spinach in pan with 1 T olive oil.

3.) Remove as soon as the spinach is wilted. Chop. Set aside.

4.) In same pan, saute onion and garlic with 2 T olive oil.

5.) Add in chicken, cloves, balsamic vinegar, and tomatoes.

6.) Cook off any remaining liquid.

7.) Top chicken dish with the spinach that was set aside.

8.) Serve the chicken dish on a bed of bulur.

Serves 4.

Chicken Mac & Cheese

I've been looking for a while for a simple, but tasty macaroni and cheese recipe.  This one was a hit!  I used cheddar and Gouda cheeses.  I cooked the chicken a day ahead in the crock-pot on low for 4 hours.  Pictured without veggies.

Ingredients:
3 C cooked, shredded chicken
8 oz. cooked pasta
2 1/4 C shredded cheese
1 C milk
3 T butter
4 C frozen vegetables, thawed
------------------------------
1/4 C dry bread crumbs
3 T grated Parmesan cheese
1 T butter

Directions:
1.) Prepare chicken.
2.) Cook pasta.
3.) Combine chicken, pasta, cheese, milk, butter, and veggies.
4.) Mix well and place in a large casserole dish.
5.) In a small bowl, combine bread crumbs and Parmesan cheese.
6.) Cut in butter.
7.) Sprinkle bread crumb topping on top of dish.
8.) Bake at 400 F for 30 minutes.

Serves 6.

Rye Bread

St. Patrick's Day is around the corner, and I'm sure I'll be making this recipe to go with our corned beef and cabbage.  I've been using this recipe for years, and it always gets great reviews!

Ingredients:

4 C flour

2 C warm water

1/3 C brown sugar

2 packages (or 4 1/2 tsp) of instant yeast

1 Tbsp caraway seed

1 1/2 tsp salt

2 T canola oil

2 C rye flour

1 egg white + 1 tsp water (for egg wash)

Directions:

1.) Stir 1 C flour, brown sugar, and yeast.
2.) Add water.

3.) Mix until frothy and allow to rest for 5 minutes.

4.) Add caraway seed, salt, and oil.

5.) Stir in remaining 3 C flour and 2 C rye flour.

6.) Knead dough.

7.) Allow dough to rest in a warm, draft-free place for 30 minutes.

8.) Form dough into desired shape.
9.) Place dough onto a greased baking sheet (9x13 pan for rolls).

10.) Score the loaves and apply egg wash.

11.) Bake loaves at 400 F for 35 minutes (20 minutes for rolls).

Makes 2 loaves or 24 rolls.

Sweet Potato Biscuits

Someone gave me this recipe literally years ago, and I only recently got around to making them.  I can't believe I waited so long.  The recipe is now one of our favorites!  The biscuits are essentially a traditional baking powder biscuit with sweet potato added - deliciously scrumptious!  You can roll out the dough and cut into circular biscuit shapes, but I normally go with the drop biscuit style for ease.  As leftovers, they taste surprisingly good and keep their moistness better than most breads.

Ingredients:
2 C flour
2 T baking powder
1 T + 1 tsp sugar
1 tsp salt
1/4 C shortening
1 1/2 C mashed sweet potatoes
1/2 C milk (or less)

Directions:
1.) Prepare sweet potatoes by baking, steaming, or boiling -mash.
2.) Combine dry ingredients.
3.) Cut shortening into dry ingredients.
4.) Mix in the sweet potato.
5.) Mix in enough milk to form a soft dough.
6.) With a spoon, drop balls of dough onto a greased cookie sheet.
7.) Bake at 400 F for 12-15 minutes or until golden brown.

Makes about 20 biscuits.

Chicken Tamale Casserole

This dish has gotten rave reviews every time I have made it.  It is easy to make for a crowd and also heats up well as leftovers.  Thanks to Kari for this great recipe!

Ingredients:

3 C shredded Mexican-blend cheese
1 egg
1 tsp cumin
1/8 tsp crushed red pepper
1 can (14.5 oz) creamed corn
1 box Jiffy corn bread mix
2 cans (4 oz each) chopped green chilies
2 cans (10 oz each) enchilada sauce
2 1/2 lbs. chicken breast, grilled and shredded
1 bell pepper, diced
sour cream, tomatoes, and other desired toppings

Directions:
1.) Cook and shred chicken.
2.) Preheat oven to 400 F.
3.) Combine 1 C cheese, egg, cumin, crushed red pepper, creamed corn, Jiffy, and green chilies.
4.) Pour into a greased 9x13" pan.
5.) Bake for 15 minutes.
6.) Place chicken and bell pepper on top of the baked corn.
7.) Pour enchilada sauce on top of the entire dish.
8.) Spread remaining 2 C cheese over the top.
9.) Bake an additional 15 minutes, or until cheese is melted.
10.) Serve with desired toppings.

Serves 8-10.

Swag Bars

These are a delicious snack or dessert.  I believe it is a Cooking Light recipe.

Ingredients:

1 3/4 C creamy peanut butter
3/4 C sugar
3/4 C light corn syrup
1 1/2 C (6 ounces) chopped, dry-roasted peanuts
3 1/2 C (4 ounces) crushed Total cereal
1/3 C chocolate chips

Directions:
1.) Combine peanut butter, sugar, and corn syrup in saucepan.
2.) Mix and heat over medium-high heat.
3.) Stir constantly until mixture begins to boil (about 4 minutes).
4.) Remove from heat.
5.) Stir in peanuts and Total.
6.) Evenly spread mixture into a greased 9x13" pan.
7.) Melt chocolate (10 seconds at a time in microwave).
8.) Drizzle chocolate on top of bars.
9.) Score into 36 bars while warm.

Makes 36 small bars.