Chicken Rococo

This week's recipe is a good old casserole. I am not prone to casseroles, since I am one of those picky people that doesn't want my corn to touch the gravy on my plate. However, my husband loves a good casserole and he loves brown/wild rice. And so here's a slightly fancy casserole that freezes and reheats well. Enjoy!


Chicken Rococo

Ingredients:
8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

Preparation:
- Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
- Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
- Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.
- Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.
- Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

To Freeze: Bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.
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Easy Freezy Quesadillas

Mexican food is taking over America and as former residents of the South West we can't get enough. Take a few minutes one afternoon and make stacks of these quesadillas and you can have quick, easy and kid friendly snack all year long! Plus, they are completely customizable so you can have a meal where you eat chicken, your husband eats beef and the kids go with plain cheese.

Easy Freezy Quesadillas



3 packages (10 count) flour tortillas
1 lb. ground beef
1 packet taco seasoning
1 store bought small rotisserie chicken
lots of shredded Mexican cheese blend

Make this like an assembly line...assembling 5 quesadillas at a time. At the end you'll have 15 quesadillas, 5 of each variety. Genius.

Cheese:
- Pre-heat large skillet or griddle.
- Lay out 5 tortillas.
- Top with 1/2 c. shredded cheddar cheese.
- Top with second flour tortilla and fry in pan, one at a time until golden. Allow to cool.
- place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla.
- Make sure to label outside of freezer bag with date and CHEESE Quesadillas.

Beef:
- Saute ground beef until cooked and add taco seasoning packet.
- Lay out 5 tortillas.
- Top with 1/2 c. shredded cheddar cheese.
- Top cheese with 1/2 c. cooked and seasoned taco meat.
- Top with second flour tortilla and fry in pan, one at a time until golden. Allow to cool.
- place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla.
- Make sure to label outside of freezer bag with date and BEEF Quesadillas.


Chicken:
- Cool rotisserie chicken in refrigerator until cool enough to handle.
- Remove meat and cut into 1/2" cubes.
- Lay out 5 tortillas.
- Top with 1/2 c. shredded cheddar cheese.
- Top cheese with 1/2 c. chopped chicken.
- Top with second flour tortilla and fry in pan, one at a time until golden. Allow to cool.
- place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla. - Make sure to label outside of freezer bag with date and CHICKEN Quesadillas.

To Serve:
-Remove desired quesadilla from freezer and cover in slightly damp paper towel. Microwave on high until heated through, about 1 minute.
- Cut into wedges with a rotary pizza cutter.
- Top with salsa, sour cream and guacamole.
- Serve with Mexican Rice and refried beans.
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Muffins in a Minute

Ready for a great breakfast and brunch recipe?
Here ya go!

Freezer Muffins


3 c. flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. unsalted butter, softened (1&1/4 sticks)
1 c. sugar
2 large eggs
1&1/2 c. plain whole milk yogurt

- Whisk or sift together flour baking powder, baking soda and salt.
- In separate bowl beat butter and sugar together until fluffy. Add eggs one at a time. Add yogurt.
- Combine wet and dry ingredients. Add *extras.

To freeze:
- Spray muffin tin with cooking spray. Fill each muffin cup 2/3rds full.
- Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large ziplock bag.

To bake:
- Adjust oven rack to lower middle position.
- Spray muffin tin with cooking spray or line cups with muffin papers.
- Place frozen batter into each cup.
- Bake @ 375* for 35-40 minutes.


*VARIATIONS

Blueberry Muffins: Add 2 c. fresh blueberries (tossed in 1 T. flour) to batter before freezing.
Cranberry-Orange Muffins: Add 1&1/2 c. fresh chopped cranberries and 1 tsp. grated orange zest into batter before freezing.
Lemon-Poppy Seed Muffins: Add 2&1/2 tsp. poppy seed and 1&1/2 grated lemon zest into batter before freezing.

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