Broccoli Rice Casserole

Easy side dish.

2 c. cooked rice
1 pkg. frozen broccoli, thawed
1 can cream of mushroom
1/2 c. milk
2 T melted butter
2 c. shredded cheddar cheese
1/2 tsp each salt and pepper
1/4 tsp seasoned salt

Mix all together and put in baking dish. Bake for about 25 minutes at 375 degrees.

Stuffed Mushrooms

24 white button mushrooms, stemmed
2 cloves garlic
olive oil
4 oz. cream cheese, softened
1/3 c. bread crumbs
1/4 c. grated Parmesan cheese
1/4 tsp. garlic salt
salt and pepper

Preheat oven to 400 degrees. Stem mushrooms. Mince 12 mushroom stems and garlic. Saute in oil for about 5 minutes. Mix in cream cheese, bread crumbs, cheese, and garlic salt in small bowl. Fill each mushroom with filling. Sprinkle each mushroom lightly with paprika. Drizzle olive oil on top of mushrooms and some on baking sheet. Bake for about 20-25 minutes or until really hot.

Braised Red Cabbage

I had never tried red cabbage until my husband came home from Houston's restaurant one night and he was raving about their braised red cabbage. I looked up a recipe for it and here is what I came across... and I must say it is a keeper! It has a sweet taste to it.


1 head shredded red cabbage
1/2 c. white wine vinegar
1/4 c. water
3 T butter
3 T sugar
goat cheese

Heat oven to 325 degrees. Bring vinegar, water, butter, and sugar to a boil in dutch oven. Let simmer for a few minutes until sugar has dissolved. Toss in cabbage then put top on dutch oven and let cook in oven for about 2 hours. Stir every 30 minutes. If it starts to get too dry, add a little water. Crumble goat cheese on top right before serving to garnish.

If you are a fan of goat cheese like my husband is, he likes a little cheese with every bite. :)

Chicken Cattiatore- Crock Pot Recipe

Great dinner to come home to after a long day at work! Smells delicious! One of my new favorites!


4-6 chicken thighs
1 pkg sliced fresh mushrooms
3 stalks celery, chopped
1 onion, chopped
1 red or green bell pepper, chopped
Seasonings: thyme, oregano, salt, pepper, celery seed
1 can tomato sauce
2 cans diced or stewed tomatoes
1 cup chicken broth
1 T corn starch
1 T water
rice

Place chicken thighs in crock pot. Put veggies and seasonings in crock pot and stir to coat with seasonings. Pour tomato sauce, cans of tomatoes, and chicken broth in crock pot. Set on LOW for 8-9 hours.
When you get home, or after 8-9 hours, mix corn starch and water in small bowl until well blended. Pour into crock pot and let it go for about 20 more minutes or until the sauce has thickened up a bit. Serve over rice. Enjoy!!