Chicken, Rice, & Veggie Casserole

This recipe, I think is great, but one of my brothers doesn’t like it. We used to all love this so much, then my brother started disliking cheese more than ever. I love cheese just like my other sibs. But lately we hardly put any cheese. The first time this happened I was in AWE at how much cheese there was. I wanted to cry. I am SERIOUS!!! My mom got it off the internet, and changed it. And here it is.

        Chicken, Rice, & Veggie Casserole

3 or 4 cups of cooked rice

1 or2 whole chicken, cooked and deboned

1 or 2 cups shredded cheese (I block)

3 or 4oz cream cheese (1 block or ½ container)

1 packet of cream of chicken or mushroom cooked according to pkg

2 or 3 carrots sliced and divided into fourths (bite size)

2 heads broccoli or cauliflower (or one of each) cut into bite size pieces

½ cup shredded cheddar cheese

salt

pepper

garlic powder

milk (maybe)

·         Ahead of time, cook and debone chicken and cook rice.

·         Steam the carrots and other veggies together just til’ tender.

·         Make cream soup then add cream cheese to hot soup and whisk until melted.

·         Mix together: rice, chicken, cooked veggies, and cream soup mixture in a LARGE bowl.

·         Sprinkle mixture with salt, garlic powder, and pepper. Mix together again. Taste to see if you need to add more.

·         If the mixture does not look ‘wet enough’ add milk until the mixture is creamy like oatmeal.

·         Put the mixture into a greased 9x13 casserole dish and sprinkle with cheddar cheese on top.

·         Cover with foil and bake for 25 mins at 180C (350F). Uncover and bake for 5 more mins.

Esquites (Mexican Corn)

This recipe is pretty good even though I didn’t like it much when I first had it. Bu the second time, it was awesome. We had friends over and one of them had to have this recipe. We got it from Buns in my Oven,http://www.bunsinmyoven.com/2012/08/21/esquites/ Here is what we did.

        Esquites (Mexican Corn)

5 ears corn on the cob

¼ cup butter

1 clove garlic, finely minced

1 Tablespoon mayo

1Tablespoon sour cream

juice of ½ lime

 ¼ cup feta, cheddar, Kraft, or whatever 

2 teaspoons chili powder (if using Indonesian chili powder, just a pinch or two)

salt and pepper

·         Slice the corn from the cob and set aside.

·         Heat a large skillet over medium-high heat and add the butter.

·         Once the butter is melted, add the corn to the skillet and stir once.

·         Let corn sit undisturbed for about 5 mins, or til’ corn starts browning on bottom. Stir again and let corn sit til’ it begins popping a bit and is charred.

·         Place corn in a medium bowl and add mayo, sour cream and remaining ingredients. Toss to coat.

Mac'n'Cheese

One of my favorite foods is Mac’n’Cheese. This is what I always got at Cracker Barrel. I love making Mac’n’Cheese, I make it every Wednesday and Friday, but I never really had a recipe. Then one day we went to a friend’s house, and she made Mac’n’Cheese. It was soooo good so we asked her for the recipe. I have changed it just a hair. Here it is.

          Mac’n' Cheese

500g macaroni noodles

360g (or if in Indonesia, 2 blocks Kraft Quick Melt Cheese) quick melting cheese, shredded

1 stick butter (half a cup)

1 cup milk

Salt

Pepper

·         Cook noodles according to the package. Drain and put back in pot.

·         Add stick of butter. And stir til’ butter is melted.

·         Then add milk and shredded cheese all at once. Stir until cheese is melted and is creamy.

·         Add salt and pepper to taste.