Sunday, July 28, 2013

The NEW Chicken Broccoli Casserole. (our 100th post!)

I have been craving chicken broccoli casserole for months, but I just can't bring myself to make dinner with a can of soup mixed with mayonnaise :-/

Desperate times called for desperate measures and I created my own sauce in place of the Campbell's classic and made my own no-bake chicken casserole (as we call it, Ambyr Casserole).

4 Chicken breasts (cooked on the stove top, I usually cook in coconut oil.  It adds a nice flavor, too)
1-2 Heads of broccoli (depending on how much you like) steamed.
2 c. Rice (cooked)
1 c. Extra sharp white cheddar (sub with whatever, this is just my fave)

Hannah's Secret Sauce:

3 tbs butter
3 tbs flour
2 c. chicken broth
1 container greek-style yogurt

Melt butter in sauce pan on medium/high. Add flour and mix with a whisk for 2 minutes. Slowly add chicken broth (I pour it so that is slides down the side of the sauce pan and heats a little before hitting the flour/butter mixture).  While combining chicken broth, stir quickly.  Keep stirring until sauce thickens (it is like magic. I love this part). Once sauce is to desired consistency, take off heat, let sit for a minute, and then whisk in greek yogurt.  Voila!

Layer: Rice, cheese, sauce (while still hot, it will melt the cheese), chicken, and broccoli on top. Season with salt and pepper.  Pictures to come :-)

My go-to banana bread

After playing with many banana bread recipes, I found one that I kind of liked and changed it up a bit...

Mini Chip Banana Bread Recipe

  • 1¾ c. + 2 Tbsp. unsifted flour
  • 1½ c. granulated sugar
  • ½ tsp. baking powder
  • 1 tsp baking soda
  • ¾ tsp. salt
  • 1 – 1 ½ c. mini chocolate chips
  • 1 c. mashed overripe bananas
  • 2 large eggs
  • 1/3 c. greek yogurt-- less 1 tsp
  • 1 tsp. water (to mix with greek yogurt)
  • ½ c. vegetable oil
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
Preheat over to 350.
Grease and flour three mini loaf pans (or I do 1 mini and 1 large)
Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in mini chocolate chips.
In a separate bowl, combine mashed bananas, eggs, yogurt/water mixture, coconut oil vanilla, and almond extract. Pour liquid ingredients into flour ingredients and stir until combined.
Divide batter among loaf pans and bake for 33-35 minutes for small, or appx 55 for large, or until deeply golden brown and toothpick inserted into center comes out clean.

Wednesday, July 17, 2013

Refrigerator Bran Muffins
(Aunt Gwen)

Soak and Cool: 2 c. Bran flakes and 2 cups boiling water
Cream in separate bowl: 1 c. shortening and 3 cups sugar
Add: 4 eggs
1 quart buttermilk
soaked bran flakes

Sift and add to above mixture:5 cups flour
5 teaspoons soda
1 teaspoon Salt
4 cups All Bran

Mix until moist.  Bake at 400° for 20 min.  Keeps for 6-7 weeks in fridge.