Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘casseroles’
Posted: October 7th, 2013
Every issue of Food Network Magazine has amazing recipes, including this new star in my casserole recipe collection.

Every issue of Food Network Magazine has amazing recipes, including this new star in my casserole recipe collection.

There are recipes for hot, creamy casseroles, and then there are recipes like Classic Chicken and Wild Rice Hotdish from Food Network Magazine.
While it took longer than I expected to make it, it was worth every moment. It’s bubbling, perfectly seasoned creaminess made me welcome casserole season.
Wild rice adds a wonderful al dente-like bite and depth you don’t usually get from run-of-the-mill casseroles notorious for their bland flavor and mushy texture.
I used rotisserie chicken which I think added a lot of flavor and no work. My little grocery store didn’t have Gouda, so I used an aged white sharp cheddar. I used reduced-fat milk to lessen the blow at the nutritional level.
Should probably have cut down on the butter, too. But I didn’t.
One note: The wild rice took about 40 minutes to cook, though the recipe said 25. Be prepared to wait on it a bit.

Posted in: Uncategorized
Posted: February 25th, 2013

Parents.com offered this up as a simple dinner. I'll bite.

Parents.com offered this up as a simple dinner. I’ll bite.

OK, I have two reservations about this Enchilada Casserole from www.Parents.com: First, it’s designed for a slow cooker, and takes 2 to 2 1/2 hours to make. That’s pretty awkward for most of the dinner times in my life. Too long to cook after work, not long enough to cook during work.
My other reservation is that maybe it’s not innovative or fancy enough for a food writer to spend time on. It’s just so, well, simple.
So, I sloughed it off of the short list for today’s post.
Then something interesting happened: I didn’t just recycle the printout. I folded it up and put it in my purse, so I could make it at home, maybe on Saturday. John would love it. And, it was so, well, simple.
It occurred to me that maybe the recipes I’m taking home might be the ones I should be sharing, rather than the ones that are more sophisticated or something.
You can always soup it up yourself, say, by adding any of the following: roasted bell peppers, roasted grape tomatoes, a teaspoon of chili powder, black beans, cilantro (at the end), a squeeze from half a lime.
So, I know it’s Monday and it might be a few days before we get to use it. But I’m not going to kick this to the curb. It looks cheaper and easier than making, er, reservations.

Posted in: Uncategorized

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