Brown Rice, Broccoli and Cheese Bake

On May 23, 2014, in Recipes, by Chris Baccus




While not the most appetizing looking dish, this bake had a wonderful flavor and made for a great weekday evening vegetarian main course.

The secret is to cook the brown rice the day before.  I use a rice cooker and brown rice take about a hour or so to cook. Fortunately it keeps well in the fridge for when you are ready to make this dish. There are some steamed carrots and broccoli too. The cheese sauce is quite simply to make with a couple cups of milk and some cheddar cheese and parmesan.

The dish finishes the last few minutes in the broiler where the top gets nice and crispy. It’s not a necessary step, but nice if you have the time. Our stove is an older turn of the century stove and has a small oven and small broiler next to it.  So this is fairly easy in our house. The crispy top is a nice touch to add some more texture to the dish.

Full Recipe: [Broccoli Cheddar Brown Rice Casserole from Oh My Veggies]

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Chicken Cordon Bleu

On May 14, 2012, in Featured, Recipes, by Chris Baccus

To the unfamiliar, Chicken Cordon Bleu sounds like an elaborate meal that takes a lot of time and expert cooking.  Fortunately, the reality is a rather simple dish that even a novice cook can accomplish with little effort while impressing his or her guests.

This version is adapted from the blog The Girl Who Ate Everything. I eliminated the Parmesan Dijon Cream Sauce and instead of laying the cheese and ham on top of the chicken breasts, I sliced the chicken in half and laid the ham and cheese inside the chicken breast.

For the chicken I use a local Chicken Ranch, Windy Meadow Farms, and for the ham we buy the Niman Ranch European Style ham found at our Whole Foods deli counter.

Chicken Cordon Bleu
Serves 4

4 boneless skinless chicken breasts
4 slices of ham
4 slices of baby swiss cheese
1 1/2 cups Panko bread crumbs
3 tablespoons butter
ground pepper

Preheat oven to 375 degrees and lightly butter a baking dish.  Prepare the chicken by carefully slicing the breasts in half, keeping one end intact. With the chicken breast open, lay a slice of ham and cheese inside and then lay the half over the ham and cheese.  Melt the 3 tablespoons of butter and pour into a small bowl with the bread crumbs to combine.

In a baking dish sprinkle some of the bread crumbs on the bottom of the dish.  Lay your chicken breasts on top and rub the remaining bread crumbs on the the chicken. Sprinkle baking dish with ground pepper (you don’t need salt due to the ham.)

Bake in the oven for 30-35 minutes until bread crumbs begin to turn medium brown.


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