Yesterday afternoon/evening was one of those times that we so often talk about...but so seldom take the time to experience.  It was a weekend afternoon/evening of no plans.  I baked a blackberry pie, watched one of my all-time favorite movies "Babette's Feast", and made a chicken & rice casserole for dinner.  It baked while I was watching the movie.

Here is my recipe for the chicken & rice casserole:

Chicken & Rice Casserole


1 cup uncooked regular long-grain white rice
1 (10 3/4-oz) can cream of celery soup
1 (10 3/4-oz) can cream of chicken soup with herbs
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried tarragon
1 1/2 cups chicken stock
4 bone-in chicken breast halves with skin*
2 tablespoons butter, melted
salt & pepper
1 teaspoon paprika

1. Heat oven to 325 (F).  Spray 13 x 9 (I used a 12 x 8 casserole with a top) with non-stick cooking spray
2. In large bowl, combine rice, both soups, thyme, marjoram, tarragon, and chicken stock; mix well.  Pour into sprayed baking dish.
3. Place chicken, skin side up, over rice mixture.  Brush chicken with melted butter; drizzle with any remaining butter.  Salt & pepper chicken to taste and sprinkle with paprika,  Cover dish with foil; or, cover casserole with cover.
4. Bake at 325 (F) for 1 1/2 hours.  Uncover; bake and an additional 20 to 30 minutes or until chicken is no longer pink, its juices run clear and skin is slightly crisp.
5. Makes 4 generous servings

*  You can use chicken thighs for this recipe.  They are a cheaper cut of chicken and the coast saving is nice.  Increase the quantity to six or seven.

Tonight is the first time I've made this recipe.  It is delicious.  It is perfect for this time of the year...warm and satisfying on nights that are now getting frosty.  Without further adieu, here is the recipe:

2 tablespoons extra lite olive oil
1 small onion, peeled and pureed in food processor (or blender)
1 medium apple, cored and peeled and pureed in food processor (or blender)
1 clove of garlic, minced
1 heaping teaspoon of golden brown sugar
3 cups of chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 (15-oz) cans of pumpkin puree (NOT PIE FILLING)
1 12-oz can evaporated milk

1. Drizzle the olive oil in the bottom of a 4 to 5 quart soup pot or Dutch oven (over medium heat)
2. Heat oil until it is sizzling
3. Add pureed onion and pureed apple, cook while stirring frequently for about 4 minutes
4. Add minced garlic and cook for on minute more
5. Add all of the rest of the ingredients (except evaporated milk) and stir to incorporate
6. Bring to a boil over medium heat and then reduce heat to low-medium, cover the pot, and cook for one hour.
7. Uncover pot, add evaporated milk, reduce heat to low, cover and cook 15 to 20 minutes longer

Serve in soup bowls...garnish with a general dollop of sour cream...add toasted croutons if you wish.
Enjoy

Awhile ago I posted a Marion Cunningham recipe for roast chicken.  It is delicious but it also make enough for a family or for guests.  This past Saturday, after a busy day of errands, I tried out a simpler "reduced" version of that recipe.  The recipe is below.  If you want to find the original recipe as posted on this blog, try either "comfort food" or "entrees".

Autumn Saturday Night Roast Chicken with Potatoes


2 bone-in, skin-on chicken breasts (or your favorite chicken pieces)
Olive oil (extra lite)
Salt & pepper to taste
1/8 teaspoonPaprika
1/8 teaspoonThyme
1/8 teaspoon Marjoram
1/8 teaspoon Rosemary
1/2 of a red onion coarsely chopped
1 large carrot, peeled, coarsely chunked
1 large russet potato, scrubbed and cut into bite-size chunks

1. Preheat oven to 375 (F)
2. You will need a casserole that is about 2 1/2 quarts
3. Place chunked potato, carrot and chopped onion in bowl, season with paprika, thyme, marjoram, and toss with one tablespoon of olive oil (maybe two...but you do not want to saturate just toss lightly like a salad.
4. Place mixture in bottom of casserole
5. Layer chicken breasts on top of the potato/onion mixture
6. Lightly brush the chicken breasts with olive oil and salt & pepper to taste
7. Crush rosemary and sprinkle over all.

Bake for one hour and 15 minutes at 375 or until done.  Enjoy.  Simple, elegant, satisfying.

4 pound boneless country style pork ribs
salt & pepper to taste
2 tablespoon extra lite olive oil
1 27-oz to 28-oz jar sauerkraut
1/4 cup brown sugar
1 envelope dry onion soup mix (Lipton's)
1/2 teaspoon caraway seed
1/2 cup apple juice

1. Rinse and drain sauerkraut in colander
2. Meanwhile place 2 tablespoons in frying pan and heat over medium heat
3. Brown ribs and salt & pepper to taste (about 4 minutes per side)
4. Remove ribs and place in crock pot
5. In frying pan, over low-medium heat, combine the remaining ingredients scraping up the browned bits from the bottom of the pan.
6. Pour this mixture over the ribs
7. Cover the crock pot and cook on low for 8 hours
8. enjoy