Two recipe Tuesday

Before I get to the two recipes for today, I want to share a few pictures from picking blueberries this afternoon! It was a gorgeous time of the day to do it and I got one heck of a deal! A gallon of fresh, organic blueberries for only $18!!! It would have cost me $40 at the Farmer’s Market this morning to get a gallon of them!.

Look for lots of recipes with blueberries in the coming weeks!!!

Okay, onto the recipes!

If you’re looking for a way to sneak in some extra veggies, try this casserole! Inspired by this recipe, I made a Cheesy Rice and Broccoli Casserole as a side on Friday night. It lasted through the weekend and I was able to take the leftovers for lunch yesterday! Honestly, I’m planning on making it again tomorrow night, it was that good!

Cheesy Rice and Broccoli Casserole

  • 1 1/2 cups rice (and liquid of choice to cook it in)
  • 1 butternut squash
  • salt and pepper
  • 1/2 stick butter
  • 1 medium onion
  • 1 1/2 cups cream
  • 2 medium crowns of broccoli
  • 1 block (8oz) cheddar cheese

1. Make your rice according to the package directions. I used half water and half chicken stock for my liquid.

2. While the rice is cooking, cut the butternut squash in half and remove the seeds. Place skin side down on baking sheet. Spread a little butter over the flesh and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes. Remove squash from oven and allow to cool.

3. Saute your onion in a few tablespoons of butter in a saucepan. After they become translucent, add your cream. Heat the cream on low heat. Once it is steaming, turn off the heat and grate in your cheese a little at a time, stirring in between to make sure it is melting. Once all of the cheese is melted, add your chopped broccoli and cover with a lid.

4. Go back to your cooled butternut squash and cut one  half in half. Peel the skin off of it and chop it into large chunks. Place chunks into a food processor and pulse a few times. You could puree it completely, but I like the small chunks in each bite. Add the squash to the cheese sauce and stir to incorporate. Once your rice is done cooking, pour it into a large baking dish. Pour the broccoli, squash and cheese mixture over the rice and stir to combine. Grate more cheese on top and pop in a 400 degree oven for 15 minutes or until cheese is melted the way you like it. I like mine a little brown on top and crispy on the edges!

In a future post, I will go on and on about my favorite magazine, but for now, I’ll just share a BBQ sauce that was recently featured in it which I adapted to my liking. I have used this sauce on chicken, as a dip for my potato wedges, and as an extra addition into my chili. It is phenomenal and super simple to make!

Baked Chicken with Mango BBQ Sauce
  • 2 tbsp coconut oil
  • 1 sweet onion, chopped
  • 5 cloves garlic, minced finely
  • 1/2 mango, chopped
  • 1 28oz can of whole tomatoes
  • 1 cup water
  • 1 6oz can tomato paste
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 1 tbsp chipotle pepper sauce
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • dash of red pepper flakes

1. Heat oil in a saucepan. Add onions, garlic and mango. Saute until soft.

2. Add all remaining ingredients and stir to combine.

3. Break up the whole tomatoes a little.

4. Bring to a boil on medium high heat. Reduce heat, cover, and simmer on low for 30 minutes, stirring often.

5. Remove from heat and allow to cool uncovered for 30 minutes.

6. Transfer 2 cups at a time to a blender and puree until smooth. Store in glass pint jars.

Now for the chicken.

1. Wash off your chicken and place on a broiler-safe baking sheet.

2. Brush with coconut oil and put into 425 degree oven for about 15 minutes.

3. Then, crank up the broiler and leave in for another 5 minutes or until the chicken gets a nice brown color.

4. Remove the pan and set the oven to 350 degrees.

5. Brush the cooked chicken with the mango barbecue sauce. Load it on there!

6. After all the chicken is coated, place back into the oven for 5 minutes. This will set the sauce on the chicken.

7. Remove from the oven and serve with the Cheesy Rice and Broccoli Casserole.


About eat healthy. be happy. live well.

A 20-something farmer's wife who has finally learned to eat healthy, be happy and live well!

One response »

  1. Eat healthy, be happy, live well, I love it! And that recipe looks delicious!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: