Cheesy Brown Rice and Kale Casserole


Cheesy Brown Rice and Kale Casserole

3 cups cooked brown rice

1 bunch chopped kale

8 oz mushrooms

1/2 cup diced onion

1 tbsp olive oil

1/4 cup butter

1/4 flour

1 cup milk

1 1/2 cup swiss and gruyere cheese


2 tbsp butter

1/4 cup bread crumbs

1/4 cup parmesan cheese

salt and pepper to taste

Cook rice according to directions.  Preheat oven to 350 degrees.  Saute onion in olive oil until translucent.  Add mushrooms and kale.  Saute until kale and mushrooms soften.  Add butter to pan and melt.  Whisk in flour and milk, once mixed, add cheese.  Mix together, add rice to skilled.  Stir together.  For topping, melt butter and then add bread crumbs and mix together.  Sprinkle bread crumbs on casserole, sprinkle parmesan.  Bake until bubbly.


Asparagus Quiche


Breakfast this morning was leftover asparagus quiche from last night.  We eat a lot of egg products because our chickens lay so many eggs.  Asparagus also came from the garden.  My recipe is very simple and takes about 5 minutes to make.

Asparagus Quiche

Pie crust (I use premade from Trader Joes)

5 eggs

3/4 cup whole milk

9 stalks asparagus

3/4 cup shredded swiss and gruyere cheese

salt and pepper to taste


Preheat oven to 350 degrees.  Put pie crust in pie pan.  Scramble eggs with milk, add salt and pepper.  Cut asparagus into pieces, place in bottom of pie pan, and cheese.  Pour egg mixture over the asparagus.  Bake in oven 30 minutes or until quiche is golden brown.


Kale Lasagna

My son comes home from college most Sundays to spend the day with his dad and have Sunday dinner with us.  Last night I made Kale Lasagna.

Kale Lasagna

1 package lasagna noodles (I use the oven ready, no boiling needed)

5 oz kale

2 jars marinara sauce

8 oz ricotta cheese

4 1/2 cups mozerella

1/2 cup parmesan cheese

Preheat oven to 350 degrees.  Combine 4 cups mozzarella, ricotta and parmesan in bowl and stir.  Put one cup of sauce in bottom of 9 x 13 baking pan, place 3 lasagna noodles vertically in pan.  Spread 1 cup cheese mixture on noodles and then kale.  Repeat these steps 3 more times.  Top with remaining mozzarella and sauce.  Cover with foil and bake for 35 minutes.  Uncover and bake for 5 more minutes.  Let stand for 5 minutes.  I served with a salad.



Oven Baked Chicken



My oven baked chicken is perfectly moist and juicy.  The coating is crispy and crunchy and turns out perfect every time.  Here is my recipe, it is very simple.

Crispy Crunchy Oven Baked Chicken

1 lb chicken thighs (or other pieces)

1/2 cup mayonnaise

1 cup bread crumbs or panko

1 cup parmesan cheese


Preheat oven to 350 degrees.  Put mayonnaise in a dish and the bread crumbs and paremesan in another dish.  Coat chicken pieces with mayo and then cover with bread crumb and cheese combination.  Bake until chicken has an internal temperature of 165 degrees.


Broccoli and Mushroom Casserole

Winter has returned, which means I had an excuse for one more casserole.  I made this one up with what I had in the pantry and it turned out delicious.

Broccoli and Mushroom Casserole

8 oz egg noodles

8 oz button mushrooms

12 oz frozen broccoli

1 tbsp olive oil

2 tbsp butter

2 tbsp heavy cream

1 can cream soup (mushroom or chicken)

1/4 cup sour cream

1/2 cup cheddar cheese

1 garlic clove

1 tsp rosemary

1/4 cup panko

salt and pepper to taste

Preheat oven to 350 degrees.  Grease casserole dish and set aside.  Boil egg noodles.  While noodles are cooking, saute sliced mushrooms in olive oil and butter.  Once mushrooms are cooked, add cream and rosemary.  Set aside.  When noodles are about 3-4 minutes from being done, add the frozen broccoli to water.  Drain.  Stir together the noodles, brocolli, mushroom, soup, sour cream and cheese.  Pour in prepared dish, sprinkle panko on top.  Cook until bubbly.  Add additional cheese on top and put back in oven for 5 minutes.  So simple and so delicious.




Kale and Tomato Frittata

The chickens are laying A LOT of eggs.  So, it’s been a lot of dinners with eggs as the protein.  Last night was Fritatta.

Kale and Tomato Frittata

3 cups kale

2 tbsp olive oil

1 cup chopped tomatoes

8 eggs

3 tbsp half and half

1/4 cup Gruyère cheese

Preheat oven to broil.  Saute kale in olive oil for about 3 minutes or until wilted.  Whisk eggs with half and half, set aside.  Add tomatoes to kale once wilted.  Add eggs and cook for about 3 minutes.  Spread cheese on top and put under broiler for 3-4 minutes.

I served this with cauliflower tots I had in the freezer.  Delicious dinner and easy to make.IMG_0175



Marble Cake

This cake was my first attempt at a marble cake, and it turned out really good! It doesn’t look the prettiest, but it makes up for that in how tasty it is.

I got this recipe from


  • 4 large eggs
  • 1 cup (242 g) milk
  • 2 teaspoons (8g) vanilla extract (If making a coconut cake, add an additional 1 teaspoon coconut extract)
  • 2 Tablespoons (18 g) vegetable oil
  • 2 1/2 cups (285 g) cake flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1 teaspoon (6 g) salt
  • 2 1/2 teaspoons (12 g) baking powder
  • 1 1/2 sticks (12 T) (169 g) unsalted butter, I cut the butter into 1/2 inch slices onto waxed paper for 5 to 6 minutes it will soften only slightly , it should still be quite cold.
  • 3 Tablespoons unsweetened cocoa powder + 2 T very hot water (for marbling)



This recipe uses the reverse creaming method of mixing.

Preheat the oven to 350 degrees, and Grease and Flour two 8 inch pans.

  1. In the bowl of your mixer, whisk the dry ingredients (except for the cocoa) for 30 seconds to combine. With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Mix until the dry ingredients are crumbly and look like coarse sand.
  2. Scrape the sides and bottom of the bowl to make sure there is no dry flour.
  3. In a separate bowl, whisk the eggs, milk, oil, and vanilla until blended.
  4. Method is important when using this Reverse Creaming method of mixing. With the mixer on LOW speed VERY SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients, increasing the mixer to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.


  1. Mix 3 Tablespoons unsweetened cocoa powder with 2 Tablespoons very hot water. Stir until smooth & set aside.
  2. Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Now it’s time to marble our batter in two 8 inch pans.
  3. Using a large spoon, place 3 large spoonfuls of yellow cake batter into each pan, then 3 spoonfuls chocolate batter. Repeat adding more yellow cake batter. You will see areas of both yellow and chocolate batter. Using an offset spatula or knife (we prefer something appox. 1/2 inch wide), swirl the two colors together to get a marbled effect. Do not overmix.
  4. Bake at 350 degrees for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. (Makes 6 1/2 cups batter




Broccoli Cheddar Quiche

It is going to be really cold in my neck of the woods over the next week.  We are looking at highs that will be below 0 degrees, without wind chill.  I spent the day busy in the kitchen cooking and baking in attempt to keep the house warm without forcing the furnace to run constantly.

I made scones, brownies, banana bread, lentil soup, cranberry sauce, bread and quiche.  The quiche will be tonight’s dinner.  I am dreading this evening, I will need to brave the cold and go to a meeting tonight.

Broccoli Cheddar Quiche

2 cups broccoli

6 eggs

3/4 cups whole milk

1 cup cheese (I used cheddar, but you could use any cheese you want)

salt and pepper to taste

pie crust (I use premade, I have yet to be successful making a pie crust)

Preheat oven to 350.  Put crust in pie pan.  If using fresh broccoli, boil for 4-5 minutes.  When broccoli is done, chop.  Whisk together eggs and milk.  Add cheese and broccoli.  Pour in pie pan and bake for 40 minutes or until knife inserted in middle comes out clean.

I will serve with a salad and crusty bread.  Bon appetit!



Mixed Green Salad


Winter is a terrible time for salads with tomatoes, cucumbers and other summer toppings.  My winter mixed green salad uses toppings that are more seasonal.

Mixed Green Salad

Mixed Greens

1 pear

1 clementine

1/4 cup dried cranberries

1/4 cup walnuts

4 oz goat cheese – bake the goat cheese in oven for 5 minutes at 350 degrees and crumble


1/4 cup olive oil (i use a citrus infused)

3 tbsp balsamic vinegar (mine was cranberry pear)

1 tsp Italian seasoning

salt and pepper

Assemble salad, mix dressing and toss.


Artichoke Spinach Dip

spinach dip

Artichoke Spinach Dip is the perfect appetizer for a potluck dinner or party.  I made it for a surprise birthday party that was given for my daughter over the weekend.  This is a favorite dish and was a big hit.

Artichoke Spinach Dip

2 cups grated parmesan cheese, extra for topping

10 oz spinach (if using frozen, drain water)

1 package cream cheese-softened

1 8 oz sour cream

1/3 cup mayonnaise

Preheat oven to 375 degrees.

Mix all ingredients together and pour into baking dish. Sprinkle parmesan cheese on top.  Bake in oven for 30 minutes or until bubbly.