Monday, March 30, 2015

Sweet Dill Glazed Carrots

Tender orange carrots cooked in a butter, brown sugar, and dill sauce.  A colorful and flavorful vegetable side dish.


Sweet Dill Glazed Carrots:  Tender orange carrots cooked in a butter, brown sugar, and dill sauce.  A colorful and flavorful vegetable side dish.



I was looking for a new winter vegetable side dish when my husband remembered his mom making this when he was younger.  He didn't know the exact recipe so I looked it up online and made a few adjustments.  I first tried it at Christmas with our Swedish Meatballs and fell in love.  Then I had to make it again to go with other winter meals like Lamb & Guinness Shepherds Pie and Chicken and Wild Rice Hotdish.  This is a wonderful warm vegetable side and I love the orange color.  It's like sunshine on a plate.

It's like sunshine on a plate [Tweet this]
Everyone knows carrots are good for eyes, but they are also delicious.  Carrots have a natural sweetness that can be enhanced with the addition of any type of sweetener and this recipe does just that. The carrots are tossed in butter, brown sugar, and dried dill then baked until tender.  The sugar brings out the sweetness, but it's not too sweet.  This is a great way to cook carrots that will brighten up any plate.  You can use sliced carrots or even baby carrots for a simple and quick vegetable side that tastes and looks great.

Everyone knows carrots are good for eyes but they are also delicious. [Tweet this]
Sweet Dill Glazed Carrots:  Tender orange carrots cooked in a butter, brown sugar, and dill sauce.  A colorful and flavorful vegetable side dish.

Sweet Dill Glazed Carrots


Ingredients:

1 pound carrots (either sliced or baby carrots)
2 Tbsp butter
2 Tbsp brown sugar
a few shakes of dried dill

Sweet Dill Glazed Carrots:  Tender orange carrots cooked in a butter, brown sugar, and dill sauce.  A colorful and flavorful vegetable side dish.

Preheat oven to 350F

In a large bowl, melt the butter in the microwave and then mix in the brown sugar.

Toss the carrots (at room temperature--if they are cold just out of the fridge the melted butter will solidify again and be more difficult to coat the carrots) with the butter mixture until all the carrots are coated.

Sprinkle with some dill and toss more adding more dill as needed until all the carrots are coated with some dill.

Pour everything into a covered baking dish, cover, and bake at 350F for 30 minutes-1 hour until tender.  Sliced carrots take less time than baby carrots (it all depends on the size of the carrot).

Makes 4-6 servings.

Enjoy.

Sweet Dill Glazed Carrots:  Tender orange carrots cooked in a butter, brown sugar, and dill sauce.  A colorful and flavorful vegetable side dish.



Other recipes mentioned in this post:


For more carrot side dish recipes check out:


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Friday, March 27, 2015

Chicken and Wild Rice Hotdish

A delicious and simple hotdish of chicken and wild rice flavored with cream of mushroom soup.


Chicken and Wild Rice Hotdish:  A delicious and simple hotdish of chicken and wild rice flavored with cream of mushroom soup.



Chase off the last of winter's chill with a hotdish.  This is a recipe my husband remembers his Mom making when he was younger.  We didn't have her recipe so we put this together as best as we could with his memories and my cooking experience (with some googling).

Chase off the last of winter's chill with hotdish. [Tweet this]
Chicken and Wild Rice Hotdish:  A delicious and simple hotdish of chicken and wild rice flavored with cream of mushroom soup.

For this hotdish, I used all wild rice.  Some people use a wild rice mix with white or brown rice, but I wanted all wild rice.  I still had plenty of wild rice from my husband's last trip to Minnesota so that's what I used.  My husband found a family sized package of boneless skinless chicken thighs on sale so that's also what we used.  You could easily use chicken breast or a whole split chicken with or without skin and/or bones.  To add a little color but still keep this recipe simple I added some frozen broccoli. Then, of course, to make this a hotdish it needed cream of mushroom soup.

Chicken and Wild Rice Hotdish:  A delicious and simple hotdish of chicken and wild rice flavored with cream of mushroom soup.

I see why hotdishes are so popular.  Hotdishes are hardy, simple, and taste amazing. This hotdish was exactly that.  It also made a big 9x13 pan full so it's plenty to feed a large family or just 2 people all week.

Hotdishes are hardy, simple, and taste amazing. [Tweet this]

Chicken and Wild Rice Hotdish


Ingredients:

2 cups dry wild rice, cooked
1 shallot, minced (optional)
1 clove garlic, minced (optional)
2 10.5 oz cans cream of mushroom soup
2 10.5 oz cans full of milk
1 1 pound bag of frozen broccoli
12 chicken thighs

Chicken and Wild Rice Hotdish:  A delicious and simple hotdish of chicken and wild rice flavored with cream of mushroom soup.


Preheat oven to 350F

Cook the wild rice in water or chicken broth until it's tender (I did this the night before).

Saute the shallot and garlic in a little butter or oil until tender and fragrant (if using).  Or you could also just use some garlic powder and onion powder.

In a large bowl mix the wild rice, shallot, garlic, soup, and milk until thoroughly combined.  Set aside.

Season the chicken thighs all over with salt and pepper and lightly sear on both sides in a frying pan or griddle. (This step may not be necessary but I didn't want to risk the chicken not cooking properly.  The whole hotdish bakes for an hour and gets very hot and bubbly so this may be an unnecessary step...use your judgment)

Pour the rice mixture into a 9x13 baking dish and smooth out. Top with the broccoli and lastly the chicken.

Bake at 350F for about 1 hour until the chicken is thoroughly cooked and the soup mixture is bubbly and thickened.

Allow to cool for 15 minutes before serving.  Serve with side of your choice I served it with Sweet Dill Glazed Carrots (I'll post this recipe soon).

Enjoy.

Chicken and Wild Rice Hotdish:  A delicious and simple hotdish of chicken and wild rice flavored with cream of mushroom soup.



For more hotdishes and casseroles check out:

Tater Tot Hotdish:  Ground beef and veggies in a creamy sauce topped with tater tots.
Tater Tot Hotdish ---------------------
Unstuffed Pepper Casserole:  Stuffed peppers, unstuffed, and made into a casserole.
Unstuffed Pepper      Casserole      ------------------
Bacon Cheeseburger Casserole:  A pasta casserole made with my favorite burger toppings.
Spinach Pasta Bake:  A vegetarian one dish meal of pasta and tomato sauce, with spinach and garbanzo beans, baked with mozzarella.
  Spinach Pasta            Bake        ------------------
For more wild rice recipes check out:



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Wednesday, March 25, 2015

Great Idea Thursdays 91

Welcome everyone.  Krista, from A Handful of Everything, and I would like to bring you:



We will be pinning every entry to pinterest.  Follow our board.



Here's what I've been doing since last time:




Now for my features from last week...in no specific order (I also share these on GooglePlus, facebook, and twitter. Make sure you check out Krista's page too.  She had different features.
Passionfruit Slice from Nanna's Wisdom

Fruit Raisin Cinnamon Bake from Simple Recipes Club

Bacon Grilled Cheese Braid from The Gracious Wife
Most viewed:


Slow Cooker Corned Beef and Cabbage from The Diary of a Real Housewife

On to the link party.  Here are the usual rules.

*Please follow your host and co-host on any or all social media 

Host:  Krista from- 
 photo twitter_zps88bd9661.png  photo pinterest_zps8e7192c4.png  photo facebook_zps7e73c851.png   photo googleplus_zpsc749eee2.png  photo bloglovin_zps7b8b0a10.png







Co-Host:  Me Joybee--









*Grab a party button and put it somewhere on your blog (or text link back to us).

Joybee, What's for Dinner?

*Click on at least two other links and please leave a comment (I know I love getting comments).

*Remember to link directly to your blog post not just your home page.

Now lets party.  Enjoy.


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