Can we get a woo-hoo? I know that many (ha) of you had given up on me that I would ever post again. Well, I am back and ready to roll. Did you notice that I spruced up the blog a bit? Many thanks to Kat-bird for steering me to this great blog creator site.
So what have I been cooking up in the past 6 months or so? Lots of the usual and one special addition.....Baklava! Major OMG about how freaked I was to make this, but it truly was so easy, and if I do say so, it came out beautifully. Most of you are probably thinking why the hell are you making Baklava...go BUY it! The story goes like this.......my brother proposed to his girlfriend in Greece on a spur of the moment trip over there......by "spur of the moment", I am talking booked the ticket 2 days before he went and stayed long enough to get a "yes", sleep a few hours and fly back to Virginia.I decided before his plane had even left the tarmac at Dulles that I was going to make Baklava for them. I excitedly bought the ingredients and then they sat and taunted me until I had a "come to Jesus" meeting with the fillo dough. When it baked up and got the honey syrup poured over it, I knew that I had nailed it. WOW! It was amazing.
I am not giving you the Baklava recipe tonight, as I don't want to jump back in with making you deal with fillo dough, so I am giving you a recipe that came to my inbox this morning from Southern Living. Normally I delete these emails, but the words "comforting casseroles" reeled this baby right on in. I changed the topping, from the original, and it was FABULOUS!
3-4 cooked and shredded chicken breasts
3+ TBLS butter
1 large sweet onion, thinly sliced
1 8oz pkg fresh sliced mushrooms
1/2 cup chopped jarred, drained roasted red peppers
1 can Cream of Mushroom soup
1 cup white wine
1 small pkg Pepperidge Farm herbed stuffing
1 stick butter
In a large skillet, melt the 3+ Tablespoons of butter and cook the onions for 10-15 minutes. Add the mushrooms and cook an additional 5 minutes or so. Pour in soup, white wine, roasted red peppers and chicken. Stir well and cook for 3-5 minutes....until just boiling. Pour mixture into a greased 9 inch or so pan (do not use 13x9, it is too big). Melt the remaining stick of butter and mix in with the stuffing. Pour over top and bake, uncovered at 400 for 15-20 minutes.
I served with petite brussel sprouts...yum! My kids even liked it....woo-hoo!!
The only notes I have about this are that I might reduce the amount of wine slightly. It was almost overpowering. I also added lots of additional roasted red pepper, I would not add quite so much.
The only must have kitchen tools that I used for this was my mandolin slicer and a 10 inch "family" skillet. While you may not use a mandolin too often, I think that they are invaluable in achieving thin, even onion slices. The family skillet is something I use almost everyday. Not sure what I did without it. Mine is stainless steel and goes from stove top to oven to dishwasher. It is from the Emeril cookware line. The mandolin is from Pampered Chef......definitely on the short list for replacement very soon.