I saw this on Instagram from @momontimeout. She has some amazing recipes. I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.
I modified it a bit…but these are the ingredients I used:
2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
Mix all of the ingredients but the crackers, dried onion and butter. Spread into the 9×13 pan.
Sprinkle the crackers over the top, and drizzle the melted butter.
Bake at 30-35 minutes until cooked through.
Sprinkle with the cut parsley. Serve and enjoy.
David’s plate, and he had seconds and thirds.
My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.
Blessings.
Add one cup of Kosher Salt (yes, a whole cup).
Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.
They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.
When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).
Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.
These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.
Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).
If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish. 
Serve with tortilla chips.
Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. 
Serve with some green onions on top and additional soy sauce.
Drizzle the marinade over the top of the Bok Choy.
Roast in a pre-heated 350 degrees oven for about 15-20 minutes. 
If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.
Sprinkle the green onions on the chicken. Serve hot with the Bok Choy and Cauliflower Fried Rice.
Half of a package of cream cheese – soften in a bowl.
Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.
Mix thoroughly, then add the crab by folding the crab in gently. 
Spoon mixture into the mini bell peppers.
Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.
These were really good, but definitely needed salt and pepper.
Chopped three stalks of celery, and green onions. I sliced four radishes as well.
Add a quarter cup of apple cider vinegar, half of cup of mayonnaise, and yellow mustard to taste. I also added two boiled eggs, chopped. Mix all of the ingredients together, and add salt and pepper to taste.
It was not my mother’s, and certainly not the recipe from the Food Network, but it was so good.
Sprinkle with paprika…or not. Just eat it.
I bought these the other day…washed, and cut into quarters or halves.
I decided to roast them with some olive oil, salt and pepper.
Baked for about 30 minutes or until softened, and slightly browned.
I loved these. David doesn’t care for them, but these weren’t bad per him.
My plate…too much food and I didn’t eat all of it.
Blessings.
We just pan seared them, skin side down in a bit of olive oil.
Cook on the skin side first (about a third of the way through), and flip just to finish the cooking (maybe two minutes maximum).
Hint from Gordon Ramsey: score the salmon skin before cooking will ensure that the fish won’t curl up during cooking. It worked (like I question him and his suggestions – ha).
My plate with a bit of jasmine rice, an roasted snow peas. This will be my go to recipe for Salmon for a while.
mommajerryanns.com 