Winter nesting...
...and a cheesy broccoli rice casserole
Good morning, friends! Is it bitterly cold where you are, too?
As I sit here at my computer, I can glance over my right shoulder to see the main hallway of our house. Currently, it is filled with a line of piled up dead electronics brought down from the black hole known as our bonus room. One small TV and one computer monitor. Or maybe it’s two TVs…or two monitors…I couldn’t tell you. Two printers fried beyond repair. A box of cords and power supplies. Five (5!! I kid you not!) old laptop computers.
Last week my hallway pile consisted of the purged items from the coat closet. The week before that was every old piece of luggage we haven’t used in the last few years. I’m on a roll. (But you guys should check on the boys - for as long as we can keep it up I am also asking them to put one item per day in my pile. It’s been a struggle.)
It feels like more than the usual start-of-the-new-year closet clean outs. It feels like I’m trying to get ready for something. What? I don’t know.
I’ve also changed the curtains in the guest room to something more substantial and cozy, and I went through the house removing the plantation shutters so I could change the way the slats were angled so they let more light in before re-mounting them. I’m lighting more candles than I usually do, and I want the fireplace aglow. I have more things on my “ooh, I want to cook this” list than I’ll ever get to. And for some reason I decided I needed to meal prep some breakfast things and snacks. We don’t really even snack that much…
After really thinking about it, I decided it’s a lot like the “nesting” I did back when I was pregnant (no, I’m not pregnant), and I thought I had come up with the cool, new concept of winter nesting. Spoiler alert - I didn’t. It’s already a thing.
In fact, when I googled it, the google AI told me “people often ‘nest’ in winter because colder weather naturally encourages a desire to stay indoors, creating a cozy and protected environment”. Sounds right to me.
So, here I am, cleaning things up, tossing things out, and stocking the fridges and freezers with every soup, stew, or cozy casserole I can think of. I guess we’ll be set to hunker down for a while.
This week’s recipe is for a casserole that I always try to keep an extra one of tucked away in the freezer. You just can’t beat a Cheesy Broccoli and Rice Casserole. You know, the kind that’s creamy and comforting and topped with those crunchy, buttery crackers. We love it alongside a roasted pork tenderloin or some baked chicken, but whenever I happen to have some extra rotisserie chicken shredded up, I’ll add that in for a full-meal casserole situation. (And what a good situation it is!) I hope you make this one - it’s classic Southern pot-luck comfort food.
A final funny from the internet before we go -
Perfectly describes my January. Anyone else?
That’s all for now so, stay warm, friends! Nest on! Tell me all the cozy things you’re cooking so I can add them to my list too! (And if you need ideas, don’t forget you can check out the recipe index to see all the things from all the newsletters!)
MONDAY - Shawarma Style Chicken and Rice Bowls
Bowls of yellow Greek-style rice and these yogurt marinated chicken thighs topped with all the fresh, crunchy things (lettuce, cukes, tomatoes, etc) and drizzled with a yogurt sauce are a nice bright spot in the middle of a very cold few days! (And leftovers are perfect stuffed into pita pockets for lunches!)
TUESDAY - Pasta with Tomato Sauce and Meatballs (or Sausages)
I got the Kiddo a fun shaped pasta for his stocking this year, so we’ll toss it with a simple marinara and plenty of parmesan cheese. I have both meatballs and italian sausages stashed away in the freezer - we’ll let it be his choice. Oh, and our favorite focaccia. Which might be the best part of the meal…
WEDNESDAY - Sheet Pan Gnocchi
Store-bought potato gnocchi are leveled up when roasted on a sheet pan - tender and chewy on the inside and toasty on the outside. Toss them with some olive oil and a smattering of veggies and herbs and roast at 425 for about 35 minutes. Salad and extra focaccia on the side.
THURSDAY - Leftovers or Frozen Pizza
We’re having a “ships passing in the night” moment tonight as the Kiddo will get home from practice about the same time I head out for a meeting. No worries, we can all heat up leftovers on our own or the boys can pop a frozen pizza in the oven.
FRIDAY - Friday Night Pick-Up
SATURDAY - Dinner at YaYa’s (the in-laws)!
We’ll have to eat an early dinner before the Kiddo’s weekend archery tournament. Grilled chicken with rice and salad is a simple choice that won’t sit too heavy on any pre-tournament butterflies.
SUNDAY - Dinner at Dad’s!
Chicken cutlets, piccata style, and pasta to catch the sauce. (Like me, he sees the recipe amount for capers as merely a guideline. More is better!)
Oh, an update- he made the homemade ham and cheese rolled pasta I was talking about last week, and it was spectacular! It made me want everything smothered in a bechamel sauce. He said it was definitely a project, and his kitchen was going to take 3 days to clean, but we all agreed it was worth it in the end. Link to recipe here from America’s Test Kitchen, hopefully you’re able to get to it and it’s not behind a paywall.
LUNCHES for this week -
Was craving my lentil salad, so I made a big batch. Will eat on that until it runs out, then make shawarma chicken salads or pita sandwiches with the leftovers from Monday night’s dinner.
EXTRAS for this week
I’ve already made a copy cat version of the famous coffee shop egg bites (one batch with leftover broccoli and one batch with chopped spinach) for breakfasts this week, some no-bake peanut butter and oat bars for snacks, a tester batch of pasta with pancetta and brussels (really good btw!), and my list still includes working on a caramel pecan cinnamon roll! Like I said - nesting.
Cheesy Broccoli Rice Casserole
Makes about 6 servings
· 1 small-medium Onion, diced
· 1 tablespoon Olive Oil
· 1 ½ cups long-grain White Rice
· 3 cloves Garlic, minced
· 3 cups Chicken Broth
· 1 teaspoon kosher Salt (Morton or other store brand)
· ½ teaspoon ground Black Pepper
· 4 cups Broccoli Florets (about 3 small broccoli crowns)
· Cheese Sauce, see below
· 1 sleeve Ritz Crackers, crushed
· 4 tablespoons Butter, melted
· ½ cup extra shredded Cheese, for topping (a mix of the same Colby Jack and/or White Cheddar used in the cheese sauce)
Cheese Sauce
· 3 tablespoons Butter
· 2 tablespoons Flour
· 1 ½ cup Half and Half
· 1 cup shredded White Cheddar Cheese
· ½ cup shredded Colby Jack Cheese
In a large pot set over medium-high heat, sauté the onion in the olive oil for 5-7 minutes until cooked through. Add the rice and cook for 1-2 minutes to coat in the oil and toast. Stir in the garlic and cook 30 seconds more. Then, stir in the broth, salt, and pepper. Bring rice to a simmer.
Once rice pot reaches a simmer, place the broccoli florets into the pot on top. Do not stir the broccoli into the rice mixture, just leave them on top and cover the pot. Reduce the heat to medium-low and cook for 15 minutes. Then remove the pot from the heat, leave it covered, and let it rest for 5 minutes.
While the rice and broccoli cooks, make the cheese sauce. In a medium sauce pan, melt the butter over medium heat. When the butter starts to foam and bubble, stir in the flour, and cook for one minute. Slowly whisk in the half and half, a little bit at a time, stirring well after each addition to make sure the sauce is smooth. Cook, stirring very frequently, until thickened. Then remove from heat and stir in cheese until melted. Set aside.
After the rice and broccoli has cooked and rested, give it a stir, breaking up the broccoli with your spoon. Stir in the cheese sauce and mix until well combined.
In a separate medium sized bowl, mix melted butter and crushed crackers. Set aside.
Coat a medium sized baking dish (about 2 ½ to 3 quarts) with non-stick spray and spread in the rice and broccoli mixture. Sprinkle with the extra ½ cup of shredded cheese, and then top with the buttery crackers.
To finish and bake now – preheat oven to 350 with a rack in the middle position. Bake casserole for 25-30 minutes until cracker crumbs are browned and toasty.
To make ahead and save for later – Follow all the directions above, then cover and refrigerate until ready to bake. For baking, preheat oven to 350 with a rack arranged in the middle position. Bake casserole, uncovered, for 40-45 minutes until cracker crumbs are browned and toasty.
NOTE - You can absolutely change up the cheeses, just shred up whatever you have to get to the same amounts listed above. I usually try to combine something a little stronger/sharper with something that’s a good melter.
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)
All recipes categorized by type can be found in the index!
Yum! Focaccia. I would have driven in the snow and cold and for some of your bread!