Category Archives: Main Courses

Main Courses - Recipes

Baked Broccoli and Cheese Casserole

November 2, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias

broccoli rice cheese casseroleThere are certain things that Utahans are famous for, casseroles is one of them. I particularly enjoy this one because you can make it year round and it always tastes delicious. I love finding new recipes and gaining inspiration to create my own. 

easy Broccoli chicken casseroleBroccoli Cheese Casserole is what my family calls it but I have seen different variations. Go for whatever is easiest to you and add what you want because it’s just one of those recipes that tastes good no matter what.

Sharp Cheddar Cheese CasseroleI started by heading to my local Walmart and purchasing some Kraft Natural Sharp Cheddar Cheese. It’s located in the deli fridge and super easy to find. When I was there, I also grabbed some quick cooking rice, rotisserie chicken, frozen broccoli, some cream of chicken soup and some mayo. What is easier than 6 ingredients all basically cooked except the rice!  

Baked Broccoli and Cheese Casserole
Author: Lindsay aka Frenchie
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
  • Kraft Natural Sharp Cheddar Cheese
  • 10 oz can Cream of Chicken
  • 10 oz. mayonnaise
  • 12 oz shredded cooked chicken
  • 12 oz frozen broccoli
  • 2 cups cooked quick cooking rice
Instructions
  1. Spray your 10×13″ casserole pan with some non-stick spray and spread the bottom of the pan with your broccoli.
  2. Shred your cooked chicken and layer over the broccoli.
  3. Take your 2 cups of cooked rice and layer over the chicken.
  4. Mix together the cream of chicken soup and mayonnaise and layer over the rice.
  5. Now add your shredded Kraft Natural Sharp Cheddar Cheese over the top and bake at 350* for one hour.
  6. Serve hot.

Broccoli Cheese Casserole

Desserts - Main Courses - Recipes

Chocolate Covered Cherry Breakfast Muffins

March 18, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LoveDoveFruits #CollectiveBias

Make these mouthwatering Chocolate Covered Cherry Breakfast Muffins using the new Dove Fruits, recipe only on frenchiewraps.comSo when I first thought about making this recipe, I thought about making them from scratch. You can most definitely find a quick bread recipe and add in the DOVE® Fruit and create them that way but I need things easy in my life lately. I ran to Walmart and grabbed all three flavors and a box mix of blueberry muffins, any brand will do.

Dove

Make these mouthwatering Chocolate Covered Cherry Breakfast Muffins using the new Dove Fruits, recipe only on frenchiewraps.comMix everything according to package directions omitting the blueberries that they include and instead chop up some of the chocolate covered Whole Cherries by DOVE® Fruit. I like using these rather than the included ‘fruit’ because DOVE® Fruit is actual fruit covered in Dove’s delicious chocolate rather than those tiny micro ‘blueberries’.

Make these mouthwatering Chocolate Covered Cherry Breakfast Muffins using the new Dove Fruits, recipe only on frenchiewraps.com

Chocolate Covered Cherry Breakfast Muffins
Recipe Type: Breakfast
Author: Lindsay aka Frenchie
Prep time:
Total time:
Ingredients
  • Boxed Muffin Mix
  • DOVE® Fruit in Cherry
Instructions
  1. Preheat oven according to package. Mix muffin mix according to package directions. Chop DOVE® Fruit cherries and fold them into the batter. Scoop into lined cupcake pan and cook according to package directions.

Fold the cherries into your batter and cook according to your package directions. Cool then serve. Tastes delicious with some butter or better yet, serve it up with some eggs and bacon. Check out some more of DOVE® Fruit recipe ideas here. Make sure you guys grab this special coupon to get $1 off a pouch 6.0oz or bigger, HUGE savings!

Make these mouthwatering Chocolate Covered Cherry Breakfast Muffins using the new Dove Fruits, recipe only on frenchiewraps.com

Main Courses - Recipes

Orange Blueberry Scones with half the sugar #SweetWarmUp

January 19, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetWarmUp #CollectiveBias

tea partyI’ve never had the opportunity to make Blueberry Scones before, but when the opportunity came to work with Truvia Zero Calorie Sweetener and Bigelow Tea, I knew it was a perfect opportunity to make a recipe by my idol, Ina Garten. I found a rendition of her Strawberry Scones from a blog called Le Petite Brioche and she made some Orange Blueberry Scones! I knew that this was the recipe to try and it was just heaven, not to mention that I swapped out the real sugar for the Truvia Baking Blend. Honestly, I couldn’t tell the difference. I am not one to make substitutions while baking because I believe the baking gods will bite my butt and curse me with gross food. These scones were everything I imagined and more. Go on Brits with your bad self and keep making these delicious scones while us Americans keep trying to imitate them! Truvia and SconesTruvia and Bigelow Tea at TargetSo to start you want to get all your supplies together. I headed to Target to get my Truvia sweetener and my Bigelow Tea. If you have a smart phone and don’t have the Cartwheel app, get it now! You can save 10% off Truvia and download a $.55 coupon here, that’s double savings. Your recipe consists of –

  • 2 cups all-purpose flour
  • 1/4 cup Truvia Baking Blend
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange zest
  • 1 stick cold unsalted butter, cut into cubes
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 cup blueberries, fresh or frozen
  • extra heavy cream for brushing the tops
  • Truvia sugar for sprinkling the tops

scone pinterest collageNow, get out your mixer with a paddle attachment, if you have a whisk, that’s ok – just fold in your blueberries at the end. You’ll want to add your Flour, Truvia, Baking Powder, Orange Zest, Salt and Butter into your mixing bowl and beat on low-speed. Combine your egg and heavy cream in a separate cup and add to your mixture and mix until it is just combined. sugar and butterTurn your mixer off and then add the blueberries. On low-speed, mix until they are just combined. blueberry sconesTurn your dough out onto a lightly floured surface. If your dough is too dry at this point, just add a bit of cream, a teaspoon at a time. blueberry scones 1Flour your surface and release your dough onto in. You may need to knead it just to tighten everything up. Now, form your dough into a square and about 3/4 of an inch thick. You’ll want to cut it into 4 squares and then divide those squares into triangles for the classic scone look. Transfer them onto a baking sheet and brush with a bit of extra cream and a slight amount of the Truvia to glaze the top. Bake at 400° for 20-25 minutes. They will be firm when they are ready. blueberry scones 2Now you’re ready to have afternoon tea! I chose the Vanilla Chai flavor of Bigleow Tea. I know I am Mormon and shouldn’t drink tea but there are some things that I have occasionally that are my guilty pleasures. I added some cream and sugar and it tasted delicious. I also drink frappes! GASP! I’m going to hell and I know it. chai tea Another great thing that the Bigelow Tea can be used for is dying things. You can dye clothes, tablecloths, coffee filters, doilies, lots and lots of things to give it an antique look. Tea isn’t just for drinking anymore. I really fell in love with the picture I took above just because those deep browns are just beautiful and you can really only find them in the natural things that combine to make Tea. chai tea 1 So tell me, what your favorite Tea or Tea Time treat? I’d love to know! Thanks so much for stopping by, I hope that you make these for yourself. I tell you that they are heavenly, trust me!

Make sure you follow Truvia on Twitter/Facebook and Bigelow Tea on Twitter/Facebook
If you’d like to request a free sample of Truvia, go here.

XOXO, Lindsay

Christmas - Holidays - Main Courses - Recipes

Bacon and Goat Cheese Omelet – A new Christmas Tradition

December 18, 2014

Bacon Goat Cheese OmeletI had an ah-ha moment this morning, it was pretty fabulous and I’d say probably the best thing I’ve eaten for breakfast in a long time. It’s a Bacon and Goat Cheese Omelet and I’ve come to the conclusion that it’s going to be a new Christmas Tradition. We usually have a souffle that’s pretty bland and I have to be honest, Mom, it’s not my favorite. She loves putting it together for us and taking care of us now that we’re all out of the house so we just let it happen. One year, she forgot to soak the souffle so we just made toast for Christmas morning.

holiday traditionYou know, I’m 30 years old and maybe it’s time to start a new Christmas Tradition. I’m sure my kids will have a hard time in 30 years to break the news to me that they don’t like these anymore but for now, they are new and they are glorious! I feel like Buddy the Elf when I say glorious!

Bacon & Goat Cheese OmeletI took some asparagus and cut it into some pretty small discs and sauteed it but I still wanted to leave some bite to it. I cut some mushrooms as well and sauteed them for just a minute in the same pan as my asparagus. I cooked up some bacon and because I want everything uniform, I too cut that in the same size as my asparagus and mushrooms.

I then grabbed from my fridge – 3 eggs, heavy cream and some garlic and herb goat cheese I picked up from Trader Joes. If you don’t have Joes, just pick up your favorite cheese but this one definitely gave a tangy bite. Whip up your eggs with the cream and salt and pepper to taste and pour it in your skillet. Follow the recipe below for all the instructions and you are covered!

Bacon-goat-cheese-breakfast

Bacon & Goat Cheese Omelet
Recipe Type: Breakfast
Cuisine: French
Author: Frenchie
Prep time:
Cook time:
Total time:
Serves: 1 omelet
Create a new Christmas tradition with this Bacon & Goat Cheese Omelet with mushrooms and asparagus. It’s a new favorite in this house, sure to be devoured in minutes by anyone in site!
Ingredients
  • 3 large eggs
  • 1 tsp heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh pepper
  • 2 Tbsp chopped asparagus
  • 1 Tbsp chopped mushrooms
  • 1 Tbsp Trader Joes’ garlic & herb goat cheese
Instructions
  1. In a separate bowl, whisk your eggs and heavy cream together – add the salt and pepper to taste.
  2. Cut your asparagus into 1/4 inch pieces and sauté in a skillet with some olive oil for about 2 minutes and set aside, add you mushrooms cut into the same size and sauté those in the same skillet.
  3. Cook your bacon and cut those into the same size as your asparagus and mushrooms.
  4. With your skillet on med-hi, add your whisked eggs and let it sit for about 1 minute. Pull your omelet to the side and allow the uncooked egg to fall onto the skillet. Do that for about 3 minutes until you get a firm foundation of egg.
  5. Now add your vegetables, bacon and your goat cheese and fold the omelet in half. Cover your skillet and let it bake for 3 minutes or until it is cooked all the way through. You can also turn it over if you don’t want to cover it.
  6. Serve with a chilled glass of orange juice and enjoy.

Bacon-goat-cheese-breakfastYou can most definitely customize this any way you’d like for the Christmas season. Have a bunch of selections for others to make their own custom omelets. Or you can make this Fritata style and bake it in the oven. If you bake it, you could definitely make it for a group which will be perfect for Christmas! Either way, this Bacon and Goat Cheese Omelet is sure to satisfy.

This really is a delicious recipe so I hope to high heavens that you try it!

XOXO, Lindsay

Bacon-goat-cheese-breakfast

Main Courses - Recipes

Southwestern Corn Chowder

November 27, 2014

*I did receive her new cookbook in exchange for this post but all opinions are my own

AroundtheTable hcI love to cook but most of all, I love to find some new recipes that my family and I can try. I’m a lover of soups in the fall season and when I was looking through Martina McBrides new cookbook Around the Table, I was immediately drawn to a few recipes but this Southwestern Corn Chowder sounded right up my alley. I’m lucky enough to get to share with you a few recipes today included this Corn Chowder and some delicious others! Make sure your scroll to the bottom for your chances to win your very own copy!

One thing that I loved about Martina’s cookbook is that she has everything planned out for you and your party. She has the menus of course, but she also has the playlists, the weeks and days ahead task lists and some unique things that you can add to your table to make your party yours! This one is definitely a keeper and it easily grabs your attention with the beautiful photography and props. The food is the real reason we’re there and it’s hard to know if a singer/songwriter really has what it takes in the kitchen. Let me be the one to say that it’s an absolute yes! I was so impressed with this soup that it will now be a staple on our kitchen table.

Southwestern Corn ChowderSouthwestern Corn Chowder

Serves 10 to 12
Corn chowder is such a satisfying soup. Creamy and savory, it hits the spot. I like this version’s Southwestern take.
1. Cook the bacon 6 to 8 minutes in a large Dutch oven, over medium heat, stirring occasionally, until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Drain the fat, reserving 4 tablespoons.
2. Add the reserved bacon fat and onion to the Dutch oven and cook over medium heat for 4 minutes, or until tender. Add the bell pepper, celery, and chilies and cook until softened, about 5 minutes. Add the salt, cumin, black pepper, and cayenne pepper. Increase the heat to high and add the wine. Cook until most of the liquid has evaporated, 3 to 5 minutes.
3. Add the potatoes and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes. Stir in the corn.
4. In a medium bowl, combine the cream and flour, stirring with a whisk to create a slurry. Add the slurry to the Dutch oven and cook over medium-low heat, stirring frequently, for 8 to 10 minutes or until slightly thickened. Stir in the cilantro. Garnish with cilantro and
reserved bacon pieces, crumbled.
 Southwestern Corn Chowder on frenchiewraps.com
  • 8 slices thick-cut applewood-smoked bacon, cut into 1⁄2-inch pieces
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper , chopped
  • 2 celery stalks, chopped
  • 2 fresh, small poblano chilies, seeded and cut into 1⁄4-inch dice
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 teaspoons ground cumin
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄8 teaspoon cayenne pepper
  • 1 1⁄2 cups dry white wine or chicken stock
  • 1 1⁄2 pounds Yukon Gold potatoes, peeled and cut into 1⁄2-inch cubes
  • 6 cups low- sodium chicken stock
  • 3 1/2 cups fresh or frozen corn kernels (about 12 ears if using fresh)
  • 1 cup heavy cream
  • 1⁄4 cup all-purpose flour
  • 1/4 cup chopped fresh cilantro, plus more for garnish

DSC_0081

Autumn Chopped Salad

Serves 6
The Balsamic–Poppy Seed Dressing (recipe follows) has a pleasant tanginess that is a
nice change of pace from the usual super sweet poppy seed dressings, plus it balances
the sweetness of the dried cherries and pears. I dress the salad very lightly and offer more of the dressing for guests to add at the table if they wish.
Autumn chopped salad
  • 3 romaine hearts, chopped (about 8 cups)
  • 2 small Red Bartlett pears, chopped 3⁄4 cup dried cherries, roughly chopped
  • 3⁄4 cup pecans, chopped and toasted
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1⁄2 cup crumbled feta cheese
  • 1⁄2 cup fresh flat-leaf parsley leaves
1. Combine the lettuce, pears, cherries, pecans, bacon, feta, and parsley on a large
platter or in a large bowl. Serve with the Balsamic–Poppy Seed Dressing.
Tip: Have you ever noticed that when you toss a salad all the good stuff (in this case the
fruit, nuts, cheese, and bacon) goes to the bottom of the bowl? I like to toss the
chopped lettuce with the dressing and then add the rest of the ingredients on top. It’ s
really pretty that way and it ensures that everyone gets a
little of everything on their salad plate. This salad is pretty enough to bring to the table to serve.
Balsamic–Poppy Seed Dressing
Makes 1 cup
  • 2 tablespoons poppy seeds
  • 1⁄3 cup sugar
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon grated yellow onion
  • 2 tablespoons chopped garlic
  • 2 teaspoons dry mustard powder
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 2⁄3 cup extra-virgin olive oil
1. Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder,
salt, and pepper in a food processor, pulsing 3 times. With the food processor running,
gradually add the olive oil through the feed tube, blending until incorporated.
2. Pour the dressing into a screw-top jar and store in the refrigerator. When ready to
use, shake to recombine.

Triple Chocolate Cranberry Oatmeal Cookies

Makes 32 cookies
As I’ve said before, I’m not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. The orange and cranberry take it to a whole new level! Double or triple this recipe depending on how large a crowd you expect or if you’re packaging these as party favors. The prepared dough keeps well, covered, in the refrigerator. Let it sit at room temperature for about 20 minutes, then scoop and bake.
Triple Chocolate Cranberry Oatmeal Cookies
1. Preheat the oven to 350°F. Line two 17×13-inch rimmed baking sheets with parchment paper.
2. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl and set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until smooth and fluffy. Add egg, vanilla, and orange zest and beat until blended. Add the flour mixture and oats and stir until blended. Stir in the chocolate chunks, 1/2 cup of the milk chocolate chips, ½ cup of the white chocolate chips, and the cranberries.
3. Drop the batter by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly browned. Cool on the sheets for 5 minutes, then transfer the cookies to a rack and cool completely.
4. In separate small bowls, microwave the remaining ½ cup milk chocolate chips and ½ cup white chocolate chips at high power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle the melted chocolate over the cookies. Let stand until the chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in an airtight container at room temperature.)
  • 1 cup all-purpose flour
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon kosher salt
  • 10 tablespoons (1 1⁄4 sticks) unsalted butter, softened
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 cup old-fashioned oats
  • 1⁄2 cup semisweet chocolate chunks
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
  • 1⁄2 cup dried cranberries
 For myself I really can’t say anything bad about these recipes, they’re really delicious and satisfying. This would be a great gift to give a mom, sister or aunt for Christmas and Amazon has them for less than $22! Grab it here. You can also enter the Rafflecopter! Good luck, it ends Dec. 4th at Midnight CST and HarperCollins will ship out the book to the winner. Thanks so much!

a Rafflecopter giveaway

From the book AROUND THE TABLE: Recipes and Inspiration for Gatherings Throughout the Year by Martina McBride Copyright (c) 2014 by Martina McBride. William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission