WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE

April 23, 2018

If we’re going to do a casserole, I need to not feel like a slob. I find most of them to be a little too school-lunch-slop for my liking. This one is far from that! Toasty torn bread keeps this casserole tasty and full of substance.

Also the slight posh-ness of a white wine cream sauce. That’s right, posh. WITH A CASSEROLE.

White Wine Cream Sauce Torn Bread Casserole
Serves four

1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
2 cups spinach
1/4 cup white wine
2 tablespoons flour
1 and 1/2 cups half and half
1/2 teaspoon lemon juice
1 rotisserie chicken, shredded
6 cups torn bread

Preheat oven to 450 degrees.

Saute onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.

Add white wine and cook 5 more minutes.

Add flour to pan and stir constantly for 30 seconds.

Add half and half, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.

Fold shredded chicken into sauce and transfer to a 9×13 baking dish.

Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.

TORN BREAD CHICKEN CASSEROLE from Rachel Schultz

WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE
 
Author:
Ingredients
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 cups spinach
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 and ½ cups half and half
  • ½ teaspoon lemon juice
  • 1 rotisserie chicken, shredded
  • 6 cups torn bread
Instructions
  1. Preheat oven to 450 degrees.
  2. Saute onion, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.
  3. Add white wine and cook 5 more minutes.
  4. Add flour to pan and stir constantly for 30 seconds.
  5. Add half and half, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.
  6. Fold shredded chicken into sauce and transfer to a 9x13 baking dish.
  7. Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.

Adapted from Martha Stewart

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HARDWOODS FLOORS IN KITCHENS

April 19, 2018

I had a time where I was going back and forth about our kitchen flooring. What I loved about hard wood flooring was 1) warmth and 2) continuity with the rest of the house. My caution was wondering if they are too much of a challenge to keep clean or if the whole WATER SITUATION in kitchen activity makes them more vulnerable.

Then I remembered I have seen a few of my mom friends with young children have wood floors in their kitchen so I took a poll from them how it works for their life and all had only positives to say! Green light, wood floors.

Our previous floors looked okay enough in a picture, but in person they were a very fake hardwood-look vinyl. The color of the wood tone was fine, but like 90s R&B, I wanted something REAL. Also something that matched everything else.

The hardwoods we bought for our house were a crazy good price – $1.49 a square foot for solid hardwood. But it was closeout at lumber liquidators and when we first moved in as I was buying the floor for the whole house, I was unsure if I would do hardwoods or not in the kitchen. I went ahead and bought enough for if we did. Maybe I would have overspent, but at least I would be prepared and have the option.

Part of what made that hardwood so inexpensive was that it was “rustic grade.” This means it had more unusable boards in each box. Unusable boards occur in all solid hardwood (maybe not bamboo?) because of imperfections or crooked planks. Most woods have you buy an extra 10% to account for unusable boards. Our “rustic grade” recommended and extra 15% which I went ahead and did 20%. And we STILL ran out in our house. So even extra prepared-ness I didn’t have enough for the kitchen and couldn’t re-buy.

But I was DELIGHTED to find a solid match at home depot. It is also a medium brown “gunstock” maple in 2.25 inch planks at $3.49 a square foot. I liked buying from home depot over lumber liquidators because the wood I wanted was available in store the same day and if I need more (or wanted to return an extra!) it would be way easier at home depot than lumber liquidators who is more complicated, in my experience.

We have installed the wood floors in our whole house, so we have our method down and it’s pretty streamlined. This was only going to take us four days. Then we ran into some vinyl tile underneath the old floor (not pictured because I never want to remember it).

Just to be safe we had it checked for asbestos and it came back positive! We had it all professionally removed and so we are safe, but it delayed us a full three weeks.

Okay, then AFTER those three weeks the process only took four days!

Now we really get to see the full change of having the widened doorway. And with continuous flooring the first level feels bigger and just smoother. I love all white kitchens, but I think the warmth of this wood keeps it from going too girly, as all white rooms sometimes can.

Next we are building out the toe kicks under the cabinets for a more custom feel and then sprucing up the mudroom and doing a first wave of changes to make it much more functional for our family. This will definitely involve shoe bins.

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SLOW COOKER CHICKEN NACHOS

April 17, 2018

First let’s address that at no point are tortilla chips put in the slow cooker. Making meats flavorful is (next to soups) my favorite way to use the crock pot. So with lots of flavor and some black beans you have toppings for fully loaded nachos. Just add shredded cheese and chips.

Okay but then when I want to add a little extra I also have fresh red onion, jalapeño, cilantro, and green onion. That’s kind of my standard nacho spread.

Also I am doing white cheddar for some flare but when we are having a more utility meal this is shredded chicken plus reg cheddar plus chips and you’re weeknight dinner royalty.

Slow Cooker Chicken Nachos
Serves five to six

3 boneless, skinless chicken breasts
1 cup salsa
3/4 cup lime juice
4 cloves garlic, minced
15 ounces black beans
1 tablespoon mexican seasoning
12 ounces tortilla chips
6 ounces shredded white cheddar
1/2 red onion, chopped
3 green onions, chopped
1 serrano pepper, sliced
Cilantro

Place chicken in slow cooker with salsa, lime juice, garlic, and black beans. Cook on low for 7-8 hours or high for 5-6 hours. Shred chicken. Season with mexican seasoning.

Spread tortilla chips on a baking sheet. Layer on white cheddar and chicken. Broil in oven for 3-4 minutes. Top with red onion, green onion, serrano pepper, and cilantro.

SLOW COOKER CHICKEN NACHOS
 
Author:
Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 cup salsa
  • ¾ cup lime juice
  • 4 cloves garlic, minced
  • 15 ounces black beans
  • 1 tablespoon mexican seasoning
  • 12 ounces tortilla chips
  • 6 ounces shredded white cheddar
  • ½ red onion, chopped
  • 3 green onions, chopped
  • 1 serrano pepper, sliced
  • Cilantro
Instructions
  1. Place chicken in slow cooker with salsa, lime juice, garlic, and black beans. Cook on low for 7-8 hours or high for 5-6 hours. Shred chicken. Season with mexican seasoning.
  2. Spread tortilla chips on a baking sheet. Layer on white cheddar and chicken. Broil in oven for 3-4 minutes. Top with red onion, green onion, serrano pepper, and cilantro.

 

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Copyright © Rachel Schultz 2018