Archive for May 2015

Mexican Chicken Quinoa Casserole

Ingredients:
1½ cups uncooked quinoa
1 14 ounce can cooked black beans, rinsed and drained
1½ cups salsa
1½ cups chicken broth
½ teaspoon salt
1-2 cloves minced garlic (optional)
1½ cups shredded cheese, divided
1 tablespoon oil
1 jalapeño, minced
1 onion, sliced
4 bell peppers, sliced
1¼ lb. boneless skinless chicken breasts, cut into small pieces
1 tablespoon taco seasoning

Directions:
Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
While the quinoa is baking, heat a the oil in a large skillet. Add the jalapeño, onion, and peppers. Saute until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
Toss the chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the chicken, stir gently to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer. It’s usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
When the quinoa is done, top with the peppers and remaining cheese – bake another 5-10 minutes or until the cheese is melted to your liking.

Rhubarb Dump Cake

Ingredients:

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

Bluegill Fishing 5/19/15

Took another shot out at the pond behind work tonight with
Darian Wellman. Turned out to be a pretty decent day of fishing, despite the colder than normal weather and the wind. I ended up with a total of 18 keepers and 6 bass that I released and Darian caught 20 plus bass for the day.

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Swiss Stuffed Mushrooms

Ingredients:

2 lbs. large mushrooms
1/2 lb. sausage, cooked
3 Tbsp. onions, minced
1/2 tsp. garlic powder
1 cup Redpack petite diced tomatoes (with onion, celery & green pepper)
salt & pepper to taste
2 cups shredded swiss cheese
Directions:

Wash mushrooms and remove stems.
Blanch caps and drain well on paper towels.
Chop mushroom stems fine.
Saute stems, onion and seasonings with sausage until heated through.
Drain well & add tomato.
Mix well.
Fill mushroom caps with mixture.
Top with swiss cheese and bake until hot and cheese is melted at 350° for about 15 minutes.

Bluegill Fishing 5/14/15

Went fishing at the pond behind work today and caught a nice mess of bluegill. I pulled them off their nesting beds using a small bobber and a little hook with wax worm and no sinker. I couldn’t keep em off my line and after catching around 70 or so and running out of bait I called it a night. I ended up keeping a total of 30 bluegill ranging in size from 6 1/2 to 8 1/2 inches long.

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