Ritzy Chicken Casserole - 5-ingredient, quick fix, packed with flavor

This version of the creamy potluck casserole favored by church goers and those attending community functions is credited to Dolly Parton A comfort food classic with just five main ingredients., It can be assembled in record time if you use rotisserie or already cooked chicken, and bakes in just 30 minutes.   For added flavor, season sauce mixture with 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Crushed Ritz crackers can also be tossed in about 2 tablespoons of melted butter for additional crispness and browning. Some versions add frozen peas or mixed vegetables. Chopped parsley would also be a nice addition — both in the mixture and as a garnish before serving. 

Ritzy Chicken Casserole     Makes a 9x13-inch hot dish

3 cups cooked, shredded chicken (rotisserie chicken works perfectly)

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1 ½ cups shredded Cheddar cheese (divided)

1 sleeve Ritz (or any brand of butter) crackers (crushed) 

1. Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with non-stick spray.
2. Mix the Filling: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and 1 cup of the cheddar cheese. Stir until completely mixed and creamy.
3. Assemble: Spread half of the chicken mixture evenly into the bottom of your baking dish. Sprinkle half of the remaining Cheddar cheese on top, add the remaining chicken mixture, and then top with the rest of the cheese.
4. Top & Bake: Sprinkle your crushed Ritz crackers evenly over the top layer of cheese. Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cracker topping is golden brown.
5. Serve: Let it rest for about 5 minutes before serving so it's easier to scoop.

Creamed Cabbage Wedges

Cabbage is a versatile vegetable, serve it in slaws and salads, roast it, cream it, add it to bierock filling . . . the list goes long. It's thrify and holds up in the fridge much longer than most greens. These wedges were yummy served alongside a breaded pork tender; we added some grape tomatoes for color and another textural note. 

Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
   
   
   
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute
   
    
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
   
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.
    
    
    

Recipe without photos , , , Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute 
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.

Taco Smash Burgers . . . a general preparation guide

I’m finally getting around to trying Taco Smash Burger, an internet recipe sensation for awhile. I have to say, they are fast, fun, satisfying, and not nearly as messy as tacos. While there are recipes on the internet with precise measurements, I think this is one of those dishes that has lots of variables. 

Taco Smash Burgers . . . a general reparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
   
   
   
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
   
   
   
5. Add other toppings of your choice. Fold and eat. 

Recipe without photos — Taco Smash Burgers . . . a general preparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
5. Add other toppings of your choice. Fold and eat