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5 DIY’s To Try

A funny thing happens every fall, I go into serious baking mode. I kid you not, last weekend I up and decided to make a HUGE batch of granola and a bunch of Pumpkin muffins and mini loaves. I’m also counting down the days until I make applesauce, a fairly new fall tradition. I may even throw some apple butter into the mix. I seem to have romantic notions of baking and creating delicious fall inspired treats on crisp, cool fall days, stepping outside my warm kitchen and sipping hot spiced cider while wearing a warm wool hat. Is this just a weird me thing or do all of you find you love to cook come autumn?

Anyways I highly recommend you try out this amazingly creative ladies recipes sometime soon. In the case of the popovers I would say just stop what you’re doing and make them right now! Still here? Well I guess you could make them tonight! Also, how awesomely adorable are those “Boo!” Macarons? You can use store bought Macarons or use Lexy’s great recipe for the pumpkin and chocolate ganache macarons pictured!

10-3_diytry1. Rich Little Brownies with Matcha Glaze – My Name is Yeh || 2. Cinnamon Sugar Popovers – Joy the Baker || 3. Apple Chip Bourbon Cider – A Subtle Revelry || 4. DIY Spooky Sweet Macarons – The Proper Pinwheel  || 5. DIY Marble Photo Background – A Pair & A Spare

 

Chicken Wild Rice Casserole

There’s nothing more Minnesotan than combining chicken and local wild rice in a hot dish —erm, “casserole” for you non-Midwestern folk. This is another tasty recipe I found ages ago and altered. It’s also great for freezing and grabbing on your way out the door on hectic mornings.

What You’ll Need

  • cooked wild rice  (make with 1/2 cup uncooked)
  • 2lbs chicken breasts
  • 2 Tbsp olive oil
  • 2 leeks, chopped
  • 2 large zucchinis, chopped (or mushrooms if you are a fun guy… get it?)
  • 1 cup dry sherry (not cooking sherry — the good stuff. Makes all the difference)
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese (or a little more, amiright?)
  • 1/2 cup sour cream
  • 1/3 cup parsley, chopped
  • 1/2 tsp salt
  • 1 tsp ground pepper
  • 2 cups frozen French-cut green beans
  • 3/4 cup sliced almonds

What to Do

1. Prepare the wild rice. I always do a big pot ahead of time and freeze 1 cup per Ziploc baggy.

2. Boil chicken. Let cool on cutting board. Then cut into bite-sized pieces.

3. In a tall skillet, heat oil and cook leeks over medium heat until they start to brown.

4. Add zucchini (or mushrooms), stirring occasionally until extra liquid is gone.

5. Add sherry (and sip a little, you know, for Science!). Cook on high until liquid is gone.

6. Sprinkle in flour and stir until veggies are coated.

7. Add milk and bring to a simmer, cooking for one minute while stirring.

8. Add parmesan, sour cream, parsley, salt, and pepper. Remove from heat.

9. Preheat oven to 350°F. Spray 9 x 13 casserole dish.

10. Spread wild rice in the casserole dish first. Then add chicken. Next add green beans. Then pour sauce over the top and spread evenly. Lastly, sprinkle with almonds.

11. Bake until almonds are golden brown, about 30-35 minutes.

12. Cool for 5-10 min before serving.