Recipe fail

After last week’s hamburger helper recipe, I knew it was time to get back on the health bandwagon. I found I really enjoyed the blog where I found last week’s recipe, and after perusing for awhile, I found a skinny cheesy chicken and broccoli rice casserole that I thought might make for great leftovers.

I’m not sure where I went wrong, but this was not my finest cooking venture. Blame it on feeling rushed or having a visitor stop by as I was broiling. It was not promising even before that, though.

Believe it or not, I followed the recipe almost exactly (I only nixed the green onions because I forgot to grab them at the store). It was a little hard to juggle the three different “sections” if you will of the cooking process. When I finally mixed it all together prior to broiling, I started to get nervous:


Surely broiling it would have some effect, though. Maybe it would absorb more of the liquid, or at least the cheese on top would make it taste great.

Unfortunately I thought wrong. It didn’t look too much more appetizing after the broiling process.

Broccoli cheese rice

I will say it was less runny as leftovers today, but I’m still not overjoyed with it. I think I just need to throw in the towel on recipes that call for the flour/milk creamy mixture as a thickening agent. It just never works out for me, and I can’t quite figure out why. I actually would have been fine with just brown rice, a bit of cheese and the chicken/broccoli added.

At least I tried to be a bit healthier, right? If only I would have thought to cut the recipe in half so I wouldn’t have so many leftovers. Lesson learned.


About dakotalizzie

I'm a twentysomething young professional living in Nebraska. My blog centers on the things I love - my family, dogs, friends, crafting, cooking, life chats and health. All these things help me lead the good life, and isn't that really what it's all about?

2 responses to “Recipe fail

  1. sizzlingchef

    It actually looks tasty, and the concept is amazing. When using flour as a thickening agent for something like this. I have find that you heat milk based items at a medium heat, and slowly whisk in the flour… Little by little… This avoids the clumps from the flour, and the “curdling” of the milk. I wold honestly try this idea again, it seems wonderful.

  2. Pingback: Saturday night in | Life After School

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