Paula Deen's Corn Salad

It's Paula Deen Y'all!  So a few months ago I inherited several bags of Fritos after girl's camp was over.  We aren't huge chip snackers so they've just kind of sat there on the top shelf of the pantry taunting me to use them in a recipe! I have a really yummy zucchini salad recipe that uses them but my family won't touch it and it makes more than I could eat.  So I turned to my friend the Internet and found this super yummy Paula Deen salad! (I use the word "salad" loosely) The best part was that it used ingredients I already had on hand!

The actual recipe calls for chili cheese Fritos but since I had the original Fritos to use up I just added some chili powder and cumin to the mix.  I'm going to write out the recipe her way below...just know that adding your own spices is always an option.  Especially if you find yourself with four bags of Fritos to use up and you just can't eat another Frito pie.  Try serving this with grilled hamburgers and your husband will be a happy man!

Paula Deen's Corn Salad
2 cans sweet corn (drained)
1 green bell pepper- chopped (I had a red one so I used that)
1/2 cup onion- chopped
1 cup mayonnaise
2 cups shredded cheddar
1 bag chili cheese fritos coarsely crushed (I used more like 1/2 a bag and let people add more to their serving if they wanted to)

Drain corn.  Chop veggies.  Mix all ingredients (except Fritos) in a large bowl.  Cover and chill for at least 30 min.  Just before serving, mix in chips. 

Ch-ch-ch-ch-changes!

Just wanted to point out a couple of new features on the ol' blog.

First, my husband added a "Pin it" button for all you pinterest fans out there!  In order to pin something just click on any blog post and then scroll to the bottom of the post and pin away! 

Secondly, I added a couple of new tabs at the top of the blog.  In addition to the recipe index there is now also a "how to" tab and a "random reviews and thoughts" tab.  Click on the "how to" tab to find a few DIY projects, party ideas, and cooking tips.  The random review tab has book reviews, product reviews and some random thought posts! 

If you have any questions you can leave a comment below or email me at julia@neighborjulia.com!  Thanks!

Cheesy Broccoli Chicken and Rice Bake

I found this recipe on Pinterest.  My girls love broccoli...I know... weird! In fact Emeline's favorite meal is broccoli cheese soup.  Which while it contains broccoli it's not exactly the most nutritious thing you can do with broccoli :)  So I set out to find a healthier cheesy broccoli concoction and came upon this little guy! It still super cheesy and packed with broccoli but added a few other veggies plus some rice and chicken.  It's also made with evaporated milk instead of canned soup.

The original source can be found at Salad in a Jar.  Click on the link to see the original recipe.  She made it meatless and used it as a side.  I mostly kept it the same except for adding shredded chicken and changing some of the measurements in order to accommodate for the chicken addition and to make a 9x13 sized casserole.  It was very filling and actually fed my family and another family and still produced leftovers.  If you have small kids then you can probably get away with just making the 8x8 that her recipe makes and adding some chicken.  Or use the recipe below and divide it up to share! It was super tasty and would be a great side dish too! 

Cheesy Broccoli Chicken and Rice Bake
(makes a big 9x13...or make two 8x8's and freeze some for later!)
2 1/2 cups cooked rice
4 cups broccoli florets (I usually use the kind that comes in a steamer bag)
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 carrots (finely chopped)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cloves garlic (minced)
1 tsp. chicken bouillon
2 cans evaporated milk 
2 T. Flour
salt and pepper (to taste)
3 cups shredded cheese (I use a sharp cheddar)
1 rotisserie chicken

Topping (optional)

2 T. butter

1 1/2 cup panko bread crumbs (or crushed ritz crackers)


Cook rice according to package directions, set aside. Meanwhile, steam broccoli until slightly tender (don't overcook!)  I use the kind that comes in a steamer bag but you can also steam it using a steamer pan or bowl.  Drain broccoli and mix with lemon juice. Set aside.

In a large skillet saute onion,  celery and mushrooms in butter until softened.   Add garlic and continue cooking for 2 min. Whisk flour, milk and chicken bouillion together in a small bowl.  Pour milk mixture slowly over onion mixture.  Cook until thickened (about 4 minutes) stirring constantly.  Add salt, pepper, and cheese and continue to cook over medium heat.

Remove chicken from the bones and shred or chop. Add broccoli, chicken and rice to cheese sauce and mix well.  If too thick, add milk 1 T. at a time until you reach desired consistency. Transfer to a 9x13 baking dish and top with crumb mixture if desired.  Bake at 350 degrees for approx. 25 minutes or until heated through.