Tag: casserole

Debbie Arnold: Poppy Seed Chicken My Way {Foodie Friday}

While I like to experiment in the kitchen, sometimes it’s just nice to go with the familiar. And easy. That’s exactly what this Poppy Seed Chicken is for me. Familiar and easy. Honestly, I mostly make this from memory. 

Do you have those dishes you make so frequently that you have to stop and think when someone asks you for the recipe? There’s a bit of comfort in that, I think.

This Poppy Seed Chicken screams comfort. I usually divide the casserole in half and freeze part for later use or share it with someone. It sure is nice to have a ready meal available in the freezer for those busy, busy days. It’s also nice to be able to share as well. 

Serve this with a simple salad and vegetable side and your meal is made.

Debbie Arnold: Poppy Seed Chicken My Way


  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup diced red bell pepper
  • 2 stalks celery, diced
  • 1/4 teaspoon Aleppo pepper flakes
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup minced fresh flat-leaf parsley
  • 1 can cream of chicken soup (or homemade cream of chicken soup)
  • 1 cup sour cream
  • 2 deli rotisserie chicken breasts, skinned and shredded
  • 1 cup frozen peas, thawed slightly
  • 1 tablespoon poppy seeds
  • 1 cup toasted slivered almonds, divided use
  • 1 1/2 cups Ritz Crackers (crushed)
  • Salt and freshly ground black pepper (to taste)


  1. Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
  2. Heat a Dutch oven over medium-high heat and add olive oil and butter.
  3. Add onion, carrots, bell pepper and celery and cook until tender.
  4. Aleppo pepper flakes, thyme leaves and minced parsley; season with salt and pepper. Cook an additional minute.
  5. In a small bowl, mix the chicken soup with the sour cream; add to vegetable mixture.
  6. Stir in the chicken, peas, poppy seeds and 3/4 cup toasted almonds.
  7. Check seasonings.
  8. Pour the mixture into the baking dish.
  9. Combine the crackers and remaining almonds in a small bowl. Sprinkle over the top of the casserole.
  10. Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling.
  11. Allow to cool slightly and serve.

Whitney Sutherland: Cabbage Madeleine {Foodie Friday}

Cabbage Madeleine from Whitney Sutherland

I grew up as the child of Midwestern parents living in the South and my childhood was a perfect blend and meld of two distinct American cultures.  I was born in the South and they had lived in the South for several years by then and had adopted many Southern traditions including the holiday food traditions of New Year’s Day.  There is much folklore of how the food traditions of New Year’s Day started but many people celebrate the start of a New Year with a meal that includes Black Eyed Peas and Greens which ensure Good Luck and Good Fortune for the New Year.   

Vegetables were always present at our meals and my Mom would tell you that we were fairly good eaters willing to try a variety of vegetables.  The truth was that my Mom had a secret for ensuring that we would eat those veggies – cheese!  For example, broccoli was always served with a little cheese and seasoned salt on top.  While we were fairly open to eating veggies, we were not so adventurous to eat true Southern Collard Greens.  Instead our Greens on New Year’s Day were cabbage and my mom’s secret weapon was present for our cabbage with a gooey cheese sauce and a little bit of spice that she combined as a cabbage casserole. 

Her cabbage casserole was something she adapted from a traditional recipe for Spinach Madeline.  Here is her adaption and recipe for Cabbage Madeline.  It’s not too spicy and it goes perfectly with Black Eyed Peas and Ham for your New Year’s Day dinner.  

Whitney Sutherland: Cabbage Madeline {Foodie Friday}


  • ½ head of cabbage – chopped into 1” pieces
  • 4 tablespoon butter
  • 2 tablespoon flour
  • ¼ Cup chopped onion
  • ½ cup evaporated milk
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ½ teaspoon white pepper
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup to ½ cup shredded Pepper Jack cheese
  • Optional topping: Breadcrumbs and cheddar cheese


  1. Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.
  2. Steam the cabbage until it is cooked and reserve the liquid.
  3. In a saucepan, melt the butter. Whisk in the flour until it has a smooth texture.
  4. Add the chopped onion and cook until tender and gets translucent.
  5. Add the evaporated milk and stir constantly until it begins to thicken. (If additional liquid is needed, add in small amounts from the reserved cabbage cooking liquid.)
  6. Stir in the garlic salt, celery salt, white pepper, and Worcestershire sauce along with the Pepper Jack cheese.
  7. Continue to stir until the sauce is a smooth texture and the cheese is melted.
  8. Combine the cheese sauce with the cooked spinach.
  9. Pour into the prepared casserole dish. If desired, top with breadcrumbs and finely shredded cheddar cheese.
  10. Bake at 350 degrees for 20 minutes or until bubbly.

 Foodie Friday Mother's Day photo
Getting to Know Your ARWB Foodies
 What food reminds you of childhood? 
 Grilled peanut butter and jelly sandwich – this was one of my mom’s signature sandwiches and always makes me think comfort food. It’s ooey and gooey and delicious!
 What is your favorite international cuisine?
Mexican – I love chips and salsa. It’s one of my favorite snacks and foods!
What is always in your refrigerator at home?
 Chocolate Milk
What is your go-to ingredients that you use time and time again?
 Olives – I love to add into sauces or as a pizza topping.
Do you have a favorite food indulgence?
 Dessert is my favorite indulgence!

What is your most used cookbook?
 Better Homes and Garden Cookbook

What is your favorite kitchen gadget?
Lemon/Lime Juicer
What is your favorite food meal to cook at home? 
What is a cooking tip that you would like to share with beginning cooks?
 Don’t be afraid to experiment and try new things. If you like a meal at a restaurant, take note of the menu description so that you can try to recreate it.
When you’re not cooking, what are your favorite pastimes?
 Running and triathlon

What else would you like us to know about you?
 Food helps me fuel a healthy and active lifestyle but that doesn’t mean it has to be bland. It’s fun to play with food and it’s an important part of my training plan to keep me race ready!
Connect with Whitney:

Julie Kohl: Western Omelette Casserole {Foodie Friday}

By Julie Kohl

Western Omelette Casserole

Mornings typically fly by in a blur in the Kohl house. Breakfast is often grabbed on the run and may include a piece of fruit and a cup of yogurt or cottage cheese. When we finally get the chance to slow down on the weekends, we love to sit down and enjoy a nice breakfast like this Western Omelette Casserole.

Breakfast doesn’t have to be complicated and that is one of the things I love about baked breakfast dishes. This casserole is quick and easy to prep and the ingredients are easily interchangeable to fit your family’s tastes.

omelette ingredients

The other thing I love about this casserole is that it uses eggs from Great Day Farms and ham from Petit Jean Meats. Both of these companies are big supporters of Arkansas Women Bloggers.

I do raise my own chickens but they typically take a break from laying eggs during the shorter daylight of winter. When I don’t have my own fresh eggs, I always buy the Great Day Farms Cage Free eggs.

Western Omelette Casserole
Serves 4
A delicious and easy to prepare breakfast casserole.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 2 green onions, sliced (including the white parts)
  2. 1/4 cup bell peppers, diced
  3. 1 Tablespoon. butter
  4. 6 large eggs
  5. 1/2 cup half & half
  6. 2 Tbsp. sour cream
  7. Seasoning Salt, to taste
  8. Black pepper, to taste
  9. Nutmeg, 2 grates of fresh, whole
  10. 4 ounces cooked ham, diced
  11. 1 cup shredded cheese
  1. Preheat the oven to 350 degrees.
  2. Melt butter in a small saute pan and saute the onions and peppers until just tender. About 5 minutes.
  3. In a bowl,whip the eggs, half & half, sour cream, and seasonigs.
  4. Pour 1/2 of the egg mixture into a buttered baking dish. Sprinkle with the onions and peppers, the ham and a 1/2 cup of shredded cheese.
  5. Pour the remaining egg mixture over the top.
  6. Bake for 35-40 minutes until the egg is almost completely set. Sprinkle with the remaining cheese and bake for 5 more minutes.
  1. This recipe can easily be doubled to feed a larger family.
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Julie D. Kohl of juliedkohl.comArkansas Women Blogger’s Calendar Cultivator and member Julie D. Kohl writes about her adventures with food, recipes, crafts and creativity on her blog JulieDKohl. As former Yankee who was “converted” to the south by her husband, Julie has grasped on to rural life in a sleepy, blink-your-eyes-and-you’ll-miss-it town in east central Arkansas. She raises chickens, horses, and English mastiffs and loves spending her summers off from teaching paddle boarding the beautiful lakes of Arkansas. Come navigate the waters of life with Julie on her blog JulieDKohl.com, Instagram, YouTube, Facebook, Pinterest, and Twitter