Chicken With Tomato Rice Pilaf

I recently got a few new cookbooks that contain some really amazing recipes. I'm hoping to try several over the next few weeks and will post the recipes here.

Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.



Chicken With Tomato Rice Pilaf
(Adapted from Arabesque by Cladia Roden)

(for the rice)
1 1/2 c. long grain rice
1 (15 oz.) diced tomatoes
1 tsp. chicken bullion powder
2 tsp. sugar
salt and pepper
1/2 stick butter, diced

(for the chicken)
4 boneless, skinless chicken pieces
1 Tbsp. light olive oil
2 Tbsp. butter
1/2 tsp ground coriander
salt and pepper
dried parsley


Start by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.

King Ranch Casserole

It's been a while since I have posted a new recipe. We've all been sick here over the past couple of months so our Thanksgiving was a quiet and simple one. Praise God we are doing fine now!

As most people do, I tire quickly of turkey after Thanksgiving. So, I recently brought out some of my favorite cookbooks to find some nice warming family meals that do not involve turkey. I found this one in The Joy of Cooking. I have yet to be let down by one of their recipes and this is no exception. Reminiscent of chicken enchiladas, this casserole is warm, soothing and was a quick hit with my whole family.

King Ranch Casserole
(adapted from The Joy of Cooking)

12 corn tortillas, cut into quarters
4 cups cooked, cubed chicken
1 large onion, chopped
12 slices American cheese, sliced diagonally in half
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. chicken broth
1 can diced tomatoes, drained
1 can green chilies, drained

Pre-heat oven to 375 degrees. Spray 9 x 13 in. dish with cooking spray. In a bowl, mix together soups, broth, tomatoes and chilies. Layer in the pan as follows: 1/2 tortillas, 1/2 chicken, 1/2 onion, 1/2 cheese, 1/2 soup mixture. Repeat layers. Bake for 50 minutes or until well browned.

Mexican Lasagna

I have been wanting to create a Mexican themed lasagna for some time now. I love any kind of lasagna and of course Mexican food is a favorite around our house too. I apologize for the lack of a photograph, I just realized that my digital camera needs new batteries. Here is the recipe.

Mexican Lasagna

1 lb. ground beef
1/2 package taco seasoning (or use a combination of salt, pepper, garlic, oregano, cumin and chili powder to your taste)
1/2 c. water
4 cups refried beans (I used homemade but you can use canned, just make sure to heat them up with a little milk mixed in to loosen them up)
1 bottle taco sauce (or you could use salsa)
1 small can tomato sauce
1 can diced tomatoes
1 lb. cheddar cheese, grated
9 no-boil lasagna noodles

Brown ground beef with taco seasoning and water. Mix taco sauce, tomato sauce and tomatoes in a bowl. In a 9 x 13 pan, spread a little of the taco sauce mixture. Next add 3 lasagna noodles, then 1/3 of the refried beans, 1/3 of the meat and 1/3 of the cheese. Repeat layers starting with the taco sauce mixture and ending with the cheese until all the ingredients are used. Cover dish with a double layer of foil. Bake at 425. for 1 hour. I always set a cookie sheet on the bottom oven rack in case of any drips. Serve with diced scallions, chopped cilantro and sour cream.

Chicken with Creamy Dill Sauce

I finally feel like it's time to try some new and exciting recipes again. Our little one is content to sit in her swing as I chop, saute and rush about the kitchen so all is just about back to normal in our house these days. Here is a new recipe I had been wanting to try recently. I changed it up by substituting dill for the chives originally called for and adding some lemon juice to brighten the flavor. I served this over linguini with spinach on top of the linguini. It was a hit!




Chicken with Creamy Dill Sauce

(adapted from Eating Well's Healthy In a Hurry Cookbook)

1 lb. boneless, skinless chicken breasts, trimmed of fat and pounded to 1/2 inch thickness
1/4 c. plus 2 Tbsp. all-purpose flour, divided
3 tsp. extra virgin olive oil, divided
2 shallots, minced (I used 2 tsp. dried shallots from Penzey's)
1/2 c. dry white wine
1 (14 oz.) can chicken broth (or use homemade)
1 Tbsp. lemon juice
1/3 c. sour cream
1/2 Tbsp. Dijon mustard
1 Tbsp. dried dill
salt and pepper

Season chicken with salt and pepper then dredge in 1/4 c. flour. Heat 2 tsp. olive oil in a heavy skillet and cook chicken about 4 minutes on each side, until nicely browned over medium high heat. Place chicken on a plate and keep warm. Add remaining olive oil and shallots to the skillet and saute until golden. Put remaining flour in skillet and stir until combined. Add broth, wine and lemon juice. Stir well and bring to a simmer. Place chicken back in skillet. Add sour cream and Dijon mustard and stir well. Allow to simmer about 7 more minutes, until heated through and chicken is no longer pink in the center. Sprinkle with dill. Serve.

Crock Pot Lasanga

We are finally getting back into the swing of things here. I didn't do much cooking the first two weeks after Serena's birth because our wonderful and generous church family blessed us with meals for dinner every night. This past week we stuck to some tried and true favorites like posole, spaghetti and lentil stew. Tonight our 7 year old, Kiah took over in the kitchen and with a very small amount of help from me, prepared her first dinner for the family. The meal was wonderful and a very happy mom and dad are much appreciative of her willingness to help in the kitchen! Here's a picture of her culinary masterpiece and the recipe :0) Great work Kiah!!



Crock Pot Lasagna

1 box farfelle ("bow tie") pasta
1 lb. ground beef, browned and drained
( season beef to taste with salt, pepper, minced onion, garlic powder and Italian seasoning)
1/2 bell pepper, diced
2 c. grated mozzarella cheese
2 jars spaghetti sauce of your choice
sliced pepperoni

Spread a small amount of pasta sauce in bottom of crock pot. Layer ingredients in crock pot in thirds as follows: pasta, sauce, meat, bell pepper, cheese. Top last layer with pepperoni. Set on low and cook 3 - 5 hours.

Chicken Sour Cream Enchilada Casserole

My mom always made this dish when I was growing up. It was always the dish we served when company came over... not only by mom's choice but by many requests from guests. It is still one of my favorites as well as my husband and children. We serve this with various side dishes, depending on our mood. Some favorites include refried beans, Spanish rice, Spanish slaw, green salad, marinated tomato slices or calebacitas. My mom always made this in the traditional "enchilada style" with each enchilada rolled separately but I find it quicker and easier to make this like a casserole. Either way, it is delicious!

Chicken Sour Cream Enchilada Casserole

1 lb. chicken breast (boneless/skinless) cooked and diced (I use a food processor)
1 can cream of chicken soup
1 can Progresso brand cream of mushroom soup (If you can't find Progresso, use any brand with 1/2 soup can of milk added)
1/4 c. sour cream
1 can diced green chilis, drained
2 c. grated cheddar or Monterey Jack cheese
1 onion, minced
18 corn tortillas

Heat oven to 350 degrees. In a blender, combine soups and sour cream plus 1/2 c. of the cheese. Pour soup mixture into a sauce pan and heat through. Ladle a small amount of the soup mixture into a 9 x 13 in. pan. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan. Next add a layer of 1/3 of the chicken. Then add a layer of 1/3 of the onions. Then add a layer of 1/3 of the cheese. Then add a layer of 1/3 of the soup mixture. Then sprinkle with 1/3 of the green chilis. Repeat layers twice. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted.

The BEST Smoked Turkey

Our whole family was really sick over Thanksgiving so our "feast"( as my kids like to call it), had to be postponed. We finally had our turkey dinner this weekend and it was wonderful! My mother-in-law told me how to make the BEST smoked turkey! This recipe is a variation of hers and I don't think she would mind me sharing it with all of you. It is delicious!

The BEST Smoked Turkey

(I always use a Butterball turkey and cook it according to the directions that come with it.)

After thawing your turkey, remove all the gizzards, giblets, etc. and rub it with butter or margarine on the outside. Season it well inside and out. I used Penzey's English Prime Rib Rub to season mine. (Even though this seasoning is intended for beef, it is GREAT on turkey). Place your turkey in a large bowl, roasting pan or stock pot. Submerge it half way in a mixture of 1/2 water, 1/2 milk and about 1/2 a bottle of liquid smoke. Allow it to set in this mixture in your refrigerator for 24 hours. Remove the container from your fridge and then turn your turkey over. Allow it to soak for 24 more hours. Remove the turkey from the soaking liquid and make sure to pour all the liquid out from the cavity. Season the turkey again inside and out. I used Seasoned salt this time and a little sage. Stuff the cavity with a couple carrots, a couple stalks of celery and an onion (cut them all into large chunks). Roast the turkey according to the directions that came along in the packaging. Allow the turkey to rest about 15 - 20 minutes before slicing. It is delicious!

Lasanga Bianca

This is a recipe I created tonight to use up some things in the fridge and pantry. It turned out great and best of all the kids LOVED it :)

Lasanga Bianca

12 uncooked lasanga noodles
1 lb. ground beef
2 c. grated mozzarella cheese
1/2 carton ricotta cheese
1/2 lb. frozen spinach, drained well
1 jar alfredo sauce
1 tsp. seasoned salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
Parsley

Boil lasanga noodles for 10 minutes, drain well.

Brown ground beef along with seasoned salt, pepper and Italian seasoning.

Spread a couple spoonfuls of the alfredo sauce into a 9 x 13 in. pan. Layer ingredients in the pan as follows:

Layer 1 - 3 lasanga noodles, spinach, ground beef, ricotta cheese, mozzarella cheese;
Layer 2 - repeat layer 1
Layer 3 - repeat layer 1
Layer 4 - 3 lasanga noodles, alfredo sauce, mozzarella cheese

Cover dish with foil. Bake at 350 degrees for 35 minutes. Uncover and bake 5 more minutes. Sprinkle with parsley before serving.

Creole Chicken

I found this recipe in a cookbook I have had for many years. It's called The Southern Living Five Star Recipe Collection... one of those cookbooks that is in a three ring binder and you buy the recipe cards to fill it up over a period of time. I love this cookbook so much! Tons of great recipes. This one is so good, if you love southern food, give it a try. It takes a bit of time but it's fairly easy and delicious!

Creole Chicken

1/2 c. plus 3 Tbsp. all-purpose flour, divided
1/2 c. plus 3 Tbsp. canola oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10 3/4 oz.) can chicken broth
1 (8 oz.) can tomato sauce
3 bay leaves
1 tsp. garlic powder
1/2 tsp. Creole Seasoning
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. dried thyme
2 lbs. boneless, skinless chicken breast, cut into bite sized pieces

Combine 1/2 c. flour and 1/2 c. canola oil in a Dutch oven. Cook over medium-low heat for 30 minutes (or until roux is caramel colored). Add onions, bell pepper an garlic. Saute 4 minutes. Add broth, tomato sause and bay leaves. Cover and simmer on low heat for 20 minutes.

Combine remaining flour, garlic powder, Creole Seasoning, oregano, pepper and thyme in a large Ziploc bag, seal and shake well. Add chicken then seal and shake well once again.

Add remaining oil to a large skillet and heat to medium. Brown chicken in oil in batches then add to Dutch oven. Cover and simmer over low heat for 5 minutes. Remove bay leaves. Serve over rice or grits.

Chicken Adobo

With all the chaos that comes with unpacking after a move, I misplaced the cable that goes to my digital camera... so please bare with me as I search. The recipes won't stop but the pictures might be some time in coming. Today is my youngest daughter's 2nd birthday so when I get a pic for this recipe I'll be sure to post one of her cute cake as well :) I've got to find that cable, my camera's memory is about full.

Chicken Adobo has been one of those life saving recipes for us this past week. It's so easy and takes only a few minutes on the good 'ol George Foreman Grill (or you can grill them outdoors on your barbecue, bake them or broil them). You can use any kind of chicken for this... bone-in, boneless/skinless, even a whole chicken would work... just be sure to use enough lime juice to coat all the meat.

Chicken Adobo

Chicken (I used 2 lb. boneless/skinless chicken tenderloins)
3 key limes (adjust the amount according to the amount of chicken you are using)
Adobo Seasoning (make your own or if you don't have time Goya makes a nice ready made version)

Early in the day, sprinkle chicken generously with Adobo seasoning. Arrange pieces so that you can evenly squeeze lime juice over them. I used one of those metal lime juicers. Cover the chicken and place it in the refrigerator until ready to cook. Cook as desired. This chicken is so moist and delicious yet so simple. You can marinate it as little as 1/2 an hour up to 6 hours. Overnight would be too long because the citrus juice will begin to cook the meat. I served this with pinto beans and homemade rice-a roni and homemade tortillas but it would be great with just about any side dishes you would like. Enjoy!

Vegetable Beef Lasanga

I've been wanting to make lasanga for a while now but just hadn't gotten around to it. The recipe I normally use, Lasanga Maria, is not the most health conscious so I kept putting it off. I'm REALLY trying to stick to my diet. I finally figured that I should develop a new recipe so that we can enjoy lasanga more often without all the guilt. This is a recipe I created today pretty much off the top of my head to use up what we have on hand and to get some much needed veggies into my kids diet. They helped me make it so I know they will enjoy eating it as well. ;)

Vegetable Beef Lasanga

1 10 oz. package lasanga noodles (9 noodles)
1 jar of your favorite pasta sauce (I used a large can of Hunt's Onion and Garlic that we had on hand)
1 lb. ground beef
1 tsp. Italian Seasoning
8 oz. low fat ricotta cheese (1/2 of the average size container)
1/2 c. fat free cottage cheese
1 egg (you can use 2 egg whites instead for a healthier version)
1/4 c. plain yogurt (fat free sour cream would work as well)
1/2 tsp. garlic powder
1 Tbsp dried parsley
1/4 tsp red pepper flakes
1/2 onion, sliced thin
2 zucchini, peeled and sliced thin
2 carrots, peeled, sliced then and blanched for 5 minutes
1/2 bag frozen chopped broccoli, thawed and drained
1/2 red bell pepper, roasted and peeled
2 c. shredded mozzarella cheese
1 pkg. fresh grated parmesan cheese (ziploc type package, not the stuff in the green can)
a few slices of pepperoni
salt
pepper

Cook lasanga noodles for 10 minutes, drain and lay on an baking sheet sprayed with cooking spray. Cover with a kitchen towel and set aside. Brown ground beef in a skillet with the Italian seasoning and a little salt and pepper. Drain and set aside. Combine the ricotta, egg, cottage cheese, yogurt, garlic powder, parsley, red pepper flakes and a little salt and pepper; set aside.

Heat oven to 350 degrees.

In a 9 x 13 in pan spread about 3 Tbsp. of the sauce. On top of the sauce, layer the ingredients as follows: 3 noodles, 1/3 of the ricotta mixture (spread over noodles with a spoon), 1/3 of the onions, 1/3 of the zucchini, 1/3 of the broccoli, 1/3 of the carrots, 1/3 of the ground beef, 1/3 of the mozzarella, 1/3 of the parmesan, 1/3 of the sauce. Repeat. For the last round, after adding the ground beef, layer the sauce before the cheese and place the pepperoni and red bell peppers on top. (You might need to press the entire thing with the back of a spatula to get it to fit into the dish so that the cheese won't stick to the foil when you cover it.)

Bake, covered with foil, for 45 minutes then uncover and bake another 20 minutes. Allow to set about 15 minutes before cutting.... if you can wait that long ;)

Indian Food Adventure

I have been wanting to make a "real" Indian meal ever since I ventured out of my culinary comfort zone and tried making a simple Chicken Curry some time ago. I fell in love with the flavor of curry and wanted to prepare something else that was new and exotic to us. I decided to seek out a main dish, a side dish and a veggie dish for this endeavor. It took me a while because there are so many great recipes out there and they all sound delicious. I had never really eaten Indian food before but just the sound of the recipes with all the fragrant spices got my mouth watering so I had to give it a try.

I found the main dish recipe at My Dhaba. I had seen recipes for Tandoori Chicken before but this one sounded so good and it was very easy. I was glad it was able to be prepared on my George Foreman Grill (you all know how much I LOVE my grill!!) :) Here's the recipe...

My Dhaba'’s Tandoori Chicken Recipe

Ingredients:
Chicken 2 full leg pieces, skinned (I used boneless, skinless chicken tenderloins)
Ginger 1 inch size, finely chopped (I used powdered ginger... in all the recipes)
Garlic 3 cloves, finely chopped
Onion 1, medium size, finely chopped
Cloves 2
Cinnamon ¼- inch stick
Lemon juice 1 tablespoon
Salt 1 teaspoon
Yogurt/curd 2 tablespoons, low-fat, non-salted; alternatively you may use 2 teaspoon soy sauce, teriyaki, or oriental sauce for getting totally different flavors
Vinegar 1 teaspoon
Red chilli powder 1 teaspoon or as needed to make it more hot
Cummin powder 1 teaspoon
Black pepper powder ½ teaspoon
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Nutmeg powder ¼ teaspoon (optional)
Paprika powder 1 teaspoon (optional)

Method: Blend ginger, garlic, onions, cinnamon, salt, and cloves to a smooth wet paste and keep aside. Mix all the spice powders - red chilli, cummin, black pepper, coriander, turmeric, nutmeg, and paprika. Heat a pan, pour in the spice mix and roast for a minute on high heat. Combine the wet and roasted spice mixtures and spread all over the chicken pieces. Spinkle the vinegar and pour over the yogurt. Marinate the chicken pieces in this marinade covered for a minimum of 2 hours in a refrigerator, the more the better for a delicious flavor (if possible marinate it covered overnight). If marinating overnight, take the chicken pieces from the refrigerator an hour before cooking to bring it to room temperature.

Preheat the oven to 375 degree F, place the chicken on the low rack, and cook for 20-25 minutes. Then, turn over and cook for 10 more minutes or till the chicken pieces are completely roasted and get a golden brown color. Adjust the timings accordingly as needed. If chicken pieces are getting dry, you may baste it with a little butter or ghee. Alternatively you may also broil the marinated chicken pieces over an electric or charcoal grill.

Garnish the tandoori chicken with sliced onion rings, tomatoes, lemon wedges, and/or finely chopped coriander leaves and serve it immediately hot-hot. Enjoy!

The second recipe is for Indian Rice and Potatos and I found it on 28 Cooks. This recipe is delicious! Even if you are not a fan of highly spiced foods, give this one a try. The flavor is bright and buttery and so good. Here's that recipe.

Indian Rice and Potatoes
From 28 Cooks

2 medium potatoes, peeled and cut into sticks
3 tbsp yogurt
2 tbsp minced fresh cilantro
1 tsp ginger, peeled and minced
2 cloves garlic
1/2 tsp cayenne pepper
1/4 c dried coconut*
6 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 tsp cumin seeds
3 tbsp oil
1 cup rice
3/4 tsp turmeric
1 tsp light brown sugar
1 tsp salt
1 tsp lime juice
2 cups water
1/2 c frozen peas
1 tbsp butter

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut. Add potatoes, stir well, and allow to marinate for a few minutes. Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally. Once potatoes are nicely browned, add rice, and cook for another minute or two. Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer. Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in. Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. Remove from heat, and stir in butter. Serve and enjoy!

Finally, I made Curried Vegetables based on a recipe for Curried Cauliflower I found over at Delicious Living. This one had a bit too much citrus for my taste but it was still good and went well with the other two recipes. This is the recipe.

Curried Cauliflower
From Delicious Living
(Serves 4)

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon mustard seeds
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup light coconut milk
1/4 cup vegetable broth or water
Sea salt, to taste (optional)

1. In a large skillet over medium heat, add olive oil and saute onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin, and mustard seeds and saute for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5 more minutes, until cauliflower is crisp-tender. Add sea salt to taste, if desired.

If you're new to Indian food or used to eating it often, give these recipes a try they are wonderful!

My 6 year old gave the Tandoori Chicken a thumbs up. In her words "Next time just add a little more salt, a little less pepper and it will be off the hook." I will take that as the highest praise :)

Chicken With Artichokes, Zucchini and Tomatoes

A lonely can of artichokes has been staring at me from the back of my cabinet for some time now. I figured tonight I would improvise a recipe to make use of it. This is what I came up with and it turned out really good!


Chicken With Artichokes, Zucchini and Tomatoes

1 1/2 lb. boneless, skinless chicken breasts
1 (15 oz.) can artichokes, drained and chopped
1 (15 oz.) can diced tomatoes, drained
1 zucchini, peeled and chopped
1 onion, chopped
3 cloves garlic, minced
5 strips roasted red bell peppers (you can roast them yourself or buy the kind in the jar)
1 c. chicken broth
extra virgin olive oil
red wine vinegar
salt
pepper
oregano
basil
red pepper flakes
parsley

In a 10 inch skillet, saute the onion and garlic in olive oil until tender, remove from pan and keep warm. Season the chicken with salt, pepper, oregano, basil and red pepper flakes to your taste. Brown chicken on both sides in skillet them remove to a plate to keep warm. Deglaze the pan with the chicken broth and a splash of red wine vinegar for a couple of minutes. Add the zucchini, artichokes, tomatoes and red bell peppers. Allow to simmer until zucchini is tender. Add the chicken, onions and garlic back to the pan. Garnish with parsley. Allow to simmer 5 more minutes. Serve over linguini.

Creamy Chicken and Rice Casserole

I just realized that I've been giving my thoughts on my "Weekly Polls" but not sharing the stats with you so here they are for this past week:

The question was "What is your favorite kind of food?" The answers were as follows:

Answers			Votes	Percent
1.		American	2	10%
2.		Italian	5	24%
3.		Chinese	2	10%
4.		Thai	1	5%
5.		French	0	0%
6.		Indian	2	10%
7.		Mexican	5	24%
8.		Greek	1	5%
9.		German	0	0%
10.		Other (post a comment and let me know!)	3	14%

I'm a little disappointed that no one posted a comment to let me know what their favorite food is (those that chose option #10). I'm very curious to know! I'm not surprised that Mexican and Italian top the list, those seem to be favorites of many people. As for me, it's very hard to pick just one! I grew up eating a lot of Mexican food and although I do love it, I love most every other type on the list here as well plus other not listed like Soul food, Japanese food, Filipino food, Jamaican food and Hawaiian food... I'm sure there are some I'm forgetting!

The new poll is up so please vote! :)

On to the recipe......

I've been making this recipe for some time now for family at church with new babies. It's a great recipe because you can make up a double batch and because my kids love it :) This last time I snuck in some chopped broccoli and it was wonderful. An easy "heat and eat" meal!

Creamy Chicken-and-Rice Casserole

1 package chicken-flavored Rice-A-Roni (I use my Homemade Rice-A-Roni Mix)
1 Tbsp. butter or margarine
2 1/4 c. water
1 lb. boneless, skinless chicken breasts, cut in bite-sized pieces
1 c. veggies of your choice (optional) - I like to use broccoli but you can use mixed veggies, spinach, mushrooms, etc.
1/2 tsp. garlic powder
3/4 c. nonfat sour cream
1/4 tsp. pepper
1 can cream of mushroom soup, condensed
1/2 c. crushed multigrain crackers - or any kind of crumbs like bread crumbs, crushed corn flakes or even crushed Rice Krispies
2 Tbsp. butter or margarine, melted
1/2 teaspoon poppy seeds (optional)

Cook rice mix in a large nonstick skillet according to package directions, using 1 Tbsp. margarine and 2-1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, veggies, and garlic powder; saute for 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated.

ARF Tuesday - Ravioli Casserole

When trying to decide what to make for ARF Tuesday this week I began to think Italian because of an abundance of tomato products I happened to have on hand. I had a large container of pasta sauce and a small container of tomato paste in the freezer as well as some diced tomatoes and tomato sauce in the refrigerator. I figured I'd add all of those items to my crock pot and let it simmer for most of the day today to make a sauce.

When I first thought of this recipe I had originally intended to make *ravioli*. I didn't know if my family would like them nor was I sure if they would turn out right since I've never made them before. The whole idea of making ravioli from scratch came to me when I read on a package of wanton wrappers that they are "good for ravioli". The only reason I have never tried to make ravioli before is that I don't own a pasta machine so using wonton wrappers sounded like a great idea! I love ravioli!

I started to make this recipe yesterday. For the filling, I began with 3/4 lb. each of ground turkey and ground beef. I combined those and added it to a large skillet to brown and seasoned it with about 1 cup of frozen chopped spinach (still frozen), some garlic powder, onion powder, salt, pepper, basil, fennel seed, and oregano and parsley. Once the meat browned well I added some fresh Parmesan cheese and mixed it well.

I added about 1 1/2 Tablespoon of the filling onto a wonton wrapper then topped that with a pinch of mozzarella cheese, wet the edges with a little water and applied a second wrapper then pinched the edges shut. I repeated the process which yielded 20 ravioli. I then froze them in ziploc bags (be sure to lay them flat inside the bag, side by side or they will stick together).

When I was ready to prepare the ravioli for dinner tonight, I put most of them in the crock pot right along with the sauce once it was hot and let them cook right in the sauce. I added the remainder to a pot of boiling water (for my pasta sauce hating 6 year old). That is when the recipe began to take on a new dimension.

First of all, the ravioli that I put into the pasta sauce cooked just fine, however I learned that wonton wrappers are NOT as "good" for ravioli as the package states. They taste great and cook just fine but they are VERY delicate. The ravioli stuck together and we basically had to eat this as a casserole because we could not plate them seperatly since they easily fell apart. The raviolis that I boiled all did fine except for one that got a hole in it and the filling fell out. Those were also very delicate and the only reason I could remove them from the pot easily is because I cooked only about 4 or 5 of them and pretty much slid them out of the pot.

All in all this was a great recipe because my family loved it and asked that I make it again soon. My husband doesn't usually care for ground turkey in dishes like this and he didn't even notice until I told him. My 1 1/2 year old NEVER eats ground meat of any kind and she ate every bite. 4 year old gave a thumbs up and 6 year old loved the sauce-less version as well.

Meatloaf Muffins

I don't usually post twice a day but these were so good I didn't want to save it for later. In honor of Meatloaf Madness I decided to try a recipe I saw recently in Cooking Light magazine. Of course, I can never stick to a recipe so this is my interpretation of the original. These are great for kids because they are individual portions and if one doesn't like ketchup on top, that's ok, you can make different kinds like I did...topped with BBQ sauce, cheese, a slice of bacon or leave some plain. Served up with Mashed Potatos, gravy and veggies it's the perfect All American meal :)


Meatloaf Muffins

3/4 lb. ground turkey
3/4 lb. ground beef
1/4 c. frozen chopped spinach
a squeeze of lemon juice
1 Tbsp. dried parsley (or 1/4 c. fresh)
2 cloves garlic, minced
1 onion, minced
1 carrott, minced
1/2 c. Rice Krispies, crushed *
1/2 c. panko bread crumbs *
1 tsp. mustard powder
1 tsp. Lea and Perin's Worshteshire Sauce
1/4 tsp. ground black pepper
2 egg whites
1 c. tomato sauce

Heat oven to 350 degrees. Combine all ingredients in a large bowl and mix well with clean hands. Spray a muffin pan with non-stick spray. Divide meat mixture between the 12 muffin sprayed cups. Top with your choice of toppings. Bake for 30 minutes. Once done, remove immediately to a plate so they don't soak up all the grease in the pan. (I used two forks to remove them).

*You could use any kind of bread or cracker crumbs or even crushed corn flakes or uncooked instant oatmeal instead.

Burrito Casserole

I made the Burrito Casserole I mentioned in my last list of menus today for dinner. It turned out really good. I've got the recipe for you today but first I have to show you the coolest gadget I just bought. My parents gave me a gift certificate for my birthday so of course I had to buy a new kitchen gadget. I decided to get a Tortilla Baker. The package arrived today and I am going to be trying it out tonight!


Here's the casserole recipe :)


Burrito Casserole

1 lb ground beef
1 tsp. Adobo seasoning
1/2 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. ground cumin
1 small can tomato sauce
1 small can green chilis, drained
1/2 bag frozen sweet corn
1 zucchini, diced and lightly steamed until tender
1 can black beans, drained
4 scallions, diced
1 lime
8 oz. cottage cheese, pureed in the blender
4 oz. shredded cheese
1 dozen corn tortillas

Brown ground beef with spices, set aside. Heat oven to 350 degrees. Spread a spooonful of tomato sauce in the bottom of a 9 x 13 in. pan. Place 6 corn tortillas to cover the bottom of the pan. Add 1/2 the ground beef, 1/2 of the remaining tomato sauce, 1/2 the can of green chilis, 1/2 of the corn, 1/2 the can of black beans, 1/2 of the scallions, half of the cottage cheese, 1/2 of the cheese. Repeat layers. Cover with foil and bake for 30 minutes. Remove foil and bake 5 more minutes or until chees melts. Serve with lettuce and salsa.

Honey Dijon Chicken

I just finished making up my menus for the next two weeks. I found a recipe for Dijon Chicken from Chef Bek and decided to change it a bit. I think this will work out great and will be a nice change of pace for us. Here's what I'm planning for the next two weeks along with the recipe. This is 12 days worth of menus allowing for leftovers on some nights.

On another note, if you're looking for some great healthy breakfast recipes, check out the Virtual Recipe club round-up for January at the Savory Notebook.

On to the menus...

• Crock Pot Chili (with some barley thrown in for extra health benefits), biscuits
• Salisbury Steak, green beans, mashed potatoes
• Chicken with Sate Seasoning (from Penzey's) .... I'll throw in some pineapple I have in the freezer and soy sauce too...who knows what else... LOL!, California Mix Veggies (frozen), Jasmine Rice (possibly with Curry Powder)
• BBQ chicken, Crock Pot Baked Beans, Corn on the Cob (frozen)
• Ground Turkey Shepherd's Pie (no recipe, just a *vision* I have :)
• Chili Mac
• Great Northern Beans, Collard Greens
• Turkey Burgers, leftover baked beans, chips
• Honey Dijon Chicken, homemade rice-a-roni (with chopped broccoli added in), leftover Northern Beans
• Pinto Beans, Corn Bread, rice
• A casserole I am envisioning with ground beef, bell pepper, sweet corn, brown rice, spinach, and cheese (we'll see how it turns out, LOL!)
• Tacos, Spanish rice, refried beans

Honey Dijon Chicken

4 Tbsp. olive oil
4 boneless-skinless chicken breasts
1/2 c. all-purpose flour
1 medium Onion
3 cloves garlic
3 T. Dijon mustard
1/4 c. honey
1 c. chicken broth

Preperation:

1. Wash Chicken and butterfly it.
2. Slice Onions into 1/4 inch slices.
3. Chop garlic.

Directions:

Butterfly your chicken breasts. Coat with think layer of flour. In a saute' pan, add olive oil over medium high heat. Add the floured chicken breast and cook on one side for 3 to 4 minutes. Flip. Add onions, garlic, and saute' for 3 to 4 minutes. Deglaze your pan with the chicken broth for about 1 minute. Add Dijon mustard and honey, stir all ingredients, and bring to a boil. Salt and Pepper to taste. Remove from heat and serve.

Crispy Breaded Chicken Strips

The other night my hubby asked if I could make chicken strips. I make these often and they are so easy to make and very flavorful... a sure hit with kids and adults alike. I served these with peas and rice but I often make them with corn on the cob and baked beans or broccoli and noodles... they are versetile and if you pour some heated marinara sauce over them, top them with shredded mozzarella and heat them in the oven until the cheese melts you have an easy Chicken Parmesan.


Crispy Breaded Chicken Strips

2 lb. boneless, skinless chicken tenderloins
2 c. freshly grated bread crumbs
2 tsp. Italian Seasoning
2 Tbsp. freshly grated Parmesan or Parmeggiano-Reggiano cheese
2 tsp. Seasoned Salt, divided
1/2 tsp. pepper
1/4 c. buttermilk
1/2 c. mayonaise or plain yogurt

Combine bread crumbs, Italian Seasoning, cheese, 1 tsp. seasoned salt and pepper in a bowl. In a shallow dish, combine buttermillk, mayonaise or yogurt and 1 tsp. seasoned salt. Dip each piece of chicken in the buttermilk mixture then coat with the breadcrumb mixture. Place into a baking dish sprayed with non-stick cooking spray. Bake at 350 for 15 minutes, turn each piece then bake 15 more minutes.

ARF Tuesdays #1

I was so excited when Sweetnicks announced that she was hosting ARF (Antioxidant Rich Food) Tuesdays! When I first announced that I was going to participate in this event and looked at the list of foods involved, I realized that we already eat most of these on a regular basis and some on a daily basis.

One ARF I eat every day is blueberries. Usually I buy organic frozen blueberries and eat them in oatmeal or smoothies for breakfast. Then I discovered blueberry juice and that has been added to my regimen as well. Since I started eating blueberries on a regular basis over the summer I have not been sick once! The power natural foods is amazing!

The recipe I am going to share today, I originally found on Always in the Kitchen. I modified it a bit to suit my family's tastes and we absolutely loved it. This one will be on our table on a regular basis for sure!

Red Beans and Rice Jamaican Style
(modified from Always in the Kitchen)

1 teaspoon canola oil
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked kidney beans (drained and rinsed, if canned)
160 ml coconut milk plus water to make 1 cup liquid
1/2 link of smoked turkey sausage (kielbasa style), cut into small pieces
1/2 teaspoon Creole seasoning (you can get this on-line at Cajun Supermarket)
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground sage
1/4 teaspoon ground allspice
1 cup uncooked long grain rice
1 medium red bell pepper, diced
sliced green onions to garnish

In a Dutch oven with a tight-fitting lid, cook the diced onion, garlic in the canola oil until it starts to turn translucent. Add the beans, coconut milk, turkey sausage, bell pepper and spices, and bring to a boil. Let cook, stirring, for about a minute, and then add the rice and 1 & 3/4 cups boiling water. Bring the mixture back up to a boil, stirring, then immediately cover. Turn down the heat to a bare simmer and do not open the lid for 25 minutes. Sprinkle with green onions and serve.