Picante Chicken and Rice

This dish is inspired by a meal my step-mom prepared last time we were home visiting.  Chicken breasts covered in salsa!  It was so good!  I decided to add some rice and bake it for a one pan casserole.  It turned out amazing and even my 2 year old loved it!

Super easy and budget friendly, this meal will be done in under an hour.  Here's how I make it...

Start by preheating the oven to 375.  Next chop an onion and a green bell pepper. 

Add a little olive oil to a Dutch oven over medium heat.  Add in the onion and bell pepper.  Sauté 4-5 mins, or until they start to get soft. 

While the onion and peppers are cooking, measure out the taco seasoning, garlic powder, and rice.  Add these to the pan and cook for an additional 2-3 minutes to toast the rice a bit.

Add in the chicken stock and black beans.  Stir everything together. Next lay the chicken breasts over the top.  (Note:  Depending on the size of the breasts, you may want to slice them in half.)  Sprinkle the remaining taco seasoning over the chicken.

Pour the salsa over the top.  Cover and bake at 375 for 45 minutes.  Sprinkle the cheese over the top and cover it back up until it melts. 

I like to garnish with some fresh cilantro.  You can also serve it with lime wedges to squeeze on, sour cream, and jalapenos.  Top it however you like!

Hope you'll give it a try!

Picante Chicken and Rice

• 3-4 boneless skinless chicken breasts
• 1 16 oz jar of salsa, any brand
• 1/2 cup shredded cheddar cheese
• 1 cup long grain white rice
• 2 cups chicken stock
• 1 bell pepper, diced
• 1 onion, diced
• 1 can black beans, drained
• 2 tsp taco seasoning plus 1 tsp (try mine here, or use store bought)
• 1 tsp garlic powder
• Cilantro for garnish
• Olive oil

Preheat oven to 375.

Heat a tablespoon of olive oil in a Dutch oven over medium heat.  Add in the onions and bell peppers.  Saute 4-5 minutes. 

Add in the rice, 2 tsp taco seasoning, and garlic powder.  Continue to cook a couple minutes.

Add in chicken stock and black beans.  Stir to combine.

Lay the chicken breasts over the top and sprinkle with remaining 1 tsp taco seasoning.  Pour the jar of salsa over the top.

Cover and bake 375 for 45 minutes, or until rice is tender.  Top with cheese and let it melt.

Garnish with cilantro before serving.

Enjoy!!!

Italian Sausage Penne Alfredo with Spinach and Mushrooms

It's been awhile since I have made this dish, but it is a favorite of my husband's.  You can substitute any vegetables you want.  I've made it with zucchini, cherry tomatoes, and bell peppers.  Turkey sausage is also great! 

This makes A LOT of food.  Feel free to cut the recipe in half.  For a half recipe, I  still use the whole pound of sausage, but cut the pasta and sauce in half. 

Start by preheating the oven to 375 and starting a pot of water to boil the penne.

Prep the vegetables next.  All I had to do was dice half an onion and open the bag of spinach and container of mushrooms.  Easy peasy.

In a skillet, brown the sausages on all sides over medium heat in a touch of olive oil.  When brown, put the lid on and turn the heat to low.  Cook for 12 minutes, turning once.  They will be nicely browned and cooked through.  Remove from pan and set aside.

Add the mushrooms and onions to the same skillet.  Cook over medium heat for 4-5 minutes, until the onion is just soft.  Remove from pan and pour into a bowl big enough to mix everything up.

The water should be boiling now for the pasta.  Add a couple pinches of salt and pour in the pasta.  Cook 9 minutes, or until al dente.

Next slice the Italian sausages and add to the bowl of mushrooms and onions.  Add half a bag of spinach on top. 

When the pasta is done, drain and add it to the bowl.  This is where I realized my bowl was not going to be big enough.  Oops!

Voila!  Chicken roaster to the rescue.  A 9x13 is a little too small for everything. 

Now add in the two jars of Alfredo sauce.  I really like the Bertolli kind, but use whatever you like best.  Or get fancy and make your own alfredo sauce!  Fill one of the jars to the top with beef stock and shake it up.  Add this to the pan as well as the garlic powder and basil.  Mix everything together.

Then top it with cheese...

And bake!  Pop it in a 375 degree oven for 25 minutes, or until the cheese is melted.  I like to turn it on broil for the last minute or so to brown it a bit. 

Give it a try and let me know what you think!

Italian Sausage Penne Alfredo with Spinach and Mushrooms

• 1 lb Italian Sausage links (I like the sweet kind)
• 1 lb box whole wheat penne (regular will work fine as well)
• 2 15 oz jars Bertolli Alfredo Sauce
• 15 oz beef stock (enough to fill one of the empty Alfredo sauce jars)
• 4 oz fresh spinach
• 4 oz sliced mushrooms
• 1/2 medium onion, diced
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 cup shredded mozzarella cheese
• olive oil for browning sausage
• S&P to taste

Preheat oven to 375 degrees.

In a medium skillet, brown sausages on each side over medium heat.  Reduce heat to low and cover.  Allow them to finish cooking for 12 minutes, turning once.  Remove from heat and slice. 

In the same skillet, add diced onions and mushrooms.  Cook 4-5 minutes or until just soft.  Remove from heat and set aside.

In a large pot, boil penne until al dente, about 9 minutes.  Drain

In a large casserole dish, combine the sliced sausage, sautéed vegetables, pasta, alfredo sauce, beef stock, spinach, basil and garlic powder.  Top with cheese and bake 375 for 25 minutes, or until hot and bubbly and the cheese is melted.

Enjoy!!!

Chicken Spaghetti

This stuff is delicious!  Perhaps not the healthiest meal, but it is well worth it for a cheat meal!  Pasta covered in cream of mushroom soup and melted cheese, who can say no to that??

While a bit time consuming for prep work, if you plan it just right, this whole meal can be made with minimal dirty dishes.  Easy enough!

Here is what you'll need:

Start by assembling everything you need and preheating the oven to 375.  This will help everything go quickly and smoothly. 

First start by boiling the chicken in a quart of chicken stock.  Use a pot big enough to boil your noodles to cut down on pans to wash.  Two medium sized breasts take about 25 minutes to cook, turning occasionally if they aren't fully submerged. 

When done, remove from the stock and set aside to cool.  Add enough water to the pot with the chicken stock to boil the noodles.  I just eye ball the amount, probably about 4-5 cups or so.  Bring it to a boil then add the noodles.  Cook according to package directions.  I like to use whole wheat spaghetti, but the regular kind will work just as well.

In the meantime, chop the onion and bell pepper and shred the chicken,

For the topping, mix together 1/2 cup of panko bread crumbs, 1/4 cup freshly grated parmesan, 1/2 tsp seasoned salt, 1/2 tsp of garlic powder, and 1 tsp of dried parsley.  Set aside.  

When the noodles are cooked, reserve 1 1/2 cups of the stock/water. Drain the pasta and set it aside.

Add three tablespoons of butter to the pan.  Toss in the diced bell peppers and onions.  Sauté for a few minutes until just soft.  Add in the seasoned salt, garlic, cream of mushroom soup, cubed velvetta cheese, rotel tomatoes, and reserved stock/water.  Simmer until the cheese is melted.

In a large bowl, mix together cooked noodles, cheese sauce, and shredded chicken.  Pour into a 9x13 baking pan. Top with the panko/parmesan mixture and bake it for 25 minutes, or until bubbly and slightly browned on top.

I like to serve this with a side salad and garlic bread.  It is complete comfort food in my book.  Hope you will try it!

Chicken Spaghetti

• 2 boneless chicken breasts, about 1lb
• 1 32oz box chicken stock
• 1 13.25 of box whole wheat spaghetti (or regular)
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 can cream of mushroom soup
• 1 can rotel tomatoes (mild or original, we prefer mild for the little guy)
• 1 lb Velveeta cheese, cubed
• 1 tsp plus 1/2 tsp seasoned salt
• 1 tsp plus 1/2 tsp garlic powder
• 1 tsp dried parsley
• 1/4 cup fresh grated Parmesan cheese
• 3 tbs butter
• Water for boiling pasta

Preheat oven to 375.

In a large pot, boil chicken breasts in chicken stock for 25 minutes, turning occasionally.  Remove to cool and shred.

Add enough water to the pot with the stock to boil the noodles, about 4-5 cups.  Bring to a boil and cook noodles according to package.  Reserve 1 1/2 cups of cooking liquid.  Drain noodles and set aside.

Add butter to the same pan.  Sauté the bell peppers and onions for 3-4 minutes, until just soft.  Add in 1 tsp seasoned salt, 1 tsp garlic powder, cubed Velveeta, cream of mushroom soup, rotel, and reserved cooking liquid.  Cook over medium heat until cheese is melted, stirring frequently.  

In a large boil, combine noodles, shredded chicken, and cheese sauce.  Pour into a 9X13 baking pan.

In a small bowl, combine panko, grated Parmesan, remaining 1/2 tsp seasoned salt, garlic, and parsley.  

Sprinkle panko mix evenly over the too.  Bake 375 for 25 minutes.

Enjoy!!!

     

Smoked Sausage and Vegetable Bake

This is one of those dishes I make when I want something quick and easy and don't want to wash a bunch of pots and pans.  Everything bakes together in one pan for easy cleanup.

You can substitute whatever vegetables you have on hand.  I've made this with asparagus, zucchini, corn on the cob cut into sections, cherry tomatoes, etc.  Whatever your heart desires, toss it in.

Hint:  Make sure you slice the potatoes thinly so they will get tender, or steam them before hand.  The quick cooking time prevents the other vegetables from over cooking and turning to mush.  I like my peppers to still have some crunch!

Here's what you'll need:

Preheat your oven to 375.  Then get to slicing!  Cut the peppers and onions into strips, thinly slice the potatoes, cut the squash into 1/2 coins, and cut the sausage into 2-3 inch sections.  I leave the green beans whole, but feel free to cut them in half if you want. 

Throw everyone in a baking dish.  I like to use this chicken roasting pan so I have room to get it mixed up without using another bowl.  Less mess is best. 

In a small bowl, mix together a tablespoon of onion soup mix (the Lipton variety), a tablespoon ranch dressing mix, and a tablespoon of paprika.

Drizzle 3-4 tablespoons of olive oil over the veggies.  Sprinkle on the seasoning and toss to coat. 

Cover with foil, leaving one corner folded back like so.  Bake at 375 for 35 mins.

I like to serve this with a side of carbs.  Ha!  Pasta salad goes well with this and makes for a colorful, semi healthy meal.  :)

Hope you'll give it a try!

Smoked Sausage and Vegetable Bake

• 1 lb smoked sausage, cut into 2-3 inch pieces
• 1/2 green bell pepper, cut into strips
• 1/2 red bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 1/2 sweet onion, cut into strips
• 3 small squash, cut into 1/2 inch coins
• 3 small potatoes, cut into thin slices
• 1/2 package of sliced mushrooms
• 1/2 bag green beans
• 4 tablespoons olive oil
• 1 tablespoon onion soup mix
• 1 tablespoon ranch dressing mix
• 1 tablespoon paprika

Preheat oven to 375 degrees.

Slice all the vegetables and sausage.  Place in a large baking dish.  Drizzle olive oil over the top. 

In a small bowl, mix together the onion soup mix, ranch dressing mix, and paprika.

Sprinkle seasoning over the vegetables and sausage.  Toss to coat.

Cover with foil, leaving one corner turned back.  Bake at 375 for 35 minutes.

Enjoy!!!

Loaded Cornbread

I made this cornbread several weeks ago and shared a picture on facebook.  There were several requests for the recipe, so here it is!

This was inspired by a recipe that popped up in my newsfeed awhile back.  Here is the link to the original recipe.  I am in love with House Autry cornmeal mix, so I use it as my basic cornbread recipe and tweak it a bit.  This is what I came up with :)

Here is the lineup of ingredients you will need.

Start by adding about a tablespoon of oil to a cast iron skillet.  Pop it in the oven and preheat at 425 degrees.

While that is heating, mix up your cornbread.  For the dry ingredients, combine the cornmeal mix, sugar, salt and pepper in a bowl.

(Tip:  the cornmeal I use is a mix-it already has the flour and leavening agents in it.)

In separate bowl, stir together the milk, egg, oil, and honey.  I use a local honey, but feel free to use the little honey bear or whatever you have on hand :). Add this to the dry ingredients as well as the shredded cheese and frozen corn.  Stir to combine.

Carefully remove the heated skillet from the oven.  Pour in the cornbread batter and bake for 8 minutes.

In the meantime, slice your vegetable toppings.  At this point, you can add whatever ingredients you want to the top.  Some more suggestions include fresh basil, zucchini, mushrooms, etc.  I went with vidalia onion, cherry tomatoes, fresh jalapeno slices, and extra corn and cheese.  (PS fresh corn would be even better!)

Remove the cornbread from the oven.  It is nowhere near done, but the short cooking time has allowed it to firm up some, preventing the toppings from sinking inside.  You want the veggies to roast on top of it.  Sprinkle the toppings of your choosing all over the top.

Pop it back into the oven and continue to bake for 20-25 minutes, or until a knife inserted into the center comes out clean.

Hope you'll enjoy it as much as we do!  The jalapenos are easily picked off for my 2 year old and husband.  They don't make the cornbread spicy at all, so no fear!

(Feel free to use whatever brand cornmeal mix or your own cornbread recipe.  Just use the egg/milk ratio suggested on the bag or what you normally use.  The only additions will be the corn, cheese, sugar, honey, salt & pepper to the batter and the toppings after the initial 8 minute bake.  I cook mine according to the directions on the back of the House Autry bag with the addition of these ingredients.  The cook time will increase about 10 minutes due to the additions.)

Loaded Cornbread

• 1 1/2 cups House Autry brand cornmeal mix
• 1 cup milk
• 1 egg
• 1 tbs oil
• 2 tbs sugar
• 2 tbs honey
• 1/3 cup shredded cheddar cheese plus 1/4 cup for top
• 1/2 cup frozen corn plus 1/4 cup for top
• Salt & pepper
• 10 cherry tomatoes, halved
• Sliced  vidalia onion (less than a quarter of an onion)
• 1 jalapeno, sliced seeds and all
• Oil

Add a tablespoon of oil to a cast iron skillet.  Preheat pan in oven at 425 degrees.

In a bowl, combine cornmeal mix, sugar, and salt and pepper to taste. 

In a small bowl, beat together egg, milk, oil, and honey.

 

Combine wet and dry ingredients plus 1/3 cup shredded cheddar cheese and 1/2 cup frozen corn. 

Mix until combined.

Remove heated skillet from oven.  Pour in batter.  Bake at 425 for 8 minutes.

Remove cornbread from oven.  Sprinkle the remaining 1/4 cup cheese, remaining 1/4 cup corn, tomatoes, onions, and jalapeno slices over the top.  Return skillet to oven and continue to cook for 20-25 minutes, or until a knife inserted in the middle comes out clean. 

Enjoy!!!

Chicken Fajita Rice Bowls

 

I'm back!  Finally!  The last several months have been super busy to say the least.  Between a toddler with a broken leg, a deployed husband, selling crafts at Christmas, and working during tax season, I had very little time to devote to this blog.  Seeing as everything seems to be calmer finally (fingers crossed that it stays that way!), I am hoping to post at least once a week from now on.

And for the first recipe...

Chicken fajita rice bowls!  These are so good as well as quick and easy.  Seriously easy.  With the help of already seasoned frozen chicken, dinner will come together in about 35 minutes or so.

Let's get started by cooking the rice.  It is prepared according to the package directions but with a few tweaks.  Instead of water, use chicken broth.  Then add in a tsp each of homemade taco seasoning (here's my recipe) and sazon.  Lastly add a tablespoon or so of chopped cilantro.  Bring it to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rice is tender.  This makes a lot, so feel free to cut the recipe in half.

While the rice is cooking, slice the bell peppers and onions into strips.

Add a couple tablespoons of olive oil to a large pan.  Throw in all the veggies as well as a half teaspoon of taco seasoning and a tsp of sazon.  Cook for 4-6 minutes, or until they are cooked to your liking.  I prefer mine to still have a little crunch to them.  Remove from pan and set aside.

In the same pan, add a little more olive oil.  Throw in your choice of frozen chicken (I found this seasoned fajita meat at Walmart, but feel free to use whatever kind you like best.  Or grill your own chicken if you feel so inclined!)  Cook until heated through, about 6 minutes or so.  Remove from pan.

Almost done!  Hang in there :)

For simplicity sake, I warmed the black beans and corn in the microwave.  Easy button.  No pics for that.  Ha.

 

Next, dice up some tomatoes, avocado, and slice a lime or two. 

To assemble, spoon some rice into a bowl.  Top with some bell pepper/onion mix, sprinkle with corn, spoon on some black beans, then top with a few slices of chicken.  Next add in your chopped tomato and avocado.  Squeeze on some lime juice and there you have it!  I also like to add a little drizzle of store bought cilantro lime dressing, but you can totally leave that out. 

These bowls also reheat well for lunches.  Just pack the tomatoes, avocado, and lime separately.  Add them on top after you have warmed it. 

Chicken Fajita Rice Bowls

• 1 lb package of frozen fully cooked chicken fajita meat, thawed  (or frozen fully cooked grilled chicken slices)
• 1 of each green, red, and yellow bell peppers, sliced
• 1/2 a large onion, sliced
• 1/2 tsp of homemade taco seasoning (recipe here)
• 1 tsp Sazon
• 1 can black beans
• 1 can corn
• Diced fresh tomatoes for garnish
• Diced avocado for garnish
• 1 lime, cut into fourths
• Olive oil
• Cilantro Lime Dressing (optional)

For the Rice:

• 2 cups of long grain rice
• 4 cups chicken broth
• 1 tsp homemade taco seasoning
• 1 tsp Sazon
• 1 tbs chopped cilantro

In a large pan, combine rice, broth, taco seasoning, sazon, and cilantro.  Bring to a boil and reduce heat.  Cook on low 15-20 minutes, or until rice is tender. 

Add a couple tablespoons of olive oil to a large skillet.  Add in sliced peppers, onions, 1/2 tsp taco seasoning, and 1 tsp sazon.  Sauté over medium heat for 4-6 minutes, or until peppers start to soften.  Remove and set aside.

In the same pan, add a little more oil if needed.  Add in your thawed chicken and cook 6 minutes, or until heated through.  Remove and set aside. 

To assemble, layer rice, bell pepper/onion mix, corn, black beans, and chicken in a bowl.  Top with diced tomatoes and avocadoes.  Squeeze on some fresh lime juice and a drizzle of Cilantro Lime dressing if your heart desires. 

Enjoy!!!

Firecracker Shrimp with Chili Garlic Sauce

 

I love spicy food.  LOVE!  LOVE!!  LOVE!!!  Get the picture?  OK, I'll stop.

 

These shrimp are to die for.  Spicy, salty, slightly sweet, crunchy delicious little bites of heaven.  Add in the sweet and spicy chili garlic sauce and nirvana ensues. 

 

Do your mouth a favor and make some soon! 

 

 

Defrost and peel your jumbo or extra jumbo shrimp being careful to leave the tail on.  Built in handles! 

 

 

For the marinade, finely mince a couple cloves of garlic.

 

In a bowl, mix together the garlic, sriracha sauce, soy sauce, teriyaki sauce, rice vinegar, and fish sauce. 

 

 

Toss in the shrimp and stir it all around to coat.  Let them marinate in the fridge for a half hour or so.

 

 

In the meantime, let's make some chili garlic sauce! 

 

In a small sauce pan, combine vinegar, water, and sugar.  Bring to a boil over medium high heat.  Add in the red pepper flakes, sriracha, and minced garlic.  Reduce heat and let it simmer for a bit.

 

 

In a small bowl, combine a tablespoon of water and a tablespoon of cornstarch.  Stir this into the sauce.  Let it simmer for a few minutes until it visibly thickens and turns glossy.

 

 

Remove from heat and stir in the fish sauce.  Let it cool then pour into a jar and store it in the fridge.

 

 

Back to the shrimp!  First things first, start preheating the oil to fry these babies. 

 

Lay out a wonton wrapper.  Fold up the bottom corner a little bit.  Shake off excess marinade from shrimp.  Lay it down on the wrapper with tail at the bottom.

 

 

Roll over once and fold down the top edge.  Keep rolling...

 

 

And seal.

 

 

Voila!  Keep going until you get them all wrapped.  They fry quickly so you want to have them all ready to go beforehand.

 

 

Fry in batches of 5-6 for about 2 minutes per side, or until golden brown.

 

 

Aren't they beautiful??!!  Notice the light colored ones at the bottom left.  These were just plain shrimp for my little guy. 

 

Serve with the chili garlic sauce to dip them in.  Sweet and sour sauce would be good as well. 

 

Hope you'll give them a try!

 

Firecracker Shrimp

• 1/2-1 lb jumbo or extra jumbo shrimp, defrosted and peeled leaving tail on
• 1 tbs soy sauce
• 1 tbs rice vinegar
• 1 tbs teriyaki sauce
• 1/4 tsp fish sauce
• 2 tbs sriracha sauce (this stuff) 
• 2 cloves garlic, minced
• Wonton wrappers (one for each shrimp, depending on how many you have)
• Oil for frying

In a bowl, combine soy sauce, rice vinegar, teriyaki sauce, fish sauce, sriracha, and garlic.  Add in shrimp and stir to coat.  Marinate in the fridge for 30 minutes. 

 

Heat  about an inch of vegetable oil in a large pan.  Shake off excess marinade and wrap each shrimp in wonton wrapper (see pics above). 

 

Fry in batches for about 2 per side, or until golden brown.  Serve with chili garlic sauce.

 

Chili Garlic Sauce

• 3/4 cup sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 cloves minced garlic
• 1 tbs red pepper flakes
• 1 tbs sriracha
• 1 tsp fish sauce
• 1 tbs cornstarch + 1 tbs water

In a medium sauce pan, combine sugar, vinegar, and water.  Bring to a boil.

 

Add in garlic, sriracha, and chili flakes.  Reduce heat and simmer for a few minutes until it begins to thicken.

 

In a small bowl, combine cornstarch with water.  Pour into sauce and stir.

 

Simmer for a couple minutes until sauce visibly thickens.  Remove from heat and stir in the fish sauce.

 

Store in fridge in an airtight container.

 

Enjoy!!!