One of my favorite things about going to a Mexican restaurant is the side of rice that comes with most meals. I absolutely love anything that has tomato in it and could happily make my meal off of just the rice! I have finally found a recipe for this dish that is so very yummy and very simple to make. Enjoy!
Ingredients:
1 cup rice (I used basmati rice because it is the favorite in our house but regular white rice is just fine)
Chicken broth, approx. 1 cup*
Tomato sauce, approx. 1 cup*
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. dried oregano
*The amount of broth and tomato sauce you use is determined by the amount of liquid your rice calls for. For example, the basmati rice that I used called for 1 3/4 cups of liquid so I used 1 cup of broth and 3/4 cup of tomato sauce. If your rice calls for two cups of liquid then I would use a cup of broth and a cup of tomato sauce.
Instructions:
Melt together olive oil and butter in a medium saucepan over medium heat.
Add rice and stir to coat. Cook, stirring frequently, for 2-3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, and oregano.
Increase heat to high and bring to a boil, stirring occasionally.
Stir well, reduce heat to low, and place lid on pot.
Cook at a gentle simmer for 20 minutes.
If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2-4 minutes longer.
Remove from heat, leave covered, and allow to rest for a couple of minutes.
Fluff rice with a fork and serve.
Friday, October 28, 2016
Wednesday, October 26, 2016
Lemon-Dill Chicken
When I try a new recipe and my husband asks for it to be included in our regular meal rotation I know that I have a real winner :-). This recipe was a big hit and although there are several small steps, I promise the end result is worth it! It is a very healthy choice too so it is a win all the way around in my kitchen. Hope you enjoy!
Ingredients:
4 boneless, skinless chicken breasts, brined and then patted dry (You will want to brine your chicken in a mixture of 6 cups water, 1/4 cup salt and 1/4 cup sugar for 1 to 2 hours to get the best flavor).
Salt and pepper to taste
3 tsp. extra-virgin olive oil, divided
1/4 c. finely chopped onion
2 small cloves or 1 large clove of garlic, minced
1 c. chicken broth
2 tsp. flour
1 Tbsp. dill
1 Tbsp. lemon juice
Zest of one medium-sized lemon
Lightly season brined chicken breasts with salt and pepper.
Heat 1 1/2 tsp. olive oil in a large heavy skillet over medium-high heat.
Add chicken to pan and sear until well-browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 1/2 tsp. olive oil to the pan.
Add onion and garlic and cook, stirring, for 1 minute.
Whisk chicken broth, flour, dill, and lemon juice in a measuring cup and add to pan.
Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan.
Reduce heat to low and simmer until chicken is cooked through, about 4 minutes.
Add lemon zest and stir.
Serve.
Ingredients:
4 boneless, skinless chicken breasts, brined and then patted dry (You will want to brine your chicken in a mixture of 6 cups water, 1/4 cup salt and 1/4 cup sugar for 1 to 2 hours to get the best flavor).
Salt and pepper to taste
3 tsp. extra-virgin olive oil, divided
1/4 c. finely chopped onion
2 small cloves or 1 large clove of garlic, minced
1 c. chicken broth
2 tsp. flour
1 Tbsp. dill
1 Tbsp. lemon juice
Zest of one medium-sized lemon
Lightly season brined chicken breasts with salt and pepper.
Heat 1 1/2 tsp. olive oil in a large heavy skillet over medium-high heat.
Add chicken to pan and sear until well-browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 1/2 tsp. olive oil to the pan.
Add onion and garlic and cook, stirring, for 1 minute.
Whisk chicken broth, flour, dill, and lemon juice in a measuring cup and add to pan.
Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan.
Reduce heat to low and simmer until chicken is cooked through, about 4 minutes.
Add lemon zest and stir.
Serve.
Saturday, September 17, 2016
Chocolate Cherry Trifle
Yikes, I didn't realize that it has been over two weeks since I last posted! My dad has been visiting and although I have been cooking I haven't been experimenting with new recipes very much. However, I did make this a few nights ago and the guys loved it! It is an excellent way to use chocolate cake that you have already prepared (or you can even buy one that is already frosted, I won't tell! LOL).
The story behind this: I got married and moved from Florida to the Wild West a few months ago. The adjustment hasn't been too difficult EXCEPT when it comes to baking. The high altitude here means that I have to adapt my cake recipes so they don't sink in the middle. The dry air also presents problems with baked goods staying moist once they are finished. So, I baked a chocolate cake with chocolate frosting to welcome Dad and after a day or so it started drying out. I couldn't bring myself to throw it away but it wasn't as enjoyable to eat as is. So, I thought of how my husband and I both love the flavor combination of chocolate and cherries and came up with this idea. Enjoy!
Ingredients:
Prepared chocolate cake with chocolate frosting
Cherry pie filling (I like to use filling that has tart cherries since everything else in the trifle is so sweet)
Whipped cream
Milk
You will notice that I don't have exact measures here because it just depends on how much cake you have and how many trifles you want to make. I prepared my trifles in individual glasses but you could also make a large one in a trifle bowl. Just do what is best for you.
Use a fork to mash the chocolate cake and frosting until you have a nice consistency *.
Add milk just to make the cake mixture a bit more moist; Mix thoroughly.
In each glass layer the following:
Cake
Cherries
Whipped cream
Cake
Cherries
A dollop of whipped cream to finish
That's it! Very simple and absolutely delicious!
*In a traditional trifle you cut the cake into small squares or use a cookie cutter to cut the cake into desired shapes, but I mashed the cake together with milk to make it as moist as possible.
The story behind this: I got married and moved from Florida to the Wild West a few months ago. The adjustment hasn't been too difficult EXCEPT when it comes to baking. The high altitude here means that I have to adapt my cake recipes so they don't sink in the middle. The dry air also presents problems with baked goods staying moist once they are finished. So, I baked a chocolate cake with chocolate frosting to welcome Dad and after a day or so it started drying out. I couldn't bring myself to throw it away but it wasn't as enjoyable to eat as is. So, I thought of how my husband and I both love the flavor combination of chocolate and cherries and came up with this idea. Enjoy!
Ingredients:
Prepared chocolate cake with chocolate frosting
Cherry pie filling (I like to use filling that has tart cherries since everything else in the trifle is so sweet)
Whipped cream
Milk
You will notice that I don't have exact measures here because it just depends on how much cake you have and how many trifles you want to make. I prepared my trifles in individual glasses but you could also make a large one in a trifle bowl. Just do what is best for you.
Use a fork to mash the chocolate cake and frosting until you have a nice consistency *.
Add milk just to make the cake mixture a bit more moist; Mix thoroughly.
In each glass layer the following:
Cake
Cherries
Whipped cream
Cake
Cherries
A dollop of whipped cream to finish
That's it! Very simple and absolutely delicious!
*In a traditional trifle you cut the cake into small squares or use a cookie cutter to cut the cake into desired shapes, but I mashed the cake together with milk to make it as moist as possible.
Wednesday, August 31, 2016
BBQ Chicken Sliders
I am thinking I should add a subtitle to my blog: Slow Cooker Specialties. The slow cooker has been my lifesaver while my stove is out of commission! It has given me opportunities to try new things and be a bit creative but I do look forward to the day that my stove is working properly again :). That being said, this recipe is delicious and is great for a crowd. Enjoy!
4-6 boneless skinless chicken breasts
1 1/2 c. barbecue sauce of your choice (I used Sweet Baby Ray's, one of my favorites)
3 Tbsp. butter (the real stuff, not margarine)
1 packet Ranch dressing mix
Place chicken breasts in slow cooker and cook on low for 5 hours or high for 3 hours.
Add barbecue sauce, butter, and ranch dressing mix; Stir.
Cook for one more hour.
Serve on small rolls of your choice (I used King's Hawaiian bread because I love the sweetness of the bread paired with the savory barbecue).
4-6 boneless skinless chicken breasts
1 1/2 c. barbecue sauce of your choice (I used Sweet Baby Ray's, one of my favorites)
3 Tbsp. butter (the real stuff, not margarine)
1 packet Ranch dressing mix
Place chicken breasts in slow cooker and cook on low for 5 hours or high for 3 hours.
Add barbecue sauce, butter, and ranch dressing mix; Stir.
Cook for one more hour.
Serve on small rolls of your choice (I used King's Hawaiian bread because I love the sweetness of the bread paired with the savory barbecue).
Friday, August 26, 2016
Chicken Burritos
My stove/oven is still out of commission. Still. After a week. And there is still no firm answer from the repairman as to when the correct part will actually arrive. Ugh. So, needless to say, my slow cooker has become one of my greatest allies :). We did purchase a small electric burner so I can actually do things like, you know, boil water, fry an egg, basic kitchen needs but I still rely on the slow cooker or grill for most of our dishes. But enough of my complaining about that! I made these burritos recently and will be making them again tonight... So yummy and the possibilities are limitless! Hope you enjoy.
6 boneless skinless chicken breast tenderloins
1 packet of taco seasoning
1 can of chicken broth
Whole kernel corn (canned or frozen, whichever you prefer), prepared
1 can of black beans, prepared however you like (We like the black beans that have jalapeños and lime juice. Very tasty!)
Shredded cheese of your choice
Ranch dressing or sour cream
Flour tortillas
Place chicken in a slow cooker. Add chicken broth and then stir in taco seasoning.
Cook on high for 4 hours or low for 6 hours; Use two forks to shred chicken.
When I cooked these I just set everything out in assembly line form so we could make our burritos the way we wanted. You could also add the corn and black beans to your chicken mixture and let that cook in the slow cooker for a bit. Just do whatever you and your family like best!
6 boneless skinless chicken breast tenderloins
1 packet of taco seasoning
1 can of chicken broth
Whole kernel corn (canned or frozen, whichever you prefer), prepared
1 can of black beans, prepared however you like (We like the black beans that have jalapeños and lime juice. Very tasty!)
Shredded cheese of your choice
Ranch dressing or sour cream
Flour tortillas
Place chicken in a slow cooker. Add chicken broth and then stir in taco seasoning.
Cook on high for 4 hours or low for 6 hours; Use two forks to shred chicken.
When I cooked these I just set everything out in assembly line form so we could make our burritos the way we wanted. You could also add the corn and black beans to your chicken mixture and let that cook in the slow cooker for a bit. Just do whatever you and your family like best!
Monday, August 22, 2016
Chicken and Dumplings!!
At last I have conquered a dish that has eluded me for some time. I made it once, several years ago, and decided that maybe I just wasn't cut out to make it. Today that was proven wrong! And better yet, I was able to use my slow cooker!
You will notice that I use flour tortillas. One might think that any self-respecting Southern girl would roll the dumplings out from scratch like our grandmothers used to do, but this Southern girl said no. In fact, the tortilla idea came from a Southern lady who has done her share of making dumplings from scratch and she told me that once I made them this way I would be hooked. She was right. Enjoy!
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 soup can of water
Salt, pepper, and garlic powder to taste
4 large flour tortillas (the size used for burritos)
Lightly salt the chicken breasts and place them in a slow cooker.
In a separate bowl combine soup, broth, water, salt, pepper, and garlic powder.
Pour over chicken breasts.
Cook on high for 4 1/2 hours.
Remove chicken from broth mix; Use two forks to shred chicken and then return it to broth mixture.
Cut tortillas into strips, 6-8 across and 4-5 lengthwise. Add strips to chicken mixture.
Cook on high for 1 1/2 hours.
Serve.
You will notice that I use flour tortillas. One might think that any self-respecting Southern girl would roll the dumplings out from scratch like our grandmothers used to do, but this Southern girl said no. In fact, the tortilla idea came from a Southern lady who has done her share of making dumplings from scratch and she told me that once I made them this way I would be hooked. She was right. Enjoy!
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 soup can of water
Salt, pepper, and garlic powder to taste
4 large flour tortillas (the size used for burritos)
Lightly salt the chicken breasts and place them in a slow cooker.
In a separate bowl combine soup, broth, water, salt, pepper, and garlic powder.
Pour over chicken breasts.
Cook on high for 4 1/2 hours.
Remove chicken from broth mix; Use two forks to shred chicken and then return it to broth mixture.
Cut tortillas into strips, 6-8 across and 4-5 lengthwise. Add strips to chicken mixture.
Cook on high for 1 1/2 hours.
Serve.
Monday, August 8, 2016
Beef and Broccoli (better than takeout!)
My beloved made this for dinner tonight (yes, he loves to cook as much as I do) and we both loved it! This is definitely a meal that will be included in our regular rotation, especially on busy days when the slow cooker is my best friend :). We served ours over basmati rice and it was absolutely delicious. Enjoy!
Ingredients:
2 lb. sirloin steak or London broil, sliced thinly
1 c. beef broth
1/2 c. soy sauce (you can use low-sodium if you prefer)
1/4 c. brown sugar
1 Tbsp. sesame oil
2 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
12-oz. broccoli florets, fresh or frozen
Whisk together broth, soy sauce, brown sugar, sesame oil, and minced garlic cloves in the insert of your slow cooker.
Place sliced beef into liquid and toss gently to coat. Cover and cook on low heat for at least 5 hours (he actually cooked ours for about 8 hours and it was SO tender).
When done, combine cornstarch and water in a small bowl.
Pour into meat mixture and mix well. Add broccoli and mix well.
Cover and cook for 30 minutes more, until broccoli is tender and sauce has thickened.
Serve over white rice.
Ingredients:
2 lb. sirloin steak or London broil, sliced thinly
1 c. beef broth
1/2 c. soy sauce (you can use low-sodium if you prefer)
1/4 c. brown sugar
1 Tbsp. sesame oil
2 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
12-oz. broccoli florets, fresh or frozen
Whisk together broth, soy sauce, brown sugar, sesame oil, and minced garlic cloves in the insert of your slow cooker.
Place sliced beef into liquid and toss gently to coat. Cover and cook on low heat for at least 5 hours (he actually cooked ours for about 8 hours and it was SO tender).
When done, combine cornstarch and water in a small bowl.
Pour into meat mixture and mix well. Add broccoli and mix well.
Cover and cook for 30 minutes more, until broccoli is tender and sauce has thickened.
Serve over white rice.
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