Rice Bowls

Here is a quick recipe for those nights coming home from work and you need to get supper on the table fairly quick. Here's what you need:
1 Rotisserie Chicken shredded
Rice or Brown Rice
1 Avocado
1 Can of Black Beans - heated on the stove
On The Border Salsa

1st.  Prepare rice in a rice cooker with chicken broth and season with some garlic powder.
2nd. Shred your rotisserie chicken and place in a sauce pan on the stove with some cumin and a little chicken broth and garlic powder.  (if you have a Penzy's Spices and have access to it - also add some of their "Northwoods Fire" seasoning.)
Open the black beans and warm them on the stove.
Chop up Avocado.

The time that it takes your rice to cook, you can get everything else ready to assemble in about 20 minutes.  Layer in your bowl, Rice, Black Beans, Chicken, Avocado and then top with your favorite Salsa. 
This was super yummy and for me to eat Mexican without cheese was HUGE! I didn't even miss it!

The kids added chips and cheese to theirs, you can get so creative with this sort of thing, add your favorite veggies and toppings, mix it up however you like! 

Madras Curry Chicken

 I have always been skeptic when it comes to curry.  Mainly because of a yellow concoction I ate at a missions convention when I was a kid - however; a very dear friend of mine grew up as a Missionary kid in Africa.  They had a guy that was from India who cooked for them that made this delicious curry dish.  She taught me this "by taste" recipe a couple months ago. I have been shy to share it just because - I don't have exact measurements and I want it to turn out for you and for you to love it! I have to  share it though because this is the most comforting dish, it is wonderfully delicious and my 7 year old will eat it with no argument.  It wouldn't be right not to share!
What You Need:
2-3 pounds of chicken
chicken broth
3 large yellow *sweet onions
potatoes
carrots
madras curry seasoning
ketchup
rice
corn starch
olive oil or butter

 You start this dish with 3 large onions and slice them paper thin.  Caramelize them in butter or some olive oil.  While your onions are working, either boil, or saute your chicken.  I usually do a couple pounds.  If you boil your chicken, reserve some of the broth, however if you saute your chicken, you will need to have some on hand.
Giving your onions the time to caramelize is what takes the longest, it is also what gives this curry part of its amazing flavor.  Be patient! While your waiting, chop as many carrots and potatoes as you want to put in.  (remember I told you this was all to taste).
While doing your chopping, keep your eye on the onions, and stir every now and then.  Once they start turning Carmel in color they are ready.
In a stock pot, combine, your chopped cooked chicken, caramelized onions,  potatoes, carrots, a tiny bit of ketchup (about a teaspoon) and 3 Tablespoons of Madras Curry Powder.  Pour in enough chicken stock to just cover.  After your stew comes to a boil reduce to a simmer.
Start your rice at this point.  I have a small little rice cooker that I absolutely love and would highly recommend that you find one to add to your kitchen tools/appliances.  They are great!

This is the specific curry you are looking for.

Once your veggies cook to tender, you will want to possibly thicken your stew with some cornstarch.  Follow the directions on the side of the cornstarch box dissolving some in a bit of cold water.  Add this to your curry and stir it well.
Once it thickens you are ready to eat.  I enjoy this just over rice.  It is so delicious just the way it is.  However, if you were in Africa, there would be an array of toppings to choose from to add to the top; such as: Peanuts, Cashews, Cilantro, Tomatoes, Pineapple, Hot Peppers, Cucumbers...let your creative genius take over here and just go for it. 

Chicken Waikiki Beach

This recipe is another of my Grandmother White's  - I remember having it at her house as a kid, however I only seen them every so often because we lived 5 hours away.  A friend who grew up near her sent it to  me just the other day!!! How fun is that!  Thank you Susan for sending this my way!!!

5 or 6 boneless skinless chicken breast
salt and pepper and coat with flour.
Brown on all sides in skillet .....drain on paper towels and arrange in roasting pan. preheat oven to 350

Sauce
1 can sliced pineapple
1 cup sugar
2 Tb corn starch
3/4 cup cider vinegar
1 TB soy sauce
1/4 tsp ginger
1 chicken bouillon cube
1 large green pepper seeded and cut in 1/4' circles
Drain pineapple, pouring syrup into 2-cup measuring cup.
Add water to make 1 1/4 cups.
In a sauce pan combine sugar, cornstarch, pineapple syrup
vinegar, soy sauce, ginger and bouillon cube. bring to a boil--
stirring constantly. Boil 2 min. pour over chicken...bake uncovered
30 min. Arrange pineapple slices and pepper rings. Bake 30 min more.
Serve over rice.

This is soooo good and is beautiful to serve.

French Herbed Chicken

Momma says that if Grandmother made this for Sunday lunch - she never wanted to go over to Jeana or Beverly's house!  No wonder Im so particular about Sunday Dinner!!! If what my momma's cookin is better than what yo mamma's cookin - Im going home with my family!

1 ( 2 1/2-3 lb.) fryer, cut into pieces. ( You know that now days we would buy only the pieces that we want, instead of the whole chicken!  I'm just putting it down how I received it!)
1/3 Cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
oil
1 or 2 Onions, cut into large pieces ( this can be chopped, if you like smaller pieces)
1/2 cup, or several carrots, cut into small sticks
1 clove garlic, crushed
4 sprigs fresh parsley ( I'd chop this!)
1 bay leaf
1/4 tsp. dried thyme
2 or 3 sprigs of celery leaves ( I usually just add  2 or 3 stalks of celery, making sure they are the tender pieces with leaves from the middle of the stalk. This also can be chopped small, if you prefer....which, as a child, I would have loved the celery and onion  to be chopped small...but Mom never did!)
1 Can of Cream Soup, undiluted, either Chicken, Celery or Mushroom; whichever you have on  hand.  (I like celery the best)
(Mom says that if you are using 2 chickens, use 2 cans of soup)

1. Mix flour, salt and pepper together in a shallow dish.  Coat chicken pieces in flour mixture.  Heat oil in skillet on medium/high heat, and brown chicken pieces on all sides, and drain on paper towels.  These don't need to get done, just browned.
2. Place chicken pieces in a 9x13" casserole dish.  Arrange onions, celery and carrots around the chicken pieces.
3. Mix soup, thyme and garlic together, and add to the chicken dish, spreading the mixture as evenly as possible over the pieces.  Add parsley and bay leaf. 
4.  Cover with foil, and bake for 2 hours at 350 degrees.  (Mom would bake it on 225 degrees for 3 1/2 hours, during church!)

White Chili

It's a Chili sort of day around here with the national weather system that has moved through the area. Even in DFW we are below freezing!  What better to have for supper than Chili!

White Chili
1 pound white beans, soaked overnight and drained
3 cups chicken broth
1 clove minced garlic
1 onion, diced
1 (4 oz) can green chilies, chopped
1 teaspoon cumin, ground
1 teaspoon oregano
1 dash of cloves, ground
1 dash of cayenne pepper
4 cups chicken, cooked and cubed
3 cups Monterrey Jack cheese, grated

Combine chicken broth, garlic, onion, and beans in a large stockpot.  Bring to a boil.  Reduce heat and simer for 2 to 3 hours.  Add remaining ingredients, except cheese.  Simmer an additional hour. 
Garnish with Cheese.
Serves 8-10

You can add in tortillas if you prefer!

Hungry Momma Mexican Chilaquiles

While living in Ames we ate at this joint and I always ordered their Mexican Chilaquiles.  It is a super yummy but simple dish.  I decided a few weeks ago I was going to try and re-create what I remembered and I was pleasantly surprised with how much it tasted like the real deal!
Here is what I did:

 Place 4-6 frozen Chicken Breast in a crock pot.

 Dice a medium sized purple onion in the onion chopper.

 I love this thing!  Best invention ever - I hate chopping onions!

 Pour over the chicken One can of Mild Red Enchilada Sauce and One small can of tomato sauce.

 Drizzle in some Olive oil.

 Pour your onions over the top.

Sprinkle in one package of your favorite Taco seasonings.

Cook it low and slow until your meat is falling apart.

How to eat this dish:
On a parchment lined cookie sheet I take my favorite thin corn chips - (El Milagro chips) and I spread this meat mixture over the top.
I then top it with Colby Jack/Cheddar blend of cheeses and broil til the cheese is just melted.
You can serve this with sour cream, guacamole, feta cheese, cilantro, salsa - you name it the toppings are endless!  What I loved about this version is that it wasn't overpowering with onion, those just cook down to nothing in your sauce.  Also I used a mild taco seasoning - Old El Paso and it wasn't too hot for my youngest to eat!  Its a kid friendly dish for sure!
I hope this makes getting to the table easier for you and your family!

Chicken & Rice (The Hungry Momma Version)

Chicken and Rice is a huge favorite at our house.  I love the Chicken and Rice recipe that I started this blog with several years ago. However, we always want more of the rice portion to go with the chicken.  I decided to rework it and see what I could come  up with.  This weekend we nailed it, so I thought I would share the Hungry Momma Version of that original post.

This meal is yummy paired with Fried Green Beans

Starting with a little drizzle of Olive oil in a skillet I sauteed about a half of a purple onion.  A sweet yellow onion would work as well!

Caramelize the onions. 

While the onions are cooking combine in a bowl.
1 can of cream of chicken soup
2 cans of cream of mushroom soup
1 cup of milk
1/2 cup of heavy whipping cream
3/4 cup of melted butter

Stir all these until combined.

Add 2 1/2 cups of Brown Minute Rice

Add in your sauteed onions.

In the bottom of a 9X13 pan make a bed of the rice/soup mixture (about 1 1/2 cups).

Using frozen boneless skinless chicken breast, cover the bottom of the pan with your chicken meat.Usually 4 - 5 chicken breast. (You don't have to use frozen but I hate touching raw chicken).

Next pour the remaining rice/soup mixture over the top of the chicken and cover the meat completely.

Sprinkle over the top slivered almonds.  I never measure this - I just cover it because we like this crunchy part!

Next sprinkle it with Parmesan Cheese.  You don't want to get too much of the Parmesan.  I have messed that up before.  Just don't think more is more here - because it actually isn't.

Last take little pinches of Paprika and sprinkle that over the top as well.
We like the Smoked Spanish Paprika from Penzy's Spices.

Bake, uncovered in a preheated oven at 325 for 2 hours!

Crock Pot Chicken Marinara

 

 In my quest for easier recipes for busy days I am determined to make better use of my Crock Pot.  Tonight is the third time I have tried this and its turned out great so Im going to share it.  It is simple, but yummy and cozy for a chili evening. 

Ingredients:

4 frozen chicken breast

1 jar of garden vegetable marinara sauce

1 can of italian diced tomatoes

1 can of tomato sauce

1 teaspoon of Italian seasoning

Cooked Pasta - your choice

You could add in capers, or artichoke hearts if you wanted to add a tart kick. 

Place the frozen chicken breast in the bottom of the crock pot. Pour over the top the Marinara sauce and tomatoes and tomato sauce.  Sprinkle over the top the Italian Seasonings and cook on high for 4 hours. 

10 minutes before serving boil your pasta and serve it up with Parmesan cheese. 

Super Easy for a busy night when you still want to meet each other around the table.

Hatch Chili Stew

If you enjoyed the Hatch Green Chili Chicken Tacos recipe and had leftovers - here is a great idea to make a different meal with what was left.
What you need:
Leftover Hatch Green Chili Chicken and the Broth
1 Can of Pinto Beans
2 Cups of Brown Rice cooked
Grated Cheese
Corn Chips
Sour Cream & Salsa


Tonight I made some brown rice, and opened a can of pinto beans and just heated it all up together with the Hatch Green Chili Chicken leftovers. I served in a bowl with chips, grated cheese, and sour cream for me - salsa for my sweet man!  Dinner was ready in less than 15 minutes!

Aunt Modine's Cornbread Dressing

This is the best stuffing/dressing I have ever eaten and Im not just saying that because it's my Great Aunt Modine's Recipe.  Every year I would look for her specific pot to know I was getting hers! Aunt Modine was a very shy woman and when Dad would go on and on about it she would pat him on the shoulder and move to another spot in the room! One year we finally got her to tell us how she did it!  It is simple and delicious!

Aunt Modine's Cornbread Dressing :

Bake one regular batch of Cornbread, and Crumble.  (by that, we do not mean Jiffy - as much as I love Jiffy with my chili - make the Aunt Jemimah recipe on the back of the pkg of cornmeal!)
Dry out 1/2 loaf of bread, and crumble. (I run all my bread through the food processor)
Saute 1/2 bunch of celery and an onion chopped, in a skillet with 5-6 slices of bacon.
Add all of this, including bacon drippings in large casserole or roasting pan, along with 2-3 teaspoons of sage, salt and pepper to taste.

Optional add in's are, Pecans, Water Chestnuts, Dried Cranberries, or Raisins.

Add Chicken broth til the consistency is like the consistency of cornbread batter. You can use canned broth or broth from boiling your own chicken (this will give you the best flavor).  Also you can add 3 chicken bullion cubes dissolved to add flavor as well.  Bake this until done in a moderate oven (350 - 375) for 1 hour or longer if needed.
When it is done, I sprinkle crunched up bacon all over the top!

Hatch Green Chili Chicken Tacos

Ok Yall, I made this recipe up the other day.
It is THE EASIEST thing I have ever made that taste this Amazing!  My 6 year old son goes crazy for this - which I find quite shocking!  But if you blink you will miss it so Are you ready for this?

1.Get out your Crock Pot (that you got for a gift when you were married umpteen years ago - mine is 12 years old and looks so dated, but Hey it's a crock pot - they weren't pretty yet when I got married)!

2. Place Frozen Chicken breast, or Tenders in the bottom. - 4-5 Breast or about 10 tenderloins. (This last round for me was 5 tenders and 3 breast - whatever ratio you can fit in there!)

 3.Pour over the top Hatch Green Chili Enchilada Sauce *I do a couple cans at least!

4. Also open a Large can of chopped green chili's and pour over the top.

5. Sprinkle Garlic Powder and Cumin Powder on the top.

6. Stir it up. Put the lid on the Crock Pot, and Cook it on low for hours and hours!
I put it on LATE at night right before I crawl into bed, or in the Early morning (but if I do it in the morning -  I do it on High and just turn it down to low later on in the afternoon.  This allows the chicken to literally fall apart and the enchilada sauce to cook down, and the flavors to intensify.

I serve this as I would taco meat, with cheese and sour cream as toppings, - but this is really a jumping off point.  This could be the base of an Amazing soup, Enchilada's, etc.... The possibilities are endless.
Dont over complicate it - This meat will do the talking for itself!

Chicken & Broccoli Alfredo

Submitted by Dara Singleton
given to me by Darla Davis

Sprinkle basil on boneless, skinless, chicken breast. Brown on both sides in butter. Remove Chicken, and in the same skillet, cook 2-3 boxes of Rice -a -Roni and when the water is added add chicken too. Cover and Cook 17 minutes. Remove lid, add broccoli all over top and cover and cook 3-5 more minutes.

Pour Alfredo sauce all over top, and top with mozzarella cheese.

Alfredo Sauce:
3/4 cup Parmesan cheese
8 oz cream cheese
1/2 cup milk
1/2 cup butter

Roasted Chicken with Balsamic Vinaigrette

submitted by Dara Singleton
Recipe Courtesy of Giada De Laurentiis

Ingredients:
1/4 cup balsamic vinegar
2 T. Dijon Mustard
2 T. Fresh Lemon Juice
2 garlic cloves chopped
2 T. Olive oil
salt and freshly ground black pepper
1 (4 pound) whole chicken, cut into pieces
1/2 cup low salt chicken broth
1 tsp lemon zest
1 T chopped fresh parsley leaves

Instructions:
Whisk vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper, in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least two hours and up to one day.

Preheat oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly cover with foil for the remaining cooling time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and the pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Lemon Chicken

submitted by Mandy Cecil

Chicken:
3/4 cup finely crushed corn flakes
1/2 teaspoon ginger
1/8 teaspoon pepper
1 egg white
1 teaspoon water
1 teaspoon soy sauce
4 boneless, skinless chicken breasts

Sauce:
1/2 cup chicken broth
1 tablespoon cornstarch
1/3 honey
3 tablespoons FRESH lemon juice
1 teaspoon ketchup
1/8 teaspoon garlic powder
1 teaspoon grated lemon peel

Line cookie sheet with foil, place in oven and preheat oven to 450 degrees. In gallon size baggie,combine crushed cereal, ginger and pepper, mix well. In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg white mixture. Place chicken in baggie and shake to coat evenly. Remove hot foil-lined cookie sheet from oven and arrange coated chicken on sheet. Bake at 450 degrees for 15 - 20 minutes or until chicken is fork tender. Meanwhile, in medium saucepan, combine broth and cornstarch: blend until smooth. Add honey, lemon juice, ketchup, and garlic powder: mix well. Bring to a boil over medium high heat, stirring constantly. Remove from heat, stir in lemon peel. To serve, cut each chicken breast half crosswise into 6 or 7 pieces, arrange on 4 individual plates. Spoon sauce over chicken. Serve with veggies and rice.

Drew's Secret Ingredient Chicken Salad

submitted by Drew Stinson

2 Pounds of Cooked/Diced Chicken
Red Grapes halved
Diced Red Onion
Diced Celery
1 cup of Mayonnaise
1 Tablespoon of Secret Ingredient (Ranch Dressing!)
¼ tsp Salt
¼ tsp Pepper
¼ tsp Celery Seed
¼ tsp Granulated Garlic
Sliced Almonds (if you wish!)

Combine together in large mixing bowl, mayonnaise, secret ingredient, salt, pepper, celery seed, & garlic. Pour in chicken, grapes, onion, & celery and mix together. Top with sliced almonds if you desire.

~Serve on wheat rolls or bread and enjoy!~

Dara's Notes: Drew is the Head Chef who just opened up the new Market at Jordan Creek. We are the fortunate people who go to church with him and if your lucky enough to pick the life group he visits you just may get to sample his famous BBQ sauce - that is probably at the market now too - but this is the Chicken salad that you have all heard me go on and on about. It is very good! Thanks for sharing this with us. To all the rest of the guys - come on bring on the recipes! We're waiting!!!

Chicken & Rice

submitted by Amy Main

1 ¼ cup brown minute rice
¼ cup melted butter
1 cup milk
4 skinless / boneless chicken breast
1 can of cream of chicken soup
1 can of cream of mushroom soup
sliced almonds
Parmesan cheese
Paprika

Preheat oven to 325. Pour rice in 9x13 pan.
In 4 cup bowl, mix melted butter, milk, & soups.
Mix 1 ½ cups of soup mixture with rice in dish.
Place chicken over rice mixture. Pour rest of soup mixture over chicken.
Sprinkle with almonds, Parmesan cheese & paprika. Bake uncovered 2 hours.
Enjoy!

dara's notes: Amy brought this to me the first time that the kids and I had to miss church because they were sick. I remember feeling so loved when she came to the door with it, but when I ate it - Yummo! Your kids will even love this one! Since then I have made it for many friends and most recently for life group. After several request for this recipe the blog / recipe book concept was born and here it is! I hope you find it helpful in getting your family around the table!