A new post from me??? Yeah, I know it's been awhile...but my 7-year-old asked me tonight if I had added her favorite recipe to the recipe blog, so I had to add it! :) Here it is, I don't know how healthy it is, but my kids love to help me make this and then they love eating it! I found it years ago, and it's been a family favorite ever since!
2 (5 oz.) cans chunk chicken or 2 C. cubed cooked chicken
1 (10 3/4) can condensed Cream of Chicken soup
1 (8.25 oz.) can green beans, drained
1 (2.5 oz.) jar sliced mushrooms, undrained
4 oz. (1 C.) shredded cheddar cheese
½ C. mayonnaise or salad dressing
1 tsp. lemon juice
1 can Pilsbury Grands! Refrigerated Buttermilk Biscuits
1-2 tbsp. margarine or butter, melted
¼-1/2 C. crushed cheddar cheese flavored or seasoned croutons
1. Heat oven to 375. In med. saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9 baking dish.
2. Separate dough into 8 biscuits; arrange over hot chicken mixture. Brush each mixture with margarine; sprinkle with crushed croutons.
3. Bake at 375 for 23-27 minutes or until deep golden brown.
*6 servings
3.17.2009
Smothered Chicken
I just tried this recipe for the first time tonight and it is SO good! It is a recipe from Outback Steakhouse.
4 boneless skinless chicken breasts {I use frozen chicken strips and put them across my big griddle}
Garlic powder and seasoned salt to taste {I sprinkle on Montreal Chicken Spice}
1 T. Vegetable oil
Button mushrooms, cut in halves
1 C. shredded cheddar cheese blend
1/4 c. chopped green onions
1/2 c. real bacon bits {I use real bacon crumbles in a bag to make it easier}
1/2 c. tomatoes
1 bottle BBQ sauce
Flatten chicken to 1/4 inch thick. Sprinkle with seasonings. In skillet brown chicken in oil for 4 minutes. Cook in separate pan bacon until done and bacon is crisp. Add mushrooms to bacon mixture for the last 5 minutes to soften mushrooms. Top cooked chicken with 1 T. BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted, about 10 minutes. Serve with garlic mashed potatoes and honey mustard.
Honey Mustard Sauce
1 c. Mayo
1 c. Dijon mustard
1/4-1/2 cup honey
1/8 tsp. cayenne pepper
1/4 cup lime juice
1 tsp. ginger powder
Mix. Add extra honey or lime for desired taste
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
1/2-1 whole 16 oz. tub sour cream {depending on how much moisture you need in your potatoes}
1 cube butter {I personally don't use this}
8 oz. whipping cream or milk
fresh or dried parsley
1 clove garlic
salt and pepper
peel potatoes and cut into large chunks. Boil water and add potatoe chuncks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an eletric mixer or potato masher. Add whipping cream or milk, butter, sour cream, garlic, salt, pepper and parmesan cheese.
{You put the potatoes on the bottom, then the chicken, then a dab of the honey mustard and it is SO yummy!}
{This could be a high calorie dish, so I use fat free ingredients whenever I can, do not add butter or cream, and no oil-just spray-then it turns it into a healthier dish!}
4 boneless skinless chicken breasts {I use frozen chicken strips and put them across my big griddle}
Garlic powder and seasoned salt to taste {I sprinkle on Montreal Chicken Spice}
1 T. Vegetable oil
Button mushrooms, cut in halves
1 C. shredded cheddar cheese blend
1/4 c. chopped green onions
1/2 c. real bacon bits {I use real bacon crumbles in a bag to make it easier}
1/2 c. tomatoes
1 bottle BBQ sauce
Flatten chicken to 1/4 inch thick. Sprinkle with seasonings. In skillet brown chicken in oil for 4 minutes. Cook in separate pan bacon until done and bacon is crisp. Add mushrooms to bacon mixture for the last 5 minutes to soften mushrooms. Top cooked chicken with 1 T. BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted, about 10 minutes. Serve with garlic mashed potatoes and honey mustard.
Honey Mustard Sauce
1 c. Mayo
1 c. Dijon mustard
1/4-1/2 cup honey
1/8 tsp. cayenne pepper
1/4 cup lime juice
1 tsp. ginger powder
Mix. Add extra honey or lime for desired taste
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
1/2-1 whole 16 oz. tub sour cream {depending on how much moisture you need in your potatoes}
1 cube butter {I personally don't use this}
8 oz. whipping cream or milk
fresh or dried parsley
1 clove garlic
salt and pepper
peel potatoes and cut into large chunks. Boil water and add potatoe chuncks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an eletric mixer or potato masher. Add whipping cream or milk, butter, sour cream, garlic, salt, pepper and parmesan cheese.
{You put the potatoes on the bottom, then the chicken, then a dab of the honey mustard and it is SO yummy!}
{This could be a high calorie dish, so I use fat free ingredients whenever I can, do not add butter or cream, and no oil-just spray-then it turns it into a healthier dish!}
3.07.2009
yes, i'm back...here's a fantastic link ;)
Hey there! I'm finally posting again, and here is a great link:
http://fashionablyfoodie.blogspot.com/2008/08/cafe-rio-ish-sweet-pork-or-shredded.html
My friend, Jen, led me to this recipe blog and this awesome recipe. I've missed Cafe Rio sooo much since moving out of Utah! I made the sweet pork salads for my family and it was a huge hit! It tastes just like the real thing. There is a ton of prep work involved but it is so worth it! I'm excited to try the chicken recipe too now!
More recently she also posted a recipe for fritos pie and it was fabulous as well, just click home and you'll see that recipe.
Enjoy! More recipes to come soon! I promise! ;)
http://fashionablyfoodie.blogspot.com/2008/08/cafe-rio-ish-sweet-pork-or-shredded.html
My friend, Jen, led me to this recipe blog and this awesome recipe. I've missed Cafe Rio sooo much since moving out of Utah! I made the sweet pork salads for my family and it was a huge hit! It tastes just like the real thing. There is a ton of prep work involved but it is so worth it! I'm excited to try the chicken recipe too now!
More recently she also posted a recipe for fritos pie and it was fabulous as well, just click home and you'll see that recipe.
Enjoy! More recipes to come soon! I promise! ;)
1.24.2009
"Whatever floats your boat" Brownies
I have been trying out a lot of new recipes lately and this one is AWESOME! I'm not one who loves to bake (love to cook, hate to bake! Its too hot here!) but this recipe is so dang easy why wouldn't I make it?
Ingredients
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT IDEAS
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins, or chopped maraschino cherry or chopped nuts or M&M's or Reese's pieces or miniature marshmallows. Just whatever you like!
Directions
1 Preheat oven to 350°F.
2 Grease an 8 inch square pan or line with foil.
3 In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4 Add sugar and mix well.
5 Add eggs one at a time and stir until well combined.
6 Stir in vanilla, flour and salt until you no longer see any flour (do not over mix).
7 Fold in "WHATEVER FLOATS YOUR BOAT"!
8 Spread in pan and bake for approximately 25 minutes.
9 DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10 Cool completely before cutting into squares.
11 For double recipe, bake in 9x12 pan and add 5 minutes to baking time.
Ingredients
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT IDEAS
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins, or chopped maraschino cherry or chopped nuts or M&M's or Reese's pieces or miniature marshmallows. Just whatever you like!
Directions
1 Preheat oven to 350°F.
2 Grease an 8 inch square pan or line with foil.
3 In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4 Add sugar and mix well.
5 Add eggs one at a time and stir until well combined.
6 Stir in vanilla, flour and salt until you no longer see any flour (do not over mix).
7 Fold in "WHATEVER FLOATS YOUR BOAT"!
8 Spread in pan and bake for approximately 25 minutes.
9 DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10 Cool completely before cutting into squares.
11 For double recipe, bake in 9x12 pan and add 5 minutes to baking time.
Bourbon Chicken (NO Bourbon used!)
I'm not sure why its called bourbon chicken but this recipe is alcohol free! I will usually add some kind of stir fry veggies to this. I also cut the red pepper flakes to 1/4 teaspoon for the wimps in my house (as you can tell, I'm not one of them!) This is a fast and easy dish. I usually double the sauce and then thicken it with cornstarch. But its yummy either way.
Ingredients
2 lbs chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.***I just boil my chicken and then cut it up with kitchen shears. Its much easier that way!***
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
Ingredients
2 lbs chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.***I just boil my chicken and then cut it up with kitchen shears. Its much easier that way!***
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
Mexican Rice
This is another one of those recipes that I make over and over again because my family can't get enough of it! It tastes like the rice that is served at your favorite Mexican place. Enjoy!
***I have made some changes from the original recipe (I copied and pasted it here and then made my changes) so if something doesn't make sense, please let me know and I will clarify!***
SERVES 8 -10
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
1 can chilies
2 cups long grain white rice
3 Tablespoons olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
Directions
1 Adjust rack to middle position and preheat oven to 350.
2 Process tomato, onion, chilies, and tomato paste in processor or blender until pureed and thoroughly smooth.
3 Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
4 Heat oil in heavy bottomed oven safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
5 Reduce heat to medium, add garlic and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6 Stir in broth, pureed mixture and salt. Increase heat to medium high, and bring to a boil.
7 Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Tips and tricks!
If you can't get good, fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and under ripe tomatoes that are at most supermarket chains.
Do not skip any of the steps. It may seem stupid-but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a Ziploc bag. To reheat from frozen: Place in a Pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
***I have made some changes from the original recipe (I copied and pasted it here and then made my changes) so if something doesn't make sense, please let me know and I will clarify!***
SERVES 8 -10
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
1 can chilies
2 cups long grain white rice
3 Tablespoons olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
Directions
1 Adjust rack to middle position and preheat oven to 350.
2 Process tomato, onion, chilies, and tomato paste in processor or blender until pureed and thoroughly smooth.
3 Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
4 Heat oil in heavy bottomed oven safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
5 Reduce heat to medium, add garlic and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6 Stir in broth, pureed mixture and salt. Increase heat to medium high, and bring to a boil.
7 Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Tips and tricks!
If you can't get good, fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and under ripe tomatoes that are at most supermarket chains.
Do not skip any of the steps. It may seem stupid-but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a Ziploc bag. To reheat from frozen: Place in a Pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
El Pollo Loco Flame Broiled Chicken
OK, I'll admit it, I've never been to El Pollo Loco so I'm not sure if this is the same thing or not. However, this chicken is delish! I serve it in corn tortilla's with cheese and avocado sauce (listed at the end of recipe) My hubby and kids eat it up and ask for more! Plus, it's something you can feel good about feeding your family.
Ingredients
1/2 roasting chicken, cut into pieces.
*** I use boneless, skinless chicken breasts most of the time. Just watch the cooking time on the grill, they cook a lot faster.***
MARINADE
1/2 cup water
2 tablespoons salt
1/2 teaspoon pepper
2 teaspoons lemon juice
2 cups orange juice
1 large garlic clove, minced
1/4 teaspoon yellow food coloring
Directions
1 Combine the marinade ingredients in a large bowl.
2 Add the chicken to the marinade, cover, and refrigerate for 1 hour. ***I marinate it longer if I remember too! The longer you marinate, the better***
3 Preheat grill to med/high heat. Cook the chicken on the grill, leaving the cover of the grill open. When the chicken has cooked for about 25 min, marinade the chicken once again for about 5 minutes. Place the chicken back on the grill and continue to cook for another 20-25 min or until done.
***This can also be frozen! Just mix up some marinade, add the chicken and Voila! Dinner is done for a crazy night!***
Avocado Sauce
Ingredients
1 ripe avocado, peeled & pitted
1 fresh jalapeno, cut into quarters (I use green chilies to accommodate the timid in my house)
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons fresh cilantro, minced
2 tablespoons diced onion
Directions
1 Combine all ingredients in a blender & puree.
2 Optional: For chunkier salsa, after pureeing, place in bowl.
3 Mix in one diced avocado into pureed mixture.
Ingredients
1/2 roasting chicken, cut into pieces.
*** I use boneless, skinless chicken breasts most of the time. Just watch the cooking time on the grill, they cook a lot faster.***
MARINADE
1/2 cup water
2 tablespoons salt
1/2 teaspoon pepper
2 teaspoons lemon juice
2 cups orange juice
1 large garlic clove, minced
1/4 teaspoon yellow food coloring
Directions
1 Combine the marinade ingredients in a large bowl.
2 Add the chicken to the marinade, cover, and refrigerate for 1 hour. ***I marinate it longer if I remember too! The longer you marinate, the better***
3 Preheat grill to med/high heat. Cook the chicken on the grill, leaving the cover of the grill open. When the chicken has cooked for about 25 min, marinade the chicken once again for about 5 minutes. Place the chicken back on the grill and continue to cook for another 20-25 min or until done.
***This can also be frozen! Just mix up some marinade, add the chicken and Voila! Dinner is done for a crazy night!***
Avocado Sauce
Ingredients
1 ripe avocado, peeled & pitted
1 fresh jalapeno, cut into quarters (I use green chilies to accommodate the timid in my house)
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons fresh cilantro, minced
2 tablespoons diced onion
Directions
1 Combine all ingredients in a blender & puree.
2 Optional: For chunkier salsa, after pureeing, place in bowl.
3 Mix in one diced avocado into pureed mixture.
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