Monday, May 26, 2014

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.
Spanish Chicken

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

You are wanting them to be lightly browned on both side, remove from heat.

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

Uncover, top chicken with picante sauce.

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

Serve and enjoy!

Monday, May 19, 2014

Cheesy Broccoli Rice Chicken Casserole

The last week or so I have been wanting a casserole that had chicken, rice, and broccoli in it. But I couldn't find what I wanted. I found this recipe, but it didn't have chicken. Then I found this one; but I didn't want the crackers on top. So I decided to take the ideas from both of these recipes and make my own up as I went along!

For Broccoli - 
1 head of broccolii
2 Tbsp butter
2 cloves of minced garlic
salt and pepper

Other Ingredients - 
12 oz chicken breast, or 1 large chicken breast, cooked and shredded
2 cups uncooked instant brown rice (I used minute brown rice but you can use white rice)
1 3/4 cups chicken broth (I used the chicken broth from cooking the chicken, however you can just use water to make the rice)
4 Tbsp butter
4 cloves of garlic, minced
1/4 cup All-Purpose Flour
2 cups of milk
1-2 tsp Dijon mustard (I used squeezed the bottle one good time)
1/3-1/2 cup shredded Parmesan cheese, I used fresh grated but you don't have to use fresh
2 cups shredded cheddar cheese
Salt and pepper

Because I can never make good broccoli on the stove top, I looked to the internet for a way to try it in the microwave and found this one from Taste of Home; I didn't completely follow it... Yes, I am not a complete recipe follower! I just used the broccoli, butter, garlic, salt and pepper I listed above, covered and ran it for 4 minutes. Super easy and yummy too!

After the broccoli was done in the microwave I cooked the rice in the microwave for 9 minutes. I decided to use the chicken broth from when I cooked the chicken, because everyone knows rice cooked in chicken broth is way better than rice cooked in water!!

While the microwave was doing its part to cook dinner I started making the cheese sauce. Saut√© garlic and butter. Add flour and whisk it together. Slowly add milk... note... slowly! Add mustard, salt, and pepper. Turn off heat and add cheese. Then your cheese sauce is done! 

In the dish I cooked the broccoli in I added the shredded chicken, cooked rice, and stirred it all together.

Add the cheese sauce to the mix and stir it up good! Top with cheese. I baked it at 350 for 10 minutes... Basically until the cheese was all melted.

Serve and enjoy... And yes, I might have had a second helping!!

Monday, May 5, 2014

Cheesy Broccoli Potato Soup

Cheesy Broccoli Potato Soup

I found the idea for this soup from this post here. While I used her general suggestions for the ingredients I changed how much I used of what!

Ingredients - 
2 Tablespoons or more of butter (I ended up using more butter, it just varies on how much onions, celery, and carrots you use)
1 chopped onion
1 handful finely chopped carrot (I used a good handful of baby carrots and chopped them up)
2-3 celery stick, finely chopped (I like celery in my soups... But feel free to add less)
1 Tablespoon minced garlic (I have a jar of pre-minced and just got a large spoonful out... You can never have too much garlic)
4 cups chicken broth (This time I used 4 chicken bullion cubes to make the 4 cups, the second time I made it I used homemade broth)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli (I didn't measure this... Just filled the bowl, chopped up, and went with it!)
2 cups or more shredded cheddar cheese (if you like it cheesy add more...)

Chop up the celery, onions, and carrots. Melt butter in pot.

Saute onions, celery, and carrots in butter. I ended up adding extra butter because of the amount of veggies I was sauteing.

Add garlic and cook for another minute or two.

Add chicken broth...

And potatoes. Cook until potatoes are tender.

Meanwhile, mix the flour and water together.

After potatoes are tender, add the flour water mix and allow soup to thicken slightly.

Add milk... 

And Broccoli...

Cook until Broccoli is tender!

Add cheese and stir up. I turned the heat off before adding the cheese... It is hot enough to melt the cheese without needing anymore heat.

Serve up! You can top with sour cream or even bacon or eat just how it is... Enjoy!