Friday, February 3, 2012

Tex Mex Chicken and Rice Skillet

My entire family LOVES this quick, easy and flavor-packed one-skillet meal!  Actually, it's one of the only things Adam actually requests for dinner!

Ingredients

1 tsp. EVOO
1 can (11-15 oz.) whole kernel corn
1 lb. boneless skinless chicken, cooked
1 T. taco or southwestern seasoning (see note below)
1 1/2 c. brown rice, cooked in chicken broth (or water and bullion cubes)
1 ½ C. salsa verde (or more), I always use Herndez brand
2 T. snipped fresh cilantro (or more)
1 C. shredded mexican cheese blend (or more, haha)
sour cream (optional)

Instructions

Add 1 tsp. oil to skillet; heat over medium-high heat 1-3 min. or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 min. or until caramelized on one side. Remove from skillet & set aside.
As corn cooks, cut chicken into 1” pieces. Combine chicken & seasoning mix (see what I use for seasoning below). Add chicken to skillet. Cook over medium-high heat 5-7 min. or until center of chicken is no longer pink, stirring occasionally and chopping into smaller pieces with wooden spoon. Remove chicken from skillet & set aside.
Add cooked rice to skillet.  Add salsa verde, cilantro, corn and chicken; mix together and heat through over medium-high heat. 
Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted. Sprinkle with more cilantro (optional).
Serve with a dollop of sour cream if desired.

Southwestern Seasoning Mix
I just sprinkle over chicken:
 1t. garlic powder
1 t. chili powder
1 1/2 t. cumin
with a touch of salt and pepper

Adapted heavily from Pampered Chef's 29 Minutes to Dinner cookbook.

Saturday, July 3, 2010

Taco Bowls - A PerFeCT way to spice up a plain ol' meal

My daughter asked me to make these the next night because she thought they were so cool [and tasty]. Tacos are a great, quick, yummy meal, but we all know that they can get BORING. So, make these taco bowls (that you used to think can only be eaten at Mexican restaurants) and it will liven up that family fav.

From melskitchencafe.com

Directions:

Preheat oven to 400 degrees. Microwave 4-6 burrito-sized tortillas for about 30-45 seconds until warm and pliable. Place oven-safe jars upside down on a cookie sheet. With your hands, rub oil on tortillas so they are well coated. (This helps them crisp up and prevents them from sticking to the jars.) Drape tortillas over jars and bake for 8-10 minutes until they are crisp and slightly brown.

Yup, that's it. Enjoy!

Thursday, May 27, 2010

Vanilla Ice Cream

2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup whole milk
1 t. pure vanilla extract

In medium bowl, combine eggs and sugar with whisk. Add cream, milk and vanilla and whisk until smooth. Place in ice cream maker and freeze according to machine directions until almost frozen. Place in airtight plastic container in freezer for at least 30-45 minutes before serving, to firm up. And the most important part... enjoy!

Note: This ice cream is derived from Ben & Jerry's ice cream recipe book. You can use these amounts of eggs, sugar, cream and milk for any ice cream base that you want to make! Be creative! (Or go to Coldstone and get some ideas for mix-ins there!)

Monday, May 24, 2010

Chocolate Ice Cream!!

So, last year I did a homemade ice cream demo and attempted to make chocolate ice cream in front of more than just a few lady friends of mine... it was disastrous. I thought, "How hard can it be?" Well, with the right recipe it isn't too bad, but you can't just mix in some chocolate into a traditional vanilla base, like I thought (stupidly).

So for you today is Ben & Jerry's light (as in not too rich, but NOT low fat) chocolate ice cream recipe. This is a good one to eat by itself or to mix in whatever your little heart desires {Oreos, marshmallows, brownies, fudge swirls, coconut, walnuts, caramel...) It is perfectly creamy and chocolaty. Enjoy.

1 oz. unsweetened chocolate
1/4 c. cocoa
1 c. whole milk
2 eggs
3/4 c. sugar
2 c. cream
1 t. vanilla

Melt chocolate in double boiler or in a glass bowl in 20 second intervals. Whisk in 2 T. cocoa and 2 T. milk until smooth. Slowly incorporate the rest of the cocoa along with equal amounts of milk until the mixture is fairly smooth. There may be a few small lumps, that's OK. Pour in whatever milk you haven't already added and whisk until smooth. Cool in refrigerator for 3-4 hours until completely cooled.
When mixture is cold, whisk eggs and sugar together in a medium bowl. Whisk in cream and vanilla. Whisk in chocolate mixture.
Pour in ice cream maker and freeze according to your ice cream maker's directions.
If adding any mix-ins, do it once the ice cream is mostly done in your ice cream maker, mix them in and then transfer to plastic containers and then to your freezer.
(Makes 1 qt.)

Wednesday, January 27, 2010

Tortilla Soup

And yet another one of my friend, Katherine Field's recipes.

My husband isn't a big fan of soup. I LOVE soup though, so I make it all the time anyway. Bahahah. Can't always please them, right? I was happy when he did say that this soup was one of the ones he actually enjoys. (I really don't know what his problem with soup is... he doesn't think it fills him up or something. Silly.) This soup is super easy, very quick, flavorful and not so heavy. Enjoy!


2 T. olive oil
1 onion, chopped
3-4 cloves garlic, minced
32 oz. chicken broth (about 4 cups)
1 - 14 oz. can diced tomatoes, not drained
1 - 4 oz. can green chopped green chilies
1 t. cumin
1 t. chili powder
1 t. sugar
1 T. lime juice
3 large chicken breasts, cooked and chopped/shredded

Saute onion and garlic in oil until tender and fragrant. Add broth, tomatoes, chilies, spices, sugar and lime juice. Add chicken and simmer for at least 20 minutes on med-low.
Garnish with these ingredients (this is what makes this soup so good!):

Diced avocado
sour cream
chopped cilantro
Mexican blend cheese or cheddar
crushed tortilla chips

Saturday, December 12, 2009

Baked Blueberry Pecan French Toast

Our church held our Christmas party this year in the morning and had people sign up for breakfast casseroles, fruit and/or milk. LOVED this breakfast idea on a Saturday morning! In looking for a new breakfast dish to make that wasn't the usual sausage and egg dish, I immediately went to My Kitchen Cafe. This blog is great! The author's SIL is a friend of mine from medical school and they are both quite amazing with their dedication to food blogging. So thanks, Melanie for all your hard work. For a picture of this dish, go to her site HERE. I didn't get up quite early enough to bake it and still be on time this morning, so when it was done, I rushed out the door and didn't even have a second to snap a pic of my version.

As for my version... I pretty much doubled the recipe in the same pan because I wanted it to serve more people. This increased the cooking time quite a bit. So instead of using 1 baguette, I used a 1lb. 6oz. Italian bread round loaf (the very dense kind of bread) from my local store's bakery. Also, plan ahead for this recipe, it has to soak for at least 8 hours overnight and bake for over an hour in the morning. Here it goes:

1- 1lb. 6 oz. round dense Italian bread loaf, cut into 1-inch cubes
12 eggs
2 c. milk
1 t. nutmeg
2 t. vanilla
1 1/2 c. brown sugar, divided
1 c. chopped pecans, toasted in skillet with 2 t. butter
1 stick butter
4 c. fresh blueberries

Butter or spray 13x9 pyrex pan. Place cubed bread in pan. In a medium-large mixing bowl, whisk together eggs, milk, nutmeg, vanilla and 1 c. brown sugar until eggs are beaten slightly. Pour evenly over bread and cover with plastic wrap and refrigerate overnight for at least 8 hours or up to 1 day, until most of the liquid is absorbed. I toasted my pecans the night before to save time in the morning.

Preheat oven to 375. Toss the bread a little bit to try to get the cubes on top saturated as well. Evenly distribute blueberries over bread and then sprinkle pecans on top. In a small saucepan over medium heat, melt butter and 1/2 c. brown sugar until sugar is dissolved. Pour evenly over dish and cover with foil. Bake at 375 for an hour. Remove foil and continue baking until top is brown, dish is very bubbly and juices from blueberries are seeping out into bread, about 20 more minutes.

Saturday, October 31, 2009

Caramel Apples


Let me tell you, these suckers aren't as easy as you would think. I have had 3 batches that haven't turned out very well (this batch below included) but the good part is that I now know every possible mistake that you can make. I have been humbled, let me tell you! I mean, how hard can some caramel apples be to make, right?



Mistake #1: This led to disaster batch #1.... get ALL the wax off your apples! Don't just rinse them, like the normal apple eater does. Gently scrub with a washcloth and warm water. Then towel dry.

Mistake #2: On the back of your Kraft Caramel bag it will say to mix 2 T. water with 1 bag unwrapped caramels. Use milk instead.

Mistake #3: Don't use Almond Bark. You can't thin it out very easily and when your chocolate is too thick, it pulls the caramel right off your apple. Trust me.
Buy good chocolate, like Ghiradelli chocolate chips. Before melting in 30 second intervals or with a double boiler, add 1 T. vegetable shortening for every 1 cup of chips to thin out the chocolate a little. It should put a thin coat on your apple. Refrigerate to dry chocolate. If you want to roll in crushed Heath bars, nuts or whatever your little heart desires, do it when the chocolate has barely dried then stick back in the fridge.

So, your instructions are pretty much above... Here's what you will need to pick up:

3-4 Granny Smith apples (3 large, 4 medium)
1 bag Caramel candies (5 popsicle sticks come in the bag)
1 bag chocolate chips
2 T. vegetable shortening
candy or nuts to crush

Roll the apples in the caramel and chocolate, holding them by the sticks or use a spoon when the caramel and/or chocolate gets low and spoon them on to cover.

I used Heath toffee chunks on the apples above.

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