Rice and Sauce

One of our old standby things that we do when we are pressed for time is what we call "Rice and Sauce." This is when we make rice in the rice cooker then make up some kind of sauce to put over the top. This is usually ready in about 20 minutes - if you have the cooked meat in your freezer. Most of the time we make the sauce in a stroganoff style:

• Cooked cubed chicken or cooked ground beef (that I have already in the freezer)
• Cream of something soup
• Sour cream
• Onion soup mix
• Milk

Heat through and serve over rice.

Other sauces we have enjoyed:

Southwestern Style:

• Cooked cubed/shredded chicken
• 1 c. salsa
• 1 brick cream cheese
• 1 can pinto beans
• 1 can of cream of chicken soup
• Milk

Creamy Italian:

• Cooked cubed chicken
• Cream of something soup
• 1 brick cream cheese
• 1 packet italian dressing mix
• Milk

Chicken Cordon Bleu:

• Cooked cubed chicken
• Diced ham
• Grated swiss cheese
• Cream of chicken soup
• Milk

Another one we like:

• Cooked cubed chicken
• Sour cream
• Cream of chicken soup
• Milk
• Put Chinese noodles and cheddar cheese over the rice then pour sauce over the top.

Still another:

• Sauteed onions
• Cooked cubed chicken
• Cream of chicken soup
• Frozen peas
• Milk
• I think we used a can of chicken gravy in this one as well.

I think the possibilities are endless! With our busy schedules, we LOVE throwing together a quick, hot meal. If you have other ideas, I'd love to see them in the comments!

Honey Lime Chicken Enchiladas

Oh. My. Heck. (I'm from Utah - cut me some slack!:) That's all there is to say about these! I got them from the blog Six Hot Mamas Cookin'....which has so much more to offer! Thanks Six Hot Mamas!

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2-3 tsp chili powder
2 T cumin
2 large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 flour tortillas
2 C Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 T chopped cilantro, to garnish

Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the shredded chicken and cover with plastic wrap. Allow to marinate 30 min or up to 1 hour, in the refrigerator.

Spray sides & bottom of 9x13 baking dish with cooking spray.

In a medium bowl combine enchilada sauce and heavy cream. Spread about 1/2 cup of the mixture in bottom of the oiled baking dish.  Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up. Place the enchilada seam side down in the baking dish.  Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Smothered Chicken (aka Alice Springs Chicken)

I got this from Shandra here. It's H.E.A.V.E.N.

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce
Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.

Honey Mustard Sauce
1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder
Mix. Add extra honey or lime for desired flavor.
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)
Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.

Sesame Chicken

My hubby adores ordering this any time we eat out for Chinese. I thought I'd give this recipe a try and it was a hit!

Sesame Chicken
3-4 sliced chicken breasts
cooked with salt and pepper in 1 T. oil
Sauce:
1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch
1/2 cup sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic clove (minced)

Mix sauce ingredients well and add to chicken. Cook and stir until bubbly. Serve over hot rice.

Homemade Marinara - Simplified

I have adapted my marinara recipe to be a TON easier - and guess what? It tastes just as good! Thought I'd share it with you!

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3. 4.

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1. Start with 10-15 tomatoes that have been rinsed, cored, and cut into fourths

2. Put in a large pot with 3 cups shredded zucchini, 4 roughly cut carrots, 1 roughly cut onion, and 2 T. minced garlic.

3. Cook and stir over medium heat until carrots are soft (About 20 min)

4. Remove from heat and add 2T. salt, 2T. sugar, and 1T. dried basil. Puree with an immersion blender (Or process in blender) until consistency you desire. (I like mine well pureed - it cuts back on the skin-bits being noticeable)

5. Return to heat over low, and cook for 2-4 hours, stirring occasionally.

6. Use, bottle, or freeze! Yields about 8 cups

* The length cooked decides how watery it is - if you like your sauce thick, cook it longer.

* I like to do several batches all at once and then portion into quart sized freezer bags.

black beans & chicken

So here is to quick and easy.
1 can black beans, drained and rinsed
1 can chicken, drained
1 packet taco seasonings mix according to directions.

Super yummy for tacos or on a salad.
This is a good one for food storage.

Tamale Roundabout

This was originally a Pampered Chef recipe, but over the years I have modified it to suit my family.

To be baked in a bundt (or similar) pan.

Ingredients:
1 box Krusteaz honey cornbread mix (8x8 pan size) and the ingredients listed on the box.
OR your favorite cornbread recipe.

1 lb. Ground beef

Diced red and green pepper (I don't do this 'cause I don't like them!!)

All to taste:
Chili powder
Onion Powder (or if your fam likes onion you could finely chop 1/2 an onion)
salt & pepper

3/4 cup shredded cheddar cheese + 1/4 cup reserved

1 pint homemade salsa (the recipe calls for 16 oz jar of thick & chunky salsa)

Directions:
Heat oven to 385...I know its a strange temp, but it is 1/2 way between the recipe and the cornbread...and it works!
Brown ground beef (and onion if using), drain, sprinkle with spices. Add salsa and let simmer on med-low for 5-7 minutes. While simmering prepare cornbread, and fold in shredded cheese. Sprinkle peppers in bundt pan. When meat/salsa mixture is done simmering, fold it into the cornbread/cheese mixture. Spread evenly over peppers in pan. Bake for 25-30 minutes. remove from oven and let cool for a minute or two. Invert pan onto serving dish. Sprinkle reserved 1/4 cup cheese over the top. Serve with sour cream if desired.

Homemade Mac & Cheese

I am a sucker for pasta. Especially if it's smothered in rich sauce and not very healthy for you. :) Here's the recipe for the ONLY macaroni & cheese I will eat - no offense Kraft! When I do make it, my kids always come running saying "Mom made homemade mac & cheese!". The rewards don't get much better than that!

From "The America's Test Kitchen Family Cookbook":

Creamy Stovetop Mac'n'cheese
8 oz. macaroni (2 cups)
salt
2 large eggs
1 (12oz) can evaporated milk
1 t. dry mustard, dissolved in 1 t. water
1/4 t. Tabasco
Pepper
4 T. unsalted butter
12 oz. cheddar cheese, shredded (3 cups)

1. Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm to the bite.
2. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 t. salt, and 1/4 t. pepper.
3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
4. Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.

Applebee's Fiesta Lime Chicken

We went to Applebee's the other day and my husband had this for dinner, he really enjoyed it! I have used this website before for Panda Express orange chicken, so I hopped on and snagged some more knockoff recipes. www.cdkitchen.com. It is a copycat website full of good stuff.
1 cup water
1/3 cup teriyaki sauce, or soy sauce.
1/2 lime, juiced
3 cloves garlic, minced
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp ground ginger
mix together and Marinade your chicken (4-6 breats) for atleast 2 hours.
1/4 C mayo
1/4 cup sour cream
2 Tbsp salsa
1 Tbsp milk
1 tsp cajun blackening spice
1/4 tsp dried parsley
1/4 tsp hot sauce, I used tabasco
1/8 tsp dried dill weed
1/8 tsp cumin
mix this together and place in covered bowl in your fridge
1 Cup shredded colby jack cheese
2 Cups corn chips, crumbled

Grill your chicken and discard marinade. When cook thru cover with remaining sauce and cheese and broil until cheese is melted. Serve over chips, YUM!
1/8
April 26, We just made this again tonight and my husband helped me make it. He reads better than I do so he actually used teriyaki sauce, which is what it calls for. I laughed because I used soy sauce the first time. Yes I can read but for some reason that is what I did. Anyway we liked it better with the soy sauce, FYI.

April Fool's Day Cupcakes

Take this recipe, and place in/fill cupcake liners in cupcake pan. Bake as per recipe. Whip up a batch of instant mashed potatoes, adding 2 T. dried parsley to the water, and using slighty less water than usual. Place potatoes in a pastry bag fitted with fluted tip, and pipe on top of 'meat-cake' (lol) like frosting. Voila. You have one confused family when they get to eat dessert first...or the entree last.

Healthier (?) REAL burgers

I did something that I NEVER do... I bought real ground beef as the super lean was on sale at Fry's for 1.99/pound.

My husband was so excited to get real hamburgers... he was nearly drooling when he came to the table.

I told him after he LOVED the first one that I added Kashi "7 whole Grain Pilaf (flavor: Fiery Fiesta)" to the meat. He didn't even notice!

I found this right next to the rice and sides at the grocery store. It is not in a box, but a vacuum sealed pouch. It is a mixture of oats, long grain brown rice, rye, red wheat, buckwheat, barley and sesame seeds, corn, black beans, tomato paste, red pepper, cilantro, and green chiles.

I just opened the pouch, poured it in the bowl with two pounds of ground burger (I am sure that the NEXT time I do it - it will be with my usual Turkey, and it will taste just as good!)... mixed that up and formed the burgers. Then grilled them. It made eight HUGE burgers.

Stir Fried Chicken Lettuce Wraps

These are super delicious and super easy to make. The only really odd ingredient is hoisin, which can be found in most grocery stores right by the soy sauce. It's a must for Asian recipes! This is my version of this recipe - which looks yummy too, I just didn't have all of the ingredients!

1 Cup rice
2 boneless skinless chicken breasts, cut into small cubes
salt and pepper
2 T. olive oil
1/2 large onion, chopped
3 cloves of garlic
1 t. hoisin (careful - a little goes a long way)
1 t. chili powder
3 t. soy sauce
3 t. rice vinegar
1 T. sugar
1 1/2 t. corn starch dissolved in 1 T. water
1 peeled and grated carrot
12- 16 lettuce leaves, rinsed

Start the rice to cook (1 cup rice, 2 cups water) while you prepare the rest of the stir fry. In a large frying pan, season with salt and pepper and cook the chicken in 1T of the oil. Once the juices run clear, remove the chicken to a separate bowl. Put the last 1T. oil in the pan, and cook the onion and garlic until softened and browned. Add the hoisin, chili powder, soy sauce, rice vinegar, sugar, and dissolved corn starch. Stir well, and remove from heat. Add the cooked rice, grated carrot, and chicken along with any accumulated juices. If it seems dry, add a T. of water. Toss to coat. Serve in lettuce cups (or steamed cabbage) rolled up like burritos.

BBQ Pork Ribs

When I was growing up, we always got to choose our Birthday dinner. Without fail, I chose these. They're still a favorite!

Pork Ribs - Bone in OR out, as much as your fam will eat (I'm doing 5#'s today)

Cover ribs with water in a large pot. Boil on medium heat for 2 hours. Drain and place in 9x13 pan(s). Smother with a bottle of prepared BBQ sauce. Cover with foil and bake at 350 for 20 minutes. Remove foil, and bake 5 more minutes.

Chicken Pillows

Filling
3-4 boneless chicken breasts, cooked and shredded
6 oz. cream cheese (can use fat free)
1 (4 oz.) can mushrooms
1 sm. can olives
dry chives (or fresh green onion tops)
¼ tsp. poultry seasoning
¼ -½ cup shredded cheese
2 can crescent rolls

Gravy
1 c. chicken broth (off boiled chicken)
1 can cream of chicken soup
1 cube beef bouillon
1 cube chicken bouillon

Soften cream cheese. Mix in chives, mushrooms, olives, poultry seasoning, cheese and chicken. Separate rolls and put 1 to 2 tablespoons cheese/chicken mixture on wide end of roll. Roll up, tucking in sides to seal. Bake in ungreased pan 375 degrees for 11-13 minutes. Serve with gravy over top.

*If you use canned chicken broth you won't need to use the bouillon cubes. The gravy will be too salty.

Hawaiian Haystacks

3 c. cooked, diced chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can milk (soup can)
2 pkg. chicken gravy mix

Mix soups, milk and gravy (in powder form) together stir until smooth. Add diced chicken and warm through. Serve over cooked rice. Garnish with mandarin oranges, pineapple tidbits, onions, celery, green pepper, cooked green peas, grated cheese, tomatoes, slivered almonds, chow mein noodles, and soy sauce.

Chicken, Rice and Broccoli Skillet

1 T. oil
4 boneless chicken breast halves
1 can cream of chicken soup
1 2/3 c. water
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 c. uncooked Minute rice
2 c. broccoli

Heat oil in skillet. Add chicken and cook until browned. Remove chicken and set aside. Mix soup, water, paprika and pepper; pour into skillet and heat to boiling. Stir in rice and broccoli. Top with chicken. Cover and cook over low heat for 5 minutes. Season chicken with additional sprinkle of paprika.

Rice-A-Roni Meatballs

If you ask my 6-year old what his favorite food is he will say, "meatballs" and this is the type he is talking about!

1 lb. hamburger
1 pkg. Rice-A-Roni (beef flavor)
2 2/3 cups water
1 can cream of mushroom soup
Egg noodles

Mix uncooked rice with hamburger. Make into 1-inch balls. Brown in pan. Mix flavor packet from from Rice-A-Roni and water; pour over meatballs. Cover and cook for 22-25 minutes. Add soup; simmer until warmed through and has a nice gravy. Serve over egg noodles.

Honey Baked Pork Chops

6 boneless pork chops
½ c. honey
¼ c. cider vinegar
¼ tsp. ground ginger
1 clove minced garlic
2 T. soy sauce

Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well. Place pork chops and honey mixture in a baking dish. Bake uncovered at 350-degrees for 1 hour. Turn pork chops occasionally while baking.

*You can also mix all ingredients together and freeze until ready to bake.

Beef and Broccoli

This is not my recipe - it is from Essential Mormon Celebrations by Julie Badger Jensen page 14. It is so yummy and easy!

1 lb top round beef steak
1/4 c. soy sauce
2 T. sugar
1/4 c. white grape juice or apple juice
2 T. cornstarch
1 c. water
2 c. fresh broccoli florets, stems removed (I double or triple this - can't have too much broccoli!)
4 T. vegetable or olive oil, divided
2 cloves garlic, minced
2 tsp. sesame oil

Cut beef steak into 2 inch strips, set aside.

Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl, set aside.

In a large skillet (I use a wok), stir fry broccoli in 2T oil over medium heat for about 5 minutes. Do not overcook. Place broccoli in another dish.

Add remaining oil in the same skillet and heat on medium high heat. Add beef steak and cook until browned on all sides, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil.

Remove from heat, stir in broccoli. Serve over hot steamed rice. Makes 8 servings.

I like to continue heating to soften the broccoli just a bit more. This is super yummy!

Enjoy!

Ham n' Hashbrown Bake....

Good ol' stand by!

1 30 oz. bag frozen hash brown shreds
1 10.5 can cream of mushroom soup
1 pint sour cream
1/2 small onion
1 package ham lunch meat
shredded cheddar cheese


Saute onion in a small dab of butter
Dice lunch meat (I buy the the meat that is kind of stacked, it's easy to dice)

Combine sour cream, soup, onion, diced ham, and 1/4 of the cheddar cheese
Then add the hash browns still frozen

Bake at 350' covered for 45 minutes

Uncover and add the remaining cheese. Continue to bake uncovered for another 15 minutes.

This is when I add salt and pepper per individual serving!

Mmmmmmm!!!!!