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Vegetable Rice Chicken
Approximately 30-40 minutesYou can cut down the time by utilizing separate pans for vegetables and chicken.
Required Ingredients
6 Chicken Breasts, (boneless skinless)2-3 Zucchini, depending on family size usually 2 will be fine1-2 yellow squash, depending on family size usually 1 will be fine1 can of cream of mushroom soup1 can of cheddar cheese soup
Spices includedBasal, thyme, garlic (mashed or pressed) All of theses are to taste some may like this stronger or lighter… Dried compared to Fresh; dried spices are always stronger…
Begin by adding extra virgin olive oil and tablespoon of butter to sauté pan Over medium high heat sear chicken breast, salt and pepper to taste. Try not to turn chicken breasts frequently. Once chicken has become browned remove and set aside.
While chicken breasts are searing chop vegetables into even ½” pieces for sautéing, After chicken has been removed from pan, do not wash out pan, and add few drops of extra virgin olive oil and teaspoon of butter to pan. Add vegetables and frequently toss until desired cooking, while not tossing veggies cover. 7-15 minutes. Just before you feel it is cooked to desired consistency add basal and thyme for additional 3-4 tossesRemove vegetables from pan and place into a dish with lid to keep warm, keep in a microwave covered will help.
Return to sauté pan over medium heat and add garlic, allow to just begin cooking, you will be able to smell it. Add cream of mushroom and cheddar cheese soups mix together well. Mix in ½ can of milk, blend well and bring to just under boiling not letting mixture boil turn heat down to simmer. Return chicken to sauce with all juices from plate chicken was resting on and continue cooking until chicken is thoroughly cooked, 10-15 minutes, stirring frequently. Once chicken is returned to sauce bring water for rice to boil and cook as instructions indicate for type of rice desired.
When rice is done so will the chicken typically… I do not make instant rice, Uncle Ben’s original cooks well if using instant check times as required.
Hope you like it let me know… Hope this is clear enough…
March 26th, 2008
Posted by
mlsoanes |
chicken |
no comments
Ingredients:
12 Soft Shells
2 cans cream of Chicken soup
16 oz. sour cream
4 - 6 chicken breasts, cooked
2 - 12 oz. enchilada sauce, mild
12 oz. Monterey jack cheese
6oz. Cheddar Cheese, grated
1 can ripe black olives, sliced
2 jalapeño peppers, seeded, sliced and diced
2 c. cooked rice (minute rice)
Directions:
Mix soup, sour cream and peppers. Simmer 1 hour. Add 3 oz. of Monterey jack cheese to soup mixture. Blend 1/3 soup mixture with enchilada sauce and 1/2 can of black olives. Set aside. Add chicken, onion, and remaining black olives to remaining soup mixture. Stir and add cooked rice. Fill shells. Put remaining Monterey jack cheese over filling. Roll Tortillas. Spray pan with vegetable spray and cover with enchilada sauce mixture. Sprinkle with cheddar cheese. Cover and bake at 375 for 45 minutes.
This recipe is delicious. It does take a little more time to prepare but it is well worth it. I got this recipe from a friend. I also save a few sliced olives to sprinkle on the top for
looks.
August 14th, 2007
Posted by
Mom |
mexican, chicken, beef |
no comments
Yukon Gold Potatoes or Idaho
Wash and boil potatoes with skins on. (5-6 medium)
Add:
1 T of each:
Butter
Sour Cream
Grated Cheese
Shake in:
1/8 tsp. seasoned salt
1/4 tsp. Basil
1/8 tsp. Garlic salt
1/8 tsp. cilantro
salt and pepper to taste
This recipe will spice up your potatoes to those of you who may
be bored with just plain mashed potatoes. The recipe is from
my very good friend JoAnn.
August 4th, 2007
Posted by
Mom |
general recipes |
no comments
1 lb hamburger browned
1/3 cup chopped onions
1 cup diced green peppers
1 tbls. Chili powder
½ tsp. Dry mustard
1-10oz. frozen corn
15 oz. can tomato sauce
½ cup water
1 cup minute rice
1 teaspoon salt
½ cup shredded cheddar cheese.
Brown hamburger, and onions. Drain. Add all other ingredients
Except rice and cheese. Cover and bring to a full boil. Stir in rice
And reduce heat. Cover and simmer for 5 minutes. Sprinkle with
Cheese and serve. Makes 4 servings and takes about 20 mins to
Prepare.
August 4th, 2007
Posted by
Mom |
mexican, chicken, beef |
no comments
Ingredients:
1 tsp. Chili Powder
1/2 tsp. Red Pepper (Cayenne)
1/4 tsp. Salt
1/4 tsp. Garlic Powder
3 Chicken Breasts (boiled in water with 2 tsp. salt) cut into strips 2-3″ long
12 oz. bag of Grated Mexican Cheese
Directions:
Place 2 tsp olive oil, chicken, and dry spices in pan stir continually until all is covered. Add to chicken: 1 large red bell pepper diced or cut into 1-2 in strips. 1/2 cup diced white onions. Continue to stir until the vegetables are softened. Set aside. Spray a non-stick pan with Pam and put 1 flour tortilla in pan. Sprinkle with grated Mexican cheese. Spoon on Chicken mixture. Sprinkle with more Mexican cheese. Put another flour tortilla on top. Cook on med to high heat until the flour tortilla is golden brown and then flip to other side to brown.
Serve with salsa, sour cream and /or guacamole.
Makes 4 Quesadilla’s
August 4th, 2007
Posted by
Mom |
mexican, chicken |
no comments
Fill in the blank with your choice of veggie! We prefer Broccoli and Water Chestnuts.
Ingredients:
1/2 Cup White Wine (can use cooking wine, to be authentic, use Sake - Japanese Rice Wine)
1/2 Cup Soy Sauce
2 Tbsp. Ginger - fresh, finely grated
3 Coves Garlic - minced
1 Green Onion - chived
4 Tbsp. Brown Sugar
1 Tbsp. Olive Oil
2 Chicken Breasts - boneless, skinless
Directions:
Cook chicken thoroughly on stove top, cut into small pieces, and set aside. Add wine, soy sauce, ginger, garlic, green onion, sugar, and olive oil to a sauce pan, cover and cook over low heat. Allow to simmer for a couple of minutes stirring occasionally. Be careful not to let it evaporate too much. Add chicken to sauce and stir in. Add any additional veggies to the sauce. Serve with white rice.
Side Note: I prefer to cook the veggies separately as it will keep the sauce from evaporating too much and changing the flavor. Also, some veggies take longer to cook than others and you may cook one too long waiting for another to cook long enough. For instance, we like crisper water chestnuts, but more tender broccoli. We may add the water chestnuts to the sauce toward the end of the simmering (with the chicken) and cook them just long enough to heat them up. The broccoli we would steam to just before the desired tenderness and add to the sauce at the same time as the chestnuts and chicken to finish off the cooking.
Variations: Can put in any veggie your heart desires. Substitute beef for chicken. Use your imagination.
August 3rd, 2007
Posted by
Howsden |
chicken, beef, chinese |
no comments
Ingredients:
Mix together thoroughly…
1 cup Butter (softened)
1 1/2 cups Sugar
2 Eggs
Sift together and stir in…
2 3/4 cups Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Salt
Directions:
Chill dough. Roll into balls the size of small walnuts (or whatever size you want). Roll in mixture of 2 tbsp sugar and 2 tsp cinnamon. Place about 2″ apart (or greater if your balls are bigger) on ungreased baking sheet. Bake until lighly browned… but still soft. (These cookies puff up at first… then flatten out with crinkled tops.)
TEMPERATURE: 400 degrees
TIME: Bake 8 to 10 minutes
AMOUNT: About 5 dozen 2″ cookies
Credit for this recipe goes to none other than the great Betty Crocker (with the variation of Butter instead of Shortening as recommended by Rebecca Miller).
May 8th, 2007
Posted by
Howsden |
dessert, cookies |
no comments
Ingredients:
Lots of ribs
Barbeque sauce
Rib rub spices
Tin foil
Plastic wrap
Oven
Directions:
Apply rib rub to ribs and wrap in plastic wrap.
Wrap tin foil over plastic wrap/ribs and place in oven
Turn oven to 250 degrees and bake ribs for 2-3 hours
Remove all wraps and put ribs on grill and apply barbeque sauce. Remove ribs before they burn or turn black.
Eat……
DO NOT wrap more than one rack of ribs together - they won’t cook all the way through
April 10th, 2007
Posted by
Paul |
beef, pork |
no comments
Ingredients:
1 tbl olive oil
2 tbl sofrito
1 small can tomato sauce
1 can kidney beans (drained)
Directions:
Saute olive oil and sofrito for 5 minutes. Add kidney beans and tomato sauce. Cover and simmer on low for 15-20 minutes. Serve over white rice. For a thinner sauce add water.
Variations:
Add a cooked and chopped chicken breast.
Add cooked and cubed ham.
Add tabasco sauce to make it spicy.
March 31st, 2007
Posted by
Howsden |
vegetarian, puerto rican |
no comments
Ingredients:
1 cup Softened Butter
3/4 cup Brown Sugar
1/4 cup Granulated Sugar
2 Eggs
1 Small Pkg. Vanilla Instant Pudding
1 tsp Baking Soda
1 tsp Vanilla
2 1/4 cup Flour
8-10 oz. Cherry Chips
Directions:
Preheat oven to 350 degrees, bake for 10 minutes. Add ingredients through the vanilla pudding to mixing bowl and mix together. Add the baking soda, vanilla and then flour. Mix well. Lastly, add the Cherry Chips. Drop on to cookie sheet and bake for 10 minutes.
This recipe shared by Rachel Zilli
March 31st, 2007
Posted by
Howsden |
dessert, cookies |
no comments