Chicken and Black Bean Rice Bake

I feel like the more pregnant I am...the less I want to cook. Ok, let's be honest, I haven't really felt like cooking this whole pregnancy. I have just been so darn tired by the end of the day, the most days we just eat whatever is in the fridge. I am hoping in a few months, after I have had the baby, and recovered a bit, I will feel like cooking. 

I have given the tip numerous times about how I like to put a whole bag of frozen chicken in the crock pot with a can or two of chicken broth and Montreal steak seasoning. Then I bag a 1 1/2-2 cups of the chicken and put it in the freezer to make meals simpler. Well this is one of those meals that is perfect for the frozen chicken. 

Source: Picky Palate

Ingredients:

2 cups white long grain rice

2 cups shredded chicken

1 15-oz can mild green enchilada sauce

1 4-oz can sliced black olives

1 15-oz can diced tomatoes

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cumin

1 15-oz can black beans, rinsed and drained

2 cups shredded mexi-blend or cheddar cheese

Spray 9x13 baking dish with cooking spray. Cook rice according to directions on package. In a bowl, combine chicken, enchilada sauce, olives, tomatoes, sour cream and seasonings. Mix. When rice is done cooking pour into baking dish. Then add beans. Top with chicken mixture, and then cheese. Bake at 350 for 30-35 minutes. 

Cream Cheese Enchiladas

*What do you know...we spent $350 fixing our MAC and now the internet isn't working on it. Gotta love technology. This is one of my favorite recipes...so I thought for all of you newbies, you might want to add this recipe to your collection!
After I had Bella, my friend Hillary made these for us for dinner (thanks for letting me share this recipe). It is just heavenly!

2 Chicken Breasts-shredded

1 8 oz block Cream Cheese

1 can Green Enchilada Sauce

1 can Black Beans-rinsed and drained

2 cups cooked Rice-we cooked rice with juice from one lime and the lime zest. Also we added about 1/4 cup of chopped fresh cilantro.

6-8 Tortillas

First off mix the chicken, cream cheese and enchilada sauce together and set aside.

On tortillas layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture. Then wrap them up and lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with a little bit of Mexican style cheese.

Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.

Enjoy!

Black Eyed Peas

This is a New Years Day tradition that started with my family in the south. This starts with some good old southern food, and a good luck charm.  I hope you enjoy. 

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Ingredients:

1 package of black eyed peas

2 cups of white rice cooked

1 package of smoked sausage 

1/2 yellow onion

2 tsp salt

2 tsp pepper

1 tblsp Cajun seasoning

1 U.S. Dime (washed)

Soak your peas overnight in cold water then drain.  Dice your onion and cut your sausage into 1/2 inch pieces.  Saute the onion and sausage for a few minutes.  To a slow cooker add the sausage, onion, dime, and peas.  Fill the water in the slow cooker until the water is level with the peas.  Let cook on high for 5-6 hours or until the peas are soft to the bite.  Follow the instructions for the rice.  Serve the black eyed peas over the rice.  

Serve with a side of cabbage, some cornbread, and some southern charm.

Now, the dime represents good luck.  So, whomever ends up with the dime in their portion will have it for the whole year.    I hope you enjoy this simple and tasty recipe.  More important, I hope you enjoy good luck for all of 2011

Gorgonzola Risotto

Sometimes we try to get out of our comfort zone of plain ol' pasta. This time it was a success. Risotto's can be a lot of work...because you can't leave it, but it is worth it. This risotto is so cheesy and delish...and goes perfect with the Chicken and Limone .

Ingredients:

2 tablespoons butter
1 onion, diced
1/2 cup chopped carrots,
2 cups uncooked Arborio rice
3 1/2 cup milk
1 1/2 cup half and half
1/2 cup gorgonzola cheese
3 ounces cream cheese
salt and pepper to taste

Melt butter in skillet. Then saute onion and carrot at medium heat for 5-6 minutes, until tender.  Then stir in rice. Cook uncovered while rice browns. Stir frequently.
In a bowl mix together the milk and half and half. Pour 1/2 cup at a time into rice mixture. Stir occasionally so that rice absorbs milk mixture. Continue adding milk 1/2 cup at a time until rice is creamy. It should take 15-20 minutes. Then add cheeses and salt and pepper. Cook for another 5 minutes, and serve immediately.

Fish and Grits Part 1 (Grits)

Nothing, to me, says home like fish and grits.  When I am feeling homesick, and wanting a trip to my southern roots, this type of recipe whisks me away.  It may seem fancy, but it is actually very simple.  Next time you want to take in some southern hospitality, follow this recipe.  Y'all enjoy.

Ingredients:

Serves 5-6

1 cup of grits "no self respectin' southerna uses instant grits"
2 cups water
2 cups milk
2 tsp butter
1 cup grated smoked cheddar cheese
2 tsp Paprika
2 tsp parsley
Salt and Pepper


Start by boiling your water and milk in a medium saucepan.  Once rapid boiling, whisk in the grits and reduce heat to med-low.  Add the butter, and cheese and stir until incorporated.  Salt and pepper to taste.  Serve immediately.  Hint: Wash your pan as soon as you are done serving, this stuff sets up like concrete.

This is the base to your fish and grits.  Tomorrow we will show you the fish. Also, the grits are fine without the fish, so feel free to eat these by their selves.

Lemon Parsley Couscous

Part Four:

      So while the creative juices were flowing, I thought about a good side.  Pasta is good, rice is decent, but a light and delicious couscous added just the right flare.  So simple, and flavorful, and yet it looks so difficult.... well if your guests want to think that, then let them. 

Serves 5-6

Ingredients:

1 package of couscous (amount varies by package)

3 cans vegetable stock (follow instructions on package and replace water with stock)

1 cup freshly chopped flat leaf parsley

1 lemon zested and juiced

salt and pepper

   Follow the instructions on the package on how to cook the couscous.  Use the vegetable stock as your water substitute, and heat up.  Add the couscous cover and let sit.  Once done, add the zest, parsley and juice.  Fluff with a fork, and add salt and pepper to taste.  That's it.  So easy it doesn't seem fair to call it a dish.  HOWEVER, put this dish on your table, and people will be coming back for more.   

"Clean" Dirty Rice

I had never had dirty rice. Brooks told me how to make it while he was working on the fish. I was impressed at how easy this was, but yet so packed with flavor. This for sure is a cleaned up version of dirty rice, but I know you will love it! It is the perfect side for your next fish fry! Enjoy!

Serves 6

Ingredients:

1 lb sausage, browned

3 green onions, chopped

3 cups rice, cook as directed

1-2 teaspoons cajun seasoning (depending on your taste)

Cook rice as directed on package. Brown your sausage, then drain. Chop your green onion. Once the rice is done, add the sausage, onion, and cajun seasoning. Mix and serve. 

Jambalaya

All my relatives come from the Gulf Coast.  I lived there for a major portion of my life, and so my palate is very "Creole".  Jambalaya is a classic dish that I had been wanting to make for a long time.  Well one of my old high school buddies popped in for a visit with his wife, 2 kids and 3 on the way (Good luck guys).  This dish was so easy, and tasty that all were pleased (at least all who could speak for themselves).
  

Makes 6-8 servings:

Ingredients:
1 tblsp olive oil
1 red pepper chopped
1 yellow onion chopped
1 green pepper chopped
3/4 cup chopped celery
2 medium cloves of garlic minced
1 can crushed tomatoes (14 oz)
1 can tomato sauce (8 oz)
2 cups of chopped smoked ham or smoked sausage
1 tsp bay leaves (dried and crumpled)
1/2 tsp crumbled thyme
1/2 tsp cayenne pepper
1 1/2 tsp salt
1 tsp pepper
1 1/2 lb medium shrimp
1 3/4 cup uncooked rice (long grain)
1 3/4 cup cold water


In a large pan, dutch oven with lid works best, heat up the oil and saute all the vegetables.  Once thy begin to soften add the ham, tomatoes and spices.  Cook over medium heat for another 2-3 minutes then add the rice.  Stir until the rice is coated in the sauce, and add the water.  Stir quickly and cover.  Let cook for 25-30 minutes covered on medium heat stirring on occasion.  Remove lid and check the rice to see if it is done.  If necessary add more water and continue to cook until rice is done.  Once done, mix in the shrimp cover and let steam for 10 minutes or until shrimp is bright pink.  Taste the rice and add more cayenne if you like more heat (Hint: you can always use a creole seasoning if you want more heat).  Serve with some hushpuppies, or cornbread, or better yet with some beignets.  You'll be in the big easy in no time.      

Asparagus and Shrimp Risotto

Risotto used to scare me.  When in Italy we used to just devour it, but when I moved back I was frightened to even give it a try.  I am ashamed to say that it took 10 years for me to try it, because this was my absolute favorite.  It is a little labor intensive, and takes a minute to make but it was worth it. I hope you enjoy this as much as I did.  

 

Serves 4-5

Ingredients

Asparagus (as much as your family likes)-cut into 2 inch strips

1 pound shrimp

1/4 cup sun-dried tomatoes

3 cans vegetable stock

1 onion-chopped

1 garlic clove-chopped

fresh basil

salt and pepper

Parmesan cheese

Bring vegetable stock to boil in a large sauce pan. Add the asparagus to boil for about 2-3 minutes. Remove asparagus, and shock with cold water. Put the vegetable stock back on the heat.

In a little bit of olive oil saute the onion until translucent. Then add the garlic. Add rice and stir for a few minutes rice. Then ladle one half cup at a time, the vegetable stock into the rice. Stirring in between ladles. Keep adding and stirring until stock has been absorbed. You might need another can of vegetable stock, so keep one on hand just in case. It usually takes about 20-25 minutes. Add the shrimp and the asparagus when there is about 5 minutes left in cooking. Then add salt pepper, sun-dried tomatoes, basil and parmesan when ready to serve.   

Spicy Yellow Rice

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Do you ever eat something that is so good that it is all you can think about? This was one of those recipes for me! My MIL, Kammi gave me this recipe and the flavors were AWESOME!! Now Kammi doesn't really eat very much meat, so this dish is vegetarian. However, if you are a meat lover, feel free to grill up some chicken breasts and mix them in, or add some sausage, or kielbasa sausage. 

Makes 5-6 Servings
Ingredients:
1 package of Vigo Yellow Rice
1 can diced tomatoes with green chillies (if you aren't a chili fan, then just use diced tomatoes)
1 red pepper-diced
1 green pepper-diced
1/2 onion-chopped
1 can black beans-rinsed and drained

Make rice as directed on the package. While the rice is cooking up, saute the onions and peppers until soft. If you are adding meat-cook that up as well. Once the rice is done, mix the tomatoes and beans in with the rice. We didn't mix in the peppers and onions because we all like different amounts...so just top your serving with your veggies. Enjoy!

Chicken Grilled Burritoes

Ever been to Barbacoa? When I was thinking of what I wanted for dinner I was thinking the Barbacoa burrito-but with a twist. This is what we came up with!

2 chicken breasts

2 limes

Green onion

Cilantro

2 cups cheese

1 can of black beans-rinsed and drain

2 cups of shredded cheese

2 cups rice

6 tortillas

salsa and sour cream (optional)

Marinate 2 chicken breasts in lime juice (I did fresh lime squeezed) and a little salt and pepper for about an hour. Then slice into bite size pieces and fry it up.

Make about 2 cups of rice-instant or regular-doesn't matter. It the water, I squeezed half of a lime for flavor.

Chop up green onions (about 1/2 a cup), cilantro (about a 1/2 cup) and set aside. When chicken is done, mix with chicken.

Mix together the rise and the beans and layer on each tortilla. Then layer chicken mixture. Then cheese, sour cream (I did about a tablespoon on each burrito) and salsa. Roll up and butter each side of burrito. We baked ours on a George Forman, but a grill pan would work as well for about 4 minutes. Serve with guacamole, salsa, and sour cream.

Lemon Thyme Chicken and Dill Rice

This is a quick and easy dish...with lots of flavor!

4 chicken breasts

1/2 cup lemon juice

1/2 cup olive oil

1 garlic clove crushed

2 tablespoons thyme

salt and pepper

Marinate in a zip lock bag for about 4 hours and then grill it up!

For the rice I always just use Minute Rice because it is quick but feel free to do whatever!

In the water (before it boils and you put the rice in) I zest a lemon, and squeeze the juice from a lemon. Then add about 2 tablespoons of dill weed. And of course make sure to stir the rice before serving to get all the dill mixed into the rice!

Hawaiian Haystacks

This is something super easy, and you can top it with your favorites!

3 shredded chicken breasts

2 cans of cream of chicken

1 cup of chicken broth

pepper to taste

Stir and and let simmer. 

Make about 4 cups cooked rice-or whatever is enough for your family. 

Possible toppings:

pineapple

shredded cheese

green onions

tomatoes

chow mein noodles

slivered almonds

celery

coconut

Layer rice and chicken mixture, and then top with favorites! Yum!

 

Fried Rice

I got this recipe from Good Things Utah many years ago. Love it! I changed it up a little bit to make it easier for me though!

2 chicken breasts cut into small pieces

2 scrambled eggs

1 cup frozen peas and carrots

1/4 cup of finely chopped onion

1/4 cup butter

1 crushed garlic clove

2 cups of white rice

Marinate chicken in soy sauce. If you don't have much time, then just mix with the chicken while cooking it.

Cook chicken in a small amount of olive oil. Add onions and saute' until clear.

Then add peas and carrots, cook until soft.

In a separate pan, cook up the rice. Also, scramble up the rice.

In microwave melt butter and stir in crushed garlic.

Once rice and eggs are done, mix with the chicken and vegetables. Stir in butter, and mix well. Add soy sauce to taste. (This is also great to change out the chicken and do shrimp, or ham)

Black Bean, Chicken and Rice

Wow...this is super yummy...and reminds me a little bit of eating at Cafe Rio-without the lettuce and tortilla.

Rice

1/2 cup fresh lime juice (or bottled is good too)

2 tablespoons oil

2 teaspoons honey

1 garlic clove, minced

1/2 jalapeno pepper, seeded and chopped

Salt and pepper

1 can black beans, drained and rinsed

½ cup chopped green onions

1/2 of a red pepper chopped

¼ cup chopped fresh cilantro or parsley

3 tablespoons Worcestershire sauce

1-1/2 teaspoon hot pepper sauce

2 chicken breasts, chopped

Fresh sliced limes

Cook rice following package directions. Whisk lime juice, oil, honey, garlic and jalepeno together; season with salt and pepper. Add beans, green onions, red peppers and half of cilantro. Stir into hot rice, cover and set aside.

Fry up chicken with the hot sauce and Worcestershire sauce. Then add to the rice. Serve warm.