My grandma and her sister made this. It is not "healthy" brown rice, by any stretch of the imagination.
1/4 C butter, melted
onion (no measurement, just a small handful to taste)
1 C rice
1 can beef bouillon soup (beef broth)
1 can beef consomme soup
Stir rice and onion nito melted butter. Put in casserole dish (1.5 Q) and pour in both cans of soup. Cover. Bake at 375 degrees about 1 hour. Liquid should pretty much cook off, but not to the point where it's dry at all.
Sunday, March 23, 2008
Wednesday, February 6, 2008
baked chicken nuggets
we love these in our family. so much better than fried chicken nuggets. we like them dipped in sauces as a finger food. but they're also good served with pasta and a tomato or alfredo sauce.
Original recipe yield: 30 nuggets
INGREDIENTS
3 skinless, boneless chicken breasts
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Original recipe yield: 30 nuggets
INGREDIENTS
3 skinless, boneless chicken breasts
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
chicken taco casserole
boneless, skinless chicken, cooked & chunked
(I boil it, let it cool & chop it up)
1 bag tortilla chips
1 bag shredded cheese (you probably won't use it all)
sauce: in saucepan 'til runny
2 cans mushroom soup
2 cans chili1 can tomato soup
1 (small) can tomato paste
sour cream
1 pkg taco seasoning
layer in 9x13 pan:
chips, sauce, chicken, cheese...chips, sauce, chicken, cheese
bake at 350 until the sides are bubbly and the cheese is dark.
(I boil it, let it cool & chop it up)
1 bag tortilla chips
1 bag shredded cheese (you probably won't use it all)
sauce: in saucepan 'til runny
2 cans mushroom soup
2 cans chili1 can tomato soup
1 (small) can tomato paste
sour cream
1 pkg taco seasoning
layer in 9x13 pan:
chips, sauce, chicken, cheese...chips, sauce, chicken, cheese
bake at 350 until the sides are bubbly and the cheese is dark.
Saturday, February 2, 2008
chicken tortilla soup
i made this for the dinner swap this past week.
i thought it was yummy.
serves 4.
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
i thought it was yummy.
serves 4.
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Monday, January 14, 2008
CHICKEN POT PIE
My bishop's wife made this for our family the week after Audrey and I came home from the hospital, and I had to get the recipe because it was so delicious! I made it last night but forgot to take a picture (sorry!)
Filling:
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth (about 1 can)
2/3 cup milk (or half-and-half to make the filling a bit richer, which I did)
2 cups chicken, cooked and cut into pieces
1 package peas and carrots
Pastry dough:
2 cups flour
2 teaspoons celery seed
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
5 tablespoons ice water
(Note: I found the dough to be fragile, tearing easily. You may want to make the dough first, then refrigerate it while preparing the filling to make it easier to handle.)
In a saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and whisk in chicken broth and milk. Heat to boiling, stirring constantly. Boil, stir one minute. Gently stir in chicken and vegetables, remove from heat and set aside.
Preheat oven to 425◦ F.
Prepare pastry by sifting together dry ingredients in a large mixing bowl. Cut in shortening. Sprinkle in ice water one tablespoon at a time, until all flour is moistened and dough almost cleans sides of bowl. Gather dough into a ball. On a lightly floured board, roll 2/3 of the dough into a circle. Ease pastry into a 9" or 10" pie dish. Pour filling into pan. Roll remaining dough into
a circle; place over filling. Crimp edges and cut slits in center of crust to allow steam to escape.
Bake at 425◦ F for 30-35 minutes. Serves 8.
Filling:
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth (about 1 can)
2/3 cup milk (or half-and-half to make the filling a bit richer, which I did)
2 cups chicken, cooked and cut into pieces
1 package peas and carrots
Pastry dough:
2 cups flour
2 teaspoons celery seed
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
5 tablespoons ice water
(Note: I found the dough to be fragile, tearing easily. You may want to make the dough first, then refrigerate it while preparing the filling to make it easier to handle.)
In a saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and whisk in chicken broth and milk. Heat to boiling, stirring constantly. Boil, stir one minute. Gently stir in chicken and vegetables, remove from heat and set aside.
Preheat oven to 425◦ F.
Prepare pastry by sifting together dry ingredients in a large mixing bowl. Cut in shortening. Sprinkle in ice water one tablespoon at a time, until all flour is moistened and dough almost cleans sides of bowl. Gather dough into a ball. On a lightly floured board, roll 2/3 of the dough into a circle. Ease pastry into a 9" or 10" pie dish. Pour filling into pan. Roll remaining dough into
a circle; place over filling. Crimp edges and cut slits in center of crust to allow steam to escape.
Bake at 425◦ F for 30-35 minutes. Serves 8.
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