Wednesday, February 24, 2010

Chicken and Rice - 29 minutes or less?


Wow, do I feel like I have been slacking off. I have been cooking but haven't been updating my blog.
Last week I had my parents over for dinner and tried out a new recipe from my 29 minutes or less Pampered Chef cookbook which of course I had to modify. The dish took a little longer than 29 minutes but turned out delicious and was easy. I love trying out new dishes and it is always good to have guinnea pigs to try them out on. I liked this because it basically used one skillet and a prep bowl.

Here is the recipe for Tex Mex Chicken and Rice:

Tex Mex Chicken and Rice

1 can corn drained
1 small onion diced
1 lb chicken cut into bite sized pieces(I used 12 boneless, skinless chicken tenders)
2 tsp Taco Seasoning
1 can black beans drained and rinsed
2 7oz cans of Salsa Verde (I use Herdez, it is mild)
1 can chicken broth
2 1/2 cups Minute Rice (white or brown)
vegetable oil

In large skillet, heat about 1 Tbs oil, add diced onion and saute a few minutes, add corn and cook until just starting to brown. Remove from pan into bowl. In same pan add a little more oil if needed and cook chicken with taco seasoning until no longer pink. Remove chicken from pan to bowl with corn and onion. In same skillet, add about 1 Tbs oil and rice and stir until rice is coated. Add both cans of Salsa Verde and chicken broth, cover and let cook 5 minutes (you can add a little water if necessary). Once rice is cooked add rice, onion, chicken and black beans to skillet, stir to combine and heat through. Serve in bowls topped with shredded cheese and green salad. Delicious. Serves about 6

Happy Cooking...

Sunday, February 14, 2010

Happy Valentine's Day





Every year since my friends Cori, Andy and their daughter Evelyn moved to TX, I have taken Evelyn for a day and helped her make Valentine's for her mom and dad. This year we decided to make cookies and decorate them. Again, another baking adveture - what was I thinking? We really did have fun though :-) She decorated a box for each of them to put the cookies in.
On a side note, I saw something on TV that showed melting peppermints and using them as a garnish. They are so cute because they are striped on the edges. I did about 3 at a time on parchment paper on a cookie sheet and then used a knife to shape them while they were hot into hearts.
Tonight I am making chocolate fondue (will post pics later) and will have these as one of the dippers.

Happy Cooking...

Friday, February 12, 2010

Oh the weather outside if frightful




But the fire is so delightful, and since I've no place to go...let me bake, let me bake, let me bake.
I am so not a baker but I seem to be doing more and more of it lately and have really been enjoying it. My genre is usually cooking because I can be more creative and do not have to follow recipes so carefully but some really good treats have been catching my eye lately.
So, since it snowed enough to break the all time record for Dallas/Ft. Worth and the Olympic Opening Ceremony is tonight I thought I would bake a little treat to have. Hence, Butterscotch Snack Cake, from my Taste of Home 5 Ingredient recipes magazine. What a great source of easy and delicious recipes. The great thing about this cake is that you can vary the ingredients and come up with endless combinations and you will usually have the ingredients on hand. See suggestions after recipe.

Butterscotch Snack Cake

1 3.5 oz cook and serve Butterscotch pudding
2 C milk
1 Yellow Cake Mix
11 oz. pkg Butterscotch chips
1/2 cup chopped pecans or walnuts (optional)

Bring pudding and milk to boil in large sauce pan stirring constantly. Remove from heat and stir in dry cake mix. Pour into greased 9x13 pan and top with Butterscotch chips and nuts. Bake at 350 for 35 minutes. That's it!

Suggestions: Lemon cake, lemon pudding, white chocolate chips and almonds; Chocolate cake, Chocolate pudding, chocolate chips, almonds; Strawberry cake, vanilla pudding, white chocolate chips. The possibilities are endless!!!

Tuesday, February 9, 2010

Da da da da...Sung to the Football theme song

I had a SuperBowl party on Sunday and cooked a 10 lb pork butt (sholder), pulled it and had pulled pork sandwiches with Coleslaw etc. The pork was a Tyler Florence recipe from Food Network and was delicious. After I pulled it, I put it in the crockpot with BBQ sauce and heated it on low. Really tender and tasty. Pulled pork sandwiches are really good served with Coleslaw on top. I also made a veggie salad which is great for taking to parties or serving at parties. Recipe is as follows:

Veggie Salad
1 pkg Fresh Broccoli Florets (or equivalent amount of broccoli by the lb)
1 head Cauliflower
1 can Artichoke Hearts (quartered)
1 can Whole Black Olives (drained)
Grape Tomatoes (halved)
1 am box Whole Mushrooms (quartered)
Mozzeralla Cheese ball or block(optional)
1 bottle Kraft Light Zesty Italian Dressing

Cut broccoli, cauliflower into small florets, cube cheese (sometimes I use string cheese and slice into rounds). In large bowl combine all veggies and cheese and dress with salad dressing until well coated (usually about 1/2 a bottle will do). I like to do this at least 1-2 hours in advance of serving so the dressing has time to flavor the veggies.
Any veggie can be substitued or changed. It's a really good, fresh salad to serve.

Happy Cooking...