Monday, March 26, 2012

One Dish Chicken and Stuffing Bake

This one came from someone in San Jose! (it's probably also a Campbell's soup recipe!)

Pre-heat oven to 375

1 pkg of stove top stuffing mix for chicken

Stir: Stuffing Crumbs with packet and 1 1/2 C. hot water and 1/4 C. butter cut up and set aside

Place 4 boneless skinless chicken breast halves in a square baking dish

mix 1 can of cream of mushroom or cream of chicken soup with 1/3 Cup sour cream
Pour mixture over chicken and top all with stuffing mixture
Bake for 35 to 45 min or until chicken is done.

One Dish Chicken and Rice Bake

Campbells Soup Recipe

Pre-heat oven to 375

1 Can campbells cream of mushroom soup
1 cup Water
3/4 Cup uncooked regular white rice
1/4 t. paprika
1/4 t. pepper
4 skinless boneless chicken breast halves

in a 2 Qt. shallow baking dish combine soup, water, rice, paprika and pepper.
Place chicken on top of rice mixture and sprinkle on additional paprika and pepper.
Bake for 45 min or until done.

Crock Pot Coq au Vin

I got this recipe out of a magazine a few years ago. I wish I would have written down when and where so that I could give them credit, because they deserve it! It's soooooo good!!

FYI, for my large crock pot and equally large family I usually double this recipe.


2 slices thick-cut bacon chopped
4 oz sliced mushrooms
1/2 C. frozen white pearl onions (I have substituted fresh and it works too)
2 chicken legs
2 chicken thighs (I have done this with bone in, and bone out, skin on and skin off all work)
1/4 t. Salt
1/2 C. coarsely chopped carrots
1/2 C. coarsely chopped celery
2 T. flour
1 t. thyme
1 C. dry white wine. (I substitute Chicken stock)

Cook bacon in a large skillet till crisp.
(while the bacon is cooking add salt and pepper to the chicken and set aside)
with a slotted spoon remove bacon to the crock pot.
add the mushrooms and onions to the crock pot
Cook the chicken in the bacon drippings till brown on both sides and add to pot.

Add the carrots and Celery to the skillet with the drippings and cook for 4 to 5 min
until crisp tender, stirring occasionally.
Stir in Flour and Thyme and cook 2 min stirring constantly.

remove from heat and add the wine stirring to scrape up any browned bits from the bottom of the skillet.
Add all to the crock pot.
cover and cook on Low for 6 hours.

NOTES: I find that if I use skin on chicken there is too much fat in the pot and I have to scoop it out before i can eat it. So, generally, I get skinned pieces or pull it off myself. I also dislike pulling out the I get boneless and skinless....yes, I know, it sounds lazy but I have better things to do really!
This is good served with mashed potatoes or rice or noodles!
I brought home some Herbs de Provence from Paris and I usually add a teaspoon of that with the Thyme from the garden.

Thursday, March 22, 2012

Crock pot black Beans and Cilantro Lime Rice

Ever since we had Black Beans and Rice at a Brazilian Restaurant in
Salt Lake I have been looking for recipes that sound like they would be
close to the same! After reading lots of reviews of different recipes I
realized that I may just have to figure this out for myself! So, I did!!!
Here is the result:

Black Beans:

I bought a bag of dried black beans from the store and rinsed and soaked them overnight. Then I drained and rinsed them again and added them to my crock pot. I then added 2 cans of chicken stock(vegetable stock would work, as would water) and 2 cups of Water.
I then chopped up fine :
1/2 sweet onion
2 celery stocks
and saute'd them in
1 T. butter
I added:
5 cloves of minced garlic at the very end just as the onions were getting soft
and tossed it in the crock pot with the beans.
I Added some salt and pepper at this point to taste. You may need to add more later.

I cooked 6 hours on High and it didn't feel like it was done to me so I put it back on High and waited another few hours!
At about the 8 hour mark I put my rice in the rice cooker it made about 5 cups.
To this I added 2 T. of rough chopped cilantro and a mixture of
juice of one lime or lemon
1 T. sugar
1 T. rice vinegar.
This gives it a slightly sweet, sour flavor that marries well with the savory black beans. You can easily just use plain rice, brown rice etc!
(this is a variation on the recipe Pat gave me for her rice, I just didn't take the time to look that one up and get the proportions but it worked!)

Just before scooping up the black beans to pour over the rice I tossed in about 1/4 C. Chopped Cilantro and stirred it in.

Next time I try this I want to add some roasted Anaheim Pepper to the veggie part of the mix. I wanted to this time but never had time to run all the way to Safeway to get one!

Notes from my family:
Kent-needs Pork.....lots of pork!(this would of course make it NOT vegetarian)
Kevin-chomp's good
Melannie-it's ok
Kat-ew I'm not trying that
Emma & Avril-Plain rice please....
Me....loved it!!!

Wednesday, March 21, 2012

London broil in a dutch oven

Hubby brought home a heavily discounted London Broil today! It needed to be cooked asap! I found this recipe online and decided to try it and it was good!
Here is the link to the video I had to watch like 10 times to get the recipe since I could not find one to print!

This marinade smelled SOOO good, I seriously wanted to take a sip....sigh....or dip in some good french bread!

Marinade your London Broil in this:
1/4 C. EVOO
1/3 C. balsamic Vinegar
3 T. soy sauce
3 T. brown sugar
1/2 med. onion chopped into small pieces (not as small as a dice)
6 cloves of garlic minced (or equivalent from jar)
Salt and Pepper to taste

Let sit in marinade at least 1 hour but preferably 24 hours.

To cook:
Pre-heat oven to 400
This is where I got out my meat to bring to room temp.
bring out the dutch oven and lg pan to sear meat in first. (although thinking about this, You could probably do the searing IN the dutch oven on the stove......HMMMM

Scrape off onions and sear meat in hot pan with EVOO one to two min on each side to get a nice brown color.

Add marinade to lg. dutch oven then add the meat back in and bake for 30 min to 45 min depending on how lg. your meat is.