Saturday, March 21, 2009

Chili Brown Rice with Chicken & Black Beans

Original Recipe from Charlotte Observer Wednesday, March 18th, 2009
1 tablespoon olive oil
2 cups uncooked brown rice
2 tablespoons chili seasoning
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken broth
3 cups water
2 cups salsa
1 (15 oz.) can black beans, drained & rinsed
3 cups chicken, cooked & diced
1 small bag frozen corn
Juice of 1 lime
Grated Cheese

Heat oil in dutch oven over medium heat; add rice. Toast, stirring occasionally 3-4 minutes.

Reduce heat to low; push rise aside. Stir in chili seasoning, cumin, and oregano; toast 15 seconds. Gradually stir in chicken broth, water, and salsa. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.

Stir in beans, chicken, and corn. Cover; continue cooking 5 minutes. Turn off heat; let rest, covered, 4 minutes.

Serve with grated cheese.

Wednesday, March 18, 2009

Chicken Broccoli Macaroni and Cheese Bake

Original Recipe
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 block 2% cheese, shredded
1/2 teaspoon salt
1/8 teaspoon ground black & red pepper mix
1 package chicken meatballs, chopped (can also use a package of chicken breasts Sams has chicken meatballs)
1 (10-ounce) package frozen broccoli, thawed
8 ounces elbow macaroni, cooked
1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.

Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Add shredded cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in broccoli, chicken, and pasta. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with Parmesan cheese.

Bake at 350° for 25 to 30 minutes.

Saturday, March 14, 2009

Slow Cooker Pineapple Pork Tenderloin

Original Recipe
pork tenderloin
2 tablespoons brown sugar
1 package dry Italian Dressing Mix
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
1/4 cup soy sauce
1/2 cup apple juice
1 fresh cut pineapple, cut into chunks

Combine meat, brown sugar, Italian Dressing Mix, salt, pepper, and cornstarch in a ziploc bag. Shake the bag to evenly coat the meat. Place in fridge overnight.

Dump Ziploc bag into slow cooker.

Combine soy sauce and apple juice. Pour over meat.

Add pineapple chunks.

Cook on low 7-9 hours.

Thursday, March 5, 2009

Lemon Bars

Recipe from Joy of Baking

1/2 cup butter, room temp
1/4 cup confectioner's sugar
1 cup flour
1/8 tsp salt

1 cup sugar
2 eggs
1/3 cup fresh lemon juice
1 tbsp grated lemon zest
2 tbsp flour

Preheat oven to 350.

Spray an 8 x 8 pan with cooking spray

FOR CRUST: In the bowl of your electric mixer or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

Monday, March 2, 2009

Lemon Chicken

1 package chicken breasts, pound out and slice into strips
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 cup vegetable oil
1/4 cup light brown sugar
Juice from one lemon
1/4 cup chicken broth
1 lemon, sliced

Pour lemon juice over chicken in tupperware. Marinate in fridge 1-2 hours.

Preheat oven to 350.

Combine flour, salt, paprika, and black pepper in a ziploc bag. Discard lemon juice marinade Shake chicken strips in bag to evenly coat.

Heat oil in large skillet over medium high heat. Brown chicken on 3-5 on both sides. Place in 9x13 baking dish sprayed with cooking spray.

Combine juice of one lemon with broth. Drizzle evenly over chicken. Place lemon slices on top of chicken.

Bake 20 minutes or until done.