CHICKEN and RICE CASSEROLE

Servings: 6-8 

This recipe delicious casserole recipe is from Simply Recipes, one of my favorite food blogs on the net. I changed a few ingredients around and it was AMAZING! 

Ingredients: 

2 1/2 lbs. boneless, skinless chicken breasts 

2 leeks [sliced, washed and rinsed]

2 garlic cloves, minced

1/2 lb. each of baby portabello and button mushrooms sliced

1/4 cup white wine

1 1/3 cups chicken stock

1/2 cup sour cream

1/4 cup heavy cream

1 cup raw, medium or long grain, white rice

1 tsp. each of italian seasoning and poultry seasoning

1 1/2 tsp. salt

1/2 tsp. paprika

olive oil 

salt + pepper

Directions:

1. Preheat oven to 375 F.

2. Butterfly chicken breasts; season all over with salt and pepper.

3. Heat 2 tsp. of olive oil in a large saute pan on medium high or high heat. Working in batches, brown the chicken beasts on both sides, about 1-2 minutes.  Cut  browned chicken into 1 – 1 1/2 inches, set aside in a bowl.  [note that the chicken does not have to be cooked through, only browned]

4.  In the same saute pan add 1 tsp. of olive oil, lowe heat to medium, add onions and cook until translucent, about 3 minutes. Add garlic, cook 30 seconds. Remove to a shallow casserole dish. Raise heat to high, add sliced mushrooms. Dry saute them (do not add oil) allowing the mushrooms to brown lightly. Add to casserole dish.

5. Add 1/4 cup white wine to the pan to deglaze pan, scraping off the browned bits from the bottom of the pan. Let the wine reduce to about 1 tbsp., then add the chicken stock, and remove from heat. Stir in 1/2 teaspoon, sour cream and cream. 

6. Add raw rice to the casserole dish. Then cream mixture over rice. Add the italian and poultry seasonings and paprika to the dish. Stir the rice, onion, mushroom and herb mixture so that they are evenly distributed in the casserole dish. 

7.  Place the chicken pieces over the rice mixture, in a single layer. Cover the casserole tightly with aluminum foil. Bake at 375F for 45 minutes. Remove foil. If casserole is still to liquidy, let it cook a few minutes more uncovered, until excess liquid is evaporated.  

8. Enjoy. 

JAPANESE TEPPAN RICE aka Fried Rice

Servings: 6

Ingredients:

4 cups cooked white rice 

3 large eggs

2 boneless, skinless chicken breast

1/2 cup each finely chopped onion, carrots and celery

5 tbsp. butter at room temperature 

1 tbsp.  finely chopped garlic

1/3 cup sodium reduced soy sauce

2 tbsp. black bean paste 

pepper 

Directions:

1.  Prepare Garlic Butter:

• combine garlic and butter in small bowl, set aside

2. Prepare Chicken:

• heat large skillet to 350 degrees
• add 2 tbsp. cooking oil to hot skillet
• season chicken breast with salt and pepper on both sides
• fry chicken until cooked through 
• cut chicken into bite size pieces, cover with foil and set aside

3. Fry Eggs:

• wipe down skillet with dry towel
• add a few drops of oil to hot skillets
• scramble eggs 
• transfer to plate cover with foil and set aside

4.  Fry Rice 

• wipe skillet down with dry paper towel
• add 2 tbsp. garlic butter to hot skillet
• add chopped onion, carrots and celery
• fry until onion is translucent, about 5 minutes
• add another 2 tbsp of garlic butter
• add cook rice and combine with vegetables until it is heated through 
• add cooked chicken and egg 
• add remaining butter, black bean paste and soy sauce [at this time you would add salt to taste, if needed]
• toss all ingredients until combined

5.  Serve and ENJOY! 

Coconut Rice Pudding

Serves: 12

Ingredients:

2 cups rinsed short grain rice

2 cups water

1 cup coconut milk

1 cup condensed milk [La Lechera]

1/2 cup sweetend coconut flakes

1 cinnamon stick

Directions:

1. Rinse rice until water run clear and drain.

2. In sauce pan combine water, rice and cinammon stick. Cook over medium heat until rice has cooked through about 25 minutes, stirring occasionally.

3.  Once rice is cooked add coconut and condensed milk, keep stirring until rice creamy and thick, about 15 minutes.  Add coconut flakes at the end.

4. Transfer to serving plate, let it cool to room temperature then transfer to refrigerator.

5.  Serve chilled and top with cinnamon.

EZ VEGGIE & RICE SOUP

Servings: 4

Who needs canned soup when you can prepare a perfectly healthy and delicious soup in minutes? Leave that can of Progresso in the pantry and treat your family to the real deal!!!

Ingredients:

2 L chicken stock [ I used combination of HM and store bought]

2 large carrots

2 Mexican or Italian squash

1 potato

1/4 rice

1 dried bay leaf

1 tsp. chicken bouillon

Directions:

1. Chop vegetable into bite size chunks and measure out the rice.

2.  Pour chicken stock and bay leaf into large sauce pan. Bring to boil, then lower to heat to medium low, add carrots, potatoes and rice. Cook until potatoes  have softened, about 20 minutes.

3. Add squash, bouillon, salt and pepper to tasted. Cook on low for another 15 minutes or until rice has puffed and squash is soft.

4. Serve and enjoy.

SHRIMP STUFFED PEPPERS 

Serves: 2

Ingredients:

1/2 lb.  peeled and deveined shrimp

1 small zucchini, chopped 

2 roma tomatoes, chopped 

1/3 onion, chopped  

2 garlic cloves, minced  

2 tbsp. sweet basil

2 tbsp. italian seasoning 

2 tbsp. good olive oil

1/3 cup shredded parmensan 

2 medium to large bell peppers 

-RICE-

1/2 cup arborio rice 

1/2 cup chicken broth

1/2 cup water 

Directions:

1.  Prepare Shrimp:

•  In a small bowl combine: shrimp, olive oil, half of italian seasoning, sweet basil and a pinch of salt and pepper. 
• Cover bowl with plastic wrap and place in refrigerator   

2.  Cook arborio rice as indicated on package, incorporate 1/2 cup of broth into water measurement for better taste. 

3. Chop zucchini, tomato and onion. 

4.  Prepare bell peppers: 

• cut bell peppers in half,  hollow out the insides
• preheat oven to 400 degrees 

5. Heat medium skillet, once hot add shrimp in single layer, cook until done about 2 minutes per side and transfer to plate, set aside.   

6. Roast Peppers in heat oven cut side down on baking sheet for 25 minutes. 

7. Using the same shrimp skillet prepare rice:  

• first add garlic, cook until fragrant about 1-2 minutes 
• add onion, cook until translucent about 2 minutes 
• add zucchini, cook until tender about 3-5 minutes
• add tomatoes and seasonings, cook until combined about 5 minutes 
• fold in cooked rice 
• add cooked shrimp
• let all ingredients simmer together on  LOW for 5 minutes 
• take skillet off heat and add parmesan  

8.  Take peppers from the oven turn cut side up and fill with rice mixture, top with parmesan. Serve two per plate and ENJOY! * 

* This can be served as a complete meal or as a side dish.