Mexican Chicken and Rice

Inexpensive, tasty... and a one-pot wonder! 👏

Ingredients

• 8 chicken thighs (or a 3-4 chicken breasts if you prefer)
• 1 1/2 Tablespoons olive oil
• 1 1/2 Tablespoons unsalted butter
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 2 large tomatoes, chopped
• 2 1/4 cups chicken broth
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• Fresh ground pepper
• 1 1/2 cups frozen peas

Instructions

1. Remove the skin from the chicken thighs, if desired (I buy skinless). In a medium size pan over medium heat, add olive oil and unsalted butter. Place the chicken in the pan and fry, about 7 min. per side. Remove chicken to a plate.
2. To the drippings, add the onion, garlic and rice. Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste.
3. Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and simmer about 30 min. or until the rice is tender. Mix in the peas just before serving.

Banana Bars with Cream Cheese Frosting

The title says "bars", but make no mistake, this is cake. You can make it in a jelly roll pan or two 9-inch rounds. If you like banana bread, this really takes it up a notch.

Cake:

1/2 cup (1 stick) butter, softened

1 1/2 cups sugar

2 eggs

1 cup sour cream

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 bananas, mashed

1. Move oven rack to the middle and preheat to 350. 

2. Mix cake batter in order given. Spray a jelly roll pan (15x11 inch) with baking spray.

3. Pour batter evenly into jelly roll pan and smooth with spatula. Bake for 20 minutes. Cool for 45 minutes before frosting.

Frosting:

8 oz. cream cheese, softened

1/2 cup (1 stick) butter, softened

2 tsp. vanilla

3 1/2 cups powdered sugar

4. Combine cream cheese, butter, and vanilla in small bowl. Slowly add powdered sugar. Mix well.

5. Spread evenly on cooled cake and chill in refrigerator before serving.

Optional: Add 1 1/2 cups chopped walnuts on top 

(I don't do this because nuts ruin desserts) 😜

Bow-Tie "Lasagna"

(Disclaimer: I got this one off the Pioneer Woman's Tasty Kitchen blog)

We love this meal -- it's easy and we will all eat it.  It legit tastes like lasagna too without the hassle.

Ingredients:

1 lb. ground beef
5 cups bow-tie noodles
3 cups spaghetti sauce (or marinara)
1 Tbsp. olive oil
1 tsp. salt (I often salt the beef while browning and salt my pasta water, so I usually skip adding this tsp. of salt later)
1/2 tsp. garlic powder
1 tsp. Italian seasoning (I usually do a tad less)
1/2 cup mozzarella cheese
1/2 cup sour cream

Directions:

Brown the ground beef and set aside. Cook the noodles according to package directions. After the noodles are cooked, drain and return to pot. Drizzle with olive oil. Mix in spaghetti sauce.  Add cooked ground beef, seasonings, cheese, and sour cream.  Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.  Enjoy!!

S'mores Bars

These bars are super tasty and easy to make (basically a variation on Rice Krispie treats).

Ingredients:

1 stick (4 oz) unsalted butter
1 - 1 lb (16 oz) bag marshmallows
1 - 12 oz box (about 8 cups) Golden Grahams cereal
1 - 12 oz bag chocolate chips

Directions:

1. Spray a 9X13 pan with non-stick spray and set aside.
2. In a large bowl, empty contents of cereal box and set aside.
3. In a heavy-bottomed pan, melt down the butter.
4. Add the marshmallows and melt completely, stirring constantly.
5. Once melted, pour marshmallow/butter mix into the cereal.
6. Toss cereal with marshmallows until covered, using a rubber spatula sprayed with pan spray.
7. Let sit about 1 minute, and then toss in chocolate chips (the earlier you incorporate the chocolate chips, the more likely they are to just melt into the marshmallow goo, which is fine too. But, if you want chunks of chocolate, then wait a few minutes to incorporate the chips).
8. Pour into dish and press lightly to even out (not too hard, or the bars will be too dense).
9. Refrigerate to set, and then cut.


We don't make these very often because they're too tempting!

Mel's Kitchen Cafe's Grilled Island Chicken

I know we don't really even use this blog anymore, probably because of Pinterest, but I made this recipe last night and it was so good, I just had to share it!  Dave even said he would eat leftover cold chicken because he liked the flavor so much.  I served it with some grilled yellow squash and watermelon.  Such a yummy, summery meal.  This is a definite keeper at our house, and it doesn't hurt that I usually have all the ingredients on hand.  Thanks to Mel's Kitchen Cafe (and, of course, Pinterest -- the best way of finding recipes these days :))!

Grilled Island Chicken
Printable Version with Picture
Printable Version

*Serves 2-4, depending on how many chicken breasts are marinaded

INGREDIENTS:
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

DIRECTIONS:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

Recipe Source: adapted slightly from Annie’s Eats

Cheesy Spaghetti Bake

This is a yummy dinner that has quickly become a favorite around here.  It's almost like a lasagna but made with spaghetti noodles instead.  The sauce recipe would be great on it's own too. 

1 lb. ground beef (I usually use ground turkey)
1 white/yellow onion, chopped
2-3 cloves of garlic, minced

Add ingredients to large saucepan, salt and pepper your meat, and cook until onions are translucent and meat is browned.  Drain, if necessary.  Then add:

1 - 28 ounce can crushed tomatoes (I like to use 2 cans of stewed tomatoes instead for the extra flavor)
1 - 15 ounce can tomato sauce
2 tsp sugar
2 tsp Italian seasoning

Simmer for 20 minutes.  While that is simmering, cook one package of spaghetti.  (I've always used whole wheat pasta and you can't even tell since the sauce is so yummy!)

After pasta is done, drain and layer half the pasta in the bottom of a 9x13 glass baking dish.  Top with a handful or two of shredded mozarella, just until covered, then top with half of the sauce.  Repeat pasta, cheese and sauce one more time.  Top with 1/4 c. grated Parmesan cheese.  Bake at 375 for about 20-30 minutes. 

The cheese melts into the pasta and makes it stick together so it's not hard to dish up at all.  I made it with elbow macaroni tonight and that did not work out as well.  It was still good but it definitely fell apart more.  With the spaghetti it serves up just like lasagna and stays together perfectly.  This also makes a ton and we usually have at least half a pan leftover.  You could easily split this up into two 8x8's and then freeze one though for later. 

Poppy seed Dressing

This dressing is so yummy and keeps for a while in the fridge.  It comes from Our Best Bites.  They recommend it to go with this salad, which is super yummy, but this dressing tastes good on just about anything.  I'll even eat weeds spring mix with this dressing!  I had it for lunch today even, with feta and glazed pecans.  Yum!

1/3 c. white vinegar or white wine vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. prepared mustard
2 Tbsp. chopped green onion  (I usually just chop up a couple and dump it in without measuring, but then I love onions)
1/2 c. vegetable oil
1 tsp. poppy seeds


In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

It'll keep in the fridge for a while, but I usually have to let it warm up on the counter a little while before it will pour because the oil starts to solidify.  Enjoy!