Pork Chops and Rice

Sorry about last week. My husband had some tests to get done and I traveled with him to the other side of the state to visit a friend. Two more things, I lost the piece to my camera that lets me download pictures and the saturday thing is just not working for me (as you may have noticed =) so maybe I will just do a random saturday post about sweets.

I think I am going through phases. Last time was a veggie phase and now it's rice. This one is such a good one though that I have to share it with you.

Pork chops and rice

You will need:

4 pork chops
2 cups of rice
1 chicken bullion cube (or granulated equivalent)
water
seasonings of choice (i.e. Garlic, onion, Season all, etc...)


Turn large skillet on medium high heat. Season pork chops on both sides. (I used garlic pwd, onion pwd, season all, salt and pepper) Brown pork chops on both sides and set aside. In the same pan, place rice and water (according to package directions MINUS 1/2 c water. The juices from the pork chops will make up the difference and if you don't do this you will have really watery rice.) Bring to a boil, place pork chops on top of rice and cook rice according to package. Usually around 20 minutes on low with a lid on. That's it. So yummy! If you would rather use chicken you can do this and add a can of cream of mushroom soup on top and it's so good!

Chicken and Rice

I love the rice and vermicelli mixes you get from the store. I used to make them all the time with chicken and pork chops but lately I haven't been buying them. When I was at the store last week I saw them and bought some. I was trying to think of what to make for dinner and I decided on chicken and rice. I really didn't want to dirty too many dishes so I threw everything together. I was surprised how quick and easy it made everything.

Chicken and Rice

You will need:

3 boneless skinless chicken breasts Chopped into small pieces
1 box of rice and vermicelli
2 cups of chopped veggies ( I used peas)
2 Tbsp of butter
3 cups of water (I went by the package)

In medium saucepan, lightly brown rice and vermicelli in butter according to package directions. Add water, chicken, and spice pack and bring to a boil. Reduce heat to low, add veggies, and simmer according to the package. That's it! So basically you are just adding the chicken and veggies and following the box. It was so easy! The chicken and veggies taste so good from all the spices for the rice.

Note: If you are using chicken that has absolutely no fat on it you might want to add a little more water. Also you can do this in the microwave if you don't want to dirty a pan!

Veggie Melt

I must be on a veggie kick this week!

When I was a young girl my mom used to take us to this health food store in the city we lived in. Not that we were health nuts or anything, I think was mostly for the restaurant in the back of the store. They served mostly sandwiches, salads, and drinks. We would always get these AMAZING smoothies and my very favorite sandwich in the world The Veggie Melt. They had all kinds of veggies stacked up on wheat bread with lots of gooey cheese melted on top. I admit that I did love vegetables as a kid but I think almost anyone would love this sandwich. I used to dream about till I finally gave in and just tried to figure it out. It's so easy but so good and a good way to try to get your kids to eat more veggies.

Veggie Melt Sandwich

You will need: (For one sandwich)

2 slices of bread (I usually use wheat but whatever you like works)
1/2 avocado sliced
1 handful of sprouts
2 Tbsp shredded carrot
1 small tomato sliced
2 small mushrooms sliced
salt and pepper
cheese

Turn your oven to broil and toast your bread (You don't have to toast it but it keeps it from getting soggy. Place bread on a cookie sheet on top of bread assemble your veggies. (I always put the mushrooms on top so they soften from the melty cheese.) Sprinkle with salt and pepper (I usually do a little garlic powder too.) then put in the oven for a few minutes. Watch them closely and pull out when the cheese has completely melted. I was really naughty and made bacon and put it on top of the cheese when it came out. YUM! My kids ate every bite and even asked for seconds!

Quick Chicken Salad

So I am not the best at giving my family fresh veggies all the time, and since it's still "winter" I am even worse. Frozen veggies are cheaper and don't get shoved to somewhere in the back of my fridge to only be found a week later growing the early stages of penicillin. But on payday when I buy groceries I always pick up stuff for a huge salad and make one up for my family. I add chicken and anything that sounds good and I feel better about my families lack of fresh vegetables for a while. I usually just grill the chicken by marinating it in italian dressing but it didn't have any. I made this up on the spot and it was delish!

Quick Chicken Salad

You will need:

4 medium boneless skinless chicken breasts or thighs
1/4 c of balsamic vinegar
1/4 c of oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 bag of your favorite salad mix or 1/2 medium head of lettuce (chopped)
Your favorite veggies chopped up ( I used avocado, carrots, cherry tomatoes, spinach, cucumbers, & alfalfa sprouts)
1/4 c of shredded cheese (optional)
Salad dressing

Turn oven on broil. Chop chicken into small pieces. Mix vinegar, oil, salt, garlic, salt, and pepper in a large bowl add chicken and stir until completely coated. Place chicken on a greased cookie sheet and broil for 5 minutes on each side. Watch your chicken really closely and pull it out if it starts to brown. While your chicken is cooking chop up your veggies and arrange your salad. Note: Most grocery stores now sell pre-chopped veggies. They might cost you a little more but save you time. When the chicken is done throw it on your salad and enjoy! I used ranch dressing on mine and it was fabulous! =)

Home made Mac and Cheese

I am sure that most of you love the blue box of mac and cheese. It's quick and easy and costs practically nothing. But unfortunately for me I despise it. Growing up my little brother was a finicky eater and Mac and cheese was one of the few things he would eat. I couldn't even stay in the room because I hated the smell. One day, I was with a friend visiting her grandparents and her grandfather had made home made mac and cheese. I am sure it took a lot of coaxing to get me to try it but once I did I was hooked. I found a great recipe and twisted it my own way and it's one of my family's favorites.

Home made mac and cheese

You will need:

1 Tbsp butter
1 small onion (chopped)
1/2 tsp pepper
1 Tbsp flour
1 cup (uncooked) Elbow Macaroni noodles
4 cups of milk
3 cups of cheddar cheese
1 tsp salt
1 tsp garlic powder
1 cup buttered bread crumbs (only if you are going to bake it)

Preheat oven to 350 degrees (again, only if you are going to bake it.) In sauce pan on medium heat, saute onions and pepper in butter. While onions are cooking, cook the noodles according to package directions and drain. When onions become transparent, add flour and mix well to form a paste. Add milk and bring to a boil stirring constantly. Turn heat down to low and add cheese, salt, and garlic pwd. (You can use any cheese you like but I would suggest you use at least 1 cup of medium or sharp cheddar.) Mix together and till cheese is melted and add noodles. Now you can choose to eat it just like this or you can place it in a casserole dish and sprinkle the bread crumbs on top. Cook it for 20-30 minutes till the cheese sauce begins to bubble up on the side.

Company Beef Casserole

Ok kids. So I have been really naughty the last couple of weeks and haven't posted. I was in a car accident at the beginning of the week but that still doesn't make up for the other weeks. So in order to discipline myself I am going to post 3 days a week. I will post on Tuesday, Thursday, and Saturday. Tuesday and Thursday will be Dinners and Saturday will be Desserts (Yay for the whopping 3 of you that voted! =) . Well see how well this works and then go from there. Since I have been such a slacker though I will post today and tomorrow. So here goes:

Company Beef Casserole

Now this is one of my very favorite dishes. My mom used to make it a lot when I was a kid and it was one of my favorites. The noodles and cheese and tomato sauce. YUM!!! I actually remember requesting it for my birthday on many occasions. I have heard of some people calling it "poverty meal" but I think Company beef casserole is a little less depressing so I will stick with that.

You will need:

1 lb lean ground beef (Sorry veggie friends =( but there is always boca ground beef =)
1/2 medium onion chopped
1/2 -1 tsp seasoned salt ( I use season all)
1/2 - 1 tsp garlic powder
1 tsp worcestershire
2 cups uncooked macaroni noodles
2 cans of diced tomatoes
2 cups of shredded cheddar cheese
salt and pepper
cooking spray

Preheat your oven to 350 degrees. Cook noodles according to package directions. While noodles are cooking, spray cooking spray evenly over a medium skillet. On medium heat, saute onion in skillet and add ground beef. Season with season all, garlic, and pepper. Drain noodles and add to meat. Drain one can of tomatoes and add both cans to noodle mix. Add 1 c of cheese, worchestershire and salt, mix well and place in large casserole dish or 9x13 cake pan. Sprinkle remaining cheese on top, cover with foil and bake for 20-30 minutes or till the juices bubble on the sides.

Cheese Enchiladas

As I am sure most of you know my mother in law went into the ICU last week and we headed to see her ASAP. We got home late the other night and she is doing much better. I had planned on doing this post the day we left so sorry for the lateness but it was for good reason.

Ok so this recipe (as pretty much all my recipes do) has a back story. When I was young I was introduced to the gloriousness that is the Cheese Enchilada. It wasn't just any cheese enchilada but I happened to grow up close to one of the best mexican restaurants in the west, no bias here. Then one day I got married and my husband joined the Army and I had to leave all my beloved restaurants behind, well and my family and friends too, including the wonderful mexican restaurant. But my spirit wasn't dampened and I ventured forth to find a good enchilada. There were many good restaurants but they used the dreaded "nasty white cheese", no I don't know the technical name and yes you can like it but I don't have to. Saddened I still returned to these restaurants to enjoy there many other fabulous dishes but I still longed for a good enchilada. One day while greatly with child a craving consumed me and I had to have an enchilada. I waddled to the store and found my ingredients and went to work. The first ones satisfied me but I knew I could do better. Then finally I figured it out and now I share it with you.

Cheese Enchiladas and rice

You will need:

For Enchiladas:

8 CORN tortillas
4 cups of cheese
1 16 oz can of enchilada sauce
sour cream
lettuce
sliced tomatoes

Preheat oven to 350. Wet two paper towels and place one on a microwave safe plate. Place tortillas on paper towel and cover with other paper towel. Microwave for 1 30 seconds. Pour a small layer of enchilada sauce into the bottom of a casserole dish. In each tortilla spread 1/3-1/2 cup of cheese in a line down the middle. Roll up and place in casserole dish. When all the enchiladas are rolled cover with the rest of the enchilada sauce and cheese. Cover with foil and bake 30 minutes till the sauce is bubbly. Serve topped with sour cream, lettuce, and tomatoes.

For rice:

1 Tbsp butter
1 cup white rice (do not use sticky or jasmine rice.)
1 tsp of garlic pwd
1 tsp ground cumin
1 tsp of onion pwd
1/2 tsp dried oregano
2 Tbsp tomato paste
2 cups water

Melt butter in medium saucepan add rice and toast till rice browns. Add water, tomato paste, and seasoning. Cook on low 20 minutes. Fluff and serve.

Tips:

You can use brown rice but you have to cook it twice as long. You can use fat free cheese but I would still use 1 cup of regular cheese to 3 cups fat free cheese. If you want to use chicken or beef or tofu instead of cheese inside use the same amount of cups and make sure to season them with a little chili powder, cumin, and garlic.

Enjoy!

Salsa chicken

A year or so ago my mom called me because she had made this really yummy chicken with Salsa. She gave me the recipe and it was easy and I liked it but I really haven't made it since. Yesterday after a day of laundry and house cleaning I just wanted something quick and easy and I saw the Jar of salsa on my "pantry" shelf. I was running out of juice in my phone and I lost the charger so I decided not to call mom to get the recipe that I misplaced. So I just threw this together and it turned out amazing!!! But I didn't get any pictures because I can't find my camera (Is it just me or are you seeing a pattern here? I need to start putting beepers on everything so I can find things when I need them.) So, sorry about the pics but I know you will love this! =)

Salsa chicken

You will need:

1 jar of your favorite salsa (I used the mild chunky store brand.)
1 cup of brown sugar
1 tsp of worchestershire sauce
1/2 tsp of garlic
4 boneless skinless chicken breasts (I used boneless skinless chicken thighs, because they are cheaper. )
rice
water

Turn on your oven to 350 degrees f. Grease a medium cookie sheet and place chicken breasts on top. Set aside. In a mixing bowl, mix salsa, brown sugar, worchestershire, and garlic. Pour mixture over chicken breasts and bake, uncovered, for 20 minutes. (If you forgot to thaw the chicken just use the frozen chicken and cook 40 minutes.) While the chicken is cooking make however much rice you think you will need. I have a family of 5 and I make 2 cups of jasmine rice because it makes 5 cups. Most rice will make 1 1/2 cups for every cup of dry rice. I don't know why the jasmine rice is different. Serve the chicken over the rice with veggies and enjoy! (My family practically licked the pan!)