Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Wild Rice Soup - Pressure Cooker

Wild Rice Soup
5 carrots, chopped
5 ribs celery, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 c uncooked wild rice (do not use blended rice)
8 oz fresh mushrooms
4 c chicken broth
1 t salt
1 t sage
1/2 t thyme
1/2 t rosemary
6 T butter
1/2 c flour
1 1/2 c milk

1. Put everything from the carrots to the rosemary in the pressure cooker and cook on manual for 45 minutes; release the steam.
2. Melt the butter in a small pot; whisk in the flour. Let the roux cook for a few minutes; whisk in the milk a little at a time.
3. Stir milk mixture into soup and serve hot.

Zucchini, Rice, & Beans

Zucchini, Rice, & Beans
1 large zucchini, diced
1 small green bell pepper, diced
1 T vegetable oil
1- 15.25 oz can black beans, drained and rinsed
1- 14.5 oz can fire-roasted tomatoes
3/4 c water
1 c instant rice, uncooked
1 c Cheddar cheese

1. In a large pan over medium heat, saute zucchini and pepper in oil for a few minutes until slightly tender, stirring occasionally.
2. Add beans, tomatoes, and water; increase heat to high and bring to a boil.
3. Remove from heat, stir in rice, and let stand, covered, for 7 minutes, until rice is cooked; stir in cheese.

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

Easy Fried Rice

Easy Fried Rice
3 T sesame oil
1 c frozen stir-fry vegetables (thawed)
1 onion, diced
2 t minced garlic
2 eggs, slightly beaten
3 c cooked [brown] rice
1/4 c [low sodium] soy sauce

1. In a large skillet, heat the oil over medium-high heat; add vegetables, onion, and garlic; cook until tender.
2. Reduce heat to medium-low, move the vegetables to one side of the skillet, and pour the eggs in to the other side; cook and scramble the eggs.
3. Add rice and soy sauce and stir everything together; heat until warmed through.

 

(Sorry the coloring is wonky in this picture.)

 

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.

Chicken Bacon Broccoli Skillet

Chicken Bacon Broccoli Skillet
1 pkg [turkey] bacon, diced
2-3 boneless, skinless chicken breasts
salt and pepper
1 onion, diced
1 head broccoli, chopped
4 cloves garlic, minced
2 c cooked rice
2- 10 oz cans Rotel
2 T butter
2 T flour
1 c chicken broth
1 c Cheddar cheese

1. Fry up the bacon in the largest skillet you have; drain and set bacon aside.
2. Dice the chicken into bite-sized pieces and season generously with salt and pepper; place in skillet in a single layer and cook each side for 2-3 minutes, until cooked through. Set aside with bacon.
3. Place onion and broccoli in the same skillet and cook over medium-high heat until onions have caramelized and broccoli is tender; add garlic and heat until fragrant.
4. Stir in bacon, chicken, rice, and Rotel; reduce heat to low.
5. In a small pot, melt butter and whisk in flour; stir in chicken broth and bring to a boil, stirring occasionally, until it starts to thicken. Remove from heat and stir in cheese.
6. Pour cheese sauce over skillet, stir well, and add salt and pepper to taste.

Don't Peek Chicken

Don't Peek Chicken
4-6 chicken breasts
1 box Uncle Ben's Original Long Grain & Wild Rice
1- 1 oz pkt ranch dressing mix (not ranch dip mix)
1- 10.75 oz can cream of celery
1- 10.75 oz can cream of mushroom
1 1/2 c water

1. Preheat oven to 350* and grease a 9x13 pan; arrange chicken in the pan.
2. In a medium bowl, mix rice (and seasonings), dressing mix, soups, and water; pour over chicken.
3. Cover with foil and bake for 2 1/2 hours. Don't peek! (hence the name...)

Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken
2 c chicken broth
1 can black beans
1 c frozen corn
1 can Rotel tomatoes and chiles
2 cloves garlic, minced
1/2 onion, diced
1 t garlic salt
1 t cumin
1 t onion powder
1 t chili powder
3 chicken breasts
salt and pepper, to taste
rice, cooked
Cheddar cheese (opt)
green onions (opt)
cilantro (opt)

1. Mix broth, beans, corn, Rotel, garlic, onions, and spices in a slow cooker; top with chicken.
2. Cook on high for 6 hours or low for 10 hours; shred chicken half an hour before serving and return to slow cooker.
3. Season with salt and pepper; serve over rice, topped with cheese and green onions or cilantro.

Slow Cooker Curried Coconut Chicken

Slow Cooker Curried Coconut Chicken
1- 13.5 oz can coconut milk
2 1/2 t curry powder, separated
salt and pepper, to taste
3 chicken breasts
2- 16 oz bags frozen stir-fry vegetables
1 c white rice, uncooked
1/2 t ginger
coconut flakes (opt)

1. Lightly grease slow cooker; shake coconut milk well before you pour it in to slow cooker.
2. Whisk in 2 tsp. curry powder, salt, and pepper; add chicken and spoon some of the coconut milk mixture over the chicken; top with frozen veggies.
3. Cook on low for 8-10 hours (high for 6 hours).
4. About 20 minutes before serving, cook rice as directed, adding ginger and remaining curry powder to water before cooking.
Serve chicken over rice, sprinkled with coconut flakes.

Spanish Rice

My mom's Spanish Rice recipe. So yummy!

Spanish Rice

1 c long grain rice 

2 T olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/2 - 1 tsp. salt

1- 14.5 oz can diced tomatoes

1- 8 oz can tomato sauce

1 c chicken broth

1/2 t curry powder

1. Place rice in a bowl and cover with really hot water; let sit for 15 minutes.
2. Swish, rub, and squeeze the rice and then drain.
3. Cover with cool water; swish, rub, and squeeze and then drain; repeat until water is pretty clear (about 2-3 more times).
4. Drain rice well, pat dry with paper towels, and spread evenly on a cookie sheet; let dry overnight.

5. Heat oil in a large pot over medium heat; add rice and cook, stirring frequently, until lightly browned.
6. Add onion, garlic, and salt and cook, stirring occasionally, until onion has softened.
7. Stir in tomatoes and tomato sauce until blended; stir in chicken broth and curry powder.
8. Cover and simmer until broth is mostly absorbed; stir, re-cover, and simmer over low heat until all liquid is absorbed, about 30 minutes.

Makes 4 servings.

Slow Cooker Lemonade Chicken

Slow Cooker Lemonade Chicken
4 boneless, skinless chicken breasts, diced
1 can frozen lemonade, thawed
1/4 c ketchup
1 T apple cider vinegar
3 T brown sugar
brown rice

1. Place chicken in slow cooker.
2. Mix remaining ingredients in separate bowl; pour over chicken.
3. Cook on high for 3-4 hours, or on low for 6-8 hours.
Serve over rice.
*Each serving (sans rice) is only 309 calories.

Slow Cooker Chicken & Rice

Slow Cooker Chicken & Rice
1 block [light] cream cheese, at room temperature
1 can cream of chicken soup
1 pkg Italian dressing mix
4 chicken breasts (mine were still frozen)
1/4 c water
4-5 c cooked rice

1. Combine cream cheese, soup, and dressing mix in slow cooker; add chicken and cover with mixture.
2. Drizzle water over chicken and cook on low for 6-8 hours.
3. Shred chicken and mix back in to slow cooker; stir in rice and serve.

For leftovers:
Wrap in crescent rolls with some Cheddar cheese and follow baking directions.

*UPDATED* Cafe Rio Cilantro-Lime Rice

Cafe Rio Cilantro-Lime Rice
1 c white rice
1 t butter
2 cloves garlic, minced
1 lime, zested and juiced
1- 15 oz can chicken broth
3/4 cup water
2 t sugar
3 T fresh chopped cilantro

1. In a medium saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water.
2. Bring to a boil; turn down to low, cover, and cook for 15-20 minutes, until rice is tender; remove from heat.
3. In a small bowl, combine remaining tablespoon lime juice, zest, sugar, and cilantro; stir in to rice and serve warm.

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole
4 boneless, skinless chicken breasts
1- 10.75 oz can Campbell's Fiesta Nacho Cheese soup
1- 10 oz can red enchilada sauce
2 cups shredded Cheddar cheese
[brown] rice, cooked

1. Turn slow cooker on low; place chicken in slow cooker.
2. Mix soup and sauce together in a medium bowl and pour over chicken.
3. Cook for 4-6 hours; shred chicken about an hour before serving.
4. Stir in cheese and rice about 15 minutes before serving.
Tortillas, tortilla chips, sour cream, guacamole, and extra cheese optional.

[I did not get a picture of this dish, but it pretty much looks like the inside of a chicken enchilada. Ole!]

Slow Cooker Cajun Chicken

Slow Cooker Cajun Chicken
1/2 lb bacon, chopped into small pieces
1 green pepper, diced
1 medium onion, diced
2-3 stalks celery, diced
3 chicken breasts, cubed
1-2 T Cajun seasoning
1- 14.5 oz can diced tomatoes
3 c cooked rice

1. In a large skillet, cook bacon until crisp; set aside in refrigerator.
2. Add pepper, onion, and celery to pan; cook for 3 minutes over medium-high heat.
3. Spoon vegetables into slow cooker.
4. Sprinkle chicken with half of the Cajun seasoning; cook chicken in pan, turning once, until brown on both sides.
5. Place chicken and any remaining bacon fat into slow cooker, pour in tomatoes, and stir in remaining seasoning.
6. Cook on low for 8-9 hours. Stir in bacon and rice before serving.

(The picture isn't amazing, but this is really tasty.)

Slow Cooker Chicken and Rice Casserole

Slow Cooker Chicken and Rice Casserole
2 chicken breasts, raw (mine were frozen even)
1 c [brown] rice, uncooked
1- 14.5 oz can chicken broth
1- 10.75 oz can cream of chicken soup
1- 4 oz can sliced mushrooms, drained
1 pkg onion soup mix (I used onion dip mix and it worked great)

1. Mix all ingredients in slow cooker.
2. Cook on low for 4-6 hours.