Kitchen Adventures 16.2

As fall approaches, I tend to turn to my crock pot. I really should use it during the summer when it's so ridiculously hot and turning the oven on just sounds like a terrible idea, but that's a change for next year. I have a couple crock pot cookbooks and though there is some overlap between them all, each has its perks. 

I usually stick to the same thing from each cookbook, but this time I decided to try something different. It was pretty good, but by the third day I was tired of it. Keep that in mind when checking this one out; it might be better for a family of three or more.

This recipe came from Rival Crock-Pot 3 Books in 1 cookbook that was published in 2007. There are a couple different versions and when I checked Google Books and Amazon all the copies were pretty expensive, so if you want a copy you'll either have to pay some big bucks, check the local bookstores/estate sales/ garage sales or your library.

Campbell's Nacho Chicken and Rice Wraps

Ingredients:

2 cans Campbell's cheddar cheese soup
1 c. water
2 c. Pace chunky salsa or picante sauce
1 1/4 c. uncooked regular long-grain white rice
2 lbs. boneless skinless chicken breasts
10 flour tortillas (10 in. diameter)

Directions:

1. Spray the slow cooker with cooking spray or use a crock liner. Mix soup, water, salsa, rice and chicken in the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
2. Spoon about 1 cup rice mixture down the center of a tortilla. Fold the ends up and roll the tortilla around the filling.

Unfortunately I do not have an image of this dish. Picture a chicken and rice burrito and you've got it. :)

Kitchen Adventures 16.1

Chicken and rice is a common combination. I know I've posted several recipes involving these ingredients as the main components. Still, I always look for different ways to use these ingredients together. They are things I always have on hand, so to me it makes sense to find recipes that use these items.

This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of Every Day with Rachael Ray. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.

Cheese Chicken & Rice Casserole

Ingredients:

1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 c. frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 c. shredded Cheddar cheese

Directions:

1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.

Kitchen Adventures 14.2

Life is busy. Sometimes, it doesn't even seem like there is time to breathe. So, if there's not time to breathe then making time for cooking is even more difficult. Now, I love eating, so of course I make time for that, but finding the time to cook is more difficult. So, when I went to the annual Cookbook Swap and Shop event at Norman Public Library and found a one dish cookbook, I snapped it up. I figured that if I only have to use one dish then it must not take very long to cook the meal, which fits perfectly into my busy days.

This was a pretty simple recipe. The only thing that caused a little confusion was finding the right kind of rice. Really, I don't think it matters that much after making the dish, so keep that in mind. It includes your meat, carbs, and veggies all in one, so overall it's a fairly balanced meal. It's deliciousness is another good factor. :)

This recipe is from Incredibly Easy One Dish cookbook on page 15. You can find a copy at Amazon or Barnes and Noble. You can also try your local library.

Creamy Parmesan Rice with Chicken

Ingredients:

1 T. oil
4 boneless, skinless chicken breasts (about 1 pound)
3 cloves garlic, minced
1 1/2 c. white rice
2 cans (14 1/2 oz. each) chicken broth
1 c. grate Parmesan cheese
1 c. frozen peas, thawed

Directions:

1. Heat the oil in a medium-size skillet. Season the chicken with salt and pepper and cook over medium-high heat 5 to 7 minutes or until lightly browned on both sides.
2. Add the garlic to the skillet and briefly cook. Stir in the rice and chicken broth and bring to a boil. Cover and reduce the heat and simmer 20 minutes or until the chicken is no longer pink in center.
3. Remove the skillet from the heat and stir in the Parmesan cheese and peas. Cover and let set 5 minutes.

Kitchen Adventures 8.1

Here's to the first post of 2011! It's belated, I know. I seem to be doing lots of things belatedly thus far this year. Hopefully that will soon change! It's not that I haven't had time--three working days off in the past two weeks is really no excuse--but other more pressing issues always seem to arise to fill the days. And it's not even shopping (though a new pair of shoes would be nice, and maybe some jeans...). But I digress.

The first recipe contribution of the year comes from my trusted Triple T youth group cookbook, Homemade with Love. This recipe is one I have used for several years now, and every time I think about adding in spices and never do. So, if you make this, add in some different spices and let me know how it goes! This recipe was contributed by a family friend, and it was one of her family recipes. I hope you enjoy it!

Sunday Chicken Casserole

Ingredients:

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1/4 lb. melted butter (1 stick)
1 1/2 c. minute rice
1/2 c. milk
6 chicken breasts
paprika
salt and pepper

Directions:

Mix together the soups, butter, milk and rice in a fairly large bowl. Pour this mixture into a greased 9"x13" baking pan. Place the chicken on top and season with paprika, salt and pepper. Be generous with the salt and pepper; I never seem to use enough. Bake covered with foil for 1 hour at 325 degrees, then remove the foil and continue baking for another 20 minutes.