Creamy Rice and Chicken

I ate at Will's cousin's house and we had some really yummy creamy rice, so creamy rice has been one of my latest favorite dinners. It is really quick to make and soooooo yummy. I just make a box of chicken flavored rice a roni and then add a grilled shredded chicken breast and add some sour cream and cream of chicken soup, and cheese and sometimes mushrooms if we have them. It is a major comfort food. I'll post pictures next time I make it if I remember to.

Springtime Asparagus Pasta Toss Results

I really liked it a lot. I added chicken to mine, and didn't put tomatoes in. It would be really yummy with fresh (or canned) mushrooms, olives, carrots, broccoli, or zuccini also. It is a pretty easy pasta that is pretty versital. I will definitely make it again.

Banana Bread

I got this recipe out of my Better Homes and Gardens 14th Edition Cookbook. (It's on pg. 130 if you have the book) It is my favorite banana bread ever.

Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts
1 recipe Streusel-Nut Topping (optional)
Directions
1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Springtime Asparagus Pasta Toss

Walmart had asparagus on sale this week for 1.88 per lb. I absolutely LOVE asparagus, and thankfully so does my husband. So I decided I wanted to try something I haven't ever tried for dinner tonight. I was just browsing and found a recipe that I thought sounded really yummy. I'll have to let you know how it goes. Click on the picture above for the link to the recipe on the Kraft Foods site.

Peanut Butter Bars

This is a twist on the peanut butter cookies that I posted here. I made the dough as the instructions said through step 3. Then instead of dropping them by spoonful on a cookie sheet, I spread the dough on a large cookie sheet. I cooked them on 300 like the recipe said, but I cooked them for about 35 minutes. I cooked them till the very edges looked slightly golden and the middle didn't feel doughy when I pressed on it lightly. Then I just got Pillsbury Creamy Supreme Milk Chocolate flavored frosting (not because it is particularly better than any other frosting but because it was the least expensive) and spread it on top once the bars were cooled. This is what we ended up with. Not only did they look yummy, they tasted really yummy. Don't take my word for it, give it a try. You won't be sorry you did. (unless you are allergic to peanuts, or chocolate)

Spaghetti Sauce From Scratch

This isn't a picture of mine because I was dumb and didn't take one. It is the closest to what mine looked like though. I got it here :

One time, I was really wanting pasta, but I didn't have any sauce in the cupboard, so I decided to try to make my own. It turned out pretty good I thought. I was even smart ish enough to write down what I did.

• 1c. hot water
• 1 boullion cube
• 1 tsp. Italian Seasoning
• 1 tsp. dried onion
• 2 tsp. garlic salt
• 1 Tbs. basil
• 1 tsp. dried parsley
• 3 Tbs. brown sugar
• 2 cans diced tomatoes (14 ish oz.)
• 1 can tomato sauce (14 ish oz.)
  

It's easy. Disolve the boullion in the water, pour in a pot, or crockpot, add all the other ingredients and cook till it boils. You can let it simmer for a while or use it as soon as it heats up. I like mine to simmer for a while, because the flavors mix together better. When it is done, pour it over your favorite pasta. If you want to add a pound of browned hamburger or shredded chicken you can. I didn't this time because I didn't have any left, but usually I do put meat in.

Chicken Parmesan

I've made breaded fried chicken a couple of times in the last little while and it turned out really good both times, so last week I decided to give it an Italian twist and see how it turned out. It turned out really good. I was dumb and didn't write down what I did and measurements or anything and was kicking myself afterward. So of course I had to make it again and write it down this time. It was easy, and really didn't take a long time.

3-4 c. cornflakes

4-5 chicken breasts (depending on size)

1/2 c. pancake mix

1 tsp. Italian seasoning

1 tsp. basil

1 tsp. season salt

1/2 tsp. sage

1/2 tsp. garlic salt

1 pinch black pepper

1/4 c. parmesan cheese

1 egg

1/4 c. milk

3/4-1c. oil (depending on the size of the pan)

Pour cornflakes in a large ziplock bag. Use a rolling pin to smash them till they are almost powder, but there are still some pieces. Add all other ingredients to the bag except the chicken, milk and egg. Shake bag till everything is evenly mixed together. Put the egg and the milk in a container large enough for the largest piece of chicken to fit in. Put each piece of chicken in the egg mixture and cover evenly, then immediately place it in the ziplock and shake until the chicken is evenly covered with the mixture, then place each piece of chicken in a hot frying pan with about a 1/4 in. of oil in the bottom. Cook on Medium till each side is golden brown and crispy and the inside is fully cooked. If the chicken is frozen when you put it in, it will take longer to finish the middle so you might want to put it on a lower heat so it won't burn the outside. When fully cooked, you can pour marinara over the top, and sprinkle with parmesan and grated cheese.

We had spaghetti and salad with ours and it was sooooooo good. I know it kind of sounds like a pain, but aside from the chicken cooking, (which took about 15 minutes using thawed chicken breasts) the part that takes the longest is mashing the cornflakes. If you are in a hurry, you can mix all the dry ingredients in the blender or a food processor and then pour in a bag. I promise you won't regret trying it.

Homemade Flour Tortillas

These took like 10 minutes from start to finish no joke! And, they are soooooooooo much better (in my opinion) than store bought ones. You can make a big recipe and then freeze them for up to 6 months, or you can just make a few and then eat them right off the griddle. There is not a special technic or anything. I don't think I'll buy tortillas from the store again. Ok. Here's the recipe:

2 c. flour

1/2 tsp. salt

1/4 c. oil

2/3 warm water

Mix all the ingredients in a mixing bowl, then separate into the portion sizes you want, (you can make them as big or as small as you want). Roll each one out to the desired thickness, then place on a hot frying pan over medium heat sprayed with cooking spray one tortilla at a time. Heat each side for about a minute to a minute and a half (depending on thickness). This recipe makes about twelve thin 10 in. tortillas. (I halved mine and made six).

I used mine for a chicken twist of this recipe: http://deliciousezdishes.blogspot.com/2009/06/best-beefy-melty-cheesy-enchiladas-ever.html

I did everything the same, except I used pulled chicken instead of beef and instead of baking it in a casserole dish, I broiled it on a cookie sheet on low for about 6 minutes. It was to die for good. It is totally worth a try and well worth the time and effort to make. Grace even gobbled one up herself.

Breakfast Casserole

Sunday mornings are always so crazy when we have the 9:00 schedule for church. It is so hard to make breakfast along while getting ready. Unfortunately cereal doesn't even work because none of us are really fans of cold cereal. So last Saturday night, I decided to try something different. I mixed this casserole, covered it and put it in the fridge. When we got up all I had to do was stick it in the oven and push the button. I was able to get ready while it cooked and then when it was done, we ate and finished getting ready. It worked perfectly and we were on time to church. So I thought I would share the super easy recipe.

Breakfast Casserole
6-8 eggs
1/2 c. milk
1/2 c. ham, bacon, or sausage
1/2 package of hashbrowns
1/2 tsp. dehidrated onion
1 c. cheese (1/2 for mixing in and 1/2 to sprinkle on top)
Salt and Pepper to taste

Mix everything up (remember to only put in half the cheese and save the rest to sprinkle on top) and pour it in a small greased baking pan. Cook on 350 for about 30 minutes or till toothpick in center comes out clean and the top becomes slightly golden brown. Enjoy.

Peach Crepes

Crepes:
1/2 c. flour

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 large egg

3/4 c. milk

1/2 tsp. almond extract
1 tsp. vanilla extract
cooking spray

Combine flour, nutmeg, and cinnamon in a medium sized mixing bowl. Make a well in the center of the mixture and add the egg. While whisking, pour in the milk and vanilla. Continue to whisk until the batter is smooth and free of lumps. Cover and let stand 15-20 minutes.

Preheat small frying pan for 1 minute over medium heat. Spray twice with cooking spray. Spoon just enough batter in the pan to form a layer at the bottom (about 3 Tbs.) and tilt the pan to spread batter evenly.

Cook for 1-2 minutes until edges are firm and begin to separate from the bottom. Flip crepe with a spatula and cook the other side for 1-2 minutes more on the other side until golden brown and remove from pan.

Filling:
1 (29 oz.) can of peaches
1 1/4 c. peach juice (the juice from the can of peaches)
1/4 c. lemon juice
3/4 c. sugar
2 Tbs. corn starch
1 tsp. cinnamon
1 tsp. orange zest

Combine sugar, cinnamon and corn starch in a small mixing bowl. Drain the can of peaches and set aside the juice. Dice the peaches. Put the drained peach juice, lemon juice, peaches and orange zest in a large frying pan. Add dry mixture and mix well. Cook for about 10 minutes until syrup thickens. Roll up an even amount of filling in each crepe. Sprinkle with powdered sugar if desired.