Posts Tagged ‘recipe’

Super Fast Mexican Chicken and Rice

While I am most certainly committed to making the healthiest and nutritional foods I can for my family I am also all about quick and easy.  Like most moms, I’m a busy lady.  I’ve got a list of stuff to do a mile long and a list of stuff I want to do about ten miles long.  *sigh* It is what it is. 

So when I find a recipe that I love or just want to try, it never fails that I will use whatever shortcuts I can to make it easier, cleaner, and quicker.  So when I came across this recipe for a crock pot version chicken burrito bowl, I was all set to throw it in the crock pot yesterday morning.  (That’s my kinda easy!)              Only… I forgot. 

So at 3 o’clock in the afternoon I realized that I was gonna have to do the stove top version.  But by 4:30, 30 minutes before the mister arrives home, I just knew I was putting off this meal because I didn’t want to cut up a crudload of chicken breast to feed the seven of us.  (ugh.  I hate raw meat.)  So what did I do?  I did what I do best – improvise and fly by the seat of my pants. 

My two big changes for this recipe – instant rice (What would I do without you, instant rice?  My family would never eat rice if it wasn’t for you!)  and canned chicken.

Here’s my take on this fabulous recipe.  One pot and quicker than just about anything else I have ever cooked.   

*note – anytime you substitute ingredients, especially quick versions, I admit you always lose some quality.  So please, please, make sure you try these two original recipes here and here.  I KNOW they are better than mine.*

Ingredients:

  • 2 cans of canned chicken breast, drained
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 5 – 5 1/2 cups of instant white rice
  • 1  (28.5 oz.) can of diced tomatoes
  • 1 (16 oz.) jar of chunky salsa
  • 2 (15 oz.) cans black beans, drained
  • 1 (15 oz.) can whole kernal corn, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • approx. 2 cups of chicken broth (enough liquid to make the mixture juicy but not covering all the ingredients)
  • colby shredded cheese for garnish
  • optional garnishes include avocado, green onions, salsa, spicy ranch dressing, sour cream

First of all – this makes a TON.  There’s seven of us and we’re pretty hungry people.  All the time.  But honestly, we ended up eating about 2/3 of this and had the rest for lunch the next day.  It was still just as yummy at lunch too, by the way.

Cooking instructions:

With 1 tablespoon of olive oil, sauté the onions for a few minutes. 

Add the chicken and spices, plus a few turns on the grinders of salt and pepper.  This goes quick.  Stir it all together so that the chicken is nicely coated.  Keep it moving or it will burn.  I find adding the spices at this point does a lot for the flavor of the chicken. 

Next, move your chicken to one side and add the other tablespoon of oil then the rice.  Stir the rice to coat it with oil and get it warm.  Blend in with the chicken. 

Add your tomatoes and salsa and stir. 

Add the beans and corn to the mix. 

At this point, add enough chicken broth to make the mixture moist and juicy but not soupy.  This might take some practice to get right because I imagine it’s knowledge that only comes from cooking lots of instant rice.  *yes, I am THAT girl.*

Put the lid on let it cook on low heat.  Give it a stir every few minutes for about 10 minutes.  Turn off the heat and let it sit on the stove until the rice is done.  Now is a good time to prepare your garnishes and get the dishes ready.  By the time you finish that your meal will be all done!

 

This is seriously super fast.  I was really surprised at how quick it was ready and ended up letting it sit awhile so we could finish up an activity.  Oops!  Miscalculation on my part!  Better than late, right?

If you give this a try let me know what you think.  If you change something, I’d love to know what you did differently.  I’m always up for new recipes.  And don’t forget to check out Melissa’s original recipes at No. 2 Pencil!

Free Chickweed Pesto Recipe Card

I’ve got another great recipe for you today.  Another chickweed recipe! 

HerbFairies-ChickweedPesto Chickweed Pesto 

Pesto is such a simple dish – even the kids can make it.  Four common ingredients you can easily find in your kitchen and chickweed, you can most likely find that in your yard!

Click here to download your recipe card.

Pesto is a favorite lunch food at our house.  We especially love pepperoni pesto wraps.  They are super easy and a quick lunch. 

Spread your chickweed pesto on a tortilla, top with pepperoni and cheese.  Roll them up and pop them in the oven or the microwave to melt the cheese. 

Herb Fairies enrollment is OPEN!

  herb fairies club

The Herb Fairies Book Club is open just 5 days a year, and it closes this Saturday, April 19 at midnight!

An herbal mentoring experience, your kids will love the activities in the book club. 

  • The Magic Keeper’s Journal
  • Recipe Cards
  • A Coloring Book
  • An Herbal Roots Zine with each book
  • And of course the beautiful Herb Fairies book series your children will love to enjoy over and over

As a parent, you will enjoy the new Parent’s guide, the Herbal Remedies for Children During Cold & Flu Season ebook, and the private Herb Fairies online community. 

Get ready for an adventure you and your children will not forget!

Another herbal recipe: dandelion flower cookies…

So yesterday I mentioned how much we love to eat dandelions.  We especially love dandelion fritters – or herbal funnel cakes, as my kids call them.  =)

Here’s another great recipe for dandelions you will want to check out.  

dandelionflowercookies Tomorrow I’ll have another great recipe for your with a special downloadable freebie!  Be sure to come check it out!

Brussels Sprouts Casserole with Pancetta and Asiago Cheese Recipe – Key Ingredient

Doesn’t this look delicious?  I think I’m gonna have to make this one.

My family aren’t huge fans of brussels sprouts so I have to find particularly yummy ways to cook them.  This looks like a winner!

Brussels Sprouts Casserole with Pancetta and Asiago Cheese Recipe – Key Ingredient.

Greek Chicken

I can never leave well enough alone.  It’s a curse, really.  But sometimes it works out.

Like Saturday for instance, I pinned a recipe for Greek chicken with every intention of following it.  But you know… I can’t leave well enough alone.  So I decided I’d just make my own Greek chicken.

It was delicious.

Greek Chicken w/ Red potatoes and Snow Peas

  • chicken – I made 2 breasts and 12 thighs (we’re a family of 7)
  • 1 bottle of Ken’s Greek dressing
  • about 2 – 3 lbs of red potatoes
  • 1 lb. of snow peas

It’s super simple.  Place the chicken in a ziplock bag with the entire contents of the dressing bottle.  Let it marinate for at least an hour.  Mine marinated for  about 4 hours.

Preheat the oven to 375 degrees.  Rinse and chop the potatoes into bite size chunks.  Rinse the snow peas.  For the sake of my littles, I also chopped most of the snow peas in half.  Most of the kids don’t care for snow peas.  I find that they will frequently eat more of their less favored foods if they are bite sized.  Small green veggies are less intimidating than long green veggies?  Who knows.

Anyway, put the chicken pieces into a 9 x 13 pan.  This much chicken required 2 pans.  You don’t want it crowded in there because you’ve got to leave room for the veggies.  Add those to the dish and pour some of the marinade over the whole thing to moisten and flavor everything.  Too much liquid will keep the chicken from browning.  Not enough liquid will dry everything out.  You want it covered but not swimming.

Cover the pan with foil and let it cook for about 30 minutes.  Check your potatoes.  You want them fork tender.  If they’re close or there, go ahead and take the foil off and let the chicken brown for about 15 – 20 minutes.   It’s okay if peas start getting crunchy or dark on the ends.  It will only be a few of them and those are yummy too.

When it’s browned up to your liking, let it sit for a few minutes out of the oven before you serve it.  This will give the juices time to settle in.  You don’t want to start cutting up your meat right away or all the juices will pour out and leave the chicken a little dryer.

I like this with a simple spring mix salad and Greek dressing, of course.

The fam loved this one.  I wasn’t too sure the kids would really be into it – snow peas, Greek and all… but they really loved it too.  I’m finding that they seem to like the thigh meat better than the breast.  I think it’s because the meat is more tender and has a little more flavor.

Anyhoo, this was an easy dish that everyone really liked.  I was able to use veggies I got from my local produce co-op as well.  Major bonus.  If you try it, let me know how your family liked it.  And if you change something, I’d love to know what you did differently.

Enjoy!

– knittingprose