Ok, tonight we took it easy. Last night was pure hell on me physically. Less than 3 hours of sleep, and not all at once. So, by 11, my body had enough. I slept. 5 hours later, I woke up. I slept through 2 infant feedings. Bad mama. No one woke me up, and Zac wasn't in the room to wake me up. However, he didn't seem to mind. It was like he knew that Mama was much better. I spent the late afternoon, evening, and so far tonight getting the last of 6 chickens cooked, deboned, stock strained, and everything bagged and put in the freezer. I did all but bag the last 2 chickens. So, when it came time to fix dinner, I decided to give my 7 year old what he had been asking to do for a while...the chance to cook dinner for the family. He (we) made chicken and rice, which has to be the easiest thing ever to make.
This recipe goes back to when I was a kid and my mom spent more time at work than at home, or so it seemed. Quick, dirty, and easy after a long day. Also easy enough for kids to do. (Of course supervise younger ones since the stove isn't a toy.) My kids will generally eat this one as well, which makes it even nicer for me.
Chicken and Rice
1 box rice a roni
2 c. chopped cooked chicken
frozen peas
Prepare rice-a-roni per package directions. Once it's done, stir in the chicken and frozen peas, and heat through.
Done. See, I told you it was quick and easy!
Wednesday, August 11, 2010
Sunday, August 8, 2010
Chicken a la (Uncle) Chuck
Ok, before you start wondering how weird I am, this is a recipe that was named after my little brother. My mom made it almost constantly when we were kids, and usually at his request. Once I had kids, the uncle part got added in.
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.
Enjoy!
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.
Enjoy!
Wednesday, August 4, 2010
Dirty Rice
Long time, no write. I know, I have been very naughty. It's been hectic around Casa Johnston lately. I now have 3 kids homeschooling and it's just been nuts!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.
Enjoy!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.
Enjoy!
Tuesday, June 1, 2010
Cheapness!
By request, I am doing another post on being cheap. Now, for those of you with your minds in the gutter, remove them immediately.
E-meals.com was suggested yesterday as I was planning my meals and making the shopping list accordingly. After looking into it, I decided that my husband would not be happy with me spending $5/month for something I don't need. I have 3 shelves full of cookbooks. If the website generates a shopping list, it surely doesn't take into account what I already have in the building. The only local grocery store it does check sales for is Kroger. Well, we still have HEB and Village Foods. For my readers in Pensacola, Publix was on their list.
I try to plan from Wednesday to Wednesday when I am planning for a week at a time. Now, that may look strange. The reason for this is that we get our weekly grocery ads in the mail on Wednesdays. I can plan around the sales. This is good.
Coupons from the Sunday paper can also be good. Kroger occasionally runs 10/$10 sales on some things. If you have a coupon (or several), then you can get stuff for next to nothing. You can also print your own coupons online. A couple sites I have used are www.coupons.com and www.smartsource.com. There are probably more. If you know of one, please submit it as a comment!
E-meals.com was suggested yesterday as I was planning my meals and making the shopping list accordingly. After looking into it, I decided that my husband would not be happy with me spending $5/month for something I don't need. I have 3 shelves full of cookbooks. If the website generates a shopping list, it surely doesn't take into account what I already have in the building. The only local grocery store it does check sales for is Kroger. Well, we still have HEB and Village Foods. For my readers in Pensacola, Publix was on their list.
I try to plan from Wednesday to Wednesday when I am planning for a week at a time. Now, that may look strange. The reason for this is that we get our weekly grocery ads in the mail on Wednesdays. I can plan around the sales. This is good.
Coupons from the Sunday paper can also be good. Kroger occasionally runs 10/$10 sales on some things. If you have a coupon (or several), then you can get stuff for next to nothing. You can also print your own coupons online. A couple sites I have used are www.coupons.com and www.smartsource.com. There are probably more. If you know of one, please submit it as a comment!
Sunday Cook Fest
I think I lost my mind on Sunday. I took on one of my favorite Rachael Ray recipes and made Chicken Fajita Tortilla Soup for lunch. All of the yumminess of chicken fajitas without the guilt. It works nicely for me. Instead of typing out the entire recipe, I'm just going to link to it. Sorry. Lots to put in today. I will say that I stopped after the chips and cheese for garnishes. This is seriously yummo, and quick enough to do after church and a trip to Walmart and still eat at a reasonable hour.
http://www.foodnetwork.com/recipes/rachael-ray/chicken-fajita-tortilla-soup-recipe/index.html
On to dinner. I decided to remind my hubby of his childhood. His mom loved to do up a roast on Sundays. So, I did a roast for him. Also made smashed taters. Those leftovers will be shepards pie tonight. :D We had braised green beans and squash w/ tomatoes and onion on the side as well. Num num (as my little woman said).
The roast procedure was simple. Cover roast in flour. Sear in really hot canola oil in cast iron dutch oven. Add in a can of V8, water, and some beef boullion. If I have red wine at the time, I'll add some of that as well. I didn't this time. Reduce heat and let it get happy. Happy time will vary by cut.
The green beans were simple as well. I used fresh ones after snapping the ends off. 1 lb. roughly, with 1/4 of a medium onion whacked as small as I could get it without going to the food processor, 3/4 c. chicken stock. Soften the onion in a little EVOO, then add green beans and chicken stock. Cover, reduce heat, and let get happy for a few minutes. I like mine to still be a little crunchy, so I didn't let them go as long as some may want to. If you want to cook them longer, I would advise increasing the chicken stock.
The squash was really easy. I sliced up yellow squash and onion (after quartering the onion). Now, at this point, there are 2 ways to do this. The yummy but naughty way is to cook bacon up, then cook the squash and onion in it along with a can of tomatoes. If you want to be good, then use canola oil instead of the bacon grease. How long you cook the veggies depends on how you like them. I prefer mine to have a little crunch left. Once the veggies are done to your liking, then top with the crumbled bacon.
Enjoy!
http://www.foodnetwork.com/recipes/rachael-ray/chicken-fajita-tortilla-soup-recipe/index.html
On to dinner. I decided to remind my hubby of his childhood. His mom loved to do up a roast on Sundays. So, I did a roast for him. Also made smashed taters. Those leftovers will be shepards pie tonight. :D We had braised green beans and squash w/ tomatoes and onion on the side as well. Num num (as my little woman said).
The roast procedure was simple. Cover roast in flour. Sear in really hot canola oil in cast iron dutch oven. Add in a can of V8, water, and some beef boullion. If I have red wine at the time, I'll add some of that as well. I didn't this time. Reduce heat and let it get happy. Happy time will vary by cut.
The green beans were simple as well. I used fresh ones after snapping the ends off. 1 lb. roughly, with 1/4 of a medium onion whacked as small as I could get it without going to the food processor, 3/4 c. chicken stock. Soften the onion in a little EVOO, then add green beans and chicken stock. Cover, reduce heat, and let get happy for a few minutes. I like mine to still be a little crunchy, so I didn't let them go as long as some may want to. If you want to cook them longer, I would advise increasing the chicken stock.
The squash was really easy. I sliced up yellow squash and onion (after quartering the onion). Now, at this point, there are 2 ways to do this. The yummy but naughty way is to cook bacon up, then cook the squash and onion in it along with a can of tomatoes. If you want to be good, then use canola oil instead of the bacon grease. How long you cook the veggies depends on how you like them. I prefer mine to have a little crunch left. Once the veggies are done to your liking, then top with the crumbled bacon.
Enjoy!
Thursday, May 27, 2010
Italian Chicken with Orzo
First, my apologies for neglecting my blog! I've been sleeping better, so instead of being awake at 3 am. and writing, my head is on the pillow and I'm in dreamland. That's always good.
There are two things that I get every year for Christmas/birthday no matter what. Cooks Country magazine (yes, just like the tv show on PBS) and Southern Living. I could not live without either. THANKS MOM! Between those two and Food Network, I would not be the cook that I am. When I first started watching Food Network, I will admit that I really did start with How to Boil Water. (Cooking 101, as I dubbed it.)
Today's recipe came from the Cook's Country magazine, April/May 2010 issue. It's very yummy and there were no leftovers. I even used the fresh basil that my sweet hubby is growing on our front porch!
So, here we go!
Italian Chicken with Orzo
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
1 c. orzo (tiny pasta shaped like rice)
2 Tbsp. EVOO (extra virgin olive oil)
3 garlic cloves, minced
1 (14.5 oz.) can petite diced tomatoes
1 1/2 c. low-sodium chicken broth
3 Tbsp. finely chopped fresh basil
1. Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, salt, and pepper.
2. Toast orzo in large nonstick skillet over medium high heat until golden brown, 3-5 minutes; transfer to bowl. Heat 1 Tbsp. oil in empty skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.
3. Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth, and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium0low heat until chicken is cooked through and orzo is tender, 10-12 minutes. Sprinkle with basil. Serve.
Notes: Petite diced tomatoes are the way to go. If you can't find them, take regular diced tomatoes and pulse them in the food processor or blender until finely chopped.
If you don't know how to chop basil, it's an artform. You stack the leaves and roll it up like a big, fat cigar, then finely slice it. It's like basil confetti! (Credit to Emeril and Rachael Ray for teaching me this one.)
I didn't do it this time, just because I was in a hurry and forgot my brain, but serve with lots of freshly grated parmesan cheese.
There are two things that I get every year for Christmas/birthday no matter what. Cooks Country magazine (yes, just like the tv show on PBS) and Southern Living. I could not live without either. THANKS MOM! Between those two and Food Network, I would not be the cook that I am. When I first started watching Food Network, I will admit that I really did start with How to Boil Water. (Cooking 101, as I dubbed it.)
Today's recipe came from the Cook's Country magazine, April/May 2010 issue. It's very yummy and there were no leftovers. I even used the fresh basil that my sweet hubby is growing on our front porch!
So, here we go!
Italian Chicken with Orzo
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
1 c. orzo (tiny pasta shaped like rice)
2 Tbsp. EVOO (extra virgin olive oil)
3 garlic cloves, minced
1 (14.5 oz.) can petite diced tomatoes
1 1/2 c. low-sodium chicken broth
3 Tbsp. finely chopped fresh basil
1. Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, salt, and pepper.
2. Toast orzo in large nonstick skillet over medium high heat until golden brown, 3-5 minutes; transfer to bowl. Heat 1 Tbsp. oil in empty skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.
3. Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth, and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium0low heat until chicken is cooked through and orzo is tender, 10-12 minutes. Sprinkle with basil. Serve.
Notes: Petite diced tomatoes are the way to go. If you can't find them, take regular diced tomatoes and pulse them in the food processor or blender until finely chopped.
If you don't know how to chop basil, it's an artform. You stack the leaves and roll it up like a big, fat cigar, then finely slice it. It's like basil confetti! (Credit to Emeril and Rachael Ray for teaching me this one.)
I didn't do it this time, just because I was in a hurry and forgot my brain, but serve with lots of freshly grated parmesan cheese.
Friday, May 7, 2010
The Best Chocolate Milkshake Ever
Ok, I so had the best chocolate milkshake ever. I didn't even make it myself. I don't even know the recipe for it. This evening was spent at Corner of Time, an antique shop and soda fountain in downtown Bryan (TX). My oldest son was peddling his Boy Scout chocolate, and we are friends with the owners (hence why he got to sell there tonight). It made for a nice Mother's Day weekend date to sit there at the table with my first born having chocolate milkshakes together. (At least it wasn't beer yet.)
If anyone reading this is in Bryan, or will be visiting, I highly suggest you go see Buck and Christine at Corner of Time and have one of their Death by Chocolate milkshakes. Tell them I sent you.
If anyone reading this is in Bryan, or will be visiting, I highly suggest you go see Buck and Christine at Corner of Time and have one of their Death by Chocolate milkshakes. Tell them I sent you.
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