Red Beans and Rice

Happy 2015!   I'm back with a fixed camera, a new computer, and recipes galore!  We did our traditional New Year's Menu on New Years Day.  Pork Tenderloin Sliders, Ham and Cheese Sandwiches, Cheesy Black Eyed Pea Dip and Collard Greens.  I love having a set menu of the same foods every year.  Makes it easy to decide what to do.

While we're still in the holiday mode, we're using up Alan's Christmas gifts from vendors.  I love receiving pecans, oranges, and useful foods during the holidays.  A new one this year was some Conecuh sausage.  We decided to do a version of red beans and rice and I found a skillet recipe that was great!  (Conecuh has no clue who we are, just sharing what we used and enjoyed!)

Red Beans and Rice Skillet
1 package of Conecuh smoked sausage, sliced
2 t. creole seasoning
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 c. cooked brown rice
2 cans of red beans, drained and rinsed
chopped fresh parsley


In a large skillet, brown sausage over medium heat until cooked through.  Remove sausage and drain on paper towels.  Remove most of the excess fat from pan, leaving a little to saute your veggies.  Return pan to heat and add onion and bell pepper.  Cook until softened.  Add creole seasoning, rice, beans and sausage.  Stir to combine and warm through.  Sprinkle with parsley and serve immediately.

Crock Pot Lemon Basil Chicken

1 package of boneless, skinless chicken breasts
1 lb. carrots, peeled and cut into 1 inch chunks
1 c. chicken broth
juice of 2 lemons
1 t. dried basil
lemon pepper
salt, optional


Place carrots on bottom of crock  pot. Place chicken on top of carrots.  Sprinkle generously with lemon pepper.  In small bowl, mix together broth, lemon juice and basil.  Pour into crock pot.  Turn crock pot on high for 3-4 hours.

Chicken Spectacular Casserole

Chicken Spectacular

This is probably my favorite chicken casserole.  Lots of components, but easy enough.  I have served it at showers, dinner parties, friends who have just had babies, etc!  It makes a large dish of it and will easily feed 4 of us for 2 nights (bonus!) plus some lunches for my husband.  Add a side salad and a roll and you have the perfect meal.  It also freezes well, so if you don't need leftovers, divide into 8x8 pans and freeze after mixing it up.

3 c. chopped cooked chicken
1 medium onion, diced
1 package of Uncle Ben's Wild Rice, cooked
1 can Cream of Celery Soup
1 c. mayo
1 c. shredded cheddar
1 jar sliced mushrooms, drained
1 jar of pimientos, drained
1 can french style green beans, drained
1 can French Fried Onion Rings (optional)

Mix all and  and if adding onions put them on top. Bake at 350 for 30 minutes.

Savory Chicken Crescent Squares

I loved these when I was younger.  I requested them on my birthday and thought it was such a fancy meal.  Nostalgia food....oh to be young and carefree again.  Anyways, b/c they have some red and green in them I will be serving for christmas eve.


8-oz. cream cheese
4T. plus 1 T. butter
2 c. chopped chicken
1/4 c. milk
salt and pepper to taste
2T. finely minced onion
2 green onions, sliced
1 small jar of diced pimientos, drained
2 8-oz. packages of crescents
seasoned stuffing mix (pepperidge farms)
cream of mushroom soup
1/3 c. milk

In large bowl, combine cream cheese, 4 T. butter  and next 7 ingredients.

Unroll crescents. Pinch together 2 crescents to make a rectangle. You should have 8 rectangles. Divide filling among rectangles and seal up forming a square.  Place squares on baking sheet.  Top with stuffing mix.  Drizzle with melted butter.  Bake at 375 for 11-12 minutes or until golden brown.

While crescents are baking, in small sauce pan combine 1 can of cream of mushroom soup and 1/3 c. milk. Heat thoroughly and spoon over crescent squares when serving.

Stuffed Bell Peppers

I made stuffed bell peppers for the 1st time recently.  If you know me, until a few years ago, bell peppers were on my list of most despised food.  Somehow I ended up eating bell peppers and now I love them.  I grow them in the garden, add them to lots of meals.  Definitely true that your taste buds change. Try something again if it's been a couple of years since you've had it.  You might be pleasantly surprised.

1/2 lb. ground beef
1/2 lb. ground pork
1/2 c. medium onion, diced
1/2 bell pepper, diced
1 can petite diced tomatoes, drained
2 c. brown rice, cooked
1 c. tomato sauce
1 t. minced garlic
2 t. oregano (cajun seasoning is also great)
6 bell peppers, tops removed and seeds cleaned out
1/4 c. shredded cheese
Preheat oven to 350.

In a large skillet brown ground beef, ground pork and onion.  Once done, drain off any excess grease.  Add cooked rice, tomatoes, tomato sauce, garlic and oregano.  Mix well.  Spoon mixture evenly into peppers.  Place in baking dish with 1/4 c. water in the bottom of dish.   Loosely cover with foil and bake for 45 minutes or until peppers are tender.  Remove foil and sprinkle with cheese.  Bake 5 more minutes.

This recipe will make enough for 6 bell peppers. However, I only do 4 b/c my girls don't like the peppers.  I put the extra filling  in a little casserole dish and bake for 15-20 minutes.

Chicken and Rice Casserole

 This was an easy casserole that we recently enjoyed.

1 box of long grain and wild rice, prepared according to package
2 boneless, skinless chicken breasts, cooked and shredded
1 8oz sour cream
1 can of cream of mushroom soup
1 jar of sliced mushrooms, drained

Mix all. Bake at 350 for 30 minutes.

Crock Pot Roast

2-3 lb. Roast
6 carrots, cut into large pieces
1 onion, cut into large chunks
1 can of cream of mushroom soup
1 can of golden mushroom soup
1 packet dry onion soup mix
2 c. water

Place all items in crock pot.  Cook on low for 8 hours.  Serve with mashed potatoes.

Crunchy Chicken Breast Parmesan

Whenever we had this chicken, I always think of it being a special occasion.  We'd have it for birthdays, grandparents visiting or family dinners.  It's so easy and my family now loves it too.

1 c. crushed garlic and cheese croutons
2/3 c. grated parmesan cheese
1/4 c. parsley flakes
1t. minced onion
3-4lbs. of chicken breasts
1/3 c.melted butter

Mix 1st 5 ingredients in shallow dish and set aside. Dip chicken in melted butter and roll in crouton crumbs.  Place on lightly greased baking dish.  Bake at 350 for 30-40 minutes.

Baked Ziti

What a great, easy weeknight dinner to save you from eating out and eating together at the table.  It's inexpensive and done in no time.  Add a garden salad and garlic bread and you've got a complete meal in under 30 minutes.

Baked Ziti
1 16-oz. package of Ziti (penne, rigatoni, etc.all work great!)
1 large jar of your favorite tomato pasta sauce
1 15-oz. container of part-skim ricotta cheese
2 c. shredded mozzarella cheese

Preheat oven to 350.

Cook pasta according to package directions.  Drain well and put in large mixing bowl.  Add tomato sauce and ricotta cheese.  Stir well.  Put in 9x13 baking dish.  Cover with shredded mozzarella.  Bake at 350 for 20 minutes until warmed through and cheese  is melted.  I like to switch it to broil right at the end to brown the top just a little.

Pork and Pineapple Skewers

20-oz. can of pineapple chunks in juice, drained and juice reserved
1 clove of garlic, minced
2 T. soy sauce
1 t. ground ginger
2 T. vegetable oil
1 lb. pork tenderloin cut into 1 inch cubes
4 green onions, sliced

In a ziploc bag, combine juice, garlic, soy sauce, ginger and oil. Add some salt and pepper to taste. Add pork and green onions and marinate for 1 hour.

After the pork has marinated, skewer the pork and pineapple chunks. Grill until the pork cooked throughout.

Sliced Sirloin Fajita Salad

Dressing:
1 T. Dijon Mustard
1/4 c. fresh lime juice
1 t. chili powder
3/4 t. salt
1/4 t. ground red pepper
3/4 c. olive oil
Whisk all until thick.  Chill until ready to use

Salad:
1 1/2 lbs. boneless sirloin steak

1 head of leafy green lettuce, torn into bite size pieces
1 large vidalia onion, thinly sliced
 Corn 2 ears of corn, cooked
6 oz. Roasted Red Bell Peppers, drained and sliced
8 8-inch Tortillas
1/2 c. salsa
1/2 c. lite sour cream
1 c. guacamole
1 c. shredded mexican cheese blend


Brush steak with 2 T. of prepared dressing.  Grill steak to desired temperature.  Thinly slice against the grain.

Mix lettuce, onion, corn peppers and steak with prepared dressing.

Top each tortilla with 1 c. of salad mix.  Top with a dollop of sour cream, salsa, guacamole and cheese.

Chicken Pot Pie

2 pie crusts (homemade or store bought)
1/2 medium onion, diced
2 T. butter
2 c. chopped cooked chicken
1 can Veg-All
1 can cream of chicken soup
1/2 c. sour cream
salt and pepper

1 egg, beaten

In a small skillet, saute onions in butter until tender.  Pour onions and butter in bowl.  Add chicken, Veg-All, soup, and sour cream.  Season with salt and pepper. 

In a 9-inch deep dish pie plate, put 1 crust down.  Fill with chicken filling.  Top with remaining crust.  Seal edges together and cut slits in top of crust.  Brush with beaten egg. 

Bake at 350 for 45 minutes.

Sloppy Joes

1 lb. ground beef
1 medium onion
1/2 c. ketchup
3 T. apple cider vinegar
2 T. water
1 T. brown sugar
1 T. dry mustard
1 T. worchestershire

In a large skillet, brown ground beef with the onion until there is no more pink.  Add in other ingredients.  Cook until slightly thickened and warmed through.  Serve on toasted cheese buns. 

Roast Chicken with Green Beans and Potatoes

This makes a great - quick, easy, healthy dinner.  What can be better than that! I used about half of the potatoes from the bag, and frozen green beans that I had from our garden.  I cut our chicken pieces in half for this recipe and since I didn't need leftovers this time I only used two pieces of chicken.  

Ingredients

• 6  tablespoons olive oil
• 3 lemons, 1 sliced, 2 juiced
• 4 t. minced garlic
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound fresh green beans, trimmed
• 1/2 lb. small baby potatoes
• 4 boneless, skinless chicken breasts

Directions

1. Preheat oven to 450°F. Coat a baking dish with 1 Tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and potatoes and toss to coat. Using a slotted spoon or tongs, remove the green beans potatoes and arrange them on top of the lemon slices.  Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish. Pour any of the remaining olive-oil mixture over the chicken.
3. Bake for 30-40 minutes Serve warm.

Dorito Taco Bake

1 lb. ground beef
1 small onion, diced
1 t. minced garlic
1 pkg. taco seasoning
1 can tomato sauce
1 can diced tomatoes, drained
1 pkg. crescent rolls 
8 oz. sour cream
4 oz. cream cheese, softened
1 c. shredded cheese
1/2 bag, Dorito chips, crushed


In skillet, brown ground beef with onion and garlic.  When there is very little pink, drain fat and add taco seasoning, tomato sauce and tomatoes.  Cook on low 5-10 minutes to thicken.


In 9x13 baking dish, press out crescent rolls to form a crust.  Top with meat/tomato mixture.


In a small bowl, mix sour cream and cream cheese.  Spread over meat mixture.  Top with shredded cheddar and crushed chips.  Bake at 350 for 30 minutes. 

Summer Risotto

2 T. butter, divided
1 T. olive oil
1 bunch of green onion, sliced
1 3/4 c. Arborio Rice
6 c. hot chicken broth
 1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. shredded carrots
1/2 t. salt
1/4 t. pepper
2 c. baby spinach leaves, chopped
1 c. grated parmesan cheese
1 T. chopped fresh thyme

In a large dutch oven, heat 1 T. butter and 1 T. olive oil over medium heat.  Add green onion; cook for 2-3 minutes, stirring constantly.  Add rice; cook 2-3 minutes or until very lightly toasted, stirring constantly.  Add hot chicken broth, 1/4 c. at a time, allowing liquid to absorb after each addition.  Repeat until rice becomes creamy in texture - about 30 minutes.  Add squash, zucchini, carrots, salt and pepper and cook for 5 minutes, stirring constantly.  Remove from heat and stir in spinach, cheese, thyme and remaining tablespoon of butter.  Serve immediately.

Steak Salad

8oz. top sirloin steak
Grill Steak Seasoning
Mushrooms:
1 1/2 c. sliced portobello mushrooms
2 T. butter
1 T. chicken broth
salt and pepper

Salad:
4 cups mixed salad greens and spinach
2/3 c. thinly sliced cucumber
Whole black olives
1/4 c. finely chopped red onion
Balsamic Viniagrette

Rub Steak with grill seasoning and grill to desired doneness.

In a small skillet, saute mushrooms in butter until golden brown.  Add broth and cook 1-2 minutes until liquid is evaporated.  Set aside and keep warm.

Mix salad vegetables and toss with viniagrette.  Divide between 2 plates.  Top each with half of the steak and mushrooms.

Pork Grillades with Parmesan Cheese Grits

1 pork tenderloin, thinly sliced
1/4 c. flour
2 t. old bay seasoning
4T. olive oil, divided
1/2 c. each of chopped red and green bell pepper
2 c. sliced mushrooms
1 (14.5-oz) can diced tomatoes with garlic and onions
1/2 c. chicken broth
1/2 t. thyme
1/4 t. oregano
1/4 t. salt

Combine flour and old bay seasoning; dredge sliced pork in flour mixture. Cook pork in 3 T. hot oil in a large skillet over medium high heat about 3 minutes per side or until browned. Remove from pan and set aside.


Add 1 T. of oil to skillet and saute bell peppers for 1 minute. Add mushrooms and saute 2 more minutes. Add tomatoes and next 4 ingredients; cook over medium heat 10 minutes. Remove from heat.

While vegetables are cooking, prepare parmesan cheese grits.

2 c. grits
1 c. freshly grated parmesan cheese

Prepare grits according to package directions. Remove from heat and stir in parmesan cheese.


To serve, put down grits, top with pork and pour vegetable mixture over all.

Lemon Chicken

1 package boneless, skinless chicken breasts
Place in 9x13 baking dish

Marinade
1/2 c. olive oil
1/2 c. fresh lemon juice (about 3 lemons)
zest of 1 lemon
2 t. dried oregano
3 garlic cloves, minced
salt and pepper

Mix all. Pour over chicken breasts and marinate overnight.

Bake at 350* for 30 minutes or until chicken is done.

***Alternate**** instead of baking, have your husband grill them : )

Sesame Chicken

1/4 c. soy sauce
1/4 c. honey
1/4 c. brown sugar, packed
1 tsp. minced garlic
1 T. vegetable oil
1 T. white wine vinegar
1/8 t. ground mustard
1/4 t. ground red pepper

1 package of boneless, skinless chicken breasts, cut into 1 inch pieces or tenderloins

1/4 c. sesame seeds toasted

Combine 1st 8 ingredients in a ziploc bag. Add in the chicken and seal. Marinate at least 1 hour in the fridge, shaking occasionally.

Remove chicken from marinade. Place on greased baking sheet. Bake at 350 for 20-25 minutes. When done sprinkle with sesame seeds.