Special Rice and Lemon Chicken

I have made this dish many many times and it is always a hit. In this particular picture I did not use any chives because my sister has onion issues of any kind. lol I think this dish must have the green onions to make it sing, but its a keeper regardless.

Special Rice

As always here is the original RR recipe.

My way:
2 cups rice
4 cups chicken stock
1/2 cup golden raisins
1/4 cup currants
1 Tablespoon cumin seed
1 Tablespoon butter
pinch of salt and pepper

Bring stock up to a bubble. Dump in all the other ingredients and bring to a boil. Turn down the heat to low and simmer for 15 minutes or rice package directions. I top with chopped green onion. How simple is that. That is what I call special.

Lemon chicken
Click here for RR recipe.

Here is how I make this dish.

5 to 6 boneless skinless chicken breasts diced.
1/2 jar lemon curd
1 1/2 cups chicken stock
2 Tablespoons flour
pinch of salt and pepper
olive oil for frying

heat large skillet over medium high. Add olive oil.
Put the chicken in a large zip lock bag. Add the flour, salt and pepper. Shake the bag around moving the chicken to ensure it coats with flour.
Drop the chicken in skillet and lightly brown. You might have to cook the chicken in a couple batches.
In a medium size bowl add the lemon curd and stock. Beat together until smooth.
Pour the mixture over the chicken and let simmer until desired thickness, stirring occasionally. Top with chives.

Roasted Broccoli and Garlic

a couple heads of broccoli cut up into bit size pieces
8 roasted garlic cloves cut in half
1 tablespoon of roasted garlic Montreal chicken seasoning (McCormick)
2 tablespoons olive oil
Salt and pepper

Preheat oven to 350 degrees
Lay the broccoli on a cookie sheet. Season with salt and pepper and chicken seasoning.
drizzle with olive oil and toss with your hands to get it all incorporated.
Bake for about 30 minutes.
Sprinkle in the garlic and bake another 5 minutes.

It might think this dish has a lot of garlic, but you can never have too much garlic.
I always make extra when I cook this meal. It never goes to waste.

Spinach and Artichoke Dip

1 package frozen chopped spinach
2 (13 3/4 oz) cans artichoke hearts
1 tablespoon mayonnaise
1/2 cup sour cream
1/2 (16oz) jar roasted red pepper
1 cup freshly grated Parmesan cheese
1 cup grated pepper jack cheese

Preheat oven @ 350 degrees. Grease a casserole dish.
Nuke spinach in microwave for 5 minutes, then let cool for a few minutes. Wrap spinach in clean dish towel and wring out until drained of all liquids.
Drain artichokes, then coarsely chop.
Remove 1/2 of the red peppers from jar and dice.
Combine all ingredients except cheese and place in casserole dish. Top with cheese and bake about 30 minutes. Serve with chips veggies or a spoon. If you like a little more heat to this dish, try it with Habanero cheese. Of course this recipe started as a Paula Dean recipe.

Paula Dean and Grandma

Not your mommas Banana Pudding

As usual I changed this recipe just a bit, but here is the actual Paula Dean Recipe.


I've always loved banana pudding. My grandmother made the best banana pudding I had ever had. I used the vanilla wafers instead of chessman cookies in honor of my grandmother. I can't help think of grandma any time I ever have this dish.

2 cups cold milk
1 large package of vanilla pudding mix
1 14 oz can sweetened condensed milk
1 8 oz package softened cream cheese
1 teaspoon vanilla (optional)
6 to 8 sliced bananas
1 box vanilla wafers
1 16 oz container of cool whip, or equal amount of sweetened whipped cream.

Grease a 13 x 9 inch dish. Line with vanilla wafers. Then add bananas.
In a large bowl mix the cream cheese with sweetened condensed milk and vanilla. Fold in 1/2 whipped cream.
In another bowl mix pudding mix and milk with electric mixer. Then fold into cream cheese mixture. Pour over bananas. Cover with plastic wrap, making sure the plastic is directly on the filling.
Refrigerate until set, then top with whipped cream, cover and serve cold.
I find that this dish is best when refrigerated overnight.
Don't forget to make sure your eatin dress is clean because you will be sliding it on and diving into this dish. lol Enjoy.

Greek night

Greek Chicken Wellingtons

I wanted to make a RR take on a Beef Wellington for dinner. Well my pantry had other ideas. That is when this dish was born. lol I love it, it is one of my favs, hope you love it also,.

3 boneless skinless chicken breasts
1 medium onion
1 8 oz package cream cheese cut into slices
two roasted red peppers diced
1 package frozen chopped spinach thawed and drained
3 cloves garlic chopped
salt to taste. I happen to love salt, so I tend to go heavy. oops
pepper to taste. Again I am the same with pepper as I am with salt.
1/2 teaspoon thyme
Phyllo dough
handful crumbled Feta cheese
2 to 3 tablespoons olive oil
2 tablespoons butter for brushing Phyllo
Preheat broiler.
Grease a sheet pan.
Set the Phyllo dough from the freezer to the counter to thaw.
Throw the spinach in the microwave and set to 5 minutes.
Heat a large skillet.
Season chicken with salt and pepper and saute until almost done. Remove from pan. Toss in onions and cook for a couple minutes. Add red peppers, garlic, thyme and cook for a minute.
Put the spinach in a clean dish towel and squeeze all the liquids out. Toss in the the skillet with peppers and onions. Add the chicken and cook until chicken is just done. Toss in Feta cheese and set aside.

Unwrap Phyllo. Use 3 sheets per wellington. Lay one sheet of phyllo down and brush with butter between sheets. Lay 3 slices of cream cheese right in the center, top with a spoon of the chicken, spinach mixture. I wrap them by folding over the phyllo so all the edges end up on the bottom. I set them on the sheet pan. I brush them with more butter. I do use Smart Balance butter so I have less guilt. lol

I set them under the broiler just until browned. A couple minutes. Keep a close eye on them or trust, you will be mad. They might not seem like much food, especially if you have your eatin dress on. But they are Filling. Enjoy.

love this dish

Parmesan chicken

4 chicken cutlets
1 package shredded parmesan cheese (I use Sargentos)
2 ripe tomatoes diced and seeded (optional)
1/2 cup diced red onion
1/4 cup fresh cut basil
salt
Cracked pepper
2 tablespoons olive oil, plus twice around the pan

In a small bowl mix the tomato, onion, basil, olive oil, salt and pepper, set aside.l
heat a large skillet over medium to medium high heat.
wash and dry chicken, coat chicken with cheese, pressing the cheese into the chicken.
cook a couple minutes on each side. Top with tomato mixture.
Yum Delish!!! This is even delish cold.
This was a Rachel Ray dish from a few years ago on 30 minute meals. It seems now I cannot find it but I need to give credit where credit is due.

sandwiches

Turkey Melt

1 pound ground turkey
1/2 medium onion, grated
1/4 cup sour cream
pinch of poultry seasoning
salt and pepper
1/2 package frozen chopped spinach. thawed and drained
8 slices pepper jack cheese
whole wheat bread
butter
olive oil, twice around the pan


Heat a large skillet over medium heat.
In medium bowl, mix the first seven ingredients. divide into 4 patties.
Fry patties about 6 minutes per side.
Wipe out pan and return to heat, lower heat a little.
Butter bread and place in skillet buttered side down.
Place a patty on top of bread, followed by two pieces of cheese then another piece of bread, buttered side up.
cook a couple minutes on each side.

I was originally going to make a Rachel Ray turkey melt. I did not have pumpernickel bread, or muenster cheese. That when the dish took a life of its own. Beware it is very filling.

Oscar Time

Kate Winslet and Sean Penn both won an Oscar tonight. Hip hip hooray!!!! In honor of the Oscars, I was inspired to make something sinful. And this led me to.......

Banana Tiramisu

• 2 packages ladyfingers
• 2 packages softened cream cheese
• 1 1/2 Tablespoon Amaretto liqueur
• 2 eggs
• 1/2 cup sugar, plus 1/4 cup sugar for topping
• 1 Teaspoon Vanilla
• 3 bananas
• 1 cup heavy whipping cream
• 1 cup coffee (vanilla nut)
• 1 teaspoon cocoa

Preheat oven to 350 degrees.

Blend cream cheese and sugar until smooth. Add vanilla then eggs one at a time. Add Amaretto and mix until well blended.

Grease an 8 x 8 inch pan. Line the pan with Ladyfingers, then drizzle with coffee.
Slice Bananas and arrange on Ladyfingers, then pour the cream cheese mixture over bananas.

Bake 40 to 45 minutes until the center is almost set. Let cool off on the counter then refrigerate for 4 hours or overnight.

Whip the heavy cream with the remaining sugar.
Put whipped cream in zip lock bag, snip the corner and pipe onto dessert. Dust with cocoa.

Stuffed Peppers

• 8 large green peppers
• 6 garlic cloves grated
• 1 medium onion diced or grated
• 1/4th jar (20 oz) roasted red peppers diced
• 2 cups rice
• 1 pound hot Italian sausage
• 2 chicken breast
• salt and pepper to taste
• teaspoon oregano
• 1/2 teaspoon ground thyme
• handful of Mozzarella cheese
• 2 cans fire roasted tomatoes
• 1/2 teaspoon red pepper flakes

Cut the tops off the green peppers and remove the seeds and ribs with a spoon and set aside.
Poach or roast the chicken then let cool and dice or shred.
Cook the rice as per package instructions. I add 1 to 2 Tablespoons of Tomato Bouillon with chicken flavor to my rice water.
Brown the sausage then add spices and add the onion and garlic, let cook for a few minutes then add the red peppers and cook another couple of minutes.
Add the tomatoes , then combine with the cooked rice and chicken.
Grease a baking dish. Stuff the peppers with the mixture, top with cheese and place the lid (the top of the pepper) on top.
Put the extra mixture around the peppers in the baking dish, cover and bake for about 40 to 45 minutes @ 375 degrees.