Skillet Chicken with Mexican Green Rice

Let me just start out by saying "I love America's Test Kitchen".  I think they have so many great recipes and I am never hesitant to try one, because I know it will be good.  So, when I saw this recipe over at Mel's Kitchen Cafe, I knew it could quite possibly be one of my new favorite dishes.  She adapted it from America's Test Kitchen 30-Minute Suppers.  I love that you only have to dirty one skillet and dinner would be ready in 30 minutes.  That is always a plus.  So, how did I like it?  I really liked it.  All the flavors went so well together, the chicken was flavored perfectly and the rice had the perfect amount of spice.  I did not add the spinach, because by the time I cut the recipe in half, I would only need 1/4 cup and I couldn't buy a whole bag of spinach for only 1/4 cup.  Although, I would like to try it with the spinach, so next time I make it, I will have to plan another meal in the week that could use up the extra spinach.  

Skillet Chicken with Mexican Green Rice

adapted from: Mel's Kitchen Cafe (from ATK)

(Printable Recipe)

4 boneless, skinless chicken breasts

salt and pepper

2 Tbl. canola oil

1 onion, finely chopped

2 poblano peppers, cored, seeded & chopped

3 garlic cloves, minced

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

1 1/2 c. long grain white rice

1 1/2 c. water

1/2 c. chopped fresh cilantro

1/2 c. chopped fresh spinach leaves

Gently pat dry the chicken and season lightly with salt and pepper.  In a large, 12-inch skillet, heat oil over medium heat.  Brown chicken on each side until golden, but not cooked all the way through.  Transfer chicken to a plate and set aside.  In the hot skillet, add the onion and poblanos and cook 3-4 minutes or until softened.  Stir in the garlic and cumin and cook for 30 seconds.  Add the enchilada sauce, rice and water.  Stir to combine.  Bring to a boil and set the chicken in simmering rice mixture, nestling them in a bit.  Cover skillet, set heat to low and cook 15-20 minutes, until the rice is tender and most of the liquid has been absorbed and the chicken is cooked through, stirring every 5 minutes or so to ensure the rice isn't sticking to the bottom.  Stir in the cilantro and spinach and season with salt and pepper.  Serves: 4-6.  

     

BREAKFAST BOWLS

I just recently purchased a set of Food Network® Ramekins at Kohl's®.  They were on sale for $11 and I had a free $10 coupon, so I only had to pay $1 and some change!!  What a steal of a deal, huh?  I have a long list of recipes to make that require ramekins, now I can get working on crossing recipes off that list.  This was one of those recipes.   I found this recipe in The Pioneer Woman's Cookbook, which if you do not currently own, I highly recommend picking yourself up a copy.  These breakfast bowls were pretty good.  I added ham instead of sausage and bacon, but next time I will add bacon for more flavor.  The salsa on top is a must, it added a lot of flavor that was definately needed.  I left out the basil (like the original recipe called for), but added a finely diced anaheim chile instead.   

Basic Breakfast Potatoes 

adapted from: here

4-5 Red potatoes (I used 3 Russet)

1 large onion, diced (I didn't add)

vegetable oil

bacon fat or butter

salt and pepper

Place potatoes on baking sheet and bake in a 375 degree oven for 45 minutes or until fork-tender.  Place hot potatoes on cutting board and dice them into 1-inch pieces.  Heat skillet over medium heat.  Add a little vegetable oil and add some bacon fat or a little butter.  Add onions and saute until they start to turn brown.  Next, throw in the cooked, diced potatoes.  Salt and pepper the potatoes, stir them around, then slightly press/pack them in the skillet.  Cook without stirring for several minutes.  You want to make sure the pan is hot enough to crisp the potatoes, but not hot enough to char them.  After several minutes, use a spatula to flip the potatoes over to the other side and cook several more minutes.  Be sure to thoroughly salt and pepper the potatoes.  

Breakfast Bowls

adapted from: here

(Printable Recipe)

1 recipe basic breakfast potatoes (above)

8 eggs, beaten

salt and pepper

3/4 cup half-and-half 

4 Roma tomatoes, finely diced

yellow or green onion, finely chopped

1 anaheim chile, finely chopped

1 Lb. breakfast sausage, browned and crumbled

4 strips thick-cut bacon, fried and crumbled

1 c. grated Monterey Jack cheese

1 c. grated Sharp Cheddar cheese

In a bowl, lightly beat the eggs and half-and-half.  Season with salt and pepper; set aside.  In a mixing bowl, combine the tomatoes, onion and chile.  Stir together and set aside.  To assemble, divide the potatoes between 8 ramekins.  Top with sausage and bacon and sprinkle with Monterey Jack cheese.  Pour egg mixture evenly over ramekins and last, top with Cheddar cheese.  Place bowls on a rimmed baking sheet and bake for 10-15 minutes, until the edges are just set.  Keep an eye on the bowls to make sure the eggs don't brown.  Top with salsa and serve. Yield: 8 ramekins 

KNEADERS SUGAR COOKIES

I cannot believe that I found this recipe!!  The other day at work, we were talking about how much we love Kneaders sugar cookies and wished we could get our hands on the famous recipe.  So, yesterday, I decided why not try to search the internet (I really didn't think I would find anything), but I found the recipe on a local news station's website. Could it be real?  


If you live in Utah, you most likely have eaten something from Kneaders.  It is a bakery & cafe that serves all types of homemade breads, sweets, sandwiches, soups, salads and more.  So so good.  

Well, I couldn't wait any longer, I had to make these cookies.  I decided to cut the recipe in half, just in case they didn't turn out.  Also, they use a powdered lemon flavoring in both the cookies and the icing and since I didn't have any of that I substituted lemon extract in the cookies and went with vanilla extract in the icing, because Jake is not a huge lemon person and I wanted him to eat these cookies with me, so I wouldn't eat them all myself.  Other than that, I followed the recipe exactly.  I was careful not to add too much flour, so they wouldn't be dry.  


The end result, the most amazing sugar cookies ever!!!!  Seriously, this is my new go-to recipe.  I am going to play around with the icing a little bit to see if I can come up with something slightly different, but oh man, these cookies are so soft and fat and melt in your mouth amazing!!  I am not sure how many it makes, because I made big, medium and small cookies and with half a batch, I had three cookie sheets worth.  Do yourself a favor, go make these right now!  

Kneaders Sugar Cookies

adapted from: here

(Printable Recipe)

2 c. butter, softened

2 1/4 c. sugar

4 Lg. eggs, lightly beaten

1 c. milk

7 3/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. lemon flavor

1/2 tsp. salt

1/4 tsp. nutmeg

1 Tbl. honey

Icing:

4 1/2 c. powdered sugar

4 Tbl. corn syrup

3 Tbl. milk

1/4 tsp. lemon flavor

Cream together butter and sugar.  Add eggs and then milk.  Stir in remaining ingredients.  Dough will be soft and sticky.  Place dough on a well floured surface.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with a rolling pin motion so you have a smooth surface and you will not get cracks on top of your cookies.  Gently roll out to 3/8 inch thick.  Cut into desired shapes and place on baking sheet lined with parchment paper.  Bake at 325 degrees for 10-12 minutes (mine took 13) or until edges barely start to change colors.  Cool. 

For the icing: mix together all ingredients until smooth.  Dip cookies in icing and hold upside down to allow excess to drip off.  Let harden.   

PUMPKIN PIE CAKE

This cake is, by far, MY ALL-TIME FAVORITE PUMPKIN DESSERT EVER!!!  There is just something about it that is so comforting.  It has the perfect textures and combination of spices.  Oh and don't forget the amazing streusel topping.  I love sitting down on a cold day and eating a warm piece of this cake with a little Cool Whip on top.  Pure heaven!  I always eat this cake warm, just zap it in the microwave for 15 seconds or so, top with Cool Whip or whipping cream and enjoy.

Pumpkin Pie Cake

From: Sharon H. (Mom)

(Printable Recipe)

1 box yellow cake mix
3 eggs
1 c. margarine
2 c. canned pumpkin
3/4 c. sugar
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon


Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.  

Almost Hands-Free Risotto

I have always wondered what Risotto tastes like, but I never dared make it, because I heard that it was a very involved recipe that can be ruined very easily.  I figured I would just have to order it at a restaurant sometime, until I came across this recipe.  The name says it all.  


Now, I don't know how this compares to other Risotto dishes, but I thought it was delicious.  I will definately make this again.  I got home from work, threw a few seasonings on a chicken breast, covered with foil and baked it in the oven for about 45 minutes to an hour.  The recipe says to brown the chicken in oil then simmer in the broth, but I decided it would be easier to just bake it in the oven.  Then, when I was ready to start dinner, my chicken was already cooked and ready to go.  So, other than baking the chicken, this dish took me about one hour from start to finish.  I did add a little too much salt, so be careful.  Next time, I am going to try it with just the cheese and chicken, no herbs.  I cut the recipe in half and had the perfect amount for two servings.  Creamy and delicious!

Almost Hands-Free Risotto with Chicken and Herbs

adapted from: America's Test Kitchen

(Printable Recipe)

5 c. low-sodium chicken broth

2 c. water 

1 Tbl. olive oil

2 (12 oz.) bone in, skin-on chicken breasts,

    cut in half crosswise

4 Tbl. unsalted butter

1 large onion, minced (about 1 1/2 cups)

salt 

1 large garlic clove, minced

2 c. Arborio rice

1 c. dry white wine (I used chicken broth)

1 c. Parmesan cheese, grated
2 Tbl. fresh parsley, chopped
2 Tbl. fresh chives, chopped (I didn't add)
1 tsp. fresh lemon juice (I didn't add)
pepper


1.  Bring the broth and water to a boil in a large saucepan over high heat.  Reduce the heat to medium-low to maintain a gentle simmer.  
2.  Heat the olive oil in a large Dutch oven over medium heat until just starting to smoke.  Add the chicken, skin side down, and cook without moving until golden brown, 4-6 minutes.  Flip the chicken and cook the second side until lightly browned, about 2 minutes.  Transfer the chicken to the saucepan of simmering broth and water and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes.  Transfer to a large plate.    
3.  Add 2 Tbl. butter to Dutch oven and cook over medium heat.  When the butter has melted, add the onion and 3/4 tsp. salt.  Cook, stirring frequently, until the onion is softened but not browned, 4-7 minutes.  Add the garlic and stir until fragrant, about 30 seconds.  Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.  
4.  Add the wine and cook, stirring constantly, until fully absorbed, 2-3 minutes.  Stir 5 cups of the hot broth mixture into the rice.  Reduce the heat to medium-low, cover, and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.  
5.  Add 3/4 cup more hot broth mixture, and stir gently and constantly until the risotto becomes creamy, about 3 minutes.  Stir in the Parmesan.  Remove the pot from the heat, cover, and let stand for 5 minutes.
6.  Meanwhile, remove and discard the skin and bones from the chicken and shred the meat into bite-size pieces.  Gently stir the shredded chicken, the remaining 2 Tbl. butter, and the parsley, chives, and lemon juice into the risotto.  Season with salt and pepper, to taste.  If desired, add up to 1/2 cup remaining broth mixture to loosen the texture of the risotto.  Serve.  

CHICKEN TACO SOUP

This is my favorite recipe for chicken taco soup.  I got this recipe from my sister-in-law, Kim.  I make this several times a year and it is one of the few dishes I will eat left over.  I make a big pot and eat it everyday (no joke - everyday for lunch - love it) for up to a week and it tastes the exact same as it did the first day. Kim's original recipe calls for (18 oz.) Old El Paso Taco Seasoned Chicken, but I have been having a hard time finding it lately, so I have been cooking my own chicken. (It used to be in the refrigerated section by the Lloyd's Barbeque meat in a tub).   Either one tastes just as good.  It has been such a rainy day today, that I thought this recipe is just what we needed!  You will have no problem throwing this together any day of the week, because it is so fast and easy.   

Chicken Taco Soup

From: Kim H. (my sister-in-law)

(Printable Recipe)

18 oz. tub Old El Paso Taco Seasoned Chicken or regular          chicken, cooked and shredded with a little taco seasoning

1 can diced tomatoes (28 oz.)

1 can kidney beans (15.25 oz.)

1 can pinto beans (15.5 oz.)

1 can corn (15.25 oz.)

1 can diced green chiles (4.5 oz.)

1 can Rotel (10 oz.) (diced tomatoes with green chiles)

taco seasoning, opt.

Cheddar cheese, shredded

Fritos

sour cream

Pour all the canned ingredients into a large pot, don't drain cans.  Add the shredded chicken and stir to combine.  Add taco seasoning, to desired taste.  Heat on the stove or in a crockpot until warm.  Serve with cheese, Fritos & sour cream.    

  

CANDY BAR COOKIES

I had been wanting to try this recipe for a few years now.  It is adapted from a 2007 Better Homes & Gardens magazine.  

It all started, because I wanted to bring a treat to work on Friday, so I flipped through about 4 different cookbooks/magazines until I came across this recipe, so I decided that I should finally make these.  When they were all done, I was worried because they didn't look very pretty (they looked nothing like the picture in the magazine), that they might not taste very good either.  So, I decided not to bring them to work.  Well, when I got home from work on Friday, I decided to taste one, they were actually pretty darn good.  Why didn't I taste them sooner?  They reminded me of a chewy granola bar with chocolate coating. So, I wished I would have taken them to work, because now I might just eat the whole pan myself!  My house must be pretty warm, because the chocolate never hardened.  

Candy Bar Cookies:

adapted from:  2007 Better Homes & Gardens Magazine

(Printable Recipe)

1 c. packed light brown sugar
2/3 c. butter
1/4 c. light corn syrup
1/4 c. peanut butter
1 tsp. vanilla
3 1/2 c. quick-cooking oats (I only added 3 cups)
2 c. semisweet chocolate chips (I used milk chocolate)
1 c. butterscotch chips
2/3 c. peanut butter (I didn't add)
1 c. chopped peanuts (I didn't add)


Preheat oven to 375 degrees.  For oat layer, in a large saucepan, stir together brown sugar, butter and corn syrup over medium-low heat until butter is melted and mixture is combined.  Remove saucepan from heat and stir in 1/4 cup peanut butter and vanilla until smooth.  Stir in the oats until combined.  Press oat mixture evenly into an ungreased 9x13 pan.  Bake in preheated oven 10-12 minutes or until edges are lightly browned.  Let oat layer cool slightly.  Melt together the chocolate chips and butterscotch chips.  Stir in the 2/3 cup peanut butter until smooth.  Sprinkle half the peanuts over oat layer, if adding.  Slowly pour chocolate mixture over oat layer, spreading evenly.  Sprinkle the remaining peanuts on top of chocolate mixture.  Cool in pan for several hours or until chocolate layer is firm.