Sunday, September 21, 2008

Keepin it Real--Chicken and Rice Casserole

Uncle Ben's original long grain rice
4-6 deboned, skinned chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
Chicken broth
Olive oil
Salt and pepper

Prepare the rice according to the directions on the box, with one slight change: I substitute 1 cup of chicken broth for the cup of water. Don't cook it as long as the box suggests since you are also going to cook it in the oven. Salt and pepper the chicken and saute in olive oil. Cut into bite size pieces. Mix the two soups with two cans of water (if condensed). In a casserole dish layer the rice, chicken, soup mixture. Repeat.. Cook at 350 degrees for 30-45 minutes.

This is a great recipe to make the night before and pop in the oven when you get home.

I signed up for a recipe exchange on the nest because I wanted to get some more inspiration for dinner meals around here. BAJ actually made this one, since I was out running errands before dinner. Since I wrote out the instructions for my own brain and he was the one to make it, perhaps it didn't turn out as it should.

It was very good, and full of flavor. We used 2 chicken breasts as opposed to the called for four breasts, and felt that there was way too much sauce. Despite using half of what was made, it was still a very soupy mixture.

I really like this one, and it was so darn easy. Once we figure out which measurements to use for just the two of us, this will definitely become a staple.

Thanks, Lauren, for hosting this exchange!!

Saturday, September 20, 2008

Not So Sloppy Joes

This is from Real Simple's Website.

I'm not sure if I've ever made it with beef, but I know that I typically make it with ground turkey or ground chicken, and it's always good that way.

This time around, I saved half the meat and used it for tacos the next night. I liked it a lot, but BAJ said he likes the meat as sloppy joes better--not that he doesn't like it as tacos, though. I suspect it's because the meat doesn't taste like typical mix taco meat.

Simple, good, and makes multiple meals? Works for me!

Lemon Roast Chicken

This is becoming a standby in our house for the weekend. It's an ATK recipe, and due to the recent controversy with them and blogs, I'm not going to share the recipe. But it's really good, and we turn our (many) leftovers into chicken salad. This time around, I also took my first journey into homemade chicken soup!!

Anyway, if you can, try this out. You can easily get the recipe from an ATK recipe at your local library. SOO GOOD!!!

Ps--every time I've made chicken in the ATK way, the little popper hasn't popped. I just use my meat thermometer.

No recollection whatsoever

I have no idea what kind of chicken this was. It looks like it was pretty good though!

Fettucine with Riccota, Tomatoes, and Basil

1-9oz pkg refrigerated fettuccine I used boxed, half regular, half spinach
3T butter or margarine, melted
3/4c ricotta cheese
1/4c grated Parmesan
1 large tomato, seeded and chopped
2T coarsely chopped fresh basil (FRESH is important here!)

1. Cook and drain fettuccine as directed on package. Return to saucepan.
2. Stir together butter, ricotta, and 1/3c Parmesan. Toss with hot pasta.
3. Top pasta with tomato and remaining Parmesan.
4. Serve

I found this recipe when I first moved on my own, probably from the Betty Crocker website. The first time I planned to make it, I was washing up some dishes (no dishwasher) waiting for BAJ to come home from fencing practice. A glass broke, with my hand in it, and I had to go to the hospital. Luckily, he came not too long later. I still have a big scar on my hand as a result--it was a really traumatic experience, because it was soon after the first of the year and the ER was packed... I waited to be seen by a doctor for at least FIVE hours. A simple gash on my hand led to my going into shock from loss of blood.

A pretty gory story, but it's what I think of every time I make this dish.

I LOVE to make this. It's got the best of summer, and I've made it a lot this year because I've been growing my own basil. When you use the refrigerated pasta, it's ready in 10 minutes. Can't beat it.

Wednesday, September 10, 2008


I HAVE been cooking, I just haven't been so much on the blogging part. I actually did a surprising amount of cooking last night, making chicken noodle soup and beef stew (crock pot). The last few nights of dinners have been ho hum standbys--tried before recipes. I took some pictures, but haven't gotten around to uploading them.

Maybe someday.... We have a wedding in Connecticut this weekend, so hanging out on the computer probably isn't going to happen.
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