Rice

Chicken and Rice Casserole

I’ve been researching old recipes from my mother in laws collection.  She worked in a school lunchroom for years and has all these awesome recipes tucked away.  I found some that looked well-worn – which is an indication that those particular books have some pretty bomb recipes!  I’ve been looking through them and it’s been such an inspiration!

My kids love a good casserole so this one stuck out.  It was a little different from the ones I’ve found online so I had to try it out.  It was SO FLIPPIN GOOD!  Like eating chicken risotto without all the work and all the stirring.  Mmmmm…..

Chicken and Rice www.choppingsticks.com

I always try to find ways to add veggies to one pot meals – or one casserole meals.  The old recipe didn’t add any veggies but I needed to add some!  My kids LOVE broccoli and mushrooms so I had to add them in.

Chicken and Rice www.choppingsticks.com

Do you SEE how delicious the rice looks?  Flavored with soup, Portobello, and broccoli… I could eat a bowl of just the rice.

Chicken and Rice www.choppingsticks.com

Now go home and COOK THIS!  Easy one pot casserole – it’s up there with all the deliciously satisfying Christmas casseroles.  Your family will love you for this.  Mine did!  They’re even scarfing down the leftovers!

Chicken and Rice Casserole

Ingredients

  • 1 1/4 cup uncooked rice
  • 1 medium bag of frozen broccoli, cut up
  • 1 1/2 cup of sliced portobello mushrooms
  • 1 cut up fryer chicken
  • 1 can of cream of celery soup
  • 1 can of cream of mushroom soup
  • 1 1/2 cup warm water
  • 1/2 to 1 tsp dried thyme
  • Salt and Pepper to taste

Instructions

  1. In a deep rectangular Pyrex dish 9x13, put uncooked rice on the bottom.
  2. Then add cream of celery soup and spread over the rice.
  3. Add sliced mushrooms evenly along the bottom of the dish.
  4. Arrange the cut up fryer evenly - I placed the chicken breasts on the outside of the pan - you can also cut the breast in half. Place chicken bone down.
  5. Sprinkle thyme evenly along the chicken breasts and salt and pepper the chicken as well.
  6. Add the frozen broccoli along the edges of the chicken.
  7. Spread the cream of mushroom soup on the chicken pieces.
  8. Add 1 1/2 cup of warm water to the casserole being sure to add on the corners so the mushroom soup doesn't wash off of the chicken pieces.
  9. Cover with foil and bake at 350 degrees for 45 minutes to an hour or until the chicken is done. Check the chicken breast to make sure it's done - it's the largest piece of chicken that is in the dish.
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Ginger Soy Pork

Ginger Soy Pork www.choppingsticks.com

Isn’t it fun to run into a grocery store with absolutely nothing in mind?  I made the first step and bought a menu planning calendar but it’s blank.  Empty.  Not one idea written down for the week.  Oh well – guess I’ll start planning next week right?

This blog is dedicated to something with pork in it because it was on sale!  Nothing better than good organic farm raised meat that is on sale.  I’ve been brain storming all day thinking of what is in my cabinets that would pare well with some kind of pork.

You will love this – SO easy and incredibly tasty.  There are so many ways to prepare this pork!  I’ll work on the different ways you can serve this.  It’s definitely something that can be refrigerated and served another way the next day.  Leftovers!  YUM!

Ginger Soy Pork www.choppingsticks.com

Soy, ginger and star anise – have you had anything made with star anise?  If you like Chinese food, then I’m sure you’ve eaten something with it!  It’s the spice that looks like a star – literally…. as star.  In this dish, you just throw a few pods in and let the pork simmer.  If you love soy…. ginger…. good food…. and fall apart tender pork, then you HAVE to try this.  You will not be disappointed.

Ginger Soy Pork www.choppingsticks.com

Ginger Soy Pork

Ingredients

  • 2 lbs Boneless Country Style Ribs with plenty of fat throughout
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 4 star anise pods
  • 1 cup dark soy sauce
  • 4 cups water
  • 1/2 cup rice wine vinegar
  • 2 heaping TBSP light brown sugar
  • 1 inch knob of ginger, peeled (keep whole)

Instructions

  1. Cut the pork into large pieces - about 1-2 inches.
  2. Add all ingredients into a dutch oven or heavy pot.
  3. Turn the heat on high and let boil. Then turn the heat down to simmer. Cover the pot.
  4. Let simmer for approximately 1 hour and 15 minutes. Check the pork for tenderness.
  5. **I served the pork over rice and garnished with green onion. I chose a side of stir fried romaine with hoisin sauce.
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Rice Soup with Black Bean Chili Pork and Mixed Mushrooms

Pork with Black Bean Chili www.choppingsticks.com

Let me give you some background into this dish.  I am half Chinese and this is my kind of comfort food.  My mom is an amazing cook and can whip up some delicious homemade Chinese food.  I’m not talking General Tzo’s Chicken, Sesame Chicken or fried rice… I’m talking about fresh veggies, Kimchee, and some perfectly seasoned chicken, pork, beef or fish.  I realize now that we were super spoiled with her home-cooked meals.  I can’t even begin to replicate what she cooked!  I try to though…. I can cook the easier meals – but not the more difficult Szechuan Chinese food. Continue reading

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