Zucchini and Rice

This is not a new recipe here on the blog, but I wanted an updated photo, as well as the addition of carrots and Italian sausage.  This was one of the recipes given to me by my mother-in-law when I got married.  It is definitely a favorite at our house - one that we go back to again and again.  A perfect meal for any night of the week!

Zucchini and Rice
Recipe from Lyn Hoggan Denna

1 lb. Italian sausage
1 small onion
2 large ribs celery
4 carrots
2 large zucchini
2 c. rice
4 c. chicken broth

In an electric frying pan, brown sausage with onion until browned.
Once browned, add rice and stir until rice is lightly browned.
Meanwhile, cut up all vegetables.
Once rice is browned, sprinkle mixed veggies in an even layer over the top. 
Pour chicken broth over the vegetables.
Cover, and let simmer for about 20 minutes, or until rice is done.

Brown Rice

Another family favorite, this easy side is paired perfectly with steak, chicken or pork.  If this looks familiar, this previously posted recipe has been modified slightly; less butter and more liquid, resulting in a lighter, fluffier consistency.  All of my kids consider this a personal favorite, and request it often.

It is also worth noting that one can of beef consume can be substituted for a packet of AuJus seasoning + 1 can of water (if you are interested in cutting down on price without sacrificing flavor). 

Brown Rice

Recipe modified from Sandy Bishop

1 bunch green onions (about 7)
6 Tbsp. butter
3 cans beef consume (not broth) OR 2 cans consume and 1 packet AuJus + 1 can water
3 Tbsp. soy sauce
1/3 c. water
3 c. rice

Melt butter in oven proof medium size pan.
Add onions and saute for a few minutes.
Add consume, water and soy sauce, and bring to a light boil.
Add rice.
Cover, reduce heat to low, and cook for 10 minutes.  Do not stir.
Preheat oven to 325 degrees.
Take pan directly from stove top and put into the oven with the lid still on.
Cook at 325 for 20 minutes.
Stir thoroughly and serve.

Hawaiian Haystacks

This is a repost on this blog - a family favorite that desperately needed a photo upgrade.
This is the perfect dish for feeding a LOT of people, but still letting everyone pick and choose what they like.  I love the different colors, textures and flavors.

Hawaiian Haystacks

Rice, cooked

2 cans cream of chicken soup

1 soup can milk

2 small chicken breasts, cubed

1/4 tsp. ground fennel seed

1/2 tsp. cumin OR curry

1/8 tsp. cayenne pepper

salt and pepper to taste

Optional Toppings:

Cheese
Red/Green Onions

Bell Peppers

Tomatoes

Celery 

Olives

Coconut

Pineapple Tidbits

Slivered Almonds

Chow Mein Noodles

In saucepan, combine soup, milk, chicken and spices - heat through.

Serve sauce over rice.

Top with desired toppings.

Green Chili Chicken

I'm a big fan of any meal that incorporates salsa.  This is fantastically easy and incredibly delicious.  We served ours with black beans and corn, as well as some white rice with pico stirred in.  I also used freeze dried green chilies, because those are the only ones I have on hand, and everything turned out delicious!

Green Chili Chicken

Recipe from Pioneer Woman

1/2 c. olive oil

3 Tbsp. lime juice

2 whole chipotle peppers in adobo sauce

2 cloves garlic

1 tsp. cumin

1 tsp. salt

1/2 tsp. pepper

4-6 chicken breasts

4-6 chilies (see note above)

1 c. pepperjack cheese, grated

pico or salsa, for serving

beans, for serving

rice, for serving

Combine oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and puree.

Pout over chicken in a ziplock bag, seal, and evenly distribute.

Marinate for at least 4 hours.

If using fresh chilies, roast over an open flame, seal in a bag, and remove skins.

Grill or pan fry chicken until cooked through.

On each breast, cover with chilies and top with cheese.

Serve with rice and beans, with salsa on the side.

Brown Sugar Glazed Salmon

Under 5 ingredients with great flavor and little work, this simple salmon supper is perfect for any day of the week.

We served ours with rice and butter, along with steamed green beans.

Brown Sugar Glazed Salmon

Recipe from All Recipes

4 6oz. boneless salmon fillets

1/4 c. packed brown sugar

2 Tbsp. dijon mustard

salt and pepper to taste

Season salmon with salt and pepper and arrange in shallow baking dish.

Whisk together brown sugar and dijon and spoon evenly over salmon fillets.

Bake at 325 degrees for 25 minutes, or until fish flakes easily with a fork.

Serve with rice and steamed veggies.

5 Grain Cereal

I grew up on oatmeal and germade.  Surprisingly, I also grew up hating both of them.  As a mother, I understand completely why my own served it to me regularly.  Cheap, filling and so much better for you than the alternative cold "sugar" cereal.

I have been experimenting with different hot cereal variations to try and find something that I personally like.  This is my favorite option so far, which completely came as a shock to me since it has the same texture/consistency as germade.  But the flavor is SO much better!  I also like the fact that it uses grains that I typically don't consume very often.

5 Grain Cereal

Recipe from Blendec

1 c. oat groats

1/2 c. millet

1/2 c. barley

1/2 c. brown rice

1/2 c. cornmeal

Add all ingredients to blender in order listed.

Press "speed up" to Speed 4, let run for 10-12 seconds, and press "pulse" to stop.

**If you don't have a blendtec, just blend it up until it is cornmeal consistency

To prepare hot cereal:

Whisk 1 c. water per 1/3 c. cereal in a saucepan.

Reduce heat, ans simmer for 3-5 minutes until thickened.

I like mine with a drizzle of honey, fresh fruit and milk.

Store unused cereal in the freezer to maximize shelf life and nutrient level.

Teriyaki Chicken and Veggie Rice Bowls

These quick rice bowls are a perfect throw together meal.  Practically any vegetable you have in your fridge will work well, and I always use leftover chicken.  The sauce is simple and delicious, and I love that it is sweetened with honey.  We go back to this quiet often at our house.

Teriyaki Chicken and Rice Bowls

Recipe modified from Eat Good 4 Life

2 Tbsp. olive oil

1 lb chicken breast, cooked and cubed

2 cloves garlic, minced

1 lb. broccoli

4 carrots, sliced

red pepper flakes, to taste

2 tsp. ground ginger

1/2 c. soy sauce

1/2 c. cold water

1/2 c. honey

1 Tbsp. cornstarch

In a small bowl mix the ground ginger, soy sauce, water, honey and cornstarch together.

In a large skillet, heat oil.

Cook carrots, about 5 minutes, and add in the garlic and the chicken.

Once chicken is heated through, add in the teriyaki sauce and stir.

Add broccoli on top, but do not stir.

Bring to a boil, cover, and steam the broccoli for about 4 minutes.

Remove lid, stir and season to taste with pepper flakes.

Serve over rice.

Steak and Egg Stir Fry

This wonderful stir fry was both filling and fun.  I loved the addition of the eggs!  Snap peas can be replaced with broccoli, peppers, onions, or any other veggie you have stashed in the fridge.

Steak and Egg Stir Fry

Recipe modified from Calorie Count

1 lb. flank or sirloin steak, cut in strips

7 eggs

dash milk

1 Tbsp. oyster (or hoisin) sauce

1/4 c. soy sauce

1 1/2 tsp. chopped garlic

3/4 tsp. sugar

1/4 tsp. red pepper flakes

1/4 tsp. ground ginger

1 1/2 tsp. cornstarch

1/3 c. beef broth

8 oz sugar snap peas

Combine soy sauce, garlic, sugar, red pepper flakes and ginger, and mix well.

Add beef and put in fridge to marinate.

Whisk eggs with milk and scramble until cooked.

Set aside.

Combine cornstarch with beef broth and stir to dissolve.

Add beef and marinade to the skillet.

Cook and stir until beef is cooked through.

Add scrambled eggs and peas to skillet, and continue to cook until hot, about 1 minute.

Add beef broth/cornstarch mixture and cook until sauce thickens, adding more broth if needed.

Serve over rice.

Salsa Pork

This is a great throw together recipe: minimal ingredients, great flavor, and can be done in a crockpot!

Salsa Pork

Recipe modified from Bishop's Kitchen

2 lbs. boneless pork roast

1 c. salsa

1 c. chicken broth

1/2 c. onion, chopped

1 tsp. ground cumin

1 large tomato, chopped

1 1/2 tsp. dried bell peppers

1/2 c. chopped fresh cilantro

Trim pork of fat and place in crock pot.

Combine the salsa, broth, onion, cumin and peppers and pour over pork.

Cook on low until pork is tender, about 4 hours.

Shred pork and return to crock pot for 1 hour (on low).

Just before serving, stir in chopped cilantro.

Serve over rice.

Garnish with sour cream and additional cilantro, if desired.

Creamy Italian Crock Pot Chicken

After hearing from 5 different friends that this was there favorite go-to crock pot chicken dinner I decided to give it a go.

Fast, few ingredients, and delicious!

Creamy Italian Crock Pot Chicken

4 chicken breasts
salt and pepper
1 envelope dry Italian salad dressing mix
1/4 cup warm water
8 oz. package cream cheese (at room temperature)
1 can cream of chicken soup

Season chicken with salt and pepper then place in a crock pot.

Combine dressing mix, water, cream cheese and chicken soup in a bowl and whisk together and pour over chicken.
Cook on low for 4 hours (do not overcook).
Shred chicken and return to crock pot, stirring to combine.

We like ours served over brown rice.

Stuffed Zucchini

I wait all year for this.

You can never buy zucchini this big in the stores - it has to be home grown.

And it is well worth the wait.

Stuffed Zucchini
Recipe modified from Lyn Denna

1 large zucchini (overgrown)
1 lb. lean ground beef
1 egg
1/2 c. chopped onion
1/3 c. cracked wheat OR rice
1 tsp. dried basil
1/4 tsp. red pepper flakes
1 tsp. dried oregano
salt and pepper
1 qt. stewed tomatoes
1 bell pepper, chopped

Cut zucchini in half lengthwise.
Scoop out insides, making a 'trench'.
Rough chop inside pieces of zucchini and place in a bowl.
Add the tomatoes, onions, bell pepper and oregano to the bowl; stir to combine.
In a separate bowl, mix the beef, wheat or rice, egg, basil and pepper flakes together with hands.
Scoop or mold beef mixture into zucchini halves.
Place in an electric frying pan.
Pour tomato mixture all over zucchini halves.

Simmer on low heat for 20 minutes, or until rice and meat are cooked through.

**You will probably have to start the temperature around 350.  Once the juices are boiling rapidly, continue to lower the heat periodically until you find a temperature that will simmer consistently - that usually is the lowest possible setting on my frying pan.

Kalua Pork

This is so amazingly easy and it is SO SO GOOD.  Even my non pork loving husband thought this was fabulous!

You pretty much cant go wrong here.

Kalua Pork

Recipe from J&M Walkenhorst

5 lbs. pork shoulder (butt roast)

1/4 c. water

liquid smoke

~2 Tbsp. kosher salt

Trim off any thick fat from the pork, but don't leave it bare.

Lightly rub the entire roast with salt.

Then rub in a thin layer of liquid smoke.

Place pork in the slow cooker with water.

Cook on low for 8-10 hours.

Shred pork and return to pot.

Stir to evenly distribute juices.

This is great served over rice, on a sandwich, in a quesadilla, etc.

This also freezes well.

Ham and Egg over Rice

This is such a weird dish to me - just the idea, not the taste.

My husband had it growing up, so he requests it every now and again.
Perfect for a good leftover ham dish.

Ham and Egg over Rice

Recipe from Lyn Denna

1 c. cooked ham, cubed

3 hard boiled eggs

2 Tbsp. butter

2 Tbsp. flour

2 c. whole milk

1 tsp. dry mustard

salt and pepper to taste

Melt butter in skillet and add flour to make a roux.

Add milk and cook, stirring occasionally, until thick.

Stir in cubed ham and cubed eggs.

Salt and pepper to taste.

Serve over rice.

Butternut Squash Risotto

We grew butternut squash this year.  I have become quiet attached.  This particular recipe is fabulous!

We served this along pan fried chicken breasts and steamed veggies.

Butternut Squash Risotto

Recipe and Photo from Cheap Healthy Good

 

1 small butternut squash (about 1/2 pound whole)
dried sage

Salt and pepper to taste
4 c. chicken broth
1/2 medium onion, diced small

1 1/2 Tbsp. butter

1 c. Arborio rice
1/4 c. parmesan

Peel squash and dice into 1/4" cubes.

Combine squash, 1 tsp. sage, 1 cup stock, and a little salt in a saucepan.

Bring to a simmer and cook until squash is tender (but not too soft) about 5 to 10 minutes.

Remove squash with a slotted spoon (leave liquid in pot) and tent to keep warm.

 

Add remaining broth to the pot, and bring to a simmer.

In a large skillet, heat 1 Tbsp. of butter over medium until melted.

Add onion and cook until translucent, about 5 minutes.

Turn heat to low, add rice and cook for 3 minutes, stirring often, until rice has turned slightly translucent.

 

Turn the heat back up to medium, and add 1/2 c. of the simmering broth.

Simmer the rice, stirring occasionally, until stock is absorbed.

Add another 1/2-to-3/4 cup warm broth, and stir occasionally until new stock is absorbed.

Repeat the process until all the broth has been absorbed by the rice, and rice is tender (you may not need all of it).

This should take about 20-25 minutes.
 

When rice is mostly tender, add cooked squash, parmesan, and the remaining 1/2 Tbsp. of butter.

Cook 3 to 5 minutes, until dairy is melted and squash is heated through.

Salt, pepper and sage to taste.

Serve immediately.

Cinnamon Raisin Rice Pudding

My mom would make rice pudding all the time for us growing up,

only... we had it for dinner.

It wasn't until after I got married that my husband informed me that it was a dessert.

Cinnamon Raisin Rice Pudding

2 c. water

1/2 tsp. salt

1 c. rice

1 c. milk

1 egg

1/4 c. sugar

1 1/2 tsp. cinnamon

1/3 c. raisins

Put salt and water in a pan and bring to a boil.

Add rice.

Cover and simmer for 20 minutes.

Whisk egg and combine with milk.

Add to rice.

Continue to cook on low until sauce becomes thick, about 5 minutes.

Stir in sugar, cinnamon and raisins.

Chicken and Bacon Fried Rice

Chicken and Bacon Fried Rice

Recipe modified from Marta Webster

8-9 eggs, scrambled

1 1/2 c. rice

1 lb. bacon

2 small chicken breasts, cooked and cubed

2 carrots, chopped

1/2 onion, chopped

3/4 c. frozen peas

2 cloves garlic, minced

1 tsp. grated ginger root

soy sauce

salt and pepper

Start cooking rice and scramble eggs.

Meanwhile, cut bacon into thin strips and cook until crisp.

Remove bacon with slotted spoon and place on paper towels to drain.

Add garlic, ginger, carrots and onion to bacon grease (you may need to take some out) and fry for a few minutes.

Add cooked rice and cubed chicken to vegetables and fry until crisp.

Stir in peas and eggs.

Add soy sauce, salt and pepper to taste.

Poppy Seed Chicken

 

Poppy Seed Chicken

Recipe from Sweet Basil

3 chicken breasts, cooked and diced

2 cans Cream of Chicken soup

1 16oz. carton Sour Cream

1 Tbsp. Poppy Seeds

1 Package Ritz Crackers

1 Cube Butter, melted

Heat oven to 350.

Mix soup, sour cream and chicken together.

Pour into a 9x13" dish.

Break up the crackers (not ground up) and mix with the melted butter and poppy seeds.

Sprinkle over the chicken mixture and place in oven.

Bake for 30 minutes and serve over rice.

Kale and Sausage 'Stew' with Egg-Lemon Sauce

I debated over this recipe for a long time...

I couldn't figure out how the egg-lemon sauce would taste; or if I would like it or not.

I finally decided to give it a try, and it was DELICIOUS!

It has amazing flavor.

We will definitely be making this again!

Kale and Sausage 'Stew' with Egg-Lemon Sauce
Recipe adapted from Jakes Recipes

1 Tbsp. olive oil
1 small onion, diced
1 lb. uncooked Portuguese sausage or Hot Italian Sausage (I used Mild Italian)
1 can hot chicken broth (just under 2 cups), divided
6 c. coarsely chopped Kale leaves
3 eggs, beaten
3 Tbsp. fresh lemon juice

Heat oil in pan.
Add onion and cook over medium heat until tender.
Add sausage to pan and brown.

In separate pan, heat chicken broth.
Add kale and 1/2 c. chicken broth to sausage mixture.
Cover, reduce heat and simmer for 20 minutes or until kale is tender.

Beat eggs with the lemon juice in a heatproof bowl.
Gradually add the remaining 3/4 c. hot chicken broth to the egg mixture.

Add egg mixture to kale and sausage mixture.
Simmer over low heat for 1-2 minutes, or until the egg mixture is slightly thickened.
DO NOT BOIL the mixture or the eggs will scramble.

Serve over rice.

Classic Risotto

This is my take on a creamy rice side dish.  This really is pretty easy to make.  The peas can easily be swapped for whatever vegetable you have on hand.

Classic Risotto


4 c. chicken broth
2 Tbsp. butter, divided
1 shallot, finely chopped
¾ c. Arborio rice
1 c. frozen peas
¼ c. grated parmesan
¼ tsp. salt
½ tsp. pepper

In saucepan, bring chicken stock to a boil. Reduce heat to simmer.

In another saucepan, melt 1 Tbsp. butter.
Add shallot and cook until tender, about 3 minutes.
Add rice and stir to coat in butter, toasting for about 3 minutes.

Add 3/4 c. broth and simmer until liquid has almost evaporated.
Add ½ c. simmering broth and stir until almost absorbed.
Continue cooking rice, adding broth ½ c. at a time, allowing to absorb before adding more.
Continue until rice is tender but still firm to the bite and mixture is creamy.
Remove from heat.

Gently stir in peas, remaining butter, parmesan, salt and pepper. Spoon into serving dishes and serve immediately.

Kung Pao Pork

My only word of advice: don't scrimp on the nuts... they totally make this dish!

 Kung Pao Pork

Recipe from Our Family Treat


1 lb lean pork chops, cut into cubes
4 Tbsp. soy sauce

1 small red pepper-chopped
1 small green pepper-chopped
1/2 of onion-chopped
1 clove garlic-crushed

2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/4 cups water

1 c. peanuts

Marinate pork in soy sauce for 30 minutes.
In skillet fry up pork and until brown. Add the garlic, peppers and onion.

Mix soy sauce, lemon juice, sugar, cornstarch, red pepper flakes and water together, and add to meat and veggie mixture once cooked. Stir until thick. Add peanuts and serve with rice.