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Recipe: 15 Minute Chicken & Rice

Thank you for visiting A Few Fries Short. I will be closing this blog down in time. I hope you will visit me and enjoy all of the recipes to follow on DelightfulChaos.com

]]> http://www.afewfriesshort.com/recipe-15-minute-chicken-rice/feed/ 0 http://www.afewfriesshort.com/betty-crocker-cereal-muffin-mixes-giveaway/#utm_source=rss&utm_medium=rss&utm_campaign=betty-crocker-cereal-muffin-mixes-giveaway http://www.afewfriesshort.com/betty-crocker-cereal-muffin-mixes-giveaway/#comments Wed, 12 Sep 2012 10:00:57 +0000 Toni-Lynn http://www.afewfriesshort.com/?p=2011

These were so fast and easy to make that Spencer did them! We all loved the perfect balance of chocolate and peanut butter. They were moist and delicious! I can’t wait to try the others.

Make the mix and spoon into the cupcake papers. Sprinkle with the topping and bake. That's it!

Bake and eat!

Disclosure: MAK Media was compensated with product for this post. This post is not endorsed, sponsored or has any connection to Twitter, Facebook or any other Social Media network that may be mentioned. This post is the sole property of MAK Media, LLC.  All opinions are mine whether positive or negative. You can read more about our Policy Disclosure here.

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This is my fast and easy go to meal when I am sick of the same old stuff or in a hurry. It is nice to throw together on a Sunday night then just warm it up during the week in the slow cooker. It is not too sweet or sour, and it has just the right mix of veggies and seasonings. Start with 1 tablespoon of chili powder, then add more if you prefer more heat! If you are worried about the cooking wine and serving this to children, NO WORRIES! The alcohol cooks out! If you are wondering why this is in the pasta category, read to the bottom to find out.

If you don’t eat beef, this taste good with ground turkey or ground chicken. I have tried it all 3 ways. The chicken was by far my favorite though.

Please enjoy and let me know what you think!

INGREDIENTS

• 1 can (14-1/2 oz.) petite diced tomatoes
• 1/3 cup Holland House Red Wine Vinegar (Print and Save $.50 now!)
• 1/3 cup ketchup
• 2 to 3 Tbsp. packed brown sugar
• 1-1/2 lbs. lean ground beef, chicken or turkey)
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 large cloves garlic, chopped
• 1 to 2 Tbsp. chili powder
• 1 tsp. dried leaf oregano
• 1/2 tsp. salt

DIRECTIONS

1. In a medium bowl, combine tomatoes, red wine vinegar, ketchup and brown sugar.
2. Stir together to dissolve the sugar. Set it to the side.
3. In a large skillet or Dutch oven, combine your ground beef with the remaining ingredients.
4. Cook it over high heat for 8 to 10 minutes
5. You want to make sure that you don’t have big chunks of ground beef so I used a spatula and just “chop it” as I turn the meat.
6. If you aren’t using a lean meat, at this point you will want to drain off the grease and return it to the skillet.
7. Stir in the tomato mixture that you prepared earlier
8. Reduce heat to medium and cook, uncovered, 12 to 15 minutes, stirring occasionally
9. Serve in buns or even over hot cooked pasta! It is delicious like this.
10. Makes 5 1/2 cups. Depending on how you like your buns piled, you can get 6 to 10 sandwiches from this.

I don’t think there are any rules to what you can put in a Shepard’s Pie. It is another one of those versatile dishes that you can make your own. I love to make it because the kids love it, it’s hearty and well who doesn’t love mashed potatoes with all kinds of yummy goodness hiding under it? I like this one because it puts a little spin on what most people are used to when they make Shepard’s Pie. You can’t go wrong with potatoes and cheese, especially with little mouths around the house. The boys are not fans of onion but I can hide them in this. I even hide them from myself! Please tell me what you think!

INGREDIENTS

• 1-1/2 lbs. lean ground beef
• 1 medium onion, chopped
• 1/2 cup World Harbors Jamaican Style Jerk Marinade & Sauce (Save $.50 now!)
• 1 can (8 oz.) mushrooms, drained
• 1 cup corn (drained if canned)
• 4 cups mashed potatoes
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Cooking spray

DIRECTIONS
This is so easy… Ready?

1. Preheat over to 375°F
2. Spray a large skillet with cooking spray
3. Brown your ground beef together with the onions. Yes, put the onions in while you are browning your meat!
4. Drain off the grease.
5. Stir in your Jamaican Jerk Sauce, mushrooms, drained corn, salt & pepper
6. Cook it for 2 to 3 minutes
7. Spoon the meat mixture into your prepared 9 x 12-inch oven-proof dish
8. Top it with the mashed potatoes
9. Sprinkle on the cheese
10. Bake it for 20 minutes, until cheese has melted
11. Let it cool for 5 minutes, eat and enjoy!

Next time you are going to a cookout, or any other kind of  event where you will be bringing a dish pass, give these a try! I love meatballs and am always looking for new ways to jazz up the normal ones. I have tasted several different kinds of  ”Swedish meatballs” and honestly, they never taste the same. This one met my standards! It is an easy to make appetizer is always a party pleaser! Please let me know what you think!

INGREDIENTS

Meatballs

• 1-1/2 lbs. lean ground beef
• 1 cup finely chopped onions
• 1/2 cup fresh bread crumbs
• 1/2 cup Holland House White Cooking Wine ($.50 off printable coupon)
• 1 egg, beaten
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg

Sauce

• 1 jar (10 oz.) currant jelly
• 1/2 cup chili sauce
• 1/4 cup HOLLAND HOUSE White Cooking Wine
• 1 Tbsp. cornstarch

DIRECTIONS

In medium bowl, combine all meatball ingredients; mix well. Shape into 1 inch balls. Place meatballs in 15x10x1 inch baking pan. Bake at 350 degrees for 20 minutes or until brown.

In medium saucepan, combine all sauce ingredients; mix well. Cook over medium heat until mixture boils and thickens. Add meatballs.
To serve, place meatballs and sauce in fondue pot or chafing dish. Serve with cocktail picks.

As you can probably tell if you are a frequent reader of this site, I am in fact a chicken addict. This are probably the fastest chicken tenders I have ever made. Since our store seemed to have a run on Corn Flakes, I used a Toasted Corn cereal. It didn’t really come out as crispy as it should have so I do recommend making sure you use Corn Flakes. Next, The recipe calls for 6 to 1 on the Mayo and Honey Mustard sauce. I don’t think the flavor was there so I recommend using 5 tbsp of Mayo and 2 tbsp of Honey Mustard.

Prep Time: 15 minutes     Cook Time: 10 minutes

Ingredients

• 6 Tbsp. Hellmann’s® or Best Foods® Light Mayonnaise
• 1 Tbsp. Honey Mustard
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1-1/2 cups finely crushed corn flakes
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 425°. Combine Mayonnaise and Honey Mustard in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat.  Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. Arrange on ungreased baking sheet. Bake 10-12 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

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Disclosure: MAK Media, LLC was compensated for this post in some form. This post is not endorsed, sponsored or has any connection to Twitter, Facebook or any other mentioned social media network. This post is solely the property of MAK Media, LLC. All opinions are mine whether positive or negative. You can read more about our Policy Disclosure here.

I love making lasagna and it is a dish that my boys really enjoy. I wanted to change it up a bit so I came up with these roll ups. I am sure it is not my original idea since there are so many awesome Mom’s out there! They are fun to make and to eat. It’s an easy recipe that you can get the kids involved in! Spencer loves to stick the toothpicks in the top since he couldn’t quite get the rolling part down. I actually made almost a double batch which is why there are so many in my pan pictured below. ENJOY!

Ingredients:

• Cooking Spray
• 12 lasagna noodles
• 1 cup of soft cheese (such as Alouette, I used Philidelphia Cooking Cremes)
• 1/2 cup of shredded mozzarella cheese
• 2 tablespoons of basil
• 1 1/2 cups of tomato sauce
• 1/4 cup of Parmeasan cheese

Directions:

1. Preheat oven to 375
2. Coat a shallow baking pan with cooking spray
3. Cook your lasagna noodles according to the package directions.
4. Drain them and set them to the side. Be careful not to stir them to often or they will break when you are trying to work with them.
5. Next,  in a small bowl, combine the herbed cheese, mozzarella and basil then mix it well.
6. Lay your lasagna noodles out on a flat surface.
7. Spoon a thin layer of the cheese mixture onto each noodle. You don’t want to over load these.
8. Starting from one end, roll up the noodle and secure it with a toothpick.
9. Place rolls side by side in the pan
10. Pour the tomato sauce on top and then sprinkle them with parmesean cheese.
11. Bake for 20 to 30 minutes until cheese filling melts and the tops are golden brown.

I am a cheese lover and at first thought these needed more cheese than what I put in. However, once they were baked and I tasted them, it is actually enough. I am going to try them again with the standard mozzarella and ricotta one time. I know, I never make anything by the original recipe

Serves 4

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Disclosure: MAK Media, LLC was not asked to share this information and was in no way compensated for this post. This post is not endorsed, sponsored or has any connection to Twitter, Facebook or any other mentioned social media network. This post is solely the property of MAK Media, LLC. . All opinions are mine whether positive or negative. You can read more about our Policy Disclosure here.

I was looking for a fast, simple and delicious breakfast that I could prepare for the boys the night before when I found this recipe in one of my Robin Miller cook books. I mixed it up a little with what I had in the house. Below are the books directions with my alterations. I am going to try this one again with ham as we are not really big pepperoni fans. However, it was delicious the way it came out!

• Cooking Spray
• 1 pound acini di pepe pasta or orzo pasta (I used Orzo)
• 8 ounces of pepperoni diced (I used a 3 oz bag but mix it up! Use Ham, Ground Sausage, whatever!)
• 12 large aggs, lightly beaten
• 8 ounces of shredded mozzarella cheese (I used cheddar)
• 1 teaspoon black pepper
• 1/4 cup basil (optional)

1. Preheat your oven to 350. Coat a 12 inch Bundt or tube pan with cooking spray.
2. Cook your choice of Orzo or Acini De Pepe pasta according to the package directions. Drain well and put it into a large bowl.
3. Add the pepperoni, eggs, cheese and pepper. Mix well, and pour into your prepared pan.
4. Press down slightly to make a smooth top.
5. Bake for 40 to50 minutes, until set.
6. Let stand for 5 to 10 minutes before inverting onto a platter and slicing.
7. Garnish top with basil.

Serves 6-8

Disclosure: MAK Media, LLC was not asked to share this information and was in no way compensated for this post. This post is not endorsed, sponsored or has any connection to Twitter, Facebook or any other mentioned social media network. This post is solely the property of MAK Media, LLC. . All opinions are mine whether positive or negative. You can read more about our Policy Disclosure here.

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