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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/apple-pear-crumble/#utm_source=rss&utm_medium=rss&utm_campaign=apple-pear-crumble http://www.afewfriesshort.com/apple-pear-crumble/#comments Tue, 08 Apr 2014 04:10:13 +0000 Toni-Lynn http://www.afewfriesshort.com/?p=2085

Recipe Compliments of Produce For Kids
Serves 6
Preparation Time: 30 minutes

Ingredients:

• 3 pears, peeled, cored, sliced
• 2 apples, peeled, cored, sliced
• 1 cup rolled oats
• ⅔ cup brown sugar
• ½ cup whole wheat flour
• 6 Tbsp. unsalted butter
• ¼ tsp. allspice
• 2 Tbsp. orange juice
• ¼ cup caramel dip

Directions:

1. Preheat oven to 375°F.
2. Lightly butter 8×8-inch baking pan, dust with flour. Cover bottom of baking dish with pears and apples.
3. Blend oats, brown sugar, flour, butter and allspice with electric mixer until it binds and is coarse. Crumble mixture over the pear and apple slices. Sprinkle with orange juice.
4. Bake 30 – 35 minutes or until golden brown and fruit is soft. Drizzle with caramel dip.

Nutrition Information:

Apple Pear Crumble Calories 417, Fat 12.54g, Protein 6.43g, Carbohydrate 85.72g, Fiber 7.66g, Cholesterol 30mg, Sodium 57mg, Calcium 61mg, Vitamin A 431 IU, Vitamin C 10.37mg, Iron 2.22mg

I used to drink a lot of soda and even though I tried to find something else, I never had much luck. I really love iced tea but I am not a big fan of fresh brewed tea. It has to have lemon in it. I tried making it at home but it took to many lemons to get the flavor I wanted. Let’s face it, if I have to spend $5 on lemons, it’s not really cost efficient anymore.

One day I went to have lunch with my “Local Mom”, Victoria, and she ordered an Arnold Palmer. Right away I thought it was an alcoholic beverage. When I asked what it was, she said it was half lemonade and half iced tea. I had never heard of this drink before.  I tried it and I loved it! This is what I drink 90% of the time now. It is rare that I order or buy soda anymore. I even discovered a few months ago that Starbucks sells a Tazo® Black Shaken Iced Tea Lemonade that is good too. However, at $3.95 a pop for the Trenta and that “liquid sugar” they pump into it, I had to figure out a way to make these to drink at home.

I can do without sugar in my tea but sometimes I do need a little to help the taste. I know it’s just me but sometimes it seems to have more of that “fresh tea” taste than others. Yea, yea.. I know…. You can take or leave the sugar listed below depending on how you like your tea. Add more, add less, add none! I found that 1/4 c is just right for me personally. In a gallon of iced tea, that really isn’t a lot considering how much is in a bottle of soda. Even the little packets of Kool-Aid call for a cup per 2 quarts!

When I say these are inexpensive, I mean it is way cheaper than soda! That store that I refuse to admit that I sometimes go to, that starts with a “W”, sells Lipton Cold Brew Pitcher Size Tea Bags in a 22 count for around $3. This makes 5.5 gallons, Kool-Aid mix is about $.10, water is free and the sugar I can’t even calculate. Well, I can but I just really don’t want to do the math at this hour of the night. So a gallon pitcher of these costs, less than $.75.

Ingredients:

• 1 gallon of water
• 4 Lipton Cold Brew Tea Bags
• 1 packet of Kool-Aid Lemonade (Store brand works the same!)
• 1/4 c of sugar

Brew your tea as instructed on the package, add the lemonade mix, stir, add the sugar, stir, chill/add ice and drink!

Disclosure: This is a personal post because I just felt like doing one. Not because I was asked to, paid to or given anything. That is still allowed right?

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.

I am a lover of meatloaf but for some reason, I will only eat my own! The other night I was just feelingin the mood for meatloaf and madhed potatoes. I didn’t feel like running to the store to get ground beef so I tried this recipe from Nakano. Meat loaf without meat! Just the tasty flavors of vegetables, mushrooms and crunchy nuts laced with herbs. A food processor makes fast work for all the chopped ingredients – nuts and bread crumbs too! Please let me know what you think if you try this!

NOTE: Vegetables, nuts and bread crumbs should be finely chopped, but not minced.

INGREDIENTS

• 3 Tbsp. butter
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 1/4 cup Nakano Roasted Garlic Seasoned Rice Vinegar (Print a $.50 off coupon!)
• 2 Tbsp. soy sauce
• 1/2 tsp. dried thyme
• 1/4 tsp. dried rosemary, crushed
• 2-1/2 cups fresh whole wheat bread crumbs
• 1 cup chopped walnuts
• 3 eggs, lightly beaten

DIRECTIONS

1. Preheat your oven to 350ºF
2. Grease a 9×5-inch loaf pan
3. Melt your butter in a large skillet
4. To the melted butter add your carrots, celery, onion, mushrooms, seasoned rice vinegar, soy sauce and herbs. (YUM!)
5. Cook this on high making sure to stir occasionally until liquid is absorbed This takes about 9 to 10 minutes.
6. Move your veggies to a large bowl and stir in the bread crumbs, nuts and eggs.
7. After it’s well combined, spoon it into your prepared loaf pan
8. Pat it down and make sure the top is smooth.
9. Bake it for 50 minutes or untilthe  internal temperature is 165°F
10. Remove from oven and let stand 10 minutes
11. Use a spatula to remove the loaf from the pan
12. I love mine with mashed potatoes and corn!

NAKANO Seasoned Rice Vinegars are a versatile and flavorful product that is traditionally used for salad dressings, recipes, or is splashed on protein, vegetables or red meat giving the finished meal a unique, delicious taste. They are made with real, whole grain rice and are naturally brewed in the traditional Mizkan manufacturing process that began in Japan more than 200 years ago . The light but full-flavor condiment is a great replacement for fatty or high-calorie condiments, such as mayonnaise. For those with a passion for food, NAKANO Seasoned Rice Vinegar is the secret ingredient that enhances but never overpowers food. NAKANO exclusively makes its own vinegar to guarantee a quality condiment that delivers a tantalizing taste. All NAKANO^® products are gluten-free and have 50 percent less sodium than the competition!

I am not a big vegetable eater so trying a dish with broccoli wasn’t exactly my idea interesting. I think if you are making an attempt to eat more vegetables, this isn’t were to start This classic Asian  beef and broccoli is easy to prepare with Sun-Bird Seasoning Mixes. These Seasoning Mixes can be found at your local grocery store in the Asian food section. My closest store is Kroger and they sell them and are really cheap.  If you don’t eat beef or broccoli, substitute chicken and fresh cut green beans for beef and broccoli.

For flavor like you’ve never experienced before! The Vinegar used in this marinade has a sweet, mellow roasted garlic flavor that’s excellent for splashing on white rice and roasted, baked, mashed, and French fried potatoes. When making this recipe, make sure you use only the ginger called for. Ginger has a very over powering flavor if youy put to much. If you try it, come back and let me know what you thought!

Give this marinade a try! It will go great on a pork roast!

Per serving (1 Tbsp.): 25 calories, 0g protein, 4g carb, 0g fiber, 1g fat (0g sat. fat), 0mg chol, 250mg sodium

INGREDIENTS

• 1/2 cup NAKANO Seasoned Rice Vinegar – Roasted Garlic
• 1/2 cup frozen apple juice concentrate
• 3 Tbsp. soy sauce
• 3 Tbsp. ketchup
• 1 piece (1×1-1/2 inches) fresh ginger, minced
• 2 Tbsp. Dijon mustard
• 2 Tbsp. olive oil
• 1/4 tsp. pepper
• 1 lemon (grate the zest and juice the lemon)

This year for Valentine’s Day we stayed in. Since I am not big on this holiday to start with, I was happy with this. My son ended up with the Flu and home that night (and the rest of the week off school) so we made it work. My boyfriend made me a delicious Valentine’s Day dinner. I’m a chicken and pasta addict so the man fed right into that addiction! He has a background in cooking so I thought it was time the man cooked for me. Here is the recipe he used with a few of his own little tweaks.

Ingredients:

• 4  boneless skinless chicken breasts cut into thin strips or cubes
• 1 pound Mueller’s linguine cooked al dente
• 4 teaspoons McCormick Cajun seasoning
• 4 tablespoons butter
• 2 thinly sliced green onion
• 2 1/2 cup heavy whipping cream
• 4 tablespoons chopped sun-dried tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1⁄4 teaspoon garlic powder
• 1 tablespoon Nakano Red Pepper Seasoned Rice Vinegar
• 1 tablespoon Nakano Basil & Oregano Seasoned Rice Vinegar
• 1/2 cup grated parmesan cheese

Directions:

1. Place chicken, vinegars and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Disclosure: MAK Media, LLC was not asked or paid in any form to share this information. Any Brand names that are listed are for the sole purpose of specifying a product used. It is still okay to post something simply because I wanted to share it with my readers right?

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.