Easiest dinner ever... Blasted Chicken and Sensational Rice

A friend of mine sent me the following recipes from the Everyday Cheapskate newsletter. She also sent me one for Hawaiian Chicken Salad that I'm looking forward to trying. I couldn't believe how tender and juicy this chicken turned out - everyone in my family (including picky Charlie) loved it! And another great thing is that I diced our leftover chicken before putting up the leftovers and used it later in the week for this recipe. I also used our leftover salad ingredients as some of the veggies - I love double duty foods! And, supposedly the meal below can serve your entire family for under $5 if you get the chicken on sale.

Blasted Chicken. Preheat oven to a very hot 450 degrees. You’ll need one whole thawed 3 1/2 pound chicken (I get mine for $.57 a pound on sale), salt and pepper. Remove giblets from cavity to be used another time. Rinse the chicken well inside and out, then pat dry with a paper towel. Set in a baking dish, breast side up. Do not tuck in the wings or tie it shut. Sprinkle liberally with salt and pepper all over the outside and inside, too. Bake at 450 degrees for 45 minutes. Don’t peek or you’ll blow the results. Remove and allow to sit for a few minutes. Cut apart with a big kitchen shears or a sharp knife. Hint: If your chicken is slightly larger, bake a few minutes longer.

Sensational Rice. Remove the outside layers from one onion and chop into small pieces. Heat two tablespoons vegetable oil in a skillet and sauté the onion on medium heat until soft. Add 1 cup raw rice (any type but not pre-cooked or Minute Rice). Continue sautéing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful not to burn. Quickly add 2 cups canned chicken broth, 1/4 teaspoon salt, and pepper to taste; reduce heat to simmer, cover and cook for about 20 minutes. Serves 4-6. Hint: If you start the rice as soon as you put the chicken in the oven, both will be done at the same time.

Spicy Potato Salad

This is one of those recipes I got from someone who doesn't measure things... She just gave me the ingredients, and I think I may have finally figured out the winning combination. Her potato salad is my favorite, and I attempted it tonight (for the 3rd time or so) with our grilled bbq pork chops and home canned green beans. Yum!

Cooked and cubed potatoes - approx 1 small bag
Boiled and chopped eggs - 2
Chopped zesty dill pickles - 4 spears
Chopped onion - 1/3 cup
Mayonnaise (Blue Plate) - about 1/2 cup - add more as needed
Salt
Pepper
Ground red pepper - add to your spice preference

Mix all ingredients and refrigerate.

Covered Burritos and Touchdown Taco Dip

We always have the most delicious food at Sit-n-Sews, and I've told the lady who cooks that she needs to provide recipe cards for people to take home :) Last week, we had Mexican food and of course, everything was super yummy! We had some chicken fajita salads (complete with fresh tomatoes from their garden and all the fixings), cheese dip and chips, the two recipes below, and tres leches cake for dessert. I think I'll make these burritos soon - they seem super easy!

Covered Burritos
1 lb ground beef
1 pkg taco seasoning
1 can refried beans
flour tortillas
Mexican cheese
1 can Hormel chili, no beans

Brown ground beef and drain; add taco seasoning and let sit for a few minutes. Stir in beans; scoop mixture into tortillas and roll tortillas, seam side down into 9x13 pan. Cover with cheese and then chili and bake at 350 for about 25-30 minutes.

This is a Pampered Chef recipe, but I found it online on several sources.

Touchdown Taco Dip
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomato, seeded and chopped (optional)
2 green onions, chopped (optional)
fresh cilantro, chopped (optional)
tortilla chips

Directions
1Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
2In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
3Mix well with electric mixer.
4Spread cream cheese mixture on top of refried beans.
5Sprinkle cheddar cheese on top of cream cheese mixture.
6Sprinkle olives, tomatoes, onions and cilantro on top.
7Bake at 350 for about 15 minutes.
8Serve hot with Tortilla Chips!

Mexican Dip/Casserole

So yummy and pretty healthy as well! We ate this last night with the Deans. This recipe can be doubled (as we did last night) and baked in a 9x13 pan.

Layer in a baking pan:
1 small box brown rice (or pour from a bigger box and guesstimate)
1 can black beans, drained
1 can Rotel tomatoes, drained (or not)
Veggies - your choice (olives, mushrooms, onion, green peppers, etc)
Diced chicken (we used rotisserie)
Shredded cheese

Cover dish with foil and bake at 350 degrees for 25-30 minutes. Serve with chips, lettuce, tortillas, whatever you prefer. Top with salsa, taco sauce, sour cream, melted cheese dip, green onions, tomatoes, etc. So easy - you really can't go wrong here!

Chicken Salad

The weather has been SO hot lately, and it makes me want to do just about anything but cook! Chicken salad is a summer staple, and here are my two favorite recipes. Enjoy!

Chicken Salad
1 ¾ lbs chicken breasts, boiled until tender (drained and cut into chunks)
3 or 4 ribs of celery, cut into ½” pieces
1 cup walnut pieces
1 tsp fresh ground black pepper
1 cup mayonnaise
½ cup Honey Cup Mustard

Mix all ingredients, chill and serve. *This recipe is from the Blue and White Café in Mountain Brook. The secret is in the Honey Cup Mustard.

Mandarin Chicken Salad
6 chicken breasts
2 ribs celery, thinly sliced
½ cup chopped walnuts
1 tsp. garlic salt
salt and pepper to taste
1 11-oz can mandarin oranges, drained and juice reserved
½ cup chopped green grapes
1 ½ cups mayonnaise
20-24 croissants

Cover chicken breasts in water and cook until tender, about 1 hour. Cool, de-bone and chop chicken. Chill in refrigerator. In a bowl, combine chilled chicken, celery, walnuts, garlic salt and salt and pepper. Blend in reserved mandarin orange juice and mayo to desired creaminess. Fold in oranges and grapes. Slice croissants and fill with chicken salad mixture.

German Chocolate Dump Cake

I had this recipe at a sit & sew session, and it was absolutely scrumptious! I came home and looked it up and made it for a gathering the following night, and it was a huge hit then also. I can't remember which recipe I used, but these two sound about right. You will NOT be sorry you tried this cake!

Option 1:
2 c. pecans (I omitted)
1 sm. can coconut
1 pkg. German chocolate cake mix
1 stick butter
8 oz. cream cheese
1 box powdered sugar

Butter a 9"x13" pan. Pack pecans then coconut in pan. Mix cake and pour over pecans. Melt butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour.

Option 2:
1 German chocolate cake mix
1 c. chopped pecans (I omitted)
1 c. shredded coconut
1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar

Mix pecans and coconut together. Spread evenly in bottom of 9 x 13 cake pan. Prepare cake mix by directions on box, pour evenly over nuts and coconut. Heat butter and cream cheese in saucepan. Stir until melted (do not boil). Remove from heat; stir in confectioners sugar. Pour over cake mix. Bake at 350 degrees for 35 minutes or until cake tests done with toothpick.

Beefy Pizza Casserole

This recipe is very similar to the Upside Down Pizza recipe I've posted previously, but I liked this one better. Someone brought this to us last night, as I'm recovering from surgery. It was very yummy and worth a try - very family friendly! I think you could use crescent rolls on top like my other recipe, as well.

Beefy Pizza Casserole
makes 8 servings
prep time 25 min cook time 12 min bake time 20 min
2 lbs ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all purpose flour
1 (26oz) jar tomato and basil pasta sauce
2 cups (8oz) shredded mozzarella cheese, divided
1 (13.8 oz) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.

Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cupsz mozzarella cheese.

Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning

Bake at 425 for 15 to 20 minutes or until golden brown

An 11.3 oz refrigerated pizza crust may be substituted.

Chicken Tetrazzini

Here is a Southern Living recipe that I found online, and made for Charlie's birthday party. I received lots of compliments, and it was very easy to make!

Chicken Tetrazzini
Yield
Makes 12 servings
Ingredients
· 1 (16-ounce) package vermicelli
· 1/2 cup chicken broth
· 4 cups chopped cooked chicken breast
· 1 (10 3/4-ounce) can cream of mushroom soup
· 1 (10 3/4-ounce) can cream of chicken soup
· 1 (10 3/4-ounce) can cream of celery soup
· 1 (8-ounce) container sour cream
· 1 (6-ounce) jar sliced mushrooms, drained
· 1/2 cup (2 ounces) shredded Parmesan cheese
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 2 cups (8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Herbed Monkey Bread

I found this recipe on another blogger's site, courtesy of Paula Deen. I made 4 recipes of it for Charlie's birthday party this weekend (we had lasagna and chicken tetrazzini to go with it), and it was one of the biggest hits of the party! YUM!

Ingredients
· 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
· 1 cup grated Parmesan, plus more for sprinkling
· 2 teaspoons dried Italian seasoning
· 2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

Easy Main Dishes

Western Hash
1 lb ground beef
3 ½ cup canned tomatoes
1 cup chopped green pepper
½ cup onion
½ cup uncooked rice
½ tsp salt
½ tsp basil
dash of pepper
½ lb Velveeta cheese, sliced

Brown ground beef. Add other ingredients (except cheese). Cover and simmer 25 minutes, stirring occasionally. Top with cheese. Heat until melted.


Swiss Chicken
1 pkg Swiss cheese, sliced
4-6 boneless chicken breasts
1 can sliced mushrooms
¼ cup Dale’s steak marinade
1/8 cup oil
1/8 cup lemon juice

Marinate chicken in Dale’s, oil, and lemon juice for 30 minutes. Cook in microwave 4 minutes. Turn and cook another 4 minutes. Cook another minute if not completely done. Put mushrooms on top of chicken. Top with cheese. Broil in preheated oven until cheese melts.

BBQ Biscuits

This is one of our family's favorite meals! Alan and Carter both request it frequently. I made it last time with reduced fat biscuits, and it didn't turn out as well though :(

BBQ Biscuits
1 pkg grands biscuits – cut each in half
1 lb ground beef
Sauce:
½ c ketchup
3 tbs brown sugar
1 tbs cider vinegar
½ tsp chili powder
Brown ground beef, drain – mix sauce with meat. Push half biscuit into greased muffin tins. Pour meat on top, sprinkle with cheese. Bake at 350 for 18-20 minutes.

Sweets from Helen

These both sound delicious! I think I'm going to make the banana bread this week!

Kellys Chocolate Pudding Bundt Cake
1 box duncan hines deluxe yellow cake mix
1 small box chocolate instant pudding mix
1 small box vanilla instant pudding mix
4 large eggs
1/2 c. oil
1 1/2 c. water
1 large package mini chocolate chips

Mix all ingredients except for chocolate chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake at 325 degrees for one hour in a greased and floured bundt pan.
-You will not be sorry you made this! Yummy!

Hawaiian Banana Nut Bread
3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
1 c. mashed riped bananas ( about 3 bananas)
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla extract

Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring until moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350 for 1 hour or until done.

Two Side Dishes from Helen

Jennifers Green Bean Casserole
1 can cream of celery
1 can french style green beans, drained
8 oz. sour cream
1 can shoepeg corn, drained
1 sleeve ritz crackers, crushed
1 stick butter, melted

Mix soup, green beans, sour cream , and corn. Pour into dish. Mix ritz crackers and butter and pour on top. Bake 350 degrees for 45 minutes.
-A not so traditional green bean casserole. Family favorite!

Lisa's Greek Style Potatoes
10 red potatoes, cubed
2 cups prepared ranch dressing
1 tsp. basil
Parmesan cheese - shredded - not the kind in a green can!
1/2 c. vinegar
1 tbsp. oregano
1/2 c. butter
salt and pepper

Boil potatoes with salt until tender. Drain and put into casserole dish. Sprinkle with pepper. Pour butter over potatoes. Mix vinegar, dressings, oregano and basil. Pour over potatoes. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 more minutes.

Helen's Baked Ziti

This sounds yummy and very easy! Can't wait to try this one.

Baked Ziti
1 lb. ground round
1 lb. Italian sausage
1 jar (1 lb. 10 oz.) pasta sauce
1 1/2 c. water
1 (15 oz.) container ricotta cheese
2 c. shredded mozzarella
1/4 c. grated Parmesan
8 oz. uncooked ziti

Preheat oven to 400 degrees. Cook and drain ground round and sausage. In a large bowl, combine sauce and water. Stir in all other ingredients, pasta last. Pour mixture into pan. Cover tightly with foil and bake 55 minutes. Let stand 10 minutes before serving.

Bacon-Wrapped Green Beans

Here is a recipe from my cousin. I made it for a Memorial Day get-together, and it was a hit! So, so easy :)

2 cans whole green beans
1-2 small bottles Russian dressing
1/2 lb bacon

Cut bacon strips into 3 slices and wrap each around several green beans (5-7, approx). Place in a 13x9 pan and pour dressing over. Bake at 350 degrees for 25-30 minutes, then broil for 5 minutes or so, until the bacon is browned.

Family Friendly Favorites

Have you noticed a "favorite" theme this week, now that I'm back in the recipe blogging mode? I hope you enjoy trying some of our favorites!

Chicken Puffs

4 chicken breasts
2 cans crescent rolls
Italian Bread crumbs
Cavendars Greek Seasoning
1 stick butter
1 pkg. cream cheese

Boil chicken and cut up. Mix chicken with cream cheese, 1/2 stick butter, Greek seasoning (to taste). Leave crescent rolls in 8 squares. Dip chicken mixture onto squares. Pull up 4 corners and twist. Melt 1/2 stick of butter and pour over puffs. Sprinkle Italian bread crumbs over butter. Cook 350 degrees about 20 minutes, or so.


Hot Ham and Swiss Rolls
12 rolls
1 1/2 lb ham
1 1/2 lb swiss cheese

Mix following ingredients:
1 - 1 1/2 sticks of butter, softened
3 TBSP brown mustard
1 TBSP worchestershire
1 1/2 TBSP poppy seeds
2 TBSP minced onion

place above mixture on both sides of roll that's been cut in half
layer ham and swiss cheese
wrap each sandwich in foil

Bake are 300 degrees for 30 minutes

Three Favorite Sides

I like to saute fresh or frozen veggies. It's an easy, healthy side dish that goes with most main dishes. Here are two of my favorite methods for preparing them.

Favorite Squash - I get tons of compliments when I serve these
Yellow and Zucchini Squash
Red bell pepper (optional)
Onion (optional)
Olive Oil
McCormick Salt-Free All-Purpose Seasoning
Crushed Red Pepper
Salt
Black Pepper

Wash and slice squash, peppers and onions. Toss in olive oil. This can be cooked one of four ways. Add seasonings at your discretion, and experiment with other seasonings if you'd like.

• Saute in a skillet - add seasonings to taste and saute until done, but not mushy.
• Broil in the oven - Place on cookie sheet; sprinkle seasonings on top of veggies. Broil until browned and then turn and broil on other side until brown (sprinkle with seasonings after turning). Best when extra-crispy.
• Roast in oven - my oven has a convection roast setting, which I love. Sprinkle with seasonings and roast somewhere between 400 and 450 degrees, for about 20 minutes or until done.
• Grill - this may be the best option, since my hubby gets to do it :) In this case, slice squash lengthwise so the pieces are bigger (less pieces to flip, and less likely to fall through the grill). Make sure they get nice and burned! YUM! The good thing about these last three options is that you can omit seasonings as necessary (i.e. leave off red pepper for those who don't like spicy foods).

Stir-Fry Veggies
Spray a skillet with non-stick spray; cut up and saute a couple of pieces of turkey bacon with some chopped onion, and minced garlic if desired. Add 1 bag of frozen stir-fry or mixed veggies (I love all the different stir fry veggie combinations available in the frozen section), drizzle some olive oil, and add seasonings (i.e. crushed red pepper, salt, black pepper, McCormick Salt-Free All-Purpose Seasoning), and saute until done. Voila! Easy, scrumptious side dish!

And last but not least, a very simple, yet very delicious recipe for potatoes...

Red Potatoes

red potatoes
olive oil drizzled on top
a few pats of butter
sprinkle sea salt all over

Bake or roast on high temp (around 450 degrees) for about 15-20 mins. Stir and cook for another 20-30 mins on 375 degrees until they are desired crispiness.

Favorite Pasta Salads

Spring is here, which always puts me in the mood for a great pasta salad! Here are my 3 favorites, in no particular order... Oh, and you are sure to get TONS of compliments and recipe requests if you bring any of these to a get-together!



Greek Pasta Salad
1 lb. bow tie pasta
sliced black olives
Greek peppers, sliced ( I use a whole jar but you don't have to use that many)
3/4 cup extra virgin olive oil
1/2 cup red and white balsamic vinegar
3-4 tablespoons tarragon vinegar
juice of one lemon
1 T. dried oregano
1 T. dried basil
1/2 T. garlic salt
pepper and salt to taste
6 - 8 oz. feta crumbled feta cheese
sliced green onions
1 can artichoke hearts, quartered

Cook and drain pasta,al dente. Combine oil, vinegars, lemon juice and spices and let them stand. Drain pasta and add olives, peppers and green onions to pasta. Pour oil/vinegar over pasta and toss. Last add artichokes and feta and toss again. Taste and add more spices, oil or vinegar if needed. For best taste refrigerate a few hours before serving.
***Can add chicken to this to create a main dish!

Terrific Tortellini Salad
Make 24 hours ahead – do not add tomatoes until ready to serve
20 oz family size package Buitoni Mixed Cheese Tortellini (at publix near lunch meat)
1 small green bell pepper and 1 small red bell pepper, chopped
1 cucumber, quartered and sliced (remove seeds)
1 14 oz can artichoke hearts, rinsed and drained and cut in quarters (not marinated)
1 8-oz bottle Lite Caesar dressing (publix brand)
1 pint grape tomatoes
Prepare tortellini according to package directions; drain in colander
Immediately rinse with cold water; drain well. Combine tortellini and next 5 ingredients in large bowl; mix together, cover and chill overnight.
Add tomatoes before serving and toss.
To remove cucumber seeds, quarter cucumber lengthwise and run knife under the seed area and discard.

3 Bean Wacky Sweet Salad
1 package wacky mac
1 can green beans, drained
1 can wax beans, drained
1 can kidney beans, drained
1 cup chopped sweet onion
¾ cup cider vinegar
½ cup salad oil
2/3 cup sugar
1 ½ cups (1 package) halved cherry tomatoes)
Salt and pepper

Prepare Wacky Mac according to directions; rinse with cool water. Meanwhile, combine drained beans and chopped onion in large bowl. In separate small bowl, combine cider vinegar and salad oil; slowly add in sugar to dissolve. Add drained Wacky Mac and vinegar mixture to beans. Add tomatoes and salt and pepper. Gently toss to combine.
***This is probably my favorite to make for functions. It's so easy and everyone LOVES it!!!

Favorite Salad

This is the salad that my cousin brought with a meal after I had Carter. Ever since, it's been my go-to salad! So easy and so yummy! Oh, and this is not really a recipe so much as it's just a list of what's in the salad. I'm sure you know how to assemble a salad :)

Green leaf lettuce
Red leaf lettuce (optional)
Chopped green onion tops
Mandarin Oranges
Strawberries (optional)
Package of Salad Pizazz - orange cranberry almondine (this is the best flavor)
Crumbled Feta Cheese
Newman's Own Balsamic Vinaigrette or Light Balsamic Vinaigrette

Mini Cheesecakes

These are absolutely delicious!!!

Mini Cheesecakes
3 (8-oz) pkg cream cheese, softened
1 c sugar
5 whole eggs
1 tsp vanilla

Topping:
1 c sour cream
¼ c sugar
½ tsp vanilla
Strawberry preserves (optional)

Mix together all ingredients except the topping. Pour ingredients into mini muffin pan, filling cups ¾ full. Bake in 300 degree oven for 30-40 minutes; do not brown. Cool completely.
Mix together topping ingredients except preserves. Spread a small amount on top of each cup. Add a drop of preserves in the middle of each cup and put back in the oven for 5 minutes. Freezes well – I like to make these weeks in advance for showers and teas.