Category: Recipes

Recipes

Chicken and Brown Rice

I visited a Navy buddy in San Diego a while back, and while I was out there, his girlfriend at the time made this for dinner.  It was the first time I had ever eaten asparagus and brown rice, and like it.

Chicken and Brown Rice
 
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Cook time
Total time
 
Recipe type: Main
Serves: 4
Ingredients
  • 4 chicken thighs
  • 1 cup brown rice
  • 4½ cups low sodium chicken stock
  • 1 cup asparagus cut into inch pieces
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon dried, ground thyme
  • 1 teaspoon black pepper
  • ¼ cup half/half or whipping cream
  • 3 tablespoons butter
  • 1 shallot minced
  • 2 garlic cloves minced
Instructions
  1. Pat the chicken dry with paper towels and season with thyme and black pepper.
  2. Melt the butter in deep large skillet, and sauté the shallot and garlic.
  3. Add the chicken thighs, cook on med-high and brown on both sides. they don’t have to be fully cooked yet.
  4. Add brown rice and kind of toast it. then add the chicken stock and reduce heat and cover, stirring occasionally. (rice takes about 40 minutes to cook, the brown rice needs a little extra…it took about 45 minutes for me).
  5. When rice is done to your liking, the chicken will have braised in the chicken stock/rice.
  6. Add half/half and cut asparagus, stir well. Let it simmer on low until the asparagus is tender.
  7. Add half of the grated cheese, and stir once more. Top with the rest of the cheese and serve.
Notes
Prep time for me was about 5 minutes…you can sauté and season the chicken at the same time, then it takes about 45 minutes to cook based on the directions for the brown rice. You’ll need the extra liquid because the chicken will absorb it too.

 

 

Corn Pudding Casserole

  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 cup butter (or two sticks)
  • 1 15-oz can cream style corn
  • 1 15.25-oz can whole kernel corn (do not drain)
  • 3 eggs, beaten
  • salt
  • pepper
  • 1 8/5-oz box Jiffy Corn Muffin Mix (must be Jiffy)
  1. Preheat oven to 350 degrees.
  2. Saute onion and green pepper in for 5 minutes.
  3. Combine with remaining ingredients, stirring until smooth.
  4. Bake in casserole dish in preheated oven for 30 – 40 minutes.  (Longer baking makes pudding firmer)

Makes 6 servings

Ga’s Dressing

  • 3 packages yellow cornbread
  • 8 to 10 slices of white bread
  • 8 boiled eggs, chopped
  • 3 bunches green onions, chopped
  • 1 stalk celery
  • pepper, to taste
  • sage, to taste
  • salt, to taste
  • 3 cans chicken broth
  • Broth from turkey (if possible)
  1. Saute onions and celery.
  2. Tear bread and cornbread into small pieces and put into a large roasting pan.
  3. Stir in eggs, celery, onions, and seasonings.
  4. Pour in broth. You want the bread to be soaked, but not runny.
  5. Add more sage to taste.
  6. Bake in oven at 350 degrees until brown.

Pizza

  • Chef Boyardee Cheese Pizza Kit  (Keep dough mix, throw away the rest)
  • Shredded mozzarella
  • Pizza sauce
  • Other toppings
  1. In a medium bowl, gradually pour 2/3 cup of warm water into the dough mix.
  2. Stir vigorously until the dough becomes roughly ball-shaped.
  3. Lightly coat the dough with about 1 Tbsp of canola oil.
  4. Cover the bowl with a cloth and place bowl in warm oven (200°) for about 5 minutes to rise.
  5. Spray pans and hands with Pam and spread the dough onto the pizza pan.
  6. Add sauce, cheese, and toppings as desired.
  7. Bake in oven at 425° for 15-18 minutes or until golden brown.

Can use flour instead of Pam when working the dough.

Pasta Fagioli

Some time ago, I found a website claiming it had the ‘secret’ restaurant recipes of popular dishes.  It claimed this is the same pasta fagioli soup from Olive Garden.  I don’t know if that’s true, but it sure is tasty!

Pasta Fagioli
 
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Recipe type: Appetizer
Serves: 8
Ingredients
  • 1 lb. ground beef
  • 1 small onion, diced (1 cup)
  • 1 large carrot, julienned (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 14.5-oz cans diced tomatoes
  • 1 15-oz can red kidney beans (w/ liquid)
  • 1 15-oz can great northern beans (w/ liquid)
  • 1 15-oz can tomato sauce
  • 1 12-oz can V-8 juice
  • 1 Tbsp white vinegar
  • 1½ tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp pepper
  • ½ tsp thyme
  • ½ lb. (1/2 pkg) ditali pasta
Instructions
  1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
  2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
  3. Add remaining ingredients, except pasta, and simmer for 1 hour.
  4. About 50 minutes into the simmering, coo the pasta in 1½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
  5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.