Cheesy Chicken and Rice Bake

What’s not to like about 

white-meat-chicken ~ 

smothered in melted cheddar ~

resting on a bed of creamy rice and vegetables?

 

I did a great job of hiding the chicken.  😉  It's cheesy delicious!

 

 

 

Hail to the “one-dish” meal!

 

Fall's Quintessential Vegetable ~~~ Roasted Acorn Squash Stuffed with Rice

Roasted acorn squash, fall’s quintessential vegetable, is made even better with a hearty mixture of rice, made with Parmesan cheese and a bit of crisp-fried bacon.

  

This recipe here is pretty much everything I like about fall food cooking.  It’s easy.  It uses fresh vegetables from the market.  It’s tasty delicious.  And it’s cozy and comforting.  The only hard part is cutting the squash in half.

This stuffed squash is good for a week night dinner like we just enjoyed last night, but flavorful enough to serve at a holiday dinner this for company this fall.  

I used white long-grain rice, but wild rice would be great with the squash.  There’s a hint of sweetness in the squash itself, use brown sugar or not. 

 

Crispy bacon crumbs and Parmesan make for a heavenly addition to the savory dish.  

The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days!

Yield: 4 servingsAuthor: Pam

Roasted Acorn Squash with Rice Stuffing

A good side of stuffed acorn squash with a rice filling that compliments many main dishes.

prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

INGREDIENTS

• 2 acorn squash, halved lengthwise and seeds removed
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1/2 medium onion, finely chopped
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned pepper
• 2 cups vegetable broth
• 1 cup long-grain white rice
• 3 strips cooked crisp bacon
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS

1. Heat oven to 450 degrees.
2. Place squash cut-side up on a baking sheet, brush 1 tablespoon of melted butter over the tops and insides of squash halves. Roast in oven until fork tender, about 40 to 55 minutes.
3. Meanwhile, place 1 tablespoon of melted butter in a large skillet over medium heat. When it foams, add brown sugar, onion, celery seed, salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes.
4. Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes.
5. Remove from heat and stir in Parmesan and bacon.
6. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture.
7. Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top.
8. Continue roasting for 5 minutes, until warmed through.
9. Serve

Enjoy! 

Not Quite so Dirty Rice

No road trip to 'N’awlins', as Bill calls it, for this tasty little dish ~ you can make it right at home!  

We remember our first taste of dirty rice many years ago ~ and Bubba does too.  It was from Popeye’s, the restaurant chain originating in New Orleans.  And then, our many visits to N'awlins...

However, this time, I made it at home in the Instant Pot now that I have one.  It’s a one pot meal that does the cooking for you quickly. 

The Arcadian classic version of this dish normally comes with chicken livers added for that distinctive flavor and dark color making it “dirty” in appearance.  

It always includes the Cajun holy trinity, you know, celery, onions and bell peppers.  

It's the foundation of so many of the world’s greatest dishes ~ from gumbo to jambalaya to chicken fricassee and étouffée, with every cuisine having its version of it.  

• French cooks call it mirepoix, the combo of onions, carrots and celery. 
• Italians call the same combination of ingredients soffritto.  
• Greek cooks prefer lemon juice, olive oil and oregano.
• In Spain, garlic, onion and tomatoes are combined. 
• Thai:  Kaffir lime, lemongrass and galangal (relative of ginger.)
• Cuban cuisine:  garlic, bell pepper and onion.
• In Spain, it’s garlic, onion and tomato.
• Brazilians season with dende oil, coconut milk and malagueta pepper.

You get the idea ~ every country has its own version of the holy trinity for their cuisine.  

I didn’t add chicken liver to the mix this time, but the basic concept is still there:  ground beef, the holy trinity, spices and rice.  It’s delicious, no matter.  

It’s spicy, but not too spicy, you can always bump up the heat if you prefer.  It’s a loaded dish with the best flavors in it.  

We enjoyed it with grilled catfish, but I could definitely make a meal of just dirty rice.  And, it tastes even better leftover, after the flavors have mingled longer.  

One pot Not-Quite Dirty Rice is a great dish to try in your Instant Pot (providing you can get the lid on.)  It's a perfect dish your family will want second helpings of.  No Instant Pot?  Cook it in a Dutch oven on the stove top.

Next time, same recipe, with the exception of substituting Andouille sausage and chicken liver for the ground beef.

And perhaps a Dirty Martini or two on the side ~ with a little jazz or Zydeco music!  

Woo hoo!  

Enjoy!

Yield: 6 servingsAuthor: Pam

Not Quite so Dirty Rice in an Instant Pot

No road trip to 'N’awlins' for this tasty little dish ~ you can make it right at home!

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

INGREDIENTS:

• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 pound lean ground beef
• 2 cups white rice
• 4 cups chicken broth
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon seasoned pepper
• 1 tablespoon dried oregano
• 1 teaspoon thyme
• 1/4 teaspoon ground coriander

INSTRUCTIONS

1. Heat oil in Instant Pot on sauté setting, or in Crock Pot.
2. Add garlic and onion, cooking until onion starts to soften and brown a little.
3. Add celery and bell pepper, sauté for a minute or two.
4. Remove from pot and set aside.
5. Add beef, brown and crumble, drain fat.
6. Return veggies to pot, add remaining ingredients to meat in IP.
7. Mix all ingredients well, scraping the bottom of the cooker.
8. Place lid on, set the vent to Sealing and press Slow Cooker, low setting for 30 minutes.
9. Do a Quick Pressure release and fluff rice mixture with a fork.
10. If needed, adjust seasonings.
11. Serve immediately, or set IP to warm setting for amount of time you prefer until ready to serve.

Created using The Recipes Generator

Mouthwatering Creamed Chicken and Rice with Biscuits on Top

If you like rice, chicken, and biscuits

  pearl onions and peas, this is your dish!

Seems like casseroles have always been around.  This is one of them that is an everyday family supper that’s quick and easy to make.  This casserole of tender chunky chicken, colorful vegetables is filled with creamy delicious flavor.

 

Ready to bake biscuits

Peas and pearl onions are perfect companions for chicken and rice.  You could add mushrooms if you like and maybe carrots or broccoli, whatever floats your boat!

The weather is chilly and rainy and there’s nothing quite as heartening and comforting as a chicken casserole to warm you up.  

Make this the next time you want a tasty supper in one dish…

It will stretch your food dollar and fill the tummies in your family!


Creamed Chicken and Rice with Biscuits on Top

Ingredients:

4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces
1 can cream of chicken soup
3 cups low-fat chicken broth or water
½  cup lite sour cream
¼ cup chopped pimento
1 cup frozen peas
1 cup frozen pearl onions
1 cup white rice, raw
¼ to ½ cup shredded cheddar cheese
2 cans Grands Jr Buttermilk Biscuits (10 biscuits total)

Method:

Preheat oven to 375°.
Combine all ingredients, except biscuits, in a large bowl and mix well.
Coat a 9” x 13” baking dish with cooking spray.
Add chicken mixture.
Bake for 30 minutes, until heated through.
Remove from oven and arrange biscuits on top of casserole.
Sprinkle cheese over biscuits.
Bake for an additional 20 to 30 minutes, until biscuits are a golden brown.
Serves 6
Printable recipe


Enjoy!

Easy Smoked Turkey Sausage Skillet

 

 

Here’s a tasty quick little dish 
for your busy day!

This is a slightly adapted Hillshire Farm’s recipe.  Using smoked turkey sausage, cuts fat and calories; substitute the regular if that’s what you prefer. 

Stir-fry the meat in a little chicken broth and water, then added a can of fire-roasted diced tomatoes.

Bill suggested it would do well with the sausage mixture served over a bed of rice, instead of combining it all in the skillet ~ I’ll do that the next time!  Most likely, the appeal of it would improve also.

My brain was on vacation when I served it though; I noticed the mozzarella sitting in the refrigerator after dinner.  It would've been great to have the cheese scattered over it…


Smoked Turkey Sausage Skillet
Printable recipe

Ingredients:

1 package smoked turkey sausage, sliced thin diagonally

3 cloves garlic, minced

1 tablespoon olive oil

1 large red bell pepper, large chop

1 white onion, chopped

1 package frozen broccoli, thawed

1 can (14.5) ounces, diced fire-roasted tomatoes

2 cups instant rice

1/2 cup shredded Mozzarella

Method:

In a non-stick skillet, place sausage slices and cook until browned, transfer to a plate.

Heat oil in skillet.

Add pepper, onion, broccoli, and tomatoes and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed.

In the meantime, prepare rice according to package instructions.

Stir sausage and rice into the skillet, combine well.

Sprinkle with cheese!

Serve

ENJOY!

Bubba's Shrimp Étouffée

If you’ve never gone to Louisiana, you need to go down to where the Cajuns live to experience for yourself what fine eating is ~ where delicious food is an “everymeal” occurrence.

If that’s not in the stars for you, this recipe of Bubba's is about as close as you can get to being there:

Ummm, mmm!

In French, étouffée means smothered ~ and that perfectly describes this dish ~ shrimp that is smothered in a thick gravy and served ladled over rice.  Compared to gumbo, which is made with a dark roux, the color of chocolate; étouffée is made with a lighter roux, orange/brown in color.

Like many dishes down Louisiana way, this one includes the Cajun holy trinity:  bell peppers, onions and celery.  This spicy dish is stew-like and seasoned to perfection with paprika and other good seasonings.

Slow boil

Here’s what goes into Bubba’s étouffée, Bill loves it too, but I’m not that adventurous yet:

Shrimp Étouffée is a hit here any time!  

Shrimp Étouffée 

Ingredients:  

4 tablespoons butter

¼ cup flour
1 large onion, chopped
2 ribs celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
3 cups seafood stock
4 tablespoons tomato paste
1½ teaspoons salt
1 teaspoon seasoned pepper
½ teaspoon thyme
1 teaspoon paprika
1 teaspoon hot sauce, optional
1 pound crawfish tail meat or 1 pound lump crabmeat
1 pound shrimp, shelled and deveined (I used jumbo shrimp)
1 cup rice, cooked per package directions
4 sliced green onions, for garnish.

Method: 

In a 4-quart Dutch oven, melt butter over medium heat.
With wooden spoon, gradually stir in flour until blended, stirring constantly, until mixture is brown, the color of peanut butter, not a dark roux, about 30 minutes.
The roux will be thinner by now and bubbling slower, the aroma will be sharper and the flavor smoky.
Add bell pepper, onions, celery and garlic.
Cook, stirring frequently, until onions are tender, about 5 minutes.
Stir in stock and tomato paste, heat to boiling.
Add all of the spices.
Cook for 30 minutes, stirring occasionally.
Add shrimp and cook for 5 minutes.
Serve ladled over rice.
Sprinkle with green onions.
Makes 6 servings

ENJOY!

Spanish Paella Frittata

Mmmm!  Nothing quite beats a simple rustic frittata!

Paella is of Spanish cuisine, originating in Valencia.  It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella:  a broad shallow dish with sloping sides, 13-inches in diameter, or larger.   

Frittata is of Italian cuisine and similar to an omelet, usually prepared in an iron skillet.  It generally starts on the stovetop and ends in the oven, being baked or broiled.  Eggs are combined with meats, vegetables and cheeses; the possibilities are endless.

This recipe combines both, containing rice, sausage, shrimp and vegetables.  I imagine cooks in Italy, flip their frittatas ~ I’ve done that, but find it’s much easier to finish by covering it with a lid and cooking on low heat on the stovetop until cooked through, or broiling it on a low setting, or just baking it in the oven for a short time. 

It’s a simple rustic dish that is easy to prepare with deliciously toasted bottom!

Spanish Paella Frittata

Ingredients:

2 cups rice

1 pound sweet Italian sausage

1 small onion, chopped

1 small red bell pepper, chopped

1 pound medium raw shrimp, shelled and deveined

8 eggs

½ teaspoon salt

1 teaspoon seasoned pepper

1 teaspoon smoked paprika

Method:

Prepare rice according to package directions; let cool for 5 minutes.

In a 12-inch non-stick skillet, sauté sausage, breaking into small chunks while it cooks.

Add onion and bell pepper and cook until softened and meat is fully cooked.

Add shrimp and rice to skillet and mix well.

Remove from heat.

Beat eggs in a bowl and add salt, pepper and paprika.

Place under broiler and cook until center is set or bake in the oven at 400 degrees for 10-15 minutes until knife inserted in center comes out clean.

Let set for 5 minutes, cut into wedges and serve.

Serves 4

ENJOY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Tangy Steak and Veggie Stir-Fry

I like making stir-fry now and then. And, what I really like is that stir-fry dishes are quick and easy to prepare.

All you need is a piping hot skillet filled with a touch of oil and chopped vegetables and meat, skillet ready.  The mix of vegetables in this recipe cooks crisp-tender very quickly and they’re colorful also. 

Spicy food is right up my alley, and this sauce is indeed a little tangy.  Lessen the ginger if you like it milder.  Since this cooks super fast, just be sure you have all the ingredients prepped and ready to cook when the skillet or wok is ready.  It’s packed with flavor and is “healthy-ish” too!  Give it a try for a quick tasty dinner!

Tangy Steak and Veggie Stir-fry

Ingredients:

2 tablespoons cornstarch

2 tablespoons brown sugar

1½ teaspoons ground ginger

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon seasoned pepper

½ cup soy sauce

1½ cups cold water

1 pound beef top sirloin steak, cut into thin strips

1 tablespoon cooking oil

8 ounces mushrooms, sliced

8 ounces snow peas

1 green bell pepper, chopped

1 orange bell pepper, chopped

8 scallions, sliced, divided

10-12 grape tomatoes, halved

Hot cooked rice

Method:

In a medium bowl, whisk together the first 8 ingredients, set aside.

In a skillet or wok, stir-fry steak in hot oil for 3-4 minutes, set aside.

Add mushrooms to skillet and sauté until liquid is released.

Add snow peas, bell peppers and scallions, stir-fry for 2 minutes, until crisp-tender.

Add tomatoes and stir.

Stir in sauce ingredients.

Return beef to skillet and heat through.

Serve over hot rice.

ENJOY!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Cheesy Shrimp and Rice Casserole

This dish is flat-out delicious!

Did you know ~

·      Shrimp ranks number one in volume among seafood’s consumed in the United States.

·      According to the National Fisheries Institute, each American eats 4.1 pounds of shrimp apiece per year. 

·      The word casserole comes from a French term meaning, “served from the dish used for cooking.”  

Which brings me to this flavorful shrimp casserole.  The simple ingredients in this recipe make this dish an easy dinner on a busy night.  While it’s in the oven, there’s plenty of time to make the salad, and maybe some garlic bread.

The snowy whiteness of the rice, the golden colored cheese and the pinkish shrimp, turns into a colorful appetizing dish.

And ~ it’s even great the next day!

Cheesy Shrimp and Rice Casserole

Ingredients:

5 green onions sliced

1 green pepper, chopped

2 tablespoons pimento

2 tablespoons butter

1 pound medium shrimp, peeled and deveined

½ teaspoon salt

½ teaspoon seasoned pepper

¼ teaspoon cayenne pepper

3 cups cooked long grain rice

1 can cream of mushroom soup with roasted garlic

2 cups cheddar cheese, grated

Method:

Preheat oven to 325 degrees.

In a large skillet, sauté green onions and green pepper in butter until tender.

Stir in pimento.

Add shrimp, salt, seasoned pepper and cayenne pepper; cook for 1 minute.

Stir in the rice, soup and ½ cup of the cheese.

Pour shrimp mixture into a greased casserole dish.

Cover and bake at 325 degrees for 30 minutes.

Sprinkle with remaining 1½ cups cheese.

Bake, uncovered, for 5 more minutes or until heated through and cheese is melted.

Serve

Bon Appetit!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!