One-Pot Southwest Chicken and Rice

From Mel's Kitchen Cafe
(can you tell I love this blog?)

*Serves 4-6
4 boneless skinless chicken breasts (about 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (used a combination of Monterey Jack and sharp cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.


This was tasty and satisfying. And I only used ONE skillet...I adore those meals.

Grilled Rosemary Buttermilk Chicken  

from Mel's Kitchen Cafe

*Note: this recipe is so flexible and easy you can double and triple to your heart’s delight. The idea is basic – just add enough buttermilk to cover the chicken and throw in as much rosemary as your soul can take. I like a lot of rosemary flavor. Use what you like. 

*Serves 4
4 boneless, skinless chicken breasts
1 quart buttermilk
5-6 sprigs fresh rosemary
Place the chicken breasts in a large ziploc plastic bag. Pour in the buttermilk to cover the chicken. Add the rosemary sprigs. Seal the bag and refrigerate overnight, about 8-10 hours.
Preheat a grill to medium-high heat. With tongs, take out each chicken breast one by one, shaking off excess buttermilk and removing the rosemary sprigs. Grill for 4-6 minutes per side, until the chicken is cooked through but still moist. Tent with foil for about 5-10 minutes before slicing and serving.


This made some delicious chicken, very moist...we prefer a bit more flavor though-some salt and pepper helped, after grilling. Still, it was so easy to make! That gives it big points in my book. 

Rice with Herbs de Provence

Sorry no picture here. You would think that rice would be so easy to photograph, but as it turns out it's pretty boring. Huh. Anyway, trust me when I tell you that this is really very yummy :)

Rice with Herbs de Provence

found at www.allrecipes.com

Ingredients

1 c. white rice

2 c. chicken stock

11/2 tsp Herbs de Provence

pinch of salt

pinch of pepper

Directions

The original recipe has you cook your rice on the stove, but I'm a modern girl and just threw everything in my rice cooker, gave it a stir and let it go. It turned out great!

Easy as can be, but much better than plain old white rice for dinner :)

~Cassy


chocolate cupcakes with caramel swiss meringue buttercream

 Yeah, um. Yum. Not much more to say! The cupcakes were a little diva-ish in the prep (3 bowls) but they didn't overflow their wrappers, which is more than I can say about my other chocolate cake recipe lately. So these get 5 stars!

Chocolate Cupcakes
adapted from Annie's Eats

Yield: 24 cupcakes

½ cup cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Caramel Swiss Meringue Buttercream
Makes 5 cups

Ingredients

• 1/2 cups sugar plus 2 tbsp
• 6 large egg whites
• Pinch of salt
• 1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
• 1 teaspoon pure vanilla extract
• 1/2 cup caramel sauce

Directions

1. Whisk together sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees. (I rub it between my fingers, if it's grainy, it still needs more time.)
2. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff peaks form. Switch to paddle attachment. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue until smooth.
3. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth. 

Brazilian Cheese Bread (Pao de Queijo)

 If you've been to Tucano's or any other Brazilian eatery (or are lucky enough to be Brazilian and eat these all the time), then you may be familiar with these deeeelicious cheesy bread bites. Rory and I always fought over the last one in the bread basket at Tucano's when we went while poor college students. Usually for an anniversary, and always for lunch. (cheaper) but enough about us, how about these lovely yummy little nuggets? They're so easy to make and ooey gooey full of cheese! I paired them with Mexican Mac and Cheese (so it was a heavy cheese meal, lol) but they'd be great with anything really!

Brazilian Cheese Bread (Pao de Queijo)
from All Recipes.com

Ingredients:

1/2 cup olive oil or butter 1/3 cup water 1/3 cup milk or soy milk 1 teaspoon salt

2 cups tapioca flour 2 teaspoons minced garlic 2/3 cup freshly grated Parmesan cheese 2 beaten eggs

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3.	Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. (my batter was a bit runny so I poured it into a mini muffin tin-it worked great!)
4.	Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Mexican Mac and Cheese

 This is cheesy, yummy, and a teeny bit spicy from the chilis. Also a great vegetarian (and pantry) meal.

Mexican Mac and Cheese

adapted from Talking Chow, Playing House

Recipe (yield 8-10 servings):

16 oz bag uncooked pasta, any kind you prefer (I used some ziti but usually use egg noodles)

3-4 cups shredded Monterey jack cheese

1 15 oz can of corn

3/4-1 cup whole milk

1 7 oz can diced green chiles (make sure you don't buy the small can)

2 1/2 tablespoons salt, divided

pepper to taste

Fill a large pot half way full with water. Add to the water 2 tablespoons of salt. Bring to a boil over high heat. Add pasta and cook according to package instructions. While the pasta is cooking, make the sauce. I like to make mine in a large skillet. Dump the corn, chiles, and 3/4 cup milk. Turn heat to medium. Stir and allow everything to heat through for 3-5 minutes. When the milk begins to bubble around the edges, add shredded cheese in batches. Stir mixture and allow each batch to completely melt before adding the next. I do this about three times. Your noodles will finish cooking sometime around now, so remove them from heat and drain in a colander. When the noodles have finished draining, put them back in the same pot you used to boil them in. Set aside. The sauce should be about done at this point. Give it a good stir and make sure the cheese is all melted. If you feel like the sauce is too thick you can add a little more milk in to thin it or if you feel like it is too thin then add a little more cheese (you can't go wrong). Taste and add salt and pepper to your liking. It won't need much pepper, but it will need some salt. Start with 1/2 tablespoon and go from there. When the sauce is seasoned to your liking, pour all the sauce directly over the waiting noodles in the pot. Stir to combine and coat. Serve immediately.

Cowboy Quesadillas

Delicious, easy, and fast! Plus the whole family loves them, and they are great for using up leftover rice!

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce (our fav and hands down best, is Sweet Baby Ray's)
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.