Mexican Chicken Skillet

In honor of Cinco de Mayo today, I decided I would post a Mexican recipe. Or a kind of Mexican recipe. Maybe we should call it TexMex. Or American Mexican. Or the "dish-that-wishes-it-were-Mexican". But no matter it's official title is, we can definitely call it good.  This was the meal I craved like nothing else when I was pregnant. And the wonderful thing is that it wasn't "ruined" for me like some of my other pregnancy foods {for example, I have a hard time finding a desire for oranges or Popsicles anymore - both for drastically different reasons, but that's a story for another day}. I can still eat this meal as if it were brand new to me. And I could eat it multiple times a week. Now that is saying something. I am a variety kind of gal. Give me variety or I get queasy. No joke. I must have something different. Leftovers are always kind of an issue around here. My hubby is awesome about eating leftovers - he doesn't care if we just ate it yesterday and the day before but I do. A couple times a week - and never two days in a row - is about all I can handle of the same meal. Except for this one. I have eaten this multiple times in one week and have never gotten sick of it. It is just that amazing! And there are other fantastic things about it, too! Let's list all the pros of this recipe, shall we?

1. It tastes soooo good. :)
2. It is super, duper easy. Really, even my sister who doesn't like to cook likes to cook this recipe.
3. It freezes well.
4. It makes a ton of food. It usually makes enough for my family to eat for at least three meals. Wowza.
5. It looks yummy. 
6. Anything that goes with tortilla chips and has lime in it is simply wonderful. The end.

Now we will list the cons. . . . . . . . . . . Wait. There aren't any!


Mexican Chicken Skillet
Time: about 30-40 minutes

Recipe adapted from $5 Dinners

Ingredients

1 can black beans, mostly drained {meaning, don't worry about squeezing every last drop out of the can - a little liquid will make it tasty}
1 can corn, mostly drained or one cup of frozen corn
1 can diced tomatoes {I really love the ones that have roasted garlic and onions in them, but for a more authentic flavor, choose one with green chilies}
1/2 cup chopped onion {can use green onions, which lend a pretty tasty flavor}
1 1/3 cup cooked chicken, shredded
1/3 tsp. garlic powder, heaping, or 2 cloves garlic, minced
1/3 tsp. cumin, heaping
1/4 cup lime juice {or more if you're like me and can't get enough lime}
Salt and pepper to taste {I actually never put salt and pepper in mine - it's one of those things that's good enough without it}
1 cup shredded cheese
Tortilla chips
Rice

Directions
In large skillet, put all ingredients except lime juice. Cook on medium low heat for about 15 minutes.
Add lime juice and cook for another 5 minutes or so.
Just before serving, top with cheese.
Serve with tortilla chips and rice.
Yum!

Note: We usually eat this meal as is with chips and possibly serve rice on the side. If you want this meal to go further, mix it with the rice and serve as a casserole. I prefer it not mixed with the rice, but do whatever your taste preference demands!

Ranch Chicken Crock Pot

I honestly don't remember where this recipe came from. I wish I did - or that I would have taken better notes, as I should have. But, alas! there is no note as to the origins of this recipe. If you are the composer of this delicious goodness, please know that I would love to give you credit for it if only I could remember who you are!
My lack of bad record keeping aside, this recipe is a favorite. My husband and I love it and we recently made it when we had company over and our company loved it too! They all asked for the recipe and since I've been meaning to get back into the habit of sharing recipes here, I decided this would be where I would start again. This is an easy-peasy recipe. You pretty much can't go wrong with it. I hope you enjoy!

Ranch Chicken Crock Pot

4-6 chicken breasts

½ cup water

1 packet dry ranch dressing mix

1 (8oz) container cream cheese, softened (1/3 reduced fat works just as well as regular)

2 cans cream of chicken soup

Optional:

Mozzarella Cheese

Breadcrumbs

Directions:

Pour water into crock pot. Add chicken; sprinkle with ranch dressing mix. Cook on high for 3-4 hours, or until chicken is cooked through. When chicken is completely cooked, take it out and shred it. Do not discard juices from crock pot.

Mix cream cheese and cream of chicken soup together so they are well mixed. Add cream cheese mixture to juices in the crock pot and heat through. Add shredded chicken.

Serving suggestions:

1) Mix completed chicken mixture with some cooked pasta and place in a casserole dish. Cover with mozzarella cheese and breadcrumbs. Bake at 350 degrees for 10 minutes or until warm through and cheese is bubbly.

This photo is with the pasta. I don't have any photos of the chicken mixture served over rice {as per suggestion number 2}. But I'm sure you can figure it out!

2) Leaving chicken mixture in crock pot, sprinkle with mozzarella cheese and allow to melt. Serve over rice. {This one is my favorite, though the first one is also good.}

"Brazilian" Rice

Sorry, no picture for this one. Rice is a pretty boring thing to photograph - and to look at. This particular rice doesn't look any different than your ordinary plain rice, but it sure does taste better! We pretty much always make our rice this way - I can't even stand plain rice anymore. The word Brazilian has quotations because I don't really know exactly how authentic it is and I don't want to be misleading. However, since I have friends, a father and a hubsand who have all been to Brazil and eaten their rice, and they say this rice is pretty dang close to what they make there, Brazilian Rice is it's name. Now, if you're one of those people afraid to cook rice in a pot and not in a rice cooker, never fear! I'll teach ya how to do it!

"Brazilian" Rice
1 cup dry white rice
1/8-1/4 cup finely chopped onion {or you can use about 1 Tbsp of dried minced onion or 1-1/2 tsp. of onion powder if desired}
1-2 cloves finely minced garlic {you can also use approx. 1 tsp of garlic powder}
1-1/2 Tbsp. Canola or Vegetable Oil
1/3 tsp salt
2 1/4 cups water

Put the oil in a small saucepan and heat until the oil is hot. Add the onion and saute for a minute or two, or until onion is almost soft. Add the garlic {the reason you add the garlic after is because it will burn if left in the hot oil too long} and continue to saute, about until you can smell the garlic. Add the dry rice and continue cooking, stirring continuously, until you notice the rice is beginning to brown. Be careful not to let the rice burn - it doesn't need to be too browned, just slightly. Pour in the water and add the salt. Stir just a bit to be sure nothing is still sticking to the bottom and then cover the pan. You don't need to stir it anymore. Turn down the temperature to a medium/low and let cook for about 10 minutes. The temperature is important - don't have it on too high or the water will cook out too fast the rice will be crunchy. After 10 minutes, check the rice to see if there is any water still in the pan. If there is, allow it to cook for a few more minutes. The rice should be done about the same time all the water is cooked out. {If you cook it too long the rice will be dry - and start to scorch on the bottom of the pan.} Now you have some yummy, flavorful rice!

Note: the garlic and onion measurements are a little vague because everyone's tastes are different. If you don't like as much onion, don't put as much in; the same for the garlic. I tend to like more garlic so I add more of that. The minced onion and the powdered onion and garlic have stronger flavors than the whole veggies/spices so you don't need as much. If you use the powdered or minced product, just add it to the oil, cook it for a few seconds and then add the rice {if you let them cook alone too long they will burn}. Continue with the directions above.

Crock Pot Sunday Chicken

This is a recipe my old roommate used to make for us {we all took turns cooking for each other - less to cook and spend that way!} and we always loved it! It never disappoints - not only is it really yummy but it is so easy to make! Perfect those Sundays {or any other day for that matter} when you just want dinner ready when you come home without going to a lot of effort. Enjoy!

Crock Pot Sunday Chicken
Amy Barrus

2-3 chicken breasts, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. dry onion soup mix
1 small can mushrooms
1-2 cups sour cream or 8oz cream cheese

Directions:
Put all ingredients except sour cream in crock pot. Stir. Cook on high 3 hours, stirring once. Add sour cream; cook for 1 more hour. Serve over rice.

Country Pie

This is a very easy meal and one that just about anyone would love {I know some moms that might appreciate that!}. I did think ours was a bit too dry, so I would use more sauce/less rice the next time I made it. Also, this is easily made with long- or short-grain rice instead of minute if you wanted. I would just make up the rice to my liking beforehand and then mix everything together, sprinkle on the cheese and cook it just until the cheese is melted and it’s warm inside. Voila! Still a quick and yummy dinner!

{please do not judge the tastiness of the meal based on the poor picture ... it really is a lot better than this picture makes it look!}

Country Pie
Prep: 10 minutes – Total: 1 hour

Ingredients:
1 lb. extra lean ground beef (I used ground turkey)
1 jar spaghetti sauce, divided
1-1/2 cups minute white rice, uncooked
6 oz. graded cheese
Directions:
Preheat oven to 350oF. Combine meat and ½ cup spaghetti sauce; spread evenly into greased deep 9” pie plate. Mix remaining sauce with rice; spoon over meat. Sprinkle with cheese. Cover with aluminum foil. Bake for 25 minutes. Remove foil and continue baking, uncovered, 15 minutes. Let stand 10 minutes. Carefully drain off any fat and cut into 6 wedges to serve.

Curried Black Beans and Rice

This recipe is so so yummy. I just loved it. And it is very filling. The recipe does make a lot of food, so for just the two of us, I would cut it in half. I made it for Dan and I without cutting it down and we had leftovers for about 3 more meals afterwards. I also made it for my family {there were 11 of us there if I remember correctly} and every one of them loved it as well. My grandmother is from Sweden and she has an amazing palette – not picky, she just makes amazing food – so I was really excited when she said she liked it {she loves curry, so I had that running in my favor}. And my two teenage brothers are in this “everything mom makes is yucky” phase, and she tells me that they won’t eat rice. Both of them went back for seconds on this {I did double it for my family when I made it for them}. I’m telling you, it is amazing!

Curried Black Beans and Rice
Cook time: 15-20 minutes
Serves: 4-6 people

Ingredients:
1 T. Oil
1 sm. onion, chopped
1 Tbsp. Curry powder {more or less depending on your preference – I’ve only ever used 1 Tbsp. but that is plenty of flavor for me}
1 lb ground sausage (you can easily substitute beef, chicken, or turkey – I’ve used ground turkey and beef and it’s always turned out great)
3/4 cup chicken broth (or 2-3 boullion cubes crushed in hot water)
2 (16 oz.) cans black beans drained
salt and pepper to taste
2 cups uncooked Rice

Directions:
Rinse your rice and cook as directed in your rice cooker or pot, however you prefer. While your rice is cooking, saute onion in oil with the curry powder. Add sausage. Cook about 5 minutes. Add broth and beans. Cook 4-5 minutes longer. Serve over rice and enjoy!