Sheet Pan Chicken Fried Rice - adapted from The Wooden Skillet

 I have tried lots of new recipes recently.  Some are keepers and Chris would say.. "add this one to the rotation!"  

One of our favorites recently was Sheet Pan Chicken Fried Rice from The Wooden Skillet.  We loved it.  The leftovers were great too.  I simplified by cooking a family size bag of Uncle Ben's rice in the morning and putting it in the fridge.  Rice from "scratch" would probably be better but the packet worked great.  I also chicken thinly sliced chicken breasts cut into bite-size pieces instead of the chicken thighs recommend.  You should follow Erin at The Wooden Skillet on Instagram.  

Sheet Pan Chicken Fried Rice - adapted from The Wooden Skillet

4 cups leftover rice (or make some the day before or morning of.. and refrigerate)

1/2 cup yellow onion, diced

1 tsp sesame oil

1/2 tsp kosher salt, divided

1.25 lbs boneless, skinless chicken thighs (I used boneless, skinless thin chicken breasts)

1 Tbsp soy sauce

pinch ground black pepper

2 eggs, whisked

1 1/2 cups frozen peas & carrots

Stir-Fry Sauce:

1/2 cup soy sauce

1-2 Tbsp chili garlic sauce (I used one - I am a wimp)

1 Tbsp rice vinegar

2 tsp fresh ginger, grated (I keep mine in freezer and pop it out to grate)

1/4 tsp sesame oil

Optional toppings:

green onions, sliced

toasted sesame seeds (can buy these in Asian part of your grocery store)

Preheat oven to 450.  Spray large rimmed sheet pan with cooking spray. 

On the prepared pan, add your 4 cups leftover rice and diced onions to one side of the pan.  Toss with the 1 tsp sesame oil and 1/4 tsp kosher salt.  On the other side of the pan, add the cup up chicken.  Toss with 1 Tbsp soy sauce, 1/4 tsp kosher salt and a pinch of black pepper. 

Bake for 10 minutes.  Check if using thinly sliced chicken breast as it might cook at a different rate.  Remove from oven and break apart chicken

Move the rice and chicken further to their sides and pour the whisked eggs in the middle. Add the 1 1/2 cups of frozen peas/carrots sprinkled over the top of all of it.  Return to oven and bake for 7-8 minutes or until eggs are fully cooked.  

While everything is baking, make the Stir Fry Sauce.  Don't skip this step. Mix in a Mason jar or a small bowl and combine well. 

When you remove the pan from the oven. Pour the stir-fry sauce over everything and gently toss to combine.  

Enjoy right away topped with sliced greed onions and toasted sesame seeds.  

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Pesto Chicken and Rice

I feel like I have only been sharing desserts lately.  I like to bake!!

A teacher at preschool knows I love pesto.  She gave me this recipe yesterday and I made it last night.  I had everything on hand but the cream... so I made a quick stop at the store.  I keep the large jar of pesto and the large jar of Parmesan ... from Costco.. on hand.  I had some basmati rice so I went to town.  It was quick and easy.  I even used the thin frozen chicken breasts from Costco - didn't thaw them out!!  Great new recipe!!

Pesto Chicken and Rice Casserole (adapted from Lauren's Latest)

1 cup long grain white rice
1 cup Parmesan Cheese, divided
6 Tbsp prepared pesto, divided
2 boneless, skinless chicken breasts (about 1 lb.)
salt/pepper to taste
2 1/4 cups chicken stock/broth
2 roma tomatoes, seeded and diced
3 Tbsp heavy cream
Italian seasoning

Preheat oven to 375.  Spray a 9 x 13 baking dish with cooking spray.  Pour rice in the pan and top with 1/2 cup cheese, 4 Tbsp pesto and then chicken breasts.  Sprinkle chicken with salt and pepper to taste.  Pour chicken stock/broth over all ingredients and gently stir to even out the rice underneath the chicken.  Cover with foil and bake for 45 minutes to an hour.  Check at 45 minutes.  When rice is done and chicken is cooked, remove chicken from baking dish and shred or cut into large pieces. Add chicken back in and stir in cream, remaining pesto, 3/4 of the diced tomatoes.  Spoon onto plates and top with diced tomatoes and Parmesan cheese.  Sprinkle with Italian seasoning.  4 servings

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North Woods Wild Rice & Chicken Soup

As I have mentioned before, I am a preschool director.  I am so blessed to work with 17 wonderful teachers and another great group of children's staff.  The teachers know I am a foodie so we are always talking food and recipes.  One of my newer teachers, Molly, shared this family favorite soup. Her family loves it and I knew mine would too.  Molly doubles it and usually adds a little extra cream cheese.  There are only three of us with the older two at college so I didn't double it.  We loved it!  It is a very hearty soup - kind of chowder like.  Mine did get a little thick so I added another cup of chicken broth.  Serve with crusty French bread and a salad!!

North Woods Chicken & Wild Rice Soup

1/4 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
2 cups chicken broth (or more if gets too thick)
1 (12 oz) can evaporated milk
1 cup Uncle Ben's Original Wild Rice, cooked
1 cup chicken, cooked and chopped
4 oz cream cheese

In a 4 qt Dutch oven, melt butter.  Add onion, celery and carrots, stirring over medium heat until carrots and celery are tender.  Stir in flour, salt and pepper.  Add broth all at once.  Cook and stir until bubbly.  Stir in evaporated milk, wild rice, cooked chicken and cream cheese.  Cook over medium heat until cream cheese is melted.  *Recipe can easily be doubled


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Easy Sausage-Shrimp Gumbo Soup

When I was home Christmas, my sister-in-law Stacy, was making this for a New Year's Even Party.  I have never made gumbo before and since this was such an easy version, I decided to try it for my family.  A few loved it - maybe too many chunky vegetables for two of my girls.  It was quick and easy so that is always a plus.  I did add a little precooked chicken and probably too many veggies so I had to use two cans of broth.  Also, I had difficulty finding a frozen gumbo mixture of vegetables.   I just used a blend I found in the store and threw in some frozen okra.  I also used raw, frozen, peeled and deveined shrimp to throw in the last minute or two.  Enjoy!

Sausage-Shrimp Gumbo Soup


1 (16 oz) pkg smoked sausage, cut into 1/2 inch slices
1 garlic clove, minced
1 (16 oz) pkg frozen vegetable gumbo mixture
1 (14 1/2 oz) can stewed tomatoes, undrained
1  (14 oz) can chicken broth
2 tsp creole seasoning ( I used Tony Chachere's)
1/2 tsp salt
1 lb peeled, medium size fresh shrimp
1 Tbsp file' powder
hot cooked rice

Cook sausage in a Dutch oven over medium-high heat, stirring constantly, 2 minutes or until browned.  Add garlic, stirring for one minutes.  Add vegetables and next 4 ingredients.  Bring to a boil, reduce heat and simmer uncovered 5 minutes.  Add shrimp, cook 3 minutes or just until shrimp are pink.  Remove from heat and stir in file' powder.  **Can always add some extra hot sauce if desired....Serve over rice.

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Easy Shrimp Creole

What a great new recipe! This recipe was sent to me by a dear friend that I haven't seen in years. I taught high school with Diane many years ago. I was a new teacher, right out of Baylor, and Diane was my saving grace. She is also a great cook. She emailed me this recipe a while back but not everyone loves shrimp in my house but I decided to give it a try anyway. Everyone loved it (Except Jenna - she didn't try it :) This recipe is definitely a keeper - good and easy!

Easy Shrimp Creole

1 stick butter ( I used a half)
1 small onion, chopped
1 bell pepper, chopped
2 celery ribs, chopped
1 clove garlic, minced

Saute these ingredients until tender.

1 can Ro*Tel - undrained
1 can cream of mushroom soup
1 Tbsp Worcestershire sauce
3 Tbsp chili sauce
salt/pepper to taste

Add these ingredients and simmer 10 minutes. Mixture will be thick but will thin when shrimp are added.

*1 1/2 to 2 lbs raw shrimp, shelled and deveined

Add shrimp, cover and cook 15 more minutes until shrimp is no longer pink. Do not over cook. (I didn't want to mess with raw shrimp so I bought a 1 lb bag of frozen, cooked, shelled and deveined shrimp. I thawed it, cut off the tails, added and heated it through) Serve over rice!


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Easy Living Salad

My dear friend Michelle gave me this recipe several years ago. I love any salad - green, pasta, fruit - and this one is rice! You should definitely give this a try! Perfect addition to your summer menu!

Easy Living Salad

1 box Chicken Rice-a-Roni, cooked and cooled

2 cups cooked, diced chicken

1 cup chopped fresh parsley

3 large Roma tomatoes, diced and drained

1 small onion, finely chopped

2 avocados, diced

Dressing:

1/2 cup vegetable or canola oil

1/2 cup lemon juice

3/4 tsp garlic salt

1/2 tsp dry mustard

Mix salad and dressing. This is best if made the night before.

* When I made my recently, I saved the avocados and half of the dressing to add the next

morning

**This salad is great doubled or tripled for a large group

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Crock Pot Chicken and Wild Rice Soup

After an exciting weekend of Prom, Annie had her wisdom teeth out Wednesday. I knew she couldn't eat much so I stocked up on ice cream, yogurt, etc. I decided to make this soup knowing she could at least enjoy the broth. It was great. My hubby loved it and so did the girls. It made a large amount, and I love that it was so easy. My girls don't love mushrooms so I kept them in large slices so they could pick them out. I think you will totally enjoy this nice, hearty soup! I served this with Cheese Biscuits - promise to share that recipe soon.

Crock Pot Chicken and Wild Rice Soup

2 cups cooked chicken, chopped or shredded
1 can cream of chicken soup
1 - 8 oz pkg sliced fresh mushrooms
1 cup diced onion
1 cup diced celery
1 cup sliced carrots
2 - 4.3 boxes long grain and wild rice mix
3 can chicken broth
4 - 5 cups water
pepper to taste

Spray Crock Pot with cooking spray. Combine everything in Crock Pot. Cover and Cook 6-7 hours on low or about 3 hours on high.

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Tomato, Basil and Chicken Risotto

My family loves rice. I have never cooked risotto so I decided to give it a try. They loved this new meal. I almost didn't have enough. This recipe serves 4 so if you have big eaters - you may want to double it. Also, I thought it tasted too "winey" for my family so I added some butter and sugar at the end to mellow some of the wine taste. I would probably use a half of cup next time and substitute the other half with more chicken broth. This was quick and easy and we enjoyed it! I apologize for the picture - this nice risotto wasn't very photogenic!

Tomato, Basil and Chicken Risotto (adapted from Meet Us in the Kitchen Jr. League, St. Louis)

1 14 oz can chicken broth
1 cup dry white wine
1/4 cup water
2 cloves garlic, minced
3 Tbsp olive oil, divided
1 lb skinless, boneless chicken breasts - rinsed, dried -cut into bite size pieces
salt and pepper to taste
1 cup arborio rice
1 medium onion, chopped
1 large tomato, chopped
1/2 cup shredded Asiago cheese
1/4 cup finely shredded fresh basil

Combine broth, wine and water in a medium saucepan, over medium heat until just about to boil - reduce heat and keep hot; Put garlic in 1 Tbsp of olive oil in a heavy 2 qt saucepan over medium-high heat - add half of the chicken - season with salt and pepper and cook for about 4 minutes or until chicken is cooked through; remove and cook remaining chicken in 1 Tbsp olive oil, salt and pepper - removed chicken and set aside.

Put the remaining 1 Tbsp oil in the saucepan - stir in the rice and onion; cook for 2 minutes stirring to coat the rice; Stir in 1 cup of the hot broth mixture - reduce heat to medium-low and simmer until the broth is absorbed; Add another cup of broth mixture and cooking, stirring til absorbed; add the rest - continuing to simmer, stirring frequently until the risotto is tender and has a creamy texture; Stir in the tomato and chicken - cook until heated through; Stir in the basil and cheese. Serve immediately!

*for my family - I plan to use only 1/2 cup of wine in the future and increase the broth

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Mexican Rice

We made Fish Tacos again tonight and that yummy Lime Cilantro Creme. I made a visit to Kirsten at My Kitchen in the Rockies. Kirsten has great ideas and recipes. I made her Mexican Rice and we loved it. My family loves rice and they were very pleased with this.

Mexican rice:

Ingredients:

* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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