Garlic Mushroom Chicken with Jalapenos over Ginger Rice

A little spicy dish, want less spice? Remove the seeds of the Jalapenos and it won't be too spicy.

or Leave them out substitute another vegetable like water chestnuts or green peppers.

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Serves 4

What you need:

2 chicken breasts, boneless sliced or chunked
1 onion diced
3-4 garlic cloves minced
1 or more Jalapenos sliced, seeds removed 
olive oil
1/2 cup vegetable or chicken broth
sea salt, pepper
2 cups cooked rice you could put it over buttered  noodles too

How to make it:

I serve this over ginger rice, any rice you like will work, recipe below how I make ginger rice,

Heat skillet with 2 teaspoons olive oil, once hot add chicken and cook it, as chicken is turning white, add onions and garlic and cook about 2 more minutes, when chicken is no longer showing any signs of pick, remove from skillet and place in a bowl or dish, set aside.

Now add 1 more teaspoon of olive oil to pan when hot once again add 1/2 cup broth, let heat up, then add Jalapenos and mushrooms cook about 3 minutes and add chicken veggies back into skillet stir to mix.

Ginger rice

How to Make it:

Cook 2 cups of rice, once cooked

I add 3 tablespoons butter to the rice, and 1-2 teaspoons of ginger, I would start with one until you know how you like it?

Crock Pot Beef in Brown Gravy

 

This crock pot recipe is the easiest ever Beef that's so tender, it falls apart. I use this basic recipe to make Roast beef, I use in sandwiches, over Toast, with vegetables. Turn it into strew so easily too, just add some veggies the last hour or two. It makes great Roast Beef Sandwiches. Today I made it with Mashed Potatoes and served over Texas Toast and more gravy over all. So good, Simple fast when you don't have time to spend in the kitchen, (or don't want to)

What you need:

3 pounds roast beef or stew meat
1/4 cup butter (half a stick)
1 (1 ounce) envelope dry onion soup mix 

1 small onion sliced

How to Make it:

Place the onions in the bottom of the crock pot, then add beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. 

Garlic Parmesan Pasta with Mushroom and Spinach

Here is a vegetarian dish that is really creamy full of flavors of garlic, parmesan, Italian seasonings, red pepper flakes if you like them, and mushrooms and spinach. If you want you may add chicken or beef just cook it ahead and add in to the sauce with the rest and serve.

#recipeideas #Ilovetocook #comfortfoods #cooking #goodfoods #pastarecipes #vegetarianrecipes

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4 SERVINGS   

What you Need:

14 oz pasta(your choice)
3 tablespoons olive oil
2 medium onions, sliced
3 or 4 cloves garlic, minced
14 oz mushrooms, sliced
10 oz fresh spinach
1/2 cup low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 teaspoon red chili pepper flakes, optional

How to make it:

To make the creamy parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Heat 1 tablespoon olive oil in a large skillet. Add the onion and saute for 2-3 minutes until translucent and slightly browned. Remove from the skillet and transfer to a plate.

In the same skillet, add the mushrooms and sauté for about 3 minutes until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.

In the same skillet, add the spinach and cook for 2 minutes until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.

Still in the same skillet, heat a little oil, add the chopped garlic and cook for about 30 seconds, then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning and cook for 2 minutes, stirring until combined and the cream gets some color.

Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then put drained pasta and toss to combine. Add more parmesan and Italian seasoning and give a quick stir. Serve the creamy parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!

Vegetarian Spanish Rice

This dish makes a good side or main dish, vegetarian too. Or use chicken broth instead of vegetable broth and add chicken or beef to make an entre.

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SERVES: 6

YIELD: 3 Cups

WHAT YOU NEED:

2 tablespoons vegetable oil
1 cup rice
1 1⁄2 cups crushed tomatoes(can use fresh, cooked)
2 garlic cloves, minced
1 small onion, chopped
2 1⁄3 cups vegetable broth or chicken 
1⁄4 cup green bell pepper, chopped
1⁄4 cup red bell pepper, choped
1(4 ounce) can green chilies
1 small can tomato sauce
1 cup frozen mixed vegetables(optional)
2-3 tsp hot sauce (optional)
Seasonings I add: Pepper, Mexican spices to flavor it up and a touch of sea salt

HOW TO MAKE IT:

In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. If you like it chunky be careful not to over blend. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.

Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.

Stir in the peppers and green chilies. Heat through and serve immediately.

Note:

I like to cook small tomatoes, sometimes cherry or other kinds, if they are bigger than cherry I cut them in half, then I cook with the onions and garlic till softened. I use these in place of canned when I have fresh. Oh so good and only takes a little longer.

When the rice is done, I stir in 1 cup of frozen mixed vegetables and let it sit with lid oin for just 3-4 minutes to heat them up and serve.

Best Baked Saucy Chicken

The Best Baked Chicken Legs I have ever had in my whole life!  Just pop these legs in the oven, and you’ll have a crispy chicken dinner! You can use Thighs or even breasts if you like. Or mix it up

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WHAT YOU NEED:

2 1/2 pounds chicken legs (about 10 legs)
3/4 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-4 tsp of hot sauce I used Franks
2–3 cloves garlic, minced (or 1 heaping teaspoon of jarred minced garlic)
some ground pepper, onion powder, dash of cumin, chili powder or flakes depending how spicy you like it.

How to make it:

Preheat the oven to 350 degrees F. Lay the chicken legs out in a foil-lined baking dish with high sides (the foil is to make clean up easier — it’s not essential but helps a whole lot). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.

In a glass measuring cup, measure out the honey, soy sauce, and ketchup. Add the minced garlic, and stir. If the mixture doesn’t combine well, microwave it on high for 30 seconds and stir again. Pour the honey mixture over the chicken legs.

Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven, and rotate it so that the bottom that was in the sauce is now on top, out of the sauce.

Put the legs back in the oven. Raise the heat to 425 degrees F., and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes.

Remove the chicken from the oven, and allow to rest for 5 minutes before serving. Serve the sauce the the chicken cooked in with the meal or over rice if you’d like.

NOTES

A pan slightly larger than 9×13 inch with sides is the best option because it has sides to keep all the juice in but is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking. My pan is 11×15 inches and it works best. If your pan is too large though your sauce will be too shallow, evaporate and burn.

Lining your pan with foil makes clean-up much easier. I recommend it.

The sauce that the chicken cooks in is delicious over cooked rice and steamed or roasted vegetables (like broccoli and cauliflower) to round out the meal.

I like to use a little meat thermometer to make sure the chicken is done!

This recipe is also easy to make in the slow cooker. I change the portions a bit (use a 1/2 cup of ketchup, honey, and soy sauce), but it still tastes great. It’s a little less sticky, but it’s simple and flavorful.

How to cook chicken legs in a slow cooker: Place all of the chicken legs in the bottom of a slow cooker. Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers 165 degrees F. on an instant read thermometer.

This option is great for when you need to cook while you are busy or gone. You can start it in the middle of the day and have dinner on the table This option leads to flavorful moist chicken, but the outside and skin don’t crisp at all.

Crock-Pot Chicken Philly Cheesesteak Sandwiches

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These Crock-Pot Chicken Philly Cheesesteak Sandwiches are a delicious meal to have ready in no time. Serve on your choice of buns or even wraps or tortilla shells. Top with your favorite cheese, I used pepper jack on some and swiss on others. Superb flavor.

What you need:

1 white or yellow onion thinly sliced
2-1/2 pounds boneless skinless chicken breast
2 teaspoons Italian seasoning
1 teaspoon garlic pepper, pepper and onion powder
2 tablespoons Worcestershire sauce
1 16 ounce jar Sliced Mild Pepper Rings, drained (reserve brine)
1/2 cup Sliced green, red and yellow Bell Pepper Strips(color optional)
1 cup low-sodium chicken broth
1/4 cup reserved Sliced Mild Pepper brine
6 to 8 hoagie rolls
6 to 8 slices your choice of cheese

How to make it:

Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic, pepper and onion powder.

Scatter the drained Mild Pepper Rings and Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken.

Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred.

Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions.

Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted.