Chicken with Rice and Spring Vegetables Recipe

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chicken and rice with spring vegetables recipe

This is one of those recipes that when I looked at it I thought it would be ok. It turned out to be delicious. The chicken is moist and tender which is always a good thing, but the rice and vegetables are definitely the highlight of this dish. This recipe does take a little while to put together, but it is well worth the effort. This recipe was adapted from Cook’s Country with a few minor changes. Like with most of their recipes, they are a little extra work, but they usually turn out pretty good.
This one will go on my favorites list – give it a try it’s really good. Enjoy

Chicken with Rice and Spring Vegetables Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 – 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • ½ cup orzo
  • 4 tablespoons vegetable oil (divided)
  • 1 pound asparagus (trimmed and cut into 1 inch pieces)
  • Salt and pepper
  • 1 cup long grain white rice
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • 2 ¼ cups chicken broth
  • ¼ cup Marsala
  • 1 cup frozen peas (thawed)
  • 2 tablespoons fresh basil (chopped)
  • ½ teaspoon lemon zest – optional (grated)
Instructions
  1. Prepare vegetables and set aside. (I found it handy to measure out all the ingredients before I started this recipe.)
  2. chicken and rice with spring vegetables prep
  3. In a Dutch oven or large kettle over medium high heat cook the orzo until deep brown. Pour in a bowl and set aside.
  4. browning orzo
  5. Add one tablespoon of oil to the same pan and cook the asparagus until starting to brown and al dente. Remove the asparagus from the pan to a dish and set aside.
  6. browning asparagus
  7. Add the remaining oil to the pan, salt and pepper the chicken and cook chicken until browned on both sides. Remove the chicken to a platter, and set aside.
  8. browning chicken
  9. Place the rice, onion, and ¾ teaspoons of salt into the same pan and cook until onion and rice start to brown. Add ¾’s of garlic and cook until fragrant. Stir in the broth, Marsala, and orzo, bring to a high simmer, and arrange chicken into broth adding any juices that were left on the platter. Cover and cook until chicken is done. (165F.)
  10. Remove chicken to a platter and quickly cover with aluminum foil to keep warm. Stir rice mixture; cover rice and continue cooking until rice is tender and liquid is absorbed. (If rice does not get done by the time the broth is evaporated, add chicken broth a little at a time, and continue cooking until rice is done.)
  11. Mix in the peas, asparagus, basil, remaining garlic, and zest. Cover and let set until vegetables are warmed through.
  12. chicken and rice mixture
  13. Served topped with the chicken breasts.

 

Grilled California Burgers Recipe

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california burgers recipe

I can’t think of a better way to stat out National Burger Month than with these Grilled California Burgers. This is simple and quick recipe that incorporates pickled jalapenos into the burger. I decided to grill these but they can also be done on the stove top – but the grilled flavor turns into something special. The next time you decide to fire up the grill give these Grilled California Burgers a try; they are really good. Enjoy

Grilled California Burgers Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 1 ½ pounds ground chuck
  • 2 tablespoons chopped pickled jalapeno slices
  • 2 tablespoons pickle juice from the jar of jalapenos
  • Salt and pepper
  • 4 slices Swiss cheese
  • 1 ripe avocado (peeled and sliced thin)
  • ½ small red onion (sliced thin)
  • 4 large burger buns
  • 1 tomato (sliced)
Instructions
  1. Prepare and heat grill to medium high heat.
  2. In a large bowl using your hands mix together the burger, ½ teaspoon salt, ¼ teaspoon pepper, and pickled jalapenos. Form into 4 patties making a shallow indention in the center of each; set aside.
  3. In a medium size bow gently mix together the pickle juice, onion and avocado; set aside.
  4. Grill the burgers until nicely browned on one side and lightly charred. Flip the burgers and continue cooking to desired doneness. Just before the burgers are done top with the cheese slices, close the lid, and cook until cheese is melted. (While burgers are grilling toast the buns on the grill cut side down and set aside)
  5. Serve burgers topped with a slice of tomato and the avocado mixture.

Inspired by Cooks Country

Grilled Pepper Jack Chicken Burgers

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grilled pepper jsck chicken burgers recipe

28 below zero on Tuesday night, 26 below zero on Wednesday night with a high of -1 during the day – what the Hell!!! I am really tired of it like many other people are across the county; so I decided to heat things up a little bit and fired up the grill. Yes it was a cold adventure, but it did a lot to get rid of the winter time blues; give it a try.
This Grilled Pepper Jack Chicken Burgers recipe is simple and quick to put together and the soft pretzel buns are a nice added touch.

grilling grilled pepper jsck chicken burgers recipe

Grilled Pepper Jack Chicken Burgers
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 8 slices bacon (cooked until crispy and drained on paper toweling)
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons poultry seasoning
  • 4 slices pepper jack cheese
  • 4 soft pretzel buns (split)
  • 4 leaves of lettuce
  • 4 slices tomato
  • ½ cup thinly sliced red onion
Instructions
  1. Preheat and prepare the grill for medium high heat.
  2. Pound chicken breasts down to about 1 inch.
  3. Rub the poultry seasoning into the chicken on both sides.
  4. Grill chicken breasts on one side until nicely browned and slightly charred. Flip chicken breasts and continue grilling to an internal temperature of 165F, or until chicken is no longer pink inside.
  5. Place 2 bacon strips topped with a slice of cheese on each chicken breast, close the grill, and continue grilling until cheese is melted.
  6. Split the pretzel buns and place each piece of chicken on a bun, top with lettuce, tomato, onion and serve with your favorite condiments.

 

 

Jumbo Blueberry Raspberry Muffins Recipe

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jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network

Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Simple Macaroni Ham and Cheese Cold Salad Recipe

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macaroni ham and cheese casserole recipe post

This Simple Macaroni Ham and Cheese Cold Salad Recipe is a great summertime recipe. It’s quick to put together and doesn’t require many ingredients; just be sure to allow enough time for the salad to chill. This is a great side dish or can be used as a standalone dinner recipe. Enjoy

Simple Macaroni Ham and Cheese Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 4 eggs
  • 1 pound elbow macaroni
  • 4 ounce ham steak (cubed)
  • 2 stalks celery (chopped)
  • 1 large shallot (finely chopped)
  • 2 tablespoons lemon juice
  • 8 ounces of shredded cheddar
  • Dressing
  • ⅔ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sweet pickle relish
  • 1 (4 ounce) jar chopped pimentos (drained)
  • salt and pepper (to taste)
Instructions
  1. Hard boil eggs and set aside to cool.
  2. While eggs are cooling cook elbow macaroni according to package directions. Drain and rinse with cold water.
  3. Place the elbow macaroni in a large bowl, slice or chop the eggs and add them to the macaroni, and then mix in the ham, celery, shallots, and lemon juice.
  4. In a small bowl mix together the mayonnaise, mustard, pickle relish, pimentos, salt and pepper. Mix the dressing into the macaroni mixture and then fold in the shredded cheddar.
  5. Cover and chill in the refrigerator for 2 hours.

Adapted from blogchef.net

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

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14718012081_0d0d4c704dGrilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

This combination of fresh summertime vegetables has a delicious combination of flavors. This recipe does take a little time to prepare due to the time needed to marinate the chicken, vegetables and corn; but what a great way to spend a summer evening, by getting the opportunity to fire up the grill.

The next time your fire up the grill try this healthy combination of flavors with this low carb, low fat, Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob. Your family and guest will love it.

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 cans PAM® Cooking Spray (1 butter flavor and 1 for coating the grill grates)
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • ½ medium red onion (push the layers apart and cut into 1 inch pieces)
  • 2 small zucchini squash (cut into 1 inch pieces – I cut the squash in half and then sliced 1 inch pieces)
  • 1 package fresh whole mushrooms (8 ounces)
  • 2 tablespoons soy sauce
  • 2 tablespoons Sherry
  • 1 teaspoon dark sesame seed oil
  • 4 cloves of garlic or to taste (minced)
  • ½ red sweet bell pepper (cut into 1 inch pieces)
  • ½ green or orange bell pepper (cut into 1 inch pieces)
  • 5 skewers
  • 6 ears corn on the cob
  • ¼ cup salt for corn
  • 2 quarts of cold water
Instructions
  1. kabob ingreients
  2. Prepare the bell pepper, mushrooms, onion, and chicken according to the ingredients list and place them in a 1 gallon food storage bag.
  3. marinating kabobs
  4. In a medium size bowl mix together the soy sauce, Sherry, garlic, and sesame seed oil. Pour the mixture over the chicken, seal the bag, and work the bag with your hands to coat. Marinate in the refrigerator for at least 30 minutes. This can be started as long as 4 hours ahead of time if needed – flip the bag occasionally to move the marinade through the vegetables.
  5. In a large kettle dissolve the salt into the cold water, husk the corn, and place the corn in the salted water. (I set a plate on the corn to hold it down in the water)
  6. Place the skewers in water. (Soak for at least 20 minutes)
  7. Preheat the grill on high heat, clean and prepare the grates using PAM® Grilling spray; this also helps for and easy clean-up when you’re done grilling.
  8. Drain the chicken and vegetables, reserving the marinade in a small bowl. Thread the chicken and vegetables onto 4 skewers, arranging as desired. (I always have an extra skewer on hand for any left over vegetables – so only use the 5th one if needed.)
  9. rae kabobs
  10. Place the kabobs on the grill, reduce to medium high heat, and brush with the reserved marinade. Flip the kabobs when they start to brown and continue brushing them with the marinade until the marinade is used up. Grill until the kabobs have a slight char and the chicken has an internal temperature of 165F. Remove to a serving platter and tent with aluminum foil to keep warm.
  11. grilling kabobs
  12. Increase grill to high heat, remove the corn from the salt water and grill them, turning frequently, until corn is cooked, and slightly charred.
  13. Spray the corn with PAM® Butter spray and season with salt and pepper to taste.
  14. Serve corn and Kabobs together. Enjoy

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob plain

 

 

Amish Potato Salad Recipe

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Amish Potato Salad Recipe

I am always looking for good side dishes to go with grilled food during the summer months, so when I saw this Amish Potato Salad Recipe I decided to give it a try. Most potato salad recipes I have prepared in the past called for the use of mayo, but this one did not. This is a simple recipe that doesn’t require a lot of ingredients. I prepared the recipe as written, but you might want to salt and pepper it to taste. The paprika in the picture was used for picture purposes only so I did not include it in the ingredients list.

If you want to try a potato salad that’s prepared a little different then a conventional potato salad recipe, give this Amish Potato Salad Recipe a try; enjoy.

Amish Potato Salad Recipe
 
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Author:
Recipe type: side dish
Serves: 4-6
Ingredients
  • 3 pound Yukon Gold potatoes (cubed into ¾ inch pieces)
  • ⅓ cup apple cider vinegar
  • ¼ cup sugar
  • 4 large eggs (hard boiled and peeled)
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ¾ cup sour cream
  • 1 celery rib (finely chopped)
Instructions
  1. Hard boil the eggs and set them aside to cool.
  2. Place the potatoes in a large kettle. Cover the potatoes with water to about 1 inch over the top of the potatoes, and stir in 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat to medium, and cook until potatoes are just tender.
  3. While potatoes are cooking in a small bowl mix together the vinegar and sugar. Place the mixture in the microwave and cook for about 30 seconds or until the sugar is dissolved. (You can also do this on the stove top) pour the mixture into a food processor or blender and add 1 egg yolk, (reserve the egg white) ½ teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium size bowl.
  4. Drain the potatoes and place them in a large bowl. Drizzle 2 tablespoons of the dressing mixture over the top and gently toss them to mix in the dressing. Place the potatoes in the refrigerator to cool. Cool for at least 30 minutes stirring 1 more time during the cooling process to distribute the dressing.
  5. Mix the sour cream into the rest of the dressing. Add the rest of the eggs, and reserved egg white into the mixture and then using a potato masher - mash until eggs are in small pieces.
  6. Gently toss the dressing and celery into the potatoes, salt and pepper to taste, cover and refrigerate until cold.

Adapted from Cooks Country Magazine

Rhubarb Cream Pie Recipe

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Rhubarb Cream Pie recipe

It seems strange I’ve been around a long time but I don’t remember preparing, or eating, a rhubarb cream pie. This pie is absolutely delicious.

It’s been a great year for rhubarb here in upper Michigan as a result of a lot of rain and some cooler weather so I took the opportunity to prepare this Rhubarb Cream Pie Recipe. This is a simple recipe that doesn’t require a lot of prep time and sets up nicely. If you like rhubarb give this one a try; it’s delicious.

Rhubarb Cream Pie Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 crust for a 9 inch pie shell (store bought or your favorite recipe)
  • 1½ cups sugar
  • ¼ cup flour
  • ¾ teaspoon nutmeg
  • 3 eggs
  • 4 cups rhubarb (sliced about ½ inch thick)
  • Topping
  • ½ cup flour
  • ¼ cup sugar
  • ⅓ cup butter
Instructions
  1. Preheat oven to 400F.
  2. In a large mixing bowl lightly beat the eggs and then mix in the sugar, flour, and nutmeg until well combined.
  3. Gently fold in the rhubarb. Place the pie crust into a 9 inch pie dish and pour in the mixture.
  4. For the topping combine the ingredients in a separate bowl to form a crumbly crumb mixture. Sprinkle the mixture over the top of the pie.
  5. Bake for 40 minute or until crust is golden brown.
  6. Let cool thoroughly before serving

 

Rhubarb Cream Pie

Blueberry Buckwheat Pancake Recipe

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Blueberry Buckwheat Pancake Recipe

With blueberry season right around the corner in most of the country I thought it would be a great time to post this Blueberry Buckwheat Pancake Recipe. This is not by any means a regular pancake; the texture is different, as well as the flavor and the blueberries are a perfect match for the whole wheat and buckwheat flour. Cook them on a little bit lower heat than regular pancakes to give them time to set up on the edges before turning them.

If you don’t care for the flavor of whole wheat just substitute all-purpose flour in place of the whole wheat.

I thought this healthier version of a pancake was pretty good, but my wife thought they were delicious, even better than the regular blueberry pancakes.

Give this Blueberry Buckwheat Pancake Recipe a try. Enjoy.

Blueberry Buckwheat Pancake Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cup whole wheat flour
  • 1 cup buckwheat flour
  • ¼ cup honey
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/ 4 cup melted unsalted butter
  • 1 pint blueberries (fresh or frozen)
Instructions
  1. In a large mixing bowl, mix together the flour, sugar, baking powder, soda, and salt.
  2. In a separate bowl beat the eggs; then mix in the buttermilk, honey, and melted butter.
  3. Using a spoon mix the buttermilk mixture with the flour ingredients to form a batter.
  4. Over medium-high heat, spray a large skillet with cooking spray.
  5. Use a dipper to pour the batter into the pan to form the size pancakes you prefer, distributing the blueberries immediately on top of the pancake batter.
  6. Cook until golden brown on each side-a good way to tell if it is time to turn the pancake is they will start to firm up on the edges. Usually takes 2 to 3 minutes on each side depending on how much heat you are cooking with.
  7. Serve with butter, syrup and extra blueberries; enjoy.