I’m going to try some South American recipes this month and I’ve always loved to make an easy one pan meal. This recipe serves 6.
Ingredients:
6 skinless boneless chicken breasts
Salt and pepper to taste
3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons dried oregano
1 tablespoon turmeric
1 small white or yellow onion, diced
2 cups fresh or thawed corn
2 1/2 cups rice, your choice
2-3 cups chicken stock
2 limes and parsley, to garnish (optional)
Directions:
I’m using my electric skillet, but you can also use a large skillet on the stove. First I’m going to pound my chicken breasts between two pieces of plastic wrap. Add the oil to the skillet on med/high heat cook the chicken until golden brown on both sides, 7-8 minutes each. Add seasoning to both sides and cook and additional minute. Remove and set aside.
Add the onions and garlic to the skillet (add another tablespoon of oil if needed) cook for 2 minutes or until onions have softened. Add the chicken back in along with the corn and rice, let cook a minute or two as you stir continuously. Then add the chicken stock, let boil, cover then reduce to simmer until the rice has softened, 15-17 minutes. Add more salt, if desired. Garnish with lime wedges and sprinkle with parsley. Yum Yum.
I don’t know if this chicken with creamy sun-dried tomato sauce recipe originated in South America or not, but it sure looks delicious. Serves 4. According to the recipe they are only using 2 chicken breasts cut in half. If you are used to serving one chicken breast per person, you might want to double your recipe.
Ingredients:
2 skinless boneless chicken breasts, cut in half.
1 6oz jar of sun-dried tomatoes in oil.
2 tablespoons minced garlic
Pinch of paprika
1 cup heavy cream
1 cup milk
1 cup Mozzarella cheese
1 teaspoon dried basil
Salt and pepper to taste
1/4 teaspoon crushed red pepper
Directions:
In a large pan on medium heat add the garlic, sun-dried tomatoes and 2 tablespoons of oil from the jar of sun-dried tomatoes. Discard the rest of the oil with the jar. Cook until the garlic is fragrant and remove from pan. Set aside. Add the chicken halves to the pan lightly salt and paprika them on both sides. Cook them until they are light brown at least 5 minutes per side. Then turn off the heat, set pan aside covered and let chicken cook in its own juices for another 5 minutes. Check to see if chicken is no longer pink inside.
In another skillet add the heavy cream, let boil, then reduce heat add cheese until melted. Slowly add in the milk stir continuously until smooth. Add in the sun-dried tomatoes and garlic, the basil and crushed red peppers then the chicken. Salt and pepper to taste. Cook long enough to rewarm the chicken and serve along with your favorite South American sides. Yum Yum!
There is nothing better for Thanksgiving than sweet potato casserole, especially one as easy as this with melted marshmallows and pecans on top. Again, since I am making this for Thanksgiving there will not be a how-to video, but hopefully I’ll remember to take some photos.
Ingredients:
4 lbs of sweet potatoes, peeled and cubed
1/4 cup melted butter
2 cups brown sugar
1/4 cup water
1 teaspoon cinnamon
1/2 teaspoon vanilla
Pinch of salt
1 1/2 cup small marshmallows
1 cup chopped pecans, divided
Directions:
Spray your crockpot with a nonstick cooking spray and add in the cubed sweet potatoes. In a medium size bowl mix together the remaining ingredients except 1/2 cup of pecan and the marshmallows. Add mixture to crockpot and make sure the sweet potatoes are covered throughout. Cover and cook on high for 4 hours. Uncover, top with remaining pecans and marshmallows, reduce heat and serve after marshmallows have melted. YumYum !
How many of us can honestly say we have actually never made homemade stuffing? 🙋♀️ I am one of them. This year I am hosting my brother’s family for Thanksgiving, so I’m desperately searching for a simple stuffing recipe. Since I’m a big fan of using my crockpot, I thought this would be the easiest way. There will be no how-to video since I’ll be extremely busy cooking various dishes, but I hope to take pictures of the final results. Wish me luck. 🤞
Ingredients:
12 cups of day old bread, cubed (you can use white or wheat or 6 cups of each)
1/2-1 cup butter
1 cup each of chopped onion, celery and mushrooms
1 teaspoon each of ground sage, ground poultry seasoning and salt
1/2 teaspoon pepper
14 oz of chicken broth
2 large eggs beaten
Directions:
In a medium size skillet melt the butter. Add the onions, mushrooms and celery, cook until the onions are translucent. In a large bowl add the cubed bread and seasoning, mix well. Add in the
vegetable mixture a little at a time to throughly coat the bread. Combined the chicken broth and the eggs then add to the bread, stir to combine. Pour into a 3-4 quart crockpot, cook on low for 3-4 hours or until internal temperature is 160F. Serves 10 YumYum!
Aren't these pumpkin Rice Krispie treats cute? I'm going to have my granddaughter make them for Thanksgiving. The batch should make 12 pumpkins.
Ingredients:
1/4 cup butter
1 bag (40) large marshmallows
6 cups Rice Krispies
4-6 drops of red food coloring
12 drops of yellow food coloring
Mini rolos
Green M&Ms
1/4 bowl of oil (for your hands)
Directions:
In a large saucepan melt the butter on low heat. Add the marshmallows stir until melted and combined with the butter. Remove from heat and add the food coloring. Once you get the desired color add in the Rice Krispies. Mix together. Form small 2" balls. To prevent them from sticking to you rub oil on your hands before you form each ball. While they are still warm press in the rolo for the stem and the green m&m for a leaf. Let cool to set. Yum Yum!
Wow! This casserole was surely spicy. If you want to tame it down a bit skip the hot sauce. Since I was out of hot sauce my substitute was ceyanne pepper. I could of skipped that too! I did get a thumbs up from the three family members that tried it. I also thought there was too much grease on the bottom of the baking dish. I don't know if this was because the chicken wasn't pre cooked or from the mayonnaise. So, next time I'm going to precook the chicken breasts 7 minutes on each side, let cool, then cube them. Maybe if I do that I can subtract about 15 minutes off the cooking time, as long as the potatoes are tender. What do you think? Serves 6
My Ingredients:
2 lbs skinless boneless chicken breasts, cubed
8 med red potatoes, cubed
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic powder
1 tablespoon hot sauce or cayenne pepper, optional
1/2 cup mayonnaise
5 green onions, chopped
5 pieces of bacon, cooked and crumbled
2 cups of cheddar cheese
Directions:
In a large bowl add the chopped potatoes, cubed chicken, salt, pepper, paprika, garlic powder, hot sauce (optional) and mayonnaise. Mix well. Pour into a 9x11 baking dish that was sprayed with a nonstick cooking spray. Place in a 400F preheated oven for 50-55 minutes, stirring after every 25 minutes. Top with the cheese, chopped onions and crumbled bacon. Bake an additional 8 minutes. Serve with sour cream and maybe lots of water! Yum Yum!
Did you know there is 210 calories in a large head of cauliflower and a large bake potato can have up to 275 calories? So can you save calories eating cauliflower instead? Well it all depends on what you put on it or add to it. This Parmesan roasted cauliflower recipe is only 70 calories a single serving. A single serving equates to a 1/2 of a cup. The only problem is once you taste this your going to want more than one serving! They say that this recipe will serve 6 people, so if you think everyone will eat a little over 2 serving (1.16 cups) or you have more people then I'd make a couple batches.
Ingredients:
1 large head of cauliflower, cut into bite size pieces (7 cups)
3-4 tablespoons of olive oil
1 cup bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup Parmesan cheese
Directions:
Preheat your oven to 425F. Line a baking sheet with foil and spray it with a nonstick cooking spray.
In a large zip lock bag add the cauliflower florets and the oil. Make sure that the florets are covered with the oil then a the remaining ingredients shake well. Press slightly to get the bread crumbs to stick. Spread the florets out evenly on the baking sheet. Lightly spray the tops of the florets with the nonstick cooking spray.
Bake for 20 minutes, remove, stir and bake an additional 10 minutes. Serve hot...Yum Yum!
This fluffy pumpkin dip might be too sweet as an appetizer for Thanksgiving, but it could be somewhat of a healthy alternative for dessert. Since it only has 4 ingredients; 15 oz can of pumpkin purée, 8 oz cool whip (thawed), 1.5 oz pkg. of vanilla pudding mix and a teaspoon of pumpkin pie spice, you could use the lite options for the cool whip and vanilla pudding mix to save a few pounds. Serve with apple slices, graham crackers or (lite) vanilla wafers.
Mix the pumpkin purée, vanilla pudding mix and pumpkin pie spice in a medium size bowl,
then fold in the cool whip.
Chill before serving. Pour into your favorite serving bowl or a hollowed out pumpkin. Yum Yum
