HEART ATTACK CASSEROLE

TEXAS POTATOES aka FUNERAL POTATOES aka CHEESY POTATO CASSEROLE aka COMPANY POTATOES aka COMFORT POTATOES aka HOLIDAY POTATOES aka HASH BROWN CASSEROLE aka my favorite HEART ATTACK CASSEROLE

This is a delicious recipe that is PERFECT for church suppers, pot-lucks, barbecues… I have been asked over and over for this recipe after events. It is ALWAYS a hit!

1 LARGE bunch green onions, sliced thin
1 can cream of chicken soup
16 ounces FULL fat sour cream
2 cups shredded cheddar cheese
FRESH ground sea salt and black pepper, to taste
30 ounce package of frozen hash brown potatoes
1/2 cup melted butter
1 sleeve of Keebler or Ritz crackers, crushed

1 cup corn flakes, crushed into crumbs

  • Preheat oven to 350°.
  • Spray a 10×15 jelly roll pan LIGHTLY with non-stick cooking spray.
  • Whisk together the soup, sour cream, 1/4 cup of the melted butter, a VERY generous grinding of both sea salt and black pepper.
  • Fold in onions and cheese followed by the frozen potatoes mixing until well blended. If mixture is too thick to blend well add another tablespoon or two of sour cream.
  • Combine the corn flakes with the crackers and mix with remaining melted butter.
  • Sprinkle on top of potato mixture and bake for 30-45 minutes until potatoes are cooked through and the top is crispy

NOTE: The original recipe calls for using a 9×13 cake pan. We prefer a crispy edge to more of the potatoes so I use a jelly roll pan.

DADDY’S ROAST CHICKEN aka CAFETERIA CHICKEN & GRAVY

I recently purchased a few new cookbooks. When cookbooks arrive at my house, I read them like a novel, cover to cover. I use colored tabs to mark the recipes I want to try soon. I ran across a recipe called Cafeteria Chicken whose name sounded so interesting that I marked it with a tab to read in depth at a later date.

Well, that date was a few days ago. As I read I was intrigued by how similar this recipe sounded to my great grandmother’s recipe for Chicken and Noodles that my dad taught me to make when I was VERY young. It is a family favorite to this day.

I found this in Danielle Kartes’ Rustic Joyful Food: Generations cook book. She told a story of a favorite Holiday Lunch Option for her hot lunch when she was in the fourth grade and how that transpired into her chicken gravy and potatoes recipe that her mother requested when she was going through chemo years later.

My recipe, like hers is rooted in family and memories. One meal that becomes two SEPARATE meals. My dad has since passed, but his memory is alive every time I cook. 😀 The base of these meals is a really good mirepoix to begin your flavor base.

A mirepoix is a flavor base made from cooked diced vegetables cooked. They are usually sautéed with butter, oil or other fat like bacon fat for a long time on a low heat without coloring or browning. When the mirepoix is not precooked, the vegetables may be cut to a larger size, depending on the overall cooking time for the dish.

There are similar flavor bases all across cooking. The Italians call it a soffritto, the Spanish and Portuguese call it a sofito/refogado and it consists of a braised onion, garlic and tomato base. The Turkish version uses a tomato paste instead of fresh tomatoes. The German as well as the Polish version include leeks and/or celery or parsley root. The Russian version includes beets or peppers and the French include mushrooms as well as shallots and herbs that have been reduced to a paste. Here in the United States we have the holy trinity Cajun/Creole version of onions, celery and bell peppers that is a favorite.

The traditional vegetable mixture is onions, carrots and celery in a 2:1:1 ratio. Mirepoix is the flavor base for a wide variety of  stocks, soups, stews and sauces. My version adds mini peppers and garlic making my ratio 2:1:1:½:½.

The leftover chicken was then picked from the bone and chopped up to add to the leftover gravy. The leftover potatoes were mashed and then the gravy with chicken pieces was served over the mashed potatoes.

DADDY’S ROAST CHICKEN aka CAFETERIA CHICKEN & GRAVY

1 LARGE onion, halved root to tip, sliced thin
3 stalks celery, diced
2 LARGE carrots, diced
4-6 cloves garlic, minced
3-4 mini peppers, seeds & ribs removed, sliced
5-6 pound WHOLE chicken
1 stick butter, melted
FRESH ground sea salt and black pepper, to taste
3-4 cups chicken bone broth

  • Preheat oven to 300°.
  • Alternately layer the onions, celery, carrots, peppers and garlic in the bottom of the roaster.
  • Add chicken on top of the veggie layer.
  • Coat chicken with melted butter, reserving any extra.
  • GENEROUSLY season the chicken with FRESH ground sea salt and black pepper.
  • Whisk the remaining melted butter into the bone broth.
  • Pour the broth mixture around the chicken over the veggies.
  • Cover the chicken with a foil tent, sealing the edges.
  • Roast 3 hours without peeking!
  • Transfer chicken to platter and tent to rest while you prepare the gravy.
  • Drain the veggies through a sieve to accumulate the cooking juices.

GRAVY
3 cups of reserved cooking juices
3 cups chicken bone broth
1/4 cup butter
1/4 cup WONDRA flour
1/2 cup heavy cream
FRESH ground sea salt and black pepper, to taste
FRESH ground thyme or poultry mix herbs

  • Melt the butter in large saute pan.
  • Whisk in flour 2 minutes until golden.
  • Slowly whisk in chicken stock and reserved cooking juices.
  • Add thyme or herbs.
  • Bring to a simmer over medium heat for 5 minutes or until thickened, creamy, but still pourable consistency.
  • Whisk in cream.
  • Fold in chicken pieces.
  • Serve over mashed potatoes.

CAFETERIA CHICKEN & GRAVY
Leftover roast chicken taken from the bone and diced small
Leftover gravy if there is any
4 tablespoons butter
4 tablespoons WONDRA flour
4 green onions, sliced thin
FRESH ground sea salt and black pepper
3 cups homemade bone both
1 cup half and half

  • Melt butter in a stock pot over medium heat.
  • Whisk in flour until golden and smooth.
  • Add green onions and saute 30 seconds.
  • Add bone broth and stir until smooth, simmering 5-10 minutes.
  • Season with FRESH ground sea salt and black pepper.
  • Blend in half and half.
  • Fold in chicken pieces.
  • Adjust seasoning and simmer until creamy and desired consistency.
  • Serve over mashed potatoes.**

**NOTE: I use the remainder of the potatoes from the original meal. I dice half of them and mash the rest. Then I fold them together to make a rustic mash.

POPCORN RANCH BAKED CHICKEN

POPCORN RANCH BAKED CHICKEN
1 LARGE egg
1/4 cup milk
1/2 cup WONDRA flour
1/2 cup yellow
FRESH ground sea salt and black pepper
2 tablespoons Ranch Popcorn Seasoning (pampered chef)
1 teaspoon baking powder
4-8 chicken thighs

  • Preheat oven to 425°.
  • Spray sheet pan with non-stick cooking spray.
  • Whisk milk and egg together.
  • In another bowl sift together the flour, corn meal, ba
  • Place on sheet pan.king powder, seasoning, salt and pepper.
  • Wash and dry chicken pieces.
  • Dredge chicken pieces in cornmeal mixture, shaking off excess.
  • Dip chicken pieces into the egg mixture and then into corn meal mixture again and place on sheet pan skin side up.
  • Spray tops lightly with non-stick cooking spray (this helps make the tops crispy)
  • Bake 25-30 minutes until chicken is cooked through.

CALIFORNIA CHICKEN CLUB RING with AVOCADO CREMA

This recipe is a modified version of a Pampered Chef recipe. I was not fond of their use of kale so I changed it to spinach nor did I want to buy all the products they recommended, but were not actually necessary to achieve the same results. I also exchanged the chemically altered, prepackaged or reduced fat products to their more wholesome versions. 😀

CALIFORNIA CHICKEN CLUB RING

SANDWICH RING
3-4 cups baby spinach leaves, torn small
1 bunch green onions, trimmed and slices
12 ounces bacon, cooked and crumbled
1-2  garlic cloves, minced
1 cup grape tomatoes, halved
1 cup shredded provolone or Jack cheese
1 tablespoon mayonnaise
1 tablespoon Dijon mustard (optional – if omitting, double the mayonnaise)
3-4 cups small diced rotisserie chicken pieces
2-8 ounce cans crescent rolls
LARGE egg yolk
½ teaspoon water

  • Preheat the oven to 375°.
  • Brush pizza pan with oil or spray with non-stick cooking spray.
  • Place the spinach leaves into a medium mixing bowl.
  • Add the green onion, garlic and bacon.
  • Microwave, uncovered, on HIGH, for 30 seconds, or until the spinach is slightly wilted.
  • Add mayonnaise and mustard, stirring to combine.
  • Add the tomatoes, cheese and chicken pieces, stirring to combine.
  • Unroll the crescent dough and separate it into 16 triangles.
  • Arrange the wide ends about 1″ away from the inner ring of the platter.
  • The points should extend over the edge of the platter. Smooth flat the wide ends of the dough.
  • Distribute the filling evenly over the dough.
  • Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.
  • Whisk the egg yolk and water in a small bowl.
  • Brush the ring with the egg wash.
  • Bake for 25–30 minutes, or until the crust is golden brown.

DIP
½ cup sour cream
1-2 large avocados, pitted and cut into chunks
1 tablespoon lemon juice
2-3  green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Add all the dip ingredients to a small food processor and process until smooth.
  • Transfer the dip to a serving bowls.


ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

1+1 tablespoons avocado oil
4   bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 pound baby red potatoes
1 medium fennel bulb
1 tablespoon Herbs de Provence Seasoning Mix
1  navel orange
1 cup frozen peas

  • Preheat the oven to 425°.
  • Heat 1 tablespoon of the oil in an oven-safe, 12” skillet over medium-high heat for 3–4 minutes.
  • Season the chicken with salt and pepper.
  • Cook, skin-side down, until lightly browned, 4–6 minutes.
  • Flip and cook an additional 2 minutes; set aside (the chicken may not be fully cooked).
  • Cut the potatoes in half.
  • Remove the top of the fennel, saving some of the fronds for serving, and cut into 1″ wedges.
  • Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl.
  • Then, add the vegetables and cook for 5 minutes.
  • Return the chicken to the pan and stir the vegetables.
  • Bake 18-20 minutes until the chicken reaches 165° and the vegetables are tender.
  • Meanwhile, zest the orange to measure ½ teaspoon and juice half of it.
  • When the chicken is cooked, set it aside.
  • Stir in the peas, zest, and juice.
  • Simmer over high heat for 2–3 minutes.

BRISKET BRAISED CHICKEN

Braising is a term from the French word braiser that is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot with a cooking liquid like wine, a broth, coconut milk or even beer.

The article said that she created the recipe for Hanukkah, the Jewish Festival of Lights as an option for eating less red meat and a dish that doesn’t take all day to prepare, but still uses a traditional braising sauce.

The onions, shallots, red wine, honey and flavorful paprika come together to form a sweet and savory sauce that is perfect for the fall season.

BRISKET BRAISED CHICKEN adapted from Leah Koenig

2 tablespoons avocado oil, divided
2 tablespoons butter, divided
6 bone-in, skin-on chicken thighs, trimmed and patted dry
FRESH ground sea salt and black pepper, to taste
1 LARGE yellow onion, thinly sliced
1 LARGE shallot, thinly sliced
4-6 garlic cloves, minced
2 tablespoons QUALITY tomato paste
1 tablespoon QUALITY Hungarian sweet paprika
1 teaspoon onion powder
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
14 1/2-ounce can diced tomatoes
1 cup chicken broth (preferably homemade bone broth)
1/4 cup QUALITY honey
2 tablespoons chopped FRESH thyme leaves

  • Heat 1 tablespoon of oil and 1 tablespoon butter in a large Dutch oven (preferably enameled cast iron) over medium until shimmering.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Arrange chicken pieces, skin sides down, in Dutch oven cooking until browned on both sides, 4 minutes per side. Set aside.
  • Add remaining oil and butter to pan.

  • Add onions, shallot and garlic, cooking over medium, stirring occasionally, until lightly browned, about 8 minutes.
  • Stir in tomato paste, paprika, and onion powder, cooking 30 seconds.
  • Add wine and vinegar, cooking and stirring constantly for 1 —2 minutes and scraping up browned bits, until mixture thickens.

  • Stir in tomatoes, broth, honey, thyme and additional seasoning to taste.
  • Nestle chicken into mixture; bring to a boil over medium-high.
  • Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.

  • Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes.
  • Transfer chicken to plate, add cooked pasta to sauce, turning to coat well.
  • Add pasta to plates
  • Spoon sauce over chicken and pasta.

NOTE: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.

CHILI RELLENOS CASSEROLE

This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.

I’ve modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for 😀

Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.

CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it’s browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon QUALITY cinnamon (Mexican cinnamon if you have it)
FRESH ground sea salt and black pepper

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices
jalapeno slices

  • Preheat oven to 350°.
  • Mix cheese together. Reserve 1/2 cup for topping.
  • Whisk eggs together with the half and half and the flour.
  • Fold in ground meat mixture.
  • Fold in half the cheese.
  • Spray an 8×8 baking dish with non-stick cooking spray.
  • Pour egg and meat mixture into baking dish.
  • Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
  • Top with the other half of the cheese.
  • Bake 1 hour until bubbly and golden.
  • Top with reserved cheese and let sit in the off oven for 5 minutes.
  • Top with your favorite garnishes.

**Tillamook makes a Spicy Mexican Blend that works well with this recipe.

HONEY & SEA SALT RANCH STEAKS & ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

  • Preheat grill with 2 zones. One high heat and one low heat.
  • Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
  • Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

  • Flip steaks over, grill for 2 more minutes on the hottest part.
  • Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
  • Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
  • Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Toss cut carrots with all ingredients in a mixing bowl.
  • Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
  • Discard thyme sprigs before serving.


SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.

 

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀