ARROZ con POLLO con QUESO

ARROZ con POLLO con QUESO Servings 4-6

A Mexican food lovers dream comes true with this abbreviated short cut version PERFECT for any weeknight meal, but as satisfying as grandma’s Sunday dinner. I serve this with charred corn, but many times everyone just mixes it all together 😀 YUMMY!

4 slices bacon, diced
1 tablespoon avocado oil (if necessary)
4 large boneless skinless chicken thighs, cut into bit sized pieces
1 tablespoon KINDERS taco seasoning
1 tablespoon KINDERS fajita seasoning
1 cup heavy cream
2 cups INSTANT white rice
1 cup ON THE BORDER queso blanco
1 cup ON THE BORDER salsa
1/4 cup chopped fresh cilantro, plus more for garnish
1 can HATCH chopped Green Chiles
3 green onions, sliced thin
1/2 cup chopped tomatoes
1 1/2 cups Mexican taco blend cheese

  • In a mixing bowl, toss chicken pieces with taco and fajita seasonings until well coated. Set aside.
  • In a large skillet over medium-high heat cook bacon until crisp.
  • Remove with a slotted spoon to drain on paper toweling.
  • Add oil to bacon drippings (if necessary) to equal 2 tablespoons.
  • Add chicken pieces and all loose seasoning to sizzling skillet, sautéing until cooked through and tender.
  • While chicken is cooking, add heavy cream and rice to a saute pan, stirring to combine. Bring JUST to a boil. Reduce to a simmer and add quest, salsa, green chiles and cilantro, simmering 5 minutes until rice is tender and fluffy.
  • Stir in most of the bacon pieces, tomatoes and green onions. Saving the remainder for garnish.
  • Nestle chicken pieces into the rice.
  • Top with cheese.
  • Broil 3-5 minutes until cheese is melted and golden.
  • Garnish and serve.

 

CHEESY CHICKEN CAKES

CHEESY CHICKEN CAKES Yields 18 cakes
Flavorful, cheesy and juicy chicken cakes are always a winner with any family for a GREAT weeknight meal.

CHICKEN FRITTERS
1 1/2 pounds rotisserie chicken, SMALL diced
1 stalk celery, FINELY diced
3 green onions, FINELY diced
2 LARGE eggs
1/3 cup mayonnaise
1/2 cup WONDRA flour
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoons FRESH chopped tarragon
FRESH ground sea salt and black pepper, to taste

  • Using gloved hands combine all ingredient until well blended.
  • Cover with plastic wrap and refrigerate at least 2 hours or overnight.

ASSEMBLY
2+ tablespoons avocado oil

  • Divide chicken mixture into 18-20 rounds on a baking tray. Cover with plastic and freeze 20 minutes.
  • Heat oil in a large non-stick skillet over medium to medium-high heat.
  • When oil is hot add rounds chicken mixture to skillet and press down slightly to flatten. DO NOT CROWD PAN. Pan sear 4-5 minutes per side until golden brown and chicken is fully cooked through.
  • Keep cooked cakes warm in oven and repeat, adding more oil as necessary.
  • Serve immediately.

GARLIC AIOLI DIP
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 lemon, juiced
FRESH ground sea salt and black pepper, to taste


  • Combine all ingredients in a small bowl and whisk together until smooth.

NOTES: Cornstarch or potato starch can be substituted to make them gluten free.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 22 of 2022

I LOVE doing Happy Homemaker Monday extensively as it really helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Today may be a holiday, but I’m looking forward to getting back to a regular routine with this first week of June. I CANNOT believe this year is almost half over already! I am trying to get around to visit everyone, but GOOGLE keeps signing me out and lets me sign back in, but not stay signed in. On some of your pages it isn’t letting me comment at all, but know I’ve visited and wish you all well and hope you have a fantastic week!

This past weekend brought us a surprise WINTER WEATHER ADVISORY and some much needed rain, a little hail and even a short lived snow flurry! YEP, you read that right – the weather has been SOOOOOOOOOOO weird lately! A local lake campground that is normally full for this holiday weekend had to cancel half their reservations because of the snow we had 6 weeks ago didn’t melt in time for the holiday weekend. Our neighbors who went to a different campground (like they do every year) came home on Sunday morning because they were so miserable from the cold wet weather, and they were’ in a snug and warm trailer. 😀

Despite that, it looks like it will be a bit drab this week with overcast muggy weather, but NOT excessively warm which I do appreciate!

THERE ARE JUST NO WORDS for everything that is going on in our world 🙁 My thoughts and prayers go out to ALL who are suffering and experiencing loss 🙁

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING We never go anywhere over holiday weekends so have been home and am all caught up.
  • GROCERIES & ERRANDS I went last Thursday before the holiday weekend so need very little his week, but will be making a run to Kohl’s (an hour and a half away) later in the week and take my mom shopping.
  • PAPERWORK, PHONE CALLS & PROJECTS I have a few things that need to be finished up and mailed this week that will hopefully bring some closure to some long term things that were postponed by COVID.
  • RECIPE RESEARCH & MENU PLANNING Menus are made through mid June, but I’m hoping to find some light and fun recipes for the end of June and July.

WHAT’S ON THE DVR/TV
  • NETFLIX In the Line of Duty
  • PRIME Being the Ricardos and The last 2 episodes of Outer Range – it was really strange and I’m sorry I wasted so much time on it.
  • SIL’S HOUSE We saw quite a few movies while we were at SIL’s house and I can’t begin to tell you what stations – the movie UP which was ADORABLE!, Midnight Run, FRAILTY, The 40 Year Old Virgin, Drinking Buddies which was sooooooooooooo dumb, The Last Time I Saw Paris and a couple other old black and white movies that for the life of me names have escaped me 😀
  • CABLE I need to get caught up on all the season finales that occurred while we were at the family reunion. We did watch all the NASCAR races and HATARI! over the rainy weekend. I also saw the last several BULL episodes of the series and caught up on children’s MasterChef.

The Stationmaster’s Cottage (#1 Rivers End)  by Phillipa Nefri Clark

I’m going to finish editing photos today, but here are a couple of favorites. Castle lake was so pretty and perfectly clear. This tree and it’s knothole called to me 😀 I can’t believe there was still so much snow in late May!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
PAPRIKA RUBBED CHICKEN & MARINATED BEAN SALAD
BEEF TIPS & GRAVY over MASHED POTATOES
OUT
OVEN BAKED CHICKEN and RICE
CAJUN CHICKEN ALFREDO and SALAD
SKILLET CHICKEN con QUESO and SALAD
DESSERT
BUTTERMILK FUDGE BROWNIE CAKES

  • SAMOA CHEESECAKE
  • CRANBERRY APPLE SLAB PIE
  • MEXICAN STREET CORN CHOWDER
  • PAN SEARED CHICKEN with WALNUT CREAM SAUCE
  • RED CABBAGE SALAD with BAKED CHERRIES, APPLES & ALMOND DUKKAH

BUTTERMILK FUDGE BROWNIE CAKES

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons PURE vanilla extract

  • Preheat oven to 350°.
  • Grease 13×9 inch baking pan.
  • In a large bowl sift together the flour, sugar, baking soda and salt.
  • In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
  • Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
  • Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
  • Pour into prepared pan.
  • Bake 25-35 minutes until toothpick comes out clean.
  • Pour warm frosting over brownies, spreading evenly.
  • Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

  • Combine the ingredients in a medium saucepan.
  • Bring JUST to boiling.
  • Remove from heat.
  • Add powdered sugar and vanilla, beating until smooth.
  • Topped with roasted nut of choice if desired.

CALABRIAN CHILE TOMATO SAUCE

Every now and then we like to spice up a red sauce and just eat plain pasta with it. No veggies. No proteins. Just a good handmade pasta and full bodied spicy sauce! YUMMY! 😀

CALABRIAN CHILE TOMATO SAUCE
1 tablespoon avocado oil
2 tablespoons tomato paste
2 cloves garlic, minced
1 shallot, FINELY diced
2 cups grape tomatoes, halved
1 1/2 teaspoons Calabrian chile paste
1/4 cup water
FRESH ground sea salt and black pepper
2 tablespoons Marscarpone cheese
1/4 cup Parmesan cheese
Prepared pasta of choice, reserving 1/2 cup of pasta water

  • Heat oil in skillet over medium heat.
  • Add garlic and shallots, sauteing 2 minutes until softened.
  • Add tomato paste and chile, stirring to blend well for 2 minutes.
  • Add tomatoes and water.
  • Season to taste with FRESH ground sea salt and black pepper and cook 2-3 minutes until liquid is reduced by half.
  • Fold in prepared pasta and add as much of the pasta water as necessary to reach your desired consistency.
  • Turn off heat and add Marscarpone cheese, blending well.
  • Adjust seasoning to taste.
  • Top with grated Parmesan cheese.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 21 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

This will be super abbreviated today. We’re still traveling through tomorrow and getting an early start at parks, waterfall visits and hikes today. We stopped at a local store and picked up salami, cheese, crackers and fruit for a box lunch on the trail today.

It’s supposed to be gorgeous here today – mid 70’s and a light breeze. We were up at the 7,000 foot mark yesterday though and it was more breezy and quite chilly, so I’m layering in my comfiest Levi’s, a tank, a favorite lightweight flannel and hiking boots.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did most of the laundry from the trip at SIL’s house, but will have a week’s worth from the trip home along with the sheets and towels from before we left.
  • GROCERIES & ERRANDS I have a pedicure on Thursday and will put together a grocery and errand list before I go.
  • PAPERWORK, PHONE CALLS & PROJECTS I have a few things from before the trip that need to be handled this week.
  • RECIPE RESEARCH & MENU PLANNING Your guess is as good as mine 😀

WHAT’S ON THE DVR/TV
  • NETFLIX ?? We did start the new Lincoln Lawyer series in the hotel last night and think we will like it.
  • PRIME ??
  • DISNEY+ ??
  • DISCOVERY + ??
  • CABLE Everything from the last 3 weeks on the DVR

I finished the girl from Channel Islands finally and need to move on to something much lighter so I began Mystic Falls, A Coyote Wells Mystery by Vickie McKeehan

Here’s where we were yesterday 😀 after we left Lassen Volcanic National park – More pictures to come later 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
OUT
OUT
??
??
??
??
??
DESSERT
*

LIMONCELLO

Make this when you have a recipe that needs the lemons, like a summer lemonade.

LIMONCELLO
8 LARGE lemons
2 LARGE oranges
1 (750ml) bottle of QUALITY vodka
2 cups water
2 cups sugar

  • With a sharp peeler remove the peel from the lemons and oranges.
  • Trim away any pith from the peels. Save the lemons for lemonade or another recipe.
  • Place the peels into a 2 quart pitcher.
  • Pour the vodka over the peels and cover with plastic wrap.
  • Steep the lemon peels for 4 days at room temperature.
  • In a large saucepan blend the water and sugar about 5 minutes over a medium high heat until sugar is dissolved.
  • COOL COMPLETELY.
  • Pour cooled sugar syrup over the vodka mixture.
  • Cover and let stand overnight at room temperature.
  • Strain Limoncello through a mesh strainer.
  • Discard the peels.
  • Transfer Limoncello to bottles, sealing bottles and refrigerating 4 hours until chilled.

MEATBALL POTATO GRATIN

MEATBALL POTATO GRATIN
2 cans sliced potatoes, drained WELL
1 can NIBLETS corn, drained
1 small bunch green onions, chopped
1 can cream of potato soup
1/2 cup sour cream
FRESH ground sea salt and black pepper
3/4 pound frozen cooked meatballs, thawed
1/2 cup shredded baby Swiss cheese
Chopped FRESH parsley for garnish

  • Preheat oven to 375°.
  • Spray baking dish with non-stick cooking spray.
  • Blend together the soup, sour cream, green onions, salt and pepper.
  • Add potatoes, gently tossing to coat.
  • Spread potato mixture into baking dish.
  • Nestle meatballs into the potato mixture.
  • Even sprinkle cheese.
  • Bake 35-40 minutes until golden and bubbly.
  • Sprinkle with parsley and serve.

BLENDED 5 CHEESE PASTA

BLENDED 5 CHEESE PASTA adapted from Ree Drummond  serves 8

1 pound fusilli (or desired shape)
6 slices thick-cut bacon, diced
2 teaspoons chopped FRESH thyme
1 small onion, diced
1 tablespoon butter
1 clove garlic, grated
1/2 cup white wine
1 cup heavy cream
1/2 cup grated Fontina cheese
1/2 cup grated white Cheddar
1/2 cup grated Romano
1/2 cup grated Gruyère
FRESH ground sea salt AND black pepper, to taste
1 cup mozzarella balls, quartered
3 green onions, sliced thin and separated (greens are for garnish)

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook for 1 to 2 minutes less than the package instructions.
    Reserve 1/2 cup of the pasta water, then drain and set aside.
  • Cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes.
  • With a slotted spoon remove bacon pieces to paper toweling to drain and remove all but 1 tablespoon of bacon grease. Add butter to melt.
  • Add the thyme, onions and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes.
  • Add the cream and heat until bubbly, 30 seconds.
  • Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each melt into the cream before adding the next cheese.
  • Add the pasta to the skillet along with a good pinch of salt and pepper and half the bacon pieces, tossing everything together, thinning with the reserved pasta water as needed.
  • Divide the pasta into 8-ounce individual gratin dishes or 1 baking dish.
  • Place casserole on a baking sheet.
  • Divide the mozzarella pearl pieces over the top of the pasta.
  • Position oven rack in the center of the oven and preheat to broil.
  • Broil 3-4 minutes on the center rack until the mozzarella pearls are brown and the pasta is bubbling.
  • Remove and garnish with the remaining cooked bacon and sliced green onions.

HAPPY HOMEMAKER MONDAY and MENU PLANS week 20 of 2022

Normally doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for the upcoming week, but this week will be abbreviated due to vacation time and enjoying the wonderful weather. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Here’s a little funny for you to think about while I finish my vacation:

Hot water and black cherry yogurt

I’m still reading (just been too tired to get very far at night) The Girl from Channel Islands by Jenny Lecoat that is inspired by true events. It’s the story of a young Jewish woman trapped on the occupied island of Jersey during World War II. I love historical novels based on WWII so have high hopes for this book.

We were a small group (about half) this year, but I still literally have thousands of images to edit, but here are a couple of favorites.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SIL’S CHOICE
SIL’S CHOICE
SIL’S CHOICE
SIL’S CHOICE
?? ON THE ROAD
?? ON THE ROAD
?? ON THE ROAD
 

FIRECRACKER MEATBALLS

FIRECRACKER MEATBALLS
3/4 pound round
3 green onions, minced and sliced tops for garnish
2 teaspoons FRESH, FINELY minced ginger
1/4 cup Panko breadcrumbs
FRESH ground sea salt and blac pepper, to taste
2 teaspoons QUALITY honey
2 tablespoons Ponzu sauce
2 tablespoons quality mayonnaise
2 tablespoons sour cream (Mexican by Darigold adds a bit more flavor)
1-3 teaspoons Sirracha
Prepared rice or pasta
1/4 cup Panko breadcrumbs

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray.
  • In a large bowl whisk together the mayonnaise, sour cream, honey and ponzu sauce.
  • Add Sirracha to taste. Set aside.
  • In a separate bowl combine ground round, minced green onions, minced ginger,
  • Panko bread crumbs, FRESH ground sea salt and black pepper.
  • Form into golf ball sized meatballs.
  • Place meatballs on baking sheet.
  • Bake 15 minutes until cooked through and tender.
  • Add meatballs to bowl of sauce, gently tossing to coat.
  • Serve over prepared pasta, drizzling with any remaining sauce.

BAKED FRENCH ONION RICE

BAKED FRENCH ONION RICE
1 cup long grained rice
10.5 ounce can French onion soup
2 cups beef broth
1 tablespoon + 1/4 cup butter, sliced
1/2 pound mushrooms cleaned and diced
1 shallot, minced

  • Preheat oven to 350°.
  • Lightly grease a 2 quart casserole.
  • Melt 1 tablespoon butter in skillet over medium heat.
  • Add shallots, sauteing 2 minutes until beginning to soften.
  • Add mushrooms, cooking 5 minutes more until beginning to caramelize.
  • Add rice, stirring to coat.
  • In a bowl whisk together the beef broth and french onion soup.
  • Stir in the rice mixture.
  • Spread rice mixture into prepared casserole.
  • Dot with butter slices.
  • Cover.
  • Bake 50 minutes.