Easy One-Pot Chicken & Rice and Gooseberry Patch Giveaway

During my last few days of summer break, I worked through the "Quick and Easy" section of the new Gooseberry Patch cookbook 101 Stovetop Suppers.  I wanted to have some options when I just didn't have enough time to prepare the slow cooker  or have a ready casserole to throw in the oven. I need to have a few go-to recipes to keep me from the drive-thru while giving my kids a hot, quick meal.  This cookbook did not disappoint.  My family enjoyed the Sloppy Cowboys, Inside-Out Stuffed Pepper, Vegetable Quesadillas, and this Easy One-Pot Chicken & Rice. And, those recipes were only some in the "Quick and Easy" section; I didn't even work through the "Slowly Simmered" or "Serves a Crowd" sections yet!

I loved being able to open the spiral ring book and stand it up to follow the recipe without having to reopen the book a million times.  The recipes were easy to follow and kept me from turning on the oven. Jo Ann and Vickie now have a YouTube channel too!  I used it with my girls so they could help me in the kitchen.

ENTER TO WIN GOOSEBERRY PATCH'S 101 Stovetop Suppers

INGREDIENTS:

• 1 T. butter
• 2 10 oz. cans chicken, drained
• 1/2 cup chicken broth
• 15 oz. can mixed vegetables, partially drained
• salt and pepper to taste
• 2 t. garlic salt
• 2 cups instant rice, uncooked
• 1/2 to 3/4 cup boiling water, divided
• 1/4 to 1/3 cup honey mustard

DIRECTIONS:

1. Melt butter in skillet over medium-high heat.  Add chicken and cook until heated through.  
2. Stir in broth and vegetables with remaining juice.  Heat until boiling; add seasonings.
3. Stir in rice and 1/2 cup boiling water.  Cover and remove from heat; let stand 5 minutes, until almost all liquid has been absorbed.
4. If rice is not tender, stir in another 1/4 cup boiling water; cover and cook on medium heat until remaining liquid is absorbed.
5. Stir in mustard.
   
   
   
   

Difficulty: Easy

Time: 20 minutes

Source: Gooseberry Patch's 101 Stovetop Suppers, copyright 2013

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Pasta Trapanese

School has begun and fall is around the corner...and we are ready to give away another great Gooseberry Patch cookbook!  From Maryland Crabcakes to Too-Much-Zucchini Stovetop Dinner to Chocolate-Hazelnut Skillet Bars, 101 Stovetop Suppers has all the recipes you need to make a delicious meal (or dessert!) without ever having to heat up the oven.  To top it off, each recipe includes a mouth-watering, full-color photo.

This Pasta Trapanese recipe from the "Slowly Simmered" chapter was absolutely amazing.  We have been giving "Meatless Mondays" a try, and this fit the bill perfectly.  While I did have to stir the sauce every now and then as it was simmering, I felt as though it was a very simple dish to make with a big payoff - the fresh taste was awesome and my family loved it.  With a large variety of recipes in chapters called "Quick & Easy", "Slowly Simmered", and "Serves a Crowd,"  I am sure that your family will find a lot to love in this book, as well.

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 INGREDIENTS:

• 1 onion, chopped
• 2 cloves garlic, pressed (I finely diced)
• 1/4 cup olive oil
• 28 oz can whole Italian plum tomatoes, crushed
• 5 to 6 T fresh basil, chopped
• salt and pepper to taste
• 1/4 cup slivered almonds, toasted
• 12 oz package penne pasta, cooked
• grated Parmesan cheese (optional garnish)

DIRECTIONS:

1. In a skillet over medium heat, saute onion and garlic in oil.
2. Add tomatoes with juice, basil, salt and pepper.  Reduce heat and simmer, uncovered, for 30 minutes.  Stir in almonds.  Serve over cooked pasta, garnished with Parmesan cheese.

Difficulty: easy
Time: 35-40 minutes
Source: 101 Stovetop Suppers by Gooseberry Patch

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Black Forest Brownie Sundaes

I like to pretend I have it all together, but some weeks things just don't go your way. Honestly, I think I am recovering from a non-stop series of days. Last week was crazy with four track meets, a half marathon, a garage sale, and beautiful weather. The number of 4 AM wake-ups have taken their toll, and I only cooked once this week. I regretted signing up to donate a dessert to the Teacher Appreciation Luncheon that is tomorrow.   

It can be hard to find a way to volunteer at your child's school; this seemed easy, and I love to make desserts. Exhausted and commuting home, I started planning which bakery I'd be hitting up for some goodies to pass off as my own. Then, I remembered making this Gooseberry Patch dessert for my dad. All of the ingredients were easily in my house; no need to stop at the store. The brownies were so good that my family asked me if I made them from scratch (no one has EVER asked me that).  The finished product looks great. So, right now my oven is preheating to 350.

I love the easy "Blue-Ribbon Desserts" in  101 Farmhouse Favorites.  Since I am going to be fully back in the swing of things after a promised restful Mother's Day, I started my shopping list and meal plan; I'll definitely be making the "Luscious Angel Cupcakes". My husband is hopeful that I'll can make the "Amish Hot Pepper Rings" for him.  The photographs in 101 Farmhouse Favorites are what sold me on many of the recipes I tried.  Also, I liked the easy organization of the cookbook; the sections are color-coded on the edge of the page so you can flip through it quickly.

We are sorry, but our giveaway of 101 FARMHOUSE FAVORITES has ended. 

INGREDIENTS:

• 18-oz. package brownie mix
• 21-oz can cherry pie filling, divided
• 1/4 cup oil
• 2 eggs, beaten
• 1 1/4 cup semi-sweet chocolate chips
• Garnish-vanilla ice cream

DIRECTIONS:

1. In a large bowl, mix together dry brownie mix, one cup of pie filling, oil, and eggs.
2. Pour into greased 13 x 9 baking pan.  Bake at 350 degrees for 30 to 35 minutes, until firm.
3. Sprinkle hot brownies with chocolate chips; spread chips with a knife when melted.  Let cool; cut into squares.
4. Top with a scoop of ice cream and some of remaining pie filling.

Difficulty: Easy

Time:  10 minute prep; 35 minutes baking time

Source: Gooseberry Patch's 101 Farmhouse Favorites, copyright 2012

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Italian Baked Chicken

You'd be surprised how much more kid-friendly everything becomes when you give it a catchy name-Meatless Monday or Tex-Mex Tuesday.  This catchy name also provides a handy meal template for each week's meal plan.  Using a meal plan can help you save money, save time, and save your sanity.  I found Gooseberry Patch's Weeknight Dinners to be the essential cookbook for a busy family trying to put varied, quick, and delicious meals on the table.  

I spent a lot of time cooking meals from the Tex-Mex Tuesday and Wednesday is Italian Night sections of the cookbook.  Fast and amazingly appetizing, this recipe became my early favorite.  My husband immediately requested that I make it again.   We've had it three times in a month!  My girls loved the Meatball Stuffed Shells which incorporated their two favorite foods.

Maybe I am a bit sentimental but I really enjoy reading the recipe introductions; they help me slow down.  The memory associated with this recipe is of a mom teaching her children to cook and plan; each child made a dish once a week. I filed that tip away for my kids-as soon as they can reach the stove controls.  This cookbook is filled with family friendly meals, time saving tips, and great bits of food wisdom.

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INGREDIENTS:

• 4 boneless, skinless chicken breasts
• salt and pepper to taste
• 1/2 cup fat-free or regular Italian salad dressing
• 1/2 cup margarine, sliced
• 1/4 cup lemon juice
• 1/4 cup Worcestershire sauce
• 2 t. garlic powder or granulated garlic

DIRECTIONS:

1. Place chicken in a lightly greased 13 x 9 baking pan.  Season with salt and pepper; set aside.
2. Combine remaining ingredients in a saucepan; cook over low heat until margarine melts.
3. Drizzle over chicken.
4. Bake uncovered at 325 degrees Fahrenheit for 45 minutes.

Difficulty: Easy

Time:  10 minute prep; 45 minutes baking time

Source: Gooseberry Patch's Weeknight Dinners, copyright 2012

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Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

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INGREDIENTS:

• 1.35-oz package onion soup mix
• 1 lb. potatoes, quartered or cubed
• 16-oz package baby carrots
• 1 red pepper, cut into chunks
• 1/3 cup olive oil
• juice of 1/2 lemon (I used 1-1/2 Tbsp)
• 2 Tbsp. fresh parsley, chopped
• garlic powder, salt, and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy

Time: 5-10 minutes prep, 40 minutes to bake

Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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