Cheesy Rice and Corn Casserole

Ok, I have been debating whether to post this recipe because although I love it, my kids definitely don't.  But, I have found that people either love or hate cilantro, and I think my kids just happen to fall into the latter category.  (They say it tastes like stink bugs.  Hopefully, they haven't eaten those to find out.)  So, for those of you who love cilantro, this is for you.  I actually grow my own, and now is the time to use it!

INGREDIENTS:

• 1/2 cup chive and onion cream cheese
• 1 egg, lightly beaten
• 2 cups Minute white rice, cooked
• 1 can (15 1/4 oz) corn with red and green peppers, drained
• 1 cup Four Cheese Mexican Style shredded cheese, divided
• 2 Tbsp chopped cilantro

DIRECTIONS:

1. Preheat oven to 375 degrees.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn 3/4 cup of the cheese and cilantro.
2. Pour mixture into a greased 1.5 qt baking dish.  Sprinkle with remaining cheese.
3. Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Difficulty: easy

Time: 10-15 minutes prep, 20-25 minutes baking

Source: I got this from a Kraft Food and Family magazine, copied it onto a recipe card, and have made it since before I had kids (so at least 7 years ago!), but I don't know the exact date of publication

Chicken and Egg Fried Rice

I received the April issue of Parents magazine mid-March and was excited to see an awesome selection of recipes to try.  This one was top on my list as something that I knew my kids would enjoy and since I have been making a lot of pasta dishes lately, it helped me get a bit of variety into the rotation.  I made a couple of slight changes to the recipe as it was written, and I was right - my kids devoured it.

INGREDIENTS:

• 4 eggs
• 1 tsp plus 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp canola oil
• 1/2 cup thinly sliced carrots
• 1 lb boneless skinless chicken thighs, cut into bite size pieces
• 2 cups cooked brown rice (I used an Uncle Ben's packet that took 90 seconds in the microwave)
• 1/2 cup sliced green onions

DIRECTIONS:

1. In a medium bowl, whisk together the eggs and 1 tsp of the soy sauce.  Set aside.
2. Heat canola oil in a large skillet over medium high.  Add carrots and cook 2 minutes.  Add chicken; cook and stir until chicken no longer pink - about 3 minutes.
3. Mix in rice and remaining soy sauce; cook and stir for about 2-4 minutes or until heated through.
4. Add green onions and then move chicken and rice mixture to one side of pan.  Pour sesame oil into the other side of the pan.  Allow to heat and then pour egg mixture in with the sesame oil.  Allow to cook without stirring until beginning to set; then stir gently until completely set.  Mix the eggs in with the rice and chicken.

Difficulty: easy to medium

Time: 25 minutes

Source: modified slightly from a recipe in Parents magazine, April 2014

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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