This recipe was so easy but oh so yummy. Not much to explain with the recipe because it is pretty straight forward. Plus this casserole is a great make ahead meal. I let mine sit in the fridge for 2 nights before baking it off and it came out beautiful.
Chicken Green Enchilada Rice Bake
- 2 cups white long grain rice
- 2 1/2 cups cooked, shredded chicken ( I poached mine in water with chili powder, cumin, onion powder, garlic and crushed red pepper. This gave the chicken a great taste plus I used some of the poaching liquid to add moisture to the casserole since I was making it ahead of time.)
- 1- 15 oz can mild green enchilada sauce
- 1- 4-oz can sliced black olives
- 1- 15 oz can Rotel
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- Salt and pepper
Preheat oven to 350 F. and spray a 9×13 inch baking dish with non-stick cooking spray. Cook rice according to package directions. Then once rice is done mix rice, chicken, enchilada sauce, olives, Rotel, sour cream, cumin, salt and pepper all together. Then top evenly with shredded cheddar cheese and bake for 30 to 35 minutes, until cheese is melted and rice is hot. (Like I mentioned next to the chicken if you are going to keep this in the fridge for another nights meal and not bake immediately then I would add 1 cup of poaching liquid to the casserole. )
Yummy, Yum, Yum and Love,
Here is a new recipe that I am trying tonight for dinner. I like it because it is a meal all in one. I am just going to steam some green beans to go on the side.
I have for the past couple of weeks been trying to on Sunday afternoons to cook at least 3 week nights worth of meals. That way all I have to do when I come in from work is heat them up or Hubby can heat it up if I am working late. Which with it being summer you can guarantee that at least 2 nights out of the week I ain’t home until at least 8:00. Anyways enough of my whining about having to work 2 jobs.
Country Potato Salad
- 2 pounds small, red potatoes (skins on or off what ever blows your skirt up) I actually just used a few out of a 5 pound bag of regular old white potatoes.
- 1 cup chopped celery
- 1/2 cup chopped red onion (I left this out until we were ready to eat it. That way the onions don’t over power the salad.)
- 1/2 pound lean smoked ham, cut into bite size pieces.
- 1/4 cup chopped fresh parsley (use the fresh)
- 2 tbsp chopped chives (again use fresh)
- 2 tbsp dill, (can use dried here)
- 3/4 cup nonfat buttermilk
- 4 tbsp sour cream
- 2 tbsp Dijon mustard
- 1 lemon juiced, (use fresh)
- Salt and pepper to taste
Cut the potatoes into chunks (whatever size you can fit into your pie hole) and place them in a saucepan covered with water. Bring to a boil and cook until fork tender. Drain and rinse with cold water. This helps bring the temp of the potatoes down so you can mix it with the rest of the salad ingredients. While potatoes are cooling mix together the dressing in a blender. Take the parsley, chives, dill, buttermilk, sour cream, dijon mustard,lemon juice, salt and pepper put in blender and whiz away. Once all the herbs are blended in will stop the blender and taste for seasoning. When potatoes are cool enough to handle, put them in a large bowl with the celery, ham and onion (if eating right away) then top with dressing and mix. This can be made up to a day in advance just remember not to add the onions until right before serving.
The dressing is a cross between a green goddess dressing and a ranch to me. Hope you all enjoy this!
One Potato, Two Potato and Love,
This morning I was feeling the need to bake something. So as I opened the pantry I saw peaches sitting there just asking to be made into a cobbler. I dug out Granny Lucy’s Peach Cobbler recipe and knew that was just what we needed today.
After it came out the oven I couldn’t help but be brought back to a many Friday night sitting at her kitchen table playing Scrabble. As you see in the picture I even had to use the bowls she used to serve it in.
Here is the recipe that I know all of you that are family will be so glad to see:
- Preheat oven to 350 F.
- Spray a 8×8 pan with Pam
- Open 2 cans of peaches or 6 fresh peaches sliced and arrange in bottom of pan
- Take 5 slices of loaf bread, cut crust off and cut bread into 5 strips
- Cover peaches with the bread
- Mix: 1 stick melted butter, 1 1/2 cups sugar, 2 tablespoons flour and 1 egg that has been beaten
- Pour over bread and peaches
- Bake for 35 minutes
Let sit on counter for about 10 minutes to allow the filling to sit up.
Scoop out and enjoy!
Peaches, Memories and Love,