Tag Archives: easy

Mom Meals: Easy Chicken and Rice Casserole

Work ends at 5:00 pm. If I’m working in my office, I get home around 5:45 or 6:00 pm. Adella Grace hits the hay between 6:30 and 7:30 every night. This leaves approximately 20 minutes for dinner prep. The struggle for mama and daddy is very, very real. Enter this easy peasy chicken and rice casserole.


I dug out this family favorite recipe for chicken and rice casserole from the handwritten cookbook my aunt Lori gave me last night, and I’m so glad I did! Wheat mixed it all together (along with a couple edits we made) while I bathed baby.  Win/win for errybody.

Easy Chicken and Rice Casserole

Ingredients

– 1 cup Minute Rice (we used the multi-grain medley with brown rice, red rice, wild rice & quinoa)
– 1 rotisserie chicken, picked off bone (can substitute one large can of chicken)
– 1 can cream of mushroom soup
– 1 soup can water
– 1 small can evaporated milk
– 1/2 stick unsalted butter
– 1 can mushrooms (could use fresh if your fancy/have gobs of time on a Tuesday night)
– 1 jar pimiento peppers (I added this one, can opt out)

Instructions

Preheat oven to 375 degrees Fahrenheit. Melt butter. Mix all ingredients well (we do this right in the Casserole dish).  Pour into 9×13 Casserole dish. Sprinkle with paprika. Bake at 375 degrees for 30 to 40 minutes or until bubbly and browned on top. Serve with a salad or quick sautéed greens, etc. to make a complete meal.

PS we just discovered this variety of Minute Rice – it’s great! (PS no paid ad here – Wheat just found this in our local grocery store and we really liked it!)

PPS please excuse all the terribly iPhone photography today… and refer back to paragraph one. ;)

Until Next Time - oysters and pearls

One Pan Sriracha Chicken

After a few weeks of the sweetest, most wonderful people in all the land bringing us meals so that we didn’t have take our eyes off our sweet baby girl for one minute… I’m back to cooking.  Not an awful lot, no little layer cakes or swiss meringue buttercream… but I am back to cooking real honest-to-goodness food.  Back to visiting the farmers’ market (which sadly, is over for the summer because it is too hot even for plants to grow), back to celebrating summer’s bounty in the kitchen.  Partially because I want AG to grow up seeing me cooking our family real, honest-to-goodness food and putting my cast iron skillets to work, and partially because I’m hungry.

Easy One Pan Sriracha Chicken Thighs | oysters and pearls

A couple of weeks ago, I whipped up this DELICIOUS meal thanks to a tip from a high school friend, Mason.  We share a love of Ina Garten, and she knows my deep love for all things sriracha and hot sauce well. She tipped me off to this Tasty on Buzzfeed video for One Pan Sriracha Chicken, andddddd I ended up cooking it immediately (literally that night).

It lived up to its claim for ease, and it’s truly a one pan meal – and I made it even easier by not draining the chicken fat and just cooked the veggies in it instead.  I ain’t skeered of a little fat.  (In fact, I would argue that it’s good for you, but that’s not the point.)  I made a couple other small changes to make it even easier and speedier – pre-minced garlic instead of fresh, nixed the garnish, and upped the sauce.  The rest of the recipe below is almost verbatim from Tasty on Buzzfeed.  This recipe has earned a permanent spot in my kitchen rotation – the chicken is juice, spicy and sweet, the veggies delicious, and you could change up the sauce/glaze for almost anything if you can’t stand the heat.

Easy One Pan Sriracha Chicken

Serving size: 4

INGREDIENTS
4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
3 Tbsp. unsalted butter, divided into 3 Tbsp.
2 Tablespoons minced garlic (the kind from a jar)
1 red onion, sliced into half-moons
6 small red/new potatoes, chopped
1 green bell pepper, chopped
1/2 cup brown sugar
1/2 cup Sriracha

PREPARATION
Preheat oven to 400˚F/200˚C. Season chicken thighs with salt and pepper, to taste.

Place a large cast-iron skillet over medium heat; add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.)  Then remove chicken.

Add garlic and onion to the pan and cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato and cook for 4-5 minutes.

Remove skillet from heat and return chicken to the skillet, skin side up. Mix Sriracha and brown sugar together in a bowl until smooth, then pour onto the chicken and vegetables.

Place pan in oven and roast until completely cooked through, about 30 minutes.

Natalie’s Cook’s Note: When browning the chicken (or browning or searing anything), you’ll know it’s ready to flip or remove when you can jiggle the piece of meat with your tongs and it no longer sticks to the skillet.
Easy One Pan Sriracha Chicken Thighs | oysters and pearls
PS – Mason has a blog herself – I’m Just In It For The Parking – go check it out for a good read to add to your blog roll. :)
Until Next Time - oysters and pearls

Ina Garten’s Sauteed Carrots

 In our last CSA box from Hopkins Farms, David threw in a bag of baby carrots, and I needed to come up with something easy to get them on our plates last week.  I knew my girl Ina Garten would have something to say about them, and I promptly found her recipe for sauteed carrots.  Minimal ingredients and simple prep.  I was sold, and you will be, too.  In the words of Ina herself, these are “JUST FABULOUS!”

 Ina Garten's Herbed Sauteed Carrots - oysters and pearls

We couldn’t get enough of these carrots!  This recipe will be one I use forever and ever, Amen.

Ina Garten’s Sauteed Carrots Recipe

ingredients

– 1 bag baby carrots
– 2 tablespoons unsalted butter (if on Whole30, use ghee)
– salt & pepper
– 1.5 tablespoons chopped fresh herbs (Ina recommends dill and parsley, but I think rosemary would be delicious, too!) OR just give it a few shakes of dried dill weed if you’re in a hurry.

instructions

Place baby carrots (or 6 cups peeled and cut whole carrots) in a saute pan and barely cover with water (about 1/3 to 1/2 cup).  Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.  Add the butter and continue to saute until the water has evaporated and the carrots are coated with butter.  Remove from heat, toss with herbs, salt and pepper to taste, and serve immediately.

NOW HOW EASY IS THAT?????

But seriously, this carrot recipe is a real winner.  Write it down.  Right meow.

Until Next Time - oysters and pearls