Cheesy Chicken and Rice Skillet Dinner with Bacon

WARNING: This is NOT "light"!  So you may want to stop reading here...  I guess it's what they call "Comfort Food".  I made it the other night and Shane really liked it.  It was pretty easy and for the most part uses ingredients on-hand.  (PS: I don't have a sweet camera...so sometimes I just use the author's photo. This is happening.)

1/2 lb Applewood Smoked Bacon
4 Tbsp. unsalted butter
1/4 c. flour
1/2 tsp. kosher salt
1/4 tsp. pepper
1 1/2 c. chicken broth
1 1/2 c., plus 1 c. shredded cheddar cheese
1-2 Tbsp. Hot Sauce (I just used a few sprinkles of flaked red pepper flakes instead...)
2 c. cooked shredded chicken
4 c. steamed white rice

1.  Render bacon, drain and set aside.  Reserve 2 Tbsp. bacon drippings.
2.  Place butter into a medium saucepan over medium heat.  Once melted, whisk in flour, salt, and pepper until smooth and bubbly.  Slowly whisk in chicken broth.  Increase heat to high whisking broth until thickened.  Reduce to low and stir in 1 1/2 c. cheese.  Stir in hot sauce (or pepper flakes).  Reduce heat to a simmer and set aside.
3.  Place reserved 2 Tbsp. bacon drippings back in a large cast-iron skillet.  Stir in cooked rice.  Add chicken and cheese sauce, mixing to combine.  Top with 1 c. cheddar cheese then top with crumbled cooked bacon.  Place under broiler for 3-5 minutes until cheese is melted. Serve immediately.

Makes 6+ large servings.

My Mom's Chicken Curry and Coconut Rice

Made this for dinner tonight... and it was.. SO good. I honestly never thought I would be able to replicate this in my own kitchen. Also made coconut rice with it. One ingredient I added.. for some salt was Thai fish sauce... I know.. I know it sounds weird but it actually gave it a really good umph! 

Anyway the man of the house loved it.. a lot.  He eats anything... so it's always a huge compliment when he says the meal is really tasty. PLUS-- he's not a fan of chicken...so that makes it even better. 

Also I used a whole chicken... wings/drumsticks and all. With the bones. I think it adds flavor.

I also picked up some chicken kabobs from a local halal market...I'm going to try to tackle making those another time. 

Ingredients:

Onion- 1 large or medium
Ginger / garlic paste- 1 tbs
Cloves- 4
Chilli powder - 3 tbs
Dhania n jeers powder - 1 1/2 tbs
Oil- 5 tbs
Chicken - 2 pounds

Directions

How to:  in large sauce pan heat oil, add chopped onions, fry golden brown, add chili, dhana jeera powders and salt, saute for a minute, add washed, rinsed chicken saute for 5 minutes in It's own juices- add ginger/garlic paste and cloves- stir, and add a cup of water. Cover and cook for 15 minutes. 

Eat with roti, rice - goes wonderful with coconut rice

Coconut Rice

1 1/2 Cup Jasmine Rice or Basmati Rice

1 Can of Coconut Milk

1 Cup of Water

The ratio is about 1:1:1 

1 tbs butter

(optional: cloves 3 or Basil-- adding basil makes it more of a Thai coconut rice .. also yum)

My little helper in the kitchen :)

Chicken Stroganoff

 

Chicken Stroganoff

Ingredients:

4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad Dress mix

1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup

Directions:

1.

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

2.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Here is a little bit of a different version of stroganoff which I really enjoy.  I don't have a slow cooker so I just cook the chicken in a pan on the stove. I put the dressing on the chicken as it is cooking and then some in the sauce as well, and I think it turns out pretty tasty. Rating: ****- Super easy to make and pretty tasty as well.

Chicken and Black Bean Green Enchilada Rice Bake

 

Chicken and Black Bean Green Enchilada Rice Bake

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

This is super easy to make and really delicious. I made this about a year ago for Grandma and I think Sam and I ate the entire pan pretty much. So, I would say it is a success!

PF Chang's Lettuce Wraps

I love the lettuce wraps from PF Chang's/Pei Wei.  This copycat recipe isn't exactly the same, but it is pretty close and has way less oil than the real thing!

1 lb ground chicken breast
1/2 onion chopped
2 T minced garlic
1 T soy sauce
1/4 cup hoisin sauce
1 tsp minced fresh ginger
1 T rice vinegar
2 tsp Asian chili pepper sauce (rooster sauce)
1 can sliced water chestnuts, drained and finely chopped
4 oz mushrooms, washed and chopped
1/2 bunch green onions, thinly sliced
2 tsp sesame oil

Cook chicken in a large skillet over medium heat, stirring often to break up the meat.  Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.  Cook until the meat is crumbled and brown.  Add water chestnuts, mushrooms and green onions.  Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil.  Serve with lettuce leaves.

Note:  I often make this with ground turkey since it is easier to find.  I don't really notice a difference in taste.  The hoisin sauce, soy sauce, chili pepper sauce, sesame oil and water chestnuts can all be found in the Asian food section of the grocery store.  Fresh ginger is in the produce section---you can buy it fresh and grate it yourself, but I usually just get the little tubes of ground ginger found in the refrigerated produce section (usually next to other herbs).

Nutrition Information:  (for 1/4th of the recipe) Calories:  200, Fat: 4 g, Carb 11 g, Fiber, 1 g, Sugar 5 g, Protein 30 g

Rating:  ***** Five Stars  I could eat this every week!