Mexican Chicken and Rice.

Chris loves chicken and he loves rice. I'm always trying to find ways to make chicken and rice new and exciting.

The other day I was looking in the cupboard to see what I could come up with and after a couple tweaks here and there I created a new Chris favorite.

2 chicken breast, cut into bite size pieces
1 cup uncooked rice
1 can diced tomatoes
1 can finely diced black olives
1 tbsp chili powder
1 tbsp cumin
1 cup water
1 clove of garlic- chopped
2 tbsp salsa
1/2 cup shredded cheddar cheese

Garnish- sour cream and green onions.

I started with browning chicken pieces in a large skillet. Adding the tomatoes, olives, garlic, cumin, chili powder salsa, water and rice. Bring to a simmer, add a cover for 20 minutes on med-low heat, stirring occasionally. Once the rice was tender, I stirred in the cheddar cheese. I let it sit covered for 5 mins then served with a small dollop of sour cream and chopped green onions on top.

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Chicken Gyros

Now I would love to do lamb (loaf) but I just don't have the equipment so chicken it is. I'm sure this would work for beef, pork or even shrimp if you wanted!


2 chicken breast marinated in:

1/4 cup olive oil
2 tbsp chopped fresh cilantro
1 tbsp minced garlic
1 tsp cumin
1/4 tsp cayenne
1/4 cup vinegar
1/4 cup water
1 squeezed lemon juice

I marinate in that overnight

Then just grill it, slice it and add it to warm pita bread with tzatziki sauce, tomato, romaine lettuce!

Tzatziki sauce:

3 cups Greek Yogurt (or plain but you have to strain it in a cheese cloth to get out the water)
2 chopped seeded cucumbers
1tbsp dried or 2tspn fresh dill
1 garlic clove minced
salt and pepper

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Honey Mustard Chicken

Now a lapse in brain function has blocked out any memory of posting this recipe before so lets just pray and hope I haven't so I don't look like an idiot and a lazy one at that because I don't want to go back and search for it!



1/2 cup yellow mustard
1/2 cup honey
1 tsp ground ginger
1 tsp black pepper
1 tbsp lemon juice


Mix ingredients well and set aside. Dredge your chicken(whatever sizes you want, keeping boned and boneless separate as they cook for different lengths) in a flour salt pepper mixture and place in greased baking dish. Bake at 350 for about half an hour for half hour for boned and 15 for boneless. You want the chicken to be almost cooked through if not all the way. Pour your mixture over the chicken and back for another 30(boned) or 15(boneless) minutes.

Serve with rice, so good!

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Chicken and Steak Fajitas on the grill

First.. Yummy!

Second.. here is how you make them.


The Meat:
2 small chicken breasts, cut in half to make two large flat patties
1 steak cut of your choice
Poke with a fork or a meat tenderizer a couple times to get some nice holes for the seasoning to get into.

The seasoning:
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
dash of salt and pepper

Mix two batches and put each batch into a ziplock bag with a tsp of veg oil 2 tbsp water and just a splash of vinegar. Add the chicken to one bag and the steak to the other and let marinate. I do mine overnight but a couple hours is fine.

The Veg
1 sliced onion
1 sliced red pepper
1 avocado (I mash and mix mine with 1/4 package of cream cheese)

Grill up your chicken and steak and set aside while you saute the onion and red pepper. Cut your meat into small strips and toss it together with your veggies

Serve on warmed flour tortillas with the sliced or mashed avocado and maybe some shredded cheese!

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Chicken Piccata

Elizabeth loves this, especially the artichokes!

1 can of artichokes(not marinated)
1 small can of diced tomatoes
1 small lemon
handful of capers
2 chicken breasts cut into thin cutlets
seasoned bread crumbs(about a cup)
Penne
1 1/2 sticks of salted butter


Coat your chicken pieces in the bread crumbs and pan fry in 1/2 stick of butter until brown. Set them aside and melt the rest of the butter in the pan. Add your tomatoes, artichokes and capers. Squeeze the lemon into the pan and at the chicken back in. Let that simmer while your penne cooks. Toss all together. You can top with Parm cheese, salt and pepper as desired.

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Favorite Recipe of the month

Parmesan chicken and Sliced Parmesan garlic potatoes

The chicken is from the Hellman's mayo jar but I adjusted it.

I do 1/4 cup mayo
1/4 Parmesan cheese
2 chicken breasts cut in half in two thin cutlets
1/2 seasoned bread crumbs

I put them on a wire rack with the cut side up over a tinfoil lined baking sheet. Mix the mayo and cheese together then lather up the cut side of the chicken. You don't want it too thin nor to thick. Sprinkle on the crumbs. You can add some Cajun spice if you want a little bite.

Potatoes
Wash 2 large potatoes(peeled or not, your choice)
slice into thin little silver dollars
Parmesan cheese
Garlic powder
salt & pepper
sliced green onions

Line another baking sheet with tin foil and spray with pam. Lay out your potatoes, overlapping them slightly. Add the onions then cover generously with the Parmesan cheese. Sprinkle with garlic and salt & pepper

Bake all of this at 425 for 20 minutes.

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