In other news, I have a great, super easy new recipe (It can easily be converted into vegitarian, Tiff.) So I'll put it here because I can finally cook something yummy and I want to share....
Rice Dressing:
3 Cups Minute Rice
1 Box, or 2 Cans Chicken Broth
2 Small Bell Peppers (any color, but I use a Red and a Green because it's pretty)
One medium/small yellow onion
1 Can Mushroom Stems and Pieces
1 Large Can Chicken Breast (Optional)
2-3 Cups of Velveeta Cheese, cut into squares
(or, 1 medium French Onion dip, if you avoid cheese, changes the taste, but its still creamy and yummy)
2 bags sliced Almonds
2 Cups, Grated Cheddar Cheese (Optional)
--------------------------------------------------------
Make the minute rice in the microwave, using the chicken broth instead of water. If it's not enough chicken broth to cover the rice, you can add a little water. It should microwave for about 4 minutes, 30 seconds depending on the microwave
While the rice is cooking, chop the onion and bell peppers, Sautee in a pan (we used Olive Oil but anything works) Until they start to carmelize and turn brown at the edges
Add the Can of Chicken (Optional) and the Can of Mushrooms (drained) and lower heat. (break up the chicken into smaller pieces, so its the consistency of Tuna)
Add The Velveeta to the rice, and microwave again until melted. (if you are using french onion dip, just stir it in, no need to microwave)
Toast the almonds, you can do this by pouring them out onto a plate and popping them in the microwave for 1 minute. (It keeps them from getting chewy in the casserole so this step is importatnt)
Stir all Rice, Vegitable mixture and Almonds together. (if you start out with the rice in a big enough bowl, you won't have as many dishes, and can just mix it in that one)
Pour everything into a 9 x 13 baking dish, glass or metal, doesn't matter, but DO NOT GREASE
Top with 2 cups of grated cheddar cheese (Optional, but good)
Bake at 350 degrees for 15 minutes, until the Cheese melts and it's a uniform temperature.
Eat.
(Note: this can be frozen, and does taste better the second day, so it's ideal for luncheons or events that you make food for a night ahead, it microwaves well. I always make a double batch and we take some for lunch at work)
If you make it let me know how you like it...
===================================================
3 Cups Minute Rice
1 Box, or 2 Cans Chicken Broth
2 Small Bell Peppers (any color, but I use a Red and a Green because it's pretty)
One medium/small yellow onion
1 Can Mushroom Stems and Pieces
1 Large Can Chicken Breast (Optional)
2-3 Cups of Velveeta Cheese, cut into squares
(or, 1 medium French Onion dip, if you avoid cheese, changes the taste, but its still creamy and yummy)
2 bags sliced Almonds
2 Cups, Grated Cheddar Cheese (Optional)
--------------------------------------------------------
Make the minute rice in the microwave, using the chicken broth instead of water. If it's not enough chicken broth to cover the rice, you can add a little water. It should microwave for about 4 minutes, 30 seconds depending on the microwave
While the rice is cooking, chop the onion and bell peppers, Sautee in a pan (we used Olive Oil but anything works) Until they start to carmelize and turn brown at the edges
Add the Can of Chicken (Optional) and the Can of Mushrooms (drained) and lower heat. (break up the chicken into smaller pieces, so its the consistency of Tuna)
Add The Velveeta to the rice, and microwave again until melted. (if you are using french onion dip, just stir it in, no need to microwave)
Toast the almonds, you can do this by pouring them out onto a plate and popping them in the microwave for 1 minute. (It keeps them from getting chewy in the casserole so this step is importatnt)
Stir all Rice, Vegitable mixture and Almonds together. (if you start out with the rice in a big enough bowl, you won't have as many dishes, and can just mix it in that one)
Pour everything into a 9 x 13 baking dish, glass or metal, doesn't matter, but DO NOT GREASE
Top with 2 cups of grated cheddar cheese (Optional, but good)
Bake at 350 degrees for 15 minutes, until the Cheese melts and it's a uniform temperature.
Eat.
(Note: this can be frozen, and does taste better the second day, so it's ideal for luncheons or events that you make food for a night ahead, it microwaves well. I always make a double batch and we take some for lunch at work)
If you make it let me know how you like it...
===================================================
P.S. and completely off the subject, Justin posted more pictures of the baby to his blog.
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