Tater Tots, sausage, onion, eggs and two kinds of cheese that is made a day ahead of time, refrigerated and baked in a 9” x 13” casserole dish for breakfast. Source: Ree Drummond. Butter a 9” x 13” oven safe dish. Lay the tater tots into the casserole dish. In a large skillet over medium […]Tater Tot Breakfast Casserole — In Dianes Kitchen
Another super simple meal idea for when you just have no idea what to feed the family. This can be whipped up in an hour and the recipe claims it feeds 4 but of course, that depends on who’s eating it 😉
What you’re going to need:
- 2 pounds chicken pieces or a couple of chicken breasts (I cut mine in half to make them thinner so they cook faster)
- 1/2 cup oil
- 1 cup rice, uncooked
- 2 1/2 cups boiling water
- 2 cloves garlic, crushed
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon turmeric
- pinch of cayenne
- Brown the chicken pieces on all sides in hot oil. Put in a casserole dish.
- Sprinkle uncooked rice over and around the chicken.
- Mix together the boiling water, garlic, salt, pepper, turmeric and cayenne. Pour over chicken and rice.
- Cover and cook in a 350degree oven for about 45 minutes or until chicken is tender and rice is cooked.
And that’s it! My kids like to put a little soya sauce on the rice for a bit more flavor. I like to serve this with oven roasted parmesan snap peas or some green beans.
Hope you have a really great weekend!
Do you still grease and flour your pans or constantly buy spray oil? When I sold decorated cakes I always bought a non stick pan coating that made the cake release from the pans easily and without sticking. This is just as good as what I used to buy and uses only three common ingredients. […]Non Stick Pan Coating — In Dianes Kitchen
Many stuffed artichoke recipes call for leaving the choke intact while stuffing and cooking. That doesn’t make sense to me, as there’s so much more space for the stuffing when this inedible part is removed. It’s an extra step, but 100% worth the effort. I start by steaming the artichokes, just long enough to be able to peel back the petals and remove the choke. The resulting cavity is stuffed with breadcrumbs, salty feta, oregano and fresh lemon. The artichokes finish cooking in the oven. These stuffed artichokes are so large and savory, it’s a meal in itself.The legend of the artichoke — Cerise Chérie
If there’s any soup that I really makes me think “comfort”, besides stew, it’s a yummy corn chowder! I used to make this a lot when it was just 3 in the family. This recipe serves 4 and it’s another quick and easy meal idea.
- 3 Tbsp margarine
- 1/4 cup finely chopped celery
- 3 Tbsp flour
- 1 tsp dried onion flakes or chives
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups milk
- 1 – 17 oz can cream corm
- 1 – 12 oz can corn niblets
Combine butter and celery in 2 quart casserole. Cook at medium for 2-3 minutes. Stir in flour, onion, salt and pepper. Gradually add milk, stir until smooth. Stir in corn. Cook at medium 7-9 minutes until soup is slightly thickened. Stir twice, let stand, covered for 3 minutes before serving. These are the oven directions but I do mine on the stovetop because of the convenience.
There are so many different ways you can change this up. You can add bacon or chicken, potatoes or carrots, half and half instead milk. It’s very versatile as far as add ins go. Because this is a cream soup though, it will burn easily if not watched. So please be sure to stay in the same room if you’re multi-tasking!
I also want to share a quick kitchen hack that I started doing to save money and time. I’m sure many people already know this but it was new to me! If you find you’re not going through your onions fast enough and you’re throwing them away (or composting) you can always pre-chop them and freeze them! It’s super easy to pull out what you need and keep the bag in the freezer. I haven’t found any downside in this yet (but I’m still new) except it can smell pretty strongly when your freezer goes and everything thaws! Yuck 😀 Also, who enjoys chopping onions daily?
Hope you’re having a really great week!