Categories
cooking family meals home-making Uncategorized

Easy Baked Chicken And Rice (Recipe)

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
  1. Brown the chicken pieces on all sides in hot oil. Put in a casserole dish.
  2. Sprinkle uncooked rice over and around the chicken.
  3. Mix together the boiling water, garlic, salt, pepper, turmeric and cayenne. Pour over chicken and rice.
  4. 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!

-Ang

Categories
cooking family meals home-making

(Re-blog)The legend of the artichoke — Cerise Chérie

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
Categories
cooking family meals home-making

Creamy Corn Chowder Recipe

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.

Ingredients

  • 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

Directions

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!

-Ang

Categories
cooking family meals home-making

Avocado Chicken Salad (Recipe)

My Mom would never believe it if someone were to tell her that I was eating things like brussel sprouts, sweet potatoes, asparagus, avocado, broccoli… I don’t know if it’s the pandemic or my age 😀

This isn’t a big elaborate meal but it’s a nice side salad. This is an easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. For optional added protein, there are 2 hard boiled eggs.

Ingredients:

2 cooked chicken breasts shredded or chopped
2 large avocados
1 cup kernel corn
6 oz lean bacon cooked and chopped
1/4 cup chives chopped
2 Tbsp dill chopped, or to taste

Lemon Dressing:

3 Tbsp lemon juice freshly squeezed
3 Tbsp extra virgin olive oil
1 tsp sea salt or to taste
1/8 tsp black pepper

Instructions:

  1. Dice or shred the 2 cooked chicken breasts and place in a large mixing bowl.
  2. Peel and pit 2 avocados, slice into bite size pieces and add to bowl.
  3. Add corn, toss in chives, bacon, and dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over salad and toss to combine. Serve with slices of hard boiled egg if desired.

As always, use what you have! If you don’t have fresh corn, a can of corn is perfectly fine 🙂 Rotisserie chicken is a great way to cut down prep time, pre-cooked bacon is another idea. This was absolutely delicious and although it would be expensive to do on a regular basis, there are ways to cut the cost.

I hope you’re having a fantastic week! We had gorgeous weather here (+15 on Sunday) and then a blizzard on Monday but the snow is basically gone now. The gophers are out running around which means it is definitely Spring lol!

-Ang

Categories
baking cooking home-making

Old Fashioned Rhubarb Loaf (Recipe)

Yesterday we spent the day with the our oldest, Brody. He finally got in for his MRI in Saskatoon. We have been waiting 2 and a half years! When we first went to S’toon in regards to the issues he’s having with toe walking, we seen a real jerk of a specialist. It had been a heck of a day with the travel and 3 kids and my anxiety had been through the roof! Construction was terrible and they were working on the Jim Pattison Children’s Hospital so the situation there did nothing good for my anxiety. We got lost in the hospital and had no idea where we were supposed to go. I called them and they helped me find the right place and we showed up 11 minutes late with a hungry and cranky 2 year old, a tired 5 year old and Brody (who was 7 at the time) all in tow after a long 3 hour drive. They got us through and settled and explained that we would have to wait a few extra minutes because we were late. This was fine because I could use a few minutes to get everyone settled down and happy with a few snacks. We were escorted into a room when it was our turn, everything was very much normal. When the doctor came in he asked why we were there. I told him we were referred to see him about Brody. He said but why are you still here if you can’t be bothered to show up on time. My time is valuable and you’re wasting it by not being here on time. I told him I’m very sorry, we were here but couldn’t find where we were supposed to go. I had to call for directions and the kids slowed us down because it had been a very long walk from parking to here. He continued to berate me for my tardiness and explained that he wouldn’t be doing anything today because of it, we would have to make another appointment. I the stood up, picked up my 2 year old, took my daughter’s hand, asked Brody to pick up his shoes and I said to the doctor that I’m sorry he felt that way and that he must have a lot of time now if he felt he could spend our appointment not doing a dammed thing. I then stormed out of there and made it all the way to the parking garage before bursting into tears. Brody kept asking why that man so mean, my daughter was scared and crying because she didn’t know what was happening. It was such a mess of a day but we went for ice cream and talked about how we can’t control how others see us and treat us but we can control how we react and what kind of ice cream to get afterwards.

Fast forward through a bunch more BS and it brings us to yesterday. A beautiful day outside, the other kids were not with us, a road trip filled with tunes and laughter and some shopping when we were done. It was good. We didn’t have to get the anesthesiologist because, as I had gently pointed out to the receptionist during one of the calls we had with her, he’s now 2 and a half years older. Many things have changed. (She looked at the paperwork and gasped. She couldn’t believe that we had been waiting so long. But she assured us that it would speed things up and that he could get in within the next month!) Now we just have to wait again for the results and for a call. We didn’t have time for ice cream though because it got too late on the way home.

1/2 cup butter, softened
1 cup sugar
2 large eggs

1 teaspoon vanilla

2 cups flour
1/2 teaspoon each baking powder, baking soda & salt

1/2 cup sour cream
1/4 cup milk

1 1/2 cups diced rhubarb
  1. Cream together the first 3 ingredients, then add the vanilla.
  2. Whisk the flour, baking powder, soda and salt together and set aside.
  3. Mix the sour cream and milk together.
  4. Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well.
  5. Fold in rhubarb.
  6. Pour into greased loaf pan.

Bake at 350 degrees for 60-70 minutes and enjoy!

-Ang