One-Pan Farro with Tomatoes

 

 Pic courtesy Smitten Kitchen

Someone in my ward made me this when I had Caroline and I was blown away by its yumminess. It was my first experience with farro and I'm now a huge fan. It is so simple and so flavorful. I made it again last week and it was just as delicious as I remembered! Oh, and I tripled it for our family.

 One-Pan Farro with Tomatoes
from Smitten Kitchen 

Serves: 4 as a side, 2 as a hearty main
2 cups water
1 cup semi-pearled (pre-cooked) farro (I used Trader Joes 10 minute farro)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil (I left this part out), scatter with basil and parmesan. Eat immediately. Repeat tomorrow.
 

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Latin Veggie Bowl

This is a homemade version of my very favorite meal at La Duni in Dallas. They also serve fried yucca and plantains on top (you can too, although the following recipe doesn't include it).   The flavors are really fresh and delicious.  Easy to make and extremely healthy and filling.  My kids loved it too!

Latin Veggie Bowl

From BrunchTime Baker

Cilantro Marinade

• 1 cup cilantro, lightly chopped
• 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
• ¼ cup olive oil
• 3 cloves of garlic
• 1 jalapeno lightly chopped (for un-spicy remove the seed)
• 1 teaspoon kosher salt
• ½ teaspoon fine pepper

1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 
2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

Vegetable Mix

Asparagus, diced and ends snapped

Broccoli, cut into small pieces

1-2 cans of black beans, drained

Cooked brown or jasmine rice

Halved cherry tomatoes, for topping only

Mix marinade into veggies and beans.  In large saute pan, pour about 1 Tbs. olive oil and heat.  Saute veggies in oil until tender, about 5 minutes.  Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.

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Sweet Paprika Skillet Chicken

Photo from Mel's Kitchen Cafe


I made this for dinner tonight and was blown away by it's deliciousness. Seriously. Christian said it was one of the best meals he's had in a long time. It's super easy and fast, but it's also really impressive. I served mine with the Cilantro Lime rice and it took it to a whole new level of yumminess.

Sweet Paprika Skillet Chicken

from Mel's Kitchen Cafe 

I almost always cut the boneless, skinless chicken breasts lengthwise into two thinner chicken cutlets (slicing it like you would a hot dog bun but all the way through). This means that often I can get away with using 2-3 thicker chicken breasts and still feeding our family of 7. If you don't choose to do that or the chicken isn't thick enough to cut that way, you may want to pound slightly to flatten to a more even thickness.

Ingredients

• 2 tablespoons packed light brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken breasts pounded to flatten slightly or cut in half to form two thinner chicken cutlets
• 2 tablespoons coconut oil (or canola or vegetable oil)
• Cilantro Lime Rice, fresh mango slices, lime wedges for serving (optional)

Directions

1. In a small bowl, combine the brown sugar, paprika, salt, pepper and garlic powder. Pat the chicken dry with paper towels and pat the spice mixture onto the chicken breasts, rubbing it into the chicken to create an even coating.
2. In a large, 12-inch nonstick skillet, heat the coconut oil (or other oil) over medium heat until hot and rippling. Add the chicken in a single layer (you may need to do separate batches) and cook for 4-5 minutes on each side depending on how thick the chicken pieces are (the chicken will register 160 degrees on an instant read thermometer when cooked fully). The chicken will darken quite a bit due to the brown sugar in the spice rub. Adjust the heat if you feel the chicken is burning or overcooking - it will be dry if it overcooks so cook it just until cooked through so it stays juicy and tender.
3. Remove the chicken to a plate and repeat with the remaining chicken pieces, if needed.
4. Let the chicken rest 5 or so minutes before serving. Serve with cilantro lime rice, fresh mangoes and lime wedges for the ultimate dining experience.

Cilantro Lime Rice
from Mel's Kitchen cafe

Ingredients

• 1 tablespoons butter
• 1 1/4 cups rice (long grain white rice works best)
• 2 1/4 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 large lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

Directions

1. In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

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Tofu Broccoli Stir Fry

After watching the "Hungry for Change" documentary on Netflix, I decided I would take their advice and not view foods with an attitude of "I can't have that" or cutting things out but adding more and more healthy things into my diet. This leaves me guilt free when I do eat sweets and has inspired me to add maybe one or two vegan meals to my day. This was a great one to start out with- easy and simple and I don't mind the taste of tofu. It is just as filling as meat for me.

This is from the website wellvegan.com they have a great list of recipes for breakfast lunch and dinner and also snacks if you're not sure where to start.

p.s. I highly recommend the documentary. Some things are kind of cooky about it but it is a good reminder to think about what you're putting in your body.

Tofu and Broccoli Stir Fry

Serves four • 40 minutes

Serve this stir-fry over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350°F oven for 10 minutes. If you’re serving this with rice, get it started before you do anything else. And if you’re gluten-free make sure you’re soy sauce is of the gluten-free variety.

Ingredients

• 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
• 1 1/2 lbs. broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon red-pepper flakes
• 4 garlic cloves, minced
• 1 tablespoon cornstarch
• 1/2 cup cashews, toasted (optional)

Instructions

1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and let tofu drain, about 20 minutes.
2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 1 minutes. Drain and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, about 5-7 minutes on each side. Transfer to paper towels.
4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve over rice or noodles and topped with cashews, if desired.

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Italian Crock Pot Chicken

Mom made this at Emily's house while I was visiting in Albuquerque to see the triplets! It was delicious! I came home and wanted to make it but its nowhere to be found on the blog. It's in our cookbook so I thought I would post it. Jennefer submitted the recipe but doesn't know how to post on the blog so I'll do it for her!


Italian Chicken
8 oz cream cheese
1 can cream of chicken soup
1 can mushrooms (optional)
4 chicken breast
Italian dressing packet

Cook chicken and dressing packet with 1/4c. of water for 3 hours on high in crock pot (chicken can still be frozen). Mix cream of chicken soup, mushrooms, and cream cheese and blend into crock pot. Cook for one more hour. Serve over rice or noodles.

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Crock Pot Honey Sesame Chicken

I made this last week and it was really good and super easy.  I served it with a side of broccoli and it came together perfectly.

courtesy

Crock Pot Honey Sesame Chicken

From The Comfort of Cooking

4 chicken breasts (about 2 pounds) 
Salt and pepper 
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey 
1/4 cup ketchup

1/2 cup low-sodium soy sauce 
2 tablespoons vegetable oil or olive oil 
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch

1/3 cup water 
1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Cooked rice

Place chicken in crock pot and lightly season both sides with salt and pepper.  In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.  Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside.   In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.  Serve over cooked rice. Sprinkle evenly with sesame seeds and chopped scallions.

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Slow Cooker Creamy Chicken and Wild Rice Soup

Now that school has started, I've formed a closer relationship with my slow cooker because I have ZERO extra time (those of you who don't have school-aged kids yet, soak up the hours of deciding your own schedules).  While our weather in Texas hasn't started cooling off yet, soup season is beginning to slowly creep in and I've found a few that I'm dying to try.  This one was top of my list and I'm glad I put it to the test.  It was easy, kid-friendly, full of flavor, and made a lot of hungry mouths happy.

courtesy

Slow Cooker Creamy Chicken and Wild Rice Soup

Chef Mommy

4 1/2 cups chicken broth

2 cups water

1 cup diced carrots

1 cup diced celery

2 boneless, skinless chicken breasts, thawed

1 pgk. Rice-a-Roni long grain and wild rice

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup all-purpose flour

1/2 cup butter

2 cups half and half (I used fat free)

Combine broth, water, carrots, celery, chicken, rice (with seasoning packet), salt and pepper in the crock pot.  Cook on low for 4 hours, or high for 6 hours.  With about 30 minutes left on slow cooker, melt butter in saucepan over stovetop, add salt and pepper and then flour by tablespoons and mix to make a roux.  Then, whisk in the half and half, a little at a time, until combined and smooth.  Set roux aside while you remove the chicken from the crock pot, shred it, and then put it back in crock pot, along with the roux.  Mix to combine and continue to cook until time is done.  Enjoy!

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Crock Pot Cream Cheese Chicken Chili over Rice

I found this recipe through pinterest and made it for dinner last night...everyone LOVED it.  And, its ridiculously easy to make, despite the humongous recipe title.  So, make it!  :)

courtesy

Crock Pot Cream Cheese Chicken Chili over Rice

Adapted slightly from Rita's Recipes 

2 frozen chicken breasts

1 can Rotel tomatoes (with diced green chilies)

1 cup of frozen corn (or one can)

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 Tbs. cumin

1 tsp. chili powder

1 tsp. onion powder

1/2 cup water (skip this if you're using canned corn)

1-8oz. package 1/3 less fat cream cheese, cubed

Put all ingredients besides cream cheese into the crock pot.  Stir to combine.  Place cream cheese over the top.  Cook on low for 6-8 hours.  After 2-3 hours, stir in cream cheese until combined.  Shred chicken before serving.  Top with cilantro, if desired.  You don't have to serve it over rice- you can just serve as a chili.

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Crispy Southwest Chicken Wraps

Made this for dinner tonight and we all loved this meal...it was seriously delicious.

courtesy

Crispy Southwest Chicken Wraps

Mel's Kitchen Cafe

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

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Santa Rosa Rice Salad

Pic courtesy Google images

We made this for Julie's shower and it was seriously SO scrumptious. It was so light and fresh, but still felt like a real meal. I absolutely loved it. It's the perfect summer salad.

Santa Rosa Rice Salad

from Laina Lefler

• 1 box long grain & wild rice with seasonings

(Uncle Ben's 6 oz)

• 3 chicken breasts, cooked & diced

• 1 red bell pepper, chopped

• 3 oz chinese pea pods, ends removed

• 2 medium avocados, diced

• 1 cup pecans, toasted and chopped

• 1/2 yellow pepper, chopped

• 1/2 green pepper, chopped

Dressing:

• 2 cloves garlic

• 1 Tbsp dijon mustard

• 1/2 tsp salt

• 1/4 tsp sugar

• 1/4 tsp pepper

• 1/3 cup Rice vinegar

• 1/3 cup oil

Directions

Cook Rice according to pkg. and cool. Add peppers, pea pods and pecans. Mix dressing and pour over rice mixture. Add avocados just before serving.

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pork chops sing along

this was a low maintenance easy ingredients recipe which is not the norm for Ms Pioneer woman. but it was still just as good. we were given an iron skillet for our wedding which i returned not thinking it was not worth having another pan. i have regretted it every day since. i finally bought one to make this recipe and it was amazing. other then the rice cooker it's the only pot/pan you use. also i didn't worry about grilling the pineapple before hand and it tasted just as good just give it enough time in the pan to heat up.

Pork Chops with Pineapple Fried Rice

Prep Time 15 Minutes Cook Time 30 Minutes

Servings 6

Difficulty Easy

Ingredients

• ½ whole Pineapple, Cut Into Spears And Skewered
• 2 cups White Or Brown Rice, Cooked
• 6 whole Pork Chops
• 1 Tablespoon Butter
• 1 Tablespoon Peanut Oil Or Canola Oil
• 1 whole Large Onion, Sliced
• 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
• 1 Tablespoon Rice Wine Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Sriracha, Or Other Hot Sauce
• Salt To Taste
• 3 cloves Minced Garlic
• 2 whole Eggs
• 1 jar (small) Drained Pimentos
• 1-½ cup Frozen Peas
• 2 Tablespoons Soy Sauce (additional)

Preparation Instructions

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Divine!

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