Saucy Chicken and Amazing Rice

Lets try chicken today, shall we? One of my favorite dishes is just chicken, rice, and peas. Why not have it out buy adding its own tomato soup base sweet and sour sauce with enough nutmeg for flavor. I added the vegetable in with the rice so I don't have to cook a different dish and to add color. 

Saucy Chicken

1/4 cup butter

6 -8 chicken breasts or 6 lbs. of chicken parts

Sauce

1 cup water

20 oz. fl. (2 cans) tomato soup

1/2 cup white vinegar

1 cup brown sugar - lightly packed

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1 cup onion finely chopped

Put butter in frying pan to melt. Set the chicken in side by side let them brown then let the chicken cook all the way through. 

Pour water into pot to simmer. Add soup. Stir and let bubble. Add the rest of the ingredients. Let simmer.

Pour some of the soup mixture into 2.5 liter casserole dish that is 2 inches deep. Once chicken is cooked place in dish and pour the rest of the liquid in the dish.

Cook until ready to eat and is bubbling at 375°F. Serves 6 – 8 people.

Amazing Fried  Rice

2 cups rice

4 cups water

2 vegetable bouillon cube

1 chicken bouillon cube

1 cup peas and carrots

Half of a medium onion finely cut.

Put water and rice into wok or frying pan. Heat until boiling, then let the rice cook and boil dry. Add all the other ingredients. Stir keep on low heat. Rice will be fluffy and sticky. When the bouillon cubes are gone and the vegetables are soft and cooked the dish is done cooking. Serves 5- 7 people and makes 5 – 6 cups.

   



With these dishes there will never be any leftovers - only clean plates. To half the saucy chicken for 4 - 5 people you half the recipe like normal. The amazing rice is always a top seller at our table so I like to make extra. You can also half this recipe by using 1 cup rice to 2 cups water. Instead of using 3 bouillon cubes try using 1 chicken bouillon cube and 1 vegetable bouillon cube. One small onion or 1/2 cup and 1 cup vegetables works well for the same color and nutrients. Whether the rice has been halved or not it has a really nice over all taste and texture. The saucy chicken is a quick dish that you can let sit and cook while you prepare the sauce and the rice to let it finish all in one. 

My next post will be about how we got our farm chickens processed up at the kill floor in St. Paul. Even though I just saw those chickens live this morning, I love the big full out meal with the main attraction - the chicken.With all the side dishes as in the gravy, biscuits or buns and the veggie dish.   

Greek Pastries

Greek Pastries

1 lbs. lean ground beef

1 1/2 cup mushrooms

¼ cup green onion

1 cup mini tomatoes

1 cup celery

1 head romaine lettuce

½ cup olive oil

¼ cup red wine vinegar

Dash of parsley flakes

Phyllo pastry sheets or your own recipe

Preheat oven to 350°F.

Fry lean ground beef in frying pan till no pink remains. Strain well after cooking. While straining put mushrooms and onion in frying pan until soft. Add meat and cook till warm. 

Prepare tomatoes, celery, and lettuce into a salad.

Mix together olive oil, red wine vinegar and parsley. Stir well and pour ¼ cup of the mixture on to the meat mixture. Pour the rest of the salad dressing on the salad and stir.

Prepare Phyllo sheets as directed. Spoon as much meat mixture as you want into wraps. Bake for 25 minutes or until tops are browning at 350°F.

This meal is very good for a different kind meal where you need to mix it up. The salad dressing gives a very nice flavor to the meat and the salad. The Phyllo wraps you can buy in the frozen section of the grocery store. You can also try using Phyllo cups or tart sizes instead of sheets for smaller portions or appetizers. I also like using different types of vegetables that I have on hand, like cucumbers, peppers, red onion, black olives, or different types of lettuce to add some color. You can add any spice to jazz it up like a cube of bullion,  a lemon slice, or herbs. Try experimenting!   

Taco Quiche

This time for lunch I put a different spin on tacos. Tacos is one of the favorite dishes for a quick meal here and there.The spin would be a recipe that is simple, quick, and easy to enjoy with your own toppings. The recipe is an all-in-one meal where the meat and bread are cooked as 1, but are layered. The vegetables really kick it up by complimenting the meat mixture.

Here we go!

Taco Quiche

Meat Mixture

1 ½ lbs. lean ground beef

3 tbsp. chilli powder

2 tbsp. onion powder

213 ml. or 10 oz. fl. can of tomato soup

 Biscuit Top

2 cups all-purpose flour

1 tbsp. baking powder

1 ½ tsp. sugar

¼ tsp. salt

½ cup hard butter

1 ½ cup milk

3 eggs

Preheat oven to 400° F.

Fry the lean ground beef in pan for about 15 minutes until the meat thoroughly cooked and no pink. Strain well and put back into pan. Add chilli powder and onion powder – stir. Pour in can of tomato soup in and stir. Put the meat mixture into a 2.5 liter casserole dish that is 2 inches deep. Pack down with stirring spoon until level.

Take a large bowl and mix flour, baking powder, sugar, and salt. To mix hard butter cut up with pastry blender in the dry mix. Mix till lumpy. Make a well in the middle of the dry mix and add 1 ½ cup of milk. Mix and add 3 eggs. Will be lumpy. Stir and pour over meat mixture.

Cook at 400° F for 45 minutes or until the crust is a golden brown. Serve with cheese, lettuce, tomatoes, sour crème, or/and salsa.

I found that this recipe wasn't hard to impress the family or crowd. Its so easy to just throw it in the oven if company is coming or you are short of time. People can pick and choose what they want on it with out being fussy. I served this meal with lettuce sour creme, salsa, salad dressings, tomatoes and cheese.

Enjoy!