Tuesday, March 26, 2013

March 25-One Dish Chicken & Rice Bake

This dish is really easy and chances are you probably have the ingredients on hand. 
We both really liked this one. Mmmm mmmm good. 

One Dish Chicken & Rice Bake by Campbell's Kitchen
1 10.75oz can condensed cream of mushroom soup
1.25lb boneless, skinless chicken breasts
3/4 cup uncooked long-grain rice
1 cup water
1/4 tsp paprika
1/4 tsp ground black pepper

1. Stir the soup, water, rice, paprika, and black pepper in a 2-quart shallow baking dish. Top with chicken breasts. Season chicken with additional paprika and black pepper. Cover the dish.
2. Bake at 375 for 45 minutes or until chicken is cooked through and rice is tender. 
3. Let stand 10 minutes. Stir rice before serving.

Served with green beans tossed in lemon, thyme, and garlic. 

Monday, March 11, 2013

March 11-Chicken Crescent Rolls

These were my favorite as a kid. Whenever my mom would ask what I wanted for dinner that week, I'd  almost always suggest Chicken Crescent Rolls. The other night I was talking to my husband about these and he said he had never had them before. 

Shock. "What?  We've been together for five years and you never had my mom's Chicken Crescent Rolls? How could we have let this happen?"

Despite my love for these toasty treats, I somehow managed to leave my parent's house without the recipe. Cue more shock. "What? How could I have let this happen?"

I quickly got the recipe from my mom. They turned out exactly how I remembered.

Chicken Crescent Rolls
1/3 cup bread crumbs
4 oz cream cheese (w/chives-optional), softened 
2 tbsp margarine, softened
1/2 tsp lemon juice
1/4 tsp pepper
1 cup cooked chicken
1 2oz can drained mushroom stems and pieces (optional)
1 8oz can refrigerated crescent rolls
2-3 tbsp melted margarine
1 can cream of chicken soup

1. Set aside crushed croutons. In a medium mixing bowl combine cream cheese, 2 Tbsp margarine, lemon juice and pepper, mix well. Stir in chicken and mushrooms, set aside.
2. Separate crescent roll dough into 8 triangles. Spread each with about ¼ cup chicken mixture, roll up, starting at the small side of the triangle, rolling to opposite point. Tuck in sides and point under to seal completely. 

3. Dip rolls in melted margarine: coat with bread crumbs. 
4. Place on ungreased cookie sheet. Bake at 375 for 15 to 20 minutes until golden brown. 
5. Serve with prepared cream of chicken soup as gravy.

Thursday, March 7, 2013

March 7-Balsamic Crockpot Chicken

This crockpot dish was full of flavor and easy to make. My finished product however looked nothing like the photo that accompanies the original recipe on Youbeauty.com (original recipe submitted by Stephanie O'Dea). Comparing the two photos, you'd think we made two completely different dishes. It could have been because I let mine cook for a little longer than recommended since I was at work all day. I like my veggies very well done, so it worked out perfectly. 

Oh well...I think I captured the taste and my husband and I enjoyed eating it!

Balsamic Crockpot Chicken
1.5lb boneless, skinless chicken breasts
2 zucchinis, sliced into bite sized pieces
2 yellow squash, sliced into bite sized pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 head garlic, peeled (whole cloves)
1/4 cup balsamic vinegar
2 tsp Worcestershire sauce
1/4 tsp kosher salt
1 tsp black pepper

Place chicken in a 6-quart slow cooker. In a large mixing bowl, combine chopped veggies, garlic cloves, balsamic vinegar, Worcestershire sauce, salt and pepper. Toss to combine. Pour mixture on top of the chicken. Cover and cook on low for 6-8 hours, or on high for 4 hours. Serve with rice or quinoa.

Tuesday, March 5, 2013

March 4-TGFGN (Thank God for Great Neighbors!)

My husband and I were delighted when another young, married couple moved in across from us. We had our new neighbors over for dinner last night and had a wonderful time of fellowship, laughter, board games, and gaining instant friends. Thank God for great neighbors!

The first time my husband and I invited our families over for dinner, I tormented myself trying to figure out what to make. I felt a need to establish my reputation and to make something that everyone would enjoy. After a year of domestic bliss, I may not be Martha Stewart but I am happy to say that hosting people over for dinner has become a source of joy rather than stress. 

For yesterday's menu, I opted for something familiar, tested, and delicious. 

The Menu
 Chicken Primavera with pasta (an old favorite, worth repeating)
Garlic Bread
Green Salad w/Tomatoes

Friday, March 1, 2013

March 1- Taco Night

The first day of March was ushered in with 85 degree highs, sunshine, and tacos in the Hernandez home. Thank you, Southern California. You are wonderful. (Keep that sunshine coming!)

Tacos made with extra lean turkey, homemade guacamole, Spanish rice, pinto beans, warm tortillas, and all the classic fixings. Self explanatory. Dig in!