May 21, 2010

Southwestern Chicken and Rice Casserole

This recipe is SO easy, and it tastes really good. We ate it plain the first time, but the second time we stuffed it into a couple La Flor uncooked flour tortillas. They're so much better than your generic cooked tortillas. You can also put some Western Family Mild Green Chile Enchilada sauce and cheese on top to give it the appearance of being "smothered." Of course, it's not as amazing as Costa Vida's burrito with sweet pork, but it's still good.

Southwestern Chicken and Rice Casserole
1 c. water     
1 c. thick and chunky salsa
3/4 c. uncooked long grain white rice 
1/2 tsp. onion powder
1 c. frozen whole kernel corn, thawed
1 (15 oz.) can black beans, drained and rinsed
4 skinless, boneless chicken breast halves
1/2 c. shredded Mexican cheese blend
1 (10.75 oz.) can cream of chicken soup

1. Stir soup, water, salsa, rice, onion powder and corn in a 12x8-inch shallow baking dish (I used an oval 13x9-inch (approximate) baking dish, sprayed it with nonstick cooking spray, and layered the drained black beans and rice in the bottom, then poured the rice/soup mixture over the top of that).
2. Season chicken as desired (I used low sodium taco seasoning-just rubbed the dry seasoning onto the chicken breast halves).
3. Cover and bake @ 375 degrees for 45 minutes or until chicken and rice are done (my casserole took about 1 hour, 15 minutes to cook-I uncovered the dish after 1 hour).
4. Sprinkle with cheese (I returned the dish to the oven for about 5 minutes to let the cheese melt).

Buttery Cooked Carrots

These carrots are so sweet and tasty. I've never thought of boiling carrots to cook them for some reason, but it makes them tender so much faster than frying them in a pan.

Buttery Cooked Carrots
1 pound baby carrots    
1/3 cup light brown sugar
1/4 cup butter     
1/4 tsp. salt

1. Cook carrots in a large pot of boiling water 8 minutes or until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
2. Stir butter, brown sugar, and salt into the water. Simmer and stir until the butter melts. Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

May 14, 2010

Carrot Cupcakes with Cream Cheese Filling

These are so stinkin' good! They're really easy to make and delicious. You'll love 'em!

Carrot Cupcakes with Cream Cheese Frosting
1. Preheat oven to 350 degrees F.
2. Prepare packaged carrot cake mix as directed in a large bowl.
3. In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.
4. Fill mini-muffin cups about ¾ full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.
5. Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.