Microwave to the rescue....

I normally do not do a lot of actual cooking in my microwave. I have a "warm it up only" kind of relationship with this handy device. However, today was just one of those days where cooking dinner was quickly losing the battle between the two little animations on my shoulder...the angel saying..."cook dinner, make the healthy choice"....the pitchfork welding prankster saying, "order pizza....Pizza PIZZA PIZZA !" So, luckily I actually had planned to try something new this week and holy guacamole, it was a microwave meal and let me tell you...it was DELISH ! I'm happy to share it with you and envision cooking this meal often in the summer months when turning on an oven is out of the question with this Oklahoma heat.

SPICY CHICKEN AND RICE CASSEROLE

2 boneless skinless chicken breast, cubed and sprinkled with a little onion powder
1 can black beans (rinsed and drained)
1 can reduced fat cream of chicken soup
1 14.5 oz can mild rotel tomatoes
1 cup uncooked brown rice
1/4 cup water
3 TB salsa
1 tsp cumin
1/2 cup shredded low fat cheese

Saute chicken in a pan sprayed with non-stick spray until no longer pink. Add rest of ingrediants except cheese. Stir together and let simmer for 1-2 minutes. Pour into a greased 2 quart baking dish. Bake in microwave 15-20 minutes until rice is done. Sprinkle with cheese and allow to stand a few minutes before serving.

(I only put in half the beans hoping to get "half" as many complaints from my bean haters).... This recipe is absolutely yummy and spicy and so easy ! I think it would be great as a burrito filling, nacho topper, or even taco salad topper. Try it and let me know what you think !

Striking it Rich !

My family and I have been devoted viewers of Discovery Channel's "Gold Rush". Last night was the season 2 finale and so I decided to plan our dinner with a "golden" theme. Before watching to see if the Hoffman Crew struck it rich, we feasted on a menu of Golden "chicken" Nuggets, Green & Gold veggies, Golden "carrot" Buns, and Fruit Salsa with Gold Dust Chips. I must say, the homemade "buns" were the biggest hit. My 4 year old told me "These are the goodest rolls I've ever had". Little does he know, they were made with his most hated vegetable.... CARROTS ! That little secret is GOLDEN and I will treasure it long after the reruns have stopped playing.

GOLDEN chicken NUGGETS

Marinate boneless, skinless chicken tenders for 4 hours in buttermilk, cut into nuggets, then dip in crushed Town House crackers seasoned with a little Mrs. Dash garlic herb seasoning. Place on greased baking sheet and drizzle each nugget with a little melted butter. Bake at 375 degrees for about 15-20 minutes, turning once.

GREEN & GOLD VEGGIES

1 cup frozen green beans
1/3 cup water
1 TB butter
1 1/4 cup frozen corn
1/8 tsp salt
1/4 tsp sugar
1/4 tsp celery salt
1/4 tsp paprika

Cook all together under tender.

GOLDEN CARROT BUNS

2 cups sliced carrots
1 egg beaten
1/2 cup warm water
1 pkg active dry yeast
1/4 & 1/8 cup vegetable oil
1/4 cup sugar
1/2 TB molasses
1 tsp salt
5 cups flour

Cook carrots in saucepan with water until tender. Drain and place in blender or food processor. Add egg and half of the water and puree until smooth. In a large mixing bowl dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt, and flour; beat until smooth and add more flour until a soft dough is formed.
Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place one hour. Punch down dough.
Shape into 24 balls and place 2 inches apart on a greased baking sheet. Cover and let rise one hour. Bake at 350 degrees for 15 minutes or until browned.

FRUIT SALSA WITH GOLD DUST CHIPS

1 kiwi peeled and diced
1 Golden Delicious apple, cored and diced
6 strawberries diced
1/2 cup blueberries
1 TB Smuckers All Fruit Strawberry Preserves

Mix together and chill.

CHIPS

White corn tortillas cut into wedges

Place on greased baking sheet and spray with butter flavored cooking spray. Sprinkle with cinnamon sugar mixture and then lightly spray again with cooking spray. Bake at 350 degrees for 8 to 10 minutes and let cool 15 minutes before serving with fruit salsa. (note they will crisp up when cooling....don't make the mistake of cooking longer or you'll need a GOLD tooth to eat them....and yes I may be speaking from experience.)

Perfect Pot Roast

Pot roast is one of those classic comfort foods that I love for many reasons, one of them being the ease of cooking it. My method is cooking it in the crock pot so for those really busy days, this is one of my favorite go to meals.

Ready, set, get cooking !

I buy a chuck roast and put it in a crock pot along with one can of stewed tomatoes. Cook this on high for 4 hours, then reduce setting to low and cook an additional 4 hours. That's IT ! It comes out so moist and delicious every time. If you'd like to add carrots or potatoes, you can add those in during the last 2 hours of cook time. I am going to include my brown gravy recipe because it is to LIVE for ! (I don't like the alternative saying so hopefully you get what I'm saying here)...It's good I tell you !

NO FAIL BROWN GRAVY

melt 3 TB butter in a saucepan and add 3 TB flour, stirring constantly over medium heat for about 1 minute. (this will be a pasty like substance). Slowly add in 14 oz of beef broth (from the roast) + 1/2 cup milk. Stir and cook until thickened. For thicker gravy, add less liquid, etc. Add salt and pepper to taste.

WEST SIDE STORY SOUP !

Why would I name this soup after a famous musical you ask ? Because as I ladeled it into the bowl, I could almost hear it's delicious soupy soul singing out..."I feel pretty....oh so pretty, I feel pretty, and witty, and bright...and I pity...any girl who isn't eating me tonight". Okay so that may be stretching it, but seriously I'm a sucker for "pretty looking food" and this dish gets my vote for prettiest soup. I love the little bowtie pasta, colorful beans, and slices of bright orange carrots peeking at me from a rich and velvety tomato base....and did I mention it was pretty darn tasty as well ? Okay, I'm going to try not to use the adjective "pretty" anymore during this blog...PROMISE.

This soup was actually a gift that was given to me in a layered jar mix and the only variation on the recipe I made was to add some cooked chicken and omitting the celery and onion that it originally called for. Perfect rainy day meal and now if I could only convince my family to sit down for a particular viewing of the above mentioned movie....well, I'd better not get my pretty little hopes up...

ITALIAN SOUP

1/2 cup dried pinto beans
1/2 cup pink beans
1/2 cup dried kidney beans
1 cup small bowtie pasta, uncooked
1 T dried parsley
1 T chicken bouillon granules
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic salt
1 tsp salt
1/2 tsp dried, minced garlic
1/4 tsp red pepper flakes
8 cups water
28 oz can crushed tomatoes
1 cup chopped carrot

Pour beans into a glass mixing bowl and cover with water; let soak overnight or at least 8 hours. Rinse and pour into a big pot. Add water, crushed tomatoes, seasonings, and carrots. Bring to a boil; reduce heat. Simmer covered for 2 hours. Uncover and gently boil until thickened, about 35 minutes. Stir in pasta and heat until tender about 12 minutes. I served this with cornbread muffins.

Nothing says love like....

"Let me give you a new command: Love one another. In the same way I loved you, you love one another. This is how everyone will recognize that you are my disciples—when they see the love you have for each other." John 13:35 (MSG)

It's always fun to hear how other families celebrate Valentines Day. Everyone has their own way to express love to one another whether it be through gifts, flowers, cards with written expressions of love, or as in my case FOOD ! Nothing says I love you like cooking for those you love. I absolutely adore it. The Perrys have actually celebrated two nights straight this week and I'm happy to share some highlights with you.

Monday night we made reservations to participate in our local Chick Fil A's family Valentine dinner. It was a huge hit with the kiddos. We enjoyed tableside service by candlelight complete with a visit from Whiskers the clown and an ice cream sundae buffet at the end. It truly was a "sweet" experience.

Tuesday night we dined together at home for our traditional candlelight dinner. This year was a little different in the fact that we had to be out of the house by 5:30 for my daughter's karate class so instead of our usual menu of grilled steak with all the fixins...we opted for a quick dinner of pancakes and sausage. In the end, it wasn't so much what we ate together, it was the time together that counted. My Valentine treated me with a sweet card and small box of my favorite candy. My gift to him, well maybe not so much romantic as it was a testimony of our quirkiness after 19+ years of marriage. Yes honey, you really did "sweep" me off my feet. (and Yes I really DID buy him a dust mop for his shop.)

Finally, I spent some time baking some special cookies for a few of my other valentines. My Grandma Brooks passed down this cherished recipe to me for "Horseshoe Cookies" which was always a part of celebrating Christmas with her in Virginia. I decided to give it a Valentines spin and make the cookies into hearts. Everytime I bake these cookies, I cherish the time I had with her.

So I come back to the verse above, how will the world know that we are His ? By our love for one another. In a very simple way, it is my hope that ALL my Valentines could sense that with every single bite.

Baby, it's cold outside....

These dreary days call for SOUP ! And I have a family favorite that is very tasty and better yet, ready in less than 30 minutes....hey, guess you could call me Racheal Raaaaa....umm better not.

CHICKEN SOUP PARMIGIANA

8 oz boneless skinless chicken breast cut into chunks
1 envelope chicken noodle soup mix
2 1/2 cup water
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1 (8 oz) can of diced tomatoes
1 cup sliced zucchini or yellow squash

Combine soup mix, water, and spices in a large saucepan. Add chicken, tomatoes, and zucchini. Bring to a boil over medium heat. Reduce heat and cook for 20 minutes or until chicken is done. Ladle into soup bowls and top with a little Parmesan cheese.

Sometimes I feel like a nut, sometimes I am one...

So, call me crazy (or nutty) as the case may be, but tonight I attempted an Asian dish. This Perry thought it was DElicious.... The other 3 Perry's were not as impressed. I would have to score this recipe as a 2 1/2 out of 4 Perry's approved. Hubster did not like it at all, daughter liked it minus the veggies, and 4 year old son ate it and said he liked it, however was quickly full before his barely filled plate showed any evidence it had been touched. I will probably reserve this recipe for entertaining in the future but decided to pass it along because I thought it was a great way to "sneak" some veggies in, especially since the sauce has a unique peanut butter flavor. Try it and let me know what your family thinks; or better yet, invite me over when you make it because I would LOVE to have it again soon !

NUTTY CHICKEN STIR-FRY

1 lb boneless chicken breast chopped
1 TB canola or olive oil
1 pkg frozen stir fry vegetable blend
6 garlic cloves, minced
2 TB brown sugar
4 tsp corn starch
1/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup reduced sodium soy sauce
1/4 cup chunky peanut butter

In a large skillet or wok, stir fry chicken in oil for 2 minutes. Add vegetables and cook 4 minutes longer. Add garlic, stir fry until chicken is no longer pink and vegetables are crisp tender.
In a small bowl, combine the brown sugar, cornstarch, and ginger; stir in the broth, soy sauce, peanut butter until well blended. Pour over chicken mixture.
Bring to a boil and cook and stir for 2 minutes or until thickened. Serve over hot cooked rice.

A thank you dish...

So, we have a dear friend at church whose job requires him to travel quite a bit. A few months ago, he was headed to Kansas City and I asked if it would be possible for him to bring me a Christmas ornament from Great Wolf Lodge because I had forgotten to purchase one before we left on our summer trip there. He indeed fulfilled my request but would not let me pay him for it. I told him I would cook him something to which he replied, "Gee, can I bring you something back from everywhere I go?" And I would be amiss if I didn't admit that I am just NOW getting around to making that payment with today's featured recipe. However, I hope that the dish's deliciousness will dissolve any interest I surely have accrued by now.
(and as a side note, I intend to sweeten the deal with some chocolate chip cookies as well)

Here it is, my thank you dish for the day: Pepperoni Pasta. The original recipe called for mushrooms, green pepper, olives, and onion which would be DELICIOUS, however not knowing his preferences AND the fact that I didn't have any of those ingrediants on hand, I made it Perry style= PLAIN JANE ! But don't be fooled, it is still just as tasty.

PEPPERONI PASTA

3 cup whole wheat noodles (any variety you like)
1/2 lb lean ground beef
1 1/2 cup spaghetti sauce (I use Prego Marinara Sauce)
1 can reduced fat cream of chicken soup
1/2 cup reduced fat shredded cheese
1/2 pkg pepperoni (can use turkey pepperoni for lower fat)

Preheat oven to 350 degrees. Cook hamburger and drain. Add the rest of the ingrediants and simmer a few minutes until well combined. Pour into a greased casserole dish and bake until hot, 10-15 minutes. Can also top with additional cheese.