Posts Tagged ‘Rice’

The Original White Meat!

June 7, 2017

Yes, chicken!  And whenever I run across a recipe that is super simple, I just can’t resist.  Here’s a recipe that will only take you thirty (30) minutes to prepare but will taste like you slaved in the kitchen for hours!

Chicken Parmesan in a Garlic Mushroom Cream Sauce

4 chicken breasts, boneless and skinless
2 Tablespoons of olive oil
Salt and pepper
8 ounces of sliced mushrooms
1/4 cup of butter
2 cloves of garlic, minced
1 Tablespoon of flour
1/2 cup of chicken broth
1 cup of heavy cream
1/2 cup of Parmesan cheese, grated
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
1/2 teaspoon of salt
1 cup of spinach, chopped

1.  Season your chicken on both sides (salt and pepper).  In a large skillet, add the olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned/cooked to where there is no longer any pink in the center.  Remove the chicken and set aside.  Add the sliced mushrooms to the skillet and cook for a few minutes until they are tender.  Remove them and set aside.

2.  For the sauce, add the butter to you skillet and melt.  Throw in the minced garlic and cook until it is tender (a minute or so).  Add the flour and whisk until it is incorporated and slightly thick.  Whisk in the chicken broth, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.  Add the spinach and let it simmer until the sauce thickens and the spinach wilts.  Add the chicken and the mushrooms back into your sauce (to coat).  Serve on either a bed of rice, or over the pasta of your choice.



Just Like Mom Used to Make!

January 24, 2013

There was this pork chop and rice recipe that mom used to make that was simply to die for.  It was a real crowd pleaser.  And the fact that it was easy to prepare made it one of my favorites in no time at all.  Before long I was getting more and more adventurous with my cooking  and the older, simpler recipes just didn’t get prepared as often.  But that doesn’t mean they have been forgotten.  So last night, I dusted off the favorite pork chop and rice recipe and paired it with carrots au gratin (I’ll post this recipe in the next week or so) and freshly steamed broccoli.  And, being the bread-lover I am, I threw in some cheddar crescent rolls.  Then for dessert, the piece de resistance: a Triple Layer Cheesecake (I’ll highlight this recipe in next month’s “Cheesecake of the Month” posting) . . . yum!  So next time you find yourself at a loss for what to prepare for dinner, and want a quick (except for the 1-1/2 hour cooking time) and easy recipe, give this one a try.

Pork Chop and Rice

1 cup raw, long-grain rice
1 package dry onion soup mix
4-6 pork chops
1 can cream of mushroom soup
1-1/2 cups of water

Lightly grease the bootom and sides of a roasting pan. Spread the long-grain rice in the bottom of the pan. On top of the rice, sprinkle the dry onion soup mix. Brown and season your pork chops in a skillet and lay on top of the rice. Spoon the cream of mushroom soup over the top of the chops (cover them as completely as possible). Pour the water over it all. Cover and cook for 1-1/2 hours at 350 degrees.