Friday, November 28, 2014

Mexican Rice and Chicken Bowl

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I hope everyone had a very joyous holiday with family and friends yesterday. We had a wonderful day. We're very lucky to have both of our immediate families in close proximity so we are able to swing by and see all of our loved ones on holidays. It's a lot of rushing around, but we wouldn't have it any other way. Plus we get two Thanksgiving meals! Score!
I'm sure everyone is very sluggish today after too much turkey, so this is an easy one-pan meal that doesn't require too much work. It's my interpretation of an at-home Chipotle chicken bowl. Rice, beans, chicken, corn, tomatoes, sour cream, guacamole. All your favorite components in a delicious meal that hardly makes a mess since it's all done in one pan! Talk about an easy clean up. Enjoy!

Printable Recipe


  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 tbsp. olive oil
  • 1/2 onion, diced
  • 1 cup of uncooked extra-long grain rice
  • 1 (14.5 oz.) can of diced tomatoes
  • 1 (15 oz.) can of black beans, drained and rinsed
  • 1/2 (15.25 oz.) can whole kernel corn
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 2 cups low-sodium chicken broth
  • 2 cups Mexican blend cheese, shredded
  • Seasoned salt and pepper
  • Tomatoes, diced, for topping (optional)
  • Scallions, chopped, for topping (optional)
  • Light sour cream, for topping (optional)
  • Guacamole, for topping (optional)

Add 2 tablespoons olive oil to a large skillet over medium heat. Add onions and sauté until they begin to soften, about 5 minutes.

Season diced chicken with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper.

Add chicken to the pan with the onions and cook over medium-high heat until chicken has started to brown.

Add rice to the pan and cook for 2 minutes or until it begins to brown.

Stir in the black beans, corn, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

Bring to a simmer. Cover and reduce heat to low. Cook covered for 20 minutes or until rice is tender. 

Sprinkle with cheese, recover and let set for 2-3 minutes or until cheese is melted.

Garnish with fresh tomatoes, scallions, sour cream and guacamole.

Source: SK Original

Wednesday, November 26, 2014

Quick and Easy Corn Casserole

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Need a last minute, quick side dish idea for tomorrow's festivities? This Corn Casserole is a cinch to pull together and will have everyone coming back for seconds. And you only need five ingredients, so a last minute trip to the grocery store won't be too overwhelming!
I literally got it mixed up in 5 minutes then all I had to do was let it bake. This casserole is a creamy, moist version of the best corn bread you can imagine. It will surely be a hit on any Thanksgiving table. Enjoy!

Printable Recipe

  • 1 (15 1/4 oz.) can whole kernel corn, drained
  • 1 (14 3/4 oz.) can cream-style corn
  • 1 (8 oz.) package corn muffin mix
  • 1 cup sour cream
  • 1/2 stick butter, melted
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Source: Adapted from Food Network

Monday, November 24, 2014

Thanksgiving Round-Up: 30 Recipes for Turkey Day

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Hope everyone has a wonderful Thanksgiving on Thursday with family and friends! I know most of us will be busy planning our menu this week, so I've pulled together 30 of my favorite Thanksgiving-inspired recipes for you to make things a little easier for you. Enjoy!!


Friday, November 21, 2014

Roasted Brussels Sprouts with Bacon and Blue Cheese (Gluten-Free)

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My Dad hardly eats any greens. I mean he's your standard definition of a guy's guy. Meat and potatoes are right up his alley, as well as beer and cheese. So when he comes across a green vegetable that he likes I think my whole family is shocked. Especially when that green is Brussels sprouts. Granted, he had them in a local restaurant and they were mixed in with bacon and blue cheese, so he was pretty much destined to love them.
For my Dad's birthday dinner, I made my own interpretation of the Brussels sprouts side dish he had in the restaurant. I decided to roast the Brussels sprouts like I normally do, then I just added in some bacon and blue cheese right when they came out of the oven so the blue cheese melted and became a little creamy. The result was nothing short of phenomenal and my whole family enjoyed them. Even the ones that don't normally like Brussels sprouts (my brother), blue cheese (my mom) or *gasp* bacon (my other brother). These are a perfect side dish for any occasion, especially Thanksgiving! They can be made ahead and kept warm in the oven. Enjoy!

Printable Recipe

  • 2 lbs. Brussels sprouts
  • 10 strips bacon
  • 1 tbsp. olive oil
  • Salt and pepper, to taste
  • 1/4 cup medium blue cheese, crumbled
Preheat oven to 400 degrees F.

Cut bacon into bite-size pieces. In a large skillet, cook bacon over medium heat until done. Remove from pan with slotted spoon and allow to drain on a paper towel-lined plate. Reserve bacon grease.

Meanwhile, cut ends off Brussels sprouts, remove outside leaves and cut in half. Place Brussels sprouts in a bowl. Add 2 tbsp. reserved bacon grease and 1 tbsp. olive oil to the sprouts and stir to combine. Season with salt and pepper. 

Spread Brussels sprouts in a roasting pan or on a baking sheet in an even layer. Bake for 30 minutes, stirring occasionally so they evenly brown. After 30 minutes, raise the oven temperature to 450 degrees F and cook for an additional 5 minutes or until Brussels sprouts are crispy.

Remove from the oven and immediately stir in bacon pieces and crumbled blue cheese. Pour into a serving platter and serve immediately.

Source: SK Original

Wednesday, November 19, 2014

Pear Granola Quick Bread with a Cinnamon Glaze

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Quick bread is hassle-free and requires little clean-up. This particular version is best served on a cool fall day with a steaming cup of coffee. It's perfectly moist and not overly sweet, making it a perfect morning snack. Plus it just screams fall with the pears, cinnamon glaze and apple granola.
I love the chunks of pear hidden throughout the bread. They get soft during the baking process, so they melt into each bite. The granola also gets softer, so don't be fooled--there's no crunch in the bread. It just adds a little texture, but it's a welcomed and delicious contrast to the soft bread. The glaze has to be my favorite part, though. It's slightly sweet and has a hint of cinnamon, making it a perfect fall treat. This would be great to enjoy on Thanksgiving morning or as a part of your dessert table. Enjoy!

Printable Recipe

  • 1 1/2 cups all-purpose flour
  • 3/4 cup quick cooking oats
  • 1/2 cup apple granola
  • 2/3 cup brown sugar
  • 1 1/2 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 4 tbsp. butter, softened
  • 1/4 cup light sour cream
  • 2 eggs
  • 2/3 cup milk
  • 2 cups pears, peeled and chopped
For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
Preheat oven to 350 degrees F and grease a 9x5" loaf pan.

Combine the flour, oats, granola, brown sugar, baking powder, salt and spices in a large bowl.

In a separate bowl, whisk together the butter, sour cream, eggs and milk.

Pour the wet ingredients into the dry and mix until just incorporated. Fold in the pears.

Transfer the batter to the loaf pan. Bake for 55-60 minutes until a toothpick inserted comes out dry.

Remove from the oven, let cool in the pan for 10-15 minutes before removing to a cooling rack to cool completely.

Meanwhile, whisk the glaze ingredients together in a bowl until smooth. Once bread is completely cooled, drizzle the glaze over top of cooled bread. Allow to set before serving.

Source: Slightly adapted from Running to the Kitchen

Monday, November 17, 2014

Twice Baked Sweet Potatoes

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Can I just tell you how excited I was to see so many Thanksgiving recipes on Jenna's site, The Painted Apron? I mean what perfect timing to have a scheduled SRC post and so many sweet potato/apple/pumpkin recipes to choose from? And they all looked so mouth-watering. You seriously need to head over to her site and check it out yourself!
These sweet potatoes right here? They're to die for. They remind me of a cross between a sweet potato pie and a sweet potato casserole. The filling is silky smooth and the sweet, crunchy topping is a perfect pairing. These are so simple to make and would be an amazing addition to your Thanksgiving menu. I cooked the potatoes using the microwave (which saved me a good hour), so from start to finish they only took 30 minutes. THIRTY!! I know; crazy. Enjoy these, guys!

Printable Recipe

Makes 4 servings
  • 2 medium sweet potatoes, scrubbed and dried
  • 1 tbsp. butter
  • 1 tbsp. brown sugar
  • 1 tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 2 tbsp. brown sugar
  • 1 tbsp. flour
  • 1 tbsp. butter, melted
  • 2 tbsp. pecans, chopped
  • 1/4 tsp. cinnamon
To cook the potatoes: Either preheat oven to 400 degrees F. Pierce the sweet potatoes a few times with a fork, bake in a preheated oven until tender, about 45-60 minutes and let cool; OR pierce the sweet potatoes a few times with a fork, wrap in a paper towel and microwave on high 5-6 minutes or until tender. 

Once cooked, cut the potatoes in half lengthwise, scoop out the flesh leaving 1.4 inch on the skin.

Heat the oven to 350 degrees F.

Mix the sweet potatoes flesh with the butter, brown sugar, maple syrup and cinnamon. Divide into four equal portions and spoon it back into the skins.

For the topping: Mix the brown sugar, flour, butter, pecans and cinnamon until it starts to form crumbs. Sprinkle evenly onto the stuffed potatoes.

Bake in the 350 degree F oven until the topping is a light golden brown, about 20 minutes.

Source: Adapted from The Painted Apron

Friday, November 14, 2014

Split Pea and Ham Soup (Gluten-Free)

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I've always been highly obsessed with my mom's pea soup and I finally got the recipe! It's thick, hearty and an ideal meal on a chilly fall evening. It's an easy one-pot dinner that's very filling so there's no need to make any extra sides since you get your fair share of veggies and meat. I absolutely love it.
The ham gives the soup some amazing flavor. Chris devoured this and even Bradley (who normally isn't crazy about peas) even ate a few spoonfuls of it. The longer it cooks, the thicker it gets; so if you want it on the thinner side don't cook it too long. Just make sure you simmer it for at least 30 minutes if you want a thick, hearty soup! That's truly the best way to eat it. Enjoy!

Printable Recipe

  • 4 tbsp. butter
  • 1 medium onion, chopped
  • 1 carrot, diced 
  • 1 ham steak, cut into cubes
  • 1 (20 oz.) package split peas
  • 12 cups water
  • 1 ham bone
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
Add butter to a large pot over medium heat. Add onions, carrots and ham steak and cook for 3-4 minutes or until onions are translucent.

Add split peas, water and ham bone to the pot. Raise heat. Cover and heat to boiling. Boil rapidly for 30 minutes. 

Season with salt and pepper. Uncover and reduced heat to medium. Simmer for an additional 30 minutes. Stir occasionally. The longer you cook it, the thicker it will get.

Serve as-is or use an immersion blender to make smooth. 

Source: My Mom

Wednesday, November 12, 2014

Slow Cooker Chicken Teriyaki

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It's officially feeling like fall so I proclaim it to be slow cooker season! Easy meals that warm your house AND your belly can't be denied this time of year, right? So break out those crockpots and get to (slow) cookin'!
My first slow cooker recipe of the season was one directed towards my husband. I've said before how he has a slight obsession with store-bought Teriyaki sauce, so I used that as the base of the sauce for some shredded chicken. I used some other flavors to spruce it up (garlic, brown sugar, sesame oil) and it made an extremely savory meal served over rice. You can even use frozen chicken in this recipe if you forgot to thaw some beforehand (which I often forget to do). Enjoy!

Printable Recipe

  • 5 frozen OR thawed boneless, skinless chicken breasts
  • 1/2 cup teriyaki sauce
  • 1/2 cup chicken stock
  • 1/3 cup light brown sugar, packed
  • 1/3 cup low sodium soy sauce
  • 4 tsp. garlic, minced
  • 1 tsp. sesame oil
  • Salt and pepper, to taste
  • 1 green onion, thinly sliced for garnish
  • Rice, for serving (optional)
  • Scallions, sliced thin, for garnish (optional)
In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic, sesame oil, salt and pepper.

Place frozen OR thawed chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on LOW 4-5 hours for frozen chicken, or 3-4 hours for thawed chicken, or until cooked through and can easily be shredded with a fork.

Remove chicken breasts from the slow cooker and shred with two forks. Return chicken back to the pot and mix with the juices. Cover and cook on LOW heat an additional 30 minutes.

Serve immediately over rice. Garnish with scallions.

Source: SK Original