Brown Rice

I told Becca I would give this to her the other day, it is the best way that I have tried brown rice. But we do still eat white rice cause its real good :)
But if you are into that healthy awesome brown riceness.... you should try this.

Baked Brown Rice

Yield: Makes about 3 1/2 cups cooked rice

Note: This recipe doubles beautifully for a 9X13-inch pan.

Ingredients

• 1 1/2 cups brown rice
• 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Directions

1. Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
2. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Notes

Variations: Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.

San Fran Chops

I haven't ever really like Pork Chops but this one is amazing, we all really like it. Well I guess except for Cora who sometimes doesn't like rice but other than that its a hit :) And it is a slow cooker recipe so yahoo!

San Francisco Chops {Slow Cooker}

Yield: Serves 4-6

• 2 tablespoons extra-virgin olive oil
• 4 pork chops, about 1-inch thick
• Salt and pepper for seasoning
• 2 cloves garlic, finely minced
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup low-sodium chicken broth
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Hot Cooked Rice, for serving

Directions

1. In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
2. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
3. Serve the tender chops over rice and garnish with green onions, if desired.

Cinnamon Raisin Granola

We got this recipe from a family in China that made it for us and it was like liquid gold there. Getting home a lot of the things we thought were so good there turned out to be not so awesome in comparison, except this one. It is a good one and is often made at out house.
This batch doesn't have any nuts in it and is taste but it is even better with nuts in it.

Cinnamon Raisin Granola
4 cups Old Fashioned Oats (I use quick oats and it is still good)
1 cup shredded coconut (sometimes I go a little heavy on the coconut)
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup honey
1 tsp. cinnamon
1 1/2 tsp vanilla
1 cup raisins (I haven't ever made a batch with raisin... so attempt at your own risk :) )
nuts

In a large bowl combine oats and coconut and nuts
In a sauce pan combine brown sugar, oil, honey, and cinnamon. Bring to a boil. Remove from heat add vanilla.
Mix oat mixture and sauce until evenly coated then spread in a large shallow baking dish aka cookie sheet.
Bake at 350 degrees from 15-20 minutes stirring every 5 minutes

Cool add raisins and store in an air tight container.

 A few people who enjoy it

White Bean Chicken Chili

So probably most of my posts will be links to Mel's Kitchen Cafe cause everything there is fantastic.

We had this one last night and it was real good

White Bean Chicken (or Turkey) Chili

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
• 2 cups cooked, diced chicken (or turkey)
• 2 cups chicken broth
• 3/4 cup salsa (I use Pace Chunky Medium)
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1 1/2 cups shredded mozzarella cheese

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes.
2. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Chili's Copycat Cajun Chicken Pasta

Here is a recipe that we love here in Colorado :) I feel cheesy writing this so here is what we are having for dinner tonight. :)

Love you all

And here is a good luck to this blog 

Ingredients

• 2 chicken breasts, boneless skinless
• 4 teaspoons cajun seasoning
• 4 tablespoons butter or 4 tablespoons margarine
• 3 cups heavy cream
• 1/2 teaspoon lemon pepper seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 8 ounces penne pasta, cooked and drained
• 2 roma tomatoes, diced
• 1/2 cup parmesan cheese, fresh shredded, to taste

Directions

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
8. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!