Cherry Chipotle Pepper Chicken

One of my favorite fruit choices is Black Cherries.  The ultimate sweet treat in the early summer months.  I love them raw, in desserts, over yogurt and cottage cheese, in jams and with chicken.  Wait! What?  Yes, you read that correctly, fruit goes extremely well with meat and cherries really take on a whole new flavor mixed with the smokiness of the chipotle pepper (a smoked jalapeno pepper) and chicken.

I’ve taken this dish to many pot-lucks and served as meals for friends and it always gets rave reviews.  I hope you like it!

Cherry Chipotle Pepper Chicken

Ingredients:

  • 2 pounds of chicken breasts or mixed chicken meat.
  • One pound of ripe black cherries, pitted and sliced.
  • 1 cup of French salad dressing (yup you read that right)
  • 4 fresh cloves of garlic, minced
  • 1 packet of dried French onion soup mix (however, I choose to make my own using a bouillon cube of the type of meat I’m using, boiled with a small onion)
  • In true Rice Household fashion 1/2 teaspoon of dried Chipotle Pepper Flakes

Directions:

  1. Dice your chicken into large chunks.
  2. Spray your crock pot with a no stick spray, or grease with your choice of grease.  I use a casserole style crock pot for this recipe.
  3. Scatter your chicken in the crock-pot.
  4. Add in your garlic and your french onion soup mix.
  5. Add in your french salad dressing and stir ingredients together.
  6. Add in your chipotle pepper flakes and stir in.
  7. Now add in your cherries.  If you are using canned (I can mine when they are in season), do not use the juice, only the fruit.  Save the juice to enjoy later.
  8. Mix the cherries through the mix.
  9. Place the lid on your crock-pot.  Turn on low or medium depending on the way your crock-pot heats (mine runs hot).
  10. Cook for 5 – 6 hours in the crock pot or until the meat is completely done.
  11. Serve over rice.

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

 

Old-Fashioned Chicken Giblets

One of my absolutely favorite down home, stick to your ribs dinners is Giblets & Gravy.  To the city people that translates to chicken gizzards, hearts and livers in gravy.

I was over joyed to find out my husband loves this dinner too.  We normally serve it over rice but it goes well over mashed potatoes or biscuits or grits or hominy or pretty much anything too.

I make mine a little different from my mom, but it’s so good with an extra kick.

Ingredients

  • 1 lb of mixed giblets with livers
  • 3 tablespoons of butter
  • Flour
  • A dash of oil in your pan
  • 1 tsp of smoked paprika
  • A pinch of salt
  • A dash of ground black pepper
  • 4 ounces of roasted green chilies

Directions

  1. Heat the oil in your pan and melt the butter.
  2. Keep at a little higher then medium heat.
  3. Put your flour in a bowl and coat each giblet and liver with a light dusting of flour.
  4. Place the floured giblets in your pan.
  5. When they are about half done add the chilies, salt, pepper and smoked paprika.
  6. Fold everything together in your pan.
  7. Cover and let it finish cooking until there is no red in the livers or giblets.
  8. The butter and flour makes its own gravy.
  9. Serve over your choice of rice, potatoes, toast, biscuits, whatever you like.

Enjoy!

Until next time,

Mrs. Kay L Rice

Meal-Prepping: Chicken or Eggplant Parmesan Casserole

The month of July has been a very busy month.  Our class unfortunately was cancelled due to everyones schedules. But I wanted to make sure these very simple and yummy recipes got in your hands.

The same ingredients can be used for both the chicken or the eggplant parmesan. Substitute one for the other.

Ingredients:

  • 2-4 frozen lg boneless skinless chicken breasts or 1 medium eggplant sliced thick.
  • 1 28 ounce can of crushed tomatoes
  • 1 tbsp dried or fresh basil
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 2 cups shredded mozzarella cheese (Optional)
  • 1/4 cup Parmesan cheese
  • 2 tbsp olive oil
  • 1/2 cup breadcrumbs (OR 2 cups of rice krispies)
  •  1 gallon bag
  •   1 quart bags

Directions:

  1. Write the name of your recipe on the gallon bag as well as cook 8 hrs low.
  2. On the small bag write ‘Toppings’.
  3. Put your bread crumbs or crushed rice crispies in the small bag, add your Parmesan cheese and squish it through. If you want mozzarella cheese add it in this bag as well.
  4. Seal pushing out all air and set aside.
  5. Put your frozen chicken 🐔 or sliced eggplant in the big bag.
  6. I also will sprinkle fruit fresh or a little lemon juice on the eggplant to prevent Browning.
  7. Now add in your basil, garlic, pepper, olive oil and tomatoes over your chicken.
  8. Carefully add your topping bag on top.
  9. Seal pushing out the air.
  10. Put in the freezer.

Day before cooking, that in the refrigerator.

Day of cooking. 

  1. Carefully remove topping bag, set aside.
  2. Dump contents of the large bag into your Crock-Pot. I use my casserole Crock-Pot for this recipe.
  3. Evenly spread everything out.
  4. Sprinkle the contents of the topping bag over top.
  5. Cook on low for 7-8 hrs.
  6. NOTE: You can also wait to put your toppings on about an hour before serving.
  7. Serve over pasta if you like.

Enjoy!

Until next time,

Mrs. Kay L Rice

Meal-Prepping: Maple Glazed Chicken

Crock-Pot cooking and meal prepping doesn’t need to be tedious and boring.  The idea is to plan ahead so you can enjoy meal time.  Here is a very quick and delicious meal.

Ingredients:

  • 4-5 chicken breasts
  • 1 cup of Dijon or Spicy brown mustard
  • 1/2 Cup of REAL Maple Syrup
  • 2 tablespoons of red wine vinegar
  • 2 cloves garlic thin sliced
  • 1 gallon freezer bag

Directions:

  1. Write on the bag Maple Glazed Chicken with your date. Also write 8 hours low.
  2. Put your frozen chicken 🐔in your bag.
  3. Add in all of your ingredients and squish the bag to cover the chicken.
  4. Seal bag pushing out as much air as possible.

Day before cooking that in the refrigerator.

Day of cooking put contents of the bag in your Crock-Pot.  I use my shallow casserole Crock-Pot for this recipe.  Cook for 8 hours on low.

Enjoy!

Until next time,

Mrs. Kay L Rice

Meal-Prep 101: Crockpot Cilantro Lime Chicken

Meal-Prep 101: Crockpot Cilantro Lime Chicken

THIS CLASS WILL BE HELD ON APRIL 20, 2017 at Quest Community Church (Westerville, Ohio) in the back kitchen area at 6:30 PM Quest Meal-Prep Class

The following recipe is for our class on 04/20/2017 at Quest Church.  This versatile recipe is is great to have as a go to in the freezer.  It can be used as a main dish served over rice, as burrito filling, soft taco filling, added to a casserole or soup, pretty much anything you can imagine.  Even if you can’t join us in person, I hope you enjoy this recipe.

INGREDIENTS (for each meal bag):

  • 1 1/2 lbs chicken breast (or thighs)
  • 4 tablespoons of lime juice
  • 1 fresh bunch of cilantro, chopped with the stems
  • 1 (16 ounce) bag of frozen corn
  • 1 can of black beans (drained and rinsed)
  • 2-3 cloves of garlic chopped
  • 1/2 red onion, chopped
  • 1 can of jalapeno and tomatoes diced.
  • 1 can of green peppers or 2 jalapeno peppers diced (optional)
  • 1 tsp of cumin.

Other items you will need:

  • Cutting boards (two, 1 for produce, 1 for the chicken)
  • Latex gloves (2 pair, 1 pr for the chicken 1 pr for the jalapeno peppers if you are chopping)
  • Knives (1 for chicken, 1 for produce)
  • Can opener
  • teaspoons and tablespoons
  • garlic press or a use your produce knife
  • 1 large gallon freezer bag
  • 1 quart freezer bag
  • marker to label your bag.

DIRECTIONS:

  1. Before we get started, Write on your Gallon freezer bag, Cilantro Lime chicken, thaw over night.  Crockpot cook for 6-8 hrs low.
  2. Prepare your chicken on your chicken cutting board, put on your latex gloves.
  3. Cut your chicken in half then in half again and then in quarters.
  4. Place the chicken in your quart freezer bag.

  5. Remove your “chicken gloves” & discard.
  6. Add in two tablespoons of lime juice in with your chicken.
  7. Remove the air from your “chicken bag” and seal, place to the side.  Now, clean off your chicken cutting board with hot soapy water and keep away from your produce.
  8. On your produce cutting board, chop your fresh cilantro.  make sure you use the stems, this is where most of your flavor comes from!
  9. Place in your gallon freezer bag.
  10. Dice your onion and place in your gallon freezer bag.
  11. Add in your frozen corn and rinsed black beans to your gallon freezer bag.
  12. Add in your small can of jalapeno/diced tomatoes.
  13. IF YOU WANT FRESH DICED JALAPENO PEPPERS, PUT ON YOUR LATEX GLOVES FOR PRODUCE.  You WILL thank me later.
  14. When you cut fresh peppers, keep in mind the heat is in the seeds, more heat, leave the seeds, less heat, makes sure you leave out the seeds.
  15. Add your Peppers to the gallon bag. (removing your gloves after working with your peppers.)
  16. Add in your cumin.
  17. Add in 2 tablespoons of lime juice.
  18. Gently roll and place your chicken bag on the top of your produce.
  19. Push out the extra air and seal the gallon bag.  (I like to double bag my items.)
  20. Flatten bag and freeze.

Day be before preparing instructions:

  • Set upright in the refrigerator (in a bowl in case it leaks) to thaw.

Cooking day instructions:

  • Open bag carefully and pull out your chicken bag.
  • Put the chicken in your crock-pot first.
  • Dump in the remaining ingredients from the gallon bag on top of the chicken.
  • Set crock-pot on low and cook for 6-8 hours.
  • Before serving, shred with a fork the chicken and stir into the cooked ingredients.
  • Serve over rice, with corn tortillas as soft tacos, in large flour tortillas as burritos, over corn chips as nachos anything your heart desires.
  • The shredded left overs are also great to freeze and have on hand for soups!

Enjoy!

Until Next Time,

Mrs. Kay L. Rice

 

 

 

Meal Prepping 101 Class: Cranberry Chicken

One of our freezer meal recipes for our class on February 16, 2017 will be Cranberry Chicken.  This recipe is also very easy to make in a casserole crock pot fresh that day as well, as with any of our freezer meals.  This recipe is also great with pork or turkey as well as Chicken.  This is one of our freezer meals that we will be working with raw meat so it is very necessary to prepare and take precautions for food safety.

Ingredients for each meal/bag:

  • 2 pounds of chicken
  • One 14 ounce can of whole cranberry sauce
  • 1 cup of French salad dressing (yup you read that right)
  • 2 tablespoons or 4 fresh cloves of garlic
  • 1 packet of dried French onion soup mix (however, I choose to make my own using a bouillon cube of the type of meat I’m using, boiled with a small onion)
  • It wouldn’t be a “Rice Household” recipe without a kick, so we like 1 tsp of ground chipotle pepper.
  • a 1 gallon bag with the name of the recipe and date you created on it, if you are going to freeze this for later, you will need this for the class as well.
  • You will also need cutting boards, knives, spoon, latex gloves, can opener for the class.

Directions before class:

  • Please label your bag with the recipe name, the date of the class and cooking directions (at the end).  This will be for the bag if you are creating the freezer meal.
  • Please take the time to prepare your chicken before the class and place in a bag to transport, keep this cold and fresh, PLEASE.
  • you will want to cut each chicken breast into quarters, follow the directions below.
  • Prepare and label your final bag.
  • When transporting to and from class, please make sure you have a cooler WITH ice packs.  Now, on with the directions.

Directions:

  • Put on your latex gloves.
  • Prepare your chicken breasts.
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  • Take your large chicken and slice in half by placing it on the side and slicing down the middle (making the breast thinner).
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  • Now slice each of your halves in half.
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  • This will give you 8 pieces of chicken.
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  • If you are attending our class, you will want to put these in a secure freezer bag until you come to our class, if not, carry on.
  • Now, since I prefer NOT to use the French onion soup dry mix, I make my own, to do this I dice one small onion and put in a pan with 1/4 cup of water and a bouillon cube of the meat I’m using (chicken here) and boil until the onions are soft. If prefer to use the dry soup mix, add this to your gallon bag if you are freezing or to a small mixing bowl if you are not.
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  • Open your can of cranberry sauce, and put into your bowl/bag.
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  • Now measure out your French Salad Dressing and stir it in with your onion mix and cranberry sauce.
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  • At this point I add in 1 tsp of crushed Chipotle Pepper.  If you don’t like heat, you don’t need to do this, we like heat.
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  • Stir your mixture together to the point that it looks like a sauce.  If you are putting it directly in a freezer bag, squish the items together until mixed.
  • Now, add your chicken (pork or turkey).
    • If you are doing this fresh: lay your chicken slices in a casserole style crock pot and pour the sauce over top of the chicken.
    • If you are doing this for a freezer meal, add your chicken slices in the bag with your sauce.
      • In your freezer bag, carefully press out extra air and seal.  I normally double seal items with this much liquid.
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Cooking Directions:

  • If you are cooking “FRESH”.
    • Turn your casserole style crock-pot to LOW and cook for 5-6 hours, the chicken will be cooked through and tender.  The sauce cooks into the chicken and is great to put over sides like mashed potatoes.
  • If you are cooking from a freezer meal packet:
    • The night before stand up securely in your refrigerator and thaw.
    • The day of cooking.  Dump the contents of the bag in your casserole style crockpot.
    • Turn on LOW and cook for 5-6 hours.
    • The chicken will be cooked through and tender.
    • The sauce cooks into the chicken and creates a wonderful gravy/sauce to go over sides like mashed potatoes.

I hope you enjoy this recipe.  Please feel free to leave me comments!

Until Next Time,

Mrs. Kay Rice

 

 

Canning: Chicken/Turkey Veggie Soup

Chicken/Turkey Veggie Soup

Winter is my favorite time of year for soups!  With so many holiday turkey and chicken left overs it makes it even better!  What is even better, is the ability to can your soups for later use!

When it comes to canning soup, you ALWAYS MUST can in accordance with your highest canning specification ingredient!  That means if it has any meat or beans you MUST use the meat/bean specification.  You also MUST PRESSURE CAN!

With that said, here is the Rice Family Chicken/Turkey Soup Recipe.

Preserving Method: Pressure Canning

 

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
  3. LADLE hot chicken soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Enjoy the warmth!

 

Until next time,

Mrs. Kay L. Rice

Jalapeño Chicken

A favorite in the Rice household is our version of Jalapeño Chicken. It’s fantastic reheated for leftovers too!

Ingredients:

  • 1 1/2 lbs skinless chicken breast, split & cubed
  • 1 cup of white Mexican Hominy
  • 1 onion chopped
  • 1 cup sliced mushrooms
  • 6 hand roasted jalapeño peppers
  • 1 fresh “red” jalapeño pepper
  • 1 red tomato diced
  • 1 cup Green tomato sauce or tomitilloes sauce

Directions:

  1. Sauté the Hominy, mushrooms, onion, red tomato until not quite soft. 
  2. Remove from pan.
  3. Sauté chicken breast cubes until cooked.
  4. Add the first sauté veggies back into the pan with the chicken.
  5. Add in your green sauce.
  6. Add in the roasted jalapeño peppers.
  7. Stir until even.
  8. Add in your fresh red jalapeño pepper. 
  9. Lower heat and let sit for approximately 5 minutes.
  10. Serve over rice. 

Enjoy!

Let me know how you like it!

Mrs. Kay L Rice