Quick Spanish Rice

We had the Elders over for dinner last weekend and I needed a good side dish at the last minute to go with chicken enchiladas.  I've had this in my recipe box for some time, and figured hungry missionaries were as good as anyone to try it out on.  It didn't disappoint, and was quick and easy.

Ingredients

• 1 can stewed, diced tomatoes (14.5 oz)
• 1 1/2 Cups chicken broth
• 1 1/4 Cups uncooked white rice
• 1 Tbsp butter or margarine
• 2 Tsp Chili Powder
• 3/4 Tsp Oregano
• 1/2 Tsp Garlic Salt

Directions

• Combine all ingredients and bring to a boil.  
• Cover and simmer 25 minutes or until rice is done.

I thought this was really tasty.  My hubby enjoyed it, but he likes things spicier.  He suggested using Rotel instead of just tomatoes next time, which would probably work well, as would Mexican style stewed tomatoes.  I think this would also be tasty in a wrap with beef or chicken.

Easy Chicken Shredding

I love shredded chicken, and loathe actually shredding the chicken.  If you have a Kitchenaid, it becomes the easiest thing in the world!  Just toss the chicken in while it is still warm, attach the regular paddle and turn to speed 4.5.  Mix until chicken reaches desired shred.  One more reason I LOVE my Kitchenaid.  :)

Mexican Chicken and Rice

The first time I came across this recipe, it called only for the chicken, veggies and cream cheese, and it was a little bland.  This latest version I found adds several spices and it turned a good dinner into a really tasty one! I serve this over rice,but it could go over noodles as well.

Ingredients

• 3 chicken breasts
• 1 can Rotel
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 8 oz of cream cheese
• 1 Tbsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Onion Powder
• 1 package dry Ranch dressing

Directions

• Place all but the cream cheese in a slow cooker, cook on low until chicken is done.  My slow cooker does this in about 4 hours.  Stir halfway through to combine.
• Remove chicken and shred, meanwhile adding in cream cheese and stirring to combine.
• Add shredded chicken back in, serve.

The original recipe calls to add all ingredients at once,including the cream cheese, but I never add cream cheese into crock pot meals until the end.  While we serve this over rice, it is good by itself as leftovers also.

Medford Oats

Somehow over the years, there have been some of my childhood favorite recipes that I have never gotten from mother, don't ask me how.  One is her homemade spaghetti sauce, and another is her homemade granola.  I asked for both this weekend and made up a batch of the granola today, thanks to a shopping run Val made for me while I was housebound with a puker.

This is incredibly easy, so delicious, and has to be healthier and cheaper than store bought.  I personally eat mine for breakfast with orange juice instead of milk, which I had Jake try today and he loved it!  The original recipe was  created by a woman from Medford and was featured in an issue of Sunset Magazine.

Ingredients

• 8 cups regular rolled oats
• 1-1/2 C. wheat germ
• 1-1/2 C firmly packed light brown sugar
• 1 large package (8 oz) shredded coconut
• 1-1/2 C. sunflower seeds
• 1/2 C. vegetable oil
• 2 t. vanilla
• ¾ C. honey

Directions

• In large bowl, stir together oats, wheat germ, sugar, coconut, and seeds. Set aside.
• In small pan over medium heat, combine oil, honey, and vanilla. Cook, stirring, until bubbly. Pour over oat mixture and mix thoroughly.
• Grease two 10x15 (or larger) rimmed baking pans (or use silicon or parchment). Spread mixture evenly in pans. 
• Bake, uncovered, at 325 degrees for 15-20 minutes, stirring two or three times, or until coconut is lightly browned.
• Stir granola in pans several times while cooling (otherwise it clumps). Let cool thoroughly, then stir in dried fruit if using. 
• Store in airtight container.