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Archive for the ‘Quick and Easy’ Category

my-salad

The temps at our house this week have been over the 100 degree mark.

In light of that misery, nothing sounds good to eat except salads and ice cream. (Talk about  balanced diet!).

Here’s one of our favorite salad recipes. It just takes a few minutes to grill the meat so you aren’t left outside melting into a puddle for long.

Flank Steak – can get tough if you don’t cook it quickly.

Ingredients

Season the meat.

Grill over indirect heat.

It takes about two minutes for each side to be done.

Captain Cavedweller’s version of the salad removes any attempt at healthy eating. It isn’t for the faint of heart.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – CC usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. CC put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and CC whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. CC added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you.

Stay Cool!

She Who Loves A Good Salad for Dinner

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chicken one dish plated

If you ever have those days when you just want to throw everything in one pan and end up with a delicious, filling meal, this is a good recipe to go to!

Ingredients

Ingredients

 

If you don't have left-over rice (and white or brown would work fine) go ahead and get your wild rice cooking, following the package directions. Mine said to cook for 45 minutes.

If you don’t have left-over rice (and white or brown would work fine) go ahead and get your wild rice cooking, following the package directions. Mine said to cook for 45 minutes.

While the rice is doing its thing, cut the chicken into bite-sized pieces, trimming off any fat.

While the rice is doing its thing, cut the chicken into bite-sized pieces, trimming off any fat.

 

Add a little oil to the bottom of a large skillet and let it heat, then add chicken.

Add a little oil to the bottom of a large skillet and let it heat, then add chicken.

 

Cook chicken until the outside is no longer pink. Add in chicken broth and let simmer on medium heat  for about twelve minutes.

Cook chicken until the outside is no longer pink. Add in chicken broth. Cover and let simmer on medium heat for about twelve minutes.

 

Once rice is cooked, drain then add to chicken.

Once rice is cooked, drain then add to chicken.

 

Add broccoli and let it simmer until your preferred doneness (about five minutes is how we like it).

Add broccoli and let it simmer until your preferred doneness (about five minutes is how we like it).

 

Stir in the can of cream of mushroom soup. Turn off heat, cover and let soup blend in for just a minute or two.

Stir in the can of cream of mushroom soup. Turn off heat, cover and let soup blend in for just a minute or two.

Serve - and you can top it with a little shredded cheese, if you like

Serve – and you can top it with a little shredded cheese, if you like.

 

Chicken – Wild Rice – Broccoli One-Dish Meal

1 1/2 pounds chicken pieces (boneless and skinless)

2 cups cooked rice

2 cups broccoli

1 can chicken broth

1 can cream of mushroom soup

1/2 cup shredded cheese (optional)

If you don’t have leftover rice, cook it according to package directions. While it is cooking, cut chicken into bite-sized pieces, trimming off any fat.

Heat about a tablespoon of oil in a large heavy skillet over medium heat. Add chicken and cook until it is no longer pink. Pour in 1 cup of chicken broth, cover and let simmer for about 12 minutes.

By now, your rice should be done. Drain and add to the chicken, along with the broccoli. Mix with the chicken, cover and let simmer about five minutes.

Turn off heat then spoon in cream of mushroom soup, blending well. Cover and let sit just a minute to make sure soup is heated throughout then serve. We like to sprinkle a little cheese (cheddar or colby-jack) on top of ours.

The best part about this is that clean-up is a snap.

Serves 6-8 (depending how starving they are!)

She Who Needs to Make this Again

 

 

 

 

 

 

 

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creamy chicken rice soup in bowl

A few weeks ago, I had company coming for dinner and since it was a week night, I knew I wouldn’t have a lot of time to put together something fantastic when I got home from work.

Dragging my slow cooker out of the cupboard and rinsing off the cobwebs, I decided a nice, hearty soup would do nicely. At the time, the temperatures were ridiculous frigid, so the idea of a steaming bowl of creamy deliciousness sounded really yummy.

This soup is so good,  comes together quickly, and can be left simmering in your slow cooker all day, ready to razzle-dazzle your guests (or family) when you get home from work.

Ingredients

Ingredients

Cut boneless, skinless chicken breast into bite-sized pieces.

Cut boneless, skinless chicken breast into bite-sized pieces.

Chop celery and carrots into about 1/4 inch thick pieces.

Chop celery and carrots into about 1/4 inch thick pieces.

Place chicken in the slow cooker and season.

Place chicken in the slow cooker and season.

Add carrots and celery.

Add carrots and celery.

Add rice and frozen veggies.

Add rice and frozen veggies.

Pour in broth, cover and set to cook for eight hours. (If you'll be home sooner, set it for six, later, set it for 10 on low).

Pour in broth, cover and set to cook for eight hours. (If you’ll be home sooner, set it for six, later, set it for 10 on low).

About 10 minutes before you are ready to serve, pour in a cup of heavy cream, and stir to blend it into the soup.

About 10 minutes before you are ready to serve, pour in a cup of heavy cream, and stir to blend it into the soup.

By this time, your mouth should be watering and you can't hardly wait to scoop up a bowl and devour.

By this time, your mouth should be watering and you can’t hardly wait to scoop up a bowl and devour.

To serve, add a little parsley garnish, a sprinkling of grated cheese or some toasted bread crumbs.

To serve, add a little parsley garnish, a sprinkling of grated cheese or some toasted bread crumbs.

Creamy Chicken and Wild Rice Soup

1 1/2 pounds of skinless, boneless chicken breast

1 32-oz box of chicken stock

1/2 cup celery

1/2 cup carrots

1 16-oz. bag of frozen mixed vegetables

1 16-oz. bag of wild rice blend

salt

seasoning

1 cup heavy cream

Spray the inside of your slow cooker with a non-stick cooking spray. I used a 5.5 quart Crock Pot, so if yours is smaller, just reduce the amount on the ingredients accordingly.

Cut chicken into bite-sized pieces and add to the slow cooker. Sprinkle with salt and seasoning (I used about 1 tsp. salt and 1 tbsp. seasoning).

Chop celery and carrots into pieces about 1/4 inch thick. Add to chicken. Add frozen veggies and the rice. (I used a blend of long grain brown, sweet brown, black and wild rice).

Pour the chicken stock in, cover and set your Crock Pot to cook on low for eight hours. (Mine ended up cooking 10 by the time I got home, which was just a tad longer than it should have gone).

About 10 minutes before you are ready to serve, add 1 cup of heavy cream to the soup and stir thoroughly to mix.

Serve with a garnish of parsley, shredded cheese, or toasted bread crumbs.

Perfect for a cold wintery day!

She Who Needs to Make This Again

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When I was a young girl, my mom had a circa 1960-something Betty Crocker cook-book for kids that originally belonged to my sister. I glommed onto it once I decided I wanted to bake and create in the kitchen. This was one of the first things I made. Mom also made these pear bunnies for us sometimes and they never failed to make me smile.

Easy and simple, make pear bunnies for Easter and see if your kids aren’t begging for more.

Ingredients - leaf lettuce, a can of pear halves (or fresh pears, cut in half) cottage cheese, cranberries, sliced almonds and Red Hots. You are supposed to use raisins instead of cranberries, but since I hate raisins, my bunnies have bizarre red eyes.

 

Put leaf lettuce on a plate. You can use as many as you like.

 

Place pear half on lettuce, split side down.

 

Add a dollop of cottage cheese at the broad end of the pear for a tail.

 

Stick in sliced almonds for ears, cranberries for eyes and a Red Hot nose.

 

Enjoy!

 

She Who Wishes You all a Very Happy Easter!

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