Category Archives: Recipes

Crockpot French onion chicken & rice


French Onion Chicken & Rice:
One cup of Rice
One can of condensed French Onion soup
3/4 soup can full of water
Chicken pieces cut up, salt & peppered.

Cook on high for 8-9 hours in the crockpot.
You can also cook in the oven at 350 degrees, covered in foil for an hour – remove the foil and cook for 20-30 minutes longer to brown the chicken.

Found on

Update: Okay I made this and I have to say I was underwhelmed. It was bland. Absolutely no flavor. We added salt, seasoned pepper, etc. The rice was mushy and overcooked. The chicken would have been perfect if it’d had any flavor. One positive thing I can say is it was super easy.

If I make it again, I would definitely change things a little. Maybe cook the rice separately and then combine it with the cooked chicken and soup. Really regret doubling the recipe. ūüėē


Beefy Mac


This recipe is from: Beefy Mac – Woman’s Day




  • 1 pound elbow macaroni
  • 1¬†pound ground chuck
  • 1¬†large white onion, finely chopped
  • 2¬†cloves garlic, minced or pressed
  • 2¬†cups chopped tomatoes (about 2 medium tomatoes, or use cherry tomatoes halved)
  • 1¬†cup wiped clean and chopped baby bell mushrooms
  • 2¬†tablespoons olive oil
  • 1/2¬†pound Gouda, shredded
  • 1/2¬†pound sharp cheddar, shredded
  • 1 1/2¬†cups milk
  • 2¬†tablespoons chili powder
  • 2¬†tablespoons cumin
  • 1/2¬†teaspoon cayenne pepper
  • salt, pepper


  1. Preheat oven to 350¬ļ.
  2. In a large pot, boil macaroni to just under al dente, drain and set aside.
  3. In the bottom of the same pot over medium heat saut√© the onion and garlic in the olive oil. When the onions become translucent, add the ground chuck, stirring until it’s brown. When the chuck is cooked through, add the cumin, chili powder, cayenne and a dash of freshly ground pepper. Reduce heat to low and gradually add in pasta while stirring constantly. When meat and pasta are mixed, gradually add in the cheeses while continuing to stir. Mix in the milk, then the tomatoes and mushrooms. Stir and transfer to a baking dish.
  4. Bake, uncovered, for approximately 45 minutes or until cooked through and bubbly.
After making this, there are a few changes I would make. Use 1/2 the noodles, 1/4 the seasoning, use garlic powder instead of cayenne pepper. Slice the mushrooms, instead of chopping them, and saute them with the onion and garlic. Use canned tomatoes, draining 1/2 the liquid.


Baked chicken and rice casserole


3 chicken breasts, cut into bite sized pieces
garlic, shallot, and onion, to taste
Knorr homestyle stock, 2 of the little cups
1 1/2 cup of rice (I used jasmine)
1 10 oz can of cream of mushroom
1 c water
garlic salt and pepper to taste

Warm some oil in a pan. Add garlic, shallots and onion. Season with garlic salt and pepper to taste. Brown but do not cook through. When brown, add the stock. Let stock melt, then add the soup. Slowly add the water to thin out soup a bit. I used a cup, but use your judgment and use less or more depending on your preference. Add uncooked rice and mix well.Bring to a light boil.  Put into a casserole dish, cover and bake at 350 for 30 minutes.  Check rice and liquid level. Add water if needed and continue cooking until rice is done. You could also mix in whatever vegetables you want, like peas, mushrooms, broccoli, etc. add them when you add the rice. You may need to increase the liquid, either water or broth.

Chicken with Shallots & balsamic vinegar


If you’ve never cooked with balsamic vinegar before, do not be intimidated by the smell.¬† It mellows out beautifully.

4 5oz boneless skinless chicken breasts

2 T flour

1/4 t kosher salt


2 t olive oil

1/2 cup shallots, chopped

1 c chicken broth

2 T balsamic vinegar

1/2 t dried thyme

1 T butter


Coat chicken breasts with a mixture of flour, kosher salt, and a dash of pepper.  Heat olive oil in a large nonstick skillet.  Add chicken and cook, turning once, 7 minutes or until golden brown and cooked through.  Remove chicken to a plate and cover to keep warm.  Add shallots to pan and saute until lightly browned.  Add chicken broth, vinegar, and thyme.  Bring to a boil and cook, stirring often, until shallots are tender and sauce is syrupy (about 4 minutes).  Stir in butter.  Remove pan from heat.  Plate chicken, and cover with sauce.


From Woman’s Day September 2010.

Lemon Tarragon Chicken (gluten free!!)


In the past two or three months, I have diagnosed myself with Celiac Disease. While I normally am not for diagnosing yourself, you are forced to do so when your drs won’t cooperate with you. (I think the fact that I am uninsured had a lot to do with it). They were too busy thinking I had cholera, or performing unnecessary surgery. Yes, both of those have happened. Anyhoo, I think I have celiac disease. Which means I cannot consume wheat, rye, barley or related grains. For the rest of my life. So I’m having to learn all over how to cook. Can’t thicken soups or make gravies with regular flour. Can’t use beefy onion soup mix to season things. Below is my first attempt at an actual GF recipe, as opposed to me just throwing stuff together. It sounds really good and I can’t wait to try it!

(From Wheat-Free Recipes and Menus by Carol Fenster, PhD.)

1 T canola oil
4 boneless skinless chicken breast halves
1 c fresh mushrooms, trimmed and halved
1 garlic clove, minced
1.5 t dried tarragon
.5 t ground black pepper
1 (14.5 oz) can low sodium GF chicken broth
2 T cornstarch
2 T GF light sour cream or sour cream alternative
1 t grated lemon zest
4 c cooked purchased GF pasta (noodles or penne)
2 T chopped fresh parsley for garnish

Heat the oil in a large heavy skillet over medium high heat. Add the chicken, mushrooms, garlic, tarragon, and pepper. Cook, uncovered for 15 minutes, or until the chicken is no longer pink, turning once. With a slotted spoon, transfer the chicken and mushrooms to a platter and set aside.

Combine 2 T of broth with the cornstarch in a small bowl. Add the cornstarch mixture and remaining broth to the skillet and cook, stirring, over medium high heat until thickened and bubbly.

Remove about 1/2 cup of the mixture and stir it into the sour cream. (if you use sour cream alternative, you may need to whisk it into the mixture or put it in a blender to fully incorporate it.) Return the sour cream mixture to the skillet along with the chicken and mushrooms. Stir in the lemon zest. Heat to serving temperature but do not boil. Serve over the hot cooked noodles and garnish with the parsley.

Goat Cheese Stuffed Chicken Breasts


This recipe is from the Williams Sonoma Bride & Groom Cookbook.


4 skinless boneless chicken breast halves

kosher salt and pepper

2 oz fresh goat cheese

4 thin slices prosciutto

8 fresh sage leave

2 cups flour

2 eggs, lightly beaten with 2 Tbsp water

2 cups bread crumbs

1/4 c olive oil as needed


Season the chicken breasts with salt and pepper on both sides.  Use a boning knife to cut a horizontal incision into each breast, without cutting the breasts in half, creating a pocket for stuffing.

Place each chicken breast between 2 pieces of parchment paper.  Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch thick.  When all the breasts have been pounded, rub each piece lightly all over with a little oil.

Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly then follow with 1 slice of prosciutto, and 2 sage leave.

Arrange a plate with the flour, a bowl with the eggs, and a plate with  the bread crumbs on a work surface.  Dredge each stuffed breast in the flour, shaking off the excess.  Dip it into the beaten egg mixture, then dredge in the bread crumbs.

Heat 2 Tbsp of the oil in a large saute pan over medium heat.  When the oil is hot, but not smoking, add 2 of the chicken breasts to the pan.  Do not overlap the pieces, or the breasts will cook unevenly.  Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more.  Using tongs, carefully turn the breasts and cook until golden on the second side and just becoming firm to the touch, about 2 minutes.

Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same was, adding more oil to the pan as needed.  Serve at once.

Great Iced Coffee (a how to)


I love coffee, iced or hot.¬† But I hate paying 5 bucks (or more) for a gourmet cuppa coffee.¬† Here’s how I make my own iced coffee.¬† (You can also use the final product in warm coffee, just heat it up in the microwave or on the stove.)

You need:

A french press (or 2 large bowls, a fine mesh strainer and some big filters. But it is worth the price to get the french press, much easier and not as messy).

1 cup coarse ground coffee (either use your own grinder or grind it at the store.  Using pre ground coffee will mean your coffee will be crunchy)

1 qt cold fresh water

Bamboo skewer, long plastic spoon, or a chop stick

1 qt container to store in the fridge

some time


I will write these instructions for using a french press, since it is easier.  The amounts will not vary if using the bowls. Put a qt of water in your french press (it will come up to the bottom of the band around the top). Add the ground coffee.  Stir with a bamboo skewer, (do NOT use metal, it will eventually crack the french press). Put on the cover, but do not plunge.  Allow to sit over night.  Gently plunge the coffee, and pour into the storage container (I use a rubbermaid one that fits in the door of the fridge).

To mix up some coffee, add equal parts coffee and milk in a mug, flavor and sweeten as desired.  To make hot coffee, mix equal parts water and coffee, heat as desired, then sweeten and add cream.  I use about 4 oz coffee and 4 oz milk, but play around with the ratios and see what suits your taste.  I usually add some sugar free vanilla torani syrup.  This is a great way to use flavored coffees, since the long brewing time really develops the flavor.


This method of brewing also reduces the acidity and the caffeine content of the coffee.