Crispy Ritz Chicken

INGREDIENTS

FOR CILANTRO RICE
1 1/2 c. of uncooked rice
1/8 c. lime juice
2 tbsp. tried cilantro

FOR THE CHICKEN
3 chicken breasts
2 sleeves of Ritz crackers or roasted veggie flavor
1/2 c. of buttermilk or regular milk
2-2 1/2 c. of shredded cheese or mozzarella
Salt and Pepper to taste

FOR THE SAUCE
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter

Dried cilantro for garnish

INSTRUCTIONS

Preheat Oven to 350F Degrees

For the rice:
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken. 

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Mushroom Risotto

Ingredients

• 2 tablespoons olive oil
• 1 large sweet white onion, finely chopped
• 3 large garlic cloves, minced
• 10 oz mushrooms, sliced
• salt and pepper
• 1 cup rice, uncooked
• 2 cups whole milk
• water, as needed
• 1/4 teaspoon Italian seasoning
• 1 cup fresh Parmesan cheese wedge, finely grated
• salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat, constantly stirring until mushrooms are soft and lightly browned - no more than 5 minutes.
2. Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well. Cover the skillet with the lid. Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency. When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper. 

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Cauliflower "Fried Rice"

4 servings
Ingredients:

1 medium head (about 24 oz) cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste

Instructions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

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Fried Rice

4 servings

INGREDIENTS:

·         3 Tbsp. butter, divided

·         2 eggs, whisked

·         2 medium carrots, peeled and diced

·         1 small white onion, diced

·         1/2 cup frozen peas

·         3 cloves garlic, minced

·         salt and pepper

·         4 cups cooked and chilled rice

·         3 green onions, thinly sliced

·         3-4 Tbsp. soy sauce, or more to taste

·         2 tsp. oyster sauce (optional)

·         1/2 tsp. toasted sesame oil

INSRUCTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

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One Pan Rice and Chicken Bake

Ingredients

1 tbsp oil

3-4 boneless chicken breasts

3/4 c. rice, uncooked

2 c. water

1 can black beans, rinsed and drained

1 c. whole kernel corn

1 c. shredded cheddar cheese

sour cream (optional)

Instructions:

Heat oil in medium sauce pan.

Add chicken and cook for approximately 3 minutes on each side until golden brown.

Stir in the rest of ingredients (minus the cheese and optional sour cream).

Bring to a boil and reduce heat. Let simmer for 20-25 minutes until fully cooked.

Top with shredded cheese and let melt for a couple of minutes.

Serve topped with sour cream (optional).

These could easily be made into soft tacos or burritos. Make as directed and then fill a tortilla with the ingredients. 

Enjoy it!

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