*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice

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When Brian is traveling, I don't often cook much for just Connor and me... I keep mealtimes simple, because I can.  The first time I made this dish (for Connor's birthday), while it was yummy, we all thought it was a little salty for our tastes.  This time, I made an effort to cut some of the added salt and add some extra flavor using the spice mix - Trader Joe's 21-Seasoning Salute.  These were exactly the changes I needed to make, as both Connor and I inhaled it!  This dish is delicious and so very easy.  I adapted this recipe from my original post and here.


*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice


3 Tbsp. extra virgin olive oil
Trader Joe's 21-Seasoning Salute
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced (optional)
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces
2 1/2 c. of low-sodium chicken broth
1 1/2 c. shredded cheddar cheese (I like Kraft Triple Cheddar Finely Shredded Cheese)


In a large skillet or pan, sauté chicken in 2 Tbsp. of olive oil over medium-high heat, and season generously with TJ's 21-Seasoning Salute.

Once the chicken is browned, add the garlic (optional) and cook for about 1 more minute.

Push chicken to one side of the pan and add 1 Tbsp. of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Chubby Hubby Clusters

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I really wanted to make some sort of candy this year for Christmas... I saw these online, and they intrigued me... and did not disappoint!  The whole family loves them!


Chubby Hubby Clusters

Serves: 30

1½ c. semi sweet chocolate chips
1 c. peanut butter chips
½ c. butter, cut into pieces
¼ c. peanut butter
2 c. pretzel sticks, roughly chopped (I broke them in half)
1 c. salted peanuts

In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.

Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.

Optional: drizzle with melted peanut butter.

Store leftovers in an airtight container.

One-Pan Cheesy Chicken, Broccoli, and Rice

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This is the dish I made for Connor's 6th Birthday Dinner.  He loved it!  It was delicious, and very easy.  I adapted this recipe from here.


One-Pan Cheesy Chicken, Broccoli, and Rice


3 Tbsp. extra virgin olive oil
1/2 medium yellow onion, diced finely
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced
1 tsp. of kosher salt and freshly ground pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces (or smaller)
2 1/2 c. of low-sodium chicken broth
2 c. shredded cheddar cheese (I like mild)


In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

Once onions soften, increase the heat to medium high and add chicken to the pan.

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Caramel Apple Cheesecake Bars

This recipe might be one of the yummiest desserts I've ever made.  Seriously... it's so good!  Perfect for fall... meant for September.  I adapted this recipe from here.


Caramel Apple Cheesecake Bars

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Crust:
2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 c. (2 sticks) butter, softened

Cheesecake Filling:
3 (8-oz.) packages cream cheese, softened
3/4 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. sugar

Streusel Topping:
1 c. firmly packed brown sugar
1 c. all-purpose flour
1/2 c. quick cooking oats
1/2 c. (1 stick) butter, softened

Drizzle:
1/2 c. caramel topping for drizzling after baked


Preheat oven to 350ºF.

CRUST: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan (greased & floured OR lined with heavy-duty aluminum foil). Bake 15 minutes or until lightly browned.

CHEESECAKE FILLING: In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

APPLES: In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cheesecake.

STREUSEL TOPPING: For the streusel topping: In a small bowl, combine all ingredients with clean hands to thoroughly integrate the butter into the mixture. Sprinkle Streusel Topping over apples.

Bake 40-45 minutes, or until filling is set. Turn off oven, and open door to let it begin to cool and firm up. Chill.

Serve cold, and drizzle each piece with caramel topping. Enjoy!
Makes 16 servings.

Connor's Baked "Skabetti"

Connor had one request for his Back to School Dinner this year: "SKABETTI".  Personally, I find regular spaghetti and sauce to be a little boring, so I scoured the internets for a different version, and ended up making this.  It was delicious!  Below is how I modified the recipe to suit our family:

Connor’s Baked “Skabetti”

2/3 of 1 package (16 oz.) spaghetti noodles
1 lb. ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 jar (32 oz.) spaghetti sauce
1/2 tsp. seasoned salt
1 tsp. Italian seasonings
2 eggs
1/3 c. grated Parmesan cheese
5 Tbsp. butter, melted and slightly cooled
1 container (16 oz.) ricotta cheese
2 c. shredded mozzarella cheese

Cook spaghetti according to package directions.
In a large skillet, brown beef, onion, & garlic over medium heat; drain.
Stir in spaghetti sauce, seasoned salt, & Italian seasonings.
In a large bowl, whisk the eggs, Parmesan cheese & butter.
Drain spaghetti; add spaghetti to the egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9x13 glass baking dish.
Top with half of the ricotta cheese, meat sauce & mozzarella cheese… and repeat.

Cover and bake at 350°F for 30 minutes.
Uncover and bake for 10 minutes longer or until cheese is melted.

Brown Sugar & Balsamic Glazed Pork Loin

I made this delicious pork recipe last weekend for the boys... and we LOVED it!  You could easily adapt it to pork chops (in the crockpot, as well), and we're already making plans to add the glaze to grilled chicken this summer.  (Recipe adapted from here.)

Brown Sugar & Balsamic Glazed Pork Loin

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Pork Loin:
1 (2-3 lb.) boneless pork loin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/2 c. water

Glaze:
1/2 c. brown sugar
1 Tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 Tbsp. soy sauce

Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with 1/2 c. water.
Cook on low for 6-8 hours.

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
Heat and stir until mixture thickens.
Brush roast with glaze 2-3 times during the last hour of cooking.
Serve with remaining glaze on the side.