STICK OF BUTTER RICE - BAKED

1 cup uncooked long-grain white rice (jasmine or basmati optional)
1 can (10–10.5 oz) condensed French onion soup
1 can (10–10.5 oz) beef consommé or broth
1 stick (½ cup) unsalted butter, sliced into pats

8oz sliced mushrooms, optional but delicious
Season with your heart: garlic powder, black pepper, fresh herbs, or cheese for variations

Preheat the oven to 400° and lightly grease an 8×8 or 9×9-inch baking dish.

Combine all ingredients into the prepared pan

Stir gently to distribute evenly.

Cover and bake: Seal the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Rest and fluff: Let the rice sit for 5 minutes, then fluff with a fork before serving.

PASTINA - "ITALIAN PENICILLIN"

4 Cups chicken broth
6 Cups water
1-2 TBL chicken bouillon
3 celery ribs cut in half
3 carrots peeled and cut in half
6 whole garlic cloves
1 whole onion quartered, yellow or white
Pastina
Fresh Grated parmesan

Bring bouillon, water and all the veggies to a boil

Cover and turn to medium low heat and simmer for 45 minutes

Add softened veggies with 1-2 cups of the cooking liquid to a blender and blend until smooth

Once silky-smooth pour back into pot and mix all together

Cook your favorite pastina separately and put some in each mug/bowl

Cover with the broth mixture

Top with parmesan



Optional mix ins
A few whole peppercorns
Salt
1-2 cups of tomato sauce
A little cayenne pepper to kill parasites and chest infections
Shredded cooked chicken breast
A drizzle of olive oil
Parsley, fresh or dried

PARMESAN RANCH CHICKEN

4-6 chicken breasts, pounded thin
1/2 cup mayo
1/2 cup yogurt or sour cream
1 cup parmesan, fresh grated, not canned
2 TBL ranch seasoning
S&P to taste

Lay chicken in a 9x13 baking dish
Mix the remaining ingredients and top each breast evenly
Bake uncovered 400 degrees for 20-25 minutes until 165 degrees internal
Broil 2-5 minutes if you desire a more browned top

Sprinkle with parsley if desired

CHICKEN and STUFFING 2 WAYS

OVEN BAKE or CROCK POT INSTRUCTIONS BELOW

INGREDIENTS and QUANTITY ARE THE SAME FOR BOTH

2-2.5 lbs chicken breast cut into bite size pieces
Swiss cheese (optional)
1 cup sour cream
2 cans cream of . . . soup
1 tsp season salt or Cajun seasoning
2 boxes stove stop stuffing
1/2 can water (only when baking)

IF BAKING
In a 9x13
Put your chicken breast pieces
Top with Swiss is using
Mix together, sour cream, soup and seasoning then pour over top
Mix water with stove top to moisten then pour over sour cream mix
Cover tightly with foil to trap steam
Bake at 375 degrees 40-45 minutes until chicken is 165 degrees internal.


IF USING CROCK POT
Place chicken in crock

Top with Swiss if using

Mix together, sour cream, soup and seasoning and pour over top
Sprinkle stuffing in dry
Cook on low 5-6 hours or high 3-4 hours

VARIATION

Add frozen mixed veggies on top of chicken before cheese and sauce to change it up.

JALAPENO POPPER CHICKEN

4 Chicken breast halves, pounded thin
8 oz cream cheese
4-5 diced jalapenos, or a 4 oz can
1/2-1 tsp cajun seasoning
Sharp Cheddar cheese, to taste
Bacon Crumbles, to tast

Put the chicken in a baking dish
Mix the cream cheese, jalapenos and seasoning together then top each breast
Sprinkle with cheese
Bake at 350 degrees 25-30 minutes until internal temp is 165 degrees.
Sprinkle with bacon crumbles

SAUSAGE BALLS

1 (11.36-oz.) package Red Lobster Cheddar Bay Biscuit Mix
1 (8-ounce) package cream cheese, softened
1 1/4 cups sharp cheddar, shredded
1 pound breakfast sausage, uncooked

Instructions

Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper; set aside.

In a large mixing bowl, add biscuit mix and seasoning pack (1 package), cream cheese (8-ounce), sharp cheddar (1 1/4 cups), and uncooked sausage (1 pound).

Using a hand-held electric mixer, beat until mixture is evenly combined.

Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.

Place the baking sheet in the refrigerator for 15-20 minutes.

Bake in the preheated oven, until brown, about 20 to 25 minutes or until the internal temperature reached 160°F when measured with an instant-read thermometer. Best served warm.

You should get about 45 balls.

You can keep warm in a crockpot once cooked.  Just put paper towel on bottom first and under lid to catch all the extra moisture.

PULLED BUFFALO CHICKEN SANDWICHES

2 lbs chicken breasts
1 tsp garlic powder
1 tsp onion powder
4 TBL butter
1 cup Franks Red Hot Sauce
2 TBL ranch seasoning
salt and pepper to taste

Put all in crock pot on low for 8 hours
Shred and serve on buns with blue cheese slaw (recipe on blog)