Horiatiki Salata (Greek Country Salad)

Jeff found this recipe in Another Trip Around the World. I appreciated Jeff's assistance in preparing this recipe for Jeanette and Judy's birthday meal.

Ingredients:
4 tomatoes, cut into wedges
1 cucumber, peeled and sliced
1 green pepper, sliced in thin rings
1 yellow or red pepper, sliced in thin rings
1 mild onion, chopped
salt and pepper
4 T. olive oil
5 oz. feta cheese, crumbled
15 or more black olives
1 small bunch of parsley, coarsely chopped
1 t. dried oregano

Directions:
Place vegetables in a bowl, then sprinkle
them with salt, pepper, and olive oil. toss well.
Arrange the feta cheese, olives, and herbs on top.

Pan de Jamon--Venezuelan Ham Bread

Jeffrey found this recipe in one of his schoolbooks, Another Trip Around the World. He helped me prepare this recipe for Jeanette's and Judy's birthday meal.

Pan de Jamon-Venezuelan Ham Bread

Ingredients:
canned pizza crust, or prepared from scratch
butter
1 package of ham slices
1/2 c. chopped green olives
1/2 c. raisins
egg white, optional

Directions:
Spread the pizza crust onto a clean, flat surface.
Spread the crust evenly with butter or margarine.
Place ham slices over the butter or margarine.
Sprinkle with olives and raisins. Roll up the crust
and flatten the ends. Brush rolled crust with the
egg white. Place in a bread pan, or on a flat sheet,
seam side down. Bake for 30 minutes at 350 degrees.

Jewish Cheese Blintzes

We were blessed to be a part of a missions conference during the last week. On Sunday evening, we partook of a feast of goodies at the missions banquet. I helped with the Israeli table.

Here is one of the recipes I made. I didn't bring any of these home with me; the family was a bit sad. I told them I would make some more of this recipe soon.

Blintzes:

Ingredients:
4 large beaten eggs
1/2 c. water
1/2 c. milk
1/2 t. salt
1 cup all-purpose flour

Filling:
1 pound farmers cheese
1 T. melted butter
1 large egg yolk
2 t. vanilla
1/4 c. sugar or more to taste

Preparation:
1. To make the blintzes, beat together all the blintz ingredients and let the batter rest for at least a half hour. Heat a small skillet (about 7 inches) and add a pat of butter. Pour about 1/4 c. batter into the pan and swirl it around, pouring off excess. Don't let it brown. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat with remaining batter and pats of butter.

2. To make the filling, mix together all the filling ingredients in a large bowl.

3. To assemble, place 1 blintz on a work surface and place 1 T. on top. Fold envelope style and roll up. continue with remaining blintzes and filling.

4. Fry filled blintzes in butter until golden brown. Serve with sour cream and/ or fruit toppings.

Makes 2 dozen.

Blueberry Orange Muffins

I made these muffins a while back and they were delicious. A really yummy twist on traditional blueberry muffins.

Combine and soak for about 10 minutes:
1 cup uncooked quick oatmeal
1 cup orange juice

Meanwhile, combine the following:
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup sugar

In a separate bowl, combine:
1 cup oil
3 eggs

Add oil and eggs to oatmeal and orange juice mixture and mix well.

Add flour mixture and mix until combined, but do not over-mix.

Stir in the following:
1 ½ cups blueberries (fresh or frozen)
1 tablespoon orange zest
½ cup chopped walnuts

Spoon into prepared muffin tins (I used jumbo, but you could use regular or even mini, if you prefer).

Combine the following and sprinkle on top of the muffins:
1/3 cup sugar
1 teaspoon cinnamon

Bake @375 for 25-30 minutes if using jumbo muffin tins or 400 for 15 minutes if using regular muffin tins.

Homemade (Gluten-Free) Chicken Nuggets

For some reason, my kids have not been too fond of chicken lately (unless it is a plain old roaster). But after the miracle of getting them to eat fish because it was breaded, I figured it was high time to try some breaded chicken: more specifically, chicken nuggets. I tried once and was fairly satisfied, but my second attempt made me quite happy. Obviously my version is gluten-free, but I imagine the recipe would work about the same if wheat flour was used in place of the rice flour.

Ingredients:

2-3 chicken breasts (enough chicken to make 15-20 nuggets)

1/4 c. milk (or water)

1 tbs. lemon juice

1 egg

1/4 c. cornmeal

1/4 c. brown rice flour

1 tsp. cajun seasoning*

1/2 tsp. salt

vegetable or canola oil for frying

Directions:

1. Mix milk and lemon juice in a small bowl. Set aside.

2. Chop chicken into standard nugget-size pieces.

3. In another small bowl, mix cornmeal, rice flour, seasoning, and salt.

4. Beat egg into milk mixture until well blended. With each chicken piece, dip into milk mixture, shaking off excess, then coat with flour mixture.

5. In a large frying pan, pour enough oil to coat bottom of pan with about 1/8 in. oil. Heat oil over medium heat. Add chicken nuggets and fry for about 4-5 minutes on each side. Set on paper towels to drain. Allow to cool at least 10 minutes before serving.

Note: if you are making more than one batches, you will not necessarily need to multiply the milk/egg mixture ingredients. I made 3 batches, there was just enough milk mixture to cover all three. If you are making only 1-2 recipes, you could probably use less milk... it just might make the breading a little more egg-y.

* I make my own mix with the recipe found here: http://allrecipes.com/Recipe/Creole-Seasoning-Blend/Detail.aspx. (I use black pepper instead of white, and I leave out the cayenne pepper because it is too spicy for my kids, but it is a nice kick for a more grown-up palate.)

Oh, and by the way, the girls loved the chicken nuggets... almost as much as I did. ;-)

Tofu Stir Fry

In the interest of keeping my participation on this blog alive... or perhaps just because I'm excited about this recipe... here is a new post from me. :-)

I have don't know that I'd ever even tasted tofu before I was married. My family's main courses, and my own thereafter, usually included a healthy portion of meat (usually beef or chicken). I have recently been exploring the idea of eating for your blood type, and I thought we were doing pretty good, since I knew I and at least 2 of the girls were Type O, which are good with eating a lot of meat. A few months ago, however, we discovered that Jeremy is Type A. And (of course!) Type A's don't digest meat very well, and do well with a low meat or even vegetarian diet. Lovely.

So, I have been endeavoring to expand my horizons and create a few meatless dishes, and as I result, I have been exploring the world of tofu. And to my surprise, it is actually not that bad. Unfortunately, I have yet to find a satisfactory recipe that is both gluten-free and dairy-free but is NOT a stir-fry. So... I've been doing a lot of stir-fry. :-)

I have tried a few stir-fry recipes, but I usually have to modify them to some degree to suit my tastes (usually by adding more veggies and often more sauce). Stir-fry is kind of free-form by nature, but I like to have an actual recipe on hand to help me plan and keep me from getting too confused... and that doesn't work so well when you're modifying everything. So since I seem to be so picky, I decided to try my hand at making up my own recipe last night. And I have to say, I liked it better than any of the other recipes I've tried so far. So here you are... (Please note I did not keep exact track of frying time, but I think you are all good enough cooks to figure this out.)

Jessica's Tofu Stir Fry

Ingredients:

* 1 lb. pack firm tofu, chopped into bite-size pieces*

* 2 cloves garlic, minced

* 1 head fresh broccoli (about 1.5 c.), chopped into bite-size pieces

* 2 medium carrots, sliced

* 1 large onion, sliced

* 1 medium zucchini, quartered and sliced

* 8 oz. mushrooms, sliced

* 1/4 c. wine (I used white, but will probably use red next time for more flavor)

* 2 tbs. soy sauce

* 1/2 tsp. ginger

* 2-3 tbs. olive and/or sesame oil (I used about half and half)

* 1/2 c. water

* 1 cube chicken bouillon or 1 tsp. granules

* 2 tbs. cornstarch

* 2 tbs. water

Directions:

1. Heat 1-2 tbs. oil in a large pan or wok over medium-high heat. Add garlic and fry for 2-3 minutes, till tender. Add broccoli and carrots. Fry for 4-5 minutes, until beginning to get slightly tender. Add onions and fry for about 3 more minutes. Add mushrooms and zucchini and fry a few more minutes.

2. Mix together wine, soy sauce, and ginger. Add to veggies and simmer until veggies are all fairly tender.

3. Meanwhile, heat another 1/2 to 1 tbs. oil in a medium saucepan. Fry tofu for a few minutes, until lightly browned. Dissolve chicken bouillon or granules in 1/2 c. water. Add to tofu and simmer for about 3 minutes.

4. Add tofu mixture to veggie mixture. Combine 2 tsp. cornstarch with equal part water, and whisk with a fork till smooth. Add to tofu and veggies, stir well. Cook for 1-2 more minutes until sauce begins to thicken slightly. Serve over brown rice.

Makes about 6 servings.

*Tofu works a little better if it is set out to dry on a stack of paper towels for a while. I did this while I was chopping my veggies, and it worked fine.

Note: I thought it could use maybe just a tad more soy sauce, but it depends on your preference. You can always splash it on at the end, anyway.

If any of you try this, let me know how you liked it and if you come up with any improvements!

Southern Cheese Grits Casserole

In our geography studies this year, Jeff will be preparing recipes from a variety of countries around the world. His first entry is below, a favorite of the southern states of the USA.

Southern Cheese Grits Casserole

Ingredients:
6 cups water
2 1/2 t. salt
1 1/2 c. quick-cooking grits
1/2 c. butter
1 cup cheddar cheese
3 eggs, separated
paprika

Directions:
Combine the water and salt in a 4-qt. Dutch oven. Boil water and stir the grits in slowly. Cook over low heat, stirring constantly until thickened. Remove from heat; stir in butter and cheese until melted. Stir in the eggs yolks; beat egg whites until stiff; fold into the cheese mixture and pout into a greased, 3 qt. casserole dish. Sprinkle with paprika. Bake at 350 for 30-40 minutes. Serves about 12.

Grandma's Recipes

I've been spending some time recently going through a recipe box of my mother's that contains both her recipes and my grandmother's recipes. Here are a few of them along with images of the actual hand-written recipes.

Aunt Alline's Broccoli
This recipe originated with my great aunt Alline, my grandmother's sister. I don't actually remember eating this one, but I was struck by the large amounts of butter/mayonaise/cheese. Truly a southern recipe. Paula Deen herself couldn't do much better.

1 box chopped broccoli, cooked and drained
1 small onion, sautéed
1 can cream of mushroom soup
¼ c. mayonnaise
1 cup shredded cheddar or American cheese
1 stick melted butter
1 c. Pepperidge Farm stuffing mix

1. Combine broccoli, onion, mushroom soup and mayonnaise. Pour in greased casserole dish.
2. Sprinkle cheese on top of broccoli mixture.
3. Combine melted butter and stuffing mix and pour on top of cheese.
4. Bake at 350 for 30 minutes.

Grandma's Squash Casserole
This recipe brings back a million childhood memories. This was one of my very favorite things Grandma used to make when we went to visit. I loved it.

4 large squash (Zucchini or yellow)
2 large onions
1 can cream of mushroom soup
8 slices American cheese
1 c. ritz cracker crumbs

1. Cook onion and squash until tender.
2. Place ½ of squash mixture into baking dish.
3. Add cheese slices and then mushroom soup.
4. Add remaining squash mixture.
5. Top with cracker crumbs.
6. Bake at 350 until golden and bubbly.


Grandma's Banana Pudding
This recipe is my grandmother's recipe, but written down by my mother, so it is doubly special. One time when we went to Grandma's house, I remember sneaking to the fridge to see if she'd made banana pudding for us, and to my delight, she had!

1 5 ½ oz vanilla instant pudding mix
3 c. cold skim milk
2 c. whipped topping
50 Nilla wafers
4 large bananas

1. Prepare pudding as directed using 3 c. skim milk; fold in half of whipped topping.
2. Reserve 6 wafers and 1 banana. Slice remaining bananas.
3. Arrange a layer of wafers on the bottom of 2-qt round baking dish or bowl. Spread ¼ pudding over wafers; top with banana slices. Place wafers around sides of dish; continue layering wafers, pudding and bananas, ending with pudding.
4. Cover and chill 3 hours or until serving time. Slice remaining bananas. Garnish with banana slices, remaining 6 wafers and whipped topping.

8-10 servings.

Red Hot and Blue Potato Salad

When I lived in Virginia, one of my favorite restaurants was Red Hot and Blue. They served Memphis-style barbeque - lots of smokey flavor, pulled pork sandwiches topped with coleslaw, sweet potato fries and key lime pie. Pretty much YUM. My favorite thing was their potato salad. It was unlike any potato salad I'd ever had before or since. I've tried to recreate it several times, but I could never quite figure it out. This weekend I came across a blog that had what it claimed was the official restaurant recipe, so I decided to try it. I altered the recipe slightly - I added sour cream in place of some of the mayonnaise. I'm so excited! This tastes exactly like what I remember.

5 lb. red potatoes
5 hard-boiled eggs, coarsely chopped
1 bunch scallions, trimmed and thinly sliced (use green and white parts)
3/4 c. mayonnaise
1/3 c. sour cream
1/2 t. celery salt

Clean and boil the potatoes whole, skin on, until fork-tender. Drain, cool, and chop in large chunks.
Add remaining ingredients and mix well.

Best if served at room temperature. Enjoy!

Snickerdoodles

I came across this recipe today in my stack of stuff. These are so easy to make and classic in every way.

Snickerdoodles

1 c. butter

1 1/2 c. white sugar

2 eggs

1 t. vanilla

2 3/4 c. flour

1 t. baking soda

2 t. cream of tartar

1/4 t. salt

2 T. sugar

2 t. cinnamon

1. Cream butter, 1 1/2 cups sugar. Add eggs and vanilla. Whip until light and fluffy.

2. Gradually stir in flour, baking soda, cream of tartar and salt.

3. Mix 2 tablespoons sugar and 2 teaspoons cinnamon. Form cookie dough into walnut-size balls and roll in sugar/cinnamon mixture.

4. Place on ungreased cookie sheet and bake at 375 degrees for about 10 minutes.

Strawberry Pie

This is a new recipe for me, but so far, it has received rave reviews. Try it - I guarantee you won't be sorry.

Strawberry Pie

1 8-oz package cream cheese

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 cup heavy cream

1/3 cup white sugar

2 tablespoons cornstarch

1/3 cup water

1/3 cup grenadine syrup (You can find grenadine syrup with drink mixers.)

1 tablespoon fresh lemon juice

2 cups fresh strawberries, hulled

1 9-inch baked pie shell (Graham cracker crust recipe is below.)

1. In a medium bowl, mix together cream cheese and powdered sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.

2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.

3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar

1/3 cup butter, melted

1. In a small bowl, combine the crumbs and sugar, add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.

2. Refrigerate for 30 minutes before filling, or bake at 375 degrees for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Another classic....

I haven't made this one in a while, but I always get requests for the recipe when I do.

Apple Cobbler

1 1/2 cups butter

6 cups peeled and sliced tart apples (I usually use Macintosh or Granny Smith or a combination of the two.)

1 1/2 teaspoons salt

1 1/2 cups + 1-2 tablespoons sugar

1 1/4 teaspoons cinnamon

1 cup milk

2 eggs

3 cups flour

4 teaspoons baking powder

Preheat the oven to 375. Melt 1/2 cup of the butter and pour it into a 9x13 cake pan. Spread it evenly and arrange the apples over it. Mix 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/2 cup sugar and sprinkle evenly over the apples. Set aside. Melt the remaining 1 cup butter in a small pan, remove from heat, add the milk and egg, and beat well. Mix the flour, baking powder, the remining 1 cup sugar, and the remaining 1 teaspoon salt in a bowl. Stir in the milk and egg mixure and beat until smooth. Pour over the apples. Mix 1/4 teaspoon cinnamon with 1-2 tablespoons sugar and sprinkle over the top. Bake for about 30 minutes or until toothpick comes out clean.

What I made last night......

Baked Enchiladas

2 lb ground beef
1 onion, finely chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 small jar mild or medium taco sauce
1 small can diced green chilies
1 cup milk
2 cups shredded cheddar cheese
18 medium flour tortillas, cut into quarters

1. Cook beef and onion until meat is done.
2. Mix soups, taco sauce, chilies, and milk together.
3. Line bottom of greased 13x9-inch pan with half of quartered tortillas.
4. Top with half of meat, half of sauce, and half of cheese.
5. Repeat with remaining ingredients. Top with additional layer of tortillas and shredded cheese.

Bake at 350 degrees for 20-30 minutes or until bubbly and golden.

It's soup season......

Here's a couple of recipes I tried over the weekend. The Mexican-style Cornbread was amazing - I highly recommend it.

White Lightning Chicken Chili
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Fajita seasoning mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped

1. Chop onion and jalapeno peppers.
2. Drain 1 can of beans. Transfer to bowl. Gently squeeze garlic from papery skins into beans in bowl; mash. Drain remaining 2 cans of beans and set aside.
3. Heat oil in 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, seasoning mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth kitchen shears or chop. Stir into chili just before serving.

Yeild: 8 servings


Mexican-style cornbread
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir in the egg mixture into the dry ingredients. mix well. Pour batter into prepared pan. Sprinkle 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.

Recipes from Yesteryear

We visited with Grandma Cole a few weeks ago, and attended the Hull picnic with her. Jane and Jonathan also came to be a part of the Hull celebration. (Jane took the picture with Joanna's camera:))

Enjoy the recipes that follow. The first one is from Grandma Cole.

Soft Ginger Cookies

2 c. molasses
1 c. lard
1 c. sugar
1/2 c. sour cream
1 T. ginger
2 eggs
3 1/2 t. soda dissolved in sour cream
Flour to make stiff dough
(start with 2 or 3 cups)
1 t. salt

To sour cream you can add 1 t. vinegar to 1/2 c. sour cream. You may omit 1 c. molasses and add 1 c. sugar; also uses 1 c. sour cream.

(Temperature and baking time are not included in the recipe. So a guess: 350 degrees for 10 minutes).



A recipe from Mrs. Sophie Cross. She resided in Mason City, Illinois. She was Grandpa Dunker's sister.

Sugar Cookies

2 pt. sugar
1 pt. lard
1 pt. sweet milk
4 eggs
4 level t. baking powder

Flavor; flour to mix soft; roll thin, bake quick.

(Another guess: 375 degrees for 7 minutes.)

Until later.

Chicken and Tater Recipes

Here are two more recipes that I enjoyed when I visited with Julie in June.

Roasted Chicken with Balsamic Vinaigrette

1/2 c. balsamic vinegar
1/4 c. fresh lemon juice (1 lemon, approx.)
1/4 c. Dijon mustard
3 garlic cloves, minced
1 t. salt
1 t. freshly ground pepper
1/2 c. olive oil
chicken, cut into 6 pieces
1 T. chopped fresh parsley
1 t. grated lemon zest (1 lemon, approx.)

In a 9 x 13 pan, whisk the first 6 ingredients to blend. Whisk in the oil. Add chicken pieces and turn to coat. Cover and refrigerate, turning chicken occasionally, for at least 2 hours or up to a day.
Preheat oven to 400 degrees. Roast chicken uncovered until just cooked through, about 45 minutes. Using tongs transfer chicken to a platter. Pour liquid into a saucepan; spoon off excess oil. Boil until liquid reduces by about 1/2 and thickens slightly, about 8 minutes.
Pour sauce over chicken. Sprinkle parsley and lemon zest over the chicken and serve. If the chicken gets too dark too quickly, cover with foil taking the foil off for the last 10 minutes of roasting.



Roasted Potatoes

5 medium potatoes
1 medium onion, chopped
1 T. garlic powder
1 T. kosher salt
2 t. chili powder
1/4 c. olive oil
1 c. shredded cheddar cheese, opt.

Arrrange potatoes and onions in a greased 9 x 13 pan. Sprinkle seasonings on top. Drizzle with olive oil. Sprinkle cheese on top.

450 degrees for 35-40 minutes.

Grapefruit, Watercress, and Avocado salad with Sherry Viniagrette

I made this to go with my salmon tonight, and it was surprisingly good. I would have never thought to put these particular ingredients together. Yum!


1 1/2 c. sectioned red grapefruit (one large)
2 ripe avocados
1 bunch watercress
1 T. olive oil
2 t. sherry vinegar
pinch salt

Break grapefruit into 1-inch chunks. Peel, pit and chop avocados into 1-inch cubes. Trim tough ends of the watercress and chop remainder coarsley. Toss grapefruit, avocados and watercress with salt, olive oil, and vinegar.

A visit with Grandma Marli

Recently, Joanna, Judy, Jed, Jeff and I had a wonderful visit with Grandma Marli in her home in Gibson City. She continues to live a very full life, and healthwise, is feeling better than the last time I visited with her. I asked if she would be alright with us posting a picture of her on our blog and including a recipe that she would share. She said okay to both of them.

Enjoy!


Zucchini Casserole

4 c. chopped zucchini
1 medium onion
little bit of water

Cook till tender, about 10 minutes. Put in a greased, casserole dish.

White sauce:
Combine 1/4 c. melted butter, 1/4 c. flour, and 2 c. milk. Cook, as needed. Add shredded cheddar cheese. Sprinkle on top of zucchini mixture, followed by a sprinkling of bread crumbs.

Bake at 350 for 40-45 minutes, or until done.

Garlic Lime Chicken

3 lbs. chicken
1/3 c. lime juice
1/4 c. olive oil
1/4 c. minced parsley
2 tbs. chopped onion
3 garlic cloves, minced
1 tbs. grated lime peel
1 tsp. minced fresh thyme*
1/2 tsp. salt
1/4 tsp. pepper

In a bowl, combine the last nine ingredients. Place chicken in a large, resealable plastic bag. Pour marinade into bag and shake or squeeze bag to coat chicken. Refrigerate for several hours.** Place in a baking dish and cook in the over at 350° for about 1 hour.

*It is really best with fresh thyme if you have some around, but about 1/2 tsp. of dried works too.
**Sometimes when I am pressed for time, I skip this step and put it directly into the oven. Then I just make sure to baste it with the marinade every 10-15 minutes while cooking.

Serves 4-6.

I think I can safely say that this would NOT taste so good with Worchestershire sauce on it, though I have never really tried it... ;-)

Chicken Carrot Pilaf

1 lb. boneless, skinless chicken breasts, cut into strips or chunks*
1/2 tbs. olive oil
1 1/3 c. uncooked brown rice
5 med. carrots, sliced
1/2 c. sliced fresh mushrooms
1 med. onion, chopped
1/4 c. chopped sweet red pepper
3 1/2 c. chicken broth
2 tbs. minced fresh parsley

In a large skillet, brown chicken in oil. Remove and keep warm. Add rice, carrots, mushrooms, onions, and red peppers to skillet. Cook and stir until rice is browned and onion is tender. Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for about 35-45 minutes or until rice is tender. Stir in parsley. Let stand 5 min. before serving.

*Also works great with leftover chicken from a roaster or other recipe.

Serves 6.

I often like to increase the vegetables and rice to as much as double. I am a big fan of rice, can you tell? ;-) And yet again, we like to add Worchestershire sauce. Jeremy has made us all addicted, hehe.