Tag: chicken

Rachel Hough: Easy Bruschetta Baked Chicken

When I first started cooking well, as I cooked horribly for many years, I looked for easy recipes that looked like I had slaved for hours to make the gourmet dinner for my family.  These days, it’s not only easy and beautiful recipes, but also ones that are healthy for our family.  We live in a home with 2 athletes, 1 rancher, and 1 full time everything (ME), so it must be healthy and full of protein to keep us all full. This recipe meets all those requirements and most importantly is delicious and a frequent request. READ MORE

 

rachel hough

 

Rachel writes about homesteading, gardening, farming, food, and her life in northeastern Oklahoma.  Rachel lives with her husband, 2 teenage daughters, 3 dogs, 30 chickens, 10 pigs, hundreds of cattle, thousands of bees, and one very cranky rabbit. When she’s hiding from all the chaos, she can be found blogging over at HoughFamilyHomestead.com.

Social Media Links:

Baked Chicken Bruschetta via houghfamilyhomestead

Tasty Tuesday: Celebrating National Soup Month with Stews and Such

#CelebrateNationalSoupMonth

instant pot beef pho via nicky omohundro

Nicky Omohundro: Instant Pot Beef Pho

This Instant Pot Beef Pho recipe is a definite crowd pleaser. The fragrant broth will really make your taste buds sing and get the family running to the dinner table. Instead of spending all day in the kitchen created this delicious Vietnamese noodle soup, you can go out and have a little family adventure. Meanwhile your Instant Pot does almost ALL the work to create a fragrant pressure cooker pho broth!  READ MORE

 

Anita Stafford: Chicken and Dumplings

Chicken and dumplings is the perfect winter comfort food. This may not be your mama’s chicken and dumplings recipe, but no one will complain. It’s tasty, easy, and delicious. READ MORE

Irish Beef Stew via diningwithdebbie.net

Debbie Arnold: Irish Beef Stew

I adapted this beef stew recipe from my VERY old (1968) Better Homes and Gardens New Cookbook to use in the classroom with my students when we were making “Irish” stew. This has been a favorite of ours ever since we got married, so I can vouch for its delicious flavor. READ MORE

 

JAMBALAYA via anita stafford

 

Anita Stafford: Jambalaya

I’m in favor of any meal that can be cooked in one pot, and jambalaya is one of those meals. I love the rice, the shrimp, and the Cajun spices, and this version is quick to make. And, of course, I always make mine with Arkansas grown rice. READ MORE

 

Lacie Ring: Chicken Chipotle Corn Chowder

Whether you are feeling under the weather or it’s just a cold fall or winter day, this Chicken Chipotle Corn Chowder will warm you up and make you feel so much better! READ MORE

 

 

Tasty Tuesday: Celebrating National Soup Month with Chili

Courtney Schulist Super Easy 5 Ingredient Chili

Courtney Schulist: Super Easy 5 Ingredient Chili

Grab your spoons, it’s Chili season!! Perhaps I should start off by saying any time is Chili time for me. I don’t discriminate based on weather, but I especially love it during the Fall/Winter seasons. Unfortunately, I don’t always have the time to make the beans homemade on top of making the chili, so this Chili recipe is for those times.

This Chili can be made using only 5 ingredients and is super quick to make. It’s also delicious, but most chili is. READ MORE 

SAVAGE CHILI VIA ANITA STAFFORD

 

Anita Stafford: Savage Chili

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because it is easy to put together and super delicious. This recipe has been adapted from the cookbook Winning Recipes for Tailgatinga cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself. READ MORE

Maegan Clark: Spicy White Chicken Chili

Maegan Clark: Spicy White Chicken Chili

It’s finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90’s last week, but that’s the South for you – really unpredictable weather. It’s been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner… Spicy White Chicken Chili! It’s not too spicy, but it does have a little kick. READ MORE

Second Place Chili via Katharine Trauger

Katharine Trauger: Second Place Chili

ALMOST WINNING A CHILI CONTEST. YIKES!

My son wanted to enter a guys-only, chili-making contest, and asked me to teach him how to make a pot of chili.So I did. This is my favorite recipe, and I promise I only told him what to do—I did not touch it, the entire process.

Smoky, hot, and red throughout I love it, even for breakfast with an egg on top. Oh MY! READ MORE

Dove's White Chicken Chili via Anita Stafford

Anita Stafford: Dove’s White Chicken Chili

This is a delicious chicken chili recipe that I borrowed from one of my sister’s cookbooks. Helen is as avid a cookbook collector as I am, so when I visit her in Texas, I always spend some time browsing her cookbooks for interesting recipes. This chili recipe came from The Dove’s Nest cookbook published by the Dove’s Nest Restaurant in Waxahachie, Texas. READ MORE

1 for 1 chili via jamie smith

Jamie Smith: 1 for 1 Meat and Bean Chili Slow Cooker Chili

This chili is almost not a recipe, considering it’s so easy! It’s one of my more popular winter potluck recipes that coworkers at one of my jobs usually asked me to make. My husband loves it too!

I call it 1-for-1 chili because essentially, the ingredients are one of everything for one pound of meat. READ MORE

 

It’s Tasty Tuesday! {Featured Food Posts}

We really enjoy the amazing food posts from our ARWB members and are excited to share a new batch with you this week. Be sure to check them out.

Keri Bucci: Coconut Chicken

Are you a fan of Asian food like we are? Then this Coconut Chicken recipe from Keri Bucci over at My Table of Three is a very tasty one to add to your menu. Plus, it’s low carb and gluten free!

Coconut Chicken via mytableofthree.com keri bucci

 

It’s no secret that I am a huge fan of Asian food. From sushi to egg drop soup there are many I call my favorites. This Coconut Chicken, like many of my other Asian inspired recipes, was born out of my desire to enjoy my favorite dishes but in a healthier way.

Coconut Chicken is my copy cat version of one of my old buffet favorites. In the past, I would pile my plate high of the overly sweet chicken and lavish every bite. Well, that is until I felt like someone was going to have to roll me out of the restaurant. Darn, you buffet food and darn you missing will power!  Read More

 

Helen Lampkin: Apple Tart with Calvados Cream

Nothing says fall more than apple season in Arkansas. Helen Lampkin, of My Brother’s Salsa and Helen’s Table, visits a local NWA farmers market to find out about the best of the iconic apple harvest.

Apple Tart via Helen's Table

Northwest Arkansas is still growing apples and we are fortunate to be the home of the family owned Vanzant Fruit Farm

So, before the peak of apple season passes you by, head to your local farmer’s market this and pick up some fresh apples. Then take the time to create this simple Apple Tart with Calvados Cream recipe, call the family around the table and savor every moment! Read More

 

Julie Kohl: Keto Coffee Disks

Want an easy, fool-proof way to have your keto coffee ready for you in a snap? Julie Kohl of Julie D. Kohl has the answer for you.

keto coffee disks via juliedkohl.com

The problem with most of the Keto Coffee recipes I’ve seen is that they all require you to blend all of the ingredients together in a blender.

I’m not sure about you but I barely have time to press the brew button on my K-cup machine in the morning, let alone pull out the blender. Plus, I sure don’t want to clean that thing EVERY day!

These Keto disks are my answer to the hassle. The results are tasty and healthy. Read More

 

Lacie Ring: Peanut Butter CupCereal Snack Mix

Easy Peasy Pleasy’s Lacie Ring has created a real winner with this snack mix. Your kiddos will definitely think you’re a winner too when you make up a batch for after school snacks or lunch box treats.

First things first…you grab a Super Size Bag of Peanut Butter Cups Cereal. Next you combine it with kid approved additions to make the perfect cereal snack mix. Adding more peanut butter and more chocolate takes this cereal over the top. Finally, you have one Super Sized Snack Idea! READ MORE

 

Talya Boerner: Buttermilk Honey Chicken Tenders {Foodie Friday}

There are certain dishes every southerner should have in her cooking toolbox. Fried chicken is one of them. Right? A few days ago, I fried a batch of buttermilk honey chicken tenders, a slight twist on everyone’s favorite comfort food. I’ll confess I’m not the neatest cook, nor the most accomplished. Far from it! But I’ve learned a few tips over the years that I’m happy to share with you.

Growing up, I was surrounded by a host of fabulous family cooks—my Momma, both grandmothers, and too many aunts to mention here. Yes, the men in our family grilled a juicy steak and deep fried a mess of catfish pulled straight from the Mississippi River. But the women? They were the ones who masterfully wielded the cast iron skillet. At least once a week, our menu included buttermilk fried chicken.

Back then, I never paid much attention to the details of all that chicken being fried. It seemed to happen rather naturally while my sister and I played outside. When Momma stuck her head outside and called us in to eat, we raced to the back porch, breathing in warm, salty smells before we laid eyes on the platter of fried chicken. Momma untied her apron and casually draped it over her chair the same way she slipped her shoes off after church.

buttermilk honey chicken tenders via @gracegritsgarden for #ARWB #FoodieFriday

Later, when I tried to make my own fried chicken, I learned there are a few essential tricks of the trade. Today, I’m sharing my buttermilk honey chicken tenders recipe along with tips and common pitfalls of frying chicken. Read more HERE.

Talya Tate Boerner

 

Talya is a Delta girl who grew up making mudpies on her family’s cotton farm in Northeast Arkansas. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, and Delta Crossroads Magazine. Her debut novel, The Accidental Salvation of Gracie Lee, recently placed as a National Indie Book Award Finalist for regional southeast fiction. She loves to cook and believes most any dish can be improved with a side of collard greens.

 

Links:

Grace Grits and Gardening
Author: Talya Tate Boerner
Facebook Blog: Grace Grits and Gardening
Facebook Author: Talya Tate Boerner
Instagram: gracegrits
Twitter: @gracegrits
Amazon: Talya Tate Boerner
Goodreads: Talya Tate Boerner

 

Debbie Arnold: Poppy Seed Chicken My Way {Foodie Friday}

While I like to experiment in the kitchen, sometimes it’s just nice to go with the familiar. And easy. That’s exactly what this Poppy Seed Chicken is for me. Familiar and easy. Honestly, I mostly make this from memory. 

Do you have those dishes you make so frequently that you have to stop and think when someone asks you for the recipe? There’s a bit of comfort in that, I think.

This Poppy Seed Chicken screams comfort. I usually divide the casserole in half and freeze part for later use or share it with someone. It sure is nice to have a ready meal available in the freezer for those busy, busy days. It’s also nice to be able to share as well. 

Serve this with a simple salad and vegetable side and your meal is made.

Debbie Arnold: Poppy Seed Chicken My Way

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup diced red bell pepper
  • 2 stalks celery, diced
  • 1/4 teaspoon Aleppo pepper flakes
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup minced fresh flat-leaf parsley
  • 1 can cream of chicken soup (or homemade cream of chicken soup)
  • 1 cup sour cream
  • 2 deli rotisserie chicken breasts, skinned and shredded
  • 1 cup frozen peas, thawed slightly
  • 1 tablespoon poppy seeds
  • 1 cup toasted slivered almonds, divided use
  • 1 1/2 cups Ritz Crackers (crushed)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
  2. Heat a Dutch oven over medium-high heat and add olive oil and butter.
  3. Add onion, carrots, bell pepper and celery and cook until tender.
  4. Aleppo pepper flakes, thyme leaves and minced parsley; season with salt and pepper. Cook an additional minute.
  5. In a small bowl, mix the chicken soup with the sour cream; add to vegetable mixture.
  6. Stir in the chicken, peas, poppy seeds and 3/4 cup toasted almonds.
  7. Check seasonings.
  8. Pour the mixture into the baking dish.
  9. Combine the crackers and remaining almonds in a small bowl. Sprinkle over the top of the casserole.
  10. Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling.
  11. Allow to cool slightly and serve.
http://arkansaswomenbloggers.com/debbie-arnold-poppy-seed-chicken-wayfoodie-friday/

Ricci Alexis: Queso Chicken Pasta

A couple years ago I was flying to a blog conference in Dallas and grabbed a bite to eat in the airport before I left and had the most amazing Queso Chicken Pasta of my life. Who knew some queso and chicken would taste so good over pasta??

Queso Chicken Pasta arkansaswomenbloggers.com

When I got home from that conference I decided to try to make it myself and it turned out to be super simple and super delicious! I have tried several variations of the recipe over the year but this is one I keep going back to, the simple one!

You literally just boil your pasta, boil your chicken, and make some two-ingredient queso and mix it all together. In the past I have added garlic, bell peppers and onions, Fiesta Nacho Cheese Soup, milk and some other things but so far the four ingredient recipe I am sharing with you today is my favorite!!

queso chicken pasta mixing bowl

I am a huge fan of any and all Mexican food but sometimes I get tired of the same ole tacos, burritos, nachos, etc and I think this pasta is a yummy shift from traditional Mexican recipes. Plus it’s pasta so it’s a total comfort food. I haven’t tried it before but I bet it would be good with taco meat as well. I mean anything is good with queso, right?

queso chicken pasta ricci alexis

Have you ever had Queso Chicken Pasta?

Ricci Alexis: Queso Chicken Pasta

Ingredients

  • 4 boneless skinless chicken breasts
  • 16 ounces extra-wide egg noodles, prepared according to package directions
  • 1 can Rotel
  • 16 ounces Velveeta

Instructions

  1. "In a large stock pot put the water on to boil your pasta. When it is boiling put your pasta in and boil until done. Drain the pasta and put it in a large mixing bowl.
  2. In a medium sized saucepan boil the chicken until it's done; set it aside.
  3. When it has cooled off a little chop it up into bite size pieces and put it into a large mixing bowl with the pasta.
  4. In the same medium saucepan, make your queso.
  5. Cube the Velveeta and add it to the saucepan with the can of Rotel; mix well over low/medium heat until well blended.
  6. Add the queso to the mixing bowl with the pasta and chicken.
  7. Mix well and serve.
http://arkansaswomenbloggers.com/ricci-alexis-queso-chicken-pasta/

ricci alexis profile

Ricci is an Respiratory Therapist by day and a lobgger by night. She loves big hair, anything monogrammed, traveling and living in the natural state. She has one fur child, a dog named Sophie, and thoroughly enjoys being the “cool Aunt” to her many nieces and nephews. You can catch up with her on her lifestyle blog, Ricci Alexis, or find on any social media platform as @riccialexis 

 

Amanda Farris: White Chicken Chili

White Bean Chicken Chili amanda farris

Mmmmmmm. Yum. Soup month is my favorite! Soups are so easy to prepare, taste delicious, and are my new best friend as a mom to four little ones because clean-up is EASY and dirty dishes are minimal.

I have a rule for myself in my home. Anytime I make soup I must make double or triple the recipe. Soups are easy to freeze and save for a later date. They make excellent lunches as leftovers and are typically very healthy.

My thought is, if you are making a soup it doesn’t take that much extra work to double the ingredients  to throw in the pot and it  saves you time for a future meal.

My mom got me a HUMONGOUS soup pot for Christmas a couple of years ago, and it is still one of my most used and favorite gifts because when I make soup, I am really making about three soups. If you don’t have a big one, I suggest you make the investment and get one now. It is hands down one of my most helpful kitchen items.

The recipe I’m going to share with you is for a HUGE soup pot, so don’t double or triple the recipe to save it. Actually use the ingredients and amounts that I listed.

To freeze this soup, put it in freezer bags and lay them flat in the freezer. To thaw them out, you can put them in the refrigerator the day before. Or, if you are like me, you will forget. So, I just put my soup frozen and all on the stove top on the lowest heat available to thaw it out and warm it up. It works every time.

Having a plethora of frozen soups in my freezer has saved me in hosting on more than one occasion. You will always have something to serve unexpected company for a quick bite to eat.

Enjoy! Print this recipe or pin it to make later. But make it soon! Soups and cold weather are comfort to the soul!

Amanda Farris: White Chicken Chili

Ingredients

  • 1 pound Navy Beans
  • 1 pound Great Northern Beans
  • 12 cups Chicken Broth
  • 1 Stick of Butter
  • 2 Tablespoons minced garlic
  • 1 big onion (diced)
  • 2 ½ cups diced green chilies (or chopped)
  • 2 Whole Chickens- cooked, deboned, and shredded or chopped (This is your preference) I prefer mine to be deboned and pulled apart in bitesize pieces about an ¾ inch long.
  • 2 Tablespoons Cumin
  • 2 Tablespoons dried Oregano
  • 1 ½ teaspoons black pepper
  • 1 teaspoon white pepper

Instructions

  1. Quick rinse or soak the beans according to the package directions.
  2. Put the beans in the large soup pot with the chicken broth and bring to a boil.
  3. In saucepan heat the butter and add the garlic, onion, and green chilies. Sauté.
  4. Add the onion mixture to the pot with the beans.
  5. Add the cooked chicken and the spices.
  6. Turn heat to medium low and cook, stirring occasionally.
  7. I cook mine ALL DAY on low heat and let the smell fill my home. But, it can be ready to eat in 2 hours of cooking.
  8. Garnish with sour cream, cheese, and chips if you desire.
  9. It also goes great with a hot pan of homemade cornbread.

Notes

NOTE: I sometimes add in more chicken broth to make my soup the desired consistency that I like.

http://arkansaswomenbloggers.com/amanda-farris-white-chicken-chili/

 

Amanda Farris is a former teacher/coach who hung up the whistle when she got promoted to mom. She still keeps those competitive juices by running in local races and playing competitive board games with her kids. She is the reigning Jenga champion in her home. 

Connect with Amanda:

 Amazing Grace and Living the Adventure

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Twitter

 

Jerusalem Greer: Ms. J’s Chicken and Dumplings {Foodie Friday}

I have only a few memories of my great-grandmother, Granny Mary. I remember sitting on her front screened in porch, in Hattiesburg, Mississippi and drinking my first cup of coffee around age six (which meant I was really drinking milk with a little bit of coffee.) I remember walking down the street to the Five and Dime and buying a sun-hat, making sure to leave the tags on like Minnie Pearl, and I remember her Chicken-and-Dumplings. They were legendary. The dumplings thick, the soup silky, the chicken chunky.

I have done my best to recreate her recipe from memory, and my Paw (Granny’s) said I got awfully close, which is good enough for me. This recipe has now become a family favorite and my boys ask for it most in the winter months, when the wind is cold and the nights long. This is a large recipe—enough for twelve adults.

Note: You can use homemade or store-bought chicken stock, or a combination of both.

Jerusalem Greer:

Jerusalem Greer:

Ingredients

    For the Broth

  • 15 cups of chicken stock
  • :
3 carrots, peeled, washed, and diced (optional)
  • 3 celery stalks, washed and thinly sliced

  • 1 medium yellow onion, diced

  • 1 tablespoon of salt

  • 4 pounds of boneless chicken breast (frozen or thawed)
    Dumplings
  • 6 cups of flour

  • 3 tablespoons of baking powder

  • 3 teaspoons of salt
  • 1 cup solid vegetable shortening
  • all-purpose flour
  • ice water

Instructions

    Broth
  1. Bring 15 cups broth to a boil.
  2. Add in carrots, celery, onion, salt and chicken breasts.
  3. Once the chicken breasts are fully cooked, pull them out, and set them aside to cool.

  4. Reduce broth to simmer and leave simmering while you make the dumplings.
    Dumplings
  1. Mix together flour, baking powder and salt.
  2. Next, cut in 1 cup of solid vegetable shortening (use either a pastry cutter or 2 table knives).

  3. Once the shortening has been cut in well, begin adding ice cold water, ½ cup at a time, into the mixture.( I use about 2 ¼ cup of iced water - sometimes I use more, sometimes I use less, depending on the humidity in the air).
  4. Your goal is to create a dough that is soft, smooth, and easy to roll out but is not leathery or mushy or grainy.
  5. Next, roll your dough out. These dumplings are Southern-style flat dumplings like we make in Arkansas, not the round fluffy “drop” dumplings that are common in the North.

  6. Roll out the dough, using a slightly floured rolling pin, to between 1/8-1/4-inch thickness.

  7. Next, using a knife or pizza cutter, cut the dough into strips about 1 inch wide by 3 inches long.

  8. http://arkansaswomenbloggers.com/wp-content/uploads/2016/12/cutting-dumplings.jpg
  9. Bring your stock back to a rolling boil, and tear the cooked chicken breast into bite-size pieces (or shred using a stand-mixer,) then add the meat back to the liquid.
  10. Once that is done, begin adding the strips of dumpling dough into the stock.
  11. Once all the strips have been added, give the pot a good stir, and cover.
  12. Reduce the heat to a simmer. Check every few minutes, stirring gently, until the dumplings are tender and cooked through, about 15–20 minutes.

  13. Serve hot!
  14. Enjoy.


Notes

My good friend and baking mentor Lynn taught me this great kitchen tip: When rolling out dough, spread out a smooth kitchen towel on your counter (I prefer the flour sack variety) and cover it with a good dusting of flour. This will be your rolling surface, and after you are done, you can simply fold the towel up and take it outside to shake off the excess.

http://arkansaswomenbloggers.com/jerusalem-greer-ms-js-chicken-dumplings-foodie-friday/

Photos by Judea Jackson Robinett

Jerusalem Jackson Greer is a writer, blogger, speaker and  Minister to Children, Youth, and Families at St. Peter’s Episcopal Church in Conway, Her first book A Homemade Year: The Blessings of Cooking, Crafting and Coming Together was published in 2013, and her second book, At Home in this Life, will be released spring of 2017. Jerusalem,  her husband Nathan, and their two boys Wylie and Miles live in rural Arkansas where they are attempting to live a slower version of modern life.  She blogs about all of this and more at jerusalemgreer.com.

Ricci Alexis: Spicy Ranch Chicken and Rice {Foodie Friday}

I don’t know about you but I hate to go grocery shopping. I hate battling crowds, always forgetting something, and the store usually being out of the one thing I came to get. So frustrating!

With all of that being said when I can’t find anything to make for dinner I usuallyplay a game with myself called “Iron Pantry”. It’s similar to the TV show Iron Chef (is that show still on??) in that I just dig through the pantry for random ingredients and make them into a meal. I have created some of my favorite meals this way! Today Iam going to share that meal with you, Spicy Ranch Chicken and Rice!

Riceland, rice, chicken, ranch dressing

 

I was playing Iron Pantry one night when I created one of my all time favorite meals!! I literally came up with this recipe when I was in college and it’s still around today. Two things that I always keep on hand are chicken and brown rice…I switched from white to brown rice when I was in college and never looked back. It just tastes so much better to me than white rice!!

I marinated my chicken in some fat free Italian dressing and grilled it on my George Foreman. Can I just stop and say right here that I am obsessed with my George? I am a single lady and have not yet mastered an outdoor grill, but I can grill anything on my George!

I usually use whatever brown rice I find but have made it a point lately to buy Riceland Brown Rice. I love knowing that the rice I use was grown and harvested right down the road, Plus it just tastes better than most.

With my protein and grain I had a great start for the base for my meal! The night I created this meal I had some bell peppers, mushrooms, and garlic that I needed to use so I decided to sauté them and mix them in with my chicken and rice. The meal was looking better but needed a little something…

rice, chicken, ranch dressing, Riceland

After digging though my spice cabinet I decided to spice it up with some Cajun seasoning. I always have Cajun seasoning on hand; it just goes good on everything!!

Processed with Snapseed.

It was looking pretty good but I decided to kick it up a notch and throw a little Hidden Valley Spicy Ranch on it and HOLY MOLY it was amazing!! And finally finished…HA!

These days I usually have everything I need to make this Spicy Ranch Chicken and Rice on hand and make it at least once a week. Sometimes I switch the veggies up and just use whatever I have on hand but that's the beauty of any recipe, you can totally customize it to what you like!

chicken, Riceland, ranch dressing

So that’s it for my favorite go-to dish!! What’s yours??

Ricci Alexis: Spicy Ranch Chicken and Rice {Foodie Friday}

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup fat free Italian dressing
  • 2 cups Riceland Brown Rice
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 1 cup mushrooms
  • 1 clove of garlic, minced
  • 2 Tablespoon Hidden Valley Spicy Ranch
  • 1 teaspoon Cajun seasoning

Instructions

  1. Marinate chicken in Italian Dressing
  2. Grill chicken until done and then set aside
  3. Make brown rice according to the directions on the Riceland bag
  4. Chop up all bell peppers and onions and sauté on medium until veggies are tender
  5. Add in mushrooms and minced garlic
  6. When veggies are done set aside
  7. In a bowl mix brown rice, grilled chicken and veggies and cajun seasoning
  8. Top with Hidden Valley Spicy Ranch Dressing
  9. Enjoy!
http://arkansaswomenbloggers.com/ricci-alexis-spicy-ranch-chicken-rice-foodie-friday/

 

ricci alexis profile

 

Arkansas Women Blogger Ricci Ellis is an Arkansas native and current central Arkansas resident. Her favorite titles include dog mom, sister, aunt, blogger and respiratory therapist. You can catch up with her on her lifestyle blog, Ricci Alexis, or on any social media @riccialexis.