Week Fifty Two: Cheesy Zucchini Rice

This last recipe was thanks to pinterest. This was actually one of the first recipes that I ever pinned, and I finally got around to it!  I like this as a side because it serves as a starch and veggie in one.  When I make it again I may play around with adding additional spices, but it was a great side!!

Cheesy Zucchini Rice:

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth (I used 14.5 oz broth and about 1/2 cup water)
2 tablespoons butter
1 medium or 2 small zucchini, grated
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

 

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Rating:

 

Week Fifty One: Stew Roast

This one was an Edwards recipe! Don't think I could have made it through all 52 recipes without a ton of help and some nudges from Sarah!

 

Thanks Sarah!

 

 

 

In a large oven-proof dish (your round white one that we made mac and cheese in would be perfect if it has a lid) place

4 carrots, chopped into 2 inch long pieces

2 potatoes, peeled and chopped into 8-10 large chunks each

1 onion, peeled and chopped into large pieces

1 lb. beef stew meat (sold already chopped into the right size pieces at grocery store)

In a bowl combine

8 oz can tomato sauce

1 c. beef broth (can use beef bullion to make broth so you are not left with half a can)

1/3 to 1/2 c. red wine

Pour sauce over stew ingredients, cover dish, and bake at 350 for 3 to 3.5 hours, stirring every hour or so. Salt and pepper generously. We served ours over white rice. You could eat it as is though too.

 

 

Rating:

 

Week Fifty: Chicken nuggets

This was another recipe that Bob took on by himself.  They were really good! Sadly I can't find the recipe now, but will try to keep looking. Here are some of the ingredients and what I remember.

- 2 Chicken breasts
- Orange Juice
- Stuffing
- Honey mustard (we used yogurt honey mustard dressing)

Cut the chicken breast into nugget sized pieces and coat with orange juice. Then coat with stuffing mixture and bake.  Bake at 350, for about 10-15 min.  As for the dipping sauce I did not witness this part.  I think it used the honey mustard along with some orange juice. Maybe you have used a similar recipe? If you have, pass it along!

Rating:

Week Fourty Nine: Beets and Apple Mash

Along with the rutabaga and pear mash, was this recipe. I thought I would give it a try, although it will probably not be repeated.  If you love beets though, it may be a winner for you.  We didn't hate it, but a few bites was plenty :)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 large beets, trimmed, peeled, and cut into 3/4-inch chunks
• 2 Granny Smith apples, peeled, cored, and quartered
• 1 teaspoon coarse salt
• 2 cups water
• Pepper

 

 

 

Heat oil in a large pot over medium heat. Add beets, apples, and salt. Cover, and cook, stirring occasionally, until partially tender, about 16 minutes. Uncover, and cook until liquid has mostly evaporated, about 4 minutes. Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, 20 to 25 minutes. Mash with a potato masher. Season with pepper

 

 

 

Rating:

 

Week Fourty Eight: Rutabaga and Pear

Over Thanksgiving Bob and I went to New Jersey/New York to see family and friends.  My Aunt made an amazing spread, including this recipe.  I will admit I wasn't sure how I would like it, but it was really good! Can't wait to do this one on my own. 

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 large rutabagas, peeled and cut into 3/4-inch chunks
• 2 firm-ripe pears, peeled, cored, and quartered
• 1 teaspoon salt
• 3/4 cup water
• Pepper

Sadly I do not have pictures of this one. This is from Martha Stewart's website.

 

 

Heat oil in a large pot over medium heat. Add rutabagas, pears, and salt. Cover, and cook, stirring occasionally, until partially tender, about 25 minutes. Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 25 minutes. Mash with a potato masher. Season with pepper.

Rating:

Week Fourty Seven: Sweet and Spicy Citrus Tilapia

Another one thanks to Pinterest! For some reason I do not make fish very often, and have kind of avoided it. Now I think I will try a few more fish recipes. This one turned out great and was very easy!

Sweet and Spicy Citrus Tilapia:

• - 4 (6-ounce) tilapia fillets 
• - Cooking spray 
• - 1/2 cup fresh orange juice (I used regular orange juice)
• - 3 tbs fresh lime juice 
• - 1 tbs brown sugar
• - 1 tbs extra-virgin olive oil
• - 2 tsp lower-sodium soy sauce
• - 1/2 tsp ground cumin
• - 1/4 tsp ground red pepper
• - 2 garlic cloves, crushed
• - 1/2 tsp paprika
• - Salt and pepper

 

Mix together all ingredients except paprika.  Spray baking dish, lay fish in pan and set the oven to broil.  Pour mixed ingredients over the fish, and sprinkle with paprika.  You are ready to broil. My fillets were pretty thin, so they only needed about 6 min under the broiler. 

 

Rating:

These were great and my fish fear is gone!

Week Fourty Six: Chicken Pot Pie

This is one I just wanted to try myself. This would be great to make a bunch and freeze, that way they are ready when you are. I made them a night ahead, kept them in the fridge and the next night I just had to bake and enjoy. 

Chicken Pot Pie:

(This was enough for 3 small 6 inch (individual) pot pies)

- 2 chicken breasts, cubed and cooked
- 2 Pillsbury pie crusts
- 2-3 small yellow potatoes
- 2 carrots
- 2 stalks of celery
- handful of canned corn
- 1 can Campbell's Cream of Chicken Soup
- 1/3 cup milk
- Salt and pepper to taste.

Of course you can adjust the veggies to your liking!

Cook chicken over medium heat.  Heat soup and milk over medium heat until milk is well blended.  Add chicken, veggies, salt and pepper to soup mixture, and your filling is ready.
In a large pie pan, or small personal dishes. Cover the bottom of the pie pan and sides with one of the crusts.  Fill almost all the way with filling and then cover with second pie crust. Push crusts together around the edge and create small slits for venting on the top.
When you are ready to cook, pre-heat the oven to 425 and bake 45 min. They will be very hot, so allow time to sit.  Enjoy!

 

Rating: These were great! Would love to make again ahead of time so they are ready to go!