Cheesy Chicken and Rice Casserole

cheesychickenricecassThis is a new recipe I created on the fly tonight.  Fortunately it turned out well and was devoured by the kids.  This makes enough for a 9×13 and 8×8 baking dish to both be cooked.  The key is to only put the casserole in about 1/2 to 2/3 full, because we add biscuits for a topping.  Try this sometime!


  • Two chicken breasts
  • 1 can Cream of Chicken soup
  • 1 can condensed cheddar cheese soup
  • 1/2 cup shredded cheddar cheese
  • 10 oz. nacho cheese sauce
  • 3/4 cup sour cream
  • 1 cup milk
  • 1 can biscuits


  1. Boil two chicken breasts in water with Goya Sazon (coriander and achiote)  two chicken bullion cubes, drain and and shred when finished. Set aside.
  2. In a rice cooker, make 4 cups (cooked) of rice.
  3. In a large mixing bowl, combine 1 can cream of chicken soup, 1 can condensed cheddar cheese soup, 3/4 cup sour cream, 2/3 can of nacho cheese sauce and 1 cup milk
  4. Add in Rice and chicken and 1/2 cup shredded cheddar cheese, mix thoroughly
  5. Pour into casserole dishes
  6. Bake for 15 minutes at 350°
  7. Add biscuit layer and continue cooking until golden brown usually 15-20 minutes.(I use the flaky canned biscuits and pull them in half)

Italian Potatoes with Egg

This is a work in progress.  It will be revised as I try it again.  I made this recipe up to go with some chicken I was cooking.  Now, honestly we had pasta too, so yes, it was double starch night; forgive me.  Here was the outcome.


  • 3 red potatoes, thinly sliced
  • olive oil
  • 4 slices of bacon, cut into 1/2 -3/4″ pieces
  • italian seasoning
  • 1/2 white onion, finely chopped
  • 2 tsp garlic minced
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 1/4 cup breadcrumbs, mixed with
  • 1/4 cup parmesan cheese


  1. Drizzle iron skillet with olive oil and heat over medium heat
  2. Add onion, garlic and bacon; cook for 3 minutes
  3. Add potatoes spaced around skillet; gently shake italian seasonings over potatoes
  4. Turn potatoes ever 90 second to 2 minutes to prevent burning
  5. After 6 minutes of cooking potatoes, turn final time and pour eggs over potatoes
  6. Evenly shake breadcrumb/parmesan mixture over potatoes and cover
  7. Cook 1 minute to 90 seconds until egg is set and remove from heat
  8. Season to taste with salt and pepper

Moist Sour Cream Cornbread

I bought some delicious sour cream cornbread at the Farmer’s Market over the summer and have been trying to replicate it since.  This is the closest I have gotten, but it still isn’t all the way there yet!  Still delicious though!


  •     1 1/2 cups cornmeal
  •     1/2 cup all-purpose flour
  •     1 1/2 teaspoon baking powder
  •     1 scant teaspoon baking soda
  •     1/2 teaspoon salt
  •     2 heaping tbs white sugar
  •     1 cup sour cream
  •     1 can (approx. 15 ounces) cream-style corn
  •     3 eggs
  •     6 tablespoons butter, melted


  1. Combine dry ingredients in a large mixing bowl.
  2. Whisk together the remaining ingredients in a separate bowl.
  3. Combine mixtures, stirring until all ingredients are moistened.
  4. Spread in a greased and floured 8×8-inch baking pan.
  5. Bake at 375° for 35 minutes.
  6. Test with a toothpick before serving.

Homemade Pizza Crust

This recipe actually delivers a serviceable homemade yeast crust.  I did it in a baking pan and the bottom was a little soft.  I would recommend a wire pizza screen.  The original recipe source also noted that a pizza stone works well.  I would add  that I have had so little success with homemade crust, this recipe is cribbed exactly from the original source.


  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour


  1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt.
  2. Stir in the flour until well blended.
  3. Let dough rest for 10 minutes.Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust.
  4. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Cerdo al Caramelo (Pork Loin with Caramel Sauce)

This is another recipe taken from My Colombian Recipes.  This was our main dish for Thanksgiving 2011!

Serves 6


  • 3 pounds boneless pork loin
  • 1 garlic clove
  • 1 cup onion
  • Salt and pepper
  • 1/4 cup melted butter
  • 2 cups grated panela or brown sugar
2 cinnamon stick
Pinch ground cloves


1. Preheat the oven to 350 degrees F.

2. Grind together the garlic, onion, salt, and pepper. Spread the mixture over the pork and allow it to sit at room temperature for at least 20 minutes.

3. Place the pork in a pot and add 5 cups of water. Cover and cook over medium heat for 30 minutes.

4. Transfer the pork to a roasting pan and set aside. Add the cinnamon sticks, melted butter, brown sugar or panela, and ground cloves to the cooking liquid. Mix well and add the mixture to the pork.

5. Cook for 30, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Add more water if necessary.

6. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Arrange the meat on a platter and pour the sauce on top.

7. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

Beef and Biscuit Casserole

What happes when the boys can’t agree on where to go eat?  They get to help cook dinner.  This was a new casserole recipe we decided to try.  It’s creamy and not a low fat option, but it went over very well and will stay in the dinner rotation.  Very easy to put together, especially with a couple of extra helping hands!


  • 1 1/3 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 can Hatch chopped green chile peppers, drained
  • 1 (8 ounce) can tomato sauce (add more for a saucier casserole)
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1 (10 ounce) can refrigerated buttermilk biscuit dough
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1 egg, lightly beaten


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  3. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  4. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  5. Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Adapted from

Slow Cooker Pork Tenderloin

This recipe is from


  • 1 pork tenderloin
  • 1 pkg Lipton’s onion soup mix
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 white onion, cut into large pieces
  • 1 bunch celery, cut large (optional)
  • 6-10 new potatoes, quartered
  • 10-15 baby carrots
  • 2 tbs worchestershire sauce
  • Chicken stock
  • Salt, pepper and garlic powder to taste


  1. Place onions and some of the potatoes on the bottom of the slow cooker.  Place tenderloin on top of these and add celery, carrots and the rest of the potatoes.
  2. In a separate bowl, mix the soups, soup mix, worchestershire sauce, and any other seasonings.  Transfer to slow cooker.
  3. Add enough chicken stock to cover everything (can use water if no stock on hand)
  4. Cook on high for 4-5 hours or low for 7-8 hours (preferred).