One Skillet Cheesy Cuban Chicken Rice Bake

 2 tablespoons extra virgin olive oil

1 yellow onion, chopped

1 pound boneless skinless chicken breasts, cubed

1 red bell pepper, chopped

2 cloves garlic, minced or grated

2 teaspoons dried oregano

1 teaspoon ground cumin

½ teaspoon cayenne pepper using more or less to taste

Kosher salt and black pepper

½ cup dry broken spaghetti or angel hair pasta

1 cup long grain rice

¼ cup tomato paste

2 tablespoons chopped pepperoncini or dill pickles (optional)

1 (14 ounce) can black beans drained

½ cup fresh cilantro, chopped, plus more for serving

zest and juice of 1 lime, plus more for serving

1 ½ cups shredded swiss or mozzarella cheese

1. Preheat the oven to 425 degrees F.

2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and cook 5 minutes. Stir in the chicken, bell pepper, garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. Push the chicken and vegetables to one side of the skillet, add the pasta and rice, cook 1-2 minutes, until lightly toasted and golden. Stir in the tomato paste and cook another minute. Add 2 cups of water and the pepperoncini, if using. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it.

3. Remove from the heat and stir in the beans, cilantro, lime zest, and lime juice. Sprinkle the cheese over the chicken/rice. Transfer to the oven and bake 10 minutes, until the cheese is melted.

4. Serve topped as desired with avocado, cilantro, and additional lime. Enjoy!

https://www.halfbakedharvest.com/one-skillet-cheesy-cuban-chicken-rice-bake/#wprm-recipe-container-88790

Gumbo Rice

Ingredients

1 cup of white rice, rinsed thoroughly and drained (long grain rice, do not use minute rice)

1 10.5 ounce can of Campbells Chicken Gumbo Soup (pictured in post)

1 10.5 ounce can of Beefy Mushroom Soup (pictured in post)

*any two cans of "brothy" type soup will do that doesn't have noodles, just don't use a cream soup, you can use a consomme, french onion or broth as well. I like the gumbo for the onions and peppers

1 stick of butter, cut into slices (if this is too much for you, then use less, but this is what allows the rice to get a nice buttery crisp on the bottom and sides)

1/4 cup of water

Instructions

You will need to use an 8 x 8 baking dish for this recipe.

Rinse your rice well in a mesh strainer if you have one and let it drain, add the rice to the baking dish.

Heat your oven to 425 degrees.

Add the two cans of soup and the water, I add the water to the cans of soup to get the stuff on the bottom of the can out. *To clarify, I add a little of the 1/4 cup of the water to each can and slosh it around to get up the rest.

Give this all a good stir, then add the butter slices on top.

Cover tightly with foil and bake 30 minutes, the uncover and bake another 30 minutes.

Remove from oven and fluff up, then I like to add some black pepper and dried parsley for color.

I grill sausages and serve with the rice, sliced up.

This recipe can be doubled, if you double it, only increase the butter by 1 1/2 sticks and then use a 9 x 13 pan.

From: https://thetipsyhousewife.org/2023/12/13/baked-rice/

Cathead Biscuits

 4 cups self-rising flour

1 pinch salt

3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed

1 ¾ cups buttermilk, or as needed

¼ cup melted butter for brushing, or to taste

Directions

Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.

Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.

Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.

Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.

Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

From: https://www.allrecipes.com/recipe/236141/cathead-biscuits/

Game Day Chili

 2 pounds ground chuck

1 medium onion, chopped

3 to 4 garlic cloves, minced

2 (15-ounce) cans pinto beans, rinsed and drained

3 (8-ounce) cans tomato sauce

1 (12-ounce) bottle dark beer

1 (14 1/2-ounce) can beef broth

1 (6-ounce) can tomato paste

1 (4.5-ounce) can chopped green chiles

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 teaspoons ground cumin

1 to 2 teaspoons ground red pepper

1 teaspoon paprika

1 teaspoon hot sauce

Step 1

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Step 2

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

From: https://www.myrecipes.com/recipe/game-day-chili-0

Meatloaf

 

Meatloaf Ingredients:

• 2 lbs ground beef, 85% or 90% lean
• 1 med onion, finely chopped
• 2 large eggs
• 3 garlic cloves, minced
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley, finely chopped
• 3/4 cup Panko breadcrumbs
• 1/3 cup milk
• 1 ½ tsp salt, or to taste
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika

Meatloaf Sauce Ingredients:

• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt

Instructions

• Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  
  
  From: https://natashaskitchen.com/meatloaf-recipe/

Bread Pudding - Small Batch

1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 to 1 1/2 tsp. Vanilla
Golden Raisins
Dash salt

Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

Chicken and Rice Bake

 For The Chicken

**Use your favorite seasoning or the below ingredients

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon garlic granules

6 (2 pounds, 900g) chicken thighs skinless, bone-in – See notes 1 & 2 below

For The Rice

1 onion diced

2 cloves garlic minced

2 tablespoons olive oil

2 tablespoons butter melted

3 cups chicken broth

1 and ½ cups (280g) long-grain rice uncooked, Note 4

1 teaspoon salt

¼ teaspoon ground black pepper

Instructions
Preheat oven to 350°F/180°C.

To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.

To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.

Place the chicken over the rice.

Cover with foil and bake covered for 30 minutes.

Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.

Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.

From: https://littlesunnykitchen.com/oven-baked-chicken-and-rice/#wprm-recipe-container-23986