This one is super easy! I was on a deadline...I had gotten home a bit late and had nothing defrosted. Mission: cook a quick, yummy dinner in limited time! I took some frozen chicken thighs out of the freezer and went.
3-4 chicken thighs or breasts (fresh or somewhat defrosted)
1 box Near East brand Spanish Rice
Olive Oil, about 2 tablespoons
Onions -- some fresh chopped or dehydrated
Water, or chicken broth
Preheat oven to 375*
In a casserole dish, pour rice into the bottom; add olive oil (about 2 tablespoons)
Add about 1/2 cup of water/chicken broth. Put chicken on top of rice and sprinkle the onions and spice packet from the rice to the mix. Put in oven for about an hour, or until chicken is tender and cooked throughout. You can cover the dish with foil after about 30 min if the rice starts to get crunchy.
Enjoy!
~The Nonconformist Cook
Friday, November 11, 2011
Fall chili
I usually throw some sort of meat in my chili, but recently, there was a chili cook off at work, and I decided to make a vegetarian entry since I know a lot of "veggie" folks and figured I'd give them another option. This turned out awesome and it's a great fall recipe. Have a squash lying around that you don't know what to do with? Peel it, cube it, toss it in!
Black-bean butternut squash chili:
1 medium to large butternut squash -- peel, cut into cubes.
2 cans black beans (I used one whole can plus the liquid, and rinsed and drained the other can)
1 medium yellow onion, chopped
3-4 cloves of garlic, chopped
Diced tomatoes. I used a box of Pomi diced tomatoes -- bigger than an average can. I believe it was about 15 oz.
1 whole jalapeno, diced with seeds (more if you want more of a spicy kick)
Spices: cumin, chili powder, garlic powder, onion powder, basil, kosher salt to taste.
If the chili is too thick, you can add some water or vegetable broth.
Add all ingredients into the crockpot, stir. Cook on low for 3-4 hours until squash is tender, but not smooshy. Serve with some shredded cheddar cheese, sour cream, and scallions!
Enjoy!
~The Nonconformist Cook
Black-bean butternut squash chili:
1 medium to large butternut squash -- peel, cut into cubes.
2 cans black beans (I used one whole can plus the liquid, and rinsed and drained the other can)
1 medium yellow onion, chopped
3-4 cloves of garlic, chopped
Diced tomatoes. I used a box of Pomi diced tomatoes -- bigger than an average can. I believe it was about 15 oz.
1 whole jalapeno, diced with seeds (more if you want more of a spicy kick)
Spices: cumin, chili powder, garlic powder, onion powder, basil, kosher salt to taste.
If the chili is too thick, you can add some water or vegetable broth.
Add all ingredients into the crockpot, stir. Cook on low for 3-4 hours until squash is tender, but not smooshy. Serve with some shredded cheddar cheese, sour cream, and scallions!
Enjoy!
~The Nonconformist Cook
Friday, June 10, 2011
Vampire Pasta -- with a bite!
I saw a recipe in a magazine for a pasta dish that looked easy enough to make. Trouble is, the magazine was at my local nail salon. So, not that I use recipes much anyways, I got the basic idea and made my own adaptation.
Spaghetti noodles (approx. 1 lb = 1 box)
Olive oil. About 1/4 cup.
Garlic. 3-4 cloves, thinly sliced
Fresh parsley, finely chopped. To taste.
Black pepper, garlic salt, crushed red peppers to taste
Optional: Parmesan cheese, finely shredded
Boil pasta by instructions, to al dente (not too soft, not too hard)
While pasta is boiling, add olive oil to a skillet over medium heat. Add garlic slivers and crushed red peppers. Saute until garlic is slightly browned, reduce heat to medium low.
Drain pasta; reserve approx. 1 cup of the water.
Add the cup of water to the sauce and simmer for a few minutes. Add pasta. Toss pasta to coat. Add Parsley and garlic salt and pepper. Cook until most of the water is absorbed, 3-5 minutes. Serve immediately. Sprinkle with cheese.
If you add a lot of crushed red peppers, prepare for a bite; it infuses with the garlic and olive oil. You might just end up licking your bowl!
Enjoy!
~The Nonconformist Cook
Spaghetti noodles (approx. 1 lb = 1 box)
Olive oil. About 1/4 cup.
Garlic. 3-4 cloves, thinly sliced
Fresh parsley, finely chopped. To taste.
Black pepper, garlic salt, crushed red peppers to taste
Optional: Parmesan cheese, finely shredded
Boil pasta by instructions, to al dente (not too soft, not too hard)
While pasta is boiling, add olive oil to a skillet over medium heat. Add garlic slivers and crushed red peppers. Saute until garlic is slightly browned, reduce heat to medium low.
Drain pasta; reserve approx. 1 cup of the water.
Add the cup of water to the sauce and simmer for a few minutes. Add pasta. Toss pasta to coat. Add Parsley and garlic salt and pepper. Cook until most of the water is absorbed, 3-5 minutes. Serve immediately. Sprinkle with cheese.
If you add a lot of crushed red peppers, prepare for a bite; it infuses with the garlic and olive oil. You might just end up licking your bowl!
Enjoy!
~The Nonconformist Cook
Wednesday, May 25, 2011
Mexican Pasta?
Mexican is one type of food. Pasta is usually associated with Italian food. I got crazy tonight, and mixed them! I will call it: Mexi-tali.
Pasta: I used organic wheat penne, but you can use whatever type you'd like, and however much you need.
Sauce:
Butter-amount depends on how much you need to cover the amount of pasta you make.
Lime juice. 1-2 limes
Minced garlic to taste
Cilantro, to taste (fresh or dried)
Chives to taste (fresh or dried)
Spices: garlic salt, chili powder
Cook pasta, toss with sauce, and cover with Mexican blend cheese.
Ole Prego!
Enjoy!
~The Nonconformist Cook
Pasta: I used organic wheat penne, but you can use whatever type you'd like, and however much you need.
Sauce:
Butter-amount depends on how much you need to cover the amount of pasta you make.
Lime juice. 1-2 limes
Minced garlic to taste
Cilantro, to taste (fresh or dried)
Chives to taste (fresh or dried)
Spices: garlic salt, chili powder
Cook pasta, toss with sauce, and cover with Mexican blend cheese.
Ole Prego!
Enjoy!
~The Nonconformist Cook
Thursday, March 24, 2011
Pseudo Chicken Bacon Pot Pie
I had a craving for a chicken pot pie tonight. Yet, I only had 1 chicken breast. Hmm, what to pair it with. Oh yes, bacon! This turned out better than I thought it would.
Chicken breasts; I only had 1, but 2 would have probably been better. Cut into small pieces.
Bacon. I used 6 strips of non-nitrate, smoked Applewood bacon. Chopped into small pieces.
Frozen veggies; a mix of mixed veggies: green beans, carrots, peas, lima beans. you know the mix.
1/2 chopped onion
Biscuit mix. I was actually out of this; I had a pancake/waffle mix. It actually added a bit of sweetness and was like a big pancake topping the pie, yet not as flaky as biscuit mix. I made a cup of batter, which included a cup of pancake mix, 3/4 milk, 1 egg, 1 tablespoon oil.
1 Can Cream of Celery soup (that's all I had!), but Cream of Chicken or any "cream" soup would work too.
Spices: sea salt, ground black pepper
Preheat oven to 400*.
Heat skillet. Cut bacon into small pieces. Add to skillet and cook until bacon is browned. Once finished, scoop out bacon pieces, but leave the oil. Add chopped chicken to the bacon grease. I know that sounds awful, but you might as well take full advantage of the flavor of the bacon grease. Cook until done. In a separate skillet, put butter or oil into the bottom and heat over medium heat. Add chopped onions. Cook until translucent. While this all of this is cooking, make the biscuit/pancake mix. Pour a good sized serving of mixed veggies into a colander and run water over it to defrost.
In a casserole dish (mine was 8x8 in this case), add the cooked chicken, bacon, and onion to the bottom. Mix. Stir in mixed veggies. Add the cream of (whatever) soup. Mix well. Add sea salt, pepper, and whatever other spices you'd like. Mix well. ("cream of" soups tend to be bland, so liven them up!) Add the biscuit/pancake mix over the top.
Put the dish into the oven for approximately 30 minutes. The top of the crust should be golden brown when done. Remove from the oven and let sit for a few minutes. Section slices off and serve. You can always add fun toppings before serving.
~Enjoy!
The Nonconformist Cook.
Chicken breasts; I only had 1, but 2 would have probably been better. Cut into small pieces.
Bacon. I used 6 strips of non-nitrate, smoked Applewood bacon. Chopped into small pieces.
Frozen veggies; a mix of mixed veggies: green beans, carrots, peas, lima beans. you know the mix.
1/2 chopped onion
Biscuit mix. I was actually out of this; I had a pancake/waffle mix. It actually added a bit of sweetness and was like a big pancake topping the pie, yet not as flaky as biscuit mix. I made a cup of batter, which included a cup of pancake mix, 3/4 milk, 1 egg, 1 tablespoon oil.
1 Can Cream of Celery soup (that's all I had!), but Cream of Chicken or any "cream" soup would work too.
Spices: sea salt, ground black pepper
Preheat oven to 400*.
Heat skillet. Cut bacon into small pieces. Add to skillet and cook until bacon is browned. Once finished, scoop out bacon pieces, but leave the oil. Add chopped chicken to the bacon grease. I know that sounds awful, but you might as well take full advantage of the flavor of the bacon grease. Cook until done. In a separate skillet, put butter or oil into the bottom and heat over medium heat. Add chopped onions. Cook until translucent. While this all of this is cooking, make the biscuit/pancake mix. Pour a good sized serving of mixed veggies into a colander and run water over it to defrost.
In a casserole dish (mine was 8x8 in this case), add the cooked chicken, bacon, and onion to the bottom. Mix. Stir in mixed veggies. Add the cream of (whatever) soup. Mix well. Add sea salt, pepper, and whatever other spices you'd like. Mix well. ("cream of" soups tend to be bland, so liven them up!) Add the biscuit/pancake mix over the top.
Put the dish into the oven for approximately 30 minutes. The top of the crust should be golden brown when done. Remove from the oven and let sit for a few minutes. Section slices off and serve. You can always add fun toppings before serving.
~Enjoy!
The Nonconformist Cook.
Wednesday, March 16, 2011
Piggyback Potatoes
I just threw this one together tonight. It smells amazing, it tastes better.
Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano
Preheat oven to 375*.
Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.
Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.
Enjoy!
~The Nonconformist Cook
Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano
Preheat oven to 375*.
Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.
Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.
Enjoy!
~The Nonconformist Cook
Friday, January 14, 2011
It's pasta arugula....
Who doesn't love pasta? Who feels a bit "guilty" after consuming some carbs? This recipe is based on brown rice or quinoa pasta; less carbs and more protein and fiber! Of course, you can use any sort of pasta you prefer.
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
That's the whole chicken!
Whole fryer chickens come in handy. Whether fresh or frozen, they make a great meal, with extra for leftovers. (fajitas, chicken salad sandwiches, to name a few!)
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
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