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Wednesday, April 29, 2009

Fiesta CHicken Salad Wraps

I needed to come up with a quick recipe yesterday for lunch. I had some yummy cooked chicken in the fridge to use up so here's what I did. I recommend using more salsa or dipping your sandwich in it. All in all we thought it was pretty good. Hope you enjoy it as much as we did.

2 tablespoons cream cheese, softened
3-4 tablespoons mayo
1/2 cup chicken
1/4 cup shredded cheddar cheese
2-4 tablespoons salsa
2 chives, chopped
flour tortillas

Mix all together and place inside tortillas. Wrap up and enjoy!

Wednesday, April 1, 2009

Shish Kabobs and Rice Pilaf

Tonight's dinner was wonderful. On the kabob skewers we placed either steak or chicken with red peppers, green peppers and onions. My husband also used some kind of steak seasoning on them. Very simple and since my husband is the griller, hardly any work at all for me. The rice turned out amazing well. We used Jasmine rice in place of what it called for and used thyme for the spice. I was actually shocked how much like rice pilaf it actually tasted. The recipe also says it serves 4 but I would venture to say it serves 5-6. Enjoy!

***Update - dh has had this in his lunch 2 days in a row and says the rice is amazing! This from a man who does not like rice****

2 Tbsp. olive oil
1 Tbsp. butter
1 onion, finely chopped
1 cup long grain white rice
2 cups chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme or basil leaves

Preheat the oven to 350 degrees F. In a medium saucepan, heat olive oil and butter and cook onion, stirring frequently, until translucent. Add rice and cook, stirring, over medium heat for 5-6 minutes until some of the rice grains look translucent. Transfer everything to a 1-1/2 quart glass baking dish. Bring the stock and seasonings to a boil and pour over the rice.
Cover dish and bake at 350 degrees for 30 to 40 minutes, until rice is tender. Remove from oven and let stand 10 minutes before serving. Fluff rice with fork and serve. Serves 4