Pineapple and Pork Fried Rice

     Sometimes one of my new recipes makes me want to shout from a mountain top how delicious it is.  A week or so ago I created Strawberry Rhubarb Crisp and the family went crazy over it.  Last night I did something new with Pork Chops and they we SOOOO good!  I had 3 left over because we also served BBQ Ribs and the kids went for the Ribs instead of the Pork Chops.  So, I put my leftover Asian Pork Chops in the fridge and thought all night about what to do with the leftovers.  Bob bought 2 pineapples last week for $1.00 each.  I cut them up and froze them in individual packages.  I also had some leftover Rice in the fridge.  Unfortunately for me, someone got into the leftover Pork Chops and I only had 1 ½ Chops left.  You might want to double the recipe if you’re feeding a family.

     As I began to cook, my mind started doing its thing, and I had to start taking notes because I wanted kind of a Sweet, Spicy result.  Then once I started cooking, I added additional ingredients.  The end result is plenty spicy with just ½ tsp Sriracha Sauce. Our newest Westover Leftover!

Here’s what I came up with:    

INGREDIENTS:

2 cup cooked long grain rice

3 strips bacon, cooked and crumbled

¼ cup Celery, chopped

1 large Scallion, chopped

1 large clove Garlic, chopped

2 TBSP Olive Oil

2 TBSP Low Sodium Soy Sauce

1 tsp Hoisin

 1 ½ tsp Rice Vinegar

1/8 tsp Ginger Powder Or 3/4 tsp fresh grated Ginger

½ tsp Sriracha Chili Sauce

1 TBSP Sake

1 tsp dried Cilantro Leaves or use fresh is you have it

½ cup +/- Leftover Pork, cubed

2-3 TBSP fresh Pineapple

OPTIONAL:  Mushrooms, Carrots, Peas, Asparagus, Broccoli

     In a large skillet, fry bacon until crisp, crumble and set aside.  Pour off grease, leaving 1 TBSP behind in the pan.

     In the reserved Bacon Grease, sauté Celery, and Scallions for 2 minutes over low heat.  Add Garlic and sauté 1 minute more.  Add Olive Oil, Soy, Hoisin, Rice Vinegar, Ginger Powder, Chili Sauce, and Sake to the Veggies.   Stir over low heat just until everything is well combined.

     Add the Rice and give it a few minutes to crisp up a little.  You may want to turn the heat up.

     Add Cilantro, Pork, and Bacon.  Saute until heated through.  Add Pineapple, stir and serve.

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By Tika for CHEW WANNA EAT? © 2020

This is a double batch!

Whatever Asian Noodles

     Most everyone loves a nice bowl of Asian Noodles.  What’s not to like, right?  A little pasta, a few Asian condiments, and whatever Veggies you like.  Want it hot?  Add some hot Sesame Oil.  Got leftover meat?  Throw it in there.  Shrimp is awesome, too!  On the table in about 15 minutes.  Get out the chop sticks!  Here is another one of my recipes:

INGREDIENTS:  Yields 4 servings

1 ½ cups leftover diced Pork, Chicken, or Beef (cooked Shrimp)

½ package of Pasta or Noodles

Olive Oil

1 cup fresh Mushrooms, sliced

½ cup Onions, sliced from top to bottom

½ cup Carrot, shredded

3-4 cloves Garlic, chopped or minced

½” piece of Ginger Root, peeled and grated

OPTIONAL VEGETABLES:  Peas, Broccoli, Bell Pepper

4-5 TBSP Dark Soy Sauce

2 tsp Oyster Sauce

2 TBSP Brown Sugar

½ tsp Hot Chili Oil*

1 tsp Sesame Oil

2 – 3 TBSP Sake, Dry Sherry, or Rice Wine Vinegar

PREPARATION:

     Cook half a package of Noodles or Spaghetti, or whatever you have in the pantry.  Drain and set aside.    

     While the Noodles are cooking, preheat a 10” or 12” skillet.  Drizzle Olive Oil in bottom.  Add Mushrooms, Onions, Carrot, Garlic, and Ginger Root.  Sautee until fragrant and Onions are soft.

     Add the leftover meat or Shrimp.  (If using raw Shrimp, allow 3 minutes to cook through). 

     Add Dark Soy, Oyster Sauce, Brown Sugar, Hot Chili Oil, Sesame Oil, and Sake.  Simmer for a few minutes.  Taste a piece of meat or Shrimp to see if you need to adjust anything.

     Add the cooked noodles to the pan and stir well.  Garnish with Sesame Seeds or Green Onions if you’d like.  Serve.

*Hot Chili Oil is VERY hot.  A little goes a long way.  Don’t add more than called for without tasting it first.

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By Tika for CHEW WANNA EAT? © 2020

Irish Egg Rolls, Version 2, Reuben Egg Rolls

A Reuben to go!!

     It hasn’t been very long since I created a recipe for Irish Egg Rolls with leftover Corned Beef.  We all loved them, and I decided to make a different version.  We liked these even better!  Preparation is even easier, as I threw everything in my food processor.  A Reuben to go!  Here’s how I made them:

INGREDIENTS:  YIELDS 15 EGG ROLLS

2 ½ cups +/- Corned Beef, cooked and shredded

1 ¾ cups Sauerkraut, drained very well

1 medium Carrot, shredded

¾ cup Onion, diced

¼ cup water

8 slices Swiss Cheese

1/3 cup Thousand Island dressing

½ tsp Garlic Powder, ½ tsp Onion Powder, Salt and Pepper

Egg Roll Wrappers

Olive Oil for brushing

PREPARATION:

     Put Corned Beef in a food processor and process until finely shredded.  Place in a large bowl and set aside.

     In a small saucepan, add ¼ cup of water, Carrot, and Onion.  Simmer until Carrot is crisp tender.  Cool a bit and add to bowl.  Most if not all the water is going to evaporate, so keep an eye on it.

     Add Swiss Cheese to the food processor and process until you have small pieces.  (I did mine about ¼”).   Add to the bowl.

     If you want to process the Sauerkraut, feel free.  I used homemade, and it was a little on the large side, so I gave it a quick process. Add to the bowl.

   Stir all the ingredients and add Thousand Island dressing, Onion Powder, Garlic Powder, Black Pepper, and a little Salt.

          Place wrapper down with corner facing you and place a good 1/3 cup of the filling on the wrapper.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down with your index finger to seal.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 400° F air fryer.  Cook until they are browned and crisp. 3-5 minutes. Depending on the type of air fryer you have, you may have to turn your Egg Rolls over with tongs and cook the other side. (Feel free to Bake or Pan-Fry).

DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.

Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder). 

Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard-Cooked Egg, finely chopped).

Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice.  Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.

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By Tika for CHEW WANNA EAT? © 2020

Irish Egg Rolls (Reuben Egg Rolls)

    Made with leftover Corned Beef, you won’t believe how delicious and simple these are to make.  I air fried mine on 350 ° F, brushed with Olive Oil, but you can certainly deep fry them if you’d rather.  Serve at parties, game day, appetizer, or even a main meal with a salad on the side.  They’re like a Reuben to go! A Westover Leftover!

INGREDIENTS:  Yields 10 Egg Rolls

2 cups Bok Choy Cabbage, cooked and drained well

2 cups Corned Beef, fully cooked (about 10 ounces)

¼ cup Onion, chopped

4 slices Swiss Cheese, cut in long skinny strips

Olive Oil for brushing

OPTIONAL:  Cooked carrots, chopped

Salt, Pepper, Garlic Powder

PREPARATION:

     In a food processor or electric chopper, add Cooked Cabbage, Corned Beef, and Onion.  Add Cooked Carrots and Seasonings if you’re using them.  Rough chop until you end up with small pieces.  Don’t make it too fine. 

     Place wrapper down with corner facing you and place approximately 1/3 cup of the filling on the wrapper.  Lay 3 thin strips of Swiss Cheese on top.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down.  Continue to roll until you reach the last corner.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 350°  F air fryer.  Cook for 3-5 minutes until they are browned and crisp.  Turn over with tongs and repeat.

DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.

Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder). 

Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard Cooked Egg, finely chopped).

Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice.  Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.

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By Tika for CHEW WANNA EAT? © 2020

Asian Pork and Noodles, a Westover Leftover

Asian Pork and Noodles, a Westover Leftover

     My newest Westover Leftover was quite a challenge. We had been out most of the day and didn’t plan anything for dinner.  I had a teeny little piece of Pork Tenderloin in the refrigerator.  It was probably enough to make one sandwich.  I wanted to do something with it, but I wasn’t sure what, and I had 3 adults to feed.  After pawing around, I saw Broccoli in the Vegetable drawer, I suddenly started yanking things out.  You might have been injured if you stood in my way.  I had Sake, Teriyaki Sauce, the Broccoli, Carrots, Onions, a package of Mushrooms, and plenty of Garlic.  No Snow Peas, but not a problem.  I’d use frozen peas.  (I ended up forgetting them and was mad!)

     Nothing was measured.  I sort of eye-balled everything, so know that the Ingredients listed below are not etched in stone, and are a guideline to get you started.  Change it out however you wish! Hate Broccoli?  No problem.  Add Bean Sprouts instead.  If you love Water Chestnuts, throw some in.  No Sake in the house?  Use White Wine.

     Ugh.  I cooked too many Noodles.  Now I have leftover Noodles.  Ha ha

INGREDIENTS:  YIELDS 3 – 4 SERVINGS

Leftover Pork (I used about ¼ of a Pork Tenderloin, but any leftover Pork will be fine)

1 Carrot, diced, Julienned, or shredded

1 cup or so fresh Broccoli, cut into pieces

2 mini Sweet Peppers, sliced

One 8 oz package Mushrooms (Sliced or quartered)

1 Onion, sliced lengthwise

1 cup Snow Peas (or Sweet Peas, Fresh or frozen)

¾ of a can of chicken broth +/-

¼ cup Sake +/-

¼ cup Teriyaki Sauce

¼ cup Low Sodium Soy Sauce

1 TBSP Corn Starch

Seasonings:  Black Pepper, a few dashes of Five Spice Powder, a few dashes of Ginger Powder

OPTIONAL:  Top with Sesame seeds

PREPARATION:

     Preheat a large skillet, and drizzle some Olive Oil in the bottom.  Add the Vegetables that will take the longest to cook.  I started with Broccoli and diced Carrot.  Sauté for a few minutes, and add the Mushrooms and mini Sweet Peppers.  I drizzled with a bit of Soy Sauce.  Continue cooking, adding the faster cooking Veggies as you go.  The Peas and Onion get added next.  Garlic goes last.  You can start adding Soy, Teriyaki Sauce, and Sake a tablespoon or so at a time.  The same with the Seasonings.  They can be added any time.  Do NOT over do on the Five Spice Powder or Ginger Powder because they can both be overpowering.  Add more at the end after tasting, if you wish.

     When the Veggies are cooked, push them to the side of the pan.  Add your diced or shredded Pork.  I added another few tsp each of Sake, Teriyaki Sauce and Soy Sauce.  Cook until just heated through.  Push to the side.

     I’m sure you recall that if I have leftover chicken or beef broth, I pour it into a baggie and stick it in the freezer for times like this.  I think I had somewhere between ½ and ¾ of a can of chicken broth that I pulled out.  I didn’t even thaw it.  You’ll see in the pictures.  I did allow a teeny bit of it to thaw before I added a bit of Corn Starch.  I stirred just that side of the pan until the Corn Starch was dissolved.  I brought it to a simmer, and then mixed the everything together.  Now you can give it a taste and check the Seasonings.

     Serve over cooked rice or any kind of noodles.

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By Tika for CHEW WANNA EAT? © 2019

A sad little piece of pork

My Favorite Chicken Salad, Mediterranean Eating Friendly

Chicken, Fruit, Veggies, Greens, and a Balsamic Vinegar Reduction. What could be better?

   Have you ever eaten something with a Balsamic Vinegar reduction drizzled over it?  Fruit, Cheese, Tossed Salad, etc?  Have you ever ordered a Caprese Salad appetizer in a restaurant?  Very expensive for a few slices of Tomato, Mozzarella, Fresh Basil, and drizzled with Olive Oil and a Balsamic Vinegar Reduction.  SO easy to make your own.  Anyway, I made a Salad out of various Greens and Veggies.  I placed cut-up Fruit around the edge, and plopped a leftover grilled Chicken Breast on top.  I drizzled with a Balsamic Vinegar reduction, and dug in!!!  So healthy.  So good!

     Feel free to grill your Chicken just for this dish, but to me it makes sense when BBQing Chicken to grill a few extra pieces to save for this delicious Salad!  For an informal dinner, I think putting out various containers with all the Salad Ingredients and letting people make their own would be fun!

PREPARATION OF BALSAMIC VINEGAR REDUCTION IS SIMPLE:      Simply pour your favorite Balsamic Vinegar in a pan and let it simmer until it’s the consistency you want.  It only takes a few minutes, so don’t walk away.  (Some people like to add Honey, but I think the Vinegar reduction is sweet enough).

    Feel free to drizzle a little Olive Oil over the Greens also. 

Here’s what I put on my Salad:

Grilled Chicken, your choice of cut

Baby Spinach

Arugula

Fresh Basil

Romaine Lettuce

Onions, sliced

Green Olives

Kalamata Olives

Cherry Tomatoes

Cucumbers

Strawberries

Raspberries

Grapes

Watermelon

For Cheese, either sliced Fresh Mozzarella or Feta would be great.  Stop looking for the Cheese on my Salad.  There isn’t any ☹  I was out of both.  Yes, I cried a little.

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By Tika for CHEW WANNA EAT? © 2019

Chicken Pot Pie

A Westover Leftover. Comfort food at it’s finest!



CHICKEN POT PIE

     Another Westover Leftover!  Remember the chicken soup I made a few days ago?  I cooked extra chicken in it to make the broth extra rich, and also to have leftover chicken and broth to make quick and easy meals.  You just can’t be that!  I began with 5 ½ lbs of bone-in chicken breast and 8 cans of chicken broth.  The magic continued from there.

     I ended up with one big bowl of soup which I photographed in one of my best bowls so it would look beautiful.  I was going to pour it back in the pot after taking pics, but I looked at it for so long, I ate it!  It was so good.  I have six small bags of soup in the freezer for future sickies.  I made three individual chicken pot pies.  I only intended to make two, but there was enough filling and pie crust to make one small one.  Can ya say, “Lunch?” I also made ten chicken, shrimp and black bean burritos.  Last night I made enough chicken and biscuits to serve four.  I made all this food with one big pot of chicken soup. What a deal, huh?

     Look at these beauties!!  Except for making homemade pie crust, the rest was a cinch.  If you just can’t make your own crust, use store-bought.  (Just don’t tell me.)

     I’ve seen lots of recipes for chicken pot pie baked and served in a pie pan.  I don’t care for that, because even if you let it sit for ten minutes after baking, I think everything slides out into the middle of the dish once you’ve cut it.  Hence the individual pies that I make.  Trust me, they are easier, because working with a small piece of dough is easier than a big piece.

     One thing I’ve learned over the years is to add more gravy than you think you might want.  You don’t want to end up with just chicken and veggies.  Between the holes you must put in the top crust so the steam can escape and what bubbles up around the edges of the crust you lose precious gravy.  Steam is part of your gravy!  No!  Not my gravy. Say it ain’t so. Make it on the wet side. I don’t know about you, but the gravy is a big part of the deliciousness of a chicken pot pie. I should have added a little extra to this batch.

PIE CRUST INGREDIENTS:  (This is for a double crust pie)

2 cups unbleached AP flour

1 tsp salt

2/3 cup Crisco

7 TBSP iced water

PREPARATION:

     In a large mixing bowl, whisk flour and salt together.  Cut in Crisco with a pastry blender until mixture is pea sized.  Add your iced water one teaspoon at a time, stirring with a fork each time. Test it by picking up a small hunk and pinching it into a small ball.  If it sticks together smoothly, you’re good.  If it feels dry and crumbly, add another ½ teaspoon of water.  The texture is important.  It won’t roll out correctly if it’s too dry.

     Form dough into a ball and then cut it in half.  Depending on the size dish you’re using, you may want to cut it in half again so you have four pieces.

     On a lightly floured surface, roll dough with a floured rolling pin until it’s the shape you want.  Pick rolled dough up with a spatula or wrap it around the rolling pin to transfer it to the dish.

FILLING INGREDIENTS:

Pastry for double pie crust

1 can chicken broth

3 TBSP flour

2 TBSP corn starch

2 or 3 cups of chicken stock from your soup pot

1 chicken bouillon cube

2 carrots, peeled and diced

1 rib celery, diced

½ tsp poultry seasoning

½ tsp thyme

1 tsp garlic powder

1 tsp parsley

Pepper to taste

½ cup milk

½ – ¾ cup frozen peas, rinsed in water to remove ice

1 large chicken breast (about 2 cups), cooked and cut into big chunks

PREPARATION:

In a 3 quart saucepan, add chicken broth, flour, corn starch, and bouillon.  Over medium heat, bring to a simmer while whisking lumps out. Add 3 or 4 cups of chicken stock from your soup pot. (or a jar of chicken gravy). Once it’s come back to a simmer, add the carrots and celery.  Turn heat down to low. Cover pot with cover askew and let it simmer, stirring with whisk once in a while.

When vegetables are tender add the seasonings and peas.  When peas are done, add the chicken and milk. Ladle into prepared crusts.  Top with crust and poke holes in it with a fork.

Bake at 425°F for 30 – 40 minutes or until crust is golden brown.

To reheat any leftovers, it does fine in the microwave.  You’ll probably need to add extra gravy because the pastry soaks it up.

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By Tika for CHEW WANNA EAT? © 2019

Alice Springs Turkey, a new Westover Leftover

Alice Springs Turkey, made with leftover Turkey.  Thick cuts of Turkey topped with Bacon, Mushrooms, Onions, and Cheese.  Honey, Mustard Dipping Sauce on the side.

     WAIT! . . . WHAT?  Alice Springs Turkey?  You bet!!!  And it’s made with leftover Turkey.  How perfect is that?

     Always, when we go to Outback, I order Alice Springs Chicken.  I love it.  I make it at home regularly.  It has all my favorites.  Chicken, Bacon, Mushrooms, Onions, and Cheese marinated in a wonderful Dijon, Honey, and Lemon Marinade.  The remaining Marinade is served at the table as a dipping sauce. 

     So, after Thanksgiving when we had leftover Turkey, we tried to figure out how to recreate an entirely new meal.  One of our people hates Turkey, but she loves Alice Springs Chicken.  Guess who was crazy over Alice Springs Turkey? 

     The Turkey was cooked, of course, so I didn’t want to marinate it again.  Here’s how I did it:

INGREDIENTS: YIELDS 8 LARGE SERVINGS

Turkey, Cooked and sliced ½” thick (I filled an 8” x 13” pan)

2 tsp Butter

Pepper, Paprika, Garlic Powder to taste

2 cups Mushrooms, sliced

1 large Onion, sliced from top to bottom

12 Slices Bacon

2 ½ cups Grated Cheese (Jack and Cheddar is great, or 2 cups Jack and Colby, or Mexican Cheese blend)

DIPPING SAUCE:

¾ cup Honey

¾ cup Dijon or Brown Spicy Mustard

1 tsp Lemon Juice, Fresh Squeezed

Optional:  1 tsp Sriracha Sauce

     Preparation:  Place all Ingredients in a small sauce pan.  With a Whisk, beat until combined and heat until it comes to a simmer.  Cook 1 – 2 minutes, and remove from heat.

TURKEY PREPARATION:

     Grease your baking dish with the Butter.  Spread approximately ¼ cup Dipping Sauce on top of the Butter.  Lay the cooked Turkey on top.  Spoon a second ¼ cup Dipping Sauce on top of the turkey.  Sprinkle with Pepper, Paprika, and Garlic Powder.  Set aside.

     Preheat a large skillet, and cook Bacon until slightly crisp.  Remove from pan and drain most of the grease.  In the same skillet, cook Mushrooms and Onions until tender.  Lay the Mushrooms and Onions on top of the Turkey.  Top with Bacon, and cover with Aluminum Foil.  Pop it into a preheated 350° F oven for about 15 minutes.

     Remove from oven.  Top with Cheese mixture.  Return to oven uncovered, and give it 5 – 7 minutes for the Cheese to melt. 

     Serve with warmed remaining Dipping Sauce. 

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

Chew Wanna Eat?  Newest Westover’s Leftovers
1. Riced Cauliflower with Cheese
2. Asian Turkey with Vegetables
 
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I showed you the Marinated Turkey Breast that Bob grilled. It was delicious, but way more than we could eat. I needed to decide what to do with the leftovers. I also had leftover Baked Potato Salad and Riced Cauliflower with Vegetables.
 
I heated up the Cauliflower in the microwave and added two kinds of cheese.
 
The only dish that needed cooking was the Asian Turkey Breast with Vegetables. There is no recipe, but depending on how much you’re making, simply start with a little of each ingredient and go from there 🙂 It’s fast, simple, low calorie, and delicious!
 
INGREDIENTS:
 
Leftover Turkey, Cooked and Sliced
3 TBSP Teriyaki Sauce
2 TBSP Low Sodium Soy Sauce
1 TBSP Oyster Sauce
2 tsp Thai Chili Sauce
2 TBSP Honey
Assorted Vegetables: Choose from: Broccoli, Asparagus, Onions, Mini Sweet Peppers, Carrots, Snow Peas, Green Onions, Mushrooms, etc.
 
PREPARATION:
 
Drizzle a little Olive Oil in the bottom of a large Frying Pan. Add the Vegetables and cook until crisp tender.
 
Add Turkey, Teriyaki Sauce, Soy Sauce, Oyster Cause, Chili Sauce, and Honey. Stir well. When the Turkey is heated through, serve! I served it over Brown Rice.

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

20180629_163418

Leftover Riced Cauliflower

Leftover Riced Cauliflower and Vegetables with Cheese

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Asian Turkey Breast with Vegetables

Asian Turkey Breast and Vegetables

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

 

 

 

Cheesy Broccoli and Rice with Chicken and Bacon

Cheesy Rice and Broccoli (4)

     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

Cheesy Rice and Broccoli (2)

Cheesy Broccoli and Rice

Cheesy Rice and Broccoli (3)

Cheesy Broccoli and Rice (2)

Cheesy Broccoli and Rice (3)

Cheesy Broccoli and Rice (4)

Cheesy Rice and Broccoli (4)