Monthly Archives: March 2014

Strawberry Smoothie

Strawberry Smoothie

Welcome Spring! And thank goodness for warm weather! We have been playing outside nonstop since it stopped raining and it got above 50 degrees. Since we had Spring Break this week and we are on somewhat of a “stay-cation” this smoothie was my attempt at a break from our normal routine. We whirred them together in our blender and poured some into a popsicle mold! The rest we snacked on in the afternoon breeze, it was wonderful!

I sort of made this up in a pinch. I added a little of this and that but I wrote what I approximately did. Hopefully I eye-balled it correctly!

Just found this awesome article about chia seeds! Read up!

Strawberry Smoothie

Strawberry smoothie

In case you can’t see that fancy new text (yep, I’m fancy now!)

Ingredients:

  • 1 1/2 cup frozen strawberries (I kept one aside to put on top)
  • 1 cup vanilla Greek yogurt
  • 1/2 cup juice (I used a strawberry and watermelon but white grape would be good)
  • 1/2 cup milk
  • 1 TBL honey
  • 1 TBL chia seeds (optional)

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Directions:

Whir together in a blender for 1-2 min. Enjoy! And enjoy we did!

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Here are some pics of my crazies after smoothies were consumed:

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Strawberry Smoothie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 1½ cup frozen strawberries (I kept one aside to put on top)
  • 1 cup vanilla Greek yogurt
  • ½ cup juice (I used a strawberry and watermelon but white grape would be good)
  • ½ cup milk
  • 1 TBL honey
  • 1 TBL chia seeds (optional)
Instructions
  1. Whir together in a blender for 1-2 min.
  2. Can add whole strawberries to garnish.

 

Please let me know if you tried it and/or liked the Strawberry smoothie! Please like momwithagoldenfork on Facebook or follow my blog through email!

Black Bean Chicken and Rice

Black Bean Chicken and Rice- Revisited

This Saturday, we had a busy day planned and so in an effort to alleviate the dinnertime rush, I made dinner in the morning. Hubby requested this dish earlier in the week so I love when I don’t have to plan what to eat, just go on my way to cooking!

I made a different kind of topping this time and I really like how it came out! I buzzed the tortilla chips in a food processor for 2 seconds and added 2 TBL of melted butter and a small handful of cilantro. I nixed the cooking spray this time around and thought the topping was much better! And the cilantro added a greenish tint to the chips. Everything else was the same, chicken, rice, jalapenos, etc. I baked it at 400 degrees for an hour covered and then took off the foil for 15 minutes. Everyone gobbled it up!

Black Bean Chicken and Rice

Ingredients:

  • 3 TBL butter
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced or pressed through garlic press
  • 1 tsp cumin
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 cup half and half cream
  • 4-5 chicken breasts, boneless and skinless (2 lbs)
  • 1 1/2 cups white rice
  • 8 oz jack cheese, shredded (I used my food processor)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 1/2 cup frozen corn, thawed
  • 2 limes, juiced
  • Tortilla chips, crushed to crumbs
  • cooking spray

Black Bean Chicken and Rice Black Bean Chicken and Rice

Directions:

Melt butter in a large pot (with a lid) over medium high heat.

Black Bean Chicken and Rice

Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.

Black Bean Chicken and Rice

Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.

Black Bean Chicken and Rice

Whisk in broth and cream, stirring slowly to incorporate. Black Bean Chicken and Rice

Add the chicken breasts, cover and bring to a simmer.

Black Bean Chicken and Rice

Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.

Black Bean Chicken and Rice

Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.

Black Bean Chicken and Rice

Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.

Black Bean Chicken and RiceBlack Bean Chicken and Rice

Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.

Black Bean Chicken and Rice

This makes a huge amount of food and its really great leftover! If you have a small crowd, I would recommend freezing half or double it and freeze. Just thaw in the refrigerator for 24 hours and bake as above.

Black Bean Chicken and Rice

Black Bean Chicken and Rice- Revisited
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
While this dish has a little prep time, the end result is totally worth it!
Ingredients
  • 3 TBL butter
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced or pressed through garlic press
  • 1 tsp cumin
  • ¼ cup flour
  • 6 cups chicken broth
  • 1 cup half and half cream
  • 4-5 chicken breasts, boneless and skinless (2 lbs)
  • 1½ cups white rice
  • 8 oz jack cheese, shredded (I used my food processor)
  • 1 can black beans (15 oz), drained and rinsed
  • 1½ cup frozen corn, thawed
  • 2 limes, juiced
  • Tortilla chips, crushed to crumbs
  • cooking spray
Instructions
  1. Melt butter in a large pot (with a lid) over medium high heat.
  2. Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.
  3. Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.
  4. Whisk in broth and cream, stirring slowly to incorporate.
  5. Add the chicken breasts, cover and bring to a simmer.
  6. Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.
  7. Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.
  8. Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.
  9. Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.
  10. This can be frozen and defrosted overnight in the fridge. Bake as above after defrosted.

 

Please let me know what you think about the Black Bean Chicken and Rice. I would love to hear any and all comments!