rice Archives | Mama Harris' Kitchen

Mushroom Lovers’ Roasted Pork Loin and Green Beans

October 3, 2017 by MamaHarris 1 Comment

This Mushroom Lovers’ Roasted Pork Loin and Green Beans recipe is a sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine. #RealFlavorRealFast

It’s the time of year where people are scouring the internet for the perfect quick dinners. Fall has arrived, school is in session, and everyone is busy! Before you decide on ordering takeout for the third time this week, for real flavor, real fast try this recipe perfect for mushroom lovers! This pork loin filet is quickly pan-seared on the stove top before roasting at high heat with green beans, then served on top of cooked rice. So good and SO QUICK!

This recipe takes almost exactly 30 minutes to make, from start to finish. If you’re strapped on time, you can dice up the meat for even faster cooking. You can use leftover rice that’s already been prepared, or a quick rice blend that cooks up in just a few short minutes. I served mine with a wild and brown rice blend with quinoa, but choose whatever works best for you! What I love is that this recipe used just a few simple ingredients to create a powerhouse of delicious flavors. Starting with the Smithfield Steakhouse Mushroom Marinated Fresh Pork Loin Filet, then roasted with seasoned green beans and served with sautéed mushrooms. This is such an earthy and flavorful meal that’s perfect for fall dinnertime. If you’re not a fan of mushrooms, check out the other flavors Smithfield Marinated Fresh Pork available in the fresh meat section at Safeway! They come in a variety of fresh cuts and flavors and perfect for all cooking styles and dishes.

I like to do a quick sear on most of my roasted meats because it helps to cut some of the cook time as well as hold in some of the flavors that’s marinated and seasoned into the meat. It also helps to sear the meat first when roasting with other items. This recipe just calls for a quick sear on all sides with a bit of grapeseed oil.

The green beans are tossed in a bit of olive oil, fresh lemon zest, plenty of garlic, sea salt, pepper and red pepper flakes. Place them all on the pan with the seared pork loin filet in the center and cook at a high heat for 15 minutes. Remember that the pork is ready when it reaches 145 degrees.

While the pork and green beans roast, we bring together all of that mushroom goodness. The mushrooms are sautéed with garlic, olive oil and butter, then reduced in Sherry wine with a bit of brown sugar. After seasoning some fresh chopped parsley is added to the mix.

After removing the pork and green beans from the oven, allow them to sit for a few minutes to cool. Once cool, use heat safe tongs and a sharp serrated knife to cut the pork into even medallion sized pieces.

Serve the green beans and pork loin slices on top of the prepared rice, then spoon the sautéed mushrooms on top.

This is the perfect recipe for mushroom lovers! The pork is tender and juicy and the flavors are all so simple, but they come together beautifully! You don’t even have to wait for a busy night to create this meal, it’s perfect for leisure-filled weekends and then you can spend your time relaxing!

Mushroom Lovers' Roasted Pork Loin and Green Beans

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Need the perfect 30 minute meal for busy weeknight dinner? This mushroom lovers' roasted pork loin with green beans is ideal!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: American

Serves: 4 servings

Ingredients

For the Pork Loin

1 tablespoon grapeseed oil
1 package of Smithfield Steakhouse Mushroom Pork Loin Filet

For the Green Beans

1 lb. fresh green beans, ends clipped
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon sea salt
1 teaspoon red pepper flakes
¾ teaspoon ground black pepper
zest of one lemon

For the Sautéed Mushrooms

8 oz. baby bella mushrooms, rinsed and sliced
1½ tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1½ tablespoon minced garlic
1 tablespoon Sherry wine
1 tablespoon brown sugar
juice of one lemon
½ tablespoon Worcestershire sauce
½ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons chopped parsley

Instructions

Preheat oven to 425 degrees.
Add grapeseed oil to a medium skillet over medium heat. Once oil is heated through, carefully add the Smithfield Steakhouse Mushroom Pork Loin Filet and sear all sides in the pan for just a few minutes before roasting.
Add the trimmed green beans to a medium mixing bowl with the olive oil, garlic, sea salt, red pepper flakes, black pepper and lemon zest. Mix well, making sure all of the green beans are covered with the oil and seasonings.
On a large baking sheet, place the seared meat in the center. On both sides, add the green beans. Place in oven to roast for about 14 minutes.
While the pork loin filet and green beans are roasting, put together the sautéed mushrooms.
Use the same pan that you seared the meat, adding the olive oil and butter and heating over medium. Lightly sauté the garlic, just until it becomes fragrant. Add the sliced mushrooms and stir. Continue to stir as the mushrooms soften, once the pan becomes almost dry, add the wine to deglaze. Continue to simmer the mushrooms in the wine sauce and add the brown sugar, stirring occasionally. Once the wine has reduced a bit, add the lemon juice, Worcestershire sauce and seasonings. Stir well, remove from heat and stir in the chopped parsley.
Remove the pork and green beans from the oven and allow to sit for a few minutes. Using tongs and a sharp, serrated knife, cut the pork into 1 inch thick medallions.
Serve the green beans and pork over prepared rice with the mushrooms spooned over the top.
Enjoy!

What are some of your favorite quick meals?

Smithfield is also challenging you to submit your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork and be entered to win the grand prize! For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to smithfieldrealflavorrealfast.com!

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Red Beans and Rice

March 2, 2017 by MamaHarris 2 Comments

I love when I can cook a meal solely with food and items that are typically in my refrigerator and pantry. Even better when the meal is using affordable items, has tons of flavor, and serves a small army. This recipe for red beans and rice is everything I’ve mentioned and then some.

My older kids and husband love rice, we literally have to buy it by the pound in order to keep up. So to have a recipe on hand that will use up any rice that utilizes leftover cooked rice is ideal, and I adore anything that leaves plenty of leftovers for the week. During the day I love to reheat leftovers for lunch and this red beans and rice recipe just seems to taste better as the days pass.

To simplify this recipe just a bit, I only used smoked sausage. You can use kielbasa or another form of spicier sausage, you can also add ham hocks or bacon for deeper flavor, but I just stuck with this smoked sausage since that’s what I had in the fridge. Once the sausage was cooked I removed it from the pot and set aside, then used the same pot for the veggies. I just love one pot meals, it makes clean up so much easier! I hadn’t planned to add white wine, but there were a lot of bits stuck to the bottom of my pot so I deglazed with a bit of white wine and it really added to the flavor!

To keep this recipe as authentic as possible, I stuck with the basics. Onions, garlic, green bell pepper and celery for the veggies. Cooking after the sausage adds the flavor that’s already in the pan to the veggies as well, bringing the flavors out even more.

Then everything goes back into the pot and gets simmered together for hours until it’s married into a rich and spicy flavor. The longer you can simmer, the better. I have gone anywhere from 2-5 hours with this, but you can go longer if you want. The liquid will reduce a bit and you want to continue to stir every so often.

Serve with prepared white rice and chopped green onions. My corn bread muffins, topped with butter, are the perfect finish to this meal.

If you want spicier or not as spicy, feel free to play with the measurements a bit. This was pretty spicy, as is, so I didn’t even add my usual hot sauce to it. I also didn’t miss the smokiness of the ham hocks or bacon because of the cumin and other spices, but recipes are made for experimenting with!

Red Beans and Rice

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Prep time

30 mins

Cook time

3 hours 45 mins

Total time

4 hours 15 mins

This red beans and rice recipe is easy enough to put together with pantry staples. This inexpensive meal is full of flavor and leaves plenty of leftovers.

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: Cajun

Serves: 10 servings

Ingredients

1 lb dry red beans
1 tablespoon extra virgin olive oil
1 pound smoked sausage
1-2 tablespoons white wine
1 medium yellow onion, diced
5 cloves garlic, minced
1 medium green bell pepper, diced (ribs and seeds removed)
3 celery ribs, diced
6 cups water
3 chicken bouillon cubes
1 tablespoon Cajun (or Creole) seasoning
1 tablespoon dry basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry thyme
1 teaspoon dry oregano
1 teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon celery seeds
½ teaspoon sugar
4½ cups prepared white rice
1 green onion, chopped

Instructions

Begin by soaking the dry beans as instructed on the packaging (overnight or quick soak option).
Once ready to get started, add olive oil to a large dutch oven or heavy pot over medium heat.
Slice up the sausage, and add to the pot to brown it, stirring every so often. After about 6-8 minutes sausage will be cooked through.
Remove from pot and place in a bowl to set aside for now.
Deglaze the pot with the wine over medium heat, keeping the oils and bits from the sausage in the pan. Add the onion, garlic, bell pepper and celery. Stir to combine and be sure the oils are distributed all over the veggies. Saute until the onions are slightly translucent and softened.
Combine boiling hot water with bouillon cubes, then pour into the pot with the veggies.
Add the soaked beans, Cajun seasoning, basil, salt, pepper, thyme, oregano, red pepper flakes, cumin, celery seeds and sugar. Stir to combine them all.
Bring to a low boil, then simmer for 2-5 hours, stirring occasionally. Liquid will reduce.
Serve with prepared rice, chopped green onions and hot sauce. Enjoy!

What’s your favorite affordable meal that utilizes pantry staples?

Don’t forget to save for later by pinning the image below. Just hover over the photo and click “pin it” to save to your favorite Pinterest board.

Rice Cooker Sausage Jambalaya

October 18, 2016 by MamaHarris 49 Comments

Special thanks to Hamilton Beach for sponsoring this recipe for Rice Cooker Sausage Jambalaya and the opportunity for one lucky winner to receive a Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker!

This time of year seems to roll through so quickly. It seems in just a blink of the eye we went from terribly hot weather and a house full of kids to cooler weather and busy weeknights full of activities. This time of year I love to make recipes that are easy and effortless, like this sausage jambalaya I made in my new Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker. This thing is seriously amazing, not only does it make traditional white rice, it has a specific setting for brown rice and also for cereals. Mr. Harris loves to make traditional oatmeal, and with this he can set it to come on in the morning and it does all the cooking for us! It also has options for steam cooking and whole grains, as well as a heat/simmer option.

The first thing I thought to make was a warm pot of sausage jambalaya, served with a side of delicious cornbread. Talk about comfort foods, right?

This particular jambalaya is made with just beef sausage, but you can also add chicken or shrimp if you like. I wanted to keep it simple and it came out delicious. Perfectly seasoned, great texture, and it made quite a bit too. The size of this cooker is great for serving a large crowd like my family, or you can dial it down to smaller servings and it still cooks well. Once it’s done cooking it automatically switches to warm, so your food won’t burn and will stay the perfect temperature until you’re ready to eat!

Ingredients for Rice Cooker Sausage Jambalaya:

2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
1 (14 oz) package beef smoked sausage, sliced in half lengthwise, then cut into bit sized pieces
1 small onion, diced
1 medium green bell pepper, diced
2 stalks celery, diced
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
3 tablespoons chopped or minced garlic
1 (15 oz) can fire roasted crushed tomatoes
1 (4 oz) can mild green chiles
1 tablespoon Worcestershire sauce
1 – 2 teaspoons hot sauce
2 teaspoons dried basil
1 1/2 teaspoon file powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 1/4 cup jasmine rice
2 1/4 cup low sodium chicken broth

Directions:

Begin by setting the cooker to heat/simmer. Drizzle with half of the olive oil, then add the sausage.

Saute the sausage in the oil for about 6-8 minutes, stirring occasionally.

Add the butter and the rest of the oil and let melt. Add the onion, peppers, celery, salt, pepper and garlic.

Stir it all up and allow to saute until the vegetables are softened.

Add the tomatoes and green chile to the vegetables and sausage.

Then add the sauces, seasonings, rice and broth.

Stir it all together and set the pot to “white rice”. Close the lid and keep the pot somewhere that the steam won’t come into contact with anything overhead.

The veggies will rise to the top once it’s done, but they will be cooked through and very flavorful.

Stir it all together then fluff up the rice a bit with the tool that comes with the cooker.

Make some quick cornbread and serve with the jambalaya and some hot sauce on the side. Garnish with a sprig of parsley.

Enjoy!

Rice Cooker Sausage Jambalaya

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Rice Cooker Sausage Jambalaya

Sausage jambalaya made as a one pot meal in the new Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker, the perfect meal for busy weeknights!

Ingredients

2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
1 (14 oz) package beef smoked sausage, sliced in half lengthwise, then cut into bit sized pieces
1 small onion, diced
1 medium green bell pepper, diced
2 stalks celery, diced
1 tablespoon chopped or minced garlic
1 (15 oz) can fire roasted crushed tomatoes
1 (4 oz) can mild green chiles
1 tablespoon Worcestershire sauce
1 - 2 teaspoons hot sauce
2 teaspoons dried basil
1 1/2 teaspoon salt
1 1/2 teaspoon file powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes
3/4 teaspoon ground black pepper
1 1/4 cup jasmine rice
2 1/4 cup low sodium chicken broth

Instructions

Begin by setting the cooker to heat/simmer. Drizzle with half of the olive oil, then add the sausage.
Saute the sausage in the oil for about 6-8 minutes, stirring occasionally.
Add the butter and the rest of the oil and let melt. Add the onion, peppers, celery, salt, pepper and garlic.
Stir it all up and allow to saute until the vegetables are softened.
Add the tomatoes and green chile to the vegetables and sausage.
Then add the sauces, seasonings, rice and broth.
Stir it all together and set the pot to "white rice". Close the lid and keep the pot somewhere that the steam won't come into contact with anything overhead.
The veggies will rise to the top once it's done, but they will be cooked through and very flavorful.
Stir it all together then fluff up the rice a bit with the tool that comes with the cooker.
Make some quick cornbread and serve with the jambalaya and some hot sauce on the side. Garnish with a sprig of parsley.
Enjoy!

https://mamaharriskitchen.com/2016/10/rice-cooker-sausage-jambalaya/

Here’s how to enter:

Prize: One (1) Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker.

Giveaway runs through the evening of October 30th.

Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.

Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!

a Rafflecopter giveaway

Quick & Easy Chicken Teriyaki Bowl

May 24, 2016 by MamaHarris 15 Comments

When I first started my little corner on the internet almost 4 years ago, I often shared easy dinners for families. To this date, a few of those are still the recipes that are heavily visited on this site. It’s no wonder, no matter how many meals I make or how many recipes I’ve added to my arsenal, sometimes I’m still clueless of what to make for dinner.

Even folks that don’t cook at home have a hard time choosing where to eat dinner at, so of course figuring out what to make is always going to be a never-ending question.

Luckily I do have a few recipes of my own that I keep in rotation when I’m short on time. Recipes like my pan-fried tilapia, my baked boneless chicken, or goulash and garlic bread to name a few. One meal that my family always enjoys is this chicken teriyaki bowl. It’s quick and easy, ready in 30 minutes or less, and it’s tasty and satisfying. Isn’t that what we all love in a weeknight family meal?

I’ve been making this meal for a few years now, tweaking a bit here and there. This recipe is a result of my favorite findings, however you’re able to add any changes. It’s quite adaptable. As written this recipe uses boneless skinless chicken breast tenderloins, but you could use thigh meat instead. I use whatever we have. Remember, this is not an authentic teriyaki chicken meal, it’s inspired! You can use Oregano or basil in place of the marjoram, and regular salt or pepper in place of the Himalayan pink salt or the white pepper. You can add ground ginger or switch up the veggies with others, it’s totally up to you!

I’ve also used a few brands on teriyaki sauce, but I really enjoy the Soy Vay marinade and sauce. I like that it has sesame seeds in the sauce, but if you have another sauce you prefer then by all means use it!

What I really love about this meal is that my entire family enjoys it. My older boys love it, my husband gets seconds and sometimes thirds, and even the younger boys like it. I make the chicken and veggies in separate pans because my daughter is meatless, so she just used the rice and veggies with a bit of sauce and she’s happy with that too.

Ingredients for a Quick & Easy Chicken Terriyaki Bowl:

2 cups cooked long grain white rice
prepared chicken teriyaki (see recipe below)
sautéed veggies (see recipe below)

Ingredients for Chicken Teriyaki:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon dried marjoram flakes
1/2 cup Teriyaki Sauce

Ingredients for Sautéed Veggies

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into thin strips about 2 inches long
2 heads of fresh broccoli, stems cut off
salt and pepper
juice of one medium lemon

Directions:

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.

While the chicken is browning, add the seasonings while continuing to stir as needed.

Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.

Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.

In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli. Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn’t as crunchy. Once broccoli is ready, remove the veggies from the heat as well as the chicken.

Add some of the rice to a bowl, top with a bit of veggies and then the chicken. Spoon a bit of the sauce over the bowl as well, if desired.

Enjoy!

Quick & Easy Chicken Teriyaki Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: 1 chicken teriyaki bowl

Quick & Easy Chicken Teriyaki Bowl

This chicken teriyaki bowl is everything you could want in a weeknight meal. Quick and easy, tasty and satisfying and ready in 30 minutes or less!

Ingredients

Quick & Easy Chicken Terriyaki Bowls:

2 cups cooked long grain white rice
prepared chicken teriyaki (see recipe below)
sautéed veggies (see recipe below)

For the Chicken Teriyaki:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon dried marjoram flakes
1/2 cup Soy Vey Veri Veri Teriyaki Marinade & Sauce

For the Sautéed Veggies:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into thin strips about 2 inches long
2 heads of fresh broccoli, stems cut off
salt and pepper
juice of one medium lemon

Instructions

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.
While the chicken is browning, add the seasonings while continuing to stir as needed.
Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.
Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.
In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli.
Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn't as crunchy.
Once broccoli is ready, remove the veggies from the heat as well as the chicken.
Add some of the rice to a bowl, top with a bit of veggies and then the chicken.
Spoon a bit of the sauce over the bowl as well, if desired.
Enjoy!

https://mamaharriskitchen.com/2016/05/quick-easy-chicken-teriyaki-bowl/

Do you have a collection of quick and easy weeknight meals you keep in rotation as well?

Chicken and Cilantro Rice Salad Bowl

March 14, 2016 by MamaHarris

Sponsored post written by me on behalf of Tyson Foods, Inc. and Pinnacle Foods Group LLC. All opinions are entirely my own.

Lunchtime for me is a bit of an adventure. Since I technically work from home, I usually just heat something up from the night before and have that as my lunch. Sometimes I’ll whip up something quick, or I might even head out for lunch somewhere local, although usually I just bring it back home with me. On the occasion that I do feel like preparing something, I like to make something quick and easy. I feel like lunch should be simple. It should be easy to make, it should be nutritious, and it should be delicious! Sometimes I’ll get wrapped up in my work and will put off my lunch until “Oh my goodness, I’m starving!” mode hits, that’s when quick and easy is truly key. I also love salads, and I love a good bowl. Any dish, in a bowl, is a winner for me. Burrito bowls, lasagna bowl, any kind of bowl. I love it. Something else I’ve loved for quite some time is Tyson® Grilled & Ready® Chicken. It’s one of my (not so) secret ingredients that I try to always keep on hand for those hungry moments when I wait till the last minute for food. This chicken is literally the best of both worlds, delicious and healthy for protein filled meals that are simple and convenient to make!

It’s also great for salads. Or burritos. Or bowls. Which is exactly what I made with it this time around. I even used a little splash of Wish-Bone® Italian Dressing when I was cooking the chicken for a bit of added delicious flavor. Worked like a charm. What I love about Wish-Bone® is that it’s a full-flavored dressing with no high fructose corn syrup and it’s packed full of herbs, seasonings and flavors for an extra zesty boost of flavor. Yum!

So, here’s the deal. I often make salads and smoothies and bowls in a most random way. Just sort of what I have on hand. Sometimes I’ll have an idea of what I want when I go shopping, but when it comes time to make it I’ll change my mind and add a bit of this and that, and pass on this or that. That’s pretty much what happened when I made this Chicken and Cilantro Rice Salad Bowl.

While shopping at my local Walmart I picked up the Wish-Bone® Italian Dressing and the Tyson® Grilled & Ready® Chicken, since these are staple items I usually keep on hand anyway. I also usually purchase white rice, some extra virgin olive oil, and plenty of greens and veggies, as well as fruit. I also knew I wanted to start making some more lunches at home, instead of heading out to buy my lunches, and I love salads so that was pretty much my plan. However, I thought this bowl would maybe have tomatoes in it (it doesn’t) and I didn’t plan on including apples (but I’m so glad I did). Sometimes you just have to get creative and go with the flow. This fun little bowl is so good, so filling, and so easy to whip up! It’s full of flavor, veggies, and protein. It’s also colorful and fun, I’d even make it for an easy weeknight dinner instead of lunch!

I knew I was using the chicken, but the veggies just sort of happened. I love cucumbers and think they’re amazing with Italian dressing, so that was a given. I also love to use different types of greens and mixes, so for this one I used this arugula and spinach combo, but really you can use any greens you like! I also added thinly sliced carrots for some color and crunch, and I had an apple sitting in the fruit bowl and figured, “Why not?” It was the perfect added sweetness. Chunks of Colby jack finished this off with some easy to make cilantro rice and a bit more Wish-Bone® Italian Dressing to go with my seasoned chicken strips.

The result was a tasty and flavorful bowl full of color, protein and a great balance of nutrition.

Ingredients for Cilantro Lime Rice:

1 cup white rice
2 cups water
1 tablespoon butter
juice from 1 lime
1/4 cup chopped cilantro
salt and pepper

Ingredients for Seasoned Chicken Strips:

1 tablespoon butter
1 tablespoon extra-virgin olive oil
8-10 strips Tyson® Grilled & Ready® Chicken
lemon pepper
smoked paprika
1 tablespoon Wish-Bone® Italian Dressing

Ingredients for chicken and rice salad bowl:

1 cup prepared cilantro lime rice (recipe above)
1 cup spinach and arugula mix
8-10 prepared seasoned chicken strips (recipe above)
1/2 medium cucumber, halved then sliced
1/2 medium carrot, cut into thin strips
1 small honeycrisp apple, diced
colby jack cheese, diced
fresh cracked pepper
Wish-Bone® Italian Dressing

Directions:

Begin by bringing two cups of water to a boil. Add one cup white rice, butter, and lime juice just before the water begins to boil. Once boiling, stir, then cover – reducing heat to a simmer.

After 20 minutes of simmering while covered, remove the lid and fluff the rice with a fork. Add the chopped cilantro and season with salt and pepper. Now set rice aside.

In a saute pan, add the butter and olive oil over medium heat. Once they begin to melt, add the chicken strips and lightly season with lemon pepper and smoked paprika (my favorite seasoning combo!).

Stir every so often until the chicken is browned with a bit of a char to the edges.

Once mostly cooked through (after about 5 minutes) add the Wish-Bone® Italian Dressing and stir into the chicken. Let cook another minute or two before removing from heat.

Now to assemble the bowls. Add rice, spinach and arugula to a bowl, then top with chicken.

Add cucumber, carrots, apples and cheese to the bowl.

Top with pepper and Wish-Bone® Italian Dressing. Enjoy!

Chicken and Cilantro Rice Salad Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 chicken and cilantro rice bowls

Serving Size: 1 bowl

Chicken and Cilantro Rice Salad Bowl

Try this tasty treat for a satisfying lunch! Delicious chicken is paired with veggies and cilantro rice in this colorful and fun rice salad bowl!

Ingredients

For the Cilantro Lime Rice:

1 cup white rice
2 cups water
1 tablespoon butter
juice from 1 lime
1/4 cup chopped cilantro
salt and pepper

For the Seasoned Chicken Strips:

1 tablespoon butter
1 tablespoon extra-virgin olive oil
8-10 strips Tyson® Grilled & Ready® Chicken
lemon pepper
smoked paprika
1 tablespoon Wish-Bone® Italian Dressing

For the chicken and rice salad bowl:

1 cup prepared cilantro lime rice (recipe above)
1 cup spinach and arugula mix
8-10 prepared seasoned chicken strips (recipe above)
1/2 medium cucumber, halved then sliced
1/2 medium carrot, cut into thin strips
1 small honeycrisp apple, diced
colby jack cheese, diced
fresh cracked pepper
Wish-Bone® Italian Dressing

Instructions

Begin by bringing two cups of water to a boil. Add one cup white rice, butter, and lime juice just before the water begins to boil. Once boiling, stir, then cover - reducing heat to a simmer.
After 20 minutes of simmering while covered, remove the lid and fluff the rice with a fork. Add the chopped cilantro and season with salt and pepper. Now set rice aside.
In a saute pan, add the butter and olive oil over medium heat. Once they begin to melt, add the chicken strips and lightly season with lemon pepper and smoked paprika (my favorite seasoning combo!).
Stir every so often until the chicken is browned with a bit of a char to the edges.
Once mostly cooked through (after about 5 minutes) add the Wish-Bone® Italian Dressing and stir into the chicken. Let cook another minute or two before removing from heat.
Now to assemble the bowls. Add rice, spinach and arugula to a bowl, then top with chicken.
Add cucumber, carrots, apples and cheese to the bowl.
Enjoy!

https://mamaharriskitchen.com/2016/03/chicken-and-cilantro-rice-salad-bowl/

What’s your favorite way to make a one-bowl meal?

Do you have a favorite way to make a good meal great? Any must-have pantry items that are your go-to’s in a pinch? For more inspiration check out Wish-Bone® and Tyson’s® list of one-bowl recipes, and don’t forget to swing by Walmart for your favorite ingredients!

My Most Popular Recipes from 2013

December 30, 2013 by MamaHarris 3 Comments

During this past year my blog has seen a tremendous amount of growth. Not only in traffic but also adjustments that I’ve made and incorporated.

In looking at the past years stats and fun stuff I’ve gathered a list of the top 10 most popular recipes from the past year. Some of them have surprised me and some make me smile.

I’m looking forward to all the good food and new recipes that will be coming in this next year and I hope that you continue to come back and share all this good eating with me!

10. The Most Addictive Chocolate Chip Cookies – This is no surprise, it’s the most requested cookie in my house. In fact, I just made three batches the other day by request. These are those cookies that you crave once you get a taste, and they’re almost sinful to have in your house because they’ll be long gone before you can even stop yourself from reaching for the cookie jar. You’re welcome. 🙂

9. Buffalo Chicken Casserole – This is another one that’s not at all a surprise! It’s easily my family’s most favorite casserole. In fact, I made this Christmas Eve for our full house and everyone was happy!

8. Simple Spanish Rice – This is a bit of a surprise. I didn’t realize Spanish rice was so popular! This recipe has taken me a few tries to perfect, adding a bit of this, substituting that. I finally got it perfect and my family loves it every time I make it.

7. Marble Cake with Caramel Frosting– This one comes as a surprise too! Especially because my cake decorating skills could definitely use some improvement, but this cake was delish!

6. Delicious Butterscotch Cookies – Another surprise. I’m excited there’s so many butterscotch fans! It’s always been a favorite of mine!

5. Classic Deviled Eggs – I know there’s so many ways you can get creative, but sometimes you just want to come back to the original, classic and simple. This is also a good base to use to add the more creative touches. RoRo’s favorite is deviled eggs, so this makes me smile.

4. Easy Holiday Recipes for Entertaining – This one comes as no surprise! I’ve seen it repinned many, many times on Pinterest and both recipes are so easy and majorly delicious!

3. Pulled Pork Slow Cooked in Beer – This one is also no surprise, everyone should make this with their least favorite beer! It’s a great way to get something great out of a not so great tasting beer. It’s also a family favorite.

2. Fish Tacos with Creamy Fish Taco Sauce – These are a staple in our house! We love us some fish tacos and I’m so happy it’s one of my most popular recipes of the year. These are SO GOOD!

1. Chicken Pot Pie with Pillsbury Pie Crust – This is my number one recipe for the year by a landslide! It’s no wonder, pot pie is the ultimate comfort food and it’s great with the Pillsbury Pie Crust!

Thank you for including me in your family meals by using my recipes and continuing to share my ideas, photos and food. Cheers!

Simple Spanish Rice

November 7, 2013 by MamaHarris 10 Comments

There’s many Mexican dishes that I love to make like enchiladas, tacos or burritos, “refried” beans, carne asada.. well the list goes on. With all those dishes, you have to have just the right side dish to bring the entree together. Many times the perfect addition is some Spanish Rice.

I absolutely love a good Spanish Rice. I like it to have some tomato flavor and spices, but not too spicy, not too bland. It has to be just the right amount of flavors and aromas for it to be a well rounded side dish to all of my favorite Mexican food. I’ve played with different flavors, always looking for something easy to throw together yet substantial enough to stand the flavors of many dishes I like to pair it with. This recipe uses items I always have stocked in my kitchen, so the prep work is a cinch. It’s become one of those dishes that is in regular heavy rotation in our home, and I hope you enjoy it just as we do.

Ingredients:

2 tablespoons extra virgin olive oil
2 cups white rice
1 yellow onion, chopped
1 clove garlic, minced
3 cups low sodium chicken broth
1/2 small red bell pepper
1 tablespoon tomato paste
1 can Original Rotel Diced Tomatoes and Green Chilies, drained
pinch of oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon salt

Directions:

In a medium saucepan brown the rice in the olive oil over medium heat.

Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.

Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
Stir to combine.

Bring to a boil, cover and reduce heat.

Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.

Fluff with fork, then serve.

Enjoy!

Simple Spanish Rice

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

This is a great "go to" recipe for easy Spanish rice when you're short on time, perfect for busy weeknight dinners and it's so flavorful!

Author: Mama Harris' Kitchen

Recipe type: Side Dish, Rice

Cuisine: Mexican

Ingredients

2 tablespoons extra virgin olive oil
2 cups white rice
1 yellow onion, chopped
1 clove garlic, minced
3 cups low sodium chicken broth
½ small red bell pepper
1 tablespoon tomato paste
1 can Original Rotel Diced Tomatoes and Green Chilies, drained
pinch of oregano
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon salt

Instructions

In a medium saucepan brown the rice in the olive oil over medium heat.
Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.
Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
Stir to combine.
Bring to a boil, cover and reduce heat.
Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.
Fluff with fork, then serve.
Enjoy!

Brown Rice, Chicken, and Veggie Casserole with Creamy Pepper Jack Cheese Sauce #CountryCrockStars

April 29, 2013 by MamaHarris 4 Comments

There are two big things that remind me of food and the whole kitchen experience as a child. Those two things are casseroles and Shedd’s Spread Country Crock! Both of my parents worked a lot when I was growing up, so one thing my mom loved to make was a good casserole. As a busy parent, nothing compares to a one dish meal that you can prep ahead of time and pop in the oven for twenty minutes or so once you get home and Voila! Dinner is done!

Another staple in my family’s kitchen was always Shedd’s Spread Country Crock. I always remember my mom cooking with it, and we always had a tub in our kitchen. It’s creamy and so easy to spread on toast, and I remember my mom would have her measuring spoon and I would help her dip it into the tub and scrape it off the side to add to whatever recipe she was creating.

Once I grew up and had my own family to grocery shop for, it was instinctive to purchase all the brands I grew up seeing in the kitchen. Hands down, Shedd’s Spread Country Crock tops that list, and it continues to be a staple in my own kitchen.

I like the Country Crock that has added calcium plus Vitamin D. Did you know Country Crock uses no hydrogenated oils, has 0g Trans Fat, and has that great country taste. There’s a variety of products to suit your needs and tastes, with many different flavors!

If you love Country Crock and also love casseroles, then I have a great contest to share with you! Country Crock is currently holding a contest where you can share a photo of you with your favorite casserole recipe (using Country Crock as an ingredient, of course) and in 100 words or less describe how you showed creativity and resourcefulness in your recipe! Three finalists will be chosen for a $5,000 prize and a trip for two to New York City! In addition, 12 finalists will win cookware! Go check it out here, and submit your favorite casserole recipe! Good Luck to you!

Of course, while we’re on the subject of casserole’s using Shedd’s Spread Country Crock, I’m going to share a recipe that I created! The great thing about casseroles is as long as you get the basic formula down, you can change it up to suit your tastes (and what you currently have stocked up in your kitchen)! Pasta, rice, or potatoes, veggies and/or meat, liquid to keep things moist and bind it all together, cheese/bread crumbs or additional toppings, some herbs or seasoning, and bake in one dish. I like to add meat and veggies for a delicious one dish meal.

When I created this dish, I was in the mood for something colorful using a bunch of bright colored veggies. I’ve been in the mood for a casserole using chicken and rice, so I decided on some brown rice and diced cooked chicken. I wanted to add some zing to the flavor, so I decided to use my favorite flavored cheese block and create a sauce with it. I hope you enjoy it as much as my family did!

Casserole Ingredients:

8 cups water
1-1/2 cups uncooked brown rice
2 pounds chicken boneless chicken breast (about 3 large breasts), diced
6 tablespoons margarine, divided*
1 tablespoon lemon juice
1/2 teaspoon dry parsley
1/2 teaspoon lemon pepper
1/2 teaspoon season salt
1 small onion, chopped
1 cup broccoli, cut into small pieces
1 medium yellow bell pepper, cut in small strips
1 medium red bell pepper, cut in small strips
1 small zucchini, diced
1/2 teaspoon 5 herb vegetable seasoning
1/2 cup fresh spinach
4 cloves garlic, minced
1/2 cup pepper jack cheese
1/2 cup cheddar cheese
1/4 cup seasoned bread crumbs

Pepper Jack Cheese Sauce Ingredients:

3 tablespoons margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cup milk
1-1/2 cups pepper jack cheese, grated

Directions:

Begin by combining the rice and water in a large pot.
Bring just to a boil, then cover and simmer over low heat for 25 minutes, or until rice is soft.

While the rice is cooking, using 2 tablespoons of Shedd’s Spread Country Crock, begin to brown the chicken. Add the lemon juice, dry parsley, lemon pepper and season salt. Stir occasionally until brown and all liquid has been reduced.

While you are browning the meat, in a separate pan combine onion, broccoli, both bell peppers, and zucchini, and vegetable seasoning. Saute with 3 tablespoons of Shedd’s Spread Country Crock until vegetables are soft. Add spinach at the end, mix in, then add minced garlic. Stir to combine and let saute for only another minute or two.

Once rice is done, drain and add 1 tablespoon Shedd’s Spread Country Crock.
Mix until combined, set aside.

Combine cooked rice, sauteed vegetable and cooked chicken. Stir to combine, then spread into a large casserole dish (mine held 2.5 quarts).

Begin making the cheese sauce.
Melt 3 tablespoons of margarine in a pan over medium-low heat.
Slowly add the flour whisking continuously to keep smooth.
Slowly add the milk, still whisking away, trying not to allow clumps.
Add seasonings, stir into the mixture.
Continue to cook and stir until sauce begins to thicken. This will take about 4-5 minutes.
Add cheese and stir in. Once cheese has melted into the sauce, remove from heat.

Pour sauce over the casserole mixture, then lightly mix it in.

Cover with 1/2 cup each of pepper jack and cheddar cheese.

Sprinkle with bread crumbs and bake for about 20 minutes in preheated oven, or until cheese has melted.

The finished product, melted cheesy, creamy goodness!

Let cool a few minutes, then serve.
Enjoy!

Do you have a favorite casserole recipe? Be sure to click here to enter the contest for a chance to win. You can also follow on twitter, and even see other recipes by searching hash tag #CountryCrockStars. Have fun and good luck!!

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

Sweet Beef and Broccoli

October 22, 2012 by MamaHarris 24 Comments

A few weeks back I had stocked up on various meats. My local Save Mart had a special of 5 meats for $25, and each additional meat was only $5 more for the package. I picked up a few packages of boneless top sirloin roast steak, each was between 1.5 to 2 pound packages.

Last week I was trying to figure out a new quick meal to make, I had some leftover rice in the fridge to make my stir fry rice with, and decided to do something different with these sirloin steaks. Rather than a stew or a roast, I decided to cut them into little pieces and make some delicious Beef and Broccoli so I could serve it with my stir fry rice.

I found this quick little recipe from one of my favorite food magazines Taste of Home, and thought I’d try it out. It was delicious! It was very easy to make, and it had a nice sweet taste to it. All my kids and husband went back for seconds, so that makes it an absolute winner in my book!

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder (I used a whole teaspoon)
1.5 pounds boneless top sirloin roast steak, cut into small bite size pieces
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into slices
1/3 cup soy sauce (reduced sodium)
2 tablespoons brown sugar
1 teaspoon freshly grated ginger (I used 2)

Directions:

In a bowl combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder.
Whisk together until smooth.
Add the cut up pieces of beef, and combine.

Once well combined with the cornstarch mixture, stir fry the beef in a large skillet or wok over medium high heat in 1 tablespoon vegetable oil. Remove from pan, and keep warm.

Stir fry the broccoli and onions in remaining 1 tablespoon of oil until vegetables reach desired tenderness.

Return beef to pan. Mix together as you prepare the sauce.

Combine soy sauce, brown sugar, ginger, remaining tablespoon of cornstarch and 1/2 cup water until smooth. Add to pan and cook for 2 minutes.

Serve with my stir fried rice with veggies or over white rice. Enjoy!

Disclosure: This is not a sponsored post. All thoughts are my own.

Rice Salad – Light and Healthy 2012 Magazine

October 5, 2012 by MamaHarris Leave a Comment

When I think of salads I automatically think of lettuce, spinach … maybe even cabbage. Along with that, I think of tomato, carrots, maybe some bell peppers and onions. Sometimes even beans, chicken, even shrimp. I love to mix it up and can never turn down a good, hearty salad.

Something that doesn’t come to mind when I think of salad is rice. A rice salad? Ahh, yes. It’s actually better than you might think, and it pairs well with those lighter dishes, like my baked tilapia and veggie foil packets or even my zesty Italian chicken. These are both very flavorful dishes in their own rite, but the right side dish can add the perfect balance.

As I had mentioned earlier in one of my other blog posts, I love to collect recipe magazines and watch cooking shows as well as create my own recipes. One of my very favorite magazines this past Spring/Summer was from the editors of Cook’s Illustrated and America’s Test Kitchen. It was their Light & Healthy 2012 Issue and I have been obsessed with so many recipes from this magazine. I love to read the intricacies and how they make a recipe work and the various things they tested and tried. It really gets into the science of cooking, and why things react a certain way when it’s made various ways. Anyhow, I’ve tried at least a dozen recipes from this magazine, and the Rice Salad is something I’ve made numerous times. Unfortunately I can’t link to the recipe online from their website since I can’t find it, but I will post the recipe and in italics I’ll post the changes I made to this recipe. It’s amazing!

Ingredients:

1 1/4 cups long-grain white rice
salt and pepper
1 tomato, cored, seeded, and cut into 1/2-inch pieces
1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup shredded fresh basil (I used 1/8 cup dried basil)
4 teaspoons balsamic vinegar
1 garlic clove, minced (I used 3, LOVE garlic!)
5 teaspoons extra-virgin olive oil
2 tablespoons fresh parsley, chopped

Directions:

Bring 3 quarts water to boil in large pot.
Add rice and 1 teaspoon salt and boil, stirring occasionally, until rice is just tender, 9 to 12 minutes.
Drain rice well, spread on rimmed baking sheet and let cool to room temperature, about 30 minutes.

Toss cooled rice, tomato, Parmesan and basil and parsley together in large bowl.

Whisk vinegar, garlic, and 1/2 teaspoon salt together in small bowl. Whisking constantly, drizzle the oil over salad and toss to combine.

Season with salt and pepper to taste, and serve.
Enjoy!

Disclosure: This is not a sponsored post. All thoughts are my own.