Cooking Mamas

Tried and True Family Recipes

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Tender Chicken Nuggets

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Chicken Nuggets

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Tender Chicken Nuggets

A healthier version of chicken nuggets you'll feel good about serving your kids!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 c. corn flakes crushed
  • 1/2 c. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/4 c. prepared ranch dressing
  • 1 lb. boneless skinless chicken breasts cut into 1-inch cubes
  • Additional ranch dressing for serving

Instructions

  • In a shallow bowl, combine the first five ingredients. Pour dressing into another bowl.
  • Toss chicken cubes in dressing, then roll in cornflake mixture. Place in a greased 11 x 7-inch baking pan.
  • Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.

Slow Cooker Easy Chicken and Dumplings

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Slow Cooker Easy Chicken & Dumplings

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Slow Cooker Easy Chicken and Dumplings

Comfort food at it's BEST! Chicken and vegetables topped with biscuit dumplings. Perfect on a cold winters day.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 onion finely diced
  • 1 c. celery diced
  • 1 c. carrots diced
  • 2 T. butter
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can cream of celery soup
  • 3 1/2 c. chicken broth
  • 1 tsp. chicken bouillon granules or 1 bouillon cube
  • Salt and pepper to taste
  • 1 (10 oz.) pkg. refrigerated biscuit dough (cut each biscuit into 4 pieces)

Instructions

  • Place chicken, onion, celery, carrots and butter, in the bottom of your slow cooker. In a large bowl, whisk together soups and broth. Pour over chicken and vegetables. Season with chicken bouillon, salt and pepper. Cover and cook on LOW for 8 hours.
  • One hour before end of cooking time, remove chicken and shred into bite size pieces, return to the slow cooker. Top with biscuit pieces, cover and cook on HIGH until the dough is no longer raw in the center, about 1 to 1 1/2 hours. (You may need to flip the biscuits over to finish cooking)
  • Make it your own: You can use frozen "flat" dumplings instead of canned biscuits OR make your own homemade dumplings. Add your favorite fresh or frozen vegetables, peas, corn, green beans, etc.

Slow Cooker Chicken Curry

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Slow Cooker Chicken Curry

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Slow Cooker Chicken Curry

Serve over Jasmine rice, topped with toasted coconut and scallions!
Course: Entrée
Cuisine: Indian
Servings: 6

Ingredients

  • 3 med. new potatoes peeled and chopped
  • 1 med. onion sliced
  • 3 carrots peeled and sliced 1/4-inch thick
  • 2 cloves garlic minced
  • 2 T. vegetable oil divided for frying
  • 6 (2 to 3 lbs.) boneless skinless chicken breasts
  • 1 (14 oz.) can coconut milk (not low fat)
  • 1 c. chicken broth
  • 1 T. mild yellow curry powder
  • 1 tsp. hot pepper sauce
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 (10 oz) pkg. frozen peas thawed
  • 1/4 c. golden raisins
  • 1/2 c. plain yogurt optional
  • Cooked white rice for serving
  • 2-3 T. toasted flaked coconut for garnish, if desired
  • 2-3 T. Chopped scallions for garnish, if desired

Instructions

  • Spray the inside of your slow cooker with non-stick cooking spray. Place the prepared potatoes, onion, baby carrots and garlic in the bottom of the slow cooker.
  • Heat 1 tablespoon of vegetable oil in large skillet over medium-high heat. Brown the chicken breasts in two batches, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.
  • In a medium size bowl, whisk together coconut milk, chicken broth, curry powder, hot pepper sauce, salt and pepper, until smooth.
  • Place half the browned chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour. Turn heat to LOW and cook for another 4 to 4 1/2 hours. Do not remove the lid. Do not stir the ingredients while they cook.
  • During the last 30 minutes, add thawed peas and raisins to slow cooker. During the last 15 minutes, stir in the plain yogurt. Let sit covered for 15 minutes until heated through. Serve over cooked white rice. Garnish with toasted coconut and/or chopped scallions, if desired.

Slow Cooker Cheesy Chicken and Rice

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Slow Cooker Cheesy Chicken & Rice

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Slow Cooker Cheesy Chicken and Rice

Tender chicken, seasoned rice and cheddar cheese. Reminds me of my Grandma's Chicken and Rice Casserole!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 lg. Walla Walla sweet onion chopped
  • 1 (10.5 oz.) can cream of chicken soup
  • 1 (8 oz.) box Zatarain's Yellow Rice Mix cooked according to directions
  • 1 (15 oz.) can whole kernel corn drained
  • 1 c. grated cheddar cheese

Instructions

  • Place chicken in bottom of slow cooker. Scatter chopped onion over chicken. Spoon cream of chicken soup over onions. Cover and cook on LOW 7-8 hours or on HIGH 3-4 hours.
  • Remove chicken and shred with two forks, return to slow cooker. Stir in cooked rice, corn and cheese, cover and cook until heated through, about 5-10 minutes more. Garnish with more grated cheddar cheese before serving, if desired.

Slow Cooker Cashew Chicken

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Slow Cooker Cashew Chicken

A healthier version of your favorite Chinese take-out! Simply fix it and forget it!
Course: Entrée
Cuisine: Chinese
Servings: 4

Ingredients

  • 2 lbs. boneless, skinless, chicken thighs or chicken tenders cut into 1-inch pieces
  • 1/4 c. all-purpose flour
  • 1/2 tsp. black pepper
  • 1 T. canola oil
  • 1/4 c. soy sauce
  • 2 T. rice wine vinegar
  • 2 T. ketchup
  • 1 T. brown sugar
  • 1 clove garlic minced
  • 1/2 tsp. fresh ginger grated
  • 1/4 tsp. red pepper flakes
  • 1/2 c. cashews
  • hot cooked rice for serving
  • 2 green onions thinly sliced for garnish

Instructions

  • Combine the flour and black pepper in a re-sealable gallon bag. Add the chicken to the bag, seal the bag and shake to coat.
  • In a large skillet, heat the oil over medium-high heat. Brown the chicken for about 2 minutes on each side. Place chicken in the slow cooker.
  • In a small bowl, whisk together the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes; pour over the chicken. Cover and cook on LOW for 3 to 4 hours.
  • Stir in cashews. Cook for an additional 15 minutes. Serve over rice and garnish with sliced green onions.

Wild Rice with Apples

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Wild Rice with Apples

An excellent side dish with chicken or fish!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 2 tsp. olive oil
  • 3 shallots minced
  • 3 cloves garlic minced
  • 2 1/4 c. instant wild rice un-cooked
  • 2 1/4 c. low sodium chicken broth
  • 1 1/2 c. red apples un-peeled and chopped
  • 1/8 tsp. pepper
  • 3 T. Fresh Parsley chopped

Instructions

  • Heat oil in a medium nonstick saucepan over medium heat until hot. Add shallots and garlic, cook about 1 minute, stirring constantly.
  • Stir in rice, broth, apples and pepper. Bring to a boil. reduce heat to low, cover and cook 10-15 minutes or until rice is tender.
  • Remove rice mixture from heat, let stand 5 minutes. Drain off any excess liquid, stir in parsley.

San Francisco Rice Salad

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San Francisco Salad

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San Francisco Rice Salad

Rice, vermicelli pasta, artichokes hearts, black olives and green onions, tossed in a curry mayo dressing.
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 (6.9 oz.) pkg. chicken flavored Rice-A-Roni
  • 1 (6 1/2 oz.) jar marinated artichoke hearts
  • 1 (4 1/2 oz.) can black olives chopped
  • 2 green onions finely chopped
  • 1/2 c. mayonnaise
  • 1/2 tsp. curry powder

Instructions

  • Prepare rice according to package directions.
  • Drain artichokes, saving liquid, and chop.
  • While rice is still warm, add artichokes, olives and green onions.
  • In a separate bowl, whisk mayonnaise, artichoke liquid and curry powder, blend well.
  • Stir into rice mixture. Serve immediately or chill.
  • Cook's Note: This would also make a wonderful main dish, simply add 1 cup shrimp, crab or chicken.

Mexican Rice

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Mexican Rice

This is my ALL-TIME-FAVORITE way to make authentic Mexican Rice! Great served alongside our Chili Lime Chicken Kebabs, Tequila-Lime Chicken, or your favorite Mexican dish, Enjoy!
Course: Side Dish
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 T. vegetable oil
  • 1 c. jasmine white rice uncooked
  • 2 c. chicken or beef broth
  • 1 (10 oz.) can diced tomatoes with green chilies un-drained
  • 1 T. minced onion
  • 2 tsp. good quality chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Heat vegetable oil over medium heat in a large pan or skillet. Add rice and sauté until the rice is lightly browned.
  • Add chicken broth, tomatoes, minced onion, chili powder, salt, and pepper; stir to combine.
  • Cover and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Notes

Tequila Lime Chicken

Lynn’s Wild and White Rice

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Lynns White and Wild Rice

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Lynn's Wild and White Rice

When my girls were little, we all loved the rice at the Sea Galley Restaurant. I tried for years to duplicate it and after much experimentation, this comes pretty close! It's a family favorite at holiday dinners.
Course: Side Dish
Cuisine: American
Servings: 6 cups
Author: Lynn Johnston

Ingredients

  • 1 c. long grain wild rice
  • 3 c. water
  • 1/2 tsp. salt
  • 1 c. Uncle Ben’s Original Converted Brand Rice
  • 2 1/4 c. water
  • 2 T. dry au jus mix
  • 2 T. butter divided
  • 1/2 lb. fresh mushrooms sliced
  • 2 green onions sliced on bias, for garnish

Instructions

  • WILD RICE: Prior to cooking the wild rice, be sure to rinse it thoroughly and remove any extraneous material. Cook the wild rice first, due to length of cooking time. Combine wild rice, 3 cups water, and salt in large sauce pan. Bring to a boil, reduce heat and simmer, covered, for 35-45 minutes or until rice is tender. Drain and rinse. Makes 2 ½ -3 cups of wild rice
  • WHITE RICE: In a large sauce pan bring 2 1/4 cups water to a boil. Stir in rice, au jus and 1 tablespoon butter. Cover tightly and reduce heat, simmer for 20 minutes. Remove from heat and let stand covered until all water is absorbed, approximately 5 minutes.
  • While the wild and white rice are cooking, sauté mushrooms in 1 tablespoon butter. Set aside. In a large serving bowl or casserole dish, combine both rices and mushrooms. Garnish with sliced green onions.

Coconut Rice

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Coconut Rice

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Coconut Rice

Course: Side Dish
Cuisine: Hawaiian
Servings: 4

Ingredients

  • 2 T. butter
  • 2 T. ginger minced
  • 1 c. basmati rice rinsed
  • 1 c. coconut milk
  • 1 1/2 c. water
  • 1 pinch salt
  • cilantro for garnish
  • cashews for garnish

Instructions

  • In a saucepan, sauté ginger in butter over medium-high heat.
  • Add rice, coconut milk, water and salt. Bring to a boil then reduce heat. Cover and simmer until liquid is absorbed, about 15 minutes.
  • Let stand 10 minutes off the heat, then fluff with a fork.
  • Garnish with cilantro and cashews.

Cilantro Lime Rice

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Cilantro Lime Rice

Serve this fantastic rice with our Grilled Pork & Pineapple Kebabs or Barbacoa Beef Bowls!
Course: Side Dish
Cuisine: Mexican
Servings: 6

Ingredients

  • 4 c. water
  • Juice & zest of 1 lime
  • 1 tsp. kosher salt
  • 2 c. uncooked Jasmin rice (long grain white rice)
  • 3/4 c. chopped cilantro

Instructions

  • Bring the water, lime zest, lime juice, and salt to a boil.
  • Add the rice and return to a boil for 2 to 3 minutes.
  • Reduce the heat to a simmer, cover, and cook for about 12-15 minutes, until all the water is absorbed.
  • Turn off the heat and allow the rice to steam, covered, for 5 minutes.
  • Fluff the rice with a fork and stir in fresh chopped cilantro.

Butternut Squash Risotto

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Butternut Squash Risotto

The perfect comfort food, so creamy and full of flavor!!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 3 c. butternut squash peeled & cubed into 1/2 inch pieces
  • 1 T. olive oil
  • 2 tsp. fresh garlic minced
  • 1.5 oz. (1/4 cup) pancetta finely chopped
  • 1 c. onion finely chopped
  • 1 1/4 c. Arborio rice un-cooked
  • 1 c. chardonnay
  • 4 c. low sodium chicken broth
  • 1 1/2 T. thyme
  • 1/2 tsp. lemon zest
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 c. shredded Parmigiano-Reggiano cheese

Instructions

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a baking sheet. Drizzle with olive oil, tossing to coat. Bake for 15 minutes or until squash is tender. Remove from pan, stir in garlic; set aside.
  • Heat a large saucepan over medium heat. Add pancetta, cook 5 minutes or until browned, stirring frequently.
  • Add onion, cook 3 minutes or until tender, stirring occasionally.
  • Add rice, cook 2 minutes, stirring constantly.
  • Add wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  • Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
  • Stir in squash, thyme, lemon zest, salt and pepper. Just before serving, stir in cheese.

Hasselback Potatoes

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Hasselback Potatoes

So simple to prepare, these accordion style baked potatoes are seasoned with garlic butter, parmesan cheese and Italian bread crumbs. Makes an elegant side dish for beef, chicken or fish.
Course: Side Dish
Cuisine: Swedish
Servings: 4

Ingredients

  • 4-6 med. baking potatoes scrubbed clean
  • 2 T. butter melted
  • 1 clove garlic minced
  • salt and pepper to taste
  • 2 T. freshly grated Parmesan cheese
  • 1 T. Italian seasoned dry bread crumbs

Instructions

  • Preheat the oven to 425 degrees. Scrub potatoes clean and pat dry, do not peel.
  • Place potatoes into a large wooden spoon. Using a sharp knife, make slices across the potato, about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, like an accordion. The spoon helps keep the depth even, proceed with the remaining potatoes. When all of the potatoes are cut, place them cut-side up on a foil lined baking sheet.
  • In a small bowl, combine melted butter and minced garlic. Brush potatoes with half of the garlic butter, then season with salt and pepper. Bake for 45 to 50 minutes.
  • Remove from the oven, and brush with the remaining butter. Sprinkle Parmesan cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven and bake for an additional 10 minutes, or until nicely browned.

Cheesy Broccoli Rice Casserole

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Cheesy Broccoli Rice Casserole

Add cooked chicken to make this comforting side dish a complete meal!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

CASSEROLE:

  • 2 lbs. broccoli florets (about 3 heads) cut into 1-inch pieces
  • 2 T. unsalted butter
  • 1 med. yellow onion finely chopped
  • 1 1/4 c. long grain rice
  • 4 c. low-sodium chicken broth
  • 1 1/4 c. half and half
  • 1/2 tsp. kosher salt
  • 2 c. shredded sharp cheddar cheese
  • 1/2 c. freshly grated parmesan cheese
  • 1/8 tsp. cayenne pepper

TOPPING:

  • 2 slices white sandwich bread torn into pieces
  • 1/4 c. freshly grated parmesan cheese
  • 4 T. melted unsalted butter
  • 1 clove garlic pressed

Instructions

  • Preheat the oven to 400 degrees. Grease a 9x13-inch baking dish and set aside.
  • CASSEROLE: Place the broccoli florets in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender-crisp, about 2-3 minutes; set aside.
  • In a Dutch oven over medium heat, melt 2 tablespoons butter. Add diced onions; cook until tender about 6-8 minutes.
  • Add the rice; cook stirring constantly for about 1 minute. Stir in chicken broth, half and half, and salt, and bring to a boil. Reduce the heat to medium-low and cook, uncovered, stirring often, until the rice is tender, about 20 minutes.
  • Remove from the heat and stir in cheddar cheese, 1/2 cup parmesan cheese, cayenne pepper, and broccoli florets.
  • TOPPING: Pulse the torn bread and 1/4 cup parmesan cheese in a food processor. Add garlic and drizzle in 4 tablespoons of melted butter. Pulse until coarsely ground. Top the casserole with the breadcrumb mixture.
  • Bake for about 15 minutes until the sauce is bubbling around the edges and the top is golden brown. Cool for 5 minutes before serving.

Notes

Stir in 2 cups cooked, diced or shredded chicken in step 5 to make this casserole a complete meal.

Beefy Mushroom Rice

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Beefy Mushroom Rice

This is one of the easiest and tastiest rice dishes you'll ever make. It pairs well with just about everything!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 c. uncooked long grain white rice
  • 1 (10.5 oz.) can French onion soup
  • 1 (10.5 oz.) can beef broth
  • 1 tsp. Worcestershire sauce
  • 1 (8 oz.) pkg. button or cremini mushrooms thinly sliced
  • 2 T. butter melted
  • 1/2 tsp. black pepper
  • 3 T. grated Parmesan cheese optional
  • Fresh chopped parsley for garnish, optional

Instructions

  • Preheat the oven to 400 degrees. Spray an 8x8x2-inch baking dish with nonstick cooking spray.
  • Add the rice to the baking dish. Pour the French onion soup, beef broth, Worcestershire sauce, mushrooms, and melted butter over the rice. Season with pepper and stir everything together.
  • Cover with foil and bake for 40 minutes. Remove the foil and sprinkle with Parmesan cheese. Place the dish back into the oven, uncovered, for 20 minutes.
  • Let the dish stand for 2-3 minutes, then fluff with a fork. Garnish with fresh chopped parsley, serve and enjoy!

Garlic Mashed Potatoes

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Garlic Mashed Potatoes

Do you want to know the secret to my light and fluffy mashed potatoes? I use a ricer instead of a mixer!
Course: Side Dish
Cuisine: American
Servings: 10

Ingredients

  • 3 1/2 lbs. potatoes peeled and diced
  • 3 T. roasted garlic
  • 4 T. butter softened
  • 1 tsp. salt
  • 1/3 tsp ground white pepper
  • 5 oz. cream cheese softened
  • milk if needed

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender; drain well.
  • In a mixing bowl, combine potatoes, garlic, butter, salt, pepper, and cream cheese. Beat with an electric hand mixer until smooth (do not over-beat). Add milk if needed.
  • Alternative Method: Mash the potatoes by running them through a ricer OR food mill to make them extra fluffy, then fold in the remaining ingredients.
  • Serve topped with a pat of butter.

Creamy Parmesan and Roasted Garlic Mashed Potatoes

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Creamy Parmesan and Roasted Garlic Mashed Potatoes

A delicious side for beef, chicken, pork or fish.
Course: Side Dish
Cuisine: American
Servings: 8

Equipment

  • Norpro Potato Ricer [affiliate]
  • KitchenAid Hand Mixer [affiliate]

Ingredients

  • 4 lbs. potatoes peeled and cubed
  • 5 T. butter softened
  • 1 c. fresh grated Parmesan cheese
  • 6 cloves roasted garlic (directions below)
  • 1 1/2 c. warm skim milk
  • 1 T. salt or to taste
  • 1 tsp. fresh cracked black pepper or to taste

Instructions

  • Place potatoes into a large pot of cold salted water. Bring to a boil over medium-high heat. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to a large mixing bowl.
  • With an electric mixer, beat on low until potatoes are mashed, then add butter, Parmesan cheese, garlic, milk, salt and pepper to taste. For thinner mashed potatoes slowly add more milk, until desired consistency.
  • Alternative Method: Mash the potatoes by running them through a ricer OR food mill to make them extra fluffy, then fold in remaining ingredients.

Notes

Roasted Garlic: Preheat oven to 350 degrees. Slice the top off of a garlic bulb, drizzle with olive oil. Wrap tightly in foil and bake for 1 hour. Note: One garlic bulb will yield around 12 cloves.

Creamed Potatoes & Peas

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Creamed Potatoes and Peas

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Creamed Potatoes & Peas

Down-home comfort food!
Course: Side Dish
Cuisine: Irish
Servings: 6

Ingredients

  • 2 lbs. baby red potatoes
  • 2 c. frozen peas
  • 1/4 c. butter cubed
  • 1 green onion thinly sliced
  • 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. warm milk

Instructions

  • Scrub and quarter potatoes, place in a large saucepan and cover with cold lightly salted water. Bring to a boil. Reduce heat and simmer for 8-10 minutes.
  • Add peas, cook 3-5 minutes longer or until vegetables are tender. Drain potatoes and peas, set aside.
  • In another large saucepan, melt butter and sauté onions until tender.
  • Whisk in flour, salt and pepper until blended, gradually add warm milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
  • Toss in potatoes and peas, gently stir to coat. Serve immediately.