Monday, August 16, 2021

Oven Baked Chicken and Rice


One day I'm gonna have to remember to take pictures of these recipes and add them to these posts.  In the meantime, trust me when I say that this one sounded good as I watched Jessica O'Donohue make it on her vlog and in person the aroma nearly drove us to snacking it smelled so good baking.   

This recipe is simple, requires basic ingredients and is so darned delicious that I'd like to make it again right away!  It's also a budget friendly recipe.  I used chicken breasts I'd cut myself from 88c a pound broiler fryers a few weeks back.  You could also use legs or thighs bought on sale in 10 pound lots.

The amounts I'm sharing are mine based on what I was using but you can find a list from the original recipe here.  The seasonings can be adjusted to suit your own taste.  I am not a big fan of thyme and tend to not keep it on hand, except for the lemon thyme I grow.  I didn't want the lemon flavoring profile here in this recipe but it might go very well indeed with it.  Rosemary would be a good choice, too.

What I didn't pay attention to was the long cooking time, all oven based.  Since I used brown rice, I had to extend my baking time still further.  I'll try to keep this recipe  for colder weather when the heat of the stove is always a welcome added bonus.  As it was, even on the very mild day we had, the heat generated prompted the AC to come on more often than it might have if I'd opted for a different meal entirely.

Jessica baked hers in a 9 x 13 dish that she covered with foil.  I made ours in a deep Pyrex covered casserole dish.  I don't think the dish added to my cooking time, but the use of brown rice surely did, as it must cook much longer than white rice.

No regrets...This was delicious!

Oven Baked Chicken with Rice 

Oven 350F.    Recipe will serve FOUR and can be extended to serve more.

1 medium onion, finely diced

2-3 cloves minced garlic

2 cups bone broth or chicken broth

1 cup of brown rice

2 cups broth or 1 cup broth 1 cup water (this amount of liquid is per my package of rice.  You follow liquid recommendations on your package)

4 bone in thighs (or breasts or use 8 legs)

1 tsp. salt

1/2 tsp. black pepper

1 tsp.  paprika

1/2 tsp.  garlic powder

1/2 tsp. onion powder

Chop one medium onion fine.   Add to baking dish along with 2-3 cloves minced garlic.  In same baking dish, add 1 stick of butter and melt in oven.  Meanwhile heat the liquids to be used in this recipe. You'll want hot liquid to prevent breaking your glass dish if that is what you're using and to give your rice a chance to soften prior to heating up in the oven.

Once butter has melted and onion and garlic are fragrant and beginning to get translucent, then remove from oven.  Stir in dry rice.  Add hot liquids and stir. 

Mix dry seasonings and sprinkle over chicken pieces.  Lay chicken pieces in pan atop rice/liquid.  Cover.  Bake for one hour covered.   Remove cover, then let cook an additional twenty minutes.  Taste to see if rice is tender.  Most of the liquid will be absorbed at this point but the rice should be tender and moist.  The chicken will also be moist and not overcooked.

This was so good, and like most simple ingredient based items it relies solely on just plain good flavors that truly compliment one another.

Tuesday, July 27, 2021

Magic Lemon Meringue Pie

 Magic Lemon Meringue Pie

3 eggs, separated

1 can sweetened condensed milk
1/2 cup lemon juice
2 tsps. lemon zest

1/2 tsp. cream of tartar
1/3 cup sugar

Beat egg yolks until they are pale yellow.  Add in sweetened condensed milk and after mixing well, add the lemon juice and zest.   This will thicken the milk as you stir it.  Pour into prepared pie shell ( graham cracker or baked pastry shell).   Place in a 325F oven for 25 minutes.  Increase heat to 350F and remove pie.

Beat the three egg whites with the cream of tartar, then gradually add the sugar beating until the meringue forms peaks.  Do not overbeat!   Top the hot pie filling with the meringue, being sure to spread it to the edges of the crust.  Bake at 350F for about 10 minutes until peaks are golden brown.

Golden Chicken Pasta

 Nonstick cooking spray, for coating the slow cooker


Special equipment:
 a slow cooker
  1. Turn a slow cooker to low and coat it with cooking spray.
  2. Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
  3. Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
  4. Just before serving: Cook the pasta according to the package directions.
  5. Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Golden Mushroom Meatloaf and Gravy

 I first round this Campbell's recipe years ago and started making it long ago when the budget was tight.  That I was willing to pay extra for the soup called for which is only available from Campbell's line says something about how good the recipe was.  

Golden Mushroom Meatloaf and Gravy

  • 1 1/2 pounds ground beef
  • 1/2 cup Italian seasoned bread crumbs
  • 1 egg, beaten
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
  • 1/4 cup water
  • Step 1

    Heat the oven to 350°F.  Season the beef with salt and pepper.  Thoroughly mix the beef, bread crumbs and egg in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and shape firmly into an 8x4-inch loaf.

  • Step 2

    Bake for 30 minutes. Spread 1/2 can soup over the meatloaf.

  • Step 3

    Bake for 30 minutes or until the meatloaf is done. Let the meatloaf stand for 10 minutes before slicing.  Reserve 2 tablespoons pan drippings.

  • Step 4

    While the meatloaf is standing, heat the reserved pan drippings, the remaining soup and water in a 1-quart saucepan over medium heat until hot. Serve the gravy with the meatloaf.

Spaghetti Di' able

 Spaghetti Di`able

1/2 cup (4 ounces) cooked chicken
8 ounces mushrooms (I used a drained can last time figuring when the recipe was written fresh might not  have been available but I do like to use fresh mushrooms too if I have them on hand)
8 ounces canned tomatoes
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1 teaspoon minced garlic
1 small onion, finely diced
8 ounces cooked spaghetti
2 ounces (1/4 cup) shredded cheese (I usually use cheddar, since it is most commonly on hand in my kitchen)

In a little oil, cook onion, mushrooms (if using fresh) and garlic until tender.  Add tomatoes and chicken, all seasonings and then toss with cooked spaghetti.  Place in a casserole dish and top with the shredded cheese.  Bake until hot through and cheese melted.

And just a reminder, I used a small diced zucchini this last time as well and it really was quite good in the recipe, so feel free to do add if you have one on hand.

My family has always liked this dish.  I started making it when I was a newly married bride and in the hard years that came along thereafter I made it at least twice a month as a nice filling meal for little money.  I added a little more meat at times  but if you're using fresh mushrooms it's not necessary since they have such a nice meaty texture anyway.  In the early years of this marriage, with five kids at home to feed, we used a little more meat and a lot more spaghetti, lol.  Even feeding seven and company, I somehow managed to make a chicken stretch to feed us three or four meals during those leanest of lean days.

Really Good Tuna Casserole

 This is not my recipe but it is one I've tried and boy is it delicious.  The author of this recipe is Sweet Little Bluebird.  It is her photo I've used below to show you what the dish looks like.   I halved the recipe which was more than enough for the two of us and still netted us leftovers.

I personally have searched for years for a tuna casserole that tasted GOOD and this one most assuredly does!  Give it a try.  And let her know you tried it.  You can find her link right here.

Best Tuna Casserole Recipe


  • 12 ounces wide egg noodles (not extra wide), slightly under cooked with a little firmness *under cook about 2 minutes less than according to package 
  • 1/2 cup yellow onion, diced
  • 2 tablespoons butter
  • 12 ounce can solid white albacore tuna in water, drained well
  • 2 cans (10.5 ounces) condensed cream of mushroom soup – OR make homemade condensed cream of mushroom soup
  • 1/3 cup mayonnaise (like Hellmann’s – not Miracle Whip) 
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1 cup peas 
  • 1 cup crushed potato chips 


Preheat oven to 350 degrees F.  Spray a 9×13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well. 


In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent. 


In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well. Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Pour mixture into casserole dish. Top evenly with crushed potato chips.


Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through. Enjoy! 

Daddy's German Potatoes

 Potatoes and onions...Such a simple dish and yet one with powerful memories for me.  You see my daddy was very proud of his Irish heritage and mighty fond of potatoes.  He told Mama that as far as he was concerned potatoes should be on the table at every meal and Mama did serve them with most meals, including spaghetti dinners.  We were the only folks I knew who had pasta with meat sauce and a side of French fries to go with our salad!  Remember those frozen chicken pot pies.  French fries and salad went with those, too.

One of Daddy's favorite methods of cooking potatoes was German potatoes.  I've no idea why he called it German Potatoes but he did and that is what I called it for many years myself.

 He'd slice several potatoes thin, slice an onion and  heat oil in a heavy skillet.  In would go the potatoes and onion and these he'd let crisp on the bottom then turn them and then turn them again and again, allowing the potatoes to crisp and the onion to mellow.  He'd pop on a lid just long enough to let the heat steam the potatoes to tenderness.  Then he'd salt and pepper. 

The aroma of browning potatoes and caramelizing onions was tantalizing to us kids.  We might have been outdoors playing, or so often in my case, in my room reading a book, but the moment we smelled potatoes and onions cooking we had to go see what was for dinner...or lunch or breakfast, as the case might be.

I carried that simple dish to my first married home.  My ex-husband enjoyed it as much as we'd enjoyed it.  One summer we took a camping vacation to the mountains where we ended up at a primitive campsite.  No running water, no electric hookups and the nearest restrooms and showers were a mile drive down the side of the mountain.  We didn't even go equipped with a flashlight or wood for a fire.  But we did have a pup tent, wool blankets and a portable grill with a cast iron cooktop, food and charcoal.

I had brought along a bag of potatoes and onions and some meats to grill.  I had a single cast iron skillet and into that skillet for breakfast, lunch and dinner, went potatoes and onions.  We were in a lonely place on that side of the mountain, but do you know people literally walked out of the woods to our campsite to ask what I was cooking at every meal.  When I'd reply "Potatoes and onions," they generally said "Is that all?  It smells so good!"  Apparently, as basic and common as I thought the dish was, it was a revelation to nearly everyone who approached us that two humble ingredients could create such a delicious aroma.

All these years later and I must confess that German potatoes is still one of my favorite dishes.  It is comfort food at it's best, requiring nothing more than the most basic of pantry items: oil, salt and pepper, onion and potato.  It's cheap and filling, yet so delicious it never seems like a budget dish.  It is a great accompaniment to breakfast eggs and bacon or ham, or served alongside chops, steaks and burgers or hot dogs.  It is equally at home on a plate with any of them.

And it was to that dish I turned one day this week, when the weather outdoors was rainy and stormy and I was just longing for something comforting and filling but easy.  Two potatoes, one onion, salt and pepper and oil.  John came out of the music room as soon as he smelled the browning potatoes and onion.  "What's for supper?"  Nostalgia on a plate.