Chicken of Six Seasonings

My dad is a great cook! This is always a family favorite... and, he makes it gluten free by replacing the 1/4 c. of flour with either a slightly smaller amount of corn starch or a GF flour blend we have in the house.

Chicken of Six Seasonings
1/4 c. flour
1 t. salt
1/2 t. parsley flakes
1/4 t. pepper
1/4 t. crushed thyme
1/4 t. crushed rosemary
1/4 t. crushed oregano

3 lb. chicken breasts, sliced in small medallions
1/4 c. olive oil
1 medium onion, chopped
1 can mushrooms (4 oz.), stems and pieces, drained, reserve fluid
2 cans diced tomatoes (1 lb each)
2 T. brown sugar
2 T. lemon juice
3/4 c. uncooked rice

Mix flour and next six seasonings in a paper bag. Toss chicken in bag. Shake well. Toss all pieces in small batches until coated. Reserve seasoned flour for thickening later.

Brown chicken in hot shortening about 15 to 20 minutes. Remove and drain on paper towels. Add onion and mushrooms to skillet. Cook and stir until onion is tender. Remove from heat. Add tomatoes, mushroom liquid, brown sugar, lemon juice, rice AND 1 1/2 cans of water (use the tomato cans to measure the water).

Heat to boiling, stir constantly. Add chicken. Cover and simmer on low for 40 minutes until rice and chicken are tender.

Grown-Up Mac and Cheese

Today was incredibly chilly! It felt like the perfect day for some wintry comfort food. We had some leftover steak from dinner so I decided to make some "grown-up" mac and cheese. Although this mac and cheese has a few adult ingredients, it is still family friendly.

Mac and Cheese in A Crock Pot

Step 1.

2 cups uncooked elbow pasta ... cook according to package directions, drain and set aside

Step 2.

1 medium onion, finely chopped
3 cloves garlic, chopped
4 T. butter
8 oz bag shredded cheddar cheese

Saute onion and garlic in butter for about 2 minutes in a medium saucepan. Add shredded cheese and stir until melted. Add to the crockpot.

Step 3.

3 eggs, beaten
1/2 c. sour cream
1 can condensed cheddar cheese soup
1 c. milk (not skim)
1/4 c. chopped parsley
1 c. diced cooked steak (optional)

Add eggs, sour cream, cheddar soup, milk, parsley, and steak to cheese mixture. Stir well.

Step 4.

Add cooked pasta. Heat in a crock pot on low for about 3 hours. Stir occasionally.

Cod Simmered in Tomatoes and Spinach

If you are Catholic, Fridays during Lent mean FISH. When I was growing up, fish on Friday meant baked haddock. Every week. These days, my dad is getting a little fancy with his fish ... the following recipe is simple, easy, and DELICIOUS!

Cod Simmered in Tomatoes and Spinach

1 - 2 pounds cod, cut into a few serving size pieces
3 T. olive oil
1 med. onion, chopped
2 cloves garlic, chopped
4 fresh basil leaves, torn into pieces
1 can diced tomatoes (or 5 or 6 plum tomatoes, diced)
1 t. sugar
1/4 c. fresh parsley, chopped (optional)
red pepper flakes - a quick shake (optional)
2 c. fresh spinach, wash and remove stem

1. Sprinkle cod with salt and pepper. Set aside.
2. In medium skillet, heat olive oil. Add onion and basil, and a little salt and pepper.
3. Add garlic, chopped tomatoes, sugar, parsley, red pepper flakes. Cook about 8 minutes on medium until sauce is thickened.
4. Place the cod in the tomato sauce, spooning sauce over fish.
5. Cook 8 to 10 minutes until fish is white.
6. Place spinach on top of the fish and cover. Cook until spinach has wilted over the cod - about 2 minutes.

Serve over rice. To make a good rice for this dish ... saute 3 cloves garlic in 1 T. butter, add 1 1/2 c. jasmine rice and 1 chicken bouillon cube, add 3 c. water. Bring to a boil. Return to low and cook for 20 minutes.