Baked Brown Rice

My friend Heather posted a recipe for brown rice a while back, and I have been using it pretty regularly ever since. It is just as easy as the rice cooker — and a little more reliable for brown rice, in my opinion. I am currently making a double batch — one for a chicken and rice casserole and one to revive my favorite breakfast habit.

(adapted from a recipe by Alton Brown)


  • 1 1/2 cups brown rice
  • 2 1/2 cups water
  • 1 tablespoon butter
  • 1 teaspoon salt


  1. Preheat your oven to 375 F.
  2. Boil the water in a saucepan and add the butter and salt. Bring to a boil. (I sometimes skip the butter and salt and simply use my teakettle.)
  3. Pour your brown rice into a glass baking dish. Once the water mixture is boiling, pour it over the rice. Cover the dish tightly with aluminum foil (I just use the glass lid for my baking dish) and place in the oven for one hour.
  4. After the hour is up, take out the rice and fluff it with a fork.

Cafe Rio Chicken

An easy and tasty way to make chicken for salads, burritos, tacos, whatever. You can also double or triple this to make extras for freezing. Then simply thaw and reheat.

  • 2 pounds chicken breasts (boneless and bone-in both work equally well)
  • 1/2 a small bottle of zesty italian dressing
  • 1/2 tablespoon minced garlic
  • 1 packet ranch dressing mix (mixed with 1/2 cup of water)
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork.

Orange Ginger Chicken

I found this simple recipe while scouring the Internet for easy freezer meals (I can’t remember exactly where; sorry to the recipe’s original creator). 


  • 1 1/2 pounds chicken pieces (breasts, thighs, legs, etc)
  • 1/4 cup orange marmalade
  • 1 tablespoon honey mustard
  • 3/4 teaspoon ginger
1/8 teaspoon red pepper flakes

To freeze:

  1. In a small bowl, combine marmalade, honey mustard, ginger, and red pepper flakes, stirring well.
  2. Put chicken in a Ziploc bag or freezer container and pour sauce over top.
  3. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.

 To prepare:

Thaw chicken in refrigerator overnight.
  2. Remove chicken from container or Ziploc (do not baste with sauce) and grill or bake in the oven at 350F for 35 to 45 minutes until juices run clear and thermometer registers 165F.

Chicken Pomodoro

This is a quick, easy, inexpensive, delicious sauce with a fancy name. The recipe comes from Cooking during Stolen Moments (via Pinterest).


  • 2 tablespoons olive oil (I used less)
  • 1/4 onion, diced
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 (15-ounce) cans diced tomatoes
  • 1 1/2 teaspoon sugar
  • 3 tablespoons pesto or 1/3 cup fresh basil leaves, torn or cut chiffonade style
  • 1/2 pound chicken breasts, cooked and cubed (I used more)


  1. Heat olive oil in a large skillet. Add onion, garlic, and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
  2. While the onion and garlic cook, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)
  3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
  4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
  5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

Potato Chicken Corn Chowder

This recipe comes from my sister-in-law’s friend Genni. Kristin sent it to me after hovering over her Genni’s shoulder to get the approximate measurements for this amazing, soul-feeding, ultimate comfort food of a chowder. Enjoy!

5lb Yukon Gold potatoes
5 large celery stalks
1 med white onion
5 chicken bouillon cubes
42oz (or largest size) chicken broth
2 sticks butter
1lb chicken
Tony Cachere’s Original Creole Seasoning
2 cans corn
s&p (to taste)
1 pint heavy cream

1) Peel and cube all potatoes. Boil in bouillon. Slightly mash, leaving some cubed.
2) On medium heat, blacken chicken in Tony’s, then cut into cubes. Saute diced onions and celery in leftover seasoning with one stick of butter.
3) Melt second stick of butter in another pan. Add Wondera until pasty, then add 1 C heavy cream and combine well. Add more Tony’s and the rest of the cream. Finally, add 1/2 C chicken broth.
4) To potatoes, add corn, veggies, chicken and rest of broth. Heat at medium high until bubbling. Add cream sauce, mix well. Salt to taste.