Friday, September 7, 2012

September 7, 2012

It has been a quick and jam packed week here.  Not only was Ryan out of town for two nights, but also we had numerous soccer practice, meetings at night, class, appointments.  Needless to say, I didn't have the opportunity to audition many new dishes this week.  I did make a new dish that the older kids discovered while visiting Ryan's parents this summer.  They came home raving about chicken and rice burritos!  Ryan loves burritos, and the filling ingredients looked good to me, so I gave it a shot.  It was voted a keeper by everyone (though I knew the big kids loved it), and anything that makes a meal for tonight and one for the future in the freezer already has a leg up on the competition.  When I put half the filling in the freezer, I also put enchilada sauce in the freezer in a separate container.  That way, all I really will need on hand to make it are cheese and tortillas, both of which are almost always guaranteed to be in my fridge.

I was going to try to make a cinnamon roll recipe that called for mashed potatoes.  Unfortunately I thought I could use leftover mashed potatoes, but it appears that I need to make them for the recipe because I need the water and everything that the potatoes are cooked in!  Perhaps I will give those a go this week.  If I do, I know the kids will be happy, and maybe my father might drop in if he smells the cinnamon rolls cooking.  He just loves cinnamon rolls!

Happy cooking!

New Recipe
Chicken and Rice Burrito

Chicken and Rice Burritos

* 1/3 cup sliced green onions
* 1 garlic clove, minced
* 2 tbsp butter
* 7 cups shredded cooked chicken or turkey
* 1 tbsp chili powder
* 2 1/2 cups chicken broth, divided
* 1 16 oz jar salsa, divided
* 1 cup uncooked long grain rice
* 12 oz shredded cheese, divided
* 12 tortillas (or more depending on how big you make your burritos)
* 10 oz jar enchilada sauce

1. In a skillet over medium heat, saute the green onions and garlic in butter until tender.  Stir in chicken, chili powder, 1/4 cup of chicken broth and 3/4 cup salsa.  Heat through, set aside.
2. In a medium saucepan bring rice and remaining broth to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in the remaining salsa, cover and simmer another 5 minutes or so.
3. Stir the rice and chicken mixtures together.  Add 2 cups of the shredded cheese to mixture.  Spoon burrito filling onto each tortilla.  Fold sides and ends over the filling, then roll into a burrito.
4. Arrange burritos in 2 ungreased 13 x 9 baking dishes.  Cover with enchilada suace, then sprinkle with remaining cheese.  Cover and bake at 375 degrees for 15-20 minutes.

Feel free to add olives or other ingredients you and your family will enjoy.  Also, the chicken, rice and cheese mixture freezes beautifully.  Freeze it before putting the filling into the tortillas.  Make the filling, and get 2 meals plus leftovers for lunch!