Honey Almond Rice

This was a case of putting off grocery shopping as long as possible. We're really pinching pennies these days, so I'm in the habit now of totally cleaning out our fridge, freezer and pantry before going to the store. We made use out of all we can. So, in a Google search for "budget friendly meals" I came across this. We always have instant rice on hand, and we had leftover almonds from the granola bars and just a tiny bit of honey left. This was perfect, and even though Chris usually doesn't like much on his rice, he really liked this recipe.

Honey Almond Rice

1/2 cup white rice
1 cup water
12 almonds (shelled, whole)
1 tablespoon butter
1 teaspoon honey

Cook the rice according to the instructions on whatever variety you have. While the rice cooks, take the almonds and chop them up, slivers are best (if you prefer to purchase them prepared slivered almonds will do fine). Melt the butter over low heat and stir in the honey. You should get a sauce that is thicker than melted butter alone but still thin enough to pour. If necessary you can add additional butter to the mixture. After the rice is completely cooked and has absorbed all the liquid, stir in the almonds and the sauce. The sauce will thicken up in the pan after the heat's off, so just stir it all in to avoid wasting any.

Easily modified for more servings.

Artichoke Chicken

We made this last night, and it was the best meal I've ever made with so few ingredients.

Artichoke Cream Chicken

4 boneless, skinless chicken breasts
1 small jar of marinated artichoke hearts (6 oz or so)
5 tbsp butter
Flour
1 c. milk
4 c. prepared instant white rice

Serves 4 (or 2 with leftovers for lunch, which is generally how we roll) from The Best of Mr. Food - Quick and Easy Recipes - Volume 2.

Put the chicken breasts between sheets of plastic wrap and go to town on them with a mallet (Christopher's weapon of choice) or a meat tenderizer (which we don't own). Pound them out until they're good and tender. On a plate or in a small casserole dish, put some flour. I added some salt, pepper, and ground oregano to my flour for some added flavor. Dredge the chicken on both sides, generously, with flour.

Melt 2 tbsps. butter in a large saucepan (you can use a large skillet, but ours is not big enough, so I use our pan that looks sort of like this - I find this helps with splatter as well). Put the chicken in and let it cook for about five minutes on each side on a medium-high heat. Don't move the chicken a lot or turn it over much, because you want to let the flour cook up nice and crispy and really stick to the chicken. Add more butter if you need it.

Meanwhile, in a small saucepan, begin melting the rest of your butter. Add three tablespoons of flour, and cook those together for a little bit. Then, slowly add the marinade from the jar of artichoke hearts and the milk. Stir together and let it cook until it gets bubbly and thickens, stirring occassionally to keep it from sticking. It should have the consistency of white gravy, pretty much. Add the artichokes and let it sit for a few minutes, and then serve over the chicken and over the white rice.

This was AWESOME. I couldn't wait to go home and eat the leftovers for lunch with Chris today. I would make this weekly - all we really had to buy special was the small jar of artichoke hearts, which I believe cost $1.50, and the meal fed us for two meals.

Fluffy RIce and Chicken

serves four

I got this one from my mom’s cookbook that she made a few years ago for the family. She has a ton of recipes that I remember her cooking when we were young’uns. Most of them are really easy. Those are probably the two reasons this is one of my most frequently used cookbook. This one is super easy, super fast and leaves super leftovers if you’re only cooking for one or two people. ☺ I would recommend sprinkling a little milk or water on the leftovers before reheating so it doesn’t dry out.

1 can cream of chicken soup
1 soup can of milk
¾ cup uncooked regular rice
4 boneless, skinless chicken breasts

Heat oven to 350°. Mix soup and milk in a bowl, reserve ½ cup of the mixture. In a rectangular baking dish (I always spray mine with Pam first), mix rice and soup. Arrange chicken breasts on top (not overlapping) and pour reserved soup mixture over. Cover and bake for 1 hour (I have in my notes that this is a little long. Check it after 40-45 minutes to make sure it’s not drying out.) Uncover and bake 15 minutes longer.

This does NOT double. (I don’t know why. That’s just what Mom says in her cookbook.)

"Brown" Rice

serves four

This recipe is from my mom’s cookbook. So easy. It doesn’t half very well, though. That’s the only problem.

1 can Campbell’s Double Strength Beef Broth
1 cup rice

Mix the broth and rice in a baking dish (I use an 8x8 dish). Cover and cook at 350° for 20 or so minutes until broth is absorbed.