This recipe I am showing you here today is a prime example of how we eat here in Casa de Rayner, most of the time.  Its fast.  Its easy and . . .  most importantly . . .  its delicious!

 

I like to think its also fairly economical in that it uses things I generally have in my freezer and storecupboard, like rice, milk, chicken stock, frozen vegetables, onions and I confess  . . .  frozen mushrooms.  I always keep frozen sliced mushrooms in my freezer.  They are perfect for dishes like this where appearance doesn't really matter that much.

 

I picked up some packs of fresh cubed turkey breast the other day.  One of them was perfect for this dish.  The other was frozen, so now I have some cubed turkey breast for the future when I want to make something quick and easy for another meal.

 

You could of course use cubed chicken breast meat, or even leftover cooked turkey or chicken from the Sunday roast!

  

All are put together in a simple way and in one pot, making it an easy put together not to mention an easy clean up!

 

Yes, it all gets cooked in the one pan . . . first the turkey . . .  then the onions, mushrooms and garlic . . .

  

Some flour and seasonings go next, and then you add some chicken stock and milk . . . bring it to the boil, where it thickens a bit  . . . nice and creamy  . . .

 

And then finally the rice.  Covered, it cooks to perfection over very low heat in about 15 minutes or so.  A bit of salad on the side, maybe a crusty bun if you are so inclined and dinner is served!

 

 

Melt the butter in dutch oven (with a lid). (I use my medium La Crueset pan.)  Add the turkey and cook, stirring until it is no longer pink.  Add the onions, garlic and mushrooms.  Cook, stirring, for 3 to 4 minutes until they begin to soften.  Stir in the flour, seasoning salt, black pepper, and thyme.  Cook, stirring, for a further minute.  Slowly stir in the chicken stock and then the milk.  Add the rice and bring to the boil.  Reduce to a very low heat, cover and simmer  for 15 to 20 minutes until tender.  Stir frequently to prevent the rice from catching on the bottom of the pan. Because I use gas, I always have my pan on a heat diffuser, which helps to keep the temperature down.  Stir in the frozen vegetables, recover and take off heat.  Let stand for a few minutes to  heat through.  Serve immediately.

 

I had an incredibly busy day today, filled with wrapping packages and addressing cards, etc.  I knew that when it came time to making us some supper, it would have to be something quick and easy!

 

Quick and easy doesn't mean you have to totally rely on prepacked food or frozen dinners!

 

It is possible to throw together a delicious and simple meal with very little effort on your part!  I cooked the rice for this in my microwave while I was wrapping gifts.  I have a Pampered Chef Rice Cooker that makes the best rice!

  

It takes little or no time to slice some peppers, and dice some onions . . . likewise the smoked sausage.  In truth you could also use bits of leftover ham, sliced hotdogs, or even cooked chicken!   I dare say you could even add cooked prawns instead of the smoked sausage. Or both. It would kind of be like a paella then I think!

 

You brown off the smoked sausage and the peppers and onions, add a few other bits, throw in the rice and presto chango, dinner is served!

 

Some crusty bread and a salad on the side and your meal is complete!  If you like things really spicy you can pass some hot sauce at the table.  We find this to be seasoned just right for us!

 

 

Heat the oil in a large skillet.  Add the smoked sausage and brown on both sides. Scoop out and keep warm.  Add the onions and peppers to the skillet.  Cook, stirring, for aobut5 minutes.  Add the garlic, salt and pepper.  Cook until it becomes quite fragrant.  Add the tomato puree and 180ml (3/4 cup) of the chicken stock. Stir to combine and cook for about a minute or two. Stir in the paprika and hot sauce.   Add the rice to the skillet, along with the smoked sausage, stirring to combine well. Stir in the remaining stock and heat through.  Garnish with the chopped parsley and serve immediately.

 

Throw together, all-in-one pan meals are the best for these hectic days!  Note, for the smaller family it is also very easy to cut this recipe in half.  Bon Appetite! 

 

Warming temperatures call for skillet suppers!  You know the kind I mean.  Suppers that you can cook all in one skillet on top of the stove.  Suppers that don't heat up the whole kitchen, but will still satisfy hungry appetites!  This dish today fits the bill perfectly.

 

Not only is everything cooked in the one skillet on top of the stove, but it is also done in about half an hour, which makes it a perfect weeknight supper, for those evenings when you have a lot going on, but not a lot of time to cook.

 

Colourful and delicious, this goes together in a flash and uses simple and uncomplicated ingredients.  Chicken thighs . . .  sure you could use breasts instead, they would work fine, but the thighs have so much more flavour . . .

 

Bacon lardons . . .  chunk of smoked dry cured bacon.  You could also use chopped streaky bacon if you wanted to, but I like the lardons . . .  less fat.

 

Sliced baby leeks . . . frozen peas, tarragon . . .  parsley.  A bit of chicken stock and some seasoning.  You can also use a bit of white wine if you have it, but if you don't that's okay, just use additional stock in it's place . . . 

 

A touch of grainy mustard almost makes the sauce creamy . . .  and a secret ingredient . . . finely shredded baby gem lettuce.  Colour, colour, colour  . . .  I would call this green chicken, but that doesn't really sound as appealing as Skillet Chicken with Peas, Leeks and Bacon.

 

Quick. Easy. Colourful. Delicous.  Well . . .  what are you waiting for?  Get cooking!

 

 

Heat the oil in a large flame proof casserole dish, or a skillet with a lid over medium high heat.  Season the chicken with salt and black pepper.  Add to the pan in batches and brown all over, removing the pieces as they brown.  Add the bacon and cook until crispy.  Lower the heat and add the leeks and cook until they begin to soften. Return the chicken to the pan.  Pour over the warm chicken stock and white wine.  Stir together and bring to a simmer.  Cover and leave to simmer for about 10 minutes, stirring after five minutes.    

 

Uncover and add the frozen peas.  Stir and cover.  Leave to simmer for a further 5 minutes.  The chicken should be cooked through by now.  Stir in the mustard, lettuce, tarragon and parsley.  Adjust seasoning as required. Cover and remove from the heat. Let stand for several minutes to wilt the lettuce and then serve immediately.
 

 

Note - you could also use other vegetables if you prefer, or if you have them.  Asparagus cuts, green beans, sliced courgettes (zucchini), all will work very well.  Its a very forgiving dish, and a great way to get in several of your five a day!  Bon Appetit!

 

I really love main dishes that can be cooked all in one pan, downsized for a smaller family and that are simple, yet delicious, using things I have in my cupboard.  I also love creating new ways to use my leftovers.  This tasty dish incoporates all of the above criteria.

 

Although the initial recipe is sized for 4 to 6 people (depending on appetites) it is also easily downsized to feed 2 or 3 by simply cutting all of the ingredients in half.

 

It all gets cooked in one pan, easy peasy and minimal clean up required.

 

I had leftover ham and vegetables that needed using . . .  they went together perfectly in this, or you can simply use a frozen vegetable mix.  Whichever is easiest for you and more convenient.

 

It goes together quickly and with minimum of fuss.  It almost reminds me of rice-aroni, in that you sautee the rice and some vermicelli in a bit of butter first.

 

 I miss rice-aroni.  I was especially fond of the spanish one, but then I am cuckoo for tomato anything and spanish flavours . . .

 

Cheese . . .  it has cheese.  I love anything with cheese and ham and vegetables and rice all go very well with cheese.

 

If you have all the ingredients assembled, it goes together in a flash and you can have it on the table in less than half an hour.  This is a plus for me and makes for a great weeknight dinner.

 

All you need on the side is a mixed salad and some crusty bread if you are so inclined and we usually are.  

 

  

 

 

Cover tightly and cook over low heat for 20 minutes.  At the nd of that time test the rice/noodles to see if they are cooked through and all of the water has been absorbed.. If not you can add another 120ml of boiling water and cook longer, until they are tender. Add the milk and cheese, stir through and heat to melt the cheese.  Taste and adjust season as desired. Serve immediately.

 

I really hope you will give this a go and that you enjoy it.  I have been known to buy a slab of ham just to cook this.  It is that tasty and something which my husband loves!  Bon Appetit!

 

I am a huge fan of one an suppers.  The less washing up the better!  Less mess, less stress.  I recently came across this recipe for Turkey Meatballs and Lemon Rice and thought it sounded delicious and the fact that it was a one an supper made it even more appealing.  Adapted from the Cookbook entitled One-Pan Wonders from Cooks Country.

 

 I love chicken and rice.  They are the ultimate combination, especially when combined with two of my favourite vegetables, peas and carrots!

This is such a simple dish to prepare also.  Everything gets cooked all in the one dish.  You will want a fairly large skillet for this with straight sides, if possible, and a lid that fits snuggly.

 

You can use fresh garlic if you wish, but I like the garlic powder.  Lately I haven't liked the flavour of the fresh garlic which is available.  

It tastes mildewed or moldy to me.  Very yucky.  I think I am going to have to grow my own.

 

 

The chicken is first browned and then you make a vegetable pilaf with chicken stock, rice, onions, and carrots. 

You nestle the browned chicken into the rice to finish cooking . . .

 

Frozen petit pois, parsley and lemon juice complete the dish.   

The Chicken is sliced on the diagonal and placed on top in an attractive manner.

 

Altogether you are treated to a pleasant dish, well flavoured, colourful, and delicious.  Everyone loves this, and it's so simple to make, and I think quite healthy.   

You can also very easily cut the quantities in half to serve only two people.  Depending on the size of your chicken pieces, you may even be able to serve three with the recipe cut in half. 

 

  

 Heat the oil in a large skillet with a lid.  Season the chicken with salt and pepper.  Add to the skillet, presentation side down, and brown, about 4 to 6 minutes.  Remove and set aside.  

Add the onion and 1/2 tp of salt to the pan.  Cook, stirring frequently in the drippings, until softened.  

Add the rice and garlic powder.  Cook and stir for about a minute.  

Add the carrots and stir in the chicken stock, scraping up any bits.  

Return the chicken to the pan, nestling it into the rice without covering it.  Cover and reduce the heat to low.  

Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear.  Remove the chicken and set aside, keeping it warm.  

Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5 minutes.   Remove from the heat.  

Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas.  Fork through the lemon juice and parsley.  

Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion.  Sprinkle with paprika and more parsley if desired.  Serve immediately.