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04 |1| 2015

Marinated Chicken Burrito Bowl

 

As we move into springtime it is time to transition from heavy meals to fresh, light recipes.  I am officially retiring gravies, grits and pot pies in favor of salads, marinades and this awesome rice bowl.  This recipe seems like a knock off of everyone’s favorite Mexican food chain… and it is!  We live far from civilization so we often make do with homemade versions of big city meals.  The homemade versions are always better tasting, and much better for you.

Burrito Bowl pic

 

 

Print
Marinated Chicken Burrito Bowl

Ingredients

    For Chicken Marinade
  • 2 Pounds Chicken Tenders
  • Juice of Half a Lime
  • 2 tsp Paprika
  • 2 tsp Chili Powder
  • 1 tsp Salt
  • For the Rice
  • 2 cups Basmati Rice
  • 3 ½ cups Water
  • 1 tsp Chicken Base
  • 2 Tbsp Butter
  • ½ tsp Salt
  • 2 tsp Lime Juice
  • 1 Tbsp Fresh Cilantro, chopped
  • For Tortilla Strips
  • 2 , 8 inch Tortillas
  • 1 tsp Olive Oil
  • ½ tsp Taco Seasoning
  • ½ tsp Salt
  • Toppings
  • Lettuce
  • Tomato
  • Avocado
  • ½ cup Cheddar Cheese, shredded
  • ½ cup Corn, frozen
  • ½ cup Black Beans, drained
  • Sour Cream

Instructions

  1. To prepare chicken, remove tendon from chicken tenders- With your fingers pinch the end of the white tendon that runs through the center of the tender. Using a paring knife, while still holding the end, scrape the tendon away from the chicken. Repeat for all tenders. Combine all ingredients for marinade together in a medium bowl and add chicken. Marinate for at least 2 hours.
  2. Bring water to a boil and add chicken base, butter, salt and lime juice. Then add rice and bring water back up to a boil. Once it has boiled turn heat to low, allowing water to simmer, sprinkle in cilantro. Cover pan and allow to simmer for 20 minutes. Set aside for service.
  3. To make tortilla strips cut tortillas into thin strips and place on a baking sheet. Toss with oil, taco seasoning and salt. Spread strips out so they are only in one layer. Bake at 350 for 7 minutes. Set aside for service.
  4. While the rice cooks prepare the rest of your topping for the burrito bowl. Wash and shred lettuce. Wash and cut tomatoes as desired. Prepare avocados. Sauté corn and black beans until warmed over medium heat in small sauté pan. Set aside for service.
  5. To cook chicken heat medium sauté pan with 1 tsp olive oil over medium heat. Add chicken tenders and cook over medium heat until cooked through.
  6. Finally, prepare your burrito bowls. In 4 shallow dinner bowls place about 1 cup of rice, in each. Then in a pie chart pattern place your toppings – Lettuce, tomato, cheese, avocado, tortilla strips, corn and black beans and chicken . Then top with a dollop of sour cream.
3.1
http://www.staceycooks.com/marinated-chicken-burrito-bowl/

Filed Under: Main Dish Tagged With: Bowl, Burrito, chicken, Mexican, Rice

02 |4| 2015

Chicken and Dumplins

No… That isn’t a typo. It is against my families’ nature to put the “g” in dumpling. There is something wonderfully comforting about this soup, and it is not just because of the improper grammar. Whether you are tired of Winter’s cold… or you have a winter cold, this soup is the perfect remedy. It takes some time, but it is well worth it when you taste the end result. My mom always boils a couple of extra chickens when she makes this soup. That way you have the broth and picked chicken frozen and ready when you need it.

Chicken and Dumplins
Makes 6-8 large servings

2 whole Chickens
Water
2 cups Potatoes, peeled and diced
2 cups Carrots, peeled and diced
1 cup Peas
1 cup Corn
1 cup Cut Green Beans
Salt and Pepper to taste

For Dumplings:
2 cups Self Rising Flour
½ cup Shortening
1 Tbsp Sugar
¾ – 1 cup Buttermilk

Place chickens in a large stock pot and cover with water, about an inch higher than the chicken. Simmer for 2-3 hours uncovered. Remove chicken from the broth and set aside to cool. Strain broth using a wire strainer and another large pot to catch the strained broth. Pick chicken from the bones and set aside to be added to the soup later.

 photo Veggies_zpsfb9c2247.jpg

Add the potatoes and carrots to the strained broth in a large stock pot. Boil until veggies are nearly tender, then add remaining vegetables (I use frozen peas, beans and corn).
While potatoes are cooking mix your dumpling dough. In a medium sized mixing bowl combine self rising flour, sugar and shortening. Mix with your hands until shortening is well incorporated. Add buttermilk a ½ cup at a time, and blend with a wooden spoon. Add enough buttermilk to moisten all of the flour. Do not over mix the dough. Turn dough out onto a lightly floured surface. Knead 3-4 times, then press into a circle about the size of your soup pot. Cut dough into even squares with a large knife.

 photo dough_zps52384ee7.jpg


Once you have added all of the vegetables to the broth, season the soup to your tastes. Add picked chicken. Bring soup back to a boil. Carefully place each dough square onto the top of the soup, in the same pattern that you cut them in. Be careful not to drop them in and splash yourself.

 photo dumpling_zpsaedc4c85.jpg

Place lid on stock pot and boil soup on medium heat for 10 minutes. Do not remove the lid. It is important to keep the steam in the pot to thoroughly cook your dumplings. After ten minutes remove the lid and simmer for 5 more minutes. Allow to cool for a few minutes before serving.
Notes:
You can add shredded cheese, garlic, or herbs to your biscuits if you prefer.
This soup base is very versatile and you can add whatever vegetables your family likes. Some others can include: onions, celery, peppers, squash and lima beans.
If you don’t want to make dumplings simply add egg noodles at the same time you add your final vegetables, Boil for 10 minutes to cook noodles.

Filed Under: Main Dish Tagged With: chicken, Dumpling, soup

02 |18| 2014

Simple Chicken Salad

 photo final_zps91e312d6.jpg

This light chicken salad can be made with cooked whole chicken, whether from home or the grocery store rotisserie type, shredded chicken breast, or even canned chicken in a pinch. It is quick to throw together and only requires about a half an hour of chill time. Serve as a sandwich or with crackers.

4 cups Cooked Chicken, shredded
½ cup Sour Cream
½ cup Mayonnaise
1 Tbsp Cider Vinegar
1 Tbsp Sugar
Salt and Pepper to Taste
Fresh Grapes, Dried Fruit, Roasted Nuts- optional

Combine sour cream, mayo, vinegar and sugar. Whisk to incorporate all ingredients and season to taste. Add the ratio that you prefer of fruit and nuts- or none at all. Refrigerate for at least one half hour and up to three days.

Filed Under: Main Dish, Salad Tagged With: chicken, Grapes, Salad

05 |5| 2009

Roasted Chicken Pasta Salad

I am not a huge fan of pasta salads… so I decided to mix it up a bit. This recipe uses chicken that can be picked from a store bought roasted chicken- so it can’t get any easier!

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Roasted Chicken Pasta Salad

6 cups Cooked Penne Pasta
1 cup Grape Tomatoes, quartered
1 cup Sweet Corn
2 cups Roasted Chicken, picked and cut into chunks
1 cup Sour Cream
½ cup Mayonnaise
2 Tbsp Cider Vinegar
2 Tbsp Sugar
Pinch Cayenne Pepper
Salt and Pepper to taste

Combine penne pasta, grape tomatoes and corn in a large mixing bowl. Use chicken picked from a roasted chicken, store bought, or one you have leftover! Cut into bite sized cubes.
In another small mixing bowl blend sour cream, mayo, cider vinegar and sugar- stir with a whisk. Season to taste with a pinch of cayenne pepper and a pinch of salt and pepper.
Pour dressing over the pasta mixture and gently toss until pasta is well coated. Chill for at least one hour before serving. This salad can be made up to two days before service.

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~ SD

Filed Under: Salad Tagged With: chicken, Corn, Pasta, penne, Salad

01 |29| 2009

Chicken and Rice

Every chef, cook or avid eater has at one point been asked the inevitable question… what would there last meal be? Now, I have it on good authority (my dad+ the history channel) that some of the most commonly requested meals are steak with A-1 sauce, french fries, mac ‘n’ cheese and fried chicken. I have, of course been asked this question dozens of times, and I have never really had a definite answer. I think my mom’s roast beef would be near the top, maybe sausage gravy and biscuits, never anything with A-1 and perhaps a really great chicken and rice! I know none of those things sound very “chefy” of me, but I love simplicity! I grew up on chicken and rice made with Uncle Bens and Cream of Mushroom soup… and admittedly still love that version. In recent tries, however, I have taken a new outlook on chicken and rice and I hope you will try my recipe.

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Chicken and Rice

1 cup Rice, uncooked (I use Jasmine)
1/2 lb Chicken Tenders, trimmed and cubed
1 Tbsp Butter
1/2 tsp Garlic
3 Tbsp Flour
1 1/2 cup Chicken Stock
1/2 cup Corn, fresh or frozen
1/2 cup Lima Beans or Peas, fresh or frozen
Salt and Pepper to taste
Pinch Cayenne Pepper
Parmesan Cheese
2 Tbsp Heavy Cream

Cook the rice accordingly to package instructions. For my particular rice it calls for 1 cup rice to 1 1/2 cup water. I use jasmine rice because the aroma while it is cooking is so great, and the flavor is robust. Set cooked rice aside.

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Melt butter in a medium saute pan with high sides, over medium heat. Saute chicken pieces until nearly cooked through. Add Garlic, then stir in flour. Turn heat to low and stir flour mixture for about 1 minute. Deglaze pan with chicken stock,add corn and beans then turn up heat and simmer until sauce thickens. Season lightly with salt, pepper and cayenne, remembering that the parmesan cheese will add a touch more saltiness. Turn heat to low and grate about 1/4 cup of Parmesan cheese in sauce. Add cream and simmer lightly for 1 minute. adjust seasoning if needed. Serve over cooked rice with a garnish of freshly grated parmesan cheese.

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This recipe makes a great lunch for 2, or a quick dinner. You can add what ever veggies you have on hand to the sauce. I just use whatever I have in the freezer

~SD

Filed Under: Main Dish Tagged With: chicken, Rice, Sauce

11 |11| 2008

The Perfect Roasted Chicken

 

“Nothing great was ever achieved without enthusiasm.”
Ralph Waldo Emerson

 

Many chefs frown upon the use and/or consumption of chicken.  Perhaps this is an un-known truth, but to many culinary professionals chicken is thought to be flavorless, bland and worst of all boring.  I, however, disagree.  In doing so I might subject myself to a fair amount of hazing from any self-proclaimed foodie!  I like chicken because it is moderately priced, accessible and can be quiet tasty when prepared correctly.  The following is my recipe (if you can even call it that) for what I consider to be The Perfect Roasted Chicken.  Rather than complicating a simple process I prefer to bring out the natural flavors of the meat.  All you need to prepare this feast for five is one whole 3-4 pound chicken, olive oil, kosher salt, and fresh cracked pepper. 

 

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Filed Under: Main Dish, Uncategorized Tagged With: chicken, dinner, easy, Main Dish, quick, roast

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