Smothered Chicken and Gravy

1 cups uncooked regular long-grain brown rice
2 2/3 cups water
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt
1 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
2 tablespoon olive or canola oil
1 cup thinly sliced celery (about 2 medium stalks)
1/2 medium red bell pepper, cut into thin bite-size strips
1/2 medium onion, thinly sliced
2 cups hot water
1 tablespoon chopped fresh parsley

Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.

In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.

In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.

In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.

Cheesy Stuffed Cherry Peppers

8 pickled sweet red cherry peppers
1/3 cup soft cream cheese with pineapple (from 8-oz. tub)
3 tablespoons finely chopped dried beef
3 tablespoons sliced green onions
1 tablespoon mayonnaise or salad dressing
5 to 6 drops hot pepper sauce


Cut peppers in half vertically; remove seeds. Drain on paper towel.

In small bowl, combine all remaining ingredients; mix well.

Spoon filling into pepper halves.

Szechuan Beef Fried Rice

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite-sized strips
3/4 cup frozen sweet peas
1/2 cup chopped carrot
1/4 cup sliced green onions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts

Cook rice in water as directed on package.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned.

Add peas and carrot; cook and stir 4 to 5 minutes or until vegetables are tender.

Stir in cooked rice, onions and stir-fry sauce. Reduce heat to medium-low; cook 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with peanuts.

Beef and bacon stew

2 slices bacon, cut into 1/2-inch pieces
3/4 lb beef stew meat
1 small onion, thinly sliced
1 cup ready-to-eat baby-cut carrots, halved lengthwise
1 tablespoon all-purpose flour
2 teaspoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/2 cup apple juice or beer

In 10-inch skillet, cook bacon over medium heat until brown but not crisp. Add beef stew meat and onion; cook 3 to 5 minutes, stirring occasionally, until beef is browned.

Into 1 1/2-quart slow cooker, spoon mixture; stir in carrots. In small bowl, mix remaining ingredients; gently stir into mixture in slow cooker.

Cover; cook on Low heat setting 7 to 8 hours.

Penne Pasta with Spinich & Bacon

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Bring a large pot of lightly salted water to a boil.

Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

Place bacon in the skillet, and cook until browned and crisp.

Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Thai Chicken burritos

1/2 cup uncooked basmati rice, rinsed
1 cup water
1 cup medium salsa
1/3 cup Crunchy Peanut Butter
2 tablespoons teriyaki sauce
2 tablespoons water
1/4 cup packed Light Brown Sugar
1 teaspoon chili powder
1/2 teaspoon ground ginger
1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 teaspoons sesame oil
6 flour tortillas for burritos
6 tablespoons medium salsa
6 tablespoons sour cream

Cook rice in water as directed on package, omitting butter, if called for.

Meanwhile, in small bowl, mix 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar; set aside.

In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5minutes, stirring frequently, until chicken is no longer pink in center. Stir in salsa mixture. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.

Meanwhile, heat tortillas as directed on package. Spoon 1/2 cup chicken filling on each warm tortilla to within 1 inch of edge of tortilla. Fold sides of tortilla toward center; fold ends over. Place burritos, folded sides down, on serving plate. Top each with 1 tablespoon salsa and 1 tablespoon sour cream.

BBQ Chicken Crescents

1/4 cup refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
1/4 cup finely shredded Cheddar cheese
1 tablespoon finely chopped green onion
1 can (8 oz) refrigerated crescent dinner rolls


Heat oven to 375°F.

In small bowl, mix shredded chicken, Cheddar cheese and green onion, cutting up large pieces of chicken if necessary.

Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.

Place 1 teaspoon chicken mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Repeat with remaining half of dough and chicken mixture.

Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.