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One Dish Meals

I received a Christmas card a few days ago. I want to say I was very touched. Miss Vergie from Missouri wrote me a very nice note and mentioned how much she has learned since I started my column because I take the time to share history and informational facts and make sure the directions are clear on preparation. So thank you Miss Vergie! I promise in a couple weeks I will make a column in your honor with one of the other requests in your note. I will continue my column and continue working hard on it no matter how it is shortened or cut. Readers like Miss Vergie make it all worth it. I also want to thank everyone who came out to our Christmas to Remember event Tuesday December 4. I made all the cookies and cupcakes and peanut butter balls. There was nothing left! I worked hard all weekend to get those desserts ready and I had so many people telling me how good everything was. I was very happy everyone enjoyed them. I may have to make more next time if I can find time! I also want to mention just briefly I do take special orders and will make something by request. Feel free to call me at the office. I don’t know about you but I get tired of dishes. Making dinner sometimes requires several dishes from mixing bowls to frying pans to baking dishes. What a hassle and what a clean-up! After cooking dinner, who wants to deal with that mess-not me! I like using recipes where I can get an all in one meal from one pan and maybe the cutting board because I add onion to almost everything.

Mexican Rice Casserole

2 cups brown rice-- If pressed for time, you can use white rice. 10oz enchilada sauce 2 cup chunky salsa ½ tsp ground cumin 1 tsp ground garlic 1 tsp ground onion 2 cup cooked, shredded chicken (you can use a rotisserie chicken or frozen precooked chicken) 2 cup sweet corn kernels 1 medium onion, diced 1 15oz can black beans, rinsed/drained 2-3 cups Mexican blend or cheddar-jack shredded cheese, more or less to taste Optional: chopped fresh cilantro or green onions for garnish, extra salsa, or guacamole Cook rice according to package directions in a large oven safe pot or Dutch oven. While rice cooks, pre-measure all needed ingredients. Shred the chicken, if you’re using it. Preheat oven to 350°F. Add all ingredients into pot of cooked rice, except for the cheese. Stir to combine thoroughly. Sprinkle cheese on top evenly. Bake uncovered about 15 minutes, or until cheese is melted. Garnish with green onions, if desired, and serve with toppings of your choice.

Recipe adapted from .

Skillet Orozo with Fish

2 Tbsps. unsalted sweet cream butter ¾ cup sliced green onions (about 5 onions), divided 4 tsps. pressed garlic cloves (about 3 cloves), divided 4 cups vegetable broth 2 cups orzo pasta ½ cup drained sun-dried tomatoes in oil, chopped ¼ tsp salt 2 tsps. black pepper 1 ½ cups loosely packed fresh flat-leaf parsley, chopped and divided 4 4oz skinless flaky white fish fillets (such as cod) 1 tsp lemon zest 1 Tbsp. extra-virgin olive oil Preheat oven to 350°. Melt butter in a 12-inch ovenproof skillet over medium heat. Add 1/2 cup sliced green onions and 1 tsp. garlic; sauté 4 minutes or until tender. Stir in broth, next 4 ingredients, and 1/2 cup parsley. Bring to a simmer, and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in skillet. Remove from heat. Sprinkle fish with desired amount of salt and pepper. Place fish in a single layer on hot orzo mixture, and cover skillet. Bake at 350° for 10 to 25 minutes or until fish flakes easily with a fork. (The bake time will vary depending on the thickness of the fish.) Stir together lemon zest and remaining green onions, garlic, and parsley. Spoon over cooked fish and drizzle with olive oil. Serve immediately with lemon halves.

Recipe from adapted .

Roasted Chicken & Veggies

2½ lbs. boneless, skinless chicken breasts, cut into cubes 6 Tbsps. balsamic vinegar 1½ Tbsps. hot chili sauce, like Sriracha 3 Tbsps. honey 1½ tsps. minced ginger 1½ tsps. minced garlic ½ tsp. black pepper 2 heads fresh broccoli, cut into small florets 1½ cup baby carrots 2 bell peppers, any color 1 red onion, sliced as desired ½ head cauliflower, cut into small florets Mix vinegar, chili sauce, honey, ginger, garlic and pepper in a small bowl. Pour about ¾ of the mixture inside a large resealable bag or a large bowl. Add chicken cubes and toss to coat. You can marinate in refrigerator for 1-5 hours or use right away. I like to marinate for at least two hours. Preheat oven to 425°F. Cover baking sheet with an edge with parchment paper. Prep vegetables and place on a prepared baking sheet. Pour remaining marinade over vegetables and toss to coat. Add marinated chicken to baking sheet and bake in preheated oven for 25 mins or until chicken is no longer pink inside and vegetables are crisp-tender. Serve and enjoy!

Recipe adapted from .

Cheesy Quinoa with Kielbasa

1 Tbsp olive oil 1 medium onion, diced 1 clove garlic minced 1 cup uncooked white quinoa 1 cup chicken or vegetable broth 1 can ROTEL diced tomatoes and peppers 2 cups chopped broccoli florets 1 package turkey kielbasa, sliced 1 cup Colby Jack shredded cheese Diced green onion for garnish Place a large sauté pan over medium high heat and add olive oil. Add onions and kielbasa. Cook until lightly browned and then add garlic and stir for 30 seconds. Add ROTEL, broccoli, broth, and quinoa. Bring to a boil and cover with a lid. Reduce heat to low and simmer for 20 minutes or until quinoa is cooked. Turn off heat and stir in cheese. Garnish with diced green onions.

Recipe adapted from .

Chicken and Potato Bake

3 cups fresh baby spinach 1 4.7 oz box Betty Crocker™ scalloped potatoes ¾ cup boiling water ¾ cup milk 2 Tbsps. unsalted sweet cream butter, melted 4 boneless skinless chicken breasts ½ tsp Italian seasoning ¼ tsp salt 2 cups cherry or grape tomatoes 1 cup shredded Mexican blend cheese, more or less to taste Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray. Spread spinach in baking dish. In medium bowl, stir potatoes, sauce mix, boiling water, milk and 1 tablespoon butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter and sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish. Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.

Recipe from .

Sunday Chicken Dinner

4 medium carrots, cut into 2-inch pieces-you can also use baby carrots 1 medium onion, diced or sliced as desired 2 cups cut fresh green beans (2 inch) ½ pound small red potatoes (about 5), quartered 4 bacon strips, cooked and crumbled 1 broiler/fryer chicken, cut as desired 2 tsps. chicken bouillon granules 1 tsp salt ½ tsp dried thyme ½ tsp dried basil Pepper, to taste 1 ½ cups water Place crock pot liner in slow cooker. In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter if desired. Usually, I just serve out of the slow cooker. If desired, skim fat from cooking juices and thicken for gravy.

Recipe adapted from .

Okmulgee Times

320 W. 6th
Okmulgee, OK 74447
PH: (918) 756-3600
FAX: (918) 756-8197