Spicy Rice Casserole

We enjoyed this for dinner tonight, and it was delicious! It's filled with so many good ingredients; kale, corn, boneless chicken breast, and chorizo sausage. :)

This casserole was easy to prepare and just as delicious to eat. Most of the ingredients I used are usually ingredients I have on hand. There's a balance of vegetables, proteins, and carbs. 

Ingredients

• 3 Tbsp of olive oil
• 3 Tbsp of all purpose flour
• 3 cups of water
• 4 chicken bouillon cubes
• 2 whole boneless chicken breasts, cut into small pieces
• 1/4 tsp of black pepper
• 1/4 tsp of onion powder
• 1 chorizo sausage, sliced and cubed
• 2 cups of kale, fresh or frozen
• 1 cup of corn, fresh or frozen
• 1/4 cup of chopped onions
• 2 cups of thinly shredded Mexican blend cheese
• 2 cups of minute rice

Directions

Preheat oven to 375° degrees.

In a medium-sized pot, add the olive oil and heat just until the oil is hot. Stir in the flour until well blended. Add the three cups of water and chicken bouillon cubes and stir and cook the mixture until it boils. Add the chicken breast black pepper, and onion powder. Cook on medium heat for 20 minutes or until the chicken is done. Remove from heat and set aside.

Using a 13"x 9" baking pan, add the chopped chorizo sausage, kale, corn, onions, cheese, and rice, in that order. Add the chicken mixture to the pan by pouring it to completely cover the rice. 

Cook the for casserole for 30 minutes. 

Remove from the oven and let cool for 10 minutes and enjoy!

Makes 6 - 8 servings.

©Rolisweets

Apple Spice Crumb Cake

Apple and cinnamon are always two flavors that mix well together, so why not put them in a cake? :)

Ingredients

• 2 cups of all-purpose flour
• 2 tsp of baking powder 
• 1/4 tsp of apple pie spice
• 1stick of butter, softened
• 1 cup of sugar
• 1 egg
• 1 tsp vanilla extract 
• 1 1/2 cups of milk 
• 1 (21) oz can of apple pie filling

Cinnamon Crumb Topping

• 1/2 cup of all-purpose flour
• 2 Tbsp of sugar
• 2 Tbsp of olive oil
• 1 tsp of ground cinnamon 

Directions

Preheat oven to 350° degrees.

Grease and lightly flour an 8" x 8" square baking pan and set aside. (I lined the bottom of my pan with a sheet of parchment paper, for easy removal after baking.)

In a small bowl, sift together the flour, baking powder, and apple pie spice, then set aside.

In a large bowl, combine the softened butter and sugar using a hand blender. Mix until the mixture is creamy.

Add the egg and vanilla extract, and mix together to well blended.

Stir in the milk and then add the flour mixture and combine all ingredients until well blended and the mixture is smooth and creamy. 

To make the cinnamon crumb topping: Combine the flour, sugar, olive oil, and cinnamon into a small bowl and stir just until all ingredients are blended. The mixture should be of a smooth crumbly consistency.

Add the cake batter to the prepared pan and then top the cake batter with the apple pie filling as shown.

Top the apples with the cinnamon crumb topping.

Add the cake to the oven and bake for one hour and one hour and fifteen minutes. You will know the cake it down when it is a golden brown and a toothpick inserted into the cake, comes out clean.

Cool and Enjoy! Makes 9 - 12 servings.

Note: Refrigerate any unused portion.

©Rolisweets

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Easy Mac & Cheese

Dinner tonight is simple, and this delicious addition made it complete. 

Ingredients

• 1 16 oz bag of Rotini pasta
• 4 1/4 cups of shredded blend of cheddar and Monterey Jack cheese
• 1 cup of shredded extra sharp cheddar cheese
• 3 Tbsp canola oil (or the oil of your choice)
• 3 Tbsp all purpose flour
• 2 cups of 2% milk (fat free, almonda milk, half and half, or whole milk will work as well)

Directions

Preheat oven to 375° degrees.

Prepare the Rotini pasta according to the package directions.
In a heated medium saucepan, add the cooking oil and flour. Mix together  and continue to cook on medium heat until thickened. Add the milk and continue to cook until the sauce has thickened. Remove from heat and stir in 1/4 cup of the cheddar and Monterey Jack cheese blend. Set aside to allow cheese to melt. (approx. 5 minutes) 

Add prepared Rotini pasta, two cups of the cheddar and Monterey Jack cheese, and the extra sharp cheddar cheese into a 13" x 9" cooking pan and mix together. Stir the cheese sauce until well blended and pour over the Rotini pasta mix. Stir until well blended. Sprinkle the mix with the remaining 2 cups of cheddar and Monterey Jack cheese and cook for 15 minutes or until the cheese has fully melted throughout. Enjoy with your favorite veggies!

©Rolisweets