One Pot Mexican Rice Dinner

Mexican Rice Dinner

2 boneless, skinless chicken breasts, cut into bite-sized pieces

12 ounces medium-sized raw shrimp, peeled and deveined

3 Tablespoons coconut oil, divided

1 cup brown rice

2-15 ounce cans low-sodium chicken stock

medium onion, chopped

small red bell pepper, chopped

1/2 seeded jalapeno, finely minced

1 Tablespoon garlic, finely minced

2 Tablespoons tomato paste

1-2 teaspoons hot sauce

2 Tablespoons fresh, finely chopped cilantro

salt and pepper to taste

Heat 1 tablespoon of coconut oil over medium-high heat.  Add chicken, salt, and pepper. Cook until chicken is well done and browned.  Removed chicken from pan and set aside.

Put the pan back on the heat, add remaining 2 tablespoons of oil.  Heat up oil and add the rice.  Stir constantly for about 3 minutes.  Once rice has had time to "toast", add onion, pepper, jalapeno, and garlic.  Stir constantly and cook until vegetables become tender.  About 8-10 minutes.  Stir in tomato paste.  Add both cans of chicken stock.  Bring to a boil.  Reduce heat to medium-low and simmer for 20-25 minutes.  Place shrimp on top of simmering rice mixture, cover, and let cook for an additional 10-15 minutes.  Add chicken and fresh cilantro.  Stir thoroughly.

If you are using white rice, use 1 cup rice and 2 cups chicken stock instead of the 2 cans.

Enjoy!

Vanilla Iced Coffee

One word:
DELICIOUS!

I love me some coffee.  And, I'm not putting this lightly either.
Being homeschooled as a child meant sitting around the dining room table all morning and afternoon with my younger brother and mother.  Every day, consistently, my mother had a cup of coffee next to her on the table.  Around the age of nine or so, I began to take sips of it here and there.  By the time I was around twelve or thirteen, my mother would reach for her cup just to find it empty thanks to me.  And, when I was seventeen, I embarrassingly admit, my love for coffee was almost dangerous.
I'm pretty positive this (much controlled) love has rolled over to my husband now.  He can't leave the house in the morning without it.  Recently, he's been drinking it multiple times a day too!
But, as the weather has gotten (slightly) warmer, I'm beginning to crave a cold version of my favorite brew.  I've tried several times to make an "at home" version of my favorite iced drinks, but I could never get it right.
Of course, trial and error is how I do everything in my life.  This one included.  Finally, about a month ago, I stubbled upon the perfect mix of coffee strength to delectable sweetness.  Out of my work on this recipe, I not only created a great tasting iced coffee, but also an all-natural homemade vanilla syrup.
Yep, that's right.  No more artificial flavors, colors, or high fructose corn syrup!

This Recipe is definitely a winner and a keeper for the next few warm months!!

Homemade Vanilla Iced Coffee


4 cups (24 ounces) regular brewed coffee
1/4 cup boiling hot water
1/4 cup pure cane sugar
1 teaspoon pure vanilla extract
plain creamer, half n half,
milk, or whatever you prefer
ice

While coffee is brewing, bring water to a boil in a small glass bowl/cup.  Add sugar and stir until completely dissolved.  Stir in vanilla.  Cover with plastic wrap and place in the refrigerator.
Transfer hot coffee to a large pourable glass dish or pitcher.  I used a 4 cup Pyrex measuring cup.  Cover with plastic wrap and place in refrigerator.
Let cool for at least 30 minutes.  You can even make a batch at night to have for the next morning.

Once you're ready to drink, pour vanilla syrup into the cold coffee* and stir well.  Pour into your glass over ice.  Add your preferred amount of cream and drink!!!

*Side Note:
Okay, I've had 3 people try this and everyone thought it tasted perfect, but if you don't like your drinks as sweet as they make them in coffee shops, you can keep the syrup out and just add to each cup you pour as you prefer it to taste.  Also, contrary to what I had thought was the right way to make it, I didn't add any extra grounds to my brewed coffee.  I have a Mr. Coffee maker and use 1.5 Tablespoons of grounds per 2 coffee cups.  I have maybe once hit the "strong brew" button, but didn't notice a significant difference in the brew, so I haven't done that since.

Enjoy!

Crock Pot Chicken and Dumplings

I am OBSESSED with my crock pot. It's absolutely perfect for winter months and busy people that have to work 9 hour days (or, 11 in my case!).  The last thing I want to do is cook a meal for an hour after returning home.

The great thing about this recipe is that you can come home, throw in a couple remaining ingredients and then unwind with something you want to do while waiting for your meal to cook itself.

You can throw in anything and it always comes out tasting amazing! Recently, I have been following the Crockin' Girls on Facebook. They have loads and loads of super easy crock pot recipes. I kept seeing a few for chicken and dumplings pop up. There are so many ways to make this dish, but I found my creation to be delicious—in my mind, at least!

Crockpot Chicken and Dumplings

1 pound white and dark meat boneless, skinless chicken (or turkey) chunks

1 can low-sodium cream of chicken condensed soup

1 can low-sodium cream of celery condensed soup

1 can low-sodium clear chicken broth

1 cup water

3 garlic cloves, minced

¼ teaspoon black pepper

¼ teaspon sea salt

2 teaspoons dried parsley flakes

2 bay leaves

1 ½ cups diced carrots

1 cup diced onion

1 cup diced celery

1 can peas, drained and rinsed

1 tube Pillsbury Grands buttermilk biscuits, 8 count

Place turkey/chicken, carrot, onion, bay leaves, and celery in bottom of crock pot. Whisk both condensed soups, chicken broth, water, garlic, salt, pepper, and parsley in a bowl. Pour on top of ingredients in the crock pot. Mix thoroughly. Cook on low for at least 8 hours. One hour before cooking in done, tear biscuit dough into pieces. Add dough and peas into the crock pot. Mix thoroughly again, but carefully so you don't “mush” the veggies. Let cook one hour longer or until dumplings are done.

Enjoy!