Easy Summer Chicken and Rice

This chicken has SUMMER written all over it.

It's been super hot in south Florida. This week we got into the mid 90's.

This is a plate to take out to the gazebo and have an ice cold lemonade with.

What you will need:

• 1 lb. chicken (boneless, skinless)
• 4 tomatoes (mine were on the small side)
• 1 carton mushrooms
• 1 onion (diced)
• 1 cup uncooked brown rice
• 1 orange
• garlic salt
• lemon pepper

Slice your chicken in either chunks or slivers. I did a little of both.

--(If you know us, you know mushrooms and onions are a staple in our home. We have them with almost every meal.)--

Add the mushrooms and diced onion to a medium pan with olive oil. Cook until mushrooms are soft and onion is translucent. I started the rice at this time also. If you got the "boil in a bag" like I did, it only takes 10 minutes to cook.

A picture of our new range. Isn't it a beaut ;)

Mushrooms and onions in one pan, chicken in the other and rice going in the back.

Add a generous amount of garlic salt and lemon pepper to the chicken. Zest the orange over the chicken.

While that's going, I had to make myself a cup of deliciousness (coffee, it was early afternoon). Isn't this the cutest cup? Mom got it for me it says: A daughter is a little girl who grows up to be a friend. She's the best.

Slice the tomato and remove the seeds. Add it to the mushrooms and onions just to warm them up a bit.

mMmmmM..

I didn't drain the chicken or the veggies. Add the veggies and cooked rice to the pan with the chicken. Give it a stir and serve with an orange wedge (use the one you used to zest, it may not be as pretty but at least it doesn't go to waste).

This has been one of my favorites and I will definitely be making it again.

It's been too long since I've posted a blog (late January was the last one).

I have been cooking a lot (as usual) but have been so busy with school and work that I haven't had a night to show what my favs lately have been (like the most recent filet mignon I have perfected-- stay tuned for that one).

The boyfriend is in training these next few months so I will be doing a lot of cooking for 1 (I'm not very good at that). I see lots of leftovers in my future; thankfully he will be all mine again soon.

Updates on life:

Mom came to town for her summer break and we had a blast like always but we ended up getting into a car accident on the way to the airport. A man fell asleep behind the wheel on the interstate and floored it right into the back of us sending us spinning twice on the pavement and down into the grass median. We praise the Lord we came out without a scratch. Chino was in the back seat but also seems to be doing okay. I pray this gets out to someone: Don't drive drowsy! We possibly saved this person's life since he was on his way to the other side of the road into the trees, but hit us along the way. Who knows what could have happened had we not been in his path. I always say God is a funny man.

Craig and I have been attending church and I have to say, it is the best church I have ever been to. It's called Exponential Church and it's in Tradition in Port Saint Lucie, FL. If you have never been and are close by, please give it a shot. The pastor Christian is amazing. He's a younger guy with long hair, jumping around teaching about the bible. I can't pick out one thing that he could do differently. We have so much fun every Sunday thanks to the team there.

Chino has been limping around the past week so we took him into the vet. All is A-Okay! No broken bones, the silly boy just needs to run a little slower when he's chasing the rabbits (he never catches them anyway).

WELL, thanks for stopping by and I hope you enjoy the chicken recipe ;)

God Bless.

Vacation at River Ranch, FL

The honey's family invited us to spend the weekend in River Ranch, FL (only about an hour and a half from the house, but wayy out west).

We had an amazing time. There truly is no better time than spending it with those you love.

Of course when we get there, we have to eat. We stopped at the local Smokehouse that was on the site and I had a blackened grouper sandwich with onion rings and Craig had a ruben. Both were awesome.

 

Here was a little raccoon the niece and nephew found in a boat that was docked behind the restaurant. 

I was impressed how close he let us get to him.

The view behind the restaurant. 

The cute little General Store where we purchased some bbq sauce for my dad and step-mom for watching Chino (the dog) while we were away. 

I'm so in love with those mossy trees; they were all over the property.

The Guys.

We stayed busy playing put-put, going to the rodeo and visiting the petting zoo. I can't wait to go back to this place.

 Exploring the property.

The petting zoo.

Smores 101.

Let the fireman start the fire.

Mari and Kenny and their pup Kahlua. 

 

Asking Craig if he can ever take a serious picture.

Right before he started whacking me in the face with his marshmallow on a stick.

Thanks for stopping by.

French Onion Soup + the Christmas Ham Bone

Happy Wednesday night.

I am keeping warm in this blistering 65 degrees in south Florida in bed as I type this blog.

I do hope everyone up north is staying warm, in all seriousness.

We had highs of 52 yesterday, and I do have to say I had to force myself to get outside and jog even more so than usual. Chino (the pup) loves the cooler weather and enjoyed all 1.4 miles around the neighborhood.

I made this soup about a week ago, since I was having a serious french onion soup craving and realized we still had our Christmas ham bone.

I found a recipe on allrecipes.com when I searched "best french onion soup".

I omitted the bread, saving on some carbs (plus I'm not a fan of soggy bread; I usually give that part to the boyfriend).

Here is everything you will need for your crockpot.

I started this around 9pm and cooked it on low until the next afternoon when we had it for lunch.

what you will need:

• 1 can beef broth
• 1 carton chicken broth
• 1 can chicken broth
• a generous dash of worcestershire
• 1/2 cup red wine
• 1 teaspoon balsamic (I used a reduced balsamic I made)
• 1 tablespoon EVOO (for sauteing the onions in)
• 2 red onions
• 2 sweet onions
• salt and pepper to taste (remember the ham can be very salty, you can always add more later)
• 1 bay leaf 
• 1 teaspoon tyme 
• 1 teaspoon parsley
• and OF COURSE your leftover ham bone from the holidays (with plenty of ham left on the bone ;))

Saute the onions for 20 mins until they are soft.

Pop the ham bone in the crockpot. Look at all that meat! I told the family I call dibs on every bone after Christmas dinner so I can be sure to make this soup every year.

Add all of the ingredients. 

MmMMMmm who doesn't Loveeee sauteed onions?

Look how cute these cups are. They are oven, microwave and dishwasher safe. Found at Publix for $3.99 each. 

 Unfortunately, our oven is not working, so I cannot provide a picture of my soup with the baked swiss cheese on top (it had to go into the microwave). LOL, improvise :)

Around noon the soup was hot and ready to go!

It was definitely the BEST french onion soup I have ever had. Even Craig loved it and he's a huge french onion fan also.

Again, I hope everyone had a wonderful holiday and a happy new year.

God Bless.