Tag: easy

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Paprikrazy Chicken

This is a great “go-to” recipe when your family chants “We’re starving!” as you walk through the door after work, or when you just want something just a wee bit more exciting than boring, bland chicken and rice. It contains ingredients you probably already have handy, and is super quick: Twenty minutes and it’s done! On your marks… Get set… Go Paprikrazy!

Ingredients

  • 4 Servings White Rice
  • 2 tbsp. Vegetable Oil
  • 1 Large Onion
  • 2 Large Boneless, Skinless Chicken Breasts
  • 2 tbsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 3/4 cup Sour Cream

Directions

  1. Prepare rice and keep warm.*
  2. Heat oil in a large skillet over medium high heat.
  3. Cut onion into slices about 1/3-inch thick and separate into individual rings.
  4. Add onion to skillet and cover. Cook for approximately 5 minutes, stirring occasionally.
  5. While onion is cooking, cut chicken into large chunks.
  6. Add chicken to skillet. Cover skillet and cook for about 10-12 minutes, stirring occasionally, until chicken is cooked and onions are soft and translucent.
  7. Add paprika and cayenne pepper to skillet and stir to combine.
  8. Remove skillet from heat and add sour cream.
  9. Stir until well combined.
  10. Serve over prepared rice.

*Of course, you can always cook your rice concurrently with cooking the chicken. In fact, this recipe is so quick to prepare that your rice should be ready at about the same time as the rest!

 

Sneaky Trick: Are your knives a little dull, making it difficult to slice your onion evenly as it wobbles from side to side? Make a tiny slice on the side of the onion to make a flat spot. Then put that side down on your cutting board while you slice. The onion will stay put, making your slices easier and more consistent. And for goodness sake, sharpen your knives; a sharp knife is a safer knife. 

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Hamburger Stroganoff

Let’s face it, folks: Hamburger Helper is disgusting! It’ll take you ten minutes to parse out the pronunciation of all of its so-called ingredients. Instead, use those extra ten minutes to make this recipe, which is almost as easy, and has nothing in it you can’t pronounce on the first try.* This also re-heats wonderfully, making it a great go-to meal during your kids’ busy sports, drama club, or livestock show season.

Ingredients

  • 16 ounces Egg Noodles
  • 6 tbsp. Butter or Margarine (divided)
  • 1-1/2 Pounds Ground Beef
  • 1 Large Onion (coarsely chopped)
  • 2 tbsp. All-Purpose Flour
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Worcestershire Sauce
  • 1 (10.75 ounce) Can Cream of Mushroom Soup
  • 1 (10.75 ounce) Can Cream of Chicken Soup
  • 1 cup Sour Cream
  • Salt and Pepper to taste
  • Dried Parsley to garnish

Directions

  1. Cook egg noodles in boiling water until soft, about 6-8 minutes.
  2. Drain noodles, and add 3 tbsp. butter or margarine, stirring until melted. Set aside and keep warm.
  3. In a large skillet, melt remaining 3 tbsp. butter or margarine over medium high heat.
  4. Add onions to skillet and cook until slightly translucent, about 5-6 minutes.
  5. Add ground beef to skillet and brown until the last bit of pink has just disappeared, about 8-10 minutes. Do not drain!
  6. Sprinkle flour over ground beef mixture and stir to absorb all of the fat in the skillet.
  7. Add garlic powder, Worcestershire sauce, cream of mushroom soup, and cream of chicken soup to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
  8. Add sour cream to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
  9. Add salt and pepper to taste.
  10. Serve over prepared egg noodles and sprinkle with parsley.

*Yes, I realize that some of these ingredients may have a chemical or two in them. Just check the labels, make sure you’re avoiding MSG (which for me, leads to the dreaded “Three I’s”: itching, illness, and irritability) and you should be A-O.K.

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