Rice Pudding

Strange choice, I know!  But the recipe was on the back of the rice box, I asked my husband if he wanted to try it, he agreed, so this is the result!  Whatever works, right?  Ha!  We both agreed it was pretty good for a cool fall evening around the holidays, but it's definitely something you need to be in the mood for & I don't think it would keep well.  Definitely better warm, right off the stove.  I'm not giving it like rave - Cream Biscuits - reviews, but it was good for something different, you know?  And perfect for fall!

For this recipe, you'll need:

• 1 cup Instant Rice
• 2 1/2 cups milk
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/4 cup raisins
• 2 eggs, slightly beaten
• 1/2 tsp vanilla

Combine rice, TWO cups milk, salt, cinnamon, nutmeg, sugar, and raisins.  (I say TWO cups bc I missed this the first time and had to fish out the 1/2 cup.  lol)  Bring to rolling boil, stirring constantly.  Reduce heat; boil slowly 10 minutes, stirring occasionally.  Mix eggs with remaining 1/2 cup of milk.  Slowly add to hot mixture, stirring with fork (so you don't end up with scrambled eggs in your pudding)  Cook over medium heat until thickened.  

Add vanilla remove from heat.  Let cool 10 minutes.

Looks yummy, don't you think?  Pretty tasty - Happy Fall!

Roma Chicken

We have been enjoying this recipe since we were first married.  It's been a staple, consistently good, easy, & tasty dish.  It's evolved a little over the years and this time around may have been my favorite!

For this recipe, you'll need:

• 1 tbs olive oil
• 1 tbs butter
• 4 boneless, skinless, chicken breast halves
• 1 onion, sliced
• 2 garlic cloves, pressed
• 1 can petite diced tomatoes
• 1 cup chicken broth
• italian seasoning grinder
• 1/2 cup sliced green olives
• Hot cooked rice

Brown chicken in pan with olive oil and butter.  Season chicken.  I seasoned mine with salt, pepper, and, of course, garlic powder!  After browning chicken, remove chicken from skillet.

Add onions and garlic and cook until softened.  Then add chicken broth and return chicken to skillet.

Add tomatoes and green olives.  Cover, reduce heat and simmer 20-25 minutes or until chicken is no longer pink in center.  When it's finished cooking, I cut the chicken up into smaller chunks before serving with rice.

This makes a lot, so I usually pour the leftover chicken over the rice to keep and the next day it tastes just as good with the tomato-y rice!  Yum!

We had it this night with our favorite green beans - Enjoy!