Monthly Archives: April 2016

A birthday, and the EASIEST chicken and rice you’ll ever find….


My little girl turned 30 today (I had her when I was VERY young ūüôā ) and this post is a tribute to her. ¬† She wrote a blog post today titled “20 Thoughts on Turning 30” and item #18 is “I’ll never cook as good as my mom and grandmas”. ¬†Personally, I think she’s a VERY good cook, and really creative!

We all know that food, 1. tastes better when someone else cooks it for you, and 2. never tastes the same as did when that special loved one either made it for you, or you’re lucky enough to still have it occasionally. ¬†I say the same thing about stuff my mom used to make.

Anyway, somewhere back in her childhood, I threw together this chicken and rice. ¬†I don’t remember for sure, but it was probably out of sheer desperation and lack of time….probably just did chores, ran in from the arena late on a school night, kids running to the shower, and me trying to figure out what to feed them. ¬† I recently sent home a batch of this with Brandi because I know she loves it, and after that she¬†called one night to clarify how to make it and declared hers will never be as good as mine. ¬†Well, I’m sharing one of her favorites today, and it’s handy because it heats up well (trust me, it does…I remember heating it up for dinner in the microwave in my living quarters horse trailer a few years back).

chi and rice

Happy birthday, Brandi, and hope you enjoy some chicken and rice!

~Connie Kaye

Easy Chicken and Rice

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Start with 1 cup of uncooked rice in a glass dish, adding 1 cup of water.  Cook according to microwave directions on box.  This will yield about 3  cups of cooked rice.

Either use a roast chicken from the deli, or while rice is cooking, prepare chicken, and dice when cool. ¬†Combine rice, chicken, 1/2 stick butter or margarine, and season well with Lawry’s Seasoning Salt and black pepper. ¬† The key here is plenty of butter and seasoning salt. ¬†Give it a stir and you’re ready to roll.


Sweet Corn Risotto with Sauteed Shrimp


DELISH! ¬†Risotto is something I never tried before, as it seemed too complicated. ¬†Wow, was I wrong. ¬†You’ll see several¬†of my favorite risotto recipes here, and glad to add this one as a main dish. ¬†Here’s the finished product:


As with the other risotto recipes, it takes some time and effort but it’s very much worth your while! ¬†I didn’t get any other pics while constructing this dish, as I was grilling chicken on the Weber Grill and smoking pork butts on our big smoker (busy day). ¬†However, I’ve included the recipe below, and hope that you will be adventurous and give it a whirl! ¬†Oh yeah, one other thing…..I know frozen corn is the easy route to go, but I highly recommend grabbing a couple of ears of fresh corn at the store – definitely worth the effort!


~Connie Kaye

Sweet Corn Risotto with Sauteed Shrimp

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3 C chicken stock
3 tbsp. EVOO, divided
1 cup minced white or yellow onion
1 c. arborio rice
1 cup dry white wine, divided
2 ears corn, kernels removed (about 1 – 1 1/4 cup)
2 tbsp butter
1/3 c. parmesan cheese
2 tbsp chopped parsley
2 cloves minced garlic
1 small shallot, minced (about 3 tbsp)
3/4 – 1 tsp crushed red pepper flakes
1 pound medium shrimp
2 tbsp finely chopped basil

Bring chicken stock to a low simmer. ¬†In a large skillet, heat 1 tbsp EVOO over medium-high heat. ¬†Add onion and saute until beginning to soften. ¬†Add rice and cook, stirring constantly, one minute. ¬†Add 1/2 cup white wine and simmer until it’s evaporated, 2 minutes or so.

Reduce heat to medium.  Add about 1/2 cup more stock with 1/4 cup white wine and simmer, stirring occasionally, until absorbed.  Continue adding stock by the 1/2 cup, stirring and letting it absorb each time, until stock is gone, 15 to 20 minutes.

Remove from heat and stir in corn, butter, parmesan and parsley.  Season with salt and pepper and transfer to a bowl.

Add remaining 2 tbsp EVOO to skillet and heat over medium heat. ¬†Add garlic, shallot, and red pepper flakes and cook until fragrant, a minute or so. ¬†(don’t burn the garlic) ¬†Add shrimp and cook until pink, 3 to 4 minutes. ¬†Don’t overcook or the shrimp will be rubbery.¬†¬† Add remaining 1/4 cup wine and let simmer until evaporated, 2 ¬†minutes. ¬†Remove from heat, and season with salt and pepper, stir in 1 tbsp basil. ¬†Add risotto back to skillet, stirring to combine with shrimp. ¬†Garnish with basil and serve.

A little Mexican for your Tuesday


Well, not a “real” mexican, but some mexican food. ¬†ūüôā

Who doesn’t LOVE that white cheese dip that is typically available in restaurants? ¬†Not sure anyone can turn that stuff down. ¬†Here’s a simple recipe to make it at home! ¬†Drizzle this over some quesadillas or chips, and you’ll be in heaven.

~Connie Kaye

Queso Blanco

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1 C. Monterey Jack cheese
1/2 half of a small can chopped green chiles
1/4 C. heavy cream
1 tsp cumin
3 cloves minced garlic
1 tsp salt
1/2 tsp pepper

For a little more spice, you can add some finely chopped pickled or fresh jalapenos. Combine in small saucepan over low heat until cheese is melted and well blended. ¬†Keep stirring so it doesn’t burn and keep warm until ready to serve

Cheesy Chili Rice


At our house, anything that even vaguely leans toward Mexican food is the bomb! ¬†I’m sharing this easy side dish that goes with anything:

chili rice

Meet Cheesy Chili Deliciousness

Take cooked rice, throw in a little this and that, and voila, in 20 minutes you’re good to go!

Hope you enjoy, and are cheering for the 2015 WORLD SERIES CHAMPION KANSAS CITY ROYALS on Sunday for their home opener. ¬†It also happens to be my birthday, so I’ve declared it a national holiday!!!!


~Connie Kaye

Cheesy Chili Rice

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2 cups cooked rice
1 cup chopped green onions
1/2 cup sour cream
1 cup shredded cheddar cheese
4 oz. can of chopped, drained green chiles
Salt and cayenne pepper to taste

Mix all ingredients and place in a greased casserole dish, sprinkling with parmesan.  Dot with butter and bake at 450 degrees for 20 minutes