Chicken Fiesta Rice: Freeze Dried Ingredients

Chicken fiesta Final CopyDid you forget to lay that meat our for dinner aaaagain? No worries. I have a recipe that will save you and taste like you spent  quite a while making it, but in reality, it only takes 10-15 minutes to make and you do not even have to use a skillet. Interested yet? 🙂

I am going to show you how to make a Chicken Fiesta Rice bowl  that can be stored on your shelf for months without going bad if it is stored properly. (Please read all directions on how to store at bottom of article.) To prepare it, all you have to do is add 1 1/2 cups of boiling water to it and you’re done. Yup,that’s it!

I have put together a short video to guide you in preparation and a list of the ingredients are listed below it. This meal is created using NuHarvest Freeze Dried Foods and I have to admit, once it is re-hydrated you really can’t tell that is what it is. It tastes so fresh and good. My husband and kids couldn’t tell and my husband even let some of the guys at work try it and it was a hit.

Ingredients: 

Makes 2 full cups of Chicken Fiesta Rice. You can double up the ingredients or even triple them if you have a large family. I can feed four people (2 adults, 2 teenage girls) when I double it up.

Freeze Dried Ingredients:

Spices:

  • 1 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Black Pepper
  • 1/8 to 1/4  tsp salt, optional
  • 2 tsp Chicken Bouillon or Granules
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Freeze Dried Cilantro OR 1/8 tsp regular dried Cilantro

Optional Ingredients:

To Prepare:

  • Mix everything together in a bowl that will hold at least 2 cups of water.
  • Boil 1 1/2 cups of water
  • Pour water into bowl and stir so that all ingredients get wet and spices are blended well
  • Cover and let sit for 10 minutes

It is that easy. The only thing to wash are the bowls and spoons. 🙂

Storing Meal in Mason Jars:

If you are going to store a few of these already prepared meals in jars on the shelf it is imperative that you use an Oxygen absorber to seal the jar or a vacuum sealer (Jar Sealer Attachment) so the meat does not go rancid and make you sick. Eat within 3 months.

If you are making some up in baggies then you will need to store them in the refrigerator and use within 3 weeks. If you store them in the pantry they should be used with in 10 days.

 

Kickin Jalapeño Game Day Dip

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Recipe Created By: Cari Schofield 2015©

With the Superbowl upon us, we are all searching for delicious foods and dips to serve our friends at Super Bowl parties.   Many of us also have healthy resolutions this year and it can be hard to find alternatives that don’t use fatty sour creams or things loaded with carbs. So I decided to try using Chobani’s Plain Greek Yogurt as a base for this recipe. Stay with me here. I promise that no one will be able to tell it is made with yogurt.

Keeping with the spirit of my blog this year, I decided to get creative and come up with something that has a little ‘kick’ to it! (Pun intended) This dip can be served with crackers, chips, vegetables or used as a sandwich spread. We even used it the other night on our tacos and burritos and it was fabulous!!

canvasIngredients

  • 1 1/2 cup Chobani Plain Yogurt
  • 3/4 cup light Mayo
  • 5 tablespoons of the prepared dried spice mix, (see below)
  • 1/2 cup pickled jalapeños, drained (To tone it down a little try using 1/4 cup.)
  • 2 tablespoons fresh lime juice
  • 1 MINI sweet red bell pepper, finely diced
  • 1/2 cup fresh cilantro tops, no stems

dry mixDry spice mix Ingredients:

  • 1/3 cup dry buttermilk, often found next to the powdered milk at Wal-Mart.
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 1/4 teaspoon onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried chives
  • 1/8 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt

Directions:

  1. Start by mixing together all of the ingredients listed above for the dry spice mix in a bowl, set aside.                                            dry mix 2
  2. Wash, pat dry and chop your cilantro. Remember to only use the leaves, not the stems for this recipe.
  3. Finely chop your mini sweet red bell pepper.
  4. Add the Chobani Yogurt, light mayo, jalapeños, your sweet mini red bell pepper, lime juice, 5 tablespoons of the dried spice mix and  chopped cilantro in your blender.
  5. Pulse at high-speed until blended. You may have to scrape some of it down so that it mixes well.
  6. Pour into bowl and serve immediately or refrigerate until you’re ready to use it.

yogurt

We serve this amazingly easy to prepare dip with roasted garlic and tomato crackers and summer sausage. There are so many possibilities with this dip. Please feel free to share your thoughts and ideas in the comment section below.

Keepin It Spicy,

Jalapeño Gal

(Note: Store your leftover dry mix in the refrigerator for up to 3 months so you can use it again or just double up the recipe and make a huge bowl)