Saturday, September 27, 2014

Meal Planning Inspiration for the Week: 9-27-14

Hello and welcome to this week's 'What We Ate At Aunt Bee's!' I really am enjoying spending more time in the kitchen as the weather is {finally} starting to cool down! We had lots of yummy food this week! Here is what we ate:

Chicken Parmigiana - A family favorite Italian comfort food meal!

Slow Cooker Beef & Shallot Stroganoff - One of our favorite slow cooker recipes. It has the usual 'cream of' soups in the recipe, but the addition of red wine and shallots, give it a wonderful flavor!

Balsamic Glazed Roasted Asparagus - One of my personal favorite vegetables! The balsamic glaze is AMAZING!

Ultimate Loaded Potato Soup - One of my hubby's favorites!

Pollo Loco with Mexican Cilantro Rice - What is NOT to love about marinated grilled chicken, over Mexican cilantro rice, drizzled with white queso?

Chicken Fried Chicken - A Southern classic!

Pecan Pie Cheesecake - I dream about this dessert! Pure decadence!

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Here are some yummy recipes I found while browsing my friend's blogs!

Spicy Skillet Tortellini with Tomatoes from Dizzy Busy & Hungry

Walnut, Arugula, Dill, Basil Pesto Dressing on Shrimp, Peach, Avocado Skewers from The Kitchen Chopper
Chicken & Raspberry Salad with Black Pepper Dressing from Anyonita Nibbles!

Jalapeno Popper Quiche With Bacon from The Mccallum's Shamrock Patch!

Italian Stromboli from The Chef Next Door

Tortellini Mac & Cheese from The Foodie Affair

Three Cheese Ranch Chicken from The Love Nerds

Bacon Grilled Cheese with Zesty Ranch Guacamole Dip from The Tip Toe Fairy

You can find lots of other menu planning inspiration over at Menu Plan Monday!

Thursday, September 25, 2014

Mexican Cilantro Rice

Mexican Cilantro Rice

Good morning!  We had one of our family favorite Mexican dinner's last night: Pollo Loco (Mexican Chicken & Rice).  The rice is SO flavorful and EASY.  We love it as a side for any Mexican entree and especially stuffed into a big ole burrito.  Give it a try and I guarantee, it will be your new GO TO Mexican rice!  

Mexican Cilantro Rice
1/4 cup unsalted butter
2 cup uncooked long grain white rice
1 large onion
3 cloves Garlic, chopped
1/2 tsp black pepper
4 cups Chicken Broth
1 (10 ounce) can diced tomatoes and green chilies, with juice
1 packet Ortega taco seasoning
Fresh Cilantro
Heat butter over medium heat in a large skillet with a lid. Add rice and onion and sauté until the rice is starting to brown.  Add the garlic and cook stirring constantly for another minute.
Add Chicken Broth, Rotel, Taco seasoning and Black Pepper.  Bring to a boil then cover and reduce heat to simmer for 30 minutes (stirring occasionally) or until the rice is cooked and the liquid is absorbed.   Top with lots of fresh cilantro!  Yum!  

Friday, September 19, 2014

Lemon Butter Mushrooms

Lemon Butter Mushrooms | Aunt Bee's Recipes

         I have never met a mushroom I didn't like.  I like them grilled, marinated, stuffed, roasted, and sauteed.  These lemon butter mushrooms make a fantastic side dish.  They are roasted in the oven in butter and oil then sprinkled with lemon juice and fresh parsley.  I especially love them with Greek or Italian food.  You can also change the flavor up by subbing balsamic vinegar for the lemon juice.

Lemon Butter Mushrooms
16 oz whole white mushrooms (You can half them if you prefer, they will cook a little faster!)
3 Tbsp unsalted butter
3 Tbsp olive oil
garlic powder
salt and pepper
juice of 1 - 2 lemons
fresh parsley, chopped
Place mushrooms in a small baking dish.  Chop butter into little piece and dot all over the mushrooms.  Pour oil over the mushrooms.  Bake at 350 degrees for 30 minutes or until cooked, stirring every 10 minutes and basting in the butter sauce.  Sprinkle with garlic powder, salt and pepper to taste.  Squeeze fresh lemon juice all over and garnish with fresh parsley and serve!

Other side dishes you may like: 

Wednesday, September 17, 2014

French Fried Onion Chicken & Rice Casserole

{French Fried Onion} Chicken & Rice Casserole

I was asked to share a sponsored recipe that my family loves that calls for Success® Rice.  I was more than happy to, because it is a staple in my pantry!  Success® Rice is the ORIGINAL no measure, no mess boil-in-bag rice that cooks perfectly every time and is ready in 10 minutes. It is convenient because it can sit for up to 30 minutes in hot water (with the heat off) before being served, making it foolproof and worry-free.  My favorite part about this rice is that I don't have to measure anything.  I just toss the bag in a pot of water that I have eyeballed to be about 1 quart and let it boil for 10 minutes!  

{French Fried Onion} Chicken & Rice Casserole

        We had a busy day the other day so it was the perfect opportunity to have this French Fried Onion Chicken & Rice Casserole.  With the Success® Rice and rotisserie chicken I picked up from the store, I had dinner on the table from start to finish in under 35 minutes. (Leftover chicken would be great too!)  Our family absolutely LOVES this recipe and I love that it is so quick and easy to prepare!  It is meals like this, that keep us away from the drive thru on those busy weeknights!  For even more convenience, you could also prepare this casserole in the morning and just pop it into the oven when you get ready to bake it!  

{French Fried Onion} Chicken & Rice Casserole 
2 cups cooked chicken (leftover or a store bought rotisserie chicken works great)
1/2 cup carrots diced (sauteed in 1 Tbsp butter)
1/2 cup peas
1 bag of Success® Rice
1 (10 3/4 oz) can cream of chicken soup
1 1/4 cup milk 
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 cups french fried onions (divided)
1 1/2 cups extra sharp shredded cheese (divided)
Preheat oven to 350 degrees.  Prepare bag of Success® Rice according to package directions.  Meanwhile saute carrots.  Combine cooked chicken, sauteed carrots, peas, rice, cream of chicken soup, milk, garlic powder, salt, pepper, 1 cup of french fried onions, and 1/2 cup of cheese.  Pour into a buttered 2 quart baking dish.  Cover with foil and bake for 10 minutes.  Remove foil and top with remaining cheese and french fried onions.  Bake for 5 more minutes or until cheese is melted and bubbly and serve.  

{French Fried Onion} Chicken & Rice Casserole

{French Fried Onion} Chicken & Rice Casserole

{French Fried Onion} Chicken & Rice Casserole

Find more than 300 recipes from breakfast to dessert on the Success® Rice website. For additional recipe inspiration, lifestyle tips and more, like and follow Success® Rice's social pages:; Twitter: @SuccessRice; and

What are some of YOUR favorite convenience meals for busy days? 

This is a sponsored post written by me on behalf Success® Rice. #SuccessRice #AD

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Saturday, September 13, 2014

Cheesy Italian Chicken Pot Pie

Cheesy Italian Chicken Pot Pie | Aunt Bee's Recipes

       My sweet baby girl hurt her knee playing soccer and she requested one of her favorite comfort food dinners and of course I was more than happy to oblige!  This Cheesy Italian Chicken Pot Pie is a Betty Crocker recipe I have been making for years.  It is SO easy and a great way to use up leftover chicken!  We served it with our favorite Southern Style Green Beans with Tomatoes & Bacon and it was a huge hit as always!

Cheesy Italian Chicken Pot Pie
1 1/2 cups chopped or shredded cooked chicken
2  cups shredded mozzarella cheese (divided)
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp garlic powder
1 (8 oz) can  tomato sauce
1/2 cup Bisquick™ mix
1 cup milk
1/4 teaspoon pepper
2 eggs
Heat oven to 400º.  Spray bottom and sides of pie plate with Pam. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder and tomato sauce.  Spoon evenly into pie plate.  In a separate bowl, stir bisquick, milk, pepper and eggs until well blended.  Pour over chicken mixture.  Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 more minutes.  Allow to rest for 10 minutes before slicing.  Enjoy!  

Cheesy Italian Chicken Pot Pie | Aunt Bee's Recipes

Click here for our most popular casserole recipes!  

Thursday, September 11, 2014

Honey & Balsamic Braised Chicken Breast

Honey & Balsamic Braised Chicken Breast | Aunt Bee's Recipes

       I have no idea what brought this craving on, but I was sitting in the living room playing Wii with the kiddos, and the next thing I know I was tearing apart my pantry looking for my balsamic vinegar and honey.  (and no I'm not pregnant... ha)  My only regret is I forgot to sprinkle it with fresh basil before I snapped a picture.  It was SO pretty with the basil.  I also regret not doubling the onions.  WOW the onion was so good.  If you love honey and balsamic vinegar, you need to make this.  If not, then make it for me ;-)  And whatever you do, snap a pic AFTER you sprinkle it with the chiffonade basil!  

Honey & Balsamic Braised Chicken Breast
4 boneless skinless chicken breast
2 Tbsp oil 
2 Tbsp butter
salt & pepper
1 onion, thinly sliced (I will use 2 next time!)
3 cloves garlic, minced
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken broth
fresh basil chiffonade 
Heat butter and oil in a dutch oven over medium high heat.  Season chicken breasts generously with salt and pepper.  Brown chicken breasts 2 at a time for 3 - 4 minutes on each side.  Remove chicken to a plate and add onions to pot.  Cook for 3  minutes then reduce heat to medium and add garlic and cook for 1 minute stirring constantly.  Deglaze the pan with balsamic vinegar, stirring up any little bits of flavor in the bottom of the pot.  Stir in honey and chicken broth.  Add the chicken back to the pot down in the sauce.  Cover and simmer for 30 - 40 minutes.  Every 10 minutes, turn the chicken over and baste in the pan juices.  Sprinkle with chiffonade basil and serve!

Check out these 20+ family favorite chicken recipes here!

Chicken 'Philly Cheesesteak'

Chicken 'Philly Cheese Steak' | Aunt Bee's Recipes

        Chicken Philly Cheese Steaks are my husband's FAVORITE sandwich.  They are also incredibly easy to make at home and make a perfect quick weeknight meal.  Give them a try!

Chicken 'Philly Cheese Steak'
2 Tbsp oil
2 Tbsp butter
2 chicken breast, thinly sliced
garlic powder
salt & pepper
2 bell peppers, thinly sliced
1 large onion, thinly sliced
1 Tbsp brown sugar
1 Tbsp Worcestershire
Provolone Cheese
White American Cheese
Hoagie Rolls 
Add oil and butter to a large skillet over medium-high heat.  Season thinly sliced chicken generously with garlic powder, salt, and pepper.  Add chicken to the skillet and cook for 5 minutes stirring every minute.  Add bell peppers, onions, brown sugar and worcestershire and continue cooking, stirring occasionally, for 15-20 minutes,  or until any liquid is absorbed and chicken and veggies are done.  Top chicken and veggies with slices of provolone and white american cheese and cover with lid for 1 to 2 minutes or until cheese is melted.  We like to serve ours in warm hoagie rolls by putting mayo on both sides of rolls and then put chicken, cheese and veggies inside.  Wrap each hoagie in aluminum foil and stick them on a pan and place in oven at 350 degrees for 5 minutes or until bread is warmed.  Serve in the foil with your favorite chips and a large dill pickle spear! Better than your favorite sandwich shop! 

Chicken 'Philly Cheese Steak' | Aunt Bee's Recipes