recipe

“Miss Rita To The Rescue!”Recipe Index

 

OMG! I *love* to eat!!!

Isn’t it the greatest thing on Earth?

Over the years, I’ve posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

Hence this Recipe Round Up!

Each recipe is linked to this index, so feel free to bookmark this page!  I will update it as I add more recipes!

ON TO THE FOOD!

 

Amazing Chicken Marinade

Bacon-Wrapped Water Chestnuts

Beef Barley Soup

Better than Cinnabon Cinnamon Rolls

Beef Stew in the Dutch Oven

Beef Stroganoff

Beer Battered Fried Pickles

Good Enough for Santa Chocolate Chip Cookies

Chicken Stock in the Dutch Oven

Christmas Morning Quiche

Cioppino: San Francisco’s Fish Stew

Crusty Bread in the Dutch Oven

Durgin-Park Boston Baked Beans

Easy Chicken & Stuffing in the Slow Cooker

General Tso’s Chicken

Italian Bread in the Dutch Oven

Italian-Style Potato Pancakes

Jalapeno Cheese Bread

Julia Child’s French Onion Soup Gratinee

Key Lime Pie

Lazy Lasagna in the Dutch Oven

Make Your Own Pizza Dough

Make Your Own Sushi Rice at Home

Meatless Stuffed Mushrooms

Skinny Enchilada Rice Bowl

Skinny Black Bean Burritos

Sausage Tortellini Soup

Skinny Sesame Chicken & Broccoli

Ricotta Calzone

Pasta Puttanesca

Pizzelle: Auntie’s Italian Cookies

Ditch The Canned Pumpkin

Rib Eye in the Dutch Oven

Expertly Cutting a Pineapple & Pera Pena Drink

Whole Chicken in the Dutch Oven

 

 

 

 

 

Dutch Oven · recipe

Skinny Chicken Enchilada Rice Bowl

Skinny Chicken Enchilada Rice Bowls
Skinny Chicken Enchilada Rice Bowls

Hi fellow Weight Watchers!

I’m back again with another yummy and “WW friendly” Mexican-style main dish.  This one is an old favorite that I plugged into the WW App and only modified slightly to produce a 6 point large entree to die for!  Soooo yummy for the tummy!

I like to prepare this one in a Dutch Oven, because of its even heating, but it can also be prepared in a regular pot, too!  My 12 year old son–MO–loves this one and he’s not even a Weight Watcher!

 

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, any color, chopped
  • 1 tsp minced garlic
  • Handful of fresh cilantro, chopped
  • 1 lb. boneless skinless chicken breast, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/2 tsp black pepper
  • 1 cup uncooked white rice
  • 2 cups canned/boxed chicken broth
  • 2 cans (14.5 oz) diced tomatoes and green chilies (I use Rotel)
  • 1 large (or 2 small) cans/jars of enchilada sauce
  • 1 cup frozen yellow corn kernals
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 15 oz. can black beans, drained and rinsed

 

Instructions:

  1. Add oil to your Dutch Oven and heat for a minute or so.  Toss in onion, garlic and bell pepper and cook for a minute or two.  Add chicken chunks and cook, stirring often, for about 5 minutes until vegetables are soft and chicken is no longer pink.
  2. Add the rice and stir to combine.  Cook for 3-4 minutes or until rice and chicken is light golden brown.
  3. Add chicken broth, canned tomatoes and chilies, enchilada sauce, corn, chili powder and cumin.  Stir to combine.  Bring to a boil.
  4. Reduce heat to simmer and cover.  Cook covered until the rice has absorbed all of the liquid or for approximately 20 minutes.
  5. Remove pot from heat and add the black beans.  Stir to combine.  Cover and let rest for a few minutes.
  6. Makes 6 *very generous* servings, which equal to about of only 6 Weight Watcher points, as prepared.  Note: If you serve it with a low-fat sour cream and/or a sprinkling of low-fat Mexican cheese you need to consult your app and add for the additional toppings. 
Skinny Chicken Enchilada Rice Bowls
Skinny Chicken Enchilada Rice Bowls sprinkled with optional low-fat Mexican cheese (don’t forget to add points for the cheese!)

 

recipe

Jalapeño Cheese Bread in the Dutch Oven

I’m back with a new bread recipe for making in the Dutch Oven!

Jalapeno Cheese Bread
Jalapeno Cheese Bread in the Dutch Oven

This one is not your typical loaf of bread, but I think you will really like it!

If you are late tuning in, you may want to read about the loaf that started my current obsession with baking bread in the Dutch Oven.  You can read the original post here: Crusty Bread in a Dutch Oven

I’ve also made a nice Italian style bread, which you can read about here: Recipe: Crusty Italian Bread in the Dutch Oven

And…if you are really just beginning to learn about Dutch Oven cooking in general, it might also be helpful to check out this post: Why I love my Dutch Oven


Now back to the Jalapeño Cheese Bread!!

Note: The measurements are a bit different for this recipe than my other ones.  I’m not sure why that is, so I will probably go back and make this again using the measurements of my original recipe.  If I do, I will be sure to inform you of the results.

Ingredients:

  • 4 cups flour (I always use King Arthur Unbleached All Purpose, but only if you don’t mind “encouraging the liberals”! 😂😂😂)
  • 2 1/4 teaspoons yeast or contents of one yeast packet
  • 1 1/2 tablespoon salt (or less, if you desire)
  • 2 cups lukewarm water
  • 2-3 cups shredded cheese (I suggest sharp cheddar, Colby, Monterey Jack and a bit of Parmesan totaling 3 cups)
  • 2 tablespoons or more of chopped pickled jalapeno peppers (We prefer Mt. Olive brand)

Instructions:

  1. Dissolve the yeast into the lukewarm water and stir, let sit in a warm place for 5-10 minutes to allow to bloom.
  2. In a separate bowl, combine the flour and salt. Once combined add in the shredded cheeses and mix to combine.
  3. To the flour/cheese mixture, add the pickled jalapeño. Mix.
  4. Add the proofed yeast to the flour and stir with a spoon at first. Use your hands to bring it all together and shape it into a nice ball.
  5. Put the dough ball in a clean bowl and cover the bowl with film and then with a dish cloth.
  6. Allow dough to sit in a warm location until it rises to about twice its size.
  7. Punch down the dough and knead a bit to get the air out. Don’t over knead the dough or it will toughen. Put your kneaded dough ball back in the bowl and cover again. Allow to rise about an hour.
  8. Preheat your oven–with covered Dutch Oven inside–to 450 degrees.
  9. When the oven is preheated, remove the Dutch Oven. Place your dough ball in the hot Dutch Oven and cover. You can use parchment paper, if you’d like but it’s not really necessary. You can sprinkle the bottom of the pan with a bit of flour if you’re worried about it sticking.
  10. Put the Dutch Oven in the preheated oven and bake covered for 45 minutes. Remove the cover and bake for 10-15 minutes longer or until browned to your liking.
  11. Remove the Dutch Oven and tip it over. The bread should pop right out!
  12. Allow to cool for about 20 minutes before slicing. Enjoy!

Dutch Oven · recipe

Quick & Easy General Tso’s Chicken: Another Dutch Oven Recipe

Who doesn’t love Chinese food?

Here’s a seriously quick and easy General Tso’s Chicken recipe that is way healthier than the take out kind, because the chicken is sautéed instead of fried before adding the sweet and spicy sauce.

My version is prepared in my trusty Dutch Oven (naturally!), but you can use a regular pan or even an Instant Pot for this one!

General Tso's Chicken in the Dutch Oven
A healthier version of General Tso’s Chicken prepared in my Dutch Oven

Ingredients:

  • 1-2 pounds skinless, boneless chicken breast, cubed
  • 1-2 teaspoons sesame oil
  • 1 minced garlic clove
  • 1 peeled and minced chunk of fresh ginger, about the size of your thumb
  • 6 tablespoons rice/rice wine vinegar
  • 6 tablespoons soy sauce (use low sodium if you like)
  • 1/4 teaspoon crushed red pepper flakes (more or less to taste)
  • 3/4 cup prepared hoisin sauce (I used Oy! Vey! Hoisin Sauce)
  • 4 tablespoons brown sugar
  • a bunch of green onions, chopped
  • 2 tablespoons cornstarch

Instructions:

  • Oven medium heat and in your Dutch Oven, heat the sesame oil for a minute or so.
  • Add cubed chicken and sauté for about 5 minutes until the chicken turns white; chicken does not have to be cooked through
  • In a separate bowl, mix together garlic, ginger, rice vinegar, soy sauce, pepper flakes hoisin sauce and brown sugar
  • Pour the mixture over the chicken and mix together
  • Cover the Dutch Oven and cook over medium heat for 10-15 minutes until chicken is cooked completely
  • Stir in the cornstarch and cook for about two minutes or until your sauce is thick and bubbly
  • Stir in green onion
  • Serve with boiled white or brown rice

 

Quick & Easy General Tso's Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

A Chinese takeout inspired recipe that's quick, easy and healthier, too.

Ingredients

  • 1-2 pounds skinless, boneless chicken breast, cubed
  • 1-2 teaspoons sesame oil
  • 1 minced garlic clove
  • 1 peeled and minced chunk of fresh ginger, about the size of your thumb
  • 6 tablespoons rice/rice wine vinegar
  • 6 tablespoons soy sauce (use low sodium if you like)
  • 1/4 teaspoon crushed red pepper flakes (more or less to taste)
  • 3/4 cup prepared hoisin sauce (I used Oy! Vey! Hoisin Sauce)
  • 4 tablespoons brown sugar
  • a bunch of green onions, chopped
  • 2 tablespoons cornstarch

Directions

  • Oven medium heat and in your Dutch Oven, heat the sesame oil for a minute or so.
  • Add cubed chicken and sauté for about 5 minutes until the chicken turns white; chicken does not have to be cooked through
  • In a separate bowl, mix together garlic, ginger, rice vinegar, soy sauce, pepper flakes hoisin sauce and brown sugar
  • Pour the mixture over the chicken and mix together
  • Cover the Dutch Oven and cook over medium heat for 10-15 minutes until chicken is cooked completely
  • Stir in the cornstarch and cook for about two minutes or until your sauce is thick and bubbly
  • Stir in green onion
  • Serve with boiled white or brown rice

Let me know if you try this recipe and how you made out.

I’m trying really hard to increase my readership, so please feel free to share with anyone that likes to eat!