Tag Archives: rice

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

Carrian Cheney of Oh, Sweet Basil is a blogger, wife and mother who believes in the power of home-cooked food and gathering at the dinner table to improve her family’s minds, bodies and spirits. Carrian is not only a fantastic cook and long-time fan of Hamilton Beach, but strives to inspire families to reconnect through food. She can be found on Facebook, Twitter, Instagram and Pinterest.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

Hi everyone! I’m Carrian and I am from the blog, Oh Sweet Basil. My family and I love to get into the kitchen and cook together. (In fact, I’ve got a bowl full of churro pretzels waiting to be photographed right now!) My husband Cade and I run the site together where we talk a lot about food, with a little health, fitness and lifestyle mixed in. Almost everything in our kitchen is from Hamilton Beach so we just knew we had to do a little recipe for our friends there.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

This particular recipe came out of sheer desperation. Maybe I shouldn’t admit that I was totally done with my kids and their whining at dinner, but we are all about real life, so I’m just going to give it to you straight.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

Both of our girls have been picky eaters. That’s not exactly the most fun thing for a food blogger, as I constantly want to try new things. Our oldest daughter is almost eight, so we buckled down and solved her picky eating issues years ago. Sometimes, I can still see a little disappointment in her face when I serve dinner (chicken is strangely not her favorite, yet she will eat bok choy and hummus all day long), but she knows the rule: we eat what’s prepared.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

The little one is three, and we had finally gotten her over the picky eating thing only for it to raise its ugly head again this past month. Ugh! Who knew meal time could be so exhausting! And you know what? I totally deserve it because I was the pickiest eater growing up. But, in an effort to help meal time be more successful, I’ve been using something she does enjoy as a constant ingredient, and then changing the meal around it. She loves pork, so I started thinking up easy dinners that would use pork and still introduce her to new foods and textures.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

That’s where the rice bowl came in. I knew I could keep the flavors pretty easy-going, but still allow us adults to add to the dish and make it a little more awesome. We added peppers, cheese, and pico de gallo while she kept hers the pork and rice. Then, she has to try a bite of the peppers, as that’s our rule. And that’s ok with me. The rice is a favorite recipe on my site, cilantro lime rice, and it’s helping her to slowly try new things. Anyone else singing Daniel Tiger? “Try new things ‘cause it might taste gooood.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 


Enchilada Rice Bowls

Ingredients
2-3 lb pork shoulder, boneless
1 roasted garlic enchilada sauce packet
1 ½ cups brown sugar
sautéed peppers
Colby-Jack cheese, shredded
pico de gallo
lime, for serving
Instructions
Place the pork in a slow cooker. In a small bowl, whisk together the sauce and brown sugar and pour over the meat.
Cook on LOW for 8 hours, shredding the meat after 7 hours, then allowing to continue cooking.
In a bowl, add the rice, pork, and peppers and top with cheese. Place under a broiler and melt the cheese, then top with pico de gallo.
Everyday Good Thinking http://everydaygoodthinking.com/

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Text, photos and recipe by Carrian Cheney.



Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

It’s rare you meet someone who doesn’t like good enchiladas, so we were excited to try them in the slow cooker. Guess what? It worked! Just roll them up, top them with spicy salsa and melt cheese over the top when they are done. The end result is tender enchiladas with a little kick of spice – a perfect dinner everyone will love.

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

 

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Slow Cooker Chicken Enchiladas
YIELDS: 10 servings

Ingredients
2 Tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 cups cooked chicken, shredded
1 can (15.5 oz.) cannellini beans, drained
1 can (4.5 oz.) chopped green chilies
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
10 (6-inch) flour tortillas
1 package (2 cups) shredded Colby and Jack cheese, divided
1 can (14.5 oz.) diced tomatoes with green chilies
1 cup salsa
Instructions
Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
Add chicken, beans, chiles, chili powder, cumin, salt and pepper. Stir until well blended. Place in a large bowl; set aside.
Add 1/3 cup chicken mixture and 1 Tablespoon cheese to 1 tortilla. Roll up tightly and place in cookware. Repeat with remaining chicken mixture, cheese and tortillas. (Tortillas will be tightly packed in cookware.)
Stir tomatoes with chilies and salsa. Pour over enchiladas.
Cover and cook for 2 hours on HIGH or 4 hours on LOW. After cooking is complete and slow cooker is on WARM, sprinkle remaining cheese over enchiladas. Cover until cheese is melted. Serve with sour cream and chopped cilantro.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

This yummy meal is quick, simple and easy to prepare. The shrimp cooks quickly, and the basmati is easy to make in a rice cooker. Just add the rice, broth and salt and it will beep when it’s done. Delicious rice has never been easier. When the rice cooker is finished, stir in some of the tomatoes, feta and oregano to create a Mediterranean style base.

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

Grilled shrimp is one of our favorite summertime treats, but there’s no reason we can’t enjoy it in January with an indoor searing grill. Shrimp does well on the grill because it cooks rapidly at high temperatures. We grilled our shrimp on kebab sticks, but you can use a grill basket or foil if you prefer. Make sure the grill is very, very hot before placing shrimp on the grates, so it cooks quickly and gets perfect grill marks. To present the dish, you can simply lay a kebab over the bowl or you can slide the shrimp off and serve it over the rice.

 

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

Fresh oregano makes an aromatic garnish, and the lime wedges add a pop of bright flavor to the meal. We especially like to squeeze lime juice directly over the shrimp to bring out its flavor. Eat leftovers the next day in the form of a cool, refreshing salad – just mix any remaining shrimp into the leftover rice and refrigerate in an airtight container. The next day, you’ll notice even more oregano flavor in the rice. We love this dish for its ease and bright flavors, but also because it’s healthy while feeling hearty.

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Grilled Shrimp With Herbed Feta Cheese and Brown Basmati Rice
SERVES: 4

Ingredients
2 cups brown basmati rice
2 cups chicken broth
1/2 teaspoon salt
6 ounces reduced-fat feta cheese, crumbled
2 Tablespoons fresh oregano leaves, chopped
2 medium Roma tomatoes, diced
1 pound large raw shrimp, peeled, deveined
2 teaspoons extra virgin olive oil
Freshly ground pepper
Limes wedges
Instructions
Preheat grill.
Cook brown basmati rice, chicken broth and salt in rice cooker or following package directions. Keep warm.
Combine crumbled feta cheese with chopped oregano.
Stir tomatoes and half of feta mixture into hot rice.
Toss shrimp with olive oil and freshly ground pepper.
Grill shrimp for 2 to 3 minutes or until pink. Do not overcook.
To serve, top rice mixture with grilled shrimp and remaining feta and oregano mixture.
Garnish with lime wedges.
Everyday Good Thinking http://everydaygoodthinking.com/

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