Baked Spanish Chicken Rice

I thought that I had exhausted all of the quick chicken recipes out there, but this Baked Spanish Chicken Rice is my new favorite.

 

A throw-it-together and pop it in the oven supper. So fast and easy to put together.

It is so easy that even the kiddos could make it and not mess it up.

The aroma towards the end of baking had everybody coming to the kitchen to ask what was cooking.

Use more chili powder or add hot sauce if you really want to spice it up!

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Baked Spanish Chicken Rice
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Baked Spanish Chicken Rice
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Baked Spanish Chicken Rice is really quick and easy to put together and delicious.

Course: Main Course
Cuisine: American
Keyword: Baked Spanish Chicken Rice
Servings: 4
Calories: 425 kcal
Ingredients
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup salsa
  • 1/2 cup water
  • 1 cup whole kernel corn
  • 3/4 cup uncooked long-grain white rice
  • 4 boneless chicken breast halves
  • 1/2 teaspoon chili powder
  • 1/2 cup shredded cheddar cheese
  • 1 cup canned black beans washed (optional)
Instructions

  1. Mix soup, salsa, water, corn, and beans (optional) and rice in a 2-quart shallow baking dish. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.

  2. Cover tightly with casserole lid or foil.

  3. Bake at 375°F for 45 minutes or so.

  4. Sprinkle with cheese.

 

Enjoy!

Up Next:

3 Ingredient Salsa Cream Chicken

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Recipe based on one by Aroostook
Photo by Dine & Dish

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Meatball Bubble Biscuits – Fantastic Appetizer

These Meatball Bubble Biscuits are FANTASTIC! These little biscuits have meatballs and cheese inside. Dip them in marinara sauce for a yummy snack.

They would even be great as a side with soup or a quick and easy side to any Italian inspired meal.

I found this recipe in a Pillsbury cookbook.

They were so popular at a party I brought them to that I didn’t even get to taste one. They received rave reviews from those who were able to partake.

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Meatball Bubble Biscuits
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Meatball Bubble Biscuits
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Great as a snack or an easy side dish for most any meal.

Course: Appetizer
Cuisine: Indian
Keyword: Meatball Bubble Biscuits
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 16 1/3 ounce can ready-to-bake refrigerated buttermilk flaky biscuits (or other LAYER biscuits)
  • 8 frozen cooked Italian meatballs thawed, each cut in half
  • 3 ounces mozzarella string cheese each cut into 6 pieces
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 cup marinara sauce heated
Instructions
  1. Heat oven to 375°F.
  2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer to form a 3-inch round.
  3. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal.
  4. Place seam side down in single layer in ungreased 8 or 9-inch round cake pan.
  5. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
  6. Bake at 375°F for 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center.
  7. Serve warm biscuits with warm marinara sauce for dipping.

Enjoy!

Up Next:

Spicy Sausage Balls

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Recipe based on one by Ms B.
Photo by SharonChen

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Crab Cakes – Great Appetizer or Entree

I happen to love crab cakes and these are the best I’ve ever eaten. I got the recipe from Cuisine magazine. Absolutely delicious and easy to make!!!

 

Every time I make them I hear a lot of oohs and ahhs and requests for the recipe.

It’s really hard to go wrong with that great crab flavor for a good seafood dish, either as an appetizer or as part of the main meal.

There’s a local family-owned restaurant in town known for their crab cakes. My friend said they were the only crab cakes she liked until she tried these. These are even better.

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Crab Cakes
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Crab Cakes
Prep Time
20 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 35 mins
 

These Crab Cakes are really easy to make and taste great.

Course: Appetizer
Cuisine: American
Keyword: Crab Cakes
Servings: 6
Calories: 195 kcal
Ingredients
  • 3 tablespoons butter
  • 1/3 cup red pepper diced
  • 1/3 cup celery diced
  • 1/3 cup yellow onion diced
  • 1/2 cup dried breadcrumbs
  • 1/4 cup scallion minced
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 tablespoons minced parsley
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon Tabasco sauce
  • 1 lb lump crab meat
Instructions
  1. Saute the red pepper, celery, and onion in the butter 5 minute. or until tender. Cool slightly.
  2. In a bowl, combine all the rest of the ingredients EXCEPT crab meat. Combine sauteed vegetables with mixture.
  3. Pick through crab meat for shells or cartilage.
  4. Using your fingers, gently blend the crab into the mixture. This helps preserve the large pieces of crab.
  5. Shape crab mixture into cakes. Chill in the refrigerator for at least 1 hour.
  6. I've made the the day before and left in frig overnight. Broil cakes for 3-4 minute. or until browned.
  7. Turn them over carefully. I use a spatula and my fingers so they don't fall apart.
  8. Broil other side for 3-4 minute.
  9. Place them on a platter and garnish with parsley and lemon. Serve cocktail sauce and tartar sauce with them.
  10. I've also made the cakes much smaller and served them as appetizers.

 

Enjoy!

Up Next: 

Easy Shrimp Newburg

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Recipe based on one by ckambic
Photo by Diana Johnson

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Dogs And Taters – Cheap, Easy, Fun, & Delicious!

Oh my, Dogs And Taters is such good comfort food!! So darn simple, and very tasty indeed! An easy family dish that’s really popular with Dads and kiddos.

 

Make it quicker by using frozen potatoes O’Brien or even frozen hash browns. I have also made this with polish sausage and even brats.

Use a dog that has a good strong flavor.

Always great and super simple!

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Dogs And Taters
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A cheap, easy dish to make that the kiddos will ask for again and again!

Course: Main Course
Cuisine: American
Keyword: Dogs and Taters
Servings: 6
Calories: 365 kcal
Ingredients
  • 8 beef hot dogs sliced
  • 4 tablespoons oil
  • 1/2 cup chopped onion
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 large potatoes peeled and diced
  • 2 ounces shredded cheddar cheese
Instructions

  1. Microwave the potatoes until beginning to soften.

  2. Add the potatoes, garlic salt, pepper, and onions to a large skillet with a little oil over medium heat. When the potatoes first start to brown add the hot dogs.

  3. Continue cooking, turning occasionally until the potatoes are tender and browned.

  4. Sprinkle with cheese.

  5. Cover and let the cheese melt into the potatoes.

 

Enjoy!

Up Next:

Scalloped Potatoes Ham Casserole

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Recipe based on one by MizzNezz
Photo by Chef shapeweaver

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Hamburger Ramen Skillet Supper

Now this Hamburger Ramen Skillet Supper is good!!! Very Fast. Especially good on those evenings when you don’t want to cook or when time is limited.

 

This will get dinner on the table in a hurry for you and your family!

It’s also extremely versatile. You can use whatever leftover veggies you need to use up!

Such a great weeknight meal. Definitely a once a week go to dinner.

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Hamburger Ramen Skillet Supper
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Hamburger Ramen Skillet Supper
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

So quick! So Easy! And yet it's delicious. You just gotta' try this Hamburger Ramen Skillet Supper.

Course: Main Course
Cuisine: American
Keyword: Hamburger Ramen Skillet Supper
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 lb ground beef
  • 1 3 ounce package beef flavor ramen noodles
  • 2 cups water
  • 2 cups vegetables frozen mixed veggies, thawed; peas and corn work perfect!
Instructions
  1. In a skillet, cook beef until no longer pink; drain. Add noodles with contents of seasoning packet and water. Bring to a boil; cook for 3 minutes or until noodles are tender.
  2. Add the veggies and cook until tender, about 3 minutes as well.

 

Enjoy!

Up Next:

Amish Cabbage Patch Stew – Delicious

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Recipe based on one by Bec
Photo by anniesnomsblog

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Crock Pot Breakfast Omelet – Simple and Delicious

This Crock Pot Breakfast Omelet is a delicious and simple breakfast recipe using a crock pot. Prepare it at night and it’s ready in the morning.

Also delicious used as the filling for breakfast burritos.

My family loves this recipe. Sometimes we use ham or sausage instead of bacon, but oh, how we love to wake up to the smell of it cooking, waiting for us to come and eat it up!

Add some fresh biscuits and it’s a wonderful and easy start to your weekend.

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Crock Pot Breakfast Omelet
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Crock Pot Breakfast Omelet
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

You can't beat the crock pot for an easy breakfast.

Course: Breakfast
Cuisine: American
Keyword: Crock Pot Breakfast Omelet
Servings: 6
Calories: 385 kcal
Ingredients
  • 12 eggs
  • 1 32 oz bag frozen hash brown potatoes (partially thawed)
  • 1 lb bacon cut into small pieces (fried and drained)
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 3/4 pound shredded cheddar cheese
  • 1 cup milk
  • 1/2 teaspoon salt
Instructions
  1. Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each ingredient each time listed.
  2. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese.
  3. Now, beat the eggs, milk, and salt together. Pour this over the whole mixture.
  4. Cook on low for 7-8 hours.

Enjoy!

Up Next:

Bacon and Tater Tots Crock Pot Breakfast

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Photo by Chef #1802603151

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The Ultimate Slow Cooker Corn Chowder Recipe!

This is The Ultimate Slow Cooker Corn Chowder Recipe and one of my favorite comfort foods. One of the tastiest ways to eat corn!

Slow Cooker Corn Chowder Recipe

Its absolutely the best corn chowder you will ever find! I have used this recipe for years.

Actually it’s a recipe with adjustments to a recipe I found years ago. The original recipe called for water which I changed to stock. I also added the heavy cream.

This is a wonderful meal that everyone in my house enjoys! All in all this is a great base recipe to take on a host of flavors that you can be creative with!!

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The Ultimate Slow Cooker Corn Chowder Recipe!
Ingredients
  • 6 slices bacon sliced
  • 1/2 cup onion chopped
  • 2 cups potatoes diced, peeled
  • 20 ounces frozen whole kernel corn broken apart
  • 16 ounces cream-style corn
  • 1 tablespoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • 2 cups chicken stock
  • 1 cup heavy cream
Instructions
  1. In skillet or microwave, fry bacon until crisp; remove and reserve.
  2. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.
  3. Combine all ingredients except the heavy cream in Crock pot. Stir well.
  4. Cover and cook on LOW setting for 6 - 7 hours.
  5. Towards the end of the cooking time add the heavy cream.

Enjoy This Slow Cooker Corn Chowder Recipe!

Up Next: 

Lasagna Soup

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes. I can’t believe how easy and tasty this recipe is.

Read more ›

Recipe based on one by Libby1
Photo by anniesnomsblog

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Old Fashioned Vegetable Beef Soup

This is Old Fashioned Vegetable Beef Soup! I really like the touch of spice from the hot sauce. Better than Campbell’s but just as comforting!

Loosely based on a gourmet cooking magazine’s recipe for Beef Barley soup.

It turned out to be the best soup I’ve ever made! Everybody that has tried it keeps coming back for more.

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Old Fashioned Vegetable Beef Soup
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Old Fashioned Vegetable Beef Soup
Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
 

Everybody that has tried this keeps coming back for more.

Course: Soup
Cuisine: American
Keyword: Old Fashioned Vegetable Beef Soup
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots or a couple regular carrots
  • 2 potatoes peeled if you like
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 14 ounce cans diced tomatoes (I use salt-free)
  • 3 1/2 cups broth or 2 14-oz cans
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil or any cooking oil
  • 4 cups water
  • 2 teaspoons hot pepper sauce
Instructions
  1. Cut meat into small, bite-size (1/2") pieces.
  2. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate.
  3. Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  4. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil.
  5. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  6. Add peas and hot sauce to soup.
  7. Cover and simmer until beef is tender, about 30 minutes longer.
  8. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Enjoy!

Enjoy This Old Fashioned Vegetable Beef Soup!

Up Next:

Amish Cabbage Patch Stew

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Recipe based on one by Marla Swoffer
Photo by anniesnomsblog

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Amish Cabbage Patch Stew – Delicious

This delicious Amish Cabbage Patch Stew recipe sneaks cabbage into a flavorful combination of beef, tomatoes, and beans for a deliciously satisfying dish.

 

This is a meal that will have even cabbage-haters asking for seconds.

Vitamin-packed cabbage rarely gets the attention it deserves. This simple and satisfying main dish came from an Amish friend and it is one of my favorite meals.

We loved the hearty texture and comforting flavor, but what we really like about this dish is its simplicity.

With just a few basic ingredients you can have a warm, filling, and delicious dinner on the table in less than an hour.

Can’t argue with that!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Amish Cabbage Patch Stew
Print
Amish Cabbage Patch Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

The Amish know good food and this cabbage patch stew is proof.

Course: Soup
Cuisine: Amish
Keyword: Amish Cabbage Patch Stew
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 -2 lb extra lean ground beef
  • 1 chopped onion
  • 1 cup diced celery
  • 2 cups diced cabbage
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 14 1/2 ounce can stewed tomatoes
  • 1 8 ounce can kidney beans
  • 2 cups water
Instructions
  1. Brown the meat in a dutch oven and drain.
  2. Add the onions, celery and cabbage and cook until wilted.
  3. Add the water Worcestershire sauce, chili powder, salt and sugar. Add the tomatoes and beans.
  4. Cover and simmer 30 minutes.

 

Enjoy!

Up Next: 

Slow Cooker Split Pea & Ham Chowder

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Recipe based on one by GingerlyJ
Photo by Charlotte J

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Barbecue Deviled Eggs – A Unique Spin

These Barbecue Deviled Eggs mean business! A unique spin on a great Southern tradition. The tangy flavor of the barbecue sauce blends surprisingly well.

 

Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or holiday dinner, not to mention game nights!

Taste buds were doing a happy dance when I brought these over to a family dinner. Almost as soon as they were placed on the table… whoosh, they were gone. Many requests for the recipe.

If you don’t have time to create your own sauce, pick up a ready-made BBQ sauce that’s on the sweeter side.

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Barbecue Deviled Eggs
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Barbecue Deviled Eggs
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Barbecue Deviled Eggs are a unique spin on regular Southern Deviled Eggs

Course: Appetizer
Cuisine: American
Keyword: Barbecue Deviled Eggs
Servings: 6
Calories: 325 kcal
Ingredients
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons barbecue sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon yellow mustard
  • 1 pinch kosher salt
  • fresh ground black pepper
  • hot sauce a dash or two will do
  • 2 scallions thinly sliced
  • smoked paprika or regular paprika, to garnish
Instructions

  1. Bring a medium pot of water to a boil, then turn down to a simmer.

  2. Using a slotted spoon, gently lower eggs into the water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.

  3. Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.

  4. Peel the eggs and cut in half.

  5. Remove the yolks and place them in a bowl.

  6. Add the mayonnaise, barbecue sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.

  7. Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites).

  8. Garnish the tops with thinly sliced scallions and a dash of paprika.

 

Enjoy!

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Up Next:

Buffalo Style Stuffed Eggs

Recipe based on one by Sharon123
Photo by May I Have That Recipe

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