Lemon Garlic Pasta with Shrimp or Chicken

I have been wanting to make a yummy pasta dish for a few days. How about some lemon garlic cream sauce to go with it? Doesn’t that sound soooooo yummy?

I had purchased some cream (never go to the grocery store hungry) on my last shopping trip, thinking I’d look for some recipes that sounded good.  I perused about 6 of them using lemons, and then I experimented.

Lemon-garlic pasta with chicken.

I liked how this turned out.  If I made it again I would maybe add some cayenne pepper or a few red pepper flakes for some heat. But it was tasty, as it was.  Here are the ingredients. 

INGREDIENTS 
1/2 cube real butter
1 teaspoon minced garlic or 2 garlic cloves crushed
1 Tablespoon flour (for thickening the sauce)
1/4 teaspoon lemon pepper
1 teaspoon parsley flakes for garnish
1/3-1/2 cup Parmesan cheese
3/4 cup heavy whipping cream
1/3 cup chicken stock
2 T. lemon juice

DIRECTIONS
1. Bring a large pot of salted water to a boil and add the pasta. While pasta is cooking fry up the chicken or devein the shrimp. 
2. Put butter and garlic in a fry pan, mince up and saute. Add chicken stock, lemon and flour and mix up. Then add cream and spices. Add chicken or shrimp to the sauce and coat for a few minutes. Add Parmesan cheese and parsley last. Add salt and pepper to taste. If it seems too runny, let it set for 10 minutes and the pasta will absorb the sauce. Serve with some crusty bread and a spinach salad with berries and pecans.


I added a spinach salad with red onion, mushrooms, sliced almonds, blackberries, and raspberry vinaigrette. It was a delicious side dish to the lemon-garlic pasta.


Here is a chart to help if you run out of garlic cloves and have to substitute minced garlic in a jar or garlic salt.  You can also make this recipe with shrimp. Just simmer the shrimp in the sauce for about 3 minutes per side till it turns pink on the edges.  Enjoy!  

GARLIC EQUIVALENCIES
1 small clove garlic = 1/2 to 1 teaspoon minced
1 medium-size clove garlic = 1 to 1 1/2 teaspoons minced 
1 large clove garlic = 2 to 2 1/2 teaspoons minced 
1/8 teaspoon garlic powder = 1 clove garlic
1 teaspoon bottled minced garlic = 2 medium cloves 

Blackberry-Peach Crisp

I picked these peaches today off of my tree to make some Blackberry Peach Crisp. I’m not above taking a bite out of one right off the tree. They are that good! 
And I picked some Blackberries for this dessert dish. Fresh Blackberry-Peach Crisp with toasted pecans. What a great summer dessert to use up your fresh, homegrown fruits from your garden! 

RECIPE FOR FRESH BLACKBERRY-PEACH CRISP 
1 cup of quick cooking oatmeal
1 cup packed brown sugar
3/4 cup all-purpose flour
1/2 cup butter of room temperature butter
6 to 8 medium fresh peaches sliced  (enough to cover bottom of 9 x 9 or larger casserole dish) 
1/2 cup fresh blackberries (or raspberries)
1/2 cup pecan halves or pieces
3 teaspoons cinnamon
3/4 teaspoons salt 

Always use REAL BUTTER for your Peach Crisp…it will taste better!
DIRECTIONS
Combine oats, sugar, flour, cinnamon and salt. Add butter and mix. Cut butter into oats mixture. Arrange sliced peaches in a 8 x 8 or 10 x 6 inch, oiled baking dish. Cover peaches with a few squirts of lemon juice and a few teaspoons sugar. Spread the blackberries around.  Mix up all the rest of the ingredients in your mixer. Then Sprinkle crumb mixture evenly over the fruit. Top with pecan halves or pieces. Bake for 40 to 45 minutes at 350. Let set for 15 minutes before serving. Top with vanilla ice cream or whipped cream.
Fresh Blackberries from my bushes! I am getting a good crop this year. This yield is just todays, picked from only 2 plants. 
Here are the peaches from my tree right before I peeled them and sliced them for my Blackberry Peach Crisp. 
I peeled my peaches but you do not have to. I’ve done it both ways. My tree peaches are just VERY fuzzy, so I like to remove the skins and slice them up. 
You can see my blackberries added! Yum!  This is right before I added the pecans and popped it into the oven! 

You can see those yummy toasted pecans. I just lay them all over the top and they toast so nicely! 

This is right before I took a giant bite. mmm…..

Teriyaki Chicken Rice Bowl like Pei Wei

I love going to Pei Wei for Chinese food. My favorites there are the crab wontons and the Teriyaki Chicken bowl.  That place really rocks. I love the neon lights and watching the chefs cook in the giant woks.

Teriyaki-Orange Chicken Rice Bowl 

RECIPE FOR TERIYAKI CHICKEN RICE BOWL WITH VEGGIES (Like Pei Wei)
3 Chicken Breasts seasoned with garlic salt, season salt and lemon pepper
2 medium carrots sliced thinly
1/4 cup red onion
1/4 cup red, orange or green pepper
1/2 cup chopped cabbage in 1/2 inch chunks
6 mushrooms sliced thin
1/3 cup sugar snap peas
a few shakes garlic salt
1/4 cup orange sauce mixed with 1/4 cup teriyaki sauce (or more if you like more sauce) I like the bottled Panda Orange sauce and the Ebarra Spicy Teriyaki sauce.
a slight pinch red pepper flakes (optional)

Today I had a yen for some chinese food. But you know, it’s just veggies and rice with some stir fried chicken. So I decided to experiement and see if I’ve got the Pei Wei taste down.

I like to add the Orange sauce with the Teriyaki sauce…it makes a yummy sauce! 

I decided to use the veggies I had in my fridge, which were, 1/4 of a red and green pepper, 4 mushrooms, some carrots, pea pods, some celery and some cabbage and red onion. Use whatever you have in your fridge. If you love broccoli or bok choy, you could add that instead of some of the others. The picture below shows my teriyaki sauce. I like the taste of the Ebara brand.

I love cabbage with the rice, so I add the chopped cabbage the LAST MINUTE to the rice cooker, just so it gets SLIGHTLY STEAMED. I like it still crunchy but I want it to barely wilt in the rice steamer….

 Be sure and wash your rice so it will not be super sticky. I do 1 1/2 water to 1 cup of rice in a rice cooker. So if you do 2 cups of rice, use 3 cups of water and a few shakes of salt.

Here are my veggies after stir frying them….I just put a lid on the bowl till everything else was ready…

Then I chopped veggies thin (except for the cabbage, chop that in fat pieces) then stir fried the veggies with a few tablespoons of oil in a stainless steel pan.  I ended up with about 2 cups of veggies. I put them aside in a bowl with a lid to keep them warm.

Seasoned chicken breasts…I cut them up into 1 1/4 inch pieces to stir fry them….
After 3 minutes on each side I added the sauce and coated the Teriyaki chicken pieces….

Then I had been seasoning the boneless chicken breasts in the fridge for a few hours with lemon pepper and garlic and some seasoning salt.  Then I sliced the chicken up into 1 1/4 inch pieces and fried them in a grilling steel pan, adding another bit of oil. I turned them after about 3 minutes on each side.

Teriyaki-Orange Chicken Rice Bowl

Then I added the sauce and simmered the chicken for a few minutes turning them in the sauce. Lastly, I added the warm veggies, coating them in the sauce. The sauce is completely made, you only need to warm it up. And boy is it delicious! You can get the Panda orange sauce from Costco.

Here’s my finished Pei Wei Teriyaki Chicken with rice and stir fried vegetables. Yummy and healthy too.

I think this recipe is the hub’s favorite of all the foods I cook!  Try it. 

Chocolate Cake with Raspberries and Almonds

Chocolate Cake with Raspberries and Sliced Almonds
3/4 cup of  real butter
1 1/2 cups of sugar
¼ cup cocoa
2 eggs
1 1/2  teaspoons vanilla
½ cup sour cream

2 Tablespoons oil
1 cup of chocolate chips (spread over top of cake before baking)


Dry ingredients
2 cups of flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot water

Yummy Chocolate Cake

I love chocolate cake. It is probably my favorite dessert. When I have had a long day, am stressed out, or I just want to make an easy, delicious treat, this is what I go for. I use boxed mixes 90 percent of the time. But today I didn’t have a chocolate cake mix. This recipe is a pretty easy and great substitute. It whips up quickly and I usually have all the ingredients on hand. 
And it was one of those days where I just needed some chocolate. Ever have one of those days? mmhmm…..chocolate cures just about everything, doesn’t it? 

Want some raspberries on your decadent chocolate cake? Yum! 
Start by creaming butter, cocoa and sugar together.  Add eggs and vanilla and sour cream and mix until smooth. In a separate bowl blend the flour, soda and salt together.  Add flour mixture to the cocoa mixture. Then add hot water a little at a time and beat until smooth.  Bake in a preheated 350 degree oven for approximately 30 minutes depending on your oven and altitude.  Bake cupcakes for 18-20 minutes.
Chocolate cupcakes with raspberries and almonds
I like to make both cupcakes and a cake for my dessert.  My grandkids love cupcakes when they come over and I can give a few away as a gift. (who doesn’t like cupcakes?)

Cream sugars and butter and Mix it all up in your Kitchenaide Mixer…..add the eggs and flour mixture….
Pour the batter into a 9 x 9 cake pan and 9 cupcake papers and bake them up in 350 degree oven

I topped my chocolate cupcakes with about 7 chocolate chips each…to make them richer and tastier

 So with this mix I did 9 cupcakes and a square 9 x 9 glass cake pan with the remains. I put about 3/4 cup of chocolate chips onto the cake batter just after I poured it into the pan.  I put about 6 to 7 chocolate chips into each cupcake paper.  I put both just on top, last thing to go into the mix.  
Add the eggs to the mix

With the cocoa and flour and sugar

I used these red, foil, cupcake papers for my chocolate cupcakes
I made a 9 x 9 chocolate cake and 9 chocolate cupcakes….what’s with all those 9s? 
Then I baked them, checking the cupcakes after about 18 minutes. I have a convection oven and sometimes it takes longer when I have it on, and sometimes I am surprised how fast stuff cooks in there!! I leave the cake in and start checking it after about 25 minutes. 
I threw about a 3/4 of a cup of chocolate chips on top of my chocolate cake
Homemade chocolate buttercream icing on top of my chocolate cake

HOMEMADE CHOCOLATE BUTTERCREAM ICING

  • 1/2 cup (1 stick) butter 

  • 1/3 cup cocoa

  • 2 cups powdered sugar

  • 3 + Tablespoons milk

  • 1 1/2 teaspoons real vanilla
  • add more sugar if it is too runny, add more milk if it is too dry. Mix up in your mixer.
Top with sliced almonds and then add 3 raspberries to each cut piece of cake, or cupcake, when serving.
When they were done I frosted them with chocolate buttercream frosting and topped them with fresh raspberries and sliced almonds. Sooooo Yummy! 

Don’t you wanna bite of my chocolate cupcake? Hmmm?  YES YOU DO! 

Sausage Egg and Cheese Biscuits like McDonalds

Well, today I had a craving for a sausage, egg, and cheese biscuit while I watched the Olympics Opening Ceremony on my Tivo. But I don’t want to drive over to McDonalds. So I’m going to make my own. It will be fun! 

McBiscuit! 
Sausage Egg and Cheese Biscuits (The hubs called them Patty McMuffins)

I used a recipe for the biscuits using my boxed pancake mix. I used a drinking glass to make the round shape of the biscuits after rolling out the dough about 1/2 inch thick. The thicker ones made the better biscuits.

Using Pancake Mix to make a Biscuit….
Mix it up with egg, milk and butter for flaky biscuits….
I used a plastic glass for my biscuit cutter….
Bake on a parchment paper covered cookie sheet for about 10 minutes……Yum! 

RECIPE FOR SAUSAGE, EGG AND CHEESE BISCUITS (Patty McMuffins)

2 1/2 to 3 cups of Pancake/Waffle Mix
1/4 cup butter

1/3 cup milk 

1 egg   Mix together with a spatula. Roll out. Cut into circles. Bake on a cookie sheet for 10 minutes at 400 depending on your oven and altitude.

Top it with sausage patties and cheese and egg for a McBiscuit!

So I got out my pancake griddle and went to work on the eggs while the biscuits were baking.

Then do some scrambled eggs for your sausuage, egg and cheese biscuit…
I tried using canning rings to make circle eggs…..too much mess and trouble….

One more thing; don’t forget to spray the canning rings like we did when we poured the egg inside. You notice how I said “we” even though I was the only one cooking? Yeah, I blame others when things go bad in the kitchen. It turns into “our mistake” lol.

I think next time I’ll just fold the eggs up into a square as I make the scrambled eggs…it’s just easier that way….
I used my pancake griddle to do the scrambled eggs….

 My scrambled eggs also started leaking out of one of the rings that was slightly bent. So I’d just scramble your eggs and fold them in half in a little square. I’ll do that next time. It’s way easier.

Gotta love a McDonalds copycat! 

Got a deal on Jimmy Dean Turkey sausage…. a tiny bit healthier than the other kind…..
Microwave the sausage patties for a minute….. I cut 4 squares of cheddar cheese to put on the sausage patties. I added the cheese to the top for  another  20 seconds….

I had found these Jimmy Dean sausage patties already cooked for a real deal! So I bought them thinking of my craving. 😀 Yeah, there’s a method to my madness. They are fully cooked so I just microwaved them with a slab of cheese on each piece for a minute. Then I  sliced the hot biscuits and buttered the insides just before assembling them with the egg and cheese with the sausage. Yum!  

Patty McMuffins….Sausage egg and cheese biscuits.
Yum, gimme a bite of that! 

Next time they will look prettier.  But they tasted wonderful! McDonalds, you got nothin’ on me! 

FROG EYE FRUIT SALAD

Yummy Frog Eye Fruit Salad 

FROG EYE FRUIT SALAD

  • 1 box (1 pound box or bag) Rosa Marina pasta, OR orzo pasta
  • 1 can (20 ounces) crushed pineapple
  • 1 can (20 ounces) pineapple tidbits
  • 1 jar (8 ounces) maraschino cherries
  • 2 cans (11 ounces) mandarin oranges
  • 3  eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons lemon juice
  • 3/4 cup granulated sugar
  • 1 container (16 ounces) frozen whipped topping, thawed
Frog Eye Salad is called all sorts of names….I don’t know why. I guess it’s because the tiny pasta it is made from makes it look like little eyes? 
I start by making the custard. You use the juice from the pineapple and the Mandarin oranges and mix it with the eggs, the flour, sugar and lemon juice in a saucepan on medium heat. Do not use the juice of the Maraschino cherries. When the custard starts to come to a boi thicken up (about 10 minutes), take it off the heat and put it in a bowl and chill it in the fridge for a few hours.  
The egg custard for the Frog Eye Salad

When it is done, just dump in all the drained fruits (retaining about 8 of the cherries for a garnish on top), then mix the fruits with the custard and a regular container of Cool Whip, and put it into a large, pretty bowl. I top mine with about 8 of the Maraschino cherries just for presentation. 

Try Frog Eye Salad for your next dinner party. It feeds an army of people! And everybody always loves it. 


Texas Caviar or Black Eyed Pea and Corn Salsa

Texas Caviar or Black Bean and Corn Sals

TEXAS CAVIAR 

  • 1 (15 ounce) can white corn, drained 
  • 1 (15 ounce) can black eyed peas, OR black beans, drained and rinsed
  • 2 Roma tomatoes diced
  • 1 bunch finely chopped cilantro
  • 2 Tablespoons small red onion, finely chopped (optional)
  • 1/2 green or orange pepper, seeded and chopped
  • 2 Tablespoons lime juice
  • 1 avocado – peeled, pitted, and diced
  • A dash of Lawry’s or Johnny’s seasoning salt
  • A few shakes of black pepper
  • 3 Tablespoons Zesty Italian or House Italian Dressing 

I LOVE this recipe. I can sit and eat the whole thing myself in a few days. It is so colorful, healthy and yummy on wheat crackers or on Tostitos chips. Or on these new Pretzel Crackers. They get gobbled up REAL FAST! 

I want to make a batch of it today in honor of Pioneer Day! In Utah July 24th is a day to celebrate the trek the pioneers made across the country to help build the West. 

Happy Pioneer Day! 

Texas Caviar or Black Eyed Peas  and Corn Salsa! It’s SOOOOOO  yummy! 


Cherry Crisp

My finished  Cherry Crisp
Cherry Crisp is an easy recipe you can make anytime!

I had worked all day yesterday reorganizing my kitchen cupboards and drawers. NOT my favorite job. And so there wasn’t a lot of time for cooking. So I went and got takeout at Goodwood Barbeque in Draper, my favorite BBQ place.

They have the best potato salad and corn muffins….and….well…I didn’t have to make it!  Here’s John’s brisket….

EasyIngredients for Cherry Crisp…..minus the crushed pineapple..

And I’m making a cherry dump cake to go with it.  It is soooooo easy but yummy. Not great diet food though. I’ve been TRYING to cut down on bad for me foods. (“and how’s that goin’ for you?” says little red devil on my shoulder). Here is the recipe

CHERRY DUMP CAKE

1 can cherry pie filling
1 can crushed pineapple, including juice
1 butter cake mix
1 stick butter
chopped walnuts or pecans

Preheat oven to 350, Spray 9 x 13 pan with Pam. spread cherry pie filling, top with crushed pineapple. Sprinkle cake mix on top and dot with sliced butter and nuts. Bake for 45 min. to an hour till golden and bubbly.

Just use a can of cherries for the Cherry Dump Cake

Spray the pan, line with the canned cherries for Cherry Crisp….

Then add the pineapple and pecans…just dump them in! 

Dump the cake mix on top and dot with butter pieces….THAT’S IT! 
Cherry Dump Cake (kind of a cherry crisp) all finished and half eaten!!

And like some desserts, it is actually better the next day when the crispiness has hardened a little and isn’t soft and mushy. Here it is after we ate half of it. Yum.

My ribs….Thanks GOODWOOD BARBEQUE! 

And here is my Goodwood Barbeque take-out on my new square, white dinner plates from TARGET. My husband loves the brisket, I love the ribs…the potato salad is pretty great there too. Now if only Goodwood was next door and not all the way in DRAPER!  Thanks hubs. You rock!

7 Layer Dip

Having fun at the party….Utah has Days of 47….we celebrate the Pioneers coming to the Utah Valley in 1847.
Every year at our annual Days of 47 party we have a big family pool party and BBQ at grandpa’s house. Everybody has been coming for so many years we all have our assigned foods we bring. There are usually no surprises. 

7 Layer Dip
 I get to bring the chips and dips. And I might bring 2 kinds of dip, but one of them is always this one. And do you know why?

I buy the Giant Taco seasoning since I use it so much, it’s a lot more economical than buying the packets. 


Because if I don’t bring my 7 layer dip I might get thrown upside down into the pool.  My sister-in-law has to ALWAYS bring her famous cream puffs too! See the recipe HERE.  And here is the recipe for this yummy dip. It’s really easy. 

Yummy 7 layer dip…I actually only have 6 layers here because the onions aren’t on here yet!
7 LAYER MEXICAN DIP 

1 (16 ounce) can refried beans (I add a few tablespoons of picante or salsa into mine too)

1 (1 ounce) package taco seasoning
1 bowl of guacamole (or make homemade guacamole with picante sauce)
1 (8 ounce) container sour cream
1 cup shredded Mexican blend cheese
2 Roma tomatoes, diced
1/2 can of medium olives, drained and sliced
1/4 cup sliced green onions (mostly the green ends)
Refried Beans bottom layer…

Mix half the taco seasoning in with the refried beans and a few tablespoons of salsa. Then mix the other half of the packet of taco seasoning with the container of sour cream. It will make it a little bit peachy looking. 
Next layer is sour cream mixed with Taco Seasoning …just to taste…to give it a little zip. 
Then spread a layer of the beans first in a round or oval casserole dish close to a 9 or 10 inch size. Then spread the layer of sour cream. 
Homemade guacamole….3 avocados, Seasoning salt, pepper, lemon or lime juice and 2 Tablespoons of Salsa, and 2 Tablespoons sour cream. 
The third layer is quacamole. I usually make my own with just 2 or 3 avocados smashed up in a bowl with some lime juice and a little salsa and a few tablespoons of sour cream (I use it from the 8 ounce container before I spread it). Then spread the guacamole. 
Chop up some fresh tomatoes… I think I did 2 medium ones here (or 3 small tomatoes).
Next I sprinkle the Mexican cheese  over the top. Then I slice up the tomatoes, olives and green onions and kind of layer all 3 of those. It looks bright orange, red and green, and VERY appetizing!  There is usually none left after 20 minutes of partying! (We are such PARTY ANIMALS!)
Slice up a can of olives into thirds, or just in half…..

Grate a cup of grated, cheddar or Mexican blend cheese…..
Then garnish with some thin slices of green onion OR cilantro if you don’t li ke onions. It will be delicious and gobbled up right away.  If you want to do this for a party you can do individual 7 layer dips in clear plastic cups. Just follow the same directions putting layers into 10 to 12 little cups. It is really cute and that way nobody is DOUBLE DIPPING! eEk! 
Finished 7 Layer Dip…want a bite? Hmmm….???

Bottom Layer 1: beans and taco seasoning

Layer 2: sour cream & taco seasoning
Layer 3: guacamole
Layer 4: grated cheese
Layer 5: diced up tomatoes
Layer 6:  sliced olives
Top Layer:  sliced green onions
Mexican 7 layer dip….a great party food!
I added cilantro to my 7 Layer Dip…… instead of green onions.  

And here are 3 generations of our family….to bad I was taking the pictures or it would be 4 generations, DUH!  I’ll have to remember next time…..it wasn’t like nobody was around either! 
I sure love these 2 little adorable pioneers….yup I do!

Southwest chicken Chowder (with black beans and corn) in a crockpot


Southwest Chicken Chowder over rice. It’s got corn and black beans and tomatoes and peppers in it…So Yummy and very healthy too!  

I am trying to ignore the weeding in my garden I need to do today. I’m still in my jammies reading a dieting book while watching “The Doctors” on T.V. talk about how we need to stop eating sweets and diet soda. 

I refrigerate the chowder, and the next day I use it as filling for Burritos! Just add some cheese!



Gosh, I thought diet soda was better than drinking sugary regular soda. But they said it makes you crave sugary sweets. THAT must be my PROBLEM!! Cuz I crave sweet pies, cakes and cookies in actuality every day! Stupid diet soda!! 

Add a spoon of sour cream on top and some tortilla chips! 



So I went looking for some healthy ingredients in my fridge and freezer to cook up something spicy and southwestern tasting. Here it is!! It is very healthy and low calorie, but really filling and yummy. My hubs raved about this stuff I made up.  It has a lot of ingredients, but use substitutes if you need to. It doesn’t matter that much.  You can also add more spice to it if you like “hot” flavor.  This is great for burrito filling the next day as it thickens up.  I serve it over rice. It’s great to use up some of your garden tomatoes and peppers too. 

Chop up the onion and peppers, and just dump the chicken breasts and the other things in your Crock Pot! So Easy! 

I used a leftover jar of salsa in mine, you could use picante sauce if that’s all you have though…

Fresh and frozen and canned veggies make up this yummy Southwest Stew! 

SOUTHWEST CHICKEN CHOWDER (with black beans and corn) in a CROCKPOT
4 chicken breasts
1/3  green pepper diced
1/2 yellow or orange pepper diced ( I LOVE these!)
1 medium  onion diced 
1 cup salsa plus 1/2 cup water
1 (15 oz) can of diced tomatoes with juice (or 3 fresh tomatoes diced)
2 Tablespoons lime juice
1/3 cup brown sugar
1 package Lipton Onion Soup Mix
1 tsp chili power (or more if you like it spicy)
a few shakes of ground black pepper 



AN  HOUR BEFORE YOU WANT TO SERVE IT ADD….

1 1/2 cups frozen  corn
1 (15 oz) can black beans with juice (just so they won’t be mushy)

3 Tablespoons sour cream (it makes it so lovely and creamy)
2 Tablespoons of flour (if you want more thickening)


Spread over white rice   
This makes enough for an army or for a family of 4 for 2 meals plus a leftover take to work lunch for you or the hubs!  

Just dump all the ingredients into a crock pot and set on high for 4 hours…or low for 6 hours. 

An hour before it’s done add the corn and black beans and some flour if you want thicker  chowder.
Also, take out the chicken and shred or cut it up into bite size pieces an hour before serving. I like mine in diced up pieces. 
Finished Southwest Chicken Chowder….Top with chips and sour cream, and serve over rice. 



Serve over rice  and add some tortilla chips to the side,  or in a warm, flour tortilla with some cheddar cheese. Yum. I just dump the leftover rice into the crock pot before putting it in containers for the fridge. 

For the burritos add the rice into the chowder. Use it for Burrito fillings the next day for lunch…just add some cheddar cheese!

I added some sour cream to mine after it was warmed up…you could also add guacamole…..



I usually do the flour tortillas the next day as leftovers because this stew gets thicker overnight in the fridge and is perfect filling for a Southwest burrito the next day. It is great in a Tupperware container for lunch with some tortilla chips the next day too.