- 1/4th cup Frozen Seasoning Veggies (Onions, celery, bell pepper)
- 1 cup Rice (I prefer Brown Basmatti)
- 2 cups broth (can also substitute V8 or tomato juice for half)
- 1 cup salsa
- 1 can Beans (can be Red, Kidney, Pinto, Black, Soy, Garbanzo. Drained and Rinsed!)
- 1 small can diced green chilies
- 1/4th cup Frozen Whole kernel Corn
In a pot, that has a tight fitting lid, sauté the seasoning veggies. When they are wilty add in the rice and give a quick stir. Add remaining ingredients to pot and bring to a boil. Cover and simmer according to rice directions. (20 ~ 60 minutes.)
This is quick and takes care of itself while I play EQ. When not battling the clock I use fresh veggies and add in diced bell peppers, sliced carrots and green onions.
I have been known to not only just eat this plain but also wrapped in a tortilla, made into salad or over tortilla chips. Even just topped with a spoonful of Sour Supreme or diced avocados makes it wonderful. Of course you can probably add cheese and meat if your so inclined but I'm a vegetaiian and prefer it this way
One Skillet Meal
- 1 LB of ground beef (can also do turkey)
- 2 tablespoons olive oil
- 1 package of "Macaroni and Cheese" with the *paste* cheese sauce
- 1 tablespoon ground garlic
- 1 tablespoon paprika
- Various vegetables to taste - I use 1 small can of mushrooms, 1 small can of peas, 1 small can of corn, and 1 small can of stewed tomatoes.
This recipe assumes that your ground beef is thawed.
In a large cast-iron skillet, heat the olive oil. Once it begins to bubble, reduce heat to medium and add the ground beef. As the beef begins to brown, stir in the paprika and garlic.
Once the beef is completely browned, remove from heat and drain off the grease (this is optional, but healthier)
Add the vegetables, including the liquid. Stir well. If you use frozen or fresh veggies, add enough water to JUST cover everything.
Heat on high until the liquid begins to bubble.
Add just the macaroni and stir well. Once it begins to bubble again, reduce heat to low and cover.
Cook for 20 minutes.
Remove cover and stir in the cheese sauce
Let sit for 5 minutes, and serve.
Marinated chicken breasts broiled with bacon and cheese, then served with sauteed mushrooms and honey mustard dressing. Fantastic way to broil chicken that adds that extra something! Prep Time: approx. 5 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 1 Hour 20 Minutes. Makes 4 servings.
- 4 skinless, boneless chicken breast halves
- 5 fluid ounces Worcestershire sauce
- 8 slices bacon
- 2 tablespoons butter
- 8 ounces fresh mushrooms, sliced
- 1 (8 ounce) package Monterey Jack cheese, shredded
- 1 (16 ounce) container honey mustard salad dressing
1 Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3 Heat butter in a small skillet over medium heat. Add mushrooms, and sauté for about 10 minutes, or until soft; set aside.
4 Preheat oven to Broil.
5 Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Restaurant-Style Tequila Lime Chicken
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Prep Time: approx. 30 Minutes. Cook Time: approx. 20 Minutes.
Ready in: approx. 2 Hours 50 Minutes. Makes 4 servings.
- 1 cup water
- 1/3 cup teriyaki sauce
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 teaspoon liquid smoke flavoring
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon tequila
- 4 skinless, boneless chicken breast halves
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon milk
- 2 teaspoons minced tomato
- 1 1/2 teaspoons chopped green
- Chile peppers
- 1 teaspoon minced onion
- 1/4 teaspoon dried parsley
- 1/4 teaspoon hot pepper sauce
- 1 pinch salt
- 1 pinch dried dill weed
- 1 pinch paprika
- 1 pinch cayenne pepper
- 1 pinch ground cumin
- 1 pinch chili powder
- 1 pinch ground black pepper
- 1 cup shredded
- Cheddar/Monterey Jack cheese blend
- 2 cups crumbled corn chips
1 To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2 To Make Mexi-Ranch Dressing: Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3 Preheat oven to Grill/Broil.
4 Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until cooked through and juices run clear.
5 Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6 Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Quick and Easy Rice
- can of tuna (whatever style you prefer)
- 1 can (condensed) Campbell's cream of mushroom soup
- However much rice you want of whatever variety (I like Basmati ^^)
- 1 small can of sliced mushrooms (optional)
Drain the tuna Add to a small pot; 1 can tuna, 1 can soup, 2/3d soup can of water, and mushrooms. Mix thoroughly and heat to a simmer, stirring regularly. Serve over cooked rice, and add salt to taste. Add more or less water to desired thickness and more or less rice.
initial formatting for this page provided by Tebyen Trueheart
Created: 2003-06-18 11:17:33
Last Modified By: EQTC Editor Krazick
Last Modified on: 2003-06-18 11:17:33
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