Mama Nye's Fried Rice

This is one of my favorite dishes for bigger get-togethers, since it's a simple and inexpensive way to feed a whole mess of people. There's a bit of prep time involved if you aren't using leftovers, but as quickly as it cooks, the time really balances out. (HINT: freshly cooked rice quickly turns gummy in a preparation like this, so the ideal is to use rice that has been cooked the night before and kept in the refrigerator. What works just as well for me -- because I'm not always thinking about tomorrow's dinner when I'm cooking tonight's -- is to make a pot of rice, spread it out in a 9x13" pan and pop it into my freezer while I'm preparing the other ingredients.)

two pounds of boneless chicken thighs, cooked and cubed

about seven cups of leftover (or freshly cooked and cooled) rice

four to six eggs, scrambled and set aside

one bunch of green onions, finely chopped

one and a half cups diced carrots, cooked just until tender

two cups of frozen peas

four tablespoons butter

plenty of soy sauce

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In a very large skillet or Dutch oven, saute onions and carrots in butter over medium-high heat. Toss in rice, turning to coat with butter. Add chicken and eggs, and then add soy sauce to taste. Just before serving, stir in frozen peas and immediately remove from heat. (This keeps the peas from getting mushy and cools the rice down enough to eat right away.)

This will feed at least six to eight, but rather than "serving" it, I'm finding it's best just to set out bowls and silverware next to the skillet, announce that it's ready and move out of the way.

Pork Medallions in Sage Butter

two tablespoons of dried sage

three tablespoons butter (no, not margarine... butter)

about two pounds of pork loin, cut into inch-thick medallions

three small apples, cored and sliced about a quarter-inch thick

two medium yellow onions, sliced about as thick as the apples

coarsely ground garlic salt to taste

cooked rice or other grain

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In a large skillet or Dutch oven, melt butter over medium heat and stir in sage. When it starts to bubble, add pork and brown medallions on both sides. Reduce heat to low, then add remaining butter and top with apples and onions. Cover with lid and let simmer just until meat is cooked all the way through (mine took less than fifteen minutes). Add garlic salt if desired, and if you're feeling extra fancy-schmancy, top with a sprig of fresh sage before serving over hot rice.

Serves six, if everyone gets a first helping before anyone goes back for seconds. Not that I'm naming names.

Chicken Carol

six to eight boneless chicken breasts

two packets dry Italian dressing mix         

two tablespoons margarine                     

two tablespoons oil      

two cans cream of mushroom soup

two eight-ounce tubs chive cream cheese

two cups white cooking wine

six cups cooked rice

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Preheat oven to 375.

In a large skillet or Dutch oven, combine margarine, oil and dressing mix over medium high heat. Add chicken and cook just until browned, which shouldn't take terribly long. (No, it won't be done in the middle, and that's as it should be.) Transfer chicken to a 9 x 13" baking dish and return skillet to stove. Pour wine, soup and cream cheese into skillet and stir until smooth. Pour over chicken. Bake for 35-45 minutes, until the top is browned and bubbly. Serve over hot rice.

Serves six to eight if nobody gets greedy.

Hint: if your guests aren't sticklers for presentation, you can speed things up a bit by using chicken tenderloins rather than whole breasts. Reduce baking time to 30 minutes. 

Seafood Nachos

big bag of tortilla chips

half-pound package of imitation crab, flake style

can of black beans, mostly drained

at least three cups shredded cheese

sliced jalapenos (optional)

fresh cilantro if you've got it

sour cream and/or salsa

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Preheat oven to 450 and move the oven rack to the highest position that isn't the broiler setting.

In a small saucepan, warm the beans over medium-high and then thoroughly smash them with a cooking spoon. (You could just use a can of refried beans, but I prefer the black ones... and this way there's no added fat.) Set aside.

Spread a single layer of tortilla chips over a cookie sheet. Drop spoonfuls of beans over the chips. Sprinkle with cheese. Cover with another layer of chips. Top with remaining beans, chunks of crab meat, cilantro and jalapenos if you're into that. Top with more cheese.

Bake at 450 for about ten minutes or until cheese on top has melted. If you prefer them a bit more browned, put them under the broiler for a minute at a time until you like the way they look. (Not kidding about that minute thing. Ask my smoke alarms.)

Serve hot with sour cream and salsa. Serves one party or three or four boys watching sports.

Mama Nygren's No-Roll Enchiladas

a pound or so of boneless chicken       

a whole large onion, chopped               

a tablespoon of garlic salt                      

two cans yellow corn, drained           

two cans black beans, drained           

three cups of red enchilada sauce

at least twenty corn tortillas

oil (preferably a non-aerosol spray can)

at least six cups of grated cheese

sour cream and black olives for garnish
 
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In a large skillet, brown chicken and onions in a tablespoon of oil and garlic salt. Chop into small pieces and set aside. Heat oven to 375. Spray a 9 x 13" casserole dish with oil and line with a single layer of tortillas. (I usually tear the last ones in half so there isn't a lot of overlap. I use it on the next row.) Spread with a thin layer of enchilada sauce. The rest of the layers go something like this:
corn and beans, cheese, tortillas, oil spray, sauce
chicken and onions, cheese, tortillas, oil spray, sauce
corn and beans, cheese, tortillas, oil spray and remaining sauce 

Sprinkle with as much of the remaining cheese as you like and bake until hot and bubbly, about 45 minutes. Serve with sour cream and black olives. Serves eight to ten adults or three teenagers.