Comments on: Food Storage Recipes: Catalina Chicken http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/ Ten simple babysteps to food storage success! Thu, 09 Sep 2010 17:55:00 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Darlene http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-15651 Darlene Wed, 17 Mar 2010 10:51:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-15651 May I share a never-failed-me-yet recipe for rice? <br>The trick is two-fold. <br><br>First measure ACCURATELY because you want enough water/broth to rehydrate and cook the rice, but not so much that there is water left in the pot. You should measure out 1 measure of rice and 2 measures of water - doesn't matter what size measure you use. Me I use 2 cups of rice and 4 cups of water/broth. That's a lot of rice, but I want extras and have a teenage son who is over 6' and still growing. I think that the number one reason people have bad rice is that they get careless with measuring out the rice and water and end up with either too much rice for the water they have or too much water for the amount of rice they have. This is one of the few times where you REALLY need to measure accurately!<br><br>The second trick is very simple. Bring the water/stock to a boil, add the rice (an any seasonings you want or leave plain. Even though I don't cook with much salt, rice is one of those things that seems to need a little bit in it to have it taste good.) and bring it back to a boil. Turn down heat to SIMMER. You don't want it on the lowest setting because it won't cook, but you don't want it boiling either. Just a nice simmer. For my electric stove, that is a 3 on a scale of 1 to 9. Stir the rice well and place a tight-fitting lid on the pot. Set a timer for 14 minutes AND DO NOT REMOVE THE LID! When the timer dings, turn off the heat and remove the pot from the eye, BUT DO NOT REMOVE THE LID. Set timer for 10 minutes. When the timer dings you open the pot, stir the rice and serve it or cool and store however you'd like to store it. It can be portioned out and frozen. I've also let it sit on the stove with the lid on (and the eye off) for about 20 minutes while the rest of the supper finishes.<br><br>So from the time you stir the rice, lower the flame and put the lid on, until it's ready to eat you DO NOT REMOVE the lid. After it's done, you do want to open and stir it. It will let out some of the steam. May I share a never-failed-me-yet recipe for rice?
The trick is two-fold.

First measure ACCURATELY because you want enough water/broth to rehydrate and cook the rice, but not so much that there is water left in the pot. You should measure out 1 measure of rice and 2 measures of water – doesn't matter what size measure you use. Me I use 2 cups of rice and 4 cups of water/broth. That's a lot of rice, but I want extras and have a teenage son who is over 6' and still growing. I think that the number one reason people have bad rice is that they get careless with measuring out the rice and water and end up with either too much rice for the water they have or too much water for the amount of rice they have. This is one of the few times where you REALLY need to measure accurately!

The second trick is very simple. Bring the water/stock to a boil, add the rice (an any seasonings you want or leave plain. Even though I don't cook with much salt, rice is one of those things that seems to need a little bit in it to have it taste good.) and bring it back to a boil. Turn down heat to SIMMER. You don't want it on the lowest setting because it won't cook, but you don't want it boiling either. Just a nice simmer. For my electric stove, that is a 3 on a scale of 1 to 9. Stir the rice well and place a tight-fitting lid on the pot. Set a timer for 14 minutes AND DO NOT REMOVE THE LID! When the timer dings, turn off the heat and remove the pot from the eye, BUT DO NOT REMOVE THE LID. Set timer for 10 minutes. When the timer dings you open the pot, stir the rice and serve it or cool and store however you'd like to store it. It can be portioned out and frozen. I've also let it sit on the stove with the lid on (and the eye off) for about 20 minutes while the rest of the supper finishes.

So from the time you stir the rice, lower the flame and put the lid on, until it's ready to eat you DO NOT REMOVE the lid. After it's done, you do want to open and stir it. It will let out some of the steam.

]]> By: Darlene http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14404 Darlene Wed, 17 Mar 2010 03:51:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14404 May I share a never-failed-me-yet recipe for rice? <br>The trick is two-fold. <br><br>First measure ACCURATELY because you want enough water/broth to rehydrate and cook the rice, but not so much that there is water left in the pot. You should measure out 1 measure of rice and 2 measures of water - doesn't matter what size measure you use. Me I use 2 cups of rice and 4 cups of water/broth. That's a lot of rice, but I want extras and have a teenage son who is over 6' and still growing. I think that the number one reason people have bad rice is that they get careless with measuring out the rice and water and end up with either too much rice for the water they have or too much water for the amount of rice they have. This is one of the few times where you REALLY need to measure accurately!<br><br>The second trick is very simple. Bring the water/stock to a boil, add the rice (an any seasonings you want or leave plain. Even though I don't cook with much salt, rice is one of those things that seems to need a little bit in it to have it taste good.) and bring it back to a boil. Turn down heat to SIMMER. You don't want it on the lowest setting because it won't cook, but you don't want it boiling either. Just a nice simmer. For my electric stove, that is a 3 on a scale of 1 to 9. Stir the rice well and place a tight-fitting lid on the pot. Set a timer for 14 minutes AND DO NOT REMOVE THE LID! When the timer dings, turn off the heat and remove the pot from the eye, BUT DO NOT REMOVE THE LID. Set timer for 10 minutes. When the timer dings you open the pot, stir the rice and serve it or cool and store however you'd like to store it. It can be portioned out and frozen. I've also let it sit on the stove with the lid on (and the eye off) for about 20 minutes while the rest of the supper finishes.<br><br>So from the time you stir the rice, lower the flame and put the lid on, until it's ready to eat you DO NOT REMOVE the lid. After it's done, you do want to open and stir it. It will let out some of the steam. May I share a never-failed-me-yet recipe for rice?
The trick is two-fold.

First measure ACCURATELY because you want enough water/broth to rehydrate and cook the rice, but not so much that there is water left in the pot. You should measure out 1 measure of rice and 2 measures of water – doesn't matter what size measure you use. Me I use 2 cups of rice and 4 cups of water/broth. That's a lot of rice, but I want extras and have a teenage son who is over 6' and still growing. I think that the number one reason people have bad rice is that they get careless with measuring out the rice and water and end up with either too much rice for the water they have or too much water for the amount of rice they have. This is one of the few times where you REALLY need to measure accurately!

The second trick is very simple. Bring the water/stock to a boil, add the rice (an any seasonings you want or leave plain. Even though I don't cook with much salt, rice is one of those things that seems to need a little bit in it to have it taste good.) and bring it back to a boil. Turn down heat to SIMMER. You don't want it on the lowest setting because it won't cook, but you don't want it boiling either. Just a nice simmer. For my electric stove, that is a 3 on a scale of 1 to 9. Stir the rice well and place a tight-fitting lid on the pot. Set a timer for 14 minutes AND DO NOT REMOVE THE LID! When the timer dings, turn off the heat and remove the pot from the eye, BUT DO NOT REMOVE THE LID. Set timer for 10 minutes. When the timer dings you open the pot, stir the rice and serve it or cool and store however you'd like to store it. It can be portioned out and frozen. I've also let it sit on the stove with the lid on (and the eye off) for about 20 minutes while the rest of the supper finishes.

So from the time you stir the rice, lower the flame and put the lid on, until it's ready to eat you DO NOT REMOVE the lid. After it's done, you do want to open and stir it. It will let out some of the steam.

]]> By: Claudia http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14152 Claudia Sat, 20 Feb 2010 01:27:53 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14152 Here's a couple of things you can do to help your rice cooker make perfect rice every time. First, only fill with water til it touches the bottom of the line for the number of cups you have in there. Add a capful of white vinegar - it helps make the rice white and tightens it up for a less sticky grain.<br>If your cooker tends to burn the rice at the bottom, unplug it after the 15 minutes of steam time. Here's a couple of things you can do to help your rice cooker make perfect rice every time. First, only fill with water til it touches the bottom of the line for the number of cups you have in there. Add a capful of white vinegar – it helps make the rice white and tightens it up for a less sticky grain.
If your cooker tends to burn the rice at the bottom, unplug it after the 15 minutes of steam time.

]]> By: Sarah H http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14089 Sarah H Thu, 18 Feb 2010 04:11:12 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14089 I'd suggest doing this in the slow cooker i'd say on high 4-5 or low 8-9. It saves money on electricity, you can do it in the morning when you have energy (or throw it together in a plastic bag at night and throw in in the crock in the morning) and you don't have to chop the chicken, it'll shred when you are done. I'll have to try this. I'd suggest doing this in the slow cooker i'd say on high 4-5 or low 8-9. It saves money on electricity, you can do it in the morning when you have energy (or throw it together in a plastic bag at night and throw in in the crock in the morning) and you don't have to chop the chicken, it'll shred when you are done. I'll have to try this.

]]> By: kareneden http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14081 kareneden Wed, 17 Feb 2010 23:05:40 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14081 I really liked this recipe. Even my husband, who doesn't like apricots, liked it. I couldn't please everyone. Only one of my kids didn't like it very well, but she is my picky eater. I really liked this recipe. Even my husband, who doesn't like apricots, liked it. I couldn't please everyone. Only one of my kids didn't like it very well, but she is my picky eater.

]]> By: stephaniehughes http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14064 stephaniehughes Wed, 17 Feb 2010 18:03:22 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14064 great recipe! here is a similar one.<br><br>1 small bottle catalina salad dressing<br>1 can whole cranberries<br>1 envelope onion soup mix<br>8 whole skinless boneless chicken breasts<br><br>mix first three ingredients together, set aside<br>place chicken breasts in cassarole dish and pour cranberry mixture over the top. bake uncovered at 350 degrees for 45-55 mins (until chicken is cooked through)<br>I serve it with baked sweet potatoes and wild rice. Enjoy! great recipe! here is a similar one.

1 small bottle catalina salad dressing
1 can whole cranberries
1 envelope onion soup mix
8 whole skinless boneless chicken breasts

mix first three ingredients together, set aside
place chicken breasts in cassarole dish and pour cranberry mixture over the top. bake uncovered at 350 degrees for 45-55 mins (until chicken is cooked through)
I serve it with baked sweet potatoes and wild rice. Enjoy!

]]> By: sheilaVa http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13911 sheilaVa Sun, 14 Feb 2010 18:23:46 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13911 I agree with Liz - I bake my rice all the time. Usually I will bake several cups of rice with twice the amount of water and a little salt. I bake it at 350 degree oven for 1 hour or until water is absorbed. I let it sit on the hot pad on the counter for 10 minutes before fluffing and adding the butter. Any leftover rice is spread on the leather tray of my dehydrator and dried overnight until it is easy to break into the individual grains and stored in canning jars. You have your own "instant rice" - which is easy to rehydrate by boiling water in a small pot and adding equal portions of rice, covering and letting set for 10 minutes or until the water is absorbed. Drying the extra rice helps save time and save freezer space. I agree with Liz – I bake my rice all the time. Usually I will bake several cups of rice with twice the amount of water and a little salt. I bake it at 350 degree oven for 1 hour or until water is absorbed. I let it sit on the hot pad on the counter for 10 minutes before fluffing and adding the butter. Any leftover rice is spread on the leather tray of my dehydrator and dried overnight until it is easy to break into the individual grains and stored in canning jars. You have your own “instant rice” – which is easy to rehydrate by boiling water in a small pot and adding equal portions of rice, covering and letting set for 10 minutes or until the water is absorbed. Drying the extra rice helps save time and save freezer space.

]]> By: Liz http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13901 Liz Sun, 14 Feb 2010 00:08:58 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13901 When I'm making a meal in the oven, I love to bake my rice also. Grease a bowl, add 1 cup rice, 1 TBSP butter, 1/2 tsp. salt, and 2 cups water. Cover tightly, bake at 350 for 55-60 minutes. Perfect every time, and really good flavor. On the stove top, bring your rice, water, salt, and butter to a boil. Turn off the burner and leave it sitting on the stove with the lid on tightly. You'll probably have to vent it a few times to prevent boil over. Let sit for 30 to 45 minutes, then fluff with a fork. Again, perfect every time! Hint: if you have a tightly sealing pot like I do (my wonderful Lifetime cookware), put a twist-tie between the lid and the pan - stick it out the side. It allows the lid to remain tight without sealing shut. When I'm making a meal in the oven, I love to bake my rice also. Grease a bowl, add 1 cup rice, 1 TBSP butter, 1/2 tsp. salt, and 2 cups water. Cover tightly, bake at 350 for 55-60 minutes. Perfect every time, and really good flavor. On the stove top, bring your rice, water, salt, and butter to a boil. Turn off the burner and leave it sitting on the stove with the lid on tightly. You'll probably have to vent it a few times to prevent boil over. Let sit for 30 to 45 minutes, then fluff with a fork. Again, perfect every time! Hint: if you have a tightly sealing pot like I do (my wonderful Lifetime cookware), put a twist-tie between the lid and the pan – stick it out the side. It allows the lid to remain tight without sealing shut.

]]> By: Dochiny http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13886 Dochiny Sat, 13 Feb 2010 00:31:28 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13886 I agree with judyahs, add the onion soup mix. And make it in the crockpot, the meat is more tender. I'm glad you posted this, it's a favorite. I agree with judyahs, add the onion soup mix. And make it in the crockpot, the meat is more tender. I'm glad you posted this, it's a favorite.

]]> By: TuxGirl http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13882 TuxGirl Fri, 12 Feb 2010 17:20:31 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13882 my mom taught me a recipe very similar to this. she uses russian dressing instead of catalina (i use whichever is cheaper), and she adds a packet of onion soup mix as well (i use a handful of chopped onion from the cannery). we've never tried it with pineapple preserves, though. my mom has never diced the chicken. she usually just does full chicken breasts (we had drumsticks a lot when i was little), so that eliminates one of your complaints... :) my mom taught me a recipe very similar to this. she uses russian dressing instead of catalina (i use whichever is cheaper), and she adds a packet of onion soup mix as well (i use a handful of chopped onion from the cannery). we've never tried it with pineapple preserves, though. my mom has never diced the chicken. she usually just does full chicken breasts (we had drumsticks a lot when i was little), so that eliminates one of your complaints… :)

]]> By: Mechelle Winters-Webb http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14507 Mechelle Winters-Webb Fri, 12 Feb 2010 12:21:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14507 I grow cranberries, can I say cranberries would make it even better? lol..... I grow cranberries, can I say cranberries would make it even better? lol…..

]]> By: judyahs http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13875 judyahs Fri, 12 Feb 2010 03:38:19 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13875 I love this recipe! You can also add in a packet of dried onion soup mix and it also tastes soo good. I love this recipe! You can also add in a packet of dried onion soup mix and it also tastes soo good.

]]> By: Dianne Dance Pabst http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14506 Dianne Dance Pabst Thu, 11 Feb 2010 21:50:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14506 I love this recipe! I have been making it for years!! I love this recipe! I have been making it for years!!

]]> By: Ashley http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13869 Ashley Thu, 11 Feb 2010 15:22:01 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13869 Hey Jodi. It's Ashley from your ward growing up. Your site is fun and helpful. I have been subscribed to the rss feed for quite a while now.<br><br>It would be super great to have bottled chicken. I still need to try doing that. Here is what I do so I don't have to work with gross raw chicken...<br><a href="http://lanenga.com/familyblog/?p=2762" rel="nofollow">http://lanenga.com/familyblog/?p=2762</a><br><br>I love rice cookers. We got a small one when we were married and I use it all the time, so quick and easy. It's nice that you can leave it on or even leave the house with out a worry. Hey Jodi. It's Ashley from your ward growing up. Your site is fun and helpful. I have been subscribed to the rss feed for quite a while now.

It would be super great to have bottled chicken. I still need to try doing that. Here is what I do so I don't have to work with gross raw chicken…
http://lanenga.com/familyblog/?p=2762

I love rice cookers. We got a small one when we were married and I use it all the time, so quick and easy. It's nice that you can leave it on or even leave the house with out a worry.

]]> By: Paige Sparrow http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14505 Paige Sparrow Thu, 11 Feb 2010 14:17:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14505 I make the same type thing but instead I cook it in my crock pot & use Russian dressing & dry onion soup packet along with the preserves. Pretty tasty. I make the same type thing but instead I cook it in my crock pot & use Russian dressing & dry onion soup packet along with the preserves. Pretty tasty.

]]> By: Melinda Wallace http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14504 Melinda Wallace Thu, 11 Feb 2010 14:15:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14504 Using a rice cooker is alright. I always use twice as much water to rice. You can soak your rice first, if you like. Using a rice cooker is alright. I always use twice as much water to rice. You can soak your rice first, if you like.

]]> By: Melinda Burt http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-15119 Melinda Burt Thu, 11 Feb 2010 14:15:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-15119 Using a rice cooker is alright. I always use twice as much water to rice. You can soak your rice first, if you like. Using a rice cooker is alright. I always use twice as much water to rice. You can soak your rice first, if you like.

]]> By: Annette http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13868 Annette Thu, 11 Feb 2010 13:42:04 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13868 Jodi- One of my new year's resolutions was to learn how to pressure can meats. I'm happy to report I have 19 jars of chicken breast, and 18 jars of beef in my food storage. I also only can when the meat is on sale for a good price. I fully understand NOT wanting to cut chicken while you're pregnant and have the queezies. I can't wait to try your recipe, Thanks! Jodi- One of my new year's resolutions was to learn how to pressure can meats. I'm happy to report I have 19 jars of chicken breast, and 18 jars of beef in my food storage. I also only can when the meat is on sale for a good price. I fully understand NOT wanting to cut chicken while you're pregnant and have the queezies. I can't wait to try your recipe, Thanks!

]]> By: Jessica George Robison http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-14503 Jessica George Robison Thu, 11 Feb 2010 13:15:00 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-14503 I am going to have to try this! I do a Catalina chicken where you marinate chicken breasts in catalina dressing & gill until chicken is done. Most divine! I am excited to try this! I am going to have to try this! I do a Catalina chicken where you marinate chicken breasts in catalina dressing & gill until chicken is done. Most divine! I am excited to try this!

]]> By: MargueriteTO http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13867 MargueriteTO Thu, 11 Feb 2010 13:11:16 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13867 I LOVE my rice cooker - it's the only way I can make decent rice, too! Plus it's nice that I don't have to babysit another pot, but can plug it in next to the stove and let it do its thing while I make the rest of dinner. I LOVE my rice cooker – it's the only way I can make decent rice, too! Plus it's nice that I don't have to babysit another pot, but can plug it in next to the stove and let it do its thing while I make the rest of dinner.

]]> By: suwheat http://foodstoragemadeeasy.net/2010/02/11/food-storage-recipes-catalina-chicken/comment-page-1/#comment-13863 suwheat Thu, 11 Feb 2010 10:56:47 +0000 http://foodstoragemadeeasy.net/?p=3837#comment-13863 Jodi -- use your pressure cooker to do the rice - perfect everytime!!!! Same with your chicken. So easy! Jodi — use your pressure cooker to do the rice – perfect everytime!!!! Same with your chicken. So easy!

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