Here we’ll post hard-to-find recipes that we’ve used in past plans. They are here because our subscribers loved them and wanted to have an easier way to access them!
Vie Favorites
MAIN Chicken & Rice with Steamed Green Beans
Prep
Cook
Total
Yield 4-6 servings
A Southern favorite, we love this meal because it's a one pot wonder. Everything gets cooked in a big pot at different stages so the entire meal finishes quickly with each ingredient being cooked to perfection. Also, the rice really takes on the flavor of the chicken broth that its cooked in which makes for a healthy, flavorful dish.
Ingredients
1 whole chicken
2 quarts water
1 tsp salt and pepper
4 cloves garlic, sliced in half lengthwise
1 yellow onion, chopped
2 cups rice, your choice
2 lemons, zested and juiced
2 sprigs fresh thyme or 1 Tbsp dried thyme
1 pkg mushrooms, cleaned and halved
1 lb green beans, trimmed
Instructions
- Add the chicken, water, salt + pepper, garlic, onion, and thyme to a large stock pot and bring to a boil.
- Boil for 20 minutes, remove poached chicken and allow to cool in a bowl while you cook the rice.
- Add the rice to the now chicken stock and reduce heat to simmer, cooking rice gently for 20 minutes or according to package instructions.
- While rice is cooking, prepare a large colander or sieve* to cook the green beans by placing it carefully over the simmering rice and adding the green beans so that they can steam.
- Set a timer for 4 minutes. Remove green beans once timer goes off and set aside to cool.
- While rice is finishing up remove meat from chicken (keep bones for future stock by placing in a zip top bag in the freezer) and empty green beans from colander or sieve. Add chicken to the colander or sieve now and place back in the simmering liquid to reheat.
- Once rice is done, taste everything for seasoning and serve by straining some rice out with a slotted spoon into a bowl. Top with chicken and green beans, and add a spoonful or chicken stock.
Notes
*Make sure your colander or sieve are big enough to rest on the lip of the soup pot, with the handles hanging over so that your colander or sieve doesn't fall into the pot.
Courses main
MAIN Chicken & Rice with Tangy Swiss Chard
Prep
Cook
Total
Yield 4-6 servings
Chicken and rice is so easy to make and also classically southern! Save the bones for stock if you like (highly encouraged) and add more liquid later in the week to these leftovers to make a nice homemade chicken and rice soup. Add the tangy chard, too, for a twist to the soup!
Ingredients
4 quarts water
1 whole chicken
1 pkg poultry herb mix (thyme, rosemary, sage)
1 Tbsp salt and pepper
1 ½ cups white rice
½ bunch rainbow chard, cut into chiffonade
¼ cup apple cider vinegar
2 Tbsp olive oil
1 Tbsp sugar
1 Tbsp soy sauce
1 pinch red pepper flakes
2 stalks celery, chopped
2 carrots, chopped
Instructions
- Heat water in a large soup pot.
- Add whole chicken (with gizzards removed from the cavity if necessary), herbs and salt + pepper.
- Bring water to a boil and then reduce to a simmer, cooking chicken until meat is falling off the bone, about 30 minutes.
- Remove chicken carefully from water, making sure that if it’s falling apart to not leave any bones behind. Place chicken in a large bowl to cool.
- Take an inventory of the water (now chicken stock): How much is left? You’ll want about 2 quarts, so pour off any extra and store as stock for use in future recipes.
- Add rice to the remaining stock and cook until soft.
- While rice is cooking, use your fingers to pick the meat off of the chicken, chop it up into bite-sized pieces if necessary and set aside. Reserve carcasse in a plastic bag and place in the freezer: next time you need stock, just boil this in water and voila!, more stock for free.
- Next, make tangy chard: combine chard with apple cider vinegar, olive oil, sugar, soy and red pepper flakes. Massage into chard until evenly coated and slightly wilted.
- Once rice is cooked, stock is reduced by enough to resemble a soup that is evenly balanced with rice and liquid, add chicken back to pot and reheat. Add carrots and celery at this time and cook for 10 minutes.
- Serve topped with tangy chard.
Courses main
MAIN Instant Pot Chicken & Rice with Zucchini + Corn
Prep
Cook
Total
Yield 4-6 servings
Make this dish in no time, and fret not if you don't have the coveted Instant Pot yet. You can make it on the stove top with a soup pot!
Ingredients
1-2 lbs chicken drumsticks, thighs or breasts (skin on or off, boneless cuts are easier to work with but offer a bit less flavor)
1 yellow onion, chopped
4 cloves garlic, sliced
1 4-oz pkg sliced mushrooms, cleaned
2 sprigs fresh rosemary, left whole
1 tsp salt and pepper, divided
1 lemon, halved and divided
1-2 cups brown rice
4 cups water
2 Yukon gold potatoes, cut into quarters
1 bag frozen corn
1 zucchini, sliced into large 1-inch thick rounds
Instructions
- Begin by setting your pressure cooker to Brown/Saute.
- Add chicken skin-side down.* *If not using skin-on chicken, then add 1 tsp olive oil or butter.
- Once hot, brown chicken on all sides and remove.
- Add onion, garlic, mushrooms, rosemary, and salt + pepper and saute 5 minutes.
- Add rice, water, half lemon (squuezed, then add the pith) and stir to combine.
- Add chicken on top and nestle into rice mixture.
- Top rice and chicken with the rest of the lemon juice + pith, potatoes, corn, and zucchini (in that order).
- Cover and close lid. Adjust valve to closed in order to keep pressure from releasing and reset to Chicken/Meat/Soup (either works).
- Cook until done, release pressure manually and remove lid carefully.
- Pull out chicken with tongs and place on a plate. Once cool enough to touch, pull apart meat and add as much as desired back to the dish.
Notes
Use any leftovers from this meal to make a delicious soup! Simply add more water and bring to a boil. Remove from heat, taste and flavor as needed. Add 1-2 cups milk or cream for a nice chowder.
Courses main
SIDE Warm Potato, Green Bean & Artichoke Salad
Prep
Cook
Total
Yield 8-10 servings
This is absolutely one of my favorite dishes that we make at home and you have probably noticed that when red potatoes and/or green beans are on sale, this is my go-to! This can be served cold or warmed and it goes with just about everything!
Ingredients
1 bag petite red potatoes, cut into quarters
1 lb. fresh green beans, trimmed
½ each red onion, diced
2 Tbsp olive oil
2 Tbsp white vinegar
2 Tbsp sour cream or mayo
½ tsp. salt
½ tsp. pepper
½ tsp. garlic powder
1 can artichoke hearts, drained
1 cup sunflower seeds, toasted *garnish
Instructions
- Wash potatoes and cut into quarters. In a large pot cover potatoes with water, add salt, and bring to a boil. Cook until potatoes are tender, about 30 minutes.
- While potatoes are cooking, trim green beans. During the last 5 minutes of the potatoes cooking, add green beans to the pot.
- Drain potatoes and green beans then put into a large bowl.
- Toss thoroughly with red onion, olive oil, vinegar, sour cream or mayo, salt, pepper and garlic powder, and artichokes.
- Salad can be served warm or cold.
- When ready to enjoy, taste and adjust seasonings (potatoes absorb a lot of flavor and sometimes this salad needs to be re-seasoned), sprinkle with sunflower seeds and serve.
Courses side