2 great recipes

i made these two recipes the past week and they were delicious! they are both from the Rachel Ray 30 minute meals magazine i found at work.

Chicken and Veggie Pie

2/3 c rice
3 tbspn olive oil
1/4 c parmesan cheese
1 large egg, beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10 oz package frozen whole leaf spinach, thawed and squeezed dry ( i used fresh)
2 tsp finely chopped fresh rosemary
salt
1 store bought rotisserie chicken ( i used the other half left over from the curry soup
shredded
9 oz cheddar cheese, shredded

1. preheat oven to 425. in a small saucepan combine the rice with 1 1/3 c water. cover and simmer over medium heat until water is absorbed. let cool


2. brush sides of a 9 in pie pan with 1 tbspn olive oil. in a medium bowl, combine the cooled rice, parm cheese, egg and pinch of pepper. using lightly oiled fingers or a rubber spatula press the rice mixture evenly into the bottom and up the sides of the pie plate. bake for 10 minutes. set aside to cool.

3. in a large skillet, heat remaining 2 tbpsn olive oil. add the onion, bell pepper, garlic and cook stirring occasionaly until golden and tender. stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. remove from heat and let cool slightly. stir in the chicken and 1 c cheddar cheese.

4. lower the oven to 375. fill crust with the chicken-veggie filling, leaving 1 inch border at the top of the crust. sprinkle the remaing 1 1/4 cup cheddar cheese on top. bake until the cheese is melted and bubbly.

yumm!!!









Fire Roasted Manhatten clam Chowder

6 slices thick cut bacon, cut crosswise 1/4 inch thick
3 tbspn olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 ribs celery with leafy greens, stalks and leaves finally chopped separately
1 large baking potato
one 28 oz can diced fire roasted tomatoes
one 14.5 oz can chicken broth
two 10 oz cans baby clams or chopped clams packed in water, liquid reserved
salt / pepper

1. in a large saucepan over medium heat cook the bacon stirring occasionally until the fat renders about 6 minutes. discard the fat. add the olive oil and garlic and cook stirring until golden 2-3 minutes. add the onion and celery stalks and cook, stirring until softened, about 6 mintues. stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. reduce the heat and simmer until the potato is tender 15-20 minutes.

2. stir in the clams with their liquid and cook to warm through. stir in the chopped celery leaves and season with salt/pepper.

***very delicious!!! serve with red lobster biscuits.****