Meal Fit for a King

This is one of my favorite dishes. Chicken a la King, not to be confused in any way with King Ranch Chicken. They are totally different. This really does come together quick and it is one of the best comfort foods. It's the dinner version of biscuits and gravy.

Chicken a la King

5 biscuits

1/4 cup chopped onion

1/4 cup chopped celery

1/3 cup butter

1/4 cup flour

1/4 tsp. salt

1 cup chicken broth

1 cup of milk

2 cups cubed, cooked chicken

2 tbsp. diced pimientos

Ok, here is how to get it done quick.

Preheat oven to biscuit baking temp. on biscuit package. Heat butter on low heat in large skillet. Chop celery and onion; add to skillet and turn heat to medium. Cook biscuits when oven is done preheating. While onion and celery are cooking, measure out flour and salt. Also measure out broth and milk. When onions and celery are crisp-tender, stir in flour and salt till blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and pimientos. Bring back to a boil, then reduce heat, and simmer, uncovered, for 4-6 minutes (until heated through). Serve over split biscuits.

Notes: umm..umm..good

Black Bean Burritos

This is easy enough for me to make for dinner the first day of school (which means it must be fast). I think my brain stopped working at exactly 2:30pm yesterday. The first day of school went pretty well. It was my 4th first day of school (as a teacher) and the first that I wasn't nervous about. I have to admit that I miss my sophomores. Juniors and seniors are too arrogant for me. Oh well, getting juniors and seniors is supposed to be a promotion (without a pay increase), so I'll try to enjoy it.


I've been reading some older posts lately which reminded me of new year's resolutions. Most people make their's in January, but I find myself running on the August-June school year schedule, and I think of changing things every new school year. I'm declaring my new school year resolutions now (so maybe I'll stick to them).


1. I will not carry other teachers. They should learn to do their own job.
2. I will try not to be as sarcastic to students (but it's ok to be sarcastic with them right?)
3. I will set a goal to have all my kiddos pass TAKS ( I know, pretty lofty, but we'll see).
4. I will not stay late at work and still bring my work home.


Ok, so I think those are all goals more than resolutions, but I'll try. Anyway, here is the busy night recipe.

Black Bean Burritos

1 - 15oz can black beans, rinsed and drained

1/4 cup chopped onion

1-4oz can chopped green chilies

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1 tbsp. veg. oil

3 tsp. chili powder

1/2 tsp. minced garlic

1/4 tsp. dried oregano

1/4 tsp. ground cumin

1/8 tsp. salt

8 flour tortillas

1 cup shredded Monterrey Jack cheese (or cheddar)

salsa and sour cream

Place beans in a large microwave-safe bowl; mash lightly. Stir in the chilies, onions, peppers, oil, chili powder, garlic, oregano, cumin, and salt. Cover with paper towel and microwave on high 2-3 minutes, or until heated through, stirring once. Spread 1/4 cup bean mixture down teh center of each tortilla. Top each with 2 tbsp. of the cheese; roll up. Place seam side down on an ungreased microwave safe dish. Cover with a damp microwave safe paper towel. Microwave on high for 30-45 seconds or until heated through. Serve with salsa and sour cream.

Notes: This is an easy dish, but I have to admit that it tastes like something is missing. If you have any suggestions, let me know. I think that I'll try less chili powder with more salt and garlic next time. That's just me. The original dish is still worth a try. Again, no meat; add any meat you like if have someone that refuses to eat vegetarian meals.

Refried Bean Soup with Pace Cornbread

I'm finally getting around to posting this delicious meal. I made it last week sometime. The soup is one of the easiest recipes I have. Just throw together a few cans, heat, and eat!! The cornbread recipe is from my mother in law and is a great side for any mexican theme dinner. I haven't been cooking much since I started working again last week. Last night was movie night with me and my husband. We made out the hide away bed on one of our couches, piled on a bunch of pillows, and watched movies all night. My husband cut up salami, summer sausage, pepper jack cheese, smoked cheddar, and mild cheddar. We ate it with crackers for dinner. It was great!! We even put an ice chest next to the couch so we didn't have to walk to the kitchen. I think we'll try to make movie night a regular ritual. Anyway, back to the recipe; the soup can have so many variations to suit your needs. I'll put some of my variations in the notes below. You have to try this on a busy weeknight!!

Refried Bean Soup

1 (~15oz) can fat free refried beans (you don't have to use fat free)

1 (15 1/4oz) can whole kernel corn, drained

1 (15oz) can black beans, rinsed and drained

1 (14 1/2oz) can chicken broth

1 can rotel

1/2 cup water

1 (4oz) can chopped green chilies

1/4 cup salsa

Optional Garnishes: tortilla chips, more salsa, sour cream, shredded cheese

In a large saucepan, combine all ingredients except for garnishes and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with any garnishes you like.

Notes: I like to make the soup and add a dollop of daisy and some shredded cheddar to each bowl. The original recipe called for spicy refried beans, but my husband isn't fond of spicy foods. Therefore, I use regular refried beans and mild rotel. I just add a little cayenne pepper to my bowl to spice it up. As you may have noticed, there is no meat in this soup, but it is plenty hearty. My husband doesn't even usually notice the lack of meat. But, if you are a big meat eater, you could add cubed, cooked chicken.

Pace Cornbread Squares (sorry, no picture)

1 pkg. Jiffy Cornbread mix

1/2 cup milk

1/2 cup Pace Picante Sauce

1/2 cup shredded cheddar cheese

1 egg

2 tsp. sugar

1/2 cup sour cream

In a bowl, mix all ingredients, except the cheese, very well. It will be thinner than normal cornbread batter. Pour batter into a greased 8 x 8 inch pan. Sprinkle the cheese over top and bake at 400 degrees for 15-20 minutes, till center is baked. Watch so that the bottom crust doesn't overbrown.