Anna's Tiny Kitchen

This creamy and delicious Chicken & Wild Rice dinner is so comforting after a long day at work!  The best part is you can do some of the prep work in the morning and the slow cooker does the rest.  The mushrooms release their savory, amazing flavor as everything cooks throughout the day.  This is a stand-by in my kitchen and very easy to make. When you sear the chicken breasts first and then place them in the slow cooker, you get the crispy, browned chicken on the outside and tenderness on the inside.  The hearty goodness of long grain and wild rice add such a delicious complement! The recipe can easily be doubled if you're serving a larger crowd.  Add a simple salad and some rolls and you've just prepared the yummiest of dinners for your family! 2 4oz. packages long grain and wild rice mix (I used Farmhouse brand) 2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness 1 T. canola oil 1 t. butter 1/2 cup diced white onion 8 oz. sliced mushroo

I don't know many people who can resist the creamy goodness of pasta!  It is so versatile and so comforting!  It's interesting how preparing food for you friends and loved ones can evoke memories of love and joy.   The last time I made this mouth-watering, one-pot dish, I was watching the absolutely charming movie, Cafe Society.    My two college-age children had come over for dinner and a movie.  Yep, I made this recipe that night.  Cafe Society and Creamy Florentine Pasta will forever be lovingly linked in my heart. This recipe is one of my favorites and it is simple to make!  It only takes 30 minutes and you cook everything in the same pan.  No messy bowls, saucepans, etc.   You can also make this delicious pasta dinner without the meat.  It is yummy either way! 1 lb. of chicken breasts, diced (optional) 1 T. extra-virgin olive oil 1/2 T  butter 2 minced garlic cloves 1 t. salt 1 t. black pepper 1/2 t. paprika 1/4  cup minced sun-dried tomato

Sometimes I crave a crunchy, slightly sweet morsel to enjoy with my morning coffee.  These cookies fit the bill!  They are crunchy around the edges (perfect for dunking) and chewy in the center.   The whole wheat pastry flour and the steel cut oats provide fiber and heartiness.  They are low sugar and studded with dried fruit and nuts.  The chocolate is optional.  I won't tell! 3 ½ cups whole wheat pastry flour 1 ½ cups steel cut oats 1 T. ground cinnamon 1 tsp. baking soda ½ tsp. salt 1 cup butter ½ cup granulated sugar ¼ cup dark brown sugar 2 large eggs 1 T. vanilla extract ½ cup dark chocolate, chopped ½ cup dried cranberries and/or raisins 1 cup sliced almonds (toasted in a dry, hot pan till golden and cooled completely). Preheat oven to 350 degrees.   Line cookie sheets with parchment paper or foil. Toast your almonds and set them aside to cool. In a medium bowl, whisk flour, oats, cinnamon, baking soda, and salt.   Set asi

Growing up, my mother made this roasted chicken OFTEN with little variation.  She never used cookbooks, but everything always came out perfectly! This dish is so full of flavor and texture!  The trick is to slow roast at a high temperature and let it rest for 15 minutes, once you take it out of the oven.  It' easy to make and so satisfying! Make sure you serve it with fresh bread to sop up all the deliciousness from the sauce! 1 whole chicken, cut up into about 8 pieces 5 red potatoes, quartered 1 onion, chopped 4 garlic cloves, chopped 4 Roma tomatoes, chopped into large pieces  Olive oil Lots of chopped Parsley 2 t. Seasoned Salt  2 t. Regular salt 2 t. Black Pepper 1 T. Paprika In a large baking dish, zig zag olive oil across the bottom of the dish, covering most of it.  Cut slits on chicken pieces so that spices can seep into the meat. Place chicken pieces in oiled dish, skin side up. Nestle potatoes between chicken pieces throughout dish.  Sprinkle e