Author: Charlotte Hancey

Shortcut Arroz Con Pollo

Anyone else feeling Maycember in full force? Whoever came up with that term for the month of May was spot on! Field trips, recitals, sports, projects, graduations…who else is going crazy?!? I’m feeling all of it double duty as a mom AND a school teacher. For my Lee’s Marketplace recipe this week I wanted to do something super easy but of course yummy. We all need something quick to feed our families and keep our sanity right now! I knew that my Shortcut Arroz Con Pollo would be perfect! I have been making this for at least 10 years. I used to just call it “Chicken and Sausage with Yellow Rice” but realized that it has many of the same flavors as Arroz Con Pollo. That sounds fancier anyway right? Ha! There are only 6 main ingredients besides water and oil. SIX! The rotisserie chicken, sausage, and rice all pack a punch with flavor which makes a simple dish tastes like you’ve spent hours. I always make cornbread muffins with this because they just go really well and it makes a more complete meal. I hope y’all love it as much as we do. To all the parents of school-age children…may the force be with you for the next couple of weeks! You got this!

Shortcut Arroz Con Pollo

  • Servings: 8
  • Difficulty: easy
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Ingredients

1 (30 Oz) rotisserie chicken, meat removed
1 lb kielbasa, sliced into half circles
1/2 large yellow onion, diced
1 red bell pepper, diced
7-10 Oz yellow rice mix
1 1/2 cups frozen peas
2 tablespoons olive oil

Directions

Using a large pot with a lid, drizzle olive oil and heat to medium high. Add sausage, onion, and pepper then cook for 5 minutes or until soft and browned. Add chicken and stir to combine. Add rice mix plus as much water as the mix calls for. Stir and bring to a boil. Put the lid on and turn heat down to low. Cook according to the rice mix directions (usually 20-25 minutes). When the rice is done, stir in the frozen peas and serve.

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Raspberry Cream Pie

Berry season is here! I don’t know about y’all but I’ve never been more excited for summer. We planted raspberries last summer and it looks like we are going to have tons this year! I have already started experimenting with recipes in anticipation of all of the fresh raspberries coming my way.
Recently, I was in my favorite kitchen supply store, Kitchen Kneads, and saw that they had something called Red Berry Pie Tone. I asked what it was and found out that it was a pie thickener. They said that it was better than the Danish Dessert stuff that is usually used for fresh berry pies. It was also WAY less expensive. I had to give it a try and it was a great excuse to make this delicious dessert!
Now, you’re probably thinking, “I don’t live near Kitchen Kneads so where can I get this pie tone stuff?” Well, you’re in luck because you can order it from them online! This store is such a GEM! They’ve been in business for 46 years! They have so many specialty items and it’s where I go to find unique things like Red Berry Pie Tone. You can order it here!
I adapted this recipe from one that I got from my mother-in-law, who got it from her sister, who got it from who knows where. Ha! I hope you love it because it is a family favorite in my house!

Raspberry Cream Pie

  • Servings: 16 (2 pies)
  • Difficulty: easy
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Ingredients

2 pie shells (9”)
¾ cup Red Berry Pie Tone
1 (8 oz) package cream cheese, room temperature
2 ¼ cups sugar, divided
16 oz Cool Whip, divided
3 cups fresh raspberries

Directions

Bake pie shells according to package instructions and set aside to cool.
Whisk pie tone with 1 cup water. In a medium saucepan, bring 3 cups water and 1 ¾ cup sugar to a boil. Let boil until sugar is dissolved. Add red berry mixture and bring to a boil again. Remove from heat and set aside to cool.
Using an electric hand mixer, mix cream cheese and sugar for 2-3 minutes. Fold in 1 cup Cool Whip and 3 tablespoons of pie tone mixture. Spread in bottom of pie shells.
Fold raspberries into the remaining pie tone mixture then spoon on top of cream cheese mixture. Refrigerate for at least 4 hours. Top with remaining Cool Whip when serving.

Charlotte Hancey2 Comments

Korean Bulgogi Tacos

Didn’t think you’d get a Korean recipe from me did you? Well, let me tell you where the inspiration came from. About a year ago, a yummy Asian fusion restaurant called Rice Bowl Deluxe opened up near me. There are slim pickens when it comes to good, unique restaurants within a 5-10 minute drive from me so this place was much needed! I fell in LOVE with their Korean Bulgogi Tacos! We went back several times and I got them every time.
I was so sad when they closed down a few months ago! Luckily, I’m one of those people who has to take pictures of my food. I needed these tacos in my life so I studied the pics I took and re-created them. When I made them for my family, we all DIED. They are so good! Each component is a must so don’t skip out on any of it!
Gochujang sounds like a weird, hard to find ingredient but it’s not. It’s just red chili paste and I found it in sauce form at my local grocery store. It gives the beef such a perfect spicy kick but isn’t overpowering.
I had a blast making these on KSL’s Studio 5! It was my first time doing a segment with them and I can’t wait to go back. Watch me make my Korean Bulgogi Tacos here!

Korean Bulgogi Tacos

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

For the beef:
1 1/2 pounds flank steak
1/4 cup sesame oil
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup water
2 tablespoons Gochujang sauce (optional)

For the slaw:
1/4 head purple cabbage, finely shredded
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/2 teaspoon salt
Freshly ground black pepper

For the sauce:
1/3 cup sour cream
1/4 cup mayonnaise
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sriracha sauce
2 tablespoons lime juice

Flour tortillas
Cilantro
1-2 avocados

Directions

Slice beef very thin against the grain. Place in a zip top bag.

In a mixing bowl, whisk together sesame oil, garlic, ginger, soy sauce, brown sugar, water, and Gochujang. Pour over the beef. Close bag, massage to incorporate, and place in fridge to marinate for at least 4 hours or up to overnight.

Just before cooking beef, make slaw by tossing cabbage, vinegar, sugar, oil, salt and pepper in a medium sized bowl. Cover and place in fridge. Next, make the taco sauce by whisking sour cream, mayo, garlic powder, salt, pepper, sriracha, and lime juice together. Place in fridge until ready to eat.

Heat a large, non-stick skillet to medium-high heat. Add meat (with marinade) and sauté for 3 minutes. Stir then continue cooking for an additional 3-5 minutes.

To assemble, warm tortillas then place meat, slaw, and sauce in them. Garnish with cilantro and avocado.

*Note: Gochujang is a sauce/paste and can usually be found in the Asian section of your grocery store. Replace with Sriracha if you can’t find it.

On the set of KSL’s Studio 5 with Brooke Walker making these yummy tacos!

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Pineapple Pork Kebabs

Grilling season is upon us and I have the perfect recipe to get you started! These Pineapple Pork Kebabs are easy, delicious, and sure look pretty on a grill! What more could you ask for?!? If you like a little more spice feel free to add more sriracha to the marinade. With 2 tablespoons, the heat is barely there but noticeable. This is a custom recipe that I created for Lee’s Marketplace. I’m having so much fun creating recipes for them! If you make this or any of my other recipes please comment on them and let me know what you think!

Pineapple Pork Kebabs

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

1 pork tenderloin (2-2.5 lb)
3/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup brown sugar
2 teaspoons ground ginger
3 tablespoons sesame oil
6 garlic cloves, minced
1-2 tablespoons sriracha sauce
1 pineapple, cut into chunks
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces

Directions

Remove silver skin and any excess fat from pork then cut into 1 1/2 inch pieces. Place in a zip top bag.

In a mixing bowl, add soy sauce, pineapple juice, brown sugar, ginger, sesame oil, garlic cloves, and sriracha. Whisk to combine. Reserve 1 cup then pour the rest into the bag of pork. Let marinate in fridge for 2-8 hours.

Preheat grill to medium-high. Thread pork, pineapple, pepper, and onion onto skewers.

Place kebabs on grill and cook, turning occasionally, until done. Baste frequently with reserved marinade.

*Note: Cooking time depends on your grill. I used a Traeger smoker and it took 18 min. Internal temp of pork should be 150.

Charlotte Hancey1 Comment

Southern Pea Salad

Easter is almost here and I have the perfect side dish for your holiday gatherings. My Southern Pea Salad will brighten up your table in color and flavor! I created this recipe for Lee’s Marketplace and people are loving it. It has cheese and bacon in it…need I say more??? It’s so easy too! Look how short the directions are! This is one of those things that is even better the next day so give yourself time to make in advance. I hope y’all love this as much as my family did!

Southern Pea Salad

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

¼ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
2 teaspoons sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
24 oz frozen peas
3 large hard-boiled eggs
8 oz cheddar cheese, cut in small cubes
6 slices bacon, cooked and crumbled
½ bunch green onions, sliced
2 tablespoons fresh dill, chopped

Directions

Bring 2 quarts of water to a boil. Blanch frozen peas by boiling for just 2 minutes. Drain and rinse with cold water to stop cooking. Set aside.
In a large bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper. Add the rest of the ingredients, gently folding until everything is combined well. Taste and add more salt and pepper if desired.
Refrigerate at least 4 hours before serving.

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Carrot Cake Trifle

Carrot cake is hands-down my favorite “non-chocolate” dessert. It’s one of those desserts that I can’t pass up if I see it on a restaurant menu. I love making trifles because they’re easy, delicious, beautiful desserts that feed a crowd. I make a chocolate/cherry one every year at Christmas and we love it! I was thinking about an Easter dessert to make for my April cooking segment on ABC4’s Good Things Utah and this idea came to me. I wanted to take something familiar and put my own spin on it. Adding real carrots, an extra egg, and replacing the oil with applesauce totally transforms the box cake mix. The pineapple layer is divine (hello yummy ice cream topping) and the whipped cream cheese is just dreamy. The Biscoff cookies add a flavorful crunch! This is the perfect Easter dessert! Watch me make it here!

Carrot Cake Trifle

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

For the cake:
1 box Betty Crocker Super Moist Carrot Cake Mix
1 cup water
2/3 cup applesauce
4 eggs
1 cup finely shredded carrots

For the pineapple layer:
1 (20 oz) can pineapple tidbits, undrained
2 tablespoons cornstarch
¼ cup brown sugar

For the cream layer:
1 (8 oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

6 Biscoff cookies, crushed

Directions

Preheat oven to 350. Grease 9×13 pan. Add dry cake mix to medium-sized mixing bowl. Add water, applesauce, and eggs. Beat for 2 minutes then fold in carrots. Add batter to prepared pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool completely. Once cool, cut cake (while in the pan) into small squares.
While cake is baking, add pineapple to a saucepan over medium-high heat. Add cornstarch and brown sugar then mix well. Bring to a boil, stirring often. Once thickened (about 1-2 minutes), remove from heat and cool completely.
In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In a larger bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Fold whipped cream into the cream cheese mixture. Set in fridge until ready to use.
In a trifle bowl (or glass bowl), layer 1/3 of the cake cubes, 1/3 of the pineapple filling, then 1/3 of the cream. Repeat two more times ending in cream. Top with crushed cookies.
Refrigerate at least 3 hours before serving.
Ready for its close-up on the set of Good Things Utah!

Charlotte Hancey2 Comments