If I Owned a Restaurant...

I love steak. And one of my favorite things to do with leftover steak is this.

It's simple, just lettuce, sliced steak, sunflower seeds and blue cheese dressing. It's flavorful, blue cheese and steak are a match made in heaven. It's super quick and easy to prepare. And every time I take a bite, I think, "If I owned a restaurant, this would be on the menu."

On this day, I then asked myself, "If you owned a restaurant, what else would you have on the menu?"

Hmm... 

Cupcakes. Definitely cupcakes. 

And Lemon Bars.

Then I'd probably throw Chicken and Rice on the menu, just because this version is so different from what most expect.

So today, I thought we'd play a little game called If I Owned a Restaurant. And this is how it goes. If you owned a restaurant, what would be on your menu?

And...go!

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Falling for Fall with Easy Chicken and Rice Casserole

Yes, it’s finally beginning to feel more like autumn here in southeast Texas. We can open the windows at the big house and allow all those paint fumes to escape.

Those cooler temps also mean bonfires and a longing to be outside after retreating from the heat all summer.

The nice weather makes the wildlife more active, too.

However, you'd better plug your ears if a water moccasin is seen scooting across the lake.

Of course, there are some things that never change, no matter what the season.

This glorious weather has me wanting to do anything but stay inside and fix dinner. Making it the perfect time for one of my all-time favorite casseroles.

My girls’ grandmother shared this recipe with me when I was a young bride and everyone who tries it wants to know the recipe. I guarantee you’ve rarely had rice that tastes this good. Best of all, assembly is quick and easy, allowing you to go outside and play while the oven takes care of the rest.

Here’s what you’ll need:

A whole chicken, cut up, or whatever part of the chicken happens to be your favorite. On this day, I had a package of 4 large chicken thighs, so that’s what I used.

1 ½ cups long-grain white rice, uncooked

1 packet dry onion soup mix

1 teaspoon Italian seasoning

1 1/2 teaspoons Beau Monde, a Spice Islands brand seasoning blend. Unfortunately, there are no substitutions for this and I’m convinced it’s what makes this recipe.

4 cups water

4-8 tablespoons melted butter

Preheat oven to 400 degrees.

Put the dry rice in a 9 x 13 baking dish and sprinkle with the soup mix and seasonings.

Add water and give it a quick stir.

Melt butter in a saucepan and dip chicken in butter to coat. 

 Nestle chicken into rice mixture.

I drizzled the remaining butter over the chicken.

Once you have all of your chicken in the pan, place the pan into a preheated oven and bake for 45 minutes to one hour, until chicken is cooked and liquid has been absorbed.

I will warn you that the aromas filling your house as this bakes will make your tummy growl and your taste buds eager for that first bite.

This dish is perfect for potluck dinners (though one taste will have folks fighting for more) or if you’re taking a meal to someone in need. Just add a veggie and you’ve got a complete meal with very little effort on your part.

Now it’s your turn. Are you enjoying fall where you are? Has old man winter tried to make an early appearance? Or is summer holding on forever?

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com