..................GRANBECKS' CALIFORNIA CHICKEN AND RICE

OKAY, so I failed my music challenge! But, hey, so did you all! I asked for songs, but I think that would have required for you to have visited and read my blog! It's okay, I do not hold grudges...I mean, just because I went to all the trouble...oh, wait, that sounds grudging! Really, I am over it and moving on to...FOOD!

I just read a funny mystery entitled, Carrot Cake Murder. The author is Joanne Fluke and her main character, Hannah owns and operates her own cookie store where people stop in for a cup of coffee and a cookie! Of course, the mysteries come in, when Hannah finds a dead body! (I've read three of her books now and there have been 3 dead bodies!! All in the little town of Lake Eden, Minnesota! Hmmmm...very mysterious that Hannah always finds those dead bodies, isn't it?) Anyway, they are funny and light--if you can get over the dead body parts--not body parts--but the part of the book that deals with a dead body--oh, well, you get the idea, right? Good summer reads to put on your Kindle I, II, or III, or to do it the old fashioned way and buy the book!

Frank's kids just got him a Kindle 2 for his birthday last February and I read it the time! In other words, thanks girls, I love Frank's gift!

Throughout Fluke's books, she puts the recipes for her cookies or any other things that she is cooking. In the Carrot Cake Murder she was helping the Beeseman family with many casseroles for their family reunion out at Eden Lake's cabins. The one that caught my eye and I decided to try last night was called Clara and Marguarite's Mexican Hotdish. I changed it up a little (I get that habit from my mom who could always feed her 7 kids or any army of kids and grandkids that showed up hungry with whatever she had in her fridge and cabinets at the time!). I figured that because it is summer, we should use the slow cooker because it creates less heat in the house. Also, it makes it easy to walk away and do other summer stuff while it is cooking!

The one thing I could not resist, and I am glad I didn't, were the Fritos and cheese melted over the top! I did have to heat my oven, but only for a few minutes to brown the top, verses a couple of hours, which is what the original recipe called for. I love our slow cooker, because the crock is removable and I put it in the oven--I did not even stir the chicken mixture. I just put the stuff on top and baked it for about 10 minutes. Frank even went to the store and bought a bag of Frito Chips and a bag (8 ounces)of Mexican shredded 4-cheese blend. The Fritos were delicious this way, but I do think the tortilla chips and any shredded cheese would be good! I divided the bag of cheese in half and put the first half in the mixture to slow cook and the second half over the top with the chips.

Here is the recipe with my notes added. If you have questions or comments, just put them at the bottom here on my blog comments or on my Facebook page! Bon Apetite!

NOTE: DO NOT DRAIN YOUR CANNED ITEMS! YOU NEED THE LIQUID FOR THE RICE!
1 pound fully cooked chicken, cut or shredded into bite size pieces
2 (14.5 ounce) cans diced tomatoes, undrained
or if you can find it,1 (10.5 oz.) Enchilada sauce with 1 (14.5 oz.) diced tom.
1 (14.5 oz.) can of chicken broth
1 1/2 cups uncooked rice
1 medium onion
1 cup of shredded cheese (the mexican 4 cheese blend is excellent!)
1/2 cup chopped green pepper ---you can use all green or all red if that is what
1/2 cup chopped sweet red pepper ------you have on hand!
1 cup salsa ---or add a (10.5 oz.) can of diced tomatoes and green chilies and
1 (4 ounce) can chopped green chilies ----skip the salsa and can of green chilies
1 (1.25 ounce) package taco seasoning (if you use the enchilada sauce, it may have enough seasoning...just depends on how spicy your family likes their food!)

4 tablespoons of butter Cut into 8 pieces and placed over the top of mixture
NOTE: DO NOT DRAIN YOUR CANNED ITEMS! YOU NEED THE LIQUID FOR THE RICE! If I sound like I am repeating myself, I am! I used this much liquid and my dish was very thick, but perfect, in my opinion. Frank really loved this too and I think he was sceptical at first.

DIRECTIONS
In a slow cooker, combine all ingredients; stir to blend. Put pieces of butter on top so it can drip down into the mixture as it cooks. Cover and cook on low for 5-6 hours or high 2-3 hours until rice is tender. You DO NOT have to stir this while it is cooking--just leave it alone! So it is great if you have a busy day!

What really makes this scrumptious is putting it into a baking dish (or using your crock if it will remove from your slow cooker) and sprinkling about 2 cups of Frito or Tortilla Chips on top with the other half of your package of shredded cheese. Place in a 400 degree oven for about 10 minutes or until cheese is melted and browned slightly.

Frank made some of his cornbread with a couple tablespoons of chopped jalapenos and sweet corn thrown in. This worked out perfect, because the oven was already on for my dish!

What's in that glass??

Hannah's other recipes in this book were: Viking Cookies, Salmon Cakes, Dill Sauce, Edna's Easy Celery Sauce, Hannah's Special Carrot Cake, Cream Cheese Frosting, Raison Drops, Cocoa Fudge Cake, Chocolate Frosting, Neverfail Fudge Frosting, Funeral Hotdish, Sally's Sunny Vegetable Salad, Red Velvet Cookies, Rocky Road Bar Cookies (S'mores), Party Cookies, Lemon Fluff Jell-O, Wanmansita Casserole, Chocolate Peanut Butter Cake, Scandinavian Almond Cake, Black Forest Brownies.

I guess if you are dieting, it is not a good idea to read one of these novels! But if you are just "letting it all hang out" for summer, then it is an enjoyable light read for the sitting out at the pool or lounging under your shade tree with a large iced tea--Long Island or not! Enjoy!!!!!!!!!!!!