Chicken Tacos, Refried Blackbeans, and Cilantro-Lime Rice (with Guac & Chips)

This is a great Southwest flavored meal that is healthier than beef tacos and lighter as well. It makes a super dinner for guests, also (they will think you went to a LOT of trouble and it really isn't that hard to make). My husband loves taco night, and this was an interesting twist on a family favorite that we are sure to repeat often! Who needs to pay to eat out when you can eat like this at home?!

This recipe is for a family of 4. Increase the measurements if you have older children that eat like adults (mine are 11 and 9 right now), or if you have more than 4 to feed!

INGREDIENTS FOR PABLANO-CORN SALSA
1/4 cup frozen corn
1 roasted pablano pepper (instructions on roasting below)
Julienned red onion (about 1/4-1/2 of an extra-large red onion)
Butter or Olive Oil
Garlic (1-2 cloves minced)
Salt (to taste)
Mexican Oregano (1/4 tsp)
Green Jalapeño Tabasco
dash of pepper

INGREDIENTS FOR CHICKEN TACOS
2-4 large chicken breasts (depending on how much meat your family eats)
Hungarian Hot Paprika (1/4 tsp - sprinkled evenly)
Lemon Pepper (1/4 tsp)
Ground Coriander (1/2 tsp)
Cilantro (chopped leaves)
Corn Tortillas
on the side - lettuce and sour cream

INGREDIENTS FOR CILANTRO LIME RICE (inspired by Chipotle)
1 cup Basmati Rice
3 tbsp butter (1 for cooking with, the other 2 for tossing in to coat afterwards)
Lime Juice (about 1/4 cup)
1.5 cups water
Cilantro (1/4 cup chopped leaves)
Salt (to taste)

INGREDIENTS FOR REFRIED BLACKBEANS
Can of refried blackbeans
1-2 tsp. water
3-4 tblsp. milk
Ground coriander (about 1/2 tsp)
Salt (to taste)
Pepper to taste
Dash of Green Tabasco to taste

GUACAMOLE
2 large Avocados
1.5 tbsp salt
1 tsp ground coriander
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/8 cup chopped red onion
1/2 to 1 finely chopped (& seeded) serrano pepper if you like it spicy (we do)
corn chips for dipping

FOR SERVING AT THE TABLE
bowl of corn, pablano, onion salsa
bowl of sour cream
bowl of chopped/shredded fresh lettuce
Green Tabasco
hot covered plate of tortillas
bowl of cooked, seasoned chicken
bowl of guac
bowl of chips
hot plate and pot of rice
hot plate and pot of beans
serving utinsils
place setting for 4
iced tea for 4


STEPS FOR PREP:
1. Broil/roast your pablano pepper. Turn the oven on broil and place cleaned pablano pepper on a flat cookie sheet 2 inches from the burner for a few minutes - turning it as it browns - then set it inside in a sealable tupperware bowl to enhance the flavor while you prepare the rest of the meal.

2. Start your rice. Place all the ingredients except 2 tblsp of the butter and the cilantro in a pan with a tight-fitting lid. Bring to a boil and stir once. Place the lid on the pan and turn the stove to just above simmer for exactly 15 minutes. [note: Basmati rice is the best and easiest to cook with - always timely perfection and hardly EVER disappoints you by the way it turns out. It also has a delicious and unique flavor. I would not substitute it. If you have trouble finding it, check your local Indian/Asian/Mid Eastern markets. They usually sell it cheaper, also!]

3. Start your beans. Place all the ingredients in a small pan with a lid. Blend well and cook over low heat until the meal is done. If the beans begin to get crisp around the edges of the pan, simply stir and lower the heat.

4. Start the sautéed onion, corn and pablano salsa. Cut your onion and peppers. Heat a skillet with butter or oil. Add your veggies (corn, onion, pablano peppers) and garlic to the skillet and sauté to desired consistancy (I like mine a bit browned or burnt at tips). As you sauté, add spices (salt, Mexican oregano, green Tabasco, pepper). When done, set aside in small glass bowl on the table.

5. Start your chicken. Re-use the same pan you cooked the peppers in. Cut excess fat off breasts and use meat scissors to cut into bite-sized strips (about 1 inch), perfect for filling small corn-tortilla tacos. You can cut it directly above a heated pan that has a little butter or olive oil in it to prevent sticking. As the pieces sizzle, add your seasonings. When browned and completely cooked, place chicken in a small bowl with a lid to keep warm.

6. Fluff your rice. When rice timer goes off, open the lid, fluff the rice with a fork, turn off the heat, and re-cover until you are ready to eat.

7. Have your husband or an older kiddo make the guacamole. Mash together all ingredients and set in a small glass bowl on the table with a bag of extra-thin restaurant style corn chips.

8. Fry your tortillas. Spread each corn tortilla with butter on each side and fry on medium high until soft and slightly browned (not hard or crispy). Place each tortilla in a tortilla warmer or other dish that has a lid to prevent the warmth from escaping. Any leftover tortillas can be used in Migas the next morning!

9. Have the kids set the table. Fill iced tea glasses while they work.

10. Put the rice, beans, chicken, and other items in the "For Serving at the Table" list above on the table. Enjoy your chicken taco meal!


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Technorati Tags: Corn, Tacos, Meal, Recipe, Cooking, Chicken, Eat, Mexican, pablano pepper, rice, side dish

Greek Meal (Chicken, Rice, Dip, Pita, Salad & Olives)

I thought I would list a few recipes for last night's meal since we were fighting over the leftovers today. My husband was thrilled to see a baked chicken coming out of the oven upon his arrival home. There's just something about seeing a baked chicken that says, "I spent HOURS preparing this meal for you". However, it is really not the truth. This meal takes a little over an hour to finish (as far as prep time goes)... but the learning curve isn't steep. Make it once and you'll be a pro the next time. The ingredients and instructions are the key. Try to follow them exactly the first time - or you may miss the beauty of the final product. I promise that this meal will impress your guests as well (even if they are Greek!).

Here's the menu, ingredients and instructions - in that order so you can shop first and cook later...

Menu:
Zesty Baked Oregano Chicken
Lebanese Rice Pilaf
Hummus
Pita Bread (store bought)
Greek Salad
Kalamata Olives

Ingredients:

Chicken Ingredients:
plastic oven bag for roasting meat
small fryer chicken (or you can bake it for less time using cut pieces or breasts... but don't skimp and skip the oven bag)
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic
lemon slices (optional)
diced grape tomatoes (cut in halves) - about 10 of them
chopped fresh parsley (about a handful)
honey and fresh parsley for garnish (optional)

Rice Ingredients:
1.5 cups long grain or basmati rice (soak it for an hour in hot water)
(2.5 cups) quart of chicken broth or make your own using bouillon (low sodium)
1/2 cup vermicelli (1-2 inch pieces if you cut your own) * (don't leave this out!!)
1/4 cup butter (unsalted)
1.5 teaspoons salt

Hummus Ingredients:
1 can chick peas (garbanzo beans) - drain and save liquid
1/4 cup tahini (sesame seed paste)
1-2 cloves garlic
1/2 tsp. salt
1/4 cup lemon juice
2 tablespoons sour cream
handful of chopped fresh parsley leaves
paprika or sumac for garnish
olive oil for garnish

Greek Salad:
1/2 head of romaine lettuce (or 1 romaine heart)
1/4 of a bell pepper (julienned)
1/4 of a red/purple onion (julienned)
halved grape or plum tomatoes
capers
1/4 cup feta (crumbled)
ground black pepper
parsley flakes (fresh or dry)
olive oil
red wine or balsamic vinegar

Pita Ingredients:
Whole wheat or white pita pocket bread
olive oil

Olive Ingredients:
Kalamata olives (if you MUST, use regular black olives)


Instructions:

Start with your chicken dish, start your rice dish next, your hummus next, and then finish up with your salad, bread, and olives. Here below are the easy instructions...

Chicken Instructions:

• Preheat your oven to 350 degrees F.
  
• Clean chicken and take out the guts (sorry - no easier way to describe it)
• Cut off excess skin around cavity
  
• Loosen the skin with handle of a wooden spoon so you can put some marinade against the meat
• Mix your marinade together (rest of ingredients besides chicken, tomato & parsley) in small bowl
• Use a meat brush to brush the outside of both sides of the chicken and in-between skin and meat
• place chicken in an oven bag and place wrapped chicken in a pan to catch the grease
• put 3/4 of the parsley and tomatoes into the chicken cavity with rest of marinade (allowing it to run out and pool around the bird
• Tie off the legs (optional)
• Bake for 20 minutes per pound of chicken or until meat thermometer reads 180 without touching bone
• Discard stuffing veggies and eat only the ones on the outer side of the chicken
• Place chicken in serving platter and coat with juices
• Garnish with fresh herbs for display (optional)
• Drizzle with a touch of honey (optional)

Rice Instructions:

• Boil a tea-pot full of water and add bouillon, pour 2.5 cups aside for cooking later, use rest to soak rice for one hour (you can also put your chicken broth in a pot and do this, or use water alone and chicken broth while you are cooking)
• When rice is ready, pour it into a fine strainer and empty soaking water into sink
• Leave the rice in the strainer in the sink while you do the next step
• Brown the vermicelli in the butter over medium-high heat for a few minutes (butter will bubble)
• Add the rice and cook for another minute as you stir to coat the rice (don't burn the noodles)
• Add your reserved chicken broth or water (2.5 cups) and bring to boil, stirring in your salt (use less salt if you used salted butter and broth) - then reduce heat to low
  
• Simmer for 20 minutes (resist the urge to lift the lid!)
• Fluff and serve
  

Hummus instructions:

• Add ingredients to food processor and blend well
• Add more juice from reserve of chick-pea can as needed for desired thickness
• Taste as you go and adjust seasonings to desired result
• Chill briefly before serving (not too hot, not too cold)
• When serving, put a small heap on plate and hollow out the center slightly (like mashed potatoes)
• Pour olive oil into center hole filling it half way
• Sprinkle with paprika or sumac
• Dip onto pita bread to eat as appetizer or during your meal

Salad Instructions:

• Wash and tear lettuce into bite-sized pieces
• Coat with olive oil and vinegar (to taste)
• Chop veggies and toss with lettuce and dressing mixture
• Pour into bowls for each person at the table
• Sprinkle capers, spices and feta on top of each individual serving

Bread Instructions:

• Lay bread on foil lined baking sheet
• Use meat brush to coat each side with olive oil
• Bake at 350 degrees F. for 10 minutes

Olive Instructions:

• Serve in small dish along side salad or mix into salad (chilled)

Enjoy your Greek meal!



Other Quick Links:
Roasting a Chicken How-To Video
How to Bake Chicken


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Technorati Tags: Greek, recipe, chicken, food, meal, dinner, roasting, comfort food, noodles, rice, cooking, salad, dip, olives

Thanksgiving Meal Menu with Recipes

This is last year's Thanksgiving Menu that I cooked for our family of four. For the first time in my life, I had to make the entire meal myself - no potluck family get-together! It was a lot of work, but worth every bite. These recipes were gathered from various places. Credit is given where it is due.

I thought I would share these recipes in time for Thanksgiving (well, almost in time). I'll be making the sweet potato casserole this year (tomorrow night I will mix it up and I'll bake it Thanksgiving morning before we leave for lunch with friends). I'm excited that I don't have to do the rest of the work this year. I have a few parties to cook for other days before the holidays, so I am glad for a break on the big meals. We will be in Texas with family at Christmas time, Lord willing (and I'll have to refrain from stuffing myself until I pop). We come from a long line of Texas master-chefs on all FOUR sides of our family. This year we're making pumpkin pie cheesecake for a friend who can't eat nuts (even though our favorite is actually pecan pie). I'll share that recipe some time soon! If you can't live without it before Thanksgiving, email me.

I hope you have a wonderful holiday. What a blessing that we have freedom, food, health, family and friends. Let us all give thanks to the One who makes that possible. By the way, to all of the Native Americans out there... thank you for the wonderful foods that you brought to our tables (we would not have had so many wonderful dishes had it not been for your help), and please accept my humble apologies for any ill-treatment from the pioneers who came before me. I am a small bit Cherokee myself... and I often grieve over the sadness that this holiday may impart for some Native Americans. I hope we can all give thanks together - despite the evils of the past. May God forgive us and heal us all.

___________________________________

Thanksgiving 2005 Recipes

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 17
Roasted Chicken (1930) - (*also see Seasoning the Turkey recipe below)

Prep: 10 Min.
Roast: 1.25 Hours

1 3.5 to 4 lb. Whole Chicken
Salt (optional)
1 small onion, quartered
2 stalks celery, cut up
Cooking oil
Dried Thyme or oregano, crushed (optional)

Rinse chicken; pat dry with paper towels. If desired, rub inside of body cavity with salt. Place onions and celery in body cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan; brush with cooking oil and, if desired, sprinkle with herb.

If desired, insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer to touch bone. Roast, uncovered, in a 375 degree over for 1.25 to 1.75 hours or until drumsticks move easily in sockets, chicken is no longer pink, and meat thermometer registers 180 degrees to 185 degrees. Remove chicken from oven; cover and let stand ten minutes before carving. Makes 6-8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 60
Caramel Pecan Pumpkin Pie (1939)

Prep: 15 Min.
Bake: 45 Min.

1 recipe Pastry for Single-Crust Pie (p 55)
2 eggs slightly beaten
1 15-oz. can pumpkin
¼ cup half-and-half or milk
¾ cup granulated sugar
1 tbsp all-purpose flour
1 tsp finely shredded lemon peel
½ tsp vanilla
½ tsp salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tbsp butter, softened

Prepare pastry and line pie plate as directed. In a large bowl, stir together eggs, pumpkin and half-and-half. Stir together granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over the top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 55
Pastry for Single-Crust Pie (1930)

Prep: 10 Min.

1.25 cups all-purpose flour
¼ tsp salt
1/3 cup shortening
4 to 5 tbsp cold water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tblsp of the water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all the dough is moistened. Form dough into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a circle about 12 inches in diameter.

To transfer pastry, wrap it around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Husband’s Family’s Cookbook
Page 139
Broccoli and Rice Casserole
Submitted by Husband’s Mom

2 Cups Cooked Rice
1 stick Margarine or Butter, melted or softened
1 jar (8 oz.) Cheese Whiz
1 med. Onion, chopped
1 pkg. Chopped Broccoli
1 can Mushroom Soup

Combine all ingredients, put in casserole dish and bake at 350 degrees for 45 minutes or until bubbling in the center.

*note: recipe originated in a church cook-book and everyone insists that my husband’s mom makes it for Thanksgiving each year.

The Frugal Gourmet by Jeff Smith
Page 116
Black-eyed Pea Salad

½ pound black-eyed peas, soaked over-night, drained
4 green onions, chopped
¼ cup olive oil
1/8 cup white wine vinegar
2 tbsp lemon juice
Tabasco to taste
Salt and pepper to taste

Cook black-eyed peas in fresh water until tender but firm, about 45 minutes (if you substitute frozen, cook as directed on package - DO NOT USE CANNED). Drain. Combine all ingredients, chill, and marinate in refrigerator several hours before serving. Serves 4-6.

Internet Recipe (Lost the Link – Sorry)
Sweet Potato Casserole Bliss

2 eggs
½ tsp nutmeg
½ tsp cinnamon
3 cups canned sweet potatoes (not yams)
3 cups fresh sweet potatoes, cooked and mashed
1 cup evaporated milk (pet milk)
1 cup brown sugar
¾ cup butter
1 tsp. salt
1 cup corn flakes, crushed
1 cup pecans, crushed
½ cup brown sugar
¾ cup melted butter

Cook and mash fresh sweet potatoes to make 3 cups. Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon. Add milk, brown sugar, and salt.

Pour into 13X9 inch casserole and bake 30 minutes at 425 degrees. Make topping of crushed corn flakes, pecans, brown sugar, and melted butter.

When done baking, put topping on and brown for another 15 minutes in 400 degree oven.

Best of the Best from Louisiana
Page 143
Seasoning the Turkey

Amounts depend on size of turkey:
Mixture of salt, black pepper and red pepper flakes
Garlic, chopped
Bell pepper, chopped
Pecan halves
Butter, cut into pats
Celery
Parsley

1. Rinse thawed bird and pat dry.
2. Puncture all meaty parts with the point of a knife to form deep but narrow pockets all over the bird. (Be sure to make many pockets all over breasts and thighs.)
3. Mix salt, black pepper and red pepper together.
4. Add chopped garlic and bell pepper to salt mixture.
5. Take small amount of this seasoning and push it down into pockets.
6. Now push 1 or 2 pecan halves into each of the slits.
7. Finish by putting a small pat of butter into each pocket.
8. Rub entire outside with salt, red and black peppers.
9. Season cavity with salt and pepper.
10. Add about 1/3 bunch of parsley, 1/3 bunch of green onions, and 2 or 3 pieces of celery.
11. Cook turkey as desired until tender.
12. The roasting process is not complicated, but timing is important. It takes several hours, whether turkey is cooked in a covered roasting pan or barbecued on a rotisserie.
13. Use the suggested roasting time on the wrapping, but 30 minutes before the end of suggested time, test for doneness. This can be done by inserting a meat thermometer deep into the thigh (not touching the bone). When thermometer reaches 180 to 185 degrees, the turkey is done.
14. Another way to tell is to protect the thumb and forefinger with a cloth or paper towel and pinch the thickest part of the drumstick. When done, the meat will be soft to the touch and the drumstick will move easily in the socket.

(The cookbook above also has a wonderful Louisiana style cornbread dressing with onion, parsley, green pepper, butter, cooked rice, chopped and boiled eggs, (optional oysters and chicken livers for those of you brave souls who like that kind of thing), chicken broth, some seasonings and a dash of Tabasco)

Family Recipe (Husband’s Step-Mom)
Nana’s Turkey Dressing

Large Mixing Bowl
3-4 boxes/packages of cornbread
White or wheat bread, dried and crumbled or stuffing bread cubes
Poultry Seasoning
Rubbed Sage
Salt and pepper
Pet or canned milk and a little plain milk
Chicken or turkey broth (1 or 2 cans if you use chicken)
Celery and onion to taste (browned in skillet with butter)
Boiled eggs, chopped – to taste
Shredded meat from the bird if desired

All ingredients above are to taste. Nana (my husband's step-mom) doesn’t use any measuring gear other than her eyes and hands. I thought my grandma’s stuffing couldn’t be beat, but I have come to savor Nana’s recipe as much (Shhhh! If not more. Don’t tell my grandma!) Here’s her instructions:

Cook cornbread. Brown onion and celery in a skillet with butter until golden and a bit soft. Boil eggs, peel and chop. Mix crumbled cornbread and bread crumbs (toasted or stale), poultry seasoning, sage, salt and pepper together in large mixing bowl. Pour in one can of chicken broth and one can of condensed milk/pet milk and stir… keep adding a little of each until you get the mixture to desired consistency. It shouldn’t be very thin, but also not very thick. Add onion and celery with eggs to cornbread mixture. Pour mixture into cake pan (and some into turkey or chicken cavity if desired). Bake in 400 degree oven for 30 minutes uncovered. Turn heat down to 375 degrees and test to see if stuffing is done to your liking. Some like it more moist, and others like it more dry. Fluff with a fork before serving.

Note: You can blend a bit of the ingredients from the Louisiana recipe above and add a little Thyme if you wish.

Family Recipe (Brother-in-Law)
Richard’s Sautéed Green Beans (a variation of the traditional green bean casserole)

Fresh green beans
Bacon grease or meat drippings from pan
Garlic to taste
Cooking oil to taste
Seasonings to taste (salt, pepper, red pepper flakes, Tabasco, whatever you like)
Worcester, Soy, or Teriyaki sauce (optional)
Sautéed fresh onion, thinly sliced or French’s Onion topping
Toasted Almonds (optional)
Cream of Chicken, Celery or Mushroom Soup (optional)

All ingredients above are to taste. If you use fresh green beans (preferred), you can steam them some before you begin cooking them with the other ingredients. If you use the nuts and fresh onions, toast/sauté them on the pan before you add the rest of the ingredients. Add all ingredients together on a pan with oil and meat drippings/bacon grease (to taste), and pan-fry until beans are desired consistency. Taste as you go, and add whatever you like.

___________________________________

Well, there you have it... all in one post. A couple of those recipes are elsewhere on the blog, but I thought it would be nice to put them in one place so you can print it easily if you want. Be sure to stop in and tell me if you made them this year for Thanksgiving or Christmas and let me know what you thought. ENJOY!


Technorati Tags: Food, pie, side dish, recipes, Thanksgiving dinner, Native+American, Indians, pecan, beans, dessert, Eat, turkey, Thanksgiving, America, Fall, dressing, sweet potato, vegetables, meals, menu, Louisiana, casserole

Spanish Rice

Spanish Rice is my very favorite food in the world. I usually play around with it and never measure when I cook it (because it was one of the first things I ever learned to cook and I've been making it so long now). My family jokes that each time we sit down to eat Mexican, my rice is a surprise - you never know what changes I've made to it "THIS TIME". There have been some times I have made it too hot, some times too mild, but it ALWAYS gets eaten. If not at dinner, the next day out of the refrigerator! I absolutely love it. I used to always try to make my grandma's version (Jessie's Spanish Rice)... but I have yet to copy it exactly (although it was wonderful and the reason I fell in love with it so long ago)! Maybe I'll share HER recipe some time in here also. I still keep her hand-written recipe she gave me when I was in my 20's in my recipe binder. Everyone loved her Spanish Rice.

Let me tell you what I don't like in Spanish Rice, and we'll start from there:

1. lots of tomato paste - GROSS!
2. most boxed Spanish Rice mixes (not good for you, and usually not the flavor I'm looking for)
3. bland rice (sorry, I like some spice)
4. too hot to eat (I have made this mistake a few times, and it is better to go a little light and add your spice at the table than end up with a pot of tongue-melting rice that no-one can eat... what a WASTE!)

Next, I'll tell you my recipe, and then we'll discuss some additional variations/ingredients you might try. Remember that my Spanish rice is always morphing and changing... but this is the recipe for last night's batch, and I FORCED myself to measure it for you! You are so lucky that I'm sharing this! You should feel so special!

Sprittibee's 2006 Spanish Rice Recipe

• 1.5 cups rice (or a touch less... last night I used par-boiled because it was on hand)
• 2 tbsp oil
• 5-6 twists of black pepper grinder
• 1/2 cup chopped onion
• 2 cups water
• 1 tsp garlic powder (my grandma always said this was the key ingredient)
• 1/4 tsp cumin powder
• 1/8 tsp coriander powder
• 1/8 tsp cayenne powder
• 1/2 tsp salt and 1/2 tsp garlic salt
• 1/4 tsp sweet Hungarian paprika (or you could use hot Hungarian paprika)
• 1 tsp Knorr Caldo de Tomate (Tomato Bouillon)
• 1/4-1 tsp chili powder
• 1/3 cup chopped fresh tomato
• pinch saffron
• dash Mexican oregano
• 1 tsp ketchup
• large frying pan with high sides and a tight-fitting lid

Note to chef: It is best to start your recipe with hot oil and your veggies already cut up. I like to go ahead and prepare my water also, so that you can prevent any loss of time when you need to add it and keep the rice from burning. This recipe, despite it's long list of ingredients, moves rather quickly! If you gather all of these spices and a few sets of measuring spoons on the counter near the pan, you can throw them in quickly and save yourself from allowing the rice to get too browned (or burnt).

Instructions:

Heat oil in pan. Add rice, pepper, onion, and garlic powder. Stir rice to coat and fry on medium-high, keeping the rice moving so it will brown evenly. As you are stirring, start adding spices (cumin, coriander, cayenne, salt, garlic salt, paprika, chili powder). When rice is browned a bit (some of it may not be browned - it is hard to get it totally even in color) and before it starts to burn, add your water. Stir well. Add tomato bouillon and tomato. Add your pinch of saffron and turn heat up to high. Add your dash of oregano (very small amount) and ketchup. Allow rice to come to a rolling boil while stirring (won't take long). Turn heat to low and place lid on pan to seal. Cook for around 20 minutes (see note below)...

Note to chef: Depending on your stove and the type of rice you use, you may need to add additional water and/or turn up the heat some. You may also need to stir it once in-between sealing the pot and it being completely done. Par-boiled rice takes less time to cook (about 15 minutes), while longer grains like basmati takes up to 35 or 40 minutes to cook. Adjust your cooking time depending on your rice and stove and watch it closely for the first few times you make it.

Variations:

I have been doing different things to my Spanish Rice since I've been cooking. It is hard to really mess it up unless you accidentally burn it or add too much spice that is HOT. Other ingredients I have used in the past include:

• 1/2 to a full chopped jalapeno pepper
• dash of red pepper flakes
• spoonful of your favorite hot sauce
• handful of kernel corn
• handful of chopped fresh red bell pepper (fried along with onions & rice in the beginning stages of the dish to soften it) OR spoonful of red pemintos from a jar (added at the end)
• fresh garlic
• bit of shredded carrot
• handful of fresh chopped cilantro leaves sprinkled on top before serving (mmm!)
• ... my favorite addition is vermicelli (similar to the long pasta "grains" in Rice-a-Roni, and you only add about a fourth cup per 2 cups rice)

Warning: The tomato bouillon has MSG and other things bad for you. I was told to use it by a Spanish woman in Houston, Texas who cooked for many people and sold her rice at a food stand. After trying it, I have had a hard time giving it up... so I figure a little bad won't kill me, right? I eat healthy for the most part.

Please drop a note in my comments section if you try my rice and let me know what you think!


Technorati Tags: Food, Texas, Mexican, Meals, Spanish Rice, wonderful, Southwest, Recipe, Delicious, Side-Dish, Eat, Rice, Cook, Cooking, Tex-Mex

Authentic Italian Risotto with Chicken

I love trying new recipes... especially if they seem like old favorites. Risotto is one of those mouth-watering comfort foods that you just have to love. It's like a glorified chicken and rice dish that is all grown up. It may not be that pretty, but hardly a grain is left in the pan after everyone fights for the last spoonful. My friend Ammie (who's husband is from Italy) made this the last time we visited her. I called her up craving it and she graciously gave me her recipe. We made it... and it turned out beautifully. I thought I would share her authentic Italian recipe with you!

This risotto recipe is with chicken, a bit of rosemary, a dash of garlic salt and white wine. However, there are as many risotto recipes as there are American recipes for Thanksgiving Turkey. I plan to cook it with mushrooms next... but my family prefers the chicken.

It's important that you follow Ammie's steps, because Risotto is a dish that requires a lot of babysitting. Read them all below before you begin. I took the liberty of adding the ingredient amounts (because Ammie doesn't measure), and they fit our four person family just perfectly. You'll have to adjust it if you have more people to feed.

Ingredients:
1 cup Risotto Rice
(best to use the genuine thing, however, if you MUST substitute, use short grain - never long or parboiled)
Olive Oil
1 Quart plus 1 14 oz Can of Chicken Broth (plus a few tablespoons of water - optional)
Onion (1/2 or small)
1 Fully cooked Rotisserie Chicken
(or pan-fried tenders lightly seasoned with Rosemary, Garlic Salt and Pepper)
2/3 cup Freshly grated Parmesan Cheese (no powder!)
1/4 Cup whole or 2% Milk
1-2 Tablespoons of Butter
1/4 Cup Dry White Cooking Wine
Salt and pepper to taste

Instructions:
Step 1 - Put your chicken broth and water on the stove to boil (heat to hot). You can't use cold broth or the rice will take too long to cook and be mushy. You'll need a ladle or measuring cup to scoop and put broth in pan later. Chop your onion.

Step 2 - Heat about 2 tablespoons of oil and the butter in a large skillet (cast iron works well, but any will do) and add your onion. Sauté until slightly tender and add rice. Coat rice well with oil and let sizzle and toast well.

Step 3 - Pour your white wine in and stir well. Pour two ladles (about 1.5-2 cups) of HOT chicken broth into pan and stir rice well. The point is to keep the rice moist with broth, cooking it over medium-high heat and put another ladle of broth in just as the previous ladle is cooking out. Never let the rice dry out or burn, but don't smother it with liquid, either. You don't use a lid to cook this rice, and it takes about 30 minutes from the time you first start putting liquid on the rice until it is completely finished. The final result will be a creamy (but not mushy) rice mixture. You'll need to be available to stir often, especially right after you spoon the broth in. There's about 5-8 minutes in-between ladles depending on your stove; which is plenty of time to make a salad or other green vegetable on the side. You can also fry and tear up your chicken or pick it off the rotisserie bone and prepare it to toss into the rice.

Step 4 - Toss chicken in with rice when it is almost finished cooking.

Step 5 - When you are down to your last 1/4 cup of broth and the rice is done, pour that in and turn the stove off - leaving the pan on the heat. Add in your milk and about 3/4 cup parmesan cheese. Salt and pepper to taste and stir well.

Step 6 - Enjoy!

Goes well with peas, green beans, salad, and crusty bread.


Technorati Tags: Food, Cuisine, Italian, Chicken, Cook, Dinner, Delicious, Yummie, Comfort Food, Recipe, Risotto, Mushrooms, White Wine, Rice

Baked Rice Pilaf

Yes, you heard right! Rice in the oven. Once you try it, you'll be as surprised as I was that it really works... and better than the stove-top. The oven cooks the rice as well as any rice-cooker (I have one of those, too... and the oven is so much easier). It never burns the bottom of the pan, and it makes the most lovely, fluffy (not sticky) rice you've ever seen. I can't take credit for inventing this recipe, but I'm sure glad someone else posted on the internet for me to find!

Baked Rice Pilaf
From Linda Larsen

"Rice pilaf that is baked in the oven makes it super easy."

INGREDIENTS:

1 Tbsp. olive oil
1 cup uncooked long grain white rice (*parboiled rice makes better pilaf)
2 cups heated chicken stock or broth (*or 1 can plus a small amount of water)

PREPARATION:

Preheat your oven to 375 degrees. Heat the oil over medium high heat in an ovenproof saucepan. Add the rice, stir to coat with the oil and heat the rice until it sizzles a bit. Add the hot chicken stock, bring to a boil, cover and place in the oven. Bake until all the moisture is absorbed, about 20 minutes. Remove from the oven, toss with a fork and serve. Makes six 1/2 cup servings. (*if you have some excess water, set it on the stove (COLD STOVE - NOT ON) and stir. It will be boiling rapidly, and will evaporate quickly if you leave it alone with an open lid. Cool before refrigerating so it won't get too sticky!)

*my notes

Technorati Tags: Food, Food Blogs, Recipes, Delicious, Cooking Techniques, American Cuisine, How To Cook, Kitchen, Lunch, Rice, Dinner, Yummy

French Market Chicken and Fried Rice

This dish was inspired by Zatarain's "French Market Vegetables & Rice Mix". I really like it a lot. The only thing I really DON'T like is the MSG. So, with a new recipe for "Baked Rice Pilaf" under my belt, I thought I would try making my own "box mix" from scratch (and did so today at lunch). The veggies are much better fresh anyway, and this way, I don't have to add the MSG. This dish passed the kid test (although they did pick some veggies out). It tastes a bit Cajun/French Country - but pretty mild. It would go well with a nice salad.

STEP 1: MAKE RICE/STORE (can be done the night before or earlier during the day):
Make "Baked Rice Pilaf"
Refrigerate "Baked Rice Pilaf" for at least an hour

STEP 2: CHOP/PREPARE
Cut Veggies and Chicken...
Gather Ingredients...

STEP 3: COOK DISH (this part goes pretty quick!)

INGREDIENTS:
1 Rib of Celery (Chopped Thin)
1 Green Onion (Finely Chopped)
Handful of Fresh Parsley (Minced)
1/4 Purple Onion (Finely Chopped)
Either 1/4 of a large red bell pepper chopped finely or one tablespoon red pimentos from jar
1 Clove Garlic (Minced)
3-4 Thawed Raw Chicken Tenders (cut into tiny cubes - meat scissors work great!)
1 Tbsp Olive Oil
1 Tsp Corn Starch
1 Tbsp Lemon Juice (or more to taste)

SPICES:
Dash of each of the following...(or more to taste)
Cracked Black Pepper
Tabasco Sauce
Red Pepper Flakes
Garlic Salt
Celery Salt
Cayenne Pepper
Ground Coriander
Ground Tumeric
Cavender's

Instructions:

Heat oil in large skillet on Med to Med-High Heat. Throw in celery (and fresh bell pepper if you did that instead of pimentos) and cook for a minute (it takes the longest to soften). Throw in onion and garlic and cook for a minute. Throw in chicken and stir frequently, until chicken is browned slightly and done. Throw in pre-cooked "Baked Rice Pilaf" and stir into chicken and vegetable mixture. Add pimentos if you didn't use fresh bell pepper. Add all seasonings, corn starch, lemon juice, green onion and parsley to pan. Stir frequently to prevent rice from burning or sticking to bottom of skillet. Taste and add seasoning/salt as desired.

Serves 4.

Technorati Tags: Food, Food Blogs, Recipes, Delicious, No MSG, French, Cajun Food, Quick Meals, Lunch, Rice, Cajun, Yummy

Indian Rice Pudding

I am sitting here eating a bowl full of this right now, and it is very good. I tend to over-eat this when we eat out Indian Food OUT... so this might have been a dangerous move to cook it at home. With a whole pot waiting to devour in the ice-box, my weight loss goals might be pretty far fetched, eh? I have been wandering about with this bowl in my hands muttering in my finest Hindi accent... "I am going to eat rice pudding until I puke. Thank you my friend. Yes." I have made some marginal changes to the recipe after cooking it tonight. Feel free to surf for a few to compare this one to.

Indian Rice Pudding Recipe (Kheer)

INGREDIENTS

• 1/2 cup basmati rice
• 3/4 cup water

• 1 quart half-and-half (I would use 1/2 the amount and maybe a cup of milk)
• 1/2 cup sugar (I would add a bit more sugar, but not quite 3/4 cup)

• 1/2 teaspoon cardamom (remove seeds from enough pods to measure 1/2 teaspoon - about six small green pods)

• 1/4 cup chopped FINELY GROUND pistachio nuts (I would use 2 tablespoons, reserving 1 of them for sprinkling on top of the dish instead of mixing all of them in to the pudding)

• 1 teaspoon rosewater (1/2 teaspoon is plenty)

• You can also add in a tablespoon of golden raisins or dried currents (we like both)

READ THIS CLOSELY BEFORE YOU START:
This recipe requests for two ingredients that are NOT in most American supermarkets without some searching. You can get rosewater and whole cardamom pods (fresh ones) at a Jerusalem Market or an Indian Market. Buy the green cardamom pods for this recipe. They are easy to crack open with your fingers and you just empty the contents into the rice and milk mixture when the recipe calls for it. If you can not find the rosewater, you can leave it out. I don't think it will alter the flavor much. Also important: YOU NEED TO START THIS DISH BEFORE DINNER IS COOKED because it requires an hour of simmering time, ten to twenty minutes of cooling time, and an additional hour or two of chilling time (about 3 or 4 hours from start to serve). I would start it after lunch if you were going to serve it for dinner. Or, be a real organized chef and cook it the night before!

INSTRUCTIONS:
Wash rice well and soak in water to cover generously for 15 minutes. Drain rice. Place rice in saucepan, adding 3/4 cup of water and bring to a boil. Reduce heat, cover and cook gently until rice is tender and water is absorbed (10-15 minutes). Drain any remaining water off of rice. Stir in the cream, sugar and cardamom seeds. Stir continually while you bring mixture to a boil. If milk burns on the bottom of the pan, you will have nasty black stuff floating in your pretty white pudding (so be attentive). Reduce heat and simmer for ONE HOUR uncovered (stirring to prevent sticking about every 5-10 minutes). Don't try and hurry (or skip) this part - it is essential to the flavor of the dish. Cool the pudding on a cold burner. Stir in pistachios and rosewater. Chill for around an hour. Pudding should be served cold (stir when ready to serve in case pudding films over in the refrigerator).

Recipe Adapted from Cooks Recipes.

Technorati Tags: Food, Desert, Rice, Sweets, Spice, Indian, Indian Cuisine, Lebanese, Cooking, Recipes, Spices, Yummy

Adaptable and Delicious Asian Fried Rice

I stole this recipe from someone who stole it from someone else. I love to make fried rice. Any time we have leftover white rice from eating out, this is what we do with it. We sometimes just make it at home with our own white rice, too. I like the longer grained rice (basmati especially). But remember, the rice must be pre-cooked and chilled before you start... that is the secret to great fried rice! I am not sure how exact this recipe is. I have adapted the recipe as we have continued to make the rice. I usually don't use it at all anymore, but make it from memory (and sometimes we ad-lib and create something similar, and yet not exactly the same). Here is the original Fried Rice recipe we started with (my notes in parentheses)...

"Thai Star Thai Fried Rice"

INGREDIENTS:

1 Tbsp. Vegetable Oil (you can use peanut oil also, which I use often)

1 Egg (we like 2 eggs or more - that is my favorite part... and we sometimes just use egg and no other meat)

1 breast of chicken cut into small pieces (can use other meat if you desire, or tofu)

1 tbsp. chopped onion (can also add green onion if you like it in addition or as a substitute)

1 tbsp. chopped tomato (this is distinctly Thai... is not usually found in Chinese Fried Rice. I only use when eating other Thai dishes, and prefer without it, honestly)

1 cup COLD COOKED RICE (if you are in a hurry, cook your rice and throw it in the freezer for a quick cool-down before frying)

1/2 tsp. sugar (other recipes I have call for brown sugar instead of white. I prefer to use PALM SUGAR. Palm sugar is delicious in the rice, and tastes very natural. I add more than a teaspoon, usually... depending on how much rice. Taste as you go and add more if it is not sweet enough.)

Assorted chopped vegetables to taste (can use frozen also - we use different ones depending on what we have, what type of foods we are eating with it, and what we feel like... our usuals are small heads of broccoli, frozen peas, green onions, small slices of celery, slivers of baby carrot cut long ways, etc. When we do Chinese type rice, we add Water Chestnuts and Bean Sprouts... and like I said earlier, when we do Thai, we sometimes add in the tomato chunks, or we pan fry large slices of tomatoes and serve along side rice like the Thai restaurant we love does)

Dash of Pepper

Soy Sauce (I love soy, so I add quite a bit and my rice is somewhat darker than my husband's. He prefers it lighter and less salty. We usually get a nice big metal can of soy as it pours nicely and will make quite a few plates full of fried rice!)

Other Ingredients not listed in this recipe that we like:

dash of Oyster Sauce (use sparingly, but it does add a nice flavor, even though it sounds horrible!)

dash of Fish Sauce (use sparingly, especially if you make a Thai or Vietnamese version of fried rice - they put fish sauce in their version at the restaurants usually)

Clove of Garlic (this actually does make it taste better, but don't use more than 2 cloves - we use about 1)

Thai Kitchen Spicy Thai Chili Sauce (serve on the side if you have someone who loves hot stuff), diced red peppers (if you are a bell pepper lover)

yellow onion instead of white (adds more tang if you like the onion taste in it)

salt (if it lacks something after cooking, you can always try a bit more soy or just some plain ol' salt!)

HEATHER's INSTRUCTIONS:
Cook rice and put in fridge/freezer to cool
heat your oil over medium high in wok or large skillet
scramble your egg/s in the oil until well done (we like ours browned a bit on the edges)
remove egg and throw on your meat - cook until done
throw in your veggies to sear/cook them until they are the desired consistency
add your egg back in
add your rice (add a bit more oil if you need to)
add your soy, oyster sauce, fish sauce, sugar (whichever kind you chose), pepper, salt, garlic, etc. - as fast as you can get it all in the pan!
keep stirring, taste rice, add more of whatever you think is "missing" from the taste test. :)

Pretty soon, you'll have your own favorite recipe from this recipe base just like we did!

BUT REMEMBER.... THE *SECRET* TO GREAT FRIED RICE: COOK RICE AHEAD OF TIME AND REFRIGERATE UNTIL COLD BEFORE PUTTING INTO FRYING PAN!!! This also came from a Vietnamese co-worker of my husband's. He adds MSG to his rice also, but it is not good for you! MSG is called "sugar" by the Vietnamese according to him. You will get the same effect if you add palm, brown or refined sugar to your rice in a subtle quantity. :) It makes it unbelievably good!

Hope you enjoy!

(original recipe from CopyKat Creations Website @ www.copykat.com)



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I made that Paella again.

I made Rachel Ray's Perfect Paella again tonight for the kids and myself, since I had the meat thawed out (we never cooked it this weekend - too busy with the realtor's chores). I ended up having my friend over from my co-op who is helping me make curtains, and she stayed to eat a bite. She said she really liked it... and that she would have to cook it for her husband. So, I wanted to share a little tip about what made it better this time than last....

Do NOT drain the grease off of the Chorizo! I know it looks gross, but pour every drop into the rice and mix it up good before you serve the dish. Oh, it is lovely!

Jessie's 4 O'Clock School-Day Goulash

My grandma had this on the table many a day when my mom and her three sisters got off the school bus and ran inside (hence the name in the title above). Goulash is such a wierd name, but that's what my family has always called this dish. It is a really wonderful dish, so don't let the name scare you off. It was one of the most requested items my grandmother cooked. It managed to make it into the family cook book more than once, from different fans in different generations. We all miss Mawmaw and wish she were here to cook it for us again!

• 1 1/2 - 2 lb.s ground chuck (I use less than a pound)
• 1 cup rice (long grain)
• 1 tbsp. cooking oil
• 1/2 bell pepper, chopped
• 1/4 onion, chopped (I use at least a half or a small whole)
• 1 tblsp. mustard (dijon works nice if you like the flavor)
• 1/4 cup mild picante sauce (I use medium)
• dash or two of katchup (magic ingredient!)
• peeled, seeded, and chopped jalapeno (optional - usually left out)
• salt and pepper to taste

Heat oil in iron skillet, add rice and slowly brown. Add meat and brown. Add remaining ingredients. Add just enough water to cover. Cover skillet and let cook on medium (if you aren't using iron skillet - simmer instead) until water is absorbed (about ten minutes). Fluff rice with fork. Serve with cornbread.

Perfect Paella

I have to tell you about my newest favorite dish. I was graciously invited over for dinner the other night at a friend's house, and she introduced me to Rachel Ray's Paella recipe. Let me tell you that I've had withdrawal ever since. I actually made a mock version of this tonight for dinner for just me and my two children... and despite the fact that we had quite a few ingredients missing; it was still good enough to be eaten by an 8 and 6 year old! I'm going to cook it again Saturday night! I leave out the mussels and add cilantro instead of parsley... and my friend also used cilantro, and left off the mussels for us! The shrimp don't give this a fishy taste, and were excellent - even though we aren't big shrimp people. I hope you enjoy this as much as I did!

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 25 minutes !!!
Yield: 8 servings

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups enriched white rice
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 1 quart chicken broth or stock
• 4 sprigs fresh thyme
• 1 1/2 pounds chicken tenders, cut into thirds
• Salt and freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3/4 pound chorizo, casing removed and sliced on an angle
• 1 pound peeled and deveined large shrimp, 24 shrimp
• 18 green lipped mussels, cleaned
• 1 cup frozen peas
• 2 lemons zested

Garnish:

• 1/4 cup chopped flat-leaf parsley
• 4 scallions, chopped
• Lemon wedges
• Crusty, bread for passing

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

Also, on her 30 min. cooking show, she suggests serving this with Spanish cheeses (cheese spreads work fine) and nutty bread crackers/sticks and Greek olives. She also suggests serving Sangria as a drink. My friend made a non-alcoholic Sangria that was excellent.

PLEASE READ THIS POST FOR UPDATES ON THIS RECIPE:

http://gatheringmanna.blogspot.com/2005/08/i-made-that-paella-again.html


Episode#: TM1B74
Courtesy of Rachel Ray
Copyright © 2003 Television Food Network, G.P., All Rights Reserved