Cilantro Lime Rice

I mentioned before how much I love the lemon parsley rice.  Well, I love it even more now, because it's just. so. versatile!  I made enchiladas with the homemade red sauce and thought, how about switching out the flavors in the rice for a Mexican flavored dish?

It works.  And it's good. 

Cilantro Lime Rice

1 cup uncooked brown basmati rice
2 1/4 cup chicken stock

Juice and zest of one lime
1/4 cup (loosely packed) cilantro, finely chopped

In a medium saucepan, bring chicken stock to a boil.  Stir in rice and bring back to a boil.  Immediately turn down heat to a low simmer and cover saucepan.  Simmer for 45 minutes to one hour, or until all the moisture is absorbed.  Fluff rice with a fork and stir in juice and zest of one lime and chopped cilantro.   Serve along with enchiladas (white or red) or any other Mexican inspired dish.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday  

Lemon Parsley Rice

Since I don't buy many convenience foods anymore, that means no more rice mixes.  Like boil-the-water-stir-in-the-rice-packet-stir-in-the-seasoning-packet-and-simmer-for-20-minutes rice mixes.  But those are super easy, right?  And fool proof.  How can you not love that? 

Well, truth be told I've only learned to cook rice (without a rice cooker) in the last year or so. And you know, it wasn't as hard as I thought.  I mean sure, I'd make something as involved as banana pudding with homemade vanilla wafers, but cook rice without a rice cooker?  You would more likely find me curled up in the fetal position, rocking back and forth, than attempting to make rice without a rice cooker.

So here it is, as simply as it gets--the ratio is always one part rice, two parts water/stock (you really should do stock--it just tastes better).  If you do brown rice like I do, add an extra quarter cup of water/stock.  Bring the water/stock to a boil, stir in the rice and bring back to a boil.  Immediately turn the heat down to a low simmer and cover the pan.  For white rice, you'll simmer about 20 minutes.  For brown rice, you'll let it simmer for about 45 minutes to an hour.  (Those darn whole foods just take longer, don't they?).  Then you fluff the rice and serve.   

Now, I don't particularly care for plain rice.  If you are like me, this just might change your life.  It's like a rice mix, but not.  Simply stir in the juice and zest of one lemon and about a quarter cup (loosely packed) fresh parsley that you finely mince.  The flavor is so fresh and amazing.  Sure, it's a little more work than a rice mix, but it's about a gazillion times better flavor, so it's worth it! 

Lemon Parsley Rice

1 cup uncooked brown basmati rice
2 1/4 cup chicken stock

Juice and zest of one lemon
1/4 cup (loosely packed) parsley, finely chopped

In a medium saucepan, bring chicken stock to a boil.  Stir in rice and bring back to a boil.  Immediately turn down heat to a low simmer and cover saucepan.  Simmer for 45 minutes to one hour, or until all the moisture is absorbed.  Fluff rice with a fork and stir in juice and zest of one lemon and chopped parsley.   Serve with a protein and vegetable for a complete meal. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 

Chicken Dijon

I love this recipe.  It's one of those oldies but goodies--the kind you haven't made in a while and then wonder why the heck not.   It's easy, tastes great, and  I love that it doesn't have a can of cream of            soup in it.  It's all pantry ingredients--but not those pantry ingredients, you know?

Chicken Dijon

2 1/2 cups chicken stock
1 1/4 cups brown rice

2 Tbsp butter
3/4 cup diced onion
1 clove garlic, minced
2 Tbsp flour
1 3/4 cup chicken stock
2 Tbsp Dijon mustard
1 1/2 cups cooked diced/shredded chicken (I use my leftovers from the roasted chicken)
1 1/2 Tbsp fresh parsley, minced (you can use dried too, fresh just packs more flavor)
Salt and pepper

In a stock pot, bring 2 1/2 cups chicken stock to a boil and stir in brown rice.   Return to a boil and cover pan, reducing heat to a simmer.  Cook for about 1 hour or until rice in cooked through. 

When rice is nearly finished cooking, start sauce. 

In a large sauce pan, melt butter and cook onions until tender.  Add in garlic and cook until fragrant.  Sprinkle in flour and heat for about two minutes.  Add in stock, stirring to combine.  Once sauce has thickened, stir in Dijon mustard, chicken, and parsley.  Heat through and season with salt and pepper to taste.  Serve over rice and additional parsley for garnish, if desired. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Asian Meatballs with Sesame Rice

My last issue of Taste of Home came a couple of weeks ago--I love getting those little surprises in the mail and I am so sad that it is over!  This little gem of a recipe was in one of the issues a few months ago and the meatballs were quite tasty!  Of course, I changed it up to suit our tastes and what I had on hand and we all loved them--especially the Peanut!

The rice recipe is twist of Rachael Ray's--we had it a few weeks ago and we loved it!  Again, I changed it up a little to what I had on hand.  Since I am already reusing the recipe for something else--clearly it was a hit!

Asian Meatballs

2 green onions, finely chopped
1 egg
1 1/2 Tbsp soy sauce
1/2 cup bread crumbs
1/4 cup finely chopped water chestnuts
3 cloves garlic, minced
1 Tbsp minced fresh ginger
1 pound pork sausage (no flavorings like breakfast or Italian--just plain sausage)
1 Tbsp toasted sesame seeds

Chili Sauce for serving (like Sriracha)

Heat oven to 350 degrees.

Place all ingredients (except for chili sauce)  in a bowl and mix thoroughly.  Shape into one inch balls and place on an ungreased broiler pan.  Bake for 15-20 minutes or until no longer pink.  Serve with hot sauce for dipping.

Sesame Rice

2 1/4 cups chicken stock
1 cup brown basmati rice
2 Tbsp toasted sesame seeds
2 Tbsp green onions, finely chopped
1 1/2 Tbsp sesame oil

In a medium pot, bring chicken stock to boil.  Stir in rice and bring back to a boil.  Cover pot and reduce heat to a low simmer.  Simmer for approximately 1 hour or until rice is cooked through (brown rice always takes much longer--mine is usually just shy of an hour).  To serve, fluff rice and stir in sesame seeds, green onions and sesame oil.  Season with salt if needed. 

 This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday  

Turkey Rice Soup

This a great way to use some of those turkey leftovers.  I am sure there are a lot of those out there.  I divided the rest of our turkey up last night, putting most of it in the freezer, but saving some for our White Enchiladas later this week.  And while getting 7 + meals out of one bird is nice (plus about 10 quarts of turkey stock), I am ready for some variation.  Combine that with the fact that our temps haven't been above freezing in over a week--well, this soup is just what the doctor ordered.

  





















Turkey Rice Soup

1/2 pound butter (2 sticks, yes, I know....but it's way better for than the other stuff)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup flour
2 1/2 quarts (10 cups) turkey stock or chicken stock
2 cups cooked turkey, shredded or chopped
1 cup cooked rice
1 cup cream
Salt and Pepper

In a large stockpot, melt butter over medium heat and saute carrots, celery, onion until tender.  Add in flour.  Allow flour to cook for a minute or two and add in the turkey/chicken stock.  Stir to incorporate completely.  When the broth starts to thicken, add in the turkey and rice and season with salt and pepper to taste.  Turn down the heat and allow the soup to simmer for about 30 minutes, while stirring occasionally.




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
Life As Mom Ultimate Recipe Swap

Cajun Jambalaya Soup

When I used to go to work everyday, I brought a lunch from home about 95 % of the time, as it saved lots and lots of money.  One day though, I didn't bring a lunch and decided to get some of the soup from Safeway's deli--their Signature Cafe Soups.  That is when I was introduced to their Cajun Style Jambalaya Soup--and we've been close friends ever since.  In fact, when I learned their soup rotation and what days the jambalaya soup was served, I may or may not have conveniently "forgot" my lunch so I had a legitimate excuse to buy a cup bowl of that deliciousness.  What was really funny is that I was talking to my Dad one day and we figured out that we both shared the same obsession with this soup!  He would always go pick some up from the Safeway by his job to scarf down as well!

Anyhow, fast forward several years.....A few months back during a moment of weakness, I bought a container of the soup to bring home.  (If you are new here, I don't normally do convenience foods--they are too expensive!)   As I was a rinsing the container to put in the recycle bin (and in a rare moment of brilliance) I jotted down the ingredients from the container.  I promised myself that I would try to come up with a recipe for a homemade batch and I finally got around to trying it out!  In my humble opinion (ha, ha), I think it tastes just like the one from the deli, but without all the extra additives.  Please, please give it a try...you won't be disappointed!

This one is for you, Dad...I'll have to make some one of the next times we see you.

Cajun Jambalaya Soup - inspired from Safeway's Signature Soup


1 Tbsp extra virgin olive oil
1 lb. Italian sausage links, sliced about 1/4 inch thick
1 cup diced onion
1 green bell pepper, diced
3-4 ribs, celery, sliced
2-3 cloves garlic, minced
1/3 cup butter
2/3 cup flour (I used all purpose--shame, shame, I know!)
2 1/2 quarts chicken stock (that's 10 cups for those people out there like me who have to Google a conversion every time because they don't remember)
1 cup white rice
1 lb. diced ham
2 Tbsp. tomato paste (see my tip for what to do with the rest of the can)
3/4 tsp. paprika
1 bay leaf
1/2 tsp. oregano
1/4 tsp. black pepper
1/2-3/4 tsp liquid smoke (add it to taste)
1/2 (or to taste) pepper sauce (I used Tabasco)

In a dutch oven over medium to high heat, saute sausage in olive oil until browned and fully cooked.  Add in onion, bell pepper, celery,  and garlic and saute until onion is translucent.  Add in butter, and once melted, stir in flour.  You will have a big pasty mess--but don't worry.  Pour in chicken stock and mix thoroughly.  Once the stock has heated completely (it doesn't need to boil) add in remaining ingredients, stirring to make sure sure rice doesn't stick to the bottom of pan.  Simmer over medium low heat, stirring occasionally for about an hour.  Soup should thicken and the rice should be completely cooked.  Enjoy!

Note:  I didn't add in any salt because with the sausage, ham, and chicken stock I didn't really think there was a need--but if for some reason yours needs some, add some!  :)  You could also use cooked rice instead of adding in uncooked rice--I would do about 2 cups cooked.  Last, I think chicken or shrimp would be fabulous additions to this as well.  Yum!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
It's a Keeper Thursdays
Life As Mom Ultimate Recipe Swap

Spanish Rice

I often make this as a side to Mexican dishes like White Enchiladas, or red enchiladas with the homemade enchilada sauce.   It does take about 35-45 minutes to cook, so make sure to allow enough time!  Once again, although this does take a little extra time, ounce for ounce it has to be cheaper to make than buying a boxed mix (at least where I shop here in Expensive Grocery Town, USA) and I know what's going into it--you know that whole "minimally processed food" thing again--no unpronounceable ingredients, etc.  Plus, it just tastes better!

In the words of  Jo-Lynne in response to those who don't understand this real foods thing or think  I might have gone completely nuts about this real/whole food thing, "Yes, I am still shaving my legs."  I have not become a complete earth mother. Yet.  But if my grocery budget allows--I might in the future.  : )

Spanish Rice

Preheat oven to 375 degrees.

1 Tbsp butter

1  14.5 ounce can diced tomatoes, undrained

1/2 cup chopped onion

2 cups water

1  4 oz. can diced chilies

1 large clove garlic, minced

1/2 tsp pepper

1 tsp cumin

1/4 tsp ground coriander

1/2 tsp salt

1 cup brown rice

Melt butter in baking dish.  Add in remaining ingredients and mix well.  Bake, uncovered stirring dish once about halfway through cooking time.  Cook for about 35-45 minutes, or until rice is cooked through. 

We like to serve with sour cream and guacamole and grilled salsa on the side--but it's still very good without! 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap  

 

 

Coconut Chicken & Rice

I am always on the look out for new chicken recipes, so when I found this recipe from Rachael Ray, I knew I had to try it.  Of course I improvised and adapted the recipe for our family, so I can sort of claim it as my own.  Sort of.  But it was definitely inspired by Ms. Ray and she always encourages improvisation, so that's just what I did.

 



























Coconut Chicken & Rice (inspired by Rachael Ray's Coconut Chicken Cutlets)

2 cups rice, white or brown (cook in rice cooker or according to package directions)

2 chicken breasts (sliced in half, so you have four "thin" breasts), slightly pounded
Salt and pepper
3/4 cup flour
1 egg
1/2 cup breadcrumbs
1/2 cup grated unsweetened coconut
1 to 2 tablespoons extra virgin olive oil

3/4 cup apricot/pineapple preserves (RR's recipe calls for pineapple preserves.  I searched high and low here in Smalltown to find nada--I found them online, but I wasn't about to pay for shipping too!  This way turned out just as well.)
1 can diced chilies (4 oz.)
1 to 2 tablespoon rice wine vinegar
1 to 2 tablespoons chicken stock

2 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast. 

Have 3 dishes for coating the chicken.  One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly. 

Heat the EVOO in a large skillet over medium heat.  Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture.  Pan fry until deep golden in color on each side, until thermometer reads 165 degrees or until chicken is no longer pink and juices run clear. 

In a seperate pan, over medium heat, stir together preserves, chilies, vinegar, and chicken stock.  Reduce until thickened, about 5 minutes.* 

Serve the chicken over rice, drizzling the sauce on top.  Sprinkle green onions for garnish.  We had a green salad for a complete meal.

*My husband is a saucy guy, so you may prefer to make a larger amount of the sauce for drizzling. 



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap   

Sweet & Sour Pork and Pineapple Stir-Fry

I've been trying to find some new pork recipes to try.  For a number of reasons...it seems like we eat a LOT of chicken and pork is often times a lot less expensive.  You know it is the other white meat. 

I made this stir fry for DH's folks when they were here last week and I did change some things around.  The original recipe called for fresh pineapple, and while I *heart* fresh pineapple, this is hardly the season for good ones and it's expensive this time of year.  So I used canned pineapple chunks--I know, I live on the edge.

Also it called for sugar snap peas, and I love those too, but they were pushing $5/lb and they were all limp at the store, so I decided not to waste my money and I substituted green pepper.  (As I am typing this, I suppose I could have used frozen snap peas--can you buy those frozen?--so that may have worked too)

So really this is just the "Jackie version" of this yummy, new, will definitely make again, recipe.
 
1 lb pork, cubed
1/2 tsp salt
2 1/2 Tbsp of cornstarch, divided
2 green bell peppers
1 medium onion (I used yellow, but it called for red and that would definitely be prettier)
1 can pineapple chunks, drained, juice reserved
5 Tbsp soy sauce
4 Tbsp rice vinegar
1/2 cup apricot/pineapple preserves
1 Tbsp vegetable oil


5 cups Cooked Rice

Heat oil in nonstick skillet over medium high heat.  Dice bell peppers and red onion in 1/2 thick wedges. Toss cubed pork with salt and 2 Tbsp of cornstarch and add to skillet.  Once the pork is browned on one side, add bell pepper and onion and cook until pork is finished and onion starts to brown.  Add pineapple chunks and warm through.

In a separate bowl, whisk together soy sauce, vinegar, remaining cornstarch and preserves.  Add to skillet and cook until thickened.  I thought more sauce was needed so I added about half of the juice from the can of pineapple.  It stretched the sauce a little further and added some more flavor. 

Serve over cooked rice.  Enjoy!

This recipe is linked to:



Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap

Homemade Chinese Food

We don't eat out hardly at all any more.  (Except for the "occasional" limeade, of course.)  So I've taken to making my own Chinese food and although it's not quite the same as what comes in the lovely little white take out boxes, it is still very good.  (That's probably because there is no MSG--I suppose I could buy some and add it in to make it truly authentic.)

I use this recipe for the fried rice, with a few twists.  I use butter instead of oleo (?!?!!--apparently the "first generation" of margarine) and I also add pork to ours and then garnish with sliced green onions. 

I was going to make Chow Mein, but I forgot to get bean sprouts this week and I've always liked the subgum at Chinese food restaurants, so I came up with this:

Pork Subgum


1 cup chopped onions
3 cups sliced celery
2 cups chopped broccoli
1 cup cooked, diced pork
2 cups chicken stock
2 tablespoons cornstarch
Soy sauce

Heat two tablespoons vegetable oil in frying pan and saute onions until softened.  Add celery and broccoli and cook until crisp tender.  Add pork and heat through.  Mix chicken stock and cornstarch and pour in pan and heat until thickened.  Add soy sauce to taste. Serve over Chinese Chow Mein noodles. I would have also added water chestnuts,  but I didn't have any.  I just love water chestnuts. 

Don't be afraid of making your own take out--it's pretty easy! (and probably much better for you!)

This recipe is linked to Life As Mom Ultimate Recipe Swap. 

Orange Balsamic Glazed Chicken

I tried out this recipe tonight, and once again, you can't go wrong with Rachael.  I did serve it over brown rice and I diced the chicken before I cooked it, but other than that I followed the directions--and it was yum-o.  Do try!

Red Beans and Rice with Ground Beef

In all my efforts to be creative (heh) in menu planning, I have forgotten about many of my stand-bys I used to make when coming home from a long day at the bank.  I've been making this since about the time we got married.  We really like it and I always have the ingredients on hand.  Plus, it is really versatile as substituting things out is easy.  I used to call it Poor Man's Jambalaya, but then I realized it's not really like jambalaya at all.  So Red Beans and Rice with Ground Beef it is.  :)

3/4-1 pound ground beef
2/3 c. diced onion
2 garlic cloves, minced (or if your feeling super lazy like I was, use garlic salt and omit the salt below)

1 1/2 Tbs. chili powder
2 dashes cayenne pepper
Salt and Pepper to taste
1 can kidney beans, drained (I've also used black or chili beans)

4 cups cooked rice

I have also put in cubed kielbasa sausage and a can of diced tomatoes, both of which are really good too.  I just didn't have either on hand tonight.

Add rice to rice cooker and prepare according to manufacturer directions.

Brown up the ground beef and diced onion.  Drain off the excess fat.

Add the minced garlic (or garlic salt) and other seasonings along with beans.  Once the rice is cooked, add to your beef and beans mixture.  (You would also add your kielbasa and/or tomatoes at the time as well.)  Mix thoroughly and heat through.  Serve with sliced green onions and Chipotle Tabasco, which is DH's absolute favorite.  (He parted ways with the original Tabasco long ago.)

Serve and enjoy!