Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Monday, January 16, 2017

Smothered Chicken Casserole

Did I surprise you by blogging 2 weeks in a row? I am trying to get back into sharing recipes with you. The best part to me about blogging is how easy it is for me to find a recipe we like and the photos of the kids. They have really grown up so fast since I started this blog. 
 
Since chicken is my husband's choice for dinner, it can get a little boring. So, I figured I would try this dish. The original recipe called for frozen broccoli but I prefer fresh every time. The original recipe had bacon crumbles on top but I hate cooking bacon so I didn't add it. This recipe does look pretty boring. I was hoping the parsley would brighten it up but I don't think it worked. Boy, I am glad it tastes better than it looks! I even told my oldest daughter she should make it. It isn't a hard recipe.
Smothered Chicken Casserole
1 tsp olive oil
4 boneless chicken breast
1/2 tsp garlic salt
1/2 tsp pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/4 cup half-and-half
1 tsp smoked paprika
4 cups of cooked rice
Parsley for garnish

Directions:
  1. Preheat the oven to 350 degrees F.
  2. Spray a 2 1/2 quart casserole dish with nonstick baking spray. 
  3. In a large skillet, heat the oil over medium heat. 
  4. Add the chicken breast. 
  5. Sprinkle the chicken with the garlic salt and pepper. 
  6. Cook the chicken for about 5 minutes per a side until golden brown and the internal temperature reaches 160 degrees F. 
  7. In a large bowl, combine the soup, half-and-half, and paprika.  
  8. Remove 3/4 cup of the sauce and set aside. 
  9. Add the rice to the sauce and mix. 
  10. Spread the rice mixture evenly into the casserole dish. 
  11. Top with the chicken breast.
  12. Spread the reserved sauce over the chicken breast. 
  13. Sprinkle the parsley over top. 
  14. Cover and bake for 20 minutes.
  15. Uncover and bake for another 10 minutes or until the sauce bubbles. 
Recipe adapted from Betty Crocker.

One year ago.........................I made Angel Food Cake.
Two years ago.......................I made Quiche Lorraine.
Three years ago.....................I made Cookies and Creme Cookies.
Four years ago.......................I made Italian Ranch Dip.
Five years ago......................I made Creme Brulee.
Did you already know...................
-More hens talk to their chicks while they are still in their egg.
-Chickens have more bones in their necks than giraffes.
-Chickens have no teeth and swallow their food whole.

Monday, October 5, 2015

Black Rice

Have you ever heard of black rice? We ate at a friend's place and they made this dish. I kept wanting to remake it but black rice isn't the easiest thing to find. I did find it at Whole Foods. I think black rice tends to be more chewier and nuttier than white rice. This recipe is served as a dessert. It is sweet with a coconut flavor. I really think it is a perfect dish to serve at Halloween since it is so different.
Black Rice aka Emperor's Rice
2 cups black rice
1 (14 oz.) can of coconut milk
1/2 cup sugar
1 tsp salt
2 Tbsp unsweetened shredded coconut, toasted

Directions:
  1. Rinse the rice to clean.
  2. In a medium bowl, soak the rice in water overnight.
  3. Drain the rice and cook according to the package.
  4. In a medium saucepan, heat the coconut milk, sugar, and salt over medium heat.
  5. Stir until the sugar is dissolved. Allow the coconut mixture simmer. 
  6. When the rice is ready, place the rice in a bowl.
  7. Gently mix the coconut mixture into the rice. 
  8. Allow the rice to rest for 15 minutes before serving. 
  9. Serve the rice in mounds with sprinkled coconut on top.
Recipe adapted from Temple of Thai

Two years ago..................................I made Meringue Ghost.
Three years ago................................I made Vanilla Dream Cupcakes.
Four years ago..................................I made Peanut Butter Oatmeal Cookies. 
Did you already know................
-Black rice was historically known as the forbidden rice.
-During the Ming Dynasty, black rice was grown only for the emperor's consumption.
-Rice can be found in a variety of color including white, yellow, brown, purple, red, and black.

Wednesday, May 6, 2015

Yellow Rice

My husband makes rice often. I prefer flavored rice. I try to get him to buy the yellow rice in the packages but he would rather have white rice. I figured I would try to make some yellow rice to see how it comes out. This yellow rice had a nice flavor. Since it is very easy, I will probably make it from now on then to buy the package. Plus I control the ingredients and it uses up some spices I actually don't use often.
Yellow Rice
2 tsp vegetable oil 
2 Tbsp shallots, chopped fine
3 cloves garlic, minced
1 1/2 cup Jasmine rice
3 cups chicken broth
1 tsp salt
1/4 tsp black ground pepper
1/2 tsp turmeric

Directions: 
  1. In a medium saucepan, heat the oil over medium high heat.
  2. Add the shallots and garlic. Saute for 3 minutes.
  3. Add the rice, chicken broth, tumeric, salt, and pepper.Stir.
  4. Bring the rice to a boil.
  5. Reduce the heat to medium low and cover.
  6. Allow the rice to simmer until tender about 20 minutes.
  7. Season to taste with additional salt and pepper. Serve immediately.
Recipe adapted from Food.com.

One year ago............................I made Hawaiian Rolls.
Two years ago..........................I made Fresh Orange Juice.
Three years ago.........................I made Dulce de Leche Rice Pudding.
Did you already know.......................
-In Chinese, the word rice means food.
-Besides Antarctica, all the other continents grow rice.
-There are over 40,000 varieties of rice.

Monday, February 2, 2015

Cheesy Chicken, Broccoli, and Rice

Lately, my daughter has been on a reading kick. She reads all the time. I think it's great. My son, however, still needs to be persuaded to read. It is part of their homework. After my son reads, he is suppose to write a paragraph about what he wrote. I really think he hates the writing the most. He does like helping me in the kitchen and doesn't mind reading recipes to me. He helped with this dish. We really liked this dish a lot especially my husband. Any meal with rice is a winner according to my husband. Even with the broccoli, he still really liked it.
Cheesy Chicken, Broccoli, and Rice
2 Tbsp olive oil
1 medium yellow onion, finely chopped
1 lb. chicken breasts, cut into bite sized pieces
3 cloves of garlic, minced
1 cup uncooked Jasmine rice
1 lb. broccoli florets, chopped into bite sized pieces
3 cups low sodium chicken broth
2 cups sharp cheddar cheese, shredded

Directions:
  1. In a large pot, heat 1 Tbsp of olive oil over medium heat.
  2. Add the onions and saute for a minute. 
  3. Increase the heat to medium high and add the chicken.
  4. Season with salt and pepper.
  5. Brown the chicken. 
  6. Add the garlic and cook for a minute.
  7. Push the chicken to one side of the pan and add the other Tbsp of olive oil to the empty side.
  8. Add the uncooked rice to the olive oil side and saute for a couple of minutes.
  9. Stir in the chicken broth and white wine. Bring the mixture to a boil.
  10. Lower the heat to a simmer and cover.
  11. Allow the mixture to cook covered for 10 minutes.
  12. Stir in the broccoli and cover. Allow to cook for another 10 minutes. 
  13. Remove from heat and stir in 1 cup of cheese. 
  14. Sprinkle the other cup of cheese on top. Cover and allow to sit for 2 minutes for the cheese to melt.
Recipe adapted from The Girl Who Ate Everything.

One year ago..............................I made Oatmeal Batter Bread.
Two years ago............................I made Homemade White Loaf Bread.
Three years ago.........................I made Boston Baked Beans.
Did you already know........................
-Broccoli belongs to the cabbage family.
-The word broccoli is derived from the Italian word 'brocco' which means arm. 
-In 1990, President Bush banned broccoli on Air Force One.

Friday, January 23, 2015

Mango Rice

To me, a mango is a complicated fruit. It has a crazy large seed inside of it. When I first buy it, it doesn't seem ripe enough but then I wait too long and it is past ripeness. When I made this recipe, I picked the perfect mango. My children ate all the mango and then they ate all of my mango garnish. I liked the mango rice which is sweet with a coconut flavoring. I did skip garnishing it with coconut cream since I liked the flavor without it. The mango is used only for a side and not to flavor the rice. It is the perfect way to end a meal.
Mango Sticky Rice
2/3 cup sticky white rice

1/2 cup coconut milk
3 Tbsp sugar
pinch of salt
1 mango, sliced

Directions:
  1. Rise the rice to clean.
  2. Soak the uncooked rice in water overnight. 
  3. Drain the rice. 
  4. Steam or cook the rise accordingly to the package.
  5. In a medium pan, heat the coconut milk, sugar, and the salt. 
  6. Stir consistently until the sugar is dissolved. 
  7. Bring the mixture to a boil. 
  8. Remove from heat and allow to cool. 
  9. Place the sticky rice into a bowl. 
  10. Slowly add the coconut mixture over the rice and stir. Do not over drench the rice since the rice should absorb the coconut mixture without a wet porridge. 
  11. Serve with the sliced mango on the side. 
Recipe adapted from Thaifood.com.

One year ago....................................I made Steamed Buns.
Three years ago................................I made Orange Chicken.
Did you already know................
-The color of the mango is not an indicator of ripeness since some mangos are green.
-Some 300 old mango trees have been known to still bear fruit.
-The mango is native to India and Burma.

Wednesday, January 21, 2015

Thai Rice Soup Khao Tom

At the grocery store, I stood in front of the fish sauce. I knew I needed it for this recipe but I walked away. Then when I returned to the grocery store, I attempted to buy it again. I had so many thoughts going through my head like it will smell. Does my sister really eat dishes with fish sauce in it? How could it possibly make a dish better? I think I would rather buy anchovies. Then I walked away again. I couldn't do it. This dish is suppose to have fish sauce. This time I omitted it but I will keep it in the recipe just for you. See you may like fish. You may eat it on a regular basis. I avoid it. I will eat seafood just not fish. I remember my Dad taking us fishing. I remember staring at their unblinking eyes. I remember how the house smelt but most of all I remember how it tasted. So, yes I walked away.
Thai Rice Soup (Khao Tom)
8 cups chicken stock
1 Tbsp fresh ginger, minced
2 large shallots, minced
1 celery, chopped fine
1 stalk lemongrass, cut into 2 inch pieces
1 1/4 cups rice
1/2 lb. ground pork
1 Tbsp soy sauce
1 Tbsp lime juice
2 Tbsp cilantro, chopped
garnish: fresh scallions chopped
salt and pepper, to taste

Directions:
  1. In a large saucepan, combine the chicken stock, ginger, celery, shallots, lemon grass, and rice.
  2. Bring to a boil and then reduce low to a simmer for 3o minutes or until the soup is a porridge like consistency.
  3. In a large skillet, brown the pork. Remove from heat and set aside.  
  4. Dischard the lemon grass. 
  5. With a slotted spoon, transport the pork from the skillet into the saucepan. Mix well.
  6. Add the cilantro, soy sauce, and lime juice. Simmer for 5 minutes.
  7. Garnish with the scallions.
Recipe adapted from Food.com

One year ago...........................I made Breakfast Cookies.
Two years ago.........................I made World Peace Cookies.
Did you already know.........................
-Fish sauce is the extraction from salted, fermented fish. 
-It takes about six months to ferment the fish.
-In several cuisines, fish sauce is used as a condiment.

Monday, March 3, 2014

Jambalaya

I know I live in Maine and there is an abundant of seafood but I normally don't serve it in meals. My husband and son love seafood. If we are eating at a restaurant and there is fried Maine shrimp, my husband will order it every time. He says Maine shrimp is more tender. We even have clam and lobster festivals in Maine. So, I figured I would make some jambalaya with Maine shrimp. I was surprised we had a hard time finding my husband's desired shrimp so I cheated and went with cocktail shrimp. I really liked this dish since it is a one pot meal with heat. It was very popular at my house.
Jambalaya
1 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 large green bell pepper, chopped
3 celery stalks, diced
8 oz. sausage, cut into cubes
5 oz. chicken breast, cut into bite sizes
2 bay leaves
2 tsp cayenne pepper
1 (28 oz.) diced tomatoes
2 (8 oz.) tomato sauce
1 cup water
3/4 cup rice, uncooked
1 cup cooked small shrimp
salt and pepper to taste

Directions:
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, garlic, bell pepper, and celery. Saute for 5 minutes.
  3. Add the sausage, chicken, bay leaves, and cayenne pepper. Cook for 5 minutes while stirring often.
  4. Stir in the diced tomatoes, tomato sauce, and water.
  5. Allow to simmer for 5 minutes.
  6. Stir in the rice. Allow to boil.
  7. Lower the heat and simmer covered for 20 minutes or rice is cooked.
  8. Stir in the shrimp and allow to cook for 5 minutes.
  9. Remove the bay leaves before serving. Season with salt and pepper.
Receipt adapted from Epicurious.


One year ago...................................I made Macaroni and Cheese.
Two years ago.................................I made Butterscotch Fondue.
Did you already know....................
-In 2014, the shrimp fishing was banned in Maine.
-The last ban on shrimp fishing in Maine occurred over 35 years ago.
-As shrimp mature, male shrimp change their sex to females.

Monday, January 27, 2014

Fried Rice

Of all the recipes I have made over the years, there are some recipes I just tend to mess up. It's always the quick dishes I'm trying to make in a hurry like bacon. I don't know how many times I have burnt bacon. I think it's the standing there and being focused on one thing when I have children running around, phones ringing, and other distractions. Well, my husband always request his bacon crispy just not that crispy. I have also attempted to make fried rice several times but I was doing something wrong. So, we tend to go to a local Hibachi table where they prepare the food in front of you. I figured if I went enough times then I would learn the technique. Do you like my reasoning? When I made this recipe, the kids said it tasted just like when we go out to eat. My daughter asked me to make it again tomorrow. I finally made edible fried rice so next will be bacon. 
Fried Rice
3 Tbsp vegetable oil
1/3 cup finely chopped onion
1/2 cup finely chopped carrot
3 cups room temperature Jasmine rice
3 Tbsp Tamari soy sauce
2 eggs, beaten lightly
3 green onions, chopped

Directions:
  1. In a large skillet, heat the vegetable oil over medium high heat.
  2. Add the onion and saute for two minutes.
  3. Add the carrot and saute for three minutes.
  4. Add the rice and continue to stir. Cook the rice for about three minutes. 
  5. Add the soy sauce over the rice and stir. Cook for 1 minute while stirring.
  6. Move the rice and vegetables over to the side. 
  7. Add the egg and stir constantly until lightly scrambled.
  8. Stir the rice into the egg to distribute the egg throughout the rice.
  9. Add the green onions and cook for 1 minute before serving.
Recipe by Jen of Sweet Morris.

One year ago.................................I made Hash Brown Potatoes.
Two years ago...............................I made a Mushroom Burger.
Did you already know....................
-Besides making fried rice on a Japanese Hibachi table, fried rice traditionally is cooked in a wok.
-Chinese fried rice has a thick sauce poured on top.
-Fujian and Hokkien fried rice are two types of Chinese fried rice.

Sunday, May 6, 2012

Dulce de Leche Arborio Rice Pudding

Sometimes you make something and it comes out so good that you are surprised. This dish surprised me. I have only had rice pudding with raisins in it. So, I thought I wasn't a big fan. I loved this dish. I think this may become a staple on my Thanksgiving meal. My family liked it too.
 The rice pudding was picked by Emily of Ruf Love for The Pastry Queen Project. My youngest daughter loved the Dulce de Leche. I am lucky I had enough for this recipe. She kept trying to sneak some. She also informed everyone else in the house how great it tasted and they should try it. I had to hide it so I could use it for this recipe. I did leave out the vanilla and amaretto liqueur and still thought this recipe was wonderful. I did keep rinsing out my medium saucepan to reuse so I could save on dishes. I think saving on dishes is my ultimate domestic goal. If I only had a family member who loved to do dishes, but as of this date I have had no volunteers.
Dulce de Leche- Arborio Rice Pudding
1 (14 oz.) can sweetened condensed milk
1/2 cup Arborio rice
2 cups water
1 1/2 cups low fat milk
4 large egg yolks
1/4 cup brown sugar, firmly packed
1 1/2 cups heavy cream
1 cup toasted slivered almonds, for garnish
1 cup chilled heavy cream
1/3 cup dulce de leche

Directions:
To make the dulce de leche:
  1. Take the paper wrapper from the can of condensed milk. Make sure all the glue is removed.
  2. Puncture two small holes on the opposite sides of the top of the can with a can opener.
  3. Place the condensed milk can in a medium saucepan.
  4. Fill the saucepan with water until the water reaches 2/3 of the way up the side of the can.
  5. Cover the saucepan and bring the water to a boil over high heat.
  6. Lower the heat so the water simmers. Simmer for 1 hour.
  7. Check on the water content to ensure the water level is above the 1/2 mark. Some of the milk will seep out of the holes in the can but it is fine.
  8. The condensed milk has become dulce de leche when the milk has turned a golden brown.
  9. Remove the can from the simmering water with tongs very carefully. 
  10. Allow to cool slightly and open with a can opener.
To make the rice pudding:
  1. Coat 6( 4 oz.) ramekins with cooking spray or a 6 cup ovenproof casserole dish.
  2. In a medium saucepan, bring the rice and water to a boil.
  3. Allow the rice and water to simmer for 5 minutes.
  4. Drain the rice in a colander and pour back into the saucepan.
  5. Add the low fat milk to the rice.
  6. Cover and simmer the rice for 20 minutes or until the milk is absorbed.
  7. Transfer the rice to a bowl.
  8. Preheat the oven to 325 degrees F.
  9. In a heat proof medium bowl, whisk the egg yolks and brown sugar together until smooth.
  10. In a medium saucepan, bring the heavy cream and 1 cup dulce de leche to a boil over medium heat.  Remove the saucepan from the heat.
  11. With a second person/mixer, begin to whisk the egg mixture vigorously. Add 2 Tbsp. of the hot cream mixture to the continuously whisked egg mixture. Continue to whisk for a few seconds.
  12. Slowly, pour the rest of the cream into the egg mixture while whisking continuously.
  13. Add the cooked rice and mix to incorporate.
  14. Pour the rice mixture into the prepared casserole dishes. 
  15. Bake for 45 minutes or until the top is browned. A toothpick should come out clean if it is stuck in the middle of the dish.
  16. While the rice pudding is cooking, make the whip cream.
  17. Add the heavy cream to a large bowl. Whisk the heavy cream until soft peaks form.
  18. Add 1/3 cup dulce de leche into the heavy cream. Beat until incorporated.
  19. Serve the rice pudding warm or room temperature. Top each serving with toasted almonds and whip cream if desired. 
Recipe slightly adapted from The Pastry Queen.
 Did you already know...
- Dulce de leche translates into sweet of milk.
-It is very popular in South America.
-Some versions use goat milk or unsweetened coconut milk to make dulce de leche.

Monday, March 19, 2012

Rice Pilaf

I grew up on Rice-A-Roni which I like. The problem is I don't do well with high sodium products. So, I have tried several rice pilaf recipes for awhile. I have made this version several times and I keep trying to take photos of it but there is never any leftover. My family loves rice so any rice dish is gone. 
When I think of rice pilaf, there is a mix of rice with pasta. So, I had to add broken pieces of spaghetti to this recipe. I think I make this about once a month. It is a great side dish.
Rice Pilaf
1 Tbsp butter, unsalted
1 Tbsp olive oil
1 shallot, thinly sliced
1 1/2 tsp salt
1/4 tsp pepper
 1/2 cup of uncooked spaghetti noodles, broken into 1 inch pieces
2 cups basmati-style long grain rice
3 cups chicken broth, low sodium
1 bay leaf
2 Tbsp parsley


Directions:
  1. In a medium saucepan, heat the olive oil and butter.
  2. Add the shallot, salt and pepper.  Cook for about 5 minutes.
  3. Add the spaghetti noodles and 1 cup of the rice. 
  4. Stir and toast the noodles and rice for about 5 minutes.
  5. Add the other cup of rice, chicken broth, and bay leaf. 
  6. Cover and bring the rice to a simmer over low heat. 
  7. Cook the rice for about 15 minutes. 
  8. Remove the rice from the heat and allow to sit for 5 minutes. 
  9. Remove the bay leaf from the rice.
  10. Add the parsley and fluff the rice with a fork.
Recipe adapted from Tyler Florence.
Did you know....
-Rice-A-Roni was created by the DeDomenico family in 1958.
-The DeDomenico's family pasta plant was located in San Francisco.
-The recipe is influenced from the Armenian style rice pilaf. 
-Rice-A-Roni is a Quaker Oats brand which is owned by Pepsi.