Posts Tagged ‘Rice’

I meant to get this posted this morning, but we had a snow event here, photos will follow, and then a power line went down from the weight of the snow. We had no power for about 9 hours. No power, no internet! Looking outside right now it’s just starting to snow again! Big, huge flakes!

Did you know that Chicken Cordon Bleu draws upon the techniques of Chicken Kiev and Schnitzel? And that Cordon Bleu means “blue ribbon?” This dish is relatively new in cooking history emerging in the 1960’s. And the dish has nothing to do with the school either! There are many variations to this dish. In a way this dish is a rouladen, but made with chicken instead of beef. The chicken is rolled up with cheese and ham, or prosciutto. Different cheeses can be used, and you can bread them and fry them or not bread them and bake them! You can use the boneless breast meat or you can use boneless chicken thighs. My recipe will be done in the oven and uses boneless chicken thighs.

6 boneless chicken thighs
6 slices of muenster cheese
6 slices of prosciutto
Bearnaise sauce

Take the chicken thighs one at a time and place inside a zip lock bag. Using your kitchen mallet and pound the meat to enlarge it and make it thin. Then lay on a piece of cheese and a slice of prosciutto.

Chicken on the bottom, then cheese then prosciutto

Roll up the thigh and tie with kitchen string to secure.

Lovely little packages

Lay the bundles in a greased glass baking dish. Cover with the Bearnaise sauce.

The chicken is ready for the oven

I will be using packaged sauce from Knorr’s. Bake in a 350 degree oven for about one hour, turning halfway through and spoon the sauce from the pan over the bundles. When this has cooked for the hour, remove from the oven, cut the strings from the bundles.  Serve two per person, and spoon the sauce over the chicken and the rice!

Dinner is served!

Serve this up with jasmine rice and a steamed fresh vegetable.

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My friend at work the other day mentioned Chile Rellenos to me and I have not been able to get it out of my head!  This recipe is a take off from a recipe by Roseann Wilson of Albuquerque, NM, with one change.  Her recipe uses stewed tomatoes.  I chose to use diced tomatoes with basil, garlic and oregano.  I just cannot handle bell peppers!  Eat one bite of those dogs and I will be burping bell peppers the rest of the day.  The chiles in this recipe do not affect me that way!

2 – 4 oz. cans of whole green chiles
1/2 lb. each of shredded cheddar and jack cheese
14 oz. can diced tomatoes with basil, garlic and oregano (or stewed tomatoes if you prefer)
4 eggs
2 TBS flour
3/4 cup of evaporated milk

Spray the inside of your crock pot with a non-fat cooking spray to keep the dish from sticking. Take the chiles drain them.

Drain the cans of whole green chiles

Then cut them into strips.

Cut down the side of the chile and open

Layer the chiles and cheese in the crock pot.

First layer - the chiles

Add a layer of jack cheese

Then cheddar

Repeat the layers.

Then start the layers over again

Finish with the cheddar. Then pour the tomatoes over this.

Add the tomatoes

Next, in a bowl, take the eggs and combine them with the flour and milk. Pour this into the crock pot.

Add the milk, egg and flour mixture

Cover and cook on high for 2-3 hours.

I like this dish as it not only tastes wonderful, but it is all done in one pot! When done, serve this up with some rice and refried beans!

Dinner is served!

Dinner is served, quick and easy! Enjoy!

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I am feeling a bit spicy and found some fish in the freezer, and what could be better than a spicy, easy to make, fish dinner?

4 Tilapia filets
2 TBS butter
1 TBS extra virgin olive oil
1 tsp. Hungarian paprika
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. each of onion and garlic powders
1 tsp. dried thyme leaves
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves

Wash the fish and dry with paper towel. Set aside. Melt the butter in a pan and stir in the olive oil until blended. Set aside.

Gather your spices

In a bowl mix the remaining ingredients until combined.

Spice Mixture

Brush the fish with the butter mixture and then dredge in the spice mix covering evenly.

Fish coated in butter oil mixture and then dredged in spices

Lay the fish on a foil lined baking sheet. You will have some of the butter mixture left over and will be using this shortly.

Now take out your cast iron pan and heat it up until a drop of water sizzles. Pour 1/2 the remaining butter mixture over the fish,

Drizzle the butter oil mixture on the fish

and place this side down in the cast iron pan. Cook this over high heat until the fish is browned. Pour the remaining butter mixture on the side of the fish that is facing up in the pan and turn the fish.

The fish has been flipped!

Cook until the fish is browned and begins to flake. Total cooking time is approximately 10 minutes.

I like to serve this with fresh broccoli mixed with fresh carrots and Jasmine rice.

Dinner is served!

Serve this with a Pinot Grigio!

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I love a good Spanish rice. I tried the boxed varieties and do not care for any of them. So, after a number of attempts in my kitchen I came up with the following recipe…

This recipe is for two servings.

1 cup of water
5 heaping spoonfuls of really good fresh salsa
Dash of cumin
1/2 cup of long grain rice

Salsa, cumin and water

Bring to a boil

Add the rice and stir to combine

Cover and turn the heat to low. Cook for 18 minutes. Do not remove the cover while cooking! When the timer goes off, stir the rice up and serve!

Rice is ready!

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I love rice pilaf! Fluffy, wonderful rice, extremely tasteful and very easy to make! This is a side dish that can be added to a number of recipes. Interested?

1+ cup of chicken broth
1 cup of long grain rice
1/2 of an onion, chopped coarsely
1 TBS of butter
4 dehydrated shitake mushrooms, soaked in 1 1/4 cups of hot water

Get all of the ingredients out and work with the mushrooms first. I use the dehydrated shitake mushrooms as I use some of the water from soaking them in the recipe. Add the mushrooms and water to a heat proof bowl and let them soak until the mushrooms plump up completely, approximately 1/2 hour. While these are soaking, measure out the chicken broth, the rice and chop the onion. Place the butter into a fry pan.

When the mushrooms are plump, cut them into small pieces and cut out the center stem. Discard the stem, and reserve one cup of the water used for soaking the mushrooms, straining the fluid once.

The ingredients for the rice pilaf

Heat the fry pan with the butter. When the butter melts, add the onion.

Start with the onions...

Stir for a couple of minutes and then add the rice and mushroom bits.

Add the rice and the mushrooms

Stir until the rice achieves a lovely brown color.

Brown the rice

Then slowly add the broth and mushroom liquid.

Add the broth to the browned rice

Once this boils, turn the heat to low and cover. Set your timer for 18 minutes, and do not lift the cover while this cooks.

When done, fluff the rice and serve!

Serve up the rice pilaf!

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