Leave it alone!! That is one thing I have learned about making Spanish rice...once you add the liquids, cover the pan and WALK AWAY!
2 tbsp. oil
2 tbsp. chopped onion
1 1/2 C. uncooked white rice
2 C. chicken broth
1 C. chunky salsa
Heat oil in a large heavy skillet over medium heat. Stir in onion and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Thursday, February 27, 2014
Spicy Garlic Lime Chicken
This is another chicken dish that can probably done on the grill as well. Oh, outdoor grill, how I miss you. The snow pile in front of the crawl space door is smaller than it was a week ago but I am watching the weather on the news and the pile is going to grow over the weekend. TTTTHHHPPPBBTTT! Until the weather improves, this will be an indoor dish.
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/8 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. dried parsley
4 boneless skinless chicken breast halves
2 tbsp. butter
1 tbsp. olive oil
2 tsp. garlic powder
3 tbsp. lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 tsp. garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 tsp. garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/8 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. dried parsley
4 boneless skinless chicken breast halves
2 tbsp. butter
1 tbsp. olive oil
2 tsp. garlic powder
3 tbsp. lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 tsp. garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 tsp. garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Taco Stuffed Shells
For many years, stuffed shells were my favorite dish at my favorite local restaurant, Armand's. Then I learned to make stuffed shells and they turned into a family favorite (which I am thinking I haven't made in a while). Then, Armand's closed; that was a sad day. Anyway, here is a spin on stuffed shells I haven't tried.
1 1/4lbs. lean ground beef (or a beef/turkey mix)
1 3oz. pkg. cream cheese
1 tsp. salt
1 tsp. chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey Jack cheese
1 1/2 C. mashed tortilla chips
1 C. sour cream
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees.
Fill shells with beef mixture and arrange in a 9x13 inch bakng dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
Remove dish from oven and top with cheddar and jack cheeses and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and serve.
1 1/4lbs. lean ground beef (or a beef/turkey mix)
1 3oz. pkg. cream cheese
1 tsp. salt
1 tsp. chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey Jack cheese
1 1/2 C. mashed tortilla chips
1 C. sour cream
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees.
Fill shells with beef mixture and arrange in a 9x13 inch bakng dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
Remove dish from oven and top with cheddar and jack cheeses and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and serve.
Chicken and Biscuit Casserole
OK, I'll be the first to admit this is not a meal that is friendly to the waistline but I figure it this way, I am not going to make this every day or even once a week so I'll be fine...sometimes you just need some comfort food...in the world's longest winter, you just need comfort food. I had to laugh, yesterday on the radio they were talking about a new index to measure for the combination of cold and snow; it's called the Winter Misery Index or WMI. Let me tell you that my WMI is about 10,000,000,000 at this point, maybe I will start making this once a week!
1/4 C. butter
2 cloves garlic, minced
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped baby carrots
1/2 C. all purpose flour
2 tsp. granulated sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. ground black pepper
4 C. chicken broth
1 10oz. can of peas, drained (wonder if I could use frozen here)
4 C. diced cooked chicken meat
2 C. buttermile baking mix
2 tsp. dried basil
2/3 C. milk
Preheat the oven to 350 degrees.
In a skillet, melt the butter over medium high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 tsp. dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
In a medium bowl, combine the the baking mix and 2 tsp. dried basil. Stir in milk to form a dough. Divide the dough to 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
Bake in the preheated oven for 30 minutes. Cover with foil and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
1/4 C. butter
2 cloves garlic, minced
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped baby carrots
1/2 C. all purpose flour
2 tsp. granulated sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. ground black pepper
4 C. chicken broth
1 10oz. can of peas, drained (wonder if I could use frozen here)
4 C. diced cooked chicken meat
2 C. buttermile baking mix
2 tsp. dried basil
2/3 C. milk
Preheat the oven to 350 degrees.
In a skillet, melt the butter over medium high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 tsp. dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
In a medium bowl, combine the the baking mix and 2 tsp. dried basil. Stir in milk to form a dough. Divide the dough to 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
Bake in the preheated oven for 30 minutes. Cover with foil and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Taco Pie
We had taco pie now and again when we were kids. It was different from the one here. I am going to try this because I am interested in how it's going to taste with baked sour cream. It seems weird to me but who knows it could be delicious. This is also something that would be quick and easy for when the kids are here and actually it's something they could get started.
1 8oz. package refrigerated crescent rolls
1lb. ground beef (lately we've been doing a mix of beef and turkey for our tacos)
1pkg. taco seasoning
1 16oz. container sour cream
8oz. shredded Mexican cheese blend
1 14oz. bag tortilla chips
Preheat oven to 350 degrees.
Lay crescent dough flat on the bottom of square cake pan and bake according to package directions.
Meanwhile, brown the ground beef in a large skilled over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, finally top with tortilla chips.
Return to oven and bake for 10 minutes or until the cheese is melted.
1 8oz. package refrigerated crescent rolls
1lb. ground beef (lately we've been doing a mix of beef and turkey for our tacos)
1pkg. taco seasoning
1 16oz. container sour cream
8oz. shredded Mexican cheese blend
1 14oz. bag tortilla chips
Preheat oven to 350 degrees.
Lay crescent dough flat on the bottom of square cake pan and bake according to package directions.
Meanwhile, brown the ground beef in a large skilled over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, finally top with tortilla chips.
Return to oven and bake for 10 minutes or until the cheese is melted.
Wednesday, February 26, 2014
Apricot Streusel Loaf
As we sit here on the 26th of February with no hopes of it getting warm thinking perhaps, as I come across these recipes, I should just start planning for Christmas 2014 baking now. I love apricots...and I don't even have to sub in pecans because they're already there.
1 6oz. package dried apricots
1/2 C. pecans
1 1/2 tsp. baking powder
1 tsp. baking soda
2 1/2 C. flour
1 1/4 C. sugar
3/4 C. margarine or butter
1 8oz. container sour cream
3 large eggs. beaten
2 tsp. vanilla
Preheat oven to 350 degrees. Grease 9x5 metal loaf pan. Chop apricots and pecans; set aside. In a large bowl, mix baking powder, baking soda, 2 C. flour, and 1 C. sugar. With pastry blender or two knives used scissor fashion, cut 1/2 C. margarine into flour mixture until mixture resembles coarse crumbs.
Stir in sour cream, eggs and vanilla until flour mixture is just moistened. Stir in chopped apricots and pecans. Spoon batter evenly into loaf pan.
Prepare streusel: In bowl, with fingertips, mix remaining 1/2 C. flour, 1/4 C. sugar, and 1/4 C. margarine, softened, until mixture resembles coarse crumbs.
Sprinkle streusel topping over batter. Bake loaf 60 to 70 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on rack.
1 6oz. package dried apricots
1/2 C. pecans
1 1/2 tsp. baking powder
1 tsp. baking soda
2 1/2 C. flour
1 1/4 C. sugar
3/4 C. margarine or butter
1 8oz. container sour cream
3 large eggs. beaten
2 tsp. vanilla
Preheat oven to 350 degrees. Grease 9x5 metal loaf pan. Chop apricots and pecans; set aside. In a large bowl, mix baking powder, baking soda, 2 C. flour, and 1 C. sugar. With pastry blender or two knives used scissor fashion, cut 1/2 C. margarine into flour mixture until mixture resembles coarse crumbs.
Stir in sour cream, eggs and vanilla until flour mixture is just moistened. Stir in chopped apricots and pecans. Spoon batter evenly into loaf pan.
Prepare streusel: In bowl, with fingertips, mix remaining 1/2 C. flour, 1/4 C. sugar, and 1/4 C. margarine, softened, until mixture resembles coarse crumbs.
Sprinkle streusel topping over batter. Bake loaf 60 to 70 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on rack.
Tuesday, February 25, 2014
Sirloin Steak Oreganato
This is another recipe from my Good Housekeeping Step by Step Cookbook. I can remember when I was a kid, there was a Greek family that lived down the street from us. They used to grill steaks with lemon. That has been a favorite flavor combination for a long time. The recipe calls for the steaks to be broiled but I bet this would be really good grilled too. I wonder if we'll ever get the grill out of the crawl space under the house. The door to the crawl space is currently behind almost 2 feet of snow.
1 medium lemon
2 garlic cloved, minced
1 tbsp. olive oil
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. coarsely ground black pepper
1 boneless beef top sirloin steak, 1 1/4 inches thick; about 1 1/2lbs.
Preheat broiler. Grate peel and squeeze juice from the lemon. In a 12x8 baking dish or deep ceramic platter, mix lemon peel, lemon juice, garlic, oil, salt, oregano, and pepper. Add steak, turning to coat both sides.
Place steak on rack in broiling pan. Place pan in broiler at closest position to heat source. Broil steak, turning once and brushing with any remaining marinade after turning, 12 to 15 minutes for medium rare, or until desired doneness.
Transfer to platter. Let stand 10 minutes; keep warm. To serve, thinly slice steak. Spoon any juices from the broiler pan over slices.
1 medium lemon
2 garlic cloved, minced
1 tbsp. olive oil
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. coarsely ground black pepper
1 boneless beef top sirloin steak, 1 1/4 inches thick; about 1 1/2lbs.
Preheat broiler. Grate peel and squeeze juice from the lemon. In a 12x8 baking dish or deep ceramic platter, mix lemon peel, lemon juice, garlic, oil, salt, oregano, and pepper. Add steak, turning to coat both sides.
Place steak on rack in broiling pan. Place pan in broiler at closest position to heat source. Broil steak, turning once and brushing with any remaining marinade after turning, 12 to 15 minutes for medium rare, or until desired doneness.
Transfer to platter. Let stand 10 minutes; keep warm. To serve, thinly slice steak. Spoon any juices from the broiler pan over slices.
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