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

Saturday, November 12, 2011

Cashew Sweet and Sour Pork

This was an easy dish and really tasty! I loved the cashews in it. They added a yummy crunch. :)

Cashew Sweet and Sour Pork
from Our Best Bites

2 Tbsp. cornstarch, divided
1 Tbsp. apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed ( I used a bag of those microwavable peas)
1 8-oz. can pineapple chunks, drained

Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade.

Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.

Now collect everything that’s going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.

Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan, bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

Wednesday, September 21, 2011

One-Pot Southwest Chicken and Rice

One-Pot Southwest Chicken and Rice

From Mel's Kitchen Cafe
(can you tell I love this blog?)

*Serves 4-6
4 boneless skinless chicken breasts (about 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (used a combination of Monterey Jack and sharp cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

This was tasty and satisfying. And I only used ONE skillet...I adore those meals.

Monday, August 29, 2011

Rice with Herbs de Provence

Sorry no picture here. You would think that rice would be so easy to photograph, but as it turns out it's pretty boring. Huh. Anyway, trust me when I tell you that this is really very yummy :)

Rice with Herbs de Provence

1 c. white rice
2 c. chicken stock
11/2 tsp Herbs de Provence
pinch of salt
pinch of pepper


The original recipe has you cook your rice on the stove, but I'm a modern girl and just threw everything in my rice cooker, gave it a stir and let it go. It turned out great!

Easy as can be, but much better than plain old white rice for dinner :)


Saturday, June 4, 2011

Cowboy Quesadillas

Delicious, easy, and fast! Plus the whole family loves them, and they are great for using up leftover rice!

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce (our fav and hands down best, is Sweet Baby Ray's)
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Friday, May 6, 2011

Skillet Lemon Chicken

Skillet Lemon Chicken
adapted from Ready, Set, Eat

I used the recipe on Ready, Set, Eat as a basic guideline, but there were quite a few things I changed due to what we had on hand :) This is how I did it, but you can go to the website for the original recipe.


2 cups uncooked white rice
1 pound boneless skinless chicken breasts, cut into thin strips
3-4 tablespoons extra virgin olive oil 
1/4 teaspoon salt
1/8 teaspoon ground black pepper
16 ounces fresh broccoli florets 
3/4 cup chicken broth
1 tablespoon cornstarch
2 cloves garlic, minced 
2 tablespoon fresh lemon juice
1/4 teaspoon lemon zest


Start cooking the rice.  While it's cooking, place chicken in medium bowl, add 2 tablespoons olive oil, salt and pepper and toss slightly. At this point I cooked the fresh broccoli so it would be ready to add to the skillet by the time the chicken was done cooking.

Use the rest of the olive oil to coat a large skillet and heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add broccoli and garlic; stir-fry 1 to 2 minutes. 

Stir together broth and cornstarch in small bowl until well blended. Gradually add to chicken mixture; cook 3 to 4 minutes or until sauce thickens, stirring constantly. Stir in lemon juice and zest. Serve over rice.


This was really simple and had a lot of good garlic and lemon flavor. After we had dinner we started to think of what else we could use this with. It would work really well over pasta with some freshly grated parmesan cheese, or by itself alongside some garlic mashed potatoes. Bonus: my daughter ate it all! Yes! Really good basic recipe to have on hand, I didn't even have to go shopping for ingredients on this one!


Tuesday, February 2, 2010

bourbon chicken

Bourbon Chicken
adapted from My Kitchen Cafe


2lb boneless skinless chicken breasts

1-2 tablespoons oil (for pan-frying)

cornstarch (for dusting, optional) (i didn't use it, out of laziness)


1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar

2 tablespoon ketchup

1 tablespoon cider vinegar
½ cup water

1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice.

**easy peasy chicken! and oh so flavorful! and don't worry, no booze in it, though the name might make you think otherwise. rory liked it a lot, and so did I, it had a great kick at the end from the red pepper flakes. yum...another great way to serve chicken!

Saturday, October 10, 2009

chicken stir fry

i love this recipe because i love easy and quick meals, and hey-this one has quick right in the title! obviously i swapped rice for pasta, since we had a pasta-filled week. also i used a frozen stir fry veggie mix, but since rory picked out most of those veggies, i think i'll stick with just broccoli. at least he'll eat that!

link here

Speedy Chicken Stir-Fry from kraft

1/2 lb. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 3 min.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.

Sunday, September 20, 2009

Polynesian Glazed Meatballs

i love a good meatball. seriously we eat them like once a week at least. swedish style (ish), with the traditional spaghetti and sauce, and one of my faves, these polynesian glazed meatballs. it's one of the easiest meals, and i love to make it over and over. rory likes it too, he just picks out all the red peppers so all i get for my leftovers is red peppers and rice. good thing they're delectable.

i love using frozen meatballs, cause, for $5 a bag, you can't beat that. plus a bag usually lasts us three meatball meals. although it's getting tight with sadie eating "regular food" now. she loves her some meatballs.

Polynesian Glazed Meatballs
from Kraft Foods

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Kraft Original Barbecue Sauce (or, rebel and don't use the name brand!)
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups white rice, uncooked
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.

Friday, September 11, 2009

beachcomber chicken and risotto

Beachcomber chicken adapted from an old ward cookbook

1/2 cup soy sauce
3/4 cup olive oil
1/4 cup dijon mustard
4 cloves garlic, minced
1 tbsp parsley
1 tsp rosemary
1 tsp thyme

Mix all ingredients for marinade. Marinate chicken breasts for several hours. Bake at 350 degrees for 50-60 minutes.

Basic Risotto adapted from Joy of Cooking

Melt 2 tbsp butter in a large pan over medium heat. Meanwhile, simmer 6-8 cups chicken stock. (I heated it in the microwave a bit at a time, and only ended up using 6 1/2 cups)

Stir into the butter: 2 cups rice. Stir the rice and cook about 3 minutes.

Then start stirring in the stock, 1 cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously to keep it from sticking. When 6 cups stock have been absorbed, add the stock 1/2 cup at a time and start tasting the rice. It should be tender but still a little firm to the bits, never mushy. Take the risotto off the heat when the rice still has a little more resistance than you would like.

Fold in 1 tbsp butter and 2/3 to 1 cup grated parmesan cheese. Season to taste with salt and pepper. Let the risotto stand for a moment or two. Serve mmediately.

*both were delicious...the risotto didn't need much salt...but pretty much i was just proud of myself for making risotto.

Tuesday, September 8, 2009

cafe rio

what can i say about the cafe rio salads that hasn't already been said a thousand times? that i pine for them, and dream about the day when i will go back to utah for a visit and eat a dozen of them?

ok, that might seem a bit extreme, but i seriously miss these salads.
i'm sure all of you that have had one will agree/commiserate with me. yes?

we used to eat there at least two times a month, more if i could convince rory. so, since we don't have them here in cali, i tried the knockoff recipes circling the web. it was soo good. the dressing was spot on. it tasted just like i'd remembered it. the thing you must do with this salad is layer. layer layer layer. first a tortilla (we love the ones you cook yourself from costco), melt some cheese on top of that too, yum. then comes the black beans, lime cilantro rice, and meat. then the lettuce, tomatoes (or pico de gallo), avocado if you have it, more cheese...and tortilla strips. i forgot those, but it was still delish! next time i won't forget them!

now, i know you can't see the good stuff, and it just looks like some lettuce with dressing. but what lurks underneath that healthy stuff is the deliciousness.

now on to the recipes.

Creamy cilantro tomatillo salad dressing adapted from Becky Higgins

1 packet dry hidden valley ranch dressing
1/3 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillos (peel off outer leaf/shell)
1 clove crushed garlic
1/2 bunch fresh cilantro
1/4 tsp red pepper flakes (optional)
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

Cafe Rio Lime Cilantro Rice adapted from various recipes on the web

2 cups uncooked rice
4 cups water (mixed with 3-4 tsp chicken bouillion)
2 cloves minced garlic
1/2 cup chopped cilantro
3/4 tsp salt
2 tbsp lime juice
2 tsp sugar
1 tbsp butter

Saute garlic and butter until soft, don't let it burn! Add rice and cook for a minute or two, on medium heat. Add water and bouillion mixture, and remaining ingredients and bring to a boil. After it begins to boil rapidly, reduce heat to low and cover with lid. Stir occasionally, and let simmer for about 20 minutes.

Lime Chicken from The "I don't cook" syndrome cookbook (so not really a "cafe rio" recipe, but it was very tasty!)

1/2 cup lime juice
1/4 cup olive oil
1/4 cup minced cilantro
1/2 tsp salt
1 clove garlic, minced
4 boneless, skinless chicken breasts

Mix all ingredients and let chicken marinade in the fridge for several hours. Cook chicken however you like, grill, stovetop, or oven.

Or try it with some pork barbacoa!

Pork Barbacoa
from Wonder Mom Envy

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.

Tuesday, September 1, 2009

crockpot chicken

i know this is not the most appetizing photo, but trust me, it's good.

i got this out of an old recipe book called "The ...something... for the I don't cook symdrome". (I added the "something" part, it's falling apart so the cover is AWOL)

Crock Pot Chicken

3 tbsp butter or margarine
6 boneless, skinless chicken breasts
salt and pepper to taste
1 envelope good seasons italian salad dressing mix
1 can cream of mushroom soup
1 package of cream cheese, cubed
rice or noodles

Melt butter in a slow cooker. Coat chicken breasts with butter on both sides and place in a slow cooker. Sprinkle with salt and pepper, then dry salad dressing mix. (don't add water) Cover and cook on low heat 5 to 6 hours.

About 45 minutes before serving, mix soup and cream cheese, pour over chicken. Cover and cook on medium heat, stirring occasionally, until cream cheese is melted and sauce is heated thoroughly. Serve over cooked rice or noodles. Serves 6.

Tuesday, July 28, 2009

sweet and sour chicken

sweet n' sour chicken. super easy, super delish!

found it in my recipe binder (which i reorganized today, thankyaverymuch) and it says it's from a 1991 friends magazine, so there ya go. easy enough for primary kids, easy enough for me, i always say.

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes.

***i was a rebel and baked it at 350 degrees for 30 minutes, turning once and adding pineapple after 15 min. i needed it to finish at the same time as the rice...turned out great!