Garlic Rice Pilaf

A few weeks ago, I made this delicious Lemon Thyme Chicken from Annie's Eats. I was planning on serving it over plain white rice, but then I clicked on a link from her post to this rice pilaf recipe. I had everything I needed on hand, so I changed course and decided to make it. I was a bit nervous, because I do tend to mess up rice, but It was, by far, the best choice I could have possibly made. Baking the rice made it surprisingly tender. It was incredibly flavorful, and helped to soak up the juices of the chicken and pan sauce. This rice would be delicious as a side dish to any meal, and it was delicious on it's own for lunch the next day, as well!

2 tablespoons Butter
3 Garlic Cloves, minced
1 cup Long Grain White Rice
2 1/2 cups Chicken Broth, divided
1/2 teaspoon Salt
1/2 teaspoon Pepper
Squeeze of Lemon Juice

In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt, and pepper, and bring to a boil. Pour the mixture into a covered casserole dish, cover, and bake for 25 minutes at 375 degrees. After 25 minutes, stir in the remaining 1 1/2 cups of broth and bake, covered, for 45 more minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Wild Rice Salad

When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.

For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.

For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper

Add all ingredients to a ball jar with a cover and shake to combine.

Roasted Beet and Goat Cheese Risotto

Beets and goat cheese are two of my favorite things. I love pairing them in salads, which until now, was the only way I have eaten them together. I've had this recipe from Beantown Baker bookmarked for quite a while, and for some reason just haven't gotten around to making it. I'm glad I finally decided to. Up until now, my favorite risotto flavor was sun-dried tomato and goat cheese, but this risotto was so amazing that I think it took the top spot! The pretty pink color made it pretty, too.

3 medium Beets, trimmed
Olive Oil
Salt and Pepper, to taste

3 1/2 cups Chicken Broth (I used vegetable broth)
3 cups Water
1 small Onion, finely chopped
2 tablespoons Olive Oil
2 cups Arborio Rice
1/2 cup Dry White Wine
1 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Goat Cheese, crumbled (I used a 4 ounce package)

Place the beets on a piece of foil. Drizzle with olive oil and season with salt and pepper. Fold the foil into a package and roast on 425 degrees for about 1 hour, or until the beets are tender. Allow them to cool for about 30 minutes (I roasted the beets 1 day ahead of time and put them in the fridge). When the beets are cool enough to handle, peel them, discarding the stems and root ends, then cut into 1/2 inch cubes. Meanwhile, bring the water and broth to a simmer in a saucepan (I skipped this step and everything turned out just fine). In a 4-6 quart heavy pot set over moderate heat, cook the onion in the oil, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring constantly, for about 1 minute. Add the wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup of broth and simmer briskly, stirring constantly, until broth has been absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until the rice is tender and creamy looking, about 20 minutes. Reserve leftover broth--althoughI didn't have any left. Stir in the beets, salt, and pepper, and cook, stirring, until heated through. Thin as necessary with any additional broth. Stir in the goat cheese and remove from heat.

Chicken Sriracha Stir Fry

Though I took a break over the holidays, I finally started back up with the weekly recipe swaps, hosted by Sarah at Taste of Home Cooking.  This week, rather than having a theme, it was decided to do a "Secret Recipe Club" style swap. I was really excited when I found that out, because I have enjoyed being a member of the SRC over the past few months.  In fact, Sarah was assigned to my blog two months ago for SRC.  So, when I got her blog this week for our swap, I was very happy! I am a follower of her blog, and I feel as though she and I have similar cooking styles. I read through many of her recipes and had quite a few on a list of potential choices, but ultimately, it came down to this stir fry. Joel loves sriaracha, so as soon as I saw this recipe, I knew I had to make it. Let me tell you, it did NOT disappoint! It was perfectly spicy and so versatile, in that you can change up the vegetable combination and it would still be delicious! I highly recommend this dish and look forward to making this again!

For the Marinade:
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Water
1 teaspoon Sriracha 
2 Boneless, Skinless Chicken Breasts, cut into bite sized pieces

For the Stir Fry
1 tablespoon Cornstarch
6 tablespoons Water
1 tablespoon Sriracha (I may have used a tad more…)
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce (I used fish sauce)
1 cup Green Beans, chopped
3 Carrots, peeled and sliced (I omitted)
1 cup Mushrooms, sliced
1/2 large Onion, chopped
1 Green Bell Pepper, sliced (I added)
1 Red Bell Pepper, sliced (I added)
2 tablespoons Cooking Oil (I used canola)
2 tablespoons Ginger, grated
3 Garlic Cloves, chopped

Place the chicken cubes in a plastic food storage bag (or bowl that will be covered with plastic wrap). Add the marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes, or up to overnight. In a separate bowl, mix the cornstarch, water, sriracha, soy sauce, and oyster sauce; set aside. In a wok, heat 1 tablespoon of oil over high heat. Add the vegetables and stir fry for 5 minutes, or until the carrots are tender. Remove to a plate. Wipe out the wok with a wet paper towel. Heat the remaining 1 tablespoon of oil in the wok. When hot, add the ginger and garlic. After a few seconds, add the chicken mixture. Stir fry for 2-4 minutes, until the chicken is fully cooked. Pour in the sauce and stir until thickened. Return the vegetables to the wok. Serve over rice (I served it along with coconut rice).

Roasted Cauliflower Risotto

Risotto is something we love to make during the colder months. It is such hearty and warming dish. I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.  I do enjoy cauliflower very much, but when I showed Joel the recipe, he wasn't too sure because he didn't think that cauliflower had that much flavor. I still went ahead and made the recipe, because anything I've made from Josie's blog in the past has been very good, so I knew this would be too. Sure enough, it was. Joel took his first bite and was amazed by how flavorful it was. I can see this being a variety we make often this coming winter! 1 head Cauliflower, cored and cut into florets
Olive Oil
6 cups Vegetable Broth
1 tablespoon Butter
1 Shallot, minced (I just used half of a small red onion)
2 Garlic Cloves, minced
Salt and Pepper
1 cup Arborio Rice
1 cup Dry White Wine
1 teaspoon Thyme Leaves, minced (I used dried)
1/2 cup Parmesan Cheese, grated Toss half of the cauliflower with olive oil, salt, and pepper. Roast the cauliflower on a sheet pan at 400 degrees for 15-20 minutes, or until browned and cooked through, turning once.  Steam the remaining cauliflower, then puree it in a food processor until smooth. Season with sat and pepper, and thin with about 2 tablespoons of broth; set aside.  Meanwhile, in a large heavy bottomed skillet, melt the butter over medium-high heat. Add the shallot, reduce heat to medium, and cook until soft, 3-5 minutes. Add the garlic and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Add the rice, and stir constantly, until they are opaque around the edges, 2-3 minutes. Add the wine and cook until it is mostly evaporated, 1-2 minutes. Pour 1 1/2 cups of the broth into the skillet. Cook, stirring often, until most of the broth has been absorbed.  Repeat with the remaining broth, adding it 1/2 cup at a time, stirring constantly until the rice is tender but still al dente and the sauce is creamy, about 20 minutes.  Add the cauliflower puree, thyme, and parmesan and stir to combine. Remove from the heat and season with salt and pepper to taste.  Divide between plates, top with roasted cauliflower, and sprinkle with additional parmesan. Serve immediately.

Yellow Rice

Yesterday, I had to run to the store to pick up the fish and shrimp for our tacos.  I went to my least favorite of the grocery stores, only because it was convenient to where I was.  To my surprise, they had no seafood counter.  The only fish I could get was frozen.  While I was there, I did pick up some lettuce and an avocado.  I had a box mix of rice in my hand to make as a side dish, but decided against it.  I sent Joel a text and asked him to pick up the seafood on his way home from work (since he works very close to my favorite grocery store) and mentioned to him to pick up a side as well.  When he got home, he realized he forgot to pick up a side dish, so he improvised and made his own version of Spanish rice.  It had a great balance of flavor with the spices, the perfect texture from the peppers, and a beautiful color too!

2 cups Water
1 cup Rice
1 teaspoon Turmeric
1 teaspoon Cumin
Pinch of Salt
1 tablespoon Parsley, chopped
1/4 Red Bell Pepper, diced
1/4 Green Bell Pepper, diced

In a sauce pan, bring the water to a boil.  Add the rice, turmeric, cumin, and salt.  Stir to combine.  Cover and reduce to a simmer for about 15-20 minutes, or until the water has been absorbed and the rice has become tender.  Stir in the parsley, red pepper, and green pepper.  Serve warm.

Roasted Tomato & Basil Risotto

Sorry it has been a while.  I misplaced the camera cord so I was unable to transfer my pictures to my computer!  Now that I've found it, I'm back in action.  

We like risotto.  We had a clam shell package of fresh basil in the fridge that I couldn't foresee using before it started to get bad, so I started searching for recipes that I had saved that I could use it in.  I found this on Lime in the Coconut.  Even though spring has sprung, it is still feeling more like winter around these parts, so I thought that risotto was quite fitting for the weather we've been having.

1 pint Cherry Tomatoes
7 Garlic Cloves, minced
5 tablespoons Olive Oil
2 tablespoons Butter
1/2 Onion, minced
1 cup Arborio Rice
1 cup Dry White Wine
4-6 cups Vegetable Broth
Handful Fresh Basil, chopped
1/4 cup Parmesan Cheese, grated

Line a baking sheet with tinfoil.  Mix the tomatoes with 3 tablespoons of oil and 4 cloves of minced garlic, and place them on the foil lined pan.  Roast the tomatoes and garlic at 400 degrees for 20-25 minutes.  When they have blistered or popped, remove them from the oven and set aside.  Meanwhile, in a dutch oven or stockpot, heat the butter and remaining oil over medium heat.  Add the onions and garlic and cook until translucent, about 7-10 minutes.  Add the rice and stir occasionally for 7-10 minutes, until the rice has toasted slightly.  Pour in the wine and stir until almost completely absorbed.  Meanwhile, in a small saucepan (or in the microwave), heat the broth to a simmer.  When the wine has been absorbed, add the broth, about 1 cup at a time, stirring until almost completely absorbed.  Repeat until the broth has been used up and rice is al dente, about 30-45 minutes.  Remove from heat and add the tomatoes, cheese, and basil.  Stir to combine and season with salt and pepper, if needed.

Risotto with Sweet Peppers

When winter weather hits, we love to warm up with risotto.  And let me tell you, though we had unseasonably warm weather on New Year's Eve, we quickly returned to blustery cold weather.  In the past, we've made our favorite "go-to" versions of the dish with sun-dried tomatoes and goat cheese or acorn squash.  Tonight, however, we decided to try something a little different and go with this recipe from The Way the Cookie Crumbles, who adapted it from Emeril Lagasse.  This was a wonderful change from the ordinary.  The saltiness from the cheese and sweetness from the peppers was a perfect combination.  The faint crunch of the peppers also gave this risotto an extraordinary texture.  I plan to make this again, for sure, if not for of the reasons I just gave, then for the fact that it made my house smell awesome!

6 cups Chicken Stock (I used vegetable stock)
1 tablespoon Olive Oil
1 1/2 Red Bell Pepper, seeded and diced (I only used 1)
1 1/2 Yellow Bell Pepper, seeded and diced (I only used 1)
2 tablespoons Butter
1/2 Onion, finely chopped
1 Garlic Clove, minced
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine (I used Pinot Grigio, which also paired nicely by the glass!)
2 sprigs Thyme (I used a pinch of dried)
4 Scallions, green parts only, thinly sliced
1 teaspoon Salt
1/2 teaspoon Fresh Cracked White Pepper (I used black)
1 cup Parmesan Cheese, grated

In a small saucepan, bring the stock to a simmer.  Remove from the heat and cover to keep warm.  In a large skillet, heat the olive oil over medium-high heat.  Add the peppers and cook, stirring frequently,  until cooked through but still slightly crunchy, about 5 minutes.  Remove from the heat and set aside.  In a large heavy saucepan (we used a dutch oven), heat the butter over medium-high heat.  Add the onions and cook, stirring, for 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the rice and cook, stirring constantly, until opaque, about 2 minutes.  Add the wine and cook, stirring until the rice nearly completely absorbs all of the liquid, about 1 minute.  Reduce the heat to medium and stir in the thyme.  Add 1 1/2 cups of the hot stock, and cook, stirring frequently.  Cook the risotto, adding more stock 1 cup at a time as it is absorbed, for about 20 minutes.  Stir in the green onions and cooked peppers after 15 minutes of cooking time.  Season the risotto with salt and pepper.  The rice should be slightly al dente.  Remove from heat and discard the thyme sprigs.  Add the cheese and stir well to mix.  Adjust the seasonings with salt and pepper, if necessary.  Serve immediately.

Spinach and Tomato Risotto

With the cold winter nights that we have been having, Joel and I wanted to make risotto to warm us up.  We didn't plan our risotto based on any specific recipe, but rather what we had in our fridge.  There were some oven-roasted tomatoes that we had that needed to be used, as well as half of a large container of baby spinach.  The flavor combination was pretty good.  While I was eating it, I thought of what else would have tasted good with those ingredients.  I think that next up, I may try to create a Greek risotto with feta and black olives added to the mix.  If I do, I'll be sure to post it here!

1 tablespoon Olive Oil
1 cup Arborio Rice
2 Garlic Cloves, minced
1 small Red Onion, diced
1 quart Vegetable Stock
1/2 cup Oven Roasted Tomatoes (I got these out of the olive bar at our grocery store)
1 small container Baby Spinach
Handful Parmesan Cheese
Salt & Pepper, to taste

In a dutch oven, over medium heat, saute the onion in the olive oil until softened, about 3-5 minutes.  Add the garlic and cook until fragrant, 30 seconds.  Add the arborio rice and stir until toasted, about 1-2 minutes.  Slowly add the stock, about 1/2 cup at a time.  Stir, continuously, until the rice has absorbed the liquid.  Continue to add the stock and stir until the risotto is tender and creamy in consistency (mine took about 30 minutes).  Add the tomatoes and spinach, stirring until the spinach has wilted.  Add the Parmesan cheese, salt, and pepper to taste.

Cheesy Chicken and Wild Rice Casserole

Making "gloopy" looking food, as Joel calls it, in addition to eating dinner after the sun goes down does not make for pretty pictures...sorry!

Growing up, I was very familiar with casseroles.  They were an easy, go-to meal for a family like mine, that was always on the go.  However, since I've been on my own, casseroles haven't been much of a staple in my house.  Mostly because a) there are only 2 of us, and b) Joel claims he isn't a fan.  The other night, I decided to change things up for once and made this recipe that I found on Picky Palate.  I love anything that is topped in cheese, so I figured it was a safe bet for us to give it a try.  It did take a little longer than I'd hoped, but it was very good.  It made a lot, as casseroles tend to do, but that is fine by me.  Leftovers make a great dinner, too!

3 tablespoons Olive Oil
1 Onion, finely diced
3 Celery Stalks, finely diced
3 Carrots, peeled and diced
2 tablespoons Garlic, minced
2 cups Chicken Breast, shredded and cooked (I used a rotisserie chicken)
2 cups Steamed White Rice
16 ounces Prepared Wild Rice (I used less, but only because I had a smaller package)
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Garlic Salt (I used granulated garlic powder)

Cheese Sauce:
4 tablespoons Butter
1/4 cup Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 cups Chicken Broth (I used vegetable broth)
2 cups Cheddar Cheese, shredded (I used about a cup)
Top with 1 1/2 cups shredded cheddar cheese (I used about a cup)


Preheat the oven to 350 degrees.  Heat the oil in a medium dutch oven over medium heat.  Saute the onion, celery, and carrots until softened, about 10 minutes.  Stir in the garlic and cook for 1 minutes.  Add the chicken, rices, salt, pepper, and garlic salt.  Reduce heat to low.  Meanwhile, prepare cheese sauce by melting butter in a medium saucepan over medium heat.  Whisk in the flour, salt, and pepper.  Slowly pour in the broth, whisking continuously.  Whisk until thick and boiling, then stir in the cheese until melted.  Pour the cheese sauce into the rice mixture then transfer to a 9x13 inch baking dish.  Top with additional cheese and bake for 25-30 minutes, or until the cheese is melted through.  I cooked the casserole for about 15 minutes, since everything was already cooked and warmed through, then I placed it under the broiler until the cheese was bubbly and brown.