The Best Cheesy Broccoli and Rice Casserole (No canned Soup!)

 If you would like a really creamy, really cheesy Broccoli and Rice recipe, look no further. This awesome recipe is the best I've ever had, and there is absolutely no canned soup involved. I made it this week and my husband and I both loved it's creaminess, with lots of broccoli goodness and great cheese flavor too. I won't make any other, ever. In my early married years I made the old canned soup version, but it doesn't hold a candle to the real thing. I used to always serve Broccoli and Rice Casserole at Easter dinner, and sometimes for other holidays too. Broccoli is a great spring vegetable, even though it is readily available all year long now. I love it raw, in salads and in casseroles. It is my all time favorite veggie. Anyway, I hope you'll give this recipe a try; it's really delicious and addictive.

Cheesy Broccoli and Rice Casserole
Adapted from Mel's Kitchen Cafe (which she adapted from Cook's Country)

Ingredients:
For topping;
2/3 cup Panko bread crumbs
3 tablespoons melted butter
1/4 cup freshly shredded Parmesan cheese
1 clove garlic, minced
For casserole;
2 pounds broccoli- (about 3-4 heads), florets cut into 1 inch pieces and stems chopped
2 tablespoons butter
1 medium onion, finely diced
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half and half
3/4 teaspoon salt
about 1/4 teaspoon black pepper (subbed for 1/8 tea. cayenne pepper)
2 cups shredded extra sharp cheddar cheese
1/2 cup shredded Parmesan cheese

Directions:
1. Place oven rack in center position and preheat oven to 400 degrees. Grease a 9x13 inch baking dish. In a small bowl combine the panko crumbs, melted butter, 1/2 cup grated Parmesan and garlic. Set aside.
2. Microwave broccoli florets (save stems for later), covered in a large bowl until bright green and tender, 2-3 minutes. Be careful to not overcook. Melt the 2 tablespoons butter in a large pot over medium heat. Cook onion and broccoli stems until softened and tender, about 8-10 minutes. Add rice and cook stirring, about 1 minute. Stir in broth and half and half and bring to a boil. Reduce heat to medium-low and cook until rice is tender. Be sure to stir rice often. Cook for 20-25 minutes. Off heat, stir in the salt, pepper, cheddar and Parmesan cheeses, and the broccoli florets. Pour the mixture into the prepared baking pan. Top with the reserved panko crumb mixture and bake until the sauce is bubbly and the top is golden, about 15 minutes. Cool 5 minutes. Serve and enjoy!

Note: This dish can be prepared ahead of time. Follow recipe instructions. After pouring the mixture into the baking dish, cover it with plastic wrap and refrigerate up to 8 hours. Store the crumb mixture in a separate container in fridge. Before baking, sprinkle the crumbs on top of casserole. Bake at 375 degrees for 25-30 minutes until hot and bubbly.

Crock Pot Teriyaki Chicken

If you are looking for a really delicious slow cooker recipe, this is the one for you. This Crock Pot Chicken Teriyaki uses boneless chicken thighs and is so easy to throw together. It doesn't take long to cook though, so this is not a recipe that you can leave cooking all day long. Your kitchen will smell amzing. I have made this twice so far and my husband and I have savored every bite. My thanks to Penny at Lake Lure Cottage Kitchen for this tasty recipe. I hope you'll stop by to see her fantastic blog and also give this recipe a try. It is the best crock pot chicken recipe I've ever had. With an Asian flavor, it's not too sweet or too salty. It's just right.

Crock Pot Teriyaki Chicken
From Lake Lure Cottage Kitchen
My only change was to add more garlic and I used low sodium soy sauce.

12 boneless, skinless chicken thighs
3/4 cup sugar
3/4 cup low sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3 cloves minced garlic
1/4 teaspoon pepper
5 teaspoons cornstarch
5 teaspoons cold water
Hot cooked rice
Sliced green onions or chives for garnish

Place chicken in slow cooker. Combine sugar, soy sauce, vinegar, garlic and pepper in a bowl and pour over the chicken. Cook on low 4-5 hours. Remove chicken from crock pot. Pour the hot liquid into a sauce pan. Skim off any fat. Bring juices to a boil. Combine the water and cornatarch and whisk into the simmering liquid. Cook a couple minutes until slightly thickened. Serve over chicken and rice. Adding sliced green onions as a garnish really adds to the dish. Enjoy!

NOTE: I made this with only 8 thighs and it worked just fine. It did take less time to cook though; about 3 1/2 hours. It will depend on your crock pot.

Chicken and Broccoli Stir-Fry

 I seem to be craving spicy foods right now, so this Chicken and Broccoli Stir-Fry is perfect. The addition of dried red pepper flakes will deffinatly wake up your taste buds! Wonderful flavor also comes from fresh ginger, garlic and hoisin sauce. There's not too much chopping involved as there's just a few vegetables. Actually, I added the carrots to this dish the last time I made it to add some extra color, but they are not needed if you don't want them. This is a fairly simple and tasty meal, so I hope you'l give it a try.

Chicken and Broccoli Stir-Fry
adapted from Food Network
Hint: Have all the ingredients chopped, minced and with in reach and this dish will come together quickly.

Chicken and Marinade:
1 pound chicken breasts, cubed
1 or 2 large cloves garlic, minced or pressed
1/2 inch of fresh ginger, minced or finely grated
1 tablespoon soy sauce - I used low sodium
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar

Other ingredients:
3 tablespoons oil
about 5 cups broccoli florets and trimmed stalk pieces
1 small onion, sliced from end to end, or some sliced green onions
1 carrot, cut into match stick pieces, optional
3/4 to 1 teaspoon dried red chili flakes- I used 1 teas.
1 large clove garlic, minced
another 1/2 inch of fresh ginger, minced or grated
2/3 cup water
1 tablespoon cornstarch
2 tablespoons hoisin sauce
2 tablespoons soy sauce

1. In a bowl, add the chicken and the other ingredients and stir. Marinate at room temperature for 15 minutes.
2. Heat a large skillet over medium heat with 2 tablespoons of oil to the skillet. Add the broccoli stems, florets, onions and carrot, if using, to the pan and stir fry about 2 minutes, until broccoli is bright green. Add the garlic and ginger to the pan the last 30 seconds and stir fry together with the vegetables. Remove the veggies to a plate or bowl. Mix the 2/3 cup water with the cornstarch.
3. Add another tablespoon of oil to the pan and add the chicken and dried red pepper flakes to it. Stir fry chicken about 3 minutes, until it loses it's raw color.
4. Add the hoisin sauce to the chicken and stir. Return the broccoli and other veggies, if any, to the skillet and stir. Add the cornstarch/water mixture to the pan along with the soy sauce. Stir until thickened. Add more water if sauce is too thick. Taste and season with salt and pepper if needed.
Serve over rice and garnish with toasted sesame seeds if desired. Enjoy!

Mushroom and Brown Rice Casserole

When I first saw this Mushroom and Brown Rice Casserole I knew I had to make it. My husband and I love rice so I try to use brown rice whenever I can because it's healthy and I love the nutty taste too. This casserole is full of mushrooms and onions and a couple of ingredients that may surprise you. Cottage cheese, sour cream; are you surprised? Anyway, this is delicious. I only made a half of recipe for just my husband and I. It was enough for dinner and leftovers the next day. This is now my favorite brown rice recipe. If you are a rice lover, you should give this casserole a try.

Mushroom and Brown Rice Casserole
slightly adapted from Annie's Eats - I made half of the recipe, and it made 3 - 4 side servings. Double the recipe if you need more.

2 teaspoons olive oil
4 ounces of mushrooms - I used Baby Bellas
1/2  of a red onion, finely diced
1 clove garlic, minced or pressed
1 1/2 cups cooked brown rice
1 egg
1/2 cup cottage cheese - regular,or low fat
1/4 cup sour cream - I used low fat
1/4 teaspoon salt
black pepper to taste
3 tablespoons fresh grated Parmesan cheese
parsley for garnish - optional

Give the mushroom a rough dice and then saute in oil in a skillet over medium heat. when they have released their liquid, add the onions to skillet. When softened, add the minced garlic and cook until fragrant, about 30 seconds. In a bowl, combine the egg, sour cream, cottage cheese and salt. Stir in about 1 1/2 tablespoons of the Parmesan cheese. Mix in the rice and the mushroom mixture and pour into a greased 1 quart casserole dish. Cover with foil and bake at 350 degrees F. for 30 minutes. Remove foil and bake 15-20 minutes more. Remove dish from oven. Top with the remaining Parmesan cheese. Garnish with parsley and enjoy!

Chicken and Wild Rice Soup

Ahhh, soup, it's soul and body warming on these frigid winter nights. Today the high was 12 degrees Fahrenheit. Tonight it's going to be below zero and we are expecting more snow tomorrow (sob). I can't seem to stay warm, so this soup certainly hit the spot this week. My daughter-in-law Steff gave me a bunch of mushrooms this week and I had a butternut squash that needed to be used. I found this soup recipe that called for wild rice, and I happened to have a nice wild and brown rice blend. This Chicken and Wild Rice Soup is awesome, a nice earthy flavor and rich broth from the mushrooms, plus it's full of healthy vegetables. The addition of chicken (or leftover turkey), makes it hearty enough for even the guys. In short, we love it; I hope you'll give it a try. Now I'll stop whining about the weather. CHICKEN and WILD RICE SOUP
adapted from Kitchen Parade

5 cups chicken stock, or broth
1 tablespoon olive oil
1 medium onion, diced
1 carrot, peeled and sliced or diced
about 6 ounces mushrooms, thickly sliced
1/4 teaspoon dried thyme- recipe calls for 1/2 teaspoon
1/2 teaspoon Kosher salt
1 stalk celery, sliced
2 cups of butternut squash, peeled and diced
2/3 cup of wild rice - I used Lundberg's Wild Blend rice
2 cups of cooked chicken or turkey

Heat the olive oil in a dutch oven over medium heat; add the diced onion, carrot, sliced mushrooms, thyme and the kosher salt. Cook until the mushrooms cook off all their liquid. Add the chicken stock and rice. Bring to a boil, reduce heat to a simmer and cover the pot. Simmer for 15 minutes and then add the celery and diced butternut squash to the pot. Cook until the rice is done, about another 30 minutes, ( 45 min. total cooking time). Stir in the chicken and season to taste with salt and pepper. Ladle into bowls and enjoy!

NOTE: When reheating the soup, you may have to add more chicken stock to the soup as the rice absorbs the liquid. According to Alana at Kitchen Parade, this soup does not freeze well. But we didn't have any left to freeze!
Also, she states that different wild rices may require different cooking times. Native wild rice may cook in 30 minutes, while commercial wild rice will take 45-60 minutes. I learned something new!
Also (again), you can add the butternut to the pot when you add the broth, but I was afraid it would be too mushy with the 45 minute cooking time, so added it a bit later.

Korean Beef Rice Bowl

I saw this dish recently at Steamy Kitchen and wanted to try it soon, and I'm so glad I didn't wait! My photo isn't as good as Jadens, but the meal was certainly excellent. Once you have all the vegetables chopped and the beef sliced, this meal comes together in just minutes. That is if you are not working around a 14 month old granddaughter who is trying to pull stuff out of your cabinets. She didn't take her planned nap, so meal preparation was a bit challenging, to say the least, with a very active and curious toddler around. But back to this meal- it's one of those lick the bowl clean type of dishes. Judging by the groaning that was coming from my husband, I knew he loved it. The sauce that the beef is marinated in is delicious; sweet but yet it's got so much flavor from the garlic and fresh ginger. I've got to make it again this week because it keeps calling my name! Here's what I did.

KOREAN BEEF RICE BOWL
slightly adapted from Steamy Kitchen

2 cups dry rice, your preference, cooked

1 pound beef, I used top sirloin, sliced thin

2 tablespoons soy sauce-I used low sodium

2 teaspoons sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

1 tablespoon brown sugar 1 tablespoon cooking oil

1/2 of an onion, diced

1/2 cup of carrots cut into matchsticks -recipe calls for 1 cup

1 small zucchini, diced

2 handfuls of fresh spinach

1 tablespoon of toasted sesame seeds

Directions:

Put your rice on to cook first, using whatever kind you like. The vegetables can be prepared a day ahead if desired. If doing them at time of meal, have them chopped before you begin cooking. Slice beef very thin, across the grain. It can be prepared several hours in advance also.
Mix the minced garlic, grated ginger, sesame oil and brown sugar together in a bowl. Pour over the beef and let marinate.
Heat a wok or skillet to medium heat. add the 1 tablespoon oil and the onion and cook for a couple of minutes. Turn up to high heat, add beef and cook until barely an pink left. Add the carrots and zucchini and stir fry for about 1 minute. Add the spinach and cook just until wilted. Stir in the toasted sesame seeds. Serve this over rice. Enjoy!

Garden-Fresh Chicken and Rice

To me, chicken and rice is comfort food. I saw this recipe in Cook's Country and decided to try it even though it had so few ingredients. I wondered how good it would really be. The rice is partially cooked in chicken broth in the microwave, while the chicken breasts are sauteed in butter in a skillet. The two are then combined with the vegetables in the pan and it truly is a 30 minute meal. This dish is easy, delicious and is perfect for a busy weeknight meal. It is a very satisfying meal for a family. I've made it twice so far, because I like it and my husband requested it again. So therefore I share it with you. Hope you enjoy! GARDEN - FRESH CHICKEN AND RICE
slightly adapted from Cook's Country

2 cups low-sodium chicken broth
1 cup long grain white rice
salt and pepper to taste
4 boneless, skinless chicken breasts, all about the same size (about 1 1/2 pounds)
3 tablespoons unsalted butter
2 small zucchini, halved lengthwise and sliced thin
1 cup carrots, sliced thin- recipe calls for fresh or frozen corn kernels
3 green onions, sliced thin
1/2 teaspoon dried thyme, my addition

1. Combine rice, 1/2-3/4 teaspoon salt and 1 cup chicken broth in a large microwave safe bowl. Cover tightly with plastic wrap and microwave on high for 6-8 minutes, until the broth is completely absorbed. While rice is cooking, pat chicken dry with paper towels. Season with salt and pepper. Melt 2 tablespoons of butter in a large heavy bottomed skillet over medium heat. Cook chicken until golden on each side, about 3 minutes per side. Transfer chicken to a plate.

2. Melt remaining 1 tablespoon butter in the empty skillet. Cook zucchini and carrots, or corn, until browned, about 3 minutes. Don't overcook the zucchini.. Transfer the vegetables to a bowl. Now add the partially cooked rice and the remaining 1 cup of broth to the pan, along with the thyme if using, and bring to a boil. Reduce heat to low and return the chicken back to the pan with the rice. Cover and simmer until rice is tender and chicken is cooked through, about 12-15 minutes. Transfer chicken to a plate and add the vegetables back to the pan with the rice. Stir into the rice along with the green onions. Plate the rice and vegetables. Thinly slice the chicken breasts and serve atop the rice mixture. Enjoy!

NOTE: The butter is essential in the recipe, in my opinion. The chicken and rice both get much flavor from it, so I don't think it would be a good idea to use oil. Maybe if you included some herbs, it would work. The thyme I added was good, but not really necessary, because the butter is really enough.
Both corn and carrots are good in this dish.

Creole Pork Chops and Spicy Rice - from Da Cajn Critter Cookbook

Several weeks ago, I won the cookbook, da cajn critter, The Lifestyles, The Rules, and Makin' Groceries, from Dave at My Year on the Grill. Dave did a great review of this cookbook and made several recipes which you can read about here. Dave and his wife have now moved to the Vigin Islands, and I'm so jealous! But I was excited to add another cookbook to my collection and I eagerly read it when it arrived. This is a fun cookbook to sit down and go through. Written by Pamela D. Lyles, it is a wonderful book for any home cook that enjoys Southern food. At first, I was disappointed because there are no photos, but the recipes in this book have plenty of directions and are easy to make. This is a collection of her families recipes through the years, and I found some that my family also claims.
There are recipes with the relatives name attached to the dish, such as Aunt Pitty Pat's Blinz Casserole, and Pablo Miller's Caesar Be With You salad. I love it! There are a number of grilling recipes, as well as favorites like Sally Rue's Tuna Casserole. Of course there's also Jambalaya, Boiled Shrimp and Crayfish Boil and lots of other Southern favorites. And there's many great sounding desserts, such as Fruity Coconut Pecan Bread Pudding, and Mom Hinnant's Red Velvet Cake. I started with Creole Pork chops and Spicy Rice, as I need a fairly quick meal for my husband and I one hectic day. This was a delicious meal. The pork chops were very moist and wonderfully seasoned from cooking in the spicy rice. I only made half a recipe, since there was just my husband and I. I will be making it again in a couple of days. The chops are browned in a skillet, and then the rice and rest of the ingredients are added. While it is supposed to cook for 45 minutes or so, mine was done in 30. But that could be because I made half of the recipe. I used less oil than called for, and used cayenne pepper in place of hot red pepper sauce. Also, I used canned tomatoes instead of fresh, because tomatoes right now aren't that great. I hope you'll give this dish a try!

CREOLE PORK CHOPS and SPICY RICE

from da cajn critter, The Lifestyles, The Rules, and The Makin Groceries

4 tablespoons oil, divided - recipe calls for 1/2 cup oil

1 cup uncooked white rice

3 cups canned diced tomatoes - recipe calls for fresh tomatoes

1 green bell pepper, diced

1 small yellow onion, diced

1 clove minced garlic

1/2 teaspoon salt

1/2 teaspoon fleshly ground pepper

1/8 teaspoon cayenne pepper- recipe uses 1/2-1 teaspoon hot red pepper sauce.

6 pork chops, cur 1 inch thick- make sure you use thick ones!

salt and pepper for seasoning the pork chops

1/4 cup water- I used more water, about 3/4 cup

Heat 2 tablespoon oil in a large skillet over high heat. Add the rice and reduce heat to medium. Saute rice for a minute or so, till golden. Stir constantly. Remove rice to large bowl and stir in the tomatoes, bell pepper, onion, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and the hot sauce. Return skillet to burner over high heat. Season pork chops with salt and pepper; add 2 tables oil to skillet. Brown chops in hot skillet about 3 minutes per side, until brown. Spoon the rice mixture over and around the pork chops. Add the water. Cover pan and simmer for 45-55 minutes until rice is tender. I served this with green beans and rolls. Enjoy this tasty skillet meal!

Homemade Chicken and Rice Soup - to Warm Body and Soul!

It's a cold day outside with this winter storm blowing through. Thankfully, we haven't gotten the 12 possible inches of snow that the weatherman predicted, only 3-4 inches, so far. But it's still snowing and very frigid. I was needing some body warming soup, and after looking through the pantry and fridge, decided to make a comforting Chicken and Rice Soup. This delicious, home style soup really hit the spot on this cold winter day. I used bone-in chicken breast halves, and my own chicken stock to make this delicious soup. But you can use leftover chicken and canned chicken broth, if desired. I like to saute the vegetables because it really adds a great flavor to this soup. The soup thickens if it stands very long before serving, so you may need more broth than called for in the recipe. Or, serve the thick soup in bread bowls for a hearty meal. Either way, it's a winner. Enjoy!

HOMEMADE CHICKEN and RICE SOUP
from Lynda's Recipe Box

2 bone-in chicken breast halves ( or you may use leftover chicken)
6 cups, or more of chicken broth or homemade stock
2 cups diced carrots
1 cup diced celery
1 cup diced onion
2 cups of cooked rice (I used leftover cooked rice)
1 tablespoon oil or butter
2 tablespoons flour
2 tablespoons ( or more) of fresh, chopped parsley, or other herb of choice
salt, to taste

In a large sauce pan, place chicken breasts and enough cold water to cover them and bring to a boil. Turn to low heat and add about 1/2 teaspoon salt, and simmer, covered about 30-40 minutes. Remove chicken from pan and cool. Meanwhile, add the butter or oil to a soup pot over medium high heat. Add the chopped onion, chopped carrots and celery and stir, letting them cook 4-5 minutes, til softened. Stir in the 2 tablespoons of flour and let cook a minute or so. Add 5 cups of chicken broth to the pot, stir well, and bring soup to a simmer and cook until vegetables are tender, another 10 minutes or so. Meanwhile, Debone the chicken breasts and chop into bite sized pieces. Add chicken to the pot and stir. Add more chicken broth, if needed. Season with salt, to taste, and stir in the parsley. Serve immediately. This is a bowl of fantastic comfort food!

NOTE: Chicken broth and stock vary in the amount of salt content, so that's the reason I say "salt to taste". You need to taste as you go to get the right amount of salt for your family. I usually add salt by 1/2 teaspoons until I get it right. Since I have high blood pressure, I use less salt than many people.

My Mama's Stuffed Bell Peppers

I grew bell peppers in my garden this summer, and they did pretty well, if i do say so. I had these last four peppers and decided to make Stuffed Peppers like my Mother used to. I don't know if she had an exact recipe or if she just did made them from memory, but her stuffed peppers were always delicious! I try to make them several times a year so that I don't forget how, so I guess it's high time that I wrote the method down. That's why I started this blog anyway, to put old family recipes on paper so that I wouldn't forget them. These peppers certainly qualify as an old family recipe. So let me tell you how to make these marvelous peppers! First off, you need to brown some lean ground beef in a skillet with some onions.

Let the meat brown before turning it over and breaking it apart. Don't just stir it around until it's grey. Meat needs to brown to bring out its great flavor. To the meat mixture add the cooked rice, tomato sauce, diced tomatoes and seasonings. Cut the tops off of the peppers and place in a baking pan with fairly high sides. Pack the meat into the peppers. Bake for about 50 minutes and voila! Dinner is served! You'll have nice tender peppers full of deliciously seasoned, tender meat. This is home style food at its best!

MY MAMA'S STUFFED BELL PEPPERS

4 large bell peppers, any color

1 pound of very lean ground beef

1/2 of a large onion, diced

1 cup of cooked rice, either white or brown rice works

about 3/4 cup of tomato sauce- from an 8 ounce can

1/4 cup diced tomato, small dice

1/2 teaspoon garlic powder, or 1 clove of minced garlic

1 T. fresh parsley, diced, if desired

salt and pepper to taste

In a large skillet over medium high heat, brown the ground beef and the onion. Drain off any fat. Add the 1 cup of cooked rice, 3/4 cup of tomato sauce, diced tomato, garlic, parsley and salt and pepper to taste. Stir and simmer while preparing the peppers. Cut the tops off of the peppers and remove the seeds and membranes. Place peppers in a baking pan with fairly high sides(about 2 inches). Spoon the beef filling into the peppers, packing down somewhat, to the top. There should be a little tomato sauce left in the can, so fill the can about 3/4 full with water and pour it into the bottom of the baking dish. Cover the pan tightly with foil. Bake in a preheated 350 degree oven for 45-50 minutes. Check to see if the peppers are tender. If not, cover and bake another 5-10 minutes. Remove foil and add a little cheese on top of each pepper, if desired. Bake just til cheese melts. Don't let it get rubbery like I did!

I sprinkled the cheese on top, placed the pan back in the oven, and went back to playing with my granddaughter, so I over baked the cheese! At least the filling was delicious, so that made up for the rubbery tops.

My mother would sometimes add corn to the meat filling just to change it up some. It's quite good that way, plus the filling goes a bit farther. Also, It will depend on the size of the peppers as to how far the filling will go. I know there are other methods in making stuffed peppers, but this is my tried and true version. Hope you enjoy them!

Five-Treasure Fried Rice ( Adapted from Ellie Krieger)

I've had this recipe from Fine Cooking earmarked to try for several months now, since I've been on the hunt for more ways to use brown rice. If you don't care for brown rice, you can sub white rice for this tasty recipe. But, I love the nuttiness of brown rice and it is so healthy so that's a big plus with me. I've been trying to add more fiber rich foods to our diet for several years now, so this recipe fits the bill perfectly. I cut the original recipe about in half, so that it would feed just my husband and myself, and then wished I hadn't, so that there would be some leftovers! So, I'll give you the complete recipe reflecting my changes of course. Ellie's recipe was written for broccoli stems, but I subbed zucchini. It also contains Edamame, but my store didn't have it, so I subbed frozen peas. I also didn't use the Canadian bacon, preferring to use some diced pork, so my husband would have more meat in the dish! It was delicious with the pork and a little more filling for him, so I hope he appreciated it! LOL, I'm sure he did!

Five-Treasure Fried Rice- adapted from Ellie Krieger at Fine Cooking

2 T. canola oil

1 1/2 cups diced zucchini ( she used 1 cup peeled, diced broccoli stems)

3/4 cup finely diced carrot

1/2 cup finely diced red bell pepper ( she used 3/4 cup)

3/4 cup frozen peas ( she used frozen, shelled edamame, which I couldn't find!)

3/4 cup corn kernels, fresh or frozen ( I used fresh)

4 green onions, scallions, thinly sliced- both white and green parts

4 ounces sliced mushrooms- my addition

2 T. finely grated ginger

2 large cloves garlic, minced

4 cups very cold, cooked, brown rice

1 1/2 cups diced pork loin (Ellie used 3/4 cup diced Canadian bacon)

2 large eggs, beaten lightly

1/4 cup low sodium soy sauce

Use rice that has been cooked the day before or early in the day, so that it will be well chilled. Using fresh cooked rice will give you mush, which is not good! Put the diced pork in a small bowl with about 2 T. soy sauce, I T. oil and 1 clove diced garlic and let marinate while you chop all the veggies. Prepare all the vegetables before you begin this dish. Heat 1 T. oil in a nonstick skillet or stir-fry pan over med-high heat. Add the drained pork to the pan and let it cook and brown well; then remove the pork to a plate. Add another T. of oil to the pan if needed. Add the zucchini, mushrooms, bell pepper, and carrots and cook, stirring frequently about 3-5 minutes. Then add the corn and peas and stir about 1 minute. Next, add the scallion, ginger and garlic and don't cook very long, maybe 1 minute. Cooking the ginger and garlic too long seems to kill the flavor. Add the rice and stir until heated through. Make a 3 inch well in the middle of the pan and add 1 tsp. oil, if needed. Add the eggs and stir them until almost fully scrambled. Then stir the eggs into the rice mixture. Add the cooked pork and soy sauce; stir and it's ready to serve! This is a very delicious and flavorful dish. I love the fresh ginger and garlic in this easy meal. Since I used very lean pork, I still think this was a very healthy meal. I needed it to be a main dish and it worked very well. All of the fresh veggies made this dish and I'll definitely be making it again. We loved it!

Now, if the sun would come out, maybe my pictures will be better! I'm taking pictures on my back porch by the windows, but the sun is hidden. We are having a strange August, so far, but I'm not complaining. I like 85 degrees better than 100! Have a great day!

Easy Paella

Have you ever eaten Paella? This is not authentic Spanish Paella, but an easy version of the classic Spanish dish that is easy enough to prepare for a weeknight dinner, but delicious enough to serve to company, if desired. Traditional Paella is a rice dish that has many versions, depending on the region that it is from. Paella can contain seafood with the rice, or meat and beans and of course, vegetables, in a saffron flavored rice. I have not had the actual traditional version, but it sounds delicious. I found this easy version in a 1997 Southern Living Cookbook, and have seen other versions elsewhere, even on Epicurious. This recipe uses a saffron rice mix, that you can find by the other rices mixes in your local grocery store. I have used both Vigo, and Mahatma brands equally well. This saffron rice is in a foil packet, not a box like other rice mixes. I don't use mixes too often, as I find them too salty, but I make an exception for this dish. Sausage, chicken and shrimp are suggested for this dish and that may sound like a lot, but you actually need only about 1 1/2 pounds of meat altogether to feed 6 adults. The sausage adds great flavor to this dish so I recommend that you don't omit it. If I omit any of the meat, it will be the shrimp, and I'll substitute it with more chicken. I use the smoked sausage, but chorizo or a lean turkey sausage would also work. After cutting up the sausage and the chicken, brown it in hot oil in a large skillet and then remove it to a plate. Leave the drippings from the meat in the skillet to flavor the dish. Next you will saute the pepper and onion, if using.

I used a red bell pepper, a little onion and garlic, which I forgot to show. Only saute lightly, then add in the rice mix, water and other seasonings. Cover and simmer on low for about 15 minutes. Add the cooked meat back into the pan along with peas and uncooked shrimp. Let cook another 5 minutes. I used precooked, frozen shrimp and added it at the end.

This will be a very flavorful dish and a tad spicy with the addition of ground red pepper, but it helps make the dish. Don't leave it out completely, unless you really don't like it, or it's too hot for your children. We love this dish with the mellow rice, the spiciness of the sausage and all of the other additions. It's a great warm weather meal which takes only about 30 minutes from start to finish. Let's make this;

EASY PAELLA

1 T. olive oil

1/2 pound smoked sausage or sausage of choice,

1/2 pound boneless, skinless chicken breasts, cut into cubes

1/2 pound, peeled, deveined shrimp- I used frozen, cooked shrimp

1 large red bell pepper, coarsely chopped

1/4 cup diced onion, if desired

1 garlic clove, minced

1/2 teaspoon ground red pepper- I only use 1/8-1/4 tsp.

1 (10 oz.) package saffron yellow rice mix

2 1/2 cups water

2 cups frozen peas

No salt needed (in my opinion; the rice is salty, but taste and use your own judgement)

Heat oil in a large skillet; add sliced sausage and chicken. Cook about 5 minutes until browned, then remove meat from skillet with a slotted spoon to a plate. In the drippings, saute the red pepper, onion and garlic for 1 minute. Add ground red pepper, rice mix and water. Bring to a boil, cover and reduce heat. Simmer for 15 minutes. Return the sausage and chicken to the skillet along with the peas and uncooked shrimp, if using. Cover and simmer another 5 minutes or until the shrimp turn pick. I just serve it from the skillet with a good salad and some bread. I hadn't made this in quite awhile, but my daughter really likes this dish and will remind me every so often to make Easy Paella. It's one of her favorites! It is good-Give it a try!

Brown Rice, Tomatoes, and Basil (adapted from Ina Garten)

Well, I've been missing for about a week now and I hope everyone hasn't given up on me cuz, I'm back! I didn't go on vacation, but have had a lot going on, plus I had jury duty! I had never served on a jury before, so I found it interesting, very interesting. It was all this week and I was released last evening. I haven't cooked much this week, but I have this yummy recipe that I tried today. I've been looking for more brown rice recipes,and found this Brown Rice, Tomatoes and Basil recipe from Ina Garten on Food Network. It's a delicious and refreshing dish that is supposed to be served room temperature, but it's yummy cold too. Made with fresh, home grown tomatoes gives it amazing flavor! I used half of the basil called for as I thought it would be too strong. I also added some fresh chopped chives, and next time I'm going to add some green onions, as I like a bit of crunch in my food! This is a delicious and healthy dish, so try it!

Brown Rice, Tomatoes and Basil (adapted from Ina Garten)

1 cup brown rice

2 tsp. kosher salt, divided

1/4 cup rice wine vinegar or champagne vinegar

2 tsp. sugar.

1 T. olive oil

black pepper

1 pound of ripe diced tomatoes, large dice

1/2 cup packed fresh basil, chopped (recipe calls for 1 cup)

2 T. chopped fresh chives, or use sliced green onions, if desired

Bring 2 1/4 cups water to a boil. Add 1 tsp. kosher salt and brown rice and bring to a boil again. Cover pan and simmer rice on low heat for about 30-40 minutes until rice is tender and water is absorbed. Mix together vinegar, sugar, olive oil, 1 tsp. kosher salt and a pinch of black pepper. Pour dressing over rice; add chopped basil and chives and mix well. taste to check seasonings. Serve at room temperature. Serves 6. Enjoy!

Southwestern Chicken and Rice Skillet Dinner

I don't know about you, but I love making skillet meals, you know, where everything goes in the skillet and and it's done, except for making a salad! I came up with this dish years ago as something quick to make on really busy nights. It started as a side dish and then I decided to add chicken to it and it became a main dish! I've also used ground beef in place of the chicken, but we really prefer the chicken. You need to chop the onion, garlic and peppers before beginning and cut the chicken into about 1 inch pieces. I sometimes slice a carrot and add to the mix too. Heat oil in a large skillet; add the onion, peppers, garlic and chicken and saute til chicken is about half cooked- then add spices, corn, broth, salsa and rice. Cover pan with lid and cook 15 minutes on low heat.

Take off lid and add black beans and stir gently with a fork. Put cheese on top and lid back on the pan for another 5 minutes with the heat on low. Remove pan from heat.

And you are now ready to eat! It cooks in 15-20 minutes, so this is about a thirty minute meal by the time you chop the veggies! That's easy enough! Serve with a salad and maybe some tortillas or cornbread. My husband loves the leftovers rolled up in a tortilla with lettuce and tomato, and more cheese of course!

SOUTHWESTERN CHICKEN and RICE SKILLET DINNER

From Lynda's Recipe Box
4 boneless skinless chicken breasts, cut into 1 inch pieces

1 cup white rice

1 clove garlic, minced

1/2 onion, diced

1 poblano pepper, diced, or you may use bell peppers or jalapeno or any you want, really

1 carrot, peeled and sliced, optional

1 cup of frozen or fresh corn

1 can of black beans, drained and rinsed

2 cups chicken broth, low sodium if possible

1 cup Pace salsa or picante sauce

1 1/2 ts. chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1 tsp. sea salt

2 T. oil

1 cup of Monterrey Jack cheese, shredded

In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, but don't stir. Put lid on pan and simmer on low heat for 15 minutes. Remove lid and add black beans to mixture in the pan and stir gently with a fork. Really, you just want to distribute the beans evenly without stirring very much. Stirring the rice at this point can result in mush! After adding the beans, sprinkle 1 cup of Monterrey Jack cheese over the rice and cover pan with lid and let set another 5 minutes. Dinner is now served! Sprinkle with cilantro or chopped green onions, if desired. Hope you enjoy!

NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.

I am submitting this recipe to Patsy, at Family, Friends and Food, where she is having a contest sponsored by Pace. If you have a recipe that used Pace salsas, head over to Patsy's blog and enter your recipe. You could win free Specialty Salsas! Submit your recipe by this Saturday!

Tex-Mex Rice and Family, Friends and Food, and Adopt a Blogger#3

My family loves Tex-Mex and Mexican food, so it seems like I make it every week, even if it's just taco salad. When I need rice, I make this recipe that is very versatile, so that you can change some of the ingredients and have anew dish, but the basic recipe is still there. For instance, I used a poblano pepper and 2 Roma tomatoes in this, but you could change to red and green bell peppers, or use jalapeno peppers, or even stir in some meat or black beans and corn. It's very flavorful and a great accompaniment to my Chili Tortilla Bake or my Quesadilla's or, the Baked Pork Shoulder for Carnitas. So, let's make this, OK?
TEX-MEX RICE
1 cup white rice
2 cups chicken broth
2T. oil
1/2 cup diced onion
1 medium poblano pepper, stemmed, seeded and finely diced,
1 large clove garlic, minced
2 Roma tomatoes, diced
1 tsp. chili powder
1/2 tsp. cumin
1/2-1 tsp. kosher salt, or sea salt
In a large sauce pan add 1 tablespoon oil and heat to medium heat. Add the onion, pepper and garlic and saute for a couple on minutes just until slightly softened. Add the chili powder, cumin, rice and the other tablespoon of oil and stir until the spices are very fragrant and the rice is glossy and coated with oil, about 2 minutes. Do not scorch the rice and spices. To the pan add the chicken broth, tomatoes and salt, and bring to a boil. Reduce heat and cover pan and cook on low for 15 minutes. Turn off heat and let rice set for 5-10 minutes. When ready fluff rice with a fork and enjoy with your favorite Tex-Mex dishes! Top with cilantro is desired.

Now, for some exciting news! I have been adopted! No, I'm not getting new parents, I'm in the Adopt a Blogger #3, the mentoring program that was started by Kristen at Dine and Dish. There are 114 new and experienced bloggers taking part in it this time around! I want to thank Kristen for including me as one of the "newbies" up for adoption. She has put a lot of work into this program, and here she is, expecting her 4th child any day now! I have been adopted by Patsy from Family Friends and Food, a wonderful blogger who has lots of yummy looking recipes that I am wanting to try, and she also has info on food products and her favorite cooking gadgets. She's been blogging for a couple of years and has a beautiful blog that I hope all of you will check out! I am really looking forward to getting to know Patsy and learn some tidbits that will help me to improve my blog. And, Patsy, thank you, in advance, for your help. I really appreciate it!
Now, my question. When you were a new blogger, did you have a mentor that helped you out, or did you have to learn on your own?

Spanish Chicken and Rice

Some recipes stand the test of time and are as good now as when you first made them. Spanish Chicken and Rice is one such recipe. It was given to me by a friend many years ago, who has since moved far away. We have tried to stay in touch, if only with a card at Christmas. The last few years the cards have come less often, but I think fondly of her when I fix this dish. This is comfort food. Even my children ate this when they were small!

You can use a whole chicken, cut up, or just the pieces that you like, such as all thighs. It is best to use bone-in pieces, as I tried boneless chicken breastpieces and they turned out too dry.

Spanish Chicken and Rice

Salt and pepper the chicken pieces. Add 2 tablespoons of oil to a medium hot 12 in. skillet and add the chicken, browning quickly and turning over to brown the other side. This should take about 5 or 6 min. To the pan add ;

1. 1 can of stewed tomatoes or 1 can of diced tomatoes

2. 1 can of low sodium chicken broth

3. 1 cup of uncooked rice

4. 1/2 cup of chopped onion

5. 1 clove of minced garlic

6. 1/2 teaspoon dried thyme

7. 1/8- 1/4 teaspoon cayenne pepper

8. 1 cup of fresh or frozen peas, added in the last 5 min.

9. 1/2 - 1 cup of water if needed during cooking

Cover pan with lid and simmer for 30 min. Check to see if most of liquid isabsorbed; you may have to add 1/2 cup water at this time. Simmer for 10min; add peas and finish cooking. (I used 4 thighs and 4 legs.)