Chicken Fajita Rice Bake

 

 Every so often, I'll go back into my archives and I'll find a recipe that I made a while ago, but never got around to sharing. Dontcha just hate when time gets away from you like that?? Anyway, I made this dish, literally years ago, and it packs so much flavor, it's definitely worth a revisit. 

 It's all of your favorite chicken fajita flavors in the form of a casserole, easy to prep, easy to assemble, feeds a crowd. Sounds like a no-brainer to me! How can this be wrong?

 The recipe is from Delish, (you know those quick cooking videos that are bouncing around the interwebs?), so you know it's a keeper. 

 Most times I say that casseroles are great on cooler nights, but I think this one is a little bit lighter than your usual "January-freezing outside-stick to your ribs" comfort food. It's perfect for the  "end of summer, it's gonna be Fall soon" type of cooler weather. Know what I mean? 

If you like a chicken fajita, I know you'll love this one! Enjoy!

For the spice mix:

1 tbs chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp kosher salt 

1 tsp black pepper

For the casserole

1 cup long grain white rice

2 cups chicken broth

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 1/2 lbs chicken tenders, cut into chunks, if desired

1 tbs olive oil

Heat oven to 375ºF.

In a mixing bowl stir together all spice mix ingredients. Set aside.

Place the rice and chicken broth in a 9x13 casserole dish. 

Add the remaining ingredients to the mixing bowl, and toss everything until evenly coated with the spice mix. Arrange chicken and veggies evenly over the rice. Cover with foil.

Bake for about 35-45 minutes. 

To serve, top with a a little salsa, shredded cheese, some cilantro or parsley, and a little squeeze of lime. 

Tips:

Everyone's oven is different, so the rule of thumb is: Watch the casserole, not the clock. About 30 minutes in, give it a quick check. You'll know it's done when the chicken is cooked through, the veggies are tender, and the broth is absorbed.

Feel free to top this with any other fajita toppings. My favorites are a few slices of jalapeno, some home made guacamole and a big dollop of sour cream. If you want more heat, add some crushed red pepper flakes or your favorite hot sauce or taco sauce. You do you!

Fiesta Chicken Casserole

 

 

  As I was mindlessly scrolling through tiktok videos, I happened upon a version of this recipe. Besides looking easy and delicious, I quickly realized that many of the ingredients happened to be on my wall of home canned items, so I knew this would be a good one to try. I must admit, I didn't exactly stick to the recipe from the video, though. I just suited it to what I had on hand. 

 For instance, it called for uncooked minute rice, but I used up some leftover takeout rice instead. It called for rotel tomatoes, but I used sliced stewed tomatoes. It called for chili seasoning blend, so I used cumin, chili powder, and paprika. Then I added some scallions for a little color and I also used two kinds of cheese instead of one, because why not? 

 So. as you can see, it's BASICALLY the same, but not exactly. But here's the thing... no matter how you make it, it still comes out tasting amazing! That's the beauty of a casserole. And since it only took literally 10 minutes to assemble, I think I'm gonna keep this in mind whenever I need to throw together a quick dinner. Having a Cinco de mayo party? This would be perfect! 

 I've listed it below as I did it, but you should make it the way YOU like it! Serve it up with some sour cream and a few tortilla chips. I promise you and your guests will love it!

2 cups cooked shredded chicken
1 can corn, drained
1 can black beans, rinsed and drained
1 15oz can diced tomatoes

2 chopped scallions
1 tsp chili powder

1 tsp cumin

1 cup shredded Cheddar cheese
1 cup cooked rice
1 can cream of chicken soup
1/4 cup milk

splash of Worcester sauce

1 cup shredded Mozzarella cheese 

Fresh chives, optional

Mix all ingredients except mozzarella cheese, then place in a large casserole dish.  

Top with mozzarella cheese. Bake at 350º for about a half hour or until bubbly. Garnish with a few chopped chives, if desired.

Tips:

Feel free to add some heat: Minced jalapeno or serrano peppers would be great. Or a few dashes of your favorite hot sauce. Or even just a pinch or two of crushed red pepper flakes. 

For some additional color and flavor, toss in some finely diced red, orange, green, and/or yellow bell peppers. 

And for a little bit of freshness, top with a little chopped fresh cilantro or parsley.

Gulf Shrimp Jambalaya

When I first made this dish a few years ago, my thought was to save it and post it for Mardi Gras. But it seems that every year, some circumstance comes along and I wind up posting something else, or I just don’t have my act together in time.
 So, since I’ve been in a seafood mood lately anyway, I decided to post it now, because who cares if it’s not Mardi Gras, right? It’s just too delicious to wait any longer! And if you’re looking for something hearty and flavorful and seafood, then this one is for you. The recipe is from Chef Anne Burrell, and it’s everything you want in a jambalaya. It’s VERY easy to make too, so you should give this a try, even if you’re a novice cook. You’ll be thrilled that you did and I guarantee it won’t be the last time you make it! Thanx Chef Anne!


2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 tsp cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish


For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.


Tips:
Usually, this is where I would talk about how I would tweak the recipe, or change it in some way. But this time, I’ll tell you not to change a thing! This recipe's absolutely perfect as it is! Follow it exactly as written, and you’ll be a hit every time!

Joey's Cheesy Rice and Beans Casserole

  My inspiration for this dish was just the fact that so many people are choosing to eat less meat, or even none at all. Maybe it's a Meatless Monday, or maybe it's a Friday during Lent, or maybe you're just opting for more of a plant based diet for better health and a better environment.
  While I'm definitely a carnivore, I also love a delicious and hearty meatless dish, so I decided to come up with a casserole using a classic pairing, rice and beans. Nothing too ground-breaking, just some regular white rice cooked with some vegetable broth instead of water, tossed with some aromatics and a can of beans, then baked with some cheese melted on top. I just kind of threw it together and it was immediately a fabulous hit-the-spot meal. I think one of the best parts was that I made it with what I happened to have on hand, and it was ready in less than an hour. Simple! So you should definitely give this one a try. I promise you won't miss the meat!



3 cups vegetable broth
1 1/2 cups dry uncooked white rice
2 tbs oil
1 medium onion, chopped
1 red bell pepper, chopped
3 ribs of celery, chopped
4 cloves garlic, minced
1 28oz can vegetarian baked beans
2 tbs ketchup
1 tbs brown mustard
1 tsp chili powder
S&P to taste
2 cups shredded Cheddar cheese



 In a small pot, bring the broth to a boil. Add the rice and give it a stir. Cover the pot, and reduce the heat to low. Let it simmer, covered, until the broth is absorbed, about 15-18 minutes.
Meanwhile, in a large saute pan, heat the oil over medium heat, then add the onions, peppers, and celery. Saute until they soften, about 10 minutes. Add garlic and continue to saute for another minute or two. Add remaining ingredients, except for the cheese. Stir well. Now add the cooked rice, stirring well. Taste and adjust seasoning, if needed. Pour rice and bean mixture into a 2 qt casserole dish. Top with cheese. Bake in a 350F oven for 20-30 minutes or until the cheese is melted and bubbly.


Tips:
This recipe lends itself to any number of variations. Instead of cooking plain white rice, use whatever leftover rice you have from a previous meal, or from your last take-out. Use yellow saffron rice, use brown rice, anything you like. Switch up your aromatics! Don't like celery? Leave it out. Want some heat? Add some jalapenos or other favorite chilis, or top it with Sriracha or your favorite hot sauce. Want some more veggies? Add a drained can of whole corn or a combination of other peppers. Not a fan of regular baked beans? Add a drained can of any kind of beans you like. Black beans, red beans, cannellini beans, or any combination. It will all work!

Albin's Apricot Chicken with Wild Rice and Pistachios

 During this time a very short year ago, I was just about to open in a production of La Cage aux Folles. (For those of you who are unfamiliar, this is the show on which the movie The Birdcage is based.) I had the incredible privilege and honor of playing the role of Albin also known as Zaza (which is the Nathan Lane role). Throughout my many years of performing in theater, out of all the roles I've ever played, I think Albin may be my very favorite. It was definitely the most challenging, and it took me MONTHS to learn, but it was definitely the most rewarding!
 Anyway, in my very first scene, this was one of my lines: "I deboned a chicken, stuffed her with wild rice and pistachios, anointed her with apricot glaze, and topped her off in truffles.."
 Well, of course, ever since then, you KNOW I've been wanted to make this dish!
 So here we go.. Since there was no actual recipe, this is basically how it went down:
Instead of de-boning an entire chicken, I just used boneless breasts. For the wild rice and pistachio stuffing, I just looked for different wild rice recipes and then did some tweaking until it was right. (Side note, if I'm being quite honest, wild rice is usually not my go-to. But OMG wait until you try it in this stuffing!) And then I just did an easy apricot glaze. Simple! Oh, and since truffles are insanely expensive, I decided to just do a tiny drizzle of truffle oil over the top (but that's just optional!)
 The result was absolutely delicious! And it was pretty easy too!
 So, thank you, Zaza, for coming into my life. I will cherish you forever. And to my fabulous extended La Cage family, this one's for you. I hope you'll continue to live life "on an angle!"

4 boneless breasts of chicken
salt and pepper
Wild rice and pistachio stuffing
1 cup apricot preserves
2 tsp soy sauce
1 tsp dry mustard
1 tbs honey
truffle oil, (optional)



Heat oven to 350ºF.
With a very sharp knife, place your whole hand on top of a chicken breast, and then slice horizontally, giving you two pieces that are twice as thin. Do this with remaining chicken. Season both sides with salt and pepper. Prepare the wild rice stuffing as directed.
 For each piece of chicken, place a heaping mound of stuffing in the center of each breast. Pull the ends up to meet. Secure with a tooth pick. Place each piece of stuffed chicken in a baking dish.
 IN a small bowl, combine preserves, soy sauce, mustard, and honey. Brush glaze generously over the chicken. Cover with foil. Bake for about 30 minutes or until cooked through. Don't over bake!
 After it is finished baking, remove cover and give it another generous glaze. Drizzle with a tiny bit of truffle oil, if desired.


Tips:
Not a fan of apricots? Just use another kind of preserves! How about peach or pineapple? You just want something sweet and sticky for your glaze.
Not a fan of wild rice? Just use whatever kind you like!

Wild Rice and Pistachio Stuffing with Craisins

 This recipe was originally created to partner with Albin's Apricot Chicken, but it really goes perfectly with anything. Pork chops? Yes please. Roast Beef? Absolutely. Regular baked chicken breast? Definitely! It's has a rich flavor with just a hint of sweetness from the dried cranberries, and the pistachios give it a little crunch to round everything out. Make it over the weekend and then serve it during the week for quick weeknight supper!


4 tbs butter
1 onion, chopped
1 clove garlic, minced
3 1/2 cups chicken broth
1 cup wild rice
1 cup long grain brown rice
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbs fresh thyme leaves
3/4 cup shelled pistachios
1/2 cup scallions, chopped
Salt and pepper


Melt the butter in a large heavy pot over medium heat. Add onions and garlic. Saute until tender, about 4 minutes. Add chicken broth. Bring to a boil. Add wild rice. Reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in brown rice. Cover and simmer until rice is tender and most liquid is absorbed. Stir in cranberries, parsley, thyme, and green onions. Season to taste with salt and pepper.



Tips:
Not a fan of pistachios? Use any other kind of nut. How about pine nuts?
Not a fan of dried cranberries? Use any other dried fruit you like! Regular or golden raisins or even chopped dried apricots if you're making it with Albin's Chicken. Anything will work!

Joey's Hawaiian Chicken

I recently invited a few friends for dinner, but wasn't really in the mood for a huge project in the kitchen. I just wanted something that was quick and easy, but still deliciously comforting and satisfying. Based on a few of the ingredients I already had on hand, I Googled a few recipes, made a few changes and here we are!
 I must say this recipe FAR exceeded my expectations. It turned out perfectly! Just the right amount of sweet and savory and garlic and soy sauce and colorful vegetables. And it was ready in a snap!!!
 It doesn't happen all the time, but this one was perfect right on the first try. It's just the thing for a warm summer day when you don't feel like turning on the oven. You should definitely try this one!!


1 lb boneless skinless chicken breasts, cut into chunks
flour for dredging 
salt and pepper
a few glugs of peanut oil (or other nut oil, or regular vegetable oil)
1 (20-oz) can pineapple chunks in pineapple juice 
2 tbs soy sauce 
2 tbs honey 
2 tbs brown sugar
2 tsp fresh ginger,grated
2 tsp fresh garlic, minced 
pinch crushed red pepper flakes 
drizzle of toasted sesame oil
1 bunch of broccoli, cut into florets 
1 red bell pepper, cut into strips
2 tbs corn starch
2 tbs water
Scallions and sesame seeds to garnish, optional

  Place flour in a bowl with a little salt and pepper. Dredge chicken in seasoned flour until lightly coated. Shake off excess. Heat oil in a large skillet or wok over medium high heat. Working in batches, add chicken to the skillet. Cook until slightly browned on all sides, but not cooked all the way through. Remove to a plate.
In the meantime, combine pineapple chunks and juice, soy sauce, honey, brown sugar, ginger, garlic, pepper flakes, and sesame oil in a medium bowl. Set aside.

Add pepper slices and broccoli florets to the skillet and stir fry until crisp tender. Add pineapple mixture and chicken to the pan and turn to high heat. Give everything a good stir and bring it to a boil.

 Combine corn starch and cold water in a small bowl. Pour over chicken mixture in skillet. Toss everything to combine and cook until the sauce thickens to syrup-like consistency. Serve over rice. Sprinkle with chopped scallions and sesame seeds over top, if desired. 

 

Tips:

I served this over Jasmine rice, but you can choose any favorite rice. For extra flavorful rice, cook it with chicken broth instead of water! 

I think next time I make this, maybe I'll add some sugar snap peas. Just sayin!

If you're cooking for guests, get a head start before your guests arrive: Yes, partially cook the chicken as directed, but also do the same by steaming the vegetables for a bit, and also mixing the sauce ingredients. Just have everything at the ready until your guests arrive. Then you can just throw everything into a hot wok. By the time the sauce thickens, the chicken and veggies will be perfectly cooked!

Jenny's Pineapple Fried Rice with Tofu and Veggies

Here's another throw-it-together dish from my fabulous friend Jenny P. Since I'm ALWAYS getting requests for vegan recipes, I figured it's time to post another one of Jenny's impromptu creations. I'm glad she wrote it down this time! Actually, it kind of cracks me up the way she writes a recipe. It's like she's just having a conversation with you, instead of listing the ingredients and then saying "first do this, then do that." Clearly, Jenny loves to cook with lots of FRESH herbs and other fresh ingredients, which is why I could devour anything she improvises in the kitchen. To make it a little easier, I've listed the ingredients she used, but I'm guessing you can switch things up however you like. Btw, don't let the long list put you off (I'm talking to YOU, Terri). Just use the list as a guideline and let your own tastes shine though. That's exactly what makes Jenny such an amazing cook! If you don't have any herbs and spices in your pantry, perhaps this would be a great reason to start building your spice collection!
 Thanx Jenny P!!

garlic
a cup of dry brown rice
olive oil
lemon juice, zest
salt and pepper
fresh sage
Thai basil
mint
cumin
coriander
Earth Balance
Firm tofu
ginger
red onion
red bell pepper
celery
carrot
pineapple
soy sauce
fresh kale
avocado



Okeedokey....I think this is what I did....lol.

I sautéed some minced garlic (a clove) and a cup of dry brown rice in olive oil over medium heat, just until a nice, light, golden brown; adding a little lemon zest and fresh ground pepper. Then I added 2 1/2 cups of water (cause that's what the people who wrote the directions on the rice package said to add...lol), a few sprigs of fresh sage and Thai basil and seasoned it with cumin, coriander and a touch of salt. I also grated a bit of fresh ginger into the pan, giving everything a light stir and turning the heat up to high. Once it started to boil, I dropped the heat down to low and covered it, letting it simmer for about 25 minutes (or until all the water was absorbed).

* The pan I used didn't have a non-stick coating on it, so when I added the water & spices, I dropped about a TBSP of the Earth Balance in there too so the rice wouldn't stick to the bottom. *

While that was set to simmer I cut up some firm tofu into bite size-ish, rectangular pieces and started to fry them up in olive oil (altho you could use whatever oil you like...I imagine sesame would work well for this) a large saute pan. I grated some more lemon zest and ginger over the tofu and seasoned it with the coriander, cumin & pepper and a little fresh lemon juice. I like to let the tofu get a nice golden brown, cooking most of the way thru on the one side before flipping it over.

 In the meantime, I diced some red onion, red bell pepper, carrot and celery. I didn't cut up a whole lot because I wanted the pineapple and the tofu to be the "stars" of the dish. Once the tofu was ready to flip, I added these veggies and some low sodium soy sauce and then lowered the heat a little.

While that was cooking, I chopped up a handful of fresh kale (cause we're all about it this week...lol), discarding the stems for this dish, and set it aside. Then I grabbed the pineapple from the fridge...which Louie had already chopped up the other day...maybe 3/4 to a full cup (however much you want....it's the star! lol)...and set that aside. I also chopped up some more fresh sage, mint and Thai basil and....you guessed it! Set it aside. Lol.

When the rice had almost soaked up all of the water (about 15-20 min), I tossed the kale in with it, right on top, removing the sprigs of sage & Thai basil and put the lid back on. *Don't stir!* Then I added the pineapple chunks to the center of the saute pan and turned the heat back up (pushing the tofu & veggies to the edge of the pan so they wouldn't overcook) to get them golden brown.

Once the rice had absorbed all of the water, I gave it a stir and then added it to the saute pan with a little more soy sauce, gently combining everything together to allow the flavors to meld together. (maybe 5ish minutes over the high heat)
 I waited until it was plated to add the fresh spices, that way you have the layered flavors of both muted (cooked) and bright (fresh) herbs. Then I sliced an avocado in half (leaving the pit in the half I didn't use to keep it fresher in the fridge) and sliced it longways in its shell, seasoning it with a touch of salt and fresh lemon. I placed the slices of avocado on top of each plated dish and served it up! And I think that's it! It was pretty easy. The whole thing only takes as long as it takes the rice to cook to make. Take that Rachel Ray! Lol.


Jenny's Tips:
-You can add more oil where needed depending on how much the tofu absorbs.
-Whenever I cook with soy sauce, I don't really use salt, but you can always add more s&p to taste if need be.

Chinese Bourbon Chicken

My friend Glenn is a fellow foodie who loves to try new dishes and then post photos of them on Facebook. As soon as I saw this one I immediately asked for the recipe, because, seriously, doesn't that look yummy???? I'm not sure where he got the recipe, but like I always say, he's the one who brought it to me, so he's the one who gets the credit! It's quick and easy and it's ready in little more time than it takes to cook a delicious bed of rice. Big thanx to Glenn for the recipe, and also for the photo!!!

2 lbs boneless chicken, cut into bite sized pieces
2 tbs peanut oil
1 clove garlic, crushed
1/2 tsp fresh ginger, minced
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbs ketchup
1 tbs cider vinegar
1/2 cup water
1/3 cup soy sauce
1/4 cup bourbon


Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice.

Tip from Joey:
For extra flavorful rice, use chicken stock instead of water.

Joey's Chicken Florentine Casserole

I was recently in the mood for some comfort food, but I didn't want the usual mac n cheese or mashed potatoes. I figured a casserole would be the way to go, and decided to make it with rice instead of noodles. So I threw a few things together in a pan, made a sauce, and BOOM! we have a new recipe! Isn't it fun how that works? I was going for convenience since I already had most of the ingredients on hand, and actually, it was pretty inexpensive over all. Not only that, I'm sure you could feed a crowd with it. But the most important thing is that it was just thing to hit the spot! Delicious! I love it when a plan comes together, don't you? :)
Try it!

1 onion, roughly chopped
2 cloves garlic, chopped
2  10 oz pkgs frozen chopped spinach, thawed
3 or 4 boneless chicken breasts
4 tbs butter
1/2 cup flour
3 cups milk
a couple pinches of nutmeg
8 oz Monterey Jack cheese, shredded
6 cups cooked long grain rice
Salt and pepper

Heat oven to 350F.
In a large skillet, over medium heat, saute onions until they become soft. Add garlic and continue to saute. Squeeze any extra water out of the spinach and add it to the onions. Stir them together for a minute or two. Remove them to a bowl. Set aside. Cut chicken into small pieces. Dredge the pieces in seasoned flour. Add a little oil to the pan and add the chicken in two batches. Brown the chicken on all sides, but don't cook it all the way through. When the chicken is lightly golden, remove it from pan and add to the bowl with the spinach. In the same pan, melt the butter, then whisk in the flour, making sure to scrape up any browned bits on the bottom of the pan. Let it cook for a minute or so, then whisk in the milk, nutmeg, salt and pepper. When it thickens, add half of the cheese. Stir until smooth. Now it's time to put it all together.
 There's really no right or wrong way to assemble the casserole. A, you can place all the rice in a greased 9x13 dish, then layer the other ingredients on top. (just as you would make Broccoli Rice Casserole). B, you can mix the sauce with the rice and then spread half the rice mixture in the greased casserole dish, then layer the chicken and spinach over it, followed by the other half of the rice mixture on top. Or C, you could even throw everything into a big bowl, mix the whole works together and pour it into your casserole dish. It'll turn out fine any way you do it. (As you can see, I opted for plan B.) Bake it for about 30-40  minutes or until bubbly, topping the casserole with the reserved cheese just at the last 10 minutes. Let it sit for about 15 minutes after you take it out of the oven to give it a chance to set up. 

Tips:
If you like mushrooms, feel free to add them to the onions when you saute. 
I used leftover cooked rice. If you're cooking your rice just for this dish, do that first before you start the recipe. The rice will be ready by the time you're ready to assemble the dish. Also, use chicken stock or bouillon to cook the rice instead of water. It makes a HUGE difference! Oh, and I know it's usually an option to add butter to the rice when you cook it, but don't. There's plenty enough butter in the sauce.
If you're not feeling the Moneterey Jack, choose another cheese that melts really well.
Make sure you season as you go. Every component needs to be seasoned well, otherwise your casserole will be bland. Season the onions and spinach as you saute. Season the flour with salt, pepper and garlic powder before you dredge the chicken. And season the sauce with lots of salt and pepper, even bouillon granules or a splash of white wine.
Be sure to take the time to let it set up after you remove it from the oven. It's really a much nicer presentation if you cut it into squares. Besides, if you eat it as soon as you take it out of the oven, you'll burn your tongue.

Reen's Chicken Ala Clementine

 I've often said that my sister Reen is The Queen of Substitutions when it comes to cooking. She'll take any recipe and substitute an ingredient here or there, depending on what ingredients she has on hand. I remember once upon a time that she changed every single ingredient in a recipe and wound up with something entirely different. Now THAT's talent! If I know Reen, she probably said something like "Boy, this was a great recipe, I'm gonna have to make this again!"
Well, staying true to form, Reen has done it again. She sent me this note along with the recipe. It's simple and quick and PERFECT for a mid week supper. Thanx again Been!


Joey Joey,
I had a bunch of clementines and some grapes. I saw a cooking show
where they made duck with clementines. Need I say more? I made
something like that sauce, but changed it to chicken, and added
grapes and onions and other flavorings. Voila! Billy loves it.
I made it with roasted potatoes, but it would probably be better
with rice.  
Reen
 

4 chicken cutlets, sliced through the middle to be 8 thin cutlets
Olive oil
3 garlic gloves
2 onions, chopped
1 small can chicken broth
10 clementines (squeeze juice from 5, and segment the other 5) *Can
substitute with tangerines or  mandarin or regular oranges.
Handful of seedless grapes
Thyme (fresh or dry)
2 tabl. Butter
Sprinkling of sugar (if needed)

Brown chicken cutlets in oil. (Doesn't have to be cooked all the
way through.) Remove chicken to a plate. Saute garlic and onions in
pan with more oil, if needed. Add juice, segments, grapes, thyme
and broth to onions. Cook until it reduces to saucelike
consistency. Return chicken to pan. Add sugar if the sauce tastes too
tart. Season with salt and stir in butter.

Tip:
Even though Reen didn't say to do this....when I made it, I dredged the chicken in flour before browning them in the pan. It makes them nice and golden, adds a little texture to them, and also helps the sauce to thicken! Oh, and I also sliced the grapes in half and added a little salt and pepper. Yum!

Egg Fried Rice

As I often say, I'm always watching cooking shows on TV. I love to watch and learn and try and experiment. I'm most particularly drawn to different types of cuisine with which I have the least amount of experience. Lately I've been watching The Cooking Channel like it's my job. I absolutely LOVE that they have so many new shows devoted to food from so many different countries and cultures. One of my new faves is Chinese Food Made Easy. I seriously want to try every single recipe! Well, even though I don't have a wok, I decided to try this one. It was SO quick and simple to make and it's absolutely delicious! The first time I made it, I brought some to my Dad, who is a huge fan of fried rice. He loved it! Then, with a few suggestions from my Jeanie, I added a few other ingredients to the recipe, and it's now one of my new favorite dishes. It's not exactly as I saw on the show, but it's how I make it, and I love it. If you like Chinese food, then you MUST try it.
I know you'll love it!

vegetable oil
1 small onion, chopped
1 cup uncooked jasmine rice
2 cups chicken broth
1 red bell pepper, roughly chopped
3 large eggs
2 cloves garlic, minced
2 tsp grated fresh ginger root
2 scallions, chopped
1 vine ripened tomato, seeded and diced
a few glugs of soy sauce
a few glugs of toasted sesame oil


In a small pot with a lid, saute chopped onion in a small amount of oil until softened. Add uncooked rice and continue to saute for just a minute or so. Add chicken broth, give it a good stir, place the lid on top, and reduce the heat to low. Let it cook until the rice is tender and all the broth is absorbed, about 15 minutes. In the meantime , prep all of your other ingredients.
In a large nonstick skillet or wok, place the bell peppers and a little oil. Saute quickly over high heat until slightly softened, but still crisp tender. Push the peppers off to one side of the pan.
 Add beaten eggs. Keeping them separate from the peppers, stir to scramble. Once the eggs are done, you're ready to put it all together. Add the cooked rice and continue to stir. Add the garlic and ginger along with the tomato and the scallions. Finish the dish with soy sauce and sesame oil. Stir fry everything well combined. Serve immediately.

Tips:
Once the rice has finished cooking, it really goes very quickly, so you should definitely have all of your other ingredients prepped before you start to assemble the dish.
The secret ingredient is the toasted sesame oil. Well, the soy sauce too, but more so the sesame oil. If I didn't have it, I'd probably choose to make something else. It's THAT important to dish. It's what gives it the authentic Chinese cuisine flavor.
If you'd like to add a little heat to the dish, add some chopped chilis to the pan as you saute the red bell peppers, or just sprinkle the dish with some crushed red pepper flakes.
This recipe can be easily adapted for vegetarians simply by using vegetable broth instead of chicken. If you're a vegetarian who chooses not to eat eggs, then by all means, omit them. It'll still be a wonderful dish!
You can find jasmine rice in any supermarket right next to any other kinds of rice, but feel free to use any long grain rice if it's what you have on hand.
For an extra added touch, sprinkle the final dish with toasted sesame seeds.

EF's Seafood and Chicken Paella

Whenever I'm watching any of my favorite cooking shows, there's always one recipe that makes me want to stop what I'm doing and take a trip to the grocery store. Seriously, it's not uncommon for me to see something and immediately decide that that's what's for dinner that night. Have you ever done that? Such was the case with this recipe. I was watching an episode of Everyday Food, and this dish looked so simple and delicious, I wanted to drop everything and go. It was clearly one of those "How can this not be good?" recipes. Not only is it extremely flavorful, but it's also really simple to make. You just keep adding things to the pan! Easy, right? Serve this the next time you want to impress someone. They'll think you're a gourmet chef!
Seriously.

4 1/2 cups low-sodium chicken broth

1/2 teaspoon crushed saffron (optional)

1 teaspoon smoked paprika or sweet paprika

1 tablespoon extra-virgin olive oil

4 skin-on, bone-in chicken thighs (about 1 pound total)

coarse salt and ground pepper

6 ounces dried chorizo sausage, sliced 1/4 inch thick

1/2 medium onion, diced small

3 garlic cloves, minced

2 large tomatoes, chopped

1 1/2 cups Arborio rice

12 mussels, scrubbed

1/2 pound medium shell-on shrimp, deveined

Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
In a large oven proof skillet (at least 12 inches wide) or paella pan, heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently.
Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes.
Let paella stand 10 minutes before serving.

Joey's Sloppy Burritos

About a million years ago, I threw this recipe together, just based on a few items that I happened to have on hand at the time. The result was so yummy and hearty that I've been making it for years. To be honest, I'm kind of surprised that I haven't posted this already.
There's really nothing to it. It's not even a recipe, really. You just make sloppy joes, make some saffron rice, and then mix the two of them together. Easy, right? Serve it up in a burrito and there you have it! Sometimes the best recipes are the simplest, don't you think? I hope you'll give it a try! Oh, and btw, be sure to read the tips after the recipe for serving ideas! Great then.


1 lb ground beef or turkey
1 small onion, chopped
2 regular cans (or one large can) Manwich Sloppy Joe sauce (or any brand)*
1 package Vigo Yellow Spanish Rice (or any other saffron rice mix)*
flour tortillas
sour cream
shredded sharp cheddar cheese


Brown the ground beef in a large pot over medium heat. Add onions and continue to saute until onions are soft. Add sloppy joe sauce. Stir until completely combined. Let it simmer over a low heat while you prepare the rice. In another pan with a tight fitting lid,  prepare the rice according to the package directions. When the rice is fully cooked, add it to the pot with the beef and sauce. Mix it until it's well combined. That's all there is to it! Serve it in flour tortillas with sour cream and cheddar cheese.

*I usually don't mention specific brands, but these are the brands that I always use when I make this, so I figured they were worth mentioning.


Tips:
-Yes, the amounts are correct as listed. Usually when you're buying canned sloppy joe sauce, one regular can is all that is needed for one pound of meat. I added a second can because the rice absorbs some of the sauce.
-You can use regular leftover white rice, but the result won't be quite the same, since you'll be missing all of the saffron and seasonings in the yellow rice mix.
-Be creative! Throw in some diced jalapenos or any other favorite peppers. You could even throw in some black beans, whole kernel corn, or even some sliced ripe olives. YUM.
- I usually serve this wrapped up in a tortilla, but it also makes great nachos. Just arrange a single layer of corn tortilla chips in a baking pan, pour some of the sloppy beef and rice over them, then sprinkle cheese over all. Bake it until the cheese melts and serve it with your favorite nacho toppings. Guacamole anyone?
-Another way to serve it is just in a bowl with cheese melted over it, as you'd serve a bowl of chili, along with any of your favorite chili toppings. Love.

Stove Top Rice Pudding

Here's an easy and delicious dessert to make when your oven is otherwise occupied. It's a simple recipe using simple ingredients. Sometimes those are the best ones, don't you think?

5 cups whole milk
2/3 cup long grain white rice or short-grain white rice
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tsp pure vanilla extract

In a heavy-bottomed saucepan, combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
Reduce the heat to medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
When the rice is tender, remove from heat and add the sugar and ground cinnamon. Return to heat and cook, stirring constantly, until the pudding thickens, about 10 minutes. If you prefer a thicker pudding, continue to cook and stir until it reaches the desired consistency. Keep in mind, though, that it will continue to thicken as it cools. Remove from heat and add the vanilla extract. Stir until well combined. Serve warm or chilled.


Tips:
-For an even richer pudding, substitute half of the milk with half and half.
-If your pudding has become too thick, just add a little milk, a tablespoon at a time, to loosen it up a little.
-If you like raisins, go ahead and add about a cup when you add the vanilla. Also feel free to add other flavorings in addition to the vanilla such as coconut or rum extract. Yum!!

Joey's Red Rice

Here's a meatless rice dish that can be served as a side dish or on its own as an entree. I just threw it together one day, not really following any recipe and it turned out to be really good! I thought, "I seriously need to write this down!" So, here it is. It's not really Italian, and it's not really Mexican, but it IS really DELICIOUS! It's simple and easy too!
Hope you like it!


2 tbs butter
2 tbs olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (28oz) can whole tomatoes
1 cup white rice (I use Carolina long grain)
a little extra water

a few shakes of each of the following:
dried oregano
Cajun seasoning
ground cumin
old bay seasoning
kosher salt
black pepper
pinch of sugar

In a large skillet (with a tight fitting lid), place butter, oil, onions and garlic. Saute over medium heat until soft. Stir in seasonings. Continue to saute until the spices infuse into the oil. In the meantime, drain the tomatoes very well, reserving the juice. Chop the tomatoes up a bit and add to the skillet. Let them saute for a few minutes. Add 1 cup uncooked rice to the skillet and give it a good stir. Add enough water to the reserved tomato juice to equal 2 cups. Pour liquid into skillet. Reduce heat to low. Cover. Cook for about 15-20 minutes or until rice is tender. Stir it halfway through making sure the rice isn't sticking to the bottom.

Tips:
Vary the seasoning any way you like. Add some heat with any variety of diced chili or hot sauce. Add shredded cooked chicken or pork. There's really no wrong way to do it!

Rice Pudding

Many people in my family have signature desserts. They're the desserts that everyone is asked to bring to every family event because they're SO good and because it just wouldn't be a family event without them. If you're looking for Cherry Cheese Pie, then you should talk to Maureen. If it's Carrot Cake you want, I'm your man. And if you're in the mood for Rice Pudding, without a doubt, your "go to" person is definitely my sister-in-law, Marianne. She's the authority! And her Rice Pudding is the best you'll ever taste!
Thanx Mare!

1/2 gallon whole milk (8 cups)
1 cup rice, Carolina long grain
1/4 cup sugar
1 stick butter

Bring all ingredients to a boil. Simmer 30 minutes. Meanwhile, in a separate bowl, whisk together:

3 eggs
1 cup sugar
1 tsp. vanilla

Remove milk mixture from heat. Add egg mixture to milk mixture slowly, whisking while you add so the eggs won't scramble. Let cool. (It will thicken as it cools.) Add cinnamon if desired.

Tips from Mare:
I've had a few times when it didn't thicken up so I put it back on the stove for a few minutes at simmer and just kept stirring it. Most times that will do the trick.
When making the milk and rice mixture, I think the key is to let it come to a fast boil (stir often) over medium heat and then once it comes to a fast boil, lower the heat and simmer 30 minutes, stirring often. I start mixing the eggs, sugar and vanilla when the milk mixture has simmered 25 minutes, figuring that it will take me 5 minutes to mix everything up. Also, mine NEVER thickens when I make a double batch.

Tip from Joey:
If you add the egg mixture too quickly to the hot milk mixture, you'll end up with scrambled eggs. To prevent this from happening, you should temper the egg mixture first. This simply means to gradually warm the egg mixture by slowly adding some of the hot milk mixture in a few small amounts. After you add a little of the hot milk to the eggs, then you're free to stir the two mixtures together and your eggs will be less likely to scramble.

Broccoli Rice Casserole

My sister in law, Terri, found this recipe in the Taste of Home magazine. It's really simple to make and it's REALLY yummy. I made it a few weeks ago for some friends and they loved it! Your friends will love it too. You MUST try it!
Thanx Ter!

1 medium onion, chopped
1 cup celery, chopped
2 (10 oz) pkg frozen chopped broccoli, thawed
2 tbs butter
1 lb. Velveeta cheese
2 cans condensed cream of mushroom soup, undiluted
1 (12 oz) can evaporated milk
6 cups cooked rice

In a large pot, over medium heat, saute onion, celery, and broccoli in butter until softened. Stir in cheese, soup, and milk. Simmer until cheese melts and sauce is well combined. Meanwhile, place cooked rice in a greased 9x13x2 casserole dish. Pour cheese mixture over. Do not stir. Bake uncovered at 325F for 25-30 minutes or until hot and bubbly. It will thicken as it sits.


Tips:
This recipe can be cut in half and baked in an 8x8x8 casserole pan.

Chicken and Mushroom Risotto

This is a classic rice dish that lends itself to any number of variations. Instead of chicken or mushrooms, add steamed vegetables or seafood. It takes a little time to prepare, but it's not difficult and there's a huge payoff! It's SO worth the time and effort!

6 cups chicken broth, divided
3 tablespoons olive oil, divided
2 cups mushrooms, roughly chopped
2 cups cooked chicken, diced
1 onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
2 tablespoons butter
1/3 cup freshly grated Parmesan cheese
1 tbs chopped fresh parsley
extra splash white wine

In a sauce pot, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the onions. Cook 1 minute. Add rice and garlic, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is creamy, about 15 to 20 minutes.
Remove from heat, and stir in chicken, mushrooms with their liquid, butter, Parmesan cheese, parsley and an extra splash of white wine. Season with salt and pepper to taste. Serve immediately.

Tip:
For added depth of flavor, use several different kinds of mushroom. Also, you can use shallots instead of regular onions, if you'd like. For extra richness, add a splash of heavy cream when you add the butter.
Be sure to use Arborio rice. Using regular rice won't work. It's the extra starch that make the dish rich and creamy.

China - Sesame Chicken

This is my very favorite Chinese American food. When I order Chinese take out, nine times out of ten, I'll order this. Well, OK, ten times out of ten! I absolutely love it! Mitch has been asking me for months to make this, so this is for you, Mitch! I hope you like it! I made it for my family when we all got together to watch the Opening Ceremonies and everyone loved it! I think your family will love it too!




Chicken
4 chicken breasts, cut into cubes
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sherry wine
pinch of Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
vegetable oil or peanut oil (for frying)

Sauce
1/2 cup honey
1/4 cup soy sauce
1/2 cup chicken broth
1 tbs toasted sesame oil
1 tsp ground ginger
2 ts chopped garlic
2 tbs brown sugar
1 dash red chili pepper flakes
2 tbs cornstarch (or more if you want a thicker sauce)

sesame seeds (to garnish)
sliced green onions (to garnish)

prepared rice
steamed broccoli


Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
Drain chicken, (discard marinade) and toss pieces of chicken in cornstarch until coated. Deep fry chicken in hot oil until cooked through. Remove from pan and keep warm in oven while making the sauce.
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over medium heat.
Mix cornstarch with a little cold water in a cup until dissolved, then slowly add to the sauce mixture on the stove and heat until thickened to your liking. Gently toss chicken and steamed broccoli spears in sauce until everything is coated. Spoon over cooked rice. Garnish with a sprinkling of sesame seeds and chopped green onion.

Tips:
I like the sauce to be really thick and gooey, so I add extra cornstarch when I'm thickening the sauce.
Use the toasted sesame oil sparingly. A little goes a long way. If you add too much, it'll overpower the rest of the flavors. The same goes for the crushed red pepper flakes. You just want a little shake, even just a pinch.
When I made it, I didn't have any sherry wine, so I just used white wine in the marinade and it was great!