Tag Archives: Rice

Garlic Chicken over Rice

Wow, things have been very quiet around hear.  All the contributors are gone, I’m not all that much in the cooking mood, and the site feels oh so neglected.  Ah well, so is life.

This recipe is one that I create one day, it’s nothing too complicated. A family member requested it, and I promised to send it… then I forgot… then I felt bad for not sending it so I delayed on doing it even more.  Finally, I’m getting off my butt to take care of this.

Anyway, here is what you’ll need.

2 lbs of boneless, skinless chicken thighs – cubed

1 small onion, diced

2 tsp of minced garlic

4 jalapeños, diced

1 bunch of fresh basil, 1 bunch of opal basil

1/3 cup vegetable oil

3/4 tsp sea salt

3 tsp marjoram

1 – In a large pan, heat the oil over medium heat.  Add the onions, garlic and salt; sauté until brown.

2 – Add cubed chicken, stir every few minutes for about 10 minutes.

3 – Add marjoram and jalapeño, stir. Cook for roughly another 10 minutes until the chicken starts to slightly brown

4 – Tear your basil(s), and to the mix, and cook for another few minutes.

And you are done! The result is a dish that provides subtle flavor. The mix of basil, marjoram and jalapeño provide a bit of sweetness with a bit of kick.

Oh, and make sure you use the oil mixture as a sauce for the dish, it’s fantastic.


PS – Sorry this took so long to get to you, Amma!

Lime Chicken Fajitas with Cilantro Rice

Folks, this is a very easy recipe that does not fall short on flavor.  With as little as 15 mins prep time, 15 minutes or marinade, and 10 minutes of cooking you can have an outstanding little meal.


1 lb. thinly cut chicken breast, sliced into strips

1 bottle of lime juce

2 tablespoons of garlic salt

1 tablespoon of chili powder

2 red jalapeño peppers, thinly sliced

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

2 tablespoons of olive oil (for searing the chicken)

flour tortillas

1 cup of cooked white rice

Diced Cilantro

Ok, like I said, this is really easy… take your sliced chicken and place it into a small air tight container and pour enough lime juice to just cover the chicken. Add in your garlic salt and chili pepper.  Place a lid on and shake. Put in the fridge and repeat 3 times (roughly every 5 minutes).

Add your olive oil to your cast iron pan, heat her up and remove roughly 4 to 5 strips of chicken from the marinade. Sear the meat on each side for 2 minutes or until it get brown. As the chicken is thinly sliced it will cook very quickly. Remove from the pan, place in a fresh bowl and repeat until you have cooked all of the chicken.

Using the same pan, quickly heat up your peppers.  While the jalapeño peppers may be hot for some, the bell peppers should counter act the capsaicin when eating together.

With the peppers and chicken complete, take your chopped cilantro and mix with your white rice.  Assemble your plate and you are done!

Southwest Steak (Dinner)

I love Mexican food.  When I was pregnant I literally ate tacos almost everyday for the first 3 months.  Funny that I never really branched out from that until much later.  I wanted to grill steak but not necessarily do a carne asada (although that is muy delicioso) so I found the following recipe and am sure glad I did!  I also wanted to make a side of rice and salad to go with this so keep reading!

Southwest steak:

1/4 c lime juice

1/4 c bottled steak sauce

1/4 c salsa (whichever level of spiciness you prefer)

1 tbsp canola oil

1 clove garlic, minced

1/2 tsp coarsely ground black pepper

1 lb boneless beef top sirloin steak, cut 1 in thick

1. For marinade, in a small saucepan combine all seasoning ingredients and bring to boiling.  Reduce heat.  Simmer, uncovered for 5 mins, stirring occasionally; cool.

2. Place steak in a resealable plastic bag and set in a shallow dish. Pour marinade over steak and place in fridge 8-24 hrs.  (Mine sat for about 19-20 hrs) Turn bag occasionally.

3. When ready place meat on grill and cook to desired doneness, turning once halfway through grilling.

4. Thinly slice, as Rick Bayless says (sorry just saw a recent tweet), ALWAYS against the grain!

Your Red Rice side:

2-3 tbsp olive oil

1 sm onion, finely chopped

2 garlic cloves, minced

2 c long grain white rice

1 tsp achiote powder (this you can find in a Mexican store, I found a Mexican seasoning at a local farmers market which was wonderful!  Just make sure what you end up using isn’t just a plain chile powder or something like that)

1 bay leaf

2 c canned crushed tomatoes (***I used ones with sweet onion in them***)

2.5 c low sodium chicken broth

1. Heat oil in med saucepan over med-high heat and add onions and garlic until soft, about 2 minutes.

2.  Add rice, seasoning powder, and bay leaf and cook until rice is opaque, about 2 minutes.

3. Add tomatoes and broth and bring to boiling.  Reduce heat to med-low and simmer until liquid evaporates and is just below level of the rice.  Simmer, covered, on low for about 20-25 mins. Yields 4-6 servings.

Tomato with Avocado Salsa:

1/2 lg avocado, diced

2 tsp fresh lime juice

1/8 tsp salt

1 medium Anaheim or poblano pepper, seeded and ribs removed, finely chopped

2 tbsp snipped fresh cilantro

1 lg tomato, cut into 5 slices

1.25 tsp fresh lime juice

In a medium bowl, stir together the avocado, 2 tsp lime juice, salt, pepper and cilantro.  Be sure the avocado is coated with the lime juice to prevent discoloration.

For each serving, place avocado mixture over tomato slice(s).  Sprinkle with additional lime juice.

And here you have it!

Oh yeah. . .don’t forget your warmed up tortilla (I used whole wheat) and additional leafy greens!  The meat came out so incredibly tender – it was perfect.  The avocado/tomato had just the right amount of tang and the rice had really good flavor (I believe the crushed tomato with sweet onion did the trick).  All in all – this was a very delicious and satisfying meal for that Mexican craving.

Nutritional Information:

Southwest Steak:

Calories: 200

Total Fat: 9 g

Cholesterol: 69 mg

Protein: 25 mg

Carbohydrate: 5 g

Fiber: 1 g

Sodium: 385 mg

Tomato with Avocado Salsa:

Calories: 49

Total Fat: 3. 5 g

Cholesterol: 0

Sodium: 67 mg

Carbohydrate: 5 g

Fiber: 2 g

Protein: 1 g

Sorry, I do not have the information for the red rice side as this was not made available.

Salmon with Tropical Rice

Here was a dish I was able to whip up quickly. . .and the flavor was spectacular and fresh!

What you’ll need:

1 lb fresh/frozen skinless salmon fillets

1 tbsp coriander seeds, coarsely crushed

1 tbsp packed brown sugar

1 tsp lemon-pepper seasoning

2 c hot cooked brown rice

1 medium mango, seeded, peeled, and chopped

1 tbsp snipped fresh cilantro

1 tsp finely shredded lemon peel

1. Preheat oven to 450 and prep your shallow baking dish and place fish in pan.

2. In small bowl stir together coriander, brown sugar, and lemon-pepper seasoning.  Sprinkle evenly over fish and press in slightly.  Bake for 4-6 min per 1/2 in thickness or until fish flakes easily with fork.

3. in a medum bowl stir together cooked rice, mango, cilantro, and lemon peel.  Serve with fillet – Enjoy!


Nutritional Information:

Calories: 366

Total Fat: 13 g

Cholesterol: 66 mg

Protein: 26 g
Carbohydrate: 35 g

Fiber: 3 g

Sodium: 155 mg

Pork Casserole with Mushrooms and Kale

I saw this recipe and thought, “Hmm. . .interesting.”  I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before.  I *loved* how this turned out!

What you will need:

1 lb lean boneless pork, cut into thin bite-size strips

2 c sliced fresh mushrooms

1/2 c chopped onion

2 tbsp canola/olive oil

1/4 c all purpose flour

1/2 tsp salt

1/2 tsp dried sage, crushed

1/4 tsp black pepper

2 c fat-free milk

4 c chopped, stemmed fresh kale or swiss chard

2 c cooked wild rice (i used a mix of long grain and wild)

1 tbsp finely shredded lemon peel

1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish.  Preheat a skillet over medium-high heat.  Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink.  Remove from heat and set aside.

Cooking the pork

2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender.  Stir in flour, salt, sage, and pepper.  Add milk all at once and cook until thickened and bubbly.

Casserole Base


Stir in pork, kale, cooked rice, and lemon peel.

Making the Casserole

3. Spoon mixture into baking dish and bake uncovered for 30-35 mins.  Let stand for 10 minutes before serving.  Makes 6 servings.  Enjoy!

Pork Casserole with mushrooms and kale


Nutritional Information:

Calories: 285

Total fat: 10 g

Cholesterol: 49 mg

Protein: 24 mg

Carbohydrate: 2 mg

Fiber: 3 g

Sodium: 305 mg

Dirty Rice with Italian Sausage

My general rule when I go grocery shopping is “only buy ingredients.”  What I mean by that is that I don’t buy things that are already dishes and only need to be heated.  I don’t buy spaghetti sauce, I keep tomatoes and garlic, etc. on hand.  That way if I want spaghetti sauce I can have that, and if I want chili it can also be that.  There have been a few exceptions to that rule to satisfy my wife by purchasing things I cannot make better myself.  One of those, Stove Top Stuffing, was eliminated last week when I learned the secret of sage, this week I am able to eliminate my final boxed good from my shopping cart by figuring out how to recreate Zatarans Dirty Rice.  I don’t know why I didn’t try this earlier because I’ve been mixing my own Cajun spices since I learned how to cook (the first thing I ever cooked was gumbo.)  My wife loves Zatarans with Italian sausage mixed in.  Here is how to avoid ever having to by Zatarans again.

Dirty Rice with Italian Sausage

1 lb Italian Sausage (hot or mild)

Cajun Spice

2 cups Beef Broth

1 cup Rice

1 pat Butter

1 tblspn minced Garlic

1 tblspn diced Onion  

1 tblspn dice Bell Pepper

Cajun Spice

1 tspn thyme

½ tspn oregano

1 tspn pepper

½ – 0 tspn cayenne (depending on your heat preference)

1 tspn paprika

1 tspn garlic powder

1 tspn onion powder

½ tspn celery salt

1.       Prepare Italian sausage.  What I do is fill my cast iron skillet 1/3 full of water and boil the sausages until the water all evaporated, then I sear them in the fat which has been released from them while boiling.  This little trick is how I am able to get the insides and outsides cooked to my desired doneness.  I also use this trick to “grill” onions by adding some oil and butter to the water. When the sausages are done, move them to a cutting board, let them rest and slice into bite size pieces.

boiling-italian-sausage1 cooked-italian-sausage

2.       Saute your onion, pepper and garlic (you could add celery too)in the butter until softened.

3.       Add your Cajun seasoning and let the flavors bloom a little, once you can smell it go ahead and

4.       Add your rice, I always sauté my rice a little

5.       Add in your beef broth and cook rice as you normally do


6.       When the rice is done and all the liquid absorbed, mix in ½ the sausage with the rice

7.       Plate up and add the second ½ the sausage on top


Makes enough for 4.