One Pan Chicken and Rice

Certain recipes evoke core childhood memories. This is certainly one of them. Chicken and rice in a pan with some random veggies and pasta sauce. My mom used to make this regularly. She had no real printed recipe for it. Things just got thrown in a pan and heat was applied. Often, some of the rice would be crunchy and underdone. Other sections of the rice would be big clumps. However, it tasted good and was filling. The green olives were an odd addition, but they added a nice bit of zing to the flavor. 

Core Childhood Memory

It this gourmet? No, not at all. I use canned sauce here. I almost never used canned sauce. Everything in this recipe was about getting a meal together and on the table as quickly and easily as possible. This is comfort food, plain and simple. As always, notes are in blue.

One Pan Chicken and Rice

Ingredients

• 4 chicken breasts, about 2 lbs. (bone in or out, it doesn't really matter. You can even use thighs if you prefer. In any case, make sure they are skinless)
• 2 cups white rice
• 3 cups water or chicken stock
• 1 onion, cut into about 1" pieces
• 1 bell pepper, cut into about 1" pieces
• 1 can mushrooms (6.5oz), drained.
• 1/2 cup green olives
• 1 can (24 oz) pasta sauce (we used Hunt's Garlic & Herb)
• 2 teaspoons garlic powder
• 2 teaspoons dried Italian seasoning.
• Grated parmesan cheese

Directions

1. Preheat oven to 375F (190C, Gas Mark 5)
2. In a 9x13 baking dish add the rice and water/stock
3. Lay the chicken on top of the rice. 
4. Sprinkle the garlic and Italian seasoning over the chicken.
5. Distribute the vegetables around the pan. 
6. Pour the pasta sauce over the top of everything.
7. Cook uncovered for about 1 hour, or until the chicken and rice are both done. (a little bit of charring on the veggies is normal)
8. Garnish with parmesan cheese.

Everything benefits from a bit of cheese.
Good Times!

Mexican Style Rice Casserole

Time for another inauthentic recipe! This one made use of the copious amount of white rice we had leftover from the last time we ordered Chinese take-out. Normally I'd use it to make rice pudding, but we didn't have anything for dinner. Desperate times call for desperate measure. What we ended up with was a surprisingly tasty and filling meal that was super easy to make. It works as a side or main, and is easily made vegetarian by leaving out the ground beef!

Mexican Style Rice Casserole

Ingredients

• 4 cups cooked white rice
• 1 can (14.5 ounces) tomato soup
• 1 can tomatoes with jalapeno (10 ounces)
• 3/4 can (about 1-1/2 cups) corn
• 3/4 cup sour cream
• 1 pound ground beef, browned and drained
• 1 packet Sazon seasoning
• 1 teaspoon dried cilantro
• 1 cup shredded cheddar cheese
• more cheese, dammit.

Directions

1. Preheat oven to 375F (191C, Gas Mark 5)
2. In a large bowl, mix all the ingredients except the extra cheese.
3. In a 9x13" greased baking dish dump in everything from the bowl and spread evenly.
4. Top with as much extra cheese as you can possibly tolerate.
5. Cook for 30-40 minutes or until top is starting to bubble.

Good times!

Too Damned Easy Spicy Orange Chicken and Broccoli

     If I ever made a list of all-time favorite fast-food/carry-out dishes, Panda Express's Orange Chicken would have to be on it. It is so wrong, but so damned right. This recipe is nothing like it, apart from being called "orange chicken." Sorry. The only reason I even made this was because we couldn't figure out what to make for dinner. The Wife wanted pasta, and I just wasn't feeling pasta. Then I remembered a jar of orange marmalade lurking on the top shelf of a cabinet. I had long threatened to use it on something other than toast. Thus, this recipe was born. Possibly the goofiest thing I used in this recipe was Sunny Delight for the sauce. However, it gives you an orange citrus flavor punch that can't be denied. Feel free to use orange juice instead. You could probably even omit the sauce entirely and it would still be fine. I tried it with and without the sauce and enjoyed it both ways. Flavor-wise, I was very pleased with the result. Sweet orange flavor with a nice bit of heat. As always, notes are in blue.

Too Damned Easy
Spicy Orange Chicken
and Broccoli

Ingredients

• 1-1/2 pounds breaded chicken tenders (our local market sells bulk bags of breaded chicken tenders like you get in the cups at Wal-Mart or Casey's gas stations. Sort of like popcorn chicken style.  For a buck or so a pound, they're great. If you can't find them, find something similar. Hell, even Tyson nuggets would work.
• 3/4 cup orange marmalade
• 1 tablespoon Sriracha hot sauce
• 1 pound frozen broccoli

for sauce:

• 1/2 cup Sunny Delight (give or take, depending on how thick you'll want the sauce. Also, feel free to use orange juice if you don't like Sunny D. I thought it added a nice flavor)
• 2 tablespoons corn starch
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 teaspoons Sriracha hot sauce
• 1/2 teaspoon crushed red pepper flakes

Directions

1. Cook chicken according to directions
2. Cook broccoli however you prefer (steaming, microwave, whatever. We just boiled ours for a few minutes)
3. While steps 1 and 2 are going, in a small saucepan, combine all the ingredients for the sauce (if you want it thinner, add a little more liquid.) Cook over medium heat, whisking constantly, until the sauce is your desired consistency (I went for that slightly thick and sticky sauce like you get at Panda Express).
4. Toss hot chicken and broccoli in a large bowl with the marmalade and Sriracha.
5. Add the sauce to the chicken mix and toss again.
6. Serve over white rice.

Good Times!

Curry Orange Chicken

     This here is a bit of a conundrum. I made this recipe a few weeks back. I started to write it up and never finishes. Now, for the life of me, I can't remember where I got the original recipe from! If anybody recognizes the original, please let me know and I will certainly give credit where credit is due. As for the actual recipe, I recall enjoying this immensely. Give it a try and see what you think. It's no Panda Express, but  I think you'll enjoy it. As always, notes and changes are in blue.

Orange Curry Chicken

Ingredients

• 1 tablespoon ground coriander (omitted)
• 1/2 teaspoon cayenne pepper (omitted)
• 2 tablespoons Hot Yellow Curry Powder from The Spice House
• 4 boneless chicken breasts, about 6 ounces each
• 2 tablespoons vegetable oil
• 2 navel oranges
• 2" piece of fresh ginger, peeled and grated
• 3 large garlic cloves, chopped
• 1/4-1/2 teaspoon red pepper flakes (I was a little heavy-handed here and used about 3/4 teaspoon)
• 2 teaspoons sweet curry powder
• 1-1/2 cups chicken stock
• 3 tablespoons tamari (we substituted reduced sodium soy sauce since I didn't fancy blowing up like a water balloon)
• 3 scallions, thinly sliced
• 1 teaspoon toasted sesame oil
• 2 tablespoons toasted sesame seeds (easy trick. Put them on a plate and microwave for a minute. Then give them 30 second bursts until toasty. If they catch fire, you left them in too long)
• Slurry of 2 tablespoons corn starch and 2 tablespoons cold water
• Bag of frozen broccoli, defrosted

Directions

1. In a bowl, combine the coriander, cayenne, and some salt and pepper (I used the hot curry powder since it contains all of those as well as turmeric, coriander, ginger, white and black pepper, cinnamon, fenugreek, fennel, nutmeg, arrowroot and cloves!) Season the chicken with the mixture.  Preheat a large skillet over medium high heat with the vegetable oil. Add the chicken and cook it on each side for 5 to 6 minutes, or until cooked through (I decided to cube the chicken before I cooked it. I wanted more of a take-out feel that I wouldn't have gotten with whole breasts)
2. While the chicken is cooking, zest the oranges and reserve the zest. Remove the peel and pith with a paring knife. Slice each orange into 1/4 inch thick discs and reserve (I just cut the orange sections into about 1/4 inch chunks.
3. Remove the chicken from the skillet to a plate. Return the skillet to medium-high heat and add the ginger garlic and red pepper flakes. Cook, stirring constantly for 1-2 minutes, then add the chicken stock and tamari (or low-sodium soy)  and turn the heat to high. Cook until the liquid reduces by half. Add the reserved orange zest, orange pieces and scallions. Continue to cook for 1 minute to heat the orange and scallions (in a fit of laziness, I threw all everything from this step as well as the defrosted broccoli in right off the bat. I wasn't excited about big hunks of orange and wanted them to break down in cooking). 
4. Add the sesame oil and sesame seeds.
5. If you're doing it as originally intended, serve whole chicken breasts over spicy noodles and top with sauce.
   If you're doing it my way: add the chicken and corn starch slurry and stir to fully mix. Turn the heat down and simmer until sauce thickens. Serve over rice.

Good times!

Avgolemono (Greek Egg, Lemon and Rice Soup)

     With the weather turning cold, the Wife is demanding soup. One of her favorites is Avgolemono. We used to get this soup from a Greek restaurant when we lived up north. It is thick and extremely rich. The texture can be a bit off-putting to some people, but those people are lame and need to get over it. This recipe calls for constant vigilance to make sure you don't end up with scrambled egg soup. Thus, this recipe qualifies as A Pain In The Ass. For the life of me, I can't recall where I got this recipe. If anybody recognizes it, let me know and I'll give credit where credit is due. As always, notes are in blue.

Avgolemono
Greek Egg, Lemon and Rice Soup

Ingredients

• 8 cups chicken stock 
• 1 cup orzo pasta or rice (we've always used rice)
• 4 eggs, separated
• Juice of 3 lemons or 9 tablespoons lemon juice (go with fresh if you can. It's not quite as good with the bottled lemon juice)
• Freshly ground black pepper

Directions

1. Bring stock to boil and add rice or orzo. Simmer until tender, about 20 minutes. 
2. When orzo/rice is nearing tenderness, whisk egg whites in separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously. 
3. When orzo/rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding slowly in a constant stream and beating vigorously to prevent the eggs from solidifying. 
4. Take he soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with fresh ground black pepper. 

Good times!

Coconut Chicken Curry

     I think curries are wonderful during fall and winter. There's just something about a good curry on a cold day that makes everything a little bit better. I found this particular curry recipe in Taste of Home Slow Cooker. This recipe is very simple and was a huge hit. We took the leftover coconut milk and used it in cooking the rice. The result was a creamy curry with just a little bite. The garnishes really helped step this up from just another slow-cooker meal to something I'd be happy to serve to company. As always, changes and notes are in blue.

Coconut Chicken Curry
via Taste of Home Slow Cooker

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 4 boneless, skinless chicken breast halves (4 ounces each) (or just use 1 pound of boneless skinless chicken)
• 1 cup light coconut milk (can't be bothered with light. We used regular)
• 4 teaspoons curry powder
• 1 garlic clove, minced
• 1 teaspoon reduced-sodium chicken boullion granules (didn't have reduced sodium, used regular)
• 1/4 teaspoon salt (omitted; there's enough sodium from the boullion)
• 1/4 teaspoon black pepper
• 2 cups hot cooked rice
• 1/4 cup thinly sliced green onions
• Raisins, flaked coconut, chopped unsalted peanuts, optional

Directions

1. Place potatoes and onion in a 3-4 quart slow cooker (we used a 2.5 quart cooker. FIGHT THE POWER). In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. 
2. In a small bowl, combine coconut milk, curry, garlic, boullion, salt and pepper; pour over chicken.
3. Cover and cook on LOW for 5 hours or until chicken is tender.
4. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts, if desired.

No, just regular curry.
Good times!

Monday Recipe: Pork Mushroom Stir Fry

     Stir frying is always a favorite in my house. It's inexpensive, fast and generally simple. If I'm cooking mid-week, stir frying is always a viable option. This particular recipe calls for shiitake mushrooms. Those are not middle class mushrooms in my humble opinion. Would I love to cook with them? Absolutely. However, shiitake are going to set me back about $5-7.00 per pound wholesale. I can find plain old criminis for $1.00 per pound most days. What I'm going to lost in flavor I'm gaining in saving five bucks every time I make this dish.

     I wish I could remember where I found this recipe. Once I move a recipe into my personal recipe book, I generally lose track of the source. I should probably start making note of that sort of thing. Anyways, it likely came from Bon Appetit. If somebody finds the source, let me know and I'll give credit where credit is due.

 

Pork Mushroom Stir-Fry

Ingredients 

• 1 lb. Pork cutlets, cut into 2 inch long, ¼ inch slices 
• 1 tablespoon Asian sesame oil 
• 1 tablespoon minced peeled fresh ginger 
• 12 ounces shiitake mushrooms, stemmed, thickly sliced (I never have these in the house. I generally wind up using baby bellas, button or even just canned if nothing else is available.)
• 8 ounces fresh green beans 
• 1 half onion, chopped 
• 1 cup fresh cilantro leaves, divided 
• 5 tablespoons hoisin sauce 
• 2 teaspoons chili-garlic sauce 
• ¼ teaspoon Chinese 5-spice powder 

Directions 

1. Sprinkle pork with salt and pepper 
2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms. Stir-fry until mushrooms are tender (about 3 minutes). 
3. Add pork, stir-fry about 2-3 minutes 
4. Add green beans, onion, cilantro. Stir-fry 2-3 minutes 
5. Stir in hoisin, chili-garlic sauce and 5-spice powder. Saute until beans are crisp-tender. 
6. Serve over rice. Garnish with green onions and fresh cilantro, if desired.

Good times!

Monday Recipe: Shrimp Scampi

     I've been banging on about the Betty Crocker 300 Calorie Cookbook for a good reason. Unfortunately, that reason is not a fat sponsorship deal. It is because the recipes are generally quick, easy and never more than 300 calories. I'm going to hit you with another one I was extremely pleased with. As I've been doing of late, any changes to the recipe will be shown in blue.

Shrimp Scampi

Ingredients

• 3/4 lb. deveined and peeled shrimp, thawed if frozen
• 1 tablespoon olive oil
• 1 medium green onion, thinly sliced
• 1 clove garlic, finely chopped
• 2t chopped fresh or 1/2t dried basil
• 2t chopped fresh or 1/4t dried parsley
• 1T fresh lemon juice (I used bottled)
• 1/8t salt (omitted)
• 2T shredded Parmesan cheese
• 1/4t red pepper flakes
• 1 cup cooked white rice

Directions

1. Rinse shrimp in cold water and pat dry on paper towel. If the shrimp has a tail, remove if desired (we removed the tails to save for shrimp stock).
2. In a skillet, heat oil over medium heat, 1-2 minutes. Add remaining ingredients except Parmesan cheese. Cook 2-3 minute, stirring frequently, until shrimp are pink. Do not overcook the shrimp or they will become tough. Sprinkle with cheese. (I continued to cook another minute or so after adding the cheese. It resulted in a slightly thicker sauce.)
3. Serve over rice

Serves two. 240 calories per serving (340 with 1/2 cup rice)

Good times!

Tools of the Trade: Rice Cookers

     I only recently discovered the magic appliance that is the rice cooker. Up to that point, I had made my rice in one of two ways. I either cooked it on the stove top, where I burned it, or I cooked in the microwave, where it foamed over and made a huge mess.  The rice cooker is a simple and elegant appliance. Once you get the hang of it, you can even use it to make entire meals.  Much like any other appliance, rice cookers vary wildly in price and features. I'll give you examples at the low, middle and high end.

Aroma 8-Cup Rice Cooker and Steamer $19.96 at Wal-Mart

     This is what I have in my kitchen. It's about as easy as can be to use. Put in the rice and water, hit the button, and wait. In about 20 minutes you have cooked rice. Virtually idiot proof. Fair warning, it does occasionally overcook the rice on the bottom of the pan.

Zojirushi NHS-18 10-Cup Rice Cooker/Steamer/Warmer $64.52 at Amazon

     In the mid-range there is this Zojirushi. Some models from this company are much costlier, so a mid-range model is a really good value. There are lots of people who swear by Zojirushi and would never consider another model. It has a large capacity, a steamer tray and warms for up to five hours.

Neuro Fuzzy Rice Cooker $233.00 at ThinkGeek

    As I mentioned, Zojirushi makes more expensive models. This is one of them. In the high-end, we have the Neuro Fuzzy Rice Cooker. It does not cook fuzzy rice. Fuzzy is referring to the logic used by the machine to cook your rice. This machine will more or less take all the guess work out of rice cooking. White, brown, sushi, it doesn't matter. The machine will make sure it's perfect. 

    If there is any one resource you pick up for making the most of your rice cooker, it is Roger Ebert's book,  The Pot and How to Use It: The Mystery and Romance of the Rice Cooker.  This is like a manifesto on the wonders of this device and has a lot of recipes and ideas. If you get a rice cooker, get this book.  And if Roger Ebert should find out I am plugging his book, an autographed picture or copy of the book would be outstanding.

Good times!

Monday Meal: Teriyaki Salmon and Broccoli Packets

     Last week I promised I would post a simple, mid-week recipe. I will do that here shortly. I'm a huge fan of this type of recipe. There's a minimal amount of ingredients, it's super-easy to make, and cleaning up is a breeze. I need that from a mid-week meal. Most of the time, when I get home it's a battle to simply not pile the wife in the car and go out to eat. As awesome as that would be, it would get expensive. We'd also both weigh about 350 pounds each.

With our combined gravities, we shall control the tides!

       That's one of the benefits of this recipe. It is very low in calories, especially if you don't serve rice with it. The sodium is probably a bit high from the teriyaki sauce, but not bad.  If you're watching the money, any brand of teriyaki is fine. When available, I use Soy-Vay.  I find the flavor is better than anything else that I've tried.  As far as cost, if you're willing to buy frozen, it's possible to buy a pound of salmon for under five bucks. The packs usually come in four individually packaged fillets, which I find terribly helpful. Take what you need, everything else stays in the freezer. As for the broccoli, don't feel tied down to that vegetable. I often substitute slices of squash or zucchini. You could pretty much put in any vegetable and it would be fine.  I'm giving you the recipe for a single serving, since they're packaged in foil individually. Enjoy!

Ingredients:

• 4 ounce fillet of salmon 
• 1 heaping cup broccoli florets (frozen is fine)
• 3 tablespoons teriyaki sauce 
• Square of tinfoil

Directions:

1. Preheat oven to 375F
2. Lay salmon (if it has skin, skin side down) on a large square of tinfoil
3. Spread broccoli over top of salmon
4. Pour teriyaki over broccoli and salmon
5. Fold foil into packet around ingredients, making sure it's going to hold in the sauce
6. Cook 20-25 minutes or until fish flakes easily
7. Serve over steamed white rice (if you want)