Posts Tagged ‘rice

02
Dec
08

Steak Diablo with Rice, Roasted Peppers and Guacamole

steakdiablo

Steak Diablo from Real Simple

This spicy steak recipe marinated in roasted garlic salsa is supposed to use skirt steak or hanger steak.  Because Lund’s had neither (big shocker), I used sirloin.  The steak turned out well with the marinade.  I made sauce from the marinade once I took the meat out.  I brought the marinade to a boil in a saucepan and cooked it down for about 10 minutes and added about a tablespoon of soy sauce.  This made a nice smoky sauce to top the steak and rice.

steakdiablomarinade1

For the peppers, I cut red, yellow and orange bell peppers into wide slices and tossed them with olive oil and Lawry’s seasoned salt.  They went on the grill at the same time as the meat and that was the perfect amount of time, about 10 minutes, turning once.

steakdiablogrill

The guacamole was mighty tasty if I do say so myself.  I used one avocado, 1/2 yellow heirloom tomato finely diced, one small minced garlic clove, a couple tablespoons finely minced onion, a couple tablespoons Sadie’s salsa, a squeeze of lime and a dash of salt.

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19
Nov
08

Rustic Garlic Chicken

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Rustic Garlic Chicken

Another easy Food and Wine recipe, great for a chilly fall evening.  Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe.  Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary.  I served it on top of rice.  Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.

sb

15
Nov
08

Addendum: Peanut-Coconut Sauce for Nyonya Shrimp

Tried something new with the leftovers.  Heated up some peanut butter with light coconut milk and mixed it together, poured this on the nyonya shrimp and reheated it.  Squeezed a lime on top… would have also been good with some crushed peanuts.  Good stuff!  Very rich and filling.  And as my friend Alayne would say, “probably not diet food.”  There went the workout.

14
Nov
08

Nyonya Grilled Shrimp with Coconut Sauce

shrimpnyonyadone

Nyonya Grilled Shrimp with Coconut Sauce

This Food and Wine recipe uses a lot of spices I use very infrequently, such as turmeric, coriander, cloves and curry.  I wasn’t sure how it would come out and didn’t want any of those spices to overwhelm the flavor.

shrimpmarinating

When it was ready, I was really happy with how the flavors came together.  Although the sauce is called coconut sauce, the garlic, jalapenos and lime came out the most noticeably with the coconut as a faint mellowing influence.  It tasted great, though.

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The shrimp marinade left them with just a touch of curry flavor.  I would recommend this recipe and think it would be spectacular with some margaritas!

saucedone

07
Nov
08

Quick-Roasted Chicken with Mustard and Garlic and Mixed Greens

  • mustardgarlicchicken

Quick-Roasted Chicken with Mustard and Garlic

I found this recipe at Food and Wine.  Instead of roasting a whole chicken, I went with two bone-in breasts with the skin on, and cut the other ingredients in half.  The recipe was fantastic and the chicken turned out juicy and flavorful with just the right amount of tanginess from the mustard and Tabasco.

mgchickencooking

I made a couple minor changes to the cooking process.  When I browned the chicken in the pan, I turned the pieces over and did a few minutes on each side.  I then transferred them to a small pyrex baking dish.  I was concerned that the chicken would get dry at 450, so I put 2 teaspoons of butter and ¼ cup chicken broth in the baking dish with the chicken.  I cooked it for 25 minutes and then let it rest for five minutes, and served it with white rice and a mixed greens salad.  For the salad dressing, I mixed a couple tablespoons of olive oil with about one tablespoon each of balsamic vinegar and red wine vinegar.  I then added a touch of honey and salt and pepper.  I used Bogle Chardonnay to cook with and to served it with the meal.

boglechardonnay

02
Nov
08

Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce

Yet another great Jacques Pepin recipe from Food and Wine.  All in all, the recipe was fantastic, came out very flavorful and rich.

I had to modify the recipe slightly because Lund’s grocery store surprisingly didn’t have a couple of the items I needed:  flatiron steak and pancetta. Here are the ingredient changes I made:

-Substituted sirloin for flatiron steak.
-Substituted thick-cut bacon for pancetta.

Following are the process changes I made:

-Cooked the meat in the wine in the oven for one hour instead of 1.5.  Still, it came out drier than I would have hoped.

-Cooked the bacon in the pan for the vegetables, then added the vegetables to the bacon when it was crispy.  Relied on the grease from the bacon drippings rather than adding olive oil.

I served this over white rice with crusty Italian peasant bread on the side, and garnished it with thyme sprigs.  One other thing – my husband hates mushrooms and I love them, so I kept them in the recipe and just didn’t put any on his plate. They do add a lot of flavor.  The wine I used in the stew was La Playa 2006 Merlot from the Colchagua Valley of Chile.

29
Oct
08

Peruvian Marinated Chicken and Caramelized Brussels Sprouts with Shallots

The Peruvian Chicken Marinade comes from Food and Wine.  This turned out to be a great, flavorful marinade for grilled chicken.  I made it according to the recipe, but left out the turmeric because I didn’t have any.  I served the chicken and Brussels sprouts with white rice and a little soy sauce on the side.  This was a great meal – one of those combinations that came together on the fly but turned out to taste really good together.  And it’s healthy!

Brussels Sprouts with Shallots

This is a healthy recipe from the Mayo Clinic website of all places.  It was one of the first recipes that came up when I searched for “Brussels sprouts and shallots,” and I was really pleased with how it came out.  It was fast, too.  My only changes to the recipe were:

1) When the Brussels sprouts were initially browning in the pan, I added about a tablespoon of Balsamic vinegar.  It caramelized nicely on the sprouts; and

2) Added a little more salt.

27
Oct
08

Chicken Stew with Apples and Bacon

I started out with this Chicken Stew with Cider and Parsnips recipe from Food and Wine.  I made quite a few changes, some based on ingredient availability, some based on preference.

Ingredient changes:

-Halved the quantities to make 2 servings instead of 4.

-Used 3 cut-up chicken breasts instead of thighs and drumsticks.

-Added 4 chopped strips of bacon to add flavor and prevent dryness since white meat was used instead of dark meat.

-Used chopped apples instead of parsnips because it’s what I had on hand.

-Used 1/2 cup white wine instead of apple cider because it’s what I had on hand.  I reduced the total amount of liquid by about 1/4 cup to account for using apples, which release some water as they cook.

-Added 1 clove of minced garlic and 1/4 teaspoon dried rosemary.

Process changes:

-My first step was to cook the bacon in the stew pot until crispy.  I then removed it from the pan and used the drippings to brown the  chicken pieces, and then removed the chicken from the pan.

-Next, I cooked the onions, garlic, carrots and apples in the pan for 3-4 minutes before adding the liquid.  I think I should have let them cook a little longer at this stage, particularly the carrots.  They were still a little undercooked when the rest of the stew was ready.

-At this point I added the white wine and then the chicken broth, and the thyme and rosemary, and simmered the mixture for 10 minutes, then put the chicken and bacon back in, and cooked it in the oven for 10 minutes.  It could have done with more time for the vegetables to cook and the liquid to reduce a little more, but the chicken was done after ten minutes and I didn’t want it to be overcooked.

I served this over white rice.  The bacon added what the chicken breasts left wanting as far as flavor and richness.  This turned out to be a flavorful and satisfying meal.

02
Oct
08

Chicken Teriyaki Stir Fry

I put this dish together to try use a few ingredients I had on hand:  chicken breast, green bell pepper, red onions, baby carrots and white rice.

For sauce, I made the following recipe: Restaurant Teriyaki Sauce.  I was not totally pleased with how this came out.  ½ teaspoon ground ginger was WAY too much – the whole house started smelling like ginger.  Fresh ginger probably would have been better, too. Also, ¼ teaspoon garlic powder was not enough.  Perhaps these quantities were reversed.  I added a clove of minced garlic to the sauce as it cooked.  All in all, this sauce was too sweet and too gingery for teriyaki —  really not the best recipe.  Because of this, I only added a couple tablespoons of it to the chicken and vegetables and served the rest on the side.  A little of the sauce goes a long way and this worked out fine.

Chicken and Vegetables:

2 skinless boneless chicken breasts
½ green bell pepper, cut into thin strips
½ cup baby carrots, quartered length-wise
¼ red onion, roughly chopped
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2-4 tablespoons sesame oil

Heat one tablespoon sesame oil over medium heat.  Add minced garlic.  Season chicken breasts with salt and pepper.  Add to skillet or wok.  Brown chicken for 4-6 minutes per side, turning once, making sure chicken is cooked through.  Remove chicken from skillet and cut into strips. Add one tablespoon of sesame oil and Worcestershire sauce to skillet.  I used Worcestershire instead of soy sauce because I ran out of soy sauce after making the teriyaki sauce.  It actually worked really well.  Add vegetables and stir fry until desired doneness is reached, approximately 7-10 minutes.  Add chicken to skillet.  Add as much teriyaki sauce as desired and make sure chicken is warmed through.
Serve over rice.  Serves 2.

26
Sep
08

Chicken Flautas

Another Las Cruces, NM favorite, named after their flute-like shape —  “flauta” means flute in Spanish.  This is a pretty cheesy intro, but I’m trying to add some local flavor for all you non-New Mexicans out there. This is a great way to use chicken you already have cooked.  These make a good appetizer or finger food for parties, too.

1 large cooked chicken breast, chopped
8 corn tortillas
¼ cup chopped onions
1 cup vegetable oil
Shredded Mexican cheese
16 toothpicks

Preheat oven to 400. Sautee onions until soft.  Add chicken breast and cook until warmed through.  Set aside a plate lined with paper towels for draining tortillas.  Heat vegetable oil on medium-high heat in a large pan until it bubbles when a tortilla is added.  Dip each tortilla in the hot oil until softened, about two seconds.  Remove and drain on paper towels.  Remove oil from heat.

To make flautas, place tortillas flat and fill with about 2 tablespoons of chicken. Some people like to add cheese within the flautas, but I like to sprinkle it on top like they do at La Posta in Mesilla, NM, one of my family’s favorite restaurants.  After filling flautas, roll tightly and secure with two toothpicks each.

Reheat oil on medium-high. Set aside a plate lined with paper towels for draining.  Fry flautas for 1-2 minutes on each side, until crispy.  They should be done enough to hold their shape when the toothpicks are removed.  Remove from oil and drain.

When all flautas are done, remove toothpicks.  Place flautas in an oven-safe dish.  Sprinkle with cheese and place in oven until cheese is melted, approximately 5 minutes.

Serve with salsa and garnish with sour cream and cilantro. These would be good served with Hot Mexican Rice.

I like to be efficient with ingredients I have on hand and left-overs.  Tonight I had a few items I wanted to use besides the chicken breast, including white rice, Tomatillo Salsa, and queso fresco.  I decided to serve the flautas with a couple other dishes as a buffet of Mexican (instead of Spanish) tapas, or small plates.  I made a chopped salad with lettuce, red peppers, apples, red onions and queso fresco, very similar to Chopped Salad with Zesty Lime-Dijon Dressing.  The other dish was white rice topped with tomatillo salsa (also known as salsa verde) and queso fresco.  To go put out some tortilla chips with Sadie’s salsa and tomatillo salsa.




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