ditch the trendy meals

1504351_10202978576326301_1371266990_o

I love to cook, and I love to eat! I spend a lot of time online researching food facts, nutrition, and ingredients to create many of my own recipes. But ever since the elevation of the “celebrity chef” to near god-like status, trendy food styling and ingredients are out of control. Food topics are now “above the fold” and recipes are breaking news.

Don’t get me wrong. I love the attention given to the wonderful variety of foods available in our modern grocery stores. And we’re a long way from the meat and potatoes diet our grandparents lived on. Advances in nutritional science have created changes in that old “food pyramid” from an emphasis on carbohydrates to vegetables and fruit. It’s just those pesky trends that continue to irk me.

I don’t know about you but I‘m pretty much done with the laundry list of fads that continue to assault this foodie’s semi-purist sensibility.

Personally, I’ve had it with Buffalo-style anything, especially chicken wings—possibly the most unhealthy part of the beloved bird. Then there are chipotle peppers, chimichurri, salsa, red pepper flakes, and hot sauce in everything! Let’s dial hot, spicy foods back a bit so we can taste the delicate flavors we love.

When did cilantro become a staple? TV chefs are putting the soapy, nasty herb in dishes that never rubbed elbows with it before! When I saw a cook assaulting some beautiful grilled salmon with cilantro, I wanted to—well, let’s just say I was not happy.

And what’s up with kale? Chefs are putting it in places it’s never been before.  Cooked, it has a strong, bitter, “cabbagey” flavor; raw, it’s tough, like chewing on elephant ears. Yum. Give me more of that. Actually, I still prefer spinach, romaine, and leafy lettuces—so tender, crisp, and sweet.

Then there’s presentation. Stacking food in the middle of the plate has been a popular serving style since the 1980s, but I hated it then, and I hate it now. It’s pointless (you still have to level off everything to get at it), and it’s dangerous (ever try carrying plates loaded with towers of food to a table of hungry teenagers?).

My recipes will never ask for kale, cilantro, food towers, or trendy anything. I can’t guarantee gluten-free either. I try to buy organic vegetables, meat, and eggs, and steer away from foods that aren’t non-GMO. I’m not perfect so I leave it to you to make food choices you are comfortable with. Here’s an easy, quick, and delicious way to start. Happy eating!

easy non-trendy “tex-mex” orzo

serves: 6

Always available, always a bargain, and always easy to prepare, orzo is rice-shaped pasta kids and adults alike enjoy. Combining beans with vegetables makes a nutritious dish you and your family will love.  If you feel the need for a protein, add diced poached chicken or shrimp. No hot sauce required unless you like it!

ingredients:

  • 2 tbsp. olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves of garlic, minced (or ½ tsp garlic powder)
  • 1 yellow onion, diced
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • Salt and pepper, to taste
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 10-ounce can diced tomatoes
  • 1½ cups frozen  or drained canned corn
  • 3½ cups chicken broth (or vegetable broth, or whatever you have on hand)
  • 16 oz. orzo pasta

instructions:

  1. In a large pot over medium high heat, add olive oil and heat until shimmering.
  2. Add red bell pepper, green bell pepper, garlic, and onions. Sprinkle with salt and sauté for 3-5 minutes, until just softened and fragrant. Add cumin, chili powder, salt, and pepper and stir until combined.
  3. Add the black beans, diced tomatoes, corn, and orzo. Stir to combine.
  4. Slowly add the chicken stock then bring mixture to a boil, turn the heat to medium low, cover and let simmer until orzo has fully cooked through and absorbed most of the liquid, about 13 minutes, stirring occasionally.
  5. Serve hot with warm flour tortillas or in lettuce cups. Pass the shredded jack cheese.

Is there a food fad you love to hate? I’d love to hear from you. You can also send me your favorite recipes. If I use them in my column or blog I will credit you. Let me know at my new blog address, http://www.cooksjournalblog.com, where you can comment, follow me, and receive and print out every post sent directly to your inbox.

PRINT THIS POST: cj-ditch-the-trendy-meals-2-15-17

romantic suppers and sweets

Shrimp pasta

I failed to post this column on time as I became ill shortly before the holiday! Sorry to all my followers! Here it is, new and improved!

Valentine’s Day means expressing your love for your spouse, partner, family, and friends. What better way than to say it with food you lovingly prepare? Here are two suppers and two desserts to consider.

pasta with shrimp, tomatoes and feta cheese
Who said you can’t serve seafood with cheese? Ever have a tuna melt? Crab and swiss? Here’s delicious exception perfect for a Valentine Day supper.

ingredients

  • 3 Tbs extra virgin olive oil, divided
  • 1 lb raw large or jumbo shrimp, peeled and deveined
  • 5 cloves garlic, sliced very thin
  • 1 Tbs each white wine and balsamic vinegar
  • ½ to 1 lb pasta (I usually make only half a pound since I like a higher shrimp-to-pasta ratio using linguine or bowties.)
  • 15 cherry or grape tomatoes, halved
  • ½ can of petite diced tomatoes
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 (6-ounce) package crumbled feta cheese

directions

  1. In a skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 4-5 minutes or until shrimp is pink. Do NOT overcook!
  2. Remove shrimp with slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain and keep warm.
  3. While pasta is cooking, place diced tomatoes and halved grape tomatoes with remaining 1 tablespoon oil, balsamic vinegar, oregano, and basil over medium heat into wine mixture in skillet until tender—10 minutes.
  4. In a large bowl, toss hot pasta with shrimp, tomato mixture, and feta. Feta will melt slightly. Serve immediately with lemon wedges and a crusty bread.

 

Chicken feta beans toms

greek chicken tenders with veggies
Prefer chicken? This dish is packed with flavors sure to spark up any evening!

for the chicken

  • 2 Tbs plus 1 tsp olive or avocado oil, divided
  • 8 oz fresh mushrooms, sliced
  • 1 lb fresh green beans
  • 1.5 lb chicken tenders
  • 2 Tbs honey
  • 3­/4 Tbs balsamic vinegar (do not substitute)
  • 1 cup grape/cherry tomatoes, halved

for the greek dressing

  • 2 Tbs extra virgin olive oil
  • Juice of 1 fresh squeezed lemon
  • 2 cloves garlic, minced 2 tsp dried oregano
  • 1/2 tsp sea salt 1/2 tsp black pepper

directions

  1. Sauté mushrooms in large frying pan with 1 tsp of the oil, until just browning. Remove from pan, set aside.
  2. Heat 1 Tbsp oil over medium­-high, add green beans. Sauté until green beans are cooked, but still a bit crunchy. Remove from the pan, set aside.
  3. Heat remaining 1 Tbs oil over medium-­high, add chicken, salt, and pepper.
  4. Cook chicken 3­-4 minutes on both sides and remove once browned & cooked though. Remove from pan, set aside. Whisk all dressing ingredients together.
  5. In the same skillet, lower heat to medium, add dressing, honey, and balsamic vinegar. Stir and heat until bubbling.
  6. Toss in mushrooms, and green beans then the cooked chicken and tomatoes. Stir to heat through. Serve over rice or pasta.

 

easy chocolate bar fondue
This takes on a romantic hue when served with champagne. If made ahead, keep the chocolate warm in a double boiler till ready to serve.

Ingredients

  • ¾ cup heavy cream
  • 1 pound milk or dark chocolate bars, broken into pieces
  • 1 pint fresh strawberries
  • 1 store-bought angel food cake, cut into 1-inch pieces
  • 8 ounces dried fruit, such as pineapple slices and figs

directions

  1. In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a warm serving bowl or fondue pot.
  2. Serve immediately with forks for dipping strawberries, angel food cake, or whatever you like.

 

chocolate-cinnamon pudding with raspberries
So easy to put this together ahead of time. Kids will especially love the flavors.

ingredients

  • ½ cup unsweetened cocoa powder
  • ½ teaspoon cinnamon
  • ¼ cup cornstarch
  • 2/3 cup plus 1 Tbs packed brown sugar
  • 2 ½ cups whole milk
  • 1 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh raspberries, or frozen raspberries, thawed

directions

  1. Combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar in a heavy saucepan. Whisk in milk and 1/2 cup of cream.
  2. Bring to a boil and cook over medium-low heat, stirring constantly, until pudding is thick and smooth.
  3. Remove from heat and add vanilla.
  4. Whip remaining cream in a separate bowl with the remaining sugar until soft peaks form.
  5. Pour pudding into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Serve warm or chill for at least two hours. Top with raspberries and whipped cream.

your turn
Hope you enjoy these romantic dishes! Here is a PDF you can print out for your recipe collectionRomantic Suppers and Sweets Blog 2-16

the great pumpkin (belated)

NOTE: This post was almost ready to go live when I fell on Turkey Day eve and broke a couple of ribs. I was in excruciating pain for a couple of months, and I needed another month after that to return fully to my pre-fall energy level. I am finally back in the groove and have a full plate since my husband retired from the VA the end of January, all the paperwork that accompanies said retirement (a federal job means many, many forms!), and now tax time is here again. Oh joy! So I cannot promise prompt updates, but I will try my best. I will add a printable PDF of this post in the next week or so. Thanks for your patience!

OLYMPUS DIGITAL CAMERA

My mother’s pumpkin pie recipe is the best!

I’m getting nervous with all this talk about pumpkin shortages, aren’t you? I don’t know if I can take the stress, but I will admit, I stashed about six cans of pumpkin in my cupboard last fall. How come I was so psychic? I guess I’ll muddle through and will still be able to make my mother’s wonderful pie for the holidays. In the meantime, I’m making these great desserts. Step aside, Charlie Brown! I’m stalking the Great Pumpkin!

pumpkin pie cookies        
These are a pumpkin version of thumbprint (jam-filled) cookies we all know and love, but with a giant twist. I don’t normally buy white chocolate chips as they are so overprocessed, but they are essential to keeping the pumpkin filling from becoming too gooey or runny. Raw sugar is a coarse granule with a molasses-y flavor. All this comes together to become a totally unexpected fall treat.

ingredients
3/4 cup butter
1 cup brown sugar
1/2 cup white sugar
1 egg
1 or 2 tsp vanilla extract
1/2 cup plain Greek yogurt or softened cream cheese
2 Tbsp pumpkin (Steal from the can used for the filling)
2 3/4 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Domino Demerara raw sugar for rolling, available in the sugar aisle

filling
3/4 cup plain pumpkin puree (Libby’s or One Pie), NOT pie filing
1/2 cup brown sugar
1 tsp cinnamon
3 Tbsp half-and- half
1/2 cup white chocolate chips, melted in a double boiler

directions
Preheat oven to 375°. Cream together butter and sugars. Once combined, mix in egg and vanilla. Beat for about 2 minutes, until completely smooth. Add in yogurt or cream cheese and pumpkin, mix for one minute. Sift together flour, spices, salt, baking soda, and baking powder. Slowly add into the wet mixture. Beat until combined. Refrigerate for 30 minutes or overnight if you need to.

Make the filling: whip together pumpkin puree, brown sugar, cinnamon, half-and-half, and the melted white chocolate chips. Taste and adjust if you like it sweeter. Roll cookies into a golf-ball-size, roll through raw sugar, than place on a cookie sheet lined with parchment. With your finger, press a small dent into the center of the dough. Fill with pumpkin pie filling mixture. Bake for 10 minutes, then let cool before serving. Makes about 2 ½ dozen cookies.

dark chocolate pumpkin spice muffins
These muffins have no oil or butter in them. The moisture comes from the applesauce. Amazing! Go stock up on canned pumpkin NOW! LOL
P.S. You will gain back all the calories the oil might rack up if you ice them with the cream cheese frosting. Oh, well!

ingredients
1 3/4 cup flour
1 tsp baking soda
1 1/2 cup sugar
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup applesauce
2 eggs
1/3 cup water
1 1/4 cup plain pumpkin puree (Libby’s or One Pie are best)
1/2 cup dark chocolate chips
Cinnamon sugar to sprinkle on top

directions
Preheat oven to 350 degrees. Mix together flour, sugar, baking soda, salt, and spices. Once blended, add the remaining ingredients and mix until combined. Spoon batter into muffin tin liners about three-quarters- full. Let filled pan stand for about a half hour. Bake for about 22 minutes. Sprinkle with a bit of cinnamon sugar and serve! Makes 12 muffins. Top with cream cheese frosting.

cream cheese frosting

ingredients (can be halved)
2 pounds cream cheese, softened (1)
2 sticks unsalted butter, softened  (1)
3 cups confectioners’ sugar (1 ½)
2 teaspoons pure vanilla extract (1)

directions
Sift all confectioner’s sugar into a large bowl to eliminate lumps. Beat cream cheese, butter, and 1 cup sifted sugar with a mixer on medium-slow speed until combined. With machine running, add remaining 2 cups sifted confectioners’ sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.

Cook’s Note:  Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.

I was excited to gain ten more followers last week with my veggie blog post! Log on and follow my blog so you never miss a new post. You can also print out all my recipes and add them to your personal journal. Food is one of life’s best pleasures. Happy eating!

Here’s a PDF you can print out for your recipe file: CJ-great pumpkin

hello, gorgeous! – part 1

OLYMPUS DIGITAL CAMERA

My tomatoes were grown in containers in my driveway.

do something with those gorgeous garden veggies!
Even if you don’t have your own veggie garden, there are many roadside stands, greenhouses, and farmers’ markets out there where you can pick up an amazing harvest of gorgeous, delicious, and sometimes organic, veggies. I’ve compiled a nice collection of unusual recipes that capture the spirit of the harvest that you and your family will want to enjoy for years to come.

feta and parmesan zucchini bake
This is so easy to throw together and a great way to use up zucchini or summer squash. Since eggs and cheese provide protein, this dish can be served alone with crusty bread for a quick late summer meal.

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tbs olive oil
  • 2 Tbs minced garlic
  • 2 tsp dried thyme or 1 ½ Tbs fresh thyme leaves
  • 4 eggs
  • 2/3 cup sour cream
  • 1 cup crumbled feta cheese
  • ½ cup grated parmesan cheese
  • 2 Tbs lemon juice
  • Salt and pepper

Preheat oven to 375° and spray a large casserole dish with nonstick spray. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing into half-moons. Heat the oil to medium high in a large non-stick frying pan. Add the squash, garlic and thyme. Sauté and stir constantly until the squash starts to brown and soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven, and the garlic will burn. Remove from heat.

Beat together the eggs, sour cream, cheeses and lemon juice in a medium-sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and then the egg mixture. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

 

Buffalo Green Beansbuffalo-style green beans
This is an old Weight Watchers recipe I’ve adapted. It serves four, but you can double it.

  • 4 tsp olive oil
  • 1 Tbs Worcestershire sauce
  • 1 Tbs orange juice or lemon juice
  • 2 tsp Tabasco or Frank’s Hot Sauce
  • 2 nice-size plum tomatoes, diced, or 1 cup quartered cherry tomatoes
  • 2 or 3 medium garlic cloves, minced
  • 3/4 pound green snap beans, washed, trimmed, and cooked until tender-crisp and well-drained
  • 4-5 fresh basil leaves rolled and sliced thin, or 1 tsp dried
  • 1/8 tsp black pepper or to taste
  • 1/8 tsp table salt or to taste

Whisk together oil, Worcestershire sauce, juice, and hot pepper sauce. Stir in vegetables, basil, salt, and pepper; Serve hot, or chill for 1 hour or overnight. Divide into 4 portions and serve with blue cheese dressing.

lebanese potato salad
This is a tangy variation on your potato, onion, and mayo version. The ingredients, like lemon, scallions, and fresh mint, make it a popular local dish, and it will be a big hit at potluck dinners, too. It is also very nutritious. You can make this with new potatoes, too. Just reduce boiling time.

Make Ahead Tip: Prepare all the ingredients ahead of time and refrigerate, then assemble just before serving. For a creamier salad, whisk ½ cup of plain yogurt into the lemon juice and oil mixture. Enjoy!

  • 4-5 pounds Round White potatoes (about 6-8 medium)
  • 1/2 cup lemon juice
  • 6 Tbs extra-virgin olive oil
  • 1 tsp salt and freshly ground pepper to taste
  • 8 scallions, thinly sliced
  • 1/2 cup each chopped fresh mint and fresh parsley

Scrub potatoes; remove stems and eyes. Place in a large saucepan. Cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes, or till a fork is inserted easily. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces leaving the skins on.

Whisk lemon juice, oil, salt, and pepper in a large bowl. Add the cut-up potatoes and toss to coat. Just before serving, add scallions, parsley, and mint and toss gently.

roasted zucchini coins
This is a cinch to put together. Let the kids help. Be daring! Add sliced mushrooms, onions, or any fresh summer veggie.

  • 2 zucchini (give or take depending on size and how many people you are feeding)
  • Olive Oil
  • Salt and Pepper
  • Rosemary (fresh if possible, but dried works, too)
  • Garlic cloves, sliced
  • Parmesan Cheese
  • Preheat oven to 375 F.

Cut zucchini into large coins and then quarter. Place the zucchini and garlic in a large zipper bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and massage the bag gently to coat. Turn the zucchini out onto a cookie sheet. Bake for 20-25 minutes until soft and starting to turn golden in a few places. Spoon into a serving bowl. Garnish with parmesan cheese and pass lemon wedges.

bonus recipe: curried broccoli
This exotic twist on broccoli will have your family asking for it again and again. Healthy, delicious, AND no cooking required! This can also be made using raw cauliflower or blanched brussels sprouts.

  • 1 small crown of broccoli, washed
  • 1 Tbs lemon juice
  • 2 Tbs olive oil
  • 1/2 pint or container cherry tomatoes, halved or quartered
  • 1/4 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Remove small crowns from broccoli stems, remove skin from stems and slice stems and crowns thinly. Place in bowl. Mix liquids very well and pour over. Toss. Add spices and toss again. Marinate up to 1 hour in the refrigerator. Add chopped tomatoes and mix before serving.

PRINT THIS POST Hello gorgeous part 1 BLOG

comforting chicken and rice

Getting through all this sub-zero weather, polar vorteces, and Alberta Clippers means eating lots of comfort food. And to me, chicken and rice is the quintessential warmer-upper. These recipes are a nice diversion from the standard chicken stew. If you’ve never tried making oriental, Mexican, or Indian food, now’s your chance. These meals are super easy to make, plus their flavor profiles are not too over-the-top. And your kitchen will smell amazing!

orange glazed chicken with buttery rice

I made this last night, and what a refreshing change—so easy to put together. Sweet and savory, this dish is satisfying and delicious. This is so yummy with an oriental flair, quick and easy, and the kids will gobble it up. Serves 4, so double it for a crowd.

First, prepare the rice:

  • 2 Tbs butter
  • 1 cup basmati or jasmine rice
  • 2 cups water
  • ¼ tsp salt

Directions

  1. Melt the butter in a medium size saucepan over medium heat. Stir the rice into the butter and cook until all the rice granules are milk-white.
  2. Pour in the water. Add salt and bring to a full boil, cooking until the water boils down and is no longer visible, and pockets or holes appear in the rice when the water is gone.
  3. Turn off the heat, cover the pot with a lid, and let the rice sit for 20 minutes. Fluff, eat, and enjoy.

While the rice is sitting, prepare the chicken and broccoli:

  • 1 cup orange juice, plus the zest of one orange, divided
  • 1 Tbs grated fresh ginger or 2 tsp ground ginger
  • 4 tsp soy sauce
  • 1½ Tbs dry sherry
  • 4 tsp maple syrup or honey
  • ½ tsp ground coriander
  • 2 garlic cloves, crushed or 1 tsp garlic powder
  • 2 Tbs lite olive oil
  • 1 lb boneless, skinless chicken thighs (or breasts if you prefer)
  • 4 cups broccoli florets
  • 1 lime
  • Salt

Directions

  1. Put the orange juice in a bowl. Add the orange zest, ginger, soy sauce, sherry, maple syrup or honey, coriander, and garlic. Mix together and set aside.
  2. Cut the chicken into 2-inch pieces and pat them dry with a paper towel. Salt lightly. Place the oil in a large skillet and heat over medium-high heat. Add the chicken in a single layer and cook until golden, about 5 minutes. Flip and cook until the other side is golden.
  3. Pour the orange juice mixture into the pan and let simmer for 10 minutes, or until it has reduced into a thick glaze.
  4. While the orange juice mixture is simmering, fill a large saucepan with 1 inch of water. Put the broccoli in a steamer basket, and bring the water to a boil. Cover the pan with a tight fitting lid, and simmer 5 minutes.
  5. When the sauce has thickened, turn the chicken and spoon the sauce over it. Squeeze lime juice over the top. Serve with buttery rice and steamed broccoli florets.

 

creamy chicken curry

This rich-tasting dish showcases traditional Indian spices without covering up the complexity of the other ingredients. You can buy tomato paste in a tube now—so convenient when small quantities are called for, and it is essential in this recipe. So is the turmeric, which is praised for its antioxidant and healing qualities.

Ingredients

  • 2 Tbs lite olive oil
  • 2 fresh garlic cloves, minced
  • 1 large yellow onion, finely chopped
  • 4 tsp curry powder, divided
  • 2 tsp ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tsp ground turmeric
  • 1 lb boneless chicken breasts, cut into 1-inch pieces
  • 1½ tsp tomato paste
  • 1 can coconut milk
  • ½ cup golden raisins
  • 2 tsp coarse salt (or 1 tsp plain salt)
  • 1 cup hot water (optional)

Directions

  1. In a wok or heavy cast iron skillet, heat oil over medium-high heat. Saute onions for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
  2. Stir in cumin, turmeric, 2 tsp of the curry powder, red pepper flakes, and half the salt. Cook stirring constantly for 1 minute till fragrant. Take care not to burn. Add tomato paste. Mix to combine.
  3. Season chicken pieces with remaining curry powder, salt, and pepper. Add to pan, and cook for about 5-6 minutes until outside is golden brown.
  4. Open the coconut milk. Pour into a bowl and use a rubber spatula to scrape all the contents from the can. Mix well to blend before pouring coconut milk into the pan. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. If sauce has cooked down, add hot water as needed.
  5. Serve hot with white rice. Pass the lime wedges.

 

cheesy chicken and yellow rice

This is so easy. All you need is a package of Goya’s flavor-packed yellow rice (in the ethnic aisle of your grocery store), a few veggies, and chicken for a truly delicious and tummy-filling dish in only 30 minutes. And because it’s one dish, you save dishwashing, too!

Ingredients

  • 1 8-oz package of Goya Yellow Rice mix
  • 2 medium tomatoes, cored, seeded, and finely chopped
  • 2 Tbs extra virgin olive oil, divided
  • 1 lb boneless, skinless chicken breast cut in ¾ inch pieces
  • Goya Adobo All-Purpose Seasoning, to taste, or alternative*
  • ½ tsp salt
  • 1 medium green bell pepper, seeded and chopped
  • ½ medium yellow onion, chopped
  • ½ cup shredded Cheddar or Monterey Jack cheese

Directions

  1. Bring 2 cups of water to a boil over medium heat. Add contents of yellow rice package, tomatoes, and 1 Tbs of the olive oil. Return to a boil, stir well, then reduce heat to low. Cook covered until water is absorbed and rice is tender.
  2. Heat remaining oil in a medium skillet over medium-high heat. Season chicken with salt, and fry, stirring often, till golden brown, about 5-6 minutes. Add adobo seasoning and cook for a minute or two. Add peppers and onions to skillet and cook, stirring, till veggies are soft and chicken is cooked through, about 10 minutes more.
  3. Remove from heat. Stir in cooked rice and mix till well combined. Mix in cheese, stirring till melted. Keep warm till serving.

* You can substitute the Goya Adobe Seasoning by adding 1 Tbs white vinegar, ½ tsp. black pepper, 1 tsp sugar, and ½ tsp table salt.

 

chicken and brown rice soup

Everyone knows brown rice is much better for you than white. But the longer cooking time can be a stumbling block for many cooks. This satisfying soup combines the savory taste of chicken, black beans, sage, and veggies that marry beautifully with the brown rice, and the hands-off, quick prep makes brown rice a smart addition to your diet. And a great low-calorie lunch.

Ingredients

  • 5 cups chicken stock or broth
  • 2 skinless, boneless chicken breast halves
  • 1 cup diced celery
  • 1 cup diced onion
  • ¼ cup diced carrots
  • ¼ cup frozen corn
  • ¼ cup drained and rinsed black beans
  • 1 tsp dried sage
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 bay leaf
  • ¾ cup brown rice

Directions

  1. Bring chicken broth to a boil in a large pot. Cook chicken breasts in the broth until no longer pink, about 20 minutes. Remove chicken using a slotted spoon and shred with a fork.
  2. Stir shredded chicken, celery, onions, carrots, corn, black beans, sage, pepper, salt, and bay leaf into the broth and cook till vegetables are slightly softened, about 20 minutes. Add brown rice and simmer till rice is tender, about 1 hour.

PRINT THIS POST : Comforting Chicken and Rice