Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Friday, January 18, 2019

Weekly Favorites 01/05/19 to 01/12/19

The week is almost over, but I still have a batch of favorites to share with you!
Weekly Roundup


Ok, full disclosure here. I have never been able to perfect the are of the omelet! But, this cheesy turkey bacon omelet is enough to make me want to give it a try again!

I love pears. And chocolate. And cake. This combines all 3, and that's good enough for me!


I've had chocolate banana bread before, and it's pretty amazing! I never thought to add caramel to the mix! Maybe for breakfast tomorrow?


I grew up in a family that ate a lot of fish. Some of the flavors that I learned to eat early on were lemon and dill. It is still one my favorite flavor combinations!


I'm not usually much of a weekly meal planner, but the lentil soup and those pepperoni pizza rolls looked too good to pass up!


I'm sure mine aren't the only ones, but my kids can't pass by a Starbucks without asking for a cake pop. I suppose learning how to make cake balls might be the next best thing!


The Super Bowl is just around the corner! If you need any ideas to bring to your Super Bowl party, check out this 7 Layer Dip!


I've always been intrigued by the idea of making a souffle, but I've never been brave enough to try making one! This one egg baked seems like a simple straight forward version of a souffle!


I cook my rice like pasta, in a big pot of water. How do you cook your rice? Here are some tips for cooking the perfect rice!


Everyday, I take an apple and a banana to work in my lunch. I may have to change it to this Banana and Apple Loaf Cake!


I've always wanted to take a trip to Memphis. I may have to plan my trip around this Midtown Memphis Guide!

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Location: Houston, TX, USA

Monday, January 7, 2019

Weekly Favorites 12/30/18 to 01/05/19

Welcome to 2019! I am excited to share my favorite posts with you this week!
Weekly Favorites


I have always been a huge fan of pizza! But my go to has always been the thin crust Italian style neopolitan pizza. But, as they say, a picture is worth a thousand words, and I had to immediately stop and take a look at this delicious looking Chicago Style Deep Dish!

It looks like I am continuing my quest to learn about curry and Indian style foods, and I am continuing to learn that I have a lot to learn My wife has always liked Chicken Tikka Masala, so maybe I can make this for her!
Raspberry and cream go so well together, especially on a hot summer day! These flavors are so cooling! The introduction of coconut sounds absolutely spectacular.

Continuing my education in curry and Indian foods, I came across this recipe I had never heard of before! Of course, I love chicken and I'm developing more and more of my curiosity of curry, so this recipe is a home run!

My wife has been trying to remove dairy from her diet as much as possible. This has lead me to look at recipes that have dairy alternatives in them. The coconut sauce with these spiced green beans could be just the thing to try!

I'm always drawn to something new that I think that my kids just might eat, even if there is fight to get there! They have tried curry and liked it. They always ask if we are having rice with our dinner. So maybe if I put them together?

I didn't realize until this last article, that this week's post was heavy in all things coconut and curry! So why not close it out that way. Coconut shrimp is one of my favorite ways to make and eat shrimp. Add some curry in there, and it's a really good thing going!

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Location: Houston, TX, USA

Sunday, March 18, 2018

Weekly Favorites 03/11/18 to 03/17/18

Weekly Favorites






Another week gone by, and another list of my favorite food and restaurant articles!

Performance Plate - via Outside Magazine

Energy Bars
Energy Bars - Photo Credit Six Studio Stocksy
I don't get out as much as I used to, but I still consider myself a pretty active, outdoorsy guy. If you're like me, a good snack bar or granola bar goes a long way when hunger strikes. Here, Outside Magazine's editors bring you the top list of snack bars! 



Shrimp and Carolina Gold Grits
Shrimp and Carolina Gold Grits
Photo Credit Johnny Autry/Garden & Gun
We don't make shrimp and grits often, but when we do, watch out, there's a shrimp or grit that stands a chance! So when I saw this Chinese influence shrimp and rice dish, I had to click on it! And you better believe I'll be making this sometime soon!



Southern Soul's Brunswick Stew Recipe
Southern Soul's Brunswick Stew Recipe
Photo Credit Garden & Gun
I don't know exactly what it was that drew me in to this recipe, maybe it was the smoked meat, or the spice, or the  fact that serves 15 to 18 people, but I do know, that I am going to have to try it! 




Baked Ravioli
Baked Ravioli at Frost
Photo Credit Robert Sietsema/Eater.com
When I think of New York City, I always think of classic Italian restaurants either in Little Italy or The Bronx or Brooklyn. Here, eater.com lays out 11 of the best old-school Italian joints to check out next time you find yourself there!
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Location: Houston, TX, USA

Tuesday, April 25, 2017

4 Recipes Using a Rotisserie Chicken - Chicken and Rice Casserole

Lately, I've been looking for ways to make dinner prep a little easier. So I decided to put together a series of 4 recipes using a rotisserie chicken, something that can be picked up at the store on your way home from work and then combined with a few simple ingredients that may already be in your kitchen. The first recipe in the series is Chicken and Rice Casserole.
4 Recipes Using a Rotisserie Chicken - Chicken and Rice Casserole
Chicken and Rice Casserole

The Recipe
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 3 Teaspoons Chicken Bouillon
  • 2 Cups Milk
  • 2 Cups Cooked Chicken - Cubed
  • 1/2 Cup Mushrooms - Sliced
  • 4 Cups Cooked Rice
  • 1 Cup Shredded Cheese
  • Salt and Pepper
  • Preheat Oven to 350 Degrees
Melt the butter in a small to medium sauce pan. Add in the flour, chicken bouillon, and milk. Stir to combine. Stir occasionally until it reaches a boil and remove from heat. 

In an 11 x 17 baking dish, combine the rice, chicken, and mushrooms. Spread evenly around baking dish. Pour the chicken bouillon mixture over the rice, making sure to cover the rice evenly. Salt and pepper to taste. Top with cheese. Bake in the oven, uncovered, for 1 hour, or until the cheese is melted and starts to brown. 

Happy eating.
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Saturday, October 8, 2016

Chicken and Crawfish Gumbo

In some parts of the world, it is starting to cool off, as summer gives way to fall. Fall signals the time to dust of the soup, stew, and chili recipes, and start enjoying those comforting, warming, delicious bowls of brothy goodness. One of my favorites is gumbo, in all of its varieties. Gumbo is great to make on a Sunday night to leave in the fridge until Monday night. I make several different gumbos, that all play off of the same base. which is a combination of the Creole and Cajun styles. Today I am sharing a recipe for a Chicken and Crawfish Gumbo. This particular gumbo was one we threw together based off of ingredients we had in the fridge and freezer.

The Recipe: 
  • 1 Green Bell Pepper - Diced
  • 3 Celery Stalks - Diced
  • 1 Onion - Diced
  • 2 Garlic Cloves - Minced
  • 1 Cup Chopped Okra
  • 1 14.5 oz Can Stewed Tomatoes
  • 1/2 Rotisserie Chicken - Chopped
  • 3 Links Sausage - Sliced
  • 1 lb Crawfish Tails
  • 1 Stick Butter
  • 1/2 Cup Flour
  • 2 Quarts Chicken Broth
  • 2 Bay Leaves
  • 1 Cup Rice - Cooked
  • 1 Teaspoon FilĂ© powder
  • Salt and Pepper
  • Hot Sauce
In a heavy bottom pot, I prefer a porcelain enameled cast iron dutch oven, brown the sliced sausage over medium heat. I like to use a kielbasa style sausage or a beef or pork sausage. Once browned, remove the sausage to a bowl for later. Add some olive oil and the bell pepper, celery, onion, and garlic. The Cajuns call this the holy trinity. 

Roux
This roux is on the light side. The roux should be at
least this dark. I like to get it as dark as I can
 without burning it. 
While the holy trinity is sautéing, melt the butter in a small cast iron pan over low heat. Stir in the flour. This is going to make the roux to thicken the gumbo. Don't rush this process. It can burn very easily. I like to get the roux to at least a golden brown, but it's even better at a dark walnut.

Back to the holy trinity. Keep stirring it while the roux is going. When the onions start to brown, add in the okra, chicken, broth, bay leaves, and stewed tomatoes. Remember the sausage waiting in the bowl? Time to add it back in too. Bring everything to a simmer. Now is the time to season with salt and pepper. If the gumbo cooks too long, the seasoning won't be absorbed and will sit on top of the rest of the flavors. Season to taste.

Chicken and Crawfish Gumbo
Chicken and Crawfish Gumbo
By now, the roux should be ready. Add it to the pot. Keep the gumbo simmering. To qualify as gumbo, it has to cook for at least three hours, if not longer. The crawfish tails are going to cook quickly. If they cook too quick they will turn rubbery and chewy, which is not something anybody wants to find in their food. Put the crawfish tails in right before serving. They just need to warm up and will cook through in a few minutes. 

The okra will act as thickening agent, but I grew up adding filé powder to my gumbo in addition to the okra. It is optional. Serve the gumbo over rice. I like my gumbo spicy. Hot sauce is key here. Tabasco. Cholula. Lousiana. It really depends on what I have in the pantry and how I feel. It goes great with buttered French bread.

Gumbo is like jambalaya. A recipe can exist, but it is forever evolving. It typically doesn't taste the same each time and I always find new ways to make it or new flavor profiles to get out of it. I look forward to hearing how yours turns out. 
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