Nuts have been given such a bad rap for their high fat content. The truth is raw nuts do contain a heart healthy fat and are packed full of protein. Pecans are high in plant sterols which can aide in the prevention of heart disease. […]
Month: February 2011
A tradition of family handiwork has a long history. In centuries past mothers passed on the art of sewing to their daughters. Fathers taught their sons to hunt and fish. In today’s society there is a plethora of resources available for instruction in every facet […]
Back when I was in college a friend of mine and I celebrated the news of her pregnancy over a plate of pork and rice. Her recipe began with a box of chicken falvored Rice-a-Roni and 2 pork chops. She cooked the rice according to the directions, sauteing the grain with a little butter. She then added the chops after she stirred in the water. Cover and in 30 minutes we had a delicious simple meal.
Occasionally when I see a box of Rice-a-Roni on sale I’ll pick one up to save for those busy nights when I do not have a lot of time to cook. If I do have time to spend chopping and sauteing vegetables I use this flavorful rice recipe. I like to roast a chicken in the crock pot throughout the day. Then when I am ready to make the rice I will add both of the legs with the water. The extra cooking time does not dry out the dark meat and the added chicken helps to give the rice that flavorful hint of chicken. You can also use raw chicken breasts.
2 celery stalks, diced
1 medium onion, chopped
1 carrot, peeled and diced (optional)
7 small white mushrooms, chopped
2 large garlic cloves, finely chopped
4 tbsp unsalted butter
Salt & Pepper- to taste
1 bullion cube or 1 tsp condensed chicken base
1 cup long grain rice
2 cups chicken stock
1 tbsp dried parsley
Melt the butter in a large skillet with a lid over medium-high heat. Add the vegetables: onions, carrots, celery, garlic and mushrooms. Saute until onions are transparent and the celery is tender, about 8 minutes.
Season with salt and pepper. Add the rice and cook until rice turns white. Cook 3 minutes longer. Slowly pour in the chicken stock stirring the rice mixture at the same time. Add the parsley. Cover, reduce heat to low and simmer for about 30 minutes or until rice is tender.
*Add chicken if using with the broth.
The first time I walked into a butcher shop I felt completely out of my element. Navigating the meat case was and can still be intimidating at times. To understand the meat case at a butcher shop or supermarket, you must first understand the different cuts […]
Valentine’s Day would not be the day of love without celebrating with some form of chocolate. For the ultimate chocolate Valentine’s Day dessert I highly recommend molten lave cakes. They may seem a little intimidating but are well worth the adventure. It is true Moten […]
ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, two avid chess players, wanted to determine which of the two was the uno supreme […]