The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, Italy. This region of the […]
Graphic Art by: Kia Robertson During the month of March the American Dietetic Association focuses their efforts on helping families understand the importance of physical activity and more importantly how to make the right food choices. This March Dazzledish is celebrating National Nutrition Month with […]
Photo: Paul Horsch and his family during their Sunday dinner Courtesy of Art.com Sunday dinner at my Grandmother Jepson’s home was always pot roast with carrots and potatoes. As my Grandmother opened the front door to let us in the smell of roast accompanied by […]
Photo: Property of The Thrifty Crafter
A Bargain Shopper’s Guide to Expressing Creativity
This months website review is on one of my three favorite go to craft sites: The Thrifty Crafter. The thrifty Crafter offers tantalizing recipes like Halibut and Chickpea Salad or a Sweetharts Sugar Cookies tutorial. You will also find fun zany projects and stylish elegant ideas. My favorite of all and the reason I came across The Thrifty Crafter was the huge paper pom poms.
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 […]