Chicken and Rice with Zucchini

Happy Monday, I hope you all had a lovely weekend! 

I don't have many of these, but I recently had a recipe flop. Well, not a complete flop because I was able to ultimately salvage the meal. But this recipe for Chicken and Rice with Zucchini first started off as something else. I had originally wanted to use my bone-in chicken thighs as a braise with the zucchini, but the sauce looked a little boring and colorless. So I wound up removing the chicken from the bone, adding some rice to absorb the liquid and turned it into a one-pot meal. 

I was SO glad I did! This dish was amazing and it really simplified my dinner plans for the evening. My guess is that you could also cook this in a slow cooker most of the day on low, then just add your rice a half hour before you're ready to serve.  I adjusted the directions and cooking times below to reflect using chicken off of the bone and you could even use boneless chicken or turkey breasts as well in this dish. 

Chicken and Rice with Zucchini
4 Chicken Thighs, boneless and skinless
1 tbsp. Extra Virgin Olive Oil
1 Medium Zucchini, rinsed
2 Scallions, chopped
2 Garlic Cloves, minced
8 oz. Mushrooms, sliced (I used white button)
3 Sprigs Fresh Thyme
1 c. White Wine (I used Pinot Grigio)
1 c. Instant White Rice 
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Heat the oil in a Dutch oven or large stockpot over medium-high heat. 
2. Rinse the chicken, then pat dry. Cut the chicken into bite sized pieces and sprinkle with salt and pepper. Add the chicken to the pot and allow to cook approximately 5 minutes; it should be lightly browned on all sides. 
3. While your chicken is browning, prepare your vegetables. Remove the top from the zucchini, cut in half lengthwise then chop in 1/4" slices (or half moons).
4. When the chicken is finished, add the zucchini, scallions, garlic, mushrooms and thyme to the pot. Allow to saute for 3-5 minutes until the vegetables start to soften; then add in the white wine. Cover the pot, reduce heat to low and simmer for 15-20 minutes. 
5. Next, add in the rice, replace the cover and allow to simmer for an additional 15-20 minutes; until the liquid is absorbed. (If using brown or long grain rice, cooking times may vary; as will the need for adding additional liquid, like chicken broth or water). Serves 4. 

*Nutritional Information per Serving: Calories 273, Carbs 23g, Fat 6.8g, Protein 18.9g, Fiber 1.4g, Sugar 1.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Cajun Black Beans and Rice

It's Mardi Gras or Fat Tuesday as it's commonly known! Time to party it up Carnivale-Style before abstaining from certain fatty foods, drink and habits during the six weeks of Lent. I don't follow the traditional Christian "don't eat meat on Friday" rules, but I know many of you do. Actually, that's one of the reasons I started Seafood Frenzy Friday's almost a year ago as well. 

Anyway, I'm a novice when it comes to creole and cajun style cooking as I didn't grow up in the south and my family didn't cook with many of the flavors associated with that style of cooking either. So I wanted to ease into the process this year by making a simple Cajun Black Beans and Rice dish to celebrate. Many times before I try a new recipe I'll search for it online. I find three to five different recipes just to get the gist of what goes in it so that I can pull out the parts I think me and my family will like and try to replicate the flavors. Now as most of you know, most cajun rice recipes call for peppers, but you will not see any in here because we don't like peppers. Any of them! Raw. Cooked. Hot. Sweet. Nothing. You may or may not have noticed that the only thing I make with peppers is Sausage and Peppers and even when I eat that, I don't eat the pepper or onion part. I just like it for the flavor. See, everyone has their little quirks! 

I also don't like a lot of "heat" in my food, so when I took a taste of this rice with the 2 tablespoons of Louisiana Hot Sauce, my mouth was on fire! It was REALLY GOOD, don't get me wrong, but just a little too hot for my liking. If you don't like your food spicy either, I suggest starting off with 2 teaspoons of hot sauce, then add more if you like your food with a kick! 

Cajun Black Beans and Rice

2 c. Cooked Rice (I used White Rice)

1-15oz. Can Black Beans, rinsed

1 tbsp. Extra Virgin Olive Oil

1 Scallion, chopped (about 1/4 cup)

1 Plum Tomato, diced

1 Garlic Clove, minced

1/2 tsp. Dried Oregano

1/4 tsp. Dried Thyme

1/2 tsp. Kosher Salt

2 tbsp. Louisiana Hot Sauce (more or less depending on your preference)

Directions:

1. Cook rice according to package directions. 

2. Heat the oil to a large, nonstick saute pan, then add the scallions, tomatoes, garlic, oregano, thyme, salt and hot sauce. 

3. Saute until the tomatoes start to soften, then add in the rice and beans. 

4. Mix well and adjust your seasonings as needed. Makes 8- 1/2 Cup Servings. 

*Nutritional Information per Serving: Calories 114, Carbs 19.4g, Fat 2.1g, Protein 3.8g, Fiber 2.5g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Behind the Scenes...

I was planning out my blog posts for this week on my monthly calendar, when I realized I didn't have any recipes to share for Mardi Gras. I started to search for different recipes, but nothing that I could make quickly until I saw that rice was a popular creole/cajun dish to make. The night before I had made some extra rice to go with our dinner so in 5 minutes I decided to make this Cajun Black Beans and Rice. While I was cooking I was thinking about what props to use in the photo shoot and remembered my daughter still had her mask and beads from her Sweet 16 party. The entire dish was ready in 15 minutes, photographed, edited and completed into this post all within an hour. 

Raspberry & Orange Risotto

The day I made those Raspberry & Orange Chicken Breasts, I needed something to go with it. So I called on my Facebook friends to offer up some suggestions and rice/risotto seemed to be the popular favorite. I still had a little bit of Chambord left, so I decided finish up the bottle and use the same flavors in my side dish. I love when you have the same flavors in sides or vegetables that complement your main meal, it just ties everything together in a nice little package. This was so easy to make, was slightly sweet, but not overly so and was perfect with our chicken.


I've also started a small herb garden on my deck, as I can't grow anything in my yard (too many deer, bear, fox, coyote, etc...you name it...gotta love wildlife!). It's not very big but it suits my purpose just fine. This year I'm growing basil, cilantro, rosemary and lemon thyme. I had never seen this herb before and wanted to give it a try. You can really smell the combination of lemon and thyme in this herb and it brings out a nice, soft flavor. I've used it so far in vegetables, chicken and now rice but I bet it would also go well with seafood. 

Raspberry & Orange Risotto
1 tbsp. Butter
1 c. Arborio Rice
1 tbsp. Chambord
1/2 c. Orange Juice
1 c. Water
2 c. Low-Sodium Chicken Broth
1 tsp. Lemon Thyme, removed from stem


In a large, non-stick saute pan, melt the butter and add in the rice. Stir until the rice turns slightly brown, then add the Chambord and orange juice. Allow the liquid to evaporate, then add in the water. Again, allow the liquid to evaporate, then add in the chicken broth 1 cup at a time, allowing the liquid to evaporate after each addition. Add the lemon thyme, salt and pepper and mix well. Serves 6. 

Lemon Thyme in my mini herb garden. 

Enjoy! 

Chicken & Spinach Balsamic Risotto

Since I finally used up that Vanilla Fig Balsamic Vinegar, I wanted to find a new kind of vinegar to experiment with and happened across one with Pear Pulp. I happened to make this dish on Monday night, which coincidentally happened to be Clean Out Your Refrigerator Day...and that I did! I had two pieces of chicken, a partial bag of fresh spinach, a few scallions, a little rosemary and Voila..dinner! This meal was so delicious and the girls and I really loved the flavor of this vinegar in this risotto. 

Chicken & Spinach Balsamic Risotto
2 c. Cooked Chicken Breast, chopped
2 c. Fresh Spinach, stems removed and roughly chopped
6 Mushrooms, sliced
1/4 c. Scallions, chopped
1 Clove Garlic, chopped
1 tsp. Fresh Rosemary, chopped
2 Plum Tomatoes, chopped
2 tbsp. Extra Virgin Olive Oil
3 tbsp. Rienzi® Balsamic Vinegar with Pear Pulp
1 1/3 c. Arborio Rice
2 c. Low Sodium Chicken Broth
2 1/2 c. Water
1/4 c. DiGiorno® Three Cheese Blend (Asiago, Parmesan & Romano grated cheese)
1 tbsp. Butter


Heat oil in a large, nonstick frying pan and add the chicken, spinach, mushrooms, scallions, garlic, and rosemary. Simmer 5 minutes until the spinach starts to wilt and the mushrooms soften. Remove and set aside. In the same pan, add the rice, vinegar and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add back in your chicken, vegetables, tomatoes, cheese and butter. Stir until well blended and the butter has melted. Makes 6, 1-cup servings. 


Points+=9


Here is the information from Rienzi's website: 

Fruttati Pear 8.5oz
This unique blend is created by using the tradition that unites the prestigious Balsamic Vinegar of Modena and fresh fruits. The Fruttato with pear is the result of a slow cooking procedure where the balsamic vinegar is mixed with the pulp of pears grown in the Trentino region of Northern Italy. This high quality blend is a culinary classic and it adds a unique flavor to dishes such as Almond chicken, or as a dressing on string beans.


Enjoy!

Copycat Recipe Week: Day 2-"Panera" Chicken & Wild Rice Soup with "Olive Garden" Breadsticks

I'm doing Day 2 as a Double Header for two reasons. 
1. I made these recipes on the same day
2. They were already a copycat recipe to begin with


It started out one day the week before last when I told my daughter that I was going to make soup and grilled cheese sandwiches for dinner that night. When she asked what kind of soup, I had told her I wasn't exactly sure yet but was leaning towards Creamy Tomato and Basil (which I still have to make one of these days!). She asked me if I could make Panera's version of their Cream of Chicken and Wild Rice (her other favorite besides their NE Clam Chowder). I said I would look online to see what I could find. I did a little research and found this recipe, that was posted on Allrecipes.com by Stephanie G. and used that as my guide. I made the soup and was about to write a post on it when I saw that another food blog I follow, Rachel Cooks , created the soup, almost the exact same way I did (measurements were a little different but all of the same ingredients). So, I have to give her credit where credit is due also but no matter which recipe you follow, the end result was FANTASTIC and tasted just like the Panera version of this soup. 


Here are the measurements and ingredients I used. 

Creamy Chicken and Wild Rice Soup
4 c. Low-Sodium Chicken Broth
3 c. Water
1 pkg. Near East Long Grain & Wild Rice with Flavor Packet
2 Stalks Celery, thinly sliced
1/4 c. Red  Onion, thinly sliced
1/2 c. Carrots, thinly sliced
1 tsp. Dried Majoram
Extra Virgin Olive Oil
2 tbsp. All Purpose Flour
3/4 c. Heavy Cream
1/4 c. 2% Milk
Kosher Salt, to taste
1/4 tsp. Fresh Ground Pepper
1 c. Cooked Chicken


In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes. Add the rice and stir; then add the flour. Add the chicken broth and water, bring to a boil and simmer for 15 minutes. While this is simmering, heat the heavy cream and milk in a small saucepan until hot. Add to the soup mixture along with the cooked chicken and simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper. Makes 8 cups. 

And now you can't have soup without bread!  My family just loves the Olive Garden Breadsticks (along with that delicious salad!). So when Joan, from Chocolate, Chocolate and More, posted this recipe I knew I had to make it~especially when my daughter saw it come off the printer! I used Joan's recipe to a tee, except for the fact that I poured all of my ingredients into my food processor (minus the warm water), pulsed it, then very SLOWLY, added the warm water until it formed a ball. Then pulsed it for another 30 seconds until well mixed, removed the dough and put it in a bowl covered with a clean towel. I also made them a little smaller so I got about 2 dozen breadsticks out of this recipe. 


The best part about this meal was that when our power went out the next night, I threw the soup in an old pot and heated it up over the fire in our fireplace...Laura Ingalls I'm not but you have to improvise when needed! 


Enjoy!

Chorizo, Peas and Colby Jack Risotto

I was at a loss for dinner ideas the other night when I made this. My head was reeling from complete multi-tasking with house projects, decorating decisions and calendar synchronization that when I realized I hadn't taken anything out for dinner, it was already 4pm. I had purchased some Chorizo last week but never did anything with it and figured, I'd use that to make a one-pot dish for dinner. This recipe started out without the peas, but as I looked at it in the pan, it looked a little bland and needed some color. So I threw in some peas and it gave this dish that little something extra that it was missing. Now, I'm not a huge fan of peas, so I gave myself some before I added them in. I don't know, it's just one vegetable I can't get used to no matter how hard I try. I remember when my kids were babies and just trying out all sorts of vegetables; peas were both of their favorites. They used to try to get me to eat them by sticking them in my mouth, and being the type of parent that likes to try to set a good example, I would eat them with a smile on my face (while my body was secretly cringing on the inside). Anyway, this was good but very heavy...a little goes a long way.

Chorizo, Peas and Colby Jack Risotto
3oz. Chorizo, chopped fine
2 Cloves Garlic, minced
1 tsp. Fresh Rosemary, chopped
1 tbsp. Canola Oil
2 c. Arborio Rice
1 tbsp. Butter
4 c. Low-Sodium Chicken Broth
2 c. Water
1 c. Reduced Fat Shredded Colby Jack Cheese
1 c. Peas (I used frozen and defrosted them first)

In a large, non-stick pan heat oil and add the chorizo, garlic and rosemary. Saute for 5 minutes, then remove and set aside. In the same pan, add the rice and saute for 2-3 minutes. Gradually add one cup of chicken broth at a time, letting it absorb into the rice before each new addition. Next, add the water. When the water has almost absorbed, add back in the chorizo mixture, peas, cheese and butter. Mix well until the liquid has absorbed and it's creamy. Serves 4 for a main meal and 6-8 as a side dish.

Enjoy!

Chicken & Sausage "Jambalaya"

Well, if you haven't figured it out yet, I'm not a huge fan of "heat" in my food. A little bit is ok once in a while but I can't overdo it. So when I found this recipe in my recipe box from years gone by, I wanted to try to make this one again but noticed it had a lot of spices in it that I don't necessarily like. I think I originally got this from one of my bridesmaids over 17 years ago but I'm not sure where she got it and unfortunately I haven't spoken to her in years. So here is my version of the Jambalaya and it was delicious. I was actually able to put this together in less than 15 minutes (bonus!) which was a big help to me this week. I also only had quick rice in the house not long grain, so if you do use that kind of rice, you might want to add a bit more liquid so that the rice is fully cooked. It was definitely a "stick to your ribs" kind of meal, as my husband likes to affectionately call these types of dishes. 

Chicken & Sausage "Jambalaya"
1 lb. Boneless Chicken Breast, cut into 1" pieces
6 Links Italian Sausage, cut into 1" pieces
2 tbsp. Extra Virgin Olive Oil
2 Cloves Garlic, chopped
2 Stalks Celery, chopped
1/4 c. Red Onion, chopped
1 tbsp. Fresh Rosemary, chopped
1 tsp. Dried Oregano
1/2 tsp. Ground Thyme
1 1/2 c. Instant Rice (or long grain)
2 c. Low-Sodium Chicken Broth
2 tbsp. Tomato Paste (I use Hunts)
1 c. White Wine
1 tbsp. Lemon Juice


In a large, non-stick frying pan, add the oil and cook chicken until no pink. Remove from the pan and set aside. In the same pan, add the sausage and cook until most of the pink is gone and remove from pan; set aside. Add the garlic, celery, onion, rosemary, oregano and thyme to a Dutch oven and saute for 2-3 minutes over medium heat on top of the stove. Add the rice and mix well. Next, add back in the cooked chicken and sausage along with the chicken broth, wine, lemon juice, and tomato paste and bring to a slight boil. Cover the Dutch oven and bake at 300°F for 1 hour, stirring halfway through. Serves 4-6. 


Enjoy!