Interesting dish for tonight,it is Manchego Cheesy Rice. Manchego is a soft cheese made from sheeps milk. Rather tasty, as a matter of fact it taste a bit like feta cheese, and it can be hard to find, but find some I did. I made this as a side dish to my families fourth of july meal.
Ingredients
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper
Directions
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
The verdict.............well that family ate it all and stated they wished I had made more...........so I guess the verdict is.......delicious.
Until tomorrow, I hope everyone has a great weekend.
Saturday, July 4, 2009
Tuesday, June 30, 2009
Salad time
Ok readers tonight it was Veggie Salad with Horseradish Dressing.......I promise my meat eating readers that tomorrow, i will make a main course dish with meat......perhaps Lo Mien, so tune back in for tomorrow nights show.....
Here we go for tonight.........
Ingredients
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons evoo
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper
Directions
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
The verdict..........I loved this one.....the texture of the radish and carrots goes well together..........and overall the flavors really blend well. I could see adding some crumbled blue cheese or feta to this for a little extra somethig different.
I know are somewhat skidish whe it comes to radishes, but i say give this one a try.
Until tomorrow.......
Here we go for tonight.........
Ingredients
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons evoo
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper
Directions
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
The verdict..........I loved this one.....the texture of the radish and carrots goes well together..........and overall the flavors really blend well. I could see adding some crumbled blue cheese or feta to this for a little extra somethig different.
I know are somewhat skidish whe it comes to radishes, but i say give this one a try.
Until tomorrow.......
Monday, June 29, 2009
Trip to Greece
What a monday.........I am tired, wornout, just plan beat. I did not have time for lunch so I am looking forward to nights meal which is Greek Salad......I love greek food with a passion........healthy, hearty and tasty..:-)
Ingredients
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/3 cup EVOO
12 pepperoncini hot peppers
1 cup pitted kalamata olives
2 cups Feta Cheese crumbled
Directions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with Feta, hot peppers and olives.
The verdict.........ok, I loved the salad, I enjoyed it with some fresh peta bread. Also I added feta to the dish instead of two cans of tuna as racael does. This was a very refreshing meal and gave me a great burst of energy........this was just the perfect dish for me, after a long day at work.
Until tomorrow.............
Ingredients
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/3 cup EVOO
12 pepperoncini hot peppers
1 cup pitted kalamata olives
2 cups Feta Cheese crumbled
Directions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with Feta, hot peppers and olives.
The verdict.........ok, I loved the salad, I enjoyed it with some fresh peta bread. Also I added feta to the dish instead of two cans of tuna as racael does. This was a very refreshing meal and gave me a great burst of energy........this was just the perfect dish for me, after a long day at work.
Until tomorrow.............
Sunday, June 28, 2009
30 Minute Southern Classic
Today's dish is Country Captain Chicken over White and Wild rice. I have to say, that i am from the south, but I had never had or really even herd of this dish, so i was a tad excited to make it, cause one.......never had it and two......I love making new dishes.
Ingredients
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon paprika
4 pieces, whole boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Directions
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions
The Verdict.........well, i have to be honest and say that this was not the best dish i have had. It was not bad, I am just saying that it was just ok to me. Not the bet of rachaels dishes, but it is one i am glad i tried, but again it was just ok.
Wow, my review was sounding a little like randy Jackson from idol, telling someone it was good just not great ;-)
I think it was the amount of tomatoes, it just seemed to over power the rest of the dish.........interesting though, although I had doubts when i saw raisins/currents as an ingredient, I ca say, I did like the flavor they added in. If I make this again, I think i would cut the tomatoes down a bit and double the amount of currents.
Until tomorrow..........y'all have a good evening.
Ingredients
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon paprika
4 pieces, whole boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Directions
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions
The Verdict.........well, i have to be honest and say that this was not the best dish i have had. It was not bad, I am just saying that it was just ok to me. Not the bet of rachaels dishes, but it is one i am glad i tried, but again it was just ok.
Wow, my review was sounding a little like randy Jackson from idol, telling someone it was good just not great ;-)
I think it was the amount of tomatoes, it just seemed to over power the rest of the dish.........interesting though, although I had doubts when i saw raisins/currents as an ingredient, I ca say, I did like the flavor they added in. If I make this again, I think i would cut the tomatoes down a bit and double the amount of currents.
Until tomorrow..........y'all have a good evening.
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