April 21, 2010

Almond Brown Rice with Cranberries

We had fish for dinner, and this was a great side dish to go with it!

What You Need:

  • 5 1/2 cups chicken broth
  • 1 cup dried cranberries
  • 6 TBS butter, divided
  • 2 cups uncooked brown rice
  • 1 cup slivered almonds
  • 1/4 TSP salt
  • 1/4 TSP pepper

What You Do:

  • In a small saucepan, bring 1/2 cup of broth to a boil; remove from heat and add cranberries; set aside
  • In a large saucepan, add remainder of the broth and 4 TBS butter- bring to a boil
  • Add brown rice; cover and simmer for 45-50 minutes, or until rice is tender (drain if necessary)
  • In a small skillet, melt the remainder of the butter and sauté’ the almonds until slightly brown.
  • In a serving bowl, combine rice, cranberry mixture, almonds, salt, and pepper
  • Enjoy!

April 20, 2010

Corn Chowder

Corn Chowder
This is one of my family’s favorite dishes; rich, creamy, comforting. It’s good to pair with bean or vegetarian dishes. It’s fairly easy to assemble and make, and good for those chillier days.
What You Need:
  • 1 TBS olive oil
  • 1 sm onion, chopped (I prefer the purple onion both for flavor and color)
  • 2 garlic cloves, minced or put through a press
  • 1 pepper, seeded and diced (I like to use one half orange pepper and one half yellow pepper- the two peppers offer a subtle blend of flavor and a nice crunch to the chowder)
  • 3 cups of corn kernels (frozen is fine, but fresh is better [you can also just use 2 cups of corn, if you prefer])
  • 8 red or gold potatoes, scrubbed and diced (I like the red better)
  • 2 cups vegetable broth
  • 1 quart milk
  • 1 TSP dried oregano (you can interchange this with thyme, if you prefer, either 2 TSP fresh or 1 TSP dried)
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 1/2 cup cheese (I used 3/4 cup medium cheddar and 3/4 cup Gloucester) [cheese optional]
What You Do:
  • heat the olive oil over medium-low heat in a large pot and sauté’ the onion until tender
  • add 1 of the garlic cloves and the pepper and cook, stirring, for 5 minutes until the pepper has softened slightly
  • add the remaining garlic, corn, potatoes, broth, milk, herb, salt, and pepper
  • bring to a simmer, reduce heat to low, cover and simmer for about 30 minutes, or until the potatoes are tender, stirring from time to time
  • puree 2-3 cups soup in a blender and stir back into pot
  • taste and adjust seasoning
  • if you’re using cheese, add it and stir until it melts, and serve
  • enjoy!

April 16, 2010

Cajun Grilled Salmon

Cajun Grilled Salmon
The cold hard truth of this recipe is, I’ve never made salmon.  I mean, it’s fish, so what are the odds that it’d be appetizing to the kids, let alone myself.  BUT with all the healthy benefits I figured I’d better at least give it a try.  As usual, the easier the better is my mantra when it comes to cooking and this couldn’t have been more simple!  The salmon filets were individually wrapped in the freezer section and to thaw out I just placed them all in the sink full of hot water for a few minutes, cut open and had The Man toss them on the grill and season! 
  • 5 (4 ounce) fillets salmon (or 1 filet per person)
  • salt
  • Cajun seasoning
  • 1/4 cup mayonnaise
  • 4 oz. plain yogurt
  • 1/8 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried dill
Mix Sauce ingredients in a small bowl and set aside (don’t let the mayo sit out for long – the time it takes to fry up the filets is fine!)
  1. Heat oil over medium-high heat in large skillet.
  2. Arrange each filet, single layer, in skillet and season with salt and Cajun seasoning.
  3. Cook for 3-4 minutes then flip and season other side.  Cook for another 3-4 minutes.
  4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.
Directions for Grill:
  1. Place salmon on grill, sprinkle with salt and Cajun seasoning
  2. Cook for 4 minutes on medium; flip and sprinkle other side with seasoning and salt
  3. While the fish is grilling, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.
I served this with broccoli, cauliflower and long grain & wild rice.

April 4, 2010

Rosemary Lemon Chicken

Rosemary & Lemon Chicken
My best friend Jenna stayed with me this week and one of her requests was for me to allow her to make dinner for my family while she was here.  Seriously.  An entire dinner made for us in my kitchen and all I had to do was drink liquor while she cooked.  I couldn’t refuse such a treat!  The skin was beautifully browned as it cooked and it made the house smell soooo good.  It gave us tons for dinner and enough meat for several sandwiches on the days that followed this tasty meal that I didn’t have to cook!
  • One whole chicken
  • two large lemons
  • one bunch fresh rosemary
  • one half of a small onion
  • 4 cloves garlic
  • 1 (15 oz) can chicken broth
  • garlic powder, sea salt, cracked black pepper
  • baster
Bribe Jenna to your house, with wine, and ask her to make you this fabulous dinner! 
Wait patiently for her to fill in the directions below…Thanks Jenna, this was FABULOUS!!

*This is Jenna :)
Here's what you do-
  • Pre-heat oven to *275
  • rinse chicken with cold water (be sure to remove giblets)
  • place in baking dish
  • put the garlic cloves and onion half inside chicken
  • squeeze the juice of two lemons over each side of chicken; place the rinds inside of chicken
  • sprinkle to taste with sea salt, pepper, and garlic powder
  • use 2/3 of the rosemary; strip, and sprinkle the chicken with the herb
  • stuff the rest of the rosemary (including stalks) inside chicken
  • bake for two hours; baste the chicken- baste the chicken every thirty minutes for two more hours, or until done