Wednesday, April 16, 2014
It was my sweet Mother-in-Laws Birthday. I do think birthdays demand a special dessert. I reviewed my Pinterest boards, favorite treats and finally came up with what turned out to be a winner. I knew Geneel liked cheesecake, she also likes pie and fruit. I found a recipe on Jamie Cooks it Up that fit my criteria, I changed it to suit my needs. Mostly because I did not wast to go to the store so I made it with what I had in the freezer/pantry.
Berry Sour Cream Pie
I started out with a homemade graham cracker crust
1 sleeve of graham crackers, crushed
1/4 cup granulated sugar,
5 tablespoons of melted butter.
A pinch of salt
Add graham crackers to a food processor--process till smooth, finely ground.
Add sugar and pulse until combined.
Add butter and salt and pulse again to combined
Put damp crumbs in a deep dish pie plate--I used a stoneware pie plate. Evenly press crumbs on the bottom of the pan as well as up the sides. I use a small measuring cup and press the crumbs firmly in the corner and then up the side. Be patient--this might take a minute. Get the crust as even as possible. Put the crust in the freezer to chill.
You could also use a store bought graham cracker crust. A homemade or purchased regular pie crust.
3/4 cup sugar
1/4 cup cornstarch
10 tablespoons water
2 tablespoons lemon juice (fresh squeezed)
3 cups fruit--if frozen defrost it in the microwave for a minute of so. You want the fruit room temperature when you add it to the sauce.
1/2 teaspoon vanilla
1 tablespoon butter
Mix cornstarch and sugar in a medium sauce pan stir well, add water and lemon juice. Heat on medium heat until mixture has thickened and is very hot. Stir rapidly so it doesn't lump. Add fruits and gently stir until mixture is thick, bubbling and shiny. Stir in salt, vanilla and butter. Pour sauce in a bowl, put in the refrigerator and cool to at least room temperature. I used one cup of blue berries and 2 cups of raspberries--it is what I had in the freezer.
1 8 ounce package of cream cheese--softened
1 cup powdered sugar
1 cup heavy cream (whipped)---you can use an 8 ounce container of Cool Whip in place of the cream, if you do, use all of the powdered sugar and vanilla in the cream cheese mixture.
3/4 cup sour cream
1 teaspoon vanilla
In you stand mixer with a whip attachment whip the cream till soft peaks appear. Add 1/4 cup of the sugar and 1/2 teaspoon of the vanilla. Don't bother to clean your whip. Using a rubber scrapper scrape the cream into a small bowl. Using the slightly dirty bowl and whip (it is ok today) add your softened cream cheese. Now cooks when I say 'softened' cream cheese I mean almost warm--very soft. Put it in the not so clean bowl, add the not so clean whip and whip the living daylights out of the cream cheese. Lumpy cream cheese is not fun in any dessert. Now is your moment to get the lumps out. Add the 3/4 cup sugar and beat again until very smooth and creamy. This is how your dessert will look. Add the sour cream, half teaspoon of vanilla and dash of salt. Beat gently again. You should have a smooth, dreamy, light almost white filling. Now with a rubber spatula fold in the whipped cream. Do not over mix once the whipped cream has been added as the cream will slightly deflate. No one likes deflated cream! Now you have one delicious filling!
Take the pie shell out of the freezer, add the creamy mixture to the pie and smooth.
Cover the white filling with the now cooled fruit filling. Don't try and overfill--it will make a mess. Scrape the leftovers into a small container and top you waffles, pancakes or french toast with it.
I realize that this pie looks like too much work but take it a step at a time and it will come right together. This recipe makes one deep dish pie or 12 individual tart servings. Purchase the cute little graham cracker shells, who doesn't like their very own dessert!
Monday, April 14, 2014
This could just be the best 30 minutes you spend today. Rarely is a recipe so good I make it two nights in a row! The first night we ate it so fast I didn't get a photo. The second night we showed a little restraint and I was able to get a picture. Another recipe from The Best Simple Recipes from America's Test Kitchen did not disappoint. This meal is easily on the table in 30 minutes. I was impressed how a few simple ingredients that are pantry staples made such a delicious dish! This will appear often in our dinner rotation.
Barbecue Chicken Sandwiches with Slaw
4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons butter
1/2 cup barbecue sauce (I used Sweet Baby Rays)
1/2 cup plus 1 tablespoon cider vinegar
1 tablespoon hot sauce (I used Franks)
1/2 cup mayonnaise
1/2 cup buttermilk
1 bag (16 ounce) coleslaw mix
4 -6 hamburger buns
Pat the chicken dray with paper towels and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about a minute on each side. Stir in barbecue sauce, 1/2 cup vinegar and hot sauce and bring to a boil. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes, flipping chicken halfway through. Transfer chicken to a large plate and tent with foil. Continue to simmer sauce until thickened, about 3 minutes. Cover and keep warm.
Meanwhile, combine mayonnaise, buttermilk and remaining 1 tablespoon vinegar to a bowl. Stir in coleslaw mix and season with salt and pepper.
Shred chicken into bite size pieces. Return chicken to skillet with sauce and toss to combine. Serve on buns topped with coleslaw.
Wednesday, April 9, 2014
This may not be a photogenic bird but it is delicious! The recipe comes from one of the latest issues of Cook's County Cooking. I trust that magazine--the recipes are consistently good. A recipe must be exceptional if I make it twice in one week. This may not a cost effective meal, you can buy a Rotisserie Chicken at Costco for five dollars. But...you can't buy this flavor at Costco for five dollars! The chicken is 100% chicken and the potatoes are out of this world. Skillet Roasted Chicken and Potatoes is Sunday Dinner status but you can easily make it on a week night--I did.
Skillet Roasted Chicken and Potatoes3 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
Salt and Pepper
1 (4-pound) whole chicken, giblets discarded
2 lbs Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick-rounds (yes, I measured them)
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Combine 2 tablespoons olive oil, Italian seasoning, paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Pat chicken dry with paper towels and use your fingers or the handle of a wooden spoon to carefully separate skin from breast. Rub oil mixture all over chicken and underneath skin of breast. Tie legs together with kitchen twine and tuck wingtips behind back.
2. Toss potatoes with remaining 1 Tbsp. oil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange potatoes, flat sides down, in single layer in 12-inch oven safe nonstick skillet. Place skillet over medium heat and cook potatoes without moving them, until brown on bottom, 7 to 9 minutes (do not flip).
3. Place chicken, breast side up, on top of potatoes and transfer skillet to oven. Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
4. Meanwhile, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes. Carve chicken and serve with potatoes and lemon wedges. Prepare to be amazed.
Sunday, April 6, 2014
I get together monthly with a group of fun gals, we eat dinner and visit for an hour. We have new mothers, grandmothers, mothers of teens and toddlers. It is one fun group! This month we had assigned pot luck. I do love potluck but I don't really like all desserts or all potato salads (do people make potato salads any more)?? So an assigned potluck is the way to go.
I offered to bring a main dish salad. I perused my blog and thought about making Thai Chicken Salad or Vietnamese Summer Roll Salad or even Asian Chicken Lettuce Wraps. Then I checked out my Pinterest Boards--so many yummy salads. I decided I must try a new salad. I had it narrowed down to Sweet Chili Chicken Salad from Kevin at Closet Cooking or Crunchy Cabbage Salad with Peanut Dressing from Blissfulblog. Sweet Chili Chicken Salad won but I will try the other salad soon.
And win it did--everyone loved it! The dressing was the perfect combo of sweet and salty with a few warm undertones. The salad was crunchy and just delicious. Chopped peanuts were the final addition. It was perfect. I am so excited to share it with you.
Sweet Chili Chicken Salad
2 heads of thin sliced romaine
1/2 head of thin sliced Napa cabbage
I like to rinse these off after I have chopped them and then give them a spin in the salad spinner
1/2 bunch cilantro, chopped
I will also add a handful of torn basil when it is growing in my yard
1/2 of a English cucumber, peeled, seeded and diced
2-3 carrots peeled and sliced with a julienne peeler, this gadget deserves a place in your 'gadget' drawer
1/2 red pepper, sliced then diced in smaller pieces
4 green onions, sliced thin
3 cups fresh bean sprouts--this is key in this recipe, please don't leave them out
2 boneless chicken breasts--I poured about 1/2 cup of the dressing over the chicken breasts and let them marinate in the fridge for 3-4 hours. I then baked them at 375 for about 25 minutes (or follow your package instructions). Slightly cool chicken breasts and then shred or slice thin, season generously with salt and pepper.. You could use any kind of cooked chicken in this recipe.
Sweet Chili Dressing
1 cup sweet chili sauce
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoon soy sauce
4 tablespoons lime juice (about 2 large limes)
2 tablespoons peanut butter
4 cloves pressed garlic
4 teaspoons grated fresh ginger
Mix all ingredients in a small saucepan. Cook over medium heat until peanut butter is melted.
Cool before serving, I used about 1/2 cup to marinade the meat the rest I put on the table and let guests dress their own salad.
This salad was delicious on day two and day three! Perfect lunch--I did not get tired of it. I want to make it again soon.
Wednesday, April 2, 2014
Hawaiian Haystacks is a classic! This dish feeds a crowd, it is easy to customize--even the pickiest eater will find something here to like. I have been making it for years, the gravy is usually a can of Cream of Chicken soup, broth, milk and maybe some sour cream. Not bad and very easy. But in my quest to feed my family less processed food I have been looking for a 'from scratch' recipe. Mel's Kitchen Cafe to the rescue. Her recipe is easy and delicious, I have no desire to reinvent the wheel so I happily tried her version.
This recipe will make the perfect Sunday Dinner when I invite the Grandmas and kids. Everyone can bring a topping and we will all live happily ever after! I do like a good ending.
2 chicken breasts, cut into bite-sized chunks
3 Tbsp Butter
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk
1 cup chicken broth
In a large skillet over medium heat melt the butter and add the chicken and onions. Cook until the onions are translucent and the chicken is cooked through, 5-6 minutes. Add the garlic and cook, stirring, for one minute.
Sprinkle the flour over the onions, chicken, and garlic and stir to combine. Cook for one minute. Slowly whisk in the milk and chicken broth. Cook, stirring constantly, and bring the sauce to a simmer. Add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, 5-8 minutes.
Serve over rice with your choice of toppings. Some of our favorites are celery, tomatoes, olives, pineapple, mandarin oranges, peas, green onions, cheddar cheese, crunchy noodles, and slivered almonds.
Sunday, March 30, 2014
I really don't need a reason to make muffins but it is always nice to have someone to share them with. We had a church brunch. I knew there would be children present so I opted for a mini muffin. Dorie has a great lemon poppy seed muffin recipe in her book Baking, From My Home To Yours. I made a few minor changes. I added more lemon flavor and replaced some of the sour cream with non-fat Greek Yogurt. I made minis and I replaced the 'drizzle' with a frosting. I had one yummy muffin. I think you will like it!
Mini Lemon Poppy Seed Muffins
2/3 cup sugar
zest of one large lemon
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
juice from 1 large lemon
1 stick butter, melted and cooled
2 tablespoons poppy seeds
1 cup powdered sugar
2 tablespoons butter or cream cheese, softened
1 teaspoon lemon zest
fresh lemon juice--to desired consistency
In a large bowl rub the sugar and lemon zest together with your fingertips. This will smell wonderful! Whisk in the flour, baking powder, baking soda and salt. In a large bowl whisk together the sour cream (or Greek yogurt), eggs, vanilla, lemon juice and melted butter. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula gently but quickly stir to blend. When mixing muffins a few lumps are better than over mixing. Add poppy seeds.
Scoop muffin in tins that have been sprayed with Pam. This recipe makes 12 regular size muffins or about 42 mini muffins. I use a large Pampered Chef Scoop for the large muffins and a small Pampered Chef Scoop for mini muffins. Bake muffins at 375. Regular muffins take about 18-20 minutes, mini muffins are done in 11-12 minutes.
Cool muffins and drizzle with frosting. To make frosting mix powdered sugar, butter and lemon zest. Add lemon juice till it reaches desired consistency.
Friday, March 14, 2014
How about a mini pie for Pi Day! These little gems are packed full of flavor. Key Limes are fun if you can find them--if not regular lime juice/zest will work.
My sweet neighbor Kristi is a great cook and surprised me with these yummy little tarts. They are easy to make and taste delicious. Try them! Kristi found the recipe on All Recipes.
Key Lime Tarts for Pi Day
6 mini graham cracker crusts
1 1/2 cup sweetened condensed milk
1/2 cup sour cream
1/2 cup freshly squeezed Key Lime juice
1 tablespoon Key Lime zest
whipped cream for garnish
Put graham cracker crusts on a baking sheet. Heat oven to 350. Mix together sweetened condensed milk, sour cream, lime juice and zest. Pour into crusts. Bake for 8 minutes. Let cool and top with whipped cream.
Monday, March 10, 2014
Muffins are always a great way to start ones day. These muffins really do taste like Coffee Cake--only they are easier to serve/share. The recipe comes from America's Test Kitchen Quick Family Cook Book. I trust ATK and they didn't let me down. These muffins come together quickly thanks to my kitchen workhorse-- The Food Processor. I think they will become a family favorite.
Coffee Cake Muffins
1 cup granulated sugar
1 1/2 cups flour
1/2 cup dark brown sugar (3.5 ounces)
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons chilled butter--cut into 1 inch pieces
3 large eggs
1/2 cup sour cream--I used Greek Yogurt
1/4 cup toasted pecans
Pulse granulated sugar, 1/2 cup flour and 1/4 cup dark brown sugar in food processor until combined--about 5 pulses. Transfer 3/4 cup mixture into a bowl for streusel, leave remaining mixture in processor bowl. Add cinnamon and remaining 1/4 cup dark brown sugar to the bowl of streusel, whisk together and set aside.
Add remaining 1 cup flour, baking powder, baking soda and salt to mixture in bowl of food processor. Pulse until combined, about 5 times. Scatter butter evenly over mixture in food processor. Pulse until mixture breaks down into small pebbly pieces about 10 pulses. Add eggs and sour cream or yogurt; pulse about 8 times until mixture is well combined and thick
Heat oven to 350. Spray muffin tins with Pam. Portion a generous tablespoon of batter in the bottom of each muffin cup. Then top each muffin with 1 1/2 tablespoons of streusel and 1 teaspoon of chopped toasted pecans. Spoon remaining batter evenly into cups. Bake until golden brown and toothpick inserted in center of muffin comes out clean, about 20-25 minutes. Rotate pan halfway through baking.
Let muffins cool slightly before removing from pan. When cool drizzle with Quick Glaze.
1 cup confectioners sugar
1/2 teaspoon vanilla
1-2 tablespoons cream
Mix sugar, vanilla and salt together. Gradually add cream it get the right drizzle!
Muffins a good slightly warm but they we the best after about 2 hours. Gives the streusel time to set up. This was one yummy muffin. Thanks ATK!!
Friday, March 7, 2014
Oreo Cookies--we chose Mint because we were going with a green theme, you really could dip any cookie or pretzel. How about dipping Thin Mints--yummy.
White, Milk Chocolate or Semi Sweet Melting Discs--purchase at craft stores, Winco or my favorite, Gygi's
Sprinkles--green for St. Patrick's Day
Mini M&M's--we picked out the green ones
Edible Eyes--purchased at Gygi's
Melt chocolate discs in the microwave. Dip Oreo a little over half way. Put on parchment lined sheet. Decorate dipped cookies as desired. We had a great time--you can too. This activity can be adapted to any holiday or season. Sprinkles are inexpensive and come in a variety of designs. Have a package of Oreo Cookies in the storage room and you are ready for a quick activity. Chocolate melting discs are a staple in my kitchen--a chocolate drizzle can make most anything look and taste better!
Wednesday, March 5, 2014
Sugared NutsSee the progression of the sugared almonds. 1 cup nuts to 1/4 cup sugar. Start on medium heat, stir often--like don't leave the stove. This is not the time to multi-task. Try it and you just might end up with burnt almonds, I know! When the sugar melts the almonds brown quickly--stir continually. They are easy to burn. Pull them off the heat at the desired brownness. Pour on a large dinner plate that has been sprayed with Pam.
Cool and break up if desired. Serve on any salad--especially good on Strawberry Spinach Salad. I buy bulk sliced or slivered almonds at Sprouts or Winco. Costco also had sliced almonds. Sugared pecans also work, same measurements. You could also chop the pecans first. Whole sugared nuts are great snacks.
Monday, March 3, 2014
My Favorite Granola
5 cups Old Fashioned Oats
2 cups Almonds, chopped coarse
4 teaspoons Vanilla
1/2 teaspoon Salt
1/3 cup Maple Syrup
1/3 cup Brown Sugar
1/2 cup Vegetable Oil
1 cup Dried Fruit--if desired
In a large bowl whisk together salt, sugar, syrup and vanilla. Add oil and mix well. Add oats and chopped almonds, mix until thoroughly coated. Transfer mixture to a large rimmed baking sheet lined with parchment paper. Using a large stiff metal spatula press mixture into pan until compact.
Bake in a 325 degree oven for about 45 minutes until light brown, rotating pan once half way through baking.
Cool on a wire rack for at least 1 hour. Break granola into pieces of desired size. Add dried fruit if desired.
Granola can be stored in an airtight container for 2 weeks.
Monday, February 24, 2014
Triple Layer Brownies
1 cup quick or old fashioned oats
1/2 cup chopped salted dry roasted peanuts
1/2 cup (3.5 ounces) brown sugar
1/3 cup flour
1/4 teaspoon soda
1/2 cup butter, melted
1 pkg (18-20 oz) fudge brownie mix (plus ingredients to make brownies)
3/4 cup semi-sweet chocolate morsels
1/2 cup creamy peanut butter
Additional chopped peanuts
1. Preheat oven to 350. Spray 9 x13 baking pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour and baking soda in a large mixing bowl. Add melted butter: mix well. Press oat mixture into the bottom of pan. Bake for 8 minutes.
2. Prepare brownie mix according to package instructions. Spoon batter evenly over crust. Bake 24-28 minutes or until toothpick comes out clean. Cool completely.
3. Combine chocolate chips and peanut butter in a small microwave safe bowl. Microwave on high 1 minute; stir until smooth. Spread mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts. Cool until chocolate mixture is set.
This delicious brownie recipe comes from Pampered Chef. It makes a thick, rich bar that is perfect for sharing. I did not use a brownie mix, I just used a favorite 'easy brownie' recipe--I will post it soon. I don't often purchase brownie mixes, but I always have sugar, flour, cocoa, eggs and butter on hand.
Sunday, February 16, 2014
My Favorite Cookie--now a heading like that will get my attention. I love cookies and have been making cookies for about 50 years. That is a lot of cookies!
When Mel at My Kitchen Cafe said this Chewy Oatmeal Chocolate Chip Coconut Cookie was her favorite cookie I had to give it a closer look.It certainly had possibilities--it contained all the ingredients that make a yummy cookie. I made a few changes My Favorite Cookie has nuts, less coconut, a mixture of milk chocolate and semi sweet chips. I made it and declared--it is my new favorite cookie!
My Favorite Cookie
1 cup old fashioned oatmeal
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 1/4 cups brown sugar (250 grams)
1/2 cup dark brown sugar (100 grams)
1 tablespoon vanilla
3/4 cup coconut
3/4 cup coarsely chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
Put oatmeal, flour, salt and baking soda in a food processor. Pulse several times until coarse. In a stand mixer beat butter until creamy, add sugars and beat 2 minutes, add eggs and vanilla and beat 2 minutes. Slowly add flour mixture and mix until just blended. Stir in coconut, pecans and chocolate chips. Use a Pampered Chef medium scoop and scoop cookie dough on a parchment lined sheet. Bake at 350 for about 13 minutes until cookie is set and light brown. Cool on cookie sheet for several minutes and then on a cooling rack. Makes 3-4 dozen cookies. Serve with a tall glass of cold milk. Share...or you will overeat!
Next time I make this cookie I just might add white chocolate chips to the mix.
Tuesday, February 11, 2014
Bean Burritos at the Harris house usually come from our very local Drive Inn called Taco Amigo. My kids love Taco Amigo. Two of my boys spent 2 years in Brazil serving a mission for our Church eating mainly rice and beans. On the way home from the airport we had to make a stop at Taco Amigo! Taco Amigo is different from the beans we have been eating the boys would state when asked if they really wanted to get beans? So Taco Amigo it is. The Grand-kids love it, I endure it. I like crunchy tacos and fries, and Nachos and Diet Coke.
So why am I making a Bean and Beef Burrito? Because Cooks Country says they are amazing and I trust them. They were amazing, a little labor intensive but the meat and bean mix freezes well. I made some yummy quesadilla with the left overs. Yes this is certainly worth making.
Bean and Beef Burritos
1 recipe Savory Rice--this rice really makes these burritos, it takes about 20 minutes--start it first
1/2 cup low sodium chicken broth
1 15 ounce can pinto beans, rinsed and drained
1 tablespoon vegetable oil
1 onion chopped fine
3 tablespoons tomato paste
3 garlic cloves, pressed or minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chipolte chili powder
12 ounces, 90 percent lean, ground beef
1 tablespoon lime juice
3/4 teaspoon salt
6 (10 inch) flour tortillas
10 ounces sharp cheddar cheese, shredded, about 21/2 cups
6 tablespoons sour cream
Combine broth and half of the drained beans in a medium bowl. Using a fork or potato masher, coarsely mash beans together with broth. Heat oil in a 12 inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano,and chili powder. Cook until fragrant about 1 minute. Add beef breaking up pieces with a spoon. Cook until no longer pink, about 8 to 10 minutes.
Stir mashed bean mixture into meat mixture. Cook stirring constantly until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice and salt. Remove from heat, cover and set aside.
Adjust oven rack 3 inches from broiler element and heat broiler. Line rimmed sheet with foil. Wrap tortillas in a clean dish towel and microwave until soft and pliable about 90 seconds. Arrange tortillas on counter. Divide Savory Rice, beef and bean filling, and 11/2 cups cheddar cheese evenly among tortillas. Put sour cream in a zip lock baggie, cut a small corner off and use the bag as a piping bag. This makes it so much easier to evenly squirt 1 tablespoon sour cream on each burrito. Either roll or fold burrito--whatever works best for you! Transfer burrito to foil lined baking pan. Sprinkle remaining cheese evenly over burrito. Broil until cheddar is melted and starting to brown--rotate sheet half way through. Serve,
The Bean and Beef mixture freezes beautifully. Put it in a freezer bag, date it and use it within 6 weeks. I used the filling, rice, sour cream and cheese and made a delicious quesadilla.
Posted by Cindy at 12:11 AM
Sunday, February 9, 2014
Well friends--I have finally found a rice dish that can stand on its own! This yummy Savory Rice comes from a Cook's Country magazine. It is perfect.
3/4 cup rice
1 1/2 cups chicken broth
3 garlic cloves--pressed
1/2 teaspoon salt
1/2 cup chopped cilantro
1 lime, juiced
Put rice, chicken broth, garlic and salt in a small saucepan. Heat to boiling, stir. Cover, lower heat to a simmer cook covered 20 minutes. Remove from heat and let sit covered for 10 minutes. Stir in cilantro and lime. This rice is good on its own or serve it as a side with most anything! Enjoy.