Garlic Chicken and Rice Salad

Garlic Chicken and Rice Salad

In our house we like rice. There are days when I want a quick meal and what do I toss together? Rice. Rice and chicken. I really like white rice with onion and mozzarella cheese with or without chicken. Well, as the days go on I try to make rice fancy. By that I mean more tasty. After all, colorful foods are the best foods. 

For this recipe, I used the multi-grain medley minute rice. This rice is hearty and crunchier in style than white rice. I added our household staple veggies of peppers and onion. I also happened to have a tomato and that acid brings the dish together. Of course, who doesn't love cheese! I topped mine with shredded mozzarella. My counter part used grated parmesan. If I would have had some smoke gouda in the fridge I would have used that! So pick the cheese of your liking but I do think a white cheese would be best. 

This recipe is perfect for feeding 2-3 people. Depending on your taste buds, this recipe may be served hot or cold. Steam up the veggies or leave them raw. 

Ingredients: 

1/3 cup onion

1/3 cup red pepper

1/3 cup green pepper

1 vine tomato

1 cup rice

2 chicken tenderloins

1 dollop garlic

2 tsp olive oil 

Salt

Trader Joe's Everyday seasoning

Shredded Cheese

Directions:

1. Dice the onion, red pepper, green pepper and tomato. 

2. Cook the 1 cup of rice. 

3. Dice the chicken, season with salt and trader joes everyday seasoning. On medium heat sauté the chicken in minced garlic and olive oil. 

Choose A or B...

A. Cold Version - Mix the veggies, chicken and rice in a bowl.  Toss some shredded cheese on top. 

B. Hot Version - Mix veggies and rice with the chicken. Then heat over the stove for a few minutes. Lastly, add shredded cheese on top.

Tips:

I've noticed this medley rice takes longer to cook than what the box says - at least in the pampered chef rice cooker that I have. About 2 minutes longer. The wild rice in this minute mix doesn't crack open and get all fluffy. It could be the quality of the wild rice or the water vs rice and the way it's cooked. However, the rice tastes good - hearty and crunchier. 

If you don't have trader joe's everyday seasoning, you may use your choice of shaker pepper. I do love using the everyday seasoning! 

Pictures from cooking...

Chicken Thighs Slow Roasted w/ Sage-Rosemary Butter

You know how there's Chicken-Fried Steak?  Yeah, well, I call this Turkey-Roasted Chicken.  It pays homage to Tyler Florence's Thanksgiving Turkey Special that I saw years and years ago.

Ingredient List:

• 1 stick (1/2 cup) unsalted butter
• 1 tsp ground sage
• 1/4 tsp ground rosemary
• 1/2 tsp salt
• 4 chicken thighs
• 2 Tbsp maple syrup
• 1/2 cup water

Directions:

• Preheat oven to 300ºF
• thoroughly blend the sage, rosemary, salt and butter
• evenly spread the butter underneath the skins of the chicken thighs
• place the chicken on a rack over a baking sheet
• mix the maple syrup and water and drizzle a small amount (1-2 Tbsp) over each skin (I use a baster).
• Continue to baste the chicken with the liquid & its own juices (from the bottom of the pan) every 30 minutes or so
• Roast for 2 - 2.5 hours

Serve with your favorite sides like potatoes, green beans, salad, etc.  Tastes like Thanksgiving!

Chicken Rice Broccoli Hotdish

Tonights dinner.

This is a good homestyle hotdish. Simple and filling.  

Ingredients List:

1 chicken breast

1 can cream of chicken

1 cup milk (you may substitute with water but using milk tastes better)

1 cup minute rice 

2 cups broccoli

1 cup shredded cheddar cheese

1 tablespoon extra virgin olive oil 

1 1/2 teaspoon minced garlic

Salt

Pepper

Trader Joes everyday seasoning (optional)

1 1/2 cups french fried onions

Preheat oven to 350 degrees.

Bake 30-40 minutes for everything to meld together. 

Directions:

1. Cook 1 cup minute rice. (My rice cooker is 6 minute and 30 seconds in the microwave).

2. Place the broccoli in a small cup or bowl and cover. Cook in microwave for minute. 

3. Set rice and broccoli aside. 

4. Dice the chicken breast. Salt and pepper to taste. I even add trader joes everyday seasoning to taste.

5. In pan, sauté the extra virgin olive oil and minced garlic for a minute or two on low heat. Add the chicken, turn up the heat to medium and stir occasionally until cooked.

6. After the chicken is cooked mix in rice, broccoli and cheese. 

7. Pour mixture into an 8x8 greased pan.

8. About midway through spread the french fried onions on top and finish baking. 

9. Bake 30-40 minutes. The mixture will come to a low boil. The sides may turn a light brown. Plus, the french fried onions will have turned darker in color and crispy. Your dish is done! Let it cool for 10-15 minutes before serving.

Of course, when the dish is cooking, it's an opportune time to employ your husband to clean the pan and mess you just made. But be careful it might come back to haunt you. I may or may not have done this (insert smiley face here). However, joint efforts in the kitchen are always nice.

Thai Peanut Chicken Lo Mein + kid friendly option

This is a combination of Chicken Lo Mein & Thai Pasta Salad...

Ingredient List:

   for the pasta & chicken:

• 8-9 oz. dry pasta
• 1 chicken breast, cut up
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 2 Tbsp unsalted butter
• 1/2 cup rice wine vinegar

   for the veg:

• 1 red bell pepper, cut in thick strips
• 1/2 medium onion, sliced
• 1/2 cup frozen peas, thawed
• 1 Tbsp corn oil

   for the sauce:

• 1/4 cup peanut butter
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chili sauce (from the Asian market or aisle)
• 3 Tbsp soy sauce
• 2 tsp brown sugar
• 1 tsp garlic powder
• salt & pepper to taste (I used about 1 tsp each)

Directions:

1. In a small bowl, combine all the ingredients for the sauce and whisk until smooth/completely mixed.

THE SAUCE

2. Melt the butter, garlic, and ginger in a skillet over low flame, add chicken, then add vinegar.  Let simmer for 10 minutes, uncovered.  Then, cover to keep warm.

THE CHICKEN

3. Place another skillet or grill pan over high flame for a few minutes without ingredients, to get the pan hot.  Then add corn oil and vegetables.  Leave them alone for a few minutes to let the first side sear/blacken a little.  Then turn down the heat to low and stir occasionally for a few minutes.

THE VEG

4. While you're cooking the chicken and veg, boil a medium pot of water (throw in some salt to flavor the pasta and to make the water boil quicker).  Cook your pasta as directed on the packaging.

THE PASTA

5. When all components are completed, combine everything in a medium sized bowl, toss gently to coat.  

*If your kid is picky, set aside some of the cooked pasta and toss with olive oil/butter, salt, parmesan, rosemary, garlic... or whatever your child likes on their noodles. Serve with their favorite sides of fresh fruit and/or veggies.

ROSEMARY GARLIC PARMESAN PASTA FOR MY DAUGHTER