Tag Archives: rice

Shrimp in Pepita Tomatillo Sauce

7 May
Shrimp in Pepita Tomatillo Sauce

Shrimp in Pepita Tomatillo Sauce

We have a nice stash of jumbo (16-20 count) shrimp in the freezer, and this tasty/tangy shrimp dish caught my eye in my blog readerboard a couple of weeks ago. It is right up my alley using Mexican-inspired ingredients, and is served over something other than a tortilla, ha!

I adapted this from Josette’s Shrimp in Green Mole over at thebrookcook, and the vibrant green sauce did not disappoint. I halved the shrimp amount since there were only two of us eating it, but kept the sauce amount the same since she said she would have enjoyed more sauce. I substituted pepitas, which are pre-roasted baby pumpkin seeds and ground cumin for seeds, so that eliminated a couple of steps. I’m all about easy. I also omitted the romaine lettuce in the sauce, which admittedly was a mistake but the sauce came out delish all the same! Here’s how I did it:

Shrimp in Pepita Tomatillo Sauce
Adapted from Shrimp in Green Mole at thebrookcook

1/2 cup hulled pepitas
1/2 pound tomatillos, husked, rinsed and quartered
1/2 serrano or jalapeño, stemmed
1/4 cup chopped white onion
2 garlic cloves, peeled
1/4 cup tightly pack chopped cilantro
1/8 teaspoon ground cumin
1 1/2 cups homemade or low-sodium chicken stock
1/2 tablespoon olive oil
Kosher salt and ground black pepper, to taste
1/2 pound jumbo tail-on shrimp, shelled and deveined
Pepitas and cilantro, for garnish
Cooked rice, for serving

Place the pepitas, tomatillos, chile pepper, onion, garlic, cilantro, cumin, and 1/2 cup of the chicken stock in a blender or food processor. Blend until smooth, stirring and scraping down sides as necessary.

Heat the oil in a skillet (cast-iron if available) over medium-high heat. Add the tomatillo mixture, which will spatter so be prepared with a screen or lid! Cook, stirring often, for about 8 to 10 minutes. Add the remaining chicken stock, bring to a simmer, and reduce heat to medium low, simmering softly and stirring often until sauce is thick and creamy, about another 10 minutes. Season to taste, with salt if necessary.

Season shrimp with kosher salt and pepper, then add to the simmering sauce. Cook on each side for 3 or 4 minutes until the shrimp are just cooked through. Serve over rice garnished with pepitas and cilantro.

 

 

 

Jodi’s Crockpot Honey Garlic Chicken

22 Oct
Crockpot Honey Garlic Chicken

Crockpot Honey Garlic Chicken

This meal is so easy even this one-handed cook pulled it off handily. (I crack myself up.) 😀

My wonderful blog friend Jodi at The Creative Life in Between posted yet another mouth-watering dish for me to steal. I followed her recipe except cut it in half and used smoked paprika in place of the optional smokey paprika chipotle.

Dried Oregano and Honey Garlic Sauce

Dried Oregano and Honey Garlic Sauce

I thought I was out of dried oregano so snipped some fresh and dried it in the toaster oven first, but then found my last year’s dried batch — not in the empty and clearly labeled oregano jar — but in a Mrs. Dash container labeled in Sharpee with my husband’s printing. Go figure.

We served ours over rice and garnished with additional sesame seeds and snipped green onion (I demonstrate my prowess with that task below).

Snipping Green Onion Wearing Traction Device

Snipping Green Onion Wearing Traction Device

This is a spicy, slightly sweet explosion of flavor! The daughter went back for seconds and had the leftovers the next day. My husband ate a large sub just a few hours earlier and didn’t have any. Hiss loss!

Please pop on over to Jodi’s place to find a handy-dandy printable recipe here —> Crockpot Honey Garlic Chicken.

Crockpot Honey Garlic Chicken

Crockpot Honey Garlic Chicken

17 Cinco de Mayo Recipes

4 May
Turkey Chipotle Posole

Turkey Chipotle Posole

Yeah, yeah, I am always late to the game. I always forget I have a bunch of recipes you can make for Cinco de Mayo. But heck, don’t let that stop you from making any of these recipes on any other day either! UPDATE: I can NOT get some of my links to work, so if you want to look at a recipe here without a link, please try the search box in the upper right corner. Sorry ’bout that!

Turkey Chipotle Posole (lead-in photo)

Marcos Pollo Tacos

Marcos Pollo Tacos

Marcos Pollos Tacos

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

Chorizo and Beef Enchiladas in Cheesy Hatch Chile Sauce

Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef with Cabbage Soup

Hatch Chile Fire-Roasted Salsa

Hatch Chile Fire-Roasted Salsa

Hatch Chile Fire-Roasted Salsa

Chunky Guacamole Grilled Nachos with Chicken

Chunky Guacamole Grilled Nachos with Chicken

Grilled Nachos with Chicken and Chunky Guacamole plus Grilled Mexican Tortilla Pizza

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

 

Chicken Enchilada Skillet

Chicken Enchilada Skillet

Chicken Enchilada Skillet

Chicken Chile Verde Posole

Chicken Chile Verde Posole

Chicken Chile Verde Posole

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

 

Large Batch Taco Mix

Large Batch Taco Mix

DIY Taco Mix (Large Batch)

Carnitas Tacos with Spicy Pickled Red Onions

Carnitas Tacos with Spicy Pickled Red Onions

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Chicken Fideo Soup

Chicken Fideo Soup

Chicken Fideo Soup (Mexican Chicken Noodle Soup)

Black Bean, Potato, and Chorizo Soup

Black Bean, Potato, and Chorizo Soup

Black Bean, Potato, and Chorizo Soup

And last but not least!

Charro, or Borracho Beans

Charro, or Borracho Beans

Cinco de Mayo Charro, or Burracho Beans

Happy Eating Y’all!

Shrimp Risotto with Cajun-Spiced Shrimp

5 Nov
Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Ahhhh, risotto. It is such a lovely taste and texture but can be the bane of a cook who doesn’t have the time to bring it up to that incredible creamy  “ahhhh” in your mouth sensation. But if you are short on time, a pressure cooker will take all that “non-time” away to give you a perfectly creamy risotto, full of flavor. Add some Cajun-spiced shrimp on top, and tah-dah! Dinner served. In less than a half-hour. Job accomplished.

Shrimp Risotto with Cajun-Spiced Shrimp
Risotto recipe adapted from Perfect Risotto at bonafidefarmfood.com

For the Risotto:

1/2 cup finely diced yellow onion
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 cup Arborio or California Pearl rice
4 to 5 cups shrimp stock, recipe here —> Homemade Shrimp Stock
1/2 cup fresh-grated Parmesan cheese, from a block

Diced Onions

Diced Onions ~ HEY! Who doesn’t eat microwaved popcorn while prepping dinner, huh???

For the Cajun-Spiced Shrimp:

1 tablespoon unsalted butter
1/2 pound large shrimp, shelled and deveined
Cajun-spiced seasoning, to taste
Fresh-grated Parmesan cheese, for garnish
Chopped green onion ends, for garnish
Lemon wedges, for garnish

Get all your ingredients prepped. This doesn’t take long at all!

Prepping the Ingredients

Prepping the Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter until hot, then add the chopped onions. Cook until soft, about 5 minutes.

Wine Pouring Shot

Wine Pouring Shot ~ Something went awry with my camera settings for this shot so you get the “Instagram” look!

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice  and the shrimp stock.

Risotto Ready to Pressure Cook

Risotto Ready to Pressure Cook

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions. (I have a manual one, that means when the pressure gauge starts rocking. Results may vary by what you have.)

My Pressure Cooker

My Pressure Cooker

Once the gauge is rockin’ (or up to pressure for you high-tech electronic owners), set the timer for 7 minutes.

Meanwhile, cook the shrimp. Add a tablespoon of butter to a hot skillet and heat until foamy. Add the garlic, then add the shrimp in one layer. Season with Cajun-seasoning of choice. Cook for about 2 to 3 minutes per side. Don’t overcook! Remove shrimp from skillet and set aside until risotto is done.

Cajun-Spiced Shrimp

Cajun-Spiced Shrimp

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. Don’t remove the lid until all pressure is released.

Stir in the rest of the butter and the half cup of Parmesan cheese.

Perfect Risotto

Perfect Risotto

Serve Risotto in bowls , topped with the Cajun-Spiced Shrimp, and garnish with fresh-grated Parmesan cheese, green onions, and lemon wedges.

Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Download and Print this Recipe

Download and Print this Yummy Recipe!

Keema ~ A Taste of India

11 Apr
Keema  ~ A Taste of India

Keema ~ A Taste of India

About six years ago my employer decided that hosting an Indian Cuisine potluck would be a good idea for some newly hired employees from India who were training at our local office for an extended period of time. At that time, I had zero experience with Indian cuisine, so had asked one of the new hires for a recipe I could make for them. The next day I was handed a photocopy from an unknown cookbook. It was titled simply “Keema.” I made it for the potluck and remember it was a hit! But then it remained forgotten in my loose-leaf recipe archive (read “mess”) until last week.

I had obviously adapted it the first time around, as it had scratch outs, scribbles, and additions and substitutions written all over it. This time around, I decided to search it out on the internet. There are so many variations of Keema that I felt I had good liberty to basically “redo” it again to my family’s tastes as they are today. My new remake got two thumbs up from the family! My only regret was not buying some cottage cheese to serve on the side, as it makes a refreshing accompaniment to the meal. Since this made way too much for one meal, I went straight to the store the next day and bought cottage cheese for the leftovers. No leftovers were thrown out, I am glad to say!

This is traditionally made with ground lamb, but I used ground beef as a substitute, but you could use either one or a combination of the two. Make sure you use at least a 12-inch skillet, as this makes a LOT! Feel free to halve the recipe.

Keema

1 to 1 1/2 pounds ground beef or lamb
3/4 cup chopped onion
2 cloves garlic, peeled and minced (about 2 teaspoons)
2 tablespoons garam masala (I used dried Mild Curry #512, according to the bulk bin I bought it from)
1 teaspoon salt or Mrs. Dash table blend
1/2 teaspoon ground cumin
Pinch of cayenne pepper
2 heaping tablespoons of tomato paste
1 1/2 cups homemade or low sodium beef broth
1 can diced tomatoes
1 can garbanzo beans (chickpeas), drained and rinsed
1/2 cup frozen peas
Lime wedges, for garnish
Chopped cilantro, for garnish
Cooked rice, for serving
Cottage cheese, for serving

Ground Beef and Onions

Ground Beef and Onions

In a large skillet over medium heat, cook the ground beef or lamb with the chopped onion until evenly browned. Drain off any grease. Stir in the garlic and cook for about a minute more, then add the spices and combine.

Spices Added to Ground Beef Mixture

Spices Added to Ground Beef Mixture

Add the the rest of the ingredients except the frozen peas and garnishes. Reduce the heat and simmer for about 20 minutes. In the last five minutes, add the frozen peas and cook until heated through.

Keema Ready to Serve

Keema Ready to Serve

Serve over a bed of rice, with a squeeze of lime, and cilantro. Please add cottage cheese to the side as a lovely, refreshing side.

Keema

Keema

Download and Print this Recipe

Download and Print this Yummy Recipe!

Asian Style Cube Steak

5 Apr
Asian Style Cube Steak

Asian Style Cube Steak

I’ve been hard-pressed to come up with new dinner ideas for all the packages of tenderized top round (aka cube steak) we have in our freezer. After I spied a new Teriyaki sauce that had sesame seeds in it at the store, I decided to buy it and figured the steak could be dressed up with it for an Asian flair. Throw in some onions, carrots, and sugar snap peas and voila! A perfect meal to serve over a bed of rice. I got two thumbs up from the family for this one!

Asian Style Cube Steak

1 pound tenderized top round
Salt or Mrs. Dash
Ground black pepper
1/4 cup flour
Vegetable oil, for frying
1/2 to 1 cup sliced onions
1 3/4 cup beef broth, homemade or low sodium
1/4 cup Teriyaki sauce with sesame seeds
8 ounces baby carrots
8 ounces sugar snap peas
3/4 cup uncooked rice

Cube Steaks and Teriyaki Sauce

Cube Steaks and Teriyaki Sauce

Preheat oven to 350 degrees. Cut the cube steak into serving portions then season with salt and pepper, to taste. Dredge the steaks through the flour, pressing in firmly to stick. Reserve the leftover flour.

 

Cube Steaks and Onions

Cube Steaks and Onions

Heat about 1/8 inch of oil in an oven-proof or cast-iron skillet over medium-high heat. Fry the steaks on one side for about five minutes, the carefully flip over. Add the sliced onions, then cook the steak and onions for about another five minutes. Add the reserved flour to the pan, stirring into the oil as best you can around the steaks.

In a large measuring cup, add the beef broth, then add the Teriyaki sauce with sesame seeds (I used Soy Vay brand) to the 2-cup mark and whisk to incorporate. (If you can’t find that brand of sauce, simply add about a tablespoon of sesame seeds to any Teriyaki sauce.) Pour the mixture over the steak an onions.

Carrots Added to the Pot

Carrots Added to the Pot

Add the baby carrots around the steaks. Cover with an oven-proof lid, and bake in the oven for about 45 minutes. Carefully remove lid, stir in the snap peas, then cook covered for an additional 15 minutes.

Snap Peas Added to the Pot

Snap Peas Added to the Pot

While the steak is in the oven, you can cook the rice according to package directions and keep warm until serving time. When the steaks and vegetables are done, serve over the rice with plenty of sauce.

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Chicken Enchilada Skillet

7 Mar
Chicken Enchilada Skillet

Chicken Enchilada Skillet

I’ve been keen on making one-pot meals these days. I had a hankering for enchiladas, but I sure mess up a lot of dishes in that process. I’ve done the enchilada casserole before, which does use a few less dishes, but that is still too many when you just want to throw everything into ONE dish and cook it. Yes, a slow cooker works like that, but it was 6 pm and no time for that. A few interwebz searches yielded the brainchild for the following recipe. I’ve decided to call it Chicken Enchilada Skillet, because that is exactly what it is. And you could make it with ground burger, steak, or pork too! A cheesy, filling dish that tastes like enchiladas, but made in only a skillet! Win-win.

Chicken Enchilada Skillet

1 pound boneless, skinless chicken (white or dark)
2 tablespoons olive oil
Ground black pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
3/4 cup chopped onion
3/4 cup uncooked rice
1 1/2 cups chicken broth
1 10-ounce can Rotel diced tomatoes with green chiles (off-brands are now available)
1 10-ounce can red enchilada sauce (freeze the rest if larger)
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed.
1 cup grated cheddar cheese
2.25 ounce can sliced black olives
Cilantro, diced green onions, for garnish
Sour cream and warmed tortillas, for serving

Chop the chicken into bite-size pieces, then season with the pepper, cumin, and chile powder.

Seasoned Chicken and Onions

Seasoned Chicken and Onions

Add the oil to a large oven-proof skillet over medium-high heat, and cook the chicken and onion until browned, about 7 minutes, stirring occasionally.

Browning the Chicken and Onions

Browning the Chicken and Onions

Add the rice to the skillet and cook about 3 to 4 more minutes, stirring occasionally.

Sauteeing the Rice with Chicken

Sauteing the Rice with Chicken

Next add the chicken broth, canned tomatoes with green chiles, enchilada sauce, and corn. Heat up to a low boil, then turn down to a simmer.

Simmering the Enchilada Misture

Simmering the Enchilada Mixture

Cover the skillet and cook for 20 to 25 minutes, until the rice is cooked through and absorbed most of the liquid.

Enchilada Skillet Ready for Garnishes

Enchilada Skillet Ready for Garnishes

Remove from the heat, then add the black beans. Top with the grated cheese and black olives. Put under a broiler for a few minutes until the cheese is melted. Garnish with the green onions and cilantro, and serve with sour cream and tortillas.

Chicken Enchilada Skillet

Chicken Enchilada Skillet

You can add the mixture to a tortilla and roll into a burrito, or just use it to dip into the enchilada skillet surprise!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Inside-Out Stuffed Cabbage Roll Soup

2 Oct

Fall is in the air and it’s probably time to repost one of my blogs for my readers while we wait on closing on a house. Up this week is a nice fall soup recipe that can take advantage of those fall/winter greens. Enjoy!

anotherfoodieblogger

Inside-Out Stuffed Cabbage Roll Soup Inside-Out Stuffed Cabbage Roll Soup

I have a confession to make. I have never made stuffed cabbage rolls in my life. For years and years I have drooled over pictures of them, but the long process to stuff the cabbage leaves and braise for several hours always intimidated me. So I did the next best thing. I turned them inside out and made soup instead! While researching what ingredients go into a stuffed cabbage roll dish, I discovered that every Eastern European country has their own version of this dish. Ukranians typically make theirs with pork, sauerkraut and onions, while the Romanians add a generous amount of fresh dill to their sauce. Polish cuisine mixes ground beef or pork with rice, which is the common Americanized version. Hungarians add paprika to theirs, which I did too. Most of the sauces are tomato-based, except for in Sweden where they typically serve…

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Crock Pot Asian Beef Stew

22 Jan
Crock Pot Asian Beef Stew

Crock Pot Asian Beef Stew

I had every intention of adding some mint and Thai basil to this close to the end, but got busy with work, and next thing you know I’m taking photos with a hungry family in waiting and even forgot to use it as garnish. But nonetheless, it was very tasty and just enough spice and seasonings to make this a great twist on your average slow cooker beef stew. Oh, and I also forgot the minced ginger in the sauce, dang it! I’m sure it would have been a nice addition.

You can throw this together in no time, and have it in the slow cooker in less than 1o minutes, then forget about it the rest of the day! (OK maybe you’ll have to think about it if you want to add some fresh herbs at the end, oh, and cook the rice…)

Asian Beef Stew Ingredients Ready to Cook

Asian Beef Stew Ingredients Ready to Cook

Crock Pot Asian Beef Stew

1 pound chuck roast (or other beef cut)
Ground black pepper, to taste
1 cup homemade or low-sodium beef broth
1 tablespoon Hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Sambal Oelek (Thai chili paste)
1 teaspoon minced ginger (FORGOT!)
1/2 large onion, chopped
2 green onions, chopped
1/2 to 1 red bell pepper, chopped
Baby carrots (enough for each serving)
Cooked rice, for serving
Fresh mint, Thai basil, or cilantro, for garnish (FORGOT!)

Crock Pot Asian Beef Stew

Crock Pot Asian Beef Stew with Side of Edamame

Season the beef with ground black pepper and place in bottom of a 3-quart crock pot. In a 2-cup measuring cup (or bowl), mix the beef broth, Hoisin suace, soy sauce, Thai chili paste, ginger (if you remember) and set aside. Chop up the onions and peppers and add them to the slow cooker along with the baby carrots. Pour the sauce over everything and cook on low 8 to 10 hours or on high 4 to 6 hours. Serve with cooked rice (we cooked ours in beef broth for more flavor), and a vegetable of choice. We served with steamed edamame pods.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Fuss-Free Spicy Pork and Kale in a Crock Pot

5 Jan
Spicy Pork and Kale

Spicy Pork and Kale

I had a few pieces of frozen pork that had to be used stat, as they were starting to look slightly freezer-burnt around the edges. Then I had this HUGE bunch of organic kale I picked up the other day, for reasons still unknown to me this day. I must have had something in mind, but it never came back to me. Armed with those two ingredients, I thought about making my Spicy Pork and Kale Soup, but decided I needed to try out something new. After countless interwebz searches, I finally settled on a combination of flavors I thought would work together.

Kale Bunch

Kale Bunch

About halfway through the cooking time my daughter said the kitchen smelled really good, so I was hopeful! And thankfully, it turned out delicious! It was spicy, tangy, filling, and made for a great meal for the fam after we spent a good part of the day cleaning out our junk room to make into a bedroom for a foreign exchange student we are hosting in February. (As well as painting my daughter’s bedroom a new color, which I had no part in. That was a father-daughter project for the day.) We served this over a bed of brown rice sided with thick slices of French Bread to sop up the juices. Yummy!

Spicy Pork and Kale Ready to Cook

Spicy Pork and Kale Ready to Cook

Spicy Pork and Kale in a Crock Pot

1 1/2 pounds thick boneless pork loin chops
Sweet Hungarian paprika
Ground black pepper
1 large bunch of kale
2 pints homemade canned tomatoes and liquid, chopped, or two cans of diced low-sodium tomatoes, with liquid
2 tablespoons Balsamic vinegar
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
Cooked brown or white rice, for serving

Season the pork generously with paprika and black pepper. Add to a 5 or 6 quart slow cooker. Tear the kale off the stems into bite-size pieces and add to the crock pot. It fills up almost the entire crock pot, but don’t worry, it all cooks down. For my homemade pints of tomatoes, I just used a knife to chop them up straight in the jar. Pour the chopped or canned diced tomatoes over all, then sprinkle the Balsamic vinegar, lemon juice and crushed red pepper flakes over the kale.

Cook on high 4 to 6 hours or on low 8 to 10 hours. When ready to serve, shred the pork with two forks in the crock pot and give it a good stir. Serve over cooked brown or white rice, with bread for sopping up the juices. Minimal ingredients, fuss-free, huge taste!

Spicy Pork and Kale

Spicy Pork and Kale

Download and Print this Recipe

Download and Print this Yummy Recipe!

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