Rice and Grains, Part II

If you liked the rice pilaf recipe, then I bet you will like risotto.  Risotto is one of the most popular ways to prepare rice in Italy.  Normally, a special type of rice, called arborio rice, is used.  Arborio rice is a short-grain rice that becomes slightly creamy and chewy when cooked properly.  The slow addition of liquid during the cooking process and the constant stirring does something to the starches that makes it so creamy and delicious.  I don't know all the specifics so I'm not even going to try to explain. 

I had been wanting to make risotto in Mexico for a long time.  The only type of Arborio rice that I had found was one certain brand that I had many previous problems with (getting lots of bugs in the boxes of rice), so I never ended up buying the specific rice.  After waiting months and seeing more and more risotto recipes, I finally decided to try it using a standard long-grain rice.  It came out great!  I just made this recipe again for my parents; this time using Arborio rice.  Although it came out great the first time, I could tell a difference with the arborio rice.  Since I knew that I wanted to use arborio rice in other dishes, I didn't have a problem buying the box of it.  If you're not so sure about it, you can always try the dish like I did the first time.  (I hope that doesn't make me "less of a chef" ... saying that it's okay to not use the "right" type of rice... hmmmm). 

Mushroom Risotto

(This is the suggested recipe for 3 servings.  This makes 3 very large servings.  One serving of rice is said to be 1/4 cup, but that always seems like soooo much.  Just a warning note.) 

3 cups chicken broth, divided
2 tablespoons EVOO
1/2 pound sliced fresh mushrooms, such as a mixture of white (button), portobello, or cremini
1 shallot, diced
3/4 cup Arborio rice
1/2 cup white wine
salt and pepper to taste
2 tablespoons finely chopped chives
1-2 tablespoons butter

1. In a saucepan, heat all of the chicken broth over medium heat.  Start this once all vegetables are chopped and other ingredients are ready on counter.

2. In a large saucepan warm the EVOO over medium-high heat.  Add mushrooms and cook until softened, about 3 minutes.  Remove mushrooms and all their liquid; set aside for later. 

3. In the same saucepan that you cooked the mushrooms in, add another splash of EVOO and cook shallots a few minutes.  Add the arborio rice and stir to coat with oil and shallots.  When the rice has taken on a pale golden color (you will know!!), pour in the wine.  Stir constantly until all the wine is absorbed. 

4. Now starts the hard part. 

5. Once the wine has been fully absorbed, add 1/2 cup of the warmed chicken broth to the rice.  Stir until broth is completely absorbed.  Stir constantly.  Continue adding 1/2 cup of broth at a time to the rice, stirring continuously, until all liquid has been absorbed and rice is al dente.  This process can take about 15-20 minutes.  Your arm might start to get sore. 

6. Remove from heat and stir in the mushrooms and their liquid, the chives, and butter.  Mix together until butter melts.  Season with salt and pepper.

Bon appetit!

Rice and Grains, Part I

Every meal needs a healthy side dish (other than the obvious vegetable).  I've started to explore the rice and grains food category.  Rice, couscous, and quinoa all make excellent side dishes that each have their unique texture and flavor.  Over the next several posts, I'm going to write some of my favorite rice and grains recipes.  I hope everybody enjoys this mini-series.

Rice Pilaf
2 tablespoons butter
2 oz. broken uncooked spaghetti noodles
1/4 of medium onion, chopped
2 cloves garlic, minced
1/2 cup rice
1 cup chicken broth (or vegetable broth)
salt and pepper to taste

1. Melt butter in a medium saucepan over medium low heat.  Add broken pasta noodles and brown.  Watch this step carefully. 

2. Add onion and garlic and sautee until softened.  Add the rice and mix thoroughly to coat the rice with the butter mixture.  Toast the rice a few minutes, stirring often. 

3.  Add the chicken broth, salt, and pepper.  Cover.  Let sit over low heat for 15-20 minutes.  Make sure the rice doesn't start to burn on the bottom of the pan.  I stir every so often to avoid this.  And, after the rice plumps up, you can always turn off the burner but keep the lid on it to continue the cooking process without burning.  If I turn off the burner, it is usually around the 15 minute mark.

To turn this into a nice vegetable dish, mix in 1 inch pieces of asparagus or diced zucchini at the same time you add in the chicken broth.  I add another splash of stock (about 1/4 cup), too. 

Bon appetit!

Rice pilaf with zucchini still in the saucepan

Rice pilaf and one of my favorite pairings -- honey rosemary chicken

The Sauce

As requested, here is the homemade honey mustard dipping sauce that accompanies the breaded chicken tenders.   Biggest key step for this recipe is to make it the night before you want to use it.  It becomes so flavorful by letting the ingredients marry together overnight.


Homemade Honey Mustard Dipping Sauce

1/2 cup mayo
2 tablespoons prepared yellow mustard
1 tablespoon dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

1. Mix all ingredients together in a bowl.  Cover and chill in refrigerator overnight.

Bon appetit!

Back Home Again

This has been a couple of emotional, life changing weeks.  I had expected to be back on blogging track but new challenges kept coming at me.  For the most part, things are calming down and I hope to be blogging on a regular basis from here on out. 

I have made it safely to the United States for my summer vacation.  I'll be spending my time at my parents house in Indiana.  I'm extremely excited to be cooking in a large kitchen with all ingredients quickly at hand.  I'm also excited to be sharing some of my favorite recipes from this site with my parents.

I started this blog because I was amazed and shocked at the quality of meals I could prepare with such limited ingredients while living in Mexico. The excitement of each successfully attempted recipe was exhilarating and has gotten me completely, 100%, head over heels obessed with all things food related. I can spend hours researching recipe websites, browsing other food blogs, and viewing pictures of exquisitely plated food.

Not only am I here in the US on vacation, but I have also decided to permanently move back to the country.  I drove through Mexico for the last time last week and am so blessed to have had such an amazing 4 years down there.  All of this means that I am excited to start the next phase of my cooking journey. I can only begin to imagine what will be cooking in the kitchen over the next year. All the correct ingredients, the best cooking and baking equipment, an accurate oven thermometer, etc..... I'm sure it will feel like a dream at first.

Also recently changed, I will be cooking solo for awhile. It will be strange to go back to cooking for only one person rather than two. I know that many meals will be leftovers so I will not be going through as many new recipes as I have in the past months. I hope to try one new, exotic dish each week so that I have at least one blog post for the week. And for all you meat lovers out there..... with no man around the house, I imagine that most of my dishes will be going back to vegetarian. Feel free to substitute (for tofu) or add chicken, pork or beef whenever you feel like it.

Much love to all my readers!! I appreciate all of you!

A quick announcement to say that I've updated the "List of Recipes" page.  You can find all the recipes that I've posted on this blog easily through that page.  I got out of the habit of always updating that page after a new post and will try to change that. 

Enjoy!

A new favorite

Don't you love finding a new recipe that everybody devours and loves?  This next recipe is relatively new to us but it has already been repeated several times.  Homemade breaded chicken tenders!  YUMMY!

I have made these to be the main (and only) dinner dish, and then used the leftovers the next day in a chicken wrap or placed over salad greens.  The ideas are endless!

Please remember that when I cook, I almost always make enough for two people, and then some for leftovers -- I guess that makes about 3-4 portions.  This recipe is soooooo good that using 4 chicken breasts tests our temptation limits on getting seconds.  4 chicken breasts, depending on size, should be enough for 3 portions.  (It also depends on what you are serving with this for the meal). 

Breaded Chicken Tenders

4 boneless, skinless chicken breasts, cut into strips
1 egg, beaten
1 cup buttermilk***
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon
1 cup flour
1 cup bread crumbs
1/2 teaspoon salt
1 teaspoon baking powder
vegetable oil to fry

***There is no buttermilk in Mexico.  I let 1 cup milk and 1 1/2 tablespoons white vinegar sit for 5 minutes and then continue with the recipe.  Tonight I used lemon juice instead of white vinegar and I actually liked the taste even better.  I imagine with plain buttermilk the flavors will be similar. 

1. Mix egg, buttermilk, garlic powder, and paprika.  Pour over chicken strips in a ziplock bag.  Refrigerate at least 4 hours and up to 24 hours. 

2. Combine flour, bread crumbs, salt, and baking powder.  Mix well.

3. Take each chicken strip out of the buttermilk marinade and place in the flour mixture.  Coat each chicken strip well and place on a plate until ready to fry. 

4. Heat oil to 375 degrees (190 C)

5. Fry chicken strips until golden brown, about 10-12 minutes.  This usually takes 2-3 batches. 

Bon appetit!