Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Rice

Southern Style Chicken and Rice

by Leave a Comment

Oh my gosh y’all, I am sooooo excited to share this recipe today! 

I think it’s safe to say that chicken and rice is a staple  in everyone’s recipe stash.  But, this particular recipe is like no other that you’ve experienced before.  This is even true for me, before I came across this recipe I had never tasted, let alone made a chicken and rice dish like this.  And after the first bite I wondered where the heck it had been my whole life!

This ain’t your typical chicken and rice.  It’s not loaded with cream of _______ and cream of _______.  I’m not downing the “cream of” soups because I use them in my fare share of recipes, but this recipe doesn’t call for them, and they truly are not missed.  It’s not topped with gobs of bubbly, gooey cheese.  Again, nothing wrong with that, but this isn’t that type of recipe.

Instead, this chicken and rice focuses on it’s name sake.  Tender, juicy chicken and rice that is loaded with tons of flavor. 

This is a “back to the basics” recipe, if you will.  This is the type of cooking our grandparents and great grandparents did.  Good, fresh chicken sautéed with butter, onions, and celery and left to caramelize to give even more flavor to the dish.  The chicken is removed and the riced is cooked in the same pan with the veggies to infuse even more flavor and to allow all those bits that are stuck to the bottom of the pan to be scraped up and infuse the dish. 

This is comfort food the way it should be!  Hearty, bursting with flavor and filling.  Add some veggies and bread and you’ve got the perfect meal.  This is one of our family favorites, especially during the fall and winter months.  Not only is it bursting with flavor but the smell of this cooking fills the whole house and brings a sense of nostalgia, just like being at your grandparents house while they are whipping up a meal for the family.

Southern Style Chicken and Rice


Ingredients:


1 1/2 Cups rice (I used brown rice, but use whatever you’d like)
3 Cups chicken broth or stock
1-2 Tbsp butter
1 Onion, diced
3 Stalks celery, finely chopped
3-4 Cloves garlic, minced
6 Boneless, skinless chicken thighs
Salt and pepper, to taste
Parsley (optional)

Directions:


Place the butter in a large pan and allow to melt.  Once melted add the onions and celery and sauté until translucent.  Add the chicken thighs and allow to cook over medium until the vegetables become very soft and the pan begins to glaze (about 3-4 minutes).  OR, turn the heat down to low/medium-low and allow to cook for about 20-30 minutes.  This will yield a lot of good caramelization on the bottom of the pan, which will give you super big flavors running throughout the entire dish.  Once the chicken is almost cooked though (about 75% of the way), remove from heat and allow to sit until cooled.  Once the chicken has cooled, cut into bite-sized pieces.  Set aside.

Leave the vegetables in the pan.  There should also be some oil left in the pan.  Add the rice and garlic to the oil and stir around to coat.  Turn heat on medium and allow to cook for one to two minutes, stirring occasionally, until the rice begins to turn slightly transparent.  If there is any oil left after the two minute period, discard and then add the chicken broth.  Begin deglazing the pan by stirring the rice and scraping the bits off the bottom of the pan.  Bring the mixture to a boil, then reduce to a simmer and add the chicken back in the pan. 

Reduce heat to low, cover and cook for about 20 minutes.  Turn off the heat, remove pan from stove and allow to sit for about 10 minutes.  Stir, season with salt and pepper.  Add parsley, if using and stir to combine.

Serve.

Recipe source: Seasoned Homemaker

Stuffed Bell Pepper Soup

by Leave a Comment

I have always loved stuffed bell peppers, but during the winter months I mostly crave soups. This stuffed bell pepper soup combines my love for those delicious stuffed peppers and tasty soups and brings them together in a big bowl of goodness!

During the summer we have a garden packed full of fresh tomatoes, onions, potatoes, strawberries and bell pepper, just to name a few things.  There’s nothing better than walking out to the garden and snagging the ingredients needed for the evening’s meal.  Talk about fresh!

Stuffed Bell Pepper Soup

When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer.  Stuffed bell peppers.  I’ve made a lot of variations of stuffed bell peppers and they’ve all been a hit.

There’s something so comforting about stuffed bell peppers.  I grew up on them, so in a way I’m always transported back to my childhood and sitting at the table with my brother and parents.

Stuffed Bell Pepper Soup

While I love stuffed bell peppers, I’ve become kind of of snob to them.  I only make them during the summer when I can use the freshest of the fresh peppers.  I know, I know, I’m a snob.  

But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.

Stuffed bell pepper soup

So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy.  Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!

This soup is full of big bold flavors that meld together and compliment one another perfectly.  A delicious, rich tomato base complimented by slightly sweet bell peppers, and hearty ground beef.  The addition of rice really rounds out those stuffed bell peppers we all know and love, as well as makes this soup thick and extremely hearty.

Stuffed Bell Pepper Soup

Top this stuffed bell pepper soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color.  Serve with some fresh rolls or bread for a simple, yet satisfying meal.

Stuffed bell pepper soup

Stuffed Bell Pepper Soup

Yield: 7 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Everything you adore about stuffed bell peppers comes together in this flavorful and hearty soup. The combination of simple ingredients comes together quickly to make a deliciously satisfying soup.

Ingredients

  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 small onion, chopped
  • 3/4 Cup chopped green bell pepper
  • 3/4 Cup chopped red bell pepper
  • 2 Cloves garlic, minced
  • 1 (14.5oz) Can petite diced tomatoes
  • 1 (14.5oz) Can fire roasted tomatoes
  • 1 (15oz) Can tomato sauce
  • 1 (14.5oz) Can beef or chicken broth
  • 2 1/2 Tbsp fresh chopped parsley, plus more for garnish
  • 1/2 Tsp dried basil
  • 1/4 Tsp dried oregano
  • 2 Cup uncooked long grain white or brown rice, cooked according to package instructions
  • Cheddar or mozzarella cheese, for serving

Instructions

  1. Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pan is hot, add the beff and saute until cooked through. When the beef is just about cooked through, season with salt and pepper. Remove from heat and drain meat. Set aside.
  2. Add the remaining olive oil to the pot and add the onions and bell peppers. Saute for about 3 minutes, until onions begin to turn translucent, add the garlic and cook for another 30 seconds.
  3. Add the tomatoes, broth, parsely, basil, oregano, and cooked beef and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
  4. Taste, adjust seasonings if needed.
  5. To serve, place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.
Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 438mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 26g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Soup

Recipe source: Cooking Classy

Stuffed Acorn Squash

by Leave a Comment

Fall is all around us; the changing leaves, cool air and endless amounts of pumpkins everywhere.  With fall comes many different types and varieties of food.  I love looking through the produce section and seeing all the different varieties of pumpkins, squash and various other gords.  There are squash and gords of all different shapes, sizes and colors.  Not only do these things scream fall and make good décor, but the options for recipes are endless.  Roasted, sautéed, boiled, steamed, soup; the options go on and on.

Squash is such a simple item to work with, the flavor of the squash alone is delicious and really doesn’t require a lot of extras to get the full flavor.  I’ve enjoyed my fare share of plain ol’ roasted squash with a touch of salt and pepper and I’ve been beyond satisfied.  But there are times where I do like to add a little more to really enhance the flavor and presentation of a dish.  So when I was at the store recently I stocked up on a few varieties of squash and my intentions were to jazz them up. 


With this recipe I still wanted the flavor of the squash to shine.  So I wanted to stuff it with delicious and bold flavors that worked well together as well as complimented the flavor of the squash.  I decided to roast the squash with a touch of butter and brown sugar.  For the base I decided to use rice; something starchy with a mild flavor and just the right texture.  I added in some reconstituted dried cranberries, sharp white cheddar, sautéed apples and onions, and pecans.  All flavors that were bold, different but complimented one another beautifully.

 

This stuffed squash we amazing; full of flavor and filling.  The squash is buttery and slightly sweet and works well with the tart cranberries, sweet apples, sharp tangy cheese, and crunchy pecans.  This could easily be the main course but we enjoyed it as a side with spicy pumpkin spice chicken with tangy apple gravy; a meal that screamed fall. 

 

This squash encompasses the flavors of fall.  The flavors in the stuffing are ingredients that are more than likely seen at your Thanksgiving meal.  If you’re looking for a side to make for Thanksgiving that’s just a little different then make this delicious stuffed acorn squash to serve with your turkey.

Stuffed Acorn Squash

Ingredients:

1 Acorn squash
1 1/2 Tbsp unsalted butter
1 Tbsp brown sugar
1/2 Small sweet onion, finely chopped
1 Small Honeycrisp apple
1/4 Cup dried cranberries
1/4 Cup pecans, roughly chopped
1/4 Cup sharp white cheddar, cut into small cubes
1/2 Cup uncooked rice
Pinch of white pepper
salt, to taste

Directions:

Preheat oven to 400.

Cut the acorn squash lengthwise and remove the seeds.  Place the squash cut side up on a baking sheet and rub with half a tablespoon of butter.  Sprinkle with brown sugar and place in the preheated oven.  Roast for 20-25 minutes, until the squash is fork tender.

Meanwhile, cook the rice according to package instructions.

Place cranberries in 1/2 cup of water and allow to soak.  Set aside.

Peel and core the apple and chop into 1/2 inch cubes.  Place the remaining butter in a small sauté pan and place over medium-low heat.  Add the pecans, apples and onions and cook for 2-3 minutes, until onions are translucent. 

Drain the excess liquid from the cranberries.  Combine the rice, cranberries, and apple mixture and stir to combine.  Add the salt and pepper and stir to combine.  Add the cheese and stir to incorporate.  Taste, adjust seasonings if needed.

Divide the rice filling evenly between the two halves.  Top with extra cheese, if desired.  Return to oven for 5 minutes, until cheese is melted.  Remove from oven, top with fresh parsley and serve immediately.

Recipe source: A Lynsey Original

Chicken and Chile White Creamy Soup

by Leave a Comment

When it comes to classic combinations, chicken and rice has to be at the top of the list.  I think these two things have been together since the beginning of time; two delicious foods that compliment each other wonderfully.  When I think of comfort food, this classic duo is one of the first things that pops in my head.

When I saw the recipe for this soup on Shugary Sweets and it had this classic duo I knew it had to be delish!  The soup is incredibly simple to assemble and takes very little effort.  The chicken is cooked until golden brown and perfectly tender then the spices, chicken broth and rice are added and simmered until the rice is thoroughly cooked and fluffy.  Once the rice is cooked, the cream and sour cream is added and the soup thickens instantly and becomes perfectly cream. 

The is list of ingredients is simple but packs a punch of flavor.  This soup is amazing.  It’s filling, hearty, creamy and satisfying.  It was a hit at our house; I loved it but Spencer and Tucker were fans too.  Tucker even went back for seconds.  This soup is the ultimate comfort food, and we took it a step further and enjoyed it with some beer cheese bread.     

Chicken and Chile White Creamy Soup

Ingredients:

2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 (4oz) can chopped green chiles
32 Oz (4 cups) chicken broth
3/4 Cup uncooked Jasmine rice
2 Tsp cumin
1 Tsp Kosher salt
1/2 Tsp freshly ground black pepper
3/4 Tsp garlic powder
1 Cup heavy cream
4 oz (1/2 cup) sour cream

Directions:

Pour olive oil in a large stock pot and place over medium heat.  Add the chicken and cook until brown, about 10 minutes.  Once the chicken is completely cooked, reduce heat to low, and add the chiles, chicken broth, rice, cumin, salt, pepper and garlic powder and stir to combine.  Cover the pot and allow to cook for about 1 hour, until rice is thoroughly cooked, stirring occasionally.

Once the rice is cooked through, add the heavy cream and sour cream and stir to combine.  Cover again and allow to cook an additional 15-20 minutes.  Taste and adjust seasonings, if necassary.  Serve immediately.

*If soup is too thick add additional chicken stock until desired consistency is achieved

Recipe source: barely adapted from Shugary Sweets

Caribbean Jerk Salmon Bowls

by Leave a Comment

It’s officially Spring, Ya’ll!  March 20, 2013 is the very first day of spring!  Are you excited?  Hello sunshine, where have you been all of these cold, snowy and rainy months?  Hello mid 70’s, crisp air, light breezes and slightly chilly nights.  My how I’ve missed you.  It’s roll down the windows, sit on the patio, open the windows in your house type weather.  I love it! 

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face.  Pink, yellow, green and hints of purple.  Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would! 

This is one of those meals that has it all.  Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy.  It’s packed full of flavor and texture and it’s a meal that’s layered with flavor.  It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper.  The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone.  The salmon is broiled to perfection, and remains delicate and moist.  The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa.  This salsa is out of this world.  The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro.  Truly amazing.  With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal.  It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish.  It’s delicious, full of flavor, light, refreshing and a cinch to pull together.  While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing.  The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting! 

So what are you waiting for?  Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!         

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper.  Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place the salmon on the foil.  Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes.  Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine.  Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine.  Season with salt and allow to rest for at least 20 minutes before serving.  Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

Mushroom-Sausage Ragu

by Leave a Comment

It’s not surprising that I love being in the kitchen.  Some people have their retail therapy, others get massages and manicures, but I cook and bake.  The entire process; preparation, cooking and decorating and plating is my therapy.  As much as I enjoy preparing meals that are packed full of different steps and processes, during the week I just don’t have that kind of time.  I need to be able to get a well balanced meal on the table in a short period of time so we can eat at a decent hour.

I know this isn’t the typical recipe for ragu, but this is the perfect version for a quick weeknight meal.  This was a dish that was incredibly easy to assemble, and took practically no time to get on the table.  It’s packed full of so many flavors and textures; from the sweet sausage, meaty mushrooms to the robust tomato sauce.  Can we all just agree here that mushrooms and sweet Italian sausage were made for one another?  I don’t know what it is, but it’s a magical combination.  The tomatoes not only added a slight sweetness to the sauce, but a slightly smokey undertone, as well.  All of the flavors combined made the perfect topping to spoon over starchy rice or buttery polenta.  I’ve enjoyed this dish using both the rice and polenta and each were equally delicious and satisfying.
Mushroom-Sausage Ragu

Ingredients:

2 Tbsp olive oil
1 (14.5oz) can fire roasted tomatoes
2 Tbsp unsalted butter
2 Sweet Italian sausages, casings removed
2 Cups baby bella mushrooms
1 Garlic clove, mined
1 Small onion, thinly sliced
Salt and pepper, to taste
Chopped fresh parsley, for serving (optional)

Directions:

Place a large skillet over medium heat.  Add 1 tablespoon of oil and allow to heat.  Once the oil is warm add the sausage and allow to cook until cooked through.  Using a slotted spoon, remove the sausage from the pan and place on a paper towel lined plate. 

Return pan to medium heat, add butter along with mushrooms and onions.  Allow to cook until tender, and onions begin to turn translucent, about 5 minutes.  Onces the vegetables are almost cooked through add the garlic and cook an additional 30 seconds.  Return the sausage to the pan, and stir to combine with onions and mushrooms.  Add the fire roasted tomatoes and season with salt and pepper.  Bring the mixture to a simmer, cover and allow to simmer for 5-10 minutes, until mixture has thickened slightly.

To serve-
Spoon ragu over prepared rice or polenta, sprinkle with fresh parsley.   

Recipe source: adapted from Food and Wine via Delish

Jalapeno-Cream Cheese Rice

by 5 Comments

I am so excited to share this recipe with you!  This particular recipe has been a long time coming.  I know, I know, you’re thinking a little rice, cheese and few other ingredients; what’s so special about that?  Well, it’s so special because it’s so delicious.  I was first introduced to this side when I visited a local restaurant and had their shrimp enchiladas that was paired with garlic-jalapeno black beans and this deliciously rich, creamy and cheesy jalapeno-cream cheese rice.

This rice is simple yet delicious and pairs wonderfully with various entrees.  It starts out by combing cooked rice, cream cheese, sour cream, and diced jalapenos and mixing until incorporated.  The rice is then evenly spread in a baking dish, topped with shredded cheese and baked to achieve a creamy, yet slightly crunchy dish.  The rice is perfectly creamy, with a hint of spice from the jalapenos, and slighty tangy from the cream cheese and sour cream.  The cheese is rich, sharp and ooey gooey satisfaction.  We’ve enjoyed this as a side with multiple Mexican inspired meals and it has quickly become a household favorite.  I know once you try this it will become a favorite in your house, as well!

Jalapeno-Cream Cheese Rice

Ingredients:

1 Cup rice
4 oz cream cheese, room temperature
1/2 Cup sour cream
2-3 Tbsp pickled jalepeno slices, diced
1-2 Tbsp pickling juice from the pickled jalapenos
1/2-3/4 Cup colby jack cheese

Directions:

Cook rice according to package directions.

Preheat oven to 350.  Lightly spray a shallow 2 quart casserole dish with non-stick cooking spray.

Combine cooked rice, cream cheese, sour cream, diced jalapenos, and 1 tablespoon pickling juice.  Taste, add more pickling juice, if desired.  Spread evenly in prepared baking dish.  Top with shredded cheese and bake for 15-20 minutes, until cheese is melted and slightly bubbly.  Remove from oven, allow to cool for 5 minutes then serve.

Recipe source: inspired by Trio’s Restaurant

Cumin-Seared Scallop Tacos

by Leave a Comment

Kelsey Nixon of “Kelsey’s Essentials” is one of my new favorite cooks.  Most of you may know her from “The Next Food Network Star“, she was on season 4 and she actually made it to the top 4.  I absolutely loved her on NFNS and I had hoped she would win the title of NFNS and have her own show, well that didn’t happen.  When she was cut I was so sad, I really enjoyed her and her spin on recipes as well as her cheery personality and thought she would have made a wonderful host.  Not too long after her dismisal from NFNS, Kelsey got her own show which premeired in 2010 Cooking Channel and I could not be happier.  She has so many helpful tips and the recipes that she prepares look so delicious and very do-able for the homecook.  Since I discovered her show it is now on my DVR list so I am sure to never miss an episode!  Each show has a theme and she prepares recips that correspond with that theme…how nifty is that?

One of the first shows I saw of her was an episode that featured recipes using cast iron skillets.  During this particular show everything she made looked and sounded absolutely delicious, and of course, it was made using a cast iron skillet.  When I saw her make cumin-seared scallop tacos with mango salsa, tomatillo guacomole and cilantro-lime rice I edited my weekly menu right them to ensure I could make them as soon as possible.  I knew if they were anywhere near as good as they looked they would be amazing.  Boy was I right, these were out of this world!  My mouth is watering now just thinking about them.  I loved everything about these tacos.  The spice of the cumin followed by the sweetness from the mangos and the rich butteriness of the guacomole paired so well together and made the best flavor combinations.  Individually the tomatillo guacomole, mango salso and cilantro-lime rice are delicious and would make great sides to go with any meal but they compliment each other so well and make the perfect flavor combination.  I can’t get this on our menu enough; just thinking about it makes me want to go home and make some…I think they just may be on the menu next week!  This is the perfect meal for a fresh spring or summer supper; enjoy them while sitting on the porch and enjoying the nice weather.

Cumin-Seared Scallop Tacos

Ingredients:

For the cilantro-lime rice-

1/2 Cup rice
5 Sprigs fresh cilantro
1 Cup chicken broth
Juice of 1 lime

For the tomatillo guacomole-

6-8 Tomatillos husked and roughly chopped (about 8 ounces)
3/4 Cup freshly chopped cilantro leaves
1 Avocado, halved, peeled and chopped
1/2 Onion, coarsely chopped
1/2 Jalapeno, coarsely chopped with seeds
2 Garlic cloves, smashed and quarted
Juice of 1 lime
1 Teaspoon ground cumin
1 Teaspoon salt

For the mango salsa-

1/2 Cup diced mango
1/2 Cup diced tomatoes
2 Tablespoons minced onion
2 Tablepoons chopped cilantro
2 Teaspoons minced Serrano chile pepper
Zest and juice of 1 lime

For the scallops-

1 1/4 Pounds large sea scallops (about 8)
1/4 Teaspoon salt
1/4 Teaspoon cumin
1-2 Tablespoons unsalted butter
8 (6 inch) corn tortillas

Directions:

First prepare the tomatillo guacomole and mango salsa. 

For the tomatillo guacomole-

Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

For the salsa-

Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Cover and set aside to let flavors combine.

For the rice-

In a small saucepan over high heat, bring the rice, cilantro, broth, rice, and lime juice to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.

For the scallops-

Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel. Season both sides scallops with salt and cumin.

In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and half.

To assemble-

To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 2 seared and halved scallops, then top with mango salsa. Repeat with remaining ingredients.

Recipe source: Kelsey Nixon, Kelsey’s Essentials

Risotto with Chicken and Caramelized Onions

by Leave a Comment

Risotto is a dish that has become very popular in the recent years and it’s popularity has come from nowhere.  As I’ve seen more and more recipes for risotto I’ve become fascinated with it and have been dying to try it.  It just seems to be such a versatile dish and it’s one of those that can go so many different ways and there can be so many flavor variations. 

I have seen many recipes for risotto and there are many that I want to make but I came across one that jumped out at me from Williams-Sonoma and I knew I had to try it.  I liked this recipe because it had the meat in the risotto so it could be served as the main course and a side at one time.  Another reason I liked this recipe to start with is because there wasn’t a whole lot to it, it seemed to have the basic ingredients and that was it.  This was the perfect starter recipe. 

This risotto turned out so good.  I wasn’t really sure how it was going to turn out, especially with it being my first time to make it but I was really happy with the outcome.  I did make a couple of changes to the recipe, but nothing that was too drastic.  All the flavors blended together perfectly.  I will definitely be making this recipe again as well as trying other risotto recipes.

Risotto with Chicken and Caramelized Onions

Ingredients:

1/2 cup extra-virgin olive oil

2 sweet white onions, cut into 1-inch pieces
1 leek, white portion only, cut into 1-inch pieces (I omitted the leeks simply because I didn’t have any on hand)
1 cup Madeira wine, at room temperature (instead of white wine I used apple juice)
9 to 10 cups chicken stock
3 cups Arborio or Carnaroli rice
2 cups chopped cooked chicken (see Note)
*** I boiled chicken and then added onion powder, pepper and a little salt and then cubed it.
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste

Directions:

In a large, heavy saucepan over medium-high heat, warm 1/4 cup of olive oil.  Add the onions and leeks and saute until the onions are golden brown, about 15 minutes.  Add the Madeira and deglaze the pan, stirring to scrape up the browned bits.  Cook until liquid is reduced by half.

Meanwhile, in a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. Add 1 cup of the simmering stock to the onion mixture and continue to cook over medium-high heat until the liquid has reduced and the mixture is quite thick, about 15 minutes more. Set aside.
While the onions simmer, in another large, heavy saucepan over medium heat, warm the remaining 1/4 cup olive oil. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, stir in the chicken. Cook to heat through, about 1 minute. Remove from the heat and stir in the butter, caramelized onion mixture and reserved 1/4 cup stock. Season with salt and pepper and serve immediately. Serves 6.

Risotto

Note: Use leftover roasted chicken (see related recipes at right) or poached chicken breasts. To poach chicken breasts, put 2 to 3 bone-in breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes.

Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (Simon & Schuster, 2002 ).

Recipe source: Williams-Sonoma

A Taste of the Tropics

by Leave a Comment

The other night our meal was inspired a little by the tropics.  We had coconut breaded shrimp with a sweet cilantro cream  dipping sauce, cilantro lime rice and steamed asparagus with a hint of lime.  All of those flavors combined remind me of somewhere sunny and warm with sandy beaches; and being somewhere like that sounds so awesome right now!  

We have had a mix of weather here in Arkansas lately, so one week I can be cuddled up with big bowl of steamy soup and the next week soup is one of the last things I want to cook.  Let me tell you, it’s now November and we are still experiencing weather in the upper 70’s!  Crazy Arkansas weather; if you don’t like the weather just stick around and in about five minutes it will be completely different:).  

Enough about the crazy weather patterns, this is a food blog not a weather blog.  To compliment the coconut shrimp I made cilantro lime rice.  It was awesome!  You could taste a hint of all the flavors in the rice but none of them overwhelmed the other.  This was a perfect side item; it was light and fresh and so simple to make.  This meal was my taste of the tropics in mid November when the weather matches the weather in the tropics!  CRAZY!

 

Ingredients:

1 Cup cooked brown rice

1 Tablespoon butter

2 Tablespoons cilantro, roughly chopped

1 1/2 Tablespoons lime juice

 

Directions:

Combine cooked, warm rice and butter and stir together.  Once butter has coated all the rice stir in the cilantro and lime juice.  Mix together well and serve.

 
Cilantro Lime Rice  
Recipe from: Lynsey Lou

←