Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Friday, September 2, 2011

Fruit Studded Rice Pilaf

Our side dish this week is a tasty dish overflowing with flavor from raisins and dried apricots.It's simple to make and goes great with the entree we cooked yesterday, Orange Chicken, but just as delicious all by itself.
2 tablespoons Butter
1 cup Long Grain White Rice
2 tablespoon finely Onions
2 cups Water
1 teaspoon Beef Base
1/3 cup chopped Apricots
1/3 cup Golden Raisins
1 tablespoon packed Brown Sugar

Let's cut our onion first.
Cut the onion in half, and then in half again.
Cut off 2 slices of onion.
Cut the slices from the bottom up, 
into slices creating chopped pieces.
Measure out 2 tablespoons.
Set the onions aside.
Let's make our rice.
Put 2 cups of water in a pot on the stove.
Make sure to measure the 2 cups.
It's important that there not be too much water when you
are cooking rice. It will end up soggy and unusable.
Bring the water to a boil.
Add 1 cup of rice.
Cover the pot and let it cook for 20 minutes.
Let the rice cool down , then scoop out the 
1 cup that we need.
Let's chop our apricots.
Take 3 pieces of apricots,
stack them up,
Cut them down the middle,
and chop in the opposite direction.
Now you have your small chopped pieces.
Melt butter in a large skillet.
Add the rice and onion.
Cook for 3-4 minutes until rice is slightly brown.
Add water, beef base, apricots, raisins, and sugar.
Bring to a boil.
Then reduce heat to low, and cover.
Cook, stirring a few times, until the rice is soft and the 
majority of the liquid has diminished. Keep the 
rice covered. This should take about
20-25 minutes, but if it takes longer, don't worry.
Keep an eye on the liquid.
(The cookie sheet you can barely see on the right side
of the pic is my cover. Anything works as long as it covers
the entire pan)
All done!


Thank you for joining us tonight.

Tomorrow we will be making our dessert for the week:
Apple Bread Pudding
w/ Vanilla Sauce

See you then!!

Friday, July 1, 2011

Southwestern Deviled Eggs

I have spent a great deal of my life living in the southwestern United States. I love it here! I love the huge vistas,  the blue, blue sky, the ever changing mountains, and of course, the delicious, party in your mouth food! That's why I love these Southwestern Deviled Eggs. They are full of flavor in every bite. I know you will love them!!

Southwestern Deviled Eggs
6 Eggs
1/2 cup Mayo
1/2 teaspoon Ground Mustard
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Cumin
1/4 teaspoon Chili Powder
1/4 teaspoon Cayenne Pepper
1 chopped Green Onion
Avocado and/or Fresh Cilantro
Place your 6 eggs in a pot of cold water, and place on
the stove. Bring to a boil. Boil for 15 minutes. Start
timing when it starts to boil. After 15 minutes,
put the pot under cold running water to cool the eggs,
and stop them from cooking.
After they have cooled, peel each egg, and then
cut them in half.
Put the yolks in a bowl, and put the whites to the side.
Smash the yolks with a fork.
Add the mayo, spices, and green onion. Mix together.
Stuff the filling into each egg.
Garnish each egg with cilantro or a piece of avocado.

Thanks for joining me today!
I hope you enjoyed the side dish for this week.
Tomorrow we will be creating the dessert for the week,
Pecan Bars!!

See you then!!

Monday, June 6, 2011

It's Grocery Time!!

I will make this quick today: I have a great menu for you this week. We are going to be learning a couple new things with this menu. We will be roasting tomatoes, making dressings, making a reduction, baking cupcakes, and frying the best homemade chicken fingers you have ever had! I promise! So lets get started. Here is your menu and grocery list:

Appetizer~Roasted Roma Round Up with Balsamic Reduction

Salad~Green Salad on a Stick

Entree~Homemade Chicken Fingers w/ Ranch and Honey Mustard

Side~Grandma's Potato Salad

Dessert~Alex's Nilla Wafer Cupcakes

Here's what you need:

Roma Tomatoes( 3)
Old Bay Seasoning
Pita Chips
Mozzarella  Cheese(Fresh-if possible)(8oz)
Cream Cheese(1)
Balsamic Vinegar(1 bottle)

Green Salad on a Stick
Romaine Lettuce
Grape Tomatoes
Block Cheddar Cheese(8 oz)
Sour Cream
Buttermilk(1/2 cup)
Garlic(1 clove)
Parmesan Cheese (finely grated)

Homemade Chicken Fingers
Boneless, Skinless Chicken Breast(1.5 lbs)
Garlic Powder
Dried Basil
Salt and Pepper
Sour Cream
Dijon Mustard
Lemon Juice
Buttermilk Powder
 Dried Parsley
 Dried Chives
 Dried Oregano
 Dried Tarragon
Garlic Salt
 Lemon Pepper

Grandma's Potato Salad
Idaho Potatoes(3 lbs)

Alex's Nilla Wafer Cupcakes
Baking Powder
Mini Vanilla Wafers

That is everything for the week. Stop by tomorrow and we will start with the Roasted Roma Roundup with a Balsamic reduction. Thanks for joining me. See you Monday!