I served this dish when my Grandma Shirley came over for dinner. It was a hit! The salad has an amazing smokey flavor, but also has a sweet side with the dried cranberries.
First, pour into a pot:
- 4 cups of chicken (or vegetable) broth
- 1 cup of wild rice
- 1 cup of long grain rice
Bring the contents to a boil, then reduce the boil to a simmer. Cover the pot and cook the rice until all of the chicken broth has been absorbed (about 40 minutes). Then, remove from heat and cool the rice completely.
Whisk together
- 1/4 of a cup of olive oil
- 2 tablespoons of sesame oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of sugar
Set the dressing aside.
In a large bowl, combine
- The cooled, cooked rice
- 4 stalks of sliced celery (optional)
- 8 sliced scallions
- 2 cups of thawed frozen peas
- 3/4 of a cup of dried cranberries
- 1/2 of a cup of sliced almonds
- The dressing you made
Chill everything completely before serving. Serves 8 to 10 people. Enjoy!
- Flavor, Fun and maybe a little mess!
Monday, July 25, 2011
Sunday, July 17, 2011
Baked Ziti with Chicken and Smoked Mozzarella
In an exciting turn of events (I couldn't find the recipe for Vanilla Pound Cake) I present to you a fabulous and hearty recipe for Baked Ziti with Chicken, Broccoli, Sun Dried Tomatoes, and Smoked Mozzarella Cheese. This is a perfect dinner for a party or just a quiet night at home. Also, it incorporates many food groups (Meats and Oils, Vegetables, Grains and Dairy).
Preheat your oven to 350 degrees Fahrenheit.
Combine in a food processor until coarsely ground (bread crumb texture):
- 4 slices of white bread
- 2 tablespoons of melted butter
Set the bread crumbs you just made aside. Begin preparing the filling by bringing 4 quarts of water to a boil. Then stir in
- 1 tablespoon of salt
- 1 bunch of chopped broccoli
Boil the broccoli until it is bright green (around 1 minute) and remove it from the pot with a slotted spoon. Place it on a baking sheet to cool.
Return the water in the pot to a boil and add
- 12 oz. of ziti pasta
Cook the ziti until it is al dente then toss it with
- 1 tablespoon of olive oil
Set the ziti aside. In another pot, add
- 2 tablespoons of olive oil
- 1 minced medium onion
Cook the onion until it is brown (about 8 minutes)
Then stir in
- 8 minced garlic cloves (or 8 teaspoons of pre-minced garlic)
- 1 tablespoon of dried thyme
Cook for about 30 more seconds, then add
- 1/4 of a cup of flour
Cook, stirring constantly until the mixture is golden (or about 1 minute)
Slowly (and carefully) add
- 1 cup of white wine
Keep cooking until the liquid has evaporated, then add
- 2 cups of chicken broth
- 1 cup of heavy cream
Bring to a simmer, whisking often, then add
- 1 1/2 pounds of chopped chicken breasts or thighs (tofu can be a vegetarian replacement)
Cook, stirring occasionally until done (about 4 minutes). Next, remove the pot from heat andstir in
- 3 ounces of shredded smoked mozzarella (around 1 cup)
- 1 cup (an 8 ounce jar) of drained, oil packed sun dried tomatoes (sliced)
The add the al dente ziti and the cooked broccoli to the pot and mix well. Then transfer everything into a 9x13 baking dish. Top the ziti and sauce with the bread crumbs you made earlier. Bake the ziti in the oven at 350 degrees for 15 minutes. The Baked Ziti should be bubbling and the bread crumbs should be slightly browned. You can serve this dish immediately. Enjoy!
- Flavor, Fun and maybe a little mess!
Preheat your oven to 350 degrees Fahrenheit.
Combine in a food processor until coarsely ground (bread crumb texture):
- 4 slices of white bread
- 2 tablespoons of melted butter
Set the bread crumbs you just made aside. Begin preparing the filling by bringing 4 quarts of water to a boil. Then stir in
- 1 tablespoon of salt
- 1 bunch of chopped broccoli
Boil the broccoli until it is bright green (around 1 minute) and remove it from the pot with a slotted spoon. Place it on a baking sheet to cool.
Return the water in the pot to a boil and add
- 12 oz. of ziti pasta
Cook the ziti until it is al dente then toss it with
- 1 tablespoon of olive oil
Set the ziti aside. In another pot, add
- 2 tablespoons of olive oil
- 1 minced medium onion
Cook the onion until it is brown (about 8 minutes)
Then stir in
- 8 minced garlic cloves (or 8 teaspoons of pre-minced garlic)
- 1 tablespoon of dried thyme
Cook for about 30 more seconds, then add
- 1/4 of a cup of flour
Cook, stirring constantly until the mixture is golden (or about 1 minute)
Slowly (and carefully) add
- 1 cup of white wine
Keep cooking until the liquid has evaporated, then add
- 2 cups of chicken broth
- 1 cup of heavy cream
Bring to a simmer, whisking often, then add
- 1 1/2 pounds of chopped chicken breasts or thighs (tofu can be a vegetarian replacement)
Cook, stirring occasionally until done (about 4 minutes). Next, remove the pot from heat andstir in
- 3 ounces of shredded smoked mozzarella (around 1 cup)
- 1 cup (an 8 ounce jar) of drained, oil packed sun dried tomatoes (sliced)
The add the al dente ziti and the cooked broccoli to the pot and mix well. Then transfer everything into a 9x13 baking dish. Top the ziti and sauce with the bread crumbs you made earlier. Bake the ziti in the oven at 350 degrees for 15 minutes. The Baked Ziti should be bubbling and the bread crumbs should be slightly browned. You can serve this dish immediately. Enjoy!
- Flavor, Fun and maybe a little mess!
Recipe Tonight: Vanilla Pound Cake
This cake can be used for ANYTHING including fun Strawberry Tarts or Lemon Poppyseed Cakes!
- Flavor, Fun and maybe a little mess!
- Flavor, Fun and maybe a little mess!
Saturday, July 16, 2011
Shrimp with Lime and Ginger Marinade
This super easy marinade is perfect for summer barbecues. It's also great for a yummy lunch (the reason I made it).
In a bowl, combine:
- 3/4 of a cup of fresh or packaged lime juice
- 1 tablespoon of minced ginger
- 2 minced garlic cloves (or 2 teaspoons of pre-minced garlic)
- 2 finely chopped scallions
- 2 tablespoons of finely chopped cilantro
- 1/2 of a teaspoon of salt
- 1/8 of a teaspoon of ground black pepper flakes
- 1 pinch of red pepper flakes (to taste)
- 2 1/2 tablespoons of orange marmalade
Whisk the mixture with a fork, then add
- 1/3 of a cup of olive oil
Again, whisk the mixture.
Then thaw 12 frozen shrimp in cold water. When the shrimp are thawed, put them in a Ziplock bag with about a fourth of the marinade. Let the shrimp marinate for around 20 minutes or so.
While the shrimp are marinating, drizzle a pan with olive oil, salt and pepper. Once the shrimp is ready, pour the contents of the Ziplock bag onto the pan and turn the stove on. Sauté the shrimp on both sides until they are pink and firm (you can check by poking one of them with your finger)
This recipe serves 3 people (4 shrimp per person) but there is going to be plenty of marinade left to make more. Enjoy!
- Flavor, Fun and maybe a little mess!
In a bowl, combine:
- 3/4 of a cup of fresh or packaged lime juice
- 1 tablespoon of minced ginger
- 2 minced garlic cloves (or 2 teaspoons of pre-minced garlic)
- 2 finely chopped scallions
- 2 tablespoons of finely chopped cilantro
- 1/2 of a teaspoon of salt
- 1/8 of a teaspoon of ground black pepper flakes
- 1 pinch of red pepper flakes (to taste)
- 2 1/2 tablespoons of orange marmalade
Whisk the mixture with a fork, then add
- 1/3 of a cup of olive oil
Again, whisk the mixture.
Then thaw 12 frozen shrimp in cold water. When the shrimp are thawed, put them in a Ziplock bag with about a fourth of the marinade. Let the shrimp marinate for around 20 minutes or so.
While the shrimp are marinating, drizzle a pan with olive oil, salt and pepper. Once the shrimp is ready, pour the contents of the Ziplock bag onto the pan and turn the stove on. Sauté the shrimp on both sides until they are pink and firm (you can check by poking one of them with your finger)
This recipe serves 3 people (4 shrimp per person) but there is going to be plenty of marinade left to make more. Enjoy!
- Flavor, Fun and maybe a little mess!
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