Teriyaki Rice with Stir Fry Vegetables

Just a quick post for tonight’s dinner. I fixed some stir fry vegetables with rice and fish.  Very tasty and easy to do.  I had a frozen vegetable blend with asparagus and squash but any combo will do.

Teriyaki Rice with Stir Fry Vegetables

  • 1 1/2 cup chicken stock
  • 1/4 cup teriyaki sauce
  • 3/4 cup long grain jasmine rice
  • 16 o.z. mixed stir fry vegetable blend

Bring stock and teriyaki to a boil.  Add rice and reduce heat simmering for about 15 minutes or until rice is tender.  Meanwhile in skillet heat vegetables over medium high heat for about 5 minutes or until thawed and warm (you could use a microwave if you prefer).  Add vegetables to rice during last few minutes of cooking.  Remove rice and vegetables from heat and allow to rest covered for about 5 minutes.   I served mine with swordfish today ~ I cooked the fish with some teriyaki and topped with a little red hot sauce for an added kick.

Enjoy ~ Kimberly

Fried Rice

Charles made some awesome fried rice with the teriyaki chicken a couple of days ago.  I really enjoyed this; it’s one of those dishes that it is easy to eat too much though.  I loved everything about it; the crunch of the water chestnuts, the eggs, the peas; oh so very tasty.

  • 1 cup uncooked long grain rice
  • 2 Tbs sesame oil
  • 1/2 tsp crushed red pepper
  • 1/2 cup diced carrot
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 2 sliced jalapeno
  • 1 – 2 Tbs soy sauce
  • 2 eggs; scrambled and cooked
  • 1/2 can water chestnuts
  • 1 clove garlic
  • 1/2 cup peas
  • black pepper

Cook rice for 9 – 10 minutes; this will leave the rice slightly undercooked.  Rinse rice well and drain thoroughly; spread rice to dry out while prepping remaining ingredients.  In large skillet heat sesame oil; sauté carrot, celery, onion, jalapeno, and crushed red pepper for 6 – 8 minutes or until veggies are tender.

Add rice, eggs, soy, garlic, peas, water chestnuts and pepper; cook over medium high heat for 5 – 10 minutes.

Enjoy ~ Kimberly

Mushroom Poached Chicken and Rice with Broccoli

I know I post chicken recipes often but there are so many ways to fix it and quite simply it is delicious.  Today I started by sautéing some mushrooms to make a flavorful base then added the sliced chicken to the broth for poaching.  I went with rice and broccoli and I seasoned with rosemary, but thyme would be delicious too.

Mushroom Poached Chicken and Rice with Broccoli

  • 8 o.z. fresh mushrooms
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups water
  • 1/2 tsp crushed dried rosemary
  • 1 large boneless chicken breast cut into thin strips
  • 2 cloves garlic
  • 3/4 cup long cook rice ~ I like jasmine
  • 3 – 4 cups fresh broccoli florets
  • salt and pepper

In large skillet sauté mushrooms in olive oil over medium high heat for about 8 – 10 minutes until tender and starting to brown.

Season with salt and pepper, add water and rosemary and bring to simmer.  Add chicken and garlic and reduce to medium low cooking for about 3 – 5 minutes or until chicken is just cooked.  Remove chicken and some of the mushrooms from the broth in skillet; cover and set aside.

Add rice to broth and begin cooking for about 5 minutes.  Add broccoli florets and cook an additional 10 – 15 minutes or until rice is tender.  Stir in chicken and mushrooms; heating through if necessary.  Season with additional salt and pepper if desired.

Enjoy ~ Kimberly

Mushroom Rice ~ a simple and quick way to dress up rice

This rice was so easy to make and full of flavor.  I used some homemade chicken stock and fresh mushrooms.  I also prefer jasmine rice.  It’s a long grain rice that cooks for about 15 minutes; has a bit of a fragrant nutty flavor.

Mushroom Rice

  • 2 cups chicken stock
  • 8 o.z. mushrooms ~ sliced, chopped, or diced (or some sort of combination for variety)
  • 1 cup long cooking rice ~ I like jasmine rice
  • salt and pepper to taste

Bring chicken stock and mushrooms to boil.

Add rice and reduce heat to a simmer.  Cover and cook 15 – 20 minutes depending on rice; until desired tenderness.

Enjoy ~ Kimberly

Scallops with Broccoli, Garlic, and Wine

I don’t often cook with wine.  I am not a big fan.  It tends to overpower if not used correctly.  Tonight however I was sipping on a Moscato Spumante.  I am sure this would be frowned upon for cooking, but it was what I was having at the time.  I however rather enjoyed the sweet flavor with the seafood.  A dry cooking wine might be more suitable if desired, but if you are feeling adventurous use any kind you like to drink.

Scallops with Broccoli, Garlic, and Wine

  • 1 head broccoli cut into florets
  • 2 cloves garlic ~ mince
  • 1 jalapeno ~ finely diced
  • 1 pound scallops
  • salt and pepper
  • 1/4 tsp paprika
  • 1/2 cup white wine ~ something you like the flavor of
  • 1/2 cup cooked rice
  • 1/4 tsp thyme

In skillet with 1/2 cup water over medium heat add broccoli, garlic, and jalapeno.

Cook for about 4 minutes and remove from skillet; set aside.  Season scallops with salt, pepper, and paprika.

In same skillet add scallops.  Cook for about 3 minutes; drain off excess juices if desired and return to pan cooking an additional 2 minutes.  Add wine, stir in rice, thyme, and cooked broccoli.  Heat through and serve.

Enjoy ~ Kimberly

Sea Scallops with Bacon and Spinach

I made some quick and easy scallops tonight.  Very rich and delicious; bacon and spinach go so well with seafood.  I served it over a combination of rice and orzo  and had some crusty bread on the side.  It could have used some herbs perhaps but the simple salt and pepper combination worked well while letting the flavors stand out on their own.

Sea Scallops with Bacon and Spinach

  • 4 strips bacon
  • 12 o.z. scallops
  • 3 o.z. spinach
  • salt and pepper

Cut bacon into small pieces. Fry over medium heat until crispy about 5 minutes.

Remove from skillet and drain on paper towels.

Reserve bacon grease in skillet.  Drain scallops well and heat bacon grease over medium high heat.

Add skillet to hot bacon fat and sear on one side for 2 minutes.

Sprinkle with salt and pepper.  Flip over scallops.  Top with spinach; cover with lid and cook for an additional minute or two.

Serve over rice or pasta.

Enjoy ~ Kimberly

 

 

Quick Beef Stir Fry with Fresh Vegetables

I had to hurry today to make lunch so I threw together a super quick stir fry.  Just over 15 minutes to get lunch on the table.  Not too bad if you ask me!  You will want a tender cut of beef; chicken or shrimp would work well too just adjust the cooking time as necessary.  I used a piece of beef tenderloin the butcher had marked down at the local grocery; not a cheap piece regular price so a rib eye or something of the sort would maybe be a good choice too depending on your budget.

Quick Beef Stir Fry with Fresh Vegetables

  • 3/4 cup long grain rice ~ I prefer jasmine or basmati
  • 1 1/2 cups water or broth
  • 1 Tbs olive oil
  • 6 o.z. mushrooms
  • 1 small onion
  • 1/4 tsp each salt, pepper, garlic powder and crushed red pepper
  • 1 zucchini
  • 1 summer squash
  • around a pound of beef
  • 1 – 2 Tbs soy sauce

Bring water to boil and add rice; reduce heat, cover, and simmer 15 minutes or as directed on package.  Meanwhile heat oil in large skillet.  Slice mushrooms and begin to sauté; add sliced onion and cook for about 5 minutes.

Add salt, peppers, and garlic powder; stir in sliced zucchini and squash and simmer about 4 minutes.

Push veggies to sides of pan and add beef and soy sauce; cook another 4 – 5 minutes or until desired doneness.  Rice should be done cooking now as well so stir in rice and serve.

Enjoy ~ Kimberly

Lemon Pepper Sea Scallops

Oh how I wish we had great seafood here in the midwest available on any whim.  However I do have to rely on my local grocery for frozen fair when the urge  hits me on the spur of the moment for something from the sea.  They sell some decent frozen scallops, not the whopping fresh ones you see in other recipes but they fit the bill quite nicely.  I think these were about an ounce a piece on average.  I picked up a 12 o.z. package and let them thaw in the fridge overnight …. quite tasty.  Got these seared pretty well this time and I love the lemon zest.

Lemon Pepper Sea Scallops

  • 12 o.z. scallops
  • 1 Tbs olive oil ~ I actually used grape seed oil
  • 1 tsp lemon zest
  • salt and pepper
  • 1 Tbs butter
  • juice of 1/2 lemon
  • 1 clove garlic ~ minced

Heat oil over high heat ~ I did use grape seed oil which has very little flavor and tolerates a bit higher temperatures so be careful not to over heat oil, but you do want it as hot as possible. Drain scallops well; I allowed mine to set in strainer for several minutes.  Season scallops on one side with salt, pepper and about 1/3 of the lemon zest on one side.

Place scallops seasoned side down in hot skillet.  Sear for about  2 minutes; meanwhile season other side of the scallops as before.  Flip over and sear for 2 minutes.  Add butter, lemon juice, garlic, and remaining zest once each side has been seared.  Heat through about 1 minute to deglaze the pan.  Serve with rice if desired.

Don’t get frustrated if they don’t brown as much as desired the first try.  Most important is to not over cook the scallops; they can get a bit rubbery if you do.  I’ve cooked many scallops and this is actually one of my best sears so practice makes perfect. Just try to cook them in as hot a skillet as possible and make sure they are as dry as possible too.

Enjoy ~ Kimberly

Spicy Red Beans and Rice with Chorizo Sausage

I made some red beans a couple of days ago.  Not perhaps my best red bean recipe but pretty good.  I think I should maybe back off on the jalapeno a bit and add a few more herbs.  Over all very tasty, just a bit spicy.  This was my first experience with chorizo; I opted to grill mine.  Great flavor; the texture was a bit different then I expected I will have to try again though.  This time I grilled the sausage, perhaps next time I will sauté the sausage instead.

Red Beans and Rice with Chorizo Sausage

  • 1  cup dry red beans
  • 4 cups water
  • 2 cups stock ~ chicken or ham ~I’d frozen some ham stock; but chicken stock works well too
  • 1/2 cup onion
  • 2 celery stalks
  • 1 jalapeno
  • 3 – 4 cloves garlic
  • 1/2 tsp thyme
  • pepper and salt
  • 1/2 pound chorizo sausage ~ cook as desired; I grilled mine

Rinse beans and add to water.  Bring to boil; cook one minute cover and let stand for one hour. Drain bean and rinse; add to stock, onion, diced celery, sliced jalapeno, minced garlic, and thyme.  Bring just to a boil; reduce to low and simmer for about one hour or until beans are tender.  Add salt and pepper to taste add cooked crumbled sausage.  Serve with rice.

Enjoy ~ Kimberly

Spicy Pineapple Rice

I wanted to do a little something different with my rice today.  Thought a pineapple rice would be a tasty side for the Mahi-Mahi I was fixing for dinner.  I added a spicy kick and a bit of soy along with some brown sugar and orange juice for a sweet and sour spicy asian flair.

Spicy Pineapple Rice

  • 2 cups chicken broth
  • 1 cup jasmine rice
  • 1 can pineapple tidbits – 8 o.z. – drained (reserving about 1/4 cup juice)
  • 1/4 cup reserved pineapple juice
  • 1/2 tsp crushed red pepper
  • 1/8 cup brown sugar
  • 1/8 cup orange juice
  • 1/4 tsp salt
  • 1 Tbs soy sauce
  • 2 green onions – thinly sliced
  • salt and pepper to taste

In medium sauce pan bring broth to a boil; add rice and cook for about 10 minutes.  In small sauce pan combine remaining ingredients except green onions and simmer for about 5 minutes; stir mixture into partially cooked rice and continue cooking for about 10 more minutes over low heat.  Stir in green onions add salt and pepper if desired and serve.

Enjoy ~ Kimberly