Friday, October 28, 2016

Spanish Rice

One of my favorite things about going to a Mexican restaurant is the side of rice that comes with most meals. I absolutely love anything that has tomato in it and could happily make my meal off of just the rice! I have finally found a recipe for this dish that is so very yummy and very simple to make. Enjoy!

1 cup rice (I used basmati rice because it is the favorite in our house but regular white rice is just fine)
Chicken broth, approx. 1 cup*
Tomato sauce, approx. 1 cup*
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. dried oregano

*The amount of broth and tomato sauce you use is determined by the amount of liquid your rice calls for. For example, the basmati rice that I used called for 1 3/4 cups of liquid so I used 1 cup of broth and 3/4 cup of tomato sauce. If your rice calls for two cups of liquid then I would use a cup of broth and a cup of tomato sauce.


Melt together olive oil and butter in a medium saucepan over medium heat.
Add rice and stir to coat. Cook, stirring frequently, for 2-3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, and oregano.
Increase heat to high and bring to a boil, stirring occasionally.
Stir well, reduce heat to low, and place lid on pot.
Cook at a gentle simmer for 20 minutes.
If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2-4 minutes longer.
Remove from heat, leave covered, and allow to rest for a couple of minutes.
Fluff rice with a fork and serve.

Wednesday, October 26, 2016

Lemon-Dill Chicken

When I try a new recipe and my husband asks for it to be included in our regular meal rotation I know that I have a real winner :-). This recipe was a big hit and although there are several small steps, I promise the end result is worth it! It is a very healthy choice too so it is a win all the way around in my kitchen. Hope you enjoy!


4 boneless, skinless chicken breasts, brined and then patted dry (You will want to brine your chicken in a mixture of 6 cups water, 1/4 cup salt and 1/4 cup sugar for 1 to 2 hours to get the best flavor).
Salt and pepper to taste
3 tsp. extra-virgin olive oil, divided
1/4 c. finely chopped onion
2 small cloves or 1 large clove of garlic, minced
1 c. chicken broth
2 tsp. flour
1 Tbsp. dill
1 Tbsp. lemon juice
Zest of one medium-sized lemon

Lightly season brined chicken breasts with salt and pepper.
Heat 1 1/2 tsp. olive oil in a large heavy skillet over medium-high heat.
Add chicken to pan and sear until well-browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 1/2 tsp. olive oil to the pan.
Add onion and garlic and cook, stirring, for 1 minute.
Whisk chicken broth, flour, dill, and lemon juice in a measuring cup and add to pan.
Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan.
Reduce heat to low and simmer until chicken is cooked through, about 4 minutes.
Add lemon zest and stir.