Prawn & Chorizo Rice

A delicious, quick & easy to make dish!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!

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Crock Pot Beef and Broccoli

 We wanted to go to a matinee movie so I popped 

this dinner into the crock pot after lunch. 

Coming home to a ready dinner is better than take-out.

 Slice the beef and chop the garlic.

  In the pot, combine the consomme, brown sugar,

 soy sauce, garlic, sesame oil, ginger and red pepper

 flakes. Add the beef and toss to coat.

Cover and cook on hi for 5-6 hours. 

 Remove about 3T sauce from the pot and combine

 with 2T cornstarch. Stir back into the pot along

with the broccoli. Cover and cook on Hi for 

about 15 minutes until broccoli is just tender.

Serve over rice.

Crock Pot Beef and Broccoli

1 C beef consomme or broth

1/3 C brown sugar

1/3 C soy sauce

3 cloves garlic, minced

1 T sesame oil

1/2 t ground ginger (opt.)

1/2 t crushed red pepper flakes (opt.)

1-1/2 to 2 lbs beef chuck roast,

2 T cornstarch

broccoli florets about 3 C

Trim excess fat from the beef and slice into strips.

Combine the first 7 ingredients in the crock pot.

Add the beef slices and toss to coat. 

Cover and cook on low for 5-6 hours.

Remove about 3 T sauce from the pot and

 combine with the 2T cornstarch to make a slurry. 

Stir into the pot. Add as much broccoli as you 

like. You can also use a bag of frozen florets,

 no need to defrost. Stir to combine, cover

and cook on hi for 15-20 minutes to 

thicken the sauce and cook the broccoli to

your desired tenderness. 

During this time you can cook the rice.

How To Cook Rice

1-1/2C rice

3 C water

1 t salt

Combine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water .  Easy to remember. 1 C rice to 2 C water.

tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.

tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green
       peppers.
    

Enjoy!

Links: Stone Gable,
Under The Table & Dreaming

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Easy Fried Rice

Better than take-out!
This is not an exact recipe, but it will give you 

the technique to turn a few leftovers into

 a new and tasty dish.  

This is a great way to up-cycle leftover rice.

 We brought home the white rice and the 

 stir fry entree leftover from dinner out. 

With a little of this and a little of that

I can have fried rice in 10 minutes.

You can also use your own planned leftovers:

 rice, beef, chicken, pork or shrimp. 

Chop an onion, carrot, and celery. Saute in hot oil

 and butter in a large skillet. Add the peas. Push

the cooked vegetables to one side of the skillet

 and on the empty side scramble the eggs. 

Break them up into small pieces

 and then combine with the vegetables. 

Season with salt or garlic salt and pepper.

Add the cooked rice and saute, stirring often.

Add the leftover entre' or whatever you have 

leftover: cooked chicken, shrimp or pork along with 

any vegetables that came with it. 

Give it a good douse of soy sauce. 

Continue sauteing until steamy hot.

This is more of a guide to a very flexible

use-what-you-have-on-hand recipe. 

Try it once and you'll have great take-in! 

Easy Fried Rice

3C leftover cooked rice

2T oil + 2T butter

1 onion, chopped
(2t minced garlic, optional)

1-2 celery stalks, chopped

1-2 carrots, peeled and chopped

1/2C-1C frozen peas or
peas and carrots

(1/2C-1C any other vegetables 

you want to use up like: mushrooms, 

broccoli, zucchini, asparagus, etc)

2 eggs, lightly beaten

salt/garlic salt & pepper

1/4C-1/2C soy sauce + more to taste

In a large 12" skillet heat the oil and butter.

Saute the chopped vegetables until tender,

about 5 minutes. Add the peas; stir and saute 

another minute. Push the vegetables to one side

 of the pan and add the beaten eggs to the empty

 side and scramble breaking up into small pieces.

Combine everything and season with the s&p.

Add the rice and stir to combine well. Douse with

soy sauce to taste. Start with about 1/4 C. 

Saute until steaming hot.

 Mix in any leftover cooked entree 

you have on hand (chicken or pork or shrimp).

Stir until heated through. Taste for seasoning.

Add more soy sauce to taste. Serves 4

Enjoy!

Links: Stone Gable,
My Romantic Home,
Rattlebridge Farm

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Seasoned Rice Mix

Mix up a batch of this seasoned rice mix

for your pantry or as small gifts.

 Uncle Ben's and a few seasonings.

 Combine all ingredients in a large bowl
and whisk to combine well.

Divide mixture into 3 containers.

Snack size Ziploc bags are a perfect fit.

 I formed plastic wrap on the bottom of
a glass before inserting into a mug.
I have lots of Christmas mugs that I pick up
when thrifting. See my collection HERE.

Add  directions, and ribbon and it

make a nice little food gift in a Christmas mug. 

It can be part of a gift basket, 

or just tuck in a check for your Christmas tips 

to all the people whose services you have used

 throughout the past year; mailman, yardman, salon, 

dog groomer etc.  

Seasoned Rice Mix

3 C uncooked long-grain rice

Uncle Ben's

1/4 C dried parsley flakes

2 T chicken bouillon granules

2 t onion powder

1/2 t garlic powder

1/4 dried thyme

Stir together all ingredients, mix well.

 Place 1 C mixture into 3 airtight containers.
Or store in one large container and scoop out
the amount you need to prepare;
 measuring 1 part rice to
2 parts water. 

~~~~~~~~~~~~~

Directions for gift card

Combine 2 C water, 1 T butter and rice mix

in a saucepan and bring to a boil, stir and

cover. Reduce heat and simmer for 20 minutes.

Fluff with fork and serves. 

4 servings

Enjoy!

Links: Between Naps On The Porch,
Somewhat Simple

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Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.

Serves 4

Prep time: 20-30 minutes

Cooking time: 35 minutes
Ingredients

1 tbsp olive oil

110g/4oz chorizo, roughly chopped

150g/4 ½ oz chicken breasts, cut into strips

25g/1oz butter

1 onion, roughly chopped

2 cloves garlic, roughly chopped

1 Scotch Bonnet chilli, finely chopped

6 sprigs thyme, leaves only

½ - 1 tsp jerk seasoning

½ tsp allspice berries, crushed

½ tsp ground cumin

½ tsp paprika

1 red pepper, seeds removed & roughly chopped

175g/6oz easy cook basmati rice

400ml/14 fl oz water

2 bay leaves

½ tsp saffron strands, soaked in 1 tsp warm water

175g/6oz large raw tiger prawns, head and shell removed, deveined

Salt & freshly ground pepper

Method

1.      Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over.  Remove from the pan with a slotted spoon and set aside.

2.      Add the chicken to the pan and cook for 6-8 minutes until golden all over.  Remove from the pan with a slotted spoon and set aside.

3.      Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.

4.      Add the chilli, thyme and the spices and fry for 1-2 minutes or until the spices are fragrant.  Now add the red pepper and fry until softened, 1-2 minutes.

5.      Add the rice and stir well so that it is coated in all the spices.  Add the water, bay leaves, saffron and the saffron water.  Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.

6.      Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through.  Season to taste and stir carefully.

7.      Serve on warmed plates, enjoy!

Cooks Tips

v If you can’t find a Scotch Bonnet chilli use a large red chilli.

v You can also use pre-prepared cooked tiger prawns, you will just need to reduce the cooking time once you add them to the rice.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Chicken Biriyani

Chicken Biriyani

A great one-pot rice dish that can still be served up the next day,

perfect for leftovers!

Serves 4

Prep time: 30-45 minutes

Cooking time: 30 mins
Ingredients

200g basmati rice

1 tsp salt

2 tbsp vegetable oil

8 shallots, peeled & chopped

2 medium onions, peeled & chopped

4 garlic cloves, finely chopped

2 tsp fresh root ginger, grated

6 chicken breast fillets or 2 chicken breasts, thinly sliced into strips

1 tsp chilli powder

1 tsp ground cumin

2 tsp ground coriander

½ tsp ground cinnamon

½ tsp ground turmeric

generous pinch freshly grated nutmeg

¾ cup plain yoghurt

2 tsp caster sugar

4 or 5 handfuls raisins

Method

1.      Wash the rice in water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.

2.      Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.

3.      Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until holes begin to appear on the top of the rice and all the water has been absorbed.

4.      Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.

5.      Add the chicken and stir fry for four minutes.

6.      Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).

7.      Place over a very low heat and cook for ten minutes.

8.      Remove from the heat and leave to rest for five minutes.

9.      Serve large spoonfuls garnished with the reserved shallot and onion mixture.

Cooks Tips

v This dish is just as good the next day...I know what I will be eating for lunch tomorrow.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Gourmet Mushroom Risotto

This authentic style risotto is cooked slow but it's oh so worth it.  This recipe comes from allrecipes.  It was a perfect side dish.  It's creamy and has a lot of mushroom flavor.  

Ingredients:

3 cups chicken broth, divided (have extra on hand as I used about 5 cups) 2 tablespoon olive oil, divided 1/2 pound  portobello mushrooms, thinly sliced (I used baby portobello mushrooms) 1/2 pound white mushrooms, thinly sliced 1 shallots, diced 3/4 cup Arborio rice

1/4 cup dry white wine   salt & pepper; freshly ground black pepper to taste (I didn't use any salt because I used extra parmesan) 2 tablespoon finely chopped chives (I used 2 tablespoons Italian parsley because that is what I had on hand) 2 tablespoons butter 2 tablespoons and 2 teaspoons freshly grated Parmesan cheese (I used 1/4 cup freshly grated parmesan cheese)

Directions:

Serves: 4

1.	In a saucepan, warm the broth over low heat.
2.	Warm 1 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.	Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice (use a soup ladle), and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (I like my rice soft so I cooked it longer about 30 minutes), about 15 to 20 minutes.
4.	Remove from heat, and stir in mushrooms (I drained the liquid) with their liquid, butter, chives (or parsley), and parmesan. Season with salt and pepper to taste (I didn't add any salt)

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