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Tag Archives | Rice

Creamy Chicken and Green Chilies

Creamy Chicken and Green Chilies has a thickened scratch chicken sauce with a little green chile heat.

The Sauce: White Chicken Gravy – Made with milk rather than chicken stock, this is a creamy chicken gravy. It’s the base sauce used to build Chicken with Green Chilies.

‘Great Sauces Transform Good Food into Gourmet’

I broke up with Cambell’s

Cambell’s Soup Company garnered product loyalty from me years ago. With a busy family of four young children, I made this dish many times with a can of Cream of Chicken Soup. Looking back I wish I’d made it from scratch because it only takes 5 more minutes and you guessed it, worth it. Now Campbell’s and me, we’re just acquaintances.

Creamy Chicken with Green ChiliesThis dish is pure comfort food with a mild kick from the green chilies. Love that green chile flavor.

I recently came across a new, well new to me, spice called New Mexican Green Chile Powder. It’s made from 100% dried, ground green chile peppers. You can’t easily find it in stores, at least where I live so I ordered it online from Oaktown Spice Shop. It just arrived earlier this week and the moment I unscrewed the jar that green chile fragrance wafted into the room. It’s going to be fun to experiment with in sauces and dishes. Maybe I’ll try it with some sour cream and mayo drizzled on fish tacos.

You might also enjoy Taco Salad with Creamy Tomatillo Sauce, Taco Salad Kit MealRecipe, Jabberwocky Burritos, Fiesta Bean Salad, Lime and Tomato Tajicos, Jalapeño Bean Dip, Gazpacho, Dulce de Leche, Tres Leche Cupcakes and Fish Tacos with Pink Adobo Sauce.

2012 AniversaRecipe – Salt and Vinegar Oven Fries
2011 AniversaRecipe – Shrimp and Pork with Spicy Lime Dipping Sauce and Zuppa Toscana

MealRecipe Recipe for a MealAsian Asparagus Chicken 32 minute meal $5
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Recipe: Creamy Chicken and Green Chilies

Prep Time: 5 Minutes | Cook Time: 20 Minutes | Yield: 4-5 Servings | Level: Easy

Ingredients

  • 2 large boneless chicken breasts halves
  • salt
  • freshly ground pepper
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 2 tsp chicken soup base
  • 3 Tbsp flour
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 4-oz can diced roasted green chilies
  • 1 cup grated cheddar cheese, 4 oz
  • 1/2 tsp white pepper
  • steamed rice

Special Equipment – large skillet

Instructions
Slice Chicken Horizontally1 Slice the chicken horizontally then season with salt and pepper.

2 Heat a large skillet with olive oil and butter on medium heat. Cook the chicken for 3-4 minutes on each side until cooked through. Remove to a plate.
Browning Chicken
White Chicken Gravy3 Combine chicken base with oil, butter and brown bits. Whisk in flour. Cook for 1 minute, then take off the heat.

4 Slowly whisk in milk until the sauce is smooth. Place back on the heat and stir until it comes to a boil and thickens.

Stir in Cheese5 Stir in sour cream, green chilies, cheese and pepper. Cut chicken in bite-size chunks and add to the sauce. Cook until the cheese melts. Season with salt as needed.

6 Serve over steamed rice.

Information
Notes
Use 2 cups of chicken breast meat from a rotisserie chicken.

When you cook the chicken breasts in the skillet you add more flavor to the dish.

Place the milk in the microwave for 30-45 seconds to take the chill off while the chicken is cooking. This will shorten the time it takes to thicken the sauce.

Reduce the fat in this dish by making it with skim milk and reduced fat sour cream.

Place the rice in the rice cooker to steam while you cook Creamy Chicken with Green Chilies.

Applications
Serve this dish over noodles, pasta or brown rice.

Dish Designer

  • Exchange chicken soup base paste for chicken bouillon granules.
  • Exchange chicken for turkey.
  • Exchange white pepper for 1/4 tsp of black pepper.
  • Exchange cheddar for Monterey Jack or Colby.

Inspiration – Helen Horton

SaucyCuisine.com
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Chicken and Green Chilies
Written by
Photography and Styling by Helen Horton
Updated: September 17, 2013

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Polly Bergen’s Chili

Dad was ingenious. When I was a young teenager dad was the bishop of our congregation. At that time one of the stats he had to submit was the

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number of families who had Family Home Evening (FHE) on a weekly basis. FHE is a weekly tradition of spending quality time with your family on Monday night. He created an opportunity for all the families in our congregation to spend time together at a once-a-month Monday night church social and potluck dinner. Charismatic and energetic, Dad fostered a connective community spirit and the word spread like pancake batter on a hot griddle. It wasn’t long before the cultural hall at church was over overflowing with families eating together, having conversations with their children, connecting with other families and being thoroughly immersed in an enjoyable evening. A secondary benefit was Dad’s FHE stats exploded. After a few months of stellar reports his superiors inquired about his strategy for improving the FHE numbers and the positive impact it was having on the youth.

One benefit for me was the plethora of potluck dishes. The menu was driven by rotating A to Z assignments based on family name for main dishes, salad, sides and desserts with the church donating the drinks. One evening I had a bowl of mouthwatering meaty and spicy chili. It was spicy with heat but also spicy with more complex seasonings that weren’t usually in chili. I had to get the recipe, discover what the mystery ingredients were and cook up a big batch. Kay McBride happily divulged actor Polly Bergen’s chili recipe.

I love it and my guests are always pleasantly surprised by the unique flavors. My favorite way to serve it is scooped over a bed of steamed rice with a selection of toppings offered on the side; cool sour cream, chopped cilantro, sliced green onions, grated cheddar and diced fresh tomatoes.

Prep Time: 20 Minutes | Cook Time: 2 Hours 25 Minutes | Yield: 15 cups | Difficulty: Easy

Ingredients
The Sauce
4 lbs Ground Beef
6 large Onions, diced ;)
4 large Green Peppers, diced ;)
3 cloves Garlic, minced
2 29-oz cans Diced Tomatoes
2 6-oz cans Tomato Paste
4 15-oz cans Kidney Beans, drained
1 tsp White Vinegar
1/4 cup Chili Powder
1/4 tsp Cayenne Pepper
1 tsp Ground Cloves
1 Bay Leaf
1 Tbsp Salt
1/2 Tbsp Pepper

The Rest
Sour Cream
Chopped Cilantro
Sliced Green Onions
Grated Cheddar
Diced Tomatoes
Hot Cooked Rice

Preparation Instructions
1. Brown ground beef in large Dutch oven, about 10-13 minutes, then drain excess grease.

2. Add onions, green peppers and garlic cooking until soft and tender, about 10-12 minutes.

3. Add tomatoes, tomato paste, beans, vinegar, chili powder, cayenne, cloves, bay, salt and pepper. Bring to boil then reduce heat to simmer for 1-2 hours. Adjust salt and pepper.

4. Serve in a bowl or on a plate over rice. Offer small bowls of sour cream, cilantro, onions, cheddar, and tomatoes for garnishes.

;) Onions—Cut onions in chunks and process in food processor until diced.

;) Green Peppers—Cut peppers in chunks and process in food processor until diced.

Dish Designer
• Exchange one can of kidney for black beans.
• Add 1 cup fresh or frozen corn at the end and cook for 3-4 minutes.
• Exchange rice for corn chips for a crunchy texture.
• Exchange diced for whole tomatoes and cut in small chunks before adding to the pot.
• Exchange cilantro for parsley.
• Freeze some in zipper bags for easy busy day dinners.

Inspiration—Kay McBride, Polly Bergen and my dad, George Horton.

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Risotto

Rice cooked in chicken broth and slowing stirred until done plus a bit of butter and cheese.

Goal on my bucket list

I felt impelled. I’ve never made risotto before but it has been on my Bucket List of dishes to attempt. Then last night while watching Next Food Network Star, Wolfgang Puck gave Jyll a ‘How To’ lesson on perfect risotto. Before I turned the lights out, I put it on the top of my ‘to do’ list for today and I went to bed with risotto dancing in my head.

It’s a simple dish. The ingredients are simple but the process takes some babying. For example, the recipe said, ‘Stirring rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should only be thinly veiled in liquid during the stirring process.’ How much stirring does it need?

This recipe is adapted from a Sara Neumeier piece I saved a few years ago in Martha Stewart Living. It helped to watch Wolfgang’s lesson on national TV as a viewer student (versus a contestant). On the other hand, who wouldn’t want some personal cuisine coaching from him? My risotto came out really good for my first try. It takes about 30 minutes to make and requires a fair amount of attention but I was able to create a creamy, textured, rich rice dish. The finished result is worth the effort for a special menu.  It wasn’t as hard as I thought.

 
Recipe: Risotto

Prep Time: 5 Minutes | Cook Time: 30 Minutes | Yield: 4-6 servings | Level: Moderate

IngredientsRisotto

  • 3 Tbsp olive oil
  • 1/2 cup shallots, finely chopped
  • 1 cup Arborio rice
  • 6-8 cups chicken stock
  • 4 Tbsp butter
  • 1/2 cup grated parmesan cheese, plus extra for garnish
  • 1/4 cup Italian parsley, chopped
  • salt
  • 1/4 tsp pepper

InstructionsRisotto-Cooking
1 In a pot, heat the stock over medium heat and keep on a low simmer.

2 Heat olive oil in a heavy-bottomed sauce pan over medium heat. Add shallots, stirring and cook until transparent.

3 Add rice and cook for 3-4 minutes.

4 Add 3/4 cup hot stock to the rice. Using a wooden or bamboo spoon, stir constantly at a moderate speed. When the riceRisotto-Add-Stock mixture is just thick enough to leave a wake behind the spoon, add another 3/4 cup of stock. Continue this process until the rice is mostly translucent but still opaque in the center. It should be al dente but not crunchy.  Towards the end, use smaller amounts of hot stock to avoid overcooking the rice. ‘The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.’

Risotto-Cheese-Butter-Parsley5 Remove from heat and stir in the butter, cheese, and parsley. Season with salt and pepper to taste. Serve immediately garnished with grated or shaved Parmesan.

Information
Notes
Don’t wash the rice because the starches clinging to the outside of the kernels help create the creaminess of classic risotto.

The chicken stock and cheese add a fair amount of salt, taste before salting.

Applications
Serve with pork chops or pork roast.  Also a good match with chicken breasts.

Dish Designer

  • Exchange shallots for sweet onions or scallions.
  • Along with the butter and cheese, add 1/2 cup defrosted frozen peas or diced sauteed mushrooms.

InspirationMartha Stewart

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 2, 2012

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Beef with Oyster Sauce

Chinese stir fried beef with lettuce and oyster sauce glaze.

Oyster sauce tastes different than you think

I know what you’re thinking. Oyster Sauce, no way. Stir fried lettuce, never! But this dish will surprise you. It doesn’t taste like oysters and the lettuce is transformed into a yummy nest for the beef. So you gotta try it. I first tasted this dish in my Chinese cooking class 25 years ago. I was skeptical but one taste and I became a fan. My kids were young at the time but I didn’t tell them what the sauce was called and they loved it too, even my 3 year old. Our family has enjoyed it over the years many times. Last week while visiting, I made it for a couple of my sons who hadn’t had it for a while. The “ooh’s and aah’s” were more than enough to reward my effort as they raved about the dish.

 
Recipe: Beef with Oyster Sauce

Prep Time: 10 Minutes | Inactive Time: 20 Minutes | Cook Time: 10 Minutes | Yield: 4 servings | Level: Easy

IngredientsBeef-with-Oyster-Sauce

  • 1/3 cup chicken broth
  • 4 tsps cornstarch, divided
  • 1/4 cup water
  • 1/2 tsp baking soda
  • 1 Tbsp soy sauce
  • 1/4 tsp sugar
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  • 2 tsp cornstarch
  • 1 lb beef, eye round or top round, sliced paper thin
  • 2 Tbsp vegetable oil, divided
  • 2 slices ginger, smashed
  • 5-6 cups iceberg lettuce, hand broken in 2 1/2 inch pieces
  • 1/2 tsp salt
  • 2 Tbsp oyster sauce, divided
  • hot cooked rice

Special Equipmenthttp://viagraonline-canadapharmacyrx.com/ wok

Beef-with-Oyster-Sauce-GlazeInstructions
1 In a small bowl combine the broth and 2 teaspoons cornstarch for the glaze.

2 In a medium bowl mix together water, baking soda, soy sauce, sugar and 2 teaspoons cornstarch. Add the beef and stir until the liquid is mostly absorbed into the meat. Let marinade for 20 minutes stirring half way through to help the meat absorb the balance of the liquid.

3 Prepare the lettuce and ginger so that everything is ready before stir frying.

4 Heat a wok or large frying pan on high heat. Add 1 Tbsp oil and heat until it just starts to smoke.

5 Add the meat mixture and stir fry until the meat is barely gray. Scoop meat back into the bowl. Scrape the wok to remove most of the browned bits on the pan and discard.
Beef-with-Oyster-Sauce-Glaze-Lettuce
6 Add 1 Tbsp oil and heat on high. Add lettuce, salt and 1 Tbsp of oyster sauce. Stir fry just until the lettuce is

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wilted and the oyster sauce is mixed throughout. Slide lettuce and pan drippings to a large platter.

7 Add 1 Tbsp oil and heat on high. Add the ginger and cook just until it is fragrant, about 30 seconds. Add back the meat and 1 Tbsp oyster sauce. Stir until combined.

8 Move meat up on the sides of the wok to form a well in the bottom of the wok. Give the glaze a stir to distribute the cornstarch. In the center of the wok, add a little of the glaze at a time and stir until it thickens. Continue until all glaze is thickened.

9 Slide the meat into the glaze and mix to combine. Pour the meat over the lettuce sildenafil citrate 100mg and serve with hot cooked rice.

Information
Notes
Purchase oyster sauce womenra sildenafil tablets in the Asian section of most any supermarket. It keeps well in the fridge.

Baking Soda helps tenderize the meat so even an economical cut of beef is improved using this technique.

Dish canadian cialis Designer

  • Exchange iceberg for Romaine lettuce or another crunchy lettuce.
  • Try white or brown rice, best with Japanese sticky rice.

Inspiration – Ying-Ling Liu

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, 2012

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Jabberwocky Burritos

Burritos filled with beef, avocados, tomatoes, beans, and cheese

Rockin’ and Rollin’ Burritos

One of my sons is an expert burrito maker. He worked for a well known taco joint where he spent many hours a day rolling a variety of burritos. I asked if he would help me whip up some ‘above average’ burritos for dinner tonight. He said, “It’s got to be my Jabberwocky Burritos with Chipotle Ranch Dressing.” I said, “I’m game. How do you make the sauce?” I am following his lead on this one. “We need some Tabasco Pepper Sauce with Chipotle” he tutors. And we can’t live without avocado.” It was great fun spending some kitchen cooking time with him because he has a quirky sense of humor and cracks jokes all the way through. But the best part, he rolls burritos like a pro, oh yeah, he is a pro. Enjoy and don’t worry about any of the sauce dripping down your chin or a few pieces of the insides dropping on your plate.

 
Recipe: Jabberwocky Burritos

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 6 servings | Level: Easy

Ingredients

  • 1 lb ground beef
  • 1 pkg taco seasoning
  • 3/4 cup water
  • 1 15 oz can Spicy Jalapeno Refried Beans
  • 1 sliced avocado
  • diced tomatoes
  • grated cheese
  • shredded lettuce
  • chopped cilantro
  • 6 10″ or 12″ flour tortillas

Cool Burrito Sauce

  • 1/2 cup ranch dressing
  • 1 tsp Chipotle Tabasco

Instructions
1 Stir the ranch dressing and the Chipolte Tabasco together. Set aside.

2 Brown the ground beef in a skillet, about 5-7 minutes and drain off the excess fat. Sprinkle in a package of taco seasoning and slosh in the water. Stir and cook until most of the spicy liquid has absorbed into the meat, about 3 minutes.

3 In the meantime, warm the beans in the microwave.

4 To assemble, on a warmed tortilla, put a few tablespoons of beans covered with some seasoned meat, shredded lettuce, lots of diced tomatoes, a few slices of avocados, grated cheese and a little cilantro. Drizzle Chipotle Ranch sauce over all and roll up burrito style.

Information
Regulate Spiciness – If you like a one alarm rather than two alarm burritos use plain refried beans.

Tortillas – Twelve inch tortillas are easier to roll if you can find them.

Dish Designer

  • Try other ingredients such as sliced scallions, diced cucumbers, shredded spinach, leftover rice or diced rotisserie chicken.
  • Exchanged Spicy Jalapeno for plain refried beans.

Inspiration – Russell Bastian

SaucyCuisine.com
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Written: by
Photographs: by Helen Horton
Updated: March 18, 2012

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Sushi on the Fly

Easy Sushi on the Table in 30 Minutes

Roll It!

One of my best loved memories of living in Japan is eating sushi. Even better, learning how to make sushi so we could have it at home for holidays or just anytime. We make and roll beautiful sushi for family gatherings but one of my favorite ways to have it is casual style. All it takes is good sushi rice, a few mix-ins, nori and wasabi and you are on your way to a gourmet feast that’s also responsible eating.

 
Recipe: Sushi on the Fly

Prep Time: 20 Minutes | Cook Time: 30 Minutes | Yield: 4 servings | Level: Easy

Ingredients

  • 2 2/3 cups calrose rice
  • water
  • 3 inch square piece of kombu
  • 5 Tbsp rice vinegar, unseasoned
  • 5 Tbsp sugar
  • 4 tsp kosher salt
  • 10-12 medium cooked shrimp, sliced in 1/2-inch rounds
  • 1 ripe avocado, peeled and cut in 1/2-inch dice
  • 1/2 cucumber, peeled and cut in 1/2-inch dice
  • 6-8 sheets Nori
  • Wasabi Dipping Sauce
  • 6 Tbsp soy sauce
  • few Tbsp wasabi powder
  • few Tbsp water
  • pickled ginger

Special Equipment – Rice Cooker

Instructions
Rice
1 Wash the rice until the water is clear. Add enough water to cover rice by 1 inch. Submerge konbu in the water laying on the top of the rice. Cook in rice cooker until done, about 20 minutes, then let set for 10 minutes without removing the lid. Shovel all the rice in a bowl.

2 Add the vinegar, sugar and salt to the rice. Taking care not to smash the kernels of rice, stir and cool the rice while mixing together. Have a cooking buddy fan the rice with a fan or magazine while mixing to speed the cooling process. When it is just barely warm it is cool enough.

Mix-ins and Roll-ins
3 Add the mix-ins – shrimp, avocado, and cucumber to the rice mixture.

4 Put some full sheets and half sheets of nori on a plate.

Wasabi Sauce
5 Mix the wasabi powder with some water. Start with a little and add more water to form a soft paste. Make it a little looser than you want it because it will tighten while it sets. Serve soy sauce and wasabi separately so guests can combine to their desired heat. Serve pickled ginger on the side.

6 Serve the nori, sushi rice, dipping sauce and pickled ginger. Scoop some prepared sushi rice on a piece of nori and roll up. Dip in sauce and enjoy.

Information
Konbu – The secret to restaurant quality sushi rice is konbu. It is dried giant kelp and is sold in Asian food stores. It keeps for a long time so one package goes a long way.

Rice Washing – To wash rice, put it in the pot or rice cooker and using the kitchen faucet, cover the rice with water. Stir around with your hand to release the powder and then pour out the water. Repeat 4-7 times until the water is almost clear. This makes a big difference in the final quality of good sushi rice.

Rice Cooker Substitute – If you don’t have a rice cooker, put the rice, water and konbu in a medium sauce pan. Bring to a boil then reduce fire to simmer for 20 minutes. Don’t remove the lid during cooking and steaming.

Dish Designer

  • Exchange shrimp for crab meat or salmon
  • Exchange avocado for steamed pencil asparagus cut in 1-inch lengths
  • Exchange cucumber for diced scrambled eggs.
  • Exchange kombu for wakame.

Sushi-on-the-Fly
Inspiration- ‘Japanese Cooking, A Simple Art’ by Shizuo Tsuji

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Written: by
Photographs: by Helen Horton
Updated: April 23, 2012

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