Spanish Rice

This is my favorite Spanish Rice recipe. 

I've had it around for 30 plus years and have never come across one that I've liked better.

Tangy, sweet and smoky, all at once. 

I like to use pepper bacon if I have it around, 

but if you do, leave off the pepper called for in the recipe. 

Or don't.....whatever you like. 

It's almost impossible to mess this up.

Linked with Foodie Friday & Weekend Potluck.

Pin It

Spanish Rice

6 slices of bacon, chopped

1 onion, chopped

1 green or red pepper, chopped

4 cloves garlic, chopped fine

1 28oz can whole tomatoes, broken up by hand or chopped

1 cup water

3/4 cup long grain rice

1 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp salt

1 tsp chili powder

1/8 tsp pepper

5-6 shakes of hot sauce, or to taste (I like Tabasco)

Cook bacon in a large skillet, remove with a slotted spoon to a paper towel lined plate and set aside. Keep 2 tbsp of drippings in the pan; sauté onion and pepper until tender. Add garlic and cook 2 minutes longer. 

Stir in liquid from tomatoes; add tomatoes breaking up by hand or chopped. Add the remaining ingredients; cover and simmer 30 minutes or until rice is tender and the liquid is absorbed; stir in crumbled bacon. 

Chicken, Turkey Sausage & Shrimp Jambalaya

I got up close and personal with this Jambalaya the other evening.

It was a totally satisfying event and took minimal effort. One pot and done! 

I think everyone should give it a try.

Linked with Weekend Potluck.

Pin It

Chicken, Turkey Sausage & Shrimp Jambalaya

2 chicken breast, boneless and skinless, cut into bite size pieces
Spice mix
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped

Spice Mix:
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper

Stir together spice mix; sprinkle over chicken pieces and stir to coat.

Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.

Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.

With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.

Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.

Serve with more hot sauce and fresh parsley, if desired.

Creamy Pumpkin Risotto

This "Pumpkin Risotto" has to be one of the best I've tasted.

Perfect for this cooler weather.

If your not a pumpkin fan, don't let that stop you from giving this a try. 

The pumpkin flavor is very faint, if at all. 

The marriage of it with all the other ingredients, turns it into 

one harmonious plate of awesomeness! 

Linked with Weekend Potluck and Foodie Friday.

Creamy Pumpkin Risotto

Serves 4

1 1/2 cup of arborio rice
4 cups of chicken stock
3 shallots, diced finely
1 teaspoon of dried sage
1 glass of good quality white wine
A large handful of cremini mushrooms
1/2 cup of pumpkin puree
Extra Virgin Olive Oil
Salt and freshly ground pepper
1/2 cup of freshly grated Parmesan, and extra for serving

In a pot, bring the stock to a boil, reduce to a low simmer.
In a saucepan, add a good drizzle of olive oil on medium low heat. Add the shallots, and the dried sage. Once the shallots have softened (about 2 minutes), add the rice and and mix, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add the stock one ladle at a time. Keep adding stock once it has almost evaporated in the pan. Season lightly with salt and pepper (the stock will reduce and is salty so make sure not to add too much salt while you're cooking the risotto).

In the meantime, heat some olive oil on medium high heat in a separate pan. Add the sliced mushrooms. Season lightly with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Set aside.

Keep a constant eye on the rice, adding stock as it gets incorporated into the rice. The risotto should gently simmer for about 16-17 minutes. Once the rice is cooked, add the mushrooms and pumpkin puree. Gently mix them in making sure the pumpkin puree is well stirred through. Fold in the Parmesan. Serve immediately, adding a little more Parmesan if desired. Enjoy!

Creole Shrimp and Sausage

I've been on a bit of a kick making recipes that have some sort of tomatoes and peppers, 

which makes sense to me, because I have a bunch of peppers.

 I don't apologize. Every one has been super tasty.

This is actually my take on creole food. Correct or incorrect, I couldn't tell ya. 

All I know is I like it! And it's easy, which makes me like it even more. 

It's a safe bet to say my son likes it too. He doesn't even wait for a plate.

It's spicy, full of flavor and fast to make. Serve it up with some rice, or 

even grits would be really good, along with a big piece of crusty bread.

Linked with Sunflower Super Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday,
Foodie Friends Friday and Six Sister's Stuff: Strut Your Stuff Saturday. 

Pin It

Creole Shrimp and Sausage

2 tbsp oil, divided use

12 oz. large shrimp, peeled and deveined

1 tsp New Orleans seasoning (Cajun, creole or Old Bay will work)

14 oz. pkg Smoked Turkey Sausage, cut into bite size pieces

1 large onion, chopped

1 red or green pepper, chopped

1 fresno or jalapeno pepper, seeded and chopped

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1 15 oz. can diced tomatoes, chili ready

1 tbsp tomato paste

1 tsp cumin

1 tsp smoked paprika

1 tsp oregano

1 tsp thyme

1/4 tsp celery seed

1 tbsp Frank’s hot sauce

Salt and Pepper

Fresh chopped parsley

Heat up 1 tbsp olive oil in a large skillet over medium heat.

Place shrimp and New Orleans/Creole seasoning in a medium size bowl; stir to combine. Add the shrimp to the heated skillet and cook for 1 1/2 - 2 minutes on each size. Remove to a plate and reserve.

Add another 1 1/2 tsp oil and sausage. Brown on both sides and remove to the plate holding the shrimp.

To the same skillet, add remaining oil and sauté onion and peppers until they start to soften. Add garlic, stir and cook 2-3 minutes more. Add the flour and cook 1 minute, stirring continuously.

Stir in broth, scraping bottom of the skillet to get up any brown bits. Add tomatoes and tomato paste, along with remaining ingredients. Bring to a boil; reduce heat and simmer 5 minutes. Add reserved shrimp and sausage and simmer an additional 5-10 minutes. Taste for seasoning and add salt and/or pepper if needed.

Serve over rice or grits with additional Frank’s hot sauce and parsley.

Mole Rice

Pin It

It's been a long time since I made this rice. 

I don't know why I don't think to make it more often, because it's really good.

I love the flavor combinations with the toasted spices and chocolate. 

It ends up having the perfect balance of a smokey and slightly sweet taste, 

with just a hint of heat from the pepper flakes. Very yummy!

Linked with Foodie Friday & Weekend Potluck.

Mole Rice

1 tbsp Sesame Seeds

1 tsp dried Oregano

1/2 tsp Cumin

1/4 tsp Allspice

3 Slices Bacon

1 Red Pepper, chopped

1 Medium Onion, chopped

3 Cloves Garlic, minced

Pinch of Red Pepper Flakes

2 cups Mushrooms, sliced

2 1/2 cups Chicken Broth

6 oz Tomato Paste

1 oz Semi-sweet Chocolate, chopped

1 cup rice, uncooked

Salt and Pepper

Green Onions

Fresh Parsley

Toast/cook sesame seeds, oregano, cumin and allspice in a skillet over medium heat for 30-35 seconds. Set aside.

Cook bacon and set aside. To the same skillet with bacon drippings, sauté red pepper, onion, garlic and red pepper flakes with a pinch of salt and pepper until softened. Add mushrooms and cook until soft. Increase heat to high and add chicken stock, tomato paste, chocolate and seed mixture. Bring to a boil; add rice and reduce heat to low. Cover and cook till tender and liquid is absorbed, 30-35 minutes. Stir rice after 15 minutes to make sure it’s not sticking and has enough liquid left to cook completely. Add more stock or water if needed. Once rice is tender, turn off heat and let stand for 5 minutes. Stir in chopped bacon; check for seasoning, adding salt and pepper if needed.

To serve, top with green onions and parsley.

Mushroom Asparagus Risotto

This was really easy and delicious. Creamy and full of great flavor.

Whoever created risotto is a genius. Just sayin. The possibilities are endless. Sweet, savory, spicy,,,you choose.

I used asparagus tips in this recipe, but it would be equally delicious with peas or squash, whatever you like. I've also made a Creamy Pumpkin Risotto. It was scrumptious!

Mushroom Asparagus Risotto

8 cups low-sodium chicken broth
¼ cup butter
2 tbsp olive oil
2 c. onion
10 oz. mushrooms
2 cloves garlic, minced
1 ½ cup Arborio
2/3 cup dry white wine
¾ cup asparagus tips
2/3 cup parmesan, freshly grated

Heat up broth and keep warm. (If using dried mushrooms, rehydrate them in the broth).

Saute chopped onion in the butter and olive oil. Saute for a couple of minutes. Add mushrooms and garlic and cook until liquid released from mushrooms has evaporated. Stir in rice and toast 2 minutes, stirring often. Add wine and cook until almost evaporated.

Once the wine has almost evaporated, add the stock one ladle at a time. Keep adding stock once it has almost evaporated in the pan.  You will use 6 – 8 cups.

Stir in asparagus and parmesan cheese and heat through. Taste for salt and pepper.

NOTE: I didn’t have low-sodium broth so I waited until the end to add salt (I don’t even think it needed any).

All I am say-ing,,,,is give risotto a try (lol, I had to). I would love to hear all your creative ideas!

Andrea

Shrimp Mozambique

I ran across this recipe one day while on one of the many blogs I enjoy. The blog is called Savoring the Thyme. I knew the minute I read the recipe I had to make it. It is so delicious.


The recipe says it feeds 4 hungry people when served over rice. Well, there were only 2 of us and we did not have enough left for 2 people. Neither one of us wanted to quit eating it. Yes, it's that good.


Next time I make this (and there will be a next time because she suggested serving it as a PoBoy sandwich, yea baby), I am going to cut back on the butter and oil some. I'm thinking it wouldn't hurt the taste a bit.

Here's all you do,,,,,

Thaw the shrimp if frozen. Add the butter and oil to a heated skillet.

Prepare your ingredients.

Once the butter is melted, add the onions.

Next you will add the garlic, parsley, azafran and red pepper and cook for a few.

Then add the beer and cook for several minutes more. This is such an easy recipe.

Add in the shrimp, cover and cook for 3 min.

Flip them over and cook for a few more.

Serve over brown rice and enjoy!!!!

 Shrimp Mozambique  

Cooked rice
1 pound of 24-30 size shrimp, raw (fresh or frozen)
1 medium to large sweet onion, finely chopped
4 large cloves of garlic, minced
3 tbsp fresh parsley, finely chopped
2 packets of Goya Azafran
2 pinches red pepper flakes
1 can light beer
1/4 cup olive oil
1/2 stick butter
Salt and Fresh Pepper

Directions:

Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I do).

Prepare the onion and place in a small bowl. Prepare the garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in a separate small bowl and set aside.

Melt the butter and oil over medium to medium-high heat in a large pan or wok. And the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the second small bowl and cook for 3 minutes.

Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp. Serve over rice.

Red Beans & Rice

It's really rainy and overcast today.

Perfect weather for a big pot of Red Beans and Rice simmering away on the stove.
The smell is fantastic!

Start by cutting up your vegetables and garlic,

then, your going to saute them with some spices in olive oil until tender, or you should anyway.

Add in the ham hocks, making sure they touch the bottom for some color,

on both sides.

Add in the washed red beans.

And your liquid. Looking good already!

Make sure you have enough liquid to almost cover the ham hocks.

Bring it up to a boil, reduce heat and simmer until beans are all yummy!

Add more water if it gets too thick.

When done, I take what meat I can get off the ham hocks and add it back in.

Sprinkle on some fresh parsley and serve it with your favorite bread.

Oh, and definitely, some Frank's Hot Sauce!!!!

I like to cut a long wheat baquette in half; then split each half lenghwise.

Rub with butter, sprinkle on kosher salt, fresh cracked pepper and chopped fresh parsley.

Put the halves back together; wrap in foil and put them on a baking sheet and bake 

in a 375* oven for 10-15 minutes.

Red Beans and Rice

2 ham hocks

1 lb bag red beans
2 tbsp olive oil

1 onion, chopped

1 red pepper, chopped

½ cup celery, chopped

3 garlic cloves, chopped

¼ tsp red pepper flakes

2 bay leaves

1 tsp Mexican oregano
1 tsp cajun seasoning

4 cups chicken stock

3 cups water (just enough to almost cover ham hocks)

Salt and pepper

Brown Rice, cooked according to label instructions

Saute onion, pepper and celery in olive oil until tender; add garlic, red pepper flakes, bay leaves, oregano, and cajun seasoning; continue to saute 1-2 minutes more.

Nestle in ham hocks and get some color on each side.

Add in beans that have been washed and picked through.

Pour in stock and water (I taste for seasoning at this point); bring to a boil; reduce heat and simmer 2-2 ½ hours or until beans are tender, adding more water if needed. Smash up some of the beans for a thicker consistency if desired.

Serve over cooked brown rice with fresh parsley and Frank's Hot Sauce.

Note: I always cook my rice in either beef or chicken broth for more flavor)