Chicken and Rice Casserole - Away A While Recipe Favorites

Chicken with Rice Skillet

From the kitchen of One Perfect Bite...There are certain dishes that seem to withstand the tests of time and fashion. This homely, old-fashioned favorite is one of them. Every country that the Silver Fox and I have visited, has a version of chicken and rice. There is something about it that's restorative and it brings back memories of dinner at grandma's kitchen table. It is a simple dish that is easy to prepare. It is inexpensive to make, and if you have never had it, you owe it to yourself to try it at least once. The version I'm featuring tonight was created by Mark Bittman and his recipe makes easy work of its preparation. My only caution is to make sure that the skillet you use is deep enough to hold the chicken without it hitting the lid of your pan. You can change the type of rice, as well as the liquid you use, with no adverse affects. The saffron in the recipe is a completely optional ingredient but it makes an awfully nice addition to this dish. You will have to keep an eye on the rice and the times suggested in the recipe should be taken with a grain of salt. Mine took an additional 20 minutes to cook. This is one of those recipes that is easy to make your own, so don't be afraid to swap or add ingredients that you enjoy. The recipe for Mark Bittman's version of the dish can be found here.

                    

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Inside Outside Cabbage and Rice Casserole

From the kitchen of One Perfect Bite...The first flush of fall always brings out the farm wife in me. Though our numbers have dwindled, falling leaves mean that flour and yeast will be bought in quantity and my stockpot, hidden for the summer, will again assume a place of prominence in the kitchen. When our children were still at home, it also signaled casserole season. Two of my three were athletes, and had the appetites of trencherman. The third, while less active, just loved to eat and had a metabolism that allowed caloric consumption that would have felled a lesser mortal. Suffice it to say, casseroles made a regular appearance on my table, and tonight's feature for deconstructed cabbage rolls is one they really enjoyed. The recipe is simple to follow and it is easy enough for your young athletes to make for themselves. This is a heavy dish, so I don't recommend serving it to those with peckish appetites, but if you cook for hearty eaters who enjoy full-flavored meals, you might want to give this casserole a try. Here is how it is made.

Frugal Foodie Friday - Old-Fashioned Chicken with Rice

From the kitchen of One Perfect Bite...There are certain dishes that seem to withstand the tests of time and fashion. This homely, old-fashioned favorite is one of them. Every country that the Silver Fox and I have visited, has a version of chicken and rice. There is something about it that's restorative and it brings back memories of dinner at grandma's kitchen table. It is a simple dish that is easy to prepare. It is inexpensive to make, and if you have never had it, you owe it to yourself to try it at least once. The version I'm featuring tonight was created by Mark Bittman and his recipe makes easy work of its preparation. My only caution is to make sure that the skillet you use is deep enough to hold the chicken without it hitting the lid of your pan. You can change the type of rice, as well as the liquid you use, with no adverse affects. The saffron in the recipe is a completely optional ingredient but it makes an awfully nice addition to this dish. You will have to keep an eye on the rice and the times suggested in the recipe should be taken with a grain of salt. Mine took an additional 20 minutes to cook. This is one of those recipes that is easy to make your own, so don't be afraid to swap or add ingredients that you enjoy. Here is Mark Bittman's version of the dish.

Table for Two - Risotto Primavera for Two

From the kitchen of One Perfect Bite...Those of you who try this recipe will be really pleased with the results you achieve. This risotto is delicious and despite the unconventional manner in which it's made, the finished dish is well-flavored and creamy. The recipe, which comes from Cook's Illustrated, is easy to make and the risotto is perfect as a side dish or entree. The dish has wonderful color and it truly speaks to Spring. I like this dish well enough to include it in my menu for Easter Sunday. I love that this recipe is scaled to feed just two people. I have never had any luck reheating risotto, so it's good to know there will be no leftovers to deal with. I do hope you'll give this recipe a try. Here is how the risotto is made.

Two Skillet Shrimp and Rice Supper

From the kitchen of One Perfect Bite...This is another skillet supper that I hope will make the transition from summer to fall meals a bit easier for you. The dish was inspired by a recipe I found in the Hunt's Signature Recipe Collection, that you can view here. I've made some changes to their version and those changes  are reflected in the recipe that appears below.  In order to cut the preparation time for this dish, I use two skillets and simultaneously cook the rice and shrimp, rather than staging their preparation in one shared skillet. I've also replaced the liquid in the Hunt's recipe with a Bloody Mary mix that adds wonderful flavor without the addition of myriad herbs or spices. If you decide to use my version of the recipe, it is important to keep an eye on the rice and add water or stock if it begins to dry before it is fully cooked. I think those of you who try this recipe will be generally pleased with the results. It lacks the finesse that most of us prefer for a company dinner but it makes a great family supper when served with a crisp salad and a good peasant bread.  The dish is easy to make and it can be on the table in about 30 minutes. Here is how it's made.

Two Skillet Shrimp and Peas...from the kitchen of One Perfect Bite inspired by Hunt's Signature Recipes

Ingredients:
2 tablespoons canola or corn oil, divided use
1/4 teaspoon ground black pepper
3/4 cup chopped onion
1 tablespoon finely chopped garlic
1 cup long-grain white rice, uncooked
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups Bloody Mary mix or V-8 style tomato juice
2 teaspoons powdered chicken bouillon or 2 chicken bouillon cubes
1 pound shrimp, thawed if frozen, peeled, deveined
1/2 cup frozen green peas

Directions:
1) Heat 1 tablespoon oil in a large skillet. Add onion and garlic and cook for 1 to 2 minutes, stirring occasionally. Add rice and cook, stirring frequently, until rice is lightly browned, about 3 minutes.  Add stewed tomatoes, tomato juice and bouillon to skillet, stirring to combine.
2) Bring contents of skillet to a boil. Cover pan and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender.
3) Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and pepper and cook, stirring frequently, just until shrimp turn pink, about 3 minutes. Remove pan from heat and set aside.
4) When rice is tender, stir in shrimp and peas. Heat 3 minutes more or until shrimp and peas are heated through. Yield: 4 servings.

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Spicy Orange Beef and Rice Bowls

From the kitchen of One Perfect Bite...One of these days, I'll return to my kitchen and do some real cooking, but these dog days of summer just aren't conducive to greatness.  Oregon summers are unusually pleasant and we generally miss the soaring heat and high humidity that plague the rest of the country. You'd think our cooler temperatures would keep me in the kitchen with a light heart and agile hands, but that doesn't seem to happen.  While I put in marathon sessions when local berries and vegetables come to market,  for most of the summer I'm a 30 minute meal kind of gal and try to keep our meals as simple as they possibly can be. These orange beef and rice bowls  are an example of the type of supper I like to serve at this time of year.  They are quick and easy to prepare and they fill, rather than stuff, the folks sitting at my table.  The recipe, developed by America's Test Kitchen, is self explanatory and hard to spoil, if you follow the directions they supply.  It's Chinese-ish and while it packs some heat, it is the kind of dish that will appeal to most eaters. It is also the kind of dish that can be made  in the bare bones kitchens of most summer rentals. So, if you are looking for quick and easy meals to see the summer out, I hope you will give his one a try . Here is how these rice bowls are made.

Spicy Orange Beef and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
1 teaspoon
1-1/2 pounds flatiron or sirloin steak
2 teaspoons grated orange zest
1/2 cup juice
1/4 cup packed dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
4 teaspoons vegetable oil

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork. Cover pan to keep warm.
2) Cut steak lengthwise into three long strips, then cut each strip crosswise into thin slices.
3) Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch in medium bowl.
4) Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about one minute per side. Transfer to bowl and repeat with remaining oil and steak.
5) Add orange mixture to now empty skillet. Cook over medium heat, scraping up any browned bits, until sauce is thickened, 2 to 3 minutes. Stir in beef to coat with sauce. Sprinkle with scallions. Serve over rice. Yield: 4 servings.

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Southwestern Steak and Rice Bowls

From the kitchen of One Perfect Bite...If you are looking for a simple summer supper, I hope you'll keep these quick rice bowls in mind. While they are assembled like their Asian counterparts, they come together more quickly and are packed with the flavors of the American Southwest rather than those of East. The flavors appeal to most people and you can have the bowls on the table in a bit less than 30 minutes, so, they are a perfect way to end a sleepy summer day. The rice bowls are best served warm or at room temperature and the recipe can be easily be scaled  to feed just two people. I hope you'll give this recipe a try. It is a simple way to end the what's for dinner dilemma. Here is the recipe.

Southwestern Steak and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
Salt and pepper
2 tablespoons lime juice
12 ounces cherry tomatoes, quartered
5 scallions, sliced thin
1/4 cup minced fresh cilantro
3 tablespoons olive oil
1 pound sirloin steak tips, cut into strips and sliced thin across grain on bias
2 teaspoons chipotle chili powder

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork, then gently fold in 1 tablespoon lime juice. Cover pan to keep warm.
2) Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Toss steak in a medium bowl with 1 teaspoon oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add half of sliced beef, breaking up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 2 minutes. Transfer to a bowl and keep warm. Repeat process with remaining 1 tablespoon oil and second half of beef.
4) Place an equal portion of rice in each of 4 bowls. Top with beef and tomato mixture. Serve warm. Yield: 4 servings.

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Chicken with Rice

From the kitchen of One Perfect Bite...There are certain dishes that seem to withstand the tests of time and fashion. This homely, old-fashioned favorite is one of them. Every country that the Silver Fox and I have visited, has a version of chicken and rice. There is something about it that's restorative and it brings back memories of dinner at grandma's kitchen table. It is a simple dish that is easy to prepare. It is inexpensive to make, and if you have never had it, you owe it to yourself to try it at least once. The version I'm featuring tonight was created by Mark Bittman and his recipe makes easy work of its preparation. My only caution is to make sure that the skillet you use is deep enough to hold the chicken without it hitting the lid of your pan. You can change the type of rice, as well as the liquid you use, with no adverse affects. The saffron in the recipe is a completely optional ingredient but it makes an awfully nice addition to this dish. You will have to keep an eye on the rice and the times suggested in the recipe should be taken with a grain of salt. Mine took an additional 20 minutes to cook. This is one of those recipes that is easy to make your own, so don't be afraid to swap or add ingredients that you enjoy. Here is Mark Bittman's version of the dish.

Chicken and Rice...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
2 tablespoons olive oil
1 whole cut-up chicken or about 3 pounds parts
Salt and freshly ground black pepper
2 medium onions, chopped
1 tablespoon minced garlic
1 1/2 cups short-grain white rice
Pinch saffron threads, optional
3 1/2 cups water, chicken stock, or vegetable stock, or more as needed
1 cup peas (frozen are fine; no need to thaw them)
2 limes, quartered, for serving

Directions:
1) Put oil in a large skillet over medium-high heat. When it's hot, add chicken, skin side down. Sprinkle with salt and pepper and cook, undisturbed but adjusting heat so chicken sizzles but doesn't burn, until pieces release easily from the pan, 5 to 10 minutes. Then turn and rotate them every few minutes to brown them evenly. As chicken pieces brown, after another 5 to 10 minutes, remove them from pan.
2) Reduce heat under skillet to medium and pour or spoon off most of oil so that only 2 tablespoons remain. Add onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add garlic and rice; cook, stirring, until rice is glossy and coated with oil. Crumble in saffron threads if you're using them.
3) Return chicken to pan, add water, and stir gently to combine everything. Bring mixture to a boil, then reduce heat so it bubbles gently but steadily. Cover skillet and cook, undisturbed, for 20 minutes, then check rice and chicken. The goal is to have liquid absorbed, the rice tender, and the chicken cooked through. If rice is dry but nothing else is ready, add another 1/4 cup water and cook for another 5 to 10 minutes. Meat is done when a quick-read thermometer inserted into thickest part of the thigh reads 155-165 degrees F.
4) Remove skillet from heat. Taste rice and adjust seasoning. Add peas, then cover the pan again and let it sit for 5 to 15 minutes. Fish chicken out of pan and transfer it to a serving platter. Fluff rice with a fork, spoon it around chicken, add lime wedges, and serve. Yield: 4 servings.

Mark Bittman's Tips:
. Saffron (as you probably know if you're using it) is not cheap. Fortunately a little goes a long way.
. Don't be intimidated by cooking chicken and rice in the same pan. It's no harder than cooking either ingredient on its own. You may need to monitor the moisture in the pan toward the end of cooking, but as long as you resist the urge to uncover the skillet and stir, it will come out great.
. Short-grain rice is classic here, but if you like rice less sticky and more fluffy, use long-grain rice. You'll probably need to add the extra liquid in Step 3.

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Shrimp Fried Rice

From the kitchen of One Perfect Bite...Towards the end of Lent, I generally run out of ideas for meatless meals, so, I was delighted when I came across a new fried rice recipe in Bon Appetit magazine. I have a real fondness for this dish and will even have it for breakfast if I have leftovers in the house. My standard recipe for it can be found here and it is outstanding. I've made it for years and it is the gold standard against which I judge all other recipes for this Asian-inspired staple. The Bon Appetit version interested me because it contains shrimp and that made it more acceptable to the Silver Fox who has no great love for vegetarian entrees. He actually liked this version and a "like" coming from him, is a rave review when a dish contains no meat. I thought it was passably good and certainly worthy of sharing with you. There are two tricks to a good fired rice. The first is to use day old rice that has been refrigerated for a day or more. This gives the rice time to dry out and loosen. I think you'd agree that no one likes clumpy fried rice and I guarantee that freshly made rice will clump. The second is to keep the vegetables that are added to the rice crisp-tender. A good dash of Asian sesame oil won't do any harm either. This is a very simple dish to make and execute. If you are looking for recipes to extend your repertoire of dishes for Meatless Mondays or Lenten Fridays, do give this recipe a try. Here is how the shrimp fried rice is made.

Shrimp Fried Rice...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons vegetable oil, divided
12 ounces peeled deveined small shrimp, thawed if frozen
Kosher salt
8 scallions, whites chopped, greens thinly sliced
2 garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
1/2 cup frozen edamame, thawed
1/2 cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil

Directions:
1) Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
2) Heat remaining 1 tablespoon vegetable oil in same skillet. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet and add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
3) Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens. Serve immediately. Yield: 4 servings.








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Frugal Foodie Friday - Slow-Cooker Refried Beans with Salsa and Refried Bean Burritos

From the kitchen of One Perfect Bite...It's Frugal Foodie Friday and tonight's focus is beans. Beans are often worked into the meals of those who must closely watch their food budgets. Fortunately, they are cheap, nutritious and can be delicious when they are properly prepared. I have a series of recipes to share with you tonight, but the jewel in the crown is undoubtedly the fat-free refried beans which are made in a slow-cooker. I've adapted a popular internet recipe to the tastes of my family, and while it makes a lot of refried beans, they, fortunately, can be frozen and used as needed for other meals. Tonight, however, I'm using a portion of them as the base for a low cost burrito supper, that is especially appealing to children and teenagers. To keep costs under control, I've also made the salsa that is used to flavor the burritos. The beans, of course, take time to cook, but they can be ready for the slow-cooker in about 5 minutes. The salsa and the burritos are also quick to make. If your family enjoys Mexican-style food and you are looking for a meatless entree, I hope you'll give this series of recipes which follow a try.

I came across this article on Shine and I thought some of you might find the story of a family's voluntarily participation in the SNAP program interesting. Their story can be found here.



Slow-Cooker Refried Beans...from the kitchen of One Perfect Bite

Ingredients:
1 pound dried pinto beans, rinsed and sorted
1 medium onion, diced
3 cloves of garlic, minced
1-1/2 teaspoons of salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked paprika
6 cups of water

Directions:
Add all ingredients to slow cooker and stir to combine. Cook on low for 8 hours, adding up to one additional cup of water if beans appear to be dry as they cook. Reserving liquid, strain beans into bowl of a food processor. Pulse until smooth, adding reserved bean bean liquid to achieve desired consistency. Adjust salt to taste. If not used immediately chill or freeze. Yield: 3-1/2 cups.



Fire-Roasted Tomato Salsa...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

Directions:
Combine tomatoes, onion, cilantro, lime juice, sugar and salt in bowl of a food processor. Cover and process until desired consistency. Yield: 1-1/2 cups.



Rice and Refried Bean Burritos...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine 

Ingredients:
2 cups refried beans
1 cup salsa
1 cup cooked white or brown rice
2 cups (8 ounces) shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

Directions:
1) Combine beans, salsa, rice and 1 cup cheese in a bowl. Spoon about 1/3 cup off-center on each tortilla. Fold sides and ends over filling and roll up.
2) Arrange burritos in a greased 13 x 9-inch baking dish. Sprinkle with remaining cheese. Cover and bake at 375 degrees for 20-25
minutes or until heated through. Yield: 1 dozen.







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