Fluffy Rice Pilaf (my version of rice a roni)

Growing up (and to this day) Rice a Roni has always been a side dish for chicken meals. I have had a leftover box of orzo pasta in my cupboard for a while now and decided to try my own version of Rice a Roni and it was as simple as the box version. I will definitely be making my own from now on. You can add whatever seasonings, veggies and even cooked meats to this.

Ingredients

1 Tbsp butter

1/2 Tbsp oil

1/4 C onion, chopped

1/2 C uncooked orzo pasta

1/2 C uncooked short grain rice

3 Tbsp slivered almonds

2 cloves garlic, minced

2 C chicken broth

1 small bay leaf

1/2 tsp chicken bouillon

1/2 tsp dried parsley

1/4 tsp dried oregano

1/8 tsp dried thyme

1/4 tsp red pepper flakes

salt and pepper to taste

In a pan over medium heat, melt the butter.

Add the orzo and onions and cook, stirring frequently, for 3 minutes.

Add the rice and slivered almonds and continue to cook for about 5 minutes, until orzo/rice is becoming golden brown.

Add the garlic and stir for another minute.

Add the chicken broth, bay leaf and all seasonings. Stir to combine and bring to a simmer.

Once simmering, cover the pan and reduce the heat to low. Cook for 10 minutes.

Remove the lid and stir to combine. Cover pan and continue cooking until all liquid is absorbed.

Remove lid, fluff with a fork and serve.

**For veggies: Once you have been cooking your rice for 10 minutes, when you remove the lid for the first time, add your veggies at this time. Stir in, cover with lid and let sit for at least 10 more minutes.

**For meats: make sure your meats are cooked prior to adding to your rice dish (i.e. ground turkey, shredded chicken, ground pork, etc.) After you add your chicken broth/seasonings and stir, go ahead and add your meat to the pan. Give it a light stir, bring to a simmer, cover and continue cooking per instructions.

Shrimp Bowl with Avocado Cream

Before COVID my favorite lunch at work was a shrimp bowl at a local restaurant. I decided to recreate it for dinner and although it was not the same, I would still make this over and over!

The avocado cream sauce brings it all together and is so simple to make.

Ingredients

FOR THE SHRIMP

1 lb. shrimp, deshelled, deveined & cleaned

1 tsp chili powder

1 tsp salt

1/2 tsp paprika

1/2 tsp oregano

1/4 tsp coriander

1 tsp olive oil

FOR THE AVOCADO CREAM

1 avocado

1/4 C sour cream

1/4 C queso fresco

2 Tbsp water

1/2 C packed cilantro

1/2 serrano or jalapeno (optional)

FOR THE BOWL

Spring mix/lettuce

Black beans

Corn

Brown rice

Cheese

Tortilla strips

To prepare the cream ahead of time, add all avocado cream ingredients to a food processor/blender and blend until smooth. If it is too thick, just add a tablespoon of water at a time and mix. Continue adding water until the consistency is to your liking. I like to put the finished sauce into a squeeze bottle for an easy way to use and store in your fridge for up to 5 days.

To prepare the shrimp, combine all the shrimp spice seasoning in a bowl.

Pat dry your shrimp and toss in the seasoning mixture until fully coated.

Heat the oil in a saucepan over medium high heat. Once hot, add the shrimp and cook about 2-3 minutes per side until they are pink and fully cooked.

Remove from heat and set aside.

To build your bowl place your desired amount of lettuce, rice, black beans and corn in a dish. Add your shrimp and top with cheese, tortilla strips and a generous drizzle of the avocado sauce.

Ranch Parmesan Crusted Pork Chops

I have been craving pork chops lately. I was going to make parmesan crusted pork chops but was looking for more flavor. I found a ranch seasoning packet in the cupboard and it sounded like the perfect touch. These porkchops are juicy and packed with flavor!

Ingredients

4 boneless pork chops

1/3 C grated parmesan cheese

2 Tbsp plain breadcrumbs

1/2 Ranch seasoning packet

1 tsp dried parsley

1/2 tsp garlic powder

pinch of pepper

Preheat oven to 450 degrees.

On a plate, mix together the cheese, breadcrumbs, ranch, parsley, garlic powder and pepper.

Place a pan over medium-high heat and coat the pan with cooking spray.

Dip each pork chop onto the breadcrumb mixture (both sides). Spoon mixture onto tops of breadcrumbs and press down to get a good coating.

Add the pork chops to the pan and cook on each side for about 2 minutes or until golden brown.

Place pork chops in a baking dish and cook in oven for 10 minutes or until internal temperature reaches 145 degrees.

Remove from oven and serve with a side of rice and vegetable.

Mini Chicken Pot Pies

Getting excited that it is almost full comfort food season! My favorite time. What better way to kick off the season with these individual chicken pot pies! Delicious, warm and the perfect dinner portion.

Ingredients

4 Tbsp butter

1 onion, chopped

1/2 C flour

2 C chicken broth

2 C milk

3 C chicken breasts, cooked & cubed

2 C frozen peas & carrots, thawed

1 Tbsp thyme

6 flaky buttermilk biscuit dough

2 eggs

Preheat oven to 350 degrees.

In a saucepan over medium heat, melt butter.

Add the onion and cook until translucent. Whisk in flour and cook for another 1-2 minutes.

Slowly pour in the broth and whisk until smooth. Add the milk, bring to a simmer and continue stirring for another 5 minutes. 

Season with salt and pepper.

Stir in the chicken, peas, carrots and thyme. Divide into six individual ramekins or spoon into a baking dish. Place onto a foil lined baking sheet in case the bubble over when cooking

Top the individual pies with 1 biscuit dough.

Evenly distribute the dough over the baking dish of mixture.

Beat the eggs with 1/4 C water and brush onto the tops of the biscuits.

Bake in the oven for 20-25 minutes or until the biscuits are golden.

Let rest and serve.

Shredded Shishito Beef [Crock-pot]

Grilled burritos were requested this week and my plan was to make them with my Chile Colorado recipe. The store I was at did not have guajillo chiles BUT they did have a bag of Shishito peppers, so I decided to make my Shredded Shishito Beef instead. The 1/2 Serrano does not give much heat so if you want it spicier, go ahead and add a whole diced Serrano (or jalapeno if you prefer).

A little background on Shishito peppers. Heat-wise they are in between a bell pepper and a jalapeno. I have yet to get a really hot pepper but I have heard you can get one randomly. You can find them at some restaurants as an appetizer, usually blistered Shishito peppers, and they are divine!

Ingredients

1 lb beef chuck roast, quartered

1 C bell pepper, cubed

1/2 yellow onion, diced

5 Shishito peppers, stems removed & chopped

1/2 Serrano, seeds removed & chopped

1 chipotle pepper from a can, minced

1 tsp sauce from can chipotle peppers

1 tsp garlic powder

1/2 tsp cumin

1 tsp oregano

1 tsp salt

3/4 C beef broth

In a pan over medium high heat, drizzle olive oil and add your chuck roast. Let sit until browned, about 3 minutes and flip to continue browning all sides.

To a crock-pot add the rest of the ingredients along with the browned meat and stir to coat.

Cook on low for 6 hours.

Remove meat, shred and return to crock-pot. Stir to combine.

This can be used in tacos, burritos, enchiladas, bowls, over rice, etc.

Spaghetti Meatballs

Every now and then meatballs are requested with spaghetti. I typically throw things together but I finally wrote down my recipe to share!

Ingredients

1/2 lb. ground beef

1 egg

3 Tbsp minced onion

1/2 Tbsp minced garlic

1/4 tsp red pepper flakes

1 tsp parsley

3 Tbsp parmesan

1/3 C plain breadcrumbs

2 Tbsp milk

1/2 tsp Worcestershire sauce

In a bowl, combine all ingredients. Using a spoon or your hand, gently mix until everything is evenly combined.

Form into golf ball size meatballs.

In a pan over medium high heat, drizzle 1 Tbsp olive oil and heat.

Add your meatballs to the pan and cook until browned. Flip and continue cooking until all sides are browned.

Pour in your favorite spaghetti sauce and lower heat to medium low.

Let simmer for 20 minutes, stirring occasionally.

Serve over cooked pasta.

Beef and Potato Tacos

Tacos Tacos Tacos...who doesn't love them?! Chorizo tacos were requested...but I wanted to experiment and try something a little different. It is the same concept as my Chorizo Tacos but with potatoes instead of chorizo. They did not disappoint!

Ingredients

1/2 lb ground beef

1/4 onion, diced

1/2 can refried beans

1 potato, peeled, cubed and rinsed

1/2 packet taco seasoning

1 tsp chicken bouillon

1/2 tsp crushed red pepper flakes

1/2 tsp oregano

1/2 C water

Corn tortillas

Oil for frying

cheese, lettuce, diced tomatoes, green onion

In a small pot, add your rinsed potatoes and cover with water. Place over medium high heat and cook until just fork tender. Drain and set aside.

In a skillet over medium high heat, add the ground beef. When almost fully cooked through, add the onion and continue cooking. Drain any fat and put meat back into the pan.

Add the taco seasoning with 1/4 C water and stir, making sure everything is coated.

Add the refried beans, potatoes, chicken bouillon, red pepper flakes, oregano and water. Stir to combine.

Lower heat to medium low and let simmer for 10 minutes.

In a separate pan between medium and medium high heat, add your oil to fry the tacos in. (You may need to adjust the heat to get your taco to the desired crunch)

Place a heaping tablespoon of the meat mixture on one side of the tortilla. 

Once your oil is hot, carefully place your tortilla flat into the oil. After 10 seconds, using tongs, fold the tortilla over into a taco, covering the meat.

Once browned, flip over and continue cooking.

Once the tortilla is browned on both sides, remove and place on a paper towel lined plate.

Carefully open tortilla and place shredded cheese inside so it can melt.

Continue cooking your tacos. This should make about 10 tacos.

Top with your favorite salsa, lettuce, tomatoes, green onion, etc.

Mongolian Stir Fry

Going on cruises, my brother and I would always go to the Mongolian bar. It was our favorite food bar on the ship. I cam across this recipe and added a few ingredients to bring out the flavor and man...it feels like I am back on that ship again! This dish has a nice spicy flavor, but it can always be omitted. Enjoy with your favorite protein and different veggies.

Ingredients
8 oz spaghetti noodles, cooked al dente
1 Tbsp olive oil
8 oz protein (chicken, steak, shrimp)
3 garlic cloves, minced
1/2 onion, diced
2 C broccoli florets
1/2 C shredded carrots
1/2 C diced mushrooms
1/4 C brown sugar
1/4 C reduced-sodium soy sauce
2 Tbsp hoisen sauce
2 tsp sesame oil
1/4 tsp ground or minced ginger
1/4 tsp red pepper flakes
1/4 tsp pepper


Add the oil to a skillet over medium high heat. Once hot, add your protein (**if you are using shrimp, see below). Cook meat until no longer pink. 
Add the garlic, onion, carrots, broccoli and mushrooms. Lower heat to medium and continue cooking until broccoli has softened.
In a bowl, whisk together the brown sugar, soy sauce, hoisen sauce, sesame oil, ginger, pepper flakes and pepper.
Add your cooked spaghetti to the skillet and pour sauce into pan. Toss to combine and top with optional sesame seeds.

**If using shrimp, add them to the skillet with your vegetables and continue cooking until slightly pink.