Red Chicken & Rice

This has become an Elders (my maiden name) tradition and must whenever we're all home.

If you read this blog much, you know that my dad & little (& by little I only mean younger) brother are VERY picky eaters. I'm a picky eater but those two: RIDICULOUS! Not kidding, they eat no fruits or vegetables. Ok, Dad eats potatoes. Bubba only eats potatoes in the form of French Fries. (apparently, it's a texture thing.) Thankfully, Pioneer Woman is really helping out in this area for my family. Both my Dad & brother enjoy things that come from her Marlboro Man (Cowboy) Approved recipes.

Anywho, whenever Bubba is home from college, we REALLY struggle to find food everyone will eat. Red Chicken & Rice is a quick go-to for Mom & I. Last night, Mom made this recipe & I was able to snatch some pictures. I can't believe that I haven't posted this yet!

Ingredients

Chicken tenderloins - get how ever much you think will be eaten. We never have enough. I think we made 2 pounds for the 5 of us. All of it was gone. All of it.


Marinade:
1/2 cup vegetable oil
1/4 cup honey
1/3 cup white cooking wine
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil

Sauce:
Exact same as the marinade except substitute ketchup for the vegetable oil.

Directions

Marinate the chicken. 

The longer it marinates, the better.

Get rid of the marinade.

Grill the chicken.

My mom broils it.

This is as much of my mom that I was 

allowed to post on the blog...her hand. haha.

This is all of the chicken cooked!

This is the sauce heating on the stovetop.

The longer you let it heat, the thicker it gets! Wahoo!

This is my plate. Too much? No way!!

Please enjoy!

Beef and Bean Burritos

Once again by Pioneer Woman.

Found here.

The only thing I changed was, instead of canned refried beans, I used leftover Spicy Beans.

I made her Mexican Rice found here.

Once again...Amen.

P.S. My picky dad & brother loved it!

P.P.S. I am really considering buying her cookbooks even though her recipes are mostly available on her website for free download. Love her & her food so much!

Mexican Chicken-and-Rice Soup

#20, BB  4 & 5 and the Chicken Broth!!

The love of my life got sick Tuesday morning. It was enough that he got to stay home with me and sleep in that morning. So, I immediately knew what we needed to cook for dinner...Chicken Soup! Who doesn't want chicken soup when they're sick. This soup allowed me to feed my sick hubby, picky eater dad & brother, and my mom & I.

When I finally woke up, I went and pulled the chicken broth, pulled chicken and rice pilaf that I needed that night. Jerome finally started to feel better and we chalked it up to something he had for dinner. We went to the store to get the last few "fixins" we needed for the soup. I think getting him out of the house helped Jerome feel better just a little more.

I'm pretty sure I used more broth and chicken than the recipe called for but if you're going to add the fixins, then the recipe should be just fine. I did not add the salsa to the broth when the recipe called for it because of my brother's picky-ness. After the broth & lime juice heated through, I added the room temperature chicken and rice. Everything else was available on the counter for everyone to add what they wanted to the soup and it was just how they would want it.

I know that chicken soup is for the soul. It is what you feed your family when they are sick (my whole purpose). It is normally from a can or homemade. This soup had that one extra kick that made it ah-mazing...the lime juice. This is what gave it the Mexican flair but also something that wasn't bland. If I ever make homemade chicken soup from now on, it WILL have lime juice in it.

Enjoy!

INGREDIENTS

• 1 qt. chicken broth


• 1 cup tomato salsa


• ¼ cup fresh lime juice, plus 4 lime wedges


• 1½ cups Pulled Chicken


• 3 cups Rice Pilaf


• 13 cups shredded monterey jack


• ¼ cup sour cream


• 1 avocado, thinly sliced


• 2 tbsp. chopped cilantro

DIRECTIONS
In medium pot, bring broth, salsa and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth. Top with cheese, sour cream, avocado and cilantro. Serve with lime wedges.

Spanish Rice with Shrimp

#1, BB 2, 3 & 5

So I was cooking for my dad & hubby the other night. My dad is not a fan of veggies in any way. As I was making this, I made sure to keep the veggies on one side of the pan while still leaving enough shrimp and rice on the other side for my dad. I ended up thinking it tasted a little odd but the hubby said he liked it. I was concerned because the only spice the recipe calls for is smoked paprika. After adding some salt and pepper it was much better.

INGREDIENTS

• 4 cups Rice Pilaf


• ¼ cup EVOO


• 4 cloves garlic, chopped


• 1 lb. peeled, deveined shrimp


• 1 tsp. smoked paprika


• 1 cup Tomato Sauce


• 1 cup chopped Roasted Peppers


• ¼ cup chopped black olives


• 3 tbsp. chopped fresh parsley


• 4 lemon wedges

DIRECTIONS

In large nonstick skillet, heat pilaf in 2 tbsp. EVOO. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp. EVOO. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.

Pork Fried Rice

#13, BB 1 + 5

I love these 20 meals because, after the one day of cooking, all the meals come together in less than 20 minutes. This one literally took 10 minutes to make. Since I don't like peas, we added in extra pork for my hubby. We also used tamari instead of soy sauce. It's an aged soy sauce and my hubby prefers it to soy sauce. And since he was cooking, he used tamari. =) So yummy. I love it!

INGREDIENTS

• ¼ cup peanut oil
• 4 scallions, thinly sliced (white and green parts separated)
• 4 large eggs, lightly beaten
• 1½ tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 cup Pulled Pork
• 3 cups Rice Pilaf
• 2 tbsp. soy sauce
• 1 tsp. sesame oil

DIRECTIONS
In extra-large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl. Add remaining 2 tbsp. peanut oil, garlic and ginger and stir-fry 1 minute. Add pork and stir-fry 45 seconds to heat through. Stir in pilaf and soy sauce and stir-fry 2 minutes. Return eggs to pan with sesame oil and toss well. Top with scallion greens.

1 Day...20 Meals (Thanks to Rachael Ray)

Warning: Long post with 6 recipes.

Based on her new show Week in a Day, the September issue of Rachael Ray's magazine has a section called Twenty Dinners, One Day. You cook 5 "building-block" recipes that can be incorporated into 20 weekday meals to get you through a month. I highly recommend buying as much in bulk as possible and not start your cooking day at 4 o'clock in the afternoon. =) 

I started my day running errands with my mom & didn't get to start cooking until 4. I finished at 11:45 pm. Thanks to my wonderful husband for cooking the first meal, so I was able to eat dinner. I cooked the building blocks out of order which probably didn't help. 

My freezer after cooking and minus one meal.

I am going to post the building blocks in the order recommended. 

Building Block 1 - Pulled Pork

INGREDIENTS

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded


• 6 cloves garlic, finely chopped


• 2 lemons, zested


• Salt and pepper


• ½ cup white wine (optional)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1½ tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.


2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.


3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

FREEZE IT!
Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT! 

• Add some oregano or rosemary to the rub.


• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.


• Toss the pork with adobo sauce, orange juice and beer in Step 2.


• Toss the pork with some BBQ sauce in the last 10 minutes.

Building Block 2 - Tomato Sauce

INGREDIENTS

• ¼ cup EVOO


• 8 cloves garlic, smashed and peeled


• 6 oil-packed anchovy fillets, chopped (optional)


• ¼ tsp. crushed red pepper


• 1 cup red wine


• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes


• Salt

DIRECTIONS

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.


2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

FREEZE IT!
Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT!
Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT!

• Add minced carrots with the garlic to sweeten the sauce.


• Bump the red pepper to ¾ tbsp. for extra spice.


• Double the wine for a more intense flavor.


• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Building Block 3 - Roasted Veggies

INGREDIENTS

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips


• 2 large onions, halved and sliced ½ inch thick


• 3 cloves garlic, minced


• Salt and pepper


• 5 tbsp. EVOO


• 1 large butternut squash (4 to 4½ lbs.)—peeled, seeded and cut into ¾ -inch cubes (8 cups if you are buying precut squash)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and ½ tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.


2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with ½ tsp. salt and ¼ tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans.

FREEZE IT!
Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Brush the squash with maple syrup before roasting.


• Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.


• Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.


• Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.

Building Block 4 - Pulled Chicken

INGREDIENTS

• 4 lbs. skin-on, bone-in chicken breasts


• 4 lbs. skin-on, bone-in chicken thighs


• 2 tbsp. EVOO


• 2 lemons, cut into wedges


• 1 tsp. paprika


• 1 tsp. dried thyme


• Salt and pepper

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.


2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

FREEZE IT!
Divide into 1½ -cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Use hot or smoked paprika instead of regular.


• Add a little bit of sesame oil in addition to the EVOO.


• Substitute limes for the lemons.


• Swap in tarragon for the thyme.

Building Block 5 - Rice Pilaf

INGREDIENTS

• 3 tbsp. EVOO


• 3 onions, cut into ½ -inch pieces (about 4½ cups)


• Salt and pepper


• 3¼ cups long-grain rice


• 2¼ cups chicken broth


• 4 bay leaves


• 16 oz. frozen peas (I didn't use these. I don't like peas.)

DIRECTIONS

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, ½ tsp. salt and ¼ tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.


2. Add the rice and cook, stirring, for 1 minute. Add 2¼ cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

FREEZE IT!
Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Halve the amount of onions and add 3 minced jalapeños.


• Use corn instead of peas and add chopped cilantro.


• Swap in 1 cup white wine for 1 cup broth.


• Add thyme or rosemary when cooking the onions.


• Omit the peas and stir in chopped olives and toasted almonds.

After the chicken finished cooking, I made the bonus recipe of chicken stock. 

You can freeze the stock in ice cube trays. =)

INGREDIENTS

• Bones and half the chicken skin from Pulled Chicken


• 1 unpeeled onion, cut into eighths


• 5–6 unpeeled cloves garlic, halved


• 1 carrot, cut into 4 pieces


• Handful celery leaves (optional)


• Few black peppercorns


• 2 bay leaves

DIRECTIONS

1. Throw the chicken bones and skin into a 6-qt. pot.


2. Add the onion, garlic, carrot, celery leaves (if using), peppercorns and bay leaves. Add water to come to about 2 inches from the rim of the pan. Bring to a simmer and skim off any foam that rises to the surface. Let the broth simmer away for about 2 hours.


3. Strain the broth and discard the solids. Let the broth settle so that the fat rises to the surface, then skim the fat (or use a gravy separator to do it) and discard. Store in freezer containers, or reduce to bouillon strength and store in ice-cube trays (see photo above).

Cajun Shrimp and Rice

Living with my parents has really limited my desire to cook. It's not my kitchen, it's not my equipment (well I guess some of it is mine), it's not all mine. However, it has also really made me miss cooking. Jerome and I cooked a lot, hence most of the posts on this blog. This past week, my parents went on a trip and I really wanted to cook. I even went grocery shopping to cook for Jerome and I. Of course, after a long day of teaching and grading, I just want to come home and veg out. I bought a new cookbook a week ago and it has renewed my desire to cook. It's the Food Network Magazine Cookbook. It's 250 easy recipes that all look amazing. There is a picture for every recipe and even the table of contents is the pictures!

We took the time to cook this great meal on Friday. Do not plan on having leftovers!!!! Holy cow this was amazing. We changed the recipe slightly by using shrimp without tails for easier eating. We also used Tony Chachere's Creole Seasoning instead of cajun seasoning. It had nice heat without making it too spicy where we couldn't eat however much we wanted. There were no leftovers, and this recipe was meant for 4 people. =)

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoningand shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Stretch a Buck Turkey and Bean Burgers

Take a wild guess where this recipe came from. =) Rachael Ray is obsessed with burgers so the hubby has no problem with this recipe. This recipe is great if you have leftover rice from a previous recipe or takeout Chinese.

Ingredients

• 1 cup cold leftover white or brown rice
• 1 pound ground turkey
• 1 (15-ounce) can pinto beans, rinsed and drained
• Palmful chili powder
• 1 1/2 teaspoons, half a palmful, cumin
• 1 1/2 teaspoons coriander, half a palmful
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon canola oil
• 1 ripe avocado
• 1 clove garlic, grated or finely chopped
• 1 lime, zested and juiced
• 1 jalapeno or serrano pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 1/2 cup sour cream
• 4 red leaf lettuce leaves
• 1 ripe tomato, sliced
• 4 crusty rolls, split

Directions

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

Two Bean Ranch Wrap

I found this recipe in high school with others that use the brand Ranch Style beans. One thing I do differently is the instant rice. We love jasmine rice so we use a rice cooker and jasmine rice for any recipe that needs rice. We also just discovered that Ranch Style Beans with Jalapenos adds a little extra heat. We just remove the jalapenos  once we put the can of beans in the mixture.

Ingredients
2 cans (10oz) ROTEL diced tomatoes & green chilies
2 cups instant rice
2/3 cup water
2 cups (8 oz) shredded cheddar cheese
1 can (15 oz) Ranch Style Beans, undrained
1 can (15 oz) Ranch Style (any brand is ok) Black Beans, undrained
1/2 cup chopped scallions
2 tablespoons chopped cilantro
12 10-inch flour tortillas
Salsa, if desired

Instructions
1. In a large saucepan, combine ROTEL, rice, and water.
2. Heat to boiling, reduce heat, cover, and simmer 1 minute. Remove from heat.
3. Let stand for 5 minutes or until liquid is absorbed.
4. Stir in cheese, beans, scallions, and cilantro.
5. Spread about 1/2 cup mixture over each tortilla to within 1/2 inch of edge. Roll to enclose.
6. Serve with salsa if desired.

Slow Cooker Jambalaya

Jambalaya is fabulous. This slow cooker recipe makes it more convenient. This is a Robin Miller recipe. She makes food that can be prepared ahead of time and made later in the week. This one lets you mix the spices in a baggie (they keep for a week). You can also pre-chop all the veggies and store them in a baggie in the fridge. However, they only will only keep for 3 days.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Shrimp Fried Rice

This is a recipe that my grandfather and his wife created for their cookbook. So sorry, no pictures or nutrition facts. It is not quite the typical fried rice but it is very good. We tend to leave out the mushrooms, ginger and ham. It can be a side dish or a full meal!


Ingredients
2 cups shrimp, COOKED, peeled, and cut in 1/4" pieces
2 teaspoons cornstarch
2 teaspoons rice wine
1/2 cup sliced celery
1/2 cup 1/4" sliced green onions
4 tablespoons peanut oil
2 tablespoons light soy sauce
8-oz. fresh mushrooms, sliced
1 teaspoon minced garlic
1 thin slice ginger root
3 cups COOKED rice (1 1/2 cups uncooked)
1/2 cup diced ham
4 eggs, lightly beaten with one tablespoon water


Directions
1. In a small bowl, combine shrimp, cornstarch, and rice wine, mixing well. Set aside.
2. In a 10-inch skillet, heat 2 tablespoons peanut oil over medium-high heat. Stir-fry celery and green onions for 2 minutes.
3. Add 2 tablespoons soy sauce and reduce heat to medium. Add mushrooms and stir-fry 2 minutes. Remove vegetables and set aside.
4. Quickly and carefully wipe skillet with a paper towel. Add 2 tablespoons peanut oil  and heat over medium heat. Saute garlic and ginger slice one minute. Remove ginger slice and discard. Add shrimp and stir-fry 2 minutes.
5. Add rice, ham and cooked vegetables. Toss until heated through.
6. Make a well in the center of fried rice. Pour beaten eggs into the center of the well and cook like scrambled eggs. When eggs are completely cooked, stir entire mixture together and serve.


Serves 4.

Chipotle Cashew Chicken with Brown Rice

This is a Rachael Ray recipe. I am obsessed with her food.

So don't be surprised if you see more of her recipes in later blogs.

Please ask any questions about how or what or why.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
• 2 cups quick cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
• 2 to 3 tablespoons tamari dark soy sauce, eyeball it
• 4 cloves garlic, chopped
• 1 red bell pepper, seeded and thinly sliced
• 10 to 12 water chestnuts, whole
• 1 cup frozen green peas
• 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
• 1 tablespoon ground cumin, a palm full
• 2 to 3 tablespoons honey, 2 healthy drizzles
• 1/4 to 1/3 cup real maple syrup, eyeball it
• 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
• 1 cup raw cashews

Directions

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.

Top rice with cashew chicken and serve.

Nutrition Facts

Serving Size: 512 g

Amount per Serving

• Calories 799Calories from Fat 330

% Daily Value *

• Total Fat 36.7g56%
• Saturated Fat 9.4g47%
• Monounsaturated Fat 16.7g 
• Polyunsaturated Fat 8.1g 
• Trans Fat 0.1g 
• Cholesterol 146mg49%
• Sodium 1523mg63%
• Potassium 1392mg40%
• Total Carbohydrate 52.4g17%
• Dietary Fiber 4.7g19%
• Sugars 29.1g 
• Protein 66.9g134%

• Vitamin A39%
• Vitamin C70%
• Iron36%
• Vitamin E10%
• Vitamin B684%
• Vitamin B1218%
• Magnesium47%

Est. Percent of Calories from:

Fat 41.3% Carbs 26.2%

Protein 33.5%