Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
I confess that I am allergic to Shrimp or Prawns. Any kind of shellfish to be honest. (That makes me a cheap date as I will never order the lobster.) Shrimp Scampi, a dish of prawns heavy on the garlic and butter, is a very popular dish, but not something I can ever indulge in. I have always envied those who can as they always wax on poetically about it!
When I saw this version of Chicken Scampi I immediately decided it was something I wanted to try. Chicken I CAN eat! It looked incredibly delicious and easy to make as well.
I am all for ease of preparation as and whenever. I had enough of complicated food and recipes when I cooked at the Manor. In my personal life, I much prefer simplicity.
Simplicity doesn't mean a lack of deliciousness however and this tasty dish is extremely delicious. I was really pleased with the end result. It went together very quickly, due to me having everything ready to go before I started.
I did cut the recipe in half because, well, there is only really me to eat it. This also means that I don't have to worry too much about the smell of garlic, because, again . . . only me to smell it.
If you are looking for a delicious midweek meal that won't break the bank and that will be delicious, then you really can't go wrong with this one. All you really need in addition is a vegetable or a salad on the side!
Delicious simplicity with a luxurious feel.
INGREDIENTS NEEDED
TO MAKE
CHICKEN SCAMPI WITH GARLIC PARMESAN RICE
There is nothing really out of the ordinary here. Simple kitchen staples put together in the most delicious and easiest way! It looks like a long list, but it really isn't a lot.
For the chicken:
- 1/2 pound (227g) chicken tenderloins
- salt and black pepper to taste
- 1/4 tsp garlic powder
- 1/2 TBS oil for frying
For the rice:
- 1/4 cup (60g) butter
- 1 TBS minced garlic
- pinch of red pepper flakes
- 1/4 cup (60ml) dry white wine
- 3/4 cup (160g) long grain converted rice, raw
- 1 1/2 cups (360ml) chicken stock
- 1/4 cup (45g) grated Parmesan cheese
- salt and black pepper to taste
To finish:
- 2 TBS grated Parmesan cheese
- 1 spring onion, trimmed and finely chopped (optional)
You could use large king prawns or shrimp instead of the chicken if you wish. Shell, devein and then cook just until they turn pink. Don't overcook or they will be rubbery.
I use salted butter.
Use fresh garlic, not bottled. The fresh garlic will taste so much better. Trust me on this.
Use a white wine that you would also be happy drinking. It doesn't have to be the most expensive wine, but it shouldn't be cheap, nor should it be wine labeled as cooking wine. I used a Canadian white Pinot Grigio (Ducks Crossing.)
If at all possible, grate your own cheese. I use a small micro plane grater to do this. It works beautifully.
HOW TO COOK
CHICKEN SCAMPI
WITH GARLIC PARMESAN RICE
This is really a very simple make. Do make sure to read through the recipe several times and assemble your ingredients prior to beginning for the best results.
- Prepare the chicken for cooking by removing the tendon and discarding. This isn't absolutely necessary, but it is tough and rather unpalatable. (See below for exact instructions.)
- Mix together salt, pepper and the garlic powder. Sprinkle this all over the tenderloins. (I use my fingers to do this as I can get it sprinkled over more evenly.)
- Heat the oil in a medium, heavy-bottomed skillet, over medium-high heat. Add the chicken pieces in a single layer. Sauté until golden brown on both sides and just cooked through. Remove to a clean plate, cover and set aside. (The chicken will continue to cook after you remove it from the pan, so don't be worried. If the juices run clear, it is done.)
- Wipe the pan out if necessary. (You don't want any black bits from the browning to spoil the integrity of your rice pilaf.)
- Add the butter, chili flakes, and the garlic to the skillet, over medium-low heat. Cook, stirring for about 2 minutes without browning the garlic over medium heat. The garlic will turn bitter if it gets browned.
- Increase the heat to medium high, add the white wine. Stir the wine into the butter mixture vigorously to emulsify. (I use a small silicone coated flat wire whisk for this.) Stir the remaining mixture and cook until it has reduced by half. Remove one TBS and set aside for later.
- Add the rice to the skillet. Cook and stir for 3 to 4 minutes or until the rice starts to toast just a bit. Add the chicken broth and season lightly with salt and pepper.
- Bring the mixture to a low boil, then cover and cook, stirring once or twice, for about 20 minutes, until the rice is tender. (Don't stir it during the last 5 to 8 minutes of cook time.)
- Add the parmesan to the skillet and stir it into the rice.
- Arrange the chicken tenders over top. Drizzle the reserved sauce over top.
- Cover, remove from the heat and let stand for five minutes. (This helps to reheat the chicken tenders.)
- Sprinkle with the remaining Parmesan cheese and spring onions (if using) and serve immediately.
Cover and refrigerate any leftovers promptly! This will keep for 2 to 3 days refrigerated. I have never frozen it.
HOW TO REMOVE
THE TENDON FROM CHICKEN TENDERS
I always recommend removing the tendon from your chicken tenders. Its not hard to see. It is a piece of white sinew that sticks out from the wide end of the tender. To remove it, grab a hold of it with a piece of paper towel. Hold a sharp knife firmly at a 45-degree angle, facing towards the chicken. Gently pull towards you with the hand holding the paper towel, keeping the knife in place and at the same angle. It should remove very easily this way.
You can also use a fork. I have never had success doing this, but you can see a video on how to do it here. It has just never worked for me, but that is not to say that it doesn't work. It just means that I am really bad at it, lol.
HINTS AND TIPS FOR SUCCESS
- Do not overcook the chicken tenders. This is the most tender part of the chicken breast, but even that can't save it if your chicken is overcooked and dried out.
- Use fresh garlic in this dish. Jarred just doesn't give you the same impact.
- You could use jumbo shrimp/prawns instead of chicken if you wish.
- Don't use cooking wine for this recipe, use a white wine that you would be comfortable drinking.
- No wine? No problem. Substitute the wine with an additional 1/4 cup (60ml) of chicken stock to which you have added 1/2 TBS fresh lemon juice.
MORE RECIPES
USING CHICKEN TENDERS
FIERY CHICKEN TENDERS WITH BLUE CHEESE DIP - This is a healthier twist on the classic Buffalo Wings, without sacrificing any of the bold flavor. Chicken tenders are soaked in a tangy buttermilk spiked with hot sauce and then coated in a seasoned flour mixture and pan fried (or baked) to perfection. The dip is a real showstopper. Creamy and punchy, using fat-free mayo and a few other tasty bits including rich, Danish blue cheese. Low in fat, high in flavor, totally crave-worthy!
SWEET & SPICY CHICKEN TENDERS - Chicken tenderloins, wrapped in smoky streaky bacon, then coated in a bold blend of brown sugar and chili powder. As they bake, the bacon crisps up while the sugar caramelizes into a sticky, spicy glaze that clings to every bite. Irresistibly moreish.
Don't forget to Pin this recipe to your Chicken, Rice, or Main Dish boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM. I update these platforms every single day with my latest content.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 2
Chicken Scampi with Garlic Parmesan Rice
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Juicy perfectly cooked and seasoned Chicken Tenders, nestled in a tasty garlic and parmesan pilaf. Delicious!
Ingredients
For the chicken:
- 1/2 pound (227g) chicken tenderloins
- salt and black pepper to taste
- 1/4 tsp garlic powder
- 1/2 TBS oil for frying
For the rice:
- 1/4 cup (60g) butter
- 1 TBS minced garlic
- pinch of red pepper flakes
- 1/4 cup (60ml) dry white wine
- 3/4 cup (160g) long grain converted rice, raw
- 1 1/2 cups (360ml) chicken stock
- 1/4 cup (45g) grated Parmesan cheese
- salt and black pepper to taste
To finish:
- 2 TBS grated Parmesan cheese
- 1 spring onion, trimmed and finely chopped (optional)
Instructions
- Prepare the chicken for cooking by removing the tendon and discarding. This isn't absolutely necessary, but it is tough and rather unpalatable.
- Mix together salt, pepper and the garlic powder. Sprinkle this all over the tenderloins.
- Heat the oil in a medium, heavy-bottomed skillet, over medium-high heat. Add the chicken pieces in a single layer. Sauté until golden brown on both sides and just cooked through. Remove to a clean plate, cover and set aside.
- Wipe the pan out if necessary.
- Add the butter, chili flakes, and the garlic to the skillet, over medium-low heat. Cook, stirring for about 2 minutes without browning the garlic over medium heat. The garlic will turn bitter if it gets browned.
- Increase the heat to medium high, add the white wine. Stir the wine into the butter mixture vigorously to emulsify. Stir the remaining mixture and cook until it has reduced by half. Remove one TBS and set aside for later.
- Add the rice to the skillet. Cook and stir for 3 to 4 minutes or until the rice starts to toast just a bit. Add the chicken broth and season lightly with salt and pepper.
- Bring the mixture to a low boil, then cover and cook, stirring once or twice, for about 20 minutes, until the rice is tender.
- Add the parmesan to the skillet and stir it into the rice.
- Arrange the chicken tenders over top. Drizzle the reserved sauce over top.
- Cover, remove from the heat and let stand for five minutes.
- Sprinkle with the remaining Parmesan cheese and spring onions (if using) and serve immediately.
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I have always loved rice pudding, and I don't care if it is the baked variety or cooked on top of the stove. I enjoy it both ways. It's not something that I grew up with, however. My brother didn't like rice, and my mother always catered to both his and our father's tastes. The only rice I ever had as a child was either at a Chinese Restaurant or of the instant kind. I know. I led a very narrow life, culinarily speaking, but didn't we all back then? If you lived in a small town (and I did) "exotic" ingredients like rice just were not available!
Once I grew up and moved away from home, I discovered all sorts of wonderful things, one of them being Rice Pudding. The first rice pudding I ever tasted was my mother-in-law's recipe and it was gorgeous. You can find that here. The first year we were married my mother-in-law gifted me with a little handwritten notebook filled with all of the Ramsay family favorites. This was my cooking bible for many years.
And yes, Rice Pudding and I were destined to become very close friends.
This recipe for Hawaiian Rice Pudding that I am sharing with you today is a bit of a cheat really. It is composed mainly of store cupboard ingredients, in the way of a pouch of pre-cooked rice, and a few other bits and bobs. If you have a healthy store-cupboard like I have, this delicious dessert will never be very far away.
This is called Hawaiian because of the use of coconut milk and crushed pineapple. It is not a recipe from the actual Hawaiian Islands as far as I know. I can promise you however that it is very quick and easy to make and it is delicious! Rich and creamy, having a mild coconut flavor, with lots of bits of pineapple stirred throughout.
This is a beautifully delicious Polynesian twist on a favorite classic dessert that you can be enjoying in as little as 20 to 25 minutes.
INGREDIENTS NEEDED TO MAKE HAWAIIAN RICE PUDDING
This delicious recipe requires only a few simple store cupboard ingredients.
- 1 pouch (2 serving side) already cooked Jasmine Rice
- 1 can (398ml/14 ounces) crushed pineapple
- 1 can (400ml/13 1/2 ounces) full fat coconut milk
- 2 TBS honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- hefty pinch of salt
To garnish: (optional)
- Toasted coconut
- Toasted chopped macadamia nuts
- Sliced banana
There are quite a few brands of already cooked rice out there. The most common ones are Tilda and Bens. The Bens also comes in a larger pack now. Use the smaller pack which contains only 2 servings, or you can use about 1 1/2 cups of cooked rice.
In the U.K. crushed pineapple is called pineapple crush. What crushed pineapple is, is small bits of pineapple in pineapple juice. There are very few large pieces. This is the ideal texture for this delicious pudding. Do not drain it.
Make sure you use the FULL FAT coconut milk and not the thinner one, or coconut water.
Honey adds just the right amount of sweetness. You can tailor this to your own tastes. Don't leave out the salt. It only needs a pinch, but it does make a difference in flavor.
I chose to top mine with shredded toasted coconut. You can easily toast your own coconut (or nuts). Check out my instructions below.
NOTE: This pudding will thicken more upon standing, so do hold back a bit of the coconut milk to which in and thin it out.
HOW TO MAKE HAWAIIAN RICE PUDDING
Nothing could really be easier to make than this store cupboard favorite!
- Crumble the rice into a non-stick saucepan. Whisk in the coconut milk (reserve a little bit back for the end, about 1/2 cup )120ml).
- Whisk in the undrained crushed pineapple. Whisk everything together to combine well.
- Whisk in the cinnamon, vanilla and salt. Bring just to a simmer over medium heat, stirring constantly.
- Lower the heat to medium low and simmer, stirring occasionally, for a further 10 to 12 minutes. The rice will have absorbed most of the liquid.
- Remove it from the heat. It will thicken up on standing. If you prefer a creamier finish stir in the remaining coconut milk.
- Serve warm or cold, spooned into bowls with your preferred garnish on top.
HINTS AND TIPS FOR SUCCESS
- Do crumble the rice so that you don't end up with lumps in your pudding.
- No need to drain the pineapple crush. You can also use chunk pineapple if that is all you have.
- Use FULL FAT coconut milk. You can add extra at the end to give it a really creamy finish.
- Taste before serving. If you don't think it is sweet enough you can add a bit more honey.
HOW TO TOAST COCONUT or NUTS FOR THE GARNISH
You can easily toast shredded coconut or chopped nuts to use for the garnish. This can be done in the oven or in a skillet on top of the stove.
For the oven: Spread the coconut or nuts onto a baking sheet in a thin layer. Toast in an oven preheated to 325*F/160*C for 5 to 10 minutes, stirring occasionally.
For the top of the stove: Spread into a non-stick skillet and heat over medium low heat. Toast, stirring frequently until they start to brown. Remove from the eat immediately as the heat from the skillet will continue to toast them and you risk it burning.
FREQUENTLY ASKED QUESTIONS
CAN I USE ANOTHER TYPE OF RICE?
You can use any type of pre-cooked rice that you wish to use. Brown Rice. Basmati. Long Grain, etc. The only requirement is that it be in the same amount. You can also use leftover cooked rice that you have cooked yourself.
CAN I CUT THE RECIPE IN HALF?
Absolutely. Amounts for a smaller recipe are 1 cup of cooked rice, 1 cup of coconut milk, 1 cup of crushed pineapple. 1 TBS honey, 1/4 tsp of cinnamon, 1/2 tsp vanilla and a small pinch of salt.
CAN I MAKE THIS AHEAD OF TIME?
Absolutely. It will keep up to three days chilled in the refrigerator. Simply add a bit more coconut milk and reheat gently in a saucepan over medium low heat, or in the top of a double boiler.
CAN THIS BE FROZEN?
Yes you can freeze this, but the texture may alter somewhat. Thaw completely to serve and add a bit more coconut milk for a creamier finish, reheating gently in a saucepan over medium low heat, or the top of a double boiler.
A FEW
ADDITIONAL RECIPES USING PRE-COOKED RICE
LEMONY CHICKEN & RICE - This is a smaller batch slow cooker recipe for two but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach, rice and cream. What's not to like? Oh yes, only one pot to clean when done. Another bonus!
TUNA & RICE MUFFINS WITH A LEMON BUTTER SAUCE - Simple store cupboard ingredients put together in the most delicious way. These delicious tuna and rice muffins are quick and easy to make. Do make the Butter Lemon Sauce. It is simply wonderful and can be put together while the muffins are baking. This can feed either 3 hungry eaters, or six light eaters.
Don't forget to Pin this recipe to your Dessert Boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 4 - 6 servings
Hawaiian Rice Pudding
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This is a fabulously delicious rice pudding that is super simple to make, using just a few ingredients and very little effort. Enjoy warm or cold.
Ingredients
- 1 pouch (2 serving side) already cooked Jasmine Rice
- 1 can (398ml/14 ounces) crushed pineapple
- 1 can (400ml/13 1/2 ounces) full fat coconut milk
- 2 TBS honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- hefty pinch of salt
To garnish: (optional)
- Toasted coconut
- Toasted chopped macadamia nuts
- Sliced banana
Instructions
- Crumble the rice into a non-stick saucepan. Whisk in the coconut milk (reserve a little bit back for the end, about 1/2 cup )120ml).
- Whisk in the undrained crushed pineapple. Whisk everything together to combine well.
- Whisk in the cinnamon, vanilla and salt. Bring just to a simmer over medium heat, stirring constantly.
- Lower the heat to medium low and simmer, stirring occasionally, for a further 10 to 12 minutes. The rice will have absorbed most of the liquid.
- Remove it from the heat. It will thicken up on standing. If you prefer a creamier finish stir in the remaining coconut milk.
- Serve warm or cold, spooned into bowls with your preferred garnish on top.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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This French Onion Rice recipe is one that I found on Pinterest the other day. It was attributed to a page called My Homemade Recipe. It looked and sounded fabulous. Easy and delicious!
I shared the recipe with my sister, and she made it as a side dish for our supper on Sunday. It was so delicious, I did not wait and made it again here at home the very next day! I have seen this also called stick of butter rice. It is rich and delicious and would go beautifully with anything!
It takes less than five minutes to throw it all together and uses only four simple ingredients. You really can't ask for much simpler or easier than that, unless you were cooking plain ordinary rice and I can promise you this is anything but ordinary!
It's also quite adaptable. I can see adding browned ground beef to this before cooking, or leftover cubes of beef, pork, chicken or turkey. That would be lush. The important thing is to keep the rice and the liquid measures the same.
I would think as well, if you are cooking for a crowd, you could double the ingredients and cook in a 9 by 13-inch casserole dish.
If you are looking for a great side dish that everyone but an onion hater will love, then this is the recipe for you!
HOW TO MAKE FRENCH ONION RICE
WHAT YOU NEED TO MAKE FRENCH ONION RICE
Just four simple store-cupboard ingredients, not counting the garnish. Make this once and you will want to make sure you have all of these things in your larder all the time. It is destined to become a firm family favorite!
- 1 1/2 cups (316g) long grain rice, uncooked
- 14.5-ounce (412ml) beef broth
- 10.5-ounce (411g) can of French onion soup (see note)
- 1/2 cup (115g) butter
- parsley to garnish (I forgot this)
I used Ben's long grain converted rice. I felt that it would hold its shape and stand up better to the long oven cooking than any other kind.
I could not get condensed French onion soup, so used what I could get which was Baxter's French Onion Soup (A British product which I found at Sobey's), This is not condensed so has a lot more liquid in it. To compensate for that I cut down on the beef broth so that the measurements/weights/volume were as they should be.
For the beef broth I used Better than Bullion Beef broth concentrate which I diluted with boiling water.
It seems like a lot of butter, but trust me, the butter really adds to the deliciousness of this, and it is not too much. It comes out just right.
You will not need any seasoning in this.
HOW TO MAKE FRENCH ONION RICE
Nothing could be easier. I know I say this all the time, but it really is true! Guaranteed success!
Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.
Pour the rice into the baking dish and level it out.
Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.
Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)
Cover the dish tightly with foil.
Bake in the preheated oven for 25 minutes. Uncover. Do not stir.
Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.
Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.
This is probably one of the most delicious rice dishes that I have ever made and eaten. I guarantee that you will also fall in love with it. Perfect just as is out of the oven. Rich flavors, creamy perfectly cooked rice. I cannot think of anything this would not go with!
Fluffy, flavor packed, easy to make and delicious. It doesn't really get much better than this! I highly recommend! I served this with garlic steak bites, yellow beans and roasted Brussels Sprouts. I did forget the garnish.
For me the side dishes are often the star of the show and if they aren't they should be! Here are a few other fabulous sides that I enjoy cooking and eating!
RUSTIC SMASHED RED POTATOES - These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time. These are rich and delicious, and I cannot think of anything they wouldn't perfectly sit next to!
ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS - All of your favorite ingredients tossed together in one bowl. Toss with maple syrup and roasted to perfection, with caramelized edges, these are nothing short of delicious. A garnish of pepitas finished them off beautifully!
French Onion Rice
Yield: four to six servings
Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour
This is a fabulous side dish that is very simple to put together and uses only four simple ingredients. It goes with everything and is so delicious that I could eat a whole plate of this and nothing else!
Ingredients
- 1 1/2 cups (316g) long grain rice, uncooked
- 14.5-ounce (412ml) beef broth
- 10.5-ounce (411g) can of French onion soup (see note)
- 1/2 cup (115g) butter
- parsley to garnish (I forgot this)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.
- Pour the rice into the baking dish and level it out.
- Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.
- Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)
- Cover the dish tightly with foil.
- Bake in the preheated oven for 25 minutes. Uncover. Do not stir.
- Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.
- Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.
Notes
We do not have condensed French onion soup here, so I used a can of Baxter's diluted soup, which I poured into a measuring cup and then added the beef broth to give me 15 ounces of liquid altogether in total. It worked perfectly.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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