Best-Ever Spanish Rice

Best-Ever Spanish Rice

Tomato sauce, red bell pepper, and the perfect combo of spices elevate ordinary white rice to a restaurant-worthy side. (It pair perfectly with our chicken fajitas!) Don’t skip toasting the rice! It adds a ton of flavor.

 

INGREDIENTS

2 tbsp. extra-virgin olive oil

1/4 medium onion, finely chopped

1/2 red bell pepper, finely chopped

2 c. long grain white rice

2 c. low-sodium chicken broth

1 c. tomato sauce

Juice of 1/2 lemon

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. freshly chopped cilantro, for garnish

DIRECTIONS

1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted, 2 to 3 minutes. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.

2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, 15 to 18 minutes.

3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.

 

 

Best-Ever Spanish Rice
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Best-Ever Spanish Rice
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Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list. and it is easy and fast. You will pass this  Italian Sausage Tortellini Soup recipe along to your family and friends.

Click here for Italian Sausage Tortellini Soup recipe

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Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

2.Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

 

Italian Sausage Tortellini Soup
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Italian Sausage Tortellini Soup
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Pan Fried Herb Crusted Chicken Breasts

Pan Fried Herb Crusted Chicken Breasts

Have you resolved to eat healthier this year?  Like many folks we try to eat healthy most of the time, but holidays always set us back just a little bit.  So last month my husband announced that after several months of slacking he was determined to loose a few pounds and make healthier choices.  In other words he’s back on his low carb diet of meat and veggies.  Sounds great, but it also presents a challenge.  The challenge being finding “healthier” meals to prepare on my very busy schedule.  Imagine how happy I was to find thin sliced boneless skinless chicken breasts at our neighborhood market.

I love the thin cut breasts because they are so versatile and cook very quickly.  Perfect for my schedule!  But the thinness of the breasts do present a challenge, how not to over cook and dry them out.  Anyway I have been using them for stir fries and other chicken dishes, the trick is to reduce the cooking time so they don’t dry out.  No one likes to eat tough dry chicken breasts!

For variety I tried preparing the chicken breasts different ways, experimenting with different herbs and cooking methods.  Here’s a quick easy recipe I made the other day, Pan Fried Herb Crusted Chicken Breasts.  This dish is quite healthy.  It uses very little oil, and adds no salt.  The flavor comes from the dried herbs generously patted on the chicken breasts.  Best of all this dish takes about 15 minutes to make cook and another 5 -10 minutes to rest.  Served with a salad or pasta it makes a great healthy dinner!

Pan Fried Herb Crusted Chicken Breasts

Ingredients:

4 Thin Sliced Boneless Skinless Chicken Breasts – if you can’t find thin sliced breasts, cut 2 breasts horizontally to make 4 thin slices

1 Tbs. Olive Oil

1/4 Cup Dried Oregano

1/4 Cup Dried Rosemary

2 Tbs. Dried Thyme

1/4 Cup Garlic Powder

1 Tbs. Cayenne Red Pepper (optional)

1 Tbs. Crushed Red Pepper (optional)

Directions:

Wash chicken breasts and pat dry with paper towel

Mix all dry ingredients together.

Chicken breastsPat generous amounts of spice mixture on to both sides of each chicken breast

Heat Olive Oil over medium high heat

Gently drop each chicken breast into hot oil.  Oil should sizzle when chicken breasts are dropped in.

Cook each side of the chicken breasts 3-4 minutes.

Transfer onto plate and let sit for 5-10 minutes before serving.  It’s very important to let the chicken breasts rest because this will complete the cooking process.  If you serve it without resting chicken breasts will be under cooked.

 

Pan Fried Herb Crusted Chicken Breasts
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Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Pan Fried Herb Crusted Chicken Breasts
Print Recipe
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Ingredients
Servings:
Instructions
  1. Wash chicken breasts and pat dry with paper towel
  2. Mix all dry ingredients together.
  3. Pat generous amounts of spice mixture on to both sides of each chicken breast
  4. Heat Olive Oil over medium high heat
  5. Gently drop each chicken breast into hot oil. Oil should sizzle when chicken breasts are dropped in.
  6. Cook each side of the chicken breasts 3-4 minutes.
  7. Transfer onto plate and let sit for 5-10 minutes before serving. It's very important to let the chicken breasts rest because this will complete the cooking process. If you serve it without resting chicken breasts will be under cooked.
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