Creamy Chicken & Rice Casserole

Ingredients

• 4 boneless, skinless chicken breasts, cooked, chopped
• 5 cups Rice & Vegetable Medley, cooked
• 1 Broccoli Cheddar Soup, cooked
• ½ cup mayonnaise
• ¾ cup Cornflake Crumbs
• ½ cup Parmesan cheese, shredded
• ¼ cup butter, melted

Instructions

1. Pre-heat oven to 350F. In a large bowl, mix together the chicken, rice, soup and mayonnaise. Spread evenly on the bottom of a 9 inch baking pan.
2. In another bowl, mix together the Cornflake Crumbs, Parmesan cheese and butter. Spread evenly on top of chicken & rice mixture.
3. Bake for about 25 to 30 minutes, or until topping is golden brown. Let cool 5 to 10 minutes.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

Fried Rice Restaurant Style

Ingredients

• 2 cup enriched white rice
• 4 cup water
• 2⁄3 cup baby carrot, chopped
• 1⁄2 cup frozen green peas
• 2 tbsp vegetable oil
• 2 egg
• 1 soy sauce
• 1 sesame oil

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

STICKY BOURBON CHICKEN WITH RICE

INGREDIENTS

• 1½ lbs. chicken thighs
• ½ cup low sodium soy sauce
• ¼ cup oil
• ¼ cup vinegar
• ¼ cup bourbon
• ¼ cup brown sugar
• 1 tablespoon crushed or fresh sliced ginger
• 4 cloves crushed garlic
• 4-5 green onions, cut into thirds or sliced
• 1 cup uncooked basmati rice

INSTRUCTIONS

1. The night before: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight.
2. The day of: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
3. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Asoor Dal Pulao (Red Lentil Rice)

Ingredients

• 1 cup basmati or any long grained rice, soaked in water for 10-15 minutes
• 1/2 cup red lentil 
• 1 tsp cumin / fennel seeds
• 1 medium onion, chopped
• 1 medium tomato
• 2-3 spring onions, sliced thinly
• 1 bay leaf
• 2-3 each of cloves and cardamom
• Pinch of turmeric
• 2 cloves of garlic, minced 
• 1-2 green chillies, thinly sliced 
• 1 inch ginger, peeled and grated
• 1 tsp garam masala
• 2-1/2 cups coconut milk 
• Salt to taste
• Few sprigs of cilantro for garnish
• Fresh lemon juice to taste 

Method

1. In a skillet in 1 tsp oil (or butter) saute the cumin, bay leaf, cloves, cardamom, garlic, chillies, ginger along with onion and salt.
2. Once the onions get soft add the tomato along with turmeric and garam masala. Saute for another 1-2 minutes.
3. Add the lentils and rice. Give it a mix and saute for another min or two until the rice gets aromatic/translucent.
4. Add the coconut milk/water/stock. Mix well.
5. Cover and cook for 8-10 minutes or until the rice is cooked.
6. Fluff it gently. I sometimes add frozen peas to this mix too towards the end of cooking. You can add more vegetables if you want to.
7. Now to add some color and more flavor. Garnish it with spring onions and cilantro. Even mint leaves go v well with this.  I squeeze some lemon to this rice for couple of reasons. Of course for the flavor. It also helps to reduce the sodium level and third - most importantly - the citrus helps to absorb the iron present in the lentils. So whenever I cook with lentils, I add lemon juice to the dish.

Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf

Ingredients

• 12-14 wooden skewers
• ¼ cup raw cashews
• ½ cup orzo pasta
• 2 pounds shell on raw shrimp (16-20 per pound)

For the Spice Rub

• 2 tablespoons McCormick Gourmet California Garlic Powder
• 2 teaspoons McCormick Gourmet California Lemon Peel
• ½ teaspoon salt
• ¼ teaspoon McCormick Gourmet White Pepper
• ½ teaspoon McCormick Gourmet Paprika

For the Rice Pilaf

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 2 cups onion, cut into half inch dice
• 2 cups carrots, cut into half inch dice
• 2 tablespoons chopped shallots
• 1 cup celery root or jicama, cut into half inch dice
• 1 cup Basmati rice
• ¼ cup vermouth or white wine
• 3 cups Kitchen Basics chicken stock
• 2 bay leaves
• 2 tablespoons chopped fresh parsley

Instructions

1. Place skewers in a pan of water and weigh down so they are submerged.
2. In a dry sauté pan over medium heat, toast the cashews until slightly brown and set aside. Place orzo in same pan and toss and stir for about five or so minutes to brown. Set aside.
3. Peel the shrimp leaving on the tail portion and lay out in a platter or cutting board.
4. Mix the spices to make the dry rub and set aside 4 teaspoons. Sprinkle the remaining rub on both sides of the shrimp. Let sit refrigerated for one hour.
5. After one hour, remove skewers from water and place five to six shrimp on each skewer. Slide a second skewers in so each set has two skewers. This will keep the shrimp from spinning as you flip them. Once all the shrimp have been skewered, set aside at room temperature.
6. In a medium Dutch oven, melt butter in olive oil over medium high to high heat. Add onions, carrots, shallots and either celery root or jicama and stir. Cook three minutes until they just start to become tender. Add rice and cook for two more minutes stirring often. Add vermouth and 4 teaspoons of the spice rub you made earlier for the shrimp and stir. Cook to evaporate the vermouth. Add toasted orzo, chicken stock and bay leaves. Bring to a boil, cover and simmer on low for 15 minutes covered.
7. Once 15 minutes have passed, remove rice from heat but leave covered.
8. Heat a grill pan to hot, spray with pan spray and lay shrimp out on pan to grill. After about a minute and a half, flip and grill the other side for about the same time. Do not overcook.
9. To serve, fluff rice with a fork and place on a platter and top with skewered shrimp. Then sprinkle with chopped parsley and toasted cashews.

Pumpkin Pie Rice Krispie Treats

Ingredients

• 3 Tablespoons unsalted butter
• 1/4 cup canned pumpkin puree* (or fresh)
• 1 (10 ounce) bag mini marshmallows
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 6 cups crispy rice cereal
• 2 oz white chocolate candy melts (Or Ghirardelli White Chocolate Baking Bar)
• 24 mallowcreme pumpkins (optional)

Directions

1. Generously spray a 9x13 baking pan with non-stick spray. I used an 11x7 because I like thicker treats - go with your preference. Set pan aside
2. In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.
3. Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy rice krispie treats.) Add the cereal and stir until combined.
4. Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for about 30 minutes before cutting into squares.
5. Store in an airtight container up to one week.  You could even cut these treats into pumpkin shapes or decorate with regular candy corns.

Sticky Bourbon Chicken with Rice

Ingredients

• 1½ lbs. chicken thighs (I used boneless skinless – delish!)
• ½ cup low sodium soy sauce
• ¼ cup oil
• ¼ cup vinegar
• ¼ cup bourbon
• ¼ cup brown sugar
• 1 tablespoon crushed or sliced ginger (fresh, not dried)
• 4 cloves crushed garlic
• 4-5 green onions, cut into thirds or sliced
• 1 cup uncooked basmati rice

Directions

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).

THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Vegetable and rice burritos with quesadilla cheese

Ingredients

• 4 tsp olive oil, divided
• 1/3 cup uncooked basmati rice (or other long-grain white rice)
• 1 tsp chopped garlic, divided
• 2/3 cup water
• 1/4 tsp salt, divided
• 1 jalapeno pepper, chopped
• 1/4 cup nonfat Greek yogurt
• 1 tbsp chopped cilantro
• 1 tsp fresh lemon juice
• 1/8 tsp ground cayenne pepper
• 1 onion, chopped
• 8 oz sliced porcini mushrooms
• 1/2 cup frozen or fresh corn
• 1 zucchini or summer squash, halved lengthwise and sliced
• 5 oz greens (I used Earthbound Farms stir fry greens)
• 1 cup grape tomatoes, halved
• 4 multi-grain tortillas
• 4 oz quesadilla cheese, shredded

Instructions

Heat a small saucepan over medium-high heat.  Add 1 tsp canola oil to pan, swirling to coat.  Add the rice and 1/2 tsp garlic.  Saute for 1 minute, stirring constantly.  Add 2/3 cup water and 1/8 tsp salt.  Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes.  Remove from the heat and let stand for 10 minutes.  Fluff with a fork and stir in the jalapeno.

Meanwhile, combine the Greek yogurt, chopped cilantro, lemon juice, and cayenne pepper in a small bowl.  Set aside.
Heat a large nonstick skillet over medium-high heat.  Add the remaining 1 tbsp oil to the pan, swirling to coat.  Add the onion and saute for 2 minutes, stirring frequently.  Add the remaining 1/2 tsp garlic and mushrooms.  Saute for 1 minute, stirring frequently.  Add the corn and zucchini and saute for 2 minutes, stirring frequently.  Add the greens and saute until wilted and tender.

Add tomatoes and saute for 30 seconds or until thoroughly heated.  Season with salt to taste.  Remove the vegetable mixture from the pan and wipe the pan clean with a paper towel.

Heat the tortillas according to the package directions.  Divide the Greek yogurt mixture evenly among the tortillas, spreading it into a thin layer, leaving a 1/2-inch border.  Top each tortilla with 1 oz cheese, about 1/4 cup of the rice mixture, and 1/4 of the vegetable mixture.  Roll up each tortilla jelly-roll style and fold in the ends.

Return the skillet to medium heat.  Add 2 burritos to the pan, seam side down, and cook 1 minute on each side or until browned.  Repeat procedure with remaining burritos.