EASY COCONUT RICE

EASY COCONUT RICE

Prep Time: 5 mins
Cook Time: 25 mins
Yield: 4 servings
Category: Side Cuisine: Asian

INGREDIENTS

• 2 cups jasmine rice
• 1 can coconut milk
• 1 and 1/2 cups of water
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar, or to taste
• 1 tablespoon fresh cilantro, chopped (optional for garnish)

INSTRUCTIONS

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.
   

source:https://www.aheadofthyme.com

ONE POT CHICKEN AND DIRTY RICE

ONE POT CHICKEN AND DIRTY RICE

PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 55 MINUTES
SERVINGS: 4 SERVINGS
AUTHOR: THE CHUNKY CHEF

INGREDIENTS
MARINADE:

• 1 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried minced onion
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tsp lemon juice
• Tbsp enough olive oil to make a paste about 1

REST OF DISH:

• 2 Tbsp Olive oil
• 1 link of andouille sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• salt and pepper to taste
• 1 cup DRY long-grain rice
• 2 1/4 cup chicken stock or broth
• Sliced green onions for garnish
• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
2. Preheat oven to 350 degrees F.
3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
5. Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
7. Add cayenne, red pepper flakes and salt and pepper and stir.
8. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
9. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
10. Bake at 350 degrees for 35 minutes (covered).
11. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
12. Garnish with sliced green onions and minced parsley!
    

source:https://www.thechunkychef.com

Basil Pesto & Roasted Corn Rice

Basil Pesto & Roasted Corn Rice

Servings 6

Ingredients

• 3 ears of corn
• 1 cup fresh basil leaves, packed
• 1/2 cup grated parmesan cheese
• 1/2 cup walnuts
• 2 cloves garlic
• 1/4 tsp salt and pepper each
• 3 Tbsp extra-virgin olive oil divided
• 2 cups cooked white rice

Instructions

1. Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes. 
2. Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor. 
3. Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine. 
   

source:http://zenandspice.com

Ham Honey Mustard Cheese Sliders

Ham Honey Mustard Cheese Sliders

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 12 sliders

Ingredients

• 12 Hawaiian buns
• 1/2 – 3/4 pound ham
• 1/2 pound provolone cheese
• Homemade honey mustard sauce-
• 1/4 cup mayo
• 1 Tbsp sour cream
• 3 Tbsp honey
• 1 1/2 Tbsp Dijon mustard
• 1/8 tsp paprika
• Top with-
• 3 Tbsp butter, melted melted
• 1/8 tsp garlic powder
• Poppy seed

Instructions

1. Preheat oven to 365°F.
2. Cut the rolls in half. Remove top of rolls.
3. Lay out the ham, overlapping each other. Add the cheese, overlapping over the ham.
4. Combine ingredients for the sauce. Spread half of the sauce over the cheese. Add the top of the buns.
5. Combine melted butter and garlic. Brush top of rolls. Lightly sprinkle with poppy seeds. 
6. Cover with foil. Bake 18-20 minutes until cheese completely melts. Remove foil, bake another 3-5 minutes until tops of rolls are golden.
7. Dip in the extra sauce if desired. Enjoy, friends! 
   

source:https://valentinascorner.com

Baked Parmesan Garlic Zucchini

Baked Parmesan Garlic Zucchini

Author: MelanieCooks.com
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings

Ingredients

• 2 zucchini
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp oregano
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
2. Cut zucchini lengthwise into quarters and put in a bowl.
3. Pour olive oil over zucchini and add minced garlic. With your hands, rub the garlic and olive oil all over the zucchini.
4. Put the zucchini on the baking sheet in a single layer, skin side down.
5. Sprinkle the zucchini with salt, pepper, Parmesan cheese and oregano.
6. Put the zucchini in the oven on the top rack, and bake for 15 minutes.
7. Switch the oven to Broil, and bake for another 4 minutes, or until zucchini is golden brown.
8. Serve warm. Optionally, you can sprinkle zucchini with an extra 1 tbsp Parmesan cheese right before serving.
   

source:http://www.melaniecooks.com

PARMESAN CRUSTED PIZZA GRILLED CHEESE

PARMESAN CRUSTED PIZZA GRILLED CHEESE

yield: 1 SANDWICH
total time: 15 MINUTES
prep time: 5 MINUTES
cook time: 10 MINUTES

INGREDIENTS:

• 2 slices whole grain bread
• 2 teaspoons butter, softened or spreadable
• 2 tablespoons grated parmesan cheese, divided
• 1 tablespoon pizza sauce
• 6 slices pepperoni
• 4 tablespoons mozzarella, divided

DIRECTIONS:

1. Butter one side of each slice of bread with softened butter. On unbuttered side of one slice, spread on pizza sauce. Then add about 3 tablespoons of the mozzarella, lay out the pepperoni, and then top with the rest of the mozzarella and the other slice of bread. The buttered side should be on the outside. On one buttered side, spread 1 tablespoon of grated parmesan cheese and press down gently. Place this face down on a skillet or griddle heated over medium heat. Top the other buttered side (should be face up in the pan) with the rest of the parmesan cheese.
2. Cook for 4-6 minutes on each side or until golden brown and cheese on the inside is melted. Enjoy immediately.

Note: Measurements are approximate and will vary based on size of bread

source:http://www.rachelcooks.com

Sheet Pan Honey Balsamic Salmon with Brussels Sprouts

Sheet Pan Honey Balsamic Salmon with Brussels Sprouts

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Krista
Recipe type: 30 Minute Meal, Seafood, Gluten Free, Paleo, Easy Healthy Recipes
Serves: 4

Ingredients

• 4 4-6oz salmon filets (skin on)
• 16 oz. brussels sprouts, halved
• 1 bunch on asparagus, trimmed and cut in half
• 16 oz. bag of baby potatoes
• ½ red onion, cubes
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt

Instructions

1. Preheat oven to 450.
2. In a small bowl, add honey, balsamic vinegar, dijon mustard, garlic, fresh thyme, and salt. Using a whisk, mix together to combine. Set aside.
3. To a large bowl, add brussels sprouts, asparagus, baby potatoes, red onion, cherry tomatoes and olive oil. Add 3 tablespoons of the honey balsamic mixture.
4. Using your hands, toss all of the vegetables to coat them with the sauce.
5. Spread vegetables out on baking sheet in a single layer.
6. Bake for 10 minutes.
7. Remove from oven.
8. Place salmon filets, skin side down, on top of the vegetables 1" apart.
9. Brush the salmon with the honey balsamic mixture.
10. Place baking sheet back in the oven and bake another 10 minutes.
11. After that switch to broiler HIGH for 3-4 minutes to brown up the top of the salmon.
12. Remove from oven and serve
    

source:https://www.joyfulhealthyeats.com

BALSAMIC MUSTARD ROAST BEEF

BALSAMIC MUSTARD ROAST BEEF

PREP TIME 10 mins
COOK TIME 1 hour 20 mins
TOTAL TIME 1 hour 30 mins
Author: Olivia's Cuisine
Serves: 6 to 8

INGREDIENTS

• 3 pounds top round roast
• 1 tablespoon coarse salt
• 1 teaspoon cracked black peppercorns
• 2 tablespoons vegetable oil
• ⅓ cup balsamic mustard, divided

INSTRUCTIONS

1. Preheat oven to 400F degrees.
2. In a small bowl, combine salt and cracker peppercorns. Rub the seasoning all over the roast.
3. In a large ovenproof skillet or cast iron, heat the oil over medium-high. Add the roast to the skillet and brown on all sides, turning with tongs, about 6-8 minutes total.
4. Brush the roast with half of the balsamic mustard and place in oven. Roast 20 minutes. Remove the roast from oven and brush with the remaining balsamic mustard.
5. Lower the heat to 350F degrees and roast until medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), about 45 minutes to 1 hour.
6. Transfer roast to a cutting board and loosely tent with foil. Let it rest for at least 10 minutes before thinly slicing against the grain.
7. Serve with roasted potatoes or your favorite vegetable dish!
   

source:http://www.oliviascuisine.com

Blackened Cajun Chicken with Gumbo Rice

Blackened Cajun Chicken with Gumbo Rice

Servings 4 servings
Prep Time 5 minutes
Cook Time 40 minutes

Ingredients

• 5 Tbsp vegetable or canola oil
• 4 chicken breasts (or thighs)
• 3-4 Tbsp ground Cajun seasoning
• 1/2 small white onion finely diced
• 1 rib celery finely diced
• 2 cloves garlic minced
• 1 bay leaf
• 1 1/2 cups brown rice
• 1/2 Tbsp gumbo file (see note)
• 1/2 Tbsp ground Cajun seasoning
• 1/4 tsp ground red pepper
• 3-4 cups chicken or vegetable stock
• 1 cup okra cut in pieces
• 6 oz smoked sausage cut into 1/2" coins

Instructions

1. Heat 3 Tbsp vegetable oil in a large nonstick skillet over medium heat.
2. While heating, rub 3-4 Tbsp of the cajun seasoning on both sides of the chicken.
3. When the oil is hot, add the chicken to the skillet. Cook until browned and there is a little bit of crust from the seasoning, approximately 5-7 minutes.
4. Flip the chicken over and cook until there is a browned crust on the second side as well, approximately 3-5 minutes.
5. Remove the chicken from the pan and set aside.
6. To the same skillet, add an additional 2 Tbsp of vegetable oil.
7. When heated, add the onion and celery. Cook until translucent, approximately 2-3 minutes.
8. Add the garlic, bay leaf, brown rice, gumbo file, 1/2 Tbsp additional cajun seasoning, and red pepper. Stir to combine.
9. Add the stock, okra, and sausage coins. Stir to combine. Add the chicken back into the skillet.
10. Cover and cook until the chicken is cooked completely through and the rice is tender with most of the moisture absorbed. The exact time will depend on how dry your rice is, approximately 30 minutes. Add additional stock if necessary.
11. Serve the chicken warm on top of some rice.

Recipe Notes

• This is a mild heat dish.  Add more red pepper or hot sauce to give it some spice.
• If the chicken does not fit in the skillet with all of the other ingredients, you can also finish cooking it in the oven at 350F while the rice is cooking on the stove.
• Have pre-cooked brown rice? Dinner will be faster!  Simply follow the instructions however use the cooked rice with just 1/2 cup of stock in the skillet.  You cook time will be greatly decreased as you are simply heating the rice through and marrying the flavors.  Make sure you still get your chicken cooked all the way through!
• Gumbo file can be found in the spice section of your grocery store, typically near the bottom with the other specialty seasonings.  You can also find it online.

source:http://www.threeolivesbranch.com

Eggs In Hell with Italian Sausage

Eggs In Hell with Italian Sausage

YIELD: SERVES 4 TO 6
TOTAL TIME: ABOUT 30 MINUTES
PREP TIME: 5 MINUTES
COOK TIME: ABOUT 25 MINUTES

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (I used hot, but use mild if preferred)
• 1 small sweet Vidalia or yellow onion, diced small
• 1 tablespoon smoked paprika (regular paprika may be substituted)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 3 or 4 garlic cloves, finely minced or pressed
• one 28-ounce can crushed tomatoes with juice
• 4 large eggs (or a couple more if desired)
• 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)

DIRECTIONS:

1. To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.
2. Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.
3. Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.
4. Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.
5. Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.
   

source:https://www.averiecooks.com