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Monday, May 26, 2014

Recipe Review from 5/19/14

Happy Memorial Day! 

Ben (left) and Andy (right)
It's been a busy weekend here - we actually stayed in town this year and were rewarded with absolutely beautiful weather!  The rain predicted for last night missed us, so I guess I'll be watering those flower seeds after all.  The Husband has been tearing the garden fence apart to re-dig the posts.  I've been busy tilling the garden beds - I've got five done with three to go.  And I was able to rip out one severely weed and iris overgrown flower bed and weed another. 

The new kennel is up and has been fully tested now.  I am very happy to report the Andy- pup stayed in and there was no sign of attempted escape.  Granted, it probably helped that he's been well exercised and thus on the tired side. 

Last week was a bit busy with after work activities, so meals were super simple.  Like, brats on the grill and grilled cheese sandwich simple.  Only one recipe to review from the end of the week. 

The Meal Plan:
Sun - Brats
Mon (yoga, bookgroup, and Legion)   out
Tues (yoga) leftover brats
Wed (Amsoil's President's Dinner)
Thurs (yoga) grilled cheese
Fri - Chicken and Dirty Rice
Sat - Low Country Boil for Family gathering
Sun - leftovers

Southern Style Chicken and Dirty Rice (modified, Slowcooker Revolution) **gluten free option
This could quickly become a favorite of mine.  There is something about rice dishes that I just love and this pushed all my OMG! buttons.  And talk about easy!  This is one where you do have to saute the veggies on the stove to make the roux - no 'cream of' soups here.   The other step involved is you don't add the rice until 30 minutes before you want to serve the dish - America's Test Kitchen recommends the use of Instant Rice for speedier and more even cooking.  After a few past failed slow cooker dishes with regular rice, I have to concur with their results!  This made four meals for two of us.

1 tbsp oil
8 oz kielbasa sausage, cut into 1/2" pieces (I used andoullie)
1 onion, minced
2 celery ribs, minced
1 red bell pepper, stemmed, seeded and cut into 1/2" pieces
4 cloves garlic, minced
1 tsp dried thyme
2 tsp 1 tsp chili powder (I use Penzeys - it's got kick)
1/8 tsp cayenne pepper
3 tbsp AP flour **or your gluten-free alternative thickener
1 1/2 cups low sodium chicken broth
2 lbs boneless, skinless chicken thighs, trimmed
2 cups instant rice

1) Heat oil in a 12" skillet over medium-high heat until just smoking.  Brown sausage, about three minutes. Saute onion, celery, bell pepper, garlic, thyme, chili powder, and cayenne and cook until vegetables are soft and slightly browned, about 8-10 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping any browned bits and smoothing out lumps.  Transfer to slow cooker.

2) Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce.  Cover and cook until chicken is tender, abut 4-6 hours on low.

3) Break up chicken with a wooden spoon.  Add rice and stir.  Cover and cook on high until rice is tender, about 30 minutes.  Serve. 

1 comment:

Dee said...

Ben and Andy look like such happy pups. Do they live outside all summer or is that just a "sometimes" thing.

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