Everything's Nice with Rice

(Originally posted on Thursday, October 21, 2010)

Rice is one of my favorite foods. We didn't have much money growing up and I remember times when my mom would make Minute rice and serve it with sugar, butter and milk. I loved it. I still eat it sometimes for breakfast.

Well, my taste buds have progressed a little since then. Here are three recipes that go nice with rice!

Hoisin-Honey-Glazed Pork with Grilled Pineapple



1/4 c. hoisin sauce
1 T. honey
1 T. grated fresh peeled ginger
1 teaspoon sesame oil
1 whole pork tenderloin
pineapple spears
2 T. brown sugar

Prepare outdoor grill for covered direct grilling over medium heat. In small bowl combine hoisin, honey, ginger, and oil.

Place pork on hot grill rack. Cover grill and cook 18 - 20 minutes, turning occasionally.

Rub pineapple spears with brown sugar.

Grill pineapple 10 minutes or until browned on all sides, turning over. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes.

Thinly slice pork and serve with pineapple wedges; and, of course, a side of rice!





"Chinese Takeout" Lemon Chicken
This one uses a surprise ingredient to make a yummy sauce!


Frozen chicken nuggets Or
1T. oil, 1 lb. boneless skinless chicken tenders

1 pkg (6oz) snow peas or snap peas (about 2 cups)
1 small red pepper cut into strips
2 pkg. (4 serving size) Jell-O brand Lemon gelatin
2 T. cornstarch
1 c. chicken broth
4 T. Kraft Zesty Italian Dressing
4 cloves garlic, minced

If using fresh chicken tenders, heat oil in large skillet on medium-high heat. Add chicken. Cook 4 minutes or until cooked through, stirring occasionally. If using chicken tenders at this point add snow peas and peppers; cook and stir 2 minutes. Continue to *

If using chicken nuggets, cook in oven as directed. Heat oil in skillet on medium high heat. Add snow peas and peppers; cook and stir 2 minutes. Continue to *

*Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. If using chicken nuggets, add them at this time.

Serve over hot cooked rice.


Halibut with Coconut-Red Curry Sauce
Surprisingly quick and easy!


2 t. canola oil, divided
4 (6 oz.) halibut fillets
1 c. chopped onion
1/2 c. chopped green onions
1 T. grated peeled fresh ginger
1 c. light coconut milk
1 T. sugar
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 T. fresh basil
2 teaspoons fresh lime juice

1. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 t. oil to pan. Add onion, green onions, and ginger; saute 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice. Serve over rice.

This recipe is from Cooking Light, March 2009. I served it with the bok choy rice that was printed with the recipe, but I didn't like it because it overpowered the subtle curry flavor.

Time to Fire Up the Grills!

(Originally posted on Monday, April 5, 2010)

Okay, so I don't actually have a grill that can be "fired up". Someday! But for now, my little electric grill does the job just fine. There is something about grilling that just screams warm lovely weather and that is something everyone loves, right? I don't know about your neck of the woods (as that weather dude from good morning america would say) but in Ohio, its getting to be perfect grilling weather.

Other things I love about grilling, is that I feel you can whip together a meal at a pretty inexpensive price tag, and they are generally much healthier! Well, thanks to my BFF Martha Stewart, I found two rather pleasing grilled chicken recipes I think you ought to try out. And if you have a well stocked pantry and a lovely herb garden they really shouldn't cost you much at all :)

Recipe #1 Jerk Chicken

• 1 bunch scallions, chopped (1 1/2 cups)
• 2 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil, plus more for grates
• 1 tablespoon light-brown sugar
• 1 1/2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Coarse salt
• 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat ( I hate bones so I just use boneless chicken breasts!)

1. Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
2. Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
3. Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
4. Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.

Recipe #2 Tuscan Grilled Chicken

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes

Both recipes are from Martha Stewart's Everyday food magazine. And if you haven't checked out the Everyday Food books, Fresh Flavor Fast and Great Food Fast, you really ought to. They are staples in my library! Happy Grilling!