Tuesday, February 20, 2018

Chicken, Shrimp, and Rice Stew


This flavorful stew boasts both rich hearty flavors yet tastes light and fresh all at the same time. Using basmati rice that has been broken into very small pieces by a food processor, it becomes a thickening agent for this dish, turning soup into a creamy stew in minutes.


- 1 lb. boneless skinless chicken breast, cubed
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbs fish sauce
- 2 Tbs olive oil
- 1/2 of a large onion, chopped small
- 2 tsp. garlic, minced
- 1 tsp. ground ginger
- 1 cup basmati rice
- 8 cups water
- 1 cup bok choy, chopped
- 3/4 cup bok choy leaves, chopped
- 2 cups frozen  peas
- 1 lb. medium to large cooked shrimp, (cut in half)
- 3/4 cup cilantro, chopped
- 1/2 cup scallions, chopped small
- 2 tsp. fresh lime juice, optional

Place chicken in a large bowl. Sprinkle with salt, pepper, and drizzle with fish sauce. Set aside.

In a mini food processor, spice grinder, or coffee grinder, add basmati rice. Process until the rice is broken into very tiny pieces. Set aside.

Heat a large stock pot or dutch oven on the stove over medium heat. Add olive oil. Add onions, garlic, and ginger. Cook until fragrant and the onions and garlic begin to brown (about 2 minutes). Add the chicken. Stir until chicken is browned and almost done, with a touch of pink still left in the middle of each piece. (Continuing to cook the soup will finish cooking the chicken). Add rice and water, stirring often, so the rice doesn't stick to the bottom of the pot. Increase the heat to high, bring to a boil, and cook about 5 minutes. Reduce heat to medium, and continue cooking until rice is tender and liquid has thickened. Stir in bok choy, bok choy leaves, and peas. Cook until the chopped bok choy are tender. Add shrimp, cilantro, scallions, and lime juice. Cook until heated through. Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"The only real stumbling block is fear of failure. In cooking, you've got 
to have a what-the-hell attitude." - Julia Child

Thursday, February 15, 2018

Lenten Appetizer and Entrée Recipes

No-stress delicious Lenten appetizer and meal recipes for you 
to enjoy and share!

Mini Quiche(minus the bacon)

Friday, January 26, 2018

Chicken and Sausage Penne Jambalaya


They say a picture is worth a thousand words, but I'm not sure if I could come up with that many adjectives to describe how amazingly delicious this easy skillet dinner tastes.


- 6 oz. boneless, skinless, chicken breast, cut into small pieces
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 2 links Italian sausage, cut into small pieces
- 1 small onion, chopped
- 1/2 Tbs garlic, minced
- 1, 28 oz. can diced tomatoes, undrained
- 2 cups chicken broth
- 8 to 10 oz. penne pasta, uncooked
- 1 Tbs hot sauce, optional
- 2 green onions, chopped 
- fresh cilantro

TIP - I used chicken from a rotisserie chicken I had as well as fully cooked sausage. This cut the cooking time down to a minimum. I added it to the skillet after I sautéed the onions and garlic.

Season chicken with salt and pepper. Heat olive oil in a large skillet and add chicken and sausage. When it starts to brown, add onion and garlic and cook until onion is translucent. Add diced tomatoes, chicken broth, penne pasta, and hot sauce. Stir well. Cook for 15 minutes over medium heat until penne pasta is al dente (not too soft). Garnish with green onions and cilantro. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Freely adding and tasting ingredients in your dishes is
 how you grow your palate." - Anonymous 

Monday, January 22, 2018

Instant Pot Zuppa Toscana


Zuppa toscana is a broad-based term meaning "soup in the style of Tuscany".  This is a copycat recipe similar to the recipe used at the Olive Garden restaurant. Made with Italian sausage, potatoes, heavy cream, kale, and other savory ingredients, it's just one of those soup recipes that you'll hold onto so you can make again and again.


- 2 Tbs olive oil
- 1 lb. ground Italian sausage
- 1 cup diced sweet onion
- 5 garlic cloves, minced
- 1 tsp. dried oregano
- 5 medium/large russet potatoes, diced into about 1/4-inch thick pieces
- 6 cups low-sodium chicken broth, divided
- 4 to 6 cups chopped fresh kale, stems removed
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 cup parmesan cheese, shredded, for garnish, optional

Turn the Instant Pot to Sauté mode. When it reads "hot", add olive oil. Add sausage and brown it for about 5 minutes, stirring and chopping up the sausage the whole time. Add the diced onion, garlic, and oregano. Combine and stir occasionally for about 2 minutes. Add 2 cups of the chicken broth to deglaze the pot, scraping the bottom for any sausage pieces that might be stuck to it. Add the potatoes and the remaining 4 cups of chicken broth. Close the lid, cancel Sauté mode and set to Manual (High Pressure) for 5 minutes. After cooking cycle ends, allow a 10 minute Natural Pressure Release. After 10 minutes, manually release the steam (using a towel to cover vent). Once steam is released, open lid and add kale. Stir well. Cover and let cook through and soften for about 3 minutes. Stir in heavy cream and sprinkle in salt, pepper, and parmesan cheese, if desired. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Vivere una vita bella. (Live a beautiful life.)" - Anonymous