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Posts Tagged ‘recipe’

I am not afraid to eat carbohydrates. Frankly, I crave them.

True story.

I love to cook with rice, whether as a side dish or incorporated into the main course. I serve it alongside many dishes.

One thing though, I do not prefer plain white rice. I like it and I will eat it, but I like me some flavor.

Flavor people. It’s all about the f-l-a-v-o-r.

Brown rice, wild rice, white rice, brown jasmine rice, saffron rice. Mmm! I like it all.

Ha! I just sounded like Bubba from Forrest Gump talking about the shrimp business.

Lately I have been on a brown rice kick and not only does it have a different taste but it seems to boost with flavor.

How to flavor-boost your rice

Let’s say we are use a minute rice or fast cooking rice. I suggest using brown rice, not only is it a healthier option it is yummier too!

When boiling your water add 1 cube of chicken bouillon per 1`cup of water and salt and pepper.

Then cook rice as instructed.

You can also replace the water with Swanson Chicken broth – but I prefer the cubes.

This way alone is my favorite and if you like rice anyway then you will especially love this.

Optional ingredients to add to your brown rice

  • chopped green onion
  • dash or two of soy sauce
  • Pico de gallo mixture – unbelievably delicious. I actually turn this into a meal at times.
  • eat with edamame
  • grill up or saute some grilled vegetables

There ya go! An easy, simple and delicous way to add some flavor to an otherwise boring dish. Don’t be afraid to go out on a limb and experiment. That is what is fun about cooking.

Photo Source Credit: Maya Picture

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southwestern-style-pasta-recipe

Cold pasta is the best. I made this Southwestern Style Pasta recipe last week and it turned out great. It is so simple, minimal ingredients and I prepared it with two different dressings to alternate with and to accommodate different taste buds.

Southwestern Style Pasta Ingredients

  • multi-colored rotini pasta
  • Black Beans (drained)
  • Mexi-Corn (drained) A small can of corn will work
  • Rotel tomatoes (drained) but leave a small amount of juice for flavoring
  • Red Onion (finely chopped)
  • Sea Salt & Pepper

I cook/boil the pasta in chicken broth until tender and drain under cold water.

Add corn, black beans, rotel tomatoes and diced red onion to pasta.

Toss with Sea Salt and Black Pepper

Add Lemon juice to taste.

Voila! Delicious!

In addition I make the Hidden Valley Buttermilk Ranch Recipe.

It calls for 1 packet of seasoning, 1 cup of buttermilk and 1 cup of mayo (I prefer Hellman’s). Mix and chill.

I divide into in half and to spice it up I pour a bit of pickled jalapeno juice into one half and chop up pickled jalapenos, adding them to the ranch dressing.

I then pour it over my own serving of pasta and Voila! Even more delicious!! Yum!

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