Wednesday, February 23, 2011

Garlicky Rice paired with Sesame Soy Red Pepper Flake chicken

Last night we had leftovers, and I had plans for Wednesday night for dinner in the city with my girlfriend and so I wanted to leave a quick dinner for my husband to heat up when he got home from work since I would be out. So I wanted to try a new recipe I had come across on one of my favorite bloggers blog ( This way I could have his dinner all made and extra to bring to work for my lunch today! This is super quick and the flavors and textures really give this meal a unique bite!

Garlicky Rice 
Adapted blog recipe by For the Love of (one of my favorite blogs)
Original recipe by The Complete Cooking Light Cookbook

  • 1 tsp olive oil
  • 4-5 cloves of garlic, minced
  • 1 cup of white rice (original recipe calls for Basmati, but I didn't have it in my pantry so I used long grain white and it worked great)
  • 2 cups of chicken broth
  • Sea salt and black pepper, to taste
  • Green onions, diced
Heat the olive oil in a large sauce pan over medium heat. Add the rice and cook for 1 minute; add the minced garlic then cook, stirring frequently for 1 minute, being careful not to burn the garlic. Add the chicken broth and season the water with a bit of sea salt and pepper, to taste; bring to a boil.

Cover, reduce heat, and cook over medium low for 20 minutes. Remove from heat and don't touch for 5 minutes. Add the green onions and mix until well combined. Serve immediately and Enjoy.

 Sesame Soy Red Pepper flake chicken
*rice always goes great with chicken so I looked in my fridge for something I could use to keep the asian flair with the rice and scallions dish and came up with the following on a whim...

blog recipe and photos by The Basil
  • 1 lb chicken tenderloins (about 7-8 tenderloins)
  • salt and pepper
  • garlic salt
  • red pepper flakes
  • low sodium soy sauce
  • Trader Joe's Sesame Soy Ginger Vinaigrette
  1. wash and pat dry the chicken and cut into 1 inch cube sized pieces
  2. season with salt and pepper, pinch of red pepper flakes to your liking, and hint of garlic salt and put in bowl
  3. drizzle 3 tablespoons of the sesame soy ginger vinaigrette over the chicken and mix together
  4. drizzle 1 tablespoon of low sodium soy sauce over the chicken and mix
  5. then let chicken marinate in the fridge for 15-20 minutes
  6. heat medium sautee pan on medium-high heat. when a drop of water sizzles on the pan, drop the chicken and let cook for about 45 seconds and then stir. Continue to cook for about 3 minutes until chicken is done.

Serve the garlicky rice in a bowl with chicken on top and drizzle with the sauce left in pan and wallah! Quick dinner in 20 minutes!

Monday, February 21, 2011

Gaga for Chicken Pot Pie

To pea or not to answer is, "I don't like peas" (unlike my mom who loves them) so I wont use them in a chicken pot pie recipe! I've tried a few different recipes of the infamous comfort food we all know and love as Chicken Pot Pie. I could never get the rich creaminess of the pot pie you salivate for until Kellie's mom introduced me to the southern style (Weddington, NC to be exact) pot pie that has all my favorite ingredients and super easy to make even as a college kid!

You will need the following ingredients
  • 3-4 chicken breasts cut into bite size pieces
  • 4 russet potatoes sliced 1/4 inch thick
  • 1 cup carrots sliced in circles
  • 1 can of Campbell's Cheddar Cheese soup
  • Salt & Pepper
  • shredded cheese of your choice ( I used a blend of mozzarella and Monterey Jack)
  • Celery salt
  • Garlic salt (optional, I love garlic, so I added it)
  • (1) sheet of Pepperidge Farms puff pastry
  • tablespoon of EVOO and some dry herbs of your choice in a small dish and let them infuse for about 10-15 minutes (  I chose a Tuscan blend)
  1. Turn oven on to 425 degrees
  2. Bring a big pot of water with a dash of salt to a boil and drop the chicken, potatoes, and carrots in the pot. Once chicken is cooked through and carrots and potatoes are aldente, strain them and put into PAM greased casserole dish.
  3. Sprinkle with salt and pepper, celery salt and garlic salt and stir.
  4. Add cheddar cheese soup and stir well together
  5. Cover the top layer with shredded cheese
  6. Place the puff pastry over the dish covering all of the ingredients. Take the EVOO and infused herbs and spread over the puff pastry with a pastry brush to get a nice sweet golden brown crust on the puff pastry. I had some left over puff pastry too, so I was creative and placed hearts and an "F" for my new last name initial!
  7. Transfer to oven on middle rack for about 15-20 minutes until puff pastry is golden brown
  8. Serve and enjoy!


Sunday, February 13, 2011

Our wedding, February 5th, 2011-Paradisus Punta Cana

We are back and newly wed! We just got back from Punta Cana, Dominican Republic where Anthony and I married on the beach at Paradisus Punta Cana Resort! We had 55 guests in attendance and had a wonderful time all week long with activities! We wish we were still there! Upon our arrival back to the states, we both came down with a terrible headcold/flu so we are just getting back on our feet and I will be returning to the kitchen with all my new gadgets from our registry! Will be blogging more soon and posting pics from our wedding shortly! Happy Valentine's Day to all!

Happy Valentine's Day to my husband Anthony! xoxoxo