Wild Rice Pilaf

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Wild Rice Pilaf

We love rice as a side dish. Whether it be Spanish rice or cilantro-lime rice with our Mexican dishes, or plain white or brown rice with our Chinese dishes and stir-fries, it’s always been a favorite around here. I’d picked up a few bags of wild rice the last time I was at Trader Joe’s a few months ago. I use it all the time in soups, but wanted to try my hand at a homemade wild rice pilaf. For too long I’ve relied on old Uncle Ben when I wanted that as a side dish, and it was high time we remedied that situation.

So, I took the recipe for Garlic Rice Pilaf that we’ve loved so long in our kitchen and modified it a bit. A quick saute of a bit of garlic, onions, carrots, and celery – then the rice is added for a quick toasting before adding chicken stock. Then it’s all poured into a baking dish to finish cooking in the oven. A quick fluffing with fork when it comes out of the oven, and you have a great side dish that goes with just about anything.

On a side note, we’ve pretty much completed the move. We weren’t even without internet for a whole day! I’ve just been lazy about posting. It was Pony Penning, and a bunch of family and old friends were in town – so we’ve just been having fun with them and adjusting to being back on the island. I really love the new house, and had an easier time than I thought I would leaving the old one. Now just to get it on the market and sold! Going to get Andrew registered for 1st grade this week, the excitement just never ends around here. Where is this summer running off to, guys?

Wild Rice Pilaf

3 Tbsp. butter
2 carrots, finely diced
2 stalks celery, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice
1/2 cup wild rice
3 1/2 cups chicken or vegetable broth, divided
1 tsp salt
1/2 tsp black pepper

Preheat the oven to 375 F. In a saucepan or skillet, melt the butter over medium-high heat. Add the carrots, celery and onion and saute until starting to soften, about 3 minutes. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 more minutes. Stir in 1 1/2 cups of the broth, salt and pepper; bring to a boil. Pour the mixture into a 2 qt casserole dish, cover, and bake for 25 minutes.

After 25 minutes, remove from the oven and stir in the remaining broth. Re-cover and bake for another 45 minutes. Remove from oven, uncover, and let sit for 5 minutes before fluffing with a fork and serving.

Source: adapted from Annie’s Eats

Tri-Color Coleslaw

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Tri-Color ColeslawColeslaw is one of those things that is a “must-have” for a summer cookout buffet. Not only is it a great light and refreshing side dish, but it’s also a great addition to things – like barbecue sandwiches, burgers, or even tacos.

This recipe couldn’t be any more simple. I toss shredded red and green cabbage and carrots with a tangy dressing that comes together as quickly as it takes to combine everything. Let it sit for an hour to let the flavors mingle and you’ve got yourself a great slaw worthy of any summertime soiree.

It’s also a great base to add different flavor profiles. Sometimes I like to add a little chopped cilantro and chipotle, or sesame oil, peanuts, chopped cilantro and a bit of fish sauce for a Thai twist. The possibilities are endless, but this easy recipe is definitely the place to start!

Tri-Color Coleslaw

2 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup shredded carrots
1/4 cup mayonnaise
1/4 cup Greek yogurt
2 Tbsp cider vinegar
1 Tbsp honey
1 tsp celery seed
1 tsp kosher salt
1/2 tsp ground black pepper

In a large bowl, whisk together mayonnaise, greek yogurt, vinegar, honey, and celery seed. Add in shredded cabbage, carrots, salt and pepper. Toss to combine.

Cover and refrigerate for and hour to let flavors meld before serving.

The recipe can easily be doubled.

Chicken Paillards w/ Tomato-Olive Salad

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Chicken Paillard with Tomato-Olive Salad

I don’t know about where you guys call home, but it’s definitely starting to warm up around here. I try to keep the A/C off as long as I can, have the windows open – we live in an old home that gets great cross-breezes. On those evenings a really light dinner is a welcome change, not to mention one that can be cooked outside on the grill, to not add any more unwanted heat to the house.

This is another recipe that I came across and tried in the second edition of the Sopranos cookbook. I can just envision Carm, Rosalie, and Adriana sitting around gabbing over something at Vesuvios eating something similar to this. It’s doesn’t really get simpler – basically, a grilled seasoned chicken breast that’s served with a quick salad tossed with a vinaigrette on top.

Figure-friendly, yet still tons of flavor and delicious. Fills you up without bogging you down. And, is super quick. All of those things are welcome in the summer months around here!

Chicken Paillards with Tomato-Olive Salad

4 boneless, skinless chicken breasts
1 Tbsp olive oil
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 Tbsp fresh thyme or basil, chopped

For the salad:
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
kosher salt and ground black pepper
6 cups salad greens
2 ripe medium tomatoes, diced
1/2 cup black olives(such as Gaeta or Kalamata), pitted and coarsely chopped

Preheat grill to medium-high heat.

Place a chicken breast between two sheets of plastic wrap and gently pound the chicken until it is about 1/4-inch thick. Repeat with remaining chicken. Place the pieces in a bowl and toss them with the oil, thyme, salt, and pepper.

In a large salad bowl, whisk together the oil, vinegar, and salt and pepper to taste. Add the salad greens, tomatoes, and olives to the bowl on top of the dressing – but do not toss until ready to serve.

Place the chicken breasts on the grill and cook for about 7-9 minutes on each side, depending on their size. You want an internal temperature of 165 and the juices should be clear. Remove from grill and let rest 5 minutes. You could also certainly cook the chicken breasts on a grill pan or skillet inside.

Arrange the chicken on plates. Toss the greens, tomatoes, and olives with the dressing. Place the salad on top of the chicken and serve immediately.

Source: barely adapted from Entertaining with the Sopranos

Old-Fashioned Potato Salad

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Old-Fashioned Potato Salad

Can you guys believe it’s already Memorial Day weekend? I am so thankful that summer is here! We spend a majority of our free time on the boat or at the beach in the summer months – a perk of be being sandwiched between the Chesapeake Bay and Atlantic Ocean. We also love to cook and enjoy meals outside when it’s warm, a tradition that the boys have loved. They’re always so excited to hear we’re going to have a “picnic dinner” in the backyard.

One dish that I find myself making again and again over the summer is this classic potato salad. It’s old school, but it’s the perfect balance of textures and flavors. Starchy potatoes, hard boiled egg, celery, and crunchy onions tossed in a dressing made of mayo, Dijon, and celery seed. Then, for my signature twist I like to add a bit of Old Bay on the top. Honestly, that’s actually my mom’s signature twist – this is her potato salad. And, her mom’s potato salad. But, I’ve adopted it as my own. The seafood seasoning mixture kicks plain old paprika to the curb!

Great to enjoy for a cookout, a potluck, a beach lunch, or a random picnic…anywhere, really. I love to enjoy leftovers for lunch as well. Try this one for your Memorial Day get together this year, and you won’t be sorry!

Old-Fashioned Potato Salad

2.5 lbs (about 8 medium potatoes) starchy potatoes (like Russet or Yukon Gold), peeled and halved
8 eggs
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 cup mayo (I’ve substituted half of this amount with Greek yogurt to great results)
3 Tbsp Dijon mustard
1 Tbsp yellow mustard
1/2 tsp celery seed
kosher salt
1 Tbsp Old Bay seasoning

Place the potatoes in a large pot and fill with cold water. Add 1 Tbsp of kosher salt, cover, and bring to a boil. Cook over medium-high heat until potatoes are easily pierced with a pairing knife, about 20 minutes. Once tender, drain potatoes and let sit in colander until cool enough to handle and chop into 1/2-inch chunks. Set aside.

Hard boil the eggs by placing them in a pan of cold water. Bring to a boil. Once boiling remove from heat, cover, and let sit for 10 minutes. Drain out the hot water and soak in cold until the eggs are cool enough to peel. Peel, chop, and set aside.

Make the dressing by combining the mayo, as well as the mustards, celery seed, and 1/2 tsp salt in the bottom of a large bowl. Add the cooked potatoes, eggs, onions, and celery. Gently toss to combine mixture evenly. Season to taste with salt.

Place in serving bowl and sprinkle with Old Bay.

Leftovers can be refrigerated for up to 3 days.

Source: adapted from my mom’s family recipe