Chicken and Rice - Simple One-Pot Dish

The simple combination of chicken and rice is a one-pot dish that's made all over the world. Despite the countless variations on the theme, this version is stripped down to the bare essentials: chicken, rice and onion (with peas added at the very end). Short-grain white rice is what the classic recipe calls for, but since I already had brown jasmine rice on hand, I went with long-grain (less sticky, more fragrant).

The ingredients initially take turns in the pan (the chicken browns, then the onion sautés, then the rice gets a glossy coat), until finally all three come together to simmer, covered and undisturbed. The rice will slowly absorb the cooking liquid (water, or stock, if you want a more intense flavor), and become tender at about the same time that the chicken is cooked through. With saffron laced throughout, peas adding little bursts of sweetness, and fresh lime juice to brighten the entire plate, this one-pot wonder deserves a spot on your roster of go-to recipes. Recipe from How to Cook Everything: The Basics.


Chicken and Rice
Time: About 1 hour
Makes: 4 servings

2 tablespoons olive oil
1 whole cut-up chicken or about 3 pounds parts
Salt and freshly ground black pepper
2 medium onions, chopped
1 tablespoon minced garlic
1 1/2 cups short-grain white rice
Pinch saffron threads, optional
3 1/2 cups water, chicken stock, or vegetable stock, or more as needed
1 cup peas (frozen are fine; no need to thaw them)
2 limes, quartered, for serving

1. Put the oil in a large skillet over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes. Then turn and rotate them every few minutes to brown them evenly. As the chicken pieces brown, after another 5 to 10 minutes, remove them from the pan.

2. Reduce the heat under the skillet to medium and pour or spoon off most of the oil so that only 2 tablespoons remain. Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add the garlic and rice; cook, stirring, until the rice is glossy and coated with oil. Crumble in the saffron threads if you're using them.

3. Return the chicken to the pan, add the water, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another 1/4 cup water and cook for another 5 to 10 minutes. The meat is done when a quick-read thermometer inserted into the thickest part of the thigh reads 155-165°F.

4. Remove the skillet from the heat. Taste the rice and adjust the seasoning. Add the peas, then cover the pan again and let it sit for 5 to 15 minutes. Fish the chicken out of the pan and transfer it to a serving platter. Fluff the rice with a fork, spoon it around the chicken, add the lime wedges, and serve.

Tips:
-Saffron (as you probably know if you're using it) is not cheap. Fortunately a little goes a long way.
-Don't be intimidated by cooking chicken and rice in the same pan. It's no harder than cooking either ingredient on its own. You may need to monitor the moisture in the pan toward the end of cooking, but as long as you resist the urge to uncover the skillet and stir, it will come out great.
-Short-grain rice is classic here, but if you like rice less sticky and more fluffy, use long-grain rice. You'll probably need to add the extra liquid in Step 3.

Garlic Dijon Salad Dressing - Different and Yummy

Tips
To mellow the garlic flavor, roast it before adding to the dressing.

How can you tell if the dressing is good? I always say that if you get a one-eye wink out of me due to the tang, it's perfect.

Ingredients

2 tablespoons Dijon mustard
2 cloves garlic, minced
1 lemon, zested and juiced, about 1/4 cup
1/4 cup red wine vinegar
1/2 teaspoon black pepper, coarsely ground
1/4 cup extra virgin olive oil



Directions

Place all ingredients except the oil in a small food processor or bowl. With the processor running or while whisking, slowly stream in the oil.
Refrigerate up to a week.

Brussel Sprouts with Bacon and Raisins - Superhero Yummy!

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

1 teaspoon olive oil
2 thick slices bacon
4 cups Brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 medium shallot, finely chopped
1 tablespoon unsalted butter
1/2 cup low-salt chicken broth
2 tablespoons apple cider vinegar

PREPARATION
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)

While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

Bruce Springsteen at SxSW - Truer Words Never Spoken

These words stand by themselves - well said Bruce

"So rumble, young musicians, rumble. Open your ears and open your hearts. Don't take yourself too seriously and take yourself as seriously as death itself. Don't worry. Worry your ass off. Have ironclad confidence, but doubt. It keeps you awake and alert. ... And when you walk on stage tonight to bring the noise, treat it like it's all we have. And then remember it's only rock 'n' roll."

Corned Beef and Vegetables To Die For - NOT like mom used to make! YAY FOR PI DAY!!

For the Corned Beef and Vegetables:
One 6-pound corned-beef brisket
2 onions, peeled and halved lengthwise
4 whole cloves
2 bay leaves, preferably fresh
1/2 bunch thyme
2 chiles de arbol
6 small, trimmed and peeled carrots
9 golf ball-sized turnips, trimmed and cut in half
1 1/4 pounds yellow potatoes, peeled and cut in 1-inch cubes
1 medium green cabbage (about 2 pounds), cut into 6 wedges

For the Parsley-Mustard Sauce:
1/4 cup plus 2 tablespoons finely diced shallots
1/4 cup red wine vinegar
3/4 cup chopped flat-leaf parsley
1 tablespoon whole grain mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 lemon, for juicing
Kosher salt and freshly ground black pepper

1. Preheat the oven to 325 degrees F. Place the corned beef in a large deep pot and cover with cold water by 6 inches. Bring to a boil over medium heat.
2. Poke one clove into each onion half. When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chiles. Cover the pot with aluminum foil and a tight-fitting lid. Cook the corned beef in the oven 4 to 4 1/2 hours, until it's fork-tender.
3. When it's done, remove the meat from the oven, let it cool a few minutes, and transfer it to a baking sheet. Turn the oven up to 375 degrees F. Return the meat to the oven for about 15 minutes, until it browns and crisps on top. Let the corned beef rest 10 to 15 minutes before slicing it.
4. Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn down to medium heat and add the potatoes to the pot. Simmer 5 minutes and then add the cabbage, turnips, and carrots. Simmer over low heat 10 to 15 minutes, until the vegetables are tender. Remove them with a slotted spoon.
5. Make the parsley-mustard sauce: Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle or a meat pounder and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt.
6. Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the meat and vegetables on a warm platter. Pour over a good quantity of the broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.

PITA Chips - Yay

PITA Chips - Yay
Ingredients
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!