Basmati – Texmati Rice Pilaf

This is a fantastic base for my Chicken Tikki Masala dish; it also makes for a great side with nearly any meal you whip up.  On a tight schedule?  No problem!  This Basmati-Texmati Rice Pilaf is done in no time!

* 3 Tbsp olive oil

* 1 onion, finely chopped

* 1  1/2 cups basmati rice (long grain rice), rinsed and drained (rinsing releasing excess starch)

* 1 cup Texmati rice

* 3  3/4 cups water

* Salt and pepper

Heat oil in a large saucepan over medium heat until shimmering.  Add the onion and 1 tsp salt, cooking until onion is fragrant and softened, about 8 minutes.  Stir in the basmati and Texmati rice, stirring often, until the edges of the rice start to turn translucent, about 3 minutes.  Stir in water, and bring to a simmer.  Cover and reduce heat to low.  Continue to simmer until rice is tender and water is absorbed, about 20 minutes.  Remove from heat, keep covered, and let rice rest for 10 minutes.  Fluff rice and season with salt and pepper, to taste.

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Chorizo, Cream Cheese & Goat Cheese Stuffed Jalapenos

This traditional Tex-Mex fare makes for a great appetizer or a great side dish.  I paired these as a side dish with shredded BBQ-n-beer pork tenderloin (cooked in the slow cooker) and a creamy cucumber salad (to put the fire out).

🙂

* 12 medium jalapeno chiles, halved lengthwise and seeded

* 1/4 lb pork or beef chorizo, cooked, crumbled and drained of excess grease

* 8 oz cream cheese, room temperature

* 2 oz goat cheese, room temperature

* 1 Tbsp chopped cilantro

* 1 tsp dried oregano

* 1 tsp cumin

* 2 cloves garlic, minced

* 1/4 tsp cayenne pepper

* 1 tsp lime zest

* Salt, to taste

Preheat the broiler.

Mix the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne and lime zest.  Add salt to taste.

Fill each of the jalapeno halves with about 2 tsp of the cheese filling (depending on the size of the jalapenos).  Place stuffed jalapenos on a foil-lined baking sheet.  Broil for 8 to 10 minutes or until golden brown and bubbly.

Original recipe from The Homesick Texan, by Lisa Fain, pg 111.

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Creamy Buttermilk Mashed Potatoes

For someone who had a college love affair with boxed mashed potatoes, I sure like to whip up homemade mashed taters a lot these days…

🙂

Add a bit of buttermilk to the mix, and I think you’ll find that these taters come out even creamier and tastier than their predecessors.

Oh, and with this cooking technique, it’s a quick side dish, too!

* 4 medium-large baking potatoes, peeled and cut into 1-inch chunks

* 1 stick (1/2 cup) butter, melted and cooled

* 2/3 cup buttermilk, at room temp

* 1 cup shredded cheddar or Colby-Jack cheese

* Kosher salt and pepper

Add potatoes to a large saucepan and cover with 1 inch of water.  Add 1 Tbsp salt and bring to a boil over high heat.  Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.  Turn off burner and drain potatoes, keeping them in the saucepan.  Return the saucepan to the warm burner.  Using a potato masher, mash the potatoes until they are almost free of lumps.

In a small bowl, whisk buttermilk and butter together.  Gently fold the mixture into the potatoes.  Season potatoes to taste with salt and pepper.  Sprinkle cheese over the top and cover until melted, about 1 minute.  Transfer to a serving bowl.

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No-Guilt Buttery Cilantro Rice

I know, I know.

You hear the word “Buttery” and immediately your brain goes – “Ummm.  Not healthy.  No bueno.  Maybe we should skip that recipe.”

Trust me… Don’t skip this no-guilt buttery cilantro rice.  You can (seriously) have your cake and eat it too.

You’ll discover my secret soon enough…

Enjoy, Friends.

* 2 cups white or brown rice, prepared according to package directions (consider using half chicken broth in place of half the water – you’ll be amazed at the difference in taste)

* 1 cup fresh cilantro, chopped

* 3 Tbsp yogurt butter – I love Brummel & Brown – it tastes amazing, and the fat/calorie content is greatly reduced

Add the butter to the prepared rice; mix to combine.  Add the cilantro and stir.  Serve immediately.

Yeah.  That easy.  🙂

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Jamaican Rice and Peas

This side dish was packed with great taste, and was a great compliment with our Jamaican-Style Jerk Chicken.  Be ready – the peas aren’t the green peas that we traditionally think of… They’re actually kidney bean-like.  This is one of the most popular Jamaican side dishes.

* 3 cups uncooked white rice

* 1 (15 oz) can small or regular-sized kidney beans

* 5 garlic cloves, finely chopped

* 1 uncut jalapeno (or, for more authentic – go with 1 uncut scotch bonnet pepper)

* 3 whole scallions, bulb end cut off and smashed with a spoon (not cut)

* 1 (15 oz) can coconut milk

* 1 tsp salt

* 1 tsp black pepper

* 2 Tbsp fresh thyme leaves

In a large pot, bring 7 cups of water to a boil.  Add the garlic, beans (peas), rice, coconut milk, uncut jalapeno, salt, pepper, scallions, and thyme.  Cook over medium heat for about 45 minutes, or until most of the water has evaporated (should be the consistency of thickened rice).  Remove the jalapeno pepper and the scallions.  Scoop rounds of the rice and peas onto warmed plates.

Why the uncut jalapeno?  It’s simply to add a subtle, peppery flavor (not spice).

Serve with Jamaican-Style Jerk Chicken and Puerto Rican Tostones.

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Puerto-Rican Tostones (Fried Plantains)

What in the world is a plantain???

Hey, I was scratching my head too…

A plantain looks like a large banana, and their exterior is usually greener than that of a normal banana.  Their insides are more firm and usually a bit more beige-colored.

This is a quick prep side dish and is common in places like Puerto Rico and Jamaica.  When the plantain is fried and becomes a “tostones,” it takes on more of a potato-side taste.  Try it – you’ll see what I mean.  What’s even better?  Our banana-hater loved this dish.  This is one tasty side dish!

Serves 4.

* 2 large plantains

* Oil, for frying

* Garlic salt

Tip – these act like bananas, so they’ll oxidize (turn brown) rather quickly.  If you’re cutting them a while before you fry them, soak them in a bit of salted water.  Before frying, pat them dry (water will spatter in the oil).

Heat veggie oil over medium heat to about 325 degrees F (do not overheat the oil, or it will burn the plantains.

Cut the plantains into 1.5-inch slices.  Add them to the skillet and fry until just-golden on one side, about 3 minutes.  Turn and cook on the other side until golden, another 3 minutes.  Transfer to a paper towel-lined plate.  On a flat surface (I used a cutting board), use a large iron skillet or plate to flatten the slices to about 1/2-inch thick.  Return slices back to the oil and fry for 1 minute on each side.  Transfer to a warmed serving dish and sprinkle with garlic salt.

These are commonly served with ketchup (yes, really), garlic oil and/or garlic shrimp.

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Twice Baked Potato Casserole

Ever had an epic fail of-a-dish?

Yup.  Me too.

Seriously, who hasn’t?

Well, this recipe (that made our friends rave) was born from my failed attempt at twice baked potatoes…  Yeah… Think the potato skins didn’t hold together for me at all.  But, on a good note – this tasty recipe came from that!  🙂

* 4 medium russet potatoes, scrubbed, dried and an “X” cut into each one

* 1 cup medium (or sharp) cheddar cheese

* 1/2 cup sour cream

* 1/2 cup buttermilk

* 3 Tbsp unsalted butter, softened

* 1 small bunch scallions, sliced thin

* 1/2 tsp salt

* Ground black pepper

Preheat oven to 400 degrees F.  Bake potatoes on a foil-lined baking sheet until the skin is crisp, about 1- to 1-1/2 hours.  Remove potatoes from oven and allow to cool 10 minutes.

Using a mitt to handle the hot potatoes, carefully cut them in half.  Carefully scoop out the filling of each potato half and add to a medium bowl.  Discard the potato skins.  Add the sour cream, buttermilk, butter, scallions, salt, and pepper to the bowl.  Mix thoroughly.  Scoop into an oven-safe dish and bake until bubbly, about 20 minutes.  Sprinkle with cheese and bake until cheese is melted, another 10 to 15 minutes.

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Sweet Southern Cole Slaw

I don’t know about you, but I love my Mom’s sweeter version of the traditional cole slaw.  It just seems to taste right to me…  This version is the closest I’ve come to Mom’s homemade, sweet Southern slaw…  It makes for a great side, or use it as a topping for your pulled pork sammies.  Enjoy.  🙂

* 1 package cole slaw mix (veggie aisle)

* 1/2 cup mayo

* 1 Tbsp milk

* 2 Tbsp white vinegar

* 1 Tbsp sugar

* 3/4 tsp ground black pepper

* Pinch kosher salt

Combine all ingredients in a medium bowl.  Mix well.  Refrigerate for at least 30 minutes to allow the flavors to marry.  Serve cold.

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Easy Homemade Scalloped Potatoes

Ever at a loss for a hearty, delicious side dish?

Yep.  Me too.  All the time, actually.  When I stumbled across this recipe, it fit absolutely perfectly with the Herb-Crusted Beef Tenderloin Medallions in Red Wine Reduction…

Original recipe from The Complete America’s Test Kitchen TV Show Cookbook, pg 403.

* 2 Tbsp unsalted butter

* 1 small onion, minced

* 4 garlic clove, minced

* 4 lbs russet potatoes (about 8 medium), peeled and cut into 1/8-inch-thick slices

* 3 cups heavy cream

* 1 cup whole milk

* 4 sprigs fresh thyme

* 2 bay leaves

* 2 tsp salt

* 1/2 tsp black pepper

* 1  1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees F.

Melt the butter in a large skillet over medium heat.  Add the onion and cook until softened and lightly browned, about 7 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper.  Bring to a simmer.  Cover, adjusting the heat to maintain a light simmer, and cook until the potatoes are almost fork-tender, about 20 minutes.

Remove and discard the thyme sprigs and bay leaves.  Transfer the potato mixture to a large gratin or baking dish.  Sprinkle with the cheese.  Bake until the cream has thickened and is bubbling around the sides, and the top is golden brown, about 25 minutes.  Cool for 5 minutes before serving.

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My Favorite Home-Cooked Fries… I call ’em “Frites”

What the heck is a “Frites”????

[pronounced “freete”]

“Les Frites” is French for “French fries.”

[French fries, oh how I adore thee!!!]

[Squeak!]

I really do.  If I could eat “Les Frites” every single, stinking day, I would.

[Nevermind that I’d weigh 800 pounds…  Whatever.]

These are the best homemade, home-cooked fries I’ve come across.  So, if you’re ever in the mood to pioneer away from those yummy frozen, store-bought fries, give these a try…

* 2 1/2 lbs russet potatoes (about 4 large), sides squared off and cut lengthwise into 1/4 by 1/4-inch fries

* 1/4 cup cornstarch (and more, if needed)

* 3 quarts peanut oil (use peanut oil because the fries turn out more flavorful and less greasy)

Rinse the cut potatoes in a large bowl under cold running water until the water turns clear. Cover with cold water and refrigerate for at least 30 minutes or up to 12 hours.

Pour off the water, spread the potatoes onto kitchen towels and thoroughly dry. Transfer the potatoes to a large bowl and toss with the cornstarch until evenly coated. Transfer the potatoes to a wire rack set in a rimmed baking sheet and let rest until a fine white coating forms, about 20 minutes.

Meanwhile, heat the peanut oil over medium-high heat to 325 degrees in a large, heavy-bottomed Dutch oven fitted with a clip-on-the-pot candy thermometer.

Add half of the potatoes, a handful at a time, to the hot oil and increase the heat to high. Fry, stirring with a large-hole slotted spoon, until the potatoes start to turn from white to blond, about 4-5 minutes. (The oil temp will drop about 75 or so degrees during this stage.) Transfer the fries to a thick paper bag or a paper towel-lined plate. Return the oil to 325 degrees and repeat with the remaining potatoes. Reduce the heat to medium and let the fries cool while cooking the steaks, at least 10 minutes.

Smile, Friends, you just made “Les Frites!”

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