Perfect Brown Rice

I love, love, love rice.  Recently, my husband and I started eating healthier, so we have made the switch to brown rice.  I tried several different methods to try to get it to cook up like white rice, but it was either not cooked enough (still crunchy) or too cooked (mushy).  So frustrating!  But then I came across this method. Success!


Perfect Brown Rice
Adapted from this recipe on Saveur.com

Cook Time: 40-45 minutes
Makes 2 cups


1 cup short, medium or long-grain brown rice
4-5 cups water


Rinse rice in a strainer under cold running water for 30 seconds.  Bring the water to a boil in pan with a tight-fitting lid over high heat.  Add the rice, stir once, and boil uncovered for 30 minutes.  Pour the rice in the strainer and drain for 10 seconds.  Return the rice to the pan, off the heat, and cover.  Set aside to allow the rice to steam for 10-15 minutes.  Uncover, fluff with a fork, and season with salt.

Fluffy French Toast

After using the same french toast recipe for a few years, I have now found a new favorite.  The flour is the secret.  Top with powdered sugar and maple syrup.  Soooooo good!


Fluffy French Toast

Adapted from this recipe on Allrecipes.com

Prep Time: 10 minutes
Cook Time:  10 minutes
Serves:  12

Ingredients:

• 1/4 cup all-purpose flour
• 1 cup milk
• Pinch of salt
• 3 eggs
• 1/2 tsp. cinnamon
• 1 tsp. vanilla extract
• 1 tbsp. sugar
• 12 thick slices of bread

Directions:

1. Place flour in a large mixing bowl and slowly whisk in milk.  Whisk in egg, cinnamon, salt, vanilla and sugar.
2. Heat a lightly buttered griddle or skillet over medium heat.
3. Place bread in the egg mixture and let soak briefly.  Cook bread on each side until browned.

Notes & Suggestions:

We used French bread, but this also works great with Texas Toast type bread.

Make sure you keep the egg mixture stirred up because the cinnamon will float to the top and the flour will sink to the bottom.

Place any leftover pieces in between pieces of wax paper and freeze.  For a quick breakfast, pop them in the toaster until heated through.

We like to add the zest of 1 medium orange to the egg/milk mixture.  It gives it a great orange taste.

Cajun Chicken Pasta

This is a wonderful Southern inspired dish that is sure to spice up the dinner table.


Cajun Chicken Pasta

Adapted from this recipe on ThePioneerWoman.com

Prep Time: 20 minutes
Cook Time:  15 minutes
Serves:  6


Ingredients:

• 3 boneless, skinless chicken breasts, cut into cubes
• 3 tsp. Cajun seasoning
• 1 lb. fettuccine or linguini
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 large red onion, sliced
• 1/2 cup sliced mushrooms
• 3 cloves garlic, minced
• 2 roma tomatoes, diced
• 2 cups chicken broth
• 1/2 cup white wine (or chicken broth)
• 1 cup heavy cream
• cayenne pepper, to taste
• salt and pepper, to taste

Directions:

1. Cook pasta according to package directions.  Drain.
2. Sprinkle 1 1/2 tsp. Cajun seasoning over the chicken pieces and toss to coat.  Heat 1 tbsp. butter and 1 tbsp. of olive oil in a skillet over high heat.  Add half the chicken pieces in a single layer (do not stir).  Cook for about 1 minute or until brown.  Flip and brown on the other side for an additional minute.  Remove and place on a clean plate.  Repeat with remaining chicken.  
3. With pan still on high heat, add remaining tbsp. of butter and olive oil.  Once heated, add peppers, onions, mushrooms and garlic.  Sprinkle with remaining Cajun seasoning.  Cook over very high heat, stirring gently for 1 minute.  Try to get the vegetables as brown as possible.  Add tomatoes and cook for 30 seconds.  Remove from the pan.
4. Pour the wine and chicken broth into the pan and cook on high heat for 3-5 minutes, scraping the bottom of the pan to deglaze.  Reduce heat to medium-low and add in the cream, whisking constantly.  Cook for a few minutes, until mixture starts to thicken.  Season to taste with salt, pepper, and cayenne.   
5. Add chicken and vegetables to the sauce, including all the juices from the plate.  Stir and cook 1-2 minutes or until mixture is bubbly and hot. Add fettuccine or linguini and toss to combine.

Notes & Suggestions:

If you don't want to mess with cooking the chicken, you could use 3-4 cups of chicken from a store-bought rotisserie chicken.  Just season it with the Cajun seasoning and add it in at the end.

Personally, I thought a pound of pasta was too much, so next time I will just make 3/4 of a pound.

I had a problem getting my sauce to thicken up so I had to add some flour to it.  I also added more Cajun seasoning to spice it up some more.  I like my food spicy!  :)