Jasmine Rice with Sweet Onions and Summer Herbs

What's on the menu for tonight: Shrimp Cocktail, a Simple Dinner Salad, Tilapia with Lemon Butter and Caper Sauce, Jasmine Rice with Sweet Onions and Summer Herbs, along with Roasted Zucchini and Yellow Squash.

There are some things that you just never get tired of. They always fit the occasion, and are sure to please. This dish has become an instant hit and my go-to recipe when I want a fresh side to accompany fish. I have made this with Salmon and Tilapia, and honestly it's fabulous either way. The first time I made it I added fresh mint and lemon zest along with the Tarragon and Dill; while this time I made it according to the recipe with only slight modification. While I can take credit for this dish, I have to give credit where credit is due; to my mother. She takes credit for everything else we had tonight. Even if she creates-it-as-she-goes, it always turns out amazing; no recipe in mind, whatever we have around the house = simple flavors with subtle complexity, which speaks to her personality. As for dessert; right now she has an apple crumble in the oven and I must say it smells heavenly.

As I said earlier, I made a slight modification to the recipe. Instead of using Basmati rice, I swapped it for Jasmine rice.  Also I love the flavor of fresh herbs, so I almost doubled the amount of herbs that is called for. Seasoning with salt and pepper after it has cooked is always a must. There really isn’t anything I would change about this recipe. Fresh, light, and pleasing to the senses; the aromatics that come with this dish are incredible.

Recipe adapted from Bon Appétit

Serves 6

Start to finish time 40 minutes

Ingredients

1 ½ cups basmati rice (about 10 ounces)

2 tablespoons (1/4 stick) butter

2 cups chopped sweet onions

2 ½ cups water

1 ½ teaspoons salt

3 tablespoons finely chopped fresh Italian parsley

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh tarragon

Preparation

Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 ½ cups water, and 1 ½ teaspoon salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.

Remove from heat and let stand, covered for 10 minutes. Stir in herbs. Season with pepper and more salt if desired. Transfer to bowl and serve.

"The Best Kind of Rain, of Course, is a Cozy Rain"

The sky is falling! The sky is falling!!! Translation - After weeks of hoping and praying, it's finally raining. It was a welcomed change, but it made for a very unpleasant day to be out running around. Days like this make you that much more appreciative to get back home to a hot meal. Rainy days for me, call for a hearty and satisfying meal. My favorite dish for a day like this is hands down my mother's Goulash. I am always elated to find out that she is making it for dinner. It’s one of those meals I could never get tired of, and I always end up going back for seconds....and thirds. It is completely worth breaking out the stretchy pants for. 

I have been on the search for the perfect Chicken Pot Pie recipe, and think I have found just that. It's fast, relatively budget friendly, and is a one skillet dish; simple ingredients, simple techniques, and honest goodness. It doesn't get any better than that. 

There are some things in life that are just so incredible that no words can them justice. This pot pie is one of those things. I don't think there is anything I can say that will truly do it justice. Unlike your traditional pie crust topping that never browns evenly, a lightly buttered country white loaf is used in this recipe. After trying it this way, I can't see myself ever going back to the traditional crust. The filling is milk base instead the heavy cream which is so commonly used in other pies. Also unlike others, the vegetables really give a lot of body and flavor, especially the peas. Don't be afraid to add a generous pinch of salt and pepper; this will become less overpowering once it has cooked in the oven and the bread is added. It is better to be generous with seasonings in your bases than to under season. It is easier to control the seasoning while it is cooking instead of when it is finished cooking. The recipe says to serve immediately, but I let it sit for about 10 minutes. This helps the filling to set and makes serving a little easier. Happy eating!

Skillet Chicken-and-Mushroom Potpie

From Food and Wine

Total time: 45 minutes

Serves: 6

Ingredients:

4 tablespoons unsalted butter, unsalted

1 onion, finely chopped

1/2 pound shiitake mushrooms, stemmed, caps thinly sliced

2 carrots, thinly sliced

Salt and freshly ground pepper

3 tablespoons all-purpose flour

1 teaspoon sweet paprika

1 cup chicken stock or low-sodium broth

2 tablespoons Madeira

2 cups whole milk

3 cups shredded chicken (from a rotisserie chicken)

1/2 cup frozen baby peas

Eight 1-inch thick slices of bakery white country bread, crusts removed

Directions:

1.     Preheat oven to 425degrees. In a large ovenpoof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring for 1 minute. Add the stock and Madeira and cook, stirring, until blended Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.

2.     Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away. 

Autumn, the Year's Last, Loveliest Smile

Sprinkle on a pretty decorating sugar for that special finishing touch

I have been neglecting my blog for too long. It has become one of the projects that was put on the back burner; but not any more. With a growing list of things I would like to make over the holiday season, now is the perfect time to start it back up.


One of my favorite times of the year is Autumn because it signifies the crossing over from long, care-free days of fun in the sun, to nights spent nestled on the sofa with a blanket, and a cup of hot chocolate in hand while watching timeless movies. The holidays have always seemed like a magical time to me. Endless baking,  last minute, hectic Christmas shopping, family gatherings, and school breaks; somehow everybody seems to be in a better mood despite the craziness. Over the years, things that were once important to you seem to fade into the background and you find new reasons to be thankful. Though we may not always have a picturesque fall, or a blustery, cold white Christmas, our southern version of the "traditional"  holiday season is one that I have come to love.

I have started my list of things I would like to bake this holiday season, and the first thing on my list were these Iced Pumpkin Cookies. Before I go any further, I feel there should be a warning that goes with these cookies -- you will not be able to stop eating them. It just isn't possible. They are like a muffin top, sponge cake, and a cookie all in one; fun and pleasing to all the senses. The subtle hint of spices balanced with the sweetness of pumpkin are the perfect match.  For a more pumpkin pie flavor, I would suggest adding 1 1/2 teaspoon of pumpkin pie spice. If you like a less sweet cookie, then leave off the glaze. I think they are fabulous without it, but if you are wanting that little extra something to accompany, then by all means add the glaze. You can drizzle with the back of a spoon, use a piping bag as I did, or leave the glaze a little thick if you like to spread your glaze with a spatula. Reach for your coffee mug or glass of milk and enjoy!

Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

For the glaze:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop in cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies then drizzle glaze with fork. 
4. To make the glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve desired consistency. 

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