Rice Pilaf with Asparagus

This dish is so easy to make and has such great flavor for a side dish for anything.  I have made it with peas and carrots, broccoli, asparagus mushrooms and the list goes on. Family loves it and friends ask for the recipe.  Hope you enjoy!

Rice Pilaf

1/4 cup butter
1/4-1/2 cup broken uncooked spaghetti (make the broken pieces small)
1/2 tsp garlic
1 1/4 cup jasmine rice
2 1/4 cups low sodium chicken broth
salt and pepper to taste
1 cup asparagus cut
1/2 cup slivered almonds or nut of your choice

Melt butter in a medium saucepan over medium heat. Add spaghetti and stir until lightly brown.

Next add onions and garlic. Cook till tender, about 2-3 min. Stir in rice, stirring and cooking for about 5 min, or until a bit opaque. Pour in chicken broth. Season with salt and pepper. Bring to a boil, cover and cook 20 minutes or until the rice and liquid is gone.

Meanwhile, cook asparagus either by roasting or steaming. Cook till tender but firm.

Toss asparagus with cooked rice and cashews, and serve.

Note: I have replaced the asparagus with frozen peas and carrots during the cooking stage of rice. If I use mushrooms in place of the vegetables, I saute them with the onions and garlic. Be creative, and tweak it. Brown rice, barley and rice combination, or vegetable stock, so much you can do.

A rose by any other name is still a rose….

It is days like today when I take a bite of my apple that I have to jump online and tell anyone within earshot of this great experience. 

A Pacific Rose apple, if you have not already  had the pleasure to try, is an apple that is seasonal and hard to find and rather spendy vs. other apples in the store.  The thin skin on the outside lends to a beautiful crunch when you bite into it.  It is sweet, but not overly sweet.  It is crunchy.  There is no tartness.  It is the perfect eating apple.

The first season is from New Zealand from June to September, and just when you start to crave them again, they come back but from out of Washington from December to March.

So if you haven’t tried this amazing treat, run to your local produce section and check it out!  Let me know what you think?

Chicken With Creamy Sun Dried Tomato Sauce

Here is a quick dinner for those busy nights.  My family loved it.  The sauce can either be served rustic, just poured over the chicken, or creamed in a processor or blender.  I chose to blend it last night, it made it a bit thicker.   This would also work great for a light pasta or a pesto.  

Chicken With Creamy Sun Dried Tomato Sauce

4 boneless skinless chicken breast halves
1 Tbsp. Olive Oil or Canola Oil
4 garlic cloves minced
1/4 cup drained sun dried tomatoes
Dash of red pepper flakes (these are hot.. start with 1/8th tsp and adjust to your personal taste)
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

Pat chicken dry and season both sides with salt and pepper. Heat oil in skillet over moderately high heat until hot. Brown chicken on both sides, turning once. Chicken will not be cooked through. Transfer to clean dry plate.

Turn heat down to medium and add garlic, tomatoes and red pepper flakes to skillet, saute’ stirring until garlic is pale golden, about a minute. Add wine and stir the pan to remove any browned chicken bits from the bottom, and reduced by half. Add chicken broth and bring to a boil. Return the chicken with any juices and simmer covered till cooked through, 4-5 minutes.

Transfer the chicken to a platter to keep warm and cover with foil. Stir Cream about half the basil into sauce in skillet and bring just to a simmer. Pour the sauce into a blender or processor and blend till smooth. Make sure you use a dishtowel over the top of the processor or blender to prevent the hot liquid from burning your hands. If the sauce seems too thick, thin with a bit of water to right the consistency. Season with salt and pepper to taste.

Serve sauce over chicken and sprinkle with remaining basil.