Arroz con Pollo

Lately I've been drawn to making one pot meals.  Aside from them usually being comforting, I think the biggest attraction is that there are less dishes to do :)  Love keeping it simple sometimes.

This dish is sure to satisfy your craving for Latin food.  I know there are a lot of different versions...this is one that I adapted a bit and we loved it!  I personally prefer chorizo over regular sausage, but you can certainly sub that.

This was just as good for lunch two days later, by the way :)


Arroz con Pollo
adapted from Fine Cooking

3 tablespoons extra virgin olive oil
6 chicken thighs, bone in and skin on, seasoned well with salt and pepper
1 cup chopped Spanish chorizo
1 large onion, chopped
4 garlic cloves, diced
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric (optional...I didn't use it)
1/2 cup crushed tomatoes
1/2 cup beer
1 bay leaf
2 cups rice (I used Carolina extra long grain)
2 1/4 cups water
1 cup Spanish green olives

Heat oil in a dutch oven over medium high heat.  Saute chicken until golden on both sides, then transfer to a plate.  Saute chorizo until browned, then add to chicken platter.  Pour off some of the excess oil, leaving about a quarter of it in the pan.

Reduce heat to medium and saute onion and garlic.  Cook until softened, about 5 minutes.  Add chicken and chorizo back to pan.  Add cumin, paprika, chili powder and turmeric.  Stir to distribute spices.  Cook for one minute then add tomatoes, beer and bay leaf.  Raise heat to medium high, stir and cook for about 2 minutes.

Add rice and water, and bring to a boil.  Cover and reduce heat to simmer.  Cook until rice is done and liquid has absorbed, about 25 minutes.  Toss in olives, stir and let sit for 5 minutes before serving.

Meatless Mexican Stuffed Peppers

Happy Monday!  What was the highlight of your weekend?

Since I know some of you like to "go meatless" on Mondays, I figured I'd post this today.

I recently made these to drop off to good friends for a ready-to-go meal during a time of need (hence the aluminum tin...sorry!).  They were so delicious that I had to keep one for myself :)  Feel free to add meat if you like...but you definitely don't miss it with this great combo of beans and veggies.

These can be made ahead and transported easily, too.  A great weeknight meal...especially on Meatless Monday!


Meatless Mexican Stuffed Peppers
3 bell peppers, cut lengthwise and seeded
2 1/2 cups cooked brown rice
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried cilantro (I didn't have fresh on hand but it would be great, too!)
salt and pepper
1 1/2 cups shredded cheddar cheese


Preheat oven to 375 degrees.  Heat oil in a skillet, then add onion and garlic.  Saute for a few minutes, then add rice, corn and beans.  Add all spices and mix.  Cook until heated through, about 5 minutes.

Place peppers in a baking pan and fill each half with rice mixture.  Bake for 15 minutes.  Remove from oven and add cheese on top.  Return to oven and cook another 5 minutes, or until cheese is melted.  Serve.

Brown Rice with Roasted Zucchini & Grape Tomatoes

I still stick by what I said about being over the summer.

I'm ready for pumpkin flavored everything, apple pie and mashed potatoes.  Give me a cardigan and jeans and I'll be all set.

Now, ice cream is a different story.  So is an abundance of great fresh veggies.  Like zucchini, which we always eat plenty of this time of year.

This side dish was delicious!

Alright...maybe a little more summer won't kill me after all ;)

Brown Rice with Roasted Zucchini & Grape Tomatoes
1 large zucchini, cut into 1 inch thick circles
20 grape tomatoes, halved
1/2 large red onion, chopped
extra virgin olive oil
salt and pepper
2 teaspoons garlic powder
1 tablespoon oregano
2 1/2 cups cooked brown rice
grated pecorino romano cheese

Preheat oven to 375 degrees.  Put zucchini, tomatoes and onion in a small baking pan.  Add salt, pepper, garlic powder and oregano, then drizzle oil on top.  Sprinkle desired amount of cheese over veggies.

Cook for about 30 minutes.  Remove from oven and scoop into a serving bowl.  Add rice and stir to combine.  Serve.

Stuffed Cabbage Soup for the Souper Bowl (in memory of the greatest dog I've ever known)

Another year, another Souper Bowl from Branny Boils Over!  Last year her effort yielded much success, and she's looking to go even further this year.  Click here for more details on how you can be a part of this great cause.

Last year I made my crockpot lentil soup for the event, and honored my sister's English Bulldog, Vito...my first nephew.  Seeing as he is the only pet in our family, I planned on doing the same this time around.

Unfortunately, circumstances have changed since I made my soup last week...otherwise it definitely would have included lots of meatballs.

On Sunday, January 15th, at around 10pm, Vito crossed to the other side and joined many other animals that we've loved in the past.  For a while now, the V-Man hasn't been in the best of health, and the past few weeks were really, really awful.  My sister and brother-in-law did all that they could, but his time had come.

He was 13 years old.  The most handsome 13 year old I've ever known.

Vito was a HUGE part of our entire family.  There have been lots of tears in the past few days but we all can smile and think of many, many fond memories of Vee Vee, as Bella called him.

We love you, V!  I know you're having plenty of meatballs up there in doggie heaven :)

Stuffed Cabbage Soup
very slightly adapted from Join Us, Pull Up A Chair

1 pound ground beef
2 garlic cloves, minced
1 small head green cabbage, chopped
2 1/2 cups water
2/3 cup uncooked long grain rice
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1 teaspoon basil
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 (28 ounce) can crushed tomatoes
1/2 teaspoon salt

Cook garlic and beef in a large Dutch oven over medium heat until beef is no longer pink.  Drain fat from pot.  Stir in cabbage, water, rice, worcestershire, garlic powder, basil and peppers.  Bring to a boil.  Reduce to a simmer and cook, covered, for about 25-30 minutes.

Stir in crushed tomatoes and salt.  If at this point you feel it isn't "soupy" enough for you, add more water and adjust seasonings to taste.  Heat through.  Serve with grated cheese, if desired.

Serves 6.

Linked to: Tastetastic Thursday
                   Soup Link Up

More pumpkin...help!

I went a little overboard last month with the canned pumpkin purchases.  Between all the talk about a shortage, along with vague memories of its lack of availability last year, I figured why not?  It's not like it goes bad.

So now I need more ideas.  Tell me, what would you like to see me make with pumpkin?  Anything sweet or savory is fine...I'm up for all suggestions.  Because at this rate, I'll be cooking/baking all things pumpkin until April.

Now, this dish...this dish was gooooood.  Unfortunately, it didn't photograph that well, but it was really delicious.  I had the last of the leftovers yesterday for lunch and already miss it.  Another batch may be in order soon!

We had this as a main dish but it would work really well as a side, or without the prosciutto.  And for a risotto, it wasn't terribly labor intensive.  I had it finished in about half an hour.  Not bad!  Plenty of leftovers, too.

Pumpkin Risotto with Prosciutto
slightly adapted from Our Life in the Kitchen

2 cups arborio rice
3 tablespoons extra virgin olive oil
4 ounces prosciutto, cut into strips or chunks
2 small yellow onions, chopped
1 cup white wine
6-8 cups chicken stock (I used 6)
1 (15 ounce) can pure pumpkin
1 teaspoon cinnamon
1 teaspoon cumin

Put stock in a pot and simmer.  In a large saucepan, heat oil over medium-high heat. Add prosciutto and onion, and saute until slightly brown and crispy.  Remove with slotted spoon and set aside.

Add rice to pot (with oil still in it) and stir for about a minute or two, until it turns a brighter white and is well coated.  Add wine, reduce heat to medium or medium-low, stirring frequently until wine is mostly absorbed.

Add enough stock to cover rice and cook, stirring frequently, until most liquid is absorbed.  Repeat this pattern until stock is almost gone and rice is nearly tender.

Add cinnamon and cumin and stir, followed by pumpkin.  Stir until combined.  Add any remaining stock and continue cooking and stirring until liquid is absorbed and rice is tender.

Add onion and prosciutto to pot.  Stir to combine.  Let sit for a few minutes before serving.

Serves 4 as a main dish, 6-8 as a side dish.

Linked to: What's On Your Plate?

Spicy but sweet (and how to cut a mango)

I'm a huge fan of spicy (as you may have already guessed!), but there's something even better about sweet and spicy.  The combination is so refreshing and challenging at the same time.  I love discovering different meals that incorporate both tastes, although I usually have to tone the spicy part down just a bit for Mr. Wimpy the other adult in the house ;)


This dish was delicious, and very easy to make.  I served it with brown rice and sauteed spinach which I thought went really well with it.  The spinach kind of "cools off" the shrimp (although I added lots of garlic to it, naturally).  My mother-in-law joined us for this meal and gave it a big thumbs up!

For all you mango virgins who are deathly afraid of cutting one open, I've included this link for you showing 3 different ways to go about it.  My preference is #2.  Enjoy!


Spicy Mango Shrimp
adapted from My Recipes

3 tablespoons canola oil
1 cup onion, chopped
4 garlic cloves, chopped
1 teaspoon red chile flakes
1/2 cup fresh basil leaves, chopped
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 1/2 cups shrimp, peeled and deveined, tails removed
2 cups mango, cubed (preferably unripe)
1/4 cup toasted shredded unsweetened coconut (I omitted...and not on purpose.  I forgot!)

Heat oil in a large frying pan over medium heat.  Add onion and cook until golden brown, about 5 minutes. 

Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp. Cook until shrimp turn pink.  Add mango and cook until warm. Sprinkle with toasted coconut and serve.

Serves 4

WW Points+ = 8 (including coconut, not including rice)


Linked to: Mangia Monday
                  Mango Blog Hop

Risotto - stirring = HEAVEN.

Simply put, we LOVED this.  The taste was amazing.  Cooking it was a cinch.  Win-win for everyone.

Don't get me wrong, I love making risotto the old fashioned way, but this was just too easy to pass up.  Risotto should be something you can enjoy on a weeknight, as a last minute plan, or be able to attempt without fear or anxiety.  Try this version if any of those apply to you.

I made some changes from the original recipe which worked out really well.  Instead of using canned salmon, I used filets.  I had both on hand but thought the taste and textures from filets would be better.  I freaked out a bit because I was afraid the dish would really "miss" the dill (didn't have any), but it didn't.  Still, it would be a nice substitute for the parsley if you prefer.

I'm drooling just thinking about this dish!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.


Salmon Risotto with Lemon
adapted from MediterrAsian Cooking

3 salmon filets (about 4 oz each)
3 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon lemon zest, chopped
1 zucchini, sliced into rounds
1 cup arborio rice
1/2 cup white wine
2 cups chicken stock
1 tablespoon parsley, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup frozen peas, thawed
1 tablespoon lemon juice
1/3 cup grated pecorino romano cheese

Heat a small amount of oil in a skillet.  Season salmon with salt and pepper and cook for about 5 minutes on each side.  Remove and once it's cooled, skin and break salmon up into bite size pieces.

Heat 2 tablespoons of oil in a dutch oven.  Add onion and cook until soft, about 5 minutes.  Add garlic, parsley and lemon zest and cook for another 3 minutes.

Add the rice and cook for about a minute, stirring well so that all the rice is coated with oil.  Pour in the wine and stock, then add parsley, salt and pepper.  Bring to a boil.

Cover and reduce heat to low and cook for approximately 15 minutes.  Add the peas and salmon on top and cook, covered, for another few minutes.  Stir in the remaining tablespoon of oil, lemon juice and cheese.  Serve immediately.

Serves 3.

Linked to: What's On Your Plate?

Instant gratification

Sometimes I'll see a recipe and think, "damn, I need that NOW!"  Or at least, SOON.  Such was the case when I saw this recipe from Pam at For the Love of Cooking yesterday.  I already had all the ingredients so it was easy enough to satisfy my craving ASAP.

This will definitely be a staple in our house.  Normally we have burritos but this was a nice switch.  I didn't warm the tortillas beforehand like Pam suggested, and they turned out fine.  I served them with my Mexican rice (see recipe below), my spicy guacamole, salsa and sour cream.  And for me, a big pile of jalapenos :)

The onions and cheese were a perfect compliment to the pork.  SO good!  Thanks again, Pam!

Mexican Rice
1 boil-in bag brown rice (I think it's 3/4 cup)
2 tablespoons canola oil
2 garlic cloves, chopped
salt, to taste
cumin, to taste
garlic powder, to taste
1/2 yellow onion, chopped
1/3 cup tomato sauce
1 1/2 cups chicken broth
fresh cilantro, chopped

Heat oil in a medium size pot over medium heat, then add rice.  Season with salt, cumin and garlic powder and stir constantly.  Once rice browns, add onion, and cook until translucent.

Add tomato sauce and chicken broth, and more spices to taste.  Bring to a boil, then turn heat down to low and cover.  Cook for about 20 minutes, or until all liquid is absorbed.  Sprinkle cilantro over rice and serve.

Kung Hei Fat Choy!

In other words..."Congratulations!  Get rich!"  Hey, if that's what the Year of the Rabbit is supposed to be all about, bring it on!

I thought a Chinese meal would be appropriate for tonight, and since I've been baking my butt off, a traditional Chinese New Year's dessert was called for as well :)  I had a 5PM hair appointment, so whatever I planned for dinner had to be quick and easy (I did my baking this morning).

If you've read my Just Can't Get Enough tab, you're fully aware that I'm a big Trader Joe's fan.  Their products are tasty, healthy (well, most of them are) and inexpensive...plus, it's VERY easy to shop there with Bella...no big crowds, no lines, always good parking.  And they're super generous with stickers, which she LOVES!  Win win.

TJ's products especially come in handy when you want/need to throw something quick and tasty on the table...like tonight's meal, which I've made dozens of times.  My measurements aren't completely accurate, because I don't measure when I cook this dish (along with many others), so proceed with caution :)  And of course, use whatever substitutions you like, what you need to use up, etc.  Here's tonight's version -

Shrimp & Chicken Stir Fry
1 1/2 cups brown rice, cooked
2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons fresh ginger, minced
1 can water chestnuts, chopped
1 bag Trader Joe's frozen Stir Fry Veggies (thawed)
2 tablespoons sesame oil
leftover chicken
1 cup frozen shrimp (thawed)
1 1/2 tablespoons cornstarch
1/3 cup water
garlic powder
soy sauce (reduced sodium)

Heat oil in a large skillet, then add onion, garlic, ginger, water chestnuts and stir fry veggies.  Cook for about 5 minutes, then add rice and half of the sesame oil.  Stir together and cook for about a minute.

Add chicken and shrimp, along with a few shakes of soy sauce, garlic powder and the rest of the sesame oil.  Cook for about a minute or two.

In a small bowl, mix cornstarch and water together, and add to the pan.  Stir together and heat through for about a minute.  Serve immediately.
Serves 3.

While searching for a dessert to represent today's holiday, I found this recipe on about 5 different sites.  I liked it because it was very straight-forward and easy, and they sounded delicious (which they are!).  I threw these together super fast, right before Bella and I headed to Gymboree this morning...came home and had a nice little snack.  She loved them!

Chinese Almond Cookies
from Taste Of Home
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds
1 egg white
1/2 teaspoon water


In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets (I used parchment paper). Flatten with a fork. Sprinkle with almonds.

In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks. 


Makes about 5 dozen.

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Now I'm REALLY starting to spoil Frank.

I know, I know, many of the wives out there are thinking, "you're SUPPOSED to make your husband's favorite foods!"  That's what we do...we tie our aprons on, put a smile on our faces and sing happy songs while making the meals that our men love the most.  Right?

Ummm, sure.

Don't get me wrong - I love making Frank's favorites - but through the years I've had to branch out a bit, mainly so that we weren't eating pasta every night.  He's what you'd call a pain in the ass creature of habit, and that's regarding many things...not just food.  I'm just the opposite - I'm all about variety.  So, the term "opposites attract" holds true for us in that respect.

I'm finally at the point where I can pretty much predict what Frank will order when we're out, depending on what type of cuisine it is.  9 times out of 10, when we're out for Spanish/Portuguese food, Frank orders paella.  No question about it.

So, while scanning my (very full!) fridge last night, I saw what needed to be used - 4 chicken thighs and some leftover shrimp.  I pulled the TJs smoked chicken andouille sausage out of the freezer...and...perfecta!  Paella!

Now, I know there are more "authentic" recipes out there, but I found a recipe to base mine off of what I had already in the house.  Next time I'll probably use chorizo (although the TJs sausage was excellent, and a healthy substitute) and a few different types of olives.  And, as for peppers, you-know-who isn't a fan...but he'll just have to pick them out :)

In keeping with the Spanish theme, I also made Natilla...it's very easy, and really, REALLY good.

I'm not sure I've had it before, even though it tasted familiar.  It's probably used as a custard inside other desserts...hmmm...am I going to have to start making Spanish pastries now?

I better be getting a kick-ass birthday gift next week.  Just sayin'.

Paella Mixta
adapted from adamsvetcooking on food52.com
4 chicken thighs, bone-in with skin
extra virgin olive oil
salt and pepper
4 links Trader Joe's Smoked Chicken Andouille Sausage
2 medium onions, sliced
5 garlic cloves, halved
1 1/2 cups green olives with pimento, halved
1 1/2 cups arborio rice
3 cups chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon saffron sprigs
2 bay leaves
12 shrimp, peeled and deveined, with skin


Preheat oven to 425ºF.  In a 12" saute pan (or 18" paella pan, or dutch oven) add enough olive oil to cover the bottom. Put pan over medium to high heat.  Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.


Place sausage in pan and sear both sides. Remove from heat and set aside.  


Add onion to pan and cook until soft.  Add garlic, peppers and olives. Continue to saute for 5 - 10 minutes. Season with salt and pepper.


Add rice and saute for 3 - 5 minutes (until rice begins to toast), then pour in chicken stock.  Add cumin, saffron, bay leaves and thyme, and salt and pepper to taste.


Add chicken and sausage to pan. Arrange in decorative fashion. Cover with lid or foil.  Place pan in preheated oven, and cook for 45 minutes.


Season shrimp with salt and pepper, and add it to the pan.  Cook for an additional 5 minutes. Serve with lemon.

Serves 4.

Winding down from the holiday madness...

Back to the grind today for just about everyone...how did it go for you?  Bella and I went back to school this morning (we attend Mommy & Me preschool on Monday mornings)...it was nice to have our weekly routine start up again.  It was also nice to see that we weren't the only ones still wiped out from the holidays...all the moms and kids in our class were struggling, too.  Still, it was good to be back.

I wanted to make something quick and easy tonight since I didn't feel like being in the kitchen long.  I've been making this pork dish for a long time now...another one passed along by Mom.  So easy, and so good - everyone who's had it agrees.  It's a big hit in the summertime at barbecues (I used my indoor grill tonight) or if you like, you can cook it in the oven.  For blogging purposes, I'll call it Mom's Grilled Pork Tenderloin.  Gotta give credit where credit is due, right?

I had leftover white rice in the fridge and although we usually eat brown rice at home, I didn't want to waste it (one of my many food goals for the new year - throw out less!).  I nuked it in the microwave with a little bit of butter, added fresh lime juice and some cilantro, and there you have it - Lime Cilantro Rice.  It compliments the pork very well.

I also had a few avocados that I needed to use before they went bad.  I cut them up, along with 2 tomatoes, and sliced half a large red onion...added sea salt, pepper, and a bit of EVOO.  The result was a delicious, fresh salad that rounded off the plate.  We can call it - Avocado, Tomato & Onion Salad :)

Mom's Grilled Pork Tenderloin
1 boneless pork tenderloin (any size...today I used a 1 lb. one)
1/4 cup soy sauce (I use low sodium)
1/4 cup honey
5 garlic cloves, chopped (I, of course, use more)
3 T. fresh ginger, minced

Combine all ingredients in a plastic bag and marinate for at least 4 hours.

Set indoor grill to medium-high heat.  When ready, place pork on grill and cook for approximately 15 minutes, flipping once halfway.

Serve with Lime Cilantro Rice and Avocado, Tomato & Onion Salad, as pictured.

***I don't measure for this dish - the above numbers are approximate and should be adjusted based on how much pork you're cooking as well as your taste
***increase cooking time for larger amounts of meat - this can also be cooked in the oven (450 degrees)