Garlic Rice

Pretty simple...it's garlic...it's rice

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Ingredients:

--4 cloves garlic, chopped

--1 TBSP fresh parsley, chopped well

--1.5 cup chicken broth

--3/4 cup jasmine rice (you can use white rice, I just prefer jasmine)

--1 tsp olive oil

--1 tsp unsalted butter

--salt and pepper to taste

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1. In a saucepan add the olive oil and butter and melt over med-high heat, then add the garlic and cook until slightly browned and fragrant, 1-2 minutes. Be careful not to burn your garlic.

2. Add the rice and cook until rice is slightly toasted, 1-2 minutes.

3. Add the chicken broth, salt and pepper and bring to boil. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes, or until rice is tender and the liquid has absorbed.

4. Add the parsley and stir. Serve immediately.

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Paprika Parmesan Baked Chicken

I made this one night with chicken breasts that I had to "use or lose" and I had no idea what to do with them. It was almost pay day, so we had hardly any food in the house....#PoorPeopleProblems So I smashed up some Chicken n' Biscuit crackers, threw them in some flour, added some spice and Voila! I serve this with garlic rice, which there's a recipe for on my blog, but you could really have it with anything. I've made it with broccoli as well, which is what's pictured. It's delicious!

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Serving size: 4-6

Ingredients:

--4 chicken breasts *boneless, skinless

--1/2 cup grated Parmesan cheese

--1/2 cup all-purpose flour

--1/2 crushed cracker crumbs (or panko crumbs)

--2 tsp paprika

--1/2 tsp salt

--1/2 tsp pepper

--1/2 tsp garlic powder

--2 eggs, beaten

--1/4 cup butter, melted

--fresh chopped parsley, to garnish (optional)

You will need a broiler pan or wire rack & rimmed cookie sheet.

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1. Preheat oven to 400 degrees F

2. Combine the cheese, flour, cracker crumbs, paprika, salt, pepper and garlic powder in a shallow bowl.

3. Beat eggs in a separate shallow bowl and season with salt and pepper.

4. Dip each chicken breast in the egg and then generously coat with the flour mixture, making sure all areas of the chicken are covered. I press the chicken firmly down into the flour mixture to make sure it sticks.

5. Place each breast on the broiler pan or wire rack and pour the melted butter over each piece of chicken. It doesn't need to coat the chicken, this will just give it the crunch.

6. Bake for 40 minutes, then turn to Broil for 2-4 minutes. You want a nice crisp to the chicken, but not burnt, so watch carefully.

7. Top with parsley, if using. Serve immediately.

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Chicken Etouffee

When we went to New Orleans back in September 2019 it was the first time I'd tried authentic NOLA craw-fish etouffee...and I was hooked! Of course, being in landlocked Indiana (BOO!) it's hard to find craw-fish to really support the traditional dish, so I use chicken; and I'll throw in mini shrimp in if I can find it reasonably priced. The roux is what is important in this dish and this is another "patience is a virtue" meal, because you really need to stay focused and be able to whisk continuously for 15-20 minutes and there's a lot of chopping and dicing involved. I'm sure there's shortened, crock-pot versions...but this ain't one of 'em.

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Servings: about 4 hearty bowl fulls

Ingredients:

--1 cup all-purpose flour

--1 cup unsalted butter

--4 cups onions, chopped *yellow preferred

--2 cups celery, chopped

--2 cups bell peppers, chopped

--3 TBSP Cajun seasoning (you can use paprika if you want less spice)

--1 TBSP fresh garlic, chopped

--3 TBSP minced, dried garlic flakes

--2 cups chicken stock

--2 lbs chicken breast, cooked & chopped

--mini shrimp, if using

--2 bay leaves (remember to remove before serving)

--2 TBSP fresh parsley, chopped

--2 cups white rice

--cilantro to garnish

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1. Cook your chicken to your preference and then chop into bite size chunks and set aside.

2. Cook the rice according to package instructions and keep covered and warm.

3. Start your roux; in saute pan melt the butter over medium heat. Then add the flour and whisk continuously; this takes about 15-20 minutes. Whisk until the color is medium-dark brown and smells "nutty". It should resemble peanut butter.

4. Add roux to a COLD stock pot to stop the cooking. Add Cajun seasoning, onions, celery, and peppers. Turn heat to low-medium heat and stir until well blended and simmering.

5. Add cooked chicken, garlic, minced garlic, and 1 cup of the chicken stock, stir. Gradually add more stock, a little at a time, until your sauce is to your desired thickness.

6. Add bay leaves and cook over medium heat for 30 minutes.

7. **If you're adding mini shrimp, place them in the pot when 8 minutes remains on your timer and cover loosely with a lid to keep some steam in. Be careful not to overcook them.

8. Add chopped parsley, then serve with rice and top w/ cilantro, if using.

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