JET TILA inspired Fried Rice

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Lord make us truly thankful for these and all other blessings. I ask this in Jesus Christ’s name. Amen.

JET TILA inspired Fried Rice
3 tablespoons avocado oil
1 tablespoon butter
1/2 cup chopped carrots
1/2 cup small radish matchsticks
1 cup frozen peas, thawed
3 LARGE eggs, lightly beaten 
4 cups day-old long-grain or jasmine rice 
1 tablespoon Bragg’s liquid aminos
1 1/2 teaspoons sugar 
1/2 teaspoon powdered chicken bouillon  
3 LARGE green onions, FINELY chopped  
1/2 teaspoons white pepper, optional 

• In a large skillet, heat the oil until a wisp of white smoke appears.
• Add carrots, radishes and green onions. Saute 2-3 minutes. Using a slotted spoon remove veggies from pan and drain on paper toweling.
• Add and melt 1 tablespoon of butter to pan until a wisp of white smoke appears.
• Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
• Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is STILL fluffy.
• Fold in the carrots, radishes, peas and green onions.
  
• Season to taste with white pepper and cook for an additional minute.
• Serve immediately.

NOTE: Make this pork or chicken by adding your favorite pieces

CHICKEN FRIED RICE

CHICKEN FRIED RICE
1 tablespoon avocado oil
3 eggs, beaten
1/4 cup Bragg’s liquid aminos or soy sauce
2 tablespoons sweet chili sauce
FRESH ground black pepper
1 red pepper, diced
1 LARGE carrot, diced
1/2 cup frozen corn kernels
1 cup snap peas, trimmed
1 bunch green onions, sliced on the diagonal – reserve a few for garnish
4 cups cooked rice, chilled
2 cups chopped rotisserie chicken

• In a large skillet heat half of the oil over medium-high heat.
• Add eggs and swirl to coat pan bottom.
• Cook 1-2 minutes until set.
• Transfer egg to cutting board.
• Cool slightly.
• Roll up like a jelly roll and thinly slice crosswise. Set aside, keeping warm.
• In a small bowl whisk together the liquid aminos and chili sauce. Set aside.
• Add remaining oil to skillet and heat over medium heat.
• Add peppers, onions, corn and peas, cooking 4-5 minutes.
• Add rice, chicken pieces and reserved sauce mixture, cooking 4-5 minutes until heated through.
• Toss with reserved scallions and egg pieces.
• Serve immediately with additional soy sauce if desired.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

This dish has progressed over the years for me with flavor changes and updates. Grams used to call it “CONTINENTAL” chicken for a reason I will never know. LOL  But, it’s just a sturdy chicken and rice that serves a family well.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

CHICKEN
2 tablespoons avocado oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon FRESH ground sea salt, to taste
1/4 teaspoon FRESH ground pepper, to taste
6 skinless bone in chicken thighs **

• Preheat oven to 350°.
• In a shallow bowl, whisk together the avocado oil, parsley, paprika, garlic, thyme, salt and pepper.
• Add the chicken pieces and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat.
• Spray a large baking dish with nonstick cooking oil spray and set aside.

RICE
1 large VIDALIA onion, chopped
4 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon FRESH ground sea salt
1/4 teaspoon cracked black pepper
2 cups chicken broth
1 1/2 cups hot water
2 cups long grain white rice

• In a medium mixing bowl whisk together the broth, water, salt, oil, garlic.
• Add the onion, garlic, oil, Stir well to combine.
• Mix in the onions and rice.
• Add to baking dish.
• Arrange chicken in a single even layer over the rice, cover with foil and bake for 40 minutes.
• Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.
• Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
• When chicken and rice is finished cooking, allow it to rest for 5-10 minutes.

MUSHROOMS
2 tablespoons butter
2 cloves garlic, minced
1/2 pound button mushrooms quartered or I prefer Beech Mushrooms
1 small bunch green onions, sliced thin
2/3 cup white wine
FRESH ground sea salt and pepper, to taste
2 tablespoons fresh chopped parsley, to garnish

• Heat butter in a pan over medium-high heat.
• Sauté green onions and garlic until fragrant (30 seconds) and add mushrooms; cook until softened.
• Add wine and cook until absorbed.
• Stir in 2 tablespoons of chives and season with salt and pepper.

ASSEMBLY

• Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice.
• Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley.

NOTE: If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes dish has been in the oven. The bone-in pieces tend to stay juicier and more flavorful.

PAELLA ala SAVORY KITCHEN TABLE

I found this fun recipe in an old Sunset magazine.  It looked like an ad page - so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

PAELLA ala SAVORY KITCHEN TABLE
1 cup sliced shallots
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes with green chiles
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup marsala wine
2 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

• Heat 1 tablespoon of oil in large saute' pan over medium high heat.
• Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
• Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
• Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
• Add remaining oil to pan.
• Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
• Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
• Add tomatoes and cook, stirring 5 minutes to blend well.
• Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
• Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
• Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
• Garnish with fennel fronds and Enjoy.

SWEET & STICKY PORK CHOPS with DIRTY RICE

I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

SWEET & STICKY PORK CHOPS with DIRTY RICE
DAY 1
BRINE
4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

• In a large sauce pot whisk together water, salt, brown sugar and molasses.
• Bring to a boil.
• Remove from heat, add ice blending well to melt.
• Add pork chops.
• Cover and refrigerate 12-24 hours.

DIRTY RICE
1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

• In a large skillet brown the beef and pork together with garlic until well browned. Drain.
• Whisk together water, chicken broth, paprika, salt and pepper.
• Return meat to skillet and add chicken broth mixture, mixing well.
• Add butter and roux, blending well.
• Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup - can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

• Whisk together the flour and oil.
• Bake  at 350° for 1 1/2 hours or until dark golden brown.

DAY 2
GLAZE
3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

• In a small saucepan whisk together the vinegar and syrup.
• Heat to boiling.
• Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

ASSEMBLY

• Preheat oven to 375°.
• Remove pork chops from brine and pat dry.
• In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
• Spray large baking dish with non-stick cooking spray.
• Evenly spread rice into baking dish.
• Add pork chops to baking dish in single layer.
• Top with glaze.
• Bake 20-25 minutes or until cooked through.
• Garnish and serve.

GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES and HERB RICE PILAF

GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES*
4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil

• Preheat oven to 375 degrees.
• Whisk together the jam, lime juice and vinegar.
• Pour over strawberries and onions toss together.
• Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
• Toss garlic and Parmesan cheese together.
• Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
• In a skillet, heat olive oil and saute' onions. Add chicken and brown on each side.
• Transfer chicken to a baking dish and put into the oven for 10 minutes.
• Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
• Serve chicken with the berries over top and with Herb Rice Pilaf.

*I like to also change it out sometimes and make it with apricot pineapple jam, an 8 ounce can drained crushed pineapple and 2 cups of fresh apricot pieces.

HERB RICE PILAF
2 tablespoons butter
1/4 cup chopped Vidalia onion
1/2 teaspoon each sea salt, thyme & lemon pepper
1 1/2 cups long grain rice
2 cups water
1/4 cup Riunite White Lambrusco
1 teaspoon Better than Bouillon chicken base
1/4 cup minced slivered almonds

• Melt butter in medium saucepan.
• Add the onion and cook until translucent.
• Add rice and saute a few minutes, stirring constantly.
• Whisk seasonings and bouillon base into water and wine.
• Pour seasoned mixture over rice and bring to a boil.
• Reduce heat and simmer until rice is tender and all liquid has been absorbed (about 20 minutes)
• Remove from heat and let stand 5-10 minutes.
• Stir in almond pieces.
• Fluff.

JAMBALAYA

JAMBALAYA

3 tablespoons avocado oil
1 large bunch green onions, diced
3-5 cloves garlic, minced
2 cups diced cooked ham
1 beef sausage, diced
1/2 cup white wine
1 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
3/4 cup long grain rice

• Heat the oil in a dutch oven. Add the green onions and garlic and sauté until fragrant and tender.

• Mix in remaining ingredients except for the rice and bring to a boil.

• Add rice and reduce the heat. Simmer until rice is tender and the liquid has been absorbed, about 25 minutes.