Tag Archives: easy

Cooking Rice in the Microwave

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The Hubs wanted rice with dinner tonight. No biggie, except I was already using the pan that I needed for cooking rice. So, I decided to search the Google-sphere for a way to cook rice in the microwave without requiring a special container.

It took me about 15 minutes to find one, but I did and it turned out great! I used this fabulous recipe from Steamy Kitchen.

I cooked the rice in my large, glass bowl from Pampered Chef and just sat the lid on top. I used a scoonch too much water (my fault, I didn’t follow the 1 inch rule in the recipe) so some boiled over onto the rotating plate in my microwave, but it easily wiped up.

My rice cooked in half the time of doing it on the stove, so I am sticking with this way from now on!

Quick, Easy Chocolate Croissants with 2 Ingredients You Probably Already Have On Hand

Yesterday, I was craving chocolate, so I made some chocolate croissants.  Way easier than making cookies or brownies when you have a can of crescent rolls in the house, leftover from Thanksgiving dinner (I gave myself permission to not make butter rolls from scratch this year and I’m glad I did!).  We usually make chocolate crescents just like the Pillsbury can directs you to make their rolls, only we add some chips to the triangles before rolling them up.  This time, I wanted them to look more like the filled croissants at bakeries.  So fast, easy and delicious!  Here’s what you do:

 

Instead of separating the canned dough into 8 triangles, separate into 4 rectangles, pressing the seams together and pressing the dough out to the sides, somewhat, to spread it out more.  Dump on however many chocolate chips you want.  We have also made these with ham & swiss, turkey & cheddar, chicken salad, philly cheesesteak, jams and preserves…the possibilities are endless!

Fold dough over chips and press on left and right side seams to ensure they stay closed.

If you want a glossy, golden look like at the bakery, brush with a little egg wash (beaten egg).
Otherwise, just skip that step.

Bake at time and temperature called for on the can.  So golden and shiny!  To avoid the exposed seam like this, you can always flip your croissants over before egg washing and baking. I was too lazy.

Put some chocolate chips in a microwave-safe bowl and microwave at 30 second intervals, stirring between each one, until the chips are melted.

Drizzle melted chocolate on top.

Enjoy!

A New Way To Cook Corn

I read recently on Pinterest about roasting corn on the cob, in the husk, in the oven.  According to the author, when the corn is done, you can cut the bottom off and the cob will fall right out, leaving all the silk with the husk.  Unfortunately, I forgot to pin the directions, but I think I remember the directions.  I preheated the oven to 350, placed the corn directly on the oven rack (see picture, above) and baked for 30 minutes.

When I took the corn out and sliced off the bottom, my cobs did not slide out.  Starting at the cut bottom, I easily peeled off the layers of husk and every last string of silk did stay with the husks.  :o)  Well worth it, to me!  I know we tend to avoid using our ovens during the Summer, but I love the result so much, I will just plan accordingly, roast the corn in the morning and heat it back up at dinner time.

If you try this and are able to get your cobs to slide right out, let me know!

Silkless cob of corn.

Leftover Wednesday – Trial & Error Chicken

Saturday through Tuesday we were out of town, visiting my in-laws at their Summer home in the mountains of western North Carolina.  The hubs and I thought we had emptied the fridge of all potentially lethal-foods-if-left-unattended-in-the-fridge before we left, but we were mistaken.  ;o)  We came home to a smelly fridge and it took me a bit to identify the culprits – decaying cilantro and an avocado past its prime.
I awoke this morning with the intent to go mega-grocery shopping since there was not much in the house, but the hubs had other plans.  I am so impressed with the progress this man has made during our 17 years together!  He declared that since tomorrow, Thursday, was our BIG shopping day, we should “make do” with what we had today.  So, after taking B to see the movie, Brave, this afternoon, the hubs and B went off to the range, and I was left to figure out what to make for dinner (popcorn at the theater was lunch).  As you know, I always have chicken breasts on hand and usually chicken wings, pork chops and ground beef.  Before leaving for the range, the hubs said we can do “something” with chicken breasts.
I opened the fridge, stared and tried to receive inspiration.  I saw Brussels sprouts (thank you, Robin D., for correcting me on my reference of this vegetable!) and grape tomatoes, both of which were on the cusp of being thrown out.  Finally, inspiration hit me – Grilled Bruschetta Chicken!  I love this recipe!  It’s one of the recipes my friend, Julia, passed onto me.  Although I did not have Kraft’s Sun-Dried Tomato Vinaigrette Dressing on hand, I had over a pint of grape tomatoes, and I figured I could make something close to that.  I was patting myself on the back for such brilliance (waaaaay too early, it turns out).

 

I looked online for recipes of Sun-Dried Tomato Vinaigrette and decided I could substitute the “sun-dried tomatoes” with oven-roasting the grape tomatoes I had on hand.  @@ (That mean “eye rolling” in type.  You may already know that, but Idid not always know that, so I am sharing in case you did not know that).  Then I looked online for a recipe to slow-roast tomatoes.  I found 2 that I liked.  One called for roasted grape tomatoes (which I had) for 3 hours at 225 degrees and one called for roasting plum tomatoes (which I did not have) at 450 degrees for 25-30 minutes.  Since it was already 4:20pm and I did not have 3 hours to roast said tomatoes, I opted for the higher temp/shorter time recipe.  Unfortunately, I didnot allot for the fact that I had grape tomatoes and the recipe called for plum tomatoes.  So, I cut all the viable grape tomatoes in half, sprayed them with grape seed oil (I am allergic to olive oil), grinded fresh pepper corns over them and sprinkled them with Kosher salt.
Don’ they look nice?!
I put them in an oven set on Convection Roast for 30 minutes and they came out looking like this…
OK.  So my attempt at Grilled Bruschetta Chicken! did not go as planned.  You know what?!  My “vacation” away with the in-laws did not go “as planned” either, but I was not going to be defeated.  By now, it was after 5pm, so I made myself a drink, and knew the hubs would help me figure out dinner when he and B came home from the range.  And he did!  He went out back and snipped some of our fresh herbs:
He snipped Rosemary and Thyme and mixed them with Panko bread crumbs, salt, pepper and I added Parmesan cheese and did the traditional flour, egg wash, seasoned bread crumb mixture into a pan with oil.  And that’s all we had for dinner – chicken.  No Veg.  No starch.  Just chicken.  And it was so wonderful and flavorful that we did not need anything else!  We went/are going to bed as happy campers with full bellies!  Woohoo for Leftover Wednesday!
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