What's Cookin' ??

[moreluck]

Red Cabbage Slaw

2 Cups red cabbage, shredded
2 Cups green cabbage, shredded
1 cup dried cranberries
1/4 cup red onion , sliced
1 cup chopped walnuts

DRESSING
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar(or splenda)
1 tsp. celery seed

Mix dressing and toss with rest of the ingredients. Marinate overnight. Stir & serve.

 

[moreluck]

Cheesy Mashed Potatoes With Fresh Sage By gailanng on "Can use cheddar, but Gouda is indescribably good."

Ingredients

• • 2 1/2 lbs Yukon gold baking potatoes, peeled and cut into 1 1/2 inch chunks ( 6-7 medium-sized potatoes)
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh sage
  • 2 1/2 cups shredded smoked gouda cheese or 2 1/2 cups cheddar cheese
  • 1/2 cup milk, warmed
  • 4 slices bacon, cooked until crisp and chopped
  • salt and pepper
  • shredded cheese, for sprinkling on top

Directions

1. Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander. In the meantime, melt butter in medium saucepan over medium-high heat. Add the 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Remove from heat then add the milk. Additional milk may be added if you like them less firm. Return potatoes to pot and mash with potato masher. Stir in butter mixture and cheese until just combined. Stir in salt, pepper and bacon and mix until creamy.
2. Place in serving bowl and sprinkle with additional cheese, if desired.

 

[moreluck]

Chili Pasta Skillet
CDKitchen

Ingredients:

1 pound lean ground beef
3/4 cup chopped onion
1 can (15- or 15.5-ounce size) red kidney beans, black beans, or red beans, rinsed and drained
1 can (14.5-ounce size) diced tomatoes, undrained
1 can (8-ounce size) tomato sauce
1/2 cup dried elbow macaroni
1 can (4-ounce size) diced green Chile peppers, drained
2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese

Directions:
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.

Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, Chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often.

Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.

 

[moreluck]

Apricot Glazed Drumsticks

What You Need


8 chicken drumsticks (2 lb.)


1/4 cup apricot jam


1/4 cup KRAFT Balsamic Vinaigrette Dressing


1 Tbsp. GREY POUPON Country Dijon Mustard


1-1/2 tsp. canola oil


1 small red pepper, chopped


1 onion, finely chopped


2 cups fat-free reduced-sodium chicken broth


1 cup quinoa, uncooked


1/4 cup dried apricots, chopped



Make It



HEAT oven to 400°friend.
PLACE chicken in single layer in shallow pan. Bake 20 min., turning after 10 min. Meanwhile, mix jam, dressing and mustard until well blended. Reserve 1 Tbsp. jam mixture for mixing with the cooked quinoa.
BRUSH chicken with remaining jam mixture; bake 20 min. or until done (165ºF). Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender. Add broth and quinoa; stir. Bring to boil; simmer on medium-low heat 12 to 15 min. or until liquid is absorbed, adding apricots for the last 5 min. Remove from heat. Stir in reserved jam mixture.

 

[moreluck]

Actual Pf Chang's Mongolian Beef Recipe

By mojoloh on March 29, 2011
"This is the actual recipe of the Mongolian beef at PF Changs--enjoy!"
Ingredients

• • 12 ounces sliced beef tenderloin
  • 1 tablespoon soy bean oil
  • 1/2 teaspoon garlic
  • 2 fluid ounces soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon rice wine
  • 2 ounces green onions, sticks- 3-inch long green only
  • 1/2 teaspoon sesame oil

Directions

1. 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked. -Beef should be lightly browned around the edges and gray throughout the rest of the surface. 2. Add your garlic and toss. 3. Add the rice wine, soy sauce, and sugar. Bring to a boil. 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step. 5. Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks! 6. Finish with sesame oil.
2. 7. Place on a plate over cooked rice and enjoy!

 

[moreluck]

Buttermilk Fried Chicken



A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.

• 3 pounds frying chicken pieces
• 2 cups buttermilk
• 1-1/2 teaspoons salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1-1/2 to 2 cups Crisco (or other vegetable shortening)
• 1 cup all-purpose flour

At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.


Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.

When the melted shortening reaches a temperature of 360°friend on a frying thermometer, carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.
Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.

Remove chicken pieces, and drain on paper towels.
Variations: Add 1 teaspoon tabasco or your favorite hot sauce to the buttermilk marinade; OR 1 or 2 pickled jalapeños with a few tablespoons of their juice.

 

[moreluck]

Chicken Cobbler Casserole

• YIELD: Makes 4

Ingredients

• 6 tablespoons melted butter, divided
• 4 cups cubed sourdough rolls
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 medium-size sweet onions, sliced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup white wine
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/2 cup drained and chopped jarred roasted red bell peppers
• 2 1/2 cups shredded cooked chicken

Preparation

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown.

Southern Living JANUARY 2006

 

[moreluck]

Oven Barbecued Chicken Breasts



SERVES 4

• 1/3 cup ketchup
• 1 tablespoon chili sauce
• 1 tablespoon brown sugar (dark brown sugar, packed)
• 1 tablespoon cider vinegar
• 1 garlic clove (crushed)
• 1 pinch black pepper
• 4 large chicken breasts (boneless and skinless , about 6 oz. Each)
• 1 tablespoon olive oil (this ingredient and the following ones are for the crumb topping.)
• 1 garlic clove (minced)
• 1/2 cup breadcrumbs (fine soft)
• 1/2 teaspoon thyme leaves (fresh or pinch of dried thyme)
• 1 pinch salt and pepper

1. Crumb Topping : combine the 8th,9th,10th,11th,and 12th ingredients to make the crumb topping.
2. Barbecue Sauce:
3. 1. Combine the ketchup, chili sauce, brown sugar, vinegar and garlic in a small saucepan. Bring to boil over the medium low heat. Cook uncovered, stirring frequently, until thickened, about 5 minutes. Remove from heat. Add a grinding of black pepper.
4. 2. Heat the oven to 400 degrees friend. Place a sheet of heavy-duty alumiunum foil on a baking sheet and crimp the edges up slightly so the juices won't drip over.
5. 3. Coat the undersides of the chicken breasts lightly with the barbecue sauce. Place the breasts sauce side down, on the foil lined baking sheet. Coat the tops of the chicken breasts with the remaining barbecue sauce, dividing it evenly.
6. 4. Meanwhile, heat the olive oil in a medium skillet Add the garlic and saute over medium heat for 1 minute. Add the crumbs, thyme and a pinch of salt and a grinding of black pepper. Saute the crumbs, stirring frequently, until lightly toasted, about 5 minutes. Spoon the crumbs evenly on top of the chicken breasts.
7. 5. Bake the Chicken for 15 minutes. Let stand until slightly cooled. Cut each breast into 1/2 inch slices.

 

[moreluck]

Broccoli and Cheese Calzones

"from the big book of vegetarian but might be good with some added chicken or ham."
Ingredients

• • 1 (10 ounce) packages frozen broccoli, thawed, drained, squeezed dry and chopped
  • 1 (10 ounce) prepared refrigerated pizza dough
  • 3 green onions, chopped ( white and light green parts)
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup crumbled gorgonzola or 1/2 cup other blue cheese
  • 1/2 cup packed grated Fontina cheese
  • 1/2 cup parmesan cheese
  • salt & freshly ground black pepper
  • flour
  • 2 cups marinara sauce ( I use roasted garlic flavor)

Directions

1. Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper. Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape.
2. Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip.

 

[moreluck]

Fragrant Orange Chicken with Scallion Mashed Potatoes September 2009
by Sheila Lukins and Laurie Griffith​

Yield: Makes 4 servings​

1 chicken, cut in 10 pieces
Zest and juice of 3 oranges
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoon finely minced garlic
1/4 teaspoon red pepper flakes
Salt and black pepper​

2 tablespoons cilantro​

1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
2. Remove chicken 30 minutes before cooking. Preheat oven to 375°friend. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
3. Bake chicken, basting frequently, for 1 hour.
4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions. ​

 

[moreluck]

Crown Roast of Pork

You will need to special order the roast already prepped and tied from your butcher.
Do not rely on cooking time to know when the roast is done. Cooking times vary depending on the size of the roast, how many ribs, your particular oven. Invest in a meat thermometer before attempting a roast like this.

Ingredients

• 1 8-9 pound crown roast of pork (14 to 22 ribs, depending on how meaty the ribs), Frenched and prepped by butcher
• 1 Tbsp chopped fresh thyme (or 1 teaspoon dried)
• 1 Tbsp chopped fresh sage (or 1 teaspoon dried)
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup water

Stuffing

• 4 cups cubed day-old bread (3/4-inch cubes)
• 1/2 pound Italian sausage meat
• Butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 3/4 pound tart Granny Smith apples, peeled, cored, chopped (about 2 cups)
• 1/4 cup fresh parsley
• 1 teaspoon fresh chopped sage (or 1/2 teaspoon dry)
• 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dry)
• Salt and freshly ground black pepper

Method

1 Mix together the roast seasonings of thyme, sage, salt and pepper. Rub all over the roast. Let roast sit (wrapped) at room temperature for an hour before roasting.
2 Heat a large sauté pan on medium heat. Melt 2 Tbsp butter in the pan, add the cubed bread, and stir to coat the bread pieces with the melted butter. Let bread cubes toast; only turn them when they have become a little browned on a side.
3 Heat a large (4 to 6-qt) pan on medium high heat. Sprinkle a little salt on the bottom of the pan. Breaking of inch-sized chunks, add the Italian sausage to the pan, taking care not to crowd the bottom of the pan. Do not stir, just let cook until browned on one side, then flip the sausage over and brown on the other side. When browned, use a slotted spoon to remove, set aside.

4 You should have at least a tablespoon of fat in the pan, if not, add some butter. Heat the pan to medium high. Add the onions and celery and cook until onions are translucent, 3-5 minutes. Add the chopped apples and cook for a few minutes more. Add back in the browned sausage, the butter toasted bread cubes, parsley, thyme, and sage. Gently mix. Season to taste with salt and pepper. Remove from heat.
5 Preheat oven to 350°friend. Place the crown roast in a shallow roasting pan. Fill the center of the crown loosely with stuffing (do not pack in the stuffing). Whatever extra stuffing you have, place in a separate, buttered, oven proof pan. Cover the tips of the ribs with aluminum foil to prevent scorching of the bones. Add one cup water to the pan.
6 Roast pork on middle rack of oven. Cover the stuffing with foil after about 30 minutes. Cook until a meat thermometer inserted deep into center of meat (do not touch bones, which are on the outside of the roast) registers 150°friend, about 2 to 2 1/2 hours total.
7 Add 1/2 cup of water to the remaining stuffing, and bake it (next to or under roast, starting 30 minutes before roast is done, or while the roast is resting), covered with foil, 30 minutes.
Transfer pork to a platter and let stand 20 minutes.
To carve the pork, steady the roast with a fork, with a large sharp knife, cut down through each rib to detach the pork chops.
Serves 10-12.

 

[moreluck]

Grilled Pineapple-Chicken Kabob Packets

About This Recipe

"From Betty Crocker, this island-y recipe sounds wonderful and gets good reviews. "This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled.""

Ingredients

• • 1/3 cup pineapple preserves
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breasts, cut into 2-inch cubes ( 1 lb)
  • 1 medium red bell peppers, cut into 1 1/2-inch cubes
  • 1 medium green bell peppers, cut into 1 1/2-inch cubes
  • 1 cup pineapple chunks
  • 1/4 teaspoon salt

Directions

1. Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2. Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

 

[packageguy]

I'm still trying to boil water. lol

 

[klein]

Boston Baked Beans

The perfect meal each time Vancouver wins against Boston, and ofcourse for when Vancouver takes the cup :

Ingredients

• 2 cups navy beans
• 1/2 pound bacon
• 1 onion, finely diced
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar

Directions

1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 325 degrees friend (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Serves 6 !

Serve with ice cold Kokanee Beer (made in British Columbia) and/or BC Okanagan wine ! Enjoy !

 

[moreluck]

Risi e Bisi, Italian Rice and Peas

You must use a medium-grain rice here. Ideally, you’d use a variety from Venice called Vialone Nano, but regular Arborio is just fine, and Carnaroli is good, too.

Ingredients

• 2 Tbsp olive oil
• 3 shallots, minced
• 3 garlic cloves, minced
• 1/4 pound diced prosciutto or other dry ham
• 1 cup Arborio or other risotto rice
• 2 cups vegetable or chicken stock
• 2 or more cups water
• 1 cup fresh or frozen peas
• 1/2 cup parsley, chopped
• 1/4 cup grated parmesan cheese

Method

1 Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes.
2 Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.
3 Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes. Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
4 Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you will need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, I.e., covered.
5 When you get to this last cup of water (hot tap water is fine), add the peas. Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.
6 Add the parsley and the parmesan and mix well. Your finished rice should be slightly soupy, so it’s OK to add a tad more water before serving.
Serves 4.

 

[klein]

Klein Kabobs go good with the Boston Baked beans, and baked pototoes as seen here (yesterdays BBQ dinner, and soo yummy) !

 

[moreluck]

Bucatini With Bacon, Tomato and Green Onions


SERVES 6

• Salt
• 1 lb bucatini pasta
• 1 tablespoon extra virgin olive oil, plus some extra
• 8 slices smoky bacon, chopped
• 3-4 spring vidalia onions, thinly sliced
• 4 garlic cloves, chopped
• 1 red chili pepper, seeded and finely chopped or jalapeno or red Fresno Chile pepper, seeded and finely chopped
• 2 pints ripe cherry tomatoes
• 1/2 cup dry white wine
• Black pepper
• 1/4 cup flat leaf parsley, a couple of handfuls, chopped
• 1 cup fresh basil leaf, chopped
• 1/2 cup fresh Romano cheese, plus some to pass at table

1. Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
2. In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.
3. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
4. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.
5. When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately.

 

[moreluck]

Oven Chicken Risotto



Ingredients

• 2 tablespoons butter
• 2 1/2 cups chicken broth
• 1 cup uncooked Arborio rice (short-grain)
• 1/2 small onion, diced
• 1/2 teaspoon salt
• 2 cups chopped deli-roasted chicken
• 1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup shredded fresh basil

Preparation

1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.


Southern Living MARCH 2010

 

[klein]

This sounds like a great recipe, and I'll need to try it on the BBQ soon :

Porterhouse Steak Recipe with Whisky Mushroom Sauce
Servings: serves 4 Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:
1-2 Porterhouse steaks
salt and pepper
cooking oil
2 tablespoons butter
8 ounces sliced mushrooms
1 onion, sliced
3/4 cup chicken broth
1 tablespoon grainy mustard
2 tablespoons whisky (or bourbon)

Directions:
1. Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil.
2. Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.
For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.
For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark.
135F = rare
145F = medium rare
160F = medium
170F = well-done
3. While the steak is the oven, let's cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.
4. Pour in the chicken broth, mustard, whisky and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.


*BONUS: I’ll give you a couple of side dish ideas that will complete the meal with no additional pans – just a piece of tin foil.

1) Oven roasted tomatoes: Slice tomatoes in half, drizzle olive oil on top. Let them cook in the oven at the same time that the steak is cooking. Usually 10 minutes is all it takes.

2) Edamame: Find these healthy Japanese beans already cooked and shelled in the produce section, right next to the tofu. After you’ve made the mushroom sauce and have poured it on the steak, don’t wash that pan yet! Return the pan to the stove and turn the heat to medium. There’s plenty of flavor still in the pan and just add in the edamame. Stir and when the edamame is warmed through, it’s done!

 

[moreluck]

LEMON RICE



1 c. uncooked rice
1 tsp. butter
1 clove garlic, minced
1 tsp. grated lemon peel
1/8 to 1/4 tsp. black pepper
2 c. chicken broth
2 tbsp. snipped parsley (optional)

Combine rice, butter, garlic, lemon peel, pepper and broth in medium saucepan. Bring to boil; stir once or twice. Lower heat to simmer. Cover with tight-fitting lid. Cook 15-20 minutes or until rice is tender and liquid is absorbed. Stir in parsley (optional). Makes 6 servings.
Microwave instructions: Combine rice, butter, garlic (optional), lemon peel, pepper and broth in 2-3 quart microwave-proof baking dish. Cover and cook in High 5 minutes or until boiling. Reduce setting to Medium (50% power) and cook 15 minutes. Stir in parsley (optional). Each serving provides 127 calories, 3.9 gram protein, 0-7 grams fat, 25.3 gram carbohydrates, 6.4 gram dietary fiber, 261 gram sodium and 0 milligram cholesterol. Serves 6. Serve with chicken, fish or beef.