Thursday, July 31, 2014

Easy Beef and Mushroom Rice

Somewhere in my childhood, most likely on a holiday, this dish appeared in the dining room to rave reviews. And then it disappeared to be resurrected every few years or so. I thought it time to actually write it down with instructions before it is lost.

It is, as the title says, "easy." Nowadays, the dried soup mix has been replaced with canned French onion soup. I made it that way but found it too sweet. Stick with the dried stuff. The mushrooms and thyme are optional, but I highly recommend using both. Don't bother adding salt, the ingredients already have plenty. Do give several grinds of fresh pepper. Sometimes I'll take a tiny clove of garlic, smash it a bit, and place in the center of the dish before cooking. Before serving, I remove it. It just adds a lovely garlicky hint.

This is great alternative to potatoes and a great side for a grilled steak or any cut of beef. Simple to prepare a day ahead and then just re-heat. Sometimes this recipe is called "Stick of Butter Rice."

  • 1 heaping cup uncooked white rice, (not instant), about 1 1/4 cups
  • 1 package dried onion soup mix (I use Lipton)
  • Dried thyme flakes -- about two pinches
  • 1, 10.5 can beef broth
  • 1, 4 oz. can sliced mushrooms, drained, liquid reserved
  • 1 stick butter (1/2 cup) not margarine
  • Pepper to taste
  • Water
In a 9 x 9 baking dish (or similar) combine the raw rice, dried onion soup mix, thyme flakes and several grinds of black pepper. Mix in the mushrooms. Slice the butter into pieces and randomly place on top of rice mixture. Add the beef broth. Add the mushroom juice to the now-empty can and then finish filling to the top with water. Add to rice/broth mixture. Cover (tin foil is fine, just make sure it's secure) and bake in 350 F-degree oven for about 40-50 minutes. The last 15 minutes or so, uncover, stir, and  allow some of the liquid to cook away.  Allow to rest 10-15 minutes before serving. If desired, give a sprinkle of fresh-grated Parmesan.

There will be no leftovers. Trust me.

Monday, July 14, 2014

Chicken with Cheese--"Chicken Rarebit"

Ridiculously easy. Great tasting. And a stunning presentation. As the English would say, "Scrummy!"

The word "rarebit" has everything to do with Brits and melted cheese ... A Welsh Rarebit  (often called Welsh Rabbit even tho there is no rabbit) is a combination of cheese, beer and spices and served over toast.

In this recipe, it is simply cheese grated over thin chicken breasts and topped with cherry tomatoes still on the vine. Also, this is one of those recipes open to a zillion interpretations. Don't stop at sharp cheddar. What about smoky-bacon cheddar? Or basil-tomato cheddar. For this particular write-up, I used razor-thin ribbons of Prosciutto. Lovely! I also scattered thinly-sliced onions on the bottom of the dish and tucked in a few nibs of garlic. 

Serve with a side of pasta, rice or potatoes to mop up the cheesy/tomato mixture. I used thin-cut, skinless/boneless breasts, but you could simply slice a regular breast yourself.

  • 3 thin-cut skinless/boneless chicken breasts
  • 3-4 ounces extra sharp cheddar (white or yellow) coarsely-grated (figure about 2 tablespoons or so per chicken breast
  • 1 tablespoon cream
  • Cherry tomatoes on the vine

The following is optional:

  • Prosciutto
  • Onion
  • Garlic
  • Fresh thyme
  • Smoked paprika

Lightly season the chicken with a bit of salt, pepper, onion powder and, if not adding fresh garlic, a bit of garlic powder. I also use a bit of Old Bay's for a bit of "heat."

Lightly spray grease a baking dish large enough to hold the chicken. If using onion sprinkle razor-thin slices on the bottom. This does not bake for long, so you don't want onion that is cut too thick. Place chicken in the dish. If using Prosciutto, layer a few slices on top of chicken.

In a small bowl, add the grated cheese and cream and stir well. I just use my fingers. Evenly distribute cheese over each breast. If desired, grate a bit more (I usually do). Tuck in some nibs of garlic. Sprinkle with a bit of smoked paprika. 

Place tomatoes on top. Sprinkle with a few stems of fresh thyme. I give them just a sprinkle of  olive oil.

Bake in a 400 F degree oven for 20-30 minutes or until the top is golden. Allow to rest 10-15 minutes before digging in. This is even better served cold the next day!

You really need to make this!