Spicy Chicken With Rice

This is a very simple recipe and takes just half an hour to prepare a delicious, filling and impressive meal. A nonstick frying pan is essential.

Ingredients (for 2 persons)

2 chicken breasts
1 cup of parboiled rice
1 tablespoon of olive oil (or any oil you commonly use)
Salt, pepper, oregano and boukovo

Method for the Chicken

Chop each chicken breast in 4 slices so that you got 8 slices in total.
Salt and pepper the slices. Add a pinch of oregano and a teaspoon of boukovo.
Put a tablespoon of oil into the nonstick pan and wait for 3-4 min to get heated. Wiggle lightly the pan so that the oil to cover the whole pan surface.
Place the slices in the pan

--Tip1: when placing each slice, try to dip it in a small amount of oil that already is in the pan surface

Fry the chicken from both sides using a wooden ladle and after 15 to 20 minutes it will be ready.

--Tip 2: to make the meat getting a nice red color you can pour 1.5 ounce of water while the frying the chicken. This will cause steam to rise and will give instantly a nice red color to the chicken.

Method for the rice

Use a sauce pan and ad 22 ounces of water. Wait until it reaches the boiling point. Add a teaspoon of chicken (or vegetable) powder base or 1 chicken (or vegetable) cube base (alternatively you can you a teaspoon of salt, a pinch of pepper and a pinch of curry powder (if you got some). Put the rice inside and boil it for 20 min. (You can prepare this cooking at the time you place the chicken in the pan, and so you will have the rice ready at the same time with the chicken)

You can serve it as I suggest you in the photo above...

Good appetite... yum-yum...

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Jim Dell is an amateur artist who expresses himself through cooking, painting and writing. He is using his own system of "imagination cooking" and his blog is http://easymaderecipes.blogspot.com

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's greatest rice pudding. It's a simple dessert with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Pineapple and Coconut Rice Pudding
Serves 6 People

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Katherine Montalto
katherinechef@hotmail.com
http://www.chef-katherine-m.com
Katherine Montalto is a graduate of the Illinois Institute of Art Culinary program. She has worked as event planner, a private chef and caterer. Katherine enjoys working in her ever expanding kitchen garden and keeping a journal of all its progress. She has written recipes and culinary articles for numerous online publications.

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How to Make Rice Salad

Rice salad is such a simple recipe to make. If you are looking for inspiration for easy starter recipes for a buffet, rice salad is perfect. The day before the party, cook a lot of rice. Then you can divide it up and make different salad recipes. You can also cook it just before you make the salad but remember it does need to chill for a while before you serve it.

To make a rice salad, you need to cook the rice until it is tender (simmer one part white rice in two parts salted water) and make sure you drain it well. Store it in the refrigerator overnight and you can use it the next day to make some tasty buffet recipes. Use white rice for the best results. Long grain and short grain rice both work well.

Savoury Rice Salads

Combine rice with mayonnaise, sour cream, creme fraiche, salad cream, single cream or a combination of these. Rice will be too dry if you do not add some kind of dressing. Add a little salt and black pepper too, if needed. Perhaps some chilli powder would also be tasty, or some red pepper flakes.

Add walnut and blue cheese for an exotic and full-flavored recipe. Add chopped beetroot, peas and pineapple for a colourful dish. Add ham, cheese and peas for a retro style rice salad. Add drained, canned shrimp and tuna for a fishy one.

As well as the mayonnaise or sour cream, you can add some mustard, curry powder or tomato puree. If you are making a fishy salad, add some tomato puree mixed with mayonnaise and a couple of drops of Worcestershire sauce.

If you are using blue cheese and walnuts, just use the mayonnaise, to keep the flavour simple. If you are using chopped chicken and raisins or chopped beef and caramelized onions, add some curry powder for a really mouth-watering flavour.

The key to successful rice salad is to be creative. Add finely chopped vegetables or fruit and meat, poultry or fish and chill the rice salad until you are ready to serve it.

Fruity Rice Salads

Rice pudding might be a dessert but you can serve sweet salads on the buffet table with the savoury salads. Combine cold cooked rice with mayonnaise and chopped fruit for a wonderful fruity salad.

Try banana, apple, plum, peach, strawberry, grape or any combination of those. You can use half mayonnaise and half single cream for a gourmet touch. Throw in some nutmeg or cinnamon too. Peanuts go nicely in sweeter recipes, as do walnut halves or cashews.

This dish has been a popular dish at buffets for half a century and it is not going out of vogue now. Rice salad is an excellent choice if you want to make something cheap and easy yet impressive and delicious. Rice is filling and makes a great starter recipe or accompaniment to a main meal. The fact that you can make it ahead is also nice.

Serve rice salad in a big serving bowl with a ladle. If you are serving it as an appetizer or part of a main course, you can stuff small cups or mugs with the rice salad mixture, use a palette knife to level it off, and tip it out firmly on to a serving plate. It will keep its shape.

This dish is so easy to make and you can find plenty of other wonderful starter recipe ideas at StarterRecipes.co.uk - recipes which suit every occasion and palate.

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