Skillet Spanish Rice with Grilled Chicken and Creamed Corn

This one took in a little bit of help from the salsa jar from the fridge and the rice & noodles from the Spanish Rice box.
The creamed cord was cooked like HERE and the chicken was just seasoned with gourmet hamburger seasoning and grilled in the George Foreman grill for 3 minutes on medium heat.
You can make this meal even if you don't have my box and even if you don't have the salsa from the jar and I'll tell you how.

Ingredients:
1/3 cup rice


salt & pepper
some chicken or gourmet hamburger seasoning, a few dashes
1/3 to 1/2 cup salsa


(or 2 tomatoes, 2 garlic cloves and 1/2 onion, salt, pepper and 2 TBSP oil mixed in your food processor)
1 TBSP margarine or butter

Directions:
Measure the seasonings and rice and have them handy.



In a medium size non stick skillet place the rice and margarine



and cook for 3 to 4 minutes over medium heat until the color turns light golden.
Be careful to stir continuously so that the rice cooks in a uniform way.
After 1 minute....


And when it's ready...


Now it is time to add the salsa.


After blending the rice and the salsa, add just enough water to cover the rice by 1/2 inch.


Bring to a simmer,


then lower the heat and let cook, stirring every now and then.
After a few minutes you will already notice a difference...as it starts to absorb the liquid and thicken...


Not too long after that you will spot the rice...

A few more minutes later...


And now ready to eat...which took 15 to 20 minutes in total.

A few moments later:


You could even say it thickens at it sits...
Now you are ready to plate.

Enjoy !

How to Remove Tarnish from Silver

I have figured some of you might like to know about "How to Remove Tarnish from Silver" amd so, I am sharing the information recently discovered.

HERE is the link for the article and I bet you will find it very useful.

In case you do use the info provided, please let me know how it went.

With a little more research, I also came across THIS article - which is more or less the same thing.

Use Your Steamer ! Marinated Steamed Potatoes with Pork Loin

Not too long ago, Jeff and I went to a restaurant called Applebee's and we had steak with steamed veggies (you gotta eat your broccoli !) - which made me think of the steamer waiting at home sitting quietly in the kitchen cabinet.
This is the picture of the dish that I ordered.


So the next day I developed my own version of steamed potatoes, only mine have been marinated in an extremely flavorful sauce, which turned out to be a wonderful side dish to the pork loin we had for dinner.
I highly recommend you giving it a try, as I am more than sure that you will like it.

Ingredients:
1/2 onion
5 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup orange juice
1/4 cup oil
2 medium size red potatoes
water to fill the steamer
pork loin

Directions:

Wash, and cut the potatoes, then let sit in cold water until you prepare the marinade.
In a small food processor place the onion, garlic, oil, orange juice, salt and pepper and mix until a smooth emulsion forms.


Pour in either a ziplock plastic bag or a glass bowl and let marinade for a few hours or simply cook right away.


Fill the steamer basin with water until the maximum level, place the potatoes with all the marinade in the steamer basket, cover and steam for 25 to 35 minutes, checking with a form at the 25 minutes mark.
*** You will probably wonder if all the marinade isn't going to wast once you pour it into the basked, as you see it pouring down into the water that transforms into steam.
Well, nothing goes to wasted because the flavor this way will be even better infused.
When the cooking will be done, they will have a wonderful fragrance and a deep garlicky flavor.
So no worries.
(Mine says over 40 minutes, but I adjusted the time towards the end.)
Look at that steam !

When there are only 7 or 8 minutes left, start cooking the meat.
If you're cooking the pork loin, season it with salt & pepper on all sides and cook in a small non-stick skillet, with the cover on, with 2-3 TBSP oil.
I think that 2 to 3 minutes per side should do.

You will also be able to tell that the potatoes are done by the discoloration evident at the peel level/ surface.


Here is a close-up:


When the potatoes and the meat are done, carefully plate and enjoy !
You can and probably should use a spatula to lift the steamed potatoes from the steamer basket.

Salsa Chicken

It seems I am back and this evening we are going to have salsa chicken .... mmmmmmmm
It is very easy to make and it is accompanied by some very delicious almond green beans.
My own creation and I can say I'm making it again pretty soon !

Ingredients:
2 pieces of chicken breast (or any other white meat that cooks fast)
1/2 cup salsa (or tomato sauce, chunky)
1/2 cup sliced almonds
2 TBSP butter
1 bowlful of green beans (either frozen or fresh)




salt
pepper
ingredients for a small, light salad to go with your dinner




Directions:
Preheat the oven to 450 F and lightly grease a baking dish.
Prick the meat with a fork, place in the baking dish and cover with the salsa.


If you have time beforehand, you can even let the meat marinate in the salsa for at least 4 hours.


Roast the meat for 15 to 25 minutes, keeping an eye on it.


Perfectly cooked !


While the meat cooks away you should start working on the green beans.
Bring 6 to 8 cups of water to a boil, salt it lightly,


place the green beans in


and bring to a boil.
Boil the beans for 3 to 4 minutes,


then place them in cold water to shock them and keep them crisp and lively green.
Lightly toast the almonds,


then place them in a medium size saucepan where you have melted the butter.



Add the green beans and cook for 3 to 5 minutes on medium heat, then plate,


accompanied by the wholesome salsa chicken and enjoy!
Serve with a small salad.

New Art Website

Some of you might know about my husband's paintings, but probably none of you know about his new website that showcases in such a beautiful way his artwork, along with links that take you to the places where you can purchase the paintings from.
He will add more of his paintings to the website as he paints, but so far, there is plenty to choose from !
The two pictures of the painting that we have at home are proof of how good they look once they get to be hanging on the wall.
Agree ?
Go HERE, to art.jeffkolker.com to take a look and please let me know what you think.
All the input is welcome, good or bad.
Enjoy !!

Corn Chowder

Corn chowder is supposed to be a creamy and thick soup with mainly corn in it, best if fresh and creamed before added to the soup pot.
Those being said, I have to say that I cannot find any fresh corn in January, so I used frozen corn, therefore not fresh and creamed.
The next major ingredient is cubed potatoes which in my opinion should be red potatoes, as they hold their shaped better when boiled.
But, by all means, go ahead and use any kind of potatoes that you fancy, and if you want yours to crumble in the soup to add to the creaminess, used Idaho potatoes, as they are the most starchy.
Ok, enough talk, now let's go to the cooking part.

Ingredients:
2 medium size potatoes (I used red potatoes)
1 medium size onion, diced
1 bell pepper or a combination of pieces of multiple colors, diced
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 dash oregano
1 dash basil
1 dash tarragon
1.5 cups hot chicken broth or hot water
4 TBSP oil
1 lb frozen corn or two cans of 14 oz creamed corn

Directions:
In a medium size saucepan saute the onion with the oil and seasonings,



until it looks translucent.


Wash, peel and cut the potatoes into small cubes, then add them to the onion.


Add the corn....


and the liquid you chose to use - water or chicken stock or broth. I used water.

Be sure to add enough liquid to cover the ingredients.
Cover the pot and bring to a boil, then lower the heat to simmer and let cook for roughly 15 minutes.
Stir occasionally.
At this point you need to add the bell pepper(s), diced and simmer for 15 more minutes, again stirring occasionally.



Ladle it and enjoy !