Sunday, January 8, 2017

Everything But The Kitchen Sink Rice

Pati made this stew on her cooking show and I had to search for the recipe since it looked delicious.  

The recipe is versatile as far as using the seafood that your family prefers. When I get around to making this, it will include shrimp, fish and crab.


1 whole (about 3 pounds) white-fleshed, mild-flavored fish, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
1 1/2 pounds ripe tomatoes
2 jalapeño or serrano chiles or to taste
8 garlic cloves, 5 finely chopped, 3 peeled and left whole
1/2 cup coarsely chopped white onion
2 1/4 teaspoons kosher or coarse salt or to taste, divided
1/2 cup plus 2 tablespoons olive oil
1 pound cleaned squid rinsed and sliced into 1/4" rings
1 pound medium shrimp peeled (shells and tails reserved if making broth)
2 cups long or extra long white rice or jasmine rice
5 cups seafood or fish broth (homemade or store bought)
1 large fresh epazote sprig or 3 cilantro sprigs
12 small to medium fresh clams scrubbed and rinsed
12 small to medium fresh mussels scrubbed and rinsed


NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well. 

Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside. 

Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. 

Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth. 

Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside. 

In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.

Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid. 

Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white. 

Pour the cooked-down tomato puree over the rice.  It will sizzle and smoke a bit, which is what you want. 

Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. 

Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets. 

Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. 

Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.


Sunday, November 13, 2016

Bobby's Goulash

I've never had goulash, but this recipe reminds me of chili mac without the beans.  Love one pot meals!

The reviews of this recipe were mixed about the seasonings.  Many said they would not use as much salt the next time they made it.  I suggest adding the seasonings a little at a time, tasting each time.

This recipe and photo is from the Food Network, courtesy of Paula Deen.


2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:

1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.


In a Dutch oven, saute the ground beef over medium-high heat, breaking up the meat while sauteing. Spoon off any grease. 

Add the onions and garlic and saute until they are tender, about 5 minutes. 

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 

Place a lid on the pot and allow this to cook for 15 to 20 minutes. 

Add the elbow macaroni, stir well, cover and simmer for about 30 minutes. 

Turn off the heat, remove the bay leaves.  Allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

Recipe courtesy of Paula Deen

Sunday, November 6, 2016

Buffalo Chicken Salad

Looks delicious . . . a salad version of Buffalo Chicken Wings.

Ellie’s Real Good Food is one of my new favorite cooking shows.  When I watched the episode that included this buffalo chicken salad, I had to save it so I can make it in the future.


    • 4 cups chopped, cooked chicken breast
    • ⅓ cup nonfat or low-fat Greek yogurt
    • 2 ½ tablespoons mayonnaise
    • 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
    • 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
    • 2 large scallions, while and green parts, thinly sliced

For serving:

    • 1 head of Romaine lettuce
    • 1/3 cup crumbled blue cheese
    • Additional cayenne pepper sauce, to taste


In a large bowl, combine 
yogurt, mayonnaise, and hot sauce.

Stir in chicken, celery, and scallions . . . toss to combine. 

Salad may be refrigerated.

Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired.

Makes 6 servings

Serving size: 1 1/3 cup salad and 3-4 lettuce leaves

Per serving: Calories 300; Total Fat 13g (Mono Fat 5.1g, Poly Fat 2.4g, Sat Fat 2.6g); Protein 38g; Carb 7g; Fiber 3g; Cholesterol 120mg; Sodium 550mg


Tuesday, November 1, 2016

Pecan Cobbler

This pecan cobbler will be a regular for holiday meals and/or special times on our dessert table.

Bring out the vanilla ice cream when serving this delicious cobbler!

This cobbler recipe originates from Plain Chicken, one of my favorite food blogs.


    • 6 Tbsp butter, melted
    • 1 3/4 cups sugar, divided
    • 1 cup flour
    • 1-1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup whole milk
    • 1 tsp vanilla extract
    • 1/2 cup chopped pecans
    • 1/2 cup toffee bits
    • 1-1/2 cups boiling water


Preheat oven to 350.

Whisk together 3/4 cup sugar, flour, baking powder, salt, milk and vanilla.

Pour melted butter into an 8x8-inch pan and pour batter over melted butter.

Combine the remaining 1 cup of sugar, the pecans, and toffee bits i
n a separate bowl and sprinkle evenly over the batter.

Pour boiling water slowly over top of the cobbler.

Bake until top of the cobbler looks set, about 
40 to 45 minutes.

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