Using Lawry’s Mexican Rice Seasoning is a simple way to make a delicious seasoned rice in 20 minutes. While Lawry’s Mexican Rice Seasoning is a blend of Southwestern US (Mexican) Inspired Flavors, it’s spicy flavor lends well to the flavors of India equally well. So while this Mexican Flavor is great as a side dish for tacos, it’s equally well suited as a side dish to accompany Indian dishes such as Tandori Chicken.
Mexican Rice Wraps
Make a quick weeknight meal with Lawry’s Mexican Rice similar to Chipotle’s.
What you need:
Prepared Lawry’s Mexican Rice
Cooked Chicken (leftover Rotisserie Chicken works well)
Sour Cream (low fat) or Guacamole
Shredded Cheddar or Mexican Cheese Bland
Jar of Taco Sauce
To Make (Note: Don’t over stuff, a little of each ingredient will work fine):
Chop up the chicken.
Place some chicken in the wrap. Top with Mexican Rice and some taco sauce.
Top with Lettuce and Tomato (if desired), and add cheese, sour cream (guacamole). Wrap Up.
Serve with Mexican Rice on the side.
To Make a Stove Top Serving of Lawry’s Mexican Rice
This delicious golden Homemade Chicken Broth is versitle in the kitchen. Use this broth
as a base for Chicken Noodle Soup, in mashed potatoes, in Ramen Soup in place of the little packet of fake flavors, as the flavor in chicken gravies, use in place of water when making rice, etc.
Many years ago, we used to make one big pot of chicken soup, adding all of the ingredients and ending up with, well, a lot of chicken soup. If you make a nice flavorful chicken broth first, you get an ingredient you can use to flavor lots of other recipes. So these days, when we’re planning on making a chicken soup, we first make a broth, and strain it (reserving the chicken meat). Then we measure out enough of our magic golden liquid to make just enough chicken soup for our family’s meal, add some meat, shredded carrots, celery, onion and noodles (Matzo balls). All done, and we have a lot of Chicken Broth left over to use to flavor many more meals.
Here is our simple recipe for making tasty Homemade Chicken Broth:
Rinse the chicken thighs and place in a large pot.
Prepare the vegetables. Don’t fret too much about chopping them nicely. We’re only using them for flavor, and they’ll be discarded when done cooking. Add all of the vegetables to the pot.
Fill the pot to within 1″ of the top lip.
Cover, and bring to a boil over high heat. Reduce heat to keep the broth at a low simmer. Cook covered for 4 to 6 hours.
Place a large wire mesh colander in another pot large enough to hold the liquid and strain the broth.
Pick the chicken thighs from the colander and remove the bones and skin. Shred the meat by hand or use a knife to chop. It’s very tender and should fall right off of the bones. Discard the vegetables, chicken bones and skin.
For a clearer broth, rinse the colander well, line with cheese cloth and restrain.
If time permits, let the broth cool, then chill in the refrigerator. When completely chilled, scoop any of the solid white fat that forms on top.
Zatarain’s NEW Lower Sodium Jambalaya Mix is rich and tasty and has less salt to boot. This Jamablaya Mix has only 410mg sodium per 1/2 cup serving. Plus it’s another one pan meal from Zatarain’s. This recipe is for a family size stovetop meal.
A note about Andouille Sausage. We used packaged Hillshire Farms Andouille Sausage which is not too hot. Some Andouille Sausages have a lot of heat, so if you are using another type of Andouille that you are not familiar with, it’s wise to test the sausage flavor after cooking and before adding the rice mix. You might have to cut the quantity of Andouille back if it’s really spicy.
1 Cup of Hillshire Farms Andouille Sausage thinly sliced
1 Cup of Boneless Skinless Chicken Breast (or Thigh), cut up into 1/2″ chunks
In a very large skillet, cook the chicken and Andouille Sausage until done.
Add 2 cups of water and butter, cover, and bring to a boil.
Meanwhile mix the Jamabalya Mix together well, and measure out 1 cup. Seal remaining mix in a reclosable plastic bag.
Add the Jamabalya Mix to the sauce pan, stir well. Return to a boil, then cover and simmer for 20 to 25 minutes (until water has absorbed). Remove from heat and let sit for 5 minutes. Fluff the mix and serve.
Spatini Seasoning is a versatile mix of Italian seasoning typically used for preparing Spaghetti and other pasta sauces. Yet, Spatini Seasoning is widely used as a “secret ingredient” in many other meals. Today’s secret recipe is for a lean Turkey Meatloaf with no fillers. Just meat, seasoning, green pepper, onion, and Campbell’s Tomato Soup. It’s simplicity doesn’t portend the great taste of this recipe – we think you’ll be pleasantly surprised. While there are lots of recipes that use Campbell soups and it sort of feels like cheating, this Spatini Meatloaf Recipe is different, as the Tomato soup is used as a topping only — that is, it’s not incorporated into the Meatloaf mix. Plus, this recipe takes what is usually thought of as bland ground turkey and really jazzes it up.
In a large bowl combine to ground turkey, green bell pepper, yellow onion, Spatini, Italian Seasoning and egg. Mix well. An excellent way to do this is to wear a pair of disposable latex of nitrile gloves and dig in with your hands, mixing the meat mixture like you are kneading bread.
Place in a lightly oiled bread loaf pan.
Top with 1/3 to 1/2 can of Campbell’s Tomato Soup (cover and retain extra soup for leftovers)
Bake for one hour or until internal temperature reaches 165° F. Remove from oven. Let stand for 5 to 10 minutes.
Remove from pan to a serving plate. Serve with a fresh steamed vegetable and mashed potatoes.
This recipe makes about Eight 1/4lb servings, so you may have some leftovers. For a quick lunch, you may place a heated slice of meatloaf (cut in half to fit the roll) on a submarine roll, top with some of the leftover Tomato soup, (lettuce, sliced tomato, onions, and mayonnaise, if desired) and serve with potato or popcorn chips.
First, measure 2 1/3 cups of water into a 3 quart saucepan. Cover and bring to a boil.
Meanwhile, cut up 3 boneless and skinless chicken thighs into 1/2 inch cubes (this is easiest to do if the chicken is 1/2 thawed and so is still a little stiff from being frozen).
When the water is boiling add 1 tbsp butter and 1 1/3 cups of Zatarains’s Lower Sodium Creole Rice Pilaf Mix. Return to a boil, stir and shake the pan to level the rice to the water, then reduce heat to a simmer, cover and cook for 20 minutes.
While the rice cooks, cook the chicken in a non-stick skillet lightly oiled with olive oil. Turn often and cook through until the chicken is done. Set aside until the Zatarain’s Creole Pilaf Mix is cooked and no water is remaining.
Add the chicken to the Creole Rice Pilaf Mix, stir in well, then recover and set aside for 5 minutes. Then serve. Makes 4 servings.
This is a classic southern breakfast meal. Because sausage is high in fat and cholesterol, it’s best made with a low fat sausage. The one we use is a locally made Kirby and Holloway Sausage which is always lower in fat when compared to the big name brands. You can just tell when cooking it because there is almost no fat in the pan after cooking.
To start this recipe, cook 1 pound of bulk sausage in a non stick skillet. Keep breaking the sausage up into smaller and smaller pieces as you turn and cook it. When the sausage is half way cooked add 1/4 cup of finely chopped onions.
When the sausage is cooked through, sprinkle 3 tbsp of flour over the top of the sausage. Mix in well. Add 2 cups of milk. Stir.
Cook over medium heat, while stirring often, until the milk mixture thickens and is bubbly.
Serve over freshly baked biscuits or as we do, over toast points. Picture of the final serving is at the top.
This is the best recipe for Macaroni and Cheese we’ve ever made. It has the essential quality that we feel a good Mac and Cheese recipe has that the cheese mixture absolutely sticks to and surrounds the macaroni. Look at the picture above and you’ll see how the cheese has spread well. Try this recipe yourself and provide a comment on your thoughts please. We believe strongly that this is THE Macaroni and Cheese Recipe.
Bread Crumb Topping
12 ounces of dried elbow macaroni
2 teaspoons butter
1/2 cup plain breadcrumbs
1 tbsp grated Parmesan Cheese
Melt the butter in a small non-stick skillet.
Add bread crumbs and Parmesan Cheese
Mix well. Remove to a small bowl. Set aside.
The Splendid Cheese Sauce
4 tablespoons butter
1/4 cup flour
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
Preheat Oven to 500° f.
Bring 3 quarts of water to boil in a large pan. Add macaroni noodles. Stir.
Make a Rue: Melt 2 tbsp butter in a 3 quart non-stick saucepan. Add flour and stir until bubbly and the flour begins to lightly brown.
Add milk to the saucepan, while stirring thoroughly to blend the milk and flour (a whisk works well).
Heat slowly, stirring often until milk is hot and just near boiling. Whisk together well.
Stir in cheese and mix until melted through.
Mix in the nutmeg and cayenne pepper. Set aside, the pasta should be done at this point.
Drain pasta well. Pour the cheese mix over the macaroni noodles and carefully stir to blend well.
Spoon the cheese/macaroni mixture into 4 x 4″ diameter ramkins or similar sized oven safe bowls about 2″ deep.
Top each bowl with 1/4 of the breadcrumb mixture.
Place in the oven and heat until the bowls are bubbly 5 to 7 minutes. Remove and allow to cool for 4 to 5 minutes before serving.
This dish is an excellent change of pace from mashed or baked potatoes as a side dish for pork chops, roasts and hamburgers. We used to make this recipe with fresh potatoes by peeling, shredding, and ringing out the excess water. That’s a lot of work and there are a couple obstacles to avoid. First, you have to have some McCormick Anti-oxidant on-hand to keep the shreds of potatoes from browning. All of those thin slices of potato brown almost immediately after shredding unless the Anti-Oxidant is used. It’s citric acid, just like in the OJ you drink, but without the flavor. Second, because you have to put those shreds of potato into the Anti-oxidant mixture, they get really wet and it’s really difficult to get rid of the excess water. And, the excess water makes it difficult to get the potato pancakes to form properly – they’ll fall apart while cooking.
So, we found the trick to making delicious, well formed, simple to make Crispy Potato Pancakes is to cheat a little, and buy the Simply Potato Hash Brown Potatoes in the dairy section of your grocery store. The peeling is done and there is no extra water. This makes our recipe for Crispy Potato Pancakes a snap. From start to finish in about 10 to 15 minutes, just about the same time to cook those pork chops and a vegetable to square out your lunch or dinner. Plus these Potato Pancakes keep well in the refrigerator after being cooked and make an excellent leftover. Just zap them in the microwave for 20 seconds or so to warm them up.
Recipe for Easy Crispy Potato Pancakes
1 store bought package of Simply Potatoes Hash Brown Potatoes
1/2 cup white flour
1/2 cup chopped scallions or onion [we prefer scallions as the green tops add some color]
Combine the scallions and potatoes in a large bowl.
Sprinkle the flour evenly over the potatoes and scallions (or chopped onion).
Beat the egg in a small bowl and pour over the potato mixture.
Mix well by hand. Latex or nitrile gloves work well as the mixture is sticky and sticks to your hands.
Form into 4″ pancakes about 3/8 – 1/2″ thick. Place formed potato pancakes on wax paper.
Heat a large lightly greased (with heart healthy olive or canola oil) non-stick skillet add 2 to 3 potato pancakes, depending on the size of your pan (ours pictured is about 14″ in diameter).
Cook over medium heat for 3 – 4 minutes (until lightly browned, lift and peek underneath if required).
Cook an additional 3 to 4 minutes.
Remove to a warm plate and cover to keep warm while cooking a second batch.
Looking to have something different for breakfast other than the standard eggs, potatoes and ham/sausage, today we had French Toast. This is a fairly simple breakfast that can be made from start to finish in about 10 minutes. What you need:
Beat the eggs in a bowl that is wide enough for the bread to fit across, but not to wide as you want the bread to soak up the liquid. Add the milk, and pure vanilla extract. Beat together well. Heat a large frying pan or griddle over medium heat and melt a small tab of butter in the pan or griddle.
Dip one piece of bread in the egg/milk mixture, quickly turn over and dip the other side. If you have a cookie rack handy, place the rank over a dinner plate, a place the dipped bread on top of the rack to allow any excess egg/milk mixture to dip off. Repeat for the other 3 slices of bread.
Brown the bread in the pan or griddle, and flip to brown the other side. You want to make sure to toast the bread will so that the egg is completely cooked (i.e. the finished French Toast should be firm and not damp). Place a tablespoon of Strawberry jam or jelly on the plate as a garnish and to dip the toast in when eating. I like to cut my French Toast up into about 3/4″ square pieces as I eat it.
Sprinkle the Cinnamon Sugar over top of the Toasted French Toast finally pour over a little warm Maple Syrup. Serve alone or with bacon, ham, or sausage as you desire.
Makes 2 servings, 2 slices each.
Use 1/4 tsp Imitation Rum Extract in place of Pure Vanilla Extract.
Cut 1″ thick slices of bread from a whole loaf, cook thoroughly, and use 1 slice per serving.