Monday, March 29, 2021

Falafel, Cheeseburger and Chocolate Fried Rice


There are many fried rice recipes out there, but have you ever heard of falafel, cheeseburger or chocolate fried rice? Me neither, so I found out how to make them. I am using the pilaf style fried rice method, which is different from traditional Chinese fried rice - but it’s really easy and delicious!

Friday, March 26, 2021

Rice Field Pelicans


Pelicans and other wildlife species in this shallow-flooded Sacramento Valley rice field yesterday. Rice fields provide habitat for millions of birds.

Tuesday, March 23, 2021

Southern Smothered Pork Chops and Gravy| Smothered Pork Chops Recipe


Southern Smothered Pork Chops and Gravy

INGREDIENTS
3 pork chops
creole seasoning
onion powder
garlic powder
tbsp of unsalted butter
1/4 cup yellow onion
5 bacon strips
1 1/2 cup chicken of beef broth
1/4 cup all purpose flour
4 tbsp of the remaining of the seasoned flour
2 tbsp creole seasoning
1 tsp garlic powder
1 tsp onion powder
pepper to taste

Saturday, March 20, 2021

Takeout-Style Kung Pao Chicken


Here is what you'll need!

Kung Pao Chicken
Servings: 4

INGREDIENTS

Marinade
1 pound chicken breasts, chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine

1 tablespoon sesame oil
1 zucchini, diced
1 red pepper, diced
¼ cup peanuts
8 dried chilies
3 garlic cloves
1 bunch green onions, sliced
2 tablespoons ginger
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
2 tablespoons water
2 tablespoons cornstarch

PREPARATION
1. In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
2. In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
3. Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
4. Add peanuts and sauté for another 3 minutes.
5. Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
6. Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
7. Garnish with more green onion and serve with rice.
8. Enjoy!

Wednesday, March 17, 2021

Sunday, March 14, 2021

Hidden Veggie Chicken & Rice


Here is what you'll need!

Hidden Veggie Chicken & Rice
Servings: 5

INGREDIENTS

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
Salt, to taste
Pepper, to taste
1½ cups chicken broth

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
4. Grate both zucchinis with a box grater.
5. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
6. Lay the chicken on top of the rice mixture and cover.
7. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F/75˚C.
8. Optional: Remove chicken and broil 1-2 minutes to crisp skin even more.
9. Enjoy!

Thursday, March 11, 2021

Paprika Chicken & Rice Bake


Here is what you'll need!

Paprika Chicken & Rice
Servings: 5

INGREDIENTS

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!

Monday, March 8, 2021

Tuesday, March 2, 2021

Draining Fields


Hear from Kurt Richter about the start of the transition period in the rice fields and what 2021 season might look like.