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Easy Stovetop Rice Pilaf

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I LOVE RICE!  My favorite is what I grew up on, Japanese style short grain sticky rice.  These days, however, we eat mostly brown rice and once in awhile a light and fluffy pilaf.  You can make pilaf in your rice cooker but I prefer the stovetop.  I first sauté onions and garlic, then toss in the rice and stir until toasty.  Next, I add the broth or water and a generous pinch of salt. Bring it to a boil and then cover and simmer on low for 20 minutes.  That's it!  

Easy Stovetop Rice Pilaf
Recipe Type: Rice Side Dish
Author: Chef Bonnie
Pull back 1/4 cup on the broth, add 1/4 cup tomato sauce and 1 tsp of taco seasoning with your salt and you'll have Mexican rice!
Ingredients
  • 1 tsp olive oil
  • 1/4 onion, small dice
  • 1 clove garlic, minced
  • 1 cup basmati rice, rinsed and drained
  • 1 1/2 cups water or low sodium broth (vegetable, chicken or beef)
  • pinch of salt
Instructions
  1. Place saucepan over medium heat.
  2. After a minute, add oil and swirl.
  3. Add onions and sauté for 1 minute.
  4. Add garlic and stir for 20 seconds.
  5. Add rice and stir until it just starts to stick to the bottom.
  6. Add water or broth and a pinch of salt.
  7. Turn heat to high and bring it to a boil.
  8. When it begins to boil, reduce heat to low, cover and simmer for 20 minutes.
  9. Remove from heat and let rest for 5 minutes.
  10. Fluff and adjust seasoning.
  11. Enjoy!
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Tender Chicken Breasts Everytime

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No one likes DRY chicken breasts but how do you prepare them so they turn out moist and tender every time?  I'll share the two methods that I use for guaranteed tender boneless skinless and bone-in skin on chicken breasts.  You can dice or shred the breasts and use it in your favorite chicken enchiladas, chicken salad, chicken pot pie, chicken soup, and more.  For BONELESS SKINLESS chicken breasts, place two breasts on a large piece of foil, rub them with a little

oil, season with salt and pepper, seal up the sides of foil and pop them into a 350 oven for 30-35 minutes.  Wait a few minutes and then open up the foil packet and be sure the juices are clear. For BONE IN SKIN ON chicken breasts, you do exactly the same as above but without the foil.  Just place the breasts on a baking sheet, skin side up, and bake them in a 350 oven for 35-40 minutes or until their juices run clear when pierced with a small sharp knife or when a meat thermometer reads 165 degrees.

Tender Bone-In Skin On Chicken Breasts
Author: Chef Bonnie
The skin on the top and bone on the bottom of the chicken breast makes this super moist!
Ingredients
  • 1-2 boneless skinless chicken breasts
  • 2 tsp olive oil
  • salt
  • pepper
Instructions
  1. Set oven to 350 degrees.
  2. Place chicken breasts on baking sheet.
  3. Rub each breast with 1 tsp olive oil.
  4. Sprinkle with salt and pepper.
  5. Place skin side up and bake in the oven for 35-40 minutes or until meat thermometer reads 165 degrees.
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A Romantic Valentine's Day

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A couple of weeks ago, I did a surprise Valentine's Day Dinner for a young couple expecting their first baby.  It was so sweet.  The husband planned a day of shopping and spa treatments for his lovely wife and then upon her arrival home, she was surprised with a romantic candlelight dinner.  I couldn't help thinking back to when Greg and I were that young and starting out our family.  Good times...  Their adventure into parenthood will soon begin and ours has slowed down with our youngest leaving for college this past fall.  Enjoy every moment 'cuz time goes by fast!

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APPCA Summit

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This past weekend, I attended the American Personal and Private Chef Association Summit in San Diego, CA.  This was my first Summit since starting my personal chef business a year ago.  I really enjoyed the chance to meet other personal chefs from all over the country and to be able to share our different stories.  My favorite session was led by Chef Dana Cox who was part of a self-imposed experiment called the Honest Meal Project, eating only foods grown on family farms--no processed foods.  The founder of APPCA, Candy Wallace, and ALL the speakers were so inspiring.  I left the Summit feeling more energized than ever!

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Refreshing Iced Coffee

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I love the taste of iced coffee.  The key to making good iced coffee at home is to start out with cold coffee.  So, the first thing I do every morning is brew up a large cup of Tulleys and set it on the counter while I continue getting ready.  (If I'm in a hurry, I pour the brewed coffee in a baking dish for more surface area.  It'll cool faster.)  When the coffee is somewhat cool, I fill up my tumbler halfway with ice, give a squeeze of agave nectar and some soy cream and stir!  The soy cream gives the coffee a terrific 'nutty' flavor but of course you can use milk or half and half.  You can also substitute agave nectar with sugar.  Enjoy!

Refreshing Iced Coffee
Recipe Type: Beverage
Author: Chef Bonnie
Ingredients
  • 1 1/2 - 2 Cups brewed coffee
  • ice cubes
  • soy milk
  • agave nectar
Instructions
  1. Brew coffee and set aside to cool.
  2. When coffee has cooled, pour over ice.
  3. Add soy milk (I like about 2-3 Tablespoons)
  4. Add agave nectar (about 1 Tablespoon)
  5. Stir and enjoy!

 

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Why I Buy Organic

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My family and I love fresh fruits and vegetables and one of our favorite vegetables is kale.  Well, kale happens to be listed as one of the the top pesticide laden vegetables which means that no matter how well I wash it, the pesticide remains on the leaves.  Can you guess which fruits and vegetables... top the list of most pesticides?  Number one are apples followed by celery, strawberries, peaches, spinach, sweet bell peppers, potatoes, blueberries, lettuce and kale.  Which fruits and vegetables have the lowest pesticide levels?  Onions, corn, pineapples, avocados and asparagus.  Eat organic!  It's worth it!!

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Egg Substitute in Vegan Baking

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I've been doing a lot of vegan and gluten free baking lately.  Instead of using an egg, I use 1 tablespoon of flax powder mixed with 3 tablespoons of water.  It results in a thick and creamy liquid that simulates an egg in baking.  If you have flax meal or flax seeds, put some in a coffee grinder to grind it into a powder.  Remember, one egg = one tablespoon of flax powder mixed with three tablespoon of water!