thyme

toasted brown rice and mushrooms

Brown rice is a great side dish, especially if you’re looking for a healthy, gluten free, whole grain carbohydrate to make some gains after your workout. However it can be quite the challenge to cook. We’ve had our share of bland and undercooked brown rice disasters, but I finally found the perfect way to make brown rice a dinnertime favorite. In this recipe the rice gets toasted and cooked up with some flavorful onions and garlic, then sautéed with caramelized mushrooms and fresh herbs. What you get is awesome.

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Toasted Brown Rice and Mushrooms

Makes 3.5 cups

Recipe from cookin’ canuck

Ingredients:

  • 2 tsp olive oil, divided
  • 1/2 yellow onion, chopped
  • 2 garlic cloves. minced
  • 1 cup brown rice
  • 1/2 cup chicken broth
  • 1 1/2 cup water
  • 8oz crimini mushrooms, sliced
  • 1 tbsp minced fresh thyme
  • 3 tbsp minced fresh parsley
  • salt & pepper

Directions:

Heat 1 tsp olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft and fragrant (don’t let them burn). Add the rice and cook, stirring constantly, for 1 minute. This toasts the rice and gives it a great flavor.

Stir in the broth and water. Bring to a boil, then reduce to simmer. Cover and cook until all the liquid has absorbed, 40-50 minutes. Here is where you could break up this recipe. If you’re prepping this stuff then stop here, let your rice cool and keep it in the fridge to finish later. If making it all right now, keep on truckin’.

Heat your other teaspoon olive oil in a large skillet over medium high heat. Add the mushrooms and, stirring occasionally, cook until browning and fragrant (5 minutes). Stir in the thyme and cook for another 30 seconds. In the same skillet, dump in the rice, parsley, and some salt and pepper to taste. If you split things up and your rice is cold give it all some time to toast and heat back up, if not just toss together and serve.

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paprika chicken and a white wine butter thyme sauce

Smoky paprika. White wine. Smooth butter. Fragrant thyme. And some big ass chicken breasts… oh baby my mouth is watering just thinking about it all again. This chicken dish is not your average chicken dish. It’s not run of mill or boring and overdone. This chicken is juicy and decadent. It’s leave you wanting more.. and more… and more kind of good.

 

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Paprika Chicken in a White Wine Butter Thyme Sauce

Serves 4

Recipe adapted from the kitchen paper

Ingredients:

  • 4 large chicken breasts (boneless, skinless)
  • 2 tsp paprika
  • salt & pepper
  • 1 stick kerrygold butter (8 tablespoons)*
  • 1 handful fresh thyme leaves
  • 4 -5 large garlic cloves, minced
  • 2 cups dry white wine
  • 4 handfuls fresh spinach

Directions:

Season the chicken breasts with the paprika, rubbing evenly on all sides as well as some salt and pepper. Melt 2 tablespoons of the butter in a large pan or skillet over medium high heat. Add the chicken, top side down, and cook for roughly 3 minutes or until golden and crisping. Flip and cook for another 3 minutes on the other side, turning down the heat to medium.

After the 3 minutes add in the remaining butter, thyme, and the garlic. Cook, the garlic and thyme for another 2 minutes before adding in the wine. Bring to a gentle simmer and allow to cook for roughly 20-25 minutes. The wine will reduce, so feel free to add more if you need (I did, probably added in another 1/2 cup about half way through).

Add the spinach and allow to wilt fully. Make sure your chicken is cooked through and serve. We ate ours with some toasted brown rice and mushrooms (recipe on the way) and it was delicious!

* We love butter in our house, well not just any butter. We love kerrygold butter, made from the milk of grassfed cows. We are firm believers that fat doesn’t make you fat so we have no remorse scarfing down a healthy fat dense dinner, but we know that not everyone feels the same way just yet (it’s something that might need to be eased into). If you don’t have good quality butter or you just can’t stand the idea of using a whole stick of the stuff yet, you can sub up to half of the butter with olive oil.

herb citrus chicken

This chicken is bitchin’. It’s flavorful and fall-off-the-bone tender. Goodluck not taking seconds.

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Serves 4-6 with leftovers

Ingredients:

  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon agave nectar (or honey)
  • 3 whole lemons, 2 juiced and 1 sliced
  • 2 oranges, juiced
  • 1.5 tablespoon italian seasoning
  • 1 tsp paprika
  • 2tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • dried parsley, basil, oregano
  • sea salt and crushed black pepper
  • Roughly 24 pieces bone in chicken parts (2 packs drumsticks & 2 packs thighs), pat dry
  • 1 medium onion, thin sliced
  • 2 tsp dried thyme, or fresh chopped
  • 1.5 tablespoon dried rosemary, or fresh chopped

Directions:

  1. In a small bowl or directly into a large gallon ziplock bag mix together olive oil, garlic, agave, lemon juice, orange juice, italian seasoning, paprika, onion powder, crushed red pepper, and a healthy dose of dried parsley, basil, oregano, sea salt, and black pepper to your liking. (the herb amounts all depend on how herby you want your chicken. I just added a few shakes of each).
  2. Place chicken and olive oil mix into the large gallon ziplock, mix around, and allow to marinade for a few hours, up to overnight in the refrigerator.
  3. Preheat oven to 400 degrees F.
  4. Place chicken in two 13 x 9 inch glass baking dishes, distributing chicken and all the marinating juices evenly. Arrange slices of lemon and onion around and on top of chicken.
  5. Sprinkle generously with the thyme and rosemary if you’d like even more herb flavor (optional)
  6. Bake for 1 hour, uncovered, or until chicken is cooked and juices run clear.
  7. Remove from oven, serve it all up and chow down!

You can make this recipe with chicken breasts instead of parts the exact same way, but only bake for 30-40 minutes instead of an hour. This chicken is great with a nice big salad or vibrant green broccoli and brown rice.