Monday, September 18, 2017

Arroz Amarillo

This super flavorful rice has been a new favorite in our house. I've always loved the little Goya boxes of yellow rice but it was annoying to buy the individual boxes when we had bulk rice in the pantry. So, I ended up just purchasing the Goya chicken bouillon and adding it to normal rice and the result was a deliciously salty rice that almost rivaled the boxed stuff.

My version wasn't quite as yellow probably because the ratio of bouillon to rice was less than it is in the box. But I'm not keen on having quite that much sodium. I have experimented with adding a pinch of turmeric and it does make the rice punchier and brighter, but I don't think it's all that necessary.
Ingredients [serves 4]:
2 tablespoons butter
2 cloves garlic, minced
2 cups long grain rice
1 packet chicken bouillon
2 cups water

Monday, August 28, 2017

Brioche French Toast

I was never a big fan of french toast growing up. My parents made it with Wonder Bread and it was too mushy; I'm really big on texture. However, I have grown quite fond of bread pudding and this french toast is basically bread pudding in sliced form.
Ingredients [serves 4]:
1 loaf brioche, sliced thick
½ cup milk
½ cup cream
1 egg
2 tablespoons sugar
pinch salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
1 teaspoon lemon zest
½ teaspoon vanilla extract
3 tablespoons butter, melted

Monday, August 21, 2017

What I Ate: Grilled Chicken

We've been doing this thing a lot this summer. And by a lot, I mean once a week. We buy boneless, skinless chicken thighs at the grocery store, because they're cheap and delicious, and pound them out and grill them to eat with rice and beans and mango salsa and chimichurri and other Mexican-style fixin's.
It's so simple and delicious and really good bang for your buck. We've also been loving making arroz amarillo (the secret ingredient is chicken bouillon).
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