This simple little recipe for sweet wine chicken and rice was born out of our strict “No Ingredient Left Behind” rule (more on that later) and it will have you thinking in a whole new way about chicken and rice. It’s amazing how the addition of just a couple of different ingredients – in this case sweet white wine, sweet onions and a little tarragon – can take an ordinary recipe to whole new heights. Ready to ooh-la-la your chicken? Let’s make it!
It’s not even Thanksgiving and I am already dreaming sweet dreams of the potential leftovers. And while I am always up for a perfect Thanksgiving leftovers sandwich, once I get that out of my system this is my next favorite way to use up any remaining turkey, veggies and gravy, along with some freshly cooked rice. Say hello to Thanksgiving fried rice, which just might be your new favorite leftovers recipe. Make sure you get your fair share of those leftovers and let’s make it!
What on earth is chicken bog, you ask? I know you are thinking that, and so was I one day when I was scrolling through my Facebook feed and my friend Kiera had written on her page that she was making her all-time favorite comfort food. Chicken bog. It took me about 3 seconds to email her and say hey, what on earth is chicken bog, Kiera? And as it turns out, chicken bog is a conglomeration of rice and sausage and shredded chicken and onion, and once you make chicken bog for yourself everything will be right with your world. Which just goes to show you that scrolling through Facebook is an important activity in life, because if I hadn’t been scrolling through Facebook I might have lived my whole life without having known about chicken bog.
And to celebrate the face that this all happened, I’m going to give away a few sets of the most beautiful books I know, but first…chicken bog. Let’s make it!
Is there anything more completely comfort food than supper out of a bowl? I DON’T THINK SO. And while I do love bowls full of soup and oatmeal and pastina with egg and cheese, my most recent supper in a bowl crush has been this sesame salmon rice bowl. Tender flaky roasted salmon, buttery avocado, sassy scallions and a lime and mustard dressing, all nestled in a bed of rice and served in your favorite bowl. Are you ready for some easy, healthy comfort food deliciousness? In a bowl? Let’s make it!
I have been making this elegant and easy little recipe for Dijon shrimp scampi ever since the Southern husband and I got married, so we are literally talking decades now. It’s great for weekday dinners when you want to make something quick and tasty, but it is also perfect for a little (or big) dinner party, because it has a lovely little sauce that looks and tastes very ooh-la-la. And I’m here to tell you that ooh-la-la is just as important when it’s just you and your decades-long honey as it is when you are throwing a dinner party. So with that in mind, let’s make it!
There is something about saying the words rice pilaf that instantly makes suppertime sound all kinds of elegant…and when you add the word coconut to the mix, as in Oh, I think I will make some coconut rice pilaf for dinner tonight, well, things start sounding downright decadent. And things kind of are decadent, because coconut rice pilaf means you are going to be cooking up your rice in a mixture of coconut milk and chicken broth and mixing it up with tender sweet peas and salty chopped peanuts and peppery scallions and PLEASE PASS THE COCONUT RICE PILAF RIGHT NOW. Right?? Let’s make it!