Beth's Confetti Rice

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Everyone needs a good side dish that will go with many types of meat and that's what we are going to talk about today.

It's still late summer here in Southern California and we are still grilling every chance we get.  Actually, we'll be grilling well into October as the weather tends to be warm.  So I wanted to make a rice dish to go with some shrimp and scallops we were grilling (recipe coming).  You know rice goes well with any type of meat.  But I wanted to jazz this up a bit.  Something sort of like a pilaf with veggies, or like a Caribbean confetti rice, but my style.  Thus,  Beth's Confetti Rice was born!

BETH'S CONFETTI RICE

Imagine a nice basmati rice cooked until fluffy and tender, then tossed with an array of veggies.  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  

This side dish is perfect for late summer gatherings.  It goes well with pork, steak, fish, and chicken dishes whether they are grilled or baked or pan fried.  It's just a great compliment that you will want to eat over and over.

Enjoy!

Beth's Confetti Rice

serves 4-6

1 cup long grain basmati rice, rinsed well
1½ cups chicken broth, low sodium

2 Tablespoons butter

1/2 cup red bell peppers, diced

1/2 medium sweet onion, diced
1/2 cup frozen peas
½ cup frozen or fresh corn
2 cloves garlic, minced

salt and pepper
¼ cup cilantro, chopped 

Add the rice, and broth medium sauce pot. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed about 15-20 minutes. Remove from heat.

Meanwhile, add the butter to a large skillet over medium heat. Add the bell peppers and onions. Sauté for 2-3 minutes, to soften.  Add the peas, corn and garlic. Season with salt and pepper.   Stir and cook for another 2 minutes until heated through.  Add the cooked rice to the skillet and toss well to combine.  Sprinkle with the cilantro and toss.  Serve warm as a side dish.

You may also like:

Asian Style Fried Rice and Beans

Chicken and Mango Rice Salad

Easy Mexican Rice

Fried Rice

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

The BEST Broccoli Pasta Salad

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Labor Day is coming up and a great holiday to celebrate with the last of summer food.  I'm going to be bringing you several posts with dishes to celebrate with.  First up is another great pasta salad.  

Everyone needs an easy yet scrumptious side dish and this is absolutely The BEST Broccoli Pasta Salad I've ever had.  It was adapted slightly from a recipe I found on Pinterest from Tiffany's blog Pics and Pastries.  To me this pasta salad screams summer!

THE BEST BROCCOLI PASTA SALAD

Imagine a pasta salad that includes fresh crunchy broccoli, sweet & tart cherries, and doused in a creamy 3 cheese ranch dressing.  Oh yum!  The combination of sweet/tart (cherries) and spicy/savory (bell peppers) just work wonders with the crunch of the broccoli.  The perfect way to use fresh summer vegetables.  I can truly say this is the best broccoli salad around!

So whether you are having a last summer bash for Labor Day, a summer picnic, concert in the park, or a potluck block party, make this dish!  Everyone will be raving it's praises and asking for the recipe.  The BEST Broccoli Pasta Salad is on the menu!

Enjoy!

Note:  Shared with The Country Cook's Weekend Potluck

The BEST Broccoli Pasta Salad

serves 6

6 oz bow-tie pasta
1/2 - 1 red bell pepper, diced

1/2 - 1 orange bell pepper, diced
1 head broccoli

1/3 cup dried cherries
3/4 cup Three Cheese Ranch dressing (such as Kroger or Kraft brand)

Kosher salt &  fresh ground pepper to taste

In a large pot of boiling water cook pasta according to box directions.  During the last 4 minutes of cooking add the broccoli head to blanch.  Broccoli should turn bright green.  Remove broccoli and drain pasta.  Allow pasta to cool.

Chop broccoli into florets.  Add to medium bowl.  Add diced bell peppers to the bowl along with the cherries. Add cooled pasta and toss to combine.  Add dressing and toss to coat.  Refrigerate 1 hour.  Serve cold or room temperature.  May add extra dressing if needed.

Garden Fresh Pasta Salad

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We're ramping up here on Slice of Southern to celebrate Memorial Day!

We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree.  Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!

GARDEN FRESH PASTA SALAD

Growing up my mom always loved a good pasta salad.  She made it often because they go with everything.  I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!

During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken. 

They are easy to throw together and this one screams summer.  Fresh vegetables from your local farmer's market or grocery store are the star!  Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh!  And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.

Make sure to make this salad at your next gathering.  Memorial Day calls for reflection, good friends, family, and good food!  Everyone will rave about this and the bowl will be the first one empty!

Enjoy!






Garden Fresh Pasta Salad

serves 6-8

2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing


Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green.   Drain pasta and broccoli and transfer to a large bowl.

Add beans, vegetables, cheese, and basil to pasta. Drizzle with dressing toss to coat. Refrigerate to chill or serve at room temperature.  

Mediterranean Chicken Salad

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I get the pleasure of working from home a couple of days during the week, which allows me to play around with different dishes for lunch.

The other day we were at Panera for a quick lunch and I was so tempted to have their Chicken Salad Sandwich, which I just love.  I got a hold of myself an opted for something a little healthier, ending up with a half a turkey sandwich and soup.  But....let me tell you that chicken salad was still calling my name.

Up comes my work from home day, and with the chicken salad still on my mind I decided to make a healthier version, without all the mayo.  The previous night I had roasted 5 chicken breasts using this recipe here.  My intention was for us to eat two that night with mashed potatoes and veggies and then use the remaining one in various dishes.  I just love roasted chicken, and this recipe is simple...but it the BEST.

Mediterranean Chicken Salad

So, using some of the roasted chicken I whipped up a Mediterranean Chicken Salad (without mayo) and served it over romaine lettuce.  It's filled with wonderful ingredients (mostly pantry items) such as artichoke hearts, roasted red peppers, herbs, and is drizzled with olive oil and lemon.  Heaven! 

The zip of the lemon, tang of the artichoke, along with the chicken, and earthy roasted red peppers give this dish such a balance.  If you like olives, throw them in there too!  They would enhance this dish nicely.  This isn't a sweet chicken salad, but a few golden raisins would be fabulous as well.

A quick and easy meal is yours within 15 minutes!

Enjoy!

Related Recipe:

Roasting 101: Chicken Breasts

Mediterranean Chicken Salad

serves 4

3/4 cup roasted chicken, chopped into bite sized pieces

1/2 cup artichoke hearts, chopped
1/3 cup roasted red pepper, chopped (from a jar)
3 Tbls fresh parsley, chopped
1 Tbls fresh basil, chopped 
3 tablespoons olive oil
Juice of 1 lemon
Salt and fresh ground black pepper, to taste

4 large Romaine lettuce leaves

To a medium bowl add all ingredients.  Stir to combine.  Serve over lettuce and serve. 

Note:  Chicken salad may be kept in the refrigerator until serving.  Any remaining will keep in a covered container for several days.

Grilled Teriyaki Chicken Salad

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Hi there!  Is everyone having a great summer so far?

We certainly are.  The heat is on and we have decided that this is the summer of salads.  We love eating the abundance of fresh fruits and vegetables available to us now and what better way to showcase them than by salads (plus the fact that MGG can't go a day without a salad...#rabbitatheart). 

I've joined on the salad band wagon with him but I like my salads with some sort of protein in them to consider them a main dish.  That usually means some form of chicken for me and being summertime grilling the chicken is my go to method.

On Sunday, MGG and I visited our local farmer's market and found the best salad greens.  This particular vendor grew only greens and they had baskets of loos salad greens to mix and match.  Love it!  So we grabbed a few bags full and went on our way to see what else we could find.  An hour later we came home with fresh tomatoes, cucumbers, berries, melons, and bell peppers, and on and on....

On Monday I was working at home and decided to put the salad greens and bell peppers to good use and make a salad for lunch.  I decided to create a Grilled Teriyaki Chicken Salad.  So I grabbed my favorite marinade, Organicville's Island Original Teriyaki sauce, and some cashews, and pineapple to create this salad that reminded me of a great teriyaki bowl.  Oh it was soooo good.  I tell you, MGG missed out on this one!

The dressing is a combination of the teriyaki sauce mixed with rice vinegar, some pineapple juice (so save the liquid in the can) and some olive oil. Yum!  This dressing is light and tasty and the perfect topping.

So grab all your fresh veggies and make a wonderful salad for your lunch.  No need to share...I won't tell anyone.  But if you do find yourself in a generous mood you can just double, triple etc..this recipe and make enough for the family.

Enjoy!

Grilled Teriyaki Chicken Salad

serves 1

1 boneless skinless chicken breast
1/2 cup teriyaki marinade (such as Organicville's Island Original Teriyaki sauce)
2 cups of mixed baby greens
1/3 cup of sliced red and orange bell pepper
1/4 whole cashews
1 8 oz can of pineapple chunks, juice saved for dressing   

Salad Dressing:
1/4 cup teriyaki sauce
2 Tbls rice vinegar
2 Tbls olive oil
2-3 Tbls pineapple juice (from the can of pineapple rings)
To prepare chicken marinate the chicken breast in the marinade for 30 minutes.  Meanwhile prepare the salad ingredients by placing them on a platter or in a medium bowl.

Prepare the dressing.  In a small bowl or mason jar add the teriyaki sauce, vinegar, olive oil, and pineapple juice.  Shake until combined.  Set aside.

Heat a gas grill to medium high.  Add chicken, discarding remaining marinade.  Cook covered about 5 minutes per side or until it reaches 160 degrees internal temperature.  Remove from grill and all to rest 10 minutes.  Slice chicken into slices and add to the salad.

Drizzle salad with dressing, toss to coat.  Serve.





Another recipe using Organicville's Island Original Teriyaki sauce:  Teriyaki London Broil

Mediterranean Quinoa Salad

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I think I've mentioned that MGG is a rabbit.

It's true.  He eats so much salad and veggies that I know he must have been a rabbit in another life.  He's even starting to look like a rabbit to me!  haha!

The other day "said rabbit" and I were walking through Costco and he picked up a container of Poki and a container of quinoa salad.  The poki is a favorite of his, but when I saw that quinoa salad and the price tag, I had to stop him there.   "But it tastes soooo good" he says.  "Yes honey, I know it does, but I can make it for you at home for a fraction of the cost and it will taste AWESOME!"  "Trust me...."

He grudgingly put it back and off we went.  Now I was under the gun to make a totally awesome quinoa salad that compares to the likes of Costco!  No problem.

I got to work in the kitchen while he looked over my shoulder to see what I was putting in it.  (Not as if I hadn't made quinoa salad before...sheesh!)  I think he was really counting on the lemony flavor of the Costco brand.  So I put a nice big lemon in front of him and put him to work zesting and juicing it.  That seemed to satisfy him for the moment.  The real test would come when he actually took his first bite.

About 30 minutes later we sat down to lunch with this huge wonderful Mediterranean Quinoa Salad, his poki, and some fruit and he had his first taste!  He savored the flavor, and then a big smile erupted across his face.  BINGO!  I knew I had him. He leaned over and gave me a big smooch.  Oh yea! One satisfied customer.

Enjoy!!


Mediterranean Quinoa

serves 10

2 cups  multi-colored quinoa or any colored quinoa 

3 cups low-sodium chicken broth

2 Tbls olive oil

1 tsp lemon zest   

2 tsp fresh lemon juice

1 tsp sherry vinegar

1/2 tsp kosher salt

1 cup cherry tomatoes, red and yellow, halved    

1/2 cup yellow, orange and red mini bell peppers, small dice   

1/2 cup chopped English cucumber, diced  

1/3 cup crumbled feta cheese

1 tsp fresh mint, minced  

Rinse and drain quinoa in a mesh strainer.  Bring broth to a bowl over high heat in a medium saucepan.  Add quinoa and reduce to a simmer.  Cover and cook 15 minutes or until water is absorbed and quinoa is tender.  Uncover and fluff with a fork.  Allow to cool to room temperature.

Meanwhile prepare the vegetables.  Add the quinoa and vegetables to a large bowl.  In a small bowl whisk together olive oil, zest, lemon juice, vinegar and salt.  Drizzle over salad and toss to combine.  Sprinkle feta cheese and mint over the top and serve.

Slow Cooker Pepper Steak

I am obsessed with my slow cooker!

Here is another meal that I made using my new Breville Risotto Plus, which is a multi-tasker (steams, sauté's, slow cooker etc.) but any slow cooker will work just fine.

I had several bell peppers left over this week and I thought I better put them to good use.  Remembering my mom making Pepper Steak growing up I decided to re-create this for the slow cooker.  This technique allows you to use a tougher cut of meat that will be melt in your mouth tender once it's done!  I used a top round steak, which is perfect since it will hold it's shape in long strips and doesn't shred on you unless you cook it too long.

My version of Pepper Steak doesn't completely have an Asian flavor.  I don't recall my mom's being Asian in flavor, so I guess that why mine turned out a variation on the typical dish.  Mine included a little soy, but the big bang is the tomatoes and the seasoning sauce from Dales, or beef broth that you put in the dish.  Of course the end result is certainly about the peppers and the beef, and it's delicious!

Kitchen Note:  I don't really want soggy peppers in this dish so I put the peppers in the slow cooker about 2 hours prior to serving.  They were slightly tender, so if you want yours more on the crisp side put them in 1 hour before serving. 


**You can find Dale's (low sodium) Seasoning Sauce here.




Slow Cooker Pepper Steak


Serves:  4

Cooking time:  6 hours
Total time:  6.5 hours

1 lb top round steak, cut into strips
1/2 tsp garlic powder
1/2 red onion, diced
1/4 cup water
3 Tablespoons Dale's Low Sodium Seasoning Sauce (or use beef stock)
1 teaspoon cornstarch
1 14oz can of stewed tomatoes, with the juice
3 Tablespoons soy sauce
1 orange bell pepper, cut into strips
1 red bell pepper, cut into strips

In a skillet over high heat add steak and saute 2 minutes until browned on each side.  Add steak to the slow cooker.  Sprinkle garlic powder over the steak.  Add the diced onion.  In a small bowl add water and seasoning sauce plus the cornstarch and whisk to combine.  Add to the slow cooker.  Note:  you can use beef broth in place of the water and seasoning sauce, adding cornstarch to it.

Add the tomatoes and their juice, and the soy sauce to the slow cooker.  Cover and cook on low 6 hours.  2 hours prior to the end time add the bell pepper strips, recover and continue cooking.

Serve over rice, or even mashed potatoes.

Easy Minestrone

Phew is it hot here.  We have 100 degree weather today.  Isn't it supposed to be Spring still?

I know I'm not ready for summer...I've barely put my sweaters away! 

Even though it's boiling hot, I still find myself eating a bowl of soup.  Especially if it is a quick and easy soup that I can prepare on a weeknight.  I don't know about you, but sometimes I don't have that much time to cook, not to mention the gumption to do so!

This soup is done from start to finish in 30 minutes flat!  With help from some canned items you may already have in your pantry this soup is easy to put together.  This variation of a rich Italian Minestrone soup is so delicious.  I used to think that you need to cook soup all day to get that rich flavor.  Not true!  By using highly flavored ingredients they allow you to build flavorful layers quickly.  

There are many variations of this soup out there.  Most use kidney beans as a base.  This one uses garbanzo beans, which lend a nice subtle flavor and pack plenty of protein.  Yellow bell pepper lends a nice bite along with some crunch, and the spinach is a good way to get some greens in to your dish.  They all blend together so well.  Top this with some ricotta salata if you choose, or a couple of croutons would be fabulous.

Serve it with a nice Italian Garden salad and a piece of crusty bread and you are set.  The family will love it!

How easy was that?
 

Easy Minestrone

Adapted from BHG

Serves: 4
Time: 30 mins

2 14.5 oz cans of diced tomatoes
2 cups water
1 14 - 15 oz can garbanzo beans (chickpeas), rinsed and drained
1 14.oz can of low sodium chicken broth
¾ c yellow sweet bell pepper, chopped
3 t Italian seasoning
1 c dry penne pasta
2 - 3 cups baby spinach
Ricotta Salata (optional)

In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.

Stir in spinach. Allow to wilt for several minutes. Ladle into soup bowls. Top with Ricotta Salata cheese.