Tag: rice

Roasted Red Bell Pepper Chicken with Red Rice

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I’m hitting a point where I’m cooking more than I can post! It’s very exciting for me because it means I’m starting to build a collection of recipes. It also means I can start posting more frequently. I haven’t decided yet what the new post schedule will look like. I recently switched to posting on Saturdays instead of Fridays, so I’d have to figure out which day in the week would be best for my second post, and when I would be able to write that post based on my work schedule. This change will likely not happen soon, as I’d like to build a bit more of a recipe collection to know I have enough. I only post what I cook, and I don’t want to have to cook extra just to make a post. That seems silly. I’m looking to see if I can make this change in late June, so stay tuned!

Some other changes to the blog are that I will be adding a Series page. Although I’ve only done two months of this Color Series, I’ve had so much func coming up with creative ways to put foods together to make meals. I’d like to do some more series in the future. Like the previous change, this will not happen this month. It will probably come around the May/June timeframe simply because I’ve got to come up with some ideas! Recipes would still be stored under their corresponding category (breakfast, lunch, etc.) but would also be found in the Series tab under their corresponding series title. I hope you’ll stick around to see those changes take effect!

With that, let’s get to it!

Welcome to the Color Series for February! I’ve got three dish ideas to share for the month of February, a lunch, a breakfast, and a side salad. Today I’ll be sharing a lunch recipe. This is a Roasted Red Bell Pepper Chicken with red rice. The sauce ended up coming out more orange than red, but it uses red ingredients, so it counts! The side salad in the pictures will be shared in a later post, so make sure you check back!

Roasted Red Bell Pepper Chicken with Red Rice

Recipe List:

  • 2 cups Red Rice
  • 2 1/2 cups water
  • Boneless, skinless chicken thigh
  • 1/2 jar of roasted red bell peppers (the thin jar!)
  • 3-5 tbsp olive oil
  • 3-4 garlic cloves
  • 1 cup sour cream
  • 1 tbsp Italian seasoning
  • Salt and Pepper

Recipe Directions:

  • Add rice and water to Instant Pot. Cook for 20 minutes on high pressure, and release for 10 minutes. Rice is ready!
  • Blend the roasted red bell peppers, olive oil, garlic, salt and pepper for your smooth chicken cream/sauce.
  • In a medium skillet, add chicken with Italian seasoning, and cook until lightly browned. Transfer to a plate.
  • Add your blended sauce and sour cream to the skillet. Cook over medium heat until well mixed and creamy, about 3 minutes.
  • Add your chicken back to the skillet and coat with the sauce.
  • Serve over rice (and add your side dish).

Enjoy! Let me know what you think.

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Salmon with Roasted Tomatoes and Shallots

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So what’s happened in the last two weeks?

Two Friday’s ago we had a resume event where we were able to make changes to our resume to make it as good as possible. I had lots of little tweaks but now looking at my resume, it’s so much better. So that event was a success! Last Tuesday we received our first projects in which we get to work directly with a company. Our first meeting as a team with our client is actually later today, so I’m both excited and a little nervous. On Monday (two days ago!), my Medical Diagnostics class gave our phase 1 presentation for our project. It went really well and we got a lot of great feedback and constructive criticism from our professors, so I’m excited to see how we progress with phase 2.

This recipe is the first recipe that I researched for and it turned out way better than I was expecting it to. In all honesty, I didn’t have high hopes just because I haven’t followed a recipe in a long time, so I was sure that I would mess up somewhere. I think this was also my first time cooking fish? I’m always nervous cooking any fish or meat because I always think that I am undercooking it, since I don’t like when it’s overcooked. It’s the little things.

As you can see here to the left, the recipe itself was actually very straight forward and easy, so it was a good choice to start off with. This recipe is from a magazine series titled Better Homes & Gardens Special Interest Publications, and the specific magazine was the 13×9 One-Pan Comfort Food. I grabbed this magazine a while back since I knew things with grad school would be picking up quickly, and I thought this would be a great way to still have healthy meals while not totally cutting into my already busy schedule. Plus, I need to eat! So why not make something fun?

The recipe calls for salmon, salt, pepper, cherry tomatoes, shallots, garlic, oregano and olive oil. Having most of these items already in stock, the shopping list for this recipe was not only extremely short, but also well within budget. The most costly thing was the salmon of course. I also have this habit of not reading the amounts I need, rather I just read what I need, so I ended up buying a little bit over 1-lb. of salmon, which turned out fine, but in the end, I think I should have purchased a second package of cherry tomatoes. less tomatoes didn’t make or break the dish, but I think it would have been nice to just have a few extra goodies on the side.

As you may or may not be able to see from the photo, the recipe suggests finishing the dish off by adding “a bed of hot cooked Israeli couscous tossed with olive oil and a few handfuls of fresh arugula or baby spinach.” Now, me being me and not reading directions, I, of course, did not see this, so I just finished it off with some good ‘ole classic rice. Worked just fine 🙂

What can also be seen from the photos are the clear differentiations made in my version. I initially was following the image by using whole cherry tomatoes, but then having finished the package and wanting a bit more, I sliced up a Roma tomato (and I wish I had sliced up a second one). I also chopped the shallot smaller, rather than in the strips that the image suggested. Additionally, I cut the salmon into portions prior to cooking. I mainly did this because the salmon I bought was so long that it would not have fit in the pan. But it also turned out to be beneficial because it made platting the food much easier (in my opinion).

As I mentioned earlier, I finished off the dish with some rice and I added teriyaki sauce for some added flavor. This in and of itself was delicious, but seeing as how this was my big meal for the day (quite literally), I was noticing that I was getting hungry a bit after eating. So I decided to add a bit of a spin onto the recipe and instead of doing Israeli couscous with baby spinach or arugula, I added chopped up sweet potato and avocado. This was delicious and I personally feel like it really added a lot of great flavor.

So that was this week’s recipe! I definitely recommend trying it out, it lasted me the whole week (with ~ 1.5 lbs of salmon). I don’t know if my salmon was farm-raised or wild caught (I prefer wild caught for taste and environmental purposes), but if you do choose to try this out and have wild salmon, here’s a nutrition fact about wild salmon:

Wild salmon is high in omega-3 fats and a good source of protein. It also contains other nutrients such as B vitamins, potassium, and selenium. (Information obtained from The Power of Superfoods magazine – I love my magazines).

Hope you try it out! Next post is a quinoa based dish!

To be continued…

Gabriela