It is Friday and it is the last working day of the week. Like other mothers and wives, I like trying new recipes
everyday for our family to enjoy. Here is one recipe of rice and chicken that I would like to share for us to try together this weekend. I love rice and chicken. My weekly menu is useless without these two.
4 skinless, boneless chicken breasts
1 ¾ cups Swanson chicken broth
½ cup orange juice
½ cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley
Sauteed orange slices
Cook chicken in medium nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside.
Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min.
Return chicken to skillet. Cover and cook 10 min. or until the chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.
Source, March 2008
While I was sitting on the couch watching The Incredible Hulk classic show this afternoon, I asked myself what particular dish I will cook for dinner. It is undeniable that, as wives, we have to take care of the cooking stuff. But for a newly wed woman like me, it is challenging yet remarkable. It is part of the adjustment period…they say. I tried browsing some of the papers in one of our magazine racks and I saw an interesting recipe for shrimps. Good. I still have shrimps left in the fridge. Here is to share with you a must-try recipe.
2 cups chicken broth or clam juice
1 cup white wine
3/4 stick butter
1/2 cup Italian dressing (not the creamy variety)
3 cloves garlic, minced
Juice from 2 lemons
Juice from 1 orange
1 (2-pound) bag easy-peel frozen shrimp (Captain’s Choice brand; see note)
1/8 cup minced parsley
1 loaf ciabatta bread
Preheat oven to 375 F. Combine broth, wine, butter, Italian dressing, garlic and juices in large saucepan and bring to a simmer. Pour into an oval baking dish.
Place the frozen shrimp in a colander and rinse thoroughly. It is not necessary to thaw them. Add the shrimp to the broth and bake, uncovered, for 20 minutes. Toss at least once to coat the shrimp.
During the last 10 minutes of cooking time, heat the bread and cut into thick slices.
Stir in the parsley when removing the shrimp and broth from the oven. (Be sure to use hot pads as the pan will be hot. If you add the parsley earlier, it tends to lose its vibrant color.)
Place the shrimp on a trivet in the middle of the table and use a slotted spoon or tongs for serving. You can dip the bread in the flavorful broth.
Makes 4 servings
Note: If you choose to peel the shrimp before cooking, reduce the baking time to 8 minutes.