Mexi Fried Rice

Rice is something I always have on hand. I love it's fluffy texture and ability to take on so many flavors. And lets face it, when you order Chinese food, there is always a bin of the stuff left. I use it for desserts, breakfasts, dinners and sides. One of my all time favorite things to make is fried rice.

Asian style fried rice always has a home in my fridge, but once you have the basics down, fried rice can be anything. The difference is oils and add-ins. The best advice I can give you is to start with cold rice, ideally made at least a day ahead.

Unlike traditional Mexican Rice dishes, this doesn't involve a can of tomatoes and sauce. The tomatoes here are just used for topping. The color comes from the spices!

Mexi Fried Rice

4 cups cooked rice, cold
1/2 cup sweet corn kernels
1/2 cup pigeon peas (or regular)
1/2 cup mixed bell pepper strips
1/4 cup thinly sliced onion (aprox 1/2 small onion)
3 roasted red peppers, diced
1 tsp cumin
1 tbsp turmeric
1 dried chili*
1 small tomato, diced
1 avocado, diced
Garlic Cilantro Balsamic
2 tbsp Garlic Olive Oil
1 tbsp Chipotle Olive Oil
Salt to taste

Heat the oils in a large pan to medium high. Add the onions and saute until just translucent, 1-3 minutes. Add the dried chili and the pigeon peas and cook for one more minute.

Add a pinch of salt and the bell pepper strips and stir well. Add the rice and mix together. Cover and let cook for 2 minutes. Sprinkle the spices over everything and give it a good toss. Cook stirring occasionally another 5 minutes. Remove the chili.

Stir in the sweet corn and roasted peppers and stir until heated all the way through. Serve with a small mound of diced avocado and tomatoes on each portion and a drizzle of Garlic Cilantro Balsamic on each.

* If you want it spicier, leave in the seeds. For less spice, take them out.  For no spice, leave it out entirely and use all Garlic Oil.

Orange Beer Chicken

I'm baaaack!

Hello again everyone! I have missed writing for the blog so much, but it's been so busy around here! Our store in Smithville, NJ is doing great and we're still going strong in New Hope too. We're hiring for New Hope right now as well, so if you know anyone who needs a full time job and likes working with people and food, send them down to see us!

Back to the real action. FOOD!

I made this dish after the Superbowl (go sports!) because we had leftover beer. Yes, I know that's a strange thing to have leftover. One of our guests left a couple bottles of an amber ale behind and since it's not our favorite, I cooked with it.

If you don't want to use beer, I suggest a ginger beer. It's a strong flavor to add, but will work well with the orange. If not that, go with broth.

Orange Beer Chicken

1 bottle Amber Ale or ginger beer
8 pieces chicken thighs
1 tsp fresh Thyme, minced
1 tbsp sugar
Salt and Pepper
3 tbsp Blood Orange Olive Oil
1 tsp crushed garlic
1 tsp finely shredded ginger (omit if using ginger beer)
Orange slices (for serving)
Rice (for serving)

Preheat the oven to 400°.

Rinse the chicken and pat dry. Lay out evenly spaced in a casserole dish. In a small bowl, combine the sugar and spices with the Olive Oil to make a paste. Rub the mixture over the chicken to coat. Pour the beer into the bottom of the pan.

Roast for 35-40 minutes. If using chicken with the skin on, I usually give it another couple minutes to let it really crisp up. Watch it carefully. Golden brown, not black and smoking!

Garnish with fresh orange slices and serve with rice.

Mushrooms and Rice

Now, this isn't your traditional breakfast. But it is filling, tasty and nutritious. Who is to say that breakfast has to be eggs!

Mushrooms and Rice

2 pints sliced mushrooms, any kind
3 cups brown rice, cooked
1 bell pepper
1 sweet onion
1 bunch spring onions
2-3 strips crispy bacon, crumbled
Salt and pepper
3 cups spinach
4 tbsp Bacon Olive Oil,
     Or Blood Orange Olive Oil

Add 2 tbsp oil to a large saute pan and heat to medium. Dump in the mushrooms and stir until coated with oil. Saute until they are reduced in size and well cooked, about 7-8 minutes. Add in the spinach and a little extra olive oil if needed and a pinch of salt. Toss together and let the spinach wilt, about 3 minutes.

While that is cooking, dice the veggies. When the spinach is fully wilted, add in the onions and the bell pepper. Stir to combine, then add the rice and black pepper. Stir to distribute the rice, add the rest of the oil if things seem a little dry.

Cover and cook about 3 minutes. Everything should be well heated through.

I suggest using our newest salt, the Vermont Maple Sea Salt. It is lightly sweet with a nice and strong maple smell and syrupy aftertaste, it just hit the shelves this week! Come in and try it today!

For a fun option, treat this like fried rice and add a couple chopped scrambled eggs! Great for breakfast or a nice side dish to anything. I may just eat this for all three meals today!