Month: February 2015
As promised here is my Paella recipe. This dish has it’s origins in Spain, more accurately, Valencia, located on the east coast of Spain. Paella also happens to be one of my father’s favorite dishes. I have vague recollections of this dish from my time in Spain but whenever my father reminisces about living in Spain, somehow Paella always manages to get mentioned. There are many different ways to go about making this dish. You can go the all seafood route, a meat and vegetable route, or the one I took which is a mix of all the above. So there you have my inspiration for last nights amazing meal, a walk down memory lane which started off with me trying to figure out what to do with the boring looking chicken breasts I had defrosting in the fridge. I hope I did this fantastic dish justice. This recipe does take a bit more time than most of my other recipes, you will need approximately 2 hours but it is worth it for how much leftover food you have so do not be scared of all the ingredients and steps below 🙂
Helpful Tip: I put all the dry seasoning & spices in a small bowl so I could simply pour them in together and not have to fiddle around with various containers while cooking.
- 10 – 15 Raw Prawns (peeled)
- 3 Chicken Breasts (cubed)
- 2 Medium Chorizo (sliced) – I took mine out of the casing first
- ½ White Onion (chopped)
- 3 Garlic Cloves (chopped)
- 2 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 ½ Red Peppers (chopped)
- 4 Medium Carrots (sliced)
- 1 (796ml) Can Crushed Tomatoes
- 1 Pinch Saffron
- 2 Cups Arborio Rice
- 4 Cups Boiling Water
- 1 Chicken Stock Cube
- 2 ½ Tsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- ½ Tsp Turmeric
- ½ Tsp Garlic Powder
- 2 Cups Frozen Peas
- ½ Cup Italian Parsley (chopped)
- Salt & Pepper to taste
- Lime Wedges for Seasoning at the end
- In a large deep skillet or paella pan, melt the butter with the olive oil, toss in the onion and fry on high until it is slightly golden.
- Add in the garlic, carrots and red peppers then saute for 3-5 minutes.
- Add in the chicken breast and cook for approximately 5 minutes or until you can’t see any pink on the chicken.
- Pour in the entire can of tomatoes followed by the chorizo and stir until combined.
- Reduce the heat to medium, add in the paprika, chicken cube (crumbled), garlic powder, turmeric, cayenne and saffron stirring constantly to combine it all.
- Pour in the rice. Cook for about 5 minutes to allow the rice to be coated in all the sauce. Stir constantly.
- Add in 3 cups of the boiling water slowly and stir carefully to combine everything.
- Cover the pan and cook on low – medium for 20 minutes stirring occasionally to prevent sticking.
- Add in the leftover 1 cup of water slowly and combine.
- Cook for another 20 – 30 minutes stirring occasionally.
- The rice will get plump and slowly start to stick a bit to the bottom of the pan. This is totally fine and adds a great flavor to the dish, just don’t let it burn completely and stir every so often.
- Once most of the liquid has evaporated, toss in your raw prawns and place the cover back on to allow the prawns to cook. (approx. 5 mins)
- Once the prawns are pink, toss in your parsley and frozen peas. Stir to combine evenly.
- Once the peas are defrosted and hot your dish is ready. Add Salt & Pepper to taste.
I served mine up with some fresh lime wedges to squeeze on the dish at the table. It adds a great little burst of flavor. 🙂 Enjoy.
Alright so after my car breaking down and me being cooped up in the house for way too long I needed some fresh inspiration and a craft day. So I took a stroll to the local Michael’s store and bought some supplies for my next door wreath project. Since Valentine’s day is around the corner that was my inspiration. Me and the hubby don’t really do anything for Valentine’s day, all the fuss and people running around being crammed into over priced and over booked restaurants….no thanks. I will take some good wine, a home cooked meal and one of our favorite shows on the tv while wearing something comfy that doesn’t require me to unbutton a constricting belt or pair of pants after eating too much. I believe in showing love as often as you can, not just on one day in February 🙂 In any case…just because we choose not to make a fuss doesn’t mean our front door can’t look pretty! So here is the outcome of my rainy day craft time, completed in under 15 minutes…minus the walking to the store of course.
Rustic and Romantic Anniversary Tablescape design by me for my amazing parents who recently celebrated their 30th wedding anniversary!
http://www.cookonut.com – http://pinterest.com/pin/A0kSXAAQwJgEG0wCqF4AAAA/?s=3&m=wordpress
Don’t panic. I know what the vast majority of people will think when they see this title…”Brussel Sprouts…Yuck!” If you are anything like me you are probably reliving all the family dinners from your childhood when your parents tried to force you to eat brussel sprouts. Personally I have never been a fan of these tiny cabbages, that is until now. It all changed this past Christmas when my lovely sister-in-law served up these bad boys at the family dinner, this is also to say that I cannot take credit for this recipe as it is something I got from her 🙂 This is a super easy and quick side dish that is sure to please even the most determined hater of brussel sprouts.
- 30 – 40 Brussel Sprouts
- 2 – 3 Tbsp Olive Oil
- Coarse Salt & Pepper to taste
- Wash the sprouts, peeling off any loose bits.
- Trim off a bit from the bottom of the sprouts then cut then in half.
- Heat oven to 425 degrees F.
- In a bowl toss the sprouts with the olive oil and some salt and pepper. (I used approx. 1 Tsp of each)
- Place the halves face down on a baking sheet and bake in the oven for 20 minutes.
- Take out of the oven and check the sprouts. If they are golden on the bottom remove and serve. If they aren’t golden yet, flip them over and bake for another 5 minutes.
Serve and enjoy 🙂
These baked brussel sprouts go great with a little bit of white vinegar sprinkled on top too