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I never used to know what to do with fennel, but these days, I can’t get enough of it. Fennel is the most wonderfully versatile vegetable. You can slice raw fennel thin and serve it with a little shaved Parmesan for a crisp salad. Or you can plop it in the oven with a little balsamic and roast it until it gets sweetly caramelized. Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown. A lovely side for lighter fare, such chicken or fish, and would also work well as a dressy side for a holiday meal.

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This recipe is so easy, it’s surprising how good it is. You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there! Serve over rice to absorb the sauce. It’s a little late in the season for fresh tomatillos to make the salsa verde, but it’s easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store) and thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry. Many thanks to my dear friend Bruce Maxwell, who came up with this recipe and urged me to give it a try. It’s perfect for a midweek meal. Enjoy!

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Shrimp parmesan is a very simple and delicious way to prepare shrimp. I have tried a similar version of this at Red Lobster before. I wouldn’t say this recipe tastes exactly like the one at Red Lobster but it is similar. The process is fairly simple, the shrimp are tossed with olive oil, garlic, salt and pepper. They are then coated with a bread crumb and parmesan cheese mixture and baked. The shrimp are baked at 475 degrees so they do not take very long to cook, only about 10 minutes. These shrimp go perfect served on a bed of pasta with your favorite sauce. I just placed them on top of hot garlic and buttered noodles. You could also use spaghetti or alfredo sauce. If you are looking for a delicious baked shrimp parmesan recipe, give this one a try. Enjoy.

Ingredients:
1lb jumbo shrimp (about 12 jumbo shrimp, peeled and deveined)
2 tablespoons olive oil
1 garlic clove (minced)
salt and pepper (to taste)
½ cup unseasoned breadcrumbs
¼ cup grated parmesan cheese
2 tablespoons butter (melted)

Cooking Instructions:

Step 1: Pre-heat the oven to 475 degrees. If the shrimp are not already peeled and deveined, do so but leave the tails on. In a medium bowl mix together olive oil, garlic, salt and pepper. Add shrimp and toss to coat with the mixture. Cover and refrigerate for 30 minutes to an hour.
Step 2: In a shallow bowl combine bread crumbs and parmesan cheese. Place each shrimp into the bread crumb mixture and coat evenly on both sides.  Arrange shrimp so they are not touching in an ungreased 9×13 inch baking dish. Drizzle the shrimp with the melted butter.
Step 3: Place the baking dish onto the center rack of the oven and bake at 475 degrees for 10 minutes or until the shrimp are fully cooked. Remove from the oven and serve with lemon wedges.
(Makes 2 Servings)

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I never thought that dry ranch dressing mix would make the best chicken strips ever. Maybe it’s not just the ranch but the combination of dry ranch dressing mix, parmesan cheese , and a few seasonings. No matter the reason, these were the best chicken strips I have had in awhile. The best part about this recipe is it requires few ingredients and is so easy to prepare. The chicken strips are rolled in a dry ranch dressing, parmesan cheese, and crushed corn flake mixture. They are either then baked or deep fried. These go great for parties or just for dinner. Enjoy.

Ingredients:
8 boneless skinless chicken breasts (sliced into strips)
1 cup corn flakes (crushed)
¾ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
1 (1 ounce) package hidden valley dry ranch dressing mix
1 cup milk
1 egg

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease a 13×9 inch baking dish.  In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix. In a small bowl beat together eggs and milk.
Step 2: Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.
Step 3: Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). You can also deep fry these. If deep frying the time will be less.
(Makes 6 Servings)

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This year our Thanksgiving dessert was none other than pumpkin cheesecake. Not only does this go great for Thanksgiving but it also goes great for Christmas or just about any day of the year. This is a combination of cheesecake and pumpkin pie. Those who love pumpkin pie are sure to enjoy this cheesecake. The crust is mostly like any other cheesecake crust with melted butter and graham crackers, but in this recipe cinnamon and brown sugar are added as well. The filling uses spices such a cinnamon, nut mug and ground cloves to give it that classic pumpkin pie flavor. The cheesecake is then topped with a sour cream and sugar mixture. If you are looking for an excellent cheesecake recipe for the Holidays, this is the one! Enjoy.

Ingredients:
Crust-
1 ¾ cups graham cracker crumbs
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
1 stick salted butter (melted)
Filling-
3 (8 ounce) packages of cream cheese (at room temperature)
1 (15 ounce) can pumpkin puree
3 eggs plus 1 egg yolk (at room temperature)
¼ cup sour cream
1 ½ cups sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all purpose flour
1 teaspoon vanilla extract
Topping-
2 cups sour cream
2 tablespoons granulated sugar
pecan halves (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a medium bowl combine the crushed graham cracker crumbs, brown sugar, and cinnamon. Add melted butter. Mix well and press the crumb mixture down flat onto the bottom and part way up the sides of a greased 9 inch spring form pan.
Step 2: In a large bowl beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves. Add flour and vanilla extract. Beat until well combined.
Step 3: Pour the batter over the crust. Spread out evenly with a spatula. Place into the oven and bake for 1 hour. Remove from the oven (but leave the oven on) and in a small bowl whisk together 2 cups of sour cream and 2 tablespoons of granulated sugar. Spread the mixture over the top of the cheesecake. Place the cheesecake back into the oven and bake for 5 minutes.
Step 4: Remove from the oven and allow the cheesecake for sit for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. When the cheesecake is ready to serve top with pecan halves if desired.

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Photo: Egg and rice parcels recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Egg and rice parcels recipe.
Enjoy our wonderful collection of easy rice recipes and learn how to
make Egg and rice parcels. 

These delicious parcels are perfect for kids lunches!

Makes 8 

Ingredients

1/2 cup brown rice
1 tablespoon vegetable oil
1/2 small brown onion, finely chopped
2 garlic cloves, crushed
1 small carrot, peeled, finely chopped
1/2 small red capsicum, finely chopped
1/2 cup frozen peas and corn
2 teaspoons salt-reduced soy sauce
2 teaspoons ABC kecap manis
8 eggs
Olive oil cooking spray

Method

Cook rice following absorption method on packet. Set aside to cool slightly. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Add carrot and capsicum. Cook, stirring, for 2 minutes or until vegetables start to soften.

Add rice. Cook, stirring, for 1 minute or until combined. Add peas and corn, soy sauce and kecap manis. Cook, stirring, for 2 minutes or until combined. Transfer to a bowl. Cover with foil to keep warm.

Crack 1 egg into a bowl. Whisk with a fork. Spray a 16cm (base) non-stick frying pan with oil. Heat over medium-high heat. Pour egg into pan. Swirl to coat base of pan. Cook for 30 seconds or until set. Transfer to a plate. Cover to keep warm. Repeat with remaining eggs.

Place 1 omelette on a flat surface. Place 1/4 cup rice mixture in centre. Fold in corners to form a parcel. Transfer, seam side down, to a plate. Repeat with remaining omelettes and rice mixture. Serve. 

Note

 Storage tip: Refrigerate leftover parcels in an airtight container between layers of baking paper for up to 1 day. For lunches, wrap parcels in plastic wrap and pack in insulated lunch bags.

Source
Super Food Ideas – July 2010, Page 63
Recipe by Katrina Woodman

More Rice Recipes:   

Spanish chicken and rice 
Curried rice salad 

Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole

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Photo: Curried rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Curried rice salad recipe.
Enjoy our wonderful collection of easy rice recipes and learn how to
make Curried rice salad.

 Ingredients (serves 4)

2 cups cooked long grain rice, chilled
1 apple, peeled, core removed, chopped
1 red onion, finely chopped
1 green capsicum, diced
1/3 cup raisins
1/3 cup fresh flat-leaf parsley, chopped
Dressing
1/4 cup olive oil
1/3 cup white vinegar
2 teaspoons curry powder
1 tablespoon caster sugar
1 garlic clove, crushed

Method

Place rice into a large bowl. Add apple, onion, capsicum, raisins and parsley. Toss gently to combine.

Make dressing: Combine all ingredients, and salt and pepper, in a screw-top jar. Shake well to combine. Pour dressing over salad. Toss gently. Serve with barbecued or grilled meat, chicken or fish.

Source
Super Food Ideas – December 2003, Page 25
Recipe by Berger Family 

More Rice Recipes: 

Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese

Tomatoes Stuffed with Rice
Chicken and Rice Casserole

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Latin Chicken and Rice Pot

Save and share Curried rice salad recipe

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Photo: Spanish chicken and rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish chicken and rice recipe.
Enjoy our wonderful collection of easy rice recipes and learn how to
make Spanish chicken and rice.

Taste the sunny flavours of Spain in this hearty chicken and rice dish.

Ingredients (serves 4)
1.2kg chicken, cut into 8 pieces
2 tablespoons olive oil
200g chorizo sausage, diced
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 small red capsicum, halved, cut into thin strips
1 small yellow capsicum, halved, cut into thin strips
1/2 cup dry white wine
400g can diced tomatoes
1 teaspoon smoked paprika (see note)
2 1/2 cups chicken stock
2 cups arborio rice
1/3 cup black olives
1/4 cup flat-leaf parsley leaves, roughly chopped, to serve

 Method 

Cut 2 deep slits in thickest part of each chicken drumstick (so they cook through).

Heat 1 tablespoon oil in a large, deep, non-stick frying pan over medium-high heat. Cook chicken, in batches, turning often, for 5 minutes or until golden. Transfer to a plate.

Reduce heat to medium. Add remaining oil to pan. Add chorizo and cook, stirring often, for 2 minutes. Add onion, garlic and capsicum. Cook, stirring often, for 3 minutes or until onion is soft. Stir in wine and cook for 1 minute. Add tomatoes, paprika and 1/2 cup stock. Bring to a simmer. Return chicken to pan. Cook, turning occasionally, for 5 minutes.

Stir in rice and remaining stock. Reduce heat to low. Cover and cook, stirring once, for 15 to 20 minutes or until chicken cooked through and rice tender. Add olives. Season with pepper. Sprinkle with parsley and serve. 

Notes
Note: Made from smoked sweet capsicums, smoked paprika adds a robust flavour.

Source
Super Food Ideas – September 2006, Page 61
Recipe by Annette Forrest
 
More Rice Recipes:  

Curried rice salad 
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 

Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Save and share Spanish chicken and rice recipe

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This recipe was given to me by a friend.  Here is the original recipe:

2 medium graham cracker pie crusts
1 container (12 oz.) cool whip
1 can (20 oz.) crushed pineapple
1 can (14 oz.) sweetened condensed milk

Drain the juice from the pineapple.  Combine the cool whip, pineapple and milk.  Stir together well, pour into pie crust.  Refrigerate over night.  Enjoy!

Comments:  I’ve made a pie similar to this using lemon juice but really like the idea of the pineapple.  I had to make this one but of course I started Thinking With My Taste Buds and made a couple of changes.  I added 1/2 cup of coconut and decided to sprinkle the top with chopped pecans.  I did taste the original recipe before adding the coconut and nuts.  It’s simply wonderful!  So make it plain or add a few ingredients to create your own taste.  Just make sure the ingredients you add are dry with no liquid.  This is one dish that extra liquid will keep it from setting up correctly.  You can also dress this up by adding sprinkles. 

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When I was a kid, the only time we ever had meatballs was with spaghetti or in albondigas soup. It never occurred to me that one could simply have meatballs with sauce, until I wandered into an Italian restaurant in San Francisco and ordered some. As an appetizer. To me, meatballs were small little things and three of them would have made a lovely starter for the more substantial entré to follow. Hah! My eyes practically fell out of their sockets when the meatballs arrived. They were almost the size of baseballs. Holy moly. But they were fabulous, and it just meant I had more food to share with my friends.

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