Buttery Seasoned Rice

2 cups long grain white rice , uncooked (Note 1 for brown rice)

3 1/4 cups water (cold tap water)

2 tsp chicken powder / granulated bouillon , or 2 cubes dissolved in boiling water (Note 2)

1 tsp garlic powder *

1 tsp onion powder *

1 tsp paprika *

1/2 tsp dried thyme *

2 tbsp dried parsley *, optional

1 tsp salt

1/2 tsp black pepper

STIR THROUGH:

3 tbsp butter

Place all Rice ingredients in a large saucepan and give it a stir.

Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.

Cook for 13 minutes - do not lift lid!

Tilt pot then QUICKLY peek to ensure all water is absorbed.

Remove from stove, stand 10 minutes with lid on.

Add butter and fluff rice with a rubber spatula. Serve!

Storage - please read Note 4.

Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

Recipe Notes:

* See Note 3 below for subs.

1. Rice - I used long grain white rice but any white rice is fine here, other than speciality rices like risotto and paella. Jasmine and basmati rice works fine but you'll get the extra perfume of flavour from the rice itself (very tasty!).

Brown rice: Use 4 cups of water (ie 2 cups for every 1 cup rice), simmer 25 minutes then stand 10 minutes.

2. Chicken powder / granulated bouillon - I find that using too much gives the rice too much of a fake chicken-y flavour. This is the amount that I think is perfect, but feel free to use more powder and less salt if you prefer.

Chicken CUBES - if you use cubes that don't crumble easily, then dissolve in 1 cup boiling water and then only add 2 1/4 cups cold water (ie still 3 1/4 cups in total)

3. Spices subs - don't fret if you don't have all of these. You could skip 1 and it will still taste similar. You an also sub as follows:

Garlic powder - melt 1 tbsp (15g) butter and cook 2 finely chopped garlic cloves until golden, then add rice, water and all other ingredients and cook per recipe.

Onion powder - add extra 1/2 tsp garlic powder instead

Paprika - just skip it, adds a touch of warm earthy flavour and a bit of colour, not critical

Thyme - not critical. Best sub is dried oregano, followed by basil. 1/4 tsp sage powder is SO GOOD as well.

Parsley - optional, this is more for visual, to get the little green specks in the rice. Sub with basil, or stir through 1 cup finely sliced green onion, or 1/2 cup finely chopped fresh parsley or chives.

4. Storage: Cool rice rapidly - either tip out into large bowl, or for super big batches, spread out on tray. Refrigerate or freeze within 1.5 hrs. 4 days in fridge, 3 months in freezer. Reheat in microwave loosely covered with sprinkle of water (to moisten), can reheat from frozen if in shallow containers. Rice reheats quickly in microwave, 2 - 3 minutes on high is more than enough.

5. Recipe quantity - 1 cup uncooked rice will make enough rice for 3 people as a side (just shy of 3 cups once fluffed). 2 cups makes enough for 6 people.

https://www.recipetineats.com/buttery-seasoned-rice/#wprm-recipe-container-44191

Chicken Gloria

Prep Time: 25 minutes    Start to Finish: 1 hour       Servings: 6

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise and season with desired seasoning.

3 tablespoons vegetable oil

2 tablespoons of butter

1 (8 oz) container of sliced fresh mushrooms

1/2 cup of sherry wine

1 small can of condenced cream of mushroom soup

1/2 cup whole milk

6 slices of Muenster cheese

3 tablespoons chopped fresh parsley for garnish

Salt and pepper to taste

Directions:

Preheat oven to 350°F

Season both sides of the chicken with with desired seasoning.

Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely.  It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.

Top with chopped fresh parsley and serve.

https://www.cookingwithsugar.com/moms-chicken-a-la-gloria-a-family-favorite-chicken-recipe/

Deviled Eggs

Rosanne's Recipe:

For 6 eggs (12 halves) 

1 TNSP spoon Miracle Whip, 1 TSP (or a tad bit more) Guildens mustard. 

Ingredients

2 large eggs 

1 Tbsp mayonnaise 

1/4 tsp Dijon mustard 

1/16 tsp seasoning salt

Instructions

To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.

Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.

After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.

Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.

Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere's as my "seasoning salt" but you can use any brand seasoning salt, like Lowry's, Morton's, or even a generic store brand, like Kroger.

To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.

Kensington Marinade

 1 cup Soy Sauce

3 1/2 cups Pineapple Juice

1/2 cup Red Wine Vinegar

3/4 cup Sugar

3 tsp Garlic Minced

Mix all ingreidents above and add steak to marinade. Allow to marinate 6 tp 24 hours.

Banana Bread

 1 box of butter pecan cake mix

3 bananas

2 eggs

1 stick of butter melted

Chopped pecans

Preheat oven at 350 degrees. Mash banana and then add melted butter. Stir well. Add cake mix and then add eggs. Mix together and then add chopped pecans. Pour in a greased loaf pan and bake 55 minutes. Take out of oven and let cool 15 minutes in loaf pan before taking out. Once out of loaf pan let cool completely before slicing.

Corn Bread

 1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup granulated sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1/3 cup neutral oil or melted butter

1 large egg

1 cup milk

INSTRUCTIONS

Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.

In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Lentil Soup

 2 tbsp olive oil

1 onion, chopped (white, brown, yellow)

2 garlic cloves, minced

1 large carrot , chopped (about 1 1/4 cups)

2 celery ribs , chopped (about 1 1/4 cups)

2 cups / 400g dried lentils , green or brown, rinsed (Note 1)

400g / 14 oz crushed tomato

1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium

1/2 tsp each cumin and coriander powder

1 1/2 tsp paprika powder

2 dried bay leaves

1 lemon (zest + juice)

1/4 tsp salt and pepper, each

Instructions

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.

Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.

Add all remaining ingredients except the lemon and salt. Stir. 

Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.

Remove bay leaves.

Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.

Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Bernaise Sauce

 4 tablespoons unsalted butter

2 large egg yolks

3 tablespoons heavy cream

2 tablespoons onion, minced

2 teaspoons white wine vinegar

2 teaspoons lemon juice

2 teaspoons tarragon, chopped (or 1 teaspoon dried)

1/2 teaspoon kosher salt

1 pinch coarse ground black pepper

1 pinch cayenne pepper

Instructions

To a saucepan on medium heat add the butter, eggs, heavy cream, onion, vinegar, lemon juice, tarragon, salt, black pepper, and cayenne pepper and whisk until melted and combined.

Keep whisking as it is melting to avoid the eggs cooking.

Whisk, as it cooks for 2-3 minutes until thickened.