Perfect White Rice

The perfect white rice isn’t as hard as some people think.

Perfect White Rice
Here are the Ingredients:
  • 1 cup rice, rinsed thoroughly
  • 2 cups water (double the rice content)
Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.

Seared Salmon with Hollandaise Sauce and Rice Pilaf

It’s pretty simple to make your own rice pilaf. The sauce is so delicious with the salmon you’re family will love it.

Seared Salmon with Hollandaise Sauce and Rice Pilaf
Here are the Ingredients:
  • 4 salmon filets, skinned and de-boned
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1 tablespoon cumin seed
  • 1/2 tablespoon paprika
  • 1/2 teaspoon sea salt ( I like black sea salt)
Combine all herbs and salt and grind with a mortal pestle until smooth. Coat the tops of the salmon. Place 2 tablespoons olive oil or better yet Avocado oil if you have it in a medium high heat frying pan large enough for 4 filets if possible. Sear herb side down for 3 minutes and turn and cook for an additional 2 minutes.
Here are the Ingredients:
  • 3 egg yolks
  • 1/2 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • chives
Put yolks in a food processor and blend, add butter a little at a time until incorporated. Add the lemon juice and stir. Pour over Salmon filets and top with chives.
Rice Pilaf
Here are the Ingredients:
  • Raw Thin spaghetti, handful broken into small pieces
  • 1 cup rice
  • 1 small onion
  • 1 tablespoon avocado oil, or olive oil
  • 1 tablespoon butter
  • 2 cups chicken broth
Place oil in a saucepan and heat on medium high. Put in spaghetti and saute. Be careful not to burn. Add butter and olive and saute until onions are translucent. Add the cup of rice and saute for 2 minutes. Add chicken broth and bring to a boil. Place on lid and reduce to a low simmer and cook for 15 minutes. Serve with Salmon.

Chicken Enchiladas Verde with Spanish Rice

Verde sauce is a nice change from your typical enchilada sauce.

Chicken Enchiladas Verdes with Spanish Rice
Here are the Ingredients:
Spanish Rice
  • 1 1/2 tablespoons vegetable oil
  • 1 cup rice
  • 1 medium tomato, diced
  • 2 green onions, chopped
  • 2 cups chicken broth
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 chicken bouillion
Place oil in a sauce pot and heat on medium high. Saute rice in oil until browned. Place in all remaining ingredients and bring to a boil. Cover and reduce heat to medium low and cook for 20 minutes. Rice should be moist, but not watery.
Enchiladas Verde
  • 2 cups salsa verde (see recipe under salsa)
  • 2 1/2 cups shredded chicken
  • 1/2 cup (2 ounces) shredded  Asiago cheese
  • 1/3 cup finely chopped onion
  • 1/3 cup minced fresh cilantro
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • sour cream, optional
Preheat oven to 400 degree
To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, if desired.