Caramelized onion rice

When I lived in Germany a friend made this rice for me. She was from Croatia and said that this is how her mom always made it. Its not full of special secret ingredients. Its just simple and delicious. I serve it with my Chicken Kiev (see recipes) and it has always been a hit.

There no exact recipe amounts. Its just a general this is what goes into it. If you can cook rice you will be able to throw this together.

 

Caramelized onion rice:

You are going to make enough white rice to feed your family.

While the rice is cooking cut up as much onion as you would like to put in your rice and cook slowly in a little oil till they are browned and caramelized. You want enough oil to moisten the dried cooked rice. This should not be a dry rice but a moist rice when it is done. So add enough oil to the pan to cook your onions in. I always put all the onions in the hot cooked rice with a slotted spoon and then pour in the oil and mix a little at a time till I have the amount of oil I want in our rice. Add salt and pepper and thats it. 

I will also drizzle some of the garlic/chive butter from my Chicken Kiev into the rice when I serve it together.

 

Chicken Kiev

You can thank me now. You will thank me again. You will hum a song. You will be very happy. This is one of my favorite chicken dishes. It is very easy to fix and is so divine. Its great with garlic mashed potatoes or a wonderful caramelized onion dish (see recipe listed under sides)

I'm sure I have someone to thank for this but don't remember where I got the recipe. I have had it for over 20 years. It is a tried and true recipe for sure.

Chicken Kiev:

6 boneless skinless chicken breasts (flattened to 1/4 inch thickness)

all purpose flour

2 eggs

milk

panko bread crumbs

olive oil spray

2 sticks butter

chives (I use dried)

minced fresh or jarred garlic

Let butter sit till soft at room temp. Put it in a bowl and mix with 1 Tbl. (more or less to taste) minced garlic and 1 Tbl. (more or less to taste) dried chives. After so many years I just eyeball it. Mix to combine. Place butter in fridge till firm. 

 Litghtly salt chicken breasts. When butter is firm, place about 1 Tbl. of butter in middle of flattened chicken breast and roll up tucking in sides. You might want to secure with a couple toothpicks (just don't forget to remove them or warn everyone to remove them before eating.)

In a bowl mix 2 eggs and a splash of milk. Put a little flour in a bowl, and panko bread crumbs in another bowl. Now take rolled chicken and roll in flour. Then dip in egg mixture then roll in panko crumbs and set on cookie sheet.

When you have stuffed all the chicken breasts and they are on a cookie sheet seem side up. Spray with olive oil spray and place in preheated 425 degree oven.  Bake for 20-30 minutes till cooked through. The butter may run out some but its all good.

In the meantime melt the remaining butter in a pan. Drizzle it over the cooked chicken and also add to the caramelized onion rice. Serve.

Creamy bacon/cheese grits

These grits will make you want to cry (I know I did.) These are sooooo good. I serve them with pork...um chicken.....um beef......um corn flakes.......um you get the picture. 

Creamy bacon/cheese grits

8 slices of apple wood smoked bacon  cut into small pieces( I believe this is the only bacon on the earth. But feel free to use another less superior type bacon if you want. hahaha Just kidding.)

1 whole yellow onion, chopped

2 Cups stone ground grits

4 Cups chicken broth

2 Cups water

2 Cups heavy cream

1 1/2 Cups grated cheese (Monterrey jack, cheddar whatever you like. I used Monterrey jack.)

cayenne

salt and pepper to taste

In dutch oven cook bacon till done, remove bacon with a slotted spoon and keep,  then add the onions and cook till they are golden brown and caramelized. Add grits, chicken broth and water. Stir together and bring to a boil and reduce heat to a simmer. Cover pot and cook 30 minutes stirring occasionally. Watch level of liquid. If liquid cooks out before grits start to get tender add more warmed broth. After 30 minutes add cream and cover and cook another 30 minutes or so till grits are tender. Taste for salt and pepper. Remove from heat and add cheese and bacon, stir to melt. Keep warm till serving.

The time is something you have to play by ear sort of. Good luck. These are delish.

"Eat your heart out Colonel" Cole Slaw

My favorite cole slaw is the cole slaw at KFC. It is about the only cole slaw I will eat. Until now.  I have tried numerous attempts at getting a recipe down that I like and this is puuuurrrrttttyyyy close. It's puuuurrrrrtttttyyyy good. I hope you like it too.

Cole Slaw:

2 16 oz. bags pre-chopped cole slaw mix. ( If you have more energy than I have right now you can chop your own.)

3/4 Cup Whole milk

3/4 Cup mayonnaise

3 Tbl. sugar

2 tsp. white vinegar

1/4+1/8 tsp. salt

1/4+1/8 tsp. black pepper

1 jalapeno (seeded and fine diced) optional

Add chopped cabbage and diced jalapeno (if using) to large bowl. In separate bowl mix milk, mayo,sugar,vinegar,salt and pepper. Whisk together and pour over cabbage. Blend well. Cover and refrigerate at least two hours. 

If you want you can add chopped cilantro just before serving to change up the flavor some.