THE BEST EFFIN SPANISH RICE RECIPE EVAH!!!

Spanish Rice-11-poppopcooks.com-rice-one pot-one pan-mexican food

Sorry,,but I got real excited about how good this Spanish Rice Recipe is.

It’s a ways off of the usual Spanish Rice Recipe beaten path but WOW!!  It is good.

And, the whole meal, meat, rice and veggies are all done in one skillet in thirty minutes, or less.

IT WAS DELISH!! Ya gotta do it!

Put the water on for the rice or get some of your supply of cooked rice that you keep in the freezer. I used some instant rice this time and as soon as the water started to boil I put the rice in and turned the heat off.

Put the skillet on at medium high and add a little olive oil. Clip an end off the chorizo links and squeeze the chorizo into the pan. Break it up and let it start cooking.

Spanish Rice-poppopcooks.com-rice-one pot-one pan-mexican food

Chop up the onion, poblano peppers and the jalapeños.

Spanish Rice-2-poppopcooks.com-rice-one pot-one pan-mexican food

Add them to the pan. Add the salt, pepper and cumin. Stir it all together a few times as it cooks.

Spanish Rice-3-poppopcooks.com-rice-one pot-one pan-mexican food

When the onion has started to get translucent add the chicken broth and the salsa.

Spanish Rice-7-poppopcooks.com-rice-one pot-one pan-mexican food

Stir it up and add the rice.

Spanish Rice-8-poppopcooks.com-rice-one pot-one pan-mexican food

Mix it all together a few times as everything warms up.

Spanish Rice-9-poppopcooks.com-rice-one pot-one pan-mexican food

Then when it is all steaming hot, serve and enjoy your Spanish rice.

We sure did! After all, it is the BEST EFFIN SPANISH RICE RECIPE EVAH!!

I topped it off with a little grated cheese and chopped cilantro but you serve it the way that YOU want to.Spanish Rice-11-poppopcooks.com-rice-one pot-one pan-mexican food

We had some Dos Equis with ours.

“We don’t always drink beer but when we do”,,,,sorry I just had to.

 

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The Best Effin Spanish Rice Recipe Evvah!! BigOven - Save recipe or add to grocery list Yum
Spanish Rice with Chorizo and Veggies Added
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Put the water on for the rice or get some of your supply of cooked rice that you keep in the freezer. I used some instant rice this time and as soon as the water started to boil I put the rice in and turned the heat off.
  2. Put the skillet on at medium high and add a little olive oil. Clip an end off the chorizo links and squeeze the chorizo into the pan. Break it up and let it start cooking.
  3. Chop up the onion, poblano peppers and the jalapeños. Add them to the pan. Add the salt, pepper and cumin. Stir it all together a few times as it cooks.
  4. When the onion has started to get translucent add the chicken broth and the salsa. Stir it up and add the rice. Mix it all together a few times as everything warms up.
  5. Then when it is all steaming hot, serve and enjoy your Spanish rice.
    Spanish Rice-11-poppopcooks.com-rice-one pot-one pan-mexican food
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Parmesan Crusted Chicken Filets- Pan Seared in Bacon Fat

parmesan crusted chicken-4-poppopcooks.com

Yes, I said Parmesan Crusted Chicken Filets pan seared in bacon fat.

I had fried up a few strips of bacon to add to some Spinach Salad. I was about to trash the bacon fat left in the skillet and clean it to cook up the chicken filets when I thought,,, why not?

So I put it back on the stove and went ahead with our Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. You could save the bacon to crumble on to the filets when you serve them or add them to tonights veggie. Mine didn’t survive that long. I scarfed up the bacon pretty quick.

Get the skillet a little hotter than your usual “medium high”. Salt, pepper, garlic powder and parmesan cheese one side of the filets.

parmesan crusted chicken-poppopcooks.com

 

Lay them out in the skillet with the seasoned side down and jazz up the other side.

parmesan crusted chicken-2-poppopcooks.com

 

Three to five minutes a side depending on how thick they are.

parmesan crusted chicken-3-poppopcooks.com

 

When the juices run clear or they are firm to a finger poke or the best way is to check the thickest part with an instant read meat thermometer and it is at least 165°.

Then serve and enjoy your Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. The bacon flavor and the crisp parmesan came together to make a real good quick and easy weeknight dinner.

parmesan crusted chicken-4-poppopcooks.com

 

One of our daughters lives nearby and she  likes Moscato so we always keep a bottle in the fridge for her pop in visits. We raided it and enjoyed it with our Parmesan Crusted Chicken Filets.

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Chicken breast filets crusted with parmesan cheese and pan sear in bacon fat
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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Get the skillet a little hotter than your usual "medium high". Salt, pepper, garlic powder and parmesan cheese one side of the filets. Lay them out in the skillet with the seasoned side down and jazz up the other side.
  2. Three to five minutes a side depending on how thick they are. When the juices run clear or they are firm to a finger poke or the best way is to check the thickest part with an instant read meat thermometer and it is at least 165°.
  3. Then serve and enjoy your Parmesan Crusted Chicken Filets - Pan Seared in Bacon Fat. The bacon flavor and the crisp parmesan came together to make a real good quick and easy weeknight dinner.
    parmesan crusted chicken-4-poppopcooks.com
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Honey Garlic Shrimp – Quick and Easy – 20 Minutes – Gluten Free

honey garlic shrimp-5-poppopcooks.com

This Honey Garlic Shrimp recipe is real good and real simple to make. For a busy weeknight, it is perfect.

Our veggies tonight were potatoes, asparagus and onions with some rosemary all sautéed together in a large skillet.

For the shrimp, first whisk together the honey, garlic and balsamic vinegar.  Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving.

Stir the shrimp in the marinade and then let it rest while you get the veggies going.

Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom.

Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into  about 1/8″ slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.

honey garlic shrimp-poppopcooks.com

Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated.

honey garlic shrimp-3-poppopcooks.com

Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter.

Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side – about 1 minute – turn them over and pour the rest of the marinade all over them.

Cook until they are pink on both sides  and opaque in the middle – about another 1 and 1/2 minutes.

Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything.

honey garlic shrimp-5-poppopcooks.com

The marinade from the skillet also goes along great with rice with broccoli which  is an alternate to these veggies as is our risotto with peas recipe.

We had a real nice California Chardonnay with our honey garlic shrimp.

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Honey Garlic Shrimp BigOven - Save recipe or add to grocery list Yum
Shrimp sautéed in honey, garlic and balsamic vinegar.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. For the shrimp first whisk together the honey, garlic and balsamic vinegar. Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving. Stir the shrimp in the marinade and then let it rest while you get the veggies going.
  2. Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom. Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into about 1/8" slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.
  3. Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated. Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter. Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side - about 1 minute - turn them over and pour the rest of the marinade all over them. Cook until they are pink on both sides and opaque in the middle - about another 1 and 1/2 minutes.
  4. Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything. The marinade from the skillet also goes along great with rice and broccoli which is an alternate to these veggies as is our risotto with peas recipe.
    honey garlic shrimp-5-poppopcooks.com
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Pan Seared Tuna Steak with Lime and Cilantro

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You will have this Pan Seared Tuna Steak dinner on the table in record time. The  pan seared tuna steak will take one and a half to two and a half minutes a side depending on how rare-  or well done – that YOU want it.

The sautéed spinach is so fast that you have to wait for the tuna to be almost done before you put the spinach in the skillet.

The potatoes take about 5 minutes in the microwave. How is all of that for Quick and Easy?

Lets get started ……

……..If your tuna steaks are frozen you could put them in the fridge in the morning on your way out the door. Or leave them in their individual wrapping and put them in a large bowl with a lot of water. The more water in proportion to the tuna steaks the faster they will defrost.

Or in the microwave on the thawing setting for a couple of minutes.

Put the potatoes in the microwave to “bake” while the rest of your Pan Seared Tuna Steak dinner comes together.

Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom.

Slice or coarsely chop the garlic cloves and add them to the spinach skillet. You are going to let the garlic just get translucent and not get brown. Don’t add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.

Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or, you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay.

Pan Seared Tuna Steak-poppopcooks-
Pan Seared Tuna Steak

Gently turn them over a few times to get them well covered with all of that good stuff.

Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that’s okay. Pour some of the lime juice mixture on them.

Assuming that your tuna steaks are 1″ thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.

Pan Seared Tuna Steak-2-poppopcooks.com
Pan Seared Tuna Steak

Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.

Squeeze a little lime juice on the tuna steak and the spinach.

Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and “baked” Potato.

Don’t forget the rest of that white wine. Pinot Grigio goes along real good. 

Pan Seared Tuna Steak-4-poppopcooks.com

 

 

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Tuna steaks pan seared in olive oil and butter with lime and cilantro
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put the potatoes in the microwave to "bake" while the rest of your Pan Seared Tuna Steak dinner comes together. Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom. Slice or coarsely chop up the garlic cloves and add them to the skillet. You are going to let the garlic just get translucent and not get brown. You are not going to add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.
  2. Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or. you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay. Gently turn them over a few tames to get them well covered with all of that good stuff.
  3. Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that's okay. Pour some of the lime juice mixture on them. Assuming that your tuna steaks are 1" thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.
  4. Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.
  5. Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and "baked" Potato.
    Pan Seared Tuna Steak-5-poppopcooks.com
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