The Cheap Gourmet

Balsamic Glazed Chicken over a Bed of Long Grain and Wild Rice

The following Balsamic Glazed Chicken over a Bed of Long Grain and Wild Rice is a quick and easy recipe that bursts with flavor and leaves you feeling full and satisfied. It is light enough for a summer dinner, yet hardy enough for a cold winter night.

The balsamic glazed chicken over a bed of long grain and wild rice recipe was developed during our "clean out the pantry" week. I really enjoy engaging in clean out the pantry week because it forces me to be creative and helps reduce our food inventory.

I'm dangerous when it comes to grocery shopping. I'm worse than a shopaholic at the mall. I take advantage of buy one get one free specials and proudly present my fistful of coupons. But, I have a tendency to go overboard in my attempt to save a buck. My spending sprees eventually end up in excessive inventory that gets shoved to the back of the pantry.

Chicken is perhaps one of the easiest meats to cook with because it is so versatile. Did you ever watch, Forrest Gump? If so, you will remember the long list of shrimp ideas that Bubba rattled off. I'm the Bubba of chicken. I can come up with a thousand ways to prepare it.

I hope you enjoy the following recipe and encourage you to take part in your own clean out the pantry week. You might be surprised by the wonderful concoctions you can come up with! If nothing else, you can save yourself some big bucks by not grocery shopping for a week. And, if your meal sucks, you can afford to go out to dinner ;-)

BALSAMIC GLAZED CHICKEN OVER A BED OF LONG GRAIN AND WILD RICE
Serves 2
Prep Time: 10 minutes
Cook Time: 30 minutes

INGREDIENTS:

1 box Uncle Ben's Long Grain and Wild Rice
2 4-ounce boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 Vidalia Onion, chopped
1/2 Green Bell Pepper, seeded and chopped
2 Tablespoons Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 teaspoon Mrs. Dash Original Seasoning Blend
1/2 teaspoon Goya Adobo seasoning
Freshly ground black pepper, to taste

DIRECTIONS:

1. Prepare Uncle Ben's rice as per package directions.
2. Rinse chicken and pat dry with paper towel. Cut into 1-inch cubes.
3. Rinse and dry vegetables. Using a clean cutting board and knife, chop vegetables into bite-size pieces.
4. Mix Mrs. Dash, Adobo, and black pepper and sprinkle over chicken.
5. Add olive oil to a 12-inch skillet. Heat oil over medium heat for 2 minutes.
6. Carefully add chicken to skillet; making sure pieces do not overlap. Cook for 3 to 4 minutes and turn.
7. Add chopped vegetables to chicken.
8. Cook for 3 to 4 minutes, or until chicken is done and vegetables are crisp-tender.
9. Reduce heat to low. Pour in balsamic vinegar and gently mix until chicken and veggies are coated.
10. Simmer, uncovered for 5 minutes.
11. Place rice on plates and top with chicken and vegetable mixture. Serve immediately.

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Gourmet Red Beans and Rice Recipe

Tired of the same old red beans and rice recipe? Looking for a way to spice up this protein-packed, high carbohydrate meal? If so, you're going to love today's gourmet red beans and rice recipe. Best, of all, it's easy to prepare and is super affordable.

My husband was raised on red beans and rice. When I suggest making it for dinner, he gives me that "I'll eat it if I have to, but I'd rather not" look. Personally, I could eat red beans and rice at least three times a week. I love it! Did you know that eating a high carbohydrate meal before bedtime can help you sleep better?

I'm an insomniac. Or, maybe I'm a night owl. I've always been one who prefers to stay up 'till the wee hours of the morning and sleep in. That's why I love being self-employed as a writer. I can make my own hours and don't have to crawl out of bed at the crack of dawn. But, I digress...

I haven't been sleeping well lately and really needed a good night of rest. I knew red beans and rice would do the trick, but also knew my husband would prefer something else. So, I decided to get a little creative and see how I could jazz the recipe up to suit both of our tastes.

We were blown away by the results and think you will be too! I used Zatarain's Red Beans and Rice New Orleans Style box mix. Personally, I think their brand is the best. It doesn't leave an aftertaste in your mouth like some of the other packaged red beans and rice mixes. For those reducing their salt intake, Zatarain's has three new reduced sodium products, one of which is red beans and rice.

By the way, Zatarain's is currently hosting a $2500 Jambalaya Throwdown contest. Original recipes must be submitted no later than July 31st, 2009. Click here to read the complete rules.

In case your wondering, I had a wonderful night of sleep after consuming this meal. If you have trouble sleeping, I hope this recipe can help you get your zzzzz's.

GOURMET RED BEANS AND RICE RECIPE

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

INGREDIENTS:

1 box Zatarain's Red Beans and Rice New Orleans Style
1/2 package Johnsonville New Orleans Brand Smoked Sausage (3 sausages, sliced 1-inch thick, then quartered)
2 Toufayan Bakeries Whole Wheat Flatbreads
1/2 cup Cheddar Cheese, shredded

DIRECTIONS:

1. Slice Johnsonville New Orleans Smoke Sausage into 1-inch thick rounds, then slice rounds into halves or quarters, depending on your preference.
2. In a 2-quart pot, add sausage and cook over medium heat for 5 to 7 minutes, or until edges start to brown. Place a paper towel on a small plate and place sausage on top to drain.
3. Add sausage to Zatarain's Red Beans as Rice and cook per package instructions.
4. Place one Toufayan Whole Wheat Flatbread on a plate.
5. Top with red beans and rice and spread mixture to the edges.
6. Top with 1/4 cup shredded Cheddar Cheese and serve immediately.

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Gourmet "Souped-Up" Rice-a-Roni

I've been a fan of Rice-a-Roni since I was a kid. It was a staple in our household because it was a cheap food nearly everyone liked. With a husband and four kids to feed, my mom was not only the Cooking Queen, she was also the Queen of Frugality. Who knew her frugality would lead me to my destiny of becoming The Cheap Gourmet ;-).

Last week, our grocer was selling Rice-a-Roni as buy one, get one free. I love BOGO sales, don't you? Considering Rice-a-Roni is still one of my favorite "San Francisco treats", I stocked up. After all, this is probably one of the most versatile and easy-to-prepare dishes on the planet.

Today, Rice-a-Roni is owned by the Quaker Oats Company and offers 18 varieties. Although I haven't tried all of them (Yet!) my favorites include: Chicken, Beef, Red Beans and Rice, Rice Pilaf, Long Grain and Wild Rice, and Fried Rice.

Since I had purchased a total of 20 boxes of Rice-a-Roni, I decided to experiment a bit. I figured if my experiment failed, I would only be out a couple of bucks. But, I had a feeling my idea would work and I'm happy to report that it did!

I added one of my other favorite products, Campbell's French Onion Soup, to a box of Beef flavored Rice-a-Roni. The package called for 2-1/2 cups of water. I replaced the the water with one can of French Onion Soup and about 1 cup of water. It really "souped-up" the flavor and the onion chunks added a new layer of texture.

This dish is "souper" easy to prepare ;-). Did you like my pun, LOL! All that is required is one box of Beef flavored Rice-a-Roni, one can of Campbell's French Onion Soup and one cup of water. Food prep doesn't get much easier than that does it?

Follow the package directions for preparation of the Rice-a-Roni. Instead of using the full 2-1/2 cups water, replace with the French Onion Soup and one cup of water. Within 25 minutes, you will have a yummy side dish bursting with flavor.

Vegetarian Chickpea Burgers

In light of the recent massive beef recall, many people are seriously considering becoming a Vegetarian. I'm one of them. In fact, I was a Vegetarian for several years. It wasn't until I met my husband that I converted back to a meat and potatoes kind of girl. But, the more I hear and learn about tainted meat, the less I desire to eat it.

As you may recall, several years ago I worked as a chef for a health food store. One of our most popular dishes was known as a Nut Burger. Made from a variety of nuts and shaped into patties, these burgers are packed with protein, essential fatty acids and they taste amazingly delicious.

My favorite way to serve them is on a lightly toasted whole wheat sesame seed bun with Dijon mustard and pickle slices. Just as with a regular hamburger, you can top Nut Burgers with your favorite condiments including mayonnaise, mustard, ketchup, lettuce, tomatoes, red onion, pickles and even cheese.

While I no longer have the recipe for the Original Nut Burgers, I have created one that is similar and tastes nearly identical to the ones we sold at the health food store. These are made using chickpeas, also known as Garbanzo beans. For best results, these burgers should be cooked on the grill or under a broiler. I hope you enjoy them as much as we do!

CHICKPEA BURGERS
Serves 8
Prep Time: 30 minutes
Cook Time: 10-14 minutes

INGREDIENTS:

2 small Russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon Sunflower or Extra Virgin Olive Oil
6 medium Green Onions (or Scallions), white and green parts cut into 1-inch strips
1 15-ounce can Chickpeas (Garbanzo beans), rinsed and drained
1/2 cup Ketchup
1/4 cup Sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain Bread Crumbs
Sea Salt (to taste)

DIRECTIONS:

1. Add 3 to 4 inches of water to a large saucepan. Add potatoes to a steamer basket, cover and bring water to a boil. Cook until tender, 15 to 18 minutes.
2. Drain potatoes and transfer to a small bowl. Mash with a fork.
3. Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
4. Heat oil in small skillet over medium heat. Add scallions and cook until limp, 3 to 5 minutes.
5. Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor. Pulse on and off several times until ingredients are well blended.
6. Transfer mixture from food processor to large bowl. Add bread crumbs. Mix by hand using a large spoon until all ingredients are thoroughly combined.
7. Season with salt to taste. Mixture will be moist, but should hold together well.
8. Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick. Add extra bread crumbs if patties don't hold their shape.
9. Prepare grill or preheat broiler.
10. If using a grill, place patties on vegetable grid to avoid sticking. If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
11. Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
12. Check often to prevent burning. Remove from heat. Transfer to serving platter and serve with favorite toppings and condiments.

Announcing: The Healthy Holiday Recipe Collection

It's official. The holidays are rapidly approaching and it's time to start thinking about what we'll be serving for holiday meals, social gatherings and office parties. Since many of us are attempting to eat healthier foods, I wanted to share my collection of healthy holiday recipes. Best of all, it's free! ;-)

The Healthy Holiday Recipe Collection is a 25-page report that includes a Holiday Menu Planner that is super easy to use. Simply select one recipe from each category, along with two side dishes and you'll be well on your way to creating a delectable, tasty holiday meal everyone will be talking about!

Categories include:

• Appetizers
• Soups
• Salads
• Entrees
• Side Dishes
• Beverages
• Desserts

Recipes Include:

• Artichoke and White Bean Dip
• Roasted Pumpkin Seeds
• The Great Pumpkin Soup
• Quinoa Soup with Greens and Potatoes
• Quinoa Apple Salad
• Persimmon Mesculin Salad
• Roasted Turkey
• Baked Honey Ham
• Mashed Sweet Potatoes
• Quinoa Stuffing
• Asparagus with Lemon Butter
• Pumpkin Dumplings
• Pumpkin Pie Smoothie with Homemade Whipped Cream
• Orange Coconut Frost
• Creamy Pumpkin Pudding
• Rice Pudding with Cranberries

Healthy Holiday Recipe Collection is a PDF file and requires Adobe Reader to view. If you do not have Adobe Reader installed on your computer, you can download it for free at www.Adobe.com.

Click the underlined link below to download your free copy of
Download Healthy Holiday Recipe Collection

Baked Stuffed Pumpkin with Rice Pilaf

Baked Stuffed Pumpkin with Rice Pilaf
Baked Stuffed Pumpkin
Serves: 6
Pumpkin Prep Time: 15 minutes
Pumpkin Bake Time: 1 hour
Pilaf Prep Time: 5 minutes
Pilaf Cook Time: 1 hour, 10 minutes

Ingredients:

1 5-6 pound Pumpkin
3-3/4 cups Water
1 cup Brown Rice
1/2 cup Wild Rice
1 Tbsp Butter, unsalted
1 cup Shallots, finely chopped
2 small Granny Smith apples, cored and diced
3/4 cup Pecans, chopped
1/8 tsp Cinnamon, ground
1/8 tsp Nutmeg, ground
Salt and Pepper to taste
3 Tbsp Apple Cider
1/2 cup Golden Raisins

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Using a sharp knife, cut off top of pumpkin. Scoop out seeds and pulp and discard.
3. Place the pumpkin and pumpkin top on a baking sheet.
4. Bake in center of oven until inside of pumpkin is tender, about 1 hour.
5. Remove from oven and cover top of pumpkin with foil.
6. While pumpkin is baking, add water to medium saucepan and bring to a boil.
7. Add brown and white rice and return to boil.
8. Reduce heat to simmer and cook until most of the water has been absorbed, about 50 minutes.
9. Remove from heat and let stand for 10 minutes.
10. Heat butter in large skillet over medium heat.
11. Add scallions and saute until light golden brown.
12. Add apples, pecans, spices, salt and pepper. Saute for 5 minutes, stirring frequently.
13. Add apple cider and saute additional 5 minutes.
14. Add raisins and saute for 5 more minutes.
15. Remove from heat and combine with rice. Mix well.
16. Transfer rice pilaf into pumpkin and cover with top.
17. When serving, scoop out pumpkin flesh with pilaf.