Grilled Chicken with Spinach & Wild Rice

Grilled Chicken with Spinach and Wild Rice

Recipe by Pat RamseyCourse: LunchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Full of flavor, this is a tasty single-dish meal. The rub adds a good amount of spice to the dish, but not overwhelming or “hot.” By finishing in a skillet, everything comes together – the nuttiness of the wild rice, the depth of the spinach, and the tangy grill flavor of the chicken.

Ingredients

boneless chicken thighs (I cooked two packs – about 4 to 5 pounds – in order to have several for leftovers)
1 cup Adams Reserve Cowboy Campfire Rub
1 Tbsp dill
1 1/2 cups wild rice, uncooked
fresh spinach leaves
2 Tbsp butter
salt & ground pepper to taste

Directions

Place chicken thighs in a 13-inch glass dish.
In a small bowl, mix the Cowboy Campfire and dill. *Note: feel free to experiment here. A small amount of a citrus spice would be a nice addition, for example, to the smoky flavors from the campfire spices.
Spread the spice mix across the chicken thighs. Using clean hands or some tongs, mix the spice into the chicken, making sure all the pieces are covered well.
Cover the chicken and refrigerate for at least 3 hours.
After the time has passed, remove the chick and place on a counter to come up closer to room temperature.
Prepare a grill, making sure to get a nice bed of coals.
When the grill is ready, place the chicken over the coals and cook, turning every few minutes and watching for flareups. Cook till inside of the thighs is at 165 deg (F).
Remove and place in clean dish. Cover with foil.
Add rice to a 2-quart pot, along with 3 cups water. *Note: you can substitute chicken broth for the water
Cook according to rice instructions. This should be something like: bring to boil, cover and reduce flame to its lowest temperature. Simmer for 15-17 minutes.
Using a 10-12 inch skillet, add butter and melt over low flame.
Scoop about half the cooked rice to the skillet. Stir into butter, coating the rice evenly.
Add about a handful of fresh spinach, tearing into uneven pieces. Mix into the rice.
Cut three or four pieces of grilled chicken and add to the rice mix. Stir well.
Stir over low flame for one or two minutes. Remove from heat and serve.

Notes

There is enough of the prepared ingredients to make for at least one round of leftovers.

Farfalle di Salsiccia Italiana

Recipe by Pat RamseyCourse: MainCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Easy to make, this can be a single-pot dish, but I find it’s easier to use two. A covered skillet for the sausage, then a 3 to 4 quart cast iron dish (like a braiser) for bringing it all together. Add some toasted ciabatta and a bottle of Italian Primitivo and you’re set!

Ingredients

6 links, sweet Italian sausage
1/2 red onion, diced
1 red bell pepper, diced
14 oz crushed tomatoes (San Marzano or your local favorite)
4 tbsp fresh basil, chopped
4 cloves minced garlic (more if desired. it’s garlic. go nuts)
salt & ground pepper to taste
1 1/2 cup farfalle pasta, uncooked

Directions

Place sausage in a large skillet; add 1/2 inch of water.
Bring water to boil over High heat; reduce heat to Med-Low. Cover tightly. Simmer gently 8-10 minutes
While the sausage is cooking, add 2 tbsp olive oil to the second skillet or braiser. Add the chopped bell pepper and onion. Stir and cook over medium heat till softened, five or so minutes.
When the sausage is done, remove from skillet and chop roughly into small pieces. Add to the peppers and onion.
Add the crushed tomatoes, basil, and garlic. Stir together.
Add the pasta, and about cup or two of water, enough to thin the mixture and give the pasta something to soak up.
Cover, reduce heat to low, let sit for about 10 minutes or until the pasta is at the desired softness.
Serve and enjoy!

Scottie’s Crawfish Bisque

From the man, the myth, the legend – Scottie Mac.
This is enough for 10-12 bowl size servings.
If doubling for a big batch, maybe don’t double the flour and oil, go with about 2 cups of each

Ingredients

1.25 cups vegetable oil
1.25 cups flour
1.5 cups diced onion
1 cup diced celery
1/2 cup diced bell pepper
Garlic – i’m heavy handed here, i dunno, 5-6 cloves
1/4 cup tomato sauce
3 quarts crawfish stock, shrimp stock, or seafood stock
1/2 cup chopped green onions
1/2 cup chopped parsley
sea salt, fresh ground pepper, & red pepper flakes – to taste

On a Stove Top

ON STOVE TOP:
In a big magnalite, heat oil over medium-high heat.
Add flour and, stir continuously using a wire whisk or a wooden spoon (i go for a medium brown roux).
Add onions, celery, bell pepper and garlic and sauté until all are wilted, approximately 3 to 5 minutes.
Add tomato sauce, blending well into vegetable mixture.
Slowly add crawfish stock a little at a time until you achieve a sauce-like consistency. (Additional stock may be needed during the cooking process).
Bring to a rolling boil, reduce to simmer, add crawfish tails, and add stuffed crawfish heads(if you’re stuffing heads).
Stir well into the mixture and simmer 30-40 minutes, stirring occasionally.
Add green onions and parsley at the end, I also add fresh chives, and a capful of vinegar, plus the juice from one lemon.

Simple Tasty Flatbread

Details

Servings

6 pieces

Prep time

30-60 minutes

Cooking time

Varies

Calories

really?

Ingredients

2 cups flour
1 1/4 cup lukewarm water (I used maybe 1 cup – mileage may vary)
1 tablespoon baking powder
1 teaspoon kosher salt
Oil or butter for the griddle

Directions

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.
Knead for a few minutes.
Let rest in greased bowl for 30- 60 minutes.
Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)
Heat griddle to 350F. (Med-high)
Cook until golden brown spots and flip, cooking until done.

Game time Queso

Queso is the perfect dip for college football, parties, or other social events. Grab your favorite corn chip and scoop up some warm, tasty queso!

1 block Velveeta or other brand of cheese
1 can diced tomatoes & green chilis, drained
1 cup of milk
1 roma tomato, chopped
(optional) cooked ground beef
(optional) cooked sausage

Slice the cheese into small evenly sized pieces. Add to large glass bowl
Microwave for 45 seconds.
Remove. Add about half the milk, stir, microwave again for 45 seconds.
Remove, stir, repeat till the cheese is 90% smooth. Add more milk if needed.
Add the can of diced tomatoes & green chilis (draining first). Stir and microwave again (45 seconds).
Optional – add 1 cup cooked ground beef or (YUM!) cooked sausage. (Whataburger sausage is the best.)
Add the chopped tomato. Serve with your favorite tortilla chips.