Broccoli Brown Rice Pilaf

 

 1 cup uncooked brown rice
cups reduced sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup silvered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper

In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.

Add the broth, rosemary and garlic; bring to a boil.

Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.

Stir in the broccoli, almonds, sunflower kernels, salt and pepper.

Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

 6 Servings

Grilled Pork Chops with Maple Cranberry Glaze

 
Spice Rub
1 tablespoon sugar
1 tablespoon hot smoked paprika (Pimentón de la Vera)
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon ground chipotle chile powder or Ancho chile powder
  Glaze
3/4 cup jellied cranberry sauce (about half of one 16 ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons triple sec or other orange liqueur
1½ teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For spice rub: Mix all ingredients in small bowl.

For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.

Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.

Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.

Broccoli Brown Rice Pilaf

   1 cup uncooked brown rice 2¼ cups reduced sodium chicken broth or vegetable broth 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed 2 garlic cloves, minced 2 cups chopped fresh broccoli 1/4 cup silvered almonds 1/4 cup unsalted...
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Grilled Pork Chops with Maple Cranberry Glaze

  Spice Rub 1 tablespoon sugar 1 tablespoon hot smoked paprika (Pimentón de la Vera) 2 teaspoons seasoned salt 2 teaspoons dry mustard 2 teaspoons fine sea salt 2 teaspoons celery salt 2 teaspoons garlic salt 2 teaspoons ground black pepper 1 teaspoon ground...
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Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells. Asian Cole Slaw Combine medium chopped...
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Grilled Cajun Red Snapper

  1¼ pounds red snapper fillets 1 tablespoon paprika 2 cloves garlic, minced 1 shallot, finely chopped 1 teaspoon freshly ground pepper 1 teaspoon cayenne 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 tablespoon olive oil 2 tablespoon...
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Mac and Cheese with Ham

Celebrate National Macaroni and Cheese Day! Here's Alec's favorite! 2 tablespoons butter 1 tablespoon plus 2 teaspoons flour 1 cup milk 1 cup shredded American cheese 2 cups hot cooked macaroni 1/2 teaspoon seasoned salt 1½  cups cooked, diced ham 1 tablespoon...
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National Shrimp Day!

Celebrate National Shrimp Day on May 10 with these three great recipe recommendations from Naman’s!

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Food Stations

If you want to manage traffic and please many tastes, try a food station. They encourage creativity and conversation and prevent logjams at the buffet. Take a look at our suggestions for food stations and let us build one for your next gathering. Check out our...
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Asian Cabbage Slaw

1 medium cucumber, halved lengthwise and thinly sliced 1 cup fresh pea pods, cut up 1/4 cup rice vinegar 1 tablespoon salad oil 2 teaspoon toasted sesame oil 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 4 cups shredded Chinese cabbage 1/2 cup...
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Antipasto Tossed Salad

1¾ cups thinly sliced halved zucchini 1½ cups cauliflowerets 1/4 cup thinly sliced green onions 1 cup Italian salad dressing 1 tablespoon lemon juice 12 cups torn romaine 2 medium tomatoes, cut into wedges 4 large fresh mushrooms, thinly sliced 4 ounces sliced salami,...
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Garlic Roasted Chicken with Gravy

1 (3½ pound) chicken 1 lemon, halved 1 onion, halved 4 fresh rosemary sprigs 4 fresh thyme sprigs 6 garlic cloves, peeled 1 cup Basic Chicken Stock or low sodium chicken broth 2 tablespoons fresh lemon juice 1 tablespoon cornstarch 3 tablespoon dry white wine 1...
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Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.

Asian Cole Slaw

Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.

Ginger Sesame Dressing

Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.

 

Asian Roast Red Pepper Sauce

  • 2 red peppers
  • 3 cloves garlic
  • 2 chipotle peppers
  • 1 T sesame oil
  • 1/2 C olive oil
  • 3 T soy sauce
  • 1 T red wine vinegar

Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.

Add peppers to blender with garlic, chipotle, sesame oil. Blend well.

Slowly add olive oil, then soy sauce, then vinegar. Chill.

 

 

Teriyaki Lime Sauce

  • 2 C Teriyaki sauce
  • 1/4 C Key Lime juice
  • cornstarch and water (as needed to thicken)
  • 3/4 C sugar
  • 1/4 tsp. Five Spice

Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.

 

 

Grilled Cajun Red Snapper

 

pounds red snapper fillets
1 tablespoon paprika
2 cloves garlic, minced
1 shallot, finely chopped
1 teaspoon freshly ground pepper
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoon finely chopped chives
1 lemon, cut into wedges

Preheat the grill; place the grill rack 5 inches from the coals.

Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Makes 4 Servings