Clam Bake Rice Cakes with Old Bay Aioli

This is my second entry for the Success Rice contest and I think this dish screams end of summer perfection! All the best parts of a clam bake mixed into a delicious rice cake and drizzled with Old Bay Aioli. It all starts with crispy bacon, tender Littleneck clams and then Jasmine rice that is cooked in the bacon and clam broth to really infuse it with that classic clam bake flavor. Sweet corn is added and a lemony Old Bay aioli rounds it out. 

 Clam Bake Rice Cakes with Old Bay Aioli

¾ cup mayonnaise

1 ½ teaspoons Old Bay Seasoning

1 lemon – zest and juice

1 Tablespoon hot sauce

2 slices bacon

1 Tablespoon butter

1 cup chicken stock

2 pounds littleneck clams, well cleaned

1 bag Success Boil in Bag Jasmine Rice

2 eggs, beaten

½ cup corn 

1 green onion, sliced thinly

1 teaspoon seasoning salt

2 Tablespoons butter

In a small bowl whisk together the mayonnaise, Old Bay, the zest and juice of the lemon and the hot sauce.

Add the bacon and 2 Tablespoons of water to a large sauce pot over medium high heat and cook until the bacon is browned and crisp, about 10 minutes. 

With a slotted spoon, remove the bacon from the pot and place on a paper towel to drain. 

Add the butter, stock and clams to the same pot. Raise the heat to high, cover and cook for 6-8 minutes, or until all the clams open. Remove the clams from the broth and separate the meat from the shells.

Using the same pot the clams and bacon cooked in, add the rice bags and cook according to package directions.

Once cool enough to handle, finely chop the bacon and clams. Add to a large mixing bowl along with the eggs, corn, green onion and seasoning salt. Stir until evenly combined.

Heat a large non-stick or cast-iron skillet over medium high heat. 

Working in batches, melt half of the butter in the hot pan and scoop 5 small portions of the rice mixture around the pan (I use a small cookie cutter to portion the mixture and keep them evenly round). Cook for about 4 minutes per side and then repeat with the remaining batter.

Serve with dipping sauce, makes 10 cakes.

Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

How does a 9 ingredient, gluten free, ready in less than 30 minutes recipe sound for the day after a long weekend? This is my first entry for the “Success Rice Share Your Success” Recipe Contest and I think it’s an absolute weekday winner!

 Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

2 bags Success Boil in Bag Jasmine Rice

6 slices prosciutto

1 pound shrimp, peeled and deveined

1 teaspoon lemon pepper seasoning

1 teaspoon garlic powder

3 Tablespoons butter, cut into small cubes

2 Tablespoons dry white wine

1 Tablespoon capers

1 Tablespoon chopped parsley

Prepare rice according to package directions.

Heat oven to 400° and line a large cookie sheet with parchment paper.

Lay the prosciutto slices on the parchment paper in a single layer and bake for 8-10 minutes, or until the fat has rendered.

Remove the prosciutto from the oven and lay on a cooling rack to crisp.

Pour the prepared rice onto the parchment with the prosciutto fat and stir until evenly coated. Spread the rice into an even layer.

In a small bowl toss the shrimp, lemon pepper seasoning and garlic powder together until evenly coated. Lay the shrimp on top of the rice. Sprinkle with the cubed butter, drizzle the wine and sprinkle the capers evenly over the pan. Place in the oven for 6-8 minutes, or until the shrimp have cooked through.

Sprinkle with parsley and serve.

Italian Grinder Style Wild Rice Salad

Italian Grinder Style Wild Rice Salad – all the flavors of your favorite sub sandwich but leveled up with wild rice to make it filling and healthy! Perfect for summer and easy to make ahead! 

Italian Grinder Style Wild Rice Salad

½ cup bottled Italian vinaigrette

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

1 Tablespoon mayonnaise 

3 Tablespoons chopped pickled banana peppers

¼ cup diced red onion

2 cups cooked wild rice

½ cup diced ham 

½ cup Provolone cheese, cut into small cubes

½ cup diced tomato

4 cups very thinly sliced iceberg lettuce

In a large mixing bowl whisk together the Italian vinaigrette, red pepper flakes, oregano, mayonnaise, banana peppers and red onion. Add the wild rice, ham, cheese, and tomato to the bowl and stir gently to evenly coat. To serve place the lettuce on a large serving platter and pour the wild rice salad in the middle.

 

Chicken Not Pie Wild Rice Bowls

Happy Wednesday! I am trying to wrap my mind around the fact that in just 2 weeks my kids will be back in school! I can't believe it - this summer has completely flown by!

The recipe I'm sharing today was an entry for Minnesota Wild Rice's yearly contest and even though it wasn't picked as a finalist, my family absolutely loved it!

It's hearty and comforting, exactly what you expect from chicken pot pie, but comes together way quicker than the traditional version AND is so much healthier. I swapped the traditional buttery flaky pie crust for nutty protein and fiber packed wild rice! It also reheats like a dream (if you end up with any leftovers) - no soggy leftover pie crust here!

Chicken Not Pie Wild Rice Bowls

1 pound Boneless Skinless Chicken Breast Filets

1 teaspoon lemon pepper seasoning

1 teaspoon poultry seasoning

¼ cup canola oil

1 small onion, diced

¼ cup flour

1 cup frozen mixed vegetables

1 ½ cups milk

1 teaspoon season salt

1 1/3 cups pre-cooked Wild Rice

2 Tablespoons chopped parsley

Cut the chicken into bite sized pieces and sprinkle evenly with the lemon pepper and poultry seasonings. Heat the oil in a large high sided skillet over medium high heat and cook the chicken for 5-7 minutes, or until just starting to brown. Add the onion and continue to cook for another 5-7 minutes, or until the onion has softened. Sprinkle the flour into the pan and cook for 2 minutes. Add the mixed vegetables, milk and season salt and cook for 3 minutes and allow the sauce to thicken. Divide the rice evenly into 4 bowls and using a spoon, create a well in the center of each bowl. Fill with the chicken mixture, sprinkle with parsley and serve.

Serves 4

Coconut Crusted Orange & Ginger Salmon with Coconut Rice and Mango Salsa

My third and final entry in the  “Cedar Bay Grilling Blogger Recipe Challenge”

is a tropical dream! I took Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Salmon Filet and crusted it with crunchy panko breadcrumbs and sweet flaked coconut. Served atop fluffy coconut rice and topped with a sweet and spicy mango salsa, this salmon dish is packed with flavor!
This dish was inspired by one of my son's favorite appetizers- coconut shrimp. Crunchy sweet coconut wrapped around tender shrimp usually served with a sweet and sour sauce to dip. It's absolutely delicious but not exactly the quickest dish to make and, raising a teenage boy I can tell you, it takes a ton of shrimp to fill him up! This salmon takes all of the flavors of that appetizer and turns it into a full meal.
Since the salmon is already marinated in a flavorful orange and ginger seasoning, most of the work is done for you, all you have to do is place it on a cookie sheet, place the crunchy topping on and throw it in the oven- so simple! While the salmon cooks, the rice is cooked and the salsa is stirred together. In less than 30 minutes, you'll have a teenage boy approved dinner!

Coconut Crusted Orange & Ginger Salmon with Coconut Rice and Mango Salsa

Coconut Rice:

1 (14 ounce) can coconut milk

1 1/4 cups water

1 teaspoon sugar

1 pinch salt

1 1/2 cups uncooked jasmine rice

Coconut Crusted Applewood with Orange & Ginger Cedar Planked Salmon:

1/3 cup sweetened flaked coconut

1/3 cup panko breadcrumbs

1 (24 oz) Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Salmon Filet

Mango Salsa:

1 cup diced mango

1 jalapeno, chopped

½ cup chopped red onion

¼ cup cilantro, chopped

2 Tablespoons lime juice

¼ teaspoon salt

Pre-heat oven to 425 degrees. 

In a large saucepan with a lid, stir together the coconut milk, water, sugar, salt and rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is cooked and fluffy.

Stir the coconut and panko together in a small bowl. Remove the Planked Salmon Filet from the wrapper and place directly on a foil lined rimmed cookie sheet. Gently press the coconut mixture onto the top of the salmon. Place in the oven and cook for about 18 minutes, or until the coconut is browned and the fish can be flaked with a fork.

In a small bowl stir together the mango, jalapeno, red onion, cilantro, lime juice and salt. Set aside in the fridge to chill.

Serve the salmon on beds of rice and top with mango salsa to serve.

Serves 4

You can find delicious Cedar Bay Grilling Company's award-winning frozen Salmon products that bring the best of Atlantic Canada to homes around the world HERE
Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros
#cedarbaygrilling #cedarbaysalmon  #cedarbayrecipechallenge

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Feta Filled Street Corn Grilled Avocado Cups

After having a crazy busy month and being gone from home for 2 weeks (more on that later) I was more than ready to get back to my kitchen and start cooking! Nikos Feta is hosting an awesome contest right now, and I'm excited to share my entries!

First up is my Feta Filled Street Corn Grilled Avocado Cups. If you have read my blog before at all, you know I have a serious crush on Mexican Street Corn and this dish highlights everything I love about the taco truck staple. 

Feta Filled Street Corn Grilled Avocado Cups

4 ripe Avocados, halved and pit removed

2 teaspoons oil

½ teaspoon salt

1 teaspoon lime zest

2 Tablespoons lime juice

2 Tablespoons mayonnaise

1 teaspoon chili powder

1 cup pre-cooked wild rice

1 (11 oz) can Mexi Corn, drained

8 slices cooked bacon, crumbled

¾ cup Nikos Traditional Feta Cheese Crumbles

½ cup chopped cilantro

1 lime, cut into wedges

Heat a grill pan over high heat. Brush the avocado halves with the oil and sprinkle with ¼ teaspoon of the salt. Place the avocados on the grill pan and cook for 3-5 minutes, or until grill marks appear. Remove from the grill and place on a serving platter.

In a medium mixing bowl whisk together the remaining ¼ teaspoon salt, lime zest, lime juice, mayonnaise and chili powder. Add the wild rice and corn to the dressing and stir to coat evenly. Gently stir in the bacon, feta and cilantro.

Spoon the mixture into and around the grilled avocado cups. Serve immediately with lime wedges.

Cooking Up a Storm

It's been embarrassingly long since I've sat down to blog, but I have very good reasons, I promise!

 I have been so blessed lately, and I'd love to share a small glimpse of my food adventures and what I've been up to lately.

 

First up, is quite possibly the biggest and best. At least in the world of competitive cooking, that is. The day after my birthday I found out that I made it as a finalist in the Pillsbury Bake Off and am looking forward to leaving, in just a little over a week, to meet this guy

haha!! Yes, I finally, after 7 years of trying am going to cook for a chance to win $1 million!

To say I'm excited wouldn't even begin to describe it. At all.

Here is what I'll be making:

Cashew Chicken Twists with Spicy Orange Sauce

Then I got news that I was a finalist in the Mushroom Council's Swap it or Top It Contest 

for my “The Big Easy” Mushroom Muffaletta Burger

I was lucky enough to get enough votes to win First Place!!

The prize was a $1000 Williams Sonoma gift card, a ton of Mushroom Recipe Books and an "adopt a classroom" Fruits and Veggies Matter kit for my son's classroom!

 

 

Next on the list is the Minnesota Wild Rice

The "Get Wild with Wild Rice" contest

It got wild, alright and it was a race the entire time! I wasn't able to pull through and win, but I placed as a finalist and got a hat, t-shirt, assorted recipe booklets and 3 pounds of Wild Rice for my

Tex-Mex Spinach, Chicken, & Wild Rice Casserole  

I also entered a fun little snack for the "One Ingredient Can Change Everything Recipe Contest" put on by Grapes of California and placed 3rd!

My PB & Pretzel Snack Sticks with Grapes won me a $100 Visa giftcard and a signed book from Ellie Kreiger!

 

And last, but certainly not least- a BIG win!

A week ago Louis and I got to go to the NY Wine and Food Festival - I still am surprised I won and was given such an amazing opportunity from Colavita, Food and Wine Magazine and al Fresco

I entered my Smoked Andouille and Date Jam Flatbread and I'm thrilled they liked it as much as I do!

 

A trip to NY (somewhere we've never been before), a few nights in a beautiful boutique hotel, tickets to the NY Wine and Food Festival, a Colavita Sampler Tote and an al fresco “bag o’ loot” plus one year of al fresco all-natural chicken sausages!!

 We wandered through walls and walls and walls of wine, spirits and gourmet samplings all day long. We watched Iron Chef Morimoto break down a tuna that weighed more than I do in about 5 minutes.

I got to meet Rachel Ray, someone I've followed and loved for years, and get a book signed by her 

 And here are the two girls from Colavita that helped make our trip so successful

 

Seriously almost too good to be true!

New York was a dream and I'm hoping that Vegas will be just as thrilling!

 

 



 

 

 

Roasted Lemongrass Chicken wih Pineapple Fried Rice

Remember how I said I was trying to use up odds and ends that had collected in my freezer?
Well I realized I had chopped lemongrass,  pineapple chunks, 2 containers of cooked rice and a container of homemade chicken stock lurking in there which was perfect for this delicious Thai inspired chicken and rice dinner.

I love exotic flavors so for me the remaining ingredients were standard pantry staples. I am lucky that my husband and kids are as adventurous with their food as I am, and we all really loved these dishes!

Roasted Lemongrass Chicken 
adapted from epicurious

1/8 cup plus 1 tablespoon canola oil or vegetable oil

3 tablespoons fish sauce

2 tablespoons sugar, divided

2 tablespoons chopped shallot

2 tablespoons oyster sauce

3 Tablespoons pureed lemongrass stalks (I found this in a tube in the produce section)

1 Tablespoon chili-garlic sauce

1 garlic clove, chopped

1/2 teaspoon ground black pepper

1 3-pound chicken, quartered

 

1/2 cup water

3 tablespoons fresh lime juice

Whisk 1/8 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate overnight. 

Preheat oven to 350°F. 

Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.

Pineapple Fried Rice
adapted from here

Cooked rice (enough for 4 people)

Fresh  pineapple (cut into bite sized chunks)

4 eggs, lightly beaten

1 fresh chilli, deseeded and sliced thinly

1 handful of roasted cashew nuts
1 large shallot, sliced thinly

2 cloves garlic, peeled and minced finely

 

Sauce
2 tbsp fish sauce
4 tbsp chicken stock (have more on hand in case your rice gets too dry)

1 tsp sesame oil

1/2 tsp turmeric powder

salt and pepper to taste

Heat some vegetable oil in a wok. Scramble the egg and set aside.

Add a little more oil in wok. Fry garlic, chilli and shallots over low flame till fragrant. Add in rice, followed by the sauce. Fry and toss all the time over high heat. Add in scrambled egg, pineapple chunks and cashew nuts. Keep frying and tossing. Do a taste test - need more salt and/or pepper? Add them now.

When all ingredients are properly and thoroughly mixed, dish up the rice onto a serving plate.