Chili Relleno Rice

One of my favorite celebrity chefs to follow is Tyler Florence. Besides his good looks and great personality (Ha!), he knows how to cook. His recipes are pretty spot on, easy to follow and delicious!  I'll be talking a lot about him and sharing a lot of his recipes I've used in future blogs. So if you don't own any of his books, stay tuned for more of his recipes here!


The latest book I own of his is Tyler Florence Family Meal. This book features great photos and has several great recipes from him being at home with his family, his restaurant Wayfare Tavern in San Francisco and a good old fashioned potluck with his neighbors. I would definitely recommend it for your cookbook library.


I have to share this recipe I tried from the book, Chili Relleno Rice. Definitely not low fat but pretty damn good. It's a recipe from his neighbor Christina Flach who brought it over for a potluck and as Tyler puts it, “It’s not fancy, but trust me, it is really amazing and everyone at the potluck walked out the door asking for this recipe.” Delicious, easy, feeds the family including kids and is great for a potluck.


I added my own little twist to the mix...

3/4 cup of frozen corn, thawed
1/2 cup of diced yellow onion, cooked until slightly browned
1 jalapeño, finely diced for a kick

Next time, I will add chicken or even chorizo!


Here's Christinas recipe...

Serves 6-8

2 cups cooked white rice
2 cups sour cream
1 can condensed cream of chicken soup
2 (7 oz.) cans diced mild green chilies, drained
2 cups cubes Monterey jack cheese
Kosher salt and fresh ground black pepper


Preheat the oven to 375-degrees. Lightly grease a 9-by-13-inch baking dish.

In a large mixing bowl, combine the rice, sour cream, condensed soup, chilies and cheese. Mix thoroughly and season with salt and pepper. Spread the rice in the prepared baking dish and bake for 20 to 30 minutes, until lightly browned.

Serve it hot!
Yum!

Sangria

Sangria is one of my favorite mixed drinks. Refreshing, easy and inexpensive to make, it looks pretty and is great for parties. It's always a hit with my guest.

There are several variations of Sangria and it can be made with white or red wine but usually always includes fruits like apples, peaches, oranges, grapes and pineapple. The wine I use is inexpensive. No need to waste a really good expensive bottle...a cheap good one will work. If you have a Trader Joe's where you live, I use 2 buck chuck for this recipe and it comes out delicious.

I make 2 Sangria's using red wine, one has fruit and can be poured over ice...so refreshing! And another that I make with mulling spices, served at room temperature and usually only make during the Holidays. Either way you make it, I think you'll enjoy it!


Serves 6-18 (all depends on who is drinkin..lol)

Sangria

3 bottles (750ml ea) of drinkable Cabernet sauvignon (each bottle of wine serves 4 good glasses)
16 oz of Orangina drink (can be purchased at your local supermarket)
1/4 cup of spiced rum, I use Captain Morgan
1 small orange, sliced in thin rounds
2 medium Fuji apples, diced small


In a large pitcher, place your diced apples and sliced orange rounds, then pour your wine, Orangina and spiced rum. Stir and mix well and cover with plastic wrap. It will need to sit for at least 2 hours in the refrigerator or at room temp but great if made the day before. Serve it over ice or serve it at room temp, either way it's good!




Holiday Sangria
(should be made the day before)

3 bottles (750ml ea) of drinkable Cabernet sauvignon
16 oz of sparkling apple cider or 16 oz of Orangina drink
1/4 cup of spiced rum, I use Captain Morgan
2 medium Fuji apples, diced small
1 small orange, sliced in thin rounds
9 cloves, pierced in the peel of 3 of the orange rounds (I do 3 cloves per orange round)
3 cinnamon sticks
9 star anise
1 tsp whole allspice


In a large pitcher, place your diced apples, orange rounds and orange rounds with cloves, cinnamon sticks, star anise and all spice, then pour the wine, Orangina or sparkling cider and rum. Stir and mix well then cover with plastic wrap and let sit over night at room temp.

Cheers!

Yum!