If you’re anything like me, you tend to make way more rice than you need. I seem to ALWAYS have leftover rice in my fridge! This Spanish Rice is a great way to spruce up your leftover rice for your next taco/Mexican night.
I like peas and carrots in my Spanish Rice. Feel free to take a more traditional approach to your own rice and omit the veggies if you’d rather keep it simple.
Okay, maybe not that last one. Maybe. Just don’t come running to me when you feel sick from chugging a gallon of olive oil. Just sayin’.
Here’s what you do.
Preheat your oven to 350 degrees F. Grab a baking dish large enough to hold all of your garlic comfortably. Take one of the heads of garlic and whack off about a half an inch off of the top. You want to expose the garlic enough so that it’s easy to get out once it’s roasted. Set both sides of your garlic in your baking dish (wrapper and all).
Now take your bottle of extra-virgin olive oil and dump the entire thing into the dish. You want your garlic to be completely submerged in the oil.
NOTE: If you only want roasted garlic instead of garlic-infused oil, simply drizzle the tops of your garlic with oil instead of submerging it.
Tightly cover your pan with aluminum foil and pop it into the oven. Roast this puppy for 45 – 60 minutes. This time will vary depending on the size of your garlic and your pan size. Start poking your garlic cloves with a fork after 30 minutes. You want your garlic cloves to be soft and lightly browned (soft enough to spread on a piece of bread is my preference), but you don’t want the tips to burn either.
Once your garlic is softened and let everything cool off (this will take a while). Take the cloves and pop them out one by one into a container. Pour a little oil in the container, cover and put it in the fridge to use later (or if you’re like me, you’ll find the smell so irresistible that you’ll spread it on something immediately and devour it!).
Roasted garlic (in a little oil) will keep in a refrigerator for months.
Pour the oil back into your original bottle (a funnel is handy here) or your favorite olive oil bottle and store chilled for up to two weeks.
Now go enjoy your immensely flavorful olive oil and roasted garlic.
Recently I’ve become a bit of a wine snob. I blame the manfriend (and all the weekends before we even met… where a bottle of wine and a manicure kit were my idea of “ringing in the weekend”). We had a $200 bottle of wine that was screaming for an awesome steak to accompany it. That’s right, in my world the steak compliments the wine, not the other way around.
My adventure started at the local butcher shop. I had never been to a butcher before. I’ve always been too intimidated to pass through the doors of one. I don’t know anything about cuts of meat really and felt like my butcher virginity would be ridiculed immediately. I decided to suck it up. This would be as good as a time as any to try one out. I was on a mission! I garbed up for the cold weather and drove across town to the only butcher I remembered seeing in town.
Fizzle fizzle… I STILL haven’t been to a butcher because they were closed when I got there (at 4:00pm?!…come on guys!). I’d love to support the mom and pop shops… if they stayed open later. I’m an 8 to 4 working girl, throw me a bone! I hear they’re open all days on Saturdays. Guess I’ll have to try again then!
Off to the grocery store to buy their best cut of beef I could find. I used these as my guide:
The grade of the meat: The age of the animal and the marbling of the meat determine the grade. From best to worst: Prime, choice and select. Typically, you can only find Prime grades at a butcher. *shakes fist at the butcher*
The cut of the meat: There’s a lot that can be said about the anatomy of a meaty animal. To simplify things, these are the sections of the animal in order of most tender to least tender:
Short Loin Cuts: Tenderloin, Porterhouse, T-bone (New York), Top Loin Steak
Sirloin Cuts: Sirloin Steak, Top Sirloin
Rib cuts: Rib Roast, Rib-eye Steak, and back ribs
If I can find a good price for it, I’ll usually opt for the tenderloin. It’s great for marinating or rubs, and broils nicely. A charcoal grill remains on my Christmas list.
This thing is so awesome and versatile but the result is a steak fit for a rockstar. I’ve really just guestimated the measurements in the ingredients list. You can mix and match seasonings here and there to whatever is sitting around in your pantry. Remember that there is already a lot of salt in the balsamic, so I would leave it out all together. Roasting your garlic tastes bomb too, but usually takes more time than I’m willing to dedicate.
2 almighty beef steaks, about 1-inch or so in thickness
Seasonings of your choice (onion powder, rosemary, thyme, bay leaves, etc.)
Combine all ingredients in a mixing bowl and whisk together. Pour into a large zip-lock bag. Add the steaks and marinate for 30-60 minutes at room temperature.
Rinse meat under cool running water and pat dry on both sides with paper towels.
Place the broiler pan under the broiler. Make sure your oven rack is sitting about 5 or 6 inches away from the top of your oven. Pre-heat the broiler on the high setting for 10 minutes.
In the mean time, add a pat of butter a stove-top pan. Sear the steaks undisturbed for 60 to 90 seconds on each side. This will seal in all of the juices and give your steaks a really nice color.
Remove the hot broiler pan from the oven. Place the prepared steaks side by side in the center of the pan. Broil the steaks until the desired doneness is reached. Cook thick steaks for 3 to 4 minutes on each side for rare, 5 to 6 minutes for medium rare, and so forth. Check out my guide on how to tell if your steak is cooked.
Remove from heat, cover with aluminum foil to keep warm, and let your finished steaks rest for 10-15 minutes before serving to allow the juices to redistribute. Serve and enjoy.
Grilling a steak is always a great way to go if you love that charred taste. Follow the same rules as broiling a steak but over a medium-high heat on a grill.
Quiche is one of those dishes that is perfect for any occasion at any time of the day. It makes a hearty breakfast accompanied by fresh fruit or a light lunch with a salad, plus there are so many varieties that you’re bound to please any picky palette. They are also super easy to freeze and reheat (just defrost your quiche the night before you plan to bake it) if you want to make a few of them at a time.
I found a basic recipe from Paula Dean from the Food Network and made it my own (sorry Paula!). My recipe changes depending on what I have in the fridge, garden, what I’m craving or who I’m catering to. Although I think bacon should be in everything, I can understand if someone wants to omit it from their recipe. 🙂