That’s it, that is the new title for this weekly segment. It has a bit more punch than Tasty Tuesday don’t you think? Big thanks to reader Rhaea for the title. Rhaea can be counted as an in real life friend, even though I haven’t seen her since the 6th grade. She was in my older sisters class in the little Catholic school I attended. It’s true, we were Catholic school girls. We even wore little plaid uniforms like Brittany Spears only more scrawny, small town Ohio girl than slutty, pop star. You get the idea.

Also new this week, I am preparing a recipe suggested by a reader! Heather sent me a few recipes to try. She also included a challenge (and recipe) to make rice pilaf from scratch. Thanks hussy, you’re awesome. (Relax, she’s a real life friend too so I can call her that. You should hear what she calls me!)

Rosemary Chicken & Rice Pilaf

Ingredients

Rosemary Chicken

Adapted from the Deen Brothers Braised Chicken with Rosemary & Potatos

4 Large Chicken Breasts, cut in quarters

1 Tsp. Salt

1 Tsp. Black Pepper

3 Tbs. Olive Oil

2 Cloves Garlic, minced

1 1/2 Tbs. Lemon Juice

1 Tsp. Rosemary

4 Tbs. Unsalted Butter, cut into pieces

Rice Pilaf

This recipe is from AllRecipes.com

2 Tbs. Butter

1/2 Cup Orzo, uncooked

1/2 Cup Onion, diced

2 Cloves Garlic, minced

1/2 Cup Rice, uncooked

2 Cups Chicken Broth

The original recipe calls for chicken legs and thighs. We do not eat chicken on the bone in this house. I also do not enjoy dark meat. Gross. Heather informed me that you need the skin on the chicken to get crispy or some other BS. I just added half a stick of butter. It worked, and I didn’t have to deal with nasty bird skin and bones in my kitchen.

Anyway.

Whisk together the olive oil, salt, pepper, garlic, lemon juice, and rosemary. Place chicken in a dish that is safe for both the oven and the broiler. Pour on olive oil mixture and toss to coat. Sprinkle butter tabs on top. Let it sit for 10 minutes on the counter. Heat the oven to 400 degrees.

In my family my Uncle Ralph is famous for saying, “MORE BUTTER” I tend to agree. There’s nothing that wouldn’t be better by adding more butter.

Put the chicken in the oven for about 30 minutes, or until it is cooked through. The time will vary depending on the thickness of your chicken hooters. To check the doneness of the chicken press on it, without puncturing it. If it bounces back it’s done,  if not it needs more time. When it is close, turn on the broiler and leave it in for another 10 minutes.

The rice pilaf is very easy. I even screwed it up a little and it was still delicious. Let me say right now, I will not ever make Rice-A-Roni rice pilaf again. I will, as the twinkies say, “make it out of scratch.”

It’s easy. Melt the butter in a pan. Add the orzo and cook until brown. Add the onions and garlic and cook it for one minute. Add rice and chicken broth. Heat to boiling. Reduce heat and simmer for 20 minutes or until all the water is absorbed.

I browned the rice with the orzo (that’s how the box crap works). To make up for the starches that were released I added about a half a cup of water. No problem.

Sorry, I didn’t take pictures of the rice while I was making it.

I also made lima beans. I love them, so do Reese and Taryn. Buy the frozen ones, baby lima beans if you can find them. Cook them according to the package, but for crying out loud add some salt and pepper to the water while they are cooking!

Season everything, everything. Always. I put salt and pepper on turkey sandwiches. I’m not kidding.

Once they are cooked toss them with a few tablespoons of butter.

This was really good, like really, really good. I highly recommend you try it.

Who has a recipe for me to make next week?

Tantalizing Tuesday? Dinner With Twins? I need a new name for this segment. Thoughts? Ideas? Comments?

Tonight’s dinner is brought to you by the letters D & J, for Dallas and John.

That’s my husband, Elmer Fudd, and my son, the unibomber.

Salmon W/sun-dried Tomato Marinade, Rice Pilaf, and Grilled Romaine

Ingredients

2 Filets of Salmon

1 Bottle of Lawry’s Sun Dried Tomato Marinade

2 Boxes of Rice-A-Roni Rice Pilaf, cooked according to package directions

2 Heads of Romaine Lettuce

Grated Parmesan

Garlic Powder

Olive Oil

Salt & Pepper

The bottle says to marinate the salmon for half an hour. I did it for about an hour and a half. Dallas is not a big fan of fish, so I was trying to get it to taste more like sun-dried tomato and less like salmon. It still did not permeate to deeply into the fish, but it was good.

Don’t ask why he went salmon fishing if he doesn’t like fish. He’s an idiot.

The first step is to start cooking the rice. It takes about 20 minutes. I know it’s a shortcut, when I have time to learn how to make rice pilaf from scratch I’ll let you know. Don’t hold your breath.

Next, prepare the romaine. You will want to keep the head intact, so rinse it and then lay it in a strainer with the open part down for a few minutes. Don’t worry if there is still a little dirt near the root, you won’t eat that part anyway. Then cut it in half so that the root part continues to hold it together.

Using a paper towel, dry out any remaining liquid. Drizzle both sides with olive oil and season with garlic powder, kosher salt, and pepper. I like a lot. It’s totally up to you, just make sure you use a lot when you have me over for dinner.

Depending on the size of your filets it will take a little more than 15 minutes to cook the salmon on the grill. You could also broil it.

When you think the salmon is less than 10 minutes from being finished you will want to throw the romaine on the grill. It’s just like grilling anything else, don’t freak out.

Once it is nicely charred, flip it over and grill the other side.

It’s really good, trust me.

When it is finished chop off the stem and pull out the yellow leaves. Unless you like the yellow leaves, just don’t tell me about it because it’s disgusting.

The batch of romaine that I had on the top rack did not cook as well as I would have liked. The upside is that even if it doesn’t cook it still tastes great. The sun-dried tomato marinade was good and very easy. It made a mess on the grill though, so use foil.

I’m really serious about renaming this post, so shoot me some ideas. Also, if you have a recipe you’d like me to try send it my way.