Eric loves to cook for me (he also loves to make a mess of the kitchen). But when he cooks it is all his own. He never uses recipes or a cookbook (I don’t even think he has ever even looked at a cookbook except for the ones I have showed him) and for everything he does cook he ‘just creates’ it. Some of his ‘specialty dishes” are ones he learned from his mom growing up as a kid and others are purely things he created. Everything he makes is very simple yet very tasty and are things that we never get tired of around here. Eric says the key to his cooking or any cooking for that matter are the ingredients(this just cracks me up when he trys to teach me things… not that I can’t learn a new thing or two myself but usually I AM the one giving him tips on how to do things in the kitchen!). Now he says that the ingredients don’t have to be super pricey or hard to find but when you do find a particular ingredient or brand you like, then use it.
Take this recipe for example. The main ingredient here is the yellow rice; and not just any yellow rice but Vigo yellow rice. Eric says this brand is key because other brands don’t fluff up as much and become to sticky.
Eric’s Yellow Rice Dinner (I kept the recipe name simple too)
1 (16 oz) bag Vigo Yellow Rice
2 tablespoons olive oil
2 cups chicken broth
2 cups water
2 chicken breasts
½ (16 oz) bag frozen peas and carrots
½ (16 oz) bag frozen corn
In a large pot bring water and chicken stock to boil. Add olive oil and rice, stir, reduce heat and cover. Let simmer for 20 minutes. Boil chicken in water, for about 20 minutes, when done, shred. Add prepared chicken, and veggies to rice during the last 5 minutes of cooking time. Stir. Season with salt and pepper.
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