Lime Rice

Lime Rice Pilaf
from foodnetwork.com

Yields: 4 C of cooked rice

2 Tablespoons salted butter
1 small onion, peeled, and finely chopped
2 C long grain white rice (I prefer Jasmine)
3 3/4 C vegetable or chicken stock
1/4  - 1/2 C fresh lime juice (depends on how strong you like the lime flavor)
2 teaspoons grated lime zest, chopped
Chopped fresh parsley or cilantro

Directions for cooking in a pan on the stove:

1. Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. 
3. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. When ready to serve, stir and sprinkle with chopped parsley or cilantro. 

Directions for cooking in a rice cooker:

1. 1. Melt butter in a small saute pan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Meanwhile measure two cups of rice, rinse the rice, and place in rice cooker. Add the 1/4- 1/2 C of fresh lime juice to the rice. Use your rice cookers liquid to rice ratio to measure out the remaining liquid as vegetable or chicken stock. (The lime juice counts towards the total amount of liquid.) For example: My rice cooker calls for 2 1/2 C of liquid for 2 C of rice. So I use 1/2 C lime juice and 2 C of chicken stock. 
3. Add lime zest and sauteed onions, including the butter to the rice cooker, and cook with the white rice setting. 
4. When ready to serve, stir and sprinkle with fresh cilantro or parsley. You can also season to taste with salt and pepper. Note: I have found that when I use salted butter for the onions, I do not need to season more. 

Cory’s chicken

Corys chicken

4 breast brined

4 cups warm water and 1/4 cup salt. Brian breast for 20 to 30 minutes. Cook breast in Pyrex grease with extra-virgin olive oil. Sprinkle with mixture as follows

Onion powder

Tablespoon garlic powder tablespoon salt half tablespoon cayenne 1 1/2 tablespoons paprika 1 tablespoon smoked paprika 1 tablespoon thyme 1 tablespoon rosemary parsley and basil to taste

OK Rule your chicken breast in the extra-virgin olive oil sprinkled in mixture. Rub it in. Flip your breast. Sprinkle the mixture. Rub it in. Leave enough mixture that you can then coat the top side of the breast like a breading with the seasoning.

Baking oven at 425° for about 25 minutes. Internal temperature of 145 to 150. More like 28 minutes for Carroll’s desired temperature.