I Love You Recipes

Your favorite garlic lover will appreciate this brown rice side dish recipe. Easy variations include substituting a portion of the brown rice with wild rice and water instead of chicken broth. A great staple recipe that’s easy on the budget.

2 cups brown rice
3 tablespoons olive oil
6 – 8 cloves garlic
1 medium onion
2 teaspoons salt
4 cups water

Peel and mince the garlic. Peel and cut the onion in half.

Place the oil in a Dutch oven over medium heat. Add the rice and garlic and fry for a few minutes, until the garlic becomes fragrant. Add the water and salt. Increase the heat to high and bring to a boil. Place the onion halves on top of the rice. Reduce heat to simmer and cover. Cook for 45 – 60 minutes, until rice is tender.

Yield: 6 – 8 servings.

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The fluffy texture and citrus flavor of Orange Delight Pie is refreshing. This easy no-bake dessert recipe will likely find a permanent home in your collection.

2 cups (about 48) vanilla wafers
1/3 cup butter
1 8-ounce package cream cheese
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen orange juice concentrate
1 cup whipping cream
1 teaspoon orange blossom water**
1 small can mandarin oranges (optional garnish)
Mint sprigs (optional garnish)

Make the crust:
Place the vanilla wafers into a heavy plastic bag or your food processor and crush or pulse into crumbs. Melt the butter. Place the crumbs into a bowl and add the melted butter, stir to combine thoroughly. Place the mix into a 9-inch pie pan and press across the bottom and up the side to the rim to form shell. Place in the refrigerator to chill.

Make the filling:
Place the whipping cream in a bowl; whip until light and fluffy. In a separate bowl, beat the cheese until fluffy. Slowly beat the condensed milk into the cream cheese and continue beating until smooth. Add the juice concentrate and orange blossom water to the cream cheese mixture and mix thoroughly. Fold the whipped cream into the cream cheese mixture. Gently incorporate the ingredients to avoid knocking the air out and deflating the filling.

Create the pie:
Pour the filling into the chilled crust and place the pie into the refrigerator. Chill for 2 hours or until set.

Cut in wedges to serve. Garnish with 2 – 3 sections of drained mandarin orange and a mint sprig if you’d like.

Lightly cover and store leftovers in the refrigerator.

Yield: 6 – 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

**Orange blossom water can be omitted, but it lends a bright flavor to an already delicious recipe. Look for orange blossom water in Middle Eastern and European markets. In a pinch, you can often find it at your local liquor store, though you might experience sticker shock. You can delightfully enhance the flavor of purchased orange juice with just a few drops of orange blossom water. You’ll find that I frequently enhance orange flavored recipes with orange blossom water. It’s Magic!

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Stuffed peppers are a great way to take advantage of seasonal buys and leftovers. Add a handful of mushrooms to this recipe and try different meats.

3 large green bell peppers

Stuffing:
3 tablespoons olive oil
1 large onion, preferably sweet
2 ripe tomatoes
3 cloves garlic
1 pound ground meat
1 cup rice
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper, freshly cracked and ground

Sauce:
1 cup tomato sauce
2 tablespoons vinegar
1 tablespoon sugar
1 cup chicken broth

Preheat oven to 350°.

Wash the peppers, cut in half and remove the seeds.

Clean and chop the onion into fairly fine pieces. Wash and remove the core from the tomatoes; chop coarsely. Clean and mince the garlic.

Stuffing:
Sauté the chopped onion in the olive oil; allow to cool slightly. Lightly brown the ground meat, drain fat and allow to cool slightly. In a large bowl combine the onion, tomato, garlic, ground meat, rice, basil, oregano, salt and pepper and mix well. Distribute the filling evenly between the pepper halves.

Place the peppers in a shallow baking dish.

Sauce:
Combine the tomato sauce, vinegar, sugar and chicken broth. Pour the sauce into the bottom of the baking pan with the stuffed peppers.

Cover and bake for approximately 30 minutes. Uncover, baste with pan sauce and bake for 15 – 30 minutes more, until the rice is cooked. Watch carefully once you’ve uncovered the dish; you don’t want to overcook the peppers or they will fall apart and become bitter.

Yield: 6 servings.

Tip 1: I easily slice and remove seeds from bell peppers by placing the pepper, top down, on a cutting board. I slice through the bottom until I reach resistance from the stem. I then pick the pepper up and slice the flesh to the stem on each side and carefully pry the pepper open. One side of the pepper will release from the stem. You can then pare the stem away from the other side. Most of the seeds adhere to the heart of the stem, though you may find a few clinging to the veins.

Tip 2: Picking up an oversized roast on sale frequently can yield several meals. I often use my food processor to grind meat for a variety of uses. I love being able to control the texture.

Chill the meat and cut into 2 – 3 inch thick pieces up to 4 inches long. Fit your processor bowl with the blade attachment. Add 3 – 4 pieces of meat and place the lid on the machine. Pulse the meat until it is ground to the texture you want. Do not add liquids or you will end up with puree.

I like a fairly coarse grind for stuffed peppers and chili, and nearly pureed pork for won tons. Roasts are often available for less than $2.00 a pound. Using your food processor to grind meats can add up to significant savings. Spending wisely is never cheap.

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You’ll be delighted by how easy this luxurious fast-fix chili recipe is to make. Chicken and great northern beans in a delicious creamy sauce is a welcome change of pace.

1 pound chicken breasts
1 medium onion
3 cloves garlic or 1-1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (14 – 16 ounces) great northern beans
1 can (14 – 16 ounces) chicken broth or stock
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper, freshly cracked and ground
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy (whipping) cream

Bone and skin chicken breasts, cut into 1/2-inch cubes. Chop the onion. Mince the garlic if you’re using cloves. Drain and rinse the beans.

Place the olive oil in a large saucepan over medium heat. Sauté the cubed chicken, onion and garlic until the chicken is no longer pink.

Add the beans, broth or stock, chilies, salt, oregano, pepper and cayenne. Bring to a boil and immediately reduce heat. Simmer uncovered for 30 minutes. Remove from heat; stir in the sour cream and cream and serve immediately.

Tip: if the entire recipe isn’t needed for your meal, you can refrigerate or freeze a portion for later use. Before adding the sour cream and cream, remove 1/2 of the chili to a storage container. Reduce the sour cream to 1/2 cup and whipping cream to 1/4 cup and add them only to the portion that you’re serving immediately.

Gently reheat the stored portion at a later date and add 1/2 cup sour cream and 1/4 cup whipping cream just before serving. Reheating the chili after the sour cream and whipping cream have been added can “break” the sauce, creating a watery texture.

Yield: 4 – 6 servings.

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Homemade cornbread is a versatile quick bread that lends itself well to a variety of flavorings. You’ll enjoy this savory recipe that includes a little cheese and spice.

1 cup unbleached flour
1 cup stone-ground cornmeal
2 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
1 4-ounce can chopped chili peppers
3/4 cup shredded Monterey jack cheese
1/4 cup melted butter

Preheat oven to 400°. Lightly grease an 8″ x 8″ baking pan.

Mix the four, cornmeal, sugar, baking powder and salt in a bowl. In another bowl, beat the eggs together with the buttermilk, chili peppers, cheese and melted butter. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened.

Turn the batter into your prepared pan and spread smooth.

Bake for approximately 25 minutes. When done, the bread will be starting to pull away from the pan sides and will spring back when lightly touched in the center.

Yield: 9 servings.

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