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Chicken and Yellow Rice.

One of my favorite restaurants is the Columbia in Ybor City. Every once in a while, I will break my tradition and order something different from the menu, but usually it's their chicken and yellow rice.

This is my quick version. Start by browning two boneless skinless chicken breasts, one small sweet onion, one bell pepper, and a clove of garlic in a Dutch oven with two tablespoons of olive oil.


 Cover and heat on medium until the vegetables are translucent.
a Next, add two cups of no salt added chicken broth and one half cup of no salt added beef broth. Simmer for 30 minutes.

Normally I would use saffron and add it to white rice, but since I'm out of saffron and it's pouring down rain, I'm using a package of yellow rice, which has the saffron including. Add the rice and simmer for 20 minutes or until the rice is tender.

When rice is ready,  add a cup of frozen peas. You want them to be warm but still crisp.

I hope you enjoy this treat, which is great on a rainy day li…

Country Fried Steak with Sun Dried Tomato Gravy

Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.

Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder



Shake bag to mix well.
Add cube steak and let rest for 30 minutes.

While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons​ butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.

Add:
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
 Heat and stir until gravy thickens.


In  two bowls, add  half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry.  Dredge in flour, shake off excess flour and place in egg m…

Chicken and Rice with Gravy

This is one of my low salt recipes. Start by browning two boneless skinless chicken breasts in a dutch oven. Cover and saute for 20 minutes.


Add 2 cups of no salt chicken broth and cover, and cook for another half hour.
Remove chicken and shred and or chop breasts into bite size pieces.

Add a tablespoon of flour to 1/4 cup of cold water. Mix well and add to pan.
Next add three packs of Herb Ox sodium free bouillon.

Add chicken and cook until gravy thickens.
While the chicken is cooking, add two cups of no salt broth to a pot and bring to a boil. Add one cup rice and a tablespoon of butter and cover. Simmer for 20 minutes until the broth is absorbed. Fluff the rice with a fork.


Just before serving, add one cup of frozen peas to chicken.
The combination of broth and the Herb Ox bouillon create an intense flavor without all the salt. Hope you enjoy this healthy dish.

Caramel Cinnamon Rolls

I love baking, bread, cookies, cakes, you get the idea. This is my recipe for caramel cinnamon rolls. Most basic bread recipes are similar, yeast, sugar to activate the yeast, flour, eggs, milk or other liquid, and fat. What sets my recipe apart is the filling.
Start by activating the yeast. Add a packet of active yeast to 1/2 cup of warm (not hot) water. Add a teaspoon of sugar. Let this sit about 5 minutes until it starts to foam. If there is no foaming, the yeast is not fresh.

In the mixer bowl add:
2 eggs
1/4 cup sugar
1 stick softened butter
1 cup milk
1/2 teaspoon salt


Mix all the ingredients well. Switch to a dough hook and start slowly adding 4 cups of bread flour. Stop adding when the dough pulls away from the sides of the bowl. Knead for 6 to 7 minutes.

Place dough in a well oiled bowl and turn it so the entire ball of dough is covered in oil. Cover with a damp towel and let rise in a warm, draft free space until double in size, about 90 minutes.
Punch down dough and roll…