I am always mindful how fast pace many people’s lives are these days. However, I think it is vital we have wholesome food in our diets. Especially, those of you raising children. The importance of feeding them food not handed to them from a take out window or ordered by number should be every parent’s responsibility. Also, take the time to ask them to stir in your pot or add an ingredient to “help” you. Their little minds will begin to learn basic steps of cooking and feel ownership in the meal the family is about to consume. I grew up standing on a stool, stirring in my mom’s pot almost every meal.
So you are not a culinary master? Well, you don’t have to be with this recipe. Who doesn’t like fried rice these days? Having trouble getting the kids and/or adults to eat their veggies? By roasting them in the oven, they become sweet and toasty. Start with some basic favorites like potato and then start adding in one new veggie at a time and watch their palate grow…and maybe yours at the same time. Enjoy this easy rice dish at your table today!
Tony’s Creole Roasted Vegetables
Veggies, Tony's and a little olive oil, GREAT combo!
1 yellow squash, chunked
1 zucchini, chunked
1/2 red onion, chunked
1/2 bunch of asparagus, chopped
3 tablespoons olive oil
1 tablespoon Tony Chachere’s Creole Seasoning
Beautiful veggies are ready for a little roast
Heat oven to 450. Toss vegetables in olive oil and seasoning. On a cookie sheet, sprayed w/ non stick spray, spread out vegetables. Place in oven for 20 minutes. Give vegetables a good toss and return to the oven to finish browning up, about 10 more minutes.
veggies cook up tender and sweet with a little Tony's kick!
Chicken Fried Rice
By the looks of this, you know its gonna be good!
1 tablespoon olive oil
1 medium onion, chopped
1/2 lb. chicken breast, chopped
2 tablespoons butter
1 (8 oz.) box Tony Chachere’s Chicken Rice
2 1/4 cups water
2 tablespoons low sodium soy sauce
1/3 cup frozen peas and carrots, thawed
3 eggs, cooked scrambled soft
2 tablespoons chopped green onions
In a large skillet, heat oil. Cook onion until edges start to brown. Add chicken and cook until chicken is cooked through.
keep cooking the chicken until lightly brown
Add butter and rice mix, toss until rice is coated. Add water, soy sauce and water. Bring to a boil. Reduce heat. Cover and cook for 15 minutes. Add peas and carrots, stir gently and recover. Continue to cook for 10 minutes. Add eggs and green onions, stir well. Serve warm with roasted vegetables for a well rounded meal.
Such a comforting bowl of yumminess!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
