My middle son David is a very picky eater but he loves packaged chicken flavored rice. I have been working on coming up with a copy cat brown rice version for a while and I think I finally mastered it! Cooking this in the Instant Pot is my favorite method because I don’t have to watch it like a hawk (I always seem to let rice boil over and/or run out of water!). If you prefer to cook it on the stove top, just adjust the water and cooking time based on your rice package’s directions. The turmeric gives it a great yellow color and the Better Than Bullion gives is a nice chicken flavor, and it’s more flavorful than cooking it in chicken stock.
Chicken Flavored Rice in the Instant Pot
- 2 cups brown rice
- 3 cups water
- 2 tbsp butter
- 1 Tbsp Chicken Better Than Bullion
- 1/2 tsp turmeric
Combine all ingredients in the Instant Pot. Set it to manual high pressure for 28 minutes and close the pressure valve. When done cooking, you can do a quick release or natural release of pressure.
David mentioned that he missed the orange and green pieces, so next time I’ll add some shredded carrot and chopped parsley. You never know what he’ll like!
Variation: stir in some cooked, chopped broccoli at the end to make Chicken Flavored Rice with Broccoli.
Anna’s first birthday party is coming up so I’ve been working on some crafty decorations for the garden theme. We are doing a very small party with just our immediate families, but I still want pretty decorations! Here are some progress pictures. I’ll be sure to share the finished products!
I have always loved the lemon part of the lemon meringue pie. My brother and I used to share our pies- he could have to white and I got all the yellow. There’s something about the meringue that I don’t like, even though I do think it’s beautiful to see meringue piled high on top of the bright yellow of the lemon layer. So for this Easter I decided to try making lemon cream pie. I tried a couple recipes with pudding mix but couldn’t get exactly what I was looking for, so I decided to use my mother in law’s key lime pie recipe since I love it so much. This is her recipe, just substituting in lemon juice and zest instead of the key limes. And it came out perfectly!
Lemon Cream Pie
- Pre-baked pie crust or graham cracker crust, cooled
- Zest from 1 lemon
- 1/2 cup fresh lemon juice
- 14 oz can of sweetened condensed milk
- 4 egg yolks
- Whipped cream or cool whip for topping
- Preheat oven to 350.
- Combine zest, lemon juice, sweetened condensed milk and egg yolks mixing bowl and stir until well incorporated.
- Pour filling into the prepared pie crust.
- Bake for 15 minutes. Cool for about an hour on the counter and then refrigerate for at least 3 hours or overnight.
- Top with whipped cream or cool whip and serve cold.
- Store leftovers in the refrigerator for a couple days, if they last that long!