Growing up in Southern California, I have a built-in love for Mexican food. Its made up of everything good about food; meat, cheese and lots of flavor. What makes Mexican cuisine so delicious is it’s simplicity. Anybody can give it a go and when in doubt all you have to do is add more cheese and sauce and you’ve got something incredible. I don’t eat Mexican food that often (ok, I’m lying) but when I do I tend to stick with tacos and tamales because I just can’t get enough. This often means other, equally amazing food items get neglected. Since I can’t eat at a taco shop for every meal I’ve began to learn how to re-create some of the items in my own kitchen. This recipe is a take on a classic sour cream enchilada and is filled with the 3 golden ingredients I mentioned before; meat, cheese and flavor. Delicioso!
SPICED SOUR CREAM ENCHILADAS
4 6-8 inch tortillas
1 cup shredded rice cooker chicken
1 cup sour cream
½ cup salsa verde
4-ounce can green chiles
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp coriander
1/2 tsp salt
1 cup cheese, shredded
Thoroughly combine all ingredients except tortillas, chicken, and cheese in a bowl. Mix together 1/2 cup of the mixture with a half a cup of cheese and the shredded chicken.
Spread a thin layer of sour cream sauce on the bottom of the inner pot of your rice cooker. Evenly distribute filling among the 4 tortillas, rolling each up and placing them in the bottom of the pot in one layer. Cover with remaining sauce and top with remaining cheese.
Set to White Rice. When the rice cooker switches to Keep-Warm turn cooker off and let enchiladas set for a few minutes before serving.
Who doesn’t like meatballs? I’m talking Swedish ones in this particular instance which are, by the way, probably the best comfort food ever invented… especially if served over some mashed potatoes.
My children turn into angels if they know meatballs are being served for dinner, mostly because I used to complain about how labor intensive the meal was to prepare. There is still some work involved in forming each itty-bitty meatball but my rice cooker finishes the job and the result is oh so worth every moment. Plus, now that my kiddos are older they all love being mommy’s meatball shaper. Put ‘em to work and enjoy this comfort classic in no time!
1 lb ground beef
1 onion, diced
1/4 cup breadcrumbs
2 cups heavy cream
2 tblsp honey mustard
2 tsp concentrated beef bouillon
salt and pepper
Mix the ground beef, salt, pepper, onions, egg and breadcrumbs together until well combined. Form into 1.5″ meatballs and set aside.
Set your rice cooker to Steam or Sauté-Then-Simmer and brown the meatballs in batches until nearly cooked. Set aside.
Add cream, mustard and beef bouillon to the rice cooker and whisk to combine. Add meatballs and let cook another 15 minutes. Serve with mashed potatoes or rice and enjoy!
After feasting on cauliflower “rice” for a few days, I was ready for a little more decadence and a lot more cauliflower. After all, life is all about balance, moderation and, of course, really good food :). So I loaded up some pasta sauce with Parmesan cheese and peppered in yellow raisins and pine nuts to add some guilt to pair with my favorite vegetable. This decadent pasta speaks for itself in terms of the sweetness of the raisins, saltiness of the cheese and the crunch of the cauliflower and pine nuts… YUM!
PASTA WITH CAULIFLOWER AND CREAM SAUCE
1 lb of pasta, cooked
1/2 head of cauliflower, cut into bite size pieces
1/2 onion, chopped
2 tblsp olive oil
1/2 cup golden raisins
1/2 cup pine nuts
2 garlic cloves, chopped
1 1/2 cups heavy cream
1/2 cup Parmesan cheese, grated
salt and pepper
Set your rice cooker to Saute-Then-Simmer. Add olive oil, garlic and onion and cook for five minutes, or until soft.
Add cauliflower and continue to cook for another 10 minutes until cauliflower has softened a bit. Add cream and cooked pasta.
When cream bubbles, add raisins, pine nuts, cheese and seasonings. Mix to coat pasta well and enjoy.
Throughout my family’s endless holiday season, I have admittedly gained a little weight which prompted a suggestion from my now increasingly thinner friends to substitute some of my favorite carby sides, like pasta and rice, with cauliflower “rice” to lighten my load. Cauliflower “rice” is the new rage and now that it’s entered my house I understand why. And let me tell you, once you make it you will be hooked!
1/2 head of cauliflower, core removed and florets grated or chopped fine
1/2 onion, finely diced
2 tblsp butter
2 tblsp olive oil
1 tsp red pepper flakes
salt and pepper
Set your rice cooker to Saute-Then-Simmer. Heat butter and olive oil until hot.
Add onion and cook for five minutes, or until soft. Add cauliflower and cook for an additional five minutes.
Add seasonings to your liking and serve.
Reader submitted ideas or questions are our absolute favorite inspiration for Test Kitchen experiments. We just love reading e-mails with new requests and hearing about what you’ve tried or are thinking about trying to create with Aroma products and your great imaginations. Last week we received a question via Facebook from our friend Joy about cooking dry pinto beans in your rice cooker. I am thrilled to report that making pinto beans from scratch was a snap and can be done in virtually any rice cooker using the Cook switch or White Rice function. And after cooking all those beans I also needed a way to use them up, so look forward to this request leading to a few extra tryout sessions and some more new recipes. Thank you for the inspiration, keep it coming!
2 cups dried pinto beans
6 cups water
2 tblsp salt
Rinse and soak beans in water over night. Drain and rinse beans again. Place beans, water and salt in the inner pot of your rice cooker and set to White Rice. When your rice cooker beeps the beans are ready!
I rely on my rice cooker virtually every time I entertain or attend a gathering at someone else’s house. I’m big on making food that can be served hot throughout a party so guests can graze as they come and go. Game day is especially suited to this type of eating and with the biggest game day of all quickly approaching I’ve rounded up my top 5 favorite game day recipes, all of which can be made and served in your rice cooker. Enjoy!
1. Rice Cooker Buffalo Chicken Wings: What’s game day without wings? These scrumptious wings are one of the Test Kitchen’s most successful experiments to date and make the perfect game day food. That’s why we couldn’t resist featuring them as an EZ Eats Recipe this week and on this list! No need to mess with fryers, hot ovens or simmering sauces. Throw everything in your rice cooker and let the magic ensue.
2. Spicy Rice Cooker Cheese Dip: Tons of Super Bowl snacks are just begging to be dipped and dunked into this gooey cheese sauce. Serve with bread, chips, pretzels, veggies or just about any other crunchy, dippable vehicle to get this sauce from bowl to tummy as quickly as possible :).
3. Loaded Quinoa: Sometimes it’s nice to lighten things up but that doesn’t mean you should sacrifice classic game day flavor to do it. Check out this Test Kitchen creation that sports a quinoa base loaded with potato skin flavor.
4. Turkey Chili with Cornbread: Nothing screams
“GAME DAY DINNER!” like chili. I’d love to pretend I’m adding this one to the list as just another way to stay healthier this Sunday, but really it’s a just-as-good-as-the-original version that makes me feel entitled to pig out even more. The chili’s made with turkey, of course I’ll have another dunk of Spicy Rice Cooker Cheese Dip!
5. Meatballs Two Ways: You really can’t go wrong with meatballs. These simple, poppable bites can be made beforehand and served on Keep-Warm all day. Here we have two recipes to choose from that will fit into any game day snack spread.
Just about every American is planning to do the same thing next Sunday… eat a whole lotta food. Oh, there’s a football game on too? Sweet, now let’s get back to the snacks. In my opinion a real Super Bowl Sunday spread comes with dishes sporting every flavor, texture, temperature and color you can imagine. Juicy wings, cool dip, crunchy chips, each makes the experience that much more enjoyable, no matter who wins the big game. This year I’m owning the cool and creamy corner with a new recipe I’m excited to share. Inspired by a deli counter favorite and spiced up to pleasantly surprise your guests this weekend, this one’s a winner!
CURRY CHICKEN SALAD
2 cups shredded rice cooker chicken
1/4 cup mayo
1/2 cup plain yogurt
1 stalk celery, finely diced
2 green onions, finely diced
1 tsp curry powder
1/2 tsp salt
½ cup slivered almonds
1/2 cup dried apricots, finely diced
Mix all ingredients together and refrigerate for at least 30 minutes before serving.
Serve with pita bread, crackers, bread, baked potatoes…