Thanksgiving: Asparagus w/Rice

Alright everyone who checks this blog out, it's Thanksgiving time. This is an American holiday that is no stranger to gluttony and American Football. I have a few things I'll be posting up here between now and then (this upcoming Thursday) to be cooked for this grand event.

Ingredients:
1 lb Asparagus
1/3 stick Butter
Olive Oil
Rice
Italian Herb Mix
Sea Salt
Ground Black Pepper
Turmeric Powder
Ancho Chile Powder
Sweet Smoked Paprika
Teriyaki Sauce

To start off with, I went for the Butter. I cut it into slivers and put them in a large saucepan with the heat set to MEDIUM.

Once they started to melt, I added in a pinch of all the spices but the Italian Herb Mix.

Mmmm...tasty. Now put in the Asparagus.

Mix it around to cover it with the buttery spice conglomeration.

Drizzle in a little bit of Olive Oil to make sure there is no chance of burning once the Butter becomes scarce.

Now, the Rice was made in my rice cooker. 1 cup Rice to 1.5 cups Water. The instructional manual says 1.25 cups Water but I find that it leaves the Rice too sticky and not as good as it could be, so a little more was needed.

Once both are cooked to completion, just dish the Rice into a bowl and add the Asparagus on top with a sprinkle of Italian Herb Mix. I also drizzled some Teriyaki Sauce on top for fun. Enjoy.

Andouille Sausage w/Rice

Today I got home from work and decided to whip up a quick thing for lunch tomorrow and dinner tonight. I decided to use some Andouille Sausages...with rice from my rice cooker. A tasty quick meal that leaves everyone full!






Ingredients:
3 links of Andouille Sausage
1 cup Rice
Italian Herbs

This recipe is so simple, only 3 ingredients plus water. So nice, so easy. Start off with making your rice. I used my rice cooker with 1 cup of rice, 1.25 cups of water. Then just clicked it on and that was that.

Right after that I grabbed a small pot and filled it up about 2/3 with water. Set on stovetop and turn the heat to medium or just above that. Put your links of Andouille Sausage in there. DO NOT COVER IT! IT WILL FOAM OVER AND BE EVERYWHERE! TRUST ME!

The Andouille Sausage links will float to the top when they are close to being done. The water should be boiling at this point, you might want to turn the heat down. You also might notice the massive amount of foam forming as well, which does go away somewhat. Once they have been floating/boiling for a few minutes, turn the heat off and take them out of the pan and onto a plate or cutting board. Cut them into small sections.

The rice should be done just before the Andouille Sausages are done cooking as well. So prepare it as you will. I chose to put rice down first, Andouille on top in a dorky pattern, then a sprinkling of Italian Herbs. Enjoy.