This is the 3rd year anniversary of my blog! I simply cannot believe it! It has gone so fast and I have loved every minute I put into it. I want to thank you all for following me, even after I had to take a break when I remodeled my kitchen.  I see all those familiar names on Facebook, and I feel like I know some of you. I am so grateful to everyone who shares my passion for cooking.

I love to read recipes and cookbooks. I devour them actually, which is why I have such a large collection. I know now that most people get their recipes off the internet nowadays. I do that as well, however, I know I will never stop buying cookbooks. I love to turn the glossy pages, see the covers and adore looking at the beautiful pictures that accompany them.

I read every book from front to back and mark the recipes I would like to try. I copy the recipe I am going to use so there is no chance I get my cookbooks dirty while I am making it. Before I did that, my cookbook pages, especially the ones I used repeatedly, became worn and dirty and yellow. But, not anymore! They stay clean and crisp and always feel brand new.

Usually, when I find a recipe I would like to use, I also search the internet for similar recipes. Then I write down all the ingredients I would like to add and make it my own. It takes time and effort, but I enjoy doing this and feel especially accomplished when my recipe turns out to be, as we call it in my home, “blog-worthy”. Sometimes it takes many tries to do this, and I have certainly made countless recipes that have ended up in the garbage.

This recipe is definitely blog-worthy. The chicken broth and onion soup flavoring provide an enormous amount of flavor. The peppers give it a sweet touch and the herbs add a savory hardiness. The parsley adds a beautiful color and depth of fragrance.  Everyone here loved it. It is a must try!

This recipe will serve 5-6 people who will be wowed by this hearty, delightful dish.

Ingredients for Rice Pilaf

2 cups long grain white rice
1 medium yellow onion, chopped
1 cup celery, chopped
4 mini sweet peppers, 2 red, and 2 orange or yellow
2 tsp. fresh thyme, (about 4 sprigs), chopped
1 tsp. fresh sage, (about 5-6 leaves), chopped
8 tbsp. (1 stick) butter, cut into cubes
5 cups chicken broth
2 packages onion soup mix 
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. parsley, chopped

In a large skillet,  over medium-low heat, melt the butter.

Turn the heat to medium-high and add the rice and onions and cook until rice is browned and onions are translucent, about 5 minutes, stirring constantly.

Add the celery and sweet peppers, and cook about 3-4 minutes.

Pour in the chicken broth,  2 packages of onion soup mix, and stir in the thyme and sage.

Cover and reduce heat to low or simmer. 

Let cook for 30-40 minutes, until liquid is absorbed.

Remove from heat and let stand, uncovered, for 10 minutes.

Fluff it with a fork.

Transfer to serving platter, dress with parsley and serve warm.

It’s that simple!

Herbs from my garden