Monday, August 23, 2010


I would like to know how the handful of recipes we've collected have managed to earn the title of "Top 100." Surely, our recipe modifications aren't what's making them...less than stellar. Or perhaps they're just more suited to a different palate. I've landed another fail with Paula's Artichoke Rice Salad with Shrimp :( Sad day.

I assembled all my ingredients together and got started. I didn't use the marinade from the artichoke hearts because the mixture was goopy enough without adding another 1/4 cup of liquid. I also added peas instead of bell peppers because I already had some on hand in the freezer. I didn't add the pimentos OR the curry because I really don't like either. And the recipe also called for shrimp so I figured I could only handle adding one ingredient I dislike instead of three!

See what I meant by goopy enough??

I tried to tell Rooty this recipe wasn't looking so hot, so she might as well move on to something better, but she just stayed in her spot, watching.

After a quick roast in the oven, I pulled out the completed casserole.

It looks pretty but I didn't care for it because:
1. There was shrimp in it. I took a bite and I still don't like shrimp (no surprise there).
2. All I could taste was the "chicken" flavoring of the rice and pasta mix, I couldn't even tell there were artichokes in there.
3. 6 hours later, my stomach hurts. I asked Cody if the dish made me sick and he said the onset of illness depends on the bacteria; it could be 6 to 48 hours. I don't think the dish is behind my upset stomach, but I won't feel better about if for another 42 hours.

I'm going to keep it in my fridge and save my rating until I can have a neutral, shrimp-loving party taste it to get a true opinion. Perhaps I will bring some to Kat (in 42 hours!).

Here's the stats:

Nutritional Information (OLD) Nutritional Information (NEW)
Servings Per Recipe: 6 Servings Per Recipe: 6
Amount Per Serving Amount Per Serving
Calories: 331 Calories: 231
Fat: 18 g Fat: 9.4 g
Sodium: 854 mg Sodium: 606 mg
Fiber: 1 g Fiber: 01 g

And the recipe.

FNF Dish With a Whole Lot of Textures

1 (6.9 oz) package instant Rice and Pasta Mixture, chicken flavor
1 (6 oz) jar marinated artichoke hearts, quartered
1/2 c light mayo
1/2 c frozen green peas
3-4 green onions, chopped, white and green parts
pepper, to taste
1/2 lb medium shrimp, peeled and deveined

Preheat oven to 350 degrees.

Cook the rice and pasta mixture, according to package directions, omitting the oil/butter.

Drain the artichoke hearts. To the artichoke hearts, add the peas, green onions and black pepper.

Cook the shrimp, being careful not to overcook. Once cooked, chop coarsely.

Combine the rice and pasta mix with the artichoke mixture and the shrimp. Bake in the preheated oven for 20 minutes or until heated through.


  1. I hope your stomach is okay...there is nothing worse than an upset stomach...I know your pain!

  2. Other than the shrimp and mayonnaise it doesn't sound like it should be horribly offensive. By the way, what is an acceptable substitute for mayonnaise in cooking?

  3. Without the shrimp and mayo it would just be prepackaged rice and pasta! Kat and I both like to use light/low fat mayos. Also, sometimes I'll cut it with some pureed white beans (I tried that with one of Paula's Chicken Salad recipes that tasted pretty good). If you just can't palatte any of these alternatives, just use LESS of the regular kind!