Tuesday, February 21, 2017

Santa Fe Lime Rice

This rice is super versatile!  I love it because it can go with my "Cafe Rio" salads, or with grilled salmon.  My family likes it as a side dish to just about anything.  I prefer this recipe to other lime rice recipes because I don't like garlic in my rice.  Sometimes I add a few tablespoons of chopped cilantro to the rice cooker as well.  This is perfect because it has flavor, but doesn't necessary scream Mexican dish.  In fact, depending on what I'm serving with, I don't always add the cumin.  I like to make this in my rice cooker, but you could certainly fix it on the stove.

5 rice cooker cups of rice (about 3 1/2 cups)
3 tablespoons butter, sliced
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lime juice, or juice of 1/2 a lime
3 chicken bouillon cubes
cilantro, chopped (if desired)
water - fill to line 5 of rice cooker

Rinse rice.  Add water to line 5 on the rice cooker.  Place butter, salt, cumin, lime juice and chicken bouillon cubes in the rice cooker.  Close lid and cook.

Saturday, February 11, 2017

Crock Pot Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
salt and pepper
1 teaspoon olive oil
2 (13.5 ounce) cans coconut milk
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 to 1 1/2 tablespoon McCormick curry powder
1/2 teaspoon chili powder
1 large red onion, chopped
6 cloves garlic, minced (1 tablespoon minced)
1 jalapeno, seeded and finely chopped
1 tablespoon cornstarch
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped

Remove the skin from the chicken. Salt and pepper each thigh.

Heat a large skillet to medium-high heat.  Add 1 teaspoon olive oil.  When the oil is hot, add 3 chicken thighs.  Cook for about 2 minutes, until nicely browned on the bottom.  Turn the chicken over to brown the other side for about 1-2 minutes.  Remove the chicken to a plate.  Repeat searing process with the other 3 chicken thighs.

Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, curry powder, and chili powder, to taste.  Stir to combine.

Add the chopped red onions, garlic, and jalapeno.  Add the browned chicken and stir to combine.

Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.

Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Return the meat to the slow cooker and stir.  Return the lid and cook for another 10 minutes.

Season with salt and pepper, to taste.  Stir in the cilantro.  Serve with rice. 

Thursday, February 2, 2017

Lemon Chicken Pasta

This recipe is simple, delicious and has a freshness about it!  It's a twist on alfredo sauce.  My kids loved it!

Pasta of your choice
7 - 8 chicken tenders, cut into 1 inch cubes
4 tablespoons butter
2 garlic cloves, minced
1/4 cup featherlight flour
1 cup whipping cream
2 cups milk
zest of 1 lemon
juice of 1 1/2 lemons
1/2 cup grated parmesan cheese
salt & pepper to taste

Cook pasta according to package instructions, drain and set aside.

While pasta is cooking, brown chicken in butter.  Season with salt and pepper.  Just before chicken is cooked, add garlic cloves.  When chicken is fully cooked add flour and stir.  Cook for  1 minute.   Add whipping cream, milk, lemon zest, and lemon juice.  Bring to a boil, stirring constantly and simmer for 2 minutes.  Add parmesan cheese and whisk until smooth and melted.

Serve over pasta.