This dish is adapted from Rick Bayless, Everyday Mexican, and is SUPER easy, quick and very flavorful. It's a good meal in a rush. Rick Bayless originally used shrimp in his recipe, but my husband doesn't like shrimp, so I went with chicken.
Ingredients:
1 (15 ounce) can diced fire-roasted tomatoes in juice, drained
2-3 canned chipotle chilies in adobo
1 Tbs. adobo liquid from canned chipotle chilies
1-2 Tbs. olive oil
3 garlic cloves, minced
sea salt or table salt
pepper
2 large chicken breasts thinly sliced into strips
1/2 cup chicken broth (optional)
Toppings:
chopped cilantro
lime wedges
avocado
How To:
1. Pour the drained tomatoes into a blender or food processor.
2. Add chipotle chilies and the chipotle canning liquid, and process until smooth.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant and golden (about 1 minute).
4. Add the tomato mixture, and cook about 5 minutes, stirring frequently.
5. If mixture is thicker than desired, add chicken broth to thin it out.
6. Add chicken and simmer for 10-15 minutes until chicken is cooked through.
7. Taste the sauce and add salt and pepper to taste
8. Put chicken and tomato mixture over rice or cooked barley and top with cilantro, lime and avocado.
Makes about 4-5 servings
Monday, December 6, 2010
Saturday, July 17, 2010
Pork Carnitas
This is a great dish for a big group. Leftovers freeze wonderfully and make excellent enchiladas.
Ingredients:
1 bone-in pork shoulder roast (about 5.5lbs)
1 onion, chopped
4 cloves garlic, minced
1 orange with rind on, quartered
1 lime with rind on, quartered
3/4 cup water
1/4 cup brown sugar
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
corn or flour tortillas
How To:
1. Trim the fat from the pork and cut the meat into two pieces
2. Place all the ingredients except the tortillas in a slow cooker
3. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. The meat should pull apart easily when it is done
4. Let the meat cool slightly, then remove from the slow cooker with a slotted spoon
5. Shred the meat using two forks and stir in a few spoonfuls of the liquid for the slow cooker
6. Taste the meat and add salt, pepper and a squeeze of lime if needed
7. Place meat in warm tortillas and top with whatever you'd like (cilantro, lime, avocado, cheese, lettuce, salsa etc.)
Ingredients:
1 bone-in pork shoulder roast (about 5.5lbs)
1 onion, chopped
4 cloves garlic, minced
1 orange with rind on, quartered
1 lime with rind on, quartered
3/4 cup water
1/4 cup brown sugar
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
corn or flour tortillas
How To:
1. Trim the fat from the pork and cut the meat into two pieces
2. Place all the ingredients except the tortillas in a slow cooker
3. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. The meat should pull apart easily when it is done
4. Let the meat cool slightly, then remove from the slow cooker with a slotted spoon
5. Shred the meat using two forks and stir in a few spoonfuls of the liquid for the slow cooker
6. Taste the meat and add salt, pepper and a squeeze of lime if needed
7. Place meat in warm tortillas and top with whatever you'd like (cilantro, lime, avocado, cheese, lettuce, salsa etc.)
8 Ways To Save On Your Grocery Bill
1. Find someone that grows fresh herbs or grow your own. There are a lot of herbs that can be grown inside and it is often much more cost effective to buy a plant than it is to buy it in small amounts.
2. Buy meat when it is on sale and freeze it. During the early morning or later in the evening, most stores will have a section in the meat department that has meat that will soon expire. Holidays are great times to stock up on meat. Here a link that serves as a great guide how long you can freeze certain meats:
http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp#19
3. Make food in large quantities and serve the same meal twice that week. Some people don't like to eat the same meal twice a week so if this is you, freeze what you don't use. I also find that if I have some frozen meals in the freezer we are a lot more likely to stay home and eat on those nights when I don't want to cook instead of paying to go out to eat.
4. Stock up on non-perishable items that you use often while they are on sale.
5. Plan your meals for the week and base what you cook off of what you have at home and what is on sale in stores. I have a little notebook that I write down the meals for the week. When you do this, you can look back and see ideas for those weeks that you are not feeling inspired to cook something new.
6. Have a list of quick meals that you can lean on when you don't know what do cook. This will keep you from grabbing something unhealthy or going out to eat. Some on my list are: spagetti, grilled marinated chicken, lentil tacos, chicken salad and BBQ chicken sandwiches.
7. Do not buy soda. You can save about $260 a year and a lot of unnecessary calories by avoiding soda. If you want a drink other than water at home, buy tea bags and make your own iced tea.
8. Make enough food the night before so you can take your lunch to work.
2. Buy meat when it is on sale and freeze it. During the early morning or later in the evening, most stores will have a section in the meat department that has meat that will soon expire. Holidays are great times to stock up on meat. Here a link that serves as a great guide how long you can freeze certain meats:
http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp#19
3. Make food in large quantities and serve the same meal twice that week. Some people don't like to eat the same meal twice a week so if this is you, freeze what you don't use. I also find that if I have some frozen meals in the freezer we are a lot more likely to stay home and eat on those nights when I don't want to cook instead of paying to go out to eat.
4. Stock up on non-perishable items that you use often while they are on sale.
5. Plan your meals for the week and base what you cook off of what you have at home and what is on sale in stores. I have a little notebook that I write down the meals for the week. When you do this, you can look back and see ideas for those weeks that you are not feeling inspired to cook something new.
6. Have a list of quick meals that you can lean on when you don't know what do cook. This will keep you from grabbing something unhealthy or going out to eat. Some on my list are: spagetti, grilled marinated chicken, lentil tacos, chicken salad and BBQ chicken sandwiches.
7. Do not buy soda. You can save about $260 a year and a lot of unnecessary calories by avoiding soda. If you want a drink other than water at home, buy tea bags and make your own iced tea.
8. Make enough food the night before so you can take your lunch to work.
Wednesday, July 14, 2010
Easy Chicken Curry
This is a dish my mom always made when we had company. It's tasty and easy to make in large quantities. I typically make 2-3 times the amount below. In my opinion it tastes better the next day because the flavor intensifies, but it is still delicious straight from the pot. You really can't go wrong with the amount of things you put in this dish, so feel free to add more curry, ginger, veggies or broth to make it the consistency and flavor you want it to be. I use the 98% fat free cream of chicken soup, but the consistancy and taste is better if you use the full fat kind.
Ingredients:
1 green pepper, diced
1/2 cup raisins
1 onion, diced
2 red delicious apples cubed (if you use another kind of apple it just won't taste right)
2-3 teaspoons curry powder (more to taste)
1/2 teaspoons ginger powder (more to taste)
3 uncooked chicken breasts
1 can cream of chicken soup (I use the 98% fat free kind)
1/2 cup chicken broth
2 teaspoons lemon juice
cashews
coconut
raisins
How To:
1. Boil chicken until it is cooked through and then chop into bite sized pieces and set aside
2. Put a bit of olive oil in the bottom of a sauce pan and saute onions until they are clear
3. Add chicken soup and broth to the onions
4. Add all the other ingredients except the lemon juice, cashews, coconut and raisins
5. Let simmer for 20-30 minutes
6. Add lemon juice and simmer 5 more minutes
7. Serve over jasmine rice and top with cashews, coconut and raisins
Ingredients:
1 green pepper, diced
1/2 cup raisins
1 onion, diced
2 red delicious apples cubed (if you use another kind of apple it just won't taste right)
2-3 teaspoons curry powder (more to taste)
1/2 teaspoons ginger powder (more to taste)
3 uncooked chicken breasts
1 can cream of chicken soup (I use the 98% fat free kind)
1/2 cup chicken broth
2 teaspoons lemon juice
cashews
coconut
raisins
How To:
1. Boil chicken until it is cooked through and then chop into bite sized pieces and set aside
2. Put a bit of olive oil in the bottom of a sauce pan and saute onions until they are clear
3. Add chicken soup and broth to the onions
4. Add all the other ingredients except the lemon juice, cashews, coconut and raisins
5. Let simmer for 20-30 minutes
6. Add lemon juice and simmer 5 more minutes
7. Serve over jasmine rice and top with cashews, coconut and raisins
Red Beans and Rice
I love red beans and rice because it is such an easy dish with lots of flavors and a good way to get veggies into my little family. Here is a quick easy recipe I have that is a winner every time.
Ingredients:
1 lb. Kielbasa cut into 1/4 inch slices (I use precooked hot cajun andouille chicken sausage)
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 (14-16 oz.) cans dark red kidney beans, drained
2 (14.5 oz.) cans diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
4 cups brown rice cooked as directed on packaging
How To:
Cook sausage in a pan with a little olive oil over low/medium heat for about 5 minutes, stirring often. At this point I wipe out the grease in the pan just because it makes me feel better. Add onion, green pepper and garlic; cook over medium-high heat until tender (about 5 minutes). Add beans, tomatoes, oregano and black pepper; reduce heat and simmer for 20 min. stirring occasionally. Serve over the rice or mix the rice into the sausage mixture. Makes 6-8 servings and is great for leftovers. I sometimes like to top mine with a little cajun seasoning mixture.
Ingredients:
1 lb. Kielbasa cut into 1/4 inch slices (I use precooked hot cajun andouille chicken sausage)
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 (14-16 oz.) cans dark red kidney beans, drained
2 (14.5 oz.) cans diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
4 cups brown rice cooked as directed on packaging
How To:
Cook sausage in a pan with a little olive oil over low/medium heat for about 5 minutes, stirring often. At this point I wipe out the grease in the pan just because it makes me feel better. Add onion, green pepper and garlic; cook over medium-high heat until tender (about 5 minutes). Add beans, tomatoes, oregano and black pepper; reduce heat and simmer for 20 min. stirring occasionally. Serve over the rice or mix the rice into the sausage mixture. Makes 6-8 servings and is great for leftovers. I sometimes like to top mine with a little cajun seasoning mixture.
Thursday, April 8, 2010
Shredded Beef Tacos
If you have ever had the barbacoa beef burritos from Chipotle and like them, you are going to love these. They are super easy to make and cost effective.
Ingredients:
1-2 Tablespoons olive oil
2 pounds beef stew meat (remove excess fat)- At Costco you can buy 6 pounds of stew meat for about $18.00 and it's good quality
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup beef stock
1 tablespoon tomato paste
1 chipotle pepper in adobo sauce minced (more if you like some kick)
1/2 large sweet onion, diced
3 cloves of garlic, minced
Flour tortillas
Favorite taco toppings-- lime, cilantro, tomato, onion, cheese, corn, rice etc.
How To:
Mix together the chili powder, cumin and smoked paprika in a small bowl.
Heat the olive oil in a skillet and the add the stew meat.
Coat the meat with spices and brown on all sides for a few minutes. Remove the meat from the pan, while leaving the juices, and place the meat in the bottom of a slow cooker.
Add the onions, beef broth, garlic, tomato paste and minced chipotle to the pan and stir. Bring it to a boil and let it thicken a bit. This should only take a few minutes.
Pour the pan mixture into the slow cooker, cover, and cook on low from 6-8 hours.
After the meat is done, shred it with 2 forks. Place the meat in a tortilla with whatever fixings you want and enjoy! We put rice and corn in our tacos.
Before storing the meat, pour a bit of the juice on top of the meat to keep it moist.
I used the meat to make enchiladas. It would also be good in eggs, burritos or whatever creative thing you want to make.
Ingredients:
1-2 Tablespoons olive oil
2 pounds beef stew meat (remove excess fat)- At Costco you can buy 6 pounds of stew meat for about $18.00 and it's good quality
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup beef stock
1 tablespoon tomato paste
1 chipotle pepper in adobo sauce minced (more if you like some kick)
1/2 large sweet onion, diced
3 cloves of garlic, minced
Flour tortillas
Favorite taco toppings-- lime, cilantro, tomato, onion, cheese, corn, rice etc.
How To:
Mix together the chili powder, cumin and smoked paprika in a small bowl.
Heat the olive oil in a skillet and the add the stew meat.
Coat the meat with spices and brown on all sides for a few minutes. Remove the meat from the pan, while leaving the juices, and place the meat in the bottom of a slow cooker.
Add the onions, beef broth, garlic, tomato paste and minced chipotle to the pan and stir. Bring it to a boil and let it thicken a bit. This should only take a few minutes.
Pour the pan mixture into the slow cooker, cover, and cook on low from 6-8 hours.
After the meat is done, shred it with 2 forks. Place the meat in a tortilla with whatever fixings you want and enjoy! We put rice and corn in our tacos.
Before storing the meat, pour a bit of the juice on top of the meat to keep it moist.
I used the meat to make enchiladas. It would also be good in eggs, burritos or whatever creative thing you want to make.
Tuesday, March 2, 2010
Lemon to the Rescue
Lemon has so many great uses. My favorite use for them is not culinary. After using them in a dish, I take the rinds or the leftover pith and wipe my sink with them. It cleans the stained spots as well as making everything smell fresh. I also save extra lemon in the fridge for when I have just worked with garlic or onion so I can wipe the juice on my hands and get rid of the nasty smell. I'm a smell girl, so if there is a smell on my hands that I don't like, I tend to be a bit miffed all day. Silly, I know.
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