Thursday, May 31, 2018

Easy Mexican rice


Easy Mexican Rice

1 can diced tomatoes with peppers, onion and garlic
1 1/2 cup Minute Rice
Seasoning as desired (I used about 1 Tbsp of a chipotle lime spice blend that I have)

Empty the can of tomatoes into a microwaveable dish.  Add about 3/4 can of water and your desired seasoning. (packets of taco or fajita seasoning work well)  Heat in the microwave 4-5 minutes until boiling.
Stir in the Minute Rice.  Let sit covered for 5 minutes or until rice is softened.  If you like a saucier dish, add a small can of tomato sauce with the water. 

Experiment with other flavored diced tomatoes - and if you like spicy, use a can of Rotel tomatoes and chilies.

Tuesday, May 1, 2018

Black Bean and Corn Salad

Black Bean and Corn Salad

1 can black beans, rinse and drain
10 oz package of frozen corn kernels, thaw in cold water
4 tsp canola oil
2 green onions diced
2 tbsp lime juice
4 tsp water
1 tsp cumin
1/2 tsp chili powder
Avocado

Place beans,corn, and green onions lettuce in a large mixing bowl.
In a small bowl, whisk together the oil, lime juice, water, cumin and chili powder. Chill at least 2 hours.
Serve with sliced avocado on top.


Sunday, April 22, 2018

Baked Custard

I don't remember my mom every making plain custard but she made fruit custard pies.  I loved the tart cherry custard but rhubarb or gooseberry was good too. 


3 large eggs
3/4 cup sugar
1/2 tsp salt
2 cups milk, scalded
Nutmeg to taste

Preheat oven to 425.
Beat the eggs, then add the sugar and salt.  Continue beating while slowly pouring in the milk.   
Pour into oven proof dish (I believe mine is about 1.5 quart, could probably use a 1 qt dish). 
Bake for 20-25 minutes until set and knife inserted in center comes out clean.   Let cool.
Can serve warm or refrigerate and serve cold.

For pie-
If adding fruit, prepare about 2 cups of fruit.
Tart pie cherries - drain one can.
Rhubarb, clean and dice into 1/2 inch cubes.
Gooseberries, rinse and drain.

Place fruit in pie crust.  Pour custard mix over fruit. Bake 20 - 25 minutes until custard is set and knife inserted in center comes out clean.

Baked Chicken Fajitas

2 lb chicken tenders (or breasts - cut into strips)
3 or 4 sliced bell peppers - depends on how big they are - I like using red, orange and yellow ones
1/2 medium or large onion, cut in strips
1-2 tbsp lime juice
16 flour tortillas

Preheat oven to 375
Place chicken strips in a large bowl.  Spray with oil to moisten and sprinkle on 1 Tbsp taco or fajita seasoning.   Toss to coat the chicken.
Spread chicken on a foil lined baking sheet.  Be sure the chicken is in a single layer.
Place sliced peppers and onions in a large bowl.  Toss with the lime juice. 
Spread peppers and onions over the chicken.

Bake 20 -25 minutes until chicken is done. 

Serve in a tortilla with sour cream, shredded lettuce, and cheese. 2 filled tortillas per serving.

Serves 8

Friday, March 23, 2018

Creamy Spinach and Chicken over Pasta


Boneless, Skinless chicken tenderloins (12 strips)
Salt
Pepper
Paprika
3 tbsp butter
8 oz sliced fresh mushrooms
4 cloves garlic, minced
1 cup chicken broth
1/2 cup milk (you can use heavy cream but I used skim milk and it was fine)
1 tbsp lemon juice
1 Tbsp corn starch
Cold water
2 cups fresh spinach (I packed the spinach into my 2 cup measuring cup)
1 lb cooked pasta (bowties worked well)

Cook pasta according to package directions.  In the meantime, melt 2 Tbsp butter in large skillet.  Season chicken strips with salt, pepper, and paprika.  Place chicken in skillet and cook until lightly browned and cooked through. Remove from skillet and set aside.
Add remaining tbsp butter, garlic and mushrooms to skillet.  Cook until mushrooms are just beginning to soften.
Add chicken broth, milk and lemon juice. Cook, stirring often, until boiling.  Stir corn starch into about 1/4 cup cold water, pour into boiling sauce, stirring constantly.  Continue stirring and boiling until thickened.
Drain pasta and place into a large mixing bowl.  Spoon about 1/2 of the sauce over the pasta and stir to coat.  Spoon pasta onto 6 plates,  Top with 2 chicken tenders and spoon remaining sauce evenly over the plates.

( I usually just have one strip of chicken with the pasta and save the other strip to eat for another meal or add to a salad for lunch)

Wednesday, March 7, 2018

Ethiopian Stew with Dill Cucumber Salad and Garlic Naan

Ethiopian Stew
1 lb boneless skinless chicken breasts, cut in bite size pieces
1 1/2 Tbsp Ethiopian Spice Blend (Wildtree) - I have seen some Ethiopian spice blend recipes that would probably work if you want to make your own spice blend
1 lb red potatoes, cubed
1 Tbsp Grapeseed Oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1- 8 oz can tomato sauce
1/2 cup water

Toss chicken in 1/2 Tbsp Ethiopian spice and set aside.
Place potatoes in large sauce pan and cover with water.  Bring to a simmer and cook 10-15 minutes until fork tender. Strain and set aside.
Heat oil in a 12-inch nonstick skillet over medium-high heat.   Saute onions and garlic for 5 minutes, stirring occasionally, until lightly browned.
Stir in remaining 1 Tbsp Ethiopian spice blend and tomato sauce.  Cook for 1 minute before adding the chicken.
Cook 5-10 minutes until chicken is browned on all sides and cooked through.  Stir in 1/2 cup of water and potatoes until combined.
Can serve with sour cream and cilantro. ( I forgot the sour cream and did not have fresh cilantro - we liked it just the way it was.)


Dill Cucumber Salad
2 small cucumbers, sliced
1/4 cup light sour cream
1/2 tsp Dill Dip Blend (Wildtree)
1 Tbsp crumbled feta cheese

Mix sour cream, Dill Dip Blend, and cheese in a bowl.  Stir in the cucumber slices.   Can adjust quantities to your own taste.

Lemon Dijon Chicken with Roasted Parsnips and Carrots


Lemon Dijon Chicken- 6 servings

2 lbs boneless, skinless chicken breasts,cut into 6 serving pieces
1/4 cup dijon mustard
2 Tbsp honey
1 lemon juiced (I used 1 Tbsp lemon juice)
1 Tbsp Roasted Garlic Grapeseed oil Wildtree (Can use any oil - add some minced garlic if you want)
1 Tbsp European Dipping Oil - Mediterranean Balsamic Wildtree (If you don't have this, I would just add 1/2 Tbsp balsamic vinegar
1 Tbsp Lemon Pepper Blend Wildtree (Can use any lemon pepper blend)
1 Tbsp Red Bell Pepper & Garlic Blend ( Can use some finely diced red pepper and more minced garlic)

Place all ingredients in a gallon freezer bag. Place that bag inside a second gallon freezer bag. 
Freeze until the day before you plan to cook - thaw in the refrigerator.  
Heat a little oil in a large skillet.  Place chicken pieces in and brown on one side.  Turn and brown on the other side.  Place lid on the skillet and let cook for about 15 minutes until chicken is cooked through. 

Roasted Parsnips and Carrots - 
Diced carrots (5 carrrots)
Diced parsnips (4 medium) 
Sliced onion - 1/2 medium onion
Oil ( I used Roasted Garlic Grapeseed from Wildtree)
Thyme
Salt
Rancher's Steak Rub (Can use black pepper)

Preheat oven to 425 degrees.
Toss vegetables in a large bowl with a little bit of oil. I used a spray bottle to add the oil.
Add thyme, salt and Rancher's to taste. 
Spread on foil lined baking sheet that is sprayed with oil. 
Cook about 20 minutes until tender - stir halfway through.