I use a rice cooker for the coconut rice. I just pour the coconut milk over the rinsed rice and add water to the fill line of the rice cooker.
- 1 1/4 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- Coarse salt
- 2 tablespoon plus 1 teaspoon fish sauce
- 2 tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
- 1 1/4 pounds ground beef sirloin
- 1 cup loosely packed torn fresh basil leaves
- Lime wedges, for serving
In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
This is a really good casserole dish, easy, flavorful, and the whole family loved it. We’ll be having it again. It’s from the Weary Chef web site, I really like Andi’s blog. http://wearychef.com/layered-chicken-chile-relleno-casserole/
- 2 teaspoons olive oil
1 medium onion, chopped
1 large poblano chile, diced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
8 ounces sour cream, (low fat)
8 ounces green salsa, we used Trader Joe’s Salsa Verde
8 corn tortillas, cut in half
8 ounces cheddar cheese
green onions, sliced thin for garnish
Heat oil in a large skillet over medium-high heat. Add the onion, poblano, chicken, spices and salt. Cook about 10 minutes or until the chicken is cooked through.
Prehead oven to 375 degrees and spray a 9×13 pan with cooking spray.
Stir together the sour cream and salsa
Layer 1/3 of the tortilla pieces in the bottom of the dish. Spread about 1/2 of the chicken mixture over the tortillas. Spread about 1/3 of the salsa mixture over the chicken. Then spread about 1/3 of the cheese over the salsa mix.
Repeat the layers in the previous step, then make one more layer of tortillas over the top. Spread the rest of the salsa mix over them and sprinkle with the remaining cheese.
Cover with foil and back in the preheated 375 degree oven for 30 minutes. Remove foil, raise heat to 400 and bake an additional 10 minutes.
Let rest for 10 minutes, sprinkle with the green onions and serve. Serves 4-6.
Usually I use the No-Knead pizza crust recipe, but the problem is it requires 12-20 hours to rise. If I don’t plan ahead, this is the go-to fast pizza crust.
Makes about 4 servings
Hands-on time: 10 minutes
Total preparation time: 45 minutes
- 2 to 2 1/2 cups unsifted, unbleached all-purpose flour
- One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 tablespoon extra virgin olive oil
Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes.
Place a rack in the upper third of the oven; preheat the oven to 500 F. Lightly grease two insulated or very heavy rimmed baking sheets.
Divide the dough into 2 balls; roll each ball into an oval shape on a lightly floured surface. Make sure it will fit on the baking sheets. Transfer the dough to the baking sheets, pinching up a raised edge on each; cover loosely and let stand in a warm place while you assemble the sauce and toppings.
Cover the pizza with sauce, toppings and cheese. Bake the pizzas 15 to 20 minutes, until the crust is lightly browned and the cheese is melted.
This was on a package of ground beef. I hesitate to call it a recipe. Bottom line is the family loved it.
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups chopped cabbage or broccoli slaw
- 1/4 cup Hoisin sauce
- 4 large flour tortillas
- Hoisin sauce to serve (optional)
Heat a large skillet over medium high heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking into small pieces and stirring occasionally. When cooked, remove the meat dripping with a turkey baster. Season with salt and pepper. Stir in the slaw mix and Hoisin sauce and cook until heated through.
Spread 1/4 of the mix on each tortilla and wrap tightly. Serve with additional Hoisin if desired.
I added some chopped mushrooms with the onion. I may add a grated carrot or two next time, as well as some green onion and some sesame oil.
We all liked this, even the boys. I used fresh mushrooms and next time I’ll use a whole cup of rice.
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 4 servings
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1-1/2 cups low-sodium chicken broth, divided
- 3/4 cup chopped green pepper
- 1 can (4 ounces) mushroom stems and pieces, drained, or 1/2 cup fresh, sliced
- 1 bay leaf
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 3/4 cup uncooked long grain rice
- 1 cup meatless spaghetti sauce
In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf. Yield: 4 servings.
Originally found here: http://www.tasteofhome.com/recipes/chicken-cacciatore-skillet
I found a nice site with some great looking recipes, The Crock-pot Ladies. Lots of good stuff, but the Posole Soup caught my eye. When I worked in Cardiff, there was a Mexican place across the street that served a fabulous Chicken Posole soup that made me a fan. I was hoping to recreate that. This recipe came close. I hope to fine tune it with time. The ingredients…
- 1 tsp vegetable oil
- 1 lb pork tenderloin, cut into 1-inch cubes
- 1/2 jar (6 Oz.) mild salsa
- 1 (15.5 Oz.) can white hominy, drained and rinsed
- 1 medium yellow onion, diced
- 1 (4 Oz.) can diced, fire-roasted, green chilies
- 2 cloves of garlic, minced
- 1/8 tsp cayenne pepper
- 1 tsp dried oregano
- 1/4 cup cilantro, coarsely chopped
- salt & pepper, to taste
The original recipe calls for browning the meat, as step I usually skip, but ultimately regret. The problem is, I often assemble the crock meal the night before and I’m hesitant to start browning meat when people are asleep. Anyway, I skipped it (again) and the resulting broth was a little cloudy. Next time I brown! This time I put all the ingredients, except the cilantro, in my 3 quart crock pot and filled it to 1/2 inch below the top with low-sodium chicken stock. A quick stir and I covered it and put it in the fridge, overnight.
The next morning I put it on low for 8 hours. Added salt and pepper to taste and served it in a bowl with some shredded cabbage, sliced carrot, sliced radish and the cilantro. Lisa and I thought it was fabulous. The boys, not big fans of soup, were quite pleased with some of the pork pieces wrapped in a warmed tortilla with a sprinkling of cheddar cheese. Thanks, Crock-Pot Ladies! Original recipe here.