Monday, February 19, 2018

Salsa Verde Honey Lime Chicken and Rice Bake

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My husband loves easy casserole dishes he can quickly heat up for lunches, but it’s hard to find flavorful dishes that don’t all taste the same. He said he really enjoyed this dish. I had a helping of it and thought it had too much lime flavor, but otherwise was really good.

Salsa Verde Honey Lime Chicken and Rice Bake

(Adapted from Carlsbad Cravings)

 

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1 pound chicken breasts, cooked and chopped
1 1/2 cups cooked long grain rice or brown rice (measured uncooked)
1 16 oz. bottle mild salsa verde (I like Herdez)
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. can sweet corn, rinsed and drained
1 4 oz. can mild diced green chilies


10 Minute Marinade
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 tsp EACH onion powder, garlic powder
1/2 tsp EACH salt, smoked paprika, cumin, chipotle powder
1/4 teaspoon cayenne pepper (optional for more heat)

 

Optional Garnishes
Tortilla chips
sour cream
cilantro
Avocados

 

Preheat oven to 350F degrees.


In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes.


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Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.

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Bake for 30 minutes or until hot in the center then broil until cheese is golden.


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Serve with desired garnishes.


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Friday, February 16, 2018

Asian Salmon and Noodles

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As another season of Lent comes around so do the seafood recipes! We LOVED this one. As usual I grilled the fish rather than broiling, but the instructions below list how to broil the fish. The flavor is amazing and I liked the different textures in the pasta. For sure a repeat dish for us!

Asian Salmon and Noodles

(Adapted from Julia’s Album)

 

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noodles:
1 tablespoons cooking oil
5 green onions, chopped
1 tablespoon sesame seeds
7-10 regular button mushrooms, sliced, or 1 Portobello mushroom, sliced
1/4 cup soy sauce
1/4 cup honey
1/4 cup chicken stock
1 or 2 tablespoons sesame oil
1 teaspoon Sriracha sauce (substitute with any other hot sauce if you don't have Sriracha)
60 snow peas, ends trimmed (sorry, I didn't have a scale, so I counted them). I think it's about 2 or 3 cups
1/2 lb pasta, preferably Fettuccine (half a pound)

Heat cooking oil in a large frying pan on medium heat. Add chopped green onions and sesame seeds and sauté for 2-3 minutes.

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Add sliced mushrooms and cook for another 2 minutes on medium heat.

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Remove the pan from the heat, and add soy sauce, honey, chicken stock, sesame oil, Sriracha - mix everything well to combine.

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In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.


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In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.


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Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.


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salmon:
2 tablespoons cooking oil
1 pound salmon
salt & pepper
1 tablespoon honey
1 tablespoon soy sauce

 

Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing. (I grilled ours)


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After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don't like to eat it.


Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.

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At this point, salmon is ready to be served. Or, you can keep salmon covered until you're ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you're ready to serve!


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Wednesday, February 14, 2018

Cupid Floats

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If you are in need of a last minute Valentines Day treat, it doesn’t get any easier than this. My little cupid isn’t big on sweets, but he loves helping out in the kitchen. He literally took 4 bites out of this and was done. I also like I’m not left with a ton of sweets! I may or may not have added a little booze after he was done for myself. Happy Valentine’s Day!!

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Cupid Floats

(Adapted from Finding Inspiration in Food)

 

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vanilla ice cream
cherry soda such as Cherry 7-Up or Big Big Red

red licorice


Add a scoop or two of vanilla ice cream to a drinking cup or mug.

Fill the cup with soda.

Cut the ends off of 1 strand of red licorice, then place into the cup to use as a straw.


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Monday, February 12, 2018

S’mores Lava Cakes

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Nothing says LOVE more than chocolate at this time of year! If you skim over the recipe you may want to ignore the amount of butter in this. Luckily it only makes 4 servings so you can’t feel too guilty about that for too long right? I have to say it is amazingly delicious!

S'mores Lava Cakes

(Adapted from Creme De La Creme)

 

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3 tablespoons sugar + 4 6-ounce ramekins


graham cracker crust
10 graham cracker sheets
3 tablespoons sugar
¼ teaspoon salt
6 tablespoons butter, melted


lava cake
½ cup butter
⅔ cup semi sweet chocolate chips
2 eggs + 2 egg yolks, at room temperature
¼ cup sugar
1 tablespoon flour
1 cup mini marshmallows

 

Preheat oven to 425. Spray each ramekin with cooking spray, coating all of the inside of the ramekin.

Put the three tablespoons of sugar into one ramekin, shake and turn the ramekin to coat it with sugar. Pour remaining sugar into next ramekin, turn to coat. Repeat with remaining ramekins. Place ramekins on a baking sheet.

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Prepare the graham cracker crusts. Place graham cracker sheets in your food processor or blender and pulse until fine crumbs form.


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Add sugar and pulse again.


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Add melted butter and pulse until combined.


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Press mixture into the bottoms of the ramekins. (You may have some left over, simply discard it if you do)


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Prepare lava cakes. Whisk eggs and egg yolks with sugar until light and foamy (3-4 minutes).


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In a small sauce pan, melt chocolate chips with the butter and stir until smooth.


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Mix melted chocolate into egg-sugar mixture.


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Whisk in flour.


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Pour batter into ramekins, on top of the graham cracker crust.


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Bake until edges are puffy, about 13-15 minutes.


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Remove the ramekins from the oven and switch the oven from bake to low broil. Carefully place mini marshmallows on top of the baked lava cakes.


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Return to oven and broil 2-3 minutes, or just until marshmallows are lightly toasted and browned, but watch closely so they don't burn! Serve hot. Enjoy!


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Friday, February 9, 2018

Cajun Eggs Benedict

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It’s one of our favorite holiday’s coming up next week…Mardi Gras! We celebrated in weekend in Galveston, Texas last weekend and had a blast! I actually made this recipe for Christmas morning, but hey I’m part Cajun and nothing says Laissez les bons temps rouler like these Cajun Eggs Benedict. It’ll make you yell throw me something mister all day!

For the biscuits I used a quick mix I had on hand and made 4 large biscuits.

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For the andouille I grabbed a package from HEB since I ran out of the meat I brought back from Louisiana.

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Cajun Eggs Benedict

(Adapted from Life as a Strawberry)

 

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FOR THE HOLLANDAISE:
2 egg yolks
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/2 cup (1 stick) butter

FOR ASSEMBLY:
2 chive and cheddar beer biscuits, halved (you could also use English muffins or whatever biscuits you have on hand!)
2 cooked andouille sausages
4 eggs
salt and pepper to taste
1 Tbsp. fresh chopped chives, for garnish

FOR THE HOLLANDAISE:
Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender.


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Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.

Begin blending the egg mixture with the immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

Side note: you could also make this hollandaise in a regular blender if you don’t have an immersion blender. I just like the ease of the immersion blender!

TO ASSEMBLE:
Heat sausages through in the oven or on a grill pan until they’re sizzling hot. It took about 5 minutes on a hot grill pan for my andouille to get nice and toasty. Slice each sausage in half lengthwise and then slice each half again across the middle so you have biscuit-sized sausage pieces.


Poach each egg in hot water until whites have cooked through, about 4 minutes.

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