Cilantro-Lime Rice

Ingredients

1 cup rice

1 tablespoon oil

2 tablespoons finely chopped cilantro

1/2 sweet or yellow onion

2 cups chicken broth

1/2 teaspoon salt

Zest from 1 lime

Juice from 1 lime

In a blender, combine onion, broth, salt and lime zest well. Set aside. In a medium pot, lightly brown rice in about 1 tablespoon olive oil (about 5 minutes or so) over medium heat.  Slowly add broth mixture and cilantro and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and add juice from 1 lime and season with a pinch or two of kosher salt, to taste. Fluff with a fork. Serves 4-6.

                                   

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Spicy Cliantro-Lime Chicken Jambalaya

This is probably one of my all time favorite recipes. Cilantro-lime rice mixed with fresh corn, black beans, red bell peppers, lime, jalapeño and spicy grilled chicken is an amazing combination. This dish is perfect for that outdoor spring or summer party, a weekend picnic, or just a weekday dinner with your family. 

Serves 4 main course, 8-10 side.

Read through entire recipe before starting.

First, prepare marinade for chicken:

1 jalapeño, finely diced
1/4 cup cilantro, finely chopped (about 1 cup whole)
1 shallot, finely diced
2 large garlic cloves, finely diced
1/4 cup oil
2 tablespoon red wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

2 large chicken breasts, cut into tender-sized strips

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy.) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and add chicken. Coat chicken well and let marinate for 30 minutes.

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While chicken is marinating, prepare the rice: 

1/2 cup rice

1/2 tablespoon olive oil

1/4 sweet or yellow onion (about 1/2 cup chopped)

1 cup chicken broth

1/4 teaspoon salt

Zest from 1 lime

Cilantro (about 1 tablespoon finely chopped)

In a blender, combine, onion, broth, salt and lime zest well.  Set aside. In medium pot, heat oil. Add rice and cook over medium heat for about 5 minutes or so. Slowly add broth mixture and cilantro to rice and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Fluff with a fork, cover and set aside.

     

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While rice is cooking , prepare ingredients below, keeping separated, then set aside.

1 cup sweet or yellow onion (about 1 small onion or 1/2 large onion), diced

1 clove garlic, finely diced

1 jalapeño, finely diced

1 red pepper, diced

1 cup black beans (rinsed and drained well)

1 cup fresh cooked corn kernels--about 2 ears*

1 zucchini (optional)

      *(To prepare the corn, fill a medium size pot with water and bring to a boil. Cook corn on the cob for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Once cooled, cut corn off the cob.)

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Next, grill chicken for about 10 minutes (about 5-6 minutes on each side.) Remove from grill and cover with foil. Set aside and let rest for about 10-15 minutes.

After chicken has rested, dice into 1 inch pieces and set aside. 

While chicken is resting, heat a large sauté pan or wok with 1 tablespoon of olive oil. Add diced  onions and garlic and cook for 5 minutes on medium heat. Add 2 pinches of kosher salt and a few grinds of fresh black pepper. Add diced pepper and jalapeño and cook for about 5 more minutes. Add corn and black beans and cook until warmed through (about 1-2 minutes). Remove from heat and add rice and chicken. Combine well.

Transfer rice and vegetable mixture to serving bowl/platter.

In the same sauté pan (don't wash it), add 1/2 tablespoon olive oil and heat. Add zucchini and sauté for about 3-5 minutes, or until crisp tender and slightly browned. Transfer to platter. Squeeze juice from one lime over mixture and 1 tablespoon chopped cilantro. Toss well. Serve warm or at room temperature. 

Variations:
Omit zucchini
Add zucchini, yellow squash and yellow bell pepper

Shopping list:
2 jalapeños
1 bunch cilantro
1 shallot
1 medium/large yellow or sweet onion
3 large garlic cloves
vegetable oil
red wine vinegar
cayenne pepper
ground cumin
kosher salt
fresh ground pepper
1 large lime or 2 small
2 large chicken breasts
rice
chicken broth
1 red bell pepper
1 can black beans
2 ears of fresh corn
1 small zucchini or 1/2 large

Chicken Divan

I made this for dinner tonight. It's a usual (at least once a month), however, tonight I used Tillamook White Cheddar (instead of what I usually use--Tillamook Medium Cheddar). This is a little embarrassing, but the entire (well almost entire) casserole dish was gone by the end of dinner. I will admit, it was that good. Wether you use extra sharp white cheddar or medium cheddar, it's delicious.

Ingredients
2 - 3 large chicken breasts, cooked and shredded
2 cups cooked white rice
4 - 5 cups steamed broccoli
2 (10 oz) cans cream of chicken soup
1 cup sour cream
3 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon curry powder
Kosher salt & fresh ground pepper
1 - 2 cups grated medium cheddar cheese (or white cheddar!)

Spread rice evenly on bottom of 9" x 13" dish. Add shredded chicken evenly over rice. Season lightly with salt and pepper. Evenly top with steamed broccoli.
In a medium bowl, combine soup, sour cream, lemon juice, salt, and curry powder. Mix well. Spread sauce over broccoli and top with shredded cheese. Bake for 30 - 40 minutes (until cheese is golden and bubbly) @ 350 degrees.
Let dish sit for a few minutes before serving. (Very hot!)

Chicken With Wild Rice Soup

This is one of my all time favorite soups. It reminds me of a really great soup and sandwich cafe that you'd go to with your girlfriends for lunch. It's comforting and delicious!

Ingredients

2 cups cooked long-grain & wild rice mix

1 tablespoon olive oil

1 1/2 cup chopped red onion

1 cup chopped celery

1 cup chopped carrot

2 garlic cloves, chopped

1 (8 oz) package mushrooms, chopped

1/4 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

4 cups chicken broth

1 (12 oz) can evaporated milk

3 cups roasted skinless chicken, shredded (you can also just use boiled chicken breasts too)

Brush olive oil onto skin of chicken.

Season chicken breasts with fresh ground pepper and kosher salt. 

Roast @ 350 degrees for 35-45 minutes. Cool. Remove skin and shred.

In a large pot, cook onion, celery, carrot, garlic, and mushrooms in olive oil over medium heat. Cook until onions are tender, about 10 minutes. Add flour, tarragon and thyme into the onion mixture and cook for 1 minute stirring frequently. Add chicken broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or till carrots are tender. Stir in cooked rice and chicken. Cook till thoroughly heated.

I use this brand for the rice. Cook as directed, however don't add the seasoning packet. One box makes 2 cups. You can use any kind.

Chicken Divan

Not only is this dish super delicious, it's good old fashion comfort food. Super easy, economical, and no side dish needed when serving this divine dish.

Ingredients

3 chicken breasts, cooked & shredded

2 cups cooked rice

4-5 cups steamed broccoli

2 (10 oz.) cans cream of chicken soup

1 cup sour cream

3 teaspoons lemon juice

1/2 teaspoon salt

1 teaspoon curry powder

kosher salt & fresh ground pepper

1-2 cups grated medium cheddar cheese, or sharp white cheddar cheese (my personal favorite)

Preheat oven to 350 degrees. Cut broccoli into bite size florets. Fill a sauce pan with 1 inch of water and bring to a boil. Add broccoli and cover. Steam for exactly 4 minutes. Remove from heat and drain remaining liquid. Set a side. Spread cooked rice evenly on botton of 9" x 13" dish. Add shredded chicken and season lightly with kosher salt and fresh ground pepper. Add steamed broccoli. Spread sauce over broccoli and top with shredded cheese. Bake for 30-40 minutes. Let dish sit for a few minutes before serving. (Very Hot!)