Mexican Rice

This is even better than the boxed stuff!  And every thing is on hand!

 

from The Tidy Nest

 

Ingredients:

1 cup uncooked rice

2 cups chicken broth

1 tablespoon butter

½ cup salsa

1 teaspoon garlic salt

1 teaspoon taco seasoning

Directions:

Bring all ingredients to a boil.  Reduce heat to low and cover.  Simmer for 20-25 minutes.

 

or

 

Trow everything in the rice cooker and done!

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Cookie Dough (or use any kind of cookie dough that doesn’t have eggs in it)
2 sticks softened butter

¾ cup sugar

¾ cup brown sugar

4 tbsp milk

1 tbsp vanilla

2 ½ cups all purpose flour

1 cup mini chocolate chips

Cupcakes (or use any  chocolate cake mix)                                 

3 sticks softened butter

1 ½ cups light brown sugar, packed

4 large eggs

2 2/3 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup milk

2 tsp vanilla

Frosting

3 sticks softened butter

¾ cup light brown sugar, packed

3 ½ cups powdered sugar

½ tsp salt

2 tbsp milk

1 tsp vanilla

Cookie Dough combine the butter and sugars in a mixing bowl and cream on med-high speed until light and fluffy, about 2 minutes.  Beat in milk and vanilla until incorporated and smooth.  Beat in the flour and salt until just combined.  Stir in the chocolate chips.  Using a 1.5 tbsp scoop (I used 2 tsp scoop), shape the dough into balls or tubes.  Freeze on a parchment lined baking sheet overnight.

Cupcakes preheat the oven to 350 degrees.  Line 2 cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on med-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter.  Place a frozen cookie dough ball on the top center of each cupcake.  Bake at 350 for 16-18 minutes.

Frosting combine the butter and brown sugar in a mixing bowl and cream on med-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips.

Classic Scalloped Potatoes

Serves 8-10

4 T (1/2 stick) unsalted butter
2 medium onions, minced
4 medium garlic cloves, minced or pressed
1 T minced fresh thyme leaves or 1 tsp dried)
2 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 C low sodium chicken broth
1 1/2 C heavy cream
3 bay leaves
5 lb russet potatoes, peeled and sliced 1/8 in thick
8 oz cheddar cheese, shredded

1.  Pre heat oven to 400 degrees.  Adjust oven rack to middle position.

2.  Melt the butter in a large dutch oven over med-high heat.  Add onions and cook until softened and lightly browned, about 8 minutes.  Add the garlic, thyme, salt and pepper and cook until fragrant, about 30 secs.

3.  Stir in the broth, cream, and bay leaves.  Stir in the potatoes, 1 handful at a time, and bring to simmer.  Cover, reduce the heat to medium-low and continue to simmer, stirring often, until the potatoes are mostly tender (a paring knife can be slipped into and out of a potato slice with little resistance), about 15 mins.

4.  Discard the bay leaves.  Pour the potato mixture into a 13x9-inch baking dish and press gently into an even layer.

5.  Sprinkle the cheddar evenly over the top. 

6.  Bake, uncovered, until bubbling around the edges and the top is golden 20-30 mins.  Let cool for 10 minutes before serving.

**This can be refrigerated for up to 2 days before baking.  If you are going to refrigerate, omit step 5, cover the dish tightly with plastic wrap and poke several vent holes.  Then, when ready to bake, remove plastic wrap, sprinkle with cheese, cover dish tightly with foil.  Bake at 400 degrees until mixture is just warm (30-40 mins).  Remove foil and continue to cook until the cheese is golden brown and the sauce is bubbling, 30-40 mins longer.  Let cool for 10 mins before serving.

Slow Cooker Barbequed Brisket

BRISKET (Also works with Tri Tip)

1 (4-5 lb) beef brisket
1/4 C packed light brown sugar
1/4 C paprika
1 T onion powder
1 T garlic powder
1 T ground cumin
1 tsp cayenne
salt
1 C barbeque sauce
   Cider Vinegar
   Ground Black Pepper

1.  Together in a small bowl, toss the 1/4 cup sugar, paprika, onion powder, garlic powder, cumin, cayenne and 1/2 tsp salt together.  Massage the spice rub all over the brisket, then wrap tightly in plastic wrap and refrigerate for up to 12 hours.

2.  Unwrap the brisket and lay it, fat side up, in the slow cooker insert.  Spread the barbeque sauce evenly over the brisket.  Cover and cook on low until the meat is tender and a dinner fork can be slid in and out of the brisket with little resistance, 9-11 hours.

3.  Transfer the brisket to a 9x13 baking dish and cover with foil.  Set aside.  Let the cooking liquid settle for 5 minutes then gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the sauce using a large flat spoon.  Season the sauce with additional sugar and vinegar, salt and pepper to taste.  Poke the brisket all over with a fork and then pour 1 C of the sauce over the brisket and let it rest, covered for 10-15 mins.

4.  Slice brisket thinly across the grain.  Serve, passing remaining sauce separately

*recipe from Cooks Illustrated "The Best Make Ahead Recipe" cookbook

Lemon Artichoke Chicken

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch

1/2 teaspoon each salt and pepper

2 tablespoons butter

1 can (14 oz.) quartered artichoke hearts, drained

2 tablespoons dry sherry (I use chicken stock)

2 tablespoons grated lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream (I use milk)

1/2 cup grated parmesan cheese

Preparation

1. 1. Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.
2. 2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. 3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

PF Chang's Lettuce Wraps - the Skinny Version

You DO NOT want to read the nutrition information on the regular version...but good news, these taste just as good. 

Ingredients:
1lb ground chicken or turkey breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves
.
This is from an adorable blog called Iowa Girl Eats.  She's hilarious.  http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/  Enjoy!

New Way Carnitas

I tried the most amazing new recipe tonight.  It was carnitas, like I've never made them before.  Basically you take pork roast, cut in large chunks, cover with chicken broth, and simmer until all the liquid is gone.  It takes about 2-3 hours on the stovetop.  Kind of a long time, but it was so worth it.  It was the most tender juicy pork I've had.  And nobody added so much as a dash of salt.  The flavors from the chicken stock concentrate as it simmers down and it was mouth watering.  My sister and I kept sneaking bites of it as we put it away, after we ate dessert crepes!  Oh YUM!!!
Anyway, I got the recipe off pinterest and I really like the blog so check it out!  food pusher blog