Fresh spanish brown rice

2 cups dry brown rice
5 cups water
1 vegetable bullion cube
1-14 can fire roasted tomatoes
1-6 oz can of tomato sauce
2 ears fresh white corn, kernels cut off
4 sweet peppers fine diced
1/2 tsp ground coriander
2 cloves garlic finely diced
2 green onions diced for color
1 cup water
pinch salt & pepper

Cook rice according to package instructions. Add bullion cube to water while cooking. In large non stick skilled add corn, coriander, salt and pepper. Cook on low until corn begins to brown. Add sweet peppers and cook an additional 2 minutes. Add garlic and cook for about 1 minute. Do not allow garlic to burn. Add in both cans of tomatoes and sauté on low for 15 minutes, sauce will reduce. Add water and stir to combine. Add in cooked rice, stir and coat in sauce. Simmer on low for 10 minutes. Top with diced green onions and serve.

Printable Version

Grilled chicken tacos with roasted sweet peppers

My husband and I have a beautiful plasma TV in our bedroom. It is mounted on the wall and everything. Problem is, it won't turn on. You see, in order for it to turn on my dad had to run electricity to it. I've been begging him to do it, and finally we cut a deal. He would make my TV work if I made him dinner. Cool right? WRONG! My parents like to eat healthy, organic food, which is easy until you start getting into the low calorie and low fat meals. Oy. Oh yeah, my husband also had to like it and find it flavorful, and my son had to eat it too. Shit. Here is what I came up with on a whim.

I picked up some good organic chicken, fresh tomatoes, and all the stuff for a good pico de gallo. Instead of using a jalapeno this time I grabbed a red Fresno so it would have a sweeter flavor. While I was buying the pepper I looked up and saw some gorgeous sweet peppers. I couldn't resist and tossed them in the cart. Then I saw the corn and thought, ooo a nice Spanish rice. I grabbed some black beans for me and away I went. I'll post this in two recipes, the chicken tacos, and then the rice.

Grilled chicken tacos

2 lbs boneless skinless chicken
1 tbsp ground coriander seed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 lemon
1 lime
1 shallot sliced into 1/8" rings
1/2 cup olive oil
fresh cilantro chopped
2 green onions 1/2" diced
1 tsp balsamic vinegar

Roasted sweet peppers
8-9 sweet peppers diced into rings
1 tbsp olive oil
pinch salt & pepper
1 tsp ground coriander seed

In large bowl combine all of the above ingredients reserving chicken.
Whisk until fully combined. Place half the marinade in the bottom of a large dish. Add chicken and cover with remaining marinade. Using tongs coat chicken, cover and marinate for at least an hour. I left mine in the fridge for about 5 hours.

Preheat grill to low. Remove chicken from refrigerator and place on grill. Because of the balsamic  you want to grill on low so the chicken doesn't burn. This way the it can get a nice caramel color. So low and slow, and patience grasshopper.

While chicken is cooking, toss together ingredients for sweet peppers. Place them on foil and put them at the back of the grill, or if you have a lid rack place them up there. Allow them to roast until chicken is done.

Flip chicken once and remove when it is cooked through. Allow chicken to rest and then cut it into 1" pieces.

Serve on corn tortillas with fresh salsa and sliced avocado. Top with sweet peppers and enjoy.

My beautiful organic finds. Do you know how much it drives me nuts I didn't take the stickers off the tomatoes first.

I love coriander. It is my most favorite spice. Next time you are feeling sad, go to your spice cabinet, grab some of this and inhale. I shit you not INSTANT HAPPINESS! I took a cooking class this weekend and when the instructor said she sometimes wanted to dab a little behind her ears like perfume I felt like shouting "me too sister ME TOO!"

Cumin is a good spicy scent. I like it, but in small quantities. I like it to be an undertone in a dish not the shining star.

Add in some pepper. No I didn't fresh grind it...call the food cops on me.

Good kosher salt

I only used half the lemon because this one was soooo juicy.
This little fucker had hardly any juice. I would have liked to have two limes but instead I gouged the inside of the lime so I could get as much pulp as I could into it.

This was a pretty large shallot so I only used half of it. I didn't want it to overpower the marinade.

Drizzle in some good olive oil

And add some cilantro. I used to hate cilantro. Then, I started using it more, and lo I love the shit now. I can't be live how much flavor it adds. I can't eat pico de gallo with out it now. It is an acquired taste. Kinda like wine. One day you hate it and the next day you find yourself alone in your room with a bottle of the good stuff.





I like a nice aged balsamic. You don't have to buy anything too pricey but please don't go buy some 1 year old bullshit that is going to be bitter and taste like garbage. I invested in one really nice bottle of balsamic aged 25 years and it doesn't take much to add a bold rich taste to your meals.
The sweetest sweet peppers ever






Yeah so. I got my gorgeous red fresno pepper home for my salsa and look
LOOK
ROTTEN!

Thank Gosh I had a back up pepper. Oh sweet pico de gallo goodness. Bring me some chips and a bowl of this and leave me alone don't talk to me I'm eating.

S'more Brownies

One of my favorite foods, in theory, are s'mores. How much better could something get than graham crackers, a melty marshmallow and melted chocolate? However, if you are anything like me, who always tries to make s'mores when camping, and you end up with cold (possibly dirt covered) graham cracker, a burnt marshmallow and a huge chunk of unmelted chocolate, then you know why I say they are one of my favorite foods...in theory! I came across this recipe on Food Network (give credit were credit is due, right?) but I have altered it a little bit for my liking. While this recipe does take a little patience, it is well worth the wait and you will satisfy that craving for a good old s'more, only in the comfort of your own kitchen.

(I used toasted coconut marshmallows, which I would highly recommend if you can find them!)

Best served right out of the oven, or microwaved for a few seconds if you are serving the next day.

Ingredients

Crust:
5 tablespoons salted butter, melted
1 tablespoon salted butter, melted and set aside
1 1/2 cups crushed graham cracker crumbs
3 tablespoons sugar

Brownie:
8 tablespoons (1 stick) salted butter
3 ounces unsweetened chocolate, chopped
2 ounces dark or semi-sweet chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
2 teaspoons pure vanilla extract
4 large cold eggs
1 cup all-purpose flour


Topping:
1 large bag marshmallows - plain or (if you can find them...and if you like coconut) toasted coconut marshmallows


Directions

• Preheat the oven to 325 degrees F.


• Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with the 1 tablespoon of melted butter.


• For the crust: In a medium bowl, combine the remaining 5 tablespoons melted butter, the crushed graham cracker crumbs, and sugar. Combine until mixture is thoroughly mixed and the butter is evenly distributed. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Remove from the oven when complete and let cool slightly.


• While the crust is baking, make the brownie. Fill a medium sauce pan with approximately 1 inch of water and bring to a slow simmer. Place a heat proof bowl over the sauce pan, making sure the bottom of the bowl does not touch the water. Put the butter and chocolate into the bowl and stir until completely melted and combined. Turn off the heat on the burner. Stir in the light brown and white sugars and vanilla into the melted chocolate. In a small bowl, beat the eggs until thoroughly combined. Slowly add the eggs to the chocolate mixture and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.


• Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 45-55 minutes.


• Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top of the brownies and toast under the broiler until golden brown,about 1 1/2 - 2 minutes. KEEP A CLOSE EYE ON THEM, THEY WILL GO FROM TOASTED TO BURNT VERY QUICKLY.


• Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares and serve warm.

Banana Pancakes

INGREDIENTS
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

DIRECTIONS
1. Combine flour, sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture. Batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides.

* Sorry there are no pictures, my camera was dead. They just look like pancakes.