Sunday, July 20, 2008

nummy recipe

(Top pic is the rice; bottom blurry pic is the chicken.) Just had to take my cousin's idea (Go, Jamie!) and enter a recipe we've just (mostly) made up that is delish. Grill chicken breasts for supper, throw in fridge and forget about them. The next day, when you don't know what to make, slice the breasts and put into a slow cooker. Drizzle with olive oil. Dice up a ripe tomato and a bell pepper of some sort and throw it in. Grind in some pepper and add a little salt. Next, tear up some cilantro leaves and throw on top. Plug in your slow cooker and forget about it. For supper, heat up tortillas and pile on the chicken mixture (the cilantro gets black, but it's worth the flavor it imparts while it dies!!) and top with shredded lettuce and freshly diced tomatoes, if you wish. Add some shredded mexican cheese and some aioli sauce. Recipe for that is as follows: roast some garlic cloves on a layer of tinfoil in the oven, with some olive oil drizzed on top for half an hour at 350. Let it cool, then mash it up. Roast a bell pepper, preferrably a red one, by putting into an oven set at 500 degrees. Let it get all black, then take out and put in bowl and cover it with plastic wrap. Let it sweat for ten minutes or so. Then, combine the following stuff in a food processor: the garlic, the pepper (peeled, sliced, and de-seeded), 1 cup of Hellmann's or other mayo, half a can of chipotles en adobo (If I can find it here, you can find it anywhere), squeeze in a half of a lemon and salt and pepper it. I would also throw in a bit of cilantro. Blend until creamy. Put in fridge to let flavors meld. Can also add jalapenos to the mix, if the extra heat is desired.

Add some nice dry Mexican rice and have at it! Here's the Mexican rice recipe I like, and it's way easy. Take a cast iron pan and put on medium heat. Drizzle some olive oil in it; add finely diced vidalia onions and finely diced bell peppers (go for serrano or jalapenos if you want). After they've started to juice up a bit, add some diced garlic and some finely diced tomatoes. Lower the heat and let it all simmer and get happy. You may need to add a little olive oil now and again to make sure it stays in a good mood...then, add cooked rice to the pan. (My favorite cooked rice recipe is one cup rice and 2 cups water in a glass bowl; place lid or paper plate on top and nuke for 5 minutes on high heat; 15 minutes at 50% power.) Once the rice is in the mix, lower the heat to simmer and add the following: sprinkle in some cumin, some chipotle pepper seasoning, a touch of garlic salt and onion powder, and some ground pepper. Mix it all up and simmer for a wee bit; about 5 minutes or so. Then, top with shredded monterey jack cheese and turn heat off. Once cheese is melted, put pan on table and enjoy! I plan to do just that in about an hour! Maybe I'll post a pic later...we'll see how it ends up looking! Okay, I added is blurry, but, oh well! You get the gist.


mrswade said...

Ron decided to try your recipe. He put some chicken in the fridge and forgot about it. Now it's been four days and he's scared to try cooking it. Thanks a lot. He says now you owe him dinner.

Monroegirl said...

HAHA! Good one! Maybe it's best to remember it before now! Sounds like you guys had awesome food in Ward...who knew? We'll have to check it out sometime. Take care!