January 10, 2010
Still on my healthy food kick I saw this recipe made on Food Network last weekend so it landed on my dinner list last week. It’s both fast and healthy. I will make it again but with a more mild chilie – no way Eyden would eat this too spicy. But it is very good! I have a new found favorite rice to go along with – basmati rice. It has more flavor than regular white rice and it’s grain is thinner.
Shrimp and Marinade
Adapted from Food Network recipe from Ask Aida for Shrimp Piri Piri
1lb large shrimp
¼ of a Turkey kielbasa, thinly sliced
2 serrano chilies (I will try 1 jalepeno next time)
4 cloves garlic
1 T paprika
¼ c. lime juice
1 T red wine vinegar
1/3 c olive oil
1/3 c chopped cilantro
Basmati Rice (cooked)
ROAST serrano chilies at 500° degrees 10-15 minutes until skin is blackened. Remove skin (allow to steam 5 minutes in a plastic bag then remove skin), seeds, and steams. Combine chilies, garlic, paprika, lime juice, vinegar in a blender about 1 minute. Add olive oil slowly in a stream until marinade thoroughly incorporated.
COMBINE peeled and cleaned shrimp and kielbasa and marinade in bowl for 20 minutes.
HEAT cast iron skillet, add shrimp (in batches if necessary) until shrimp is white with a few brown spots and curled and sausage is cooked.
PLACE atop rice, top with cilantro, lime wedge, and cotija cheese.
December 11, 2009
I have been looking for a good shredded beef recipe for some time and my slow cooker is my favorite tool right now so this recipe was right up my alley. Fast and easy and ready when I get home. This was such a good recipe and I just added a little more flavor and heat with jalapeno and my favorite mexican cheese – Cotija. Cotija is a very salty flavored crumbly cheese. You have probably eaten it many times if you eat at mexican food restaurants it’s the white cheese crumbled on top of your beans. I put it on salads too, it’s so good – my daughter likes it as well.
Adapted from Real Simple recipe for Cuban Braised Beef and Peppers
1 – 1 ½ lb flank steak, cut crosswise into thirds
28 oz diced tomatoes
2 red bell peppers, ½ inch thick slices
1 onion (cut into 1/8)
2T. chopped cilantro
2 cloves garlic, minced
1 jalapeno (or 1/4 of a small can of jalepeno)
Cilantro (for garnish)
Cotija (for garnish)
Tortillas or Rice
COMBINE tomatoes, oregano, cumin, cayenne, garlic, jalapeno, cilantro, salt and pepper in the slow cooker. Add onions and peppers and stir. Push flank steaks into the vegetables. Cook on low for 8 hours.
PLACE atop rice or on tortillas. Top with cilantro, avocado slices, and cotija cheese.
December 7, 2009
This is the Completely Homemade version of the boxed rice dinner from the other night…this actually came out really good. I had never made rice in the slow cooker so I looked around at some slow cooker rice recipes online and was a little skeptical, but this turned out really good.
1lb. ground beef or shredded chicken (optional)
2 c. Long grain rice
2 ½ c. chicken stock
1 – 28 oz can of diced tomatoes
1T veggie oil
1 green pepper
2 celery stalks
1 white onion
1T New Mexico chili powder
1/8 t. cayenne pepper
1/8 t. pepper
2 green onions (for garnish)
Cilantro (for garnish)
DICE onion, green pepper, and celery finely. Cook the ground beef and drain the oil. In the same pan, sauté green pepper, celery, and onion in olive oil. Add rice and sauté 3 minutes or so. Mix all ingredients in a crock-pot and cook on Low for 6 hours.
SHORTCUT – you don’t have to sauté the veggies (however sautéing adds depth and flavor). Also you could use left over roasted chicken or cooked chicken.
STOVETOP DIRECTIONS – after sautéing rice and veggies, add the ingredients to the pot bring to a boil, then cover and reduce heat. Cook for 20 minutes or until rice is tender.