We love cilantro at our house. People seem to have a love hate relationship with cilantro. My mom thinks it taste like soap, so growing up we never had it. I have found I love it in all things.
Blend Together it will form a thick paste:
3 T. Chili Powder (Chipolte or Ancho)
2 T. Olive Oil
2 t. Lime Zest
2 Limes Juiced
4-6 Cloves Garlic
1 t. Coriander
1 t. Cumin
1 t. Oregano
1 1/2 t. Salt
1 t. Black Pepper
1/2 c. Chopped Fresh Cilantro
Rub mixture on chicken. Let set 2-8 hours or overnight.
Depending on the weather we grill or pan sauté to 170 degrees. You could service with cilantro rice, black beans, and grilled veggies. If there are leftovers, I use for a lunch salad the next day. I have made the salad with lettuce, tomato, fresh cilantro, black beans, grilled corn, cheese, and use homemade salsa for the dressing. The salad just depends on what we have on hand or leftover in the fridge.
Tag: supper
Caesar Salad
A super simple side dish. Or add grilled chicken to make it a meal. Need a quick supper service with soup, sandwich or paninis. We had leftover tritip steak sandwiches this week with it.
2 heads chopped Romaine Lettuce
1/4-1/2 c. Parmesan Cheese
Leftover French Bread Croutons
Caesar Dressing
4 cloves garlic smashed and rubbed with pinch of kosher salt
Then blend together:
1/2 can anchovies (no oil)
1 t. Anchovy paste
Add:
1 c. Mayo
1 1/2 t. Dijon mustard
1 lemon juiced
1/2 t. Pepper
1 T. Worcestershire Sauce
1/8-1/4 c. Parmesan cheese
If it is too thick, add more lemon juice.
Taco Soup
This recipe made 4 quarts. If I wasn’t making it for hunting season, I would only have made a half batch. I did use pinto beans. You can substitute black beans or do half black beans and half pinto. I used a jar of salsa we made this summer, but you can use any type of salsa.
Pinto Beans Dry to soup ready.
I took 2 cups of dry beans and soaked in water overnight. I drained them. And then added to dutch oven and cooked on stove for a couple hours (or until they were squishy). You can do this in a crockpot overnight. When they were cooking I added salt and cumin, since I knew I was using them in taco soup.
2 pounds ground beef
2 cups corn
1 chopped onion
8-10 minced garlic cloves
1 jar salsa
3 cups pinto beans (OR 2 cans OR 1 can black beans and one can pinto beans)
8 cups beef broth
3 T. Cumin
3 T. Chili Powder
1 1/2 t. Paprika
1 1/2 t. Oregano
1/2 t. Red pepper flakes (if you don’t want spicy, skip these)
Salt and pepper to your taste
I have made this before and added ranch seasoning. If you use ranch seasoning, add it before you add salt.
First, brown ground beef in dutch oven/soup pot. After it is brown, I transferred to drain off the excess fat. While it is draining add chopped onions to same pot. I cooked for a couple minutes then added minced garlic. After the onion looked translucent, I added ground beef back. Then dump in the rest of ingredients. I brought to a simmer for about 15-20 minutes. If you want it to be a thicker chili like soup, simmer longer.
Serve with shredded cheese, sour cream, cilantro, or whatever toppings you like.
A little of this and a little of that is how I add seasonings until I like the flavor. I recommend adding the spices in small amounts until you get the flavor you like. OR if you have taco seasoning already made, you can use it. Or I’m sure you could use a packet.
You could make large batch and freeze leftovers for another night.
Meatballs for Spaghetti
2 pounds ground beef
½ pound ground pork
2 cups bread crumbs
4 eggs
1 cup milk
1 cup fresh parsley
2 tablespoons Italian seasoning
½ cup grated parmesan or any dry Italian cheese
4 garlic cloves minced or pressed
1 onion minced
Mix all the ingredients together. Shape into balls. We do 3-4T most of the time. Saute in pan with a little olive oil to brown. Transfer to foil lined baking sheet (for easy cleanup).
Bake 350 for 30 minutes (depends on size you make so adjust accordingly)
After they bake and we eat, I freeze the rest. When freezing place on sheet pan separated. After frozen, then transfer to freezer container. They reheat quickly making a weeknight meal quick and less messy!!!
These paired with the marinara sauce has unlimited options. You could serve over zoodles for lower carb. You can make smaller and make meatball subs. Just add to your favorite bun/bread and melt a little mozzarella cheese in broiler on them. You could eat the classic over pasta noodles. You can serve as appetizers with marinara dipping sauce.
We usually make a side salad with caesar dressing.
Mexican Chicken Marinade
6 chicken breast sliced
3 limes juiced
3 tablespoons olive oil
3 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6-10 garlic cloves minced or use a press or chopped
Mix it all together and let sit overnight or for several hours
Then you can grill or sauté and use for fajitas or make Mexican chicken taco salads or quinoa bowls. OR I plan to add some more jazz and make the chicken taquitos my kids LOVE. Obviously, you can make half or a 1/3 easily with this recipe. I just wanted to use the chicken for several things, so I did a bigger batch. We will be having salad one night with it and I will make taquitos for the freezer with the rest of it.
Another IDEA I LOVE:
Mexican Chicken & Quinoa Salad
2-3 cups salad (romaine is typically what I use)
1/8 cup cooked black beans (I mash as cooking for better consistency)
1/4 cup fresh cilantro chopped
Several chicken slices from recipe above
1/2 cup quinoa
1/2 avocado sliced
Tomato and/or onion would be good toppings too
Use your favorite salsa as “dressing”
Marinara Sauce
Once you make this sauce, you will never want to buy the jar jazz again. It is easy. You should make lots and freeze extras for later. It can be pizza sauce, served over noodles, make lasagna with it, or my kids dip the homemade french bread right in it. We met some Italian friends that shared this with my husband one year. They insist on Hunt’s tomato sauce in their recipe. I made my own sauce from garden tomatoes last summer and it was good too!
5-10 garlic cloves minced
1 onion minced
(I started just blending in the ninja chopper so there would be no chunks in the sauce for that one kid of mine that doesn’t like chunks – and its fast too!)
2 tablespoons olive oil
Giant can of Hunt’s tomato sauce or 105 ounces
4 tablespoons Italian seasoning (basil, oregano, rosemary, and thyme)
2 tablespoons extra oregano
(adjust seasonings to taste)
In large Dutch oven, sauté onion and garlic mixture in 2 tablespoons of olive oil. Add tomato sauce and seasonings. Then simmer for ½ hour to hour. The world will not end if you simmer longer the sauce just gets thicker and sometimes I do. It just depends on how much time you have to make it. After simmered, divide into freezer containers.
OR make a lasagna for freezer meal. OR manicotti for freezer meal. OR have spaghetti. OR make a meatball and have spaghetti and meatballs. Or make some pizzas. OR you get the idea you can take over the kitchen world with this sauce alone.