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: Whats for dinner
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.
Roasted Chicken
I use this roasted chicken to add to chicken noodle soup, chicken and dumplings, or my kids like to eat with roasted vegetables, such as, Brussel sprouts, carrots, potatoes, or broccoli. Roasted Vegetables are easy, fast, and amazing flavor. We cut to bite size pieces lightly coat with olive oil and sprinkle with salt and pepper. Cook at 400 until they are done. We like them still crunchy. If you overcook, they will get soggy.
Mix together and set aside:
1 T. Rosemary
1 T. Thyme
1 T. Oregano
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Olive Oil
Crushed garlic
Salt and Pepper
2-4 Chicken Breast
Rub or brush olive oil on chicken breast. Then sprinkle both sides with salt and pepper. I like to rub crushed garlic and follow up with rosemary, thyme, and oregano mixture.
Bake at 400 for 20-25 minutes or until done. Chicken – 170 degrees
Potato Leek Soup
1 T. Olive oil
1 lg. leek thinly sliced (white and light green part)
2 celery stalks diced
½ medium onion diced
4-6 cloves garlic
1 t. thyme
½ t. parsley
½ t. pepper
½ t. salt
2 lbs potatoes peeled and cut into 1/2” cubes (or you can wash and leave peels)
3-4 c. chicken broth
Cooked Bacon for garnish/topping
Heat oil in Dutch oven/soup pan. Sauté leek, celery, onions, garlic till softened or a couple minutes. Add chicken broth, potatoes, thyme, parsley, and salt. Bring to boil. Then reduce heat and simmer until potatoes are cooked. Blend ½ of the soup in ninja. Return to soup pan. Garnish with cooked bacon. The kids added shredded cheese too.
The last time I made this I chopped up the raw bacon 4-6 slices and cooked it in the pan before adding the leeks, celery, onion and garlic. If you do that, skip the olive oil. You might also need to drain the fat before sautéing the vegetables. If you opt to cook bacon before adding vegetables, taste before adding salt. You may not need the additional salt.
Also, I did blend ¾ of the mixture because my kids don’t like chunks of onion or leeks.
Egg Noodles
The perfect chicken noodle soup noodle. Quick, Easy and Homemade by you. And in my opinion, way better than the ones in a bag.
1 egg
1 c. AP Flour
Pinch of salt
1-3 T. Water
Add the flour, egg and salt in a bowl. You can do it messy and mix by hand in a bowl. OR you can keep your hands clean and put in the mixer adding 1 tablespoon of water at a time until it forms a nice ball.
After you mix it up. Roll the dough out on a floured surface very thinly as they will plump up a bit when boiled in the soup. I do mine around 1/16 to 1/8 thick. Then I cut into strips with a pizza cutter. They cook in less than 3 minutes once added to the hot soup.
My sister in law gave me the best present ever on Christmas it was a silicone pastry mat. I use this anytime I need a floured surface for easy clean up. You just fold it up and wash in the sink. It keeps your counters nice and clean. I will tell you cutting on it with a sharp knife is NOT advisable. As I tell you to use a pizza cutter to cut your noodles. I know I don’t practice what I preach.
Here is a similar silicone mat:
Oudisen Silicone Pastry Mat Baking Mat Non-Stick Non-Slip Extra Large Bread Kneading Board with Measurements Board for Rolling Dough Thicken (28″ x 20″)
Learn more: https://www.amazon.com/dp/B07F6TXL2X/ref=cm_sw_em_r_mt_dp_U_SXGxCbDGG7Y8N
Cajun Andouille & Chicken Pasta
8 oz pasta cellentani, penne, or similar
3 T. Olive Oil or Butter
1 1/2 pounds of boneless skinless chicken breast cubed
1/2 pound andouille sausage
4 t. Cajun seasoning (divided)
1/2 t. Salt (divided)
1/2 t. Pepper
1/2 diced onion
1 diced green pepper
1 diced red pepper
1 c. Heavy cream
1 c. Chicken broth
3/4 t smoked paprika
1/2 t. Dried basil
1/4 t. Garlic powder
1/2 c. Fresh parmesan cheese
Heat large pan over medium-high heat with 2 tablespoons of butter or oil in it. While heating, season chopped chicken 3 teaspoons Cajun seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper. You can shake in bag or combine in bowl making sure chicken is covered with seasoning.
Add chicken pan and cook until chicken is browned and cooked through. Remove and set aside. Add 1 Tablespoon of butter or oil to pan. After fat is heated, add peppers and onions and cook for 3-5 minutes. After softened, add cream, chicken broth, paprika, basil, garlic powder, 1 teaspoon cajun seasoning. Bring to boil and then reduce to a simmer, cooking the mixture until it thickens.
After thickened, add cheese stir until melted. Return chicken to sauce. Add mixture to cooked pasta and mix together well.
