Cilantro Lime Chicken
- Romaine Lettuce
- Tortilla chips
- Limes (2)
- Sour Cream
- Shredded Cheddar Cheese
- Salsa (or try mine!)
- Combine about 1 cup of cilantro, juice of two limes, 1 tblsp of lime zest, 1 tsp of sour cream, 2 pinches of salt and a pinch of sugar in food processor or blender. Process until smooth.
- Pour marinade over chicken and let sit for 15-30 minutes.
While that is marinading, begin making your salsa (or salad, if you are not feeling that motivated). To make the salsa, you’ll need:
- 2 vine ripe tomatoes
- 1 roma tomato
- 3 cloves of garlic
- 1 hot pepper like Jalapeno or Hobanero
- 1 cup of white onion
- 1 can of tomato paste
- 2 pinches of salt
- Small handful of cilantro
- 1/4 tsp or more of cayenne pepper
- A squeeze of lime juice
This is enough salsa to feed a party, or the entire Osmond family.
"...my salsa makes all the pretty girls dance..."
- Combine ingredients on pulse in food processor until to your liking. I like my salsa more watery than chunky, so I let it go a little longer than a minute. If you like chunky, a couple pulses should be fine.
- Let it sit in the fridge for an hour if you can, it’ll get better the longer it sits!
- Cut up tomato and tear the lettuce, DON’T cut! Cutting will make the lettuce turn brown faster, and no one likes to eat brown lettuce. Remember you eat with your eyes FIRST!
- Crush half a ziplock bag of tortilla chips and add to salad.
- Throw chicken on the grill for 5 minutes on each side, basting the chicken while it cooks.
- Serve separate or combined, and enjoy. Feel free to add other delicious taco toppings like avocado,onions, chopped jalapenos, hot sauce or sour cream.
Eric, my resident taster, likes it hot.
I like it cold.
…and someday, I’ll ask Katie Perry what she thinks.
Here is what you need.The list may look long and therefore automatically difficult, complicated and too hard. You are wrong, wrong, wrong. Take 10 minutes at the grocery store to pick it up and 20 minutes to make it and you’ve got a real 30 minute meal for 4 under $30. Some are fearful of such a recipe they are exploring other careers…
Here’s what you need:
- 2 Cans of Garbanzo Beans
- 1 1/2 Red, Yellow or Orange Bell Peppers
- 2 Tomatoes, or 1 Beefsteak (the ginormous ones)
- Green Onion
- White Onion
- Cayenne Pepper
- Dry Yellow Mustard
- Olive Oil
- Soy Sauce
- Chop 1/4 of white onion and mince one clove of garlic in soup pot with just enough olive oil to coat the bottom of the pan. Cook until softened on medium high heat.
- Stir in 1/2 tsp of cayenne (or less if you don’t like SPICY–I mean it!), 1/2 tsp paprika, 1/2 tsp cumin, 1/4 tsp dry yellow mustard and a shake of nutmeg.
- Add frozen chicken breast and enough water to cover the chicken. Boil uncovered for 10 minutes or until mixture reduces and thickens.
- Remove chicken from pan and drain remaining liquid into processor or mixing bowl. Add 2-3 spoonfuls of sour cream and soy sauce to thicken mix.
- Pour dressing over cut up tomatoes, bell peppers, chicken and garbanzo beans. Top with green onions and serve. Unless you are Eric, in which case, put it on a plate and microwave it for a minute and a half; or heat it in the soup pot from before for several minutes on medium heat until hot.
This meal satisifies those cravings for Thai/Asian food without the grease or price of take-out. I love using fresh zucchini, red and yellow bell peppers and mushrooms, but canned waterchestnuts or celery add a nice crunch.
- 3 spoonfuls of unsweetened Peanut Butter
- 1 spoonful of Tahini
- 3 tblsp Soy Sauce
- 1 tblsp Hot Sauce (I use Crystal, if you use something strong mix together and add more to taste)
- 1/4 c. water
- 1 tsp Rice Vinegar
- 1/4 tsp honey
- 1/2 tsp dry mustard
- 1/4 tsp red pepper–again, this is pretty spicy. Add more or less to taste)
Mix together in food processor or by hand until well blended. Add a spoonful of sauce to the chicken breast and set to broil. I use frozen chicken which I let cook for 20 minutes at 350 straight from the freezer and then broil at the same temperature on the lower over rack for another 15 minutes. If not using frozen chicken, apply the sauce around 10 to 15 minutes of being in the oven.
- Fresh Garlic
- Chicken Stock: An excellent alternative to oil when sauteing veggies (or stir-frying in this case)!
Grate or finely chop 1/2 a clove of garlic into non-stick wok or skillet. Add 1-2 tblsp of chicken stock and let cook for a few minutes at low or 250 degrees for a minute or two. You will smell the garlic and at that point will add the mushrooms. Let them cook for several minutes brown slightly.
Add the bell peppers and zucchini along with several spoonfuls of the peanut sauce and 1-2 tblsps more of chicken stock. Let the veggies cook for several more minutes or until the zucchini becomes slightly transparent.
Serve stir fry over brown rice and place chicken on top. Top with sauce, some green onions if you have them and enjoy!