Bajio Chicken, Sweet Rice, and Cilantro-Lime Vinaigrette

These recipes are all courtesy of Jessica Gerber. She gave them out during our first little recipe exchange, so I am posting them in case you didn't make it, and also since I have had so many requests since I made it myself.

It is delish! So thank you Jessica!

Bajio Chicken
5 chicken breast
1/2 cup salsa
1 Tb cumin
1/2 cup brown sugar
1 4 oz. can diced green chilies
6 oz. can of sprite (1/2 can) or you can buy the small cans that are about 7 oz.

combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Bajio Sweet Rice
1 Tb veg oil
1/2 of a white onion, chopped
1/2 bunch fresh cilantro, chopped
1 1/3 c long grain rice
3 cups chicken broth
1/4 cup white sugar

Pour oil into bottom of pan. Saute onion until translucent. Add chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (be careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Stir into rice until combined. Bring to a boil. Cover and let cook on low, med-low until rice is done, about 25-30 minutes. fluff with fork before serving.

Cilantro-Lime Vinaigrette
1/4 cup fresh lime juice (about 2-3 limes)
1/4 cup white wine vinegar or rice vinegar
4-5 cloves of garlic
1/2 tsp kosher or sea salt
2 tsp sugar
1 cup canola oil
1/2 cup roughly chopped cilantro, stems removed

In the blender combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combines. With the blender running, add oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. If possible, refrigerate at least 4 hours before serving.

Asian Glazed Drumsticks (or Thighs)

This is my first ever blog post! I've been on a new recipe mission now that I have some more free time. I found this recipe here: http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html. 

Her recipe list is amazing! I made this last night and Tom told me that this dish is definitely getting added to our repeat recipe list. I found this to go really well with rice and salad. You could even almost just make this chicken as a salad topping. With its yummy glaze you wouldn't even need to add dressing to the salad. Oh and I forgot to buy ginger to add like the recipe calls for, but it was still really good without it, and I used skinless/ boneless chicken thighs instead because I don't like to touch skin or bones. 

Here is the recipe to make it easier for you:

Asian Glazed Drumsticks----http://www.skinnytaste.com/
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g  

• 8 medium chicken drumsticks, skin removed
• olive oil spray (I used my Misto)
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transferchicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.


Hints from Ashlee:

1. Set out all ingredients, pans, utensils, etc before you begin to cook. This sounds weird, but it really saves time, and since this chicken cooks pretty quick it will save you from burning it.
2. Mix all sauce ingredients together in a measuring cup for easy pouring. Chop your chives or green onions, and toast the sesame seeds and set to the side. Then start cooking! 
3. Don't have sesame seeds? They're too expensive? Try looking outside of the "spice aisle." At Target in the Asian section I found sesame seeds for cheaper than the the ones in the spice aisle.

Samoan Pani Popo from 4men1lady

 I originally found this recipe from 4men1lady. 

Michelle, from 4men1lady, was actually one of my YW leaders when I was younger 

and now she is a blogging queen.

The original recipe can be found here

I did however tweek it a bit. 

Here is my rendition. 

Ingredients:

1. 1/2 cup sugar.

2. 1/2 can of coconut milk approx 10 oz.

3. Rolls. (You can make your own from scratch or just use the frozen ready made ones).

(if you are feeling ambitious, I typically make The World's Best Dinner Rolls from Our Best Bites) 

(if you are not feeling ambitious, like me last Sunday, then you can use Rhodes)

Step 1: Let the rolls rise until double in size.

Step 2: Mix 1/2 C Sugar with 1/2 can of coconut milk.

(here is where I change it up a bit)
I mix my sugar with my milk in a sauce pan and reduce it for about 5 minutes on high. This will give your glaze a stickier feel. But. if you are in a time crunch, you can skip this step.

Step 3: Pour your glaze over your unbaked, raised rolls.

 Step 4: Bake at 350 for 15-20 minutes.

Step 5: Enjoy

Beirdneau Mexican Pork

Brent and I made up this recipe one day. After trying LOTS of cafe rio recipes and being disappointed, we just wanted a mexican pulled pork. Surprisingly this tastes a lot like cafe rio's to me. But I am not going to claim it as a cafe rio knock off. It is just mexican pulled pork that you can eat in burritos, salads etc..

Sorry if the recipe is rather vague.

Ingredients

1 pork roast 

2 cups of coke

BBQ spice rub

Sauce: 

1/2 c apple cider vinegar

1 c ketchup

1/2 c brown sugar

1/2 c diced onion, or, 1/4 dried onion

1 tsp worcestershire sauce

1 Tb chili powder

1. Trim off any excess fat from pork roast, and place in crock pot. Pour enough coke on top so that it covers half of the height of the roast (around 2 cups). Generously sprinkle BBQ spice rub on top till it is completely covered. 

2. Cook roast 6-8 hours on low, or until roast can be shredded easily.

3. Shred roast and reserve juices.

4. Put shredded pork back into crock pot

5. Make sauce by combining all sauce ingredients in sauce pan. Bring to a boil, then simmer for 3-4 minutes.

6. Pour sauce over shredded pork. Add reserved juices so that pork is moist and juicy.

Enjoy!

(hope this recipe makes some sense. I just sorta make it, no exact recipe!)

Crock Pot Lasagna

I found this recipe in a Macey's grocery store flier while we were at BYU.
Thank you Macey's.
Seriously blew my mind, who knew you can make such things in a crock pot!
I have changed a few things to make it easier and more convenient to me.
Easy way to make lasagna when you have had a busy day and don't want to spend all day in the kitchen, plus healthier than store bought!

Ingredients:
1 lb. lean ground beef
1 yellow onion chopped
2 cloves garlic minced
1 24 oz jar spaghetti sauce
1/2 cup water
1 (16 oz) container of ricotta cheese (or cottage cheese, which ever you prefer. I like ricotta)
8 oz shredded mozzarella
5 oz shredded Parmesan cheese (shredded is better, but I have also used powdered)
16 oz pkg. Lasagna noodles. Uncooked.

1. Brown ground beef, onion, and garlic. Stir in spaghetti sauce and water. Cook until meat is cooked and sauce is warm.

2. Spoon a layer of meat sauce onto the bottom of the crock pot. Add a double layer of uncooked lasagna noodles (break to fit) and top with a layer of cheeses. Repeat until all are used up. Ending with a layer cheese.

3. Cover and cook on low for 4-5 hours.

Crock Pot Week- Tips and Tricks

In preparation for the upcoming crock pot recipe exchange, I have put together a list of tips and tricks that will make your crock pot meal taste and turn out better!




















image: amazon.com


1. Maximize flavor

If you have don't have time, then of course you can just dump your ingredients in and run. But if you want to make your meal that little bit yummier, then you this simple extra step. Brown your meat, and even your vegetables. It only takes a couple of minutes. Then you can de-glaze the pan and pour it into the crock pot with your food. 

(Browning your meat also helps to drain out some of the fat that will otherwise sit in your crock pot with your food)

2. Don't open the lid

I have read a few different things on this. Most suggest only opening it with 30 minutes before your cook time is complete. Every time you open the lid you loose 15-20 minutes of cooking time. So if you keep opening it, it will take longer to cook. Personally I follow my nose. If it smells done (weird I know, but normally when it is exceptionally fragrant) then I go and check and normally 8/10 times it is done.

3.  Fill it up right

If you over-fill or under-fill your food will not cook correctly. Crock-pot.com suggests 1/2 to 3/4 full for best results.

4. Over-cooking

I have done this way too much. If you don't think that you are going to be home on time to turn off the crock pot, then invest in a automatic 'running late' feature that switches to warm once your timer goes off. Otherwise you will come home to over-cooked food, that does not taste at all how it should (and will probably put you off crock pot cooking ever again).

Also, if you know that you are going to have to leave it on warm for a while. Adjust the cook time so that it doesn't end up over done. 

5. You can cook most recipes in the crock pot

Did you know this!? But some tips to adjusting your recipes for the crock pot.

Dairy breaks down, so things like milk, yogurt and sour cream should only be added during the last 15 minutes of cooking. 

Liquids are not going to evaporate, so cut back on liquids by 20 percent.

If using fresh herbs, select whole leaves and spices, use half the normal amount.

If using ground herbs, add them during the last hour of cooking.

(these last two seem a little weird....)

I hope that these few tips can help you make your crock pot dinners even yummier!

Sources: eatingwell.com, crock-pot.com, foodnetwork.com

(magic) Chocolate Chip Cookies

Posting this, as requested by Kristen.
You would think cookies are easy, but I have often had a hard time getting them to turn out right. Either they are flat, the dough is sticky, or over cooked.... there is normally something wrong.
I have tried hard to change my ways, and work out how to make cookies!
I have tried numerous recipes, and this one seems to work for me all the time.
which is weird, because I find most recipes are almost identical.
I think there are just a few things I do that make them work.

1. Temperature of the butter.
I have read that leaving the butter on the counter to become room temperature may make it too soft, depending on the temperature on the day. I actually do something you are not meant to do... that is, microwave it. You just have to be careful not to over microwave it. I find that 2 sticks (or 1 cup) for 30sec, seems to be right. enough so you have a finger print in the top, but not so it is melted at all! (if you over melt it, leave it on the counter and it will set up again).

Also, butter is better.

2. Stir, stir, stir.
I know how to read recipes, but I often do my own thing. In the past I would use my hand beaters in the beginning and think 'what difference will it make' and keep using them for the rest of the recipe. But the recipe says 'stir in remaining ingredients' if you don't stir, they don't work. Also, don't over stir, they get too sticky.

3. Cook time.
The recipe states 8-10 minutes. I always find they need 8, or less. Depending on your oven. This takes practice I think. Often I have checked them at 8, they are not cooked and I cook them longer, then they are over cooked. Remember carry-over cooking. Once you take them out, and leave them on the tray to cook for a few minutes they continue to cook. I take them out when they are golden around the edges and let them cook for 2 minutes before taking them off the pan. The middle can look a little doughy sometimes. But any longer and they are over cooked.

I am no expert, but this is what I have found to work for me. Of course every oven is different, so you may just have to practice (I am sure no ones husband will complain! If they are anything like mine they will eat it no matter what they look like!)

So, here is the recipe

Chocolate Chip Cookies
adapted from Betty Crocker

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter
1 tsp vanilla
1 large egg
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips (or 12 oz bag)

1. Heat oven to 375 degrees

2. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. STIR in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips.

3. Roll cookies into balls with your hands, and place on ungreased cookie sheet about 2 inches apart.

4. Bake 8-10 minutes or until light brown (centers will be soft). Cool 1-2 minutes. Remove from cookie sheet and let cool on wire rack.