Tag Archives: rice

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Instructions
Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!

-M

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Pineapple Cashew Fried Rice

5 Jan

adapted by how sweet it is

We have 3 months to go until our wedding and I’m looking to cook healthier, have more meal prep on the weekends, and shed the final lbs before the big day! I wanted something gluten free and still filling and satisfying. Try it for yourself! It came out delicious!

Ingredients:
1 cup of whole grain/gluten free jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
3/4 cup of green peas
1 1/2-2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired

Instructions:
In a medium size pan, add rice, coconut milk, juice and water, stirring to combine. Bring it a boil, then cover the plan and reduce it to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes (depending on your rice, following the package).

In a large skillet melt 1 tablespoon of coconut oil over medium high heat. Add in the onions and peppers with a pinch of salt, stir and cook for about 2-3 minutes or until slightly soft. Add in the garlic and ginger, stirring for a minute. Remove everything with a large spoon and set aside in a bowl. Keeping the skillet hot, add another tablespoon of coconut oil and add the pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies. Cook peas per package instructions as well.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside.

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled  rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is crispy and golden.

Reduce the heat to low and stir in soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple, then stir in the green onions and cashews. Taste and season if you need – this can be eaten alone or can serve as a great base for chicken, shrimp, pork or anything!

SO good!!! and HEALTHY! Enjoy!


M.S.

Quinoa Pilaf (Low GI)

31 Mar

Low GI

I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.

Quinoa Pilaf

Ingredients
1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste

Instructions
Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.
M.S.

Chicken with Snowpeas over Rice

22 Jun

So we officially moved into our apartment. Our 2 day planned drive from New Jersey to Florida? Meh, didnt happen. We were so anxious that we got to Gainesville in one day, stayed overnight at a local hotel, and picked up our keys in the morning and unpacked our lives from about 10 boxes and tons of furniture (Not to mention carrying these things up 3 flights of stairs in 100 degree weather)

The first meal i made in our new place was inspired by the Pioneer Woman because, well, i love her.

http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/

I asked dave what he wanted for dinner, his reply: simply “Chicken with Rice”

So i found this awesome recipe on her site for beef with snowpeas and decided to make Ms. Ree’s recipe with chicken instead, and ended up tweaking the entire thing. Heres what i did:

Chicken with Snowpeas over Rice

Ingredients:

  • 1 lb or so of thinly sliced chicken breast
  • ½ cup Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Fresh Ginger (I found an awesome squeezable bottle of fresh ginger in the produce section of Publix)
  • Snow Peas to your liking
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Crushed Red Pepper, For Sprinkling
  • Brown or White Rice
Beat the chicken if its too thick, then slice the chicken into 3 inch x 3 inch or so squares. Then proceed to make the saucy goodness – in a separate bowl, mix the soy sauce, cornstarch, brown sugar, and fresh ginger. Set aside. Cut off the top of the scallions and slice them diagonally. Set aside. Add the chicken to the soy mixture and mix it together with your hands. Let it sit while you heat the snow peas. In a small pan, on medium heat, saute the snow peas so that they brown a little. Take them off the pan and set them aside. Finally, In a deeper pan, Add the chicken mixture with a little water if it seems too thick. Let the chicken cook and when you see they are turning white on each side, add the scallions and snow peas. Mix the mixture often. At the end, if you like spice – you can add crushed red pepper. Serve over rice.
I COULDN’T FINISH MINE, DAVE FINISHED HIS WHEN I SERVED IT AND ATE MY LEFT OVERS 2 HRS LATER – IT WAS A HIT! ENJOY
M.S