Monday, March 16, 2009

Mmmmmmmm.....

I think I once referred to this recipe and said I would post it. Well, I just typed it out for a friend so that day has come.

This is my most favorite dinner...I would eat in instead of going out to a restaurant (well, for sure if someone else made it...sometimes if I have to make it myself)! Maybe not the most simple meal in the world, but not complicated either and sooooo good. It is a compilation of recipes from various sources. The dressing recipe I got from Joanna at her Macey's class and the lime cilantro rice recipe I googled.

"Cafe Rio" Salads with Tomatillo Ranch Dressing

For cilantro lime rice:
1-2 Tb. butter
white rice
lime juice
cilantro

Melt the butter in a pot and add your desired amount of white rice. Squeeze in the juice from 2 (or more depending on how much rice you are making) limes. Brown the rice in the butter and lime juice for a few minutes, then add twice as much water as your rice (i.e. 2 cups rice, add 4 cups water), bring to a boil, cover and simmer for 20 minutes or until rice is cooked and water is absorbed. Afterward, throw in a bunch of chopped up cilantro.

Summary: Cook white rice as usual, but begin by browning the dry rice in some butter and lime juice. Add cilantro after rice is fully cooked.

Chicken:
Cook some chicken breasts on the grill. Use your favorite citrus/garlic seasonings. Cut into strips.

Salad fixins:
Canned corn
Canned black beans (sometimes I heat them and throw in some salt, garlic and cumin)
Green leaf or Romaine lettuce
Guacamole
Cheese
Salsa
(whatever you want)

Tomatillo Ranch Dressing:
Dump all the following in a blender and blend:
3/4 c. buttermilk
1 (4 oz.) can green chiles
1/3 to 1/2 c. cilantro leaves (lightly packed)
1 small tomatillo
1/2 tsp. lime juice
dash cayenne pepper
1 c. mayonnaise
1 clove garlic
2 fresh jalapeno peppers, stemmed and seeds removed
1 tsp. salt
dash Tabasco sauce
1 package dry Hidden Valley Ranch salad dressing mix

I like to butter a tortilla and heat it in a skillet and then while it is still warm press it into a pasta bowl or some other shallow bowl. Then put warm rice on the bottom, beans, corn, lettuce, chicken strips, and top with the dressing.

I have reheated the leftover chicken in a red sauce and then combined it with the other leftovers to make burritos which are also tasty. I had a good recipe for the red sauce bookmarked on our other computer that died. I think it was basically just chicken broth and tomato sauce with spices. Actually after searching online for a second, I think it was this:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 1/2 teaspoon garlic salt
  • 2 tablespoons chopped green chili peppers (don't usually add these)
  • as I recall you probably want to adjust the seasoning to your own taste (maybe salt, pepper, cumin)

In a skillet, beat butter and saute onion. Blend in flour. Gradually add in broth while stirring. Add tomato sauce, garlic salt, and chili. Cover and simmer 20 minutes.


I can't wait for grilling season so I can eat this again!
I also can't figure out why the directions above are in a different color and size. Oh well.

3 comments:

megan said...

BECAUSE THEY'RE REALLY IMPORTANT DIRECTIONS!

M.M.M. said...

I got tired reading the directions.

Anonymous said...

I agree with Melissa. It sounds like way too much work although I can vouch for its tastiness. You and Mollie can fix it when you are home.