Cilantro Lime Rice

I LOVE this rice!!  It is easy, tasty, and goes with just about anything!!  I usually have cilantro on hand, always have lime, and butter is a constant staple.  This rice frequents our dinner table and everyone enjoys!  Gotta love side dishes like that!!

1 cup cooked long grain white rice
1/4 c salted butter
1/2 cup cilantro, chopped
Juice of 1/2 lime
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

garnish with scallions, optional

As soon as the rice is done cooking, add butter and let melt.  Toss in your cilantro, lime juice, salt, pepper, and garlic powder and mix all together.  Taste and then add more seasonings according to your preference.  Toss some scallions on the top for an extra pop of flavor, or just eat as is.  Enjoy!

Honey Lime Chicken Fajita Bowl

So its no secret that I'm a lover of all things Mexican...okay, well Mexican food primarily!!  The flavor profile is explosive and there are endless opportunities!  So...I will continue to create masterpieces in as many variations as possible!!  This dish is no exception!!

1/4 lime juice
2 tbsp. honey
1 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. soy sauce
2 tsp liquid smoke
2 tsp chipotle chili powder
1 tsp cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 tsp garlic powder
1 tsp salt
1/4 tsp pepper


Mix all ingredients together and split marinade in 1/2.

1 1/2 lbs boneless skinless chicken breasts - Use 1/2 the marinade with the chicken and put in a Ziploc bag.  Let marinate for 6-10 hours.

Remaining marinade
1/3 cup honey
1 yellow onion, sliced
2 peppers, sliced (I like red and green, but any combo would work)
1 1/2 cups sweet corn (frozen or fresh is best)
1 can black beans, drained and rinsed

Mix together and let marinade for at least 30 minutes

1 cup sour cream
2 tbsp. lime juice
2 tsp chipotle chili powder
1/2 tsp salt
dash of cayenne
1/2 cup cilantro, finely chopped

Mix together and let chill in fridge while the rest of the food is marinating.

Serve with cilantro lime rice, Monterey jack cheese, pico de gallo, guacamole, crushed tortilla chips, etc...

To finish the meal off, grill the chicken and veggies until the meat is cooked through, and the veggies are charred and tender.  Let the meat rest for 10-15 minutes and then slice.  To assemble, place rice in a bowl and top with veggies and chicken, sprinkle cheese over the top and then slather with cilantro lime crema.  Use additional toppings to finish the whole she-bang off!!  Enjoy!!

Sweet Pork Burritos

This recipe is the best Café Rio copycat recipe I have found to date.  I have found that the recipe really is measured though by the quality of meat you buy.  I like pork butt the best and have found it to be the closest in quality and flavor to Café Rio...so long story short...go big or go home.  You can't use a cheap Pork sirloin and expect it come out tasting succulent and moist...please use the fatty goodness of the butt!!  You won't be sorry!!

3-4 lbs pork butt
2 cups green salsa
1/4 cup brown sugar
1 12 oz can sprite
1 tbsp liquid smoke

Put pork into crockpot fat side up and pour ingredients over the top.  Cook on low in the crock pot for 6-8 hours or until the pork can be easily shredded. **after 6 hours check the roast, remove skin/fat if possible and mix ingredients up and over the pork. Remove from crock pot and let rest for 15 minutes...Shred and then return to the juices.  Serve with Cilantro-lime rice, black beans, pico de gallo, guacamole, shredded lettuce, and some delicious cilantro-lime ranch!!  Sooooo good!!!

Breakfast Burrito

These burritos are amazingly simple and delicious.  I always make 12 at a time (typically how many tortillas come in a pack) and in twenty minutes I have 12 pre-made breakfasts for TJ and I to pop in the microwave before work.  They are quick, easy, and taste delicious; just my style!

12 flour tortillas (I like the medium size...not too small, not too big)
1 pepper, chopped (I like red, for color...but any color will do)
1 yellow onion, chopped
1 jalapeno, minced (if spicy is your thing...if not then leave it out)
10 large eggs
1/4 cup milk
1 tbsp. seasoning salt (sometimes I use taco seasoning instead)
Choice of meat (all precooked): 12 strips bacon, 12 sausage patties, or 3 cups cubed ham
3 cups shredded cheddar cheese
1 cup chopped cilantro

In a large skillet heat 1 tbsp. olive oil over medium high heat.  Sauté the onions, peppers, and jalapeno until tender and translucent.  While the veggies are cooking, scramble the eggs, milk, and seasonings until well incorporated. 

When the veggies are done, pour the eggs over the top and cook until the eggs are fully scrambled and no longer runny.  Remove from heat.

To assemble the burritos, warm the tortillas in the microwave and lay on the counter in a single layer.  Place the meat on the tortilla followed by the egg mixture, the cheese, and then the cilantro.  If I eat them right away I also put salsa on the inside for that extra little umph!  If I am planning on saving for a later date then I omit the salsa and add it later.  Wrap the burritos up by folding in the sides and then rolling like a burrito with the top coming up and around.  Wrap the burrito up in some saran wrap or foil and enjoy!!! 

I have frozen these before but I make sure to pull them out the night before so they are defrosted when I reheat them.  You can also make these a healthy option by using ham, egg whites, and whole wheat tortillas :)