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 :) 

Tomatillo Ranch Chicken Sliders

So I have made these three times now and have yet to take a picture...I will blame it on the fact that they are just that good; too good to waste time setting up the perfect lighting and backdrop...yeah, we will go with that ;)

Really though, these sliders are a cinch to whip up and are so incredibly tasty!!  Taking the time to roast the tomatillos gives the marinade and sauce the perfect tough to take this dish over the edge!!  Give it a shot...I promise you won't be sorry!

1 1/2 cups mayo; divided
1/2 c buttermilk (I just add 1/2 tbsp vinegar to my 1/2 cup milk and let it sit for about 10 min...homemade buttermilk)
1 package buttermilk ranch dressing powder
2 garlic cloves
1 cup chopped cilantro
4 tomatillos, roasted**
1 tsp lime juice

4-6 chicken breasts cut into slider sized portions
For serving: sliced red onions, crumbled queso fresco, buns

Mix up 1 cup of mayo and the rest of the ingredients through the lime juice in a food processor or blender.  Pour 1/2 of the marinade over the top of the chicken and let rest for a few hours.  With the remaining marinade add the remaining mayo and let sit in the fridge to thicken.

Once the chicken is done marinating, remove from marinade and grill until the center is no longer pink and the juices run clear.  Tent with foil and let rest for 5 or so minutes.  To assemble to sliders, toast the buns, top both sides with a little sauce, add chicken and onions, then sprinkle generously with queso fresco.  Enjoy!!










**To roast the tomatillos, remove the husk and cut into quarters.  Toss in a little olive oil, salt, and pepper and then broil on a middle oven rack until the tomatillos are browned and tender.

Sausage and Veggie Hash

This is my go-to meal when I have a bunch of veggies I had every intention of making throughout the week...but didn't.  Aside from chopping and cleaning the veggies, this meal is so easy to throw together and uber delicious!!  Serve it with these and you have one oishi meal!!!

1lb Smoked Turkey Sausage Link (Hillshire Farm is the best), sliced 1/4" thick
3 cups butternut squash, chopped
1 onion, chopped
3 zucchini, chopped
2 potatoes, chopped and slightly cooked (boil, bake, or microwave)
5 garlic cloves, slightly chopped (I would leave whole if TJ would let me...we compromise at little chunks)
Any other veggies you have on hand...I like asparagus, green peppers, eggplant, sweet potato, carrots, etc...

1/4 cup olive oil
1 tbsp. salt
1/2 tbsp. pepper
1/2 tbsp. garlic powder
2 tbsp. dried Italian herb seasoning

Place the sausage and chopped on a jelly roll pan.  Pour olive oil and seasoning over the top.  Toss until everything is well coated.  Bake at 375 for an hour or so; make sure to mix while it's cooking so everything gets nicely roasted. 

Spinich and Sausage Lasagna

I used to be a firm believer in the good ol' fashioned Costco lasagna.  Why make something for yourself when Costco can make it almost as good, and cheaper.  Then you also don't have the mess and...ahem...it's a fool proof meal for even the poorest of chef's.  However, I have never really found a lasagna recipe that I liked enough to warrant making the dish.  The dish was either too dry, too watery...and don't even get me started on cooking the noodles...yeah...not. going. to. happen.

But, much to my dismay, I live on an island where the goodness of Costco lasagnas can not reach us.  So, I have to improvise.  And then like manna from the heavens, no-boil lasagna noodles rained down from the sky's...begging to be cooked in a home made lasagna.  I conceded...and I'm soooo glad that I did.  Both TJ and I could not stop eating this delicious cheesy, saucy goodness.  I would even go as far as to say that my Costco lasagna days might just be over.  Wow...did I just say that?!?!?!  Well, this meal makes enough for my family one night and one for the freezer down the road.  The perfect situation!!  So, for those of you with a Costco close, give this one a chance.  You might just be as inclined as I am to throw Costco out all together...okay who am I kidding...lasagna may be first on the list...but never will I ever perfect their darn rotisserie chicken.  The thing is like a drug; to which I will always come back for more ;)

1 lb mild pork sausage
1 yellow onion, diced
1 tbsp. minced garlic
2 tsp minced fresh thyme
6 oz fresh spinach
1 lb ricotta cheese
1 lb cottage cheese
1/2 tsp salt
1/4 tsp nutmeg
squeeze of lemon juice
12 no-boil lasagna noodles
24 oz jar of marinara sauce
4 cups shredded mozzarella cheese

In a large skillet cook the sausage and onions over medium heat.  Just as sausage begins to brown, add the garlic.  Finish cooking until the sausage is no longer pink.  Drain the excess fat.

Mix together the spinach, ricotta, cottage cheese, salt, nutmeg and lemon juice. 

In one 9 x 13 pan, or two 8 x 8 pans, pour a little marinara sauce on the bottom just enough to cover. Place a single layer of noodles.  Top with 1/3 of the sausage, and 1/3 of the ricotta.  Pour marinara sauce over the top and then repeat the process until all the ingredients are gone.  Top with cheese.

Bake at 350 degrees for 40-50 minutes, or until the cheese is browned around the edges and bubbly.  Enjoy!