Lime-Cilantro Rice with Pineapple

Summer S.

You really can just make this to taste, but here’s the basics.

1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

You can also make another version of the rice and use 1 can of black beans instead of pineapple. It's delicious! .

Creamy Lime-Cilantro Dressing

Summer S.

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1 C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!

Matt’s Chili Verde

Matt S. (Submitted by his wife Summer S.)
8 Servings

3 Pounds boneless pork loin or chicken thighs, medium dice
1/3 Cup corn oil
3 Tablespoons flour
3 Cups hot chicken stock
4 Large cloves garlic, peeled
2-5 Jalapeno chilies (deseeded, deribbed)
1 ½ - 2 Pounds Anaheim and/or Poblano chilies, roasted, peeled, seeded (canned work well too)
1 onion (rough chop)
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Teaspoon oregano
1 Teaspoon salt
1 Teaspoon pepper
Chopped fresh cilantro, diced onion and diced tomato for garnish (cheese & sour cream*)

Season and then brown chicken cubes in 2 tablespoons of oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches.

Remove cubes with slotted spoon to a bowl large enough to accommodate all of the chicken cubes. Deglaze the pan with ¼ cup water, scraping up browned bits, and then pour the liquid over the reserved chicken cubes. Set chicken aside.

Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.

Meanwhile, in a food processor fitted with the steel blade, drop the garlic then the jalapenos and onion down the feed tube until finely minced. Then add the Anaheim chilies and puree. Add the chili puree mixture to the flour gravy and whisk together. Add the cumin, chili powder, oregano, salt and pepper.

Adjust all seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer slowly for 30 minutes, stirring occasionally to see nothing sticks or burns on the bottom.

Serve with hot, fresh flour tortillas and garnish with cilantro, onion and chopped tomatoes (*and I’m a gringo so I like sour cream and cheese with mine).

Baked Creamy Chicken Taquitos

Summer S.

1/3 C (3 oz) cream cheese (I do fat free and you can't tell)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper-jack cheese* or if you like it less spicy
1 C grated Monterrey jack cheese
12- 14 small corn or flour "soft taco" sized tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or cilantro/lime dressing (recipe to follow)

Pollo Relleno

Jennifer S.

First time I made this recipe I KNEW it was a keeper!!

6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package(2 tablespoons)taco seasoning mix
1 egg
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks.
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. HINT:sprinkle chicken with a little bit of water before pounding to keep from tearing.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
5. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

Quick Bean Salsa (Cowboy Caviar)

Jennifer S.

Makes 12 servings

1 cup black beans drained and rinsed
1 cup corn, canned, whole kernel drained
1 cup pinto beans drained and rinsed
2 cups salsa prepared
1/2 cup cilantro chopped
1/2 cup red or white onion chopped

Stir and serve!

Baja Bonanza Cilantro Chicken

Summer S.

2 pounds frozen chicken breasts
2 14-ounce cans chicken broth
1 lime, cut into wedges
1 handful chopped, fresh cilantro leaves
1 tablespoon chopped garlic
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt

Place the frozen chicken and chicken broth in the bottom of a 4-quart slow cooker. Squeeze lime juice over the chicken. Discard all but 2 of the wedges; place those in with the chicken. Add remaining ingredients and stir. Simmer for approximately 8 hours on low heat. When the chicken is done, take 2 forks and shred the chicken. Keep in the slow cooker and serve in natural juices over rice or as part of another dish. Freeze leftover chicken to use in burritos, tacos, enchiladas, or to make a great chicken sandwich. Serves 6 to 8.

Red Mexican Rice

Jennifer S.

2 cups of your favorite white rice
1 onion
1 clove of garlic
3 cups and 1/2 chicken broth
1 Fresh Red Tomato
1 or 2 tablespoons of tomato paste.
1/2 cup cooked carrots.
Small bunch fresh cilantro; more if you like
1 Serrano chile (for spicy) or 1/2 bell pepper (for non-spicy)
2 tablespoons olive oil
Salt

1. Dice the tomato and the onion, prepare your chicken broth; boil and dice your carrots
2. Using a food processor, blend together the chicken broth, the onion, garlic, tomato paste, oil and tomato dice until evenly liquefied.
3. Pour the tomato liquid in your favorite rice cooking pot; add to this the uncooked rice
4. Add chili and cilantro to the rice. Bring this to a boil, uncovered over high heat setting,
5. Cover the pot and cook the rice over low heat for 25 minutes or until done. Do not open the pot until done!
6. If it looks like the liquid is all gone from the pot before the end, add 1/2 cup broth more.
7. Once the rice is cooked, mix in the diced carrots; serve with some cilantro leaves over the rice as garnish.

Chicken Satay with Peanut Sauce

Christina S.

3 Tbsp creamy peanut butter
2 teaspoons sugar
2 garlic cloves, minced
2 Tbsp, reduced sodium soy sauce
1 Tbsp water
2 tsp rice wine vinegar
Several drops Sriracha (hot chili sauce)
1 Tbsp chopped fresh cilantro
2 skinless boneless chicken breast, each cut into 6 lengthwise strips

Soak 12 wooden skewers in water for at least 30 minutes. Line rack of broiler pan with foil and spray with nonstick spray.

To make peanut sauce, whisk together peanut butter, sugar, and garlic in small bowl until smooth. Add soy sauce, water, vinegar, and Sriracha, whisking until blended. Transfer to serving bowl and sprinkle with cilantro.

Preheat broiler.

Thread chicken onto skewers and spray with nonstick spray. Arrange skewers on rack of broiler pan and broil 5 inches from heat until cooked through, about 4 minutes per side. (Or grill chicken until no longer pink in the center.) Serve with peanut sauce.

Yields 12 skewers

Thai Peanut Noodles

Summer S.

Serves 4 generously

Ingredients
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot!)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Directions
1. Cook noodles in salted water.
2. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat.
3. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

ASIAN PASTA SALAD

Jennifer S.

1 lb box bow-tie pasta, boiled according to package, drained.
1 jar Asian Sesame Dressing or Sesame Ginger Dressing
1 pkg cherry tomatoes
2 cups shredded chicken, cooked

Cut cherry tomatoes in half, add with chicken to pasta. Stir in dressing, mix well. Chill before serving.
Serve with fresh chopped Asian parsley (or cilantro) sprinkled on top.

Hearty Mexican Chicken Soup

Jennifer S.

1 large yellow onion, chopped
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 cup Thick 'N Chunky Salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican Style Finely Shredded Four Cheese

Place onions, garlic, cumin, broth, beans, salsa, chicken and corn in crock pot. Low for 5 hours and high for 2-3 hours.
Serve topped with green onions, cilantro and cheese.

Herbed Tomatoes, Chicken & Rice

Jennifer S.

1/4 cup Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) Italian stewed, diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

IF you can't find Italian stewed tomatoes add 2 tsp. dried rosemary or thyme with the canned tomatoes

Southwestern Pasta

Jessica S.

16 oz. Penne
1 can(14.5 oz) black beans, rinsed and drained
2 TBS vegetable oil
1 med onion chopped
1/2 cup chunk-style salsa
1 tsp chili powder
1 can (4 oz) green chilies,
1 tsp cumin drained
1 tsp coriander
1 tomato chopped
1 lb. ground beef
1 can (11 oz) whole kernel corn, rinsed and drained
1 cup sour cream
1/2 cup grated cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Cook pasta according to package directions. Meanwhile heat oil in large pot/dutch oven over medium heat. Add onion, chili powder, cumin, and coriander and saute for 3 minutes, until soft. Add meat and brown- about 8 minutes. Drain pasta and stir into pot along with corn, beans, salsa, chilies, cheese, and tomato. Serve with cilantro and sour cream. serves 4-6