Wednesday, July 21, 2010

Arroz con pollo
1 cup uncooked rice
1 can black beans, drained
1 can corn (1 cup frozen)
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth
1 cup salsa
1 cup marinara sauce
½ cup red bell pepper, sliced
½ cup scallions, chopped
1/4 cup fresh cilantro
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese

Spray 9x13-inch baking dish with nonstick cooking spray.
Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Poor chicken broth over mixture. Set aside. In a large bowl combine the rest of the ingredients minus the cheese. Pour the mixture over the chicken. Sprinkle with cheese.

For dinner tonight... Preheat the oven to 350 F (175C). Bake for 45 minutes to 1 hour.

If you make a double and want to freeze half... Before baking, cover the dish with foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Snack Dinner
This is one of my favorites! As a child, I remember coming home from the beach exhausted and sandy. We’d jump in the showers and when we got out, my mom would have “finger foods” made and we’d watch The Muppet Show before crashing! I loved the frozen egg rolls, mini pizzas… Now as an adult, I love to have what we call “Snack Dinner.” Trader Joe’s provides some delicious frozen snacks, I make a few myself to add to the mix and we’re good to go!

Just For the Halibut
Halibut simply seasoned with s&p and some garlic powder, seared in olive oil, steamed in white wine and finished off with a touch of butter. I served this with asparagus bundles wrapped in prosciutto and roasted in the oven for about 15 minutes at 425. Dessert demanded something less fancy – homemade chocolate chip cookies!

Summer Harvest
Super salad with everything from the garden and more! Lettuce, carrots, green beans, corn off the cob... I made an easy dressing that only brightened all the flavors:

1/2 c. red wine vinegar
3T fresh lemon juice
2 t honey
1 c. olive oil

Served with bruscetta and crusty French bread. (I hate tomatoes and wouldn’t dream of putting them in a salad, yet I LOVE bruscetta. I know, makes no sense!

Prosciutto and melon
Grilled zucchini and onion kabobs
Flat bread with browned butter, thin slices of mozzarella, torn fresh basil and drizzle of citrus olive oil. Topped with fresh tomatoes from our garden with some balsamic and s&p.
Grilled, butterflied, jumbo prawns marinaded in fresh lemon juice, garlic, olive oil, s&p

Grilled Chicken Tacos
I lightly sprinkle some (not a whole envelope) taco seasoning on boneless, skinless chicken breasts and throw them on a hot grill. 6 minutes a side is usually perfect. After they rest, I cut them on an angle and squeeze a fresh lime over them. Then I crisp up flour tortillas over an open flame and assemble the tacos with all our favorite toppings.

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