Wednesday, April 21, 2010

southwestern veggie tacos with cilantro lime rice

corn and black beans have always been a major food staple in my kitchen. they are both really versatile and distinctive and also healthy! when you add tomatoes and green onions, characteristic elements of southwestern food come together to make something flavorful and always colorful.

southwestern veggie tacos
1 tbsp vegetable oil
1 clove garlic, minced
1/8 c onion, diced
1/8 c corn
1/8 c black beans
1/8 c rotel tomatoes (any flavor)
1.5 tbsp of juice from the rotel can
1 green onion, chopped
1/4 tsp cilantro
1/8 tsp pepper
2 tbsp ranch dressing
cheddar cheese
2 tortillas

heat the oil on medium in a skillet. add garlic and onion until garlic sizzles. then add everything else (except cheese and tortillas!), stir, and let simmer for 10 minutes on medium-low. put half of the veggies in each tortilla and top with cheese. makes 2 tacos!

cilantro lime rice
lime juice
2 tsp cilantro
1/4 tbsp butter
1/8 tsp white sugar

cook 1 serving of rice according to instructions. right when it is ready, add the butter so it can melt while the rice is still warm. add a squirt of lime, the cilantro, and sugar. add more lime according to preference.

Monday, April 19, 2010

easy romano rigatoni

just put this together as i try to use up what i actually have in my kitchen!! it's a jazzed up version of the roman dish, spaghetti cacio e pepe, which uses pasta, romano cheese and black pepper.

romano rigatoni
2/3 cup rigatoni
2 tbsp olive oil
1 clove garlic, minced
1/8 cup onions, diced
1/3 cup diced tomatoes, seasoned with basil and oregano (i used some from a can of italian seasoned ones)
1/4 cup juice from the canned tomatoes
1 tbsp heavy whipped cream
romano cheese, grated

heat a small pot of water on high. when it boils, add the pasta and cook per instructions.

meanwhile, heat a skillet on medium-low. add olive oil, garlic, and onions. when the garlic starts to sizzle, add tomatoes and juice. liberally season with pepper. stir for 3 minutes. then add 1/8 cup romano cheese, let melt, and mix together.

by this time, the pasta should be cooked. strain, and pour pasta into a serving bowl. pour the sauce over pasta and top with a sprinkling of cheese. enjoy! serves 1.

Sunday, April 11, 2010

bbq chicken pizza

somehow, you can never go wrong with barbeque sauce. EVER! 

bbq chicken pizza
2 boxes corn muffin mix (ex: jiffy, 8.5 oz each)
2 eggs
3.5 tbsp butter, melted
1.5 cups milk
1 cup corn (can be frozen) 
spray on olive oil
2 tbsp olive oil
2 skinless, boneless chicken breasts
3 garlic cloves, minced
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
dash salt
dash pepper
1/2 tbsp chili powder
1 tsp cumin
2 tsp hot sauce
1 1/4 cup BBQ sauce
1 bag (6 oz) cheddar cheese
2 green onions, chopped
2 tbsp cilantro

preheat oven to 400. 

combine the muffin mix, eggs, butter, milk, and corn in a bowl. spray a layer of olive oil in a skillet and wrap the handle of the skillet in foil (because it's going in the oven). pour in 3/4 of the batter and cook for 15 minutes, until golden brown. 

while the pizza base/crust cooks, chop the chicken into small pieces and cook over medium in the olive oil until fully cooked. use a spatula to cut the chicken into smaller pieces, about 1 inch in diameter. then add the garlic, onion, and pepper and saute for 5 minutes. then, add salt and pepper, chili powder, cumin, hot sauce, and BBQ sauce. simmer on low for another 15 minutes. 

by now, the crust should be ready and slightly cooled. spread the BBQ chicken mixture over the cornbread crust and top with cheese. bake at 400 for 5-10 minutes, until the cheese is melted. top with green onions and cilantro and slice. serves 4. 

*adapted from rachel ray's Book of 10. 

Tuesday, April 6, 2010

pineapple stir fry

when my family made a trip to hawaii, we made sure to stop by the enormous pineapple plantations. maybe that's why i think "exotic" when i think of pineapples. they are one of my favorite fruits...sweet, juicy, and with a little tang. that must be why they go so well with just about anything, especially stir fry.

pineapple stir fry
1 serving brown rice
1/4 cup onion, diced
1/4 cup red bell peppers, diced
1/8 cup carrots, sliced or chopped 
1/4 cup soy sauce
2 tbsp honey
1 tsp pepper
1/2 cup pineapple chunks

cook rice according to instructions on package.

meanwhile, heat a small skillet on medium-low. add the soy sauce, onions, peppers, and carrots. after 3 minutes of sauteing, sprinkle on the pepper and drizzle in the honey. mix well.

keep cooking the veggies until the rice is fully cooked. add pineapple to skillet and mix for one minute. combine rice and veggie mix in a bowl and enjoy!