Posts Tagged ‘recipie’

[Make This] Stuffed Rice Balls (Arancini) with Minute Rice

Rice BallsI love food, but I’m terrible at making enough time to actually cook dinner. So, most of my meal come from fancy gourmet grocery stores, or I just eat out a lot. I have a lot of big things coming up this year, so I need to save some money! Making your own food is a great way to save money and to eat healthier.

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Sometimes you just need a little encouragement, I got just that when Minute Rice sent me a fun package! Minute Rice knows how hard it can be to find time to create a meal, so they made it easy. Not only can you make their rice in 5 minutes flat, but they’ve curated some yummy recipes so that you can have a #WeekdayWin. (more…)

Make This: Rice, Chicken & Black Bean Enchiladas

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Did you know that Canada doesn’t produce any of its own rice? Nearly 65 per cent of rice consumed in Canada is grown in the U.S. Rice has been produced in the U.S. for more than 300 years!

I had the chance to cook with USA Rice for this recipe, and I’m glad that I did! Cooking with rice is easy and pretty versatile. I like to throw it on the stove and let it cook while I make the meal. I also sometimes use the rice cooker. How do you cook with rice? Rose Reisman makes cooking with rice look effortless and delicious…and it is!

I decided to cook up a Mexican dish.

Chicken & Black Bean Enchiladas with rice, anyone?

You Need:

  • 1 medium onion, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 tablespoon canola oil
  • 2-3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 250ml can of black beans
  • 2 cups of cooked rice
  • 3 teaspoons sugar
  • 1 250ml can of tomato sauce
  • 3 large chicken breasts
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterrey jack cheese
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn or flour tortillas

Instructions

  1. Put rice to cook on stove or in rice cooker.
  2. Heat the oil in a large saucepan over medium heat.
  3. Quickly fry tortillas for about 5-10 seconds per side. Place on plate with paper towels to grab grease.
  4. Add the onion, jalapeno, garlic and 1/2 teaspoon salt. Cook, stirring often, until the onions and peppers have softened, 5-7 minutes.
  5. Stir in the chili powder, cumin, and sugar, and cook for an additional minute.
  6. Stir in the tomato sauce and black beans. Bring to a simmer.
  7. en1Place the chicken breasts into the sauce.
  8. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool.
  9. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
  10. Strain the sauce through a strainer into a medium bowl, pressing the bean mixture to extract as much liquid as possible.
  11. Transfer the leftover  bean mixture from the strainer to a large bowl and set aside.
  12. Add rice into bean mixture.
  13. Shred the chicken into bite-sized pieces and add to the bean mixture.
  14. en2Stir 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese and the cilantro into the chicken and onions. Toss to combine.
  15. en3Spoon about 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
  16. en4Pour the remaining enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese.
  17. Cover dish with foil and bake at 400 degrees for 20 minutes. Remove foil and bake another 5 minutes, or until cheese is browned and bubbly.en5
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I was really proud with how these came out! I’m more of a baker than a cook, but m family loved these. They also make great leftovers for lunch!
This recipe was adapted from here.

Make This! Avocado Stuffed Chicken Breasts

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I don’t really cook. When I venture into the kitchen, my go to tends to be baking. Scones, cakes, muffins…I can do that!

However, when it comes to cooking, I balk. I was really happy to be able to participate in a Mexican Avocado cooking project!
I decided to seize the bull by the horns and create my own dish.

Before this experience, I didn’t realize how versatile and easy avocados can are to cook with! You can put them in salads, cook them, mash them into guacamole or just peel and eat them the way they are. They are also incredibly healthy for you. Avocados contain almost 20 vitamins and minerals, and can actually help lower LDL cholesterol in other foods.

Here’s what I decided to make!

Ingredients:
4 boneless chicken breasts
3 avocados from Mexico
8 strips of bacon
2 cloves of fresh garlic
1 tomato
1 red onion
2 tsp of fresh ground pepper
1/4 tsp of salt
the juice from half a lime

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1. Slice, peel and pit your avocados. Make sure that your avocados are ripe! They should be slightly squishy when you squeeze them. Slice them into small pieces. With a fork, mash the avocados until it has formed a paste.

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2. In a bowl, dice up the onion and tomato. Mince the garlic, and add to the bowl. Add salt, pepper and lime juice. Pour this mixture into your bowl of avocados. Mix until well combined.
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3. On a cutting board, pound the chicken breasts until thin. Spoon the mixture onto the edge of a chicken breast. Roll the chicken breast tightly into a roll. Wrap each chicken breast with 2 pieces of bacon. Place in baking dish. Cook in the oven at 400 degrees Celsius for 40 minutes.

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That’s it! You have a fast and easy meal that looks gourmet! My family really enjoyed this dinner. If I could make one change, I would add cheese!

What would you make with Mexican avocados? To find out more about avocados, or to find more recipes, click here!

Make This: Garlic Basil Smashed Potatoes

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The very first recipe that I made from the Toronto Star Cookbook were these Garlic-Basil Smashed Potatoes. Garlic and basil are two of my favourite things, so I was sold!

You’ll need:

1 bag (1-½ lb/680 g) mini potatoes

1 tbsp (15 mL) extra virgin olive oil, plus more for drizzling

1 tsp (5 mL) flaky sea salt

Minced cloves from 1 head garlic (I recommend you use half a head of garlic)

Chopped leaves from 1 bunch fresh basil

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1. Preheat the oven to 400ºF. In a baking dish, toss the potatoes with 1 tbsp of oil and sprinkle with salt. Roast in the oven until the potatoes are tender inside and crispy outside, 45 to 60 minutes.

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2. While the potatoes are cooking, chop up the garlic and basil! Try not to cry. (I love chopping up herbs with my fancy herb chopping knife/cutting board)
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3. Using a fork, gently press each potato just until it pops. I found this hard, and sometimes over pressed. When that’s done, transfer the potatoes to a baking dish along with any leftover oil. Toss with herbs and garlic. Add extra olive oil if needed!

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Voila! Super quick and easy side dish.

I found these potatoes to be delicious, but incredibly garlic-y (and I love garlic). I recommend using only half a head of garlic.

This recipe has been adapted from the Toronto Star Cookbook by Jennifer Bain, and can be found here.

Sunday Morning Cheddar Biscuits

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I love making biscuits. If done right, they are quick, easy and melt in your mouth delicious.

One of my biggest pet peeves is that it can be SO hard to find a recipe that doesn’t require buttermilk. I don’t know about you, but I don’t regularly keep buttermilk in my fridge. I also don’t like to “make my own” because it makes me nervous.

I’m really happy to share this super easy recipe today! It makes moist, flaky biscuits perfect for brunch.

This recipe makes 8 biscuits and takes 20 minutes to prepare.

All You Need Is…

2 cups all-purpose flour

1/2 cup of shredded cheddar cheese

2 1/2 tsp. baking powder

1/2 tsp. salt

6 Tbs. margarine (or butter)

3/4 cup of 2% milk

And Then You…

1.Turn the oven on to 400 F

2.Mix the flour, baking powder, salt and cheese together in a large mixing bowl.

3. Add in the margarine using a pastry blender or using two knives. Mix until the mixture forms coarse crumbs.

4. Make a well in the middle of the mixture and pour in the milk.

5. Using a fork, stir together the mixture until it forms a shaggy dough.

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7. Turn out the dough onto a floured surface. Knead just until the dough comes together.

8. Pat the dough into a round shape 3/4″ thick.

9. Using a biscuit cutter or the bottom of a glass, cut out biscuits and transfer to baking tray.

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10. Pop in the oven and bake for 20 minutes, or until lightly browned. Enjoy!

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This recipe has been adapted from here.

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