Thursday, August 27, 2009

Cheesy Chicken and Broccoli Rice

(From Food and Family, Fall 2009, pg. 52)
Jeni's variation

1 pound boneless, skinless chicken breasts, cut into bite sized pieces
1 cup plus 1 T. chicken broth
1 1/2 cups uncooked white rice (yields three cups cooked rice)
1/2 pound (8 oz.) Velveeta, cut into cubes
1 stalk fresh broccoli, chopped
Salt and Pepper OR Montreal Steak Seasoning

Cook rice according to package directions (optional: substitue chicken broth for water when cooking and add a pinch of salt).

When rice is finished, lightly season chicken with salt and pepper OR Montreal Steak Seasoning and cook in a large pot or skillet sprayed with cooking spray over medium-high heat for 5 minutes or until chicken is done.

Stir in broth and bring to a boil.

Add broccoli and cheese. Turn down heat and stir constantly until cheese is melted.

Remove from heat and add cooked rice. Mix lightly and serve.

Sunday, August 9, 2009

Pork Carnitas (Tacos al Pastor)

(From Everyday Food, Issue 62, Page 136)

Serves 4
half the portions for 2 people

2 pounds boneless pork shoulder, diced
4 garlic cloves, minced
course salt and ground pepper
1 T. olive oil
1/2 cup orange juice
1/2 cup milk
8 corn tortillas, warmed on skillet
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving

Place pork in slow cooker. Slice one onion, thickly, and place on top of pork. Add enough water to cover pork about 3/4 of the way. Cook on Low for 8-10 hours or until pork is tender. When pork is finished, drain well and discard onions and water. Shred with a fork.

At this point, you can store the shredded pork in fridge and continue with recipe a day or so later.

In a large non-stick skillet, heat oil over medium-high heat. Add pork, garlic, orange juice, and milk (whole milk is best, but others will work). Stir occasionally until liquid is evaporated and meat is browned 8-12 minutes.

Warm tortillas on a dry skillet set on Medium heat until soft and warm OR until slightly crispy but still bendable (that's how I like it).

Serve carnitas in tortillas with cilantro, onion, avocado, and fresh lime juice. Don't ruin it by drowning them in salsa and sour cream...

Linguine with Spring Vegetables

(From Everyday Food, Issue 60, Page 68)
Jeni's variation

Serves 4

course salt, ground pepper
1/2 pound of linguine
1/2 bunch asparagus (tough ends removed, cut into 1 inch lengths)
1 medium zucchini, halved lengthwise and sliced
1/2 cup sugar snap peas, stem ends trimmed then halved
1/2 cup heavy cream
1 T. butter

In a large pot of salted boiling water, cook pasta 4 minutes SHORT of al dente. Add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup of pasta water; drain pasta mixture and set aside.

In the same pot, bring cream and butter to a simmer over medium heat. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with fresh ground pepper and serve.