Mojito Chicken Bowls

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It's summer and I'm in vacation mode.

I've been working on 2 major projects since January without a break and I just finished them.  They were like a freight train moving at breakneck speed and they finally ended! Yea!!!  It's time for a little R&R.  I'm ready for vacation and we are planning something tropical and beachy.  I can't wait.

To get us in the island rhythm  I'm cooking up some tropical dishes.  First up is a wonderful chicken bowl with the flavors of mint and lime and rum.  Sound familiar?  I'll take a mojito anytime!  

MOJITO CHICKEN BOWLS

This is a wonderful dish filled with juicy mojito marinated chicken, grilled pineapple and bok choy served over a mint, coconut and pineapple flavored rice.  This dish is hits all the flavor notes of a mojito and the tropics rolled into one.  Top it all off with some slice avocado and we have one heck of a bowl!  Take this dish to eat outside on a balmy evening and you'll feel like your in the tropics.

This dish was just perfect for a pre-vacation meal.  The chicken is grilled to juicy perfection and goes perfectly with the vegetables and pineapple.  What a great combination of food!  It's light yet filling.  Perfect for a summer lunch or dinner.  I'm dreaming of the tropics now...I don't want to wake up yet!

Enjoy!




Mojito Chicken Bowls

serves 2

Marinade:
2 large limes, juiced
1 Tbsp fresh mint, chopped
2 Tbsp white rum
1 Tbsp honey
2 boneless skinless chicken breasts

For the rice:

1 cup basmati rice

1/4 cup cilantro, chopped
1 Tbsp Fresh mint, chopped
2 Tbsp pineapple juice
2 Tbsp unsweetened coconut flakes 

For the Bowl:

4 Pineapple rings
1 head baby bok choy, halved
1 avocado, sliced
coconut flakes (garnish)

In a ziploc bag, combine the lime juice, mint, rum, honey and a pinch of salt. Add the chicken and seal the bag making sure to toss so the marinade covers the chicken. Cover and refrigerate for at least 2 hours.

Preheat your grill for medium high heat. 

For the rice, rinse the rice well and cook according the to package directions using the suggested amount of water, and the pineapple juice.  (I cook mine in the Instant Pot).  Once that is complete, stir in the cilantro, mint, and coconut flakes.  Keep warm until serving.

Meanwhile, grill your chicken over medium heat until cooked through, about 6 minutes per side.  Add the bok choy and pineapple rings cooking until they have a nice char, about 1-2 minutes per side. Remove and cover the chicken with foil and set aside to let it rest 5 minutes. Slice the chicken into thin strips.  Slice the bok choy into long pieces.  

Divide the rice between two bowls and top with avocado, bok choy and pineapple, and a chicken breast.  Sprinkle coconut flakes over the top and serve.

Instant Pot: Spaghetti Marinara

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I hope everyone had a safe and fun filled 4th of July!

We had a big a pool party during the day and grilled all sorts of hamburgers and hot dogs with all the trimmings and side dishes that go along with a typical Americana meal.  It really was a great day filled with good food and lots of fun and laughter.

But, I'll have to tell you I'm really tired after all of the party preparations and cooking.  The last thing I wanted to do the day after is cook another meal!  So I turned to my handy Instant Pot for some help.  This thing really is a life saver when you don't want to spend a lot of time in the kitchen.  It is virtually hands free cooking, which is perfect on a weeknight or the day after a holiday.

If you haven't jumped on the Instant Pot bandwagon yet, I say it's time!  This is one of my most cherished kitchen appliances next to my slow cooker.  It just provides you with the option to get a delicious flavor packed meal on the table in no time and that is a lifesaver when I don't want to cook!

INSTANT POT:  SPAGHETTI MARINARA

When I want a quick meal I usually turn to either a stir fry or a pasta dish. Both cook up in 20 minutes or less.  Today it's all about making a simple yet tasty Spaghetti Marinara.  You know the one, a basic Italian tomato sauce over spaghetti.  One the kids will enjoy as well as the whole family. 

To make this even quicker we are going to use a good jarred marinara.  Use your favorite  so you get the flavors that you like.  The Instant Pot makes cooking this dish simple. It's only one pot to clean and done lickety split to boot all in 8 minutes.  That's a winner in my book!

Yes, I said 8 minutes!  After the Instant Pot comes to pressure the sauce and the pasta cook for just 8 minutes and then dinner is served!

KITCHEN TIPS:  There is a trick to cooking pasta in the pressure cooker so that it doesn't stick together.  You will want to break the spaghetti in half and layer it in the pot in two different overlapping directions.  It will look like and X in the pot.  Then you will add some additional liquid but "DO NOT STIR".  This will ensure the pasta stays intact and will not stick into a big clump. After the cooking is complete remove the lid and then give the pasta and the sauce a good stir.  Dinner is done!

This is a one pot - Instant Pot weeknight meal winner!  Enjoy!





Instant Pot: Spaghetti Marinara

2 cups water, divided
1 (24-ounce) jar marinara sauce
8 oz spaghetti
Parmesan cheese, optional topping

Instructions:

Add 1/2 cup water, then the whole jar of marinara sauce to the pot. Break the spaghetti in half and layer in the pot in two layers, alternating directions like and X, over the sauce.

Add the remaining 1 1/2 cups water over the pasta. Do not stir at this point.  Place the lid on the Instant Pot and set the lever to seal.

Press the Manual or Pressure Cook button and set the cook time for 8 minutes.  Once the cooking is complete do a quick release, open the lid once the valve had gone down and stir the spaghetti with the sauce.  Turn off the pressure cooker and remove the insert.  Serve immediately in bowls and top with Parmesan if desired.  

Instant Pot: Homemade Chicken Noodle Soup

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Have you jumped on the Instant Pot train?

I recently got an Instant Pot for Christmas and have been using it more and more as I find recipes.  I haven't posted any recipes for it because a lot of the dishes I made were good, but not outstanding enough to go on my blog.  Until today.  

I was under the weather recently with a really nasty cold and I was craving some chicken soup.  Not the canned stuff but some really hearty homemade soup.  To tell you the truth I didn't have the strength to stand around and make homemade soup so while I was vegetating on the couch I looked up some recipes to make soup in the Instant Pot.  Having the method down, which is really easy by the way, I chose the ingredients I liked best and tested it out.

Homemade Chicken Noodle Soup cures all that ails you!  Being the best soup when you are sick I still wanted to have one that tasted homemade.  Instead of just dumping the ingredients in the pot and turning it on (which you could do) I decided to sauté my chicken, onions, carrots, and celery just a few minutes to bring in some more flavor. This technique along with some choice spices and a boost of concentrated stock turned this soup from wow to pow!!  Plus it was done in under 45 min. start to finish.  

Now THIS is why you buy an Instant Pot!  Hot hearty soup bursting with comforting flavors and it's all homemade in under and hour!  You'll surely want more of this dish.

Enjoy!



Items you might like to make this soup:

• Instant Pot
• chicken stock concentrate
• wooden spoons
• chef's knife
• bowls

Instant Pot: Homemade Chicken Noodle Soup

1 Tbls butter
2 large boneless skinless chicken breasts chopped into 1-inch pieces
1 1/2 cups yellow onion, diced
1 cup celery, sliced - 3 stalks
1 cup carrots, diced - 3 carrots
6 cups low-sodium chicken broth
1 Tbls chicken broth concentrate - Better than Bullion - low sodium
8 ounces small shell pasta
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper

Set the pressure cooker to the sauté setting on medium heat.

When it reaches temperature add the butter.  Once melted, add the chicken and cook until the outsides of the chicken chunks are mostly cooked, just a few minutes, stirring occasionally.

Add your onions, celery, and carrots, and continue to cook and stir for a few minutes.  Turn off the sauté setting by hitting cancel.  

Add the chicken broth, concentrate, pasta, seasoning and pepper. Stir to make sure all ingredients are submerged in the liquid.

Cover and lock the lid on the pressure cooker. Select the manual pressure cooking button and set the time to 10 minutes on high pressure. Perform a quick release to allow the steam to escape and stop the cooking.

Stir the contents, taste and adjust salt and pepper to taste.  Serve.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Spicy Beef and Macaroni Tomato Soup

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I have been freezing all winter long...

We certainly are having very cold weather for living in Los Angeles.  I just can't seem to get warm enough.  I'm doing what everyone says which is to "layer, layer, layer" but I'm still cold.  So I'm filling our tummies with comfort food that warms the soul.  One of the ways to do that is make a great soup!  Nothing beats a pot of steaming soup on a cold winter night.

This year I think I make a hearty soup at least once a week, maybe twice!  To me it is one of the only dishes that warms me up on these cold winter days, and nights.  

SPICY BEEF AND MACARONI TOMATO SOUP

There are a lot of versions of a beef and macaroni soup out there to choose from.  My fresh twist on a classic recipe zips it up with a little spice to give you that little extra something.  Hearty and filing, this seriously comforting soup of beef, macaroni, and tomatoes will soothe your soul any day of the week!

This soup is easy to pull together and quick enough for a weeknight meal.  Dinner will be on the table in minutes and you'll be warming yourself up so thoroughly that you won't even mind the cold!

What do I need to make this soup?  A good Dutch oven such as this one, is the perfect vessel for this soup.  I just love my Hamburger Meat Chopper.  I think it is the best purchase in a long time.  I chops your hamburger meat into small pieces with little effort.  You will also need a good knife, (I use this one) wooden spoons, and a nice ladle.  Most of the ingredients are staples, but make sure to use a nice flavorful ground sirloin and a jar of marinara sauce that you enjoy.  

This soup will serve four people but you can easily double the recipe and serve a larger family or have leftovers that you can freeze in storage containers for a quick lunch along with a sandwich.  This will keep in the freezer for about 3 months.  Note: Due to the pasta soaking up some liquid you may need to add some chicken broth while re-heating.  

Serve this soup with some hot crusty bread, or homemade biscuits and you are all set!
I hope you enjoy this soup as much as we did and stay warm during the cold months.

Enjoy!





Spicy Beef and Macaroni Tomato Soup
serves 4

Ingredients:
1/2 lb ground sirloin
1/2 medium onion, diced
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1/2 tsp oregano
3 cups low sodium chicken broth
1/2 24 oz jar marinara sauce
1 14 oz can diced tomatoes, undrained
3 Tbls fresh basil, chopped
1 cup elbow macaroni

In a Dutch oven over medium heat, add the ground beef and onion and cook until the beef is no longer pink.  Add in garlic and cook for a minute more.  Add salt, pepper, pepper flakes, and oregano to the beef and stir to combine.

Add in the chicken broth, marinara sauce, and diced tomatoes.  Bring the soup to a boil and then reduce the heat to low.  Simmer and cook for 10 minutes.

Add  in the pasta, and cook covered, for 10 minutes or until the pasta is tender.

Spoon into bowls and garnish with the basil. 

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Pesto Cucumber Wraps

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A flavorful vegetarian wrap that's simple to make and fun to eat!

Here's the 3rd item in the series of vegetarian dishes I've brought to you this week.

Please check out my previous 2 items, Orzo Black Bean Salad, and the Feta Chopped Salad.  Both are amazing and go together so well.  

The dishes are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

You don't have to be a vegetarian to eat these dishes.  They are wonderful, filling, and will be enjoyed by all!

Today's dish ties the other two together.  It's a wonderful wrap!

PESTO CUCUMBER WRAPS

Crisp, cooling cucumber spears are wrapped in a pesto, cream cheese dressed spinach wrap.  Oh man is this good!  It's a veggie sandwich that's light, yet filling and it goes perfectly with the two salads.  

What fun is it to eat a wrap!  Kids love them, and you will too. They are the perfect lunch, dinner, or treat.  This can be made slightly ahead of time and wrapped up, kept in the refrigerator until served.  

These are super easy to pull together.  No special equipment is necessary.  Just make, grab and go!  Don't forget the two salads up above that go perfectly and make an entire meal.

I hope you enjoyed these vegetarian dishes, and decide to make them yourself.  

Enjoy!

Pesto Cucumber Wraps

6 spinach tortillas
8 oz cream cheese, (room temp)
2 cucumbers, cut into ling spears. no need to peel
3/4 c pesto

Spread cream cheese & pesto on each tortilla, then add 3 long cucumber spears and roll up like a burrito. Wrap a piece of parchment around the middle and tie with twine. Can be made several hours in advance.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Feta Chopped Salad

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A light and fresh vegetarian salad that's the perfect side dish!

This is a continuation of my post from Monday where I shared with you a wonderful vegetarian salad from a new cookbook.  You can view that post for Orzo Black Bean Salad here.

Today I want to continue on that journey.  I found a fabulous book you guys!  It is vegetarian, but not only for those who eat that type of diet.  The dishes in this dish are for everyone!  The food is simple, fresh, and seasonal.  The illustrations are so beautiful!  Plus, the recipes are straight forward and easy to make.  This book is a winner.  From the cookbook, "The Forest Feast Gatherings" by Erin Gleeson I want to share another vegetarian salad with you.

FETA CHOPPED SALAD

A wonderful Mediterranean inspired salad bursting with fresh cucumbers and tomatoes and a soft mild feta cheese and dressed lightly with lemon and olive oil.  Delish!!!  This is a bright and fresh salad that gets a little zip from fresh mint as well.  What a great flavor punch.  You are sure to love this salad as much as we did.  In fact, I've made it several time since and let me tell you, it doesn't last long!

This salad is very easy to make.  The most effort is in chopping all the vegetables.  Once that is done you just toss is all together and lightly dress it.  Voila!  You'll have the perfect salad.  It can be made ahead as well, just don't add the cheese or dress it until you serve the salad.

Enjoy!




Feta Chopped Salad

1 cucumber, cubed
2 large tomatoes, cubed
1/2 small red onion, cubed
leaves from 2 sprigs of mint, sliced
3/4 cup crumbled feta

Toss all ingredients in a bowl with lemon juice, olive oil, & salt.

Vegetables can be chopped several hours in advance & refrigerated (onion & cucumber can be done the day before).  Add feta and dressing just before packing for a picnic or before serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Orzo Black Bean Salad

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A wonderful vegetarian recipe that's full of flavor and simple to make!

I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.