1 cup rice (I like basmati or jasmine) 2 cups water 1 can Rotel tomatoes and green chilis 1 can black beans 1 can corn Cheddar cheese Spices: Chili powder, garlic, cumin, oregano, cilantro, hot peppers if desired
Put two cups of water in a pot to boil, add the rotels and spices. (Sometimes I count the Rotels as part of the water measurement, by draining the juice into the measuring cup.) While heating, rinse the rice several times until the water runs more clear. It doesn't have to be perfectly clean. When the water starts boiling, pour in the rice, and let it come back to a boil. When it starts boiling again, pop the pot lid on securely with no cracks for steam to escape, and turn the eye off. Leave the pot on the hot eye, however, and let it sit about 25 minutes. When rice is done, mix together with the beans, corn, and cheese. Sometimes I like to stuff it in a tortilla and fry it quesadilla style. You can top with avocado and fresh cilantro.
when are you moving out? What's your current e-mail? is it still msworldx at aol? I'll e-mail you a whole bunch plus links to some of my favorite recipe sites. :-)
for 1 leg quarter I usually use about 3 spoonfuls (regular eating spoonfuls) of each. Pierce the meat, put the sauce on bottom, under and over skin. You can also do this with breasts if you like.
chicken and dumplings
chicken (dark or white meat whatever your preference) chicken bullion carrots
boil chicken in bullion to taste until done. If dark meat, peel skin off before cooking. If meat is attached to bone, take chicken out and remove the meat from bones and put it back in pot with carrot chunks. boil while you make dumplings
Dumplings: 1 cup flour 1 egg 1/4 tsp salt 1/4 tsp baking soda 1-2TB milk (depends)
mix together ingredients add enough milk to make a dough (do not overmix this will toughen your dumplings). drop by spoonfuls into chicken and carrot mix, cover and simmer for 10 min.
I generally dont use a lot of recipes, I usually just cook and make it up as I go along.
Comments 7
1 cup rice (I like basmati or jasmine)
2 cups water
1 can Rotel tomatoes and green chilis
1 can black beans
1 can corn
Cheddar cheese
Spices: Chili powder, garlic, cumin, oregano, cilantro, hot peppers if desired
Put two cups of water in a pot to boil, add the rotels and spices. (Sometimes I count the Rotels as part of the water measurement, by draining the juice into the measuring cup.) While heating, rinse the rice several times until the water runs more clear. It doesn't have to be perfectly clean. When the water starts boiling, pour in the rice, and let it come back to a boil. When it starts boiling again, pop the pot lid on securely with no cracks for steam to escape, and turn the eye off. Leave the pot on the hot eye, however, and let it sit about 25 minutes. When rice is done, mix together with the beans, corn, and cheese. Sometimes I like to stuff it in a tortilla and fry it quesadilla style. You can top with avocado and fresh cilantro.
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Honey mustard chicken
1/2 honey
1/2 mustard
for 1 leg quarter I usually use about 3 spoonfuls (regular eating spoonfuls) of each. Pierce the meat, put the sauce on bottom, under and over skin. You can also do this with breasts if you like.
chicken and dumplings
chicken (dark or white meat whatever your preference)
chicken bullion
carrots
boil chicken in bullion to taste until done. If dark meat, peel skin off before cooking. If meat is attached to bone, take chicken out and remove the meat from bones and put it back in pot with carrot chunks. boil while you make dumplings
Dumplings:
1 cup flour
1 egg
1/4 tsp salt
1/4 tsp baking soda
1-2TB milk (depends)
mix together ingredients add enough milk to make a dough (do not overmix this will toughen your dumplings). drop by spoonfuls into chicken and carrot mix, cover and simmer for 10 min.
I generally dont use a lot of recipes, I usually just cook and make it up as I go along.
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