Lime Cilantro Dressing

This is a knock off of Costa Vida's dressing.  I've made this recipe many times using tomatillos and always got frustrated that it turned out super watery the next day.  I was reading on Our Best Bites, and they found the same problem.  The solution was using a canned green verde salsa in place of the tomatillos.  I've made this twice since that discovery and it has changed my life!!  The verde salsa is the key ingredient.  I changed the recipe slightly by adding a jalapeno instead of hot sauce and a little sugar- I think that helps balance the heat.

RECIPE

1 C. mayonnaise

1/2 C. buttermilk

1 package Ranch dressing mix

1 jalapeno (seeds removed- unless you want it really hot)

1 heaping tsp of crushed garlic

1 tsp sugar

1/2 C. cilantro, roughly chopped

juice from 1 lime (or 1-2 TBL bottled)

1/4 C. green verde salsa

*Throw everything in the blender and blend for 3 minutes.  Pour into a mason jar or dressing container and refrigerate.  (It doesn't last more than a week at my house)

Spanish Rice

I love spanish rice..... I probably make this almost once a week since we love mexican food.  This is in honor of Cinco de Mayo coming up!!

RECIPE 

2 TBL Butter (or oil)

1 C. White Rice

1 1/2 C. Chicken Broth

1/2 C. Salsa

1 1/2 tsp Tomato Bouillon

1/2 tsp Chili Powder
(Optional) 7 oz. drained and rinsed black beans.

*Rinse and strain the rice.  Heat butter in a skillet, add rice and saute until the rice is a deep golden brown, 5-8 minutes.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to low.  Let the rice cook for 30 minutes.  Fluff with a fork.

*So I made this yesterday and added 1/2 a can of (drained and rinsed) black beans and it turned out amazing.  I'll have to update the picture with the beans in it. 

Tips:

*1 cup of rice can feed 6-8 people (as a side dish).  Just half the recipe if there's only two of you for dinner, otherwise you'll have a lot leftover.  Rice is still good for a few days if you reheat it on the stove top- just dump it in a skillet and saute until it's warmed up.  It tastes better that way than reheating in the microwave.

*I don't always rinse my rice-if you're in a hurry or forgot to do that step, it won't ruin your rice.  

*I have tried canned tomatoes, tomato paste and tomato sauce in place of salsa and (in my opinion) salsa wins.  I always have it on hand and nothing goes to waste.  I've tried using homemade salsa and it doesn't turn out the same.  I prefer store bought.

 *The tomato bouillon can be found with the Hispanic foods.  This is worth buying.  It's a few bucks and will last a long time.  (If you don't want to buy it or don't have it on hand, you can omit it from the recipe-the rice will still taste good.)

Jalapeño Cheddar Hamburger Buns

Ingredients:

• 1 package (2 1/4 tsp) instant yeast
• 1 cup lukewarm water (about 110 degrees F)
• 2 tbsp oil (vegetable, canola, or olive) plus more for greasing bowl
• 2 large eggs
• 3 tbsp sugar
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 6 oz sharp cheddar, shredded
• 3 large jalapenos, seeded and chopped

Instructions

1. Add warm water to the bowl of your mixer fitted with the paddle attachment and sprinkle the yeast over top of the water. Let sit for 5 minutes until most of the yeast has dissolved.  Stir in the, oil, 1 egg, and sugar into the yeast mixture.  With the mixer on low speed, mix in the flour, salt, cheese, and peppers until the dough forms a shaggy mass then switch to the dough hook.  Knead on medium-low for about 2 minutes. The dough should clear  the sides of the bowl; if the dough sticks, knead in additional flour by the tablespoon until the dough no longer sticks to the sides of the bowl.  Increase speed to medium and knead the dough for 5 minutes.
2. Transfer the dough to a large bowl that has been lightly greased with oil.  Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
3. Line a baking sheet with parchment paper.  Once the dough has risen, transfer the dough to a lightly floured work surface and divide it in half.  Divide each half into 4 equal pieces (or 6 if you want 12 smaller buns).  Roll each piece in to a boule (ball) with any loose ends tucked under the bottom of the boule.  Place each boule on the baking sheet about 1 inch apart and flatten each a little bit with your hand.  Cover with a damp paper towel or kitchen towel and let them rise for 20 minutes.
4. Preheat oven to 350.  Allow the dough to continue to rise while the oven preheats.  Whisk the remaining egg with 1 tbsp water in a small bowl and set aside.
5. Once the oven has pre-heated, brush the tops of the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let the buns cool on a the baking sheet (on a wire rack) for 10 minutes before slicing.  Leftover buns can be stored in a well-sealed bag for 1-2 days but I recommend freezing the leftover buns within one day of making them to preserve freshness.

Yields: 8 large or 12 small hamburger buns

Baked Honey Garlic Chicken

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs, beaten
• 1 cup Panko*

• FOR THE HONEY GARLIC SAUCE
• 1/3 cup honey, or more, to taste
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha, optional
• 1 tablespoon cornstarch
• 2 green onions, thinly sliced
• 2 teaspoons sesame seeds

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.

Baked Sweet Hawaiian Chicken

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• Sweet Hawaiian Ingredients:
• 1 cup pineapple juice
• ½ cup brown sugar
• ⅓ cup soy sauce
• 1 teaspoon minced garlic
• ½ tablespoon cornstarch
• 1 red pepper chopped
• 1 (20 oz) can pineapple tidbits, drained

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
5. I stir the chicken every 15 minutes so that it coated them in the sauce.

Morning Muffins

Ingredients

• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 cup shredded carrots
• 1/2 cup flaked coconut
• 1/2 cup raisins
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup chopped nuts

• Directions

  1. In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
  2. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
  3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

The Best Orange Rolls Ever

INGREDIENTS:

BUNS:

• 1 cup granulated white sugar, divided
• 2 tablespoons grated orange zest
• One .25-ounce envelope active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream
• 6 tablespoons salted butter, melted
• 3 1/2 cups all-purpose flour, divided
• 2 tablespoons salted butter, melted
• * add more zest to the dough if you like the orange flavor stronger

• GLAZE:
• 3/4 cup granulated white sugar
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed orange juice
• 6 tablespoons salted butter
• * I like to add more orange zest to the glaze, the more the merrier!

DIRECTIONS:

1. To prepare buns: In a small bowl, mix 3/4 cup of sugar with orange zest; set aside.
2. In a large bowl, dissolve yeast in warm water. Beat in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons melted butter. Gradually add 2 cups flour; beating until dough forms.
3. Transfer to a floured surface. Into dough, knead enough remaining flour in small amounts to make it smooth and elastic with small blisters on the surface. Place dough in a large greased bowl. Cover loosely with a clean dishtowel and let rise in warm place (80 to 85°) until double in size, about 2 hours.
4. Preheat oven to 350° F. Punch dough down and turn out onto floured surface. Knead about 15 times. Roll into a rectangle as large as you can get it will keeping the dough about 1/4 inch thick. Brush with remaining butter. Sprinkle with orange-sugar mixture.
5. Roll up the rectangle and cut the rolls about 1 inch thick. Place in two greased 9x13-inch pans (or use a large, rimmed baking sheet for all rolls). Cover and let rise in warm place until almost double in size, about 1 hour.
6. Bake, uncovered, 15 to 20 minutes- or until golden brown.
7. While buns are in the oven, prepare glaze: In a medium saucepan, mix all glaze ingredients. Boil 3 minutes, stirring constantly. Spoon over buns while they are still warm.