Cheesy Pinto Beans (Bean + Rice Bowls)

My husband and I LOVED these simple bean and rice bowls. I found the recipe randomly on Facebook. You just simmer canned beans on the stove, mashing some, and stirring. As they cook, they turn creamy, like beans from a Mexican restaurant in the US. I loooove them! You include the bean liquid, and at first, it does not seem like it will work, but it does. These were so delicious and easy. You just need some rice to go along with them, and whatever toppings you want. We used chopped tomatoes, minced white onions, guacamole, chopped lettuce, and cilantro-lime ranch. For the ranch dressing, I just mixed up some Trader Joe's dry mix with the ingredients listed and blended it with some fresh cilantro and lime juice.

              

Cheesy Pinto Beans (Bean + Rice Bowls)

adapted from a random FB recipe

1 cup dry rice (or more if you want more)
oil
1/4 tsp red pepper flakes, optional
1/2 tsp garlic powder
2 cans pinto beans (about 30 oz. total)
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp black pepper
1/2 cup shredded cheddar (or any shredded cheese)

Topping ideas: guacomole, chopped tomatoes, chopped lettuce, diced onion, hot sauce, **cilantro-lime ranch, sour cream

1. Cook rice as directed and set aside- I always use my rice cooker. For more flavor, cook in low-sodium broth.

2. Meanwhile, in a medium pot (I used non-stick), heat oil over medium heat. Add red pepper flakes and garlic powder and saute until frangrant, about 15 seconds. Don't burn the garlic. 

3. Add pinto beans, liquid and all, and stir. With a potato masher, mash half of the beans right in the pot. Add the remaning spices, stir, and bring to a simmer. The beans will look watery at first, but will thicken upon cooking and stirring. Keep going at it; dont' get discouraged. At first I thought it wasn't working out, but it ended up being perfect after cooking/stirring. 

4. Stir in cheese until melted. Serve on top of rice with optional toppings and enjoy!

**Cilantro-lime ranch dressing- I made a half-recipe using Trader Joe's dry ranch mix (instructions are on the bottle), then I blended it with a small bunch of cilantro and some lime juice. You can make this a day or two ahead of time. You can also use a dry packet of Hidden Valley ranch, OR just take pre-made Ranch and blend it with some cilantro and lime. You can also just use plain sour cream and fresh cilantro, seperately.**

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Risotto Carbonara

This risotto recipe was SO good. The fam enjoyed this one. The photos are of the leftovers, and I think all of the pancetta was picked out by that point, lol. So it doesn't look very carbonara-y, but it is. (You can use either smoked pancetta or guanciale for this.) 

This was a bit too salty with all that cheese, but delicious. Next time, I'd use unsalted broth and add a bit of salt to taste. Also, there are onions in this recipe. If you are a Carbonara purist, this probably isn't for you, anyway. :) They sell eggs in Italy that have extra-yellow yolks for homemade pasta and other things. I did not use them for this recipe because I didn't have them on hand, but I would next time. 

Risotto Carbonara 

adapted from Delicious Australia

2-4 Tablespoons extra virgin olive oil, as needed
1 onion, finely chopped
1 garlic clove, finely chopped
200g smoked pancetta OR guanciale, finely chopped
2 eggs, plus 3 yolks
2 cups (160g) finely grated parmesan, plus extra to serve
250g arborio rice
5 cups (1.25L) low-sodium chicken stock* 

freshly ground black pepper, to taste

1.  Heat oil in a large non-stick saucepan over medium heat. Add onion, garlic and bacon and cook, stirring, for 15 minutes or until onion is completely translucent and bacon is fragrant and the fat has rendered.

2.  While the onion is cooking, combine eggs, yolks and parmesan in a bowl. Season with freshly ground black pepper.

3.  Stir rice into onion mixture and cook for 1 minute to coat the grains, then add stock*, 1 ladleful at a time, stirring at each addition, for 20 minutes or until all the stock has been used and rice is al dente. Remove from heat and cool for 2 minutes, then add egg mixture and stir for 2-3 minutes to create a rich, creamy risotto. Return to low heat for 1 minute, then remove from the heat. If you used unsalted stock, taste for salt and add some if necessary. Scatter over extra parmesan and freshly ground black pepper to serve.

Note: To reheat any risotto, use a nonstick pan on the stove on medium-low heat. Add some water or broth (or milk, if you want it creamier) and stir with a silicone spatula until heated. Add more liquid as the risotto soaks it up, until the risotto is warm enough. You want it to remain creamy. 

*This was too salty for me even with the reduced-sodium stock, and I even used 4 cups broth, 1 cup water. It was because of the amount of cheese. I would either reduce the cheese next time (gasp!) OR use more water with my stock, OR unsalted stock and then add salt to taste. 

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Salmon Rice Bowls

We loved these Salmon Rice bowls. The fam likes recipes like this where they can make their own bowl with whatever toppings are available. You can make some of the stuff from this recipe ahead of time to make it easier (slice cucumbers, make slaw). We served this with a choice of either rice or quinoa and it was good with both. 

Salmon Rice Bowls

adapted from Cooking Classy

1 1/2 cups dry jasmine rice
4 cups (8 oz) coleslaw mix (shredded cabbage + carrots. Can use less)
2 green onions, sliced
1 1/2 Tbsp rice vinegar
2 Tbsp honey, divided
3 Tbsp + 1 tsp soy sauce, divided
1 1/2 tsp sesame oil, divided (I use sunflower oil since I don't like sesame)
Salt and black pepper
2 Tbsp mirin
1 Tbsp fresh ginger, minced
1 tsp minced fresh garlic (I use ginger garlic paste for ginger + garlic)
3/4 tsp cornstarch
2 tsp olive oil or vegetable oil
1 1/2 lbs. skinless salmon fillet, chopped into 1-inch cubes
1/2 English cucumber, thinly sliced
1 avocado, diced
1 1/2 tsp toasted sesame seeds

Sriracha mayo

1.  Cook rice according to directions on package. Can also use quinoa instead of rice, or along with it. Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil or sunflower oil. Season lightly with salt to taste. Set mixture aside.

2.  Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil or sunflower oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.

3.  Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.

4.  Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.

5.  Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Drizzle Sriracha mayo over bowls and sprinkle with sesame seeds.

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Syrian Ouzi Beef Rice

I love this recipe from An Edible Mosaic and so did my family, especially my 18-year old son, who keeps asking for it. The recipe is supposed to be made with ground lamb, but I can never find it here, so I finally just made it with ground beef. I was glad I did. If I ever do find ground lamb, I'll try it, but it's so good with beef. I made my own spice mix for this, from the same blog/cookbook, and I'll list that recipe here too. We always have this with roasted cauliflower- so good. I've used Northwoods Fire or Garlic Salt from Penzey's on the cauliflower. The original recipe cooks the meat first, then the rice. When I make this, I start the rice first, since it takes longer. Then start the meat, and hopefully, they are done at about the same time. 

Syrian Ouzi Beef Rice  

adapted from An Edible Mosaic 

Topping/Garnish:

1/2 tablespoon ghee or olive oil
6 tablespoons blanched almonds or pine nuts
3 tablespoons minced fresh parsley, optional

Rice:

3 tablespoons ghee or olive oil
1 cup diced yellow onion
1 1/2 cups basmati rice soaked in water for 10-15 minutes, then rinsed under cool running water in a fine mesh sieve and drained well
1 bay leaf
1 cinnamon stick
4 pods cardamom cracked open
2 whole cloves
1 1/2 cups frozen peas and carrots (I just use the whole 12-oz bag now. It's prob a little more than 2 cups)
1 tablespoon 7-spice mix, see below

1 1/4 teaspoons salt
1 teaspoon Aleppo pepper
1/4 teaspoon turmeric
3 cups chicken stock 

Plain yogurt, for serving

Lamb (Or Beef):

1 pound ground lamb or 85% lean ground beef; if you use leaner meat, add 1 tablespoon ghee or olive oil
1 cup diced yellow onion
4 large cloves garlic crushed
1 tablespoon 7-spice mix, see below
1 teaspoon salt
1 teaspoon Aleppo pepper

For the Topping: Preheat a small skillet over medium-low heat. Add the ghee/oil; once melted, stir in the nuts. Cook until the nuts are golden and fragrant, about 5 minutes, stirring often. They can burn easily. Remove the nuts from the heat and transfer them from the skillet to a paper towel-lined plate to cool.

For the Rice:Preheat a 4 to 5-quart non-stick pot over medium heat. Add the ghee/oil; once melted, add the onion. Cook until the onion is softened but not browned, about 5 minutes, stirring occasionally. Stir in the rice and cook 1 minute, and then stir in the bay leaf, cinnamon stick, cardamom pods, and cloves, and cook 30 seconds. Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric. Add the chicken stock, and stir it briefly (try for just one stir!). Let it come up to a gentle boil. Cover the pot, turn the heat down to low, and cook until the liquid is absorbed, about 20 minutes (don’t open the lid during this time). Remove from the heat, let the rice sit (covered) for 10 minutes, and then fluff it with a fork.

For the Lamb: Preheat a large skillet over medium-high heat. Add the lamb/beef (and oil/ghee if using) and use a wooden spoon to break up the meat in the skillet. Stir in the onion. Cook until the meat is browned and the onion is softened, about 8 to 10 minutes, stirring occasionally to break the meat into smaller crumbles. Turn the heat down to medium, stir in the garlic, and cook 30 seconds. Stir in the 7-spice mix, salt, and Aleppo pepper, and remove from the heat. Cover the skillet and set it aside for now.

To Serve:If the meat cooled too much, reheat it for a couple minutes on the stovetop. Transfer the fluffed rice to a large serving platter and top with the meat, nuts, and parsley. Serve. (I just put both pots on the table/counter and let everyone dish up rice, then meat on their own plates.) 

7-Spice Mix 

adapted from An Edible Mosaic

1/2 tablespoon black pepper 

1/2 tablespoon allspice 

1 teaspoon sweet paprika 

3/4 teaspoon coriander 

3/4 teaspoon cumin 

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1. Mix all spices together and store in a spice container. (Pictured below.)

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Honey Chipotle Lime Chicken Bowls

These bowls were so full of flavor and delicious. You have a bed of cilantro-lime rice, topped with spinach and other veggies, and then you add the grilled chipotle chicken and finish it off with a cilantro-lime ranch dressing. So much flavor! The leftover dressing and grilled chicken really dress up a plain salad, too. You can make the cilantro-ranch ahead, plus set the chicken to marinate. 

Honey Chipotle Lime Chicken Bowls   

adapted from Mel's Kitchen Cafe 

Honey Chipotle Lime Chicken:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice (I use bottle key lime)
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce, mostly sauce if you can (I use jarred paste)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced or pressed through a garlic press
2 to 3 tablespoons chopped fresh cilantro
½ teaspoon salt, I use coarse, kosher salt
Pinch of black pepper
2 pounds thin cut boneless skinless chicken breasts 

Bowls:

Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Pickled jalapenos or banana peppers
Cilantro lime rice, recipe below
Cilantro lime dressing, recipe below

1.  For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper. Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).

2,  Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, about 4-5 minutes per side, depending on how it’s cooked. Let rest for 5-10 minutes. Slice the chicken into strips and serve with any or all of the bowl ingredients. (Add your own to the list, too!)

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime (I used 2 TBS key lime juice)
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Rice cooker (stovetop directions below)- Add all of the ingredients to your rice cooker except the lime juice and cilantro. Turn the rice cooker on to cook. When rice is done cooking, stir in the lime juice and cilantro with your rice paddle. Serve. 

Stovetop- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Cilantro Lime Dressing

½ cup buttermilk (I used buttermilk powder + water with good results)
½ cup mayonnaise
½ cup sour cream, light or regular
¼ cup salsa verde or a small can of Hatch chilis
1 tablespoon fresh lime juice, from about 1 medium lime (I used bottle key lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
Pinch of dried dill, about 1/8 teaspoon
Pinch of salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
½ cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives (can be left out if needed)

1. Combine all the ingredients in a blender (or use an immersion blender) and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve (the taste gets better with time – it can be made several days in advance).

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Risotto with Zucchini & Smoked Pancetta

 

I've wanted to make risotto at home lately ever since I made some at a recent cooking class. I haven't made any at home for a while. I was able to use some special rice an Italian friend gifted me. I used 2 medium-small zucchini and a little container of smoked pancetta. We all had this for lunch a few days ago. It's nice to have more time over the Christmas break to actually cook. I feel like I haven't done any cooking in a really long time. 

Risotto with Zucchini & Smoked Pancetta 

adapted from here 

2 medium-small zucchini, sliced 

2 Tbs. olive oil

1/2 medium yellow onion, finely chopped

1/2 cup (more or less) cubed, smoked prosciutto (can sub chopped ham, bacon or Canadian bacon)

4-6 cups chicken broth

2 cups water 

(2 cups- about 377 grams) arborio, vialone nano, or carnaroli rice 

1 oz. (2 Tbs.) butter, cut into 4 pieces

1/2 to 1 cup finely grated Parmigiano-Reggiano or Grana 

Kosher salt and freshly ground black pepper

1. In a wide heavy-duty 5- to 6-quart pot, heat the olive oil over medium-low heat. Add the onion and chopped prosciutto and cook, stirring occasionally (a wooden spoon is best), until soft and translucent, 5 to 8 minutes. After you get this set up, in a skillet, heat some olive oil and cook the zucchini slices until crisp-tender. Stir occasionally so they don't burn. 

2. Meanwhile, in a 3-quart saucepan, bring the broth and water to a bare simmer over medium-low heat.

3. Add the rice to the onion and stir with a wooden spatula until the grains are coated with oil, slightly translucent around the edges, and opaque in the center, 2 to 3 minutes.

4. Using a large ladle, add about 3/4 cup of the broth. Stir, mixing any rice sticking to the pot’s sides back into the mixture, until most of the broth is absorbed, the rice no longer seems loose when you shake the pot, and a wide trail forms when you run the spatula across the bottom of the pot.

5. After about 10 minutes, add your cooked zucchini. Continue to add broth in 3/4-cup increments, stirring constantly and scraping around the edge of the pot, until the rice is al dente (still a bit firm to the bite but without a hard or crunchy center) and most of the broth is absorbed, 18 to 22 minutes. (You may or may not use all of the broth; if you run out, use hot water.) (If you want the risotto a little softer, go ahead and cook it longer, adding extra liquid if needed.) 

6. Immediately turn off the heat. Add another bit of broth and the butter, Parmigiano-Reggiano, and salt and pepper to taste, and stir quickly. Cover with a tight-fitting lid and let sit for 5 minutes. Stir again and serve. (I skipped the resting period and we just dug in immediately... lol). 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Sweet Pulled Pork

Yum. I finally tried another Sweet Pork recipe; my first one being in 2009. I used to make that one all the time, but then stopped for some reason. I spotted this one on Carlsbad Cravings and wanted to give it a try. Like all of the recipes on that site, this is super flavorful and there is a lot involved if you want to add even more flavor (making some Cilantro-Lime Ranch), BUT, you can prep a lot ahead of time. One should make the dressing ahead of time so it thickens and becomes more flavorful. I have a good recipe for Cilantro-Lime Ranch already that goes with my old Sweet Pork recipe, but I tried this one and it was also wonderful. I used green salsa in place of the tomatillos. 

The first night, we ate the pork and sauce in tacos (1st pic). The second night, we used the leftover meat with leftover Cilantro Lime Rice in the best rice bowls I have ever had in my life. (Other pics.)  (Click on this recipe and scroll all the way to the bottom for the Cilantro Lime Rice recipe- made in a rice cooker.) We topped the bowls with the leftover Cilantro Lime Ranch (recipe below) fresh cilantro, pickled jalapenos, and sliced avocados. Omgosh- I absolutely loved this meal. It was SO GOOD. I love sweet pork tacos but maybe I'll make this again just for rice bowls. 

Note: For the enchilada sauce, I used the leftovers from this recipe. But you can use a small can. 

Sweet Pulled Pork  

adapted from Carlsbad Cravings

4-5 lbs boneless pork shoulder (pork butt) trimmed of excess fat
1 1/2 Tablespoons EACH chili powder, garlic powder
1 ½ – 2 teaspoons chipotle chili powder
1 1/2 tsp EACH salt, onion powder, smoked paprika, cumin
3/4 teaspoon pepper

SLOW COOKER PHASE 1

3/4 cup Coke, NOT diet
1/2 cup mild salsa
1/3 cup packed brown sugar
1 4 oz. can mild diced green chilies

SLOW COOKER PHASE 2

3/4 cup enchilada sauce
1/4-1/2 cup packed brown sugar
1 4 oz. can mild diced green chilies
All remaining Mixed Spices
salt to taste
Hot sauce to taste

1.  Mix all of the mixed spices together in a resealable container. Set aside. Lightly grease slow cooker with nonstick cooking spray. Set aside. Transfer pork to slow cooker. Separate out 1 ½ tablespoons spices to use after the pork is cooked. Rub all remaining spices evenly over all sides of pork (it will seem like a lot but use all of it).

2.  Add all Slow Cooker Phase 1 Ingredients to the pork. Cook on LOW for 6-8 hours or until pork is tender enough to shred. Shred pork into larger sections in crock pot and continue to cook on LOW for 30 minutes.

3.  Transfer all of the slow cooker contents to a strainer to drain off excess liquid from pork. Transfer pork to cutting board and shred into smaller pieces and discard any excess fat. Add pork back to slow cooker (along with any accumulated green chiles, etc.) then stir in all of Phase 2 ingredients starting with just 1/4 cup brown sugar. Cook another 15-30 minutes on LOW or until heated through OR just keep on the warm setting if you aren’t serving immediately. Taste and add additional brown sugar for sweeter, hot sauce for spicier or more enchilada sauce for saucier.

4.  Serve in tacos, enchiladas, burrito bowls, etc. with Cilantro Lime Dressing (recipe below) along with Cilantro Lime Rice and any toppings you desire.

Cilantro Lime Dressing

adapted from Carlsbad Cravings

1/3 cup packed cilantro
1 tomatillo, husks removed and roughly chopped (or a few TBS green salsa)
1 jalapeno deveined, seeded, roughly chopped, or some pickled slices
1garlic clove, peeled
1/2 cup real mayonnaise
1/2 cup sour cream; may sub Greek yogurt
1 1/2 teaspoons lime juice 
1 tablespoon dry ranch seasoning mix (I used Penzey's buttermilk dressing mix)
1/4 teaspoon smoked paprika optional 
Milk as needed

1.  Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Chill before serving. Dressing will thicken in the refrigerator. Keeps well for 5-7 days in the fridge. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Crispy Baked Chicken Tacos + Cilantro Lime Rice

These tacos were so tasty, with a great crisp texture, as well. I want to use this method with other filling and make crispy baked tacos galore. This recipe made 10 crispy tacos, which was enough for my fam to have 2 each, and everyone wanted more. This recipe used homemade red enchilada sauce, homemade Cilantro Lime Rice (optional; recipe at bottom of this post) and a homemade cilantro sour cream dressing. I'll include all recipes below. (Note: you'll only need about 1/2 recipe of the enchilada sauce... I used the rest in a new Sweet Pork recipe.... I'll post that one later.  OR, you could just make 1/2 recipe.)  I made the enchilada sauce the day before, and de-boned a rotisserie chicken the day before, so that when it came time to make dinner, I just had to assemble everything. One could use a can of red enchilada sauce, but I've never enjoyed the flavor of the canned stuff. If you do though, by all means, try it in this recipe!

One could make these for Cinco de Mayo!! 

Crispy Baked Chicken Tacos 

adapted from Carlsbad Cravings

1/2 recipe Homemade Enchilada Sauce, recipe follows
4 cups shredded chicken (I used rotisserie chicken)
12 soft white corn tortillas
2 cups favorite shredded cheese (I used cheddar)

Cilantro Lime Sauce: 

1 cup sour cream or plain Greek yogurt
2 tablespoons lime juice
1-2 tablespoons milk
1/2 cup packed cilantro, finely chopped (measure before chopping)
2-4 tablespoons chopped pickled jalapenos (optional)
1/2 tsp EACH garlic powder, onion powder, dried parsley, dried chives, dried dill

salt, pepper to taste

Red Enchilada Sauce (make 1/2 recipe if not needing it for another recipe):

3 tablespoons all-purpose flour
3 tablespoons chili powder NOT cayenne pepper
1 tsp EACH ground cumin, garlic powder, onion powder, ground coriander
1/2 tsp EACH smoked paprika, salt, dried oregano
1/4 teaspoon cayenne pepper optional for spicier
2 tablespoons unsalted butter
2 tablespoons vegetable oil or other neutral oil
1/4 cup tomato paste
3 cups reduced sodium chicken broth
1 teaspoon unsweetened cocoa powder
1 teaspoon sugar
a pinch of cinnamon
1 teaspoon apple cider vinegar

Optional Toppings: 

Guacamole
Pico de Gallo
Pickled Red Onions
Hot Sauce

1.  Cilantro Lime Ranch: Whisk all of the ingredients together in a medium bowl. Refrigerate until ready to serve. I made this a day ahead.

2.  Enchilada Sauce. Whisk the flour and all seasoning together in a small bowl (through oregano or optional cayenne pepper); set aside. Melt the butter in the vegetable oil in a large cast iron skillet over medium heat. Whisk in the flour mixture and cook while whisking for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute. Reduce the heat to low, then gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon. Bring the sauce to a simmer and continue to simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken a little as it cools. Remove from heat and stir in apple cider vinegar. Taste and adjust seasonings as desired with additional salt, cayenne, sugar or vinegar. If the sauce thickens too much, simply whisk in additional chicken broth, a little at a time until it reaches desired consistency.

3.  Preheat the oven to 425 F. Chicken: Add desired amount of sauce to the shredded chicken in a large bowl (more or less depending on how "saucy" you like your tacos) and stir to combine.

4.  Prep tortillas: Working in 2 batches, place 6 tortillas between two damp paper towels and microwave for 30-60 seconds, or until pliable. Lightly brush the top of the tortillas with olive oil then flip over (the oiled side should now be face down, touching the baking sheet so it gets crispy).

5.  Assemble: Add a layer of cheese to the bottom half of the tortilla and top it with about 1/4 to 1/3 cup chicken. Fold the tortillas over in half and lightly press so they stay folded, you may need to flip the whole taco over so it stays. Repeat with remaining tortillas.

6.  Bake: Bake at 425 degrees F for 8 minutes, flip the tacos over and bake an additional 8 minutes. If the tortillas aren’t crispy, then flip and bake an additional 5 minutes OR until crispy. Stuff with desired toppings and eat. If desired, serve with Cilantro Lime Rice, recipe below.

Cilantro Lime Rice (Rice Cooker)

adapted from Carlsbad Cravings 

1 cup white rice (I used jasmine)

1 1/2 cups chicken broth

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon onion powder

dash cayenne pepper

1 4-oz can diced green chiles (I used Hatch)

1.  Add rice, chicken broth (check amount according to your rice cooker), 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, dash of cayenne pepper, and 3 tablespoons mild diced green chiles.

2.  Set rice cooker to cook setting. Once rice is cooked, stir in butter to melt and season with salt and pepper to taste. Stir in 2 tablespoons lime juice and ½ cup loosely packed cilantro, chopped. Serve with tacos.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Easy Korean Beef Bowl

First, I want to say that I stand with those hurting in the US and all over the world about racial injustice.  I hope non-minorities are taking time to educate themselves right now.  Talk to others, read articles, watch documentaries or shows on the subject.  We can all do better! 

Ok, now onto the recipe.  This is a quick, easy and flavorful meal.  I used ginger paste for the ginger and had everything on hand to make this.  Make sure you use reduced-sodium soy sauce for this, otherwise it would be too salty.  If you don't like the taste of sesame oil, feel free to use any oil you have on hand.  Feel free to add extras to this, such as fresh or cooked veggies or sauces.

Easy Korean Beef Bowl
adapted from Allrecipes

1 pound lean ground beef

5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
1/3 cup reduced-sodium soy sauce
1/3 cup light brown sugar
1/4 teaspoon crushed red pepper, optional
6 green onions, chopped, divided (or chives)
4 cups hot cooked rice
1 tablespoon toasted sesame seeds

1.  Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.

2.  Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions or chives.

3.  Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions or chives.

 **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Smothered Sweet Pork Burritos

I loved these Sweet Pork Burritos.  They were so good and flavorful.  The filling made twice more than I expected; I was able to make a whole pan of burritos and then an equal amount I froze individually for lunches to take to work.  Also, I was able to make the rice in my mini rice-cooker.  I loved this recipe, but my kids were weird and weren't too excited about them.  Their loss.  I'll still make these again because my husband I loved them so much.  You can make the filling ahead and keep it for a few days in the fridge.  You can also assemble the burritos ahead of time and bake when needed.

Smothered Sweet Pork Burritos
adapted from Mel's Kitchen Cafe
This made 16 burritos for me

2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce (my cans were smaller, also, can sub canned/jarred green salsa)
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized (I needed 16 for this amount of filling)

FOR CILANTRO LIME RICE:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker. (I made these before work one morning with no extra time to sear... and they were still so good.)

2.  Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.

3.  While the pork is cooking, prepare the rice. (I used my small rice cooker- worked perfectly!  Just dump in all ingredients except cilantro-stir in the cilantro after rice is done cooking if you do this.)  In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.

4.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if these is one, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.

5.  Stir in the beans, rice and cilantro to the pork mixture.

6.  Preheat oven to 350F.  Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).

7.  Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.

8.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Rice Pudding

I FINALLY made rice pudding!  I can't believe I've never made it before! I really like rice pudding but it's just not something I think about much.  I spotted a fancy recipe on Mel's Kitchen cafe and simplified it, and I love the results.  I've made this about 5 times since I found it 2 months ago.  I'm just using leftover jasmine rice from meals- I'll freeze it in 2-cup amounts and thaw in the fridge a few hours before I plan on making rice pudding.

The first few times I made this, I used 4 cups half and half like stated in the recipe.  The last time, I used half whole milk and half half-and-half.  It tasted the same to me- just as rich and good. **3/29/2020 I made this again with ONLY whole or ONLY 2% milk and it was just as good!!  Now during the Coronavirus, I'm trying to save our fresh milk, so I made this just now with half evaporated milk (a regular can and a little can) and the rest 2% milk.  It's so rich with evaporated milk!!** Cinnamon isn't included in the recipe- sometimes I'll simmer a cinnamon stick with the rice, add ground cinnamon to the recipe as it cooks, or just sprinkle it on top for serving.  Or, you can just not use any cinnamon.  I've experimented with using some vanilla sugar in place of the regular sugar, too.

Rice Pudding 
adapted from Mel's Kitchen Cafe

4 cups half-and-half (or a mix of half-and-half and whole milk)*
2 cups cooked medium grain rice (I use jasmine)
2/3 cup granulated sugar 
1/4 teaspoon salt
1 egg, beaten and brought to room temperature
1 teaspoon pure vanilla extract

cinnamon, optional

1.  Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. Remove from the heat.

2.  Place the beaten egg in a medium bowl. Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until the mixture boils. Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract. Sprinkle cinnamon on top; optional.

*Can use any milk or combo of milks.  Half and half, whole, 2%, and most recently, I used a mix of 2% and canned evaporated milk.  The evap. milk gave it a yellow-ish color, but it was SO thick and rich using the evap milk! I loved it.  

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Slow Cooker Whole Chicken Soup

This recipe was super, super easy, and very good too!  Cooking the whole chicken in the slow cooker all day makes a really flavorful broth.  I've made this twice, and the second time, I didn't have time to saute the onions, and it was just as good.  Go ahead and sautee if you have time, but don't worry if you don't.  At the end, right before serving, I like to stir in the juice of one lemon.

Slow Cooker Whole Chicken Soup
adapted from the Kitchn

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots
3 medium celery stalks
8 cups (2 quarts) water
1/2 teaspoon dried thyme
2 bay leaves
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 cups cooked rice (optional)

1 fresh lemon, juiced (optional)

1.  Heat the oil in a medium frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. (This part adds some flavor but is ok to skip if time is short.)  Meanwhile, peel and cut the carrots into large dice, then cut the celery into large dice. Transfer both to a 6-quart or larger slow cooker. Add the whole chicken, the water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.  Add the salt and pepper. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.

2.  Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands or two forks to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.  Add the lemon juice, if using.

3.  Add the rice, if using, and stir to combine. Or- add the rice to your bowl and then pour soup over it.  Leftovers are better this way too.  Taste and season with salt and pepper as needed.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Quick Chicken Curry

My whole family loves this quick chicken curry.  I actually made it three times in only a few weeks.  The second and third time, I doubled the sauce.  I did increase the chicken by a bit but there's no need to double it.  More sauce is what everyone wanted more of.  It's delicious.  I can't get light coconut milk here anymore, so I just used full-fat.  Probably why it was so delicious! 

I love making Indian food, but I wouldn't call this Indian.  It's Indian-inspired, though!  I like using Penzey's curry powder.  I have two from them; the Sweet one, and the Penzey's Now one.  I've used both in this.

Quick Chicken Curry
adapted from Mel's Kitchen Cafe
*I like to double the sauce- but I don't double the chicken

1 teaspoon oil (I used coconut or sunflower)
1 tablespoon grated ginger
2 cloves garlic, finely minced or pressed
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 can (13.6 ounce) lite or regular coconut milk
1/2 tablespoon light brown sugar
1/2 tablespoon fish sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cornstarch (optional)
1/4 – 1/2 cup chopped cilantro
Hot, cooked rice for serving

1.  In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds, until it starts to smell fragrant.
Sprinkle in the curry powder, coriander and cumin. Cook for another 30 seconds, stirring to prevent burning.

2.  Add the chicken and cook until lightly browned, 2-3 minutes (it doesn’t need to be cooked all the way through quite yet).  Stir in the coconut milk, brown sugar, fish sauce, salt and pepper. Bring the mixture to a simmer. Cook for 4-5 minutes until the chicken is cooked through.

3.  If you would like the sauce a bit thicker, whisk together the cornstarch with 2 tablespoons cold water in a small bowl. Once combined, stir the mixture into the simmering curry. Simmer, stirring constantly, for a minute or so until the sauce thickens a bit. (No need for this if using full-fat coconut milk).

4.  Stir in the cilantro- or, serve on the side at the table. Season with additional salt and pepper to taste, if needed. Serve the curry over hot, cooked rice.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **