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Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

by Pam on October 8, 2014

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



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Smoky Tomato-Chipotle Salsa




Yield: About 3 cups

Total Time: 10 min.



Ingredients:

6 Heirloom tomatoes
1 14 oz can of fire roasted tomatoes
1/2 cup of cilantro, chopped
1/2 sweet yellow onion, diced
3 chipotle peppers (more or less depending on desired spiciness)
3 cloves of garlic
Juice of 1 lime
1/4 tsp dried oregano
1/4 tsp cumin
Sea salt and freshly cracked pepper, to taste

Directions:

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Mediterranean Chicken Rice Bowl

Mediterranean Chicken Rice Bowl

by Pam on October 6, 2014

I’ve been eyeing rice bowl recipes I’ve seen around the internet lately. There are beautiful Southwestern ones and Asian ones that have particularly caught my eye lately. Today, however, I made some rice bowls using Mediterranean flavors. I marinated a couple chicken breasts in lemon zest/juice, olive oil, garlic, oregano, basil, and parsley for an hour then seared it on the stovetop then baked it in the oven. I made some delicious Garlic Rice[1] and a caramelized onion, spinach, and tomato sauté then placed them all in the bowl. I topped the rice bowl with some toasted pine nuts, feta cheese, and fresh parsley. It was healthy, flavorful, filling, and delicious! I am really disappointed there are no leftovers! I look forward to making more rice bowls in the future – this one included!

Combine the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil together in a large zip lock bag. Add the chicken breasts then seal and refrigerator for 1 hour. Remove the chicken from the refrigerator 20 minutes prior to baking.

Preheat the oven to 375 degrees. Heat an OVEN PROOF pan over medium high heat that has been coating with cooking spray. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken breasts to the HOT pan and cook until brown, about 2-3 minutes. Flip the chicken over and place into the oven. Bake for 20 minutes then pour the remaining marinade into the pan, place back into the oven and continue baking for 5 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.

While the chicken is baking. Prepare the garlic rice – click here for the recipe[2].

While the chicken and rice are cooking, caramelize the diced onion. Heat a sauté pan over medium low heat with 2 teaspoons of olive oil. Add the diced onion and cook, stirring occasionally, for 20 minutes. Side Note: If the pan and onion get dry either add a bit more olive oil or water and toss to coat evenly. Continue cooking until caramelized. Once the onion is caramelized, add the grape tomatoes and cook until just about to burst, about 5 minutes. Add the baby spinach then season with sea salt and freshly cracked pepper, to taste.

Place a big scoop of rice in a bowl. Add some sliced chicken along with some spinach and tomato sauté. Top with some toasted pine nuts, feta cheese, and fresh parsley. Serve with additional lemon wedges if needed. Enjoy.

 



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Mediterranean Chicken Rice Bowl




Yield: 4

Cook Time: 40 min.



Ingredients:

Lemon Herb Chicken:

Zest and juice from 1 large lemon (2 tbsp juice)
2 tbsp olive oil
2 cloves of garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 cloves of garlic, minced
2 boneless skinless chicken breasts, fat removed

Garlic Rice:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
1 cup uncooked jasmine rice
2 cups chicken broth
Sea salt and white pepper, to taste

Caramelized Onion, Tomato, and Spinach Sauté:

2 tsp olive oil
1/2 sweet yellow onion, diced
Handful of grape tomatoes
2 cups baby spinach
Sea salt and freshly cracked pepper, to taste

Other Ingredients:

2 tbsp toasted pine nuts
2 tbsp feta cheese
2 tbsp fresh parsley, chopped
Lemon wedges, if desired

Directions:

Combine the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil together in a large zip lock bag. Add the chicken breasts then seal and refrigerator for 1 hour. Remove the chicken from the refrigerator 20 minutes prior to baking.

Preheat the oven to 375 degrees. Heat an OVEN PROOF pan over medium high heat that has been coating with cooking spray. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken breasts to the HOT pan and cook until brown, about 2-3 minutes. Flip the chicken over and place into the oven. Bake for 20 minutes then pour the remaining marinade into the pan, place back into the oven and continue baking for 5 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.

While the chicken is baking. Prepare the garlic rice – click link up above for the recipe directions.

While the chicken and rice are cooking, caramelize the diced onion. Heat a sauté pan over medium low heat with 2 teaspoons of olive oil. Add the diced onion and cook, stirring occasionally, for 20 minutes. Side Note: If the pan and onion get dry either add a bit more olive oil or water and toss to coat evenly. Continue cooking until caramelized. Once the onion is caramelized, add the grape tomatoes and cook until just about to burst, about 5 minutes. Add the baby spinach then season with sea salt and freshly cracked pepper, to taste.

Place a big scoop of rice in a bowl. Add some sliced chicken along with some spinach and tomato sauté. Top with some toasted pine nuts, feta cheese, and fresh parsley. Serve with additional lemon wedges if needed. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  2. ^ click here for the recipe (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Teriyaki Glazed Chicken Hindquarters

Teriyaki Glazed Chicken Hindquarters

by Pam on September 30, 2014

I wanted to make some teriyaki chicken thighs for dinner but my local grocery was completely out so I grabbed these hindquarters. I decided to season them simply then pan sear them before baking them in the oven. I slathered some teriyaki sauce over them a few minutes before they were finished baking. They turned out excellent! My kids gobbled up the drumsticks and my husband and I each got a thigh. The meat was tender and juicy. Since I didn’t marinate the meat I served extra sauce on the side so we could pour some over the cooked chicken if we wanted. This chicken paired nicely with the Chow Mein[1].

Preheat the oven to 400 degrees.

Heat the olive oil in an OVEN PROOF pan over medium high heat. Season both sides of the chicken hindquarters with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the HOT pan and cook, until golden brown, about 3 minutes. Flip the chicken over and place into the oven for 30 minutes. After 30 minutes, slather both sides of the chicken with teriyaki sauce then place back into the oven for 5 minutes, or until chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes prior to cutting. Serve with extra teriyaki on the side if desired.



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Teriyaki Glazed Chicken Hindquarters




Yield: 4

Cook Time: 40 min.



Ingredients:

2 tsp canola oil
2 chicken hindquarters
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Teriyaki sauce

Directions:

Preheat the oven to 400 degrees.

Heat the olive oil in an OVEN PROOF pan over medium high heat. Season both sides of the chicken hindquarters with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the HOT pan and cook, until golden brown, about 3 minutes. Flip the chicken over and place into the oven for 30 minutes. After 30 minutes, slather both sides of the chicken with teriyaki sauce then place back into the oven for 5 minutes, or until chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes prior to cutting. Serve with extra teriyaki on the side if desired.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Chow Mein (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)