Tag: Green Onions

Garlic Rice with Green Onions and Cilantro

by Pam on October 1, 2013

I was making Asian flavored chicken for dinner and I wanted to serve it with rice. I decided to some garlicky rice and make it a little more snazzy with some green onions and fresh cilantro. We all enjoyed the rice, even the kids, and it paired nicely with the chicken. Quick, simple, and tasty – you can’t beat that.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and fresh cilantro, toss to mix thoroughly then serve. Enjoy.

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Garlic Rice with Green Onions and Cilantro

Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.

Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
2 tbsp green onions, chopped

2 tbsp fresh cilantro, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and fresh cilantro, toss to mix thoroughly then serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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

Chicken Soft Tacos with Avocado and Sharp Cheddar

by Pam on April 16, 2013

We had friends over for dinner and I decided to make these tacos because everyone was craving Mexican food. I chopped up some leftover roasted chicken^[1] along with some red onion, cilantro, lime juice, and seasonings. The chicken was flavorful and delicious and tasted great in the tacos that I topped with lettuce, tomato, green onion, black olives, fresh avocado and sharp cheddar cheese. I served these tacos with the Spicy Fire Roasted Salsa^[2] along with sour cream. My kids loved the tacos and so did the rest of us. This was a quick and simple dinner that tasted great.

Roast the chicken using this recipe^[3] or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa ^[4]and sour cream if desired. Enjoy.

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Chicken Soft Tacos with Avocado and Sharp Cheddar

Prep Time: 20 min.

Ingredients:

Chicken:

2 1/2 – 3 cups of roasted chicken meat, chopped
1/2 cup of fresh cilantro, chopped
3 tbsp red onion, diced
Juice from 1/2 a lime
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
Sea salt and freshly cracked pepper, to taste

Toppings:

Small flour tortillas
Lettuce, finely chopped
Sharp cheddar, grated
Grape tomatoes, sliced
Green onions sliced
Black olives, sliced
Avocado, diced
Salsa, if desired
Sour cream, if desired

Directions:

Roast the chicken using this recipe or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for a 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa and sour cream if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} roasted chicken (www.gordon-ramsay-recipe.com)
^{^} Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
^{^} this recipe (www.gordon-ramsay-recipe.com)
^{^} Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Tiger Salad

by Pam on July 14, 2013

I found this recipe on Bon Appétit^[1] that looked simple and delicious. It was a snap to make and tasted great. I normally only do vinegar based dressing for cucumber salads but I have to say, I really liked the added flavors from the cilantro and sesame oil. I also liked the extra crunch the celery gave to the salad. We all enjoyed this tiger salad, especially my daughter, who had seconds and the leftovers the following day. This cucumber salad paired really well with the Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise^[2] and the Asian Quinoa Salad^[3].

Whisk together in a bowl the vinegar, sesame oil, sesame seeds, and red pepper flakes, until well combined. Add the cilantro, celery, cucumbers, and green onions. Season with sea salt and freshly cracked pepper, to taste; toss to combine. Place into the refrigerator until ready to serve. Enjoy.

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Tiger Salad

Yield: 4

Prep Time: 10 min.

Ingredients:

1 tbsp unseasoned rice vinegar
2 tsp toasted sesame oil
1 tsp toasted sesame seeds
Pinch of crushed red pepper flakes
1/2 cup cilantro leaves, loosely chopped
2 celery stalks, thinly sliced on a diagonal
1 large cucumber, thinly sliced
2 green onions, thinly sliced on a diagonal
Sea salt and freshly cracked pepper, to taste

Directions:

Whisk together in a bowl the vinegar, sesame oil, sesame seeds, and red pepper flakes, until well combined. Add the cilantro, celery, cucumbers, and green onions. Season with sea salt and freshly cracked pepper, to taste; toss to combine. Place into the refrigerator until ready to serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bon Appétit

References

^{^} Bon Appétit (www.bonappetit.com)
^{^} Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise (www.gordon-ramsay-recipe.com)
^{^} Asian Quinoa Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)