Back? Maybe, maybe not.

Well, the holiday season is upon us once again and I'm in the giving mood. Looks like rum balls, mini rum cakes and a Jameson's version of bourbon balls are in the works. I've posted the recipes of these at the beginning of this blog but I may need to update them. So stay tuned to see if I start posting again. After all, it's only been over a year. Lol.

Mexican Tomato Rice & Beans with Chicken

Today's recipe combines my love for chicken, rice and Mexican food.  It was actually created by combining two recipes and coming up with my own.  I took a marinade recipe for a Mexican chicken dish and combined it with a recipe for Mexican tomato and rice.  I wasn't for sure how it would turn out but I must say, it actually turned out better than I hoped.  So I thought the least I could do is share it here.

Mexican Tomato Rice & Beans with Chicken 

Ingredients

Marinade1/4 c. orange juice
1 tbsp. lime juice
2 tsp. cider vinegar
1 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper

4 chicken breasts (boneless, skinless)
1 cup uncooked medium-grain white rice
1 14-1/2-ounce can petite-cut diced tomatoes
2 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
1 medium fresh jalapeño, cored and finely chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh cilantro leaves

Directions

1. Preheat oven to 350 degrees. 
2. Prepare marinade by combining orange juice, lime juice, vinegar, olive oil and seasonings. Reserve 1/2 cup of marinade. Pour the remaining marinade over chicken and marinate in the refrigerator at least 2 hours. Drain. 
3. Bake chicken for one hour or until chicken is cooked through. Baste frequently with reserved marinade during cooking. 
4. Once chicken is cooked, remove from the oven and allow it to cool.  When cool enough to handle, shred or chop the chicken and set aside.
5. Meanwhile, In a 1-quart saucepan, combine the rice with 2 cups cold water.
6. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min.
7. Remove from the heat and let the pan stand, covered, for another 5 min.
8. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
9. Heat a 10- to 12-inch skillet over medium-high heat.
10. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min.
11. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.
12. Stir in the tomato juice and water mixture and bring to a boil.
13. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min.
14. Add the chicken, tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.

JZ’s Balsamic Rosemary Marinated Steak

So JZ text me Saturday and asked about marinating a steak.  She had an idea about what she wanted to do but asked if I had any ideas.  Well, to make a long story short, we came up with this marinade from the items she had available.  So I helped guide her through the marinade and then she cooked her steak.  She was so praising of the end result (that’s an understatement) that I decided I had to try it, too.  Well, she was right.  It turned out awesome and I decided two things right then.  One that I had to share this recipe and two, that JZ should become a contributor to this blog.  So, with all that said, here is JZ’s Balsamic-Rosemary Marinated Steak.

JZ’s Balsamic Rosemary Marinated Steak

Ingredients

Steak of your choice (we used top sirloin)
1/2 cup balsamic vinegar
2 Tbsp. brown sugar
2 tsp. minced garlic (or more to taste)
Sprigs of fresh rosemary (leaves stripped from stems) (amount to taste)
Salt to taste
Coarse ground black pepper to taste

Directions

1. Combine all ingredients (except for the steak) in a bowl and whisk to combine.
2. Using the tines of a fork, tenderize the steaks on both sides so they will absorb the marinade more easily.
3. Place the steaks in a large, re-sealable plastic bag and pour marinade over the steaks.
4. Place the steaks in the refrigerator to marinate for at least 15 minutes and up to 12 hours.
5. Remove steaks from marinade and discard the used marinade. 
6. Prepare a grill (or heat up your oven’s broiler) and cook the steaks until they are as you like them, turning once during cooking.
7. Once steaks are cooked to your liking, remove from heat and allow them to rest for three to five minutes to allow the juices to settle throughout the steak.

There you have it, folks.  We would recommend you serve your steak with a nice side salad and baked potato.  Maybe even have a little candlelight dinner, a little wine and enjoy.

Guess who is back?

So, I know I have been away for over a year now and I apologize for that.  But now I am back and I plan on updating regularly.  With all the changes going on at work and in my life, it was hard to find the time to update but now things have settled down for the most part.  I am back in a regular routine and should be able to post regularly.  So my first new recipe should be up shortly and I hope you enjoy it as much as I did.

Quote of the Week

High-tech tomatoes.  Mysterious milk.  Super squash.  Are we supposed to eat this stuff?  Or is it going to eat us?  - Annita Manning

Magazine Monday

Summer is here and what goes better with the heat than a warm, tasty burger.  Well, this edition of Magazine Monday has a wonderful recipe for Cheddar Burgers with Red Onion Jam courtesy of the July 2009 edition of Cooking Light.  The onion jam actually surprised me in its simplicity but delivers such wonderful taste.  So fire up that grill and chow down on these wonderful burgers.

Cheddar Burgers with Red Onion Jam 

Ingredients

Jam:

• 1 teaspoon olive oil
• 4 cups vertically sliced red onion
• 4 teaspoons sugar
• 4 teaspoons red wine vinegar
• 3/4 teaspoon chopped fresh thyme

Burgers:

• 3/4 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 pound extra-lean groundbeef
• Cooking spray
• 4 (1/2-ounce) slices white cheddar cheese
• 4 (1 1/2-ounce) hamburger buns, toasted
• 4 teaspoons canola mayonnaise

Preparation

1. Prepare grill to medium-high heat.
2. To prepare jam, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. 
3. Add onion; sauté 5 minutes. Reduce heat to medium-low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Remove from heat.
4. To prepare burgers, combine oregano, salt, garlic powder, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
5. Place on grill rack coated with cooking spray; cook 2 minutes. Turn patties over. Place 1 cheese slice on each patty; cook 2 minutes or until done.
6. Spread cut sides of each bun with 1/2 teaspoon mayonnaise. Place 1 patty on bottom half of each bun; top each with 1/4 cup onion jam and bun top.

Quote of the Week

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.  - Voltaire