Cilantro Rice
1 1/2 c. White Rice
3 1/2 c. Chicken Broth
1 T. Cilantro
1 T. Chives
1/2 juice from 1 lime
Heat liquid in a heavy saucepan. When it comes to a boil, add rice and stir. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stor in herbs and line juice.
Freezes well , lay flat in a zip lock bag.
Chicken With Orange Chipotle Sauce
6 chicken breast, skinless and boneless
Glaze:
6 T. orange marmalade
3 T. Soy sauce
Sauce:
1/4 c. Onion , finely diced
2 cloves of garlic, finely diced
1 c. Orange juice, not from concentrate,no pulp
1/2 c. Chicken broth
1/4 c. Soy sauce
1 T. Brown sugar
1 T. Orange marmalade
1 chipotle in adobo sauce ( San Marcos preferred)*
1 T. Cilantro, chopped
Salt and pepper to taste ( Soy is salter and Chipotle is spicy, may not need)
Clean breasts and pound between wax paper or in a large storage bag, until desired thickness. In a small saucepan mix the orange marmalade and soy sauce until combined. Grill over medium heat. Brush glaze on the chicken as it grills.
In a small saucepan,heat the olive oil. Add onions and cook a few minutes,then add garlic. Add the rest of the ingredients and cook 10-25 minutes over medium heat. Drizzle sauce over chicken.
Serve with cilantro rice and black beans salsa for a great combination.
* You can freeze the chilis and just pull out as needed . Just make sure that they're separate.
Black Bean Salsa
1 15 oz. Can of black beans, rinsed and drained
3 carrots, diced (If you don't want crunch, boil in water for 3 minutes)
1 cup of frozen corn, thawed ( Or you can use fresh, about 3 ears of corn)
1 red or yellow bell pepper, diced
3 Roma tomatoes
1/4 cup red onion, diced
1/4 cup cilantro chopped
1/4 chives, chopped* snip with scissors
3 T. Orange juice
2 T. Lime juice, fresh = about 1/2 a lime
1 tsp. Cumin
1/2 tsp. Allspice
Salt and pepper to taste
Splash of olive oil
Add beans, carrots and corn, peppers, tomatoes and onion. Mix in allspice and cumin. Add a splash of olive oil.
You can chop and prep everything the day before except the tomato.
Great with Cilantro Rice and Orange Chipotle Chicken recipes.
1 lb. Brussel Sprouts cleaned, stemmed and quartered.
3-5 slices of bacon, diced
3 Tbsp. Jam ( bacon, apple, maybe orange?)
1 Tbsp. Apple cider vinegar
Preheat oven to 425 degrees F. Place sprouts in a oven proof pan . Bake 10 minutes. Stir. Bake another 10 minutes. The crunchier the better.
While the sprouts are baking, cook the bacon until crispy. You can remove and get rid of fat.. But, I don't. Carefully mix in jam then vinegar. Stir until blended and let it simmer.
Once the Brussels sprouts are finished, pour into the skillet and stir. Enjoy!
** You could use any light colored jam or jelly. Have fun with it.
I make these simple cookies for our Brazilian handyman. I'm pretty sure it's the only reason he agrees to drive from Rio Maior to Salir do Porto. They melt in your mouth.
1 cup butter (227 grams)
1 cup flour (125 grams)
1 tsp. Baking soda (6 grams)
1 cup sugar (111grams)
2 cups oats , uncooked (90 grams)
Preheat oven to 350 F (175 C). Line a cookie sheet with parchment paper. Mix the sugar , butter, and baking soda very well with a pastry blender. Mix in oats. Take a 1 inch scoop measure and roll into balls. Dip a glass in extra sugar on a plate and flatten the balls.
Bake until golden brown. Ovens very but around 10-12 minutes. They are delicate and crumble easily so don't make them too thin.
Pumpkin Orange Cheesecake
Laura Whiting
Description:
Makes one 9 inch cheesecake
Ingredients:
1 1/2 cups Biscoff cookie crumbs or graham cracker crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
16 oz pumpkin puree
14 ounce can sweetened condensed milk (not evaporated)
Two eggs
3 tablespoons orange juice
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Directions:
Preheat oven to 350°. Combine crumbs and butter, press firmly on bottom and halfway up the side of a 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in remaining ingredients. Pour into pan. Bake one hour and 15 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.
HELEN SARKY’S GREEN BEAN SALAD (Loubieh)
*Go to taste on this - I used about 1 pound beans
1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS
1 CLOVE GARLIC
SALT TO TASTE
1/2 CUP LEMON JUICE
SMALL ONION CHOPPED
2-3 TWIGS PARSLEY CHOPPED
1/3 CUP OLIVE OIL
Snip ends of green beans if fresh in to 2" lengths (I left mine whole but snipped the ends)
Cook in salted water until tender
Drain and cool (I left mine a bit warm)
Mash garlic and salt
Add lemon juice and all remaining ingredients and toss gently to coat.
This recipe can be served hot or cold and serves between 4-6.
