Street Corn Chicken Rice Bowl

 From Cooking Classy, this recipe packs a lot of flavor into a meal-in-a-bowl.

This recipe serves 4 - 5.

INGREDIENTS

For the Chicken and Marinade

1 3/4 pounds boneless chicken thighs. trimmed of excess fat

3 T. olive oil

3 T. fresh lime juice

2 tsp. minced garlic

1 tsp. chipotle chili powder (or use 1 tsp each of chili powder and smoked paprika)

1 tsp cumin

1 tsp salt

1 tsp black pepper

For the Street Corn and Rice

4 large ears cooked corn on cob

1/4 cup mayonnaise

1/4 cup plain Greek Yoghurt or sour cream

1 T. fresh lime juice

4 T. chopped fresh cilantro (I omit because we don't like cilantro)

1 tsp. chili powder

1/2 cup crumbled cotija cheese - divided

3 cups cooked jasmine or Mexican rice

1 avocado, sliced

1 tomato, chopped

1 can black beans, drained and rinsed

1/3 cup pickled red onions

INSTRUCTIONS

Prepare pickled red onions by slicing one large red onion. Place in glass jar. In saucepan, heat 1/2 cup water, 1/2 cup plain vinegar, 1 T. sugar and 1/2 tsp salt. Stir until dissolved. Pour heated mixture over onions in jar. Let rest for at least 30 minutes before serving or up to 2 weeks in the refrigerator.

In mixing bowl, whisk together marinade ingredients (olive oil, lime juice, garlic, chili powder, cumin, salt, pepper).

Place chicken in plastic bag and pour marinade over the chicken. Seal bag and rub marinade into chicken. Let rest in refrigerator for 1 to 12 hours.

Preheat grill. Place chicken on grill and cook until done ( about 6 minutes per side).  Put corn on grill and cook until charred slightly.

Place corn and chicken on cutting board and tent to keep warm.

In mixing bowl, combine mayonnaise, yoghurt, 1 T lime juice, 1 tsp chili powder, cilantro, 1/4 cup cotija cheese and season to taste with salt.

Cut corn from cob and add it to the mayonnaise mixture. Toss to coat evenly.

Slice chicken.

To serve, divide rice among 5 serving bowls. Top with chicken, street corn mixture, avocado slices, tomato and black beans. Top with pickled onions. Garnish with more cotija cheese and chili powder.

Serve with lime slices.

Zucchini Banana Bread

 It seems that I find a new zucchini bread recipe every year. Here is the one from this year!

INGREDIENTS

1 cup grated zucchini 

2 ripe bananas, mashed

2 eggs

1/3 cup vegetable oil or melted butter

1/2 cup brown sugar

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup chopped walnuts or chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees.

Grease a loaf pan.

In bowl, combine mashed bananas, zucchini, eggs,  oil, sugar and vanilla.

In another bowl, combine flour, baking soda, cinnamon and salt.

Fold dry ingredients into wet ingredients until just combined.

Fold in walnuts or chips.

Pour into loaf pan.

Bake for 50-60 minutes.

Cool for 10 minutes before slicing.

Chicken Enchilada Casserole

 If chicken enchiladas married lasagna, this is what it would be.

INGREDIENTS

2 Tablespoon canola oil

3 garlic cloves, finely chopped

1 jalapeno pepper, seeded and chopped

1 large onion, diced

3 cups shredded cooked chicken

2 (4 ounce cans) diced green chilies

1/2 tsp. paprika

Salt and pepper to taste

3 (10 ouncs) cans green enchilada sauce

2/3 cups sour cream

18 corn tortillas, cut in half

3 cups grated  monterey jack cheese

INSTRUCTIONS

Preheat oven to 350.

In large skillet, heat oil over medium heat. Add garlic, jalapenos and onion and saute until softened. Stir in chicken, green chilies, paprika, salt and pepper. 

Reserve 1/2 cup of the enchilada sauce, and pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through. Turn off heat and stir into sour cream.

Spread the reserved enchilada sauce in the bottom of 9x13 inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as needed), then spread with 1/3 of the chicken mixture and sprinkle with 1 cup of monterey jack cheese, repeat to make 2 more layers of tortillas, chicken mixture and cheese. You should have 3 layers total.

Bake until bubbly and golden brown, 30-35 minutes. Let rest 10 minutes.

I cut this recipe in half which would easily serve 4 people.

Shrimp Garlic Pasta

 Quick dinner that tastes like restaurant quality.

INGREDIENTS

8 ounces spaghetti

1 1/2 Tablespoons butter

1 Tablespoon minced garlic

1/2 pound jumbo raw shrimp

1 Tablespoon olive oil

1/2 cup thawed frozen peas

5 ounces grape tomatoes

1 1/2 Tablespoons chopped fresh chives

1/4 cup shredded Parmesan cheese

Fresh Lemon Juice

Pepper

INSTRUCTIONS

Bring a large pot of salted water to boil. Add pasta and cook according to manufacturer's instructions.

Drain, reserving 1/2 cup liquid. Set aside.

In large skillet, over medium heat, melt butter. Add shrimp and cook about 2 minutes; then flip anf cook additional 2 minutes or until cooked thoroughly. Add garlic during last minute of cooking.

In same skillet, add oil and tomatoes. Cook 2 - 4 minutes until tomatoes have softened. Add peas.

Reduce heat to medium-low. Return pasta to skillet. Add pasta water, as needed, to create a glossy sauce.

Stir in shrimp and chives and Parmesan and a splash of lemon juice. Season with salt and pepper and serve immediately.

Bacon Pea Salad

 A simple side dish made with creamy ranch, blue cheese crumbles and lots of bacon.

This recipe comes from 30 Minute Meals

INGREDIENTS

12 ounces frozen peas - thawed but not cooked

5 ounces frozen corn, thawed but not cooked

1/2 small onion, chopped

3 cloves garlic, finely minced

4 pieces of bacon, cooked until crisp and chopped

1/2 cup Ranch dressing

1/2 cup crumbled blue cheese

INSTRUCTIONS

Drain excess water from peas and corn. Place in bowl.

Add chopped onion, minced garlic, 2/3 of bacon and 2/3 of blue cheese.

Add Ranch dressing and gently stir to combine all ingredients.

Top with remaining bacon and blue cheese.

Refrigerate 2 - 4 hours before serving.

Better-Than-Take-Out Cashew Chicken

 Ready in 20 minutes and healthier than the restaurant version. This recipe comes from  AverieCooks.com

INGREDIENTS

For the Stir-Fry:

3 Tablespoons corn starch

1/2 tsp salt

1/2 tsp pepper

About 1.25 pounds boneless skinless chicken breast, diced into 1-inch pieces

2 Tablespoons sesame oil

1 Tablespoon olive oil

2 heaping cups broccoli florets

1 red pepper, diced small

1 cup frozen edamame

2 cloves garlic, finely minced

1 cup cashews

3 or 4 green onions, sliced into rounds

For the Sauce:

3 Tablespoons soy sauce

2 Tablespoons honey

1 Tablespoon rice wine vinegar

1 Tablespoon Asian chili garlic sauce

3/4 tsp ground ginger

INSTRUCTIONS

In gallon size plastic  ziptop bag, add cornstarch, salt, pepper and chicken. Shake to coat chicken evenly.

In a large skillet, add heat oils. Add chicken and cook for about 5 minutes over  medium-high heat, flipping so all sides cook evenly. Chicken should be 80-90% cooked through.

Add broccoli, red pepper, edamame, and garlic. Stir to combine. Cook for 3 or 4 minutes or until vegetables are crisp tender. Stir occasionally.

Combine all sauce ingredients in small bowl while vegetables are cooking.

Add cashews to chicken mixture. Stir to combine. Add sauce and stir to combine. Allow to simmer over medium-low heat for several minutes.

Add green onions, stir and serve immediately over rice.