Hi everyone, I hope you all had a happy and safe 4th of July weekend. We had a lot food, friends, fireworks, and fun! I wish had taken pictures. I was a bad bad blogger. How can I not have a camera with me? I am hanging my head in shame.
What I do have for you is a twofer. Whats a twofer you ask? Well it is my attempt at being funny while I also bribe you to forget about my bad blogging habits with two recipes for the price of one. Well…..you get the recipes for free no matter how many I post at once…..OK so my attempt at being witty failed miserably …….moving on now!
I have lived in Washington state for about 5 years now but my heart still is in California. I lived there most of my life and I loved everything about the beach, sunshine, and weather. Living there I of course learned to love Mexican food. Hence last months 3 taco recipes. If I can put it into a burrito, taco, or enchilada I am a happy camper. I also was spoiled by having avocados ripe and tasty year round. For these recipes I took my love for all of those things and came up with a Cali/Mexican meal for your taste buds. I hope you like it!
I wanted the rice spicy but instead of just adding peppers for spice, I wanted to add extra flavor by roasting them. So I heated up the grill and oiled up my peppers and roasted away.
I chose red bell, poblano, and jalapeno peppers for my dish, but you can chose whatever blend of peppers you want to add or reduce the heat to your level.
Once they were roasted, peeled, and chopped, into the rice they went along with the other ingredients.
For the chicken I used breasts and sliced them in half and topped them with tomatoes, cheese, and avocado.
Popped them into the oven so they got nice and melty.
On to the plate they went with the spicy Spanish rice, and TADAAAA.
California style yumminess on a plate!
4 boneless, skinless, chicken breasts, sliced in half
2 tablespoon olive oil
1 teaspoon onion powder
1 tablespoon cumin
1 tablespoon Mexican chili powder
I teaspoon garlic powder
1 onion, chopped
2 avocados, sliced
1 lime, juiced
1 pint grape tomatoes
16 slices of Monterey Jack cheese
Preheat oven to 350 degrees
Dress avocado slices with salt and the lime juice, set aside.
Mix onion powder, cumin, chili powder, garlic powder, salt and pepper together in a bowl. Rub chicken breasts with the mixture. Set chicken aside.
Preheat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil to skillet and the chopped onion. Saute onion for about 5 minutes then add the grape tomatoes, cook for another 5 minutes until the tomatoes begin to burst. Transfer the cooked onion and tomatoes to a bowl and reserve. Return the skillet to the medium high heat and add the other tablespoon of olive oil. Cook the chicken for about 3 minutes per side, just so it is browned and almost cooked through. Remove chicken to a baking sheet. Top chicken with reserved onions and tomatoes and then with two slices of the cheese. Place in 350 oven for 10 to 15 minutes, until cheese melts. Remove from oven. Top each piece of chicken with 2 slices of avocado, serve.
Spicy Spanish Rice
2 red bell peppers
1 poblano pepper
2 jalapeno peppers
2 tablespoon vegetable oil
1 yellow onion, diced
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups rice
5 cups chicken stock
1 can black beans, drained and rinsed
1 tomato, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
Heat grill or broiler to high.
Coat peppers with 1 tablespoon of canola oil and place on the grill or under the broiler, turning frequently until the peppers blister and char. Remove from heat as they finish, the smaller peppers will finish first. As the peppers finish charring remove them to a bowl. Once all of the peppers are done, cover the bowl with plastic wrap and set the peppers aside to cool. Once peppers have cooled remove the skin and seeds and dice. Set aside.
In a large dutch oven, heat the remaining tablespoon of oil over medium-high heat. Add the onion. Saute until just starting to caramelize, about 10 to 15 minutes. Season with salt, cayenne, and black pepper. Stir in garlic and the rice and saute for 3 to 4 minutes. Add the chicken stock, cover and bring the rice mixture to a boil. Once it boils reduce heat to medium-low and cook for 10 minutes. Stir in roasted peppers, black beans, and tomatoes. Cook until the rice is tender about 8 more minutes.
Remove from heat and stir in the chopped cilantro leaves. Adjust seasoning if necessary. Transfer to a serving bowl and serve.