I am really enjoying using our rice cooker for meals instead of just using it to make white rice! I think I even love it more then my crock pot. I know - I will probably be struck down for saying that, but I don't know about you, but my crock pot is not non-stick and my rice cooker is. Now don't get me wrong there is definitely more that my crock pot can do, but for quick no fuss meals, the rice cooker is the way to go...especially on the days where temps outside reach well over 100. So this year I am determined to make more and more recipes in my rice cooker.
UPDATE: As we are coming to an end of our left overs from this meal, my hubby looked over at me and said, "I really liked this one. It was really good". Now, the reason why I share this with you is because you have to understand that there are 2 major ingredients in this recipe that as soon as my husband hears the words - he winces. Those 2 words are ... Chicken ... and ... Brown Rice. He gets this look on his face like I am trying to feed him raw kale and a glass of water. Now there is nothing wrong with kale and water but to my hubby, who is a "meat and potatoes" kinda guy, it doesn't go over well. LOL So I hope y'all enjoy this one. It has my husbands seal of approval. INGREDIENTS 1 cup brown rice (rinsed) 3 cups water 1 can enchilada sauce 1/3 cup diced green onions 1/4 cup dried cilantro 1 tbsp ground ancho chili (optional) 1 tbsp ground Aleppo chili (optional) 1 tbsp kosher salt (+/- depending on your taste) 1 can sweet corn (drained) 1 can black beans (drained) 1 1/2 cup shredded cooked chicken DIRECTIONS
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For years (and yes I mean years) I have tried to make tortillas just like the ones my hubby ate while growing up. The ones I made were - well let's just say ok. Then one of my friends shared this video with me tonight and it changed my world! LOL I watched the video like 4 times, each time a different part clicked and realized (up until this point) I had been doing it all wrong. So at 10 o'clock at night, I decide to make these tortillas - just like the video, and Oh. My. Goodness. There are no words to describe just how yummy these are!! Below is the process I used. Yes, I cheated and used my mixer... But in my defense it was 10 at night and if I hadn't I'd still be making these right now (11:47 PM) instead of finishing up this post and going to bed. So with that, I wish you all a good night. I would love to know if you make these, and what you think of her recipe!
Oh the HEAT! How tired I am of this heat - BUT on a positive note, it forces me to come up with better ways of cooking complete meals without heating up the stove or oven and roasting us in the kitchen. So today I made Spanish Rice using some of my homemade Enchilada Sauce. Added a few more ingredients, and placed the steamer tray in the top grooves to cook the tamales. In less then 30 minutes we had a great meal and the temp in the kitchen didn't even budge! Now to see what else I can cook in our rice cooker...besides rice! :)
INGREDIENTS 1 pound of fun shaped pasta - I used Fioli 1 can black beans (drained but not rinsed) 1 can corn (drained) 1 can diced tomatoes (not drained) 1 small can diced chiles (not drained) 1 small onion (diced) 2 green onions (diced) 2 cloves garlic (minced) 3/4 cup cilantro (chopped) 1 tbsp cumin 2 tbsp dried Aleppo peppers (optional) 1/4 lime juice Salt to taste DIRECTIONS
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