Lime and Cilantro Chicken in the crockpot

2 whole limes juiced, plus a little zest
2 Tbs. white sugar (or other sweetner, I used 1 Tbs. Agave)
2 tsp. dried oregano
1/2 tsp. cayenne pepper
1 bunch cilantro
1/4 c. vegetable oil (I only used half the amount)
6 to 8 chicken breasts (frozen can be used)

Mix all ingredients except chicken together. Lay the chicken in the crockpot. Pour lime mixture over the top. Cook on low for 5 to 6 hours. Shred chicken and stir eveything together.

Serve as a taco, burrito, quesedilla, or over salad. Can be adapted to whatever you family likes.

Very Yummy!

Herbed Olive Oil Roasted Halibut

I adapted this dish from a Food Network recipe aired on "Grilling with Bobby Flay." Since I don't have a grill, this is an oven-baked verion which I think is better because it makes a delicious "sauce" for the mild fish.

Herbed Olive Oil Roasted Halibut

Prep Time: 10 min.
Cook Time: 8-10 min.
Servings: 4

Ingredients:
3/4 cup (scant) extra-virgin olive oil (you can use less if you want, but it helps keep the fish really moist and it's good fat, so I decided it's fine)
2 Tbsp. dried italian seasoning
1 Tbsp. roughly chopped fresh Italian parsley (use the flat leaf--MUST be fresh!)
2 Tbsp. roughly chopped fresh basil leaves (again, don't skimp--use fresh)
1/4 cup finely chopped shallots
1 Tbsp. minced garlic
1/2 cup grated parmesan (the real stuff, not that powdery canned stuff. And don't be scared by the mixture of fish and cheese in this recipe, it is truly amazing)
4 halibut fillets (about 6-8oz each). Cod or snapper would work well too.

Directions: Create and Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan cheese in a bowl. Preheat oven to 450. Coat the halibut in the Italian herb baste and bake for 8-10 minutes until fish is opaque and a knife slides in easily. Don't overbake! Let rest 2 minutes.

I served this with sauteed peas and fennel and crusty french bread, but you could seve with any veggie and starch of your choice--roasted brussles sprouts and polenta would be nice too.

Chili Rubbed Pork with Apricot Glaze

If you want to look like an amazing cook and/or feel really good about your cooking abilities, make this pork! It is the tastiest pork roast I've ever tasted. I've made this twice. The first time we took dinner to a couple families. They both asked for the recipe, and my friend said her husband wouldn't stop complimenting it the entire time they were eating and even said, to his wife, "this is how you should...." then stopped before he got himself in trouble :). The second time we made it for a big family dinner, and again, it got rave reviews. I found it on my favorite food blog, melskitchencafe Mel is amazing, all of her recipes are excellent, and this pork roast is no exception. This recipe is a keeper!


Chili-Rubbed Pork with Apricot Glaze

2 (1-pound each) pork tenderloins, fat trimmed

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger (see tutorial here)
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.

Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.

Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.

Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Baked Parmesan Risotto

Baked Parmesan “Risotto”

Adapted from Ina Garten

Risotto is a fantastic winter Italian dish. If you haven’t made/had it before it is full of flavor and is creamy and rich BUT the time honored method of preparation requires that you stand before the stove for 30 minutes stirring and adding small amounts of chicken broth constantly which is basically a pain. This recipe bakes the risotto, inspiration! The original recipe called for peas, but I prefer mushrooms for their flavor. I also added a few other changes to make the risotto more flavorful since I don’t add wine (which is usually a must in risotto). If mushrooms aren’t your thing, experiment with peas, asparagus, fresh tomatoes… I promise this is fantastic and easy!!

1 ½ cups Arborio rice

5 cups Chicken stock, note that stock is different than broth, more flavorful, althoughyou can use either

1 cup Freshly grated Parmesan cheese

2 T Butter

2T Olive oil

2 cups Crimini or baby bella mushrooms (more flavorful than white buttons)

1 Medium white/yellow onion

3 Cloves garlic

1t Rosemary (optional)

Preheat the oven to 350 degrees.

Put the butter and rice in a baking dish on the stove that can be transferred to the oven. Cook the rice on medium for 2-3 minutes to slightly toast the rice. Add 4 cups of the chicken stock and bake covered for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Meanwhile, chop the mushrooms and onions and mince the garlic. Combine the olive oil, onions and garlic in a pan and start sautéing over medium heat. After the onions begin to soften, add the mushrooms and rosemary, if using, and sauté until the mushrooms are soft.

Remove the rice from the oven, add the remaining cup of chicken stock, the parmesan, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the mushroom mixture and stir until combined. Serve hot.

Beef and Bean Burritos

After gobbling down more sugar than one should consume in a year in the last 3 weeks, I'm posting a recipe that has absolutely Nothing to do with sugar. Those posts are for a different time, when I feel back to my normal, less-sugar-filled self. That being said.....
I made these a few weeks back after coming across the recipe on Pioneer Woman. They looked too good to pass up and really easy. They use El Pato, so you know they're gonna be awesome. They were very simple to make and even tastier than I expected. I will definitely be making these again!

BEEF & BEAN BURRITOS

• 2 pounds Ground Beef
• ½ whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce ( save a little for drizzling on top)
  
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• ¾ cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas ( I used whole wheat)
  
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves, Optional
• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.