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Easy lunch + dinner: Moroccan Chicken with Jasmin or Basmati Rice

Hello friends,

I found a version of this chicken recipe in one of Jillian Michaels' books. Not only is it flavorful, but it is super easy to make! The chicken comes out delicious and you can just add veggies or rice or anything else you have already as a side. Here is my version:

Ingredients  
Skinless, boneless chicken breasts
Cooking spray
Oregano
Cumin
Cloves
Garlic


Preparation
Combine all spices in a dish,  spray chicken with cooking spray to cover it with the herb mixture and let is sit for about 30 min. Then just grill.  While you are waiting for the chicken to absorb all of the herbs, go ahead and work on your side dish and put the rice on the stove. This time I just had a couple of bell peppers in the fridge so I just chopped them up, added salt and pepper, and grilled them.
For the rice I just used a brown jasmine variety because it is super easy to cook. Just throw it in the pot with water and wait. It is so flavorful and aromatic!
This recipe is really a time saver. The rice was co…
Recent posts

Very good LENTILS!!!

Dear all, please welcome me back from my [almost] six month blog hiatus. My intention was not to abandon you. However, sometimes a brilliant law student is faced with only two options. To balance a full course load - including her first real trial  - with a part-time job orto enjoy cooking and blogging. Clearly, I opted for the former.Luckily, as all in life, that too, was temporary and here I am thinking of you as I explore vegetarian cooking. 

This recipe was originally posted by Martha Rose Shulman in The New York Times about a year ago. I tweaked it a little and here it is. 

Ingredients 

2 tbl of Virgin Olive Oil1 small onion finely chopped1 large carrot, diced3-4 garlic cloves, minced1 tsp of red pepper flakes1 can of grated tomatoes1 cup of lentilswater (obvious but just in case)1 small escarolebouquet garni: bay leaves, thyme, cilantro, parmigiano romano rind Preparation
Heat oil in dutch oven (or any pot)Add onions and carrots and cook for about five minutesadd garlic & red pep…

Steak and Potatoes with Mexican Salsa

A trip to Costco's meat department inspired this succulent recipe that reminded me of my typical meals growing up where beef and salsa were a MUST at the dinner table.
BEEF Arrachera cut is the best for this dish. I am not exactly sure if it is flank steak because it is not tough as flank steak is supposed to be yet the translations all have arrachera as flank. Here is what it looks like: You can marinade this beef anyway you want it.  This time I just used salt and pepper because I knew my salsa would give it a lot more flavor later.
This recipe is so easy yet so great! First, dab a little oil with a napkin on the cast iron grill.   Then place the beef on the grill, turn it, and take it out when your heart desires. Simple as that.
SALSA
Oh! Salsita hmmmm just even writing about it gets me excited. This is just one variation of the always welcomed Mexican salsa.
First boil three tomatoes and two jalapeƱos. Once they are boiled peel the tomatoes and remove the ends to both the chiles and t…

Moroccan Pizza by guest Chez Nina

This week we go from Casa de Vanessa to Chez Nina...  

Nina had the pleasure of collaborating on Vanessa's culinary adventure recently, and they enjoyed a dinner of pear/ham/arugula appetizers, pizza made from scratch, and salad.
For the appetizers, take two pears and cut each of them into 8 wedges.  In a large bowl, toss the pears wedges with 2 teaspoons (about 2 squeezes) of fresh lemon juice.  Layer a slice of pear, an arugula leaf, and a small piece of blue cheese onto a piece of prosciutto, and roll the prosciutto around the pear-arugula-cheese.  You can also use melon, peaches, and cantaloupe as a substitute for the pears.  The end product should look something like this: The first step in making the pizza is to prepare the crust.  You can either use a readymade one or make your own.  Here is a link to a simple pizza crust recipe: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/basic-pizza-crust/.
Put the crust in the oven for about 5-7 minutes before adding any to…

Picadillo Sonora Style

Hi all,

I had been craving my gramma's picadillo so I e-mailed her for the recipe.  Her response (below) was interesting but it got me Picadillo. Picadillo is a traditional dish in many Latin American countries. It is usually with beef, tomatoes, and other ingredients that vary by region.  Cubans, however, make it with pork. It is typically served with rice and tortillas. The name comes from the Spanish word "picar," which means "to mince" or "to chop".

From the horse's mouth:
Se pone a cocer la carne
Puede ser arriachera o lomo ( te recomiendo arriachera )
Se pone a cocer con un pedazo de cebolla y 2 dientes de ajo, se le saca despues la cebolla y el ajo, se pone a desebrar.
Luego se pone a cocer chile rojo california "seco" ancho y se muele en la licuadora y lo cuelas en el colador.
Despues cortas la cebolla por mitad y cortas julianas (como lunas que se desgajan) las apartas
despues cortas tomatillo tambien como la cebolla ( en lunitas…

Genesis of this blog

Today is one of those days when I need an outlet; a conduit for expression to liberate this energy. 
So I create this blog to share. To share what has begun to bring me great joy, pleasure, and relaxation. Cooking is starting to become my therapy and my hobby. I want to share my adventures in the kitchen with you. Here are some pictures of what I've been cooking recently.