Cilantro Lime Rice
Posted: August 3, 2012 Filed under: sides recipes | Tags: cilantro lime rice, enchiladas, food, Garlic, lime, martha stewart, recipes, Rice 4 Comments »
cilantro lime rice
I have so many recipes of cilantro lime rice pinned to my Pinterest boards for months now! In this version of cilantro lime rice, I’m actually using a Martha Stewart recipe.
I love the idea of cilantro lime flavored rice…cilantro and lime taste so good together!
There’s also garlic in this recipe! I love garlic so I always end up adding a few extra cloves to every recipe I use!
All the flavors in this recipe is totally spot on! But what I didn’t really love about this recipe was that the rice was a bit too mushy for my liking. Next time I make this, I cook the rice the way I normally do. So I would toast the rice in some butter and garlic and then add the water and let the water absorb the rice.
Cilantro lime rice goes very well with cheese enchiladas! :)
Have you tried making cilantro lime rice before? If so, let me know what your favorite recipe is! Hope you’re having a beautiful day!
xoxo, kat
Cilantro Lime Rice (via Martha Stewart)
- 1 cup long-grain white rice
- 1 1/2 cups water
- Coarse salt
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove
Directions:
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
Battle of the Salmon Steaks & Ginger Jasmine Rice
Posted: May 14, 2012 Filed under: food from the sea recipes, sides recipes | Tags: Butter, cajun, food, ginger jasmine rice, jasmine rice, menu, Rice, salmon, seafood, sides 9 Comments »
NOTE: Eeep, I was going through my drafts and just realized that this was never published! Oh what a night that was! Definitely do give the ginger jasmine right a try, so good! Hope you all enjoy reading our fun date night! Have a wonderful day, xoxo!
We had a large filet of salmon so we decided to do a cook-off challenge, appropriately dubbed “Battle of the Salmon Steaks”.
The challengers: Kat vs. Boyfriend
The boyfriend made his specialty,baked salmon à la mon ami…
baked salmon à la mon ami
I remade an old favorite, but this time with salmon…
blackened cajun salmon
It’s really hard to say who the winner is because both salmon dishes taste delish in its own right! His is packed with buttery goodness, whereas mine is crisp and spicy.
I made ginger jasmine rice as a side dish for these salmons. The rice is packed full of gingery flavor, and who knew ginger and garlic would go so well together? I just love simple rice dishes like these! Let me know if you have other rice dishes I should try!
Do you do cook-off competitions at home?
xoxo, kat
Blackened Cajun Salmon
- salmon filet
- cajun/creole spice mix
- olive oil
Directions:
- Rinse and pat the salmon fillet dry. Completely coat both sides of the fillet with the cajun mix, and shaking off any excess.
- Heat a cast-iron pan over medium-high heat, and pour some olive oil to coat the bottom of the pan. Once the pan is hot and sizzling, and cook until blackened, about 4-5 minutes. Then flip and cook for another 4-5 minutes until blackened.
Baked Salmon À La Mon Ami
- salmon
- roasted garlic herb compound butter (or butter)
- olive oil
- dried herbs (oregano, rosemary)
- salt/pepper
Directions:
- Preheat oven to 400°F.
- Rinse the filet of salmon with cold water and pat the salmon dry.
- Rub both sides of the salmon with olive oil.
- Season with salt, pepper and any dried herbs according to your taste preferences.
- Coat the top of the salmon with a compound butter.
- Bake for 15-20 minutes depending on the thickness of the salmon.
- Serve immediately.
Ginger Jasmine Rice (adapted from Food.com)
- 1 1/2 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, minced
- 1/2 cup jasmine rice
- 1 cup water
- salt and freshly ground pepper, to taste
Directions:
- Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
- Add liquid. Bring to a boil.
- Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.
Garlic Jasmine Rice with Pork Tonkatsu and Tonkatsu Sauce
Posted: April 10, 2012 Filed under: meat recipes, sides recipes | Tags: food, Garlic, Meat, menu, pork, Rice, tonkatsu 7 Comments »
garlic jasmine rice with pork tonkatsu and tonkatsu sauce
For date night last week, I made pork tonkatsu! I’m very excited to blog about this because I did all the work myself…even THE. FRYING. PART. Simple ingredients, easy to put together…this is just such a great yummy homemade date night food :)
First, rinse the pork chops and pat dry. If the pork is moist and wet, the breading will end up being gunky and soggy.
Since our chops were on the extra thick side, I sliced them in half lengthwise and trimmed off the excess fat. Make sure it’s cut evenly throughout otherwise it won’t be cooking evenly throughout. If it does end up getting a little lopsided, feel free to pound it with a meat tenderizer.
Season both sides liberally with salt and pepper and set aside…
he calls it “arroz con pollo”, she calls it “chicken and rice” because she butchers the spanish language like no other…
Posted: August 30, 2011 Filed under: meat recipes, sides recipes | Tags: Arroz con pollo, chicken, chicken and rice, date night, food, menu, mexican rice, Rice, Spanish rice 6 Comments »
arroz con pollo
Welcome to another he cooks, she eats edition!
He was so sweet to take over cooking duties for date night since I was stuck in my indecisive phase. I hate to brag, but he is quite the cook himself and makes the best mexican food I’ve ever eaten, and a mean steak! I consider myself to be one lucky girl! By the way, what is it with guys and their amazing steak cooking skills? I myself, refuse to cook a steak just because I rarely eat red meat and I’m terrified of messing it up!
For dinner, he did a healthy spin on the classic arroz con pollo. The chicken is baked in the oven and takes very little prep time and less than an hour to bake. It was simply delicious…the skin was crispy, and the meat was moist and so flavorful! The rice…let’s see, the rice is my absolute favorite!! It’s spicy! If you love spice then you’ll love it! If spice is not your cup of tea, then you can omit the spicy tomato sauce, but then again it really wouldn’t be mexican rice without the spice! This is one of my favorite dishes that he makes. In fact, I ate a giant bowl of his leftover rice the following day and took a two hour nap afterwards. Yes, it was that good.
Check out the recipe below! What do you guys make for date nights? And ladies, what are some of your fave dishes that your boyfriend has made for you? :)
Arroz con Pollo
serving size: one happy couple :)
Mexican Rice
- 1 tablespoon butter
- 1 cup rice
- 1/4 cup of spicy tomato sauce (used El Pato, or if not available use enchilada sauce)
- 1 1/2 cups of water
- half an onion, diced
- 2 garlic cloves, minced
- oregano
- salt/pepper
- In a pot, melt butter with rice and brown.
- Add garlic and onions, and season with salt/pepper, and oregano to your desired taste. Stir well.
- Add water and spicy tomato sauce. Bring to a boil, stirring occasionally for 1-2 minutes.
- Cover, reduce to simmer. Leave a slight gap between the pot and lid. Let it simmer for 10 minutes. Make sure to check occasionally and stir so that the rice does not stick to the bottom of the pot.
- After 10 minutes, the liquids should have evaporated. If there is a lot of liquids, leave for another 5 minutes. The rice should be moist. Take off the stove and cover with lid . When ready, serve.
- 2 chicken thighs
- olive oil
- salt/pepper
- Preheat oven to 400°.
- Clean chicken thighs, and pat dry.
- Lay chicken on a baking dish and drizzle the chicken with olive oil.
- Season both sides with salt/pepper.
- Bake the chicken for 35 minutes.
- After 35 minutes, take the chicken out of the oven to check if it is done. If clear juices are running, then put it back in the oven for another 10 minutes.
- Serve.
