Chicken Chili Verde and Spanish Cauliflower Rice

Chicken Chili Verde

Ingredients:

* 4 large chicken breasts, cut into ½ inch cubes
* 2 lbs tomatillos
* 2 cups chicken stock
* 2 tablespoons coconut oil
* 1 yellow onion, pureed
* 4 garlic cloves, minced
* 1 bunch cilantro
* juice from 2 limes
* 1 tablespoon cumin
* ½ teaspoon paprika
* ½ teaspoon black pepper

Directions:

1. Cut chicken breast into 1/2 inch cubes.
2. Heat the coconut oil over medium-high heat in a large pan. Add chicken and brown for 5 minutes.
3. Remove chicken with slotted spoon and place in soup pot.
4. Add the onions and garlic to the oil and chicken drippings and sauté for 7-10 min or until the onions start to become transparent.
5. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well.
6. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add to the chicken in the soup pot and bring to a boil.
7. Turn down to low.
8. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them turning often, until the skins start to blacken (about 10 minutes).
9. Place the charred tomatillos, cilantro, and lime juice into a food processer or blender and blend until smooth.
10. Add to the chicken in the soup pot and simmer for 2 to 2 ½ hours.
11. The sauce will reduce down and become thicker over the course of the cooking process.

Cauliflower Spanish Rice:

Ingredients:

* 1 head cauliflower

* 1 tsp. olive oil

* 3 cloves garlic, minced

* 1 yellow onion, pureed
* 1 small green bell pepper, finely chopped

* 3 T cilantro, chopped

* 1 small can of tomato paste

* 1 T water

* 1 7oz. can diced green chilies

Directions:

1. Rice the cauliflower in a food processor, set aside in a microwavable bowl.
2. In a saute pan, heat olive oil and saute onions, garlic and bell pepper.
3. When onions are translucent, add tomato paste and green chilies and water.
4. Turn heat down low and add cilantro (and maybe a little salt and pepper to taste (optional).) 5. Add to cauliflower, mix well
6. Heat in microwave for about 5 minutes (covered) and about 80% power.

Original Chili Verde recipe found here.
Original Spanish Cauliflower rice recipe found here.

Hamburgers and Grilled Corn on the Cob

For the 4th of July we decided to have a bit of a cheat day--if you would like to call it that. We indulged with cheese (yum) and wheat...and gluten...oh and corn on the cob! Shame, shame. Poor Jonathan will probably be feeling the consequences of this meal tonight and days to come.

Hamburgers

Ingredients:

* Ground Beef
* Blue Cheese Crumbles
* Garlic Salt
* Pepper
* Tomatoes, sliced
* Lettuce
* Sharp Cheddar Cheese
* Mayo, Mustard, Ketchup
* Clausen Sliced Pickles
* Hamburger Buns

Directions:

1. In a large bowl combine ground beef, blue cheese crumbles, and your desired amount of garlic salt and pepper.
2. Mix well and make patties. (We like to make them kind of large because they tend to shrink on the grill and we like the patty to at least cover the bun in the end).
3. Place made patties on wax paper on a cookie sheet and layer as necessary.
4. Grill to desired done-ness.
5. Prepare other toppings.
6. Build your burger and enjoy!

We ate our burgers with some fresh fruit and grilled corn on the cob. For the corn we just husked it, wrapped it in foil, and then placed them on the heated grill, rotating occasionally for even cooking. When it is finished it is so tasty it doesn't even need butter and salt! (Of course, some added butter and salt anyway...) ;)

Prime Rib and Vegetables

Prime Rib

Ingredients:

* 4-5 lb. Rib Roast
* Prime Rib Seasoning (I used he leftovers from a packet my mom had called "My Family's Seasonings, Inc. Prime Rib Seasoning")
* mushrooms
* carrots, chopped
* 4 stalks celery, cut into 2" pieces
* 1 large onion, cut in wedges
* 2 sweet potatoes, peeled and cut into bite-size wedges
* garlic, grated
* olive oil
* salt and pepper to taste

Directions:

1. Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.
2. Surround ENTIRE ROAST with seasoning and PAT or rub it on. If some seasoning falls off, scoop it up and pat it back on the roast until entire roast is covered. Make sure to top the roast with a little extra seasoning.

3. Place the roast, fat side up, rib side down in a roasting pan in.
4. Cover and set aside for 30 minutes.
5. Preheat oven to 450 degrees.
6. Place roast on center rack; cook 20 minutes.
7. Reduce temperature to 325° and continue to cook for another 60-70 minutes depending on preferred done-ness. (total cooking time, including initial 20 minutes, should be approx 15-17 min per pound. Ours was 5.25 pounds)
8. Cut sweet potatoes, carrots, onion, celery, and mushrooms.
9. Place in bag or bowl and toss with olive oil.
10. Season with salt and pepper to taste.
11. About 45 minutes into the prime rib being in the oven, add vegetables around the outer edges and let bake with prime rib.
12. Remove roast from oven and cover with aluminum foil. Let rest 15-30 minutes before serving. This allows juices to penetrate the roast.

EAT and ENJOY!

This recipe was super scrumptious. I wasn't quite on top of things and didn't get all the vegetables cut as soon as I should have and therefore they were not cooked as long as I would have liked. Other than that...DIVINE!

Recipe concocted from the following original recipes:
* Oprah.com
* Simply Recipes
* My Family Seasonings, Inc

Menu July 3- July 9, 2011

Sunday, 7/3: Prime Rib Roast and Veges

Monday, 7/4: Turkey and Beef Hamburgers

Tuesday, 7/5: Pork Chicken Chili Verde and Spanish cauliflower rice

Wednesday, 7/6: Leftovers

Thursday, 7/7: Cilantro-Lime Chicken

Friday, 7/8: Attending a Wedding Reception...not making dinner ;)

Saturday, 7/9: Barbecued Chicken and Grilled Eggplant

Creamy Coconut Shrimp

Creamy Coconut Shrimp

Ingredients:

* 2 lb shrimp (raw is preferred, but I buy whatever is on sale...this time it was cooked)
* 2 cans thick coconut milk (I buy the Thai Kitchen cans for this recipe)
* garlic cloves, grated (3-4)
* ginger root, grated ( 1 1/2" cube cut from root)
* salt and pepper



Directions:
1. Wash shrimp (your choice whether or not to shell and tail them...I prefer not having to shell it while I'm eating)
2. Place into saucepan with coconut, garlic, ginger, and salt & pepper.

3. Bring to a boil, stirring frequently.
4. Reduce heat and simmer uncovered
5. Stir Frequently. I like it best after it's cooked long enough for the coconut to get really creamy and thick.

6. Serve with veges :)

Original Recipe found here.

Cauliflower Rice and Sauteed Veges

Cauliflower Rice

Ingredients:
* 1 head of cauliflower
* olive oil
* parsley or cilantro (I usually use about half a bunch)
* garlic (2-4 cloves), chopped or grated
* salt and pepper

Directions:
1. Chop/Grate/Blend cauliflower to the consistency of rice.

2. Saute garlic in olive oil in pan
3. Add cauliflower and and parsley or cilantro.

4. Cover to soften (I usually add a little water to help steam it a bit...but don't add too much because it'll get mushy)
5. Remove lid and stir until a little browned.
6. Add salt and pepper to taste.
7. Serve.



Sauteed Veges

Ingredients:
* 1/2 lb carrots
* 2 heads of broccoli
* olive oil
* garlic cloves (2-3), chopped or grated
* salt and pepper

Directions:

1. Chop carrots, broccoli, and garlic cloves.

2. Rinse carrots and broccoli.

3. Saute garlic in olive oil.
4. Add broccoli and carrots to pan.

5. Stir. Add a little water and cover to steam, stirring occastionally.
6. Add salt and pepper to taste.
7. Serve.