Goodell Goodies: Cilantro

Showing posts with label Cilantro. Show all posts

Wednesday, February 21, 2024

Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Wednesday, February 7, 2024

Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Wednesday, December 6, 2023

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

Tuesday, August 11, 2020

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Tuesday, December 12, 2017

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip
12 oz fresh cranberries
4-5 green onions, roughly chopped
1/2 bunch cilantro, roughly chopped
2 jalapenos, seeded and diced
3/4 c sugar
juice of 1 lime
pinch of salt
2- 8 oz pkgs cream cheese, softened

1. In a food processor, pulse cranberries until roughly chopped. Add the rest of the ingredients except for the cream cheese, and process until well combined. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. When ready to serve, spread cream cheese in a serving dish (roughly 9x13 size); top with cranberry mixture.
Serve with crackers (we prefer Wheat Thins) or tortilla chips.

Tuesday, May 17, 2016

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
1 1/2 lb chicken breast
1 onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1- 15 oz can diced tomatoes
2 c chicken broth
1 T chili powder
1 T cumin
1 t oregano
1/2 t paprika
salt and pepper, to taste
1- 13.5 oz can coconut milk, opt
2 T cilantro, chopped
1 avocado, pitted and sliced

1. Place chicken in the bottom of a slow cooker; add onion, bell pepper, jalapeno, and garlic.
2. Pour in tomatoes and broth; sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
3. Cover and cook on low for 8 hours.
Shred chicken before serving. Stir in coconut milk. Garnish with cilantro and avocado.

Tuesday, April 19, 2016

Slow Cooker Butternut Squash Thai Soup

Slow Cooker Butternut Squash Thai Soup
2 lb butternut squash, peeled and diced
21 oz unsweetened coconut milk
3 c chicken broth
3 t onion powder
1-3 t sriracha, to taste
juice of 2 limes + zest of 1 lime, separated
1 t garlic powder
1 t curry powder
3 t salt, or to taste
1/4 c chopped cilantro
1/4 c chopped cashews
1/2 t red chili pepper flakes (opt)

1. Add butternut squash, coconut milk, chicken broth, onion powder, sriracha, lime juice, garlic powder, and curry powder in a slow cooker; cover and cook on high for 2-3 hours (or on low for 4-5 hours).
2. Using an immersion blender (or regular blender or food processor), blend soup; add salt to taste and additional milk, if desired.
3. In a small bowl, combine cilantro, cashews, red chili pepper flakes, and lime zest; sprinkle over individual servings of soup.

Tuesday, November 3, 2015

Southwestern Chicken Pasta

Southwestern Chicken Pasta

1/4 c olive oil
1 T minced garlic
1 red pepper, chopped
1 yellow pepper, chopped
4 roma tomatoes, chopped
1- 16 oz bag frozen corn
1/4 c chopped cilantro
1 bunch green onions, chopped
juice of 1 lime
1/4 t cumin
1 t oregano
3 chicken breasts, cooked and shredded
1 lb small pasta (bowtie, rotini, macaroni, etc)

1. In a large pan, heat oil, garlic, and peppers over medium heat; saute about 5 minutes.
2. Add everything except the pasta and heat over medium-low heat.
3. Meanwhile cook pasta to al dente; drain pasta and toss with chicken mixture.

Tuesday, December 9, 2014

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Tuesday, February 25, 2014

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 c salsa
2.5 c frozen corn
1- 15 oz can black beans, drained and rinsed
1 1/2 c water
1 t cumin
1/4 bunch cilantro, chopped
1 1/2 c Cheddar cheese
Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
Serve topped with your favorite Mexican toppings.

Tuesday, June 4, 2013

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.

Tuesday, January 8, 2013

Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken
2 c chicken broth
1 can black beans
1 c frozen corn
1 can Rotel tomatoes and chiles
2 cloves garlic, minced
1/2 onion, diced
1 t garlic salt
1 t cumin
1 t onion powder
1 t chili powder
3 chicken breasts
salt and pepper, to taste
rice, cooked
Cheddar cheese (opt)
green onions (opt)
cilantro (opt)

1. Mix broth, beans, corn, Rotel, garlic, onions, and spices in a slow cooker; top with chicken.
2. Cook on high for 6 hours or low for 10 hours; shred chicken half an hour before serving and return to slow cooker.
3. Season with salt and pepper; serve over rice, topped with cheese and green onions or cilantro.

Tuesday, May 29, 2012

UPDATED Cafe Rio Creamy Tomatillo Dressing

Cafe Rio Creamy Tomatillo Dressing
1 pkt Hidden Valley Ranch mix
1 c [light] mayonnaise
1 c buttermilk*
2 tomatillos, husk removed
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno (seeds and ribs optional)

1. Blend all ingredients in blender and let sit in the fridge for at least an hour.
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar (or lime juice), stir well and let sit for a minute.

Tuesday, May 22, 2012

Cafe Rio Black Beans

Cafe Rio Black Beans
2 T olive oil
2 cloves garlic, minced
1 t ground cumin
1- 15.25 oz can black beans
1 1/2 t salt
2 T fresh chopped cilantro

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat for 2-3 minutes; add beans and salt.
2. Cook, stirring occasionally, until heated through; stir in cilantro just before serving.

[I didn't get a picture of the beans, but...they look a lot like black beans with cilantro in them. If yours looks like that, you have a winner!]

Tuesday, May 15, 2012

UPDATED Cafe Rio Cilantro-Lime Rice

Cafe Rio Cilantro-Lime Rice
1 c white rice
1 t butter
2 cloves garlic, minced
1 lime, zested and juiced
1- 15 oz can chicken broth
3/4 cup water
2 t sugar
3 T fresh chopped cilantro

1. In a medium saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water.
2. Bring to a boil; turn down to low, cover, and cook for 15-20 minutes, until rice is tender; remove from heat.
3. In a small bowl, combine remaining tablespoon lime juice, zest, sugar, and cilantro; stir in to rice and serve warm.

Tuesday, September 20, 2011

Slow Cooker Thai Peanut Chicken

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Tuesday, July 26, 2011

Black Bean Dip

Black Bean Dip
1- 15.25 oz can black beans
1/2 c salsa
2 T lime juice
1/4 t cumin
about a 1/4 bunch of cilantro, to taste
salt and pepper, to taste

1. Place beans, salsa, lime juice, cumin, and cilantro in a food processor; process until smooth.
2. Add salt and pepper to taste and serve with tortilla chips.

Tuesday, April 5, 2011

Tangy Lime Spaghetti

Super easy, super quick, super tangy.
This recipe is very lenient, so play with it and make it your own.

Tangy Lime Spaghetti
2 T butter
3-4 cloves garlic
1 lime, juiced
¾ c sour cream
½ t salt
2-3 c cooked spaghetti
½ c Parmesan cheese
¼ - ½ c chopped cilantro to taste
1 tomato, diced

1. Preheat oven to 375*.
2. In a small pan, heat butter over medium heat.
3. Once butter is melted, add garlic and saute for a minute or two.
4. Stir in lime juice until well blended, and then stir in sour cream and salt.
5. Remove from heat and toss with spaghetti in a large oven-safe dish.
6. Bake 10 min, toss in Parmesan cheese.
7. Serve topped with cilantro and tomato.

Tuesday, March 8, 2011

Mango Chipolte Chicken

Mango Chipotle Chicken
3 mangoes, peeled and pitted
1/2 bunch of cilantro
3 chipotle peppers in adobo, plus 1 T adobo sauce (in a can in the Mexican foods section/aisle)
2 T vinegar
5 cloves garlic
1 lime, zested and juiced
2 T olive oil
1 T salt
2 t pepper
5 boneless, skinless chicken breasts, diced
cooked rice
sour cream (opt)
shredded cheese (opt)

1. Throw all ingredients except chicken and rice in a food processor and puree until smooth.
2. Place chicken in a gallon-sized freezer bag and cover with sauce; coat chicken well.
3. Put bag in refrigerator overnight.

4. Preheat oven to 375*; place chicken and sauce in a greased 9x13 pan.
5. Bake for 45-60 minutes, until chicken is tender and cooked through.

4. Turn slow cooker on low; add chicken and sauce.
5. Cook for 6 hours (or 4 hours on high heat).

6. Serve over rice, and topped with sour cream and cheese to ease the heat kick.

Tuesday, August 24, 2010

Thai Chicken

Thai Chicken
4 boneless, skinless chicken breasts, diced
6 cloves garlic, minced
1 t salt
1/2 t pepper
1/2 t crushed red pepper
1/4 t ground coriander
1/4 t cumin
1/4 t cinnamon
1/4 t nutmeg
1 lime, zested and juiced
1 white onion, chopped
1/4 c butter
1- 14.5 oz can tomato sauce
1- 14.5 oz can diced tomatoes
1 pint half and half (or heavy whipping cream)
1 bunch cilantro, chopped
about 2 cups brown rice (or however much you want)

1. Place chicken, garlic, spices, and lime zest/juice in a large ziploc bag; place in fridge to marinate overnight.

2. In a large skillet over medium heat, saute onion in butter until clear.
3. Add chicken and marinade; cook, uncovered, about 10 minutes, stirring occasionally.
4. Reduce heat to medium-low and add tomato sauce and tomatoes; cook, covered, for 30 minutes.
5. Remove from heat; add half and half and cilantro just before serving over rice.