Recipes to Live by

Total Time: 30 minutes Ingredients Ingredient Checklist 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt ½ teaspoon ground cumin ¼ cup chopped onion ½ cup tomato sauce 2 cups chicken broth Directions Instructions Checklist Step 1 Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Step 2 Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Preparation: In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute. Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in...

Killer Chicken Thigh Marinade Serves: 8 Prep Time: 15 mins Cooking Time: 30 mins Ingredients 8 bone-in, skin-on chicken thighs (about 4 pounds)  2 tablespoons olive oil 1 tablespoon sesame oil 4 tablespoons low sodium soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons lemon juice (or lime juice) 5 tablespoons honey (or maple syrup) 6 cloves garlic (minced) 1⁄2 teaspoon black pepper (freshly ground)  2 teaspoons kosher salt (plus more to taste)   Instructions Step 1: Mix the olive oil, sesame oil, soy sauce, Worcestershire sauce, lime juice, maple syrup, minced garlic, black pepper, and kosher salt. Step 2: Add chicken to marinade, coating every piece. Step 3: Place in the fridge to marinate for at least 30 minutes to an hour or overnight.  Step 4: Preheat oven to 450.   Step 5: Transfer the chicken and marinade in a baking dish and place inside the preheated oven. Bake for 25 to 30 minutes, uncovered,    skin side up, until the internal tem...

Allow 2 hours for complete time from prepping to baking to cooling.   From refrigerated section, bake oversized premade frozen crust in 375° oven  1 small onion- less if you want less 1 clove garlic, minced 2-3 cups spinach, if fresh, cut into bite sized pieces (Trader Joe’s has triple washed baby spinach) 4 eggs 1 cup milk 1-2 cups Colby-Jack cheese Salt and pepper Preheat oven to 375°. Bake crust ink oven 10 minutes.   Take out and let cool.   As it bakes, sauté onions, garlic, and spinach until onions are soft, about ten minutes.  The drier it becomes, the crispier the quiche will be.  Beat eggs and milk in a separate container. Grate cheese and place in bottom layer.   Layer with spinach mix then top with egg mixture.   Bake 35 minutes.  Let set 10 minutes. Baked 350 for 40 minutes.  Sprinkled more cheddar jack on top.  Then baked 400 for 10. Try 375 for 11 minutes in precooking the crust initially.   4/21/2020 Tuesday...

1 pound ground beef 6 small XLT tamales  1 can corn,  1 egg, 1 chopped onion 1 can tomato soup, 1 garlic clove, diced  1 can chopped olives Shredded cheddar cheese Preheat oven to 350.  Line pan with tamales sliced in half  then set it aside.  Brown ground beef in a large frying pan with onion and garlic. Add tomato soup, corn, olives, and egg. Mix well. Pour the mix on top of the tamales. Top with cheddar cheese. Bake at 350 oven for 30 minutes.  Note:  I left part of the casserole without cheese for those not wanting the cheese.