Rain, Rain Go Away

It looks like it’ll be raining all week here so it doesn’t look like we’re going to be using our grill outside this week. Instead we’ll be fixing recipes indoors that’ll make you feel like you’re cooking outdoors on Memorial Day. We know that not everyone has an outdoor grill and sometimes the weather keeps you from using your grill outside or you live somewhere where you can’t use a grill. Hope you enjoy these recipes that are cooked inside but make you feel like you’ve cooked outside.

Take care everybody !

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Green Poblano Rice

Ingredients

  • 4 poblano chiles
  • 1/3 cup chopped fresh cilantro
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon chicken bouillon granules
  • 2 tablespoons olive oil (we used extra-virgin olive oil)
  • ¼ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked converted white rice
  • 1/3 cup finely chopped parsley (we used Italian parsley)
  • ½ teaspoon salt, if desired (we used it)

Directions

  1. Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
  2. Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
  3. Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
  4. Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
  5. Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.

This recipe does take a bit of work but the flavor is so worth it !

Recipe source unknown.

Take care everybody !

Thai Turkey Salad Pitas

Ingredients

  • 2 cups cubed cooked turkey breast (we used Beyond Meat’s grilled chicken strips and needed 2 (9 oz. each) packages in order to get 2 cups worth)
  • 2 cups coleslaw mix
  • ½ cup golden raisins (we used regular raisins since we already had them at home)
  • 1/3 cup chopped unsalted peanuts
  • 1 green onion, chopped (we sliced ours)
  • ¼ cup lime juice
  • ¼ cup honey
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 Tbsp. sesame oil (we used toasted sesame oil)
  • 2 tsp. chili sauce (we used sriracha)
  • ½ tsp. garlic powder
  • 8 pita pocket halves

Directions

  1. Take a large mixing bowl out and mix the first 5 ingredients together in it. In a small mixing bowl, whisk together the lime juice, honey, soy sauce, sesame oil, chili sauce and garlic powder until combined. Pour the sauce mixture into the large mixing bowl, tossing to coat.
  2. Fill each pita half with about ½ cup of the mixture.

This is so freaking delicious ! It is pretty saucy though,  we would recommend only filling up one pita half and then waiting until you’re done eating to fill up the second half.

Recipe source unknown.

We weren’t paid in any form to promote Beyond Meat.

Oh The Joys Of Having A Cat

Last night poor mommy was asleep on the couch and got woke up by a cat using her scalp like a springboard to get off the couch. It took a little while for the bleeding to stop. I was in the kitchen washing dishes when it happened so unfortunately I couldn’t tell her who did it. At that point though, every cat felt like an asshole ! This is one of those things that no one talks about when you go to adopt a cat !

The picture we took was after she had applied compression for about 15 minutes and had changed the paper towels several times. This is not what she had in mind for highlights ! lol

Take care everybody !