Cilantro Lime Rice

  Ingredients:

• 3 cups Basmati rice
• 4 1/2 cups water
• 3 tbsp vegetable oil
• 3 tsp salt
• 9 tbsp cilantro, chopped
• 4 tbsp lime juice (2-3 limes)

Directions:

1. Rinse the rice several times until the water runs mostly clear
2. (Recommended) Soak the rice in cold water for 20–30 minutes, then drain well. This helps the grains cook evenly and stay fluffy
3. Add the rice, water (or chicken broth), vegetable oil, and salt to your rice cooker.
4. Cook using the White Rice setting (or the standard setting for basmati if your rice cooker has one).
5. Let the rice rest for 10 minutes after the cooker switches to warm.
6. Fluff gently with a fork or rice paddle.
7. Stir in the chopped cilantro and lime juice just before serving.

Notes

• Chicken broth can be substituted for the water for a richer flavor.
• For Jasmine Rice: Use 3 cups jasmine rice and 3½ cups water. Skip the soaking step, then follow the recipe as written. Jasmine rice has a softer texture and a naturally floral aroma, while basmati rice produces lighter, fluffier, more distinct grains.
• For a brighter citrus flavor, add 1–2 teaspoons of lime zest along with the lime juice.

Never-fail Pie Crust

 Ingredients:

• 4 cups flour
• 2 tsp salt
• 1 tbsp sugar
• 1 3/4 cup shortening
• 1 egg, well beaten
• 1 tbsp vinegar
• 1/2 cup cold water

Directions:

1. Sift dry ingredients together.
2. Cut in the shortening until it resembles course cornmeal.
3. Add liquid all at once.
4. Stir with a fork until formed into a ball.
5. Roll out on floured surface using floured rolling pin.
6. Makes 4 pie crusts for 9-inch pies

Rotisserie Chicken Pot Pie

 Ingredients:

• 8 tbsp unsalted butter
• 2 lbs rotisserie chicken meat, shredded
• 1 cup sliced celery
• 1 cup chopped yellow onion
• 2 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried thyme leaves
• 1/2 tsp ground black pepper
• 1/2 cup flour
• 1 cup heavy cream
• 2 cups chicken broth
• 1 cup frozen peas & carrots
• 1/2 cup frozen corn
• 4 pie crusts (2 bottoms, 2 tops)

Directions:

1. Preheat oven to 425 degrees F. Oven rack on the bottom of the oven.
2. Add the butter to a skillet over medium heat. Once the butter is melted, add the celery and onion. Cook for 8-10 minutes, until the onion and celery is softened.
3. Add the rotisserie chicken meat and the spices. Stir.
4. Add the flour. Stir well until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bublling and thick, stirring often, 3-5 minutes.
5. Remove from the heat. Stir in the frozen, peas, carrots, and corn. Let cool for 15-30 minutes.
6. Fit pie crusts into the bottom of two 9-inch pie plates. Spoon the cooled filling into the pie crust. Top each with a pie crust. Seal the edges of the pies. Cut 3-5 slits in the top of the pies to allow steam to escape.
7. Place the filled pie plates on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
8. Cool for 15-30 minutes before slicing and serving.

Notes

*Pouring hot filling into the unbaked pie crust can make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.

Recipe adapted from The Best Classic Chicken Pot Pie Recipe by Amanda Finks

Cinnamon Buttons

 

Ingredients:

• 4 to 4 1/2 cups flour
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt
• 1 tsp baking soda
• 3/4 cup shortening or butter
• 2 eggs, beaten
• 1 cup buttermilk

Cinnamon Sugar:

• 1/2 cup sugar
• 1/2 tsp cinnamon

Directions:

1. Mix dry ingredients together
2. Cut shortening into dry ingredients.
3. Blend eggs and buttermilk. Mix into dry ingredients until moistened. Do not over mix.
4. Roll out dough and cut with small biscuit cutter.
5. Dips tops in butter then in cinnamon sugar mixture
6. Bake at 400 F for around 8 minutes

Buttercream Icing

Ingredients:

• 1 cup crisco shortening
• 2 tbsp vanilla (use clear vanilla for white icing)
• 1 tsp Lemon flavoring
• 1 tbsp butter flavoring
• 4 cups sifted powdered sugar
• 1/2 tsp salt
• 1 or 2 tbsp water - as needed

Directions:

1. In a large bowl mix all ingredients except powdered sugar. Mix until ingredients are well blended. Add powdered sugar a little at a time. Add coloring if desired.
2. This icing will keep frozen for months. Keep in tightly closed container and place in refrigerator. Allow to warm to room temperature before using. It may be necessary to aerate it by mixing it again for a short time to restore the texture.

Slow Cooker Chili Macaroni

 

Prep Time: 15 min
Cook Time: 3-4 hr
Servings: 4-6

Ingredients:

• 1 pound lean ground beef
• 2 tsp Kashmiri Chili Powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 tbsp minced garlic
• 2 cups uncooked elbow macaroni
• 1 (14/5 ounce) can diced fire roasted tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup vegetable or beef broth
• 1 cup shredded cheese

Directions:

1. Add ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat. Cook for 8-10 minutes, breaking up the meat, or until beef is no longer pink. Drain excell liquid from the pan.
2. Add onion, red bell pepper, green bell pepper, and garlic to the skillet and cook for 5 minutes.
3. Add cooked beef and vegetables to a 6-quart slow cooker. Mix in macaroni, tomatoes, black beans and broth.
4. Cover and cook on low for 3-4 hours or high for 1-2 hours (or until pasta is tender). Stir contents every hour or 30 min.
5. Sprinkle cheese on top, cover slow cooker with lid and cook for an additional 15 minutes, or until cheese is melted and serve.

1 serving: 10.2 ounces

440 calories

(48.9 C / 13.2 F / 31.5 P)

Oven Baked Red Potato Fries

Original recipe from Belly Bootcamp

Prep Time: 15 min
Cook Time: 30 min
Servings: 4-6

Ingredients:

• 2 lb red skin potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 460 F and line baking sheet with foil
2. Slice clean potatoes into wedges, 1/4 to 1/2 inch thick
3. Combine oil and spices into bowl
4. Toss potato wedges into oil and coat evenly
5. Bake 25 min, flipping halfway