These last two weeks have been busy, busy, busy. So much so, that honestly the last two weekends we have had no plans whatsoever and we have both loved it. Being able to get a lot of little projects out of the way and get things done around the house to just get life back to normal has actually been kind of fun. If you know me well, you know that I am pretty type A/OCD and everything is pretty clean and organized. When I am busy and things fall by the wayside it starts to get to me! Thankfully all is back to normal…whatever normal is right?
This past Christmas, I had the privilege of getting to spend my first Christmas with Adam’s family. I had met everyone and spent the Fourth of July in Louisiana, but had not spent I guess what you would call a “major” holiday there (picture me doing air quotes like on Friends). While that was exciting, it was an emotional time for me as it would be anyone when it is their first holiday away from their family. I am such a tradition follower and big on spending time with my family that is was hard, but honestly only a few times (only cried once, at church, which I knew would happen haha) because I had Adam’s family to learn their traditions and continue spending time with. It was an awesome week spent with his family and I am blessed that I got the chance to do that. Can’t wait for the years to come to continue making holiday memories with both of our families!
That being said, one of Adam’s cousins and his wife cooked lunch for us one day and it was amazing! Especially the sangria, which I didn’t get the recipe for and will have to make at some point soon! I told Lauren I couldn’t wait to make the recipes again and went on about the last month of January and lost track of them in my mind. Then the other day I remembered and wanted to make sure I did that this week while I had some nights I would get to go home early. That day at the camp we had Tequila Lime Chicken, Cilantro Lime Rice (that is better than Chipotle, I’m not kidding just wait), and Pinto Beans. I also got her Guacamole recipe (which is AWESOME) but after cooking and taking longer than I planned I opted not to make it that night. I will make it again soon and make it a single post, because let’s be honest it deserves it!
The Tequila Lime Chicken is actually a Pioneer Woman recipe, I was surprised by that as I guess I just assumed it wouldn’t come from Ree. But Ree….I’m digging it! The Cilantro Lime Rice recipe looks like it was a pass down recipe adapted from a Food Network recipe. The Pinto Beans recipe looks like a family recipe as well as it is handwritten, or at least I am going to assume so! I’ll double check with her soon.
The night before (as I knew I would wake up too late to do this) I made sure to put together the marinade for the chicken and leave it in the fridge to start soaking up the flavors. It also gave me a good opportunity to use the blender we got for Christmas, so of course I was excited about that!
When I actually started cooking the meal, I knew I would start with the Pinto Beans as that was the longest part of the meal. It took one package of Pinto Beans and you just have to soak them for 6-8 hours (which I did before I left for work), or there is also a quick way of soaking them if that works best for you. Those instructions will be on the package and are easy to follow. The general cooking instructions can be followed from the package as well.
Once you are done soaking the beans, drain and rinse them. Then put them aside. The recipe calls for 3 strips of bacon or ham and chopped onion. I was being lazy for this and the rice recipe and didn’t have an onion and honestly didn’t want to go to the store. It was left out. Sorry about it! I sauteed the bacon to get it a little crispy and added the garlic as well. Once that was done, I added the beans in and the water to bring the beans to a boil. Included in that were the spices from the recipe below and then followed the instructions. It was very simple. You honestly don’t have to cook the beans as long as the bag calls for, just follow the recipe. I did let them cook for a little longer than that though just as I was cooking the other aspects and busy taking photos!
The next part of the meal was the Cilantro Lime Rice. Again I will say that this is honestly so much better tasting then the rice from Chipotle. It is super simple and I will admit that some of the instructions were ways that I had never prepared rice before so make sure you pay attention to that. I’ll just go ahead and tell you the most interesting part: you saute the rice and onion in vegetable oil until the rice is transparent. Then you add in the next ingredients to actually cook the rice. I can’t wait to cook this rice again and might this weekend since I’m supposed to take some for our Supper Club.
The Tequila Lime Chicken was the last thing that I prepared and all that I had left to do with it was to grill it. With the other two items still cooking, I passed on grilling it outside and just did it on the range to make it easier to keep my eye on everything while it was cooking. Super easy to cook and once that was done, we were ready to eat. It was a great meal that was nice to eat and spend some time together after having to be at work late for the last few days. Can’t wait to make it again!
Here are the recipes:
1 1 lb.bag of pinto beans (soaked)
2 tbsp. chili powder
2 garlic cloves (chopped)
2 tsp. salt
1 tsp. pepper
1/2 onion chopped
2-3 strips bacon or ham cut
optional: handful of cilantro
1. Soak the beans for the amount of time listed on the bag.
2. Add bacon/ham, onion, and garlic to pan and saute.
3. Add beans and amount of water noted on package.
4. Add chili powder, salt, and pepper.
5. Bring to a boil and let boil for 15 minutes (med-high).
6. Then reduce heat to medium and cook covered until beans reach desired softness.
Cilantro Lime Rice
3 1/2 cups packed cilantro leaves chopped (approx. one bunch)
3 medium garlic cloves chopped
1 medium Serrano chile, seeded (or pepper of your choice)
3 1/3 cups low sodium chicken broth
1 tbsp. vegetable oil
1/2 cup chopped onion
2 cups rice
1 tbsp kosher salt
Juice of 1-2 limes
1. Combine the cilantro, garlic, pepper, and 2 cups of chicken broth in food processor/blender and process until smooth. Set aside.
2. Heat oil in large pan over medium high heat. When hot, add onion and cook until softened.
3. Add rice and salt, stir to coat in oil, and cook until rice becomes opaque.
4. Carefully pour the cilantro mixture and the remaining 1 1/3 cups of broth into the rice and stir.
5. Bring mixture to a boil, then reduce heat to low.
6. Cover and cook until rice is tender, about 15 minutes.
7. Turn off heat and let rice rest, covered for 5 minutes.
8. Add juice of 1 to 2 fresh limes.
9. Fluff rice with fork and serve!
Tequila Lime Chicken
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
12 boneless, skinless chicken breasts
1. Slice open the limes and squeeze the juice into a food processor or blender.
2. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro.
3. Blend the mixture until totally combined.
4. Add the chicken to a large plastic bag or container and pour in the lime-tequila mixture.
5. Seal the bag and marinate in the fridge for several hours or overnight.
6. Remove the chicken from the bag and grill it over medium-high heat.
7. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.
There you go! Hope you all try this soon and if you do, you have to comment and let me know how it goes. I cannot wait to make this again and glad that Lauren introduced us to the recipes!