Author: Dan

Cilantro Lime Rice (Rice Cooker)

  • by Dan

<<Back to index

(Recipe from SimplyScratch.com)

**Very similar to Chipotle rice

Print Recipe
 Cilantro Lime Rice (Rice Cooker)
Course Side Dish
Cook Time 30 minutes
Servings
Cups of Rice
Ingredients
Course Side Dish
Cook Time 30 minutes
Servings
Cups of Rice
Ingredients
Instructions
  1. Heat a 10-inch skillet over medium to medium-low heat. Add in oil and rice, stir and toast for 5 to 8 minutes or until the rice is lightly golden and aromatic.
  2. Place the toasted rice and salt into your rice cooker. Following the manufacturers instructions, fill to the appropriate waterline (for me it is 2), close the lid and set to cook.
  3. Once the rice is cooked, open the rice cooker and fluff with a fork. Then transfer to a bowl and add in the cilantro, lime zest and juice. Taste and add more cilantro, zest or juice to your preference.
  4. Serve and enjoy!
Recipe Notes

**note that most rice cookers come with their own specific measuring cup. If you don’t have one or (like me) have lost it, measure out two 3/4 cups. 3/4 of a cup is equivalent to the “cup” that is used with most rice cookers.

Share this Recipe

Brussel Sprouts

  • by Dan

<<Back to index

Print Recipe
 Brussel Sprouts
Course Side Dish
Servings
Course Side Dish
Servings
Share this Recipe
 

Apple Sauce

  • by Dan

<<Back to index

Print Recipe
 Apple Sauce
Course Side Dish
Servings
Course Side Dish
Servings
Share this Recipe
 

Hawaiian Grilled Spam

  • by Dan

<<Back to index

Print Recipe
 Hawaiian Grilled Spam
Course Main Dish
Servings
Course Main Dish
Servings
Share this Recipe
 

Saimin Ramen Noodles

  • by Dan

<<Back to index

Print Recipe
 Saimin Ramen Noodles
Course Main Dish
Servings
Course Main Dish
Servings
Share this Recipe
 

Chapati Naan

  • by Dan

<<Back to index

Print Recipe
 Chapati Naan
Course Side Dish
Servings
Chapati
Ingredients
Course Side Dish
Servings
Chapati
Ingredients
Instructions
  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 20 seconds, then flip and cook on the other side. Repeat until desired texture. Continue with each remaining dough pieces.
Share this Recipe

Santa Maria Trip-Tip (Reverse Sear)

  • by Dan

<<Back to index

Corin and I know Santa Maria Tri-Tip. We met in Santa Barbara and both lived there for 7 years.

Print Recipe
 Santa Maria Trip-Tip (Reverse Sear)
Course Main Dish
Prep Time 1 hour to room temp
Cook Time 1 hour
Servings
People
Ingredients
Course Main Dish
Prep Time 1 hour to room temp
Cook Time 1 hour
Servings
People
Ingredients
Instructions
  1. Mix dry rub ingredients in a bowl. A traditional Santa Maria Tri-Tip only contains salt, pepper, and onion powder. However, I like to add chile de arbol and Hungarian smoked paprika.
  2. 1-2 hours before grilling, take meat out of the fridge, and pat dry. Apply rub and let come up to room temperature.
  3. [Reverse Sear] Grill indirect at 300 degrees for about 45 minutes flipping halfway through until internal temp is 130. Then crank up the heat to 500 degrees by adding some more brickets. Create a nice dark bark by searing each side for about 5 minutes until internal temp reaches 145. This is a modern grilling technique that will create a more tender and uniform meat.
  4. Let rest for 15 minutes before slicing. To slice, first rotate the meat so that it resembles the shape of California and slice in half to separate northern and southern California. The cutting line is approximately from Salinas to Lake Tahoe, where the grains change direction. Finally slice each half across the grain so that the meat pulls apart easily.
Recipe Notes

**[Traditional Santa Maria grilling style] is to first direct sear for 5-8 minutes per side, and then indirect grill at a low temp for 45 minutes.

Share this Recipe

Slow Cooker Egg, Sausage, Hash Brown and Cheddar Breakfast…

  • by Dan

<<Back to index

(Recipe from browneyedbaked.com and allreceipes.com)

Print Recipe
 Slow Cooker Egg, Sausage, Hash Brown and Cheddar Breakfast Casserole
This is a great overnight breakfast casserole that can be made in your slow cooker with layers of hash browns, cheese, and breakfast sausage. Perfect for feeding large groups of out-of-town guests staying with you.
Course Breakfast
Prep Time 30 Minutes
Cook Time 8 Hours
Servings
People
Ingredients
Course Breakfast
Prep Time 30 Minutes
Cook Time 8 Hours
Servings
People
Ingredients
Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray.
  2. Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker.
  4. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
  5. I also like to garnish the casserole with a little salsa and capers. (Option)
Share this Recipe

Cheddar Cornbread Jalapeño Poppers

  • by Dan

<<Back to index

(Recipe From CleanEatingMag.com)

Print Recipe
 Cheddar Cornbread Jalapeño Poppers
Course Appetizer
Cook Time 1 hour
Servings
Poppers
Ingredients
Course Appetizer
Cook Time 1 hour
Servings
Poppers
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we're left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.)
  3. In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.
  4. In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
  5. With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
  6. Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
Recipe Notes

Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeño peppers and add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2 inches). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.

Share this Recipe

 

Hot Crab Dip

  • by Dan

<<Back to index

(Recipe courtesy Emeril Lagasse, 2006 & food.com)

Print Recipe
 Hot Crab Dip
Course Appetizer
Cook Time 40 minutes
Servings
Cups
Ingredients
Course Appetizer
Cook Time 40 minutes
Servings
Cups
Ingredients
Instructions
  1. Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese. I use a hand mixer to get it blended really well. Fold in cheddar cheese and crabmeat. Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning. Bake at 325°F for 30 minutes, or until heated through. Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!
Share this Recipe