Summer favorites
• Cilantro Chicken
Serves: 4
4 chicken breasts, boneless and skinless
4 cloves garlic
3 tbs. butter or margarine
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1/2 lb. mushrooms, halved
1/2 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1/2 cup fresh lime juice
2 cups cooked rice
Rub chicken with garlic and cut into bite sized pieces. Mix the garlic with the cilantro and cover the lime juice then pour on the chicken. Refrigerate all day for flavors to marinate with the chicken. Drain chicken and save marinade. Sauté the chicken in the butter and add cut veggies to the skillet except the tomatoes. Cook until crisp and tender and stir in marinade and the tomatoes and sauté cook for about 5 minutes. Serve the chicken on the cooked rice bed and pour sauce over the top along with veggies. Garnish with cilantro before serving.
• Fiesta Cornbread
Serves: 8
Buttered baking dish about 9×13 inch size
2 cups yellow cornmeal
2 cups flour
1/2 cup sugar
2-1/2 cups baking powder
2 eggs
2 cups milk
1/2 cup butter
1/2 cup onion, chopped
1/2 cup green pepper, diced
1/4 cup red pepper, diced
1 cup cheddar cheese, grated
Melt the butter and mix the dry ingredients together then add the eggs, milk and butter and beat until smooth. Stir in the rest of the ingredients and bake at 425 degrees for 30 minutes. Serve warm with honey.
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Earthly Eating Tip:
*Home composting is the best way to guarantee you can grow and raise 100 percent organic vegetables to use in your own kitchen and cooking needs. You can help reduce your kitchen waste by 25 percent and help decrease green house gases by keeping those scraps out of the landfill as well. You can put this homemade compost straight into the ground as well to grow some of the healthiest plants that bare some of the best vegetables.
Happy Eating!
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