This was Sunday's dinner compliments of Chef Mark who loves to search the internet for fun and interesting food. That's what I love about my husband, he's not afraid to cook and has become quite a good chef. Infact, some of our favorite shows are Hell's Kitchen, Iron Chef, Kitchen Nightmares and the Next Food Network Star.
I'm pretty sure that the Iron Chef Judges would give Chef Mark the highest points for plating, flavor, and originality. The mexican rice was the best I've ever had and it had remarkable flavor. I loved it!!! So did the kids!!! The Tortilla Crusted Chicken was moist and tasty!! Chef Mark also made homemade guacamole to go with it along with sour cream and salsa, too. Excellent meal!!!
My kids like to tease me when I take pictures of the food but it just looked so great when Mark set it down on the table to start eating. He was very patient as I took three pictures just to make sure I got the best one. I'm sure you'll all appreciate my efforts!! Right?
Here's the website he got the recipes from: www.cooking.com
3/4 cup vegetable oil
1 cup white rice, rinsed and drained
2 tomatoes, chopped
1 small onion, chopped
1 clove garlic, peeled
2 1/2 cups water or chicken stock
1 teaspoon salt, or to taste
2 jalapeno chiles, chopped
Fresh cilantro sprigs
Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan.
Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and cilantro on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm.
For a popular variation to this recipe, add 1/3 cup each cubed potatoes, carrots, and peas with the water.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Ortega Tortilla Crusted Chicken
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breasts
6 ounces tortilla chips, finely crumbled
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup Ortega Salsa - Roasted Garlic (Medium)
1/2 cup guacamole, (optional)
1/2 cup sour cream, (optional)
Preheat oven to 350 degrees F. Lightly oil 13 x 9-inch baking pan.
Whisk together eggs and milk in a shallow dish. Dip chicken into egg mixture, then into crumbled tortilla chips. Place in prepared baking pan.
Bake 35 to 40 minutes or until chicken is no longer pink in the center and chips are golden brown. Top with cheddar cheese, Monterey Jack cheese, salsa, guacamole and sour cream.
Recipe reprinted by permission of Ortega®. All rights reserved.