Wednesday, July 8, 2015

It's Only A Game Until You Loose

Mexican Chicken and Rice Salad
Serves: 6
Salad Ingredients:
1 Tablespoon Olive Oil
2 Chicken Breast, cut into small pieces
1 1/2 cups cooked rice
1 cup cherry tomatoes, each cut in half
1 cup frozen corn
1 green bell pepper, cut into small pieces
1 cup black beans, that have been drained
6 green onions, chopped
1 cup queso euro, shredded or any kind of cheese you prefer.
1/2 cup cilantro, chopped (I used half a bunch)
1 package (about 3 Tablespoons) taco seasoning
avocado (optional)
Dressing Ingredients:
Juice from 1 lemon (about 1/4 c.)
Juice from 1 lime (about 1/4 c.)
2 Tablespoons Olive Oil
salt and pepper to taste

Salad Directions:
1.  Place chicken and taco seasoning in a plastic bag and shake until completely covered. 
2.  Heat olive oil in a non-stick skillet over medium high heat.   
3.  Add chicken to skillet and cook for about 10 minutes until cooked through and starts to slightly brown.  Remove chicken from skillet.
4.  To the same skillet, add the corn and cook over high heat just until it starts to char a little bit, no more that 2 minutes.
5.  Add all of salad ingredients to a large bowl, season with salt and pepper.  Mix up the dressing by shaking all but the salt and pepper together and pour over salad and mix well.  
6.  Store in refrigerator until ready to eat.  Good for up to 5 days in the refrigerator.  Recipe adapted from: http://www.jocooks.com/salads/mexican-chicken-and-rice-salad/
If you use avocado I would put it on each persons salad when you are ready to eat since they tend to turn brown.
This is really good served with Hint Of Lime Tostitos

Dinner And Mahjong At The Pool
 If you've had a good time playing the game, you're even a winner if you loose.  ~ Malcolm Forbes
Hmmm, that means we all where winners!
Helen-Mary-Lori-Me

Fresh Blueberry Pie
Makes one 9-inch pie
Pie Ingredients:
4 cups (2 pints) fresh blueberry 
1 cup sugar
1/4 cup tapioca flour
1/4 teaspoon salt
2 teaspoons grated lemon rind (about 1 lemon)
1/4 teaspoons ground cloves
1/4 teaspoon ground cinnamon
3 Tablespoons butter 
milk or cream
sanding sugar
1 double crust pie pastry
Pie Instructions:
1. Wash blueberries; drain well; place in a large bowl.  Sprinkle with sugar, flour, salt, lemon rind, cloves, cinnamon; toss to mix.  Preheat oven to 425'.
2.  Roll out half the pastry to a 13" round; fit into a 9" pie plate.  Spoon blueberry mixture into bottom crust; top with butter.  Roll remaining pastry to a 12-inch round; cut slits in top for steam to escape.  Cover pie; trim overhang to 1-inch.  Pinch edges together; flute to make a stand-up edge.  Brush crust with milk or cream; sprinkle with sanding sugar.
3. Bake in a preheated hot oven (425') for 15 minutes on the lowest rack on top of a baking stone if you have one; lower heat to moderate (350') move pie to the 4th rack; If edges for browning to much place a foil collar on it.  Continue baking 35 minutes or until pastry is golden and juices bubble.  Cool at least 1 hour on wire rack.
I assemble these pies ahead and freeze.  To bake I place the frozen pie on a baking rack on the lowest oven rack in a preheated 425' oven for 15 minutes.  Then I move the pie along with the baking rack up to the 4 th rack, lower the temp to 350' and bake for 1hr. & 30 minutes.