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  1. Thursday, November 7

    Cilantro Lime Rice {Chipotle Knock-Off}

    I love Chipotle. It’s delicious, they are working to have more sustainable food production practices, and I can feed my family of five relatively healthy food for less than what we spend at McDonald’s and other fast food restaurants. I don’t know how they do it, but it’s great and I happily partake!

    easy cilantro-lime rice | chipotle knock-off | from @janemaynard at thisweekfordinner.com

    One of the best parts of Chipotle is the white cilantro-lime rice (yeah, yeah, I skip the brown rice). I love it. It’s simple, it’s so good, and it’s a great base for a burrito.

    cilantro-lime rice | chipotle knock-off | from @janemaynard at thisweekfordinner.com

    Well, I finally figured out how to make it at home and I am SO excited! It’s really simple and oh-so-tasty. I’ve made it twice already this week!

    You’re welcome.

    Cilantro Lime Rice {Chipotle Knock-Off}
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 8-10
    Ingredients
    • 2 cups water
    • 1 cup white jasmine rice
    • About ½ teaspoon salt
    • 1 - 2 tablespoons of chopped onion
    • A swig of olive oil
    • About 2 tablespoons chopped fresh cilantro
    • Juice from half of a fresh lime
    Instructions
    1. Heat a swig of olive oil in a saucepan over medium heat. Add chopped onion and cook until soft. Add jasmine rice and fry it up for a few minutes in the pan. Add 2 cups of water and the salt, raise heat and bring to a boil. Once boiling, reduce heat to a simmer (low) and cover. Cook for 20 minutes, stirring the rice halfway through cooking time.
    2. Remove from heat, add the chopped cilantro and lime juice and mix well.
    3. Voila!

    Props to Ari, my Mexican neighbor who taught me how to cook good, basic Mexican rice, from which I derived this recipe.


  2. Thursday, September 13

    Cilantro Sour Cream Enchiladas

    Okay, people. Today’s enhiladas are scrumptious! You have to try them!! (Are you convinced yet? Did I use enough exclamation points? !!!!!! How about now?)

    The recipe comes from Ms. Erika, one of Anna’s preschool teachers. Cate had Ms. Ferneyn and Ms. Erika several years ago and now Anna has the same two lovely teachers. Not only are they fabulous preschool teachers, but they shower me with recipes, food and produce. These ladies are kindred spirits and I love them as much as my girls.

    Ms. Erika brought us dinner a few times last year through all the baby-being-born madness and these enchiladas were one of the meals she shared with us. These enchiladas are delectable and you can use chicken or black beans or both! The cilantro sour cream sauce is so good, with a mellow, balanced heat that pleases both kids and adults alike. It’s my new favorite enchilada recipe and, when I made them the other night, I could not eat just one.

    Cilantro Sour Cream Enchiladas
     
    From Ms. Erika, preschool teach extraordinaire
    Author:
    Recipe type: Main Dish
    Cuisine: Mexican
    Ingredients
    • 3 cups shredded cooked chicken OR 2 cans black beans, rinsed and drained (or a half and half combo)
    • 1 cup sour cream
    • 1 cup fresh cilantro, chopped
    • 1 red bell pepper, chopped
    • 1 can (4 or 4.5 oz) chopped green chilies
    • 1½ cups shredded Cheddar or Monterey Jack Cheese, or a combination
    • 1½ tsp minced garlic, or to taste
    • ½ tsp ground cumin, or to taste
    • 1 package (10 count, 17.5 oz) soft taco size flour tortillas
    • 1 jar (16 oz) green salsa
    • ½ cup water
    • Suggested toppings: sour cream, guacamole, chopped tomatoes, diced onion, minced cilantro, extra green sauce
    Instructions
    1. Grease a 13×9-inch baking dish. (Jane note: I did not grease my pan b/c I forgot. Everything turned out fine.)
    2. In a bowl, mix chicken, half of the sour cream and half of the cilantro, the red pepper, chilies, ½ cup cheese, garlic and cumin.
    3. Puree salsa, water and remaining ½ cup each of sour cream and cilantro in a blender or food processor. Spread 1 cup over the bottom of the prepared baking dish.
    4. Spoon about ¼ – ⅓ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in rows on the sauce in the baking dish. Cover and refrigerate, along with the remaining sauce and cheese, up to 2 days.
    5. To serve: Heat oven to 350*. Pour remaining sauce over tortillas; bake uncovered 35 minutes. Sprinkle with remaining cheese and bake 15 minutes longer or until bubbly.
    6. Serve with lots of toppings and tortilla chips.
    7. Jane notes that you need to read: I think these are better if you make them the day before, but I cooked them as soon as I assembled them and they were still AWESOME. Also, I didn’t pour all of the sauce over the enchiladas for baking – I reserved probably ½-3/4 cups or so and used that as a topping when we ate the enchiladas.

    cilantro sour cream enchiladas | from @janemaynard at thisweekfordinner.com


  3. Wednesday, January 31

    Cilantro Pesto

    Cilantro Pesto
     
    From Adrianne Campbell (from Cuisine at Home magazine)
    Author:
    Recipe type: Side Dish
    Ingredients
    • 2 cups fresh cilantro leaves
    • 1 cup fresh parsley leaves
    • ¼ peanuts — or pine nuts
    • ¼ fresh lime juice
    • 2 cloves garlic
    • ½ cup olive oil
    • salt to taste
    Instructions
    1. Process all ingredients in a food processor except the olive oil until minced. Add the olive oil, blend until smooth.
    Notes
    This is really good with rice as a side to Chili Chicken Skewers.

    cilantro pesto sm wb