Chili Lime Chicken

 Andrew loves the Chili Lime Chicken at Costa Vida.  This recipe is pretty good.  I think I will increase the chili powder by at least 1/2 tsp. next time.  It is from the recipe site named rasamalaysia.com

4.55 from 162 votes

Chili Lime Grilled Chicken

Chili lime chicken - moist and delicious chicken marinated with chili and lime and grill to perfection. Easy recipe that takes 30 mins! 

Prep Time15minutes mins

Cook Time10minutes mins

Total Time25minutes mins

Course: Chicken Recipes

Cuisine: American

Keyword: grilled chicken

 

Servings: 6 people

 

Calories: 425kcal

 

Author: Bee Yinn Low

Ingredients

• 2 - 2 1/2 lbs. skin on chicken thighs

Marinade:

• 1/2 cup fresh lime juice
• 3 teaspoons fresh lime zest
• 1/4 cup olive oil
• 4 tablespoons fresh cilantro chopped finely
• 2 jalapeño chopped finely
• 4 cloves garlic chopped finely
• 1 tablespoon honey
• 2 teaspoons salt
• 1 teaspoon chili powder or to taste

Instructions

• Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
• Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
• Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
• Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.
  

Notes

Watch the cooking video on this page for step-by-step guide.

You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred. You can also use skinless and boneless chicken thighs or breasts.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 6g | Protein: 36g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Cholesterol: 194mg | Sodium: 982mg | Fiber: 1g | Sugar: 4g

Cafe Rio Style Black Bean

 Go Back 

Recipe Image

–+ -50 servings

 Print

Cafe Rio Style Black Beans

Servings 8 -50 servings

Author Si Foster, A Bountiful Kitchen

Ingredients

for 8 servings:

• 2-15 oz cans black beans (drain one can, don't drain the other)
• 2 cloves garlic minced
• 2 teaspoons cumin
• 3 tablespoons olive oil
• 1-11.5 oz can tomato juice
• salt kosher or sea salt and pepper to taste
• 1/4 cup chopped cilantro

for 50:

• 1/2 cup olive oil
• 12 cloves garlic about 1/3 cup chopped garlic
• 1/2 cup ground cumin
• 12-15 oz cans of black beans drain 6 cans, do not drain 6 cans
• 60-70 oz tomato juice about 1 1/2 46 oz. cans

Instructions

for 8:

1. In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
2. Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated.
3. Add can of tomato juice and seasoning to taste.
4. Stir in chopped cilantro when ready to serve.

instructions for 50:

1. Place oil in large pot.
2. Add garlic and cumin, cook over medium heat until fragrance is released, about one to two minutes.
3. Add black beans and tomato juice and salt to taste. Cook until mixture is heated through on medium heat.
4. When mixture has cooked 20- 30 minutes, turn off heat and add chopped cilantro.
5. Cool and store in refrigerator until ready to serve.
6. When ready to serve, heat slowly on medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed.
7. This may be made and stored up to five days before serving.
   
   
   According to Beth, these are "Bussin Beans". This recipe is from abountifulkitchen.com

White Chicken Chili

 Sister Adrienne Erickson of the Aspen Hills Ward made this for our family after I had surgery on my elbow.

Greek Chicken Kabobs

 

GREEK CHICKEN KABOBS

yield: 6 SERVINGS

 

prep: 2HOURS HOURS 30MINUTES MINUTES

cook: 20MINUTES MINUTES

total: 2HOURS HOURS 50MINUTES MINUTES

Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

5 stars (105 ratings)

INGREDIENTS

• 4 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 shallot, diced
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

INSTRUCTIONS

• In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
• Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately.

This Greek Chicken Kabobs recipe is brought to you by DAMN DELICIOUS 

https://damndelicious.net/2019/08/28/greek-chicken-kabobs/

I did 1 inch cubes.  Andrew wants the chicken cut smaller next time, and I'd like bigger pieces next time.  Yikes!

Ruth's Chris Sweet Potato Casserole

 

RUTH'S CHRIS SWEET POTATO CASSEROLE

4.47 from 628 votes

These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.

prep time: 10MINUTES MINS

cook time: 35MINUTES MINS

total time: 45MINUTES MINS

servings: 8 SERVINGS

INGREDIENTS

CRUST:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

SWEET POTATO MIXTURE:

• 3 cups cooked and mashed sweet potatoes, (see Note)
• 1 cup white sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• 1/2 cup butter, melted, (1 stick)

INSTRUCTIONS

 

• Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
• Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
• The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

NOTES

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Source: my SIL Kimi

The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you're doubling it and put it in a 9x13 it might be on the thicker side.

serving: 1grams

Copied from THegirlwhoateeverything.com