Sunday, March 16, 2014

Today's Menu - Baked Chicken Breast, Long Grain Wild Rice, Brown Beans-Boracho, Zucchini and Flan for Dessert #FOOD

Baked chicken © copywrite by DMS Photography~all rights reserved (1
Today’s dinner is comprised of baked chicken breast, long grain wild rice, brown beans-boracho, zucchini and flan for dessert. My food preparation always takes into consideration a leaner approach. I use skim milk, light butter, olive oil and fresh vegetables when possible. Remember, I am Hispanic and everything I cook is going to have a Mexican cuisine twist. My recipes are handed down from grandparents, to mother to me. This goes back to my roots. I also like to be able to complete the Sunday dinner within a couple of hours, so when I can do a quick cook, I do. The itemize list of ingredients are noted below. My picture is based off of small portions. This is to complement my ongoing perpetual diet program.

Ingredients – Baked Chicken Breast (chicken)
5 - 6 Chicken Breasts without the skin.
1 Large lime squeezed over the meat.
2 Table spoons of McCormick “Montreal Chicken” seasoning.
1 Dash of McCormick crushed red pepper.
1 Dash of Morton’s “lite salt”.

Ingredients – Long Grain & Wild Mix Rice (Zatarains)
1 Packages of Zatarains Rice.
21/2 Cups of water.
1 Table spoon “I cannot believe it’s Butter” Mediterranean blend.
1/2 Cup fresh shredded – cilantro.
1/4 Teaspoon of coarsely ground black pepper.
1/4 Minced fresh jalapeno.

Ingredients – Brown Beans-Boracho
1 1lb Package of Pinto Beans. I use “El Mexicano” brand.
1/2 Red onion, thin slices and then chopped.
1 Fresh seedless jalapeno finely chopped.
2 Fresh garlic cloves finely chopped.
1 Bunch of cilantro finely chopped.
4 Fresh tomatillos finely chopped.
1/4 Teaspoon of coarsely ground black pepper.
1 Table spoon of chicken broth.
1 Dash of Morton’s “lite salt”.
6 Cups of water or enough to cover the beans by three fingers.

Ingredients – Zucchini
6-7 Fresh Zucchinis.
2 Cups of water.
1/4 Teaspoon of coarsely ground black pepper.
1 Dash of McCormick crushed red pepper.
1 Dash of Morton’s “lite salt”.
1 Table Spoon “I cannot believe it’s Butter” Mediterranean blend.
2 Pinches of Ranchero Cheese

Ingredients – Flan w/Cajeta and Carmel
1 pkg of “flan de cafĂ©”, I use “El Mexicano” brand.
4 Table spoons of cajeta, I use “Coronado” brand.
2 Table spoons of caramel, which comes with the flan.

Tulips © copywrite by DMS Photography~all rights reserved (2)
Cooking Directions:

On a cooking pan that has about ½ inch lip, which is covered with foil and then each slice of breast is place side by side. Squeezing the fresh lime juice over the meat as evenly as possible and adding the different seasoning listed above. I use a small bit of the butter on each slice (a dab). The chicken is then covered with foil and placed in the oven at 375 degrees for about 1 hour. It is a personal choice not to turn over the slices; the purpose is to get a crusty top and still get a tender juicy piece of meat.

Long Grain Wild Rice
In large pot filled with two and half cups of water, add the butter and ingredients listed and let the water come to a boil. Once the water has reached a rapid boil add the rice and let simmer for about 25 minutes. When the water has almost all evaporated, turn of the heat and let it stand, covered for about 5 to 10 minutes. A tip about rice, do not stir it until it is cooled down.

Brown Beans-Boracho
I always use a medium deep pan, filling it ¾ of the way with water. I add the bag of pinto beans, chicken bouillon, salt, pepper and cook at a medium high boil for about 1 hour or until the beans commence becoming tender, adding water when necessary. Remember about two to three fingers of water above the beans. At this time I add the onion, tomatillos, jalapeno, cilantro and garlic; I reduce me heat and let the beans simmer for another 30 minutes. The beans need to be tender however not mushy. Keep a watchful eye and don’t overcook.

I cut in circle slices and place in a medium deep pan which has boiling water. Not much water is really necessary, maybe a couple of cups or less. I season and cook for about 5 to 7 minutes. You don’t need much. Turn of the heat, drain the water out add a little bit of butter and place covered back on the burner to steam and cool. In the end, I top the zucchini with crumbled ranchero cheese.

Flan w/Cajeta and Carmel
In a deep medium pot, I pour the skim milk and bring to a boil, adding the flan package and stirring continuously for about 5 to 6 minutes. I always prepare my dessert first. Whatever utensil you use to place the final product, make sure it is lined with the cajeta and carmel before pouring in the flan.  I like let the flan stand for about 3 minutes before pouring into its final destination. BTW flan is just an egg custard LOL!

Bon Apatite Peace Diana

1. Photograph: Baked chicken © copywrite by DMS Photography~all rights reserved (1)
2. Photograph: Tulips © copywrite by DMS Photography~all rights reserved (2)

No comments:

Post a Comment