Mexican Restaurant-Style Rice

Have you ever tried one of those Mexican Rice packets or mixes? They never taste like rice you get at a Mexican restaurant and are probably loaded with salt and preservatives too. My brother introduced me to this recipe several years ago and I've never strayed. This is a recipe I've made so many times that I know it by heart. The original recipe comes from the Food Network website.

Chicken-Stuffed Poblano Peppers

One of our favorite Mexican food restaurants is Lupe Tortilla in Houston, Texas. Chris always orders the Poblano Chicken and this is my attempt at recreating that. It is a really yummy version of a chile relleno minus the deep frying. The tender chicken is key and this method really works. I did these on the grill but have included instructions for doing these in the oven too.

Crispy Skin Pan Roasted Chicken Thighs

I debated about posting this recipe because the night I made this was not a good night in the kitchen. They were so good though, and so adaptable, that I had to share. I have suggested some modifications to the method I used which involved a big mess (use a lid!) and a bad burn on my hand, right in the tender area where my thumb and forefinger come together (don't grab the pan after you pull it out of the oven!) so I hope it works better for you than it did for me. I served these with mashed potatoes and some yummy baked spinach which I'm sure will make an appearance on the blog once I get the recipe right. This recipe was adapted from the most recent issue of Bon Appetit and I'm happy to report that other commenters on the online version had the same issues as me with the mess. I really think that using a lid to cover the pan as you're cooking will remedy this though so don't be afraid to try it out. Try out other flavor combinations for the sauce too. Bon Appetit suggested using lemon slices and thyme sprigs instead of the garlic and rosemary, or you could go plain and simple and just use the chicken broth and maybe add a little dijon mustard. Hope you enjoy this as much as we did.

5-Minute Marinara Sauce

Here's a great alternative to a slow-simmered marinara sauce. This is a go-to recipe for me because it's so easy and so yummy I can eat it with a spoon. It's a little lighter than the Marcella Hazan sauce and obviously much simpler - it really does only take 5 minutes. And while summer offers a bounty of ripe, fresh tomatoes, sometimes I just can't bear to turn on the stove for more than 5 minutes. This recipe comes from 101 Cookbooks, which is a great blog. Like Heidi says, the type of tomatoes you use really is important. Not all canned tomatoes are great, so splurge for the organic ones here - it will still be cheaper than a jar of that processed stuff.

Eggplant Parmesan

Eggplant Parmesan is almost always what I order at Italian restaurants but it's not always great. Sometimes the eggplant is soggy, sometimes it's overbreaded and sometimes it's bitter. One of my favorite versions is from Just Dinner in Houston, Texas. After devouring it one night, the chef came by our table and I asked him what his secret was to his crispy and tender eggplant. He explained to me that eggplants actually have genders and proceeded to draw a picture of a "male" vs. a "female" eggplant on our table, which conveniently had some butcher paper on top. Female eggplants apparently have more seeds, which make them bitter. What you want to look for is a male eggplant. The difference? The males have a small round dot on the bottom and the females have a more oblong shape. I'll let you figure out a trick to remembering that. Meanwhile, here's a great blog post on the topic.

So, in an attempt to recreate my beloved eggplant parmesan at home, I found a recipe with great potential on the Arugula Files blog. If anyone can make a good eggplant parmesan, Uncle Sonny looks like the man for the job. I've made a couple of changes and am really happy with the result. It's great that I don't have to fry the eggplant too - it makes the dish a lot lighter. And don't forget about the genders - you'll never find a female eggplant in my kitchen.

Margaritas

We love a good margarita but they are quite hard to come by. Most restaurants here use sweet and sour mix or fake lime juice and they just don't taste right. Our favorite restaurant margarita is from Guero's Taco Bar in Austin, Texas and this is my attempt to recreate those at home. For those that like their margs sweet, you might add 1 TBSP of powdered sugar or a squirt of Agave nectar to the concoction. Let me know how that turns out if you try it.

Chicken Fajita Quesadillas

I always try to make extras when I do fajitas or even my Mexican chicken sandwiches so we can have quesadillas later in the week. The grilled onions and peppers really make these great. I realize you may not need a "recipe" for quesadillas but since I posted my Mexican chicken sandwiches, I thought it might be helpful to have an idea for the leftovers. I think I can take credit for this "recipe".

Mexican Chicken Sandwiches with Grilled Peppers and Onions

Halfway into June it's about time I post some grill-friendly recipes. We got a gas grill a couple of years ago and use it all the time. It's especially nice to not have to heat up our oven or stove during the summer. This meal was Chris's idea but the recipe is all mine. There's apparently a Mexican hamburger place near his office where he gets a great version of this and he was hoping I could recreate it. Sometimes I think he just looks for excuses for me to make homemade salsa but that's alright - I liked this meal too. Plus, this is a great meal for leftovers. Look for a post on that to come soon.

Pantry, Fridge and Freezer Staples

One important aspect of being able to cook frequently and quickly is to keep several go-to items on hand. Here is my essential list. If I run out of any of these items throughout the week, I add it to my grocery list. Then, even if I'm not planning to use it that week, I buy it anyway so that I'll always have what I need to make a quick lunch or dinner (or dessert, or side). I generally grocery shop each week for these items (when I'm out of something) and also buy fresh proteins, fruits and veggies to use through the week. Your list will probably change a bit over time but hopefully this is a good starting point. Let me know in the comments if I've left anything out!

Pimiento Cheese

One of our family friends makes an excellent version of this and this is my attempt to recreate it. I make this almost every time I'm asked to bring a dip somewhere, mainly because it's my favorite dip, but also because these ingredients are some I almost always have on hand. It's admittedly a little different every time I make it depending on what I have on hand and how heavy-handed I'm feeling that day so feel free to improvise.

Fried Egg Sandwiches

This is a typical Sunday night dinner for us. Sometimes on Sunday nights after a low-key weekend I'll spend all day in the kitchen and make something special but usually, we just want something that's quick like this. I always improvise with what I have on hand so feel free to use different types of cheeses, different meats (turkey or bacon are great) or go meat-free and add a diced tomato. I usually serve these with some kind of fruit or raw veggies with ranch and potato chips or some frozen french fries. This "recipe" is another one of my own.

Caesar Salad

I make this salad almost every time we eat Italian food, even if it's just picking up a pizza. It's not the traditional Caesar since I don't use any eggs but this is slightly easier I think. I keep all the ingredients for this on hand and don't forget to splurge on the Parmesan cheese - it's worth it. It also makes a great lunch with a chopped, hard-boiled egg or some leftover chicken mixed in. This recipe is one of my own - hope you enjoy!