Cilantro-Lime Rice for a Citrus #SundaySupper

Cilantro Lime Rice

Happy Easter!

This might read like my salmon dish I published a couple of months ago because I was searching for a more flavorful side dish. I honestly couldn't remember where I saw this idea, but when I went looking at recipes it occurred to me that a possibility was the restaurant chain, Chipotle. It's probably one of the least repugnant national fast-casual chains in this country. I admire their culture of sustainability and sourcing their ingredients from local farmers, so I thought I'd take this opportunitry to replicate this component for a citrus #SundaySupper.

The Challenge

In all honesty, this dish isn't very difficult to prepare but this side dish would be perfect when your attention is focused on the protein. At the very least, this dish provides a fundamental method for cooking rice on the stovetop instead of using a rice cooker.

The Source

I adapted this recipe by Kelsey Nixon I found on Cooking Channel's website by doubling the ingredients and adding a garnish.

Ingredients

1 cup white rice
10 sprigs fresh cilantro plus 1 tablespoon fresh cilantro, chopped.
2 cups chicken stock
Juice of 2 limes

Method

1. Put rice in a fine mesh strainer and rinse with cold water until the water draining from the strainer runs clear. In a small saucepan, bring the rice, cilantro sprigs, broth, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs, stir in the chopped cilantro, fluff with a fork and serve.

Successful?

Absolutely, however I'm a little surprised Chipotle does not have a seafood option on their menu because these flavors would complement it well.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper participants:

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni's Food
• Grilled Orange & Lime Chicken Thighs from Big Bear's Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy's Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue's Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita's Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D's Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma's Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Pasta Primavera: A Skinny #SundaySupper Dish

Pasta Primavera

For this week's #SundaySupper, the theme is light and healthy dishes (i.e. skinny) and it couldn't have come at a better time. After gorging on Super Bowl snacks and splurging on Valentine's Day sweets, it's time to get back to a healthy diet.

I must thank Renee of Magnolia Days for this dish. I planned on participating in last week's Valentine's Day event, but the maintenance staff at my apartment is working with my kitchen. I won't bore you with the details, but it's about 90% functional and wasn't sure I would be able to complete the dish on time.

As I was explaining to Renee that I would have to renege on my commitment for Valentine's Day, I promised I would look at future Sundays. She noted this week's theme but I was reluctant because healthy dishes, while I'm mindful, aren't a focus of this publication. (Want examples? Let's see, there's my homemade ricotta, deep frying my own potato chips, and baby back ribs just to name a few. That doesn't even cover the numerous pasta dishes I've published in the last year.) Well, Rene practically dared me to participate. After thinking about it, it occurred to me that making an indulgent dish healthier could be a separate challenge.

The Challenge

I know I publish a lot of pasta here, but have never set out with a goal of cutting calories, carbohydrates, and/or fat. For this reason, I thought this would be a great place to start.

The Source

Many pasta primavera dishes I reviewed used short pasta so I used a recipe I found on epicurious.com because it's different in that respect.

Ingredients

1 cup canned low-salt chicken broth chicken stock
16 sun-dried tomato halves (not packed in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 medium zucchini, chopped
12 broccoli rabe florets
1/2 cup fresh basil, chopped
1 cup Parmesan cheese, freshly grated

Method

1. Bring a large pot of well salted water to a boil over high heat. Meanwhile, bring broth to simmer in small saucepan, then remove from heat. Add tomatoes and let stand until soft, about 20 minutes. Drain, but reserve broth. Slice tomatoes thinly.

2. Add linguine to the large pot of salted water for a minute or two less than the box instructions dictate. While the pasta boils, heat oil in heavy large skillet over high heat. Add the garlic and sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Season with salt and pepper, then simmer until vegetables are tender, about 3 minutes. Reduce heat.

3. Drain linguine and add to the vegetables, then toss to combine. Transfer to warmed bowls and garnish with the parmesan.

Successful?

I was a little surprised the dish was so flavorful, considering the lack of a sauce. Altogether, this was not only a lighter meal, but one that came together rather quickly.

On a side note, you might remember Carolina when I prepared a guest post for her this past fall. She recently wrote on her blog how Italians stay healthy, given that many of their dishes are heavy and have high in calories. If I could summarize her sentiments, she notes that portions are smaller and use natural ingredients.

Other Sunday Supper Participants

Please check out this week's other Sunday Supper participants:

Sizzling Skinny Appetizers & Soups

• Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
• #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
• Easy Vegan Lentil Soup by NeighborFood
• Spicy Asian Chicken Noodle Soup by Food Lust People Love
• Tomato Basil Soup by No One Likes Crumbley Cookies
• Skinny Beef Chili by Webicurean

Healthy Skinny Mains & Sides

• Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
• Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
• Skinny Salad Wraps by MamaMommyMom
• Mashed Cauliflower by Supper for a Steal
• Lamb Florentine Burger with Tzatziki by Country Girl in the Village
• Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
• Greek Yogurt Chicken Salad by Family Foodie
• Parchment-Poached Salmon by Simply Gourmet
• Maddy’s Arugula Salad by That Skinny Chick Can Bake
• Cauliflower Pizza by Cravings of a Lunatic
• Light chicken enchiladas by My Cute Bride
• Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
• Pasta Primavera by Crazy Foodie Stunts
• Cauliflower Fried Rice by Cupcakes & Kale Chips
• Ahi Tuna Salad by The Urban Mrs
• Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
• Scallops Hong Kong Style by Magnolia Days
• Slow Cooker Pork and Green Chile Stew by Momma’s Meals
• Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
• Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
• Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
• Turkey and Black Bean Taco Burgers by In The Kitchen With K P
• Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
• Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
• Slow Cooker Baby Back Ribs by I Run For Wine
• Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
• The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
• Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
• Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
• Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
• Italian Sub Salad by Diabetic Foodie
• Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
• Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
• Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
• Greek Yogurt Egg Salad Sandwich by Damn Delicious
• Confetti Cabbage and Salmon Wraps by The Roxx Box
• Escarole and Beans by Midlife Roadtrip
• Cajun Black Beans by Ruffles and Truffles
• Caprese salad by The Little Ferraro Kitchen
• Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz

Guilt Free Skinny Desserts & Snacks

• Chocolate Avocado Cake by Gotta Get Baked
• Tiramisu Parfaits by Kudos Kitchen by Renee
• Sugar Free Banana Almond Muffins by What Smells So Good?
• Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
• Warm Apple Crumble by Mama’s Blissful Bites
• Dark Chocolate-Dipped Apricots by girlichef
• Homemade Protein Bar Recipe by Masala Herb
• Skinny Chocolate Almond Pudding by Basic N Delicious

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

Guest Post at La Cucina Prima Donna: Chicken Marsala

Chicken Marsala

My second dish this month is another guest post. This time, I have prepared a dish for Carolina of La Cucina Prima Donna. Carolina is an Italian opera singer residing in New York and was even featured in a New York Daily News article. Carolina wrires about Italian dishes, restaurant reviews, and finding Italian ingredients and stories of her trips to Italy. Please 'Like' her facebook page.

When I volunteered to write a guest post for Carolina, her only requirement was to profile an Italian dish. I reviewed the dishes she'd prepared already and noticed she had not profiled a staple that has made it onto countless Italian casual dining chains here in the United States. Regular readers will be familiar with my disdain for these types of restaurants, so I couldn't pass up the opportunity to improve upon it at home.

If you want the recipe, then head over to La Cucina Prima Donna now. Then come back for an altered method.

Here, I'll wait....

So after I prepared this dish, I was discussing it with a friend of mine, Chef Robert Dasalla of Little Chef Counter, because I wanted to consolidate the preparation to just a single pan. First, I wanted to make clean-up easier but more importantly, I was concerned the flavors wouldn't blend with each other properly if the mushrooms were sautéed in a separate pan, not to mention the loss of any fond. He recommends rendering the pancetta after removing the seared chicken in the same pan, then sautéing the shallots and mushrooms with the pancetta after it has rendered. Deglaze with the marsala then add in the stock and bring to a simmer. Add back the chicken, cover and reduce heat to low for 30 minutes. Remove the chicken from the pan and then stir in some butter and mascarpone and simmer to thicken the sauce. Spoon sauce over chicken and serve immediately.

On a personal note, this may or may not be my last dish I profile this month because I am in the process of moving to a different apartment (i.e. cheaper rent) so, in the meantime, I'll leave you with a preview of where I'll be preparing future stunts. Hopefully my kitchen will remain this clean...

One-Pot Chicken and Rice Redux

Readers of my old website might remember seeing this recipe about a year ago. It begs the obvious question why publish it again, dummy? Well, when I first prepared this dish, I remember the rice was flavorful, but the chicken was bland. After preparing this dish a few more times, I eventually fixed it by using a brine.

What exactly is a brine? A brine is basically a salt water solution along with other seasonings to add moisture and flavor, resulting in juicier food. Marinades are similar to brines but work to tenderize and add flavor to proteins using an acidic ingredient such as vinegars or citrus juices.

The Challenge

Fix an inferior concept while elevating a dish and demonstrating a technique to improve flavor.

The Source

The brine is original but the dish has been adapted from page 345 of America's Test Kitchen Family Cookbook Third Edition.

Ingredients

2 quarts water
1/2 cup kosher salt
1/2 cup white sugar
1/2 teaspoon black peppercorns, cracked
1 bay leaf
Juice from 1/2 lemon
2 cloves garlic, crushed
1 sprig rosemary
1 sprig thyme
4 bone-in, skin on split chicken breasts 5 bone-in, skin on chicken thighs
kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, chopped medium
1/4 teaspoon red pepper flakes
4 cloves garlic, minced
1 1/2 cups long grain white rice
3 1/2 cups low sodium chicken broth
1/2 cup dry white wine
1 10-ounce package frozen broccoli spears, thawed and chopped medium
4 ounces cheddar cheese, shredded (approximately 1 cup)
lemon wedges (for serving)
*Items italicized can be changed depending on availability, and preference.

Method

1. Whisk 1/2 cup kosher salt and 1/2 cup white sugar into 2 quarts water until dissolved. Stir in the (other seasonings) and submerge the chicken completely in the brine and refrigerate for 2 to 4 hours in a resealable bag, turning halfway through.

2. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and season with kosher salt and freshly ground black pepper. Heat oil in a large Dutch oven over medium high heat until just smoking. Add the chicken, skin side down and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot.

3. Add the onion, red pepper flakes, and 1/2 teaspoon kosher salt to the fat in the pot and place over medium heat. Cook, scraping up any fond (browned bits) until the onion is softened, about 5 minutes.

4. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and the wine and bring to a simmer.

5. Return the chicken to the pot, skin side up. Cover, reduce heat to low and cook until the chicken is fully cooked through and registers 175 Fahrenheit on an instant read thermometer, about 25 minutes.

6. Transfer the chicken to a serving platter. Pat the broccoli dry, then stir into the rice. Stir in the cheddar and let it melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.

Successful?

Yes, both the rice and the chicken were flavorful.

Stuffed Chicken Thighs Braised in Tomato Sauce

Stuffed Chicken Thighs Braised in Tomato Sauce

About six months into my first website, I attempted a stuffed chicken thigh recipe, however I wasn't satisfied with the results. It was wrapped in bacon and stuffed with bread crumbs. As I remember it, the stuffing tasted good, but the chicken meat was very bland. I didn't season the chicken because I expected the bacon to add flavor to the chicken as it cooked. Ironically, it was one of my most popular recipes.

The Challenge

Fix and elevate a concept I previously executed poorly.

The Source

This recipe was taken from delish.com.

Ingredients

FOR THE CHICKEN AND STUFFING:
1 cup frozen (but thawed) or cooked spinach, squeezed dry
1 cup fresh breadcrumbs from day-old bread, preferably whole wheat
1/2 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
2 tablespoons fennel fronds, chopped
2 tablespoons shallots, finely chopped
1 tablespoon garlic, chopped
2 teaspoon fresh thyme, chopped
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
10 four-to-five ounce boneless, skinless chicken thighs, trimmed
2 tablespoons extra-virgin olive oil

FOR THE SAUCE:
2 cups onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup fennel bulb, diced
1/4 cup shallot, finely chopped
2 tablespoon garlic, minced
1 1/2 cup dry white wine
3 cup reduced-sodium chicken broth
1 28-ounce can crushed tomatoes
2 tablespoon fresh basil, chopped
2 teaspoon fresh thyme, chopped
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt

Method

1. Combine spinach and breadcrumbs in a medium bowl with the Parmesan, egg, fennel fronds, shallot, garlic, thyme, 1/2 teaspoon pepper, and 1/4 teaspoon salt until well blended. Cover and refrigerate for at least 30 minutes or up to 1 day.

Chicken Stuffing

2. Place a chicken thigh smooth-side down on a work surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh. Roll the thigh closed and secure with 2 pieces of kitchen string. Repeat with the remaining thighs and stuffing. (You may have leftover stuffing.) Season with the remaining 1/4 teaspoon pepper and salt.

Stuffing and Tying the Chicken

3. Heat oil in a large, heavy, high-sided skillet or Dutch oven over medium-high heat. Reduce heat to medium and add half the thighs, seam-side down. Cook, turning 2 or 3 times, until brown on all sides, 7 to 10 minutes total. Transfer to a clean plate and repeat with the remaining thighs.

4. Add onion, carrot, fennel, shallots, and garlic to the pan. Cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 5 minutes. Add wine and scrape up any browned bits; bring to a boil over medium heat and continue to boil until the liquid is reduced by about half, 6 to 8 minutes. Stir in broth, tomatoes, basil, thyme, and the chicken thighs. Bring to a boil over high heat; reduce heat to a simmer and cook, uncovered and turning the thighs occasionally, until cooked through and tender, 35 to 40 minutes.

Mirepoix Browning

Deglazed with White Wine

Braising Fluid Simmering

5. Remove the thighs with a slotted spoon; tent with foil to keep warm. Simmer the sauce further to thicken it, if desired, or thin with a little broth or water if it's too thick. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt. Serve the chicken with the sauce.

NOTE:

1. To make fresh breadcrumbs, tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Successful?

From a flavor standpoint, this dish far exceeded the oringinal one two years ago. However, I felt like I was coming full circle because the preparation work was a marathon. With experience, I've become better organized and dishes that used to take me three hours when I first started out can now be completed in one-third to half the time.

This was not the case here. I used the leftover spinach from the gnocchi recipe, however the only Parmesan I had was in wedge form so I hand grated it, and my food processor got a workout chopping the fennel fronds, carrots, shallots, and garlic plus grinding the breadcrumbs. I also hand stripped the leaves from the thyme sprigs and hand diced the fennel bulb. In addition, tying the stuffed thighs was a project by itself. It was a very good dish, but I don't think I'll repeat it often due to the amount of work involved.