Tex Mex Chicken

I just wanted to share with you a super quick meal for weekday nights, you can throw it together in a few minutes in the morning in your crock pot and have dinner when you get home. Just make up some rice or use some left over from a previous nights meal and you are ready. After making this up I wish I would have added some black beans and avocado over the top. YUM!

Tex Mex Crock pot chicken

4 pieces of chicken (I used breast but thighs would probably be great)

1/2 cup italian dressing of your choice (I used a creamy balsamic)

1 can of tomatoes with green chilis (like Rotello)

3 gloves of garlic minced

1 tsp cumin

1/2 tsp onion powder

Rise and dry chicken, Stab chicken a couple times with a fork. Put chicken and dressing in a zip top bag, marinate for 15-20. Add the rest of the ingredients to the crock pot, turn on low. Add marinaded chicken to crock pot, discard remaining marinade. Put on lid and cook on low 6-8 hours. Serve with rice or side of your choice.

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Lemon Rice with Pine Nuts

I made a great citrus marinade for my Mahi Mahi tonight and wanted to bring the flavors through the entire dish. I looked for a lemon rice recipe and couldn't find one that had ingredients that I already had on hand and/or that my family would eat so I took it upon myself to create one. I served this with charred roman lettuce (from the bbq) with citrus vinaigrette and tomatoes. The meal was a winner and I wanted to share it with you. Enjoy.

Lemon Rice

2 TBL extra-virgin olive oil

2-3 gloves of garlic minced

1/2 cup pine nuts

long strips of zest cut from one lemon (take your time and don't get the white part or you will have a bitter flavored rice)

2 cups of white rice (or my favorite is jasmine rice)

4 1/4 cups water

3 cubes chicken bullion cubes or 3 TBL of chicken flavored bullion powder (you can use 4 cups of chicken stock/chicken broth from the can instead of cubes and water

1/2 tsp dried thyme or 1 TBL fresh

salt and pepper to taste

In large saucepan with cover, heat oil over medium heat. Add garlic and pine nuts, cook for 1 min or until pine nuts start to slightly brown. Add Rice and cook for one min longer. Add water, bullion, thyme, and lemon zest strips. Bring to a boil, lower heat to low and simmer until all liquid is gone and rice is soft about 10-15 minutes. Fluff with fork and remove lemon zest strips before you serve.

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