Chicken MOJITO

I had my first mojito with one of my best friends in Costa Rica for a summer abroad- it was amazing-- the mojito AND the summer in Costa Rica :)  So as soon as I found this recipe I immediately got brought back to that little bar on that beach that one summer I was supposed to be learning spanish but instead was learning to drive a moped on some crazy streets with a volcano in the background and learning which beers I liked the most and how to let my parents know I was still alive on some stupid calling card that only worked when it felt like it......oh good times :)

 Ok I'll hop off memory lane (although looking at those old pictures WAS pretty fun!)

We just grew some mint in our backyard and it is going absolutely crazy!  I can't ever think of anything to use mint with - beside mint juleps and racing season is pretty far off!!  When I found this recipe in Women's Health Magazine- Australia, I was super pumped!

I made only a few changes... but I cannot find the recipe on the website so won't be able to attach the link... sorry!

Chicken Mojito with brown rice and broccoli

3 cups brown rice (with water according to package instructions)
2 cups broccoli florets
1 tsp garlic salt
dash fresh ground pepper
spray olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 tbsp sugar
2 chicken breasts, cut into 1/2 inch slices (or 1" cubes)
1/2 cup white rum (come on you know you have some bacardi around your house!)
1/2 cup chicken broth
juice of 1 lime
zest of 1 lime
1/4 cup mint, chopped

1.  Start cooking rice as per instructions on package
2.  Heat oil in large pan.  Add garlic, onions and sugar.  Saute 3 minutes
3.  Add chicken and saute for an additional 3 minutes, until browned, then add rum and chicken broth.  Let simmer 5 minutes.
4. Meanwhile, steam broccoli with garlic salt and pepper for 5 minutes.
5.  Remove chicken from heat and add lime juice, zest and salt and pepper if needed.
6.  Serve over brown rice and broccoli. Pour broth over and sprinkle with mint.
7.  EAT!!

I loved this dish!  So did hubby!  This means a winner in my book!!  It is quite easy and such a unique and delicious flavor!  I was a bit afraid the mint would be too strong but it is perfect with the sweetness - just like a real wonderfully perfect  mojito!  Hmmm... since I DO already have the ingredients out maybe I should whip one up :)  Ok, gotta go!!

ENJOY!!!

mmmmm Meatloaf!!

I was very sure for my entire life that I did NOT like meatloaf-- even the word sounds unappetizing...  Doesn't it??  meat LOAF?  Well I found this recipe recently and it has forever changed my mind!  I actually now look forward to it!  It is really easy to make (minus the whole getting dirty mixing up raw ground beef with your bare hands!!)

Now if you are like me and think you are not a meatloaf fan-- just give this a try and see what you think!  Because it is really the very best ever!!!

Meatloaf :)

1 lb ground beef
1/2 cup milk
3 slices of bread (any kind, white, wheat, whatever!)
1/2 cup grated parmesan cheese
dash season salt
dash salt
dash fresh ground pepper
1 tbsp parsley, chopped
2 eggs, beaten

Sauce::
3/4 cup ketchup
1 tbsp brown sugar
hot sauce to taste (I use about 1 tsp)

1. Preheat oven to 350* F
2.  Pour milk over bread and let soak (yumm soggy bread--- just trust me!)
3.  Place beef, parmesan cheese, salts, pepper, parsley and milk soaked bread in bowl and add the beaten eggs.  Mix it all up with your hands-- get them all messy!
4.  Form mixture into a loaf and place on a broiler pan.  (I sprayed the pan with a little olive oil)
5.  Make sauce by mixing the 3 ingredients.  Then pour 1/3 onto loaf.
6.  Bake 45 minutes.  Add 1/3 of the sauce onto the top again.  Bake another 15 minutes.
7.  Slice and serve with remaining sauce (it was already plenty saucy to me but whatever your preference is!)
8.  EAT!!!!

This was amazing with some mashed potatoes!!!  YUMMMMM  I think it has to be something about the sweetness of the sauce that soaks into the meat as it bakes...or maybe its the bread instead of cracker crumbs that really do it for me but I am telling you- this is not your average meatloaf!!

It is also really good left over as a meat loaf sandwich.  I added the sauce to a slice of bread then topped with a slice of meatloaf then a slice of swiss cheese another bread slice-- put the whole thing in a panini maker and let it get all toasty and the meat get heated up and the cheese all melty.... delish!!!  Anyway I hope this changed your mind about meatloaf because it sure did mine!!!  Don't judge the taste by my pictures, it is REALLY hard to make meatloaf look as good as it is!

Oh by the way-- I found this recipe on The Pioneer Woman's website-- she adds BACON!!!!  Doesn't that sound great??!  I haven't tried it that way -- mainly because the bacon is Australia is different than in America and I don't think it would work properly! (not to mention I don't need the extra grease!)  Here is the link to her recipe!!

MEATLOAF RECIPE

 ENJOY!

Homemade Ranch Dressing

Can a person live without Ranch Dressing???  I really don't think so!  It is so good and a perfect condiment for so so many things! I have made ranch a few times and this is definitely my best version!  When I made this recently we had it as a side for grilled chicken wings, potato wedges and veggie sticks!  All of which, go great with Ranch!  I have since then added it into every salad and it absolutely MAKES the salad (or possibly all of our fresh veggies and home grown spinach and lettuce!)  Oh and its great for dipping a slice of pizza into!  ahhh the possibilities are endless :)

Now don't get me wrong-- there is nothing wrong with Hidden Valley but nothing is better than homemade!  And as it turns out I can't get Hidden Valley in Oz (except for what mom care packaged me!  Ha!)  So this is WAY WAY WAY better than any ranch I've had from the grocery store here!  There have been a few things I have been missing and delicious Ranch dressing is one!  Anyways, hope you enjoy this!

Homemade Ranch dressing

To a food processor, add....

1 1/2 Cup Sour Cream
1/4 Cup buttermilk
1 Tbsp Olive oil
1 Tbsp Lemon juice
1 tsp parsley chopped
1 tsp Chives chopped
1 clove garlic, minced
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper

and mix it all up in the food processor for about 5 minutes!

Let it cool in the refrigerator about an hour for it to be the very tastiest!  

Again, the mayo here is a bit different so I used sour cream and buttermilk as the base.  I think it tastes great and is a perfect texture!

Now go eat a salad!!!!
ENJOY!