Tag Archive : Meals

omgsdfwfood - Poblano rice

Since 2009, food lovers, bloggers and the like have convened at the International Food Bloggers Conference (IFBC) to explore food, writing, and technology, all while indulging in some of the best wine and food anyone can find at a conference. This year, I am partaking in the fun and leaving Bear and Poblano and Onionthe cats to fend for themselves for a few days. To ensure the refrigerator doesn’t grow something funky, I decided to create a lil’ something from what we had already in the fridge and leave a good meal behind.

I started out with a large onion and three beautiful Poblano peppers just hanging out ready to be consumed. I French cut the onion and julienned the Poblano, then added about six large cloves of chopped garlic to the mix.

omgsdfwfood Poblano and Onion WellIn a large skillet, I heated up a tablespoon of vegetable oil on medium high heat and then added the mixture to sautee until the onions started to get translucent and the Poblanos became relaxed.

While that was going, I chopped a couple of chicken breasts into bite size pieces and then seasoned the chicken with Knorr Caldo de Pollo (chicken bouillon a la Mexicana), cumin powder, and garlic powder. I didn’t add salt omgsdfwfood Poblano Arroz con Pollobecause the bouillon has loads of salt. Once the onion and Poblano mixture was nice and tender, I created a well in the center of the pan and then added the chicken to the center. After the chicken began to start browning on one side, I stirred it all together and created another well.
This time, I added 3/4 cup of white rice to the well and allowed each grain to be coated with some oil and to be toasted up nicely. Once the rice started to turn from opaque to a solid white, I went ahead and combined everything together, making sure to scrape the bottom of the skillet to lift up any fond (yummy tasty bits that get stuck to the pan when cooking).

omgsdfwfood Poblano Arroz con Pollo2In a measuring cup, I added the remaining Poblano Arroz con Pollo3smoky salsa I had made a few days ago, along with two tablespoons of table cream, making about 1 cup of liquid and then added hot water to the mixer to make it just over 1 1/2 cups total. You can use tomato sauce, chicken stock, or even use some of your favorite jarred salsa that you have on hand, as long as it totals double the amount of rice. I simply used what I had on hand. I added the liquid to the skillet and combined well, scraping the bottom of the skillet once again to incorporate that delicious fond.

omgsdfwfood Poblano Arroz con Pollo4Immediately, I covered the skillet and reduced the heat to medium low and left to simmer covered for 25 minutes. Whatever you do, DO NOT remove the lid. The key to perfect rice, alone or with a protein or veggies, is to start on medium high, then add one part rice to two parts liquid, let come to a boil, immediately cover and reduce to medium low for 25 minutes completely covered and undisturbed. You will have perfect rice every single time – we can both thank my cousin Normie for that tip. It changed my rice game forever. I even usually just cut the heat off once the time is up and leave it covered until ready to serve. Best rice advice, I’m telling ya. Check out this rice from a few meals ago. ——–> Right!?!omgsdfwfood Perfect Rice

Once the Poblano Arroz con Pollo was done, I sliced a few salad or cherry tomatoes for a pop of color and freshness. Now, I can enjoy the IFBC knowing Bear has some amazing Poblano Arroz con Pollo to devour!

omgsdfwfood Poblano Arroz con PolloI can’t wait to share what I discover at the conference. From what I understand, we’ll enjoy an amazing tasting of Seattle’s very best restaurants, specialty shops and more, and if that isn’t enough, I have tons of restaurant visits planned… Seattle, here I come!

Knives

My friends and family rock – mostly because they tolerate me and encourage (sometimes enable) my addiction to bacon. But, they also rock because they all love food and are pretty much geniuses in the kitchen. And, those who opt not to cook or bake, happily serve as taste testers and provide honest and thoughtful opinions. So, all around, these folks are pretty much the best group to provide some killer (as in good, not lethal) cooking and baking tips.

I sent a shout out to my peeps and asked them to offer up their best cooking or baking advice, and boy, did they deliver! And, they covered the gamut. From basics like knives and equipment, to things I didn’t even have on my radar (see #3), this top six list is a culinary quick-stop resource for anyone who ventures into the kitchen.

Along with my own advice, I’ve combined some of the feedback into topics since some of us hit on the same subject – great minds think alike and all. So, here is my inner culinary circle’s gift to you…

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omgsdfwfood Si Senor

Visiting my husband’s family in New Mexico has become a two fold experience.  Not only do I adore his family and sincerely love the fun we have while there, but I also get to experience the local food of Las Cruces, New Mexico and surrounding areas… translation… I get my green chile on.

Si Señor, Las Cruces, New Mexico

One of the local favorites is Si Señor, located in central Las Cruces and definitely a “must eat” while visiting.  The first time my husband took me there, I didn’t want to leave.  I insisted we stay

Delicious Traveling Sopapilla from Si Señor

and snack our way from lunchtime through dinnertime and take sopapillas (fried bread dessert) with us on the road back to Texas when we left. (Note photo of me eating said sopapilla while husband drives).  So, during this last visit, we went TWICE!  The first time I forgot to take photos.  I know, bad blogger.  However, I did manage to tear myself away from the food to take photos and introduce this place to you during the second visit. (more…)