Taco Rice

Also known as Okinawan Takoraisu. Click on the link below to read the story behind this dish. It's pretty interesting. This is a simple recipe that I never would have thought of on my own, but it makes a delicious dinner or lunch. I just use regular white rice and mozzarella cheese.

Recipe from Tasty Kitchen

1 Tablespoon Vegetable Oil
3 cloves Garlic, Minced
1 cup Onion, Chopped
1 pound Ground Beef
3 Tablespoons Soy Sauce
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Table Salt
1 teaspoon Freshly Ground Black Pepper
4 cups Steamed Japanese Rice (sometimes Labeled "sushi Rice")
2 cups Lettuce, Shredded
2 cups Tomatoes, Chopped
12 ounces, weight Queso Blanco, Crumbled OR 2 Cups Shredded Mozzarella Cheese
1 cup Salsa
4 Tablespoons Sour Cream

Heat the vegetable oil over medium heat, then add onion and garlic and saute until onion is barely soft Add ground beef and cook, breaking it up, until cooked through. Drain any extra grease, then add soy sauce, chili powder, cumin, salt and pepper and simmer until liquid is reduced.  Put 1/2 t 1 cup rice in each bowl or plate, then top with beef mixture, lettuce, tomatoes, cheese, and salsa and sour cream. l

Coconut Lime Sugar Cookies

Sorry Mom. But I think these cookies are my current favorite. I've always liked sugar cookies better than chocolate chip. And these - oh, these are good. Preston made them last week and took them into work, then reported that they disappeared rather quickly. I just wish I could get some unsweetened coconut from the Cloverdale Country Store. I've only found it one place here and it's in the natural/organic section, so of course it's way overpriced. So sad.


Coconut Lime Sugar Cookies

from The Girl Who Ate Everything

2 3/4 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup butter, softened

1 ½ cups white sugar

1 egg

½ teaspoon vanilla extract

zest of one large lime, finely minced

3 tablespoons lime juice

½ cup unsweetened toasted coconut*

½ cup sugar for rolling cookies

Combine flour, soda, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until nice and fluffy. Add egg, vanilla, lime zest and juice and beat again. Add in dry ingredients and toasted coconut and blend gradually. Roll rounded teaspoonfuls in sugar and place on baking sheet. Bake 8-10 minutes until barely golden on the edges. Let sit two minutes on cookie sheets, then cool on wire racks.

*To toast coconut, simply spread on a baking sheet and place in the 350 oven for 5-7 minutes, checking carefully and shaking every couple of minutes. It browns quick, so watch carefully.

Chicken Caesar Sandwiches {Slow Cooker}

It's a lovely 75 degrees today. We left the windows open overnight and I was actually chilly when I went downstairs this morning. I'm taking advantage and doing some baking. This recipe, however, does not require the oven. It is easy, it is tasty, and it would be perfect to make for a crowd.

Slow Cooker Chicken Caesar Sandwiches

from The Girl Who Ate Everything

2 pounds boneless skinless chicken thighs
1/2 to 1 cup bottled Caesar dressing (I generally use store brand, but I would bet that a more expensive brand is even better)
 1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley or 2 teaspoons dried parsley
1/2 teaspoon ground black pepper
2 cups shredded romaine.
buns


Place the chicken thighs in the slow cooker with a cup of water and let cook on low heat 4-6 hours. When done, remove chicken onto a cutting board and pull apart with two forks, discarding any fat. Drain the water and any chicken residue from the slow cooker, then put the chicken back in with the dressing, parmesan, parsley and pepper. Cover and cook on high for 30 minutes until it is hot throughout. Scoop onto buns and top with romaine.