Posted on June 30, 2010 by Renae
This is a copycat recipe for Chipotle’s rice — and, yeah, I think it’s pretty close. The quantities are approximate, so you can tweak it according to your tastes, but this should get you started.
- 3 cups cooked rice (in theory you could use leftover rice, but I think it’s probably better to prepare the rice fresh for this recipe)
- 1-2 tablespoons butter or margarine
- 3 tablespoons chopped cilantro leaves
- juice of 1 lime (2-3 tablespoons if you’re using the bottled stuff, which works just fine IMO)
- salt to taste
- Ummm . . . mix it all together when the rice is still hot.
Filed under: Main Dishes, Mexican, Served at Community Dinner, Sides | Leave a Comment »
Posted on June 1, 2010 by Renae
This recipe from Smitten Kitchen is one of my favorites.
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Filed under: Breakfast/Brunch, Desserts | 2 Comments »