This is a Rachael Ray recipe from her Express lane meals cookbook. If I ever don't know what to make for dinner I know I am always safe with this one cause its one of Nate's Favorites. It's also quick and easy. It is great over chicken or steak. I also serve it with cheesy mashed potatoes. Come to think of it, I haven't made it in a while...I think I will make it tonight myself!
Enjoy!
2 Tablespoons Extra virgin Olive oil (EVOO)
2 medium onions thinly sliced
4 garlic cloves chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 Tablespoon sugar
Salt and black pepper
1 1/2 cups chicken stock
1 10 oz box frozen corn kernels
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped
Grill seasoning to put on your chicken or steak is good
Preheat a medium-sized skillet over medium- high heat with 2 table spoons of the EVOO twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes until the onions take on a golden color and are nice and tender. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half. Add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper. Squeeze a quarter of a lime over each of the steaks or chicken, or put it on the plate for your costumers.
Enjoy!
2 Tablespoons Extra virgin Olive oil (EVOO)
2 medium onions thinly sliced
4 garlic cloves chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 Tablespoon sugar
Salt and black pepper
1 1/2 cups chicken stock
1 10 oz box frozen corn kernels
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped
Grill seasoning to put on your chicken or steak is good
Preheat a medium-sized skillet over medium- high heat with 2 table spoons of the EVOO twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes until the onions take on a golden color and are nice and tender. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half. Add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper. Squeeze a quarter of a lime over each of the steaks or chicken, or put it on the plate for your costumers.
1 comment:
Thanks Kristina. Welcome to the blog!
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