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GoodKitchen.org provides valuable kitchen appliance reviews as well as recipes for lean lunches, savory suppers, delectable desserts, and everything in between. Your one stop information site for everything kitchen and food related.

Roast Chicken with Carrots

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Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.

Continue reading “Roast Chicken with Carrots” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/roasted_chicken_with_carrots/

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Pumpkin Chili

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Pumpkin Chili! Made with chunks of pumpkin, ground pork, black beans, a bottle of beer, and plenty of spices. Ready in under an hour. Even better the next day.

Continue reading “Pumpkin Chili” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/pumpkin_chili/

How to Cook Chicken in the Pressure Cooker

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Need chicken fast? The pressure cooker is the way to go! This method is fast, simple, and fool proof. Keep the seasoning simple or mix it up depending on how you’re serving the chicken.

Continue reading “How to Cook Chicken in the Pressure Cooker” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/how_to_cook_chicken_in_the_pressure_cooker/

How to Cook Frozen Chicken in the Pressure Cooker

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Yes, you can take frozen chicken directly from the freezer and cook it in the pressure cooker! Just add some water, turn it on, and let it cook. Dinner is on the way.

Continue reading “How to Cook Frozen Chicken in the Pressure Cooker” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/how_to_cook_frozen_chicken_in_the_pressure_cooker/

Mexican Street Corn Bowls

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Mexican Street Corn Bowls - Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

Disclosure: This post is sponsored by Walmart. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

Mexican Street Corn Bowls - Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

I have been completely obsessed with these bowls.

It’s hearty, it’s filled with plenty of veggies and produce, and well, hello, we have everyone’s favorite Mexican elote here!

Mexican Street Corn Bowls - Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

The corn is made irresistibly creamy with mayonnaise, cotija, cilantro, chili powder and zesty lime juice. Yes, yes and yes.

But more importantly, look at all the other fun goodies in here!

Mexican Street Corn Bowls - Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

Featuring a homemade pico de gallo, romaine lettuce, avocado, more cilantro and more lime wedges, we can easily get all of our fresh produce right at Walmart for these AH-MAZING bowls.

Mexican Street Corn Bowls - Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

Walmart has locally-grown produce (which varies by location) so be on the lookout for all the farm-to-shelf groceries to pick the freshest, perfectly ripe ingredients.

Because, yes, these Mexican street corn bowls is where it’s at. K, thanks.

Mexican Street Corn Bowls

Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

Ingredients:

  • 1 cup brown rice
  • 4 cups chopped romaine lettuce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into wedges

For the corn

  • 4 ears corn, shucked and rinsed
  • 2 tablespoons unsalted butter
  • 1 jalapeño, seeded and diced
  • 2 cloves garlic, minced
  • 3 tablespoons mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • 2 tablespoons cilantro
  • 1/2 teaspoon chili powder
  • Juice of 1 lime

For the pico de gallo

  • 2 cups grape tomatoes, halved
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • Kosher salt, to taste

Directions:

  1. Preheat grill to medium high heat.
  2. Add corn to grill and cook, turning occasionally, until cooked through and charred, about 10-12 minutes; let cool before cutting the corn kernels off the cobs.
  3. Melt butter in a large skillet over medium high heat. Add corn, jalapeño, and garlic. Cook, stirring occasionally, until corn is heated through and jalapeno is tender, about 3-5 minutes. Stir in mayonnaise, cotija, cilantro, chili powder and lime juice; set aside.
  4. To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside.
  5. In a large saucepan of 2 cups water, cook rice according to package instructions.
  6. Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.
  7. Serve immediately, garnished with cilantro and lime, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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“1 cup brown rice”,
“4 cups chopped romaine lettuce”,
“1 (15-ounce) can black beans, drained and rinsed”,
“1 avocado, halved, peeled, seeded and thinly sliced”,
“1/2 cup fresh cilantro leaves”,
“1 lime, cut into wedges”,
“4 ears corn, shucked and rinsed”,
“2 tablespoons unsalted butter”,
“1 jalapeño, seeded and diced”,
“2 cloves garlic, minced”,
“3 tablespoons mayonnaise”,
“2 tablespoons crumbled cotija cheese”,
“2 tablespoons cilantro”,
“1/2 teaspoon chili powder”,
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“Preheat grill to medium high heat.Add corn to grill and cook, turning occasionally, until cooked through and charred, about 10-12 minutes; let cool before cutting the corn kernels off the cobs.Melt butter in a large skillet over medium high heat. Add corn, jalapeño, and garlic. Cook, stirring occasionally, until corn is heated through and jalapeno is tender, about 3-5 minutes. Stir in mayonnaise, cotija, cilantro, chili powder and lime juice; set aside.To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside.In a large saucepan of 2 cups water, cook rice according to package instructions.Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.Serve immediately, garnished with cilantro and lime, if desired.” ]
}

The post Mexican Street Corn Bowls appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/10/09/mexican-street-corn-bowls/

Triple Apple Snack Cake + First Look at The Fruit Forager’s Companion

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This Triple Apple Snack Cake—cider, sauce, and fresh apples—means this cake is bursting with fall flavor. This one comes from Sara Bir’s cookbook The Fruit Forager’s Companion!

Continue reading “Triple Apple Snack Cake + First Look at The Fruit Forager’s Companion” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/triple_apple_snack_cake_first_look_at_the_fruit_foragers_companion/

10 All-Time Best Dip Recipes for Parties and Potlucks

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Hosting your gang’s football party this weekend? Holiday cocktail party coming up? Got invited to Aunt Gertrude’s bookclub this Saturday and don’t want to show up empty handed?

No matter what kind of party or potluck you’ve got on the calendar, we have a dip for you.

STOCK YOUR PANTRY FOR EASY DIPS

The real beauty of dips is how truly fast and easy they are to make — that is, as long as you have all the ingredients. Luckily, most of the ingredients most commonly used for dips are either common pantry staples or can be stocked well in advance for any of your last-minute party needs.

Here’s a checklist of some ingredients to have on-hand:

  • Cream cheese
  • Sour cream
  • Mayonnaise
  • Shredded cheese
  • Canned artichokes
  • Canned crab or frozen lump crab meat
  • Canned pimentos
  • Frozen spinach
  • Frozen shrimp
  • Beer brats (keep a few in the freezer!)

You’ll also need snacks for serving with the dip, of course! Don’t forget to grab some crackers, pretzels, or chips for the pantry. If you’re at the store, pick up some fresh baguette or a veggie tray.

BAKE UNTIL BUBBLY…

Most hot dips just need to be baked until bubbly, so feel free to toss them in the oven alongside anything else you might have cooking. As long as the oven is within 50 degrees or so of the temperature recommended in the recipe, you’ll be fine.

Keep an eye on the edges of the dip and pull it out when you see bubbles.

…OR CHILL UNTIL NEEDED

Other dips can be served room temperature or chilled, and often do well if made a little bit in advance. This gives them a chance to firm up a little and for flavors to meld.

Pull them out of the fridge 15 minutes or so before guests arrive to take the chill off.

WHAT’S YOUR FAVORITE PARTY DIP?

Have a favorite dip that you don’t see here? Let us know in the comments!

Continue reading “10 All-Time Best Dip Recipes for Parties and Potlucks” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/best_recipes/best_dip_recipes/