Omaha Steaks, you have the BEST chicken breasts!

Did you know that Omaha Steak company also sells chicken breast?!  No?  Neither did we!  That is, until I found a super-stellar-savings-deal on meat that just couldn't be passed up.

For just $39.99 we ordered Filets (2), Top Sirloin (2), Chicken Breast (4), Steak Burgers (10), Beef Franks (4) and Stuffed Potatoes (4).   That's 11 meals for us, for under $40.  Can you say, "steal?"

You can find that deal here.  

Armed with my super-cheap, chicken, I decided to see what goodness it had in store for us.  Admittedly, I was a bit hesitant--a few friends of mine didn't rave over their Omaha purchases--but, we bought it, and were committed.

As many of you know, I also planted my first garden this winter--and have been babysitting herbs for the better part of 6 months.  Now that they're growing like mad, it was time to use some of my precious babies.  Chicken and rice it was.

What started as a skeptical dinner, quickly turned into one of the best dinners we've had, literally.  For about 350 calories, we sat back, satisfied and looking forward to the next package of meat we tear into.

Spicy Chicken Breast w/ Jasmine Veggies

Ingredients:
2 Chicken breasts (4 oz each), brined in simple garlic brine for 12 hours
1/2 white cooking onion chopped
2 garlic cloves, roughly minced
2 TBS olive oil
1/2 red pepper, chopped lengthwise
1 tsp season salt plus sprinkle
1 tsp garlic salt plus sprinkle
1 tsp paprika plus sprinkle
Sprinkle of cheese
2 tsp finely chopped parsley, oregano

Jasmine Rice, cooked to directions.

Directions:

Heat indoor grill (or outdoor).  Remove chicken from brine and set aside on counter, let rest about 15 minutes.

In a medium saute pan, bring olive oil to heat.  Stir in garlic and cook down for about 1 minute.  Add onions and cook over medium flame until onions have "sweat" and peppers are fork-tender.  Add season salt, garlic, paprika and stir for about 1 more minute.

Add chicken to grill, let cook on one side for about 3 minutes.  Sprinkle side up with garlic salt, paprika and season salt.  Turn and cook until done.  DO NOT cut into the meat to check doneness.  Use a meat thermometer, it'll save the moistness!

Remove from grill and let rest 1 minute.  Serve along side 1/4 cup jasmine rice, topped with onions and peppers, with a sprinkle of cheese.

Picadillo Americana

Today I found this amazing vacation deal to an all-inclusive resort...in cuba.  It looks amazing-and restful. Thanks to Mr. Castro though, the US still has travel restrictions, so my guess is that my husband won't let us take that trip anytime soon.  Such a stickler for safety that man.

Since I'm not going to get any authentic cuban food, I decided to let my vacation wanderlust take me away tonight while cooking dinner.  Since I hadn't really planned my meals this week, I just picked up all sorts of yummy looking food at the grocery and decided to let my imagination run wild--I had to use what was in my cabinets.

If you haven't ever tried cuban food, you should.  It's delish.  Along the same vein of mexican--it's spicy and filling--but a bit more savory I think.  It's roots have a flair of chinese and french as well.  Given it's well-rounded history, I thought it wouldn't mind if I "americanized" the traditional dish of Picadillo.  Picadillo is actually a hash-like dish, you can serve it in tacos, alone, you name it.  Tonight, it got paired with jasmine rice and corn bread.

My husband like it so much, he's considering the cuba trip.

Picadillo Americana

Ingredients:
1 1/2 lb ground beef (95/5)
1 yellow onion, chopped
1 cup beef broth
1 can diced tomatoes with juices
2 tbs. tomato paste
2 tbs. EVOO
1/4 cup raisins
2 cloves garlic, minced
1 tbs. chili powder
1/2 tbs. all spice
1 tsp cinnamon
1/2 tbs garlic salt
1 tbs. season salt

Directions:

In large skillet, bring EVOO to heat, toss in onion and cook until translucent.  Add ground beef and cook until browned.  Drain and return back to pan.  Add garlic, chili powder, all spice, cinnamon, garlic salt and season salt.  Stirring frequently, simmer for about 2 minutes.  Add diced tomatoes, paste and beef broth,  bring to simmer.  Add raisins.  Let simmer until thicker-stew like consistency.  (uncovered)

Serve with jasmine rice (prepared as directed) and corn bread!

Easy, Breezy, Lazy Thursday

It's Thursday again and despite a sick day and snow day this week, I still feel as if I've earned my "lazy Thursday" cooking.

If I haven't already mentioned it, I heart my crock-pot.

Today's recipe was totally inspired by my, um, creative side?  Or maybe a lack anything solid planned. With that said, it was great and I now have leftovers for some yummy later-in-the-weekend creation.

I also paired my unique meat with something that has been a long-standing love in my life--Jasmine Rice.

Don't wince: Pot Roast with Tomato Coffee and Jasmine Rice

Ingredients:

1 medium pot roast (or brisket) browned on each side
1 onion, quartered
4 carrots, chopped
6 new potatoes, rinsed and whole
1 6oz can of tomato paste
3 Tbs. Worcestershire sauce
2 Tbs. freshly chopped parsley
1 cup coffee, brewed

Jasmine Rice, prepared.

Directions:

Place onion, carrots and potatoes in the crock pot, set browned meat on top.  In a medium bowl, whisk tomato paste, Worcestershire sauce and coffee.  Pour over meat/vegetables.  Sprinkle parsley on top.  Set crock-pot to low and simmer 6-8 hours.