Ginger Beef Ramen

 Source:  America's Test Kitchen (modified)

Steak (leftover, whatever you've got)

6 C. Chicken broth

2 tsp. fresh ginger

1 tsp. grated lime zest, plus lime juice from 1/2- 1 lime

4 packs Ramen noodles

3 tsp. soy sauce

sliced green onions

Brown/heat steak in tsp of oil in pan--remove steak to a plate and cover to keep warm.

Add broth, ginger, lime zest to same pot, bring to a boil.  Add noodles and cook stirring often, about 3 mins.  

Off heat, add lime juice, soy sauce, and any juice from the steak.  Pour into bowls and top with steak and green onions.  

Mexican Delicious Bowl

 Source:  Our best bites (insta story, not posted)

1.5-2 lbs. Boneless skinless chicken thighs 

3-4 Tbsp. Olive Oil

1.5-2 lbs. Boneless skinless chicken thighs 

3-4 Tbsp. Olive Oil

2 teaspoons kosher or sea salt
1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional

Toss all together.  Smoke thighs at 225 for 1 1/2 ish hours.  When they get close to temp. turn the heat up to 400 and finish cooking them until internal temp reaches 165.  

Serve over rice with pico de gallo, avocado slices, cotilla cheese, cilantro, fresh lime squeeze if you want, and cilantro lime crema (costco or walmart)

SOOOOOOO yum!!!

Baked Rice (for a Crowd)

Source:  America's Test Kitchen 

Serves: 12

3 1/2 C white rice

salt and pepper

5 1/4 C boiling water

1.  Preheat oven to 375.    

2.  Boil water (be sure to cover the water when bringing it to a boil.)

3.  Pour rice and 1 tsp salt into lightly sprayed 9x13 pan.

4.  Once boiling, immediately pour water over rice.  

5.  Cover baking dish tightly with double layer of aluminum foil.  

6.  Bake rice until tender and no water remains, 40-50 minutes.

7.  Remove dish from oven, uncover and fluff rice with fork, scraping up any rice that has stuck to the bottom.  Re-cover dish with foil and let rice stand for 10 minutes.  Season with salt and pepper and serve.

Variation for MUCH more rice (favfamilyrecipies.com).  Serves 50:

12 C. rice

5 quarts water

3 Tbsp kosher salt

Preheat oven to 350.  Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray.)  Combine water and salt and bring to a boil.  Pour over rice in pan.  Immediately cover tightly with foil making sure all edges have a tight seal.  Bake 40-45 mins.  Fluff.  

To wait to serve, keep in oven at 150.  Add a little water if necessary to keep from drying out.