joannepimentel

Mexican Chicken & Rice Ingredients 5 chicken thighs* 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon garlic powder 1 1/2 cups long grain rice 1/2 onion, diced 4 garlic cloves, minced 2 1/4 cups water 1 tablespoon + 1 teaspoon chicken bouillon powder 8 oz canned tomato sauce Lime wedges Chopped cilantro Directions Combined, paprika, cumin, oregano and garlic powder in a small bowl . Drizzle and rub oil all over the chicken. Sprinkle both sides with seasoning, salt, and pepper. Heat oil in a pan over medium high heat and sear chicken on both sides for 3 minutes. Remove, set aside and wipe and clean. Add more oil and sauté onions and garlic for 2 minutes over medium heat. Add rice and cook for another minute. Stir in water, tomato sauce and chicken bouillon powder. Return chicken back to the pan and bring to a boil. Cover and cook over medium low for 25 minutes or until rice is tender. Squeeze lime juice over the top and sprinkle over chop cilantro. Note *I used bone in chicken thighs and remove the skin. Instagram https://www.instagram.com/joannegpimentel/

I’ve made this No Bake Apple Dessert a few times already during this holiday season it was a total crowd pleaser!!! I received so many compliments! Want to know my secret shortcut? I use canned apple pie filling! But shh don’t tell anyone!😅. And if you are a apple pie lover you are going to love this dessert! No Bake Apple Dessert Ingredients 18 sheets graham crackers (2 sleeves) 1/2 cup sugar 3/4 cup (1 1/2 sticks) butter, melted 2x 21 oz canned apple pie filling 8 oz bar cream cheese, softened 1 cup powdered sugar 16 oz cool whip (see notes) Directions Crush graham cracker crumbs in a food processor or blender. Combine gram cracker crumbs with 1/2 cup sugar. Stir in melted butter. Reserve about a heaping tablespoon of the crumbs for later. Form a crust onto a bottom of a 9 x 13” baking dish. Store in the fridge while working on the other layers. Combine softened cream cheese with 1 cup powdered sugar. In increments fold in Cool Whip. To assemble - place canned apple pie filling over graham cracker crust. Spoon cream cheese/whip cream mixture over the apples. Smooth over with a butter knife. Sprinkle over reserved graham cracker crumbs. Refrigerate for a few hours before serving or overnight. Notes -Fresh whipped cream can be substituted for Cool whip. -This dessert can be prepared the night before. Canned apple pie filling Duncan Hines Comstock More Fruit Pie Filling & Topping, Apple, 21 oz https://a.co/d/iE74UV1 The one I used in the video, just as good!! https://www.target.com/p/apple-pie-filling-21oz-favorite-day-8482/-/A-84889654 Instagram https://www.instagram.com/joannegpimentel/ Camera used in the video https://www.bestbuy.com/site/sony-zv-1-20-1-megapixel-digital-camera-for-content-creators-and-vloggers-black/6415933.p?skuId=6415933

Spicy Salmon Bowls Ingredients 1 1/2 lbs salmon fillet, cut into 4 portions 1/4 cup soy sauce 2 tablespoons honey For the sriracha mayo 1/2 cup mayo 3 tablespoons sriracha Cooked rice For the pickled cucumbers 2 English cucumbers, sliced thin 1/3 cup rice vinegar 1 tablespoon sugar 1 teaspoon salt Directions For the cucumbers Combine rice vinegar, sugar and salt together in a bowl. Microwave for 2 minutes for the sugar to dissolve. In a shallow bowl, combine cucumbers and pickling mixture. Place in the refrigerator while working on salmon (about 30 minutes stirring occasionally). For the sriracha mayo Combine mayo and Sriracha in a bowl. For the salmon Preheat oven to 400°. Place salmon onto a baking dish and lightly season with salt and pepper. Combine soy sauce and honey together in a bowl and pour evenly over salmon. Spread a layer of Sriracha mayo. Bake for 15-17 minutes, or until cooked through. To serve- scoop rice into a bowl and place salmon fillet over the top. Add pickled cucumbers and drizzle with sriracha mayo. Instagram https://www.instagram.com/joannegpimentel/

Chicken and Wild Rice Soup Ingredients 1 onion, diced 8 oz mushrooms, sliced 5 garlic cloves, minced 1 lb boneless, skinless chicken thighs, cut into bite sized pieces* 1/4 cup flour 6 cups chicken broth 1 cup wild rice blend 4 cups spinach 1 cup half & half Directions Heat oil in a pan over medium high heat and sauté onions, mushrooms, and garlic cloves for 3 minutes. Add chicken, season with salt and pepper and cook for 2 minutes. Stir in flour. Stir in chicken broth. Add wild rice blend, season with salt and pepper and bring to a boil. Reduce heat to medium low, cover and let simmer for 40 minutes, until rice is tender. Stir in spinach and half & half and remove from heat. Note *Shredded rotisserie chicken can be substituted and can be added when the soup has finished cooking. WATCH NEXT TUSCAN BEAN SOUP https://youtu.be/459Au9WYjNo CHICKEN ASPARAGUS & WILD RICE CASSEROLE https://youtu.be/LzWmCzXCGts ONE POT CHICKEN SAUSAGE AND RICE https://youtu.be/6gZYBkCHiWw Wild Rice Blend Lundberg Family Farms - Organic Wild Blend Rice, Pantry Staple, Whole Grain Blend of Black, Brown, Red, & Wild Rice, Non-GMO, Gluten-Free, USDA Certified Organic, Vegan, Kosher (32 oz) https://a.co/d/267GeGc Instagram https://www.instagram.com/joannegpimentel/

I know December is a busy month of get togethers I wanted to share some of my favorite sides/appetizer dishes. Parmesan crusted Brussel Sprouts & French onion dip! As for the Brussel sprouts, My son who doesn’t like Brussel sprouts ate almost half of this dish on his own! And when you guys try the French onion dip you’re not going to want to ever buy store bought again! Parmesan Crusted Brussel Sprouts Ingredients 1 lb Brussel sprouts, trimmed and sliced in half 5 tablespoons butter, melted 1 teaspoon garlic powder 2/3 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese Directions Preheat oven to 425°. Combine butter with garlic powder and 2/3 cup Parmesan cheese. Spread onto the bottom of a baking dish ( I used an 8 x 11” dish). Place Brussel sprouts flat side down in rows over Parmesan mixture. Season with salt and pepper. Top with another 1/4 cup Parmesan cheese. Bake for 25-30 minutes until Parmesan cheese has browned. French Onion Dip Ingredients 2 large yellow onions, diced 2 tablespoons butter 2 tablespoons olive oil 2 cups sour cream (16 oz container) 1/2 cup mayo Directions Melt butter and add oil in a pan over medium heat. Add onions and cook for 10 minutes, stirring occasionally. Season really well with salt and pepper. Lower heat to medium low and continue to cook for another 20 minutes, stirring occasionally. Transfer onions to the fridge and let cool for 20 minutes (or freezer for 10 minutes). Combine cooled onions with sour cream and mayo and season with salt and pepper. Instagram https://www.instagram.com/joannegpimentel/

Baked Teriyaki Salmon is one of our family favorites! Tender flaky salmon is baked in an easy homemade teriyaki sauce and it’s bursting with flavor!! Teriyaki Salmon Ingredients 1 1/2 lbs salmon fillet 5 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons honey 2 tablespoons brown sugar Garlic powder 2 tablespoons butter Directions Preheat oven to 400°. Combine soy sauce, rice vinegar, honey and brown sugar together in a bowl. Place salmon in a baking dish. Season with salt, pepper and garlic powder. Pour over sauce. Spoon sauce all over the salmon. Place 2 tablespoons of butter over the top. Bake about 15-20 minutes (time may vary depending on the thickness), or until salmon is cooked through. Broil for 1-2 minutes until salmon has browned on top. Instagram https://www.instagram.com/joannegpimentel/

Baked Ziti is a family favorite! It’s filled with ground beef, zesty tomato sauce and lots of melted cheese! It’s so hearty and delicious and can satisfy the pickiest eaters! Baked Ziti Ingredients 1 lb ziti noodles (I prefer rigatoni) 1 lb ground beef 1/2 onion diced 4 garlic cloves, minced 2 teaspoons dried basil 2 teaspoons dried oregano 28 oz can crushed tomatoes 16 ounces tomato sauce 12 oz mozzarella cheese, shredded (3 cups) 15 oz ricotta cheese Directions Preheat oven to 350°. Cook pasta according to package instructions. Drain and set aside. Season ricotta cheese with salt and pepper. Heat oil in a pan over medium high heat and sauté ground beef. Season with salt and pepper and cook for 5 minutes or until browned. Drain excess liquid. Add a little more oil to the pan along with onions and garlic, and cook for 3 minutes. Stir in basil and oregano. Stir in crushed tomatoes and tomato sauce. Season generously with salt and pepper (it will not be salty when added to the pasta) and bring to a boil. Lower heat to medium low and let simmer 5 minutes. In a 9 x 13 baking dish layer in order - Half of the noodles - Half of the meat sauce - Half of the mozzarella cheese - Ricotta cheese - Rest of the noodles - Rest of the meat sauce - Rest of the mozzarella cheese Bake for 30 minutes, until cheese is nice and bubbly.

Garlic Butter Steak & Mushroom ngredients 1 1/2 lbs steak (I used flap meat/skirt steak), sliced thin against the grain 4 tablespoons butter 8-10 oz mushrooms, sliced 1 onion, sliced 5 garlic cloves, minced 1 tablespoon Worcestershire sauce 1/2 cup beef broth Soy sauce Directions Season steak with salt and pepper. Heat oil in a pan over medium high heat add half of the steak. Cook about 1 1/2 minutes per side (about 3 minutes total). Right before the steak has finished cooking, and a dash of soy sauce. Repeat with the second batch, remove and set aside. Melt 1 tablespoon of butter and add a little more oil to the pan and sauté mushrooms, onions and garlic. Season with salt, pepper and a dash of soy sauce and cook for 5 minutes over medium high heat. Stir in beef broth and Worcestershire sauce and cook for 30 seconds. Return beef back to the pan along with the rest of the butter. Once butter has melted remove from heat. Instagram https://www.instagram.com/joannegpimentel/