I don’t like cooking for myself very much. If I’m left to my own devises (cough cough college) I will largely eat microwave popcorn and apple sauce (something salty, something sweet, something soft, something crunchy). Yeah, I know. VERY nutritious.
But cooking for people I love… I LOVE doing it! And I love concocting new recipes!
Today, I concocted some for my sister.
I made cilantro lime chicken thighs with skillet corn and green beans.
Here are the recipes 🙂
Cilantro Lime Chicken Thighs
2 chicken thighs, skin removed, bone removed optional depending on how you like it
1/8 cup chopped cilantro
1 tspn Honey
1 tspn salt
1/2 tspn Pepper
1 tspn Adobo (optional)
1/2 tspn chili powder (optional)
1/8 cup olive oil
Mix olive oil, cilantro, juice of 1 lime, honey, salt, pepper, adobo, and chili powder in a bowl. Place skinless thighs in bowl, and cover with the marinade. Let sit for atleast 20 minutes.
Preheat oven to 375. Bake for 30 minutes.
Green Bean and Corn Skillet
2 ears of corn
1/2 lb of green beans
1/2 cup water
1/2 cup chicken broth
2 tbspn cider vinegar (or white wine vinegar)
2 tspn salt
2 tspn honey
2 tbspn butter
Cut the kernels off of the corn and place in skillet. Cut the ends off of the green beans, and chop green beans into bite sized pieces (I always cut them into thirds). Place in skillet. Add water, broth, and cider vinegar to the pan. Bring skillet to a soft boil (bubbling but not violently bubbling over), and let it cook for about 20 minutes or until beans are tender. The liquid should cook off. If it cooks off before the beans are cooked, add a little more water. Once the beans are done, drain off any excess liquid. Add the butter, honey, and salt. Stir around. Taste, and add more butter/honey/salt until it suits your fancy!
This meal was delicious! I finished it off with a slice of whole grain toast. 🙂