Tried It & Loved It: Oven Fries

This one is such a great recipe and it's one I have been doing for several years now.  It's a great side to hamburgers, hot dogs--anything grilled really.  Plus, it's a healthier alternative to potato chips (a common accompaniment to grilled items) that are drenched in those unnatural vegetable oils.

And they couldn't be more simple, so there you go.

Oh, and next time I'll try to take a picture before our dinner gets devoured.  

Oven Fries ~ from Rachael Ray

Red potatoes, cut into wedges
Extra virgin olive oil
Grill seasoning (think Montreal's steak seasoning--get it at Costco, it's way cheaper.  Imagine that.)

Preheat oven to 425 degrees. 

Toss potato wedge slices in extra virgin olive oil and grill seasoning.  Layer evenly on baking sheet or baking stone.  I like the stone--makes 'em more crispy.  Bake for about 20-30 minutes or until cooked through. 

 
This recipe is linked to Life As Mom Ultimate Recipe Swap.

Cilantro Lime Rice

I mentioned before how much I love the lemon parsley rice.  Well, I love it even more now, because it's just. so. versatile!  I made enchiladas with the homemade red sauce and thought, how about switching out the flavors in the rice for a Mexican flavored dish?

It works.  And it's good. 

Cilantro Lime Rice

1 cup uncooked brown basmati rice
2 1/4 cup chicken stock

Juice and zest of one lime
1/4 cup (loosely packed) cilantro, finely chopped

In a medium saucepan, bring chicken stock to a boil.  Stir in rice and bring back to a boil.  Immediately turn down heat to a low simmer and cover saucepan.  Simmer for 45 minutes to one hour, or until all the moisture is absorbed.  Fluff rice with a fork and stir in juice and zest of one lime and chopped cilantro.   Serve along with enchiladas (white or red) or any other Mexican inspired dish.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday  

Lemon Parsley Rice

Since I don't buy many convenience foods anymore, that means no more rice mixes.  Like boil-the-water-stir-in-the-rice-packet-stir-in-the-seasoning-packet-and-simmer-for-20-minutes rice mixes.  But those are super easy, right?  And fool proof.  How can you not love that? 

Well, truth be told I've only learned to cook rice (without a rice cooker) in the last year or so. And you know, it wasn't as hard as I thought.  I mean sure, I'd make something as involved as banana pudding with homemade vanilla wafers, but cook rice without a rice cooker?  You would more likely find me curled up in the fetal position, rocking back and forth, than attempting to make rice without a rice cooker.

So here it is, as simply as it gets--the ratio is always one part rice, two parts water/stock (you really should do stock--it just tastes better).  If you do brown rice like I do, add an extra quarter cup of water/stock.  Bring the water/stock to a boil, stir in the rice and bring back to a boil.  Immediately turn the heat down to a low simmer and cover the pan.  For white rice, you'll simmer about 20 minutes.  For brown rice, you'll let it simmer for about 45 minutes to an hour.  (Those darn whole foods just take longer, don't they?).  Then you fluff the rice and serve.   

Now, I don't particularly care for plain rice.  If you are like me, this just might change your life.  It's like a rice mix, but not.  Simply stir in the juice and zest of one lemon and about a quarter cup (loosely packed) fresh parsley that you finely mince.  The flavor is so fresh and amazing.  Sure, it's a little more work than a rice mix, but it's about a gazillion times better flavor, so it's worth it! 

Lemon Parsley Rice

1 cup uncooked brown basmati rice
2 1/4 cup chicken stock

Juice and zest of one lemon
1/4 cup (loosely packed) parsley, finely chopped

In a medium saucepan, bring chicken stock to a boil.  Stir in rice and bring back to a boil.  Immediately turn down heat to a low simmer and cover saucepan.  Simmer for 45 minutes to one hour, or until all the moisture is absorbed.  Fluff rice with a fork and stir in juice and zest of one lemon and chopped parsley.   Serve with a protein and vegetable for a complete meal. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 

Chipotle Lime Corn on the Cob

I know some people that just absolutely LOVE corn on the cob.  I like it just fine, but you'll never see me lining up for it.  Normally it's served at a cookout or backyard barbeque and there are usually tons more exciting things to eat--exciting things that are a lot less effort to eat too.  Yes, I have mentioned this many times, but I am that lazy.  Plus, I need to be at my own home (or my Mom and Dad's) where I feel comfortable enough to hog the bathroom while I floss immediately after eating.  I can't stand having food stuck in my teeth.

But I digress, as my dental hygiene was not the purpose of this post.

Now if corn on the cob was always served with this yummy, fabulous, change your life forever and ever topping--I just might have to rethink everything I just claimed to be true about myself and corn on the cob.  Because this stuff is just that amazing if you ask me.  Hubs loved it too--I think I might have seen him shed a tear over the beauty of this recipe....oh, how I kid.  But we both really, really enjoyed it.   

(But our daughter who will happily eat broccoli, green beans, celery, and cucumbers?  I cannot for the life of me get her to eat corn.  Such a strange child, I mean, isn't corn every child's favorite "vegetable"?  Well, it's not our Peanut's that's for sure.)

Anyhow, please make this....and then drop me a line to tell me how your life has changed for the better.  Because it will.  I promise.

Chipotle Lime Corn on the Cob ~ adapted from Taste of Home

4 large ears sweet corn, husked and rinsed
1/2 cup mayonnaise
1 tsp. pureed chipotle pepper in adobo sauce (here's what you do with the rest of the can)
2 Tbsp. fresh cilantro, minced
1/2 tsp. lime zest
2 Tbsp lime juice
1 garlic clove, minced
Grated Parmesan cheese, for serving

Fill a large stock pot with water and bring to a rolling boil.  Place ears of corn in boiling water and simmer until corn is cooked through, about five minutes.  Remove from water and place on a serving plate and cover with foil to keep warm.

Mix together mayonnaise, chipotle pepper, cilantro, lime zest, lime juice, and garlic in a small bowl.  Serve over *slightly* cooled corn on the cob and sprinkle with Parmesan cheese. 

This topping also makes a fabulous salad dressing if you have any leftover! 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap

Roasted Asparagus

Well, these couldn't be tastier OR easier.  So what's not to love?  I usually don't buy asparagus, not because I don't love them, but because of the cost.  They tend to be a pricier veggie but I actually broke down and bought some last week.  It was almost the end of the season and they were locally grown too, so there you go. Anywho, I guess I'll get right to it....

Roasted Asparagus ~ from my mama

Asparagus
Extra virgin olive oil
Salt and pepper (freshly cracked, if you have it)

Preheat oven to 400 degrees.

Rinse and trim the ends of the asparagus.  A neat little trick to trim the ends of the asparagus is to snap off the end of one, just by bending it near the end to break in two.  It will snap at the natural break point, and then you can use that as a guide to trim off the rest of the ends of the other asparagus' (asparagi?).

Place asparagus on baking sheet or baking stone and drizzle with olive oil.  Place in oven and roast until asparagus is tender, but not over cooked, about 10-15 minutes.  My asparagus was a little thicker, so they took closer to 15 minutes.  Sprinkle with salt and pepper, to taste and serve.

♥ ♥ ♥ ♥ ♥
 
 And a little wish for my Mom and Dad......happy anniversary!  
 
They have been married 36--count 'em--36 years today.  
 
I love you both!  
 
♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap 

Tried It & Loved It: Mushroom Quinoa Pilaf

Quinoa. I finally tried quinoa.

For those of you who are like me and have seen this used in recipes or have seen this around the blogshere and thought for the longest time it was pronounced “ki-noah” like I did…. no, it’s actually pronounced “keen-waugh.” SO glad I could be of service and save you from this grammar faux pas I egregiously made for so long.

Hubs’ cousin actually inspired me.  I had been thinking about trying it and she emailed me one day asking if I had tried it because she was looking for some new recipes to use it in.  She also warned me that it was best to soak the quinoa prior to cooking—she had had the best results that way.

So my next trip to the store, I got some quinoa in the bulk section.  There it sat for several weeks, until a few weeks ago when I actually thought ahead and incorporated it to my menu plan.

We tried it and I loved it!  Hubs liked it—he didn’t say he loved it.  Now had it had chipoltes in it, I am sure he would have loved it.  I’m just sayin’.



























Mushroom Quinoa Pilaf ~ adapted from $5 Dinners

1 cup quinoa
Water, for soaking

1 Tbsp olive oil
1 cup chopped onions
4 garlic cloves, minced
4 oz can sliced mushrooms, undrained
1/2 cup chicken stock
Salt and pepper to taste
1 tsp parsley

Soak quinoa in enough water to generously cover the quinoa (about two cups) for about 24 hours. Caution, quinoa may start to sprout.  It's okay, it is still perfectly fine to eat.  After soaking, drain and set aside. 

In a large saute pan, heat olive oil over medium high heat and saute onions until tender crisp.  Add minced garlic and cook until fragrant.  Add in mushrooms and liquid along with quinoa, chicken stock, and parsley.  Season with salt and pepper as needed.  Quinoa will start look translucent when cooked, and you know it's done when it is no longer firm--very similar to rice.  You may want to add a little additional chicken stock if necessary.   Serve as a side with your choice of meat and fresh veggie.

Rosemary Potatoes

This recipe comes from my mom--these are ridiculously easy and ridiculously good--so much so that she has made these many, many times.  So many times that I may have avoided this recipe for awhile.  I do love these (I wouldn't be sharing otherwise) but I have to have my potatoes mashed or baked once and awhile too.  BUT if you want to a change up from baked or mashed or.... then these are fabulous alternative!

Rosemary Potatoes ~ from my mom


Red potatoes, scrubbed clean, cut into ~1 inch pieces
Extra virgin olive oil
Fresh garlic, minced
Rosemary (fresh is ideal but dried will work too)
Salt & pepper

Toss potatoes in olive oil.  Add seasonings to taste and bake on a cookie sheet or baking stone at 400 degrees for 20-30 minutes or until potatoes are cooked through.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Ham & Spinach Stuffed Sandwiches

I meant to get this posted last week in time for New Year's Eve, but it completely slipped my mind.  These have a wonderful mix of flavors and are great make ahead little sandwiches.  My family has been making these for Christmas Eve for close to ten years now--they are a major family favorite.  This is another one of those "Why don't I make these more often?" recipes.  They are pretty easy to make, so I really don't know why I don't make them more often.  And I discovered that the Peanut was absolutely in love with this sammich {sandwich}, so I definitely need to make these more than once a year.

These traditionally call for sourdough baguettes, which I normally get in a five pack from Costco (cheater, I know).  But my Costco doesn't carry those (grrr).  Instead, I made do with my own homemade loaves of bread (I used all purpose flour this time--cheater again, I know.), but on the second rise, my towel stuck adhered to the rising bread, so when I pulled back the towel to put the loaves in the oven, the loaves deflated like pathetic old balloons (double grrr).  All that to say, these loaves were not nice and fluffy like they should have been.  But in the end they worked out good, so I was happy.

Ham & Spinach Stuffed Sandwiches

1 (24 inch) baguette or 1 larger loaf of homemade bread, baked like a loaf of french bread

8 oz. cream cheese, slightly softened
2 Tbsp. lemon juice
1 tsp. dill weed
2 green onions, chopped
1 (10 oz.) package frozen spinach, thawed and squeezed of all excess water

4 cups minced ham (this time I used leftover ham, but I've purchased deli ham in the past and it works just fine)
1/3 c. chopped pecans
1/2 c. mayonaisse
1 Tbsp. Dijon mustard

If using a baguette, cut it in half lengthwise and scoop out centers, leaving about a 1/2 inch shell.  Remember you can dry the centers out and save them for pre-made bread crumbs!  Set baguettes aside.  As mentioned, my loaf wasn't all fluffy and thick, so I skipped this step--but if you have a bready normal loaf, you'll want to do this too.  

Combine the cream cheese, lemon juice, dill, green onions, and spinach. Coat the inside of the bread shells (and all cut edges) with spinach mixture.

Mix ham, pecans, mayo, and mustard.  Fill coated bread shells with ham mixture and place each half together.  Wrap tightly and refrigerate several hours.  Slice to serve.


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap

Cranberry Sauce or Relish?

I apologize as this might be a little late to make for the big day on Thursday, but if it inspires just one person, then I've done my job.  'Cause I'm so inspirational and all.  

My husband was never a fan of cranberry sauce before he met me.  I made my specialty--fresh cranberry sauce the year we were engaged--and I practically had to twist his arm to try some.  He told me, "I DON'T like cranberry sauce."  And I batted my eyelashes and asked, "Please?  Try mine?"  And he did.  And he was in love.  He decided that he did like cranberry sauce--and not just because he was marrying me.

(Let me tell you folks--this is the man who is not afraid to make suggestions about my cooking.  He's constantly telling me how I can improve in my craft.  However these suggestions usually entail adding more spice, more kick, more umph! and then I kindly remind him that Peanut and I have to eat it too, so he can add it to his own helping--which he does.  Liberally.)  

But this sauce or relish?  It's really that good.  And it's sooo easy--I really don't understand why you would ever buy the canned stuff.  Unless of course you are just a big fan of the log of cranberry sauce.  And this won't help you if that's the case. 

To be perfectly honest, the recipe isn't really mine--it's the recipe on the back of the bag.  Except I do tinker with it a little bit.  My mama taught me a trick years ago and it definitely works for me.  For a thicker sauce, decrease the water by half.  That's it.  You get a nice, thick, yummy Thanksgiving condiment.

Fresh Cranberry Sauce

1 12 oz. bag fresh cranberries
1/2 cup water
1 cup of sugar (I used dehydrated cane juice)
zest of 1 orange

Mix water and sugar in saucepan over medium heat.  Allow sugar to dissolve completely and bring mixture to a boil.  Immediately add in cranberries and bring back to a boil.  Berries will start to burst--this is what you want.  Stir occasionally and once nearly all berries have burst, stir in the orange zest.  Simmer another minute or two and that's it.  It's done.  Pour into a *heat resistant bowl and allow to cool completely before you refrigerate.  Once cooled, refrigerate until you serve. 

*I failed to do this the first year I was on my own.  I poured the hot sauce into a crystal bowl.  And this probably wouldn't have been that big of deal, expect my little apartment was cold.  And that made for a cold, crystal bowl.  We all know what happens when you mix hot and cold when it comes to glass/crystal.  Yes, it shattered.  And I cried.  Literally.  But it was because my mom gave me the bowl and that broke my heart.  Plus, I had to clean up the cranberries dripping off the counter and the shattered glass and go to the store for more berries.   So learn your lesson from me--just put them in a metal or plastic bowl until it's time to serve.

Trust me. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday    
Life As Mom Ultimate Recipe Swap 
Rock 'n Share Wednesday at the Shady Porch 

Tomato and Olive Tapenade Bruschetta

Last week, when we went to our landlord's for swimming and dinner, she made this wonderful bruschetta.  I didn't get the official recipe from her, however I went off what she told me was in it and this is what I came up with.  And just so you all know, I made it the following night because it was so amazing.  In fact, I might even make it again tonight.  It's that good.  

First, I made some french bread baguettes using Lucy's Crusty French Bread recipe (I shaped mine into three skinny baguette sized loafs).  Sourdough bread would probably be even better, but that requires starter and when you are craving bruschetta, you don't want to wait that long.

I sliced the baguettes into slices and then toasted them under a low broiler for about five minutes.  Watch it close though, as they will go from nicely toasted to charred in no time flat.  Don't ask me how I know....

And now, without further ado, the star of the show....

Tomato and Olive Tapenade Bruschetta

1/2 cup black olives, finely chopped
1/2 cup green olives, finely chopped
3 garlic cloves, minced
2 large tomatoes, chopped (garden fresh would be best, if not, store bought work too--that's what I used)
1-2 tablespoons extra virgin olive oil
Salt and pepper, to taste

Fresh basil, chiffonade
Parmesan Cheese, grated

In a mixing bowl, gently toss black and green olives, garlic, and tomatoes.  Add olive oil and salt and pepper to taste.

Spoon generous amounts of olive and tomato mixture on toasted baguette slices.  Sprinkle liberally with fresh basil and Parmesan cheese.  Enjoy! 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap 
Life As Mom Ultimate Recipe Swap

Spicy Pickled Carrots

My husband and I used to go to this whole-in-the-wall Mexican restaurant (those are are always the best kind aren't they?) in HomeTown back during our dating days.  Inside the restaurant, next to the serve yourself condiments bar, they always had these heaping piles of spicy carrots you could munch on while you waited for your food.  My husband LOVED them. 

While watching Alton Brown (yes, I know I do that a lot) he made a very similar sounding recipe that I knew I needed to try.  The things I do for my husband.  I didn't follow it exactly (surprise, surprise!) but this is what I came up with.

Spicy Pickled Carrots - Adapted from Alton Brown's Firecrackers

1 1/2 pounds mini carrots (you could just peel your own and chop them up, however these are more uniform and will "soak" more evenly)
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1/4 cup sliced onion
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1  1/2 teaspoons chili flakes

Place carrots in a spring-top glass jar that has been rinsed clean. In a saucepan, bring the water, sugar, cider vinegar, onion slices, mustard seeds, salt, and chili flakes to a boil. Boil for 4 minutes.

Slowly pour the hot pickling liquid over the carrots, filling the jar to the top.  Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.  These are certainly spicy even after one day, however my husband liked the more softened texture of the carrots once they had sat about two weeks. 




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Life As Mom Ultimate Recipe Swap
Two For Tuesdays Recipe Swap

It's All About the Grill

Homemade salsa is a summer staple around here.  I make it every couple of weeks throughout the summer months.  I realized the last time I made it, I hadn't shared it with all of you yet.  The key is to grill the tomatoes, onions, and jalapenos.  That, and a secret ingredient I'll share with you in just a moment.  This is the best with garden ripened tomatoes, but it's still pretty darn tasty with store bought tomatoes. 

Grilled Salsa

2 cloves garlic
Extra Virgin Olive Oil
2 pounds Roma tomatoes (you can use any that suit your fancy--I like Roma because they aren't as watery)
1 slice/hunk of onion that is equivalent to about 1 cup
2 jalapenos (the ones I got were duds though...not very hot at all, which happens fairly often, so you may want more if you like it really hot)
1/3 cup cilantro, packed
2 tablespoons fresh lime juice (can use rice vinegar in a pinch)
Salt to taste

and the secret ingredient....

Liquid Smoke  (you'll find it in the near the condiments at your grocer)

(I know, this is so not even close to real food, and it goes against all my new found beliefs...but for this salsa, I make an exception--it's that good.)  And be warned, a little liquid smoke goes a LONG way.  Start with about 1/4 teaspoon...and go from there.  You can always add more if necessary. 

Start by washing tomatoes and jalapenos and slice up a hunk of onion.  Drizzle some extra virgin olive oil over them and rub each down to distribute the oil evenly.

Set your grill to medium heat and place the tomatoes and onions on the grill.  Place the jalapenos on the top rack of the grill.  If you don't have a top rack, you will just to need to keep a closer eye on the jalapenos.  They will cook much faster, so keep watch.  Turn each after about 10 minutes...and remove from the grill once the skins are split and a little charred on the tomatoes, the onion is softened and the jalapenos have grill marks and are softened. 

Drop the garlic cloves through the feed tube with the food processor running. 

I just love that trick--no need to chop or mince, it does it for you.  For other food processor tricks, click here.

Next, cut up the grilled onion into quarters and pulse to chop onion into very small pieces.  Add tomatoes and process to combine.  Add in cilantro and lime juice and pulse until cilantro is chopped finely.  Pour into bowl and add salt and liquid smoke to taste. 

This time the tomatoes did not have a whole lot of flavor, so I added in about one tablespoon of tomato paste to add some addition flavor and color. 

Serve with tortilla chips as an appetizer or snack or along side White Enchiladas, enchiladas with a homemade red sauce and Spanish Rice, or just about any Mexican themed dish. 

I really hope you get to try it out...it's really quite amazing.

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Life As Mom Ultimate Recipe Swap
Two For Tuesdays Recipe Swap 

Spanish Rice

I often make this as a side to Mexican dishes like White Enchiladas, or red enchiladas with the homemade enchilada sauce.   It does take about 35-45 minutes to cook, so make sure to allow enough time!  Once again, although this does take a little extra time, ounce for ounce it has to be cheaper to make than buying a boxed mix (at least where I shop here in Expensive Grocery Town, USA) and I know what's going into it--you know that whole "minimally processed food" thing again--no unpronounceable ingredients, etc.  Plus, it just tastes better!

In the words of  Jo-Lynne in response to those who don't understand this real foods thing or think  I might have gone completely nuts about this real/whole food thing, "Yes, I am still shaving my legs."  I have not become a complete earth mother. Yet.  But if my grocery budget allows--I might in the future.  : )

Spanish Rice

Preheat oven to 375 degrees.

1 Tbsp butter

1  14.5 ounce can diced tomatoes, undrained

1/2 cup chopped onion

2 cups water

1  4 oz. can diced chilies

1 large clove garlic, minced

1/2 tsp pepper

1 tsp cumin

1/4 tsp ground coriander

1/2 tsp salt

1 cup brown rice

Melt butter in baking dish.  Add in remaining ingredients and mix well.  Bake, uncovered stirring dish once about halfway through cooking time.  Cook for about 35-45 minutes, or until rice is cooked through. 

We like to serve with sour cream and guacamole and grilled salsa on the side--but it's still very good without! 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap  

 

 

Challah Bread

I forgot to share this from this weekend...I made this for Easter dinner.  It was so sweet and fluffy.  It reminds me a lot of Hawaiian bread.   I let it rise a little too long (my bad) as we made a trip to the park.  With the bread maker, it made it super easy, which I just love.  And it made great french toast the next morning.  Yum!

Homemade Bread Sticks

We had pizza the other night for dinner and I had some dough left over so I whipped these up.  They turned out really well so I made them again to go with the spaghetti I made for dinner tonight. 

Jackie's Bread Sticks

Preheat oven to 350 degrees. 

For the dough, I just used the basic dough recipe from my bread maker cookbook:

1 1/8 cup warm water
1 1/2 Tbls oil
1 1/2 tsp salt
3 cups flour
2 tsp active dry yeast

Place the ingredients in the maker according to the manufacturers directions and use the dough setting. Once the cycle is finished, punch the dough and let rest about 5 minutes. Spread a little olive oil on your baking stone and press the dough into the stone.

Drizzle additional olive oil on the dough (about 1 Tbsp.) and then sprinkle garlic seasoning on top--I used Johnny's Garlic Seasoning and Spread, probably around 2-3 tsp.  Sprinkle about 1/3 cup grated Parmesan cheese and bake for about 20 to 25 minutes.  Slice with a pizza slicer and serve.

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap  

Horseradish Carrots

These are a family favorite.  I don't care for cooked carrots, but the horseradish just adds something to it that make them absolutely yummy!  And I will admit, when my mom made these for the first time 7 or 8 years ago (getting the recipe from a cooking class she attended), I thought, "Oh that's just gross."  But let me reassure you--they are good--real good.

You will need:

8-10 medium carrots
1 small onion
1/2 c. mayonnaise
1-2 Tbsp horseradish
1/2 tsp salt
1/4 tsp black pepper
1 slice bread
1 Tbsp butter, softened/room temp.

Preheat oven to 350 degrees.  Slice round or julienne carrots.  Cook in lightly salted water for 5-6 minutes or until fork tender.  (Mine always take quite a bit longer.)  Drain, reserving 1/4 cup cooking liquid.  Place carrots in shallow, buttered 1 1/2 quart casserole.

Combine reserved carrot liquid, onion, mayonnaise, horseradish, salt, and pepper.  Spoon over top of carrots.  Butter the bread and whirl in the food processor.  Sprinkle over top of carrots.  (Can be done ahead to this point and refrigerated.)  Bake uncovered for 15-20 minutes or until heated through.  Serves 4-6.

Enjoy! 




**This recipe is linked to the Life As Mom Ultimate Recipe Swap.

Chicken Parmesan with Garlic Mashed Potatoes and Green Beans

This ranks right up there on my top 10 favorite recipes of all time. It is so good and so easy. It's really, really fast and simple to make. Sadly though, I cannot claim the rights to this recipe. It comes from a cookbook that is a collection of recipes from some cooking classes that my mom and her best friend took together for several years. There are some pretty amazing recipes in it. I would link up to it, however it is not sold in stores. :( I do modify it just slightly, as I think it calls for too much salt.

Parmesan Chicken

1 cut up fryer or chicken pieces of choice (I usually use boneless, skinless chicken breasts)

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1/4 c minced parsley

2 tsp salt (I usually use less than 1 tsp)

1/8 tsp fresh ground pepper

1 1/2 cubes butter, melted

4 cloves of garlic, pressed (I usually mince mine)

Blend bread crumbs, cheese, parsley, salt and pepper. Combine melted butter and garlic. Dip chicken into butter, then into breading mixture, coating thoroughly. Arrange chicken in single layer in shallow baking dish. Drizzle any remaining butter. Bake, uncovered, at 350 for about 1 hour or until internal temperature of chicken reaches 165.

Garlic Mashed Potatoes

2 pounds of red potatoes, scrubbed and cubed

2 cloves of garlic

1/4 cup butter

milk

salt and pepper

Place potatoes and garlic in stove pot and cover with water. Bring to a boil and simmer until potatoes are fork tender. Drain off water, add butter and mash potatoes, adding milk for desired consistency. We prefer ours pretty creamy. Season with salt and pepper to taste.

Serve with a vegetable and enjoy. Our green beans were from the garden this year! Thanks, Dad!

Veggie Pizza

A dear friend of mine gave me this recipe shortly after high school. That is getting to be a really long time ago. It is really more of an appetizer food, but I came across the recipe the other day and decided to make it for dinner. It has always been a hit at potlucks and get-togethers--I don't know of anyone who doesn't like it...except of course, your run of the mill picky eaters who don't like anything that's green. But everyone else likes it.

I have modified it a little, as I make the crust from scratch...

Veggie Pizza

1 pizza crust (The original recipe calls for the refrigerated crescent rolls in the tube. You simply unroll these and press flat onto a cookie sheet and bake until done. Nice and easy, but I have more time than money so I use my bread machine to make the dough from scratch and then bake and let cool...see below.)
8 oz. cream cheese
1 tablespoon ranch seasoning (or you can use about 1/2 a packet of pre-made seasoning)
Toppings of your choice (I use broccoli, carrots, red pepper, black olives, green onions, and cheddar cheese)

I use the basic dough recipe from my bread maker:

1 1/8 cup warm water
1 1/2 Tbls oil
1 1/2 tsp salt
3 cups flour
2 tsp active dry yeast

Place the ingredients in the maker according to the manufacturers directions and use the dough setting. Once the cycle is finished, punch the dough and let rest about 5 minutes. Spread a little olive oil on your baking stone and press the dough into the stone.



Bake at 400 for about 20 minutes.

This of course can be done earlier in the day or while your crust is cooling, mix your seasoning into the cream cheese and chop up your veggies of choice. Once your crust is cool, spread the seasoned cream cheese onto the crust and spread your toppings evenly. Slice up and enjoy!

Potato Salad

Do we really need another potato salad recipe? I mean, doesn't everyone think that their grandma/aunt/cousin/mom makes the best potato salad? I for one, think my granny made the best potato salad. However when it comes down to it, really any homemade potato salad is better than store bought from your grocers deli. Blech! The store bought stuff is really not my favorite. But my granny's is my favorite, so here is my modified version. This feeds an army, but of course you can modify portions as needed.



Potato Salad

5 pounds red potatoes, scrubbed
1 dozen hard boiled eggs, peeled and coarsely chopped
1 can black olives, sliced
1 cup diced dill pickles
1 cup diced sweet onion (I prefer the milder flavor)

2 cups Best Foods Mayonnaise (I am a huge proponent of store brand, but there are just some areas you can't compromise)
1/4 cup spicy prepared mustard
salt and pepper, to taste

I use the red potatoes because then I don't have to peel them. Potato salad is enough work without all the peeling! Plus, the skins are good for you. Place your scrubbed potatoes in a large stockpot with enough water to cover. Bring to a boil and cook until the potatoes are tender. Drain off the water and then refrigerate overnight or until cool.

Cube your potatoes and mix the remaining ingredients together. Refrigerate several hours before serving and enjoy!


This recipe is linked to Life As Mom Ultimate Recipe Swap!  

Sundried Tomato Pesto

My sister shared this recipe with me over a decade ago and it is always a hit! A food processor really helps with the preparation.
Sundried Tomato Pesto:
2 cloves garlic
3/4 cup Parmesan cheese
1/2 cup pine nuts
3/4 tsp. salt
1 cup sundried tomatoes in oil

*1/3 cup olive oil

In your food processor with the blade running, drop in cloves of garlic to mince. Add pine nuts, Parmesan cheese and salt. Pulse until coarsely chopped. Add tomatoes, pulse until coarsely chopped. With blade running, add enough olive oil for desired consistency. *I usually only use a tablespoon or two, as the tomatoes in oil provide enough. Serve with toasted sourdough baguette slices. Enjoy!
For other great recipes, visit Gayle at The Grocery Cart Challenge.