cilantro lime rice

Sometimes my husband gets on a kick and wants to make something. When he does he never thinks about what sides to have its all about the main course. On this particular day he decided to make shrimp tacos. I didn't want to run to the store for anything so I decided to make rice. Plain white rice wasn't going to cut it this time, so when I seen this recipe I was excited. Not only was it good alone. It was great on the shrimp tacos too.



1 tablespoon canola oil

3 cloves garlic, minced

1 large onion, chopped

2 cups long-grain rice

1 teaspoon kosher salt

3 to 4 cups low-sodium chicken broth

Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)

Chopped fresh cilantro, for garnish


Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.


Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Hawaiian Fried Rice

Mels kitchen café

My husband is a little picky when it comes to food. He has this thing about meat and fruit not belonging together. But I had some leftover ham and was looking for a ham fried rice recipe when I found this and decided to try it on a night when he wasn't going to be home for dinner. My family pulled faces as I made it and added the pineapple but it was a huge HIT!! I didn't have red pepper to add to it was still amazing. My 4 kids actually fought over the leftovers and begged me to make it again. My husband has since tried it and he too actually liked it.




3 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 tsp. hot sauce (like Tapatio or Sriracha), more or less to taste
1 Tbsp. vegetable, canola or peanut oil
2 cups cooked, chopped ham
1 red bell pepper, stemmed, seeded and chopped
6 green onions, chopped, white and green parts separated
3 garlic cloves, minced
1/2 Tbsp. minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
1-2 cups pineapple pieces


In a small bowl whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet heat 1 teaspoon of vegetable oil until rippling and hot. Add the ham, red bell pepper, and the chopped white parts of the green onions. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
Heat another teaspoon of oil in the skillet until hot. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
Off the heat, stir in the pineapple and green parts of the onions. Serve immediately.

Creamy Rice Pudding

allrecipe.com

I grew up with my grandma making rice pudding whenever we had leftover rice. It is a comfort food to me. My family doesn't like raisins so I didn't put them in however I love it with raisins. I make this for my family when they are sick, its great when you have a sore throat and cant eat certain things. This can be served hot or cold.



3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Baked beans

allrecipe.com

What's not to love about baked beans? They are a summer staple for cookouts, camping, potluck, etc. I made my pulled pork sandwich the other night in the crock pot and then served it with these and olives and chips. It was such a great meal for these hot summer nights.



2 (15 ounce) cans baked beans with pork (aka pork & beans)
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon (we always have to add extra bacon)

Preheat oven to 350 degrees F (175 degrees C).
In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

Baked Potato Casserole

(food-pusher.blogspot)

For new years I made potato skins one of my husbands must have party foods. I always save the pulp from the skins for later use so when I found this recipe I was excited to try it out. It was PERFECT!!! THE only downfall now my husband wants the potato skins all the time so we can have these too. Oh well I aim to please. You can also make baked potatoes for a different meal and throw in extra for this one then scoop out the pulp and have it ready for another day. See 2 sides done pretty easily.

9 medium russet potatoes

4 ounces cream cheese

1/2 cup sour cream

4 tablespoons butter

3 cloves garlic, finely chopped

1/2 to 3/4 teaspoon salt

1/4 teaspoon pepper

1/4 to 1/2 cup milk (if potatoes are too thick)

1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried

2 1/2 to 3 cups shredded cheddar cheese

canola oil to fry in

sour cream, if desired

3 green onions, sliced



Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand.

When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside*.

Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.

Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.

Cover with foil and bake for 40 minutes at 325°.

Immediately after removing from oven, cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.

Makes about 6-8 servings

*Now you can use the skins to make the baked potato skins recipe I have on my blog :)

Cheesy Potato Crock Pot

food.com(adapted by me)

I know I am not the only mother out there who is always looking for something easy to go as a side for my main dish cooking in the oven. This one worked great cause the cook time was almost exact to my roast!!!

1 (10 3/4 ounce) can cream of mushroom soup
1 tsp. pepper
2 tsp. garlic salt
1/2 tsp. paprika
1 cup shredded cheddar cheese (4 ounces)
4 medium baking potatoes, sliced 1/4-inch thick


Mix soup, paprika and pepper and pour into crock pot.
Place potatoes in crock pot, sprinkle with cheese and cover and cook on high for 3-4 hours

Grilled Red Cheesy Potatoes- Rhonda B.

I am the kind of gal that's all about summer grilling, along with anything that is fast & easy & these potatoes are so quick & easy but yet so good!! NOTE: This makes a lot of Potatoes you may want to cut back

10 lbs of RED potatoes
1 1/2 Cubes of Butter
1/3 C.California Style Coarse Grind Blend
Salt & Pepper
1 LG Block Velveeta Cheese

Take two pieces of tin foil to double the strength & make a grilling bag. Take your desired amount of Potatoes wash thoroughly DO NOT PEEL & dice them up into medium sized chunks, place all the chunks into grilling bag, add all butter & as much California Blend & Salt & Pepper as desired. Cook on Low/Med Heat for about 1/2 hour maybe 45 Min Open grill bag & check Potatoes to see if they are soft all the way through. When soft cut Velveeta in LARGE chunks and place over top of Potatoes & reclose bag until cheese if fully melted. Serve up Potatoes.

Good Eating!!!

~YadaMae~

Fried Zucchini & Squash

Man what a summer we have had. As you already know its baseball, baseball, baseball every night then the city rec league ends we take a family vacation for 1 week to Sunny & Hot California (soooo nice). The day we return we start up All Stars in baseball. The following day I did a Relay for Life, cancer is something that has effected everyone in one way or another. I would highly recommend everyone to participate in a Relay for Life once in there life. It really opened my eyes and was very touching!!! I walked for my family that has passed on from cancer who I truly miss. I also walked for those SURVIVORS in my family who I love so much and I am so glad there still here!!! So I am now revived and cooking again. I hope your all having a great summer!!!


Now here is a great recipe for all those who have gardens sprouting!! I know I get lots of zucchini so be ready for more zucchini recipes! (Sorry about the pic i had to use my cell phone)


2 small zucchinis (about 2 1/2 cups)
2 small crooknecks (about 2 1/2 cups)
1 tbsp olive oil
2 tsp soy sauce
1 tsp teriyaki sauce
1/2 tsp garlic salt
1/8 tsp pepper

Cut veggies in chunks. Put olive oil & veggies in a pan. Mix remaining ingredients together. Pour over veggies. Continue cooking until veggies are tender crisp

Creamy Fruit Salad (my aunt Darlene)

This is the time of year for Reunions & Pot Luck. This is also the time of year for fast & easy recipes that don't heat up your house.

This is the perfect recipe for this time of year.

Ingredients:

1 medium cool whip
1 large pkg instant vanilla pudding (dry)
1 large can pineapple chunks WITH JUICE
 fresh fruit:
I like to use grapes, strawberries, blueberries, mandarin oranges, etc

Mix cool whip, pudding, and pineapple juice together. Pour over fresh fruit. Chill.

Its that easy!!!

I hope you have lots of fun with family & friends this summer & try to stay cool :)

Horseradish Scalloped Potatoes (Make it Fast, Cook it Slow)

Ok Ok so this doesn't sound very good right! Especially to those that don't like horseradish HOWEVER you don't really taste the horseradish. This is a very creamy potato and every time I have served it I have had rave reviews and people have no idea what is in it!!! It calls for extra hot and it was not hot when done but you can use any prepared horseradish.

3 lbs. red potatoes (washed and sliced no need to peel)* I have used brown potatoes too
cooking spray
2 cups heavy whipping cream
3 Tbsp. prepared extra hot horseradish (regular not the creamy kind)
1/4 tsp. ground nutmeg
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 c. shredded Parmesan cheese (optional)

Use a 4 quart crock pot. Scrub the potatoes well and cut into 1/4" slices. Layer into a removable stoneware you sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of potatoes. Stir. Cover and cook on low for 6-8 hour, high for 4 hours, or until the potatoes are fork tender. Garnish with shredded Parmesan.

Yields: about 6 adult servings

Breadsticks (Our Best Bites)

I know you have all been waiting for this one after I face booked how good they were!!!  Lets just say they were so good I had some of the leftover ones for breakfast and my kids came home from school and fought over what was left of them!!!

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour


In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. 

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

 Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes(VERY IMPORTANT TO DO THIS!!). When there's 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle with garlic bread seasoning (recipe below) or the powdery Parmesan cheese in a can and garlic salt. I sprinkled the garlic bread seasoning then more Parmesan cheese and a little garlic salt. Or you could sprinkle them with cinnamon sugar. I actually put mozzarella inside mine before I twisted them up and it was sooo good!!!

Garlic bread seasoning:
1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake.  Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Winter Salad & Dressing

This is a recipe I tried at a party and it was sooo good!!!! This is a very simple salad but it looks very impressive!!!

1 pkg. craisins
1 head curly lettuce
1 pkg romaine salad
4 oz. blue cheese crumbled
1/2 c. chopped pecans
3 green onions, diced
cooked and crumbled bacon

Mix craisins, lettuce, salad, pecans, onions. Top with cheese and bacon and serve with dressing below.

Dressing
3/4 c. EVOO extra virgin olive oil
1 Tbsp. water
3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 Tbsp. Dijon mustard
 Put all ingredients in a jar and shake until mixed well. DON'T REFRIGERATE BEFORE SERVING!!!!

Potato Skins

These are so goooood and yet simple to make!!!
 Good ole Idaho Potatoes
bacon cooked and chopped (we prefer thick bacon)
green onions chopped
cheddar cheese- shredded
sour cream
garlic salt                        season salt

Preheat oven to 350 Wash potatoes and put in oven UNWRAPPED  Bake for 45 minutes to 1 hour or until soft. Take potatoes out of oven change oven to Broil and with a oven mitt on slice potatoes in half length wise. Scoop potato pulp out BUT leaving a little layer of pulp like 1/4 inch thick. (its easier to scoop them out while hot!) Place all the potatoes upside down on a cookie sheet and spray them with pam or cooking spray. Place back in the oven until crisp then turn over and do the same thing to the insides. After they are all nice and toasty lightly sprinkle with seasonings. After that sprinkle cheese inside and garnish with bacon and onions. Put bake in the oven until cheese is melted. Serve with sour cream or ranch!!

GOOD EATS!!!