Tuesday, April 28, 2009

Café Rico Rice

After a little deliberation and a few trial and errors I decided to modify this rice recipe. I really like this one a lot. Tastes just like Café Rico rice... now if I could just figure out how to make their queso.

The original recipe called for 3 cups of rice and that makes A LOT of rice, however it does save well so I adapted that to make less rice. I also changed from using Japanese rice which was WAY to starchy to regular old Uncle Ben's rice or even the rice I had in my food storage from the dry pack worked great.

Café Rico Rice

* blend together in a small food processor
2 tsp garlic
3-4 sprigs of cilantro
1/2 tsp cumin
1/2 can green chilies
1/2 tsp salt
1 Tbs butter
1/4 chopped onion
2 bouillon cubes

Blend all ingredients in blender then put in pan and add 3 cups water, bring to a boil add 1 1/2 cups rice, simmer covered 25 - 30 minutes stirring occasionally. Do not use the Japanese sticky rice, it gets TOO sticky. It works much better with plain old rice. Do not over cook.

Friday, April 24, 2009

Pasta Salad

This is simple and easy. Pretty much the standard summer pasta salad except with homemade dressing.

red bell pepper
green onion
fresh basil
black olive
Parmesan (lots)

* Blend well
6 oz rice vinegar
4 oz veg oil
2 Tlb sugar
2 tea Italian seasoning
1/4 tea dill weed
1/4 tea pepper
1/2 tea dry mustard

Saturday, April 18, 2009

Taco Pie

1 lb lean ground beef
1 sweet onion finely chopped
1 tea garlic
* saute until beef if browned and onions tender, drain if necessary, set aside.

1 can tomato paste
1 C water
1 sm can green chills (optional)
1 Tlb chili powder
1 Tlb taco sauce
1 Tlb dry ranch seasoning
1/2 tea sugar
1/2 tea pepper
1/2 tea garlic salt
1/4 tea cumin
* add to beef mixture and stir well

6 small flour tortillas
2-3 C monterrey jack cheese - colby jack will work ok too but prefer monterrey
1/2 can olives - thinly sliced
1 tomato - diced

In a round dish similar to a pie die but deeper or a rectangle glass Pyrex pan layer tortillas, meat sauce, cheese, olives tomatoes, repeat 3 times total. Bake covered at 350 for approx 30-40 minutes. Serve with sour cream, shredded lettuce, rice and chips.

Wednesday, April 8, 2009

Grilled Veggies

I could eat these everyday! Simple, easy, YUMMY!

Sweet onion
Yellow squash
Red bell pepper
olive oil
coarse salt
lemon pepper

Slice up into desired sizes and place in a large Ziploc bag. Drizzle a little olive oil and sprinkle salt and pepper into the bag and toss around. If you are feeling fancy you can even do some rosemary (which I love).

Place in a 2 sided fish rack for the grill or on a Pampered Chef Stone and broil - 7 min - Thanks Natty for that idea. Don't over cook, watch closely so it doesn't burn.

VARIATIONS: Toss in a little teriyaki sauce and add pineapple... totally yummy!

Rosa Chicken and Pasta

This was a new spin on an old favorite. I had forgotten how yummy it was and I even made it simpler! As many of you know, life is busy for me right now and simplification seems to be a reoccurring theme but I am too stubborn and picky to compromise GOOD FOOD! This meal is the essence of simple yet delicious and very healthy for you. From walking in the door it was done and ready to eat in 15 minutes

2 Chicken breasts
(* HINT - I had previously boiled some frozen chicken breast, seasoned and diced it and put in freezer bags and froze for a busy day... it made this meal a snap!)
Pasta of choice - boiled and rinsed
1 can of organic marinara sauce
2 C organic spinach (I am a spinach girl!)
1/2 C fresh grated Parmesan cheese
(season with salt, pepper and sugar if necessary)

Seriously... it can not get easier than this. Boil the noodles and set aside. In a sauce pan place marinara sauce and frozen chicken into sauce, bring to a slight boil, add cooked pasta and toss. Immediately before serving add fresh spinach and parmesen, serve with fresh french bread (it you have time :) Yummy!

Sour Cream Waffles

I love breakfast... If I can ever break away from my spinach shakes in the morning we love waffles. The other day I got Ratatouing (is that a word? If not is should be) in my kitchen and this is what I created, nothing fancy, quite simple actually but yummy. Did I mention we love breakfast?

2 1/2 C flour
1 tea salt (heaping)
4 tea baking powder
1/4 C sugar
2 eggs - separated, whip whites until fluffy and fold into batter
1 1/2 milk
1/2 C sour cream
1/2 C butter (melted)
1 tea vanilla

Put all ingredients into blender and whip. Hold egg whites until very end and carefully fold in until well mixed. OF COURSE, serve with my Buttercream Syrup!