June 29, 2008

Cilantro~Lime Rice


Coconut milk can be substituted for the water to give it more of an island taste!
Ingredients

  • 3 teaspoons butter
  • juice of two limes
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 3 Tablespoons cilantro, chopped

Directions

  1. Melt butter in saucepan over medium heat, then add lime and rice, fry for 1-2 minutes.
  2. Add water and bring to a boil.
  3. Reduce heat, and cook, covered, until tunnels form in rice and water is fully absorbed. 

Add a little more lime juice and cilantro before you serve.

June 28, 2008

Rachel’s Crunchy Lime Chicken or Shrimp!

Rachel's Crunchy Chicken or Scrimp! 
4 Chicken breast halves, boneless, skinless
1/3 C. Olive Oil
4 Limes juiced
4 Cloves garlic minced
3 Tbs Cilantro chopped
½ tsp salt
½ tsp pepper
Pound chicken to flatten slightly; combine oil, lime juice, garlic, 2 Tbs cilantro, salt and pepper in bowl. Pour over Chicken and marinade for at least 1 hour. Grill 2 minutes each side. Sprinkle with remaining cilantro and serve with grilled veggies.
With shrimp mix marinade and let sit 1 hour and grill.

Rachel’s Cilantro Lime Rice

Cilantro Lime Rice © 2008 

Ingredients :
3 tsp butter
Juice of 2 limes
1 cup basmati rice
1 1/2 cups water
3 TBS chopped cilantro (or more)

Directions:
Melt butter in saucepan over medium heat.
Add lime and rice, fry for 1-2 minutes.
Add water and bring to a boil.
Reduce heat, and cook, covered, until tunnels form in rice and water is fully absorbed. (You may need to add more water.)
Add a little more lime juice and cilantro before you serve.
You can also substitute coconut milk for water to give it more of an island taste!

Angel Hair Pasta N Chicken

Angel Hair Pasta & Chicken © 2008 

2 Tablespoons olive oil

chicken tenders

1 carrot, sliced

10 oz broccoli

2 cloves of garlic, minced

12 oz. angel hair pasta

2/3 cup. chicken broth

1 tsp basil

1/4 cup. parmesan cheese

Heat oil – add chicken & cook till no longer pink.  Remove & drain on paper towels.

Heat remaining oil.

In sauce pan begin water for pasta. 

To hot oil add carrot – cook for 4 minutes. 

Add broccoli & garlic – cook 2 minutes more.

Start pasta

To skillet add chicken broth, basil, cheese.  Return chicken & simmer 4 minutes.  Serve on top of pasta.

This was found in one of those free packets of recipe cards you get in the mail from a million years ago – it’s been a favorite around here since!

June 24, 2008

Not From a Box Chili Mac

This is super fast and easy - my kids LOVE it with biscuits!

1 lb. hamburger

8 oz. elbow macaroni - I love using Barilla Plus

2 cans Bush's Chili Beans in Chili Sauce (mild) - un-drained

1 can Campbell's Cheddar Cheese Soup

Onion Salt to taste

Brown hamburger in large skillet.

Meanwhile, cook pasta according to package directions (I cook for about 12 minutes on elbows).

When hamburger is fully cooked, drain then pour in beans & cheddar soup. Mix till blended and heated through.

Drain pasta, and add to hamburger. Heat through and enjoy!

Orange Blossom Fruit Salad

This recipe came from my mom...can't be sure where she got it ;)

Orange Blossom Fruit Salad © 2008

1 can (20 oz.) pineapple tidbits - drained

1 can (16 oz.) peach slices - drained

1 can (11 oz.) mandarin oranges - drained

1 small bottle maraschino cherries - drained and halved

3 bananas - sliced

2 apples - peeled, cored and chopped

1 pkg. (3 oz.) instant vanilla pudding

1 1/2 c. milk

3 oz. frozen orange juice concentrate (I use a shot glass to measure this with)

3/4 c. sour cream

Combine all cut fruit in large bowl.

In small bowl mix pudding, milk, and OJ. Beat in sour cream then fold mixture into fruit.

Cover & refrigerate until chilled.

Serves 10

June 20, 2008

Peach Cobbler

Peach Cobbler © 2008

With my mom in town, we pulled this together during a quiet Friday afternoon, while the kids were at school.  I had forgotten how delicious and simple it was and we found ourselves making it a second time this weekend!  I discovered this one at All Recipes, and with over 1300 reviews you know it has to be a winner.

Ingredients

  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice (pfft! I used it from the bottle)
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces (I used salted, it was fine)
  • 1/4 cup boiling water
  • 3 tablespoons white sugar (topping)
  • 1 teaspoon ground cinnamon (topping)

Directions

Preheat oven to 425*

  1. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  2. Meanwhile, in a small bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  3. Remove peaches from oven, and drop spoonsful of topping over them.
  4. In a small bowl, combine last 3 Tablespoons of sugar with the 1 Tablespoon of cinnamon and sprinkle entire cobbler with the mixture. Bake until topping is golden, about 30 minutes.

Sesame Noodles

Sesame Noodles

Ingredients

  • 1 pound whole-wheat thin spaghetti
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice-wine vinegar
  • 1 1/2 teaspoons crushed red pepper (WHEW! I only added 1 tsp. and it was very good but very spicy - if you're making this for kids I'd reduce to 1/4 teaspoon or omit all together)
  • 1 bunch scallions, sliced, divided (green tops of green onions)
  • 1 bag frozen shelled edamame
  • 1/2 medium red bell pepper, diced
  • 1/2 yellow pepper, diced
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons chia seeds

Directions

  1. Cook spaghetti until just tender, according to package directions.  Meanwhile, in large serving bowl, whisk soy sauce, sesame oil, olive oil, vinegar, crushed red pepper, scallions (or onions) - set aside.
  2. Once pasta is done, remove from heat, drain well then pour soy sauce mixture into pan and mix gently.
    Pour noodles into serving dish and toss gently with vegetables tossing with sesame & chia seeds.

GSM Pinterest

June 17, 2008

Pineapple Cheese Ball

4 - 8oz. Cream Cheese
1 - large can crushed pineapple (drained until all juice is gone)
2 - Cups crushed pecans
4 - green onions diced small
1 - Cup green pepper diced small
2 - Tablespoons seasoning salt

Blend together all ingredients and shape into a ball and roll in pecans!

Serve with crackers or veggies